Free Online Recipes

2-1/2 Tbsps. cornstarch
1/2 cup cold water
2-1/2 Tbsps. soy sauce
2-1/2 tsps. sugar
1 Tbsp. curry powder
2 Tbsps. peanut oil
1 lb. medium shrimp, peeled and deveined
1 Tbsp. plus 1 tsp. dry sherry or chicken stock
1 tsp. Oriental sesame oil
1 Japanese or regular eggplant, about 6 oz. each., thinly sliced diagonally
2 cloves garlic, minced
3 scallions, thinly sliced

DIRECTIONS:

Dissolve 1-1/2 Tbs. cornstarch in 3 Tbs. cold water in a bowl. Add half the soy sauce, 1 tsp. sugar, curry powder and half the peanut oil. Mix thoroughly. Stir in shrimp and toss to coat. Marinate 15 minutes.

Combine remaining cornstarch with remaining cold water in a jar with a tight-fitting lid. Shake vigorously. Add sherry, sesame oil, remaining soy sauce and remaining sugar. Shake again and set aside. Heat remaining peanut oil in a wok or heavy nonstick skillet over high heat. Stir-fry eggplant 5 minutes or until eggplant is almost tender. Transfer eggplant to paper towels to drain. Discard all but 2 tsp. oil from skillet. Add shrimp and marinade. Add garlic and stir-fry 1 minute over high heat. Return eggplant to skillet and stir-fry 1 minute. Add soy sauce and cornstarch mixture and sauté 1 minute or until sauce begins to thicken. Remove from heat. Stir in scallions.

2 lb. green beans
4 c. rotini
1/2 c. Feta cheese
1 c. chopped toasted walnuts
1 pt. cherry tomatoes
1/2 c. chopped black olives

Slice beans into bite sized pieces and boil or steam al dente. Cool. Cook pasta until done and drain. Mix beans and pasta with cheese, walnuts, tomatoes, and black olives.

Dressing
4 cloves garlic, minced
1/2 c. corn oil
1/2 c. olive oil
Juice of 2 lemons

DIRECTIONS:

Mix all ingredients in blender and mix. Toss into salad mixture and chill 4 to 6 hours or overnight.

2-1/2 Tbsps. cornstarch
1/2 cup cold water
2-1/2 Tbsps. soy sauce
2-1/2 tsps. sugar
1 Tbsp. curry powder
1 Tbsp. peanut oil
1 lb. medium shrimp, peeled and deveined
1 Tbsp. plus 1 tsp. dry sherry or chicken stock
2 tsps. Oriental sesame oil
6 oz. sliced water chestnuts, drained and rinsed
2 cloves garlic, minced
3 scallions, thinly sliced

DIRECTIONS:

Dissolve 1-1/2 Tbs. cornstarch in 3 Tbs. cold water in a bowl. Add half the soy sauce, 1 tsp. sugar, curry powder and half the peanut oil. Mix thoroughly. Stir in shrimp and toss to coat. Marinate 15 minutes.

Combine remaining cornstarch with remaining cold water in a jar with a tight-fitting lid. Shake vigorously. Add sherry, sesame oil, remaining soy sauce and remaining sugar. Shake again and set aside. Heat remaining peanut oil in a wok or heavy nonstick skillet over high heat. Stir-fry water chestnuts, shrimp, marinade and garlic 3 minutes over high heat. Add soy sauce and cornstarch mixture and sauté 1 minute or until sauce begins to thicken. Remove from heat. Stir in scallions.

1 cup mayonnaise
1/2 cup chilli sauce
1 Tbsp. parsley, minced
1 tsp. lemon juice
1 tsp. prepared horseradish
1/2 tsp. onions\raw, grated
4 English muffins, split, toasted and buttered
4 lettuce leaves
4 hard-boiled eggs, sliced
3/4 lb. cooked shrimp, thawed and drained

DIRECTIONS:

Combine first 6 ingredients in a bowl. Cover and chill. Top each muffin half with lettuce, egg slices, shrimp and dressing.

1 lb. fettuccine or other pasta
1 Tbsp. olive oil
4 cloves garlic, minced
1 lb. medium shrimp, peeled, deveined, thawed if frozen
3/4 lb. snowpeas\cooked, thawed if frozen
2 Tbsps. packaged pesto sauce
2 Tbsps. grated Parmesan cheese

DIRECTIONS:

Cook fettuccine in boiling salted water until al dente. Drain pasta and keep warm. While pasta is cooking, heat oil in a heavy nonstick skillet over medium high heat. Sauté garlic, shrimp and snowpeas 3-4 minutes stirring frequently, until shrimp are pink and cooked throughout. Stir in pesto and salt and pepper to taste. Combine shrimp and snowpeas mixture with pasta in a serving bowl. Serve with Parmesan.

2 medium eggplants, cut in half lengthwise
1 Tbsp. olive oil
2 cloves garlic, minced
1 lb. Italian style peeled tomatoes, coarsely chopped
2 tsps. chives or scallions, chopped
1/4 cup black olives, pitted and halved
1 lb. cooked shrimp, thawed and drained
1 cup seasoned breadcrumbs
2 oz. Swiss cheese, grated

DIRECTIONS:

Preheat oven to temperature 350°F. Scoop out eggplant meat leaving a 1/2 inch thick shell. Set shells aside. Chop eggplant flesh. Heat oil in a heavy nonstick skillet over medium heat. Stir in garlic and eggplant flesh. Cover and cook 5-7 minutes or until eggplant is soft, stirring occasionally. Stir in tomatoes, chives and olives. Increase heat to medium high and simmer 5-7 minutes. Remove from heat. Stir in shrimp, breadcrumbs and half the cheese. Spoon filling into eggplant shells. Sprinkle with remaining cheese. Bake 35-40 minutes or until top is brown and bubbly.

2 cups vegetable stock or chicken stock
1/2 cup dry white wine or vegetable stock
1/2 tsp. thyme, or 1 tsp. fresh, chopped
1 bay leaf
1 tsp. whole black peppercorns
1/8 tsp. salt (optional)
1-1/3 cups parsley, chopped
1-1/2 lbs. large shrimp, peeled and deveined, shells reserved
1 Tbsp. plus 1 tsp. olive oil
1/2 cup Onions, minced
2 cloves garlic, minced
2 Tbsps. all purpose flour

DIRECTIONS:

Bring first 6 ingredients, 6 Tbs. parsley and shrimp shells to a boil in a heavy saucepan over medium high heat. Simmer 20 minutes or until mixture is reduced to about 1-1/2 cup. Strain broth and set aside. Discard boiled herbs and shells. Heat half the oil in a heavy nonstick skillet over medium high heat. Sauté shrimp 2 minutes or until shrimp are pink and firm. Using a slotted spoon, transfer shrimp to a platter.

Add remaining oil to skillet. Sauté onion 3-4 minutes or until softened. Add garlic and sauté 1 minute, stirring constantly. Stir in flour. Reduce heat to low and cook 3 minutes, stirring constantly. Whisk in reserved broth and simmer 5 minutes, stirring frequently, until sauce begins to thicken. Add remaining parsley and shrimp. Simmer 2 minutes or until shrimp is heated throughout.

2 Tbsps. blue cheese\grated, softened
1 oz. cream cheese, softened
1/2 tsp. thyme
1/2 tsp. paprika
1 Tbsp. mayonnaise
1/2 tsp. lemon juice
1 lb. large cooked shrimp, cleaned
1/4 cup parsley, minced

DIRECTIONS:

Combine all ingredients, except shrimp and parsley, in a bowl. Cut shrimp in half lengthwise and place 1/2 tsp. filling between halves. Dip edge in parsley. Chill about 30 minutes until cheese is set.

1 cup chilli sauce
1 Tbsp. fresh lime juice
1-1/2 tsps. white horseradish, creamy style
1/4 tsp. hot red pepper sauce
2 lbs. large cooked and peeled shrimp

DIRECTIONS:

Combine all ingredients, except shrimp, in a bowl. Mix until well blended. Serve with shrimp.

1 lb. cooked shrimp, thawed and drained
1 cucumber, peeled, seeded and thinly sliced
12 radishes, thinly sliced
4 scallions, sliced
1/2 cup white wine vinegar
1 Tbsp. sugar

DIRECTIONS:

Combine all ingredients in a bowl and toss well. Chill.