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pink_panth
I want to surprise my bf and make dinner for him because he always makes dinner for me...he is going to school for culinary arts, so I want to make something that's kind of fancy. Any ideas?
Answer
shrimp scampi. Really easy:
1 pound linguini
4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
1 large shallot, finely diced
5 cloves garlic, sliced
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 lemon, juiced
1/4 cup finely chopped parsley leaves
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
shrimp scampi. Really easy:
1 pound linguini
4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
1 large shallot, finely diced
5 cloves garlic, sliced
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 lemon, juiced
1/4 cup finely chopped parsley leaves
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
Anyone have any good ideas of what I should take to a potluck dinner?
hagren
I have to go to a potluck dinner tomorrow night. I can bring a dessert, salad, or hot dish, anything goes. I am tired of potatoe salad, and coleslaw. Any ideas?
Answer
CUCUMBER-GARLIC DIP
MAKES ABOUT 1-1/2 CUPS
The first time I had this dip, it was prepared by a woman of Greek heritage. I believe she used yogurt. Whether you use that or the sour cream, it is so good and very easy and light. Add more or less garlic to taste, but I like lots. Serve with vegetable crudites, crackers or pita wedges.
INGREDIENTS
1 medium cucumber, peeled, halved, seeded and cut into chunks
1 cup plain yogurt or sour cream (I use reduced-fat)
1 teaspoon fresh lemon juice
3 garlic cloves, minced
1 tablespoon freshly chopped chives (freeze-dried may be used)
Salt and pepper to taste
Place all of the ingredients in a processor. Process until smooth but retaining some texture. Taste for seasoning. Cover and refrigerate for at least 1 hour. Garnish with additional chives. Serve with raw vegetables.
FOUR-BEAN SALAD
SERVES 6-8
I guess everyone has a recipe for bean salad. Try this one. It is exceptional.
INGREDIENTS
BEANS
1 16-ounce can green beans
1 16-ounce can yellow beans
1 16-ounce can red kidney beans
1 16-ounce can garbanzo beans (chick peas)
1 green bell pepper, chopped
1 medium onion, chopped
2 stalks celery, chopped
DRESSING
3/4 cup sugar
2/3 cup cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup vegetable oil
Drain beans; mix together with vegetables. Thoroughly blend together the dressing ingredients. Pour dressing over beans and toss. Refrigerate overnight. (Can be prepared 2-3 days ahead.)
PIEROGIE CASSEROLE
SERVES 6
If you like pierogies, you will love this. It's also a great way to use leftover mashed potatoes. I usually serve it as a main dish, but it makes a nice side dish as well, in which case it would make 10-12 servings.
INGREDIENTS
8 ounces lasagna noodles
2 large onions, diced
8 ounces sharp cheddar cheese, grated (2 cups)
4 cups mashed potatoes, made fresh or leftover
4 tablespoons butter
Salt and pepper to taste
Cook noodles according to package and set aside. Brown the butter in a medium skillet, being careful not to burn. Add the onions and sauté until softened and lightly browned. Combine the cheese and mashed potatoes. Butter or spray a 13x9x2-inch baking dish. Line the bottom with a layer of noodles. Add a layer of potato and cheese mixture then spread with a portion of the onions. Continue to layer the ingredients ending with a layer of noodles topped with onions. Bake at 350° F for 15 to 20 minutes, or until bubbly and lightly browned. Tent with foil if the top browns too quickly.
Notes: Browning the butter adds a lot of flavor to the casserole. If you prefer, it could just be melted. If making freshly mashed potatoes, use about 8 large potatoes. If you don't have enough leftover potatoes, add some fresh or make some from instant potatoes. The recipe can easily be halved.
BAKED CHICKEN WITH DIJON AND BALSAMIC VINEGAR
SERVES 4 to 6
There are unlimited ways to season chicken or other poultry before baking or roasting. This recipe uses a simple marinade that can be prepared ahead or brushed on chicken parts just before baking. It's my favorite way to prepare cutup chicken because I can decide at the last moment to do it. A good old standby.
