Free Online Recipes

1 pkg. angel hair pasta
1 lg. bottle creamy Italian dressing
1/2 red onion, chopped
1 sm. can chopped olives
1 lg. tomato, chopped
1 sm. stick hard salami, cut into sm. strips
2 c. Mozzarella cheese, cut into very thin strips

DIRECTIONS:

Cook noodles according to directions on package. Drain. While noodles are hot, toss with bottled salad dressing. Toss while noodles cool completely. Add rest of ingredients. Keep refrigerated.

1/4 cup plus 1 Tbsp. unsalted butter
1-1/2 medium onions\cooked, chopped
2 small cloves garlic, minced
4-1/4 cups corn kernels, thawed if frozen
1/4 cup plus 2 Tbsps. fish stock or water
2-1/4 Tbsps. cornstarch
3 cups milk
1-1/2 cups crabmeat or imitation crabmeat
6 oz. medium cooked shrimp, peeled
1-1/2 cups heavy cream
1/2 lb. ancho peppers, diced
1-1/2 canned chipotle chile (optional), finely minced
3/4 limes, sliced
3 Tbsps. fresh cilantro, chopped

DIRECTIONS:

Melt half the butter in a large nonreactive saucepan over medium high heat. Sauté onion and garlic 4-5 minutes stirring frequently, until onion is softened. Transfer to a blender. Add corn, fish stock and cornstarch and purée until smooth. Melt remaining butter in same pan over medium heat. Add the corn purée and cook 4-5 minutes, stirring frequently, until thickened. Stir in milk. Partially cover pan and simmer 10 minutes over low heat. Add next 5 ingredients and salt to taste. Heat just to a simmer. Serve hot, garnished with lime and cilantro.

1 (15 oz.) can pineapple chunks2 c. fresh asparagus tips
4 c. cooked corkscrew pasta
1 c. frozen peas, uncooked
1 c. sliced celery
1/2 c. chopped parsley
1/3 c. chopped green onion
1/3 c. diced sweet red pepper

DRESSING:

2 tbsp. pineapple juice
1 clove garlic, crushed
2 tbsp. olive oil
1/3 c. wine vinegar
2 tbsp. fresh lemon juice
2 tbsp. Dijon mustard
2 tsp. basil leaves
1/2 tsp. salt

DIRECTIONS:

Drain pineapple, reserving 2 tablespoons for dressing. Wash asparagus and cut into bite size pieces. Combine all salad ingredients.
Dressing: Combine all ingredients in jar and shake well. Toss with salad and chill at least 1 hour. Serves 6 (1 1/2 cups each).

3 cups small shell pasta
4 cloves garlic, crushed
1-3/4 lbs. canned plum tomatoes, drained, coarsely chopped, juice reserved
1/2 cup white wine
1/2 lb. tomato sauce
1/4 tsp. cayenne pepper
1 lb. cooked shrimp, peeled, deveined, and drained
1 cup fresh dill, finely chopped
2 cups Asiago cheese, grated

DIRECTIONS:

Preheat oven to temperature 400°F. Cook pasta in a large pot of boiling water about 6 minutes, until partially cooked. Drain. Combine garlic with juice from tomatoes and wine in a heavy nonreactive saucepan over medium heat. Bring to a boil, stirring frequently. Simmer 5-7 minutes, until most of liquid has evaporated. Stir in tomatoes, tomato sauce and cayenne. Bring to a boil. Add shrimp, pasta, dill and half the cheese. Mix thoroughly. Transfer to a shallow baking dish. Sprinkle with remaining cheese. Bake 15-20 minutes, or until heated through.

1/4 cup olive oil
1 Tbsp. unsalted butter
1/8 tsp. crushed red pepper
2 lbs. large shrimp, tails left attached, peeled
2 cloves garlic, minced
2/3 cup dry white wine
2 tomatoes\cooked, seeded and chopped
2 Tbsps. fresh dill, minced
3 oz. feta cheese, crumbled
1/4 cup dry breadcrumbs

DIRECTIONS:

Turn on broiler. Heat half the oil in a heavy ovenproof skillet or shallow flameproof casserole dish over medium high heat. Add butter and red pepper. Sauté shrimp, in batches if necessary, 4-5 minutes, turning occasionally, until shrimp turn pink. Stir in wine and garlic and boil 3-4 minutes. When liquid begins to thicken, stir in chopped tomatoes and remove from heat. Sprinkle with dill and cheese and cover with breadcrumbs. Drizzle remaining olive oil over

