Shrimp and Scallop Pasta Recipe

Shrimp and Scallop Pasta Recipe – Absolutely stellar recipe! The Hubs said he would pay for it in a restaurant - that is the highest praise in our home. :-) Like others, I left out the sugar, the tomato paste, and cut the red pepper flakes to half of what the recipe calls for. I love spicy food, and would have used the whole measure of the flakes, but it had good heat and taste with half, plus was not too spicy for others. I used 2 cans (drained) of minced clams, and added them to the sauce as I started to cook the pound each of scallops and shrimp. Also used Turning Leaf Chardonnay as the white wine the recipe calls for. It's a definite keeper, and one I would make for company!

Easy Shrimp and Scallop Pasta Recipe

SERVING: 4    

Preparation time                   Cook time

10 Minutes                             20 Minutes

Ingredients

• Kosher salt
• 1 pound linguine
• 12 jumbo shrimp, peeled and deveined
• 12 large sea scallops, tough foot muscles removed
• Freshly ground pepper
• 3 1/2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice, plus lemon wedges for garnish
• 1/2 cup dry white wine
• 1/4 cup torn fresh basil
• 2 tablespoons chopped fresh parsley

Directions

1.      Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.

2.      Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.

3.      Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.

4.      Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.

And that’s all for today’s recipe about Easy Shrimp and Scallop Pasta Recipe.

Source: Today Recipes

Homemade Food Recipe

Homemade Food Recipe  ~ First things first: What is Food Recipe?

Food Recipe a blog that share a lot about easy to make recipes, from food to drinks. We also share tips for kitchen daily cookers — meaning we’ve got everything you want to eat, plus endless ways to watch it. Intrigued? 

The non-aubergine portion was lifted from a French-Tunisian family friend, who made it for the Frenchman and me when she came to stay. (She served it with herb-rubbed, falling-off-the-bone chicken thighs. You can too.) It was a luxury to be cooked for, and to be taken care of so well through food. Pine nuts browned sumptuously in butter! The lemon-tinged warmth of sumac and za’atar! Cumin, harissa, and cinnamon, too. It’s actually a perfect inauguration to fall.

I asked for the recipe, and scribbled down the offhand recounting of a cook who has fashioned a dish so often, measurements are not longer consciously considered. I searched google for corroboration of spice quantities, and rice to meat ratios, but quickly realized no consensus: this dish is made, in various forms, across the Levant. Sometimes with lamb, or beef, or chicken. Often it includes peas and carrots, and other spices; almonds too. This rice and meat mixture–helpfully called “mixed rice”–is used judiciously in recipes across the region, frequently to stuff vegetables, wine or cabbage leaves.

What this recipe is not: the quintessential version of Ouzi, which anyway goes by other names and spelling variations. What it is: very tasty. A recipe filtered through this cook’s interpretation of a French-Tunisian-living-in-Cairo’s version of her Palestinian mother-in-law’s cooking, made with ingredients she found in my kitchen, in Jersey City, NJ. That sentence was exhausting, but the point is: make this for someone you care about.

Oh, and always save room for dessert — our Donut of the Day features the hot topics you need to know about, slathered in sweet frosting. Come and visit us now for some reviews of recipes and even more Food Recipe updates on the daily!

Easy Ground Beef Kebab Recipe

Easy Ground Beef Kebab Recipe - The nicest mediterranean ground beef kabob recipe recipe I have tried so far. I used a full teaspoon middle eastern spice and 1 teaspoon extra salt. I also added 2 tablespoons tomato paste, 1 teaspoon garam masala, some fresh mint, 1 tablespoon dried oregano and I only used fresh parsley (as I didn't have any coriander). I blended it in my blender and fried it on the fry pan with oil.

Easy Ground Beef Kebab Recipe

SERVING: 6-8

Preparation time                   Cook time

20 Minutes                             8 Minutes

Ingredients

• 1 medium yellow onion, quartered
• 2 garlic cloves
• 1 whole bunch parsley, stems removed (about 2 packed cups parsley leaves)
• 1 lb ground beef
• 1/2 lb ground lamb
• 1 slice of bread, toasted until browned and soaked in water until fully tender
• Salt and pepper
• 1 1/2 tsp ground allspice
• 1/2 tsp cayenne pepper
• 1/2 tsp ground green cardamom
• 1/2 tsp ground sumac
• 1/2 tsp ground nutmeg
• 1/2 tsp paprika
• Pita bread to serve

Directions

1. Soak 10 wooden skewers in water for about 1 hour; remove from the water when you are ready to begin. Lightly oil the grates of a gas grill and preheat it to medium high for about 20 minutes.
2. Prepare the pita bread and the fixings. If you plan to, make the tahini sauce from this recipe
3. In a food processor, chop the onion, garlic, and parsley.
4. Add the beef, lamb, bread (be sure to squeeze out the water completely), and the spices. Run the processor until all is well combined forming a pasty meat mixture.
5. Remove the meat mixture from the food processor and place in a large bowl. Take a fistful portion of the meat mixture and mold it on a wooden skewer. Repeat the process until you have run out of meat. For best results, make sure each kofta kebab is about 1 inch in thickness.
6. Lay the skewered kebabs on a tray lined with parchment paper
7. Place the kebabs on the lightly oiled, heated gas grill. Grill on medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes.
8. Serve the kebabs immediately with pita bread, tahini and the fixings you prepared. See suggestions for sides and related recipes.

Barbecue Chicken Breast Recipe

Barbecue Chicken Breast Recipe - This was really good and extremely easy to prepare! I like Grilled boneless chicken breast recipes where you don't have to make a trip to the store because you have ingredients on hand! Plus its perfect for when you've had a busy day and need something quick to make for dinner! Enjoy!

Barbecue Chicken Breast Recipe

SERVING: 4    

Preparation time                   Cook time

15 Minutes                             35 Minutes

Ingredients

• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar, packed
• 1 tablespoon molasses
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 4 boneless, skinless chicken breasts
• 2 tablespoons chopped fresh parsley leaves

Directions

1. PREHEAT grill to medium high heat.
2. WHISK together ketchup, vinegar, brown sugar, molasses, Worcestershire, mustard, garlic powder, onion powder, pepper and 1/4 cup water. Reserve 1/3 cup and set aside.
3. COMBINE ketchup mixture and chicken in a gallon size slider bag or large bowl; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade.
4. MAKE drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up.
5. PLACE chicken on foil and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10-12 minutes on each side.
6. SERVE immediately, garnished with parsley, if desired.

Tip: Use Non-Stick Foil to prevent chicken from sticking to grill grates.

Easy Baked Salmon and Shrimp Recipe

 Easy Baked Salmon and Shrimp Recipe – Nice Recipe I just found out about this site and I have to say I love it! I’m a new mama with very limited cooking skills; wish to learn from this site as much as I can. Easy Baked Salmon and Shrimp Recipe Would like to check, can I replace parchment paper with aluminum foil? What are the procedures like to place the baking sheet lined with aluminum foil? Thanks on advance! Enjoy!

Easy Baked Salmon and Shrimp Recipe

SERVING: 4    

Preparation time                   Cook time

5 Minutes                               15 Minutes

Ingredients

• 1 - 1 ½ lbs salmon
• 1 lb shrimp, uncooked
• 1/2 lb asparagus
• 1 large lemon
• 6 Tbsp butter, sliced
• Seasoning-
• 1/4 tsp paprika
• 3/4 tsp salt
• 1/8 tsp pepper
• 1/4 tsp garlic
• 1 Tbsp fresh parsley, optional

Directions

1.      Devein shrimp and removed talk, if desired.

2.      Preheat oven to 450°F.

3.      Combine all ingredients for the seasoning.

4.      Cut salmon into four.

5.      Situate salmon and asparagus on a large baking sheet. Season salmon (top and sides) and asparagus (there will be leftover seasoning). Add lemon and butter slices to salmon and on the asparagus. Bake 5-7 minutes.

6.      Season shrimp, toss and repeat.

7.      Remove baking sheet from oven, turn asparagus. Add shrimp to baking sheet, spread out for even baking. Add leftover butter and lemon over shrimp. Return to oven; bake 5-7 minutes, until shrimp and salmon are cooked.

