Instructions:
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes. Flip zucchini and cook until golden on other side, about 2 minutes more. Remove zucchini to a plate with a slotted spoon. Heat remaining teaspoon oil in same skillet. Add shrimp; sauté 1 to 2 minutes. Add tomatoes, oregano, salt and pepper; sauté until shrimp are almost just cooked through, about 1 minute. Stir in garlic and water; sauté, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened, about 1 to 2 minutes more. Return zucchini to skillet; toss and serve. Yields about 1 1/4 cups per serving. Notes:
Source: Weight Watchers
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Instructions:
Combine pork and 1 tablespoon juice; let stand 10 minutes. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pineapple and onion; cook 4 minutes on each side or until onion is tender. Coarsely chop pineapple and onion; combine in a medium bowl with remaining 2 teaspoons lime juice, jalapeño, and 1/8 teaspoon salt. Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Heat grill pan over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes on each side or until done. Note: Remove the seeds from the jalapeño if you prefer a milder salsa. Source: Cooking Light, March 2010
Instructions:
In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat. In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately. Source: Giada De Laurentiis via Food Network
Instructions:
Combine in bowl onion soup, cream of mushroom soup, and A1 sauce. Place roast in crock-pot and surround with carrots, onions, and potatoes. Pour soup mixture over all of it. Cook on low for 4 hours. About 15 minutes before serving, cook egg noodles according to directions. Make Aus Jus sauce according to directions. Drain noodles and then pour Aus Jus sauce over them before serving.
Instructions:
Set a large heavy bottomed Dutch oven over a medium heat. Melt the butter, add the flour and make a roux the color of peanut butter. (See roux photo, page 10 of source book linked below). Add the chopped onion, celery, and bell pepper are tender. Add the garlic, basil, black pepper, white pepper, cayenne pepper, salt, and paprika and cook for two minutes. Stir in the Tabasco sauce and stock and bring to a gentle boil. Add the crawfish tails, green onions, and parsley. Simmer for about 5 minutes, stirring occasionally. Serve over steamed rice. Source: Gumbo Shop : A New Orleans Restaurant Cookbook
Instructions:
Source: Family Circle Instructions:
Thaw bread dough and let rise until doubled. Punch down dough: let rest, covered, 15 minutes. While dough rests, combine salami, cheese, mushrooms, and olives in bowl. Add enough Italian dressing to moisten, about 2 tablespoons. Let stand while shaping dough. Divide dough into 6 equal pieces. On floured surface, roll and stretch each piece to form a circle 6-7 inches in diameter. Spoon filling over half of each dough circle, leaving a 1/2 inch border. Fold other dough half over filling to form a half moon shape. Crimp edges to seal tightly. Cut a small steam vent in top of each calzone. Sprinkle baking sheet with cornmeal. Carefully transfer calzones to baking sheet, spacing about 2 inches apart. Bake at 400 degrees for 15 minutes. Brush with Italian dressing and sprinkle with Parmesan cheese. Continue baking until golden brown, about 5 minutes. Serve with pizza sauce.
Notes:
The best turkey injector can be ordered from cajuninjector.com (or on Amazon). Turkey fryers can be found at many stores. I recommend frying outside with a plastic kidding pool under the fryer to catch all the grease.
Instructions:
Dice and marinate chicken in 1 tbsp of Cajun seasoning for an hour minimum in the refrigerator. Sauté chicken in vegetable oil until done. Sauté mushrooms in butter or vegetable oil until done. Mix whipping cream and 1 tbsp Cajun seasoning in large pot or crockpot until hot. Then add tomatoes, mushrooms and onions and keep on low heat. Cook pasta according to package instructions. Then add pasta and chicken to sauce. Mix well. Sprinkle parmesan cheese on top when serving. Can add more Cajun seasoning for spicier taste.
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