Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Medium shrimp, with shells
|
1 pound |
| 2. |
Onion, chopped
|
1 |
| 3. |
Chopped fresh parsley
|
2 tablespoons |
| 4. | White wine | 1 cup |
| 5. |
Diced tomatoes, drained
|
1 (14.5 ounce) can |
| 6. |
Garlic powder (Optional)
|
¼ teaspoon |
| 7. | Olive oil | ¼ cup |
| 8. |
Feta cheese, cubed
|
1 (8 ounce) package |
| 9. |
Salt and pepper to taste
|
1 pinch |
Cooking
1 . Stage
Bring about 2 inches of water to a boil in a large saucepan. Add the shrimp, the water should just cover them. Boil for 5 minutes, then drain, reserving the liquid, and set aside.
2 . Stage
Heat about 2 tablespoons of oil in a saucepan. Add the onions; cook and stir until the onions are soft. Mix in the parsley, wine, tomatoes, garlic powder, and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
3 . Stage
While the sauce is simmering, the shrimps should have become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
4 . Stage
When the sauce is thickened, stir in the shrimp stock and shrimp. Bring to a simmer, and cook for about 5 minutes. Add the feta cheese and remove from the heat. Let stand until the cheese starts to melt. Serve warm.
1 . Add 1/2 inch water to a 10-inch frying pan. Place sausage links in the pan, cover, and heat over medium heat for 10 minutes. Remove the lid, turn the links, and cook for another 10 minutes, adding more water as needed to prevent scorching. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer sausages to a cutting board and let cool.
2 . While the sausages are cooking, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
3 . At the same time, heat olive oil in a 12-inch saute pan over medium heat. Add mushrooms, shallots, and red pepper flakes and sprinkle with salt and pepper. Cook, stirring frequently, until mushrooms are soft and onions are translucent, about 5 minutes. Add diced tomatoes and Italian seasoning; cook and stir for 2 to 3 minutes.
4 . Stir in chicken stock, basil, and bay leaf and bring to a low boil. Add spinach, cover, and reduce heat to a simmer; cook for 5 to 7 minutes.
5 . Slice sausage links and add to the pan. Simmer soup for 5 minutes.
6 . Place gnocchi in serving bowls and ladle soup mixture over top. Season with salt and pepper and sprinkle with Parmesan cheese.
1 . Preheat oven to 400 degrees F (200 degrees C). Lightly grease and flour a cookie sheet, or use parchment paper. Using a dinner plate as a guide, trace a circle on the sheet.
2 . In 2 quart saucepan over medium heat, combine water, butter, and salt. Bring to a boil. With a wooden spoon, vigorously stir in flour all at once, until mixture forms a ball, and leaves the sides of the pan. Remove from heat, and beat in the eggs one at a time, until mixture is smooth. Drop batter into 10 mounds inside the circle traced on the cookie sheet, to form a ring.
3 . Bake in preheated oven for 40 minutes, or until golden brown. Turn off oven, leaving ring in for another 15 minutes. Remove from oven, and cool on wire rack. When cool, slice in half horizontally, and place bottom ring on serving plate. Spoon Almond Cream Filling on bottom ring, then replace top ring. Chill in refrigerator.
4 . To make Almond Cream Filling: Prepare pudding according to instructions on package, but use only 1 1/4 cups milk. Fold in whipped cream, and 1 teaspoon almond extract.
5 . To make Chocolate Glaze: In a double boiler over hot (not boiling) water, combine chocolate chips, 1 tablespoon butter, 1 1/2 teaspoons milk, and 1 1/2 teaspoons corn syrup. Heat until melted and smooth, stirring occasionally. Spoon over the top of chilled ring.
1 . Whisk together all ingredients in a small serving bowl. Season to taste with more salt and pepper, if needed. Serve with bread for dipping.
1 . Blend watermelon, lemon juice, mint, and honey in a blender until smooth. Refrigerate 2 hours before serving.
1 . Combine shrimp, mixed vegetables, and water in a skillet over medium-high heat; cook and stir until vegetables are cooked through and shrimp are hot, about 5 minutes.
2 . Bring a small pot of water to a boil. Cook ramen noodles in the boiling water until soft, 2 to 3 minutes; drain. Add noodles to vegetable mixture. Stir seasoning from ramen noodles, soy sauce, garlic powder, and ground ginger into the vegetable and noodle mixture; toss to combine. Cook and stir until hot, about 1 minute.
