Red Lobster Shrimp Pasta

Ingredients

• 1/3 cup extra virgin olive oil
• 3 garlic cloves
• 1 lb shrimp, peeled, deveined and tails removed
• 2/3 cup clam juice (or chicken broth)
• 1/3 cup white wine
• 1 cup heavy cream
• 1/2 cup parmesan cheese, freshly grated
• 1/4 teaspoon dried basil, crushed
• 1/4 teaspoon dried oregano, crushed
• 8 ounces linguine, cooked and drained

Directions

1. Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.
2. Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.
3. Add clam juice (or chicken broth) and bring to a boil.
4. Add wine; cook over medium high heat for three (3) minutes, stirring constantly.
5. Reduce heat to low; add cream, stirring constantly.
6. Add cheese, stirring until smooth. Cook until thickened.
7. Add shrimp back in to sauce. Heat thoroughly.
8. Add remaining ingredients except pasta.
9. Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.
10. Serve with additional grated parmesan cheese.

St. Hubert’s Gravy Recipe

Ingredients

• Fresh mushrooms - 1/2 pound, chopped
• Green onions - 2, chopped
• Butter- 1/4 cup
• Parsley - 1 tablespoon, chopped
• White wine - 1/2 cup
• Marinade - 1/2 cup
• Tomato sauce - 1 tablespoon
• Brandy - 2 tablespoons

Directions

1. In a skillet, sauté mushrooms and onions in butter until slightly tender.
2. Stir in rest of the ingredients; allow to simmer for a few minutes.

Shrimp on the Barbie Recipe

Ingredients

• 1/2 c  (1 stick) butter,melted
• 1/4 c  Olive oil
• 1/4 c  Minced fresh herbs (parsley, thyme and cilantro)
• 3 tb Fresh lemon juice
• 3 lg Garlic cloves,crushed
• 1 tb Minced shallot
• Salt and pepper, freshly ground
• 1 1/2 lb medium large shrimp,unpeeled
• Spinach leaves Lemon slices

Directions

1. Combine first 8 ingredients in large bowl.  Mix in shrimp.  Marinate at room temperature 1 hour or in the refrigerator 5 hours,stirring occasionally. 
2. Prepare barbecue with medium hot coals.  Thread shrimp on narrow skewers.  Grill until just opaque,about 2 minutes per side.Line platter with spinach.  Arrange skewers on platter.  Garnish with lemon and serve. Makes 8 servings.

Horseradish Sauce Recipe

Heidi at 101 Cookbooks has an amazing looking Horseradish Sauce recipe that can go with a lot of things.  Looks fantastic and worth checking out.

Mini Deep Dish Pizza Recipe

Ingredients

• ½ Olive oil, for muffin pan
• ½ All-purpose flour, for rolling
• 1 lb homemade or store-bought pizza dough, in 6 pieces
• Coarse salt and ground pepper
• shredded mozzarella (4 ounces)
• large tomato, coarsely chopped
• Desired toppings, such as cooked vegetables, pineapple and ham, or pepperoni

Directions

1. Preheat oven to 450 degrees. Lightly brush 6 standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round. Fill each cup with 1 round, gently pressing dough into bottom and sides of cup. Season with salt and pepper.
2. Sprinkle each dough cup with 1 tablespoon each cheese and tomato. Add desired toppings and another tablespoon each cheese and tomato. Bake until dough is golden brown and crisp, 12 minutes. Let cool 2 minutes before removing from cups.

Spicy Sautéed Shrimp Recipe

Ingredients

• 12 To 18 jumbo shrimp
• 1/2 c Pumpkin seeds (pepitas in Mexican markets)
• 1 sm Onion, cut into chunks
• 3 Garlic cloves
• 1/2 bn Fresh cilantro, leaves only
• 1 lg Tomato, peeled, cut into chunks
• 3 To 4 dried hot chiles *
• 1 Red bell pepper, cut into -chunks
• 1/2 ts Coriander seeds
• 4 tb Olive oil
• Clam juice, if needed
• Juice of 1 lemon

* such as sequin, coarsely crushed (or 1 or 2 fresh chiles, such as jalapeño or Serrano, coarsely chopped, with the seeds, if you like your food hot)

Directions

1. Clean, peel and devein the shrimp. Set aside.
2. To make the sauce, prepare the pumpkin seeds first. If they are unfrosted, put them in a heavy skillet with out oil or butter and toast them for a few minutes until they are crackly but not browned.
3. Put them in a food processor or blender and reduce to a fine powder. Add the onion, garlic, cilantro, tomato, chiles, bell pepper, coriander seeds, and salt and pepper. Puree until smooth.
4. Heat 2 tablespoons of the olive oil in a skillet, add the pureed pumpkin seed mixture, and cook gently for a few minutes, stirring from time to time, until it is well blended. If too thick, stir in a little clam juice; if too thin, continue to cook until it is reduced to the desired consistenc
5. Heat the remaining 2 tablespoons olive oil in a large skillet, add the shrimp, and sauté over moderate heat until just beginning to turn pink. Using a slotted spoon, remove from the pan to a heated platter.
6. Add the sauce to the pan. Add the lemon juice and adjust the seasoning. Return the shrimp to the pan, turning to coat them with the sauce. Serve immediately.

