Macaroni Grill Shrimp Portofino Recipe

Macaroni Grill Shrimp Portofino Recipe

Ingredients
• 16 medium mushrooms
• 2 teaspoon garlic, chopped
• 1/2 cup butter, melted
• 16 large shrimp, cleaned
• 1/2 teaspoon pepper
• 1/4 cup fresh lemon juice
• 1 jar marinated artichoke hearts
• 4 slices lemon
• 2 tablespoon parsley
Method
1. Saute mushrooms and garlic in butter until almost tender. Add shrimp and sauté until
shrimp is cooked, about 3 minutes (do not overcook!). Add remaining ingredients except
lemon and parsley and heat through.
2. Serve over pasta or rice. Garnish with lemon slices and parsley.

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Rice Soup Recipe

Rice Soup Recipe

Ingredients n Mathod

1 cup of long grain rice

1 can of chopped whole tomatoes with its juice (28 oz)

2 to 4 cloves of minced garlic

3 freshly chopped tomatoes

3/4 cup of diced carrots

1 large chopped onion

1/2 large diced green pepper

1 cup chopped celery & tops

1 or 2 of chopped medium zucchinis

1/2 cup of minced parsley

7.5 cups of water and or or vegetable broth

4 teaspoon of vegetable broth (powder)

2 tablespoon of tomato paste

1 pinch of ground cloves 

1 teaspoon of fresh lemon juice

1/4 teaspoon of black pepper

Incorporate all of the above ingredients in a large soup pot. At medium heat, stir once in a while until all the vegetables are soft and tender and the rice cooked. This should take about 1 hour....................

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Rice Pilaf Recipe

Rice Pilaf Recipe

1 big finely chopped onion

1 bell pepper (any color), diced 

3 tablespoon butter

1-1/2 cup long grain white rice

3 cups chicken broth

parsley

Preheat oven to 350°F.

Warm up the chicken broth in a saucepan. Set aside.

In a deep frying pan that can go into the oven, melt the butter at medium heat. Once the butter melted, add the chopped onion and cook for 2 minutes. Add the pepper and cook for one more minute. Add the rice and let it brown slightly while stirring then incorporate the warm chicken broth and stir well. Completely cover the mixture with waxed paper so that it touches and lay's nicely directly on top of the rice mixture inside the pan. Carefully tear out the paper's corners if necessary so that not too much paper hangs into the air. You should see the paper "stick" to the rice mixture before putting into the oven.

Bake for 20 to 30 minutes until rice grains are tender but still a bit firm.

When serving, add some parsley flakes for garnish .....................

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Fried Chinese Rice Recipe

Fried Chinese Rice Recipe

Ingredients

2 slightly beaten eggs 

salt and ground pepper 

1 medium white onion 

4 green onions 

8 ounces of ham 

1 tablespoon peanut oil (for step 1) 

1 tablespoon peanut oil (for step 2) 

4 cups pre-cooked and refrigerated long grain rice 

1.5 ounces of frozen green peas 

2 tablespoons Soy sauce 

8 ounces cooked shrimp

Method

1. Add salt and pepper to the eggs. Chop the onion in 8 parts and dice. Make small slices of ham and dice. Heat the peanut oil in a wok or pan at medium heat. Add the eggs while progressively bringing the cooked parts of the egg in the middle of the wok. Once all cooked, broil the eggs with a spatula. Take out of the wok or pan and leave aside.

2. Heat up over medium-high heat the second tablespoon of peanut oil. Make sure that it is spread and covers the bottom and lower sides of the wok or pan. Add the diced onion and cook until it becomes transparent. Stir in the ham for about 1 minute. Incorporate the pre-cooked rice and sauté for 3 minutes in order to heat it. Add in the eggs, Soya sauce, green onions and shrimps. Reduce the heat to medium. Stir the rice mixture until everything is warm and ready to serve................

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Lahmacun Turkish Pizza Recipe

Lahmacun Turkish Pizza Recipe

Ingredients...........