1 Tbsp. olive oil
5 garlic cloves, minced
1-3/4 lbs. canned whole tomatoes, drained and coarsely chopped
1/2 cup fresh parsley, chopped, divided
1-1/4 lbs. large shrimp, peeled and deveined
1/4 lb. feta cheese, crumbled
2 Tbsps. fresh lemon juice
1/4 tsp. freshly ground black pepper

DIRECTIONS:

Preheat oven to temperature 400°F. Heat oil in a heavy nonstick skillet over medium heat. Sauté garlic 30 seconds. Stir in tomatoes and 1/4 cup parsley and simmer 10 minutes. Stir in shrimp and cook 3 minutes. Transfer to an oiled baking dish and sprinkle with cheese. Bake 8-10 minutes, until shrimp is just cooked throughout. Sprinkle with lemon juice, remaining parsley and pepper to taste. Serve immediately.

2 Tbsps. olive oil
1/2 cup onion\cooked, chopped
1/2 cup red bell pepper\cooked, seeded and chopped
1/2 cup green bell pepper\cooked, seeded and chopped
1 Tbsp. garlic cloves, chopped
1 lb. shrimp, peeled and deveined
1/4 cup tequila
1 Tbsp. cilantro, chopped
1 Tbsp. jalapeño pepper, roasted or fresh, chopped
4 tortillas, optional

DIRECTIONS:

Heat oil in a heavy nonstick skillet over medium high heat. Sauté onion and next 3 ingredients about 4 minutes. Add shrimp and sauté another 2 minutes. Stir tequila into skillet. Keeping hands and face away, carefully light tequila with a match. Add cilantro, jalapeño and salt and pepper to taste. Can be rolled in soft tortillas, if desired.

1/4 cup unsalted butter
1 large shallot, diced small
1 cup champagne
1 lb. shrimp, peeled and deveined
2 cups heavy cream
salt and white pepper, to taste
2 Tbsps. fresh parsley, chopped

DIRECTIONS:

Melt butter in a heavy saucepan over medium low heat. Sauté shallots about 4 minutes. Add champagne and simmer 4-5 minutes over medium high heat until liquid is almost evaporated. Stir in shrimp. Add cream and simmer over low heat about 10 minutes, stirring frequently, or until thick, and shrimp is just cooked throughout. Season with salt and white pepper to taste. Sprinkle with parsley. Serve over pasta, if desired.

1/4 cup unsalted butter
1/2 cup onion\cooked, chopped
1/2 cup celery\cooked, chopped
1/2 cup green bell pepper\cooked, chopped
1 Tbsp. garlic cloves, chopped
2 Tbsps. Cajun seasoning, chopped
1 Tbsp. jalapeño pepper, chopped (not preserved in vinegar)
2 bay leaves
1/8 tsp. Worcestershire sauce
1 can diced tomatoes, or tomato purée
1 lb. shrimp, peeled and cleaned

DIRECTIONS:

Melt butter in a heavy nonstick skillet over medium high heat. Sauté next 4 ingredients about 5 minutes until softened. Stir in next 4 ingredients and salt to taste. Stir in tomatoes. Reduce heat to medium low and simmer about 15 minutes. Add shrimp and cook 5-6 minutes, or until shrimp turn pink and are just cooked through. Adjust seasoning and heat level. Serve over steamed rice.

2-1/4 lbs. dried white beans, great northern
2 lbs. shrimp, peeled, boiled
2-1/4 lbs. large fennel bulb
2 Tbsps. garlic cloves, minced
2 Tbsps. shallots, minced
6 lemons, zest peeled, 3 lemons juiced
2/3 cup white wine vinegar
2-1/2 cups light olive oil
1/8 tsp. chicken stock, enough to cook beans
salt and pepper, to taste
1 cup fresh parsley, finely chopped
6 heads radicchio, julienned

DIRECTIONS:

Thoroughly check beans for rocks before boiling in a rich chicken stock until tender. (Do not over cook beans.) Set aside to cool. Separate fennel bulbs from stalks. Save tops. Julienne fennel bulbs. Combine ingredients in a large mixing bowl, tossing gently. Season with salt and pepper to taste. Chill slightly. Serve over julienned radicchio and garnish with fennel tops.