INGREDIENTS
1 whole chicken (3-1/2 to 4 pounds) cut up, or bone in chicken parts as desired
1 teaspoon Dijon mustard
3 large cloves garlic, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried sage leaves
1/2 teaspoon dried rosemary leaves
Salt and pepper to taste
2 tablespoons Balsamic vinegar (can substitute red wine vinegar or lemon juice)
1 tablespoon olive oil, or enough to drizzle over chicken
Preheat oven to 400° F. Place the chicken in a single layer in a 13x9x2-inch baking dish, on a baking rack if desired. Brush or spread each piece lightly with Dijon mustard. Sprinkle with the garlic, thyme, sage, rosemary, salt and pepper. Sprinkle with the vinegar, then drizzle lightly with olive oil. Place in the oven and bake until chicken is brown and done, basting occasionally with pan juices, about 50 minutes. This is good hot or at room temperature.
Notes: The ingredients can be mixed in a small bowl and poured over the chicken. The chicken and sauce can also set to marinate for about 30 minutes at room temperature or for a longer time in the refrigerator. You may omit the olive oil. Garlic powder may be substituted for the fresh. This is also great cooked on the grill.
BERRY AND KIWI COOKIE CRUST PIZZA
SERVES 10 to 12
It is my guess that many of you made this recipe long before I did. I first ate a fruit pizza of this type at my mother-in-law's. She is no longer with us, and my husband always liked her recipe, so I decided it was time to give it a try. As you can imagine, it is as basic as all the others you find scattered among many recipe pages on the web, probably all variations of a Pillsbury original. I just really like my combination of fruit. If you prefer a crust that is less sweet, use refrigerated pizza or pie dough. Of course, you can also make your own.
INGREDIENTS
1 package (18 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese, softened (can use reduced fat)
1/3 cup sugar
1/2 teaspoon vanilla
2 or 3 kiwis, peeled and sliced
2 cups of washed, hulled and sliced strawberries
1 cup fresh blackberries, rinsed and well drained (can substitute blueberries or use a combination)
1/4 cup apricot jam (or other light colored jam)
Freeze dough for about 30 minutes. Preheat oven to 350° F. Cut dough into 1/2-inch thick slices. Place on a lightly greased or sprayed 15x10-inch baking sheet with sides or in a 14-inch round pizza pan, spaced apart fairly evenly. Press into bottom, with floured fingers, until it forms one flat, even sheet of dough, with a little lip on the edges. Bake until golden brown, about 12 minutes. Cool completely on baking rack.
In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over the cooled crust. Layer the kiwi, strawberries and blackberries in that order. Heat the jam in a small saucepan until warm, adding a little water if needed to get to spooning consistency. Spoon as evenly as possible over fruit. Refrigerate at least 1 hour before serving. Cut into squares. Store leftovers in refrigerator. (After a day, the crust will start to get soggy from the fruit.)
CUCUMBER-GARLIC DIP
MAKES ABOUT 1-1/2 CUPS
The first time I had this dip, it was prepared by a woman of Greek heritage. I believe she used yogurt. Whether you use that or the sour cream, it is so good and very easy and light. Add more or less garlic to taste, but I like lots. Serve with vegetable crudites, crackers or pita wedges.
INGREDIENTS
1 medium cucumber, peeled, halved, seeded and cut into chunks
1 cup plain yogurt or sour cream (I use reduced-fat)
1 teaspoon fresh lemon juice
3 garlic cloves, minced
1 tablespoon freshly chopped chives (freeze-dried may be used)
Salt and pepper to taste
Place all of the ingredients in a processor. Process until smooth but retaining some texture. Taste for seasoning. Cover and refrigerate for at least 1 hour. Garnish with additional chives. Serve with raw vegetables.
FOUR-BEAN SALAD
SERVES 6-8
I guess everyone has a recipe for bean salad. Try this one. It is exceptional.
INGREDIENTS
BEANS
1 16-ounce can green beans
1 16-ounce can yellow beans
1 16-ounce can red kidney beans
1 16-ounce can garbanzo beans (chick peas)
1 green bell pepper, chopped
1 medium onion, chopped
2 stalks celery, chopped
DRESSING
3/4 cup sugar
2/3 cup cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup vegetable oil
Drain beans; mix together with vegetables. Thoroughly blend together the dressing ingredients. Pour dressing over beans and toss. Refrigerate overnight. (Can be prepared 2-3 days ahead.)
PIEROGIE CASSEROLE
SERVES 6
If you like pierogies, you will love this. It's also a great way to use leftover mashed potatoes. I usually serve it as a main dish, but it makes a nice side dish as well, in which case it would make 10-12 servings.