Serves 6.

Source: San Francisco Chronicle, 6/15/88.

Pumpkin Butter Recipe

Directions

• 1 sm Lemon
• 16 oz Can solid-pack pumpkin (NOT pumpkin pie mix)
• 1/2 c Apple juice
• 1/2 c Packed light brown sugar
• 1/2 ts Salt
• 1/4 ts Ground ginger
• 1/8 ts Ground cinnamon
• 1/8 ts Ground allspice

Instructions

1. About 4 hours before serving or a day ahead: 1. Grate lemon to make 1 ts peel; squeeze to make 1 ts juice. In a 2-qt saucepan over md -high heat, heat lemon peel and juice and remaining ingredients to boiling. Reduce heat to md -low, cook 30 minutes, stirring often. 2. Spoon pumpkin mixture into a sm bowl; cover & refrigerate until well- chilled, at least 3 hours. Serve with warm biscuits.  Makes about 2 and 1/2 cups

Apple Butter Recipe

Ingredients

• 4 large granny Smith apples -- peeled & sliced
• 1/4 cup apple juice
• 1/4 cup water
• 2 tablespoons raisins
• 1/4 cup packed brown sugar
• 1/8 teaspoon cinnamon
• 1 teaspoon lemon rind -- grated
• dash ground cloves
• dash ground allspice
• 1/8 teaspoon ground nutmeg

Directions

1. Combine apples, juice, water & raisins. Bring to a boil. Cover & simmer until apples are softened (about 1 1/2 hours). Process until smooth & return to the pan. Continue to simmer on very low heat. Add remaining ingredients & cook another 30 minutes or until very thick & a dark brown. Yield: 1 cup

To do by microwave:

1. Combine apples, juice, water & raisins in a 2 1/2 qt casserole. Microwave on high (650 watt oven), covered, for 10 minutes. Stir halfway through. Add remaining ingredients & microwave on medium, covered for 10 minutes, stirring halfway through. Uncover & microwave on medium for 3 minutes. Process until smooth.

Scrambled Egg Breakfast Nachos

Ingredients

• 1 pound bulk chorizo sausage
• 1/2 onion, chopped
• 5 eggs, beaten
• 4 tomatoes, chopped
• 2 jalapeño peppers, sliced
• 1 (8 ounce) package tortilla chips
• 1 (8 ounce) package finely shredded Mexican blend cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook the chorizo in a skillet over medium heat until crumbled and evenly browned, about 5 minutes; drain and set aside. Cook the onion in the same skillet until soft; stir in the eggs and scramble with the onion. Mix in the tomatoes and continue to cook and stir until eggs are nearly set; remove from heat.
3. Spread a layer of tortilla chips into a 9x13 baking dish. Scatter the chorizo and the scrambled egg mixture over the chips. Top with jalapeno slices and cover with the cheese.
4. Bake in preheated oven until cheese is melted, 7 to 10 minutes.

Spicy Crab Dip Recipe

Ingredients

• 1 tablespoon Canola oil
• 1 tablespoon minced shallot (about 1 small)
• 2 teaspoons minced garlic (about 2 medium cloves)
• 1 to 2 Bird's Eye chili peppers, thinly sliced. Or 1 Serrano chili pepper, deseeded and minced
• 2 (8 ounce) packages cream cheese, softened
• 2 tablespoons mayonnaise
• 1 to 2 tablespoons Sriracha hot sauce
• 1 tablespoon fresh juice from 1 lime
• 1 teaspoon fish sauce
• 1/4 teaspoon sugar
• 16 ounces canned crab meat, preferably unpasteurized, or flaked imitation crab meat (see note above)
• 2 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro leaves, divided
• Salt and freshly ground black pepper

Directions

1. Heat the oil in a small skillet pan over medium high heat until shimmering. Add the shallots, garlic, and chili peppers and cook until the shallots soften and the garlic just begins to brown, 2 to 4 minutes. Transfer mixture to a medium bowl and allow to cool completely.
2. Add the cream cheese, mayonnaise, Sriracha, lime juice, fish sauce, sugar, crab meat, green onions, and half of the cilantro to the bowl and mix well until a homogenous dip is formed. Taste the dip, and season with salt and pepper as needed.
3. To serve, transfer the dip to a clean serving bowl, or into individual ramekins, and garnish with the remaining cilantro. Serve with toast points, your favorite chips or crackers, or vegetable platter.

