Free Online Recipes

INGREDIENTS:

7 ounces Can chipotle chilies en adobo
2 tablespoons Corn oil
3 large Garlic cloves
2 teaspoons Ground coriander
1 teaspoon Thyme
1 teaspoon Freshly ground black pepper

DIRECTIONS:

In a food processor, combine all the ingredients and process until blended but still slightly chunky, about 1 minute. The paste can refrigerated, tightly covered, for up to 3 weeks.

Uses: Brush the paste on beef and pork roasts, baby back ribs, chicken or shellfish. Mix with sour cream or mayonnaise to accompany grilled meat, poached chicken or baked potatoes. Add to a vinagrette from raw or steamed vegetables. Stir into chicken stock along with shredded cooked chicken, chickpeas and avocado cubes to make a zingy soup or into shrimp or lobster stock with assorted seafood. Mix into a simple tomato sauce to go with pasta, meatballs, sauteed shrimp or squid, or use as the base for a stew.

This recipe for Chipotle Paste serves/makes 2 cups.

INGREDIENTS:

1 lb. shell pasta
1 can button mushrooms, sliced
1 can whole black olives
1 jar sm. marinated artichokes
1/2 lb. salami strips
Provolone cheese, cubed
1/4 tsp. basil
1/4 tsp. oregano

DRESSING:

1 lg. bottle “Bernsteins” Italian dressing
1/4 c. wine vinegar
2 tsp. Dijon mustard
1 clove garlic, crushed

DIRECTIONS:

Make salad a day ahead then taste and add more dressing, as usually dry.

INGREDIENTS:

1 cup vegetable oil
1-1/2 lbs. large shrimp, peeled and deveined
1-1/4 cups buttermilk baking mix
1/2 cup beer, more if necessary
1/2 tsp. salt
1 egg
1/4 cup tartar sauce

DIRECTIONS:

Heat 1-1/2 inches oil in a heavy deep skillet over medium-high heat to temperature 350°F. Lightly coat shrimp with 1/4 cup baking mix. Combine 1 cup baking mix and remaining ingredients, except tartar sauce, in a bowl. Beat with a hand beater until batter is smooth and thin. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until of desired consistency.) Dip shrimp into batter, letting excess drip into bowl. Place shrimp in hot oil and fry about 2 minutes on each side, until golden brown. Serve hot with tartar sauce.

INGREDIENTS:

1 lb. spaghetti
2 tbsp. sesame oil
3 to 4 c. cooked turkey cut into 1/2 inch cubes
1 bunch green onions with tops, sliced
1 med. cucumber, unpeeled and cut into thin strips
4 oz. sliced water chestnuts
1/3 c. chopped fresh cilantro or coriander

DRESSING:

2 tbsp. sesame oil
2 tbsp. vegetable oil
1/3 c. soy sauce
3 tbsp. Chinese rice vinegar
1/2 tsp. hot chili oil
3 tbsp. minced fresh ginger
2 tbsp. sugar
1/3 c. dry sherry
1 tsp. salt

DIRECTIONS:

Bring a large pot of water to a boil. Add the spaghetti and cook according to package directions. Pour it into a colander, drain and rinse with cold water, separating the strands with your hands while rinsing. Drain the spaghetti well, place in a large bowl and toss with 2 tablespoons sesame oil. Stir in the turkey, onions, cucumber, water chestnuts and cilantro.
To make the dressing, whisk all ingredients in a small bowl. Pour the dressing over the pasta and toss well. Cover and marinate several hours at room temperature, tossing occasionally.

NOTE: The salad may be refrigerated, covered, up to 3 days Bring to room temperature before serving. Makes 6 main dish servings.

INGREDIENTS:

2 cups water
1 cup long grain white rice
1 Tbsp. olive oil
1 onion\cooked, chopped
3 cloves garlic, minced
1 lb. recipe-ready crushed tomatoes
1 tsp. dried oregano
1/2 tsp. marjoram
3-3/4 cups chicken stock
3/4 cup dry white wine
1 lb. medium shrimp, peeled and deveined
1 cup frozen corn, thawed
1/2 green bell peppers\cooked, seeded and chopped
1 jalapeño pepper, seeded and minced
1/4 cup cilantro or parsley, chopped
1 lime, cut into wedges

DIRECTIONS:

Boil water in a medium saucepan over high heat. Stir in rice, and salt and pepper to taste. Immediately reduce heat to low. Cover and simmer 15-20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Let stand 10 minutes. Heat oil in a heavy non-reactive saucepan over medium heat. Sauté onion and garlic 4-5 minutes or until they begin to turn golden. Stir in next 5 ingredients. Bring to a boil. Reduce heat to low. Cover and simmer 15 minutes. Add remaining ingredients, except cilantro and lime. Season with salt and pepper to taste. Increase heat to medium and simmer 4-5 minutes or until shrimp are pink and just cooked throughout. Divide stew among individual serving bowls. Place 3/4 cup of cooked rice in center of each bowl. Sprinkle with cilantro and serve with lime.

