Recipes from the Internet



½ cup Italian breadcrumbs
½ teaspoon each of garlic powder, salt and pepper
1 lb. linguini, cooked and drained (reserve ¾ cup pasta water)
3 tablespoons butter
3 cloves fresh garlic, minced
1 teaspoon crushed red pepper flakes
½ cup dry white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc)
2 (6.5 ounce) cans minced clams, do not drain
¼ cup fresh grated Parmesan cheese
½ lemon
½ to ¾ cup reserved pasta water Heat 3 tablespoons olive oil in a skillet over medium heat and add the breadcrumbs and seasonings. Stir until the breadcrumbs become toasted and light golden in color. This will take 3 to 4 minutes. Remove from heat and set aside. In another large skillet, heat the remaining 3 tablespoons olive and 3 tablespoons butter. Add the red pepper flakes and garlic and sauté for 2 minutes on medium low heat. Next add the wine and canned clams with the juice and bring to a gentle boil. Season to your liking with salt and pepper and add in the cooked linguini pasta and ½ cup pasta water. You can add another ¼ cup of pasta water if you would like the sauce a little thicker. Simmer for 2 to 3 minutes and remove from the heat. Stir in the grated Parmesan and parsley. Squeeze a half lemon over the pasta, careful not to get seeds in the pasta. To serve, place a generous helping in a bowl and top with the toasted breadcrumbs. This is delicious! Don’t let canned clams scare you away…it’s not fishy at all, and it pairs beautifully with my baked shrimp. Enjoy ☺
OVEN-BAKED SHRIMP 2 lbs. fresh shrimp, peeled and deveined
½ cup chopped onion
½ cup green onions, chopped
½ cup fresh parsley, chopped
3 to 4 fresh garlic pods, minced
4 tablespoons melted butter
Olive oil
Salt, pepper, garlic powder and onion powder to taste Place shrimp in a large baking dish. Drizzle olive oil over all the shrimp. Sprinkle the seasonings evenly over the shrimp. Next place the onions, parsley and garlic over the shrimp. Drizzle the melted butter over all and bake at 350 for 15 to 18 minutes or until the shrimp are cooked through. This is delicious tossed with pasta. GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI 4 ounces soft goat cheese 3 tablespoons sun-dried tomatoes packed in oil 1 teaspoon garlic powder Olive oil French baguette, sliced (you’ll get 12 to 14 slices) Slice bread ½” inch thick and place on a baking sheet. Drizzle bread with olive oil and toast for 3 to 4 minutes. Meanwhile, mix cheese, sun-dried tomatoes and garlic powder together to make a spread. Remove bread from oven, flip over and spread a generous amount of cheese mixture onto each slice of bread. Broil for 2 to 3 minutes or just until the cheese starts to melt. Watch carefully ☺ TRIPLE FUDGE BROWNIES 1 (3.0 ounce) box instant chocolate pudding
1 box chocolate cake mix
2 cups semisweet chocolate chips Make pudding according to directions on the box. With an electric mixer, add the cake mix and beat for 2 minutes. Fold in the chocolate chips. Line a large baking sheet (I use a jelly roll pan) with parchment paper and spray with cooking spray (I use the baking cooking spray with flour in it). Bake at 350 for 35 minutes or until set. Serve with ice cream, if desired. Source

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *