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8oz dry
3 T. Butter
1 1/2 c whipping cream
16oz shrimp
1 c freshly grated Parmesan Cheese
1/4 tsp. salt
1/8 tsp. white pepper
1/8 tsp. nutmeg
1) Start boiling water for noodles.
2) Melt butter in large skillet.
3) Saute shrimp until butter is lightly browned.
4) Add noodles to boiling water, cook for 9-10 minutes, or until noodles are al dente.
5) Add 1/2 cup cream to shrimp.
6) Boil cream with shrimp until shiny bubbles form.
7) Reduce heat to medium, add cooked noodles.
8) Add spices ( white pepper, nutmeg)
9) Toss noodles to mix spices.
10) Add cheese and remaining cream a little at a time
Garlic and Orange Marinated Grilled Pork Chops
April 24th, 2010 | Posted by in Recipe - (0 Comments)Made this today, thought I would share the recipe and save it for myself.
Ingrediants
- 4 pork chops, boneless or bone-in, about 1 1/4 inches thick
- 1/2 cup orange juice
- 2 tablespoons olive oil
- 2 crushed garlic cloves
- 2 teaspoons ground cumin
- 1/4 teaspoon coarsely ground black pepper
Cooking insturctions
- Place chops in a large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops. Seal bag and refrigerate for 4 to 24 hours
- Remove chops from marinade (discarding marinade) and grill over medium-hot coals for a total of 12 to 15 minutes, turning to brown evenly. Serve chops immediately.
Original recipe from here.
I found this recipe about a month ago, it turned out to be really good, so I thought I would post it.
Serves: 4 Preparation Time: 10 minutes Cooking Time: 10 minutes
- Ingredients
-
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- Salt and pepper to taste
- 1/2 cup flour
- 2 tablespoons vegetable oil (canola, corn, peanut)
- HAWAIIAN SAUCE
- 1 (8 ounce) can pineapple chunks, with juice
- 1/2 cup brown sugar
- 3 tablespoons soy sauce
- 1 tablespoon fresh ginger, minced
- 1/8 teaspoon ground cloves
- 1/4 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1 tablespoon flour
- Instructions
-
- Remove tenderloin from chicken breast to allow it to cook evenly. Salt and pepper all of the chicken. Place flour on a plate and coat the chicken (including the tenderloins) on both sides with flour, pressing to make sure it adheres. Shake off excess flour.
- In a large, heavy skillet, heat oil over medium-high heat. Once the oil is hot, add the chicken pieces to the skillet, without crowding the pan, work in batches and add more oil if necessary. Sauté chicken for 4 minutes, without moving, it will become nicely brown. Adjust the heat, up or down if needed. Turn the cutlets and continue to sauté for an additional 2 to 3 minutes until chicken is evenly browned and cooked throughout, (tenderloin pieces take less time, 2 minutes per side) Transfer the chicken to a plate and remove the skillet from the heat.
- SAUCE: Add the pineapple with the juice, brown sugar, soy sauce, ginger, cloves, paprika and salt. Return the skillet to medium heat and stir for a minute. Add the tablespoon of flour and continue to heat the sauce, stirring to collect any remaining juices and brown bits from pan, and allowing it to thicken slightly (about 2 minutes). Pour the sauce over the chicken and serve with white rice.
original recipe from @ http://familyfun.go.com/recipes/dinner-entrees/quick-meals/hawaiian-skillet-chicken-685154/
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