Free Online Recipes

INGREDIENTS:

1 lb. cooked pasta
1 lg. bottle Italian salad dressing

DIRECTIONS:

1-1 1/2 cups each of the following: Cauliflower Tomato Onion Green pepper Grated Parmesan cheese Celery Frozen peas (thawed slightly in water & drained) Black olives Cheddar cheese Pepperoni or salami
Assemble all ingredients in large bowl. Pour dressing over and stir until well mixed. Refrigerate 8 hours or overnight. May need to add more dressing as sometimes it soaks in.

INGREDIENTS:

1/2 pound shelled, pre-cooked shrimp
1/2 bunch green onions
2 medium tomatoes
2 avocados
2 cucumbers
2 medium lemons
2 fresh jalapeno peppers
1 1/2 can (16 oz) spicy V-8 juice
Pinch of salt (optional, plenty salty IMO)
Tapatio Sauce to taste (or other spicy sauce)
Cilantro (optional)

DIRECTIONS:

This is simple, yummy, healthy, versatile and almost fool-proof. We go heavy on fresh tomatoes (having tomatoes from the garden) and avocados. We double the shrimp, are generous with cilantro and jalapeno (somewhat careful to keep the “broth” balanced) and add sliced celery. Feel free to toss in your favorite raw vegetable. Best served as the recipe says, but for leftovers my son loves it as hot soup; my husband heats it and pours it over pasta; my daughter drains the juice and drinks it for breakfast.

Peel and dice vegetables and add to shrimp. Add tapatio sauce, V8 Juice and juice of lemons. Mix. Chill for one hour. Serve in shrimp cocktail glass with chips, club crackers, etc. Wonderful comfort food and very easy to make.

This recipe for Shrimp Cocktail Fast Zippy and Healthy serves/makes 4.

INGREDIENTS:

2 Tbsps. olive oil
1/4 cup shallots, chopped
1 clove garlic, crushed
1 tomato\cooked, peeled and coarsely chopped
1 cup tomato sauce
1/8 tsp. cayenne pepper
2 lbs. shrimp, shelled, deveined and boiled 5 minutes until they just turn pink
1/4 cup dry white wine
2 Tbsps. fresh parsley, chopped

DIRECTIONS:

In a large skillet over medium heat, heat the oil. Sauté the shallots and garlic 2 minutes. Add the chopped tomato, tomato sauce, cayenne pepper and salt and pepper to taste. Bring to a boil, stirring occasionally. Reduce the heat to low and let simmer uncovered 10 minutes. Stir in the shrimp and wine. Continue to cook 5 minutes. Remove from the heat and transfer to a serving platter. Sprinkle with parsley and serve.

Use any pasta shape for this creamy main dish salad -

INGREDIENTS:

8 oz. corkscrew macaroni
1 recipe Parmesan dressing
10 oz. fresh spinach, torn
8 oz. mozzarella cheese, cubed
8 oz. thinly sliced mild pepper
Ham or fully cooked ham, chopped
1 (4 oz.) can green chili peppers, drained

DIRECTIONS:

Cook macaroni according to package directions. Drain. Toss macaroni with dressing; add remaining ingredients. Cover; chill. Sprinkle 2 tablespoons grated Parmesan cheese over each serving. Makes 6-8 servings.
Parmesan Dressing: Place 1 egg in blender container. Cover; blend 5 seconds. With blender running, slowly add 1 cup salad oil until thick. Add 1/2 cup grated Parmesan cheese, 1/4 cup white wine vinegar, 1/2-1 teaspoon pepper, 1/2 teaspoon salt, 1/4 teaspoon ground cloves and 1-2 cloves garlic, minced. Blend until smooth.

INGREDIENTS:

1 Tbsp. olive oil
2 cups broccoli florets\cooked
1/4 tsp. garlic powder, or 2 cloves garlic, minced
1 can condensed cream of broccoli soup
1/2 cup water
1 Tbsp. lemon juice
1 lb. medium shrimp, shelled and deveined
6 oz. packages chicken flavor ramen noodle soup, cooked and drained, or 4 cups hot cooked rice

DIRECTIONS:

Heat oil in a heavy nonstick skillet over medium high heat. Sauté broccoli and garlic powder 3-4 minutes, or until tender-crisp. Add soup, water and lemon juice. Season with salt and pepper to taste. Heat to a boil. Add shrimp. Reduce heat to low. Cook 5 minutes, stirring often, or until shrimp turn pink. Serve over noodles.

