|Posted by Admin on April 23, 2011 at 3:11 AM||comments (0)|
"This is an easy seafood quiche. A wonderful brunch recipe, or can also be a good main course for a light dinner."
Original Recipe Yield 1 large pie
1/2 cup mayonnaise
2 tablespoons all-purpose flour
2 eggs, beaten
1/2 cup milk
1 cup crab meat
1 cup diced Swiss cheese
1/2 cup chopped green onions
1 large unbaked pie crust
Preheat oven to 180 degrees C.
In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, and onion. Spread into pie shell.
Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.
Amount Per Serving Calories: 326 | Total Fat: 24.8g | Cholesterol: 90mg
|Posted by Admin on April 20, 2011 at 8:46 AM||comments (0)|
"Easy and light pasta with tomatoes and garlic. Cooked chicken breast chunks or shrimp can also be added to sauce for a great main dish!"
Original Recipe Yield 4 servings
500g angel hair pasta
1/4 cup olive oil
1/2 onion, chopped
4 cloves garlic, minced
2 cups roma (plum) tomatoes, diced
2 tablespoons balsamic vinegar
1 can low-sodium chicken broth
crushed red pepper to taste
freshly ground black pepper to taste
2 tablespoons chopped fresh basil
1/4 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.
Amount Per Serving Calories: 500 | Total Fat: 18.3g | Cholesterol: 6mg
|Posted by Admin on April 16, 2011 at 6:27 AM||comments (0)|
"Yummy shrimp in an Alfredo sauce, with portobello mushrooms and red peppers."
Original Recipe Yield 6 servings
750g penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
250g button mushrooms, sliced
1 pound medium shrimp, peeled and deveined
1 jar Alfredo sauce
1/2 cup grated cheese
1/2 cup cream
1 teaspoon cayenne pepper, or more to taste
Salt and pepper to taste
1/4 cup chopped parsley
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
Amount Per Serving Calories: 707 | Total Fat: 45g | Cholesterol: 201mg
|Posted by Admin on April 1, 2011 at 10:28 AM||comments (0)|
Original Recipe Yield 6 servings
1/2 pound bacon, cut into 1/2 inch pieces
5 unpeeled potatoes, diced
2 carrots, diced
salt and pepper to taste
2 (6.5 ounce) cans chopped clams with juice
2 (1.8 ounce) packages dry leek soup mix
1 quart half-and-half
Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until crisped and browned, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot. Set the bacon aside. Stir the potatoes and carrots into the bacon fat. Season with salt and pepper, and cook for 5 minutes, stirring frequently.
Pour the juice from the clams into the pot, and add enough water to just cover the potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 10 to 15 minutes.
Gently stir the leek soup mix into the potatoes until no lumps of soup remain. Stir in the clams, reserved bacon, and half-and-half cream. Cook and stir until the chowder returns to a simmer and thickens, about 10 minutes more.
Amount Per Serving Calories: 681 | Total Fat: 38.7g | Cholesterol: 128mg