Try this tasty entree, complete with the perfect amount of spice and a cool cucumber sauce.
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In a saute pan, melt the butter and cook the minced garlic until golden brown. Add olive oil, white wine & shrimp. Cook for 2 to 3 minutes. Pour this mixture over rice, pasta, bread, etc. Sprinkle with fresh parsley, paprika and your choice of cheese.
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In a saute pan, melt butter and olive oil. Add minced garlic and cook until golden brown. Add onion and celery into the pan and saute for 10 minutes. Add potato, white wine and white vinegar and cook for another 5 minutes.
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Start by making the stuffing. Mix together onion, celery, pepper, mayo & 1 tbsp of the unsweetened butter. Next, add worchestershire sauce and 1 of the egg whites & mix thoroughly. Butterfly cut the shrimp and spoon the crab meat into each shrimp.
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First paint the Orange Roughy with Olive oil. Season w/ a little salt and pepper and the fresh sage rubbing it in the fish. Take the of the oil and toss the mushrooms in it and let sit. Take the endive cutting it down the middle from top to bottom and laying it cut side down in the balsamic vinegar and let it sit.
Now take your orange wood and pile all of it on one side of the grill lighting it and adding a table spoon of water every 10 min this will create great smoke.
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