Arby's Horsey Sauce Recipe

This recipe is way simpler than I thought it would be and tastes just like it does at Arby's.  Enjoy.

Ingredients

• 1 cup mayonnaise 
• 3 tablespoon bottled horseradish cream sauce
• 1 tablespoon sugar

Directions

1. Mix all well. Keep refrigerated, tightly covered to use in 2 weeks. Do not freeze.  
2. Enjoy on everything!

Fish Tacos Recipe

Ingredients

• 1/2 cup of Nonfat Milk
• 3/4 cup seasoned bread crumbs
• 8 oz firm fish fillets (red-snapper, sea bass, etc.)
• Nonstick vegetable spray
• 8 corn tortillas
• 1 cup cabbage, shredded
• 1 tomato, sliced
• tartar sauce, or salsa and fresh cilantro (optional)

Directions

1. Pour milk into one shallow pan and bread crumbs into another.
2. Gently coat fish by dipping first into milk, then into crumbs. Be sure that the fish is completely coated.
3. Place fillets on a baking sheet that has been coated with nonstick spray and bake in a preheated 350 F oven for 10 minutes or until fish is done.
4. Warm the corn tortillas in the oven and place the fillets, cabbage and tomato slices on top.
5. Serve with tartar sauce or salsa and fresh cilantro, if desired.

Yield: 8 tacos

French Onion Soup Cheese Dip

Ingredients

• 1/2 pound Swiss cheese, grated
• 1/2 pound Gruyere cheese, grated
• 1 tablespoon cornstarch
• 3 tablespoons butter
• 2 large yellow onions, diced medium
• 10 ounces evaporated milk
• 2 teaspoons Worcestershire sauce
• 1 tablespoon finely chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper

Directions

1. Place cheese in a medium bowl and toss with cornstarch until evenly coated. Set aside.
2. Melt butter in a medium saucepan over high heat. Add in onions and cook, stirring frequently, until bottom of saucepan is glazed in a pale brown fond, about 5 minutes. Add 2 tablespoons water and scrape up fond with wooden spoon. Continue to cook, stirring frequently, until fond has built up again, about 2 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, 20-30 minutes total. Transfer to a small bowl.
3. Place evaporated milk and Worcestershire sauce in now empty saucepan. Bring to a boil over medium-high heat, scraping bottom of pan with wooden spoon to release any remaining fond. Reduce heat to low and add in cheese. Stir constantly until cheese is melted and smooth. Stir in caramelized onions and thyme. Season with salt and pepper to taste. Transfer to a bowl and serve immediately.

Philly Cheesesteak Dip Recipe

Ingredients

• 1 tablespoon vegetable oil
• 1/2 pound finely sliced ribeye, roughly chopped
• 2/3 cup finely chopped yellow onion
• 1 (15 ounce) jar cheese spread (such as Cheez Whiz)
• Kosher salt
• Freshly ground black pepper

Directions

1. Heat oil in a medium saucepan over high heat until shimmering. Add steak and cook until well browned, about 2 minutes. Season with salt and pepper to taste. Transfer steak to a plate, leaving as much fat in pan as possible.
2. Reduce heat to medium-high. Add onion and cook, stirring occasionally, until softened and browned around edges, about 5 minutes. Stir in cheese sauce and heat until smooth and saucy, stirring occasionally. Stir in steak. Transfer to a bowl and serve immediately.

Sweet Cream Cheese Fried Wontons Recipe

Ingredients

• Vegetable shortening or oil, for frying
• 1 (8-ounce) package cream cheese, softened
• 1 1/2 tablespoons thinly sliced scallions (green onions)
• Garlic powder (optional)
• Wonton wrappers

Directions

1. Heat enough vegetable shortening or oil to fill 2 to 3 inches in a medium pot to 350 degrees F. If you have an electric fryer, you can use that.
2. Beat together the cream cheese and scallions. If desired a touch of garlic powder may be added for additional flavor. Spoon about 1 teaspoon of cream cheese mixture onto a wonton wrapper. Fold the wonton by brushing a little water over all of the edges of the wonton skin. Fold the wonton diagonally into a triangle. Be sure to seal all of the edges completely; this will keep the filling from running out of the wonton when being cooked. Take the two opposite corners and press and twist them together. You may need to tack them together by brushing with a little water.
3. When the shortening is heated, you can use a thermometer and test to see that it is 350 degrees F, or you may test with a small piece of wonton wrapper. If the wrapper bubbles immediately when dropped into the hot fat, it is ready. Drop only 4 or 5 pieces at a time into the hot fat. After about 1 minute, the wonton will begin to brown, then it will brown rapidly, so be careful to remove it when it is lightly browned. If your oil is shallow, you may need to flip over the wonton. Carefully remove the wontons and drain briefly on paper towels before serving.

Cream Cheese Apple Dip Recipe

Ingredients

• 24 oz cream cheese
• 6 tb milk
• 2 1/4 c brown sugar
• 3 ts vanilla
• 6 apples; sliced

Directions

1. Blend all ingredients together. Dip sliced granny smith apples in the dip, then into crushed peanuts.

Enjoy! Makes a great fruit dish for a party or buffet or you can just enjoy it at home like we do.

Crock-Pot Curried Beef Recipe

Ingredients

• 3 pounds beef round steak or lean stewing beef -- cut in 1 1/2″ chunks
• 1/2 cup flour
• 1 tablespoon curry powder
• 2 cloves garlic -- minced
• 1 cup raisins
• 2 apples -- peel, core, slice
• 1 cup diced onion
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 14 oz can beef broth
• 2 apples, unpeeled, core -- finely chopped
• cooked rice

Directions

1. Wipe beef well. Mix flour and curry powder. Coat meat cubes with flour mixture. Place meat in Crock-Pot. Add garlic, raisins, sliced apples, onion, salt and pepper. Pour in broth and stir to blend. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours; until meat is tender.
2. Before serving, stir in additional curry powder to taste (up to 1 tablespoon) and chopped apples. Serve over hot fluffy rice.
3. Variation: 3 pounds cubed lean lamb may be substituted for the beef.

Restaurant Review: Spring Roll Restaurant

Jordon and I had lunch at Spring Roll Restaurant today which is located on 33rd Street in Mayfair.  I ordered the #1 Special which was Pork Rolls on Noodles for $5.95 and Jordon was recommended the #55, the Chef’s Special which had almost everything on noodles.

The restaurant was packed and after a brief wait, we were seated.  Our order was taken quickly and in almost no time the meal was brought out, piping hot and perfectly cooked.  Because the service was fast, we were out of there in no time while at the same time, the meal did no seem rushed.  We both had time to savour and enjoy our meals instead of watching the time and wondering if the meal was going to come out on time.

It was only one meal but it was more than enough to encourage us to come back and try it again.  It has a large and expansive menu and has a wide variety of meals that I want to try in the future with the mussels in oyster sauce topping the list.

Highly Recommended.

Spring Roll Restaurant
(306) 933-2889
516 33rd St W
Saskatoon, SK S7L0V8

Chinese Pepper Steak Recipe

Ingredients

• 1 pound flank steak -- diagonally sliced

Marinade:

• 1/4 cup soy sauce
• 2 tablespoons dry sherry
• 1 teaspoon sugar
• 2 teaspoons cornstarch
• 1/4 cup water
• 2 tablespoons oil
• 4 cloves garlic -- chopped
• 2 teaspoons ginger root -- peeled, grated
• 2 scallions -- chopped
• 2 tablespoons oil
• 1 large onion
• 2 green peppers -- sliced

Directions

1. Marinate steak for 15 minutes or more. Add oil to hot wok.
2. Swirl and stir fry garlic, ginger and scallions for 30 seconds. With slotted spoon, reserving the marinade, add half the steak and stir fry for 3 minutes. Remove and set aside. Repeat with remaining steak. Add oil and stir fry onion and green peppers for 2 minutes. Push vegetables to sides of wok. Add marinade to center of wok and stir until thickened and bubbly. Blend in vegetables, add steak and heat thoroughly.

