Pesto Shrimp Pasta 青醬鮮蝦意大利麵

Ingredients:

1 package of spaghetti
1 cup prepared pesto

1 cup prepared Alfredo sauce

4 garlic cloves, chopped (about 1 tablespoon)

½ cup chicken broth

20 medium or large peeled shrimps

2 cups sliced mushrooms

Fresh basil leaves (optional)

Parmesan cheese

Directions:

1.  Cook the spaghetti set aside.

2.  Heat 1 tablespoon oil in a wok over high heat.  Add garlic and shrimps

     cook until the shrimp turn pink

3.  Add ½ cup chicken broth and Alfredo sauce and mushroom over    

     medium-high heat, stirring occasionally until the sauce bring to boil.

4. Combine cooked pasta with pesto sauce mixture and heat through.

Cook pasta directions:

1. Cook pasta in a large pot of lightly salted water to boil.

2. Add pasta boil uncovered stirring occasionally

3. Cook 8-10 minutes or until al dente.  Drain and toss with olive oil.  

Tip:  Don’t rinse with cold water.

青醬鮮蝦意大利麵

材料:

一盒意大利寬條麵

青醬和白汁1比1

蒜頭少許切片

雞湯半杯

20隻虎頭蝦(去腸)

磨菇10隻切片

九層塔雙片葉數片(隨意)

Parmesan cheese (帞馬森芝士)

作法:

1. 先烹意大利寬條麵備用。

2. 燒熱鑊爆香蒜頭，加入蝦快炒盛起。

3. 將雞湯煮熱，加入白汁和磨菇煮沸，然後加入意大利寬條麵。

4. 最後加入青醬拌勻即成，青醬不而者煮大久，以免變色。

意大利麵煮法:

1. 在大鍋中加入半鍋水，水沸後加入一湯匙鹽。

2. 將意大利麵散開放入鍋中，一邊煮一邊用筷子攪拌，以免意大利麵沾 黏。

3. 太約十分鐘，從鍋中取一條意大利麵，試一試軟硬度是否適合。

4. 然後盛起，放入篩中瀝乾水份,加入橄欖油即成。

＊切記不要用冷水沖洗

 

Chicken Salad with Mushrooms, Rice, Red Bell Peppers, Pine Nut 雞肉拌義米鮮菇

Ingredients:

1 whole boneless, skinless chicken breast or thighs

1½ cups uncooked short-grain white rice

4 cups water

2 cups sliced fresh mushrooms

1 red bell pepper, cut in thin strips

½ onion, cut in thin strips

¼ cup pine nut

1 tomato, chopped

10 olive, cut in slices

3 tablespoons chopped fresh basil

7 tablespoons white wine vinegar

3 tablespoons olive oil

Salt pinch

Black pepper pinch

Directions:

1. Preheat oven to 350ºF.

2. In a plate, combine salt & black pepper, place chicken in a roasting pan

and set in the oven then lower the heat to 350 ºF.  Roast for 15 minutes,   

until is fully cooked and cut in strips.

3. Heat wok add pine nut, fry until turn brown.

4. Heat a wok, add oil, than onion, red bell pepper, fresh mushrooms, cook

until begin to soften add season to taste with salt& black pepper.

5. Add, white wine vinegar, olive oil, chicken, rice, pine nut, tomato, olive,

Basil toss gently to combine.

Make 2-3 servings.

雞肉拌義米鮮菇

材料:

雞肉1塊

台灣米1½杯

水4杯

香菇1盒(切絲)

紅椒1個(切絲)

洋蔥半個(切粒)

松子1/4杯

番茄1個(切粒)

黑橄欖切片10粒

巴西里碎2湯匙

白酒醋7湯匙

橄欖油3湯匙

鹽少許

黑胡椒少許

做法:

1. 先將鹽、黑胡椒撒在雞肉上，然後放入焗爐，用250度焗太約15分鐘，再將焗

好的雞切絲。

2. 在平底鍋中，放入米和水。先用大火煮沸，然後轉中火，邊煮邊拌勻直至水份收

乾，加入鹽、黑胡椒作調味，備用。

3. 松子放入鍋中，乾炒至黃金色。

4. 另起鍋，加入少許橄欖油，放入洋蔥，紅椒、香菇炒軟，加入鹽、黑胡椒調味。

5. 將白酒醋、橄欖油拌勻，再放入雞肉、米飯、松子，番茄丁、黑橄欖、巴西里、

    拌勻即成。

 

French Home Baked Herb Potato and Eggs 法式馬鈴薯香草蛋

Ingredients:

2 eggs

1/3 cup milk

2 tablespoon whipping cream

Thyme pinch

Sage pinch

Salt & white pepper

5 ounces smoked salmon, cut into small pieces

2 potato cut in slices

½ onion cut in slices

1 green bell pepper

1 red bell pepper

½ cup shredded 4 cheese mixes

Salt, white pepper and oil

Directions:

In a bowl, whish the eggs, milk, whipping cream, thyme, sage, salt & white pepper mix together.

