SPECIAL COMPANY SEAFOOD PASTA
The trick to doing this flawlessly is to clean and shell shrimp, and scrub mussels earlier in the day. With the shrimp shells make your shrimp stock next. Refridgerate everything and you are ready for the supper event. This dish is beautifull in presentation and the actual cooking is done in the time it takes to cook the...
Provided by Jane Whittaker
Categories Fish
Time 1h25m
Number Of Ingredients 28
Steps:
- 1. Earlier in the day I do all the prep work. peel and clean shrimp, toss shrimp shells and heads (if you have heads)in stock pot. put shrimp in a bowl, cover and refridgerate.
- 2. Scrub mussels with a brush, cover with water, put in the flour, cover and refridgerate.
- 3. Make stock: Cover shrimp shells with water, add all shrimp stock ingredients and simmer 20 minutes.Strain out all the solids.
- 4. Cover and refrigerate the stock til needed. You can also freeze this and use in chowders and fish dishes if you have some left over.
- 5. When you are just about ready to eat, chop the onions, celery, and garlic.
- 6. Assemble all your ingredients by the stove, this baby cooks fast!
- 7. Put pasta water on, add salt and olive oil, when water starts to boil, cook pasta aldente, drain well.
- 8. Meanwhile Saute onions and celery until onion turns translucent and celery softens, add garlic and cook a minute more.
- 9. Add 2 cups of shirmp stock, bring to a boil and arrange mussels in a single layer, cover and cook 4 minutes.
- 10. Add shrimp, cover and cook until shrimp are pink and firm.
- 11. Add crabmeat, lobster if you are using it, milk and cream.
- 12. Mix the slurry ingredients, and stir in the middle of the pot, continue to cook until thickened a little,
- 13. Put the pasta in the shrimp mixture, and toss to combine.
- 14. Just heat to serving temperature, taste to adust seasonings. The shrimp stock add so much flavor you might not need any.
BUD'S SPECIAL RICE FOR SPECIAL COMPANY
This Middle Eastern-flavored rice was a delicious accompaniment to Recipe #475011. From the book The Language of Baklava (page 29) by Diana Abu-Jaber. I made only a few very minor changes as indicated below. For the test recipe, the recipe was cut in half. I'm not positive, but I think this is a Jordanian recipe.
Provided by COOKGIRl
Categories Rice
Time 42m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse the rice under cold water in a fine mesh sieve. Set aside to drain. I always do this step first thing in the morning or as early in the day as possible.
- In a medium saucepan, bring the water and salt to a boil.
- Add the rinsed rice and boil uncovered on high heat for 2 minutes.
- Cover the pan, reduce the heat to low and simmer for 20 minutes. The water should have absorbed after twenty minutes. Turn the heat off, keep the pan on the burner and let stand for 10 minutes. Note: I left the rice to stand a total of 20 minutes while I prepared the rest of the meal.
- Melt the butter (or butter/olive oil) in a frying pan. Sautè the pine nuts and *ground cinnamon (or cinnamon stick) until the pine nuts are light golden. Watch this step carefully because pine nuts burn easily (and they cost a pretty penny here so I am extra careful!). *If you choose ground cinnamon, only sautè 3/4 teaspoon of it and save the remaining 1/4 teaspoon cinnamon for sprinkling on top of the rice just before serving.
- Transfer the rice to a serving dish or platter, drizzle the toasted pine nuts/butter mixture over the rice and garnish with the cinnamon stick or a dusting of ground cinnamon. Sprinkle with freshly grated black pepper.
- Prep time includes setting the rice aside to stand after cooking.
Nutrition Facts : Calories 553, Fat 23.7, SaturatedFat 8.3, Cholesterol 30.5, Sodium 694.8, Carbohydrate 76.2, Fiber 1.8, Sugar 0.7, Protein 9
COMPANY SPECIAL
This is a cheesecake and pudding recipe with pie filling put on top that we always had at Christmas. REALLY delicious! Choose any pie filling of your choice.
Provided by Stacey
Categories Dessert Recipes Pies No-Bake Pie Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a large bowl, mix graham cracker crumbs with melted butter. Pat into bottom of a 9x13 inch pan.
- Bake at 300 degrees F (150 degrees C). For 10 minutes or until golden brown. Allow to cool.
- In a sauce pan, mix pudding with milk and cook according to package directions. It will be very stiff.
- In a large bowl, mix pudding and cream cheese together until smooth. Fold in whipped topping. Spread over cooled graham cracker crust.
- Top with fruit filling. Refrigerate until served.
Nutrition Facts : Calories 302.9 calories, Carbohydrate 32.8 g, Cholesterol 35.1 mg, Fat 18.2 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 11.6 g, Sodium 238 mg, Sugar 22.7 g
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