| PASTA FLAN WITH SHRIMP AND ASPARAGUS | |
 Water Salt 3 oz. wheat angel hair pasta, uncooked 3 eggs 2 c. whipping cream 1/2 tsp. nutmeg Fresh ground pepper 1 c. Parmesan cheese, divided 1 lb. frozen asparagus spears, 1" pieces 1 1/2 lbs. lg. shrimp 6 tbsp. butter, melted Spray 8 1/2 cup souffle dishes or large muffin cups with non-stick spray. Place on rimmed baking sheet. Bring water to boil; add 2 teaspoons salt and pasta. Cook 4-5 minutes until tender. Drain well. Divide pasta among prepared dishes; set aside. Combine eggs, cream, nutmeg, 1 teaspoon salt, pepper and 2/3 cup Parmesan in bowl, mixing well. Pour or ladle mixture into molds, dividing evenly. Sprinkle tops with remaining 1/3 cup cheese. Bake at 350 degrees for 20-25 minutes. Cool 10 minutes. While pasta is cooking, melt butter in skillet. Add mushroom, asparagus and saute until soft. Add shrimp and cook until pink and curled. Add 1 cup whipping cream and heat until warm. To serve, run knife around inside edge of each mold. Invert and center on dinner plates, browned side up. Arrange shrimp and asparagus over the top. Sprinkle with remaining parmesan cheese. | |
Pasta Flan with Shrimp and Mushrooms
I'm interrupting the Crockpot series with one of the most amazing recipes I've made in a very long time and will definitely be on my list of "go-to" recipes. Enjoy this alone or with a nice piece of crusty bread. The key to this recipe is good parmesan cheese!
Easy, Savory Chicken ala CrockPot
This isn't a German recipe (unless you add a slice of buttered rye bread or brotchen) but I recently had a request for fail-proof Crock pot recipes. Thus, a brief series begins.
This CrockPot recipe is delicious, fail-proof, and can be put together in less than 10 minutes. Yes, 10 minutes! The perfect recipe for a busy Mother of 4/Homeschool Teacher/Domestic Goddess aka Kristen. This one's for you!
Savory Chicken and Potatoes
10 boneless, skinless chicken thighs, breasts or a combination of both
1 small bottle Italian salad dressing
½ teas marjoram
½ teas rosemary
½ teas basil
½ teas oregano
½ teas minced garlic (I use the refrigerated jar of minced garlic)
2 teas garlic pepper
1 ½ cups grated Parmesan or Romano cheese (I used a pkg. of shredded Parmesan, mozzarella and provolone)
6 large red potatoes, (scrub and cut out the eyes) cut into wedges, skin on
½ C water
2 T cornstarch
This CrockPot recipe is delicious, fail-proof, and can be put together in less than 10 minutes. Yes, 10 minutes! The perfect recipe for a busy Mother of 4/Homeschool Teacher/Domestic Goddess aka Kristen. This one's for you!Savory Chicken and Potatoes
Spray inside of crockpot with baking spray. Place half of the chicken in bottom of slow cooker. Sprinkle with half of the bottle of Italian dressing, half of the spices, half of the grated cheese, and half of the potatoes. Repeat layer of chicken and potatoes. Finally, pour the rest of the dressing, spices and cheese on top. Cook on low for 6-8 hours. (When I made it, it was done in about 6 ½ hours.) Remove chicken & potatoes. To thicken sauce: Dissolve the cornstarch into ½ cup water and stir into the sauce in crock pot. Cook on high for 15 minutes to thicken - stirring occasionally. Pour over the top of chicken & potatoes or serve separately. Enjoy!
Subscribe to:
Posts (Atom)