INGREDIENTS
8 ounces lasagna noodles
2 large onions, diced
8 ounces sharp cheddar cheese, grated (2 cups)
4 cups mashed potatoes, made fresh or leftover
4 tablespoons butter
Salt and pepper to taste
Cook noodles according to package and set aside. Brown the butter in a medium skillet, being careful not to burn. Add the onions and sauté until softened and lightly browned. Combine the cheese and mashed potatoes. Butter or spray a 13x9x2-inch baking dish. Line the bottom with a layer of noodles. Add a layer of potato and cheese mixture then spread with a portion of the onions. Continue to layer the ingredients ending with a layer of noodles topped with onions. Bake at 350° F for 15 to 20 minutes, or until bubbly and lightly browned. Tent with foil if the top browns too quickly.
Notes: Browning the butter adds a lot of flavor to the casserole. If you prefer, it could just be melted. If making freshly mashed potatoes, use about 8 large potatoes. If you don't have enough leftover potatoes, add some fresh or make some from instant potatoes. The recipe can easily be halved.
BAKED CHICKEN WITH DIJON AND BALSAMIC VINEGAR
SERVES 4 to 6
There are unlimited ways to season chicken or other poultry before baking or roasting. This recipe uses a simple marinade that can be prepared ahead or brushed on chicken parts just before baking. It's my favorite way to prepare cutup chicken because I can decide at the last moment to do it. A good old standby.
INGREDIENTS
1 whole chicken (3-1/2 to 4 pounds) cut up, or bone in chicken parts as desired
1 teaspoon Dijon mustard
3 large cloves garlic, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried sage leaves
1/2 teaspoon dried rosemary leaves
Salt and pepper to taste
2 tablespoons Balsamic vinegar (can substitute red wine vinegar or lemon juice)
1 tablespoon olive oil, or enough to drizzle over chicken
Preheat oven to 400° F. Place the chicken in a single layer in a 13x9x2-inch baking dish, on a baking rack if desired. Brush or spread each piece lightly with Dijon mustard. Sprinkle with the garlic, thyme, sage, rosemary, salt and pepper. Sprinkle with the vinegar, then drizzle lightly with olive oil. Place in the oven and bake until chicken is brown and done, basting occasionally with pan juices, about 50 minutes. This is good hot or at room temperature.
Notes: The ingredients can be mixed in a small bowl and poured over the chicken. The chicken and sauce can also set to marinate for about 30 minutes at room temperature or for a longer time in the refrigerator. You may omit the olive oil. Garlic powder may be substituted for the fresh. This is also great cooked on the grill.
BERRY AND KIWI COOKIE CRUST PIZZA
SERVES 10 to 12
It is my guess that many of you made this recipe long before I did. I first ate a fruit pizza of this type at my mother-in-law's. She is no longer with us, and my husband always liked her recipe, so I decided it was time to give it a try. As you can imagine, it is as basic as all the others you find scattered among many recipe pages on the web, probably all variations of a Pillsbury original. I just really like my combination of fruit. If you prefer a crust that is less sweet, use refrigerated pizza or pie dough. Of course, you can also make your own.
INGREDIENTS
1 package (18 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese, softened (can use reduced fat)
1/3 cup sugar
1/2 teaspoon vanilla
2 or 3 kiwis, peeled and sliced
2 cups of washed, hulled and sliced strawberries
1 cup fresh blackberries, rinsed and well drained (can substitute blueberries or use a combination)
1/4 cup apricot jam (or other light colored jam)
Freeze dough for about 30 minutes. Preheat oven to 350° F. Cut dough into 1/2-inch thick slices. Place on a lightly greased or sprayed 15x10-inch baking sheet with sides or in a 14-inch round pizza pan, spaced apart fairly evenly. Press into bottom, with floured fingers, until it forms one flat, even sheet of dough, with a little lip on the edges. Bake until golden brown, about 12 minutes. Cool completely on baking rack.
In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over the cooled crust. Layer the kiwi, strawberries and blackberries in that order. Heat the jam in a small saucepan until warm, adding a little water if needed to get to spooning consistency. Spoon as evenly as possible over fruit. Refrigerate at least 1 hour before serving. Cut into squares. Store leftovers in refrigerator. (After a day, the crust will start to get soggy from the fruit.)
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