INGREDIENTS:

5 ounces uncooked pasta
1/2 cup dry white wine
1/4 cup non-fat mayonnaise
1/4 cup light mayonnaise
1 (10 1/2-ounce) can lobster bisque
1/2 teaspoon dried dill weed
4 ounces low-fat Swiss cheese, shredded
1 (6- to 8-ounce) can seafood, such as crab, shrimp, tuna or salmon
2 cups baked potato chips, crushed

DIRECTIONS:

Preheat oven to 350 degrees. Cook pasta according to package directions and drain well. Combine wine, both types of mayonnaise, soup and dill weed. Stir into pasta, then carefully stir in cheese and seafood. Pour mixture into a 1 1/2-quart casserole. Cover and bake for 30 minutes until hot and bubbly. Sprinkle with potato chips before serving.

Calories 272 Fat 8 g Carbs 30 g Sodium 599 mg Fiber 1 g.

This recipe for Seafood Casserole serves/makes 6.

INGREDIENTS:

10 pearl onions, peeled
1 tsp. black pepper
1 tsp. dried oregano leaves
1/2 tsp. salt
2 bay leaves
1/2 cup olive oil
1/2 cup white wine vinegar
2 tsps. Dijon mustard
1 lb. large shrimp, cooked, peeled and deveined
7 oz. bottled sliced jalapeño pepper

DIRECTIONS:

In skillet, sauté onions, black pepper, oregano, salt and bay leaves in oil 3-5 minutes. Stir in vinegar and mustard, heat to boiling. Add shrimp and jalapeño peppers, mixing well. Remove from heat. Cover and refrigerate 3 hours. Remove bay leaves before serving.

INGREDIENTS:

1 1/2 cup diced tomatoes that have been seeded (peeled if you like)
3 garlic cloves, minced
some fresh, chopped basil, to taste
1 cup mozzarella cheese cut into small cubes
1/2 cup vegetable or olive oil (may need a little more)
3 tablespoons red wine vinegar
1 pound cooked, shelled and deveined shrimp (these can be left whole or diced)
Salt and pepper to taste
few dried red pepper flakes to taste
1 pound box of pasta cooked as directed on the box

DIRECTIONS:

Mix all except the shrimp and pasta, let sit at room temperature for about an hour for the flavors to blend. Pour over the cooked pasta, add the shrimp and adjust the seasonings to taste. I sprinkle some additional grated cheese over the top and garnish with whole basil leaves.

This recipe for Cold Pasta and Shrimp Salad serves/makes 6.

INGREDIENTS:

1 lb. spinach fettuccine pasta
1/4 cup olive oil
2 cloves garlic, crushed
1 small onion\cooked, chopped
1 red pepper, chopped
3-1/2 cups can crushed tomatoes, undrained
1 Tbsp. plus 1 tsp. fresh chives, chopped
2 Tbsps. plus 2 tsps. fresh basil, chopped
10 oz. canned artichoke hearts, drained, halved
1 lb. cooked shrimp
1/4 lb. feta cheese, crumbled

DIRECTIONS

Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain. Keep warm. Heat oil in a heavy nonstick pan over medium heat. Cook next 3 ingredients 4-5 minutes, stirring, until vegetables are soft. Add tomatoes and bring to a boil. Simmer about 5 minutes, stirring occasionally, until slightly thickened. Stir in herbs, artichokes, and shrimp. Cook until heated through. Serve sauce over pasta and sprinkled with cheese.

INGREDIENTS:

1/4 lb. lasagna sheets
2 oz. unsalted butter
1/3 cup fresh Parmesan cheese, grated
3 oz. butter
1/3 cup plain flour
1-1/2 cups milk
1 cup fresh Parmesan cheese, grated
3 oz. prawns, cooked, shelled, chopped
6 oz. canned crab meat, drained, flaked
1 Tbsp. plus 1 tsp. fresh chives, chopped
5 eggs, separated, whites beaten to soft peaks, yolks lightly beaten

DIRECTIONS

Preheat oven to temperature 375°F. Cook pasta in a large pan of boiling water 10 minutes or until al dente. Drain. Return pasta to pan, stir butter and cheese through pasta. Stand, let cool. Melt butter in heavy pan over medium high heat. Add flour and cook, stirring, until bubbling. Gradually stir in milk, stirring until sauce boils and thickens. Remove from heat, cool slightly. Stir in next 4 ingredients and egg yolks. Lightly fold in beaten egg whites. Cut lasagna into 2 inch lengths. Stand pasta around edge of deep, lightly greased baking dish. Chop remaining pasta and combine with filling. Pour filling into dish and bake 35 minutes, or until set and deep golden in colour.