Heat a wok add oil, add potato, onion, cook until begin to soften and season to taste with salt and white pepper.

Place the veggie cook in the prepared pan than add smoke salmon and eggs.

Preheat oven to 300°F.

Bake for about 20-30 minutes, sprinkle with cheese on the top until cheese has melted.

     Makes 4-6 servings

法式馬鈴薯香草蛋

材料:

雞蛋2隻

牛奶1/3杯

鮮奶油(whipping cream)2大匙

百里香(Thyme)少許

鼠尾草(Sage)少許

鹽、胡椒粉少許

煙燻三文魚1包

馬鈴薯1個

洋蔥1/2個

青椒和紅椒各一個

披薩芝士1/2包(隨個人喜好)

鹽、胡椒粉、生油少許

做法:

1. 將雞蛋、牛奶、鮮奶油、百里香、鼠尾草、鹽、胡椒粉少許，一起拌勻備用。

2. 將馬鈴薯、洋蔥切片，青椒和紅椒切丁，最後將煙燻三文魚撕成小塊。

3. 燒熱镬，將馬鈴薯、洋蔥炒至軟身，再加入青椒和紅椒切丁略炒加入
鹽、胡椒粉調味。

     4. 將炒好的材料排在盆上，再放入煙燻三文魚，然後倒入已拌勻的雞蛋。

     5. 先預熱焗爐300度，最後撒上披薩芝士，焗太約20-30分鐘即成。

 

Rack of Lamb with my honey mustard sauce 芥末羊扒拌蘆筍

Ingredient:

6 racks of lamb

16 asparagus

Sauce:

1½ tablespoons honey

2 teaspoons Dijon mustard

Season:

Black pepper & sea salt

Directions:

1. Season the racks of lamb marinate for about 20 minutes.

2. Heat a pan add oil grill on high for 30 second per side, and turn medium-

high for 2 minutes per side.

3. Fill a large pot one-third full of water cover and set over high heat.  When

The water comes to a full boil, add asparagus and ½ teaspoon salt.  Cook

 for 2-5 minutes or just tender.  Drain in a colander add oil toss gently to   

mix and serve.

Makes 2 servings

 

Tip: cook outside brown and inside is very slightly less done than desired.

芥末羊扒拌蘆筍

材料:

羊扒4件

蘆筍1扎

調味汁:

蜜糖1湯匙半

芥末2茶匙

醃料:

黑胡椒少許、海鹽少許

作法:

1. 將羊扒洗淨，抺乾水分，用少許黑胡椒、海鹽醃20分鐘。

2. 燒熱镬，大火煎30秒，然後用中火煎兩面各2分鐘即成。

3. 燒熱水，加入鹽將蘆筍熟悉，瀝乾加入油拌勻即成。

 

Mediterranean-Style Seafood Salad 地中海海鮮沙拉

 

Ingredients:

10 large peeled shrimp

1 pounds shallot

15 mussels

1 pounds clams

½ pound squid-tentacles and tubes, cleaned and cut into rings (Frozen is fine)

1 yellow bell pepper

1 orange bell pepper cut in thin strips

1 tablespoon capers cut in thin strips

¼ cup fresh parsley, finely chopped

Olive oil

Sherry wine

Salt & black pepper

Directions:

1. Add seafood, yellow and orange bell pepper in the pan and add salt &   

black pepper bring to a boil and steam until the seafood cook.

2. Drain place cooked seafood in a large bowl, add capers, parsley, olive

oil, sherry wine, red and orange pepper mix well.  Chill for 1 hours.

Make 4-6 servings.

 

地中海海鮮沙拉

材料:

新鮮蝦10隻(去腸)

新鮮帶子1磅

青口15隻

新鮮蛤蜊1磅

雪藏魷魚2個切圈

黃、橙椒各1個(切絲)

酸豆(capers)1湯匙

巴西里切碎(parsley)

橄欖油適量

Sherry wine適量

鹽、黑胡椒適量

做法:

1. 將所有海鮮和黃、橙椒放入镬中，撒上適量鹽、黑胡椒，蒸至緊熟 

    備用。

2. 將多餘的水份倒去，用另外一個的盆子，先放入海鮮、酸豆、

    巴西里切碎、橄欖油、Sherry wine混合拌勻即成。