PASTA WITH SHRIMP AND VEGETABLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Italian
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Butter
2 Cloves garlic minced
20 Frozen large shrimp
1 Bunch Broccoli Flourettes
4 Large mushrooms, sliced
1/2 ts Dried thyme
1/2 ts Dried oregano
1 Zucchini, thinly sliced
1/2 ts Dried basil
Parmesan cheese
1 lb Cooked drained spaghetti

Melt 1/3 of the butter in a large skillet over
medium-high heat. Add garlic and saute 1 minute.
Add shrimp and cook until pink, about 2 minutes
on each side. Remove shrimp from skillet using
slotted spoon and set aside. Add remaining butter to
skillet and melt. Add broccoli, mushrooms, oregano,
thyme and basil and saute 2 minutes. Add zucchini
and continue cooking until vegetables are tender,
about 2 minutes. Reduce heat to low. Return shrimp
to skillet and heat through. Arrange vegetables and
shrimp over spaghetti. Top with remaining garlic
butter from skillet. Sprinkle with Parmesian and
serve immediately.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

SOPA DE PASTA (MEXICAN)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk 200 grs. pasta (fideo o
Figures)
1 c Tomato sauce
1 md Onion
4 c Or 5 cups chicken or meat
Broth
Vegetable oil
1 t Sesoning like chicken broth
Dried

In a little amount of vegetable oil saute the pasta
and when it is done take away and let stand in a
papper towel. Saute the onion previously chopped and
when it is transparent add the tomato sauce, cook and
add the broth salt and pepper and seasoning. Add the
pasta and cook for 20 min more or less.

You can add some fresh vegetables when cook for to add
flavor and vitamins, like spinach or carrots.

Patricia Wriedt.

– - – - – - – - – - – - – - – - – -

Popularity: 2% [?]

FIDDLEHEADS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Frozen Fiddleheads
1 c Water
1 t Lemon juice
1 tb Butter

Cook fiddleheads in the water about 5 to 8 min. Drain.
Add salt, pepper, lemon juice and butter, mix well.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Vegetable Soup with Vermicelli

Recipe By : Pillsbury Winter Fun #83
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Soups Stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup frozen green beans — thawed
1 cup onions — chopped
1 cup celery — chopped
2 cloves garlic — minced
4 teaspoons olive oil
6 cups chicken broth — low fat
28 ounces canned tomatoes — undrained, cut-up
6 ounces tomato paste
2 cups parsnips — chopped or turnips
1 cup carrots — chopped
1/2 cup fresh parsley — chopped
2 teaspoons sugar
1 teaspoon basil leaves
1 teaspoon thyme — leaves
4 ounces vermicelli — broken into 1-2″ pcs
8 teaspoons grated Parmesan cheese — if desired

In a large saucepot or Dutch oven, saute onions, celery and garlic in oil
until crisp-tender. Stir in remaining ingredients except green beans,
vermicelli and cheese. bring to a boil; reduce heat. Cover; simmer 30
minutes. Stir in green beans and vermicelli; simmer an additional 8 to 10
minutes or until vegetables and vermicelli are tender. Serve with cheese.

8 (1-1/2 cup) servings

– - – - – - – - – - – - – - – - – -

NOTES : Each 1-1/2 cup serving is 4.5 WW Points

Calories: 229, Fat 5.6, Fibre 5.2

Popularity: 4% [?]

Title: Creamy Caramels (Kh)
Categories: Candies
Yield: 1 servings

2 c Heavy cream
1 c Milk
2 c Sugar
1 1/2 c Corn syrup
1 t Vanilla
1 c Nuts, chopped

1. Stir cream and milk just until mixed.

2. In heavy 4 qt. saucepan mix together 1 1/2 cups cream mixture,
sugar and corn syrup.

3. Cook over medium heat, stirring constantly, until mixture boils.

4. Continue cooking, stirring constantly, until temperature registers
234 F on candy thermometer, or until a small amount of syrup dropped
into very cold water forms a soft ball that flattens on removal from
water.

5. Slowly add remaining cream mixture and cook, stirring occasionally,
until temperature registers 244 F on candy thermometer, or until a
small amount forms a firm ball.

6. Remove from heat; stir in vanilla and nuts.

7. Pour into a greased 9x9x2″ pan; cool completely.

8. Turn out of pan ontp board; cut into pieces and wrap in wax paper.

MMMMM

Popularity: 3% [?]

6 oz butter
4 oz caster sugar
2 teaspoons finely grated lemon rind
8 oz flour
1/4 tsp salt
2 tablespoons of sugar
Cream the butter, caster sugar and lemon rind together until fluffy.
Gradually sift in the flour and salt, beating until a stiff
dough is formed. Roll into 2 sausage shapes. Cut each sausage into slices.
Dip the slices into sugar and place on well-greased baking sheets. Put
into the oven preheated to 180C/350F/GM4 and bake for 15 to 20 minutes,
or until lightly browned.

Popularity: 4% [?]

Title: Shrimp Ono Nui (Coconut Shrimp)
Categories: Hawaiian, Seafood
Yield: 6 servings

24 lg Raw shrimp, peeled
1/2 c All-purpose flour
2 Eggs
3 c Shredded coconut

Dredge shrimp in flour, then in eggs. Roll the shrimp through
shredded coconut, covering them thoroughly.

Deep fry shrimps at about 375 F, until they are brown.

Serve with cocktail sauce to which crushed pineapple is added
according to taste.

From: Sheraton World Cookbook Princess Kaiulani Hotel, Honolulu,
Hawaii Shared By: Pat Stockett

MMMMM

Popularity: 4% [?]