For the Lamb Sauce:

1 teaspoon chopped garlic

1 yellow onion, chopped

3 tablespoons chopped fresh basil

1/2 cup chopped fresh parsley

2 tablespoons chopped fresh mint

1/2 teaspoon paprika

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander seed

1/2 cup green bell pepper, diced

1/2 cup red bell pepper, diced

1/2 lemon, juiced

4 teaspoons olive oil

4 roma (plum) tomatoes, halved

1 pound lean ground lamb

6 tablespoons double concentrated tomato paste

cayenne pepper to taste

salt to taste

For the Dough

3 1/4 teaspoons active dry yeast

1/2 teaspoon white sugar

1 cup warm water (110 degrees F/45 degrees C)

5 cups all-purpose flour

2 teaspoons salt

1/4 cup vegetable oil

1/2 cup water

For the Garlic Sauce

1 cup plain yogurt

1/2 teaspoon chopped fresh parsley

1/4 teaspoon crushed garlic

salt and ground black pepper to taste

For the Garnish

1 cup shredded green cabbage

1 cup shredded red cabbage

Method............

Heat a large skillet over medium-high heat. Combine the garlic, onion, basil, parsley, mint, paprika, cumin, coriander, diced bell peppers, lemon juice, and olive oil in a food processor. Pulse the vegetables until finely chopped. Add the halved tomatoes and process until the mixture is a thick puree.

Place the lamb in the preheated skillet and reduce the heat to medium. Add the puree and the tomato paste and mix well. Cook and stir until the lamb is cooked through, 10 to 15 minutes. Stir in cayenne pepper and salt to taste. Transfer the mixture to a shallow baking dish to cool to room temperature. Cover with plastic wrap and refrigerate overnight.

Dissolve the yeast and sugar in 1 cup warm water. Combine the flour and salt in a mixing bowl and stir well. Add the vegetable oil and 1/2 cup water to the yeast mixture and pour it over the flour. Use your hands to mix the dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Shape the dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. Remove the lamb sauce from the refrigerator and allow it to come up to room temperature. Prepare the garlic sauce: combine the yogurt, parsley, crushed garlic, and salt and pepper to taste. Stir well and set aside.

Punch the dough down, transfer it to a floured work surface, and cut the dough into 10 portions. Shape each portion into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 10-inch circle. The dough should be thin, like a crepe. Place the rounds on parchment paper.

Preheat an oven to 500 degrees F (260 degrees C).

Stir the lamb sauce and then spoon it onto a dough round. Spread it thinly to the edges and press down lightly so it sticks to the dough. Bake pizzas on parchment paper-lined baking sheets on the lowest oven rack until the edges are a light tan color, 8 to 10 minutes.

Place on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for three days or in the freezer for three months. To reheat, place the pizzas in a 350 degree F oven (175 degrees C) for 8 minutes.

To assemble the lahmacun, drizzle with garlic sauce, top with shredded cabbage, and roll up to eat. See the Cook's Notes for other garnish ideas................(...).....................

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Vidalia Onion Tomato Pizza Recipe

Vidalia Onion Tomato Pizza Recipe

Ingredients............

1 (.25 ounce) package active dry yeast

1/2 teaspoon sugar

1 1/2 cups warm water (110 degrees to 115 degrees)

3 tablespoons olive or vegetable oil, divided

1/2 teaspoon salt

4 1/3 cups all-purpose flour

2 (15 ounce) cans pizza sauce, divided

2 large Vidalia or sweet onions, thinly sliced

4 medium tomatoes, thinly sliced

2 1/2 cups shredded mozzarella cheese

1 1/2 cups shredded Cheddar cheese

Method.........

In a bowl, dissolve yeast and sugar in warm water. Add 2 tablespoons oil, salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Press dough onto the bottom and 1 in. up the sides of two greased 14-in. pizza pans. Spread 3/4 cup pizza sauce over each. Bake at 450 degrees F for 5 minutes. Meanwhile, in a skillet, saute onions in remaining oil until tender.

Arrange tomato slices over pizzas. Combine cheeses; sprinkle over tomatoes. Top with onions. Bake 10-15 minutes longer or until cheese is melted. Warm remaining pizza sauce; serve with pizza...................

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