1 . Bring a large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
2 . Mix sour cream, mayonnaise, lemon juice, honey mustard, dill, salt, and pepper together in a bowl until creamy.
3 . Transfer cooked pasta to a large bowl. Add sour cream mixture, crabmeat, bell peppers, and green onions. Toss until well combined, then cover and chill for 1 to 2 hours before serving.
1 . Combine marshmallows and water in a saucepan over medium heat; cook and stir until marshmallows are melted and smooth, about 2 minutes.
2 . Beat cream cheese in a bowl using an electric mixer until soft peaks form. Stir about 3 tablespoons marshmallow mixture, adding more as needed, into whipped cream cheese until desired sweetness is reached.
1 . Mix all ingredients. Roll thin with flour, then roll like a jelly roll. Cut into 1/2 inch strips. Let dry.
2 . Drop into hot chicken broth. Boil for 15 minutes.
1 . Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer.
2 . Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until soft, about 5 minutes. Stir in spinach and nutmeg; cook, stirring occasionally, for about 3 minutes.
3 . Arrange haddock fillets in the prepared baking dish. Spoon equal portions of spinach mixture between fillets. Spoon drained tomatoes around fillets and sprinkle with thyme, salt, and tarragon.
4 . Bake, uncovered, in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes.
5 . While fish is baking, make sauce: Add enough water to reserved tomato juices to make 1 cup; set aside. Melt butter in the skillet over medium heat. Stir in onion and cook until soft, about 5 minutes. Pour 3/4 cup tomato juice into the skillet; bring to a boil. Whisk cornstarch into remaining 1/4 cup tomato juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly.
6 . Pour sauce over baked fillets and serve.
1 . Preheat oven to 375 degrees F (190 degrees C).
2 . Mix sugar and almond flavoring and set aside. In a separate bowl mix butter, cheese and egg yolk. Stir in Make Ahead Cookie Mix.
3 . Roll onto flat surface. Cut in half. Place 1 half on greased cookie sheet. Spoon on almond and sugar mix. Place 2nd half on top. Brush with slightly beaten egg white.
4 . Bake 22 - 30 minutes. Let cool at least 30 minutes. Cut into 1/2 inch strips.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . Blend juice of half of 1 lemon, 1/2 of the basil, garlic, 1 tablespoon olive oil, Parmesan cheese, salt, and pepper together in a food processor until smooth. Place chicken thighs in a nonstick baking pan.
3 . Bake naked chicken thighs in the preheated oven for 30 minutes. Remove from oven and pour blended mixture over chicken.
4 . Continue baking until chicken is no longer pink in the center and juices run clear, about 15 minutes more. Let cool for 10 minutes. Shred chicken using 2 forks. Set aside.
5 . Heat remaining olive oil in a saucepan over medium-low heat. Stir in onion and cook until softened and golden brown, about 10 minutes. Add remaining lemon juice and basil, vinegar, and honey. Heat dressing thoroughly, about 5 minutes.
6 . Mix chicken, kale, cucumber, tomato, carrot, corn, black beans, and olives together in a bowl.
7 . Pour warm dressing onto salad; massage and toss until well coated.
1 . Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 160 degrees F (71 degrees C) according to manufacturer's directions.
2 . Cut one lime into 8 slices. Cut second lime into 4 wedges. Combine garlic powder, onion powder, chili powder, salt, chipotle powder, paprika, and cayenne together in a small bowl.
3 . Place chicken thighs, skin-side down, on a cutting board. Carefully remove any excess fat and flaps of skin. Sprinkle seasoning over both sides of chicken, rubbing some under the skin. Place chicken thighs into a large vacuum bag and place a slice of lime on the top and bottom of each thigh. Seal bag using a vacuum sealer.
4 . Place bag into the water and set timer for 2 hours. When timer is up, remove chicken from bag and pat dry completely with paper towels. Discard lime slices and bag juices. Lightly flatten each thigh with your palm and a paper towel, using gentle pressure to create a flat searing surface.
5 . Heat oil in a skillet over high heat. Lightly season chicken with salt and pepper. Place chicken in the hot skillet, skin-side down, and sear until nicely browned, about 1 minute. Move chicken around the skillet using tongs, holding the chicken up against the side of the skillet to get an even brown color on all edges. Flip thighs over and brown for 30 seconds more. Remove from heat and let sit for 2 to 3 minutes before serving. Squeeze lime wedges over top.