8.      Before serving add fresh parsley, mix shrimp. Pour some of the melted butter over the salmon and asparagus.

9.      Serve immediately.

Notes:

A wonderful way to cook salmon steaks on the barbecue, keeping the salmon moist and full of flavor. Be careful when opening the foil parcels on serving. Excellent when served with asparagus or rice.

Cars Specificatios Centre

Cars Specifications Centre 

Cars Specification Centre | Like all other vehicles, cars come in all shapes and sizes, each of which is made for people with different needs. Some small "city" cars carry only two to four people, and do not have a lot of room for luggage. Other types are able to carry many passengers or heavy loads. For example, station wagons or estate cars carry from 5 to 9 people, or fewer people with lots of luggage.

There are many different sizes of vans, such as minivans, which are made for families, and even small pickup trucks, which are car-like vehicles made for carrying medium-sized loads; for example, goods for delivery or plumber's and builder's tools and materials. Heavy lorries are used to carry deliveries and heavy loads. In order for a car to work, it must have a power source, where the car gets the energy it needs to turn the wheels. Most cars use some kind of fuel to make an internal combustion engine run. The power from the engine then goes to the wheels through a transmission, which has a set of gears that makes the car go faster or slower. The most common fuel in small to medium-size cars is petrol, which is called gasoline in America (people just call it "gas" though).

Some larger, more expensive cars burn diesel fuel, which is used in big trucks and buses, and a few use wood gas. In some countries, such as Brazil and Sweden, a mixture of ethanol and petrol, called gasohol in Brazil and E-85 in Sweden, is used as automobile fuel. There are cars designed to run on more than one type of fuel - these are called "flex-fuel" and are very rare. And this is it, welcome to

Carscentre for Simple and easy car research, they share about review, specification, performance, price, release date and many others. Which they share is about all great type and all great brand of car you’re needs. What are you waiting for ? Let’s visit carscentre.co

As a result I recommend you to check out the actual website.

Thin Boneless Pork Chop Recipe

Easy Thin Boneless Pork Chop Recipe - Found this recipe after finding thick cut pork chops. My husband is super picky when it comes to this cut of meat, and was very reluctant when I suggested it as a meal. I found this way of cooking them and thought, what the hey, it's Ree Drummond and all her food always looks delicious.
I'm soooo glad I followed this very simple, quick recipe!!! The chops came out so flavorful and moist! I did most of the cooking in the sauté pan and finished in the oven! I can't wait to do these again. And my husband was looking for seconds!! Very successful and delicious recipe!!

Easy Thin Boneless Pork Chop Recipe

SERVING: 8

Preparation time                   Cook time

10 Minutes                             30 Minutes

Ingredients

• 1 pound tomatillos, husks removed
• ½ cup chopped onion (1 medium)
• 1 fresh jalapeno or serrano chile pepper, halved and seeded*
• 2 cloves garlic, smashed and peeled
• 1/3 cup fresh cilantro leaves
• 3 tablespoons pepitas, toasted
• 1 teaspoon honey
• ¼ teaspoon salt
• 4 ounces boneless pork loin chops
• Salt and ground black pepper
• 1 tablespoon olive oil
• ¼ cup crumbled queso fresco (1 ounce)

Directions

1. In a covered large saucepan cook tomatillos, onion, jalapeno, and garlic in a large amount of boiling water about 8 minutes or until tomatillos turn light green. Drain.
2. In a blender combine the tomatillo mixture, cilantro, pepitas, honey, and the 1/4 teaspoon salt. Cover and blend until smooth.
3. Trim excess fat from pork chops. Sprinkle chops with additional salt and pepper. In a large skillet cook chops in hot oil over medium-high heat about 5 minutes or until browned, turning once.
4. Add 1 1/2 cups of the tomatillo mixture to skillet. Bring to boiling; reduce heat. Simmer, covered, for 5 to 8 minutes or until chops are slightly pink in the centers (145 degrees F).
5. Let stand for 3 minutes before serving. Sprinkle with queso fresco to serve.

Tip: Because Chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with Chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.