Ingredients: About a pound of raw shrimp (peeled and devained) 1/2 a pound of Angel Hair Pasta 3-4 Roma (plum) tomatoes sliced About a Tablespoon chopped fresh garlic About a Tablespoon Fresh basil chopped Salt and pepper to taste 1 Tbsp Olive Oil 1 Tbsp Butter 1/4 Cup White cooking wine Parmesan Cheese if desired
Ingredients: Cake- 1 Cup Unsweetened Cocoa Powder 2 Cups Boiling Water 2 3/4 Cups All Purpose Flour (Sifted) 2 Teaspoons Baking Soda 1/2 Teaspoon Baking Powder 1/4 Teaspoon Salt 1 Cup Butter Softened 2 1/2 Cups Granulated Sugar 4 Large Eggs 1 1/2 Teaspoons Vanilla Extract Frosting- 2 Pounds Butter Softened 2 Pounds Powdered Sugar
Bacon Tomato Cups Ingredients: 8 slices of bacon, crisply cooked and broken into bits 1 medium tomato, seeded 1/2 small onion 3/4 cup swiss cheese, grated 1/2 cup mayonnaise 1 teaspoon basil 1 can flaky layered biscuits (10 oz.) Method: Mix all ingredients. Separate each biscuit into 3 layers. Lay across mini muffin tin and
Roasted vegetable salad with Crème Freche Ingredients: 2 Ears of Corn Shucked About 1 # Red Potatoes Diced 4-5 Garlic Cloves 1 # Asparagus Chopped 1 Portobello Mushroom Cap Diced 1 Red Pepper Diced 1 Green Zucchini Diced 1 Yellow Squash Diced 1 Eggplant Diced 2 Tbsp Mesquite Seasoning 1/8 Cup Chopped Fresh Basil Olive
Ingredients: Flank Steak about 1 Pound ¼ Cup Soy Sauce ¼ Cup A1 Sauce ¼ Cup Worcestershire Sauce 2 Tbsp Tomato Paste 3 Sprigs of Rosemary (fresh) 4 Garlic Cloves Smashed ½ Tsp Salt ½ Tsp Cracked Pepper ½ Tsp Cayenne Pepper ½ Tsp Smoked Paprika Method: Combine ingredients for marinade and coat the meat
Asian Chicken Salad with Sesame Ginger Dressing For the dressing Ingredients: ¼ Cup Hoisin Sauce ¼ Cup Rice Wine Vinegar ¾ Cup Oil ¼ Cup Soy Sauce ½ Tsp Sesame Oil ¼ Cup Fresh Ginger, chopped ¼ Cup Brown Sugar 1 Tsp Garlic Powder For the Salad Mesculn Mix (spring mix) Cooked Chicken Breast, Cooled