Chinese Pork & Vegetable Hot Pot Recipe

Ingredients

• 2 cups baby carrots
• 2 medium white turnips, (8 ounces total), peeled and cut into 3/4-inch-wide wedges
• 2 1/4 pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1 1/2-inch chunks
• 1 bunch scallions, sliced, white and green parts separated
• 1 14-ounce can reduced-sodium chicken broth
• 1/2 cup water
• 1/4 cup reduced-sodium soy sauce
• 3 tablespoons medium or dry sherry, (see Ingredient Note)
• 4 teaspoons brown sugar
• 2 tablespoons minced fresh ginger
• 1 tablespoon rice vinegar
• 2-4 teaspoons Chinese chile-garlic sauce
• 4 cloves garlic, minced
• 1 star anise pod, or 1 teaspoon aniseed
• 1 cinnamon stick
• 4 teaspoons cornstarch mixed with 2 tablespoons water
• 2 tablespoons toasted sesame seeds, (see Ingredient Note) for garnish

Directions

1. Place carrots and turnips in the bottom and up the sides of a 4-quart or larger slow cooker. Top with pork and scallion whites. Bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the pork and vegetables. Nestle star anise pod (or aniseed) and cinnamon stick into the stew. Cover and cook until the pork and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
2. Discard the star anise pod and cinnamon stick. Skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture, cover and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with scallion greens and sesame seeds.

Sesame seeds can be purchased already toasted. If you can't find them, toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.

Chicken Chow Mein Recipe

Ingredients

• 3 tablespoons oil
• 2 cloves garlic -- minced
• 2 small chicken breasts, boneless -- cuts
• 8 mushrooms -- sliced
• 2 stalks celery -- cut into strips
• 1/4 cup bamboo shoots -- sliced

Seasoning Sauce:

• 1 chicken bouillon cube -- dissolve 1
• 1 tablespoon soy sauce
• 2 tablespoons dry sherry
• 1 tablespoon cornstarch
• 5 ounces chow mein noodles

Directions

1. Warm chow mein noodles in 325 degrees oven for 5 minutes.
2. Combine sauce ingredients and set aside. Add oil to hot wok. Swirl, add garlic and stir fry for 30 seconds. Add chicken. Stir fry for 3 minutes or until chicken turns opaque. Remove and set side. Add vegetables and stir fry over medium heat for 2 minutes. Push vegetables to sides of wok. Restir sauce mixture and add to center of wok, stirring until thick and bubbly. Add chicken and heat.
3. Serve with chow mein noodles.

Lo Mein with Shrimp Recipe

Ingredients

• 12 ounces thin egg noodles
• 2 teaspoons Sesame oil
• 1 1/2 tablespoons Oyster sauce
• 1 1/2 tablespoons Soy sauce
• 1/2 teaspoon Sugar
• 1/4 teaspoon Salt White Pepper
• 2 tablespoons Vegetable -- or peanut oil
• 1 teaspoon Fresh ginger -- minced
• 1 Clove garlic -- minced
• 8 ounces Med shrimp
• 1 tablespoon Dry sherry
• 1/2 cup Chinese chives
• 2 Green onions
• 8 ounces Fresh bean sprouts

Directions

1. Cook noodles according to pkg directions until tender but still firm; 2-3 minutes.
2. Drain, rinse under cold running water and drain again.
3. Toss noodles withs sesame oil until well coated. Combine oyster sauce, soy sauce, sugar, salt and pepper in small bowl.
4. Heat vegetable oil in wok or large skillet over high heat. Add ginger and garlic and stir-fry 10 seconds.
5. Add shrimp; stir-fry until pink, about 1 minutes. Add sherry and chives; stir-fry until chives begin to wilt, about 15 seconds. Add 1/2 of the bean sprouts; stir-fry 15 seconds. Add remaining bean sprouts, stir-fry 15 seconds more. Add oyster sauce mixture and noodles. Cook and stir until heated through, about 2 minutes

4 servings

Beef with Asparagus Recipe

Ingredients

• 2 teaspoon Ginger -- minced
• 1/2 pound Beef, lean -- strips
• 2 tablespoon Wine -- Shaoxing or dry sher
• 1 1/2 teaspoon Cornstarch
• 3 tablespoon Soy sauce -- dark
• 3 tablespoon Oil
• 1/2 teaspoon Oil -- sesame
• 1 pound Asparagus -- cut into 2″ piece

Directions

1. In medium bowl, combine ginger, wine, soy sauce and sesame oil. Toss beef strips in mixture and marinate 30 minutes to several hours. Drain beef and reserve marinade. Combine marinade with enough water to make 1/3 cup.
2. Dissolve cornstarch in this mixture. Heat wok on high heat and add 1 tbls. oil. Add beef to pan; stir-fry until meat loses raw color, about 1 minute.  Remove meat from pan. Add rest of oil to wok. Add asparagus and stir-fry on medium heat until heated through. Return beef to pan; add reserved marinade. Increase heat to high and cook until sauce thickens.
3. Serve immediately.

VARIATIONS: When asparagus is not in season, sliced Chinese or Western-style broccoli can be used in its place. For a richer sauce, reduce soy sauce in marinade to 1 tbls. dark soy; add 2 tbls oyster sauce to pan during last step.