Shrimp Alfredo Pasta

1 tsp. salt
2 tsp. corn oil
2 tsp. butter
1 clove garlic
Sm. chopped onion
1 lb. shelled deveined shrimp
1 tsp. dry parsley
2 sticks butter
1 pt. lite cream (or half & half)
1/4 c. dry white wine
1 lemon
12 oz. fresh pasta
1/2 lb. grated Parmesan cheese

 

Start boiling water for pasta. Use a large pot. Add salt and oil to water. While the water is heating, put butter in a large frying pan. Turn on low flame. Heat butter until it melts. Add the garlic and onion. When garlic and onion are tender, add the shrimp. Toss often.Meanwhile, in a medium saucepan on a very low flame, add butter. After butter is melted, add cream or half and half and stir. Put on simmer. When the shrimp starts turning pink, add white wine and squeeze the lemon over shrimp. Toss and cook for 1 minute. Don't overcook. Turn off flame and cover. Add pasta to boiling water. Add Parmesan to melted butter and cream. Stir often while pasta is cooking.You can always add veggies!!
Add more Parmesan for a thicker sauce, less for thinner sauce. Drain pasta in colander. Put the pasta back in large pot, add shrimp and sauce. Toss thoroughly. Transfer to serving dish and sprinkle parsley over top. Serve with a tossed salad and Italian bread. 

Creme Brulee

6 egg yolks
6 tablespoons white sugar, divided
1/2 teaspoon vanilla extract
2 1/2 cups heavy cream
2 tablespoons brown sugar

1. Preheat oven to 300 degrees F (150 degrees C).
2. Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
4. Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
5. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
6. Preheat oven to broil.
7. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
8. Remove from heat and allow to cool. Refrigerate until custard is set again.

Chimole From Yucatan

5 pieces of chicken 
Salt and pepper   
1 clove garlic
oregano 
black seasoning "chimole yucateco"
4 tomatoes  
1 / 2 Onion 
Olive Oil 
1/2 cup Maseca

Boil chicken in 3 cups water for 15 minutes, when it starts to boil remove foam and add salt, pepper (to taste), garlic and oregano and cook for 15 minutes and add the seasoning 'chimole'. In another saucepan fry with olive oil  4 tomatoes with 1 / 2 onion, and add just the half of it it to the chicken and let cook for 10 minutes then  dilute maseca in half cup water and add the chicken until it thickens. Finally,  serve it  in a bowl, add tomato sauce as a garnish.

Free Advertising With Adleaf


Be part of a growing community that help one another advertise for free. Don't let your web traffic go to waste. Convert your web traffic into free advertising impressions. For every 2 text advertisements shown on your site, your advertisement will be shown within our network. Whether you need blog advertising or free advertising for your website, Adleaf will deliver the impressions for you. Promote and advertise your blog and website with us for free now!

Fresh Pina Colada

crushed ice
45 ml ( 1 1/2 measure) light rum
30 ml ( 1 measure) coconut cream
30 ml ( 1 measure) Malibu liqueur
90 ml ( 3 measures) pineapple juice

Place ice, rum, coconut cream, Malibu and pineapple juice in a blender; blend well.

Strain into a tall goblet. Serve with a straw.

White Russian

Ice
30 mi (1 measure) vodka
30 ml ( Kahlua
60 ml ( 2 measures) milk

Place  ice in tumbler. Add vodka, Kahlua and milk. Stir with a swizzle stick. Sprinkle with nutmeg.

My lovely Tiramissu

7 Egg Yolks
1 cup Sugar
3 cups Mascarpone Cheese (or 1  750-gram container mascarpone)
4 1/2 tablespoons Water
1 1/2 tablespoons Powdered Gelatin
3 Egg Whites
1/4 cup Sugar (for egg whites)
1 cup Heavy Cream, whipped
2 1/2 cups cooled Espresso
1/2 cup Kalhua
20 to 24 Ladyfingers
1 cup Chocolate shavings

In a mixer with the whip attachment, whip egg yolks and 1 cup sugar until thick and pale in color (ribbon stage). Add mascarpone and whip until well incorporated.
Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely.
In a separate bowl, whip egg whites to a soft peak, gradually add 1/4 cup sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream.

In a separate bowl, combine espresso and kalhua. Soak 1 ladyfinger at a time in the espresso mixture. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings over mousse. Create another layer and chill until set.