INGREDIENTS:

4 slices Bacon
8 ounces Shrimp — shelled and deveined
1 cup Jarred Sliced Mushrooms
1 package Lipton Pasta & Sauce–creamy Garlic
1 1/2 cup Water
1/2 cup Milk
1/2 cup Frozen Peas — partially thawed

DIRECTIONS:

In a 12 inch skillet, cook the bacon over medium-high heat until crisp. Remove and crumble. Reserve 2 tablespoons of the drippings. Add the shrimp and mushrooms to the reserved drippings and cook over medium heat for 2 minutes, stirring until the shrimp are done. Remove and keep warm. In the same skillet, stir in the pasta, water, and milk. Bring to the boiling point over high heat.

Reduce the heat to medium and cook 3 minutes. Stir in the peas and cook, stirring occasionally, an additional 5 minutes or until the pasta is tender.

Stir in the bacon, shrimp, and mushrooms. Heat through. Remove to warm plates and serve.

This recipe for Creamy Garlic Shrimp and Pasta serves/makes 2.

INGREDIENTS:

1 dozen shrimp
1 pound scallops
2 green onions, minced
1/2 teaspoon tarragon
3/4 cup chicken stock
2 teaspoons lemon juice
1/2 cup wine, white
2 tablespoons minced parsley
6 tablespoons butter
3 tablespoons oil
Paprika, optional
1 teaspoon flour
Freshly ground pepper
1 pound linguini noodles
1/2 cup Romano cheese, grated

DIRECTIONS:

Saute garlic, onion and herbs in butter and olive oil over medium heat for 1 minute. Add shrimp and scallops and toss around for 2 minutes. Sprinkle with paprika and pepper. Add flour and cook 1 minute. Add wine and chicken stock. Cook 2 minutes, stirring. Pour 2/3 of mixture into bowl and toss with noodles and grated cheese.

Pour onto an oven proof serving platter and put in 350 degree oven for 5-10 minutes until cheese is melted some. While in oven, add lemon juice and parsley to remaining shrimp mixture. Stir and heat quickly and pour over noodles on platter. Serve immediately.

This recipe for Shrimp Scampi and Pasta serves/makes 4.

INGREDIENTS:

2 Tbsps. tamari
3 Tbsps. lime juice
2 Tbsps. honey
1 Tbsp. fresh ginger, grated
1/2 tsp. hot pepper sauce
1 lb. cooked and peeled shrimp
2 ripe papayas, cubed
1/2 cucumbers, sliced
3/4 cup pine nuts
1 green bell pepper\raw, seeded and chopped
3 scallions, minced
1/4 cup fresh cilantro, chopped
1 bunch spinach, stemmed

DIRECTIONS:

Combine first 5 ingredients in a jar with a tight-fitting lid. Chill while preparing other ingredients. Combine remaining ingredients, except spinach, in a bowl. Shake dressing and drizzle over shrimp mixture. Serve on a bed of spinach.

The salad is a meal in itself but is good served with bread sticks. Yields 18 to 20 generous servings.

INGREDIENTS:

2 (8 oz.) pkgs. radiatore pasta (cooked and cooled)
2 cans of ripe olives (drained)
1 1/2 c. bell pepper coarsely chopped
1 1/2 c. celery coarsely chopped
1/2 head lettuce bite size pieces
3 c. cooked ham cubed, bite size pieces
3 c. cooked chicken breast cubed, bite size pieces
12 hard boiled eggs, whites only, cut into eighths

DIRECTIONS:

Combine all above ingredients in very large bowl and toss.

DRESSING;

Mix the first 6 ingredients. Heat in microwave and stir to dissolve bouillon. Add the remaining ingredients for the dressing. Mix until smooth. Pour onto salad and toss.

2 tbsp. white wine vinegar
1 tbsp. white cooking wine
1 tsp. lemon juice
4 tbsp. water
2 tsp. sugar
2 1/2 tsp. chicken bouillon granules
1 1/4 c. Miracle Whip
1 1/4 c. sour cream
3/4 tsp. garlic powder
3/4 tsp. chervil (or parsley)
1/4 tsp. ground ginger
1/2 tsp. celery salt
12 hard boiled egg yolks (riced)
1 lg. grated carrot

INGREDIENTS:

1 tablespoon Olive Oil
1 cup Sliced Onion
2 teaspoons Minced Garlic
1 pound Large Shrimp — shelled and deveined
1 can (15 Oz.) Hunts Ready Tomato Sauces Chunky Italian
1/8 teaspoon Red Pepper Flakes
8 ounces Pasta — cooked according to package directions

DIRECTIONS:

In a large skillet, in hot oil, saute the onion and minced garlic until tender. Add the shrimp. Cook, stirring constantly, until the shrimp are pink and cooked through. Stir in the remaining ingredients except pasta. Heat through. Serve over pasta.

This recipe for Spicy Shrimp Pasta serves/makes 4.