1/2 lb tiger shrimp, peeled pasta (you decide) 3 medium cloves garlic 2 eggs 1/4 cup white wine 1/4 cup rich stock (chicken is okay, seafood is better) ground pepper & salt 3 tbs olive oil 1/4 cup grated parm 1/4 cup grated romano Chopped basil or parsley for garnish --------------------------------------------------------------------------------
Start by getting all of the ingredients laid out and ready to go. Things need to be thrown together rather quickly. Don't forget the pasta! It needs to finish cooking at the exact same time as you add the shrimp, so try and time things for that. It's better to have the pasta done early so ere on that side. The eggs need to be beaten. . Heat the oil in a medium pan over medium heat. Not too hot! If the oil's too hot you'll burn the garlic (which is bad). When the oil is hot press the garlic into the pan and let it simmer for a minute. Then add the stock and wine and turn up the heat so that it will reduce by a little over half. . While the sauce is reducing grind some pepper over the shrimp and add a little salt. If the pasta is almost done about now, that would be a very good thing. You'll be adding it to the pan in about 90 seconds. If it is, drain the pasta but leave it in the colluder. Remember it's still cooking so, drain it just before it's done. . Turn the heat to medium. Toss the shrimp into the pan with the reduced sauce and spread them out. Be careful not to overcook them. As soon as they all start to look a little pink on the sides, flip them over quickly with tongs. At this point you really need to have your beaten eggs, grated cheese, and cooked (and hot) pasta at hand. Otherwise you're screwed. Just warning ya. About 5-10 seconds after you flip over the shrimp, dump in the drained pasta into the pan and then the eggs and then the cheese. This will not look appetizing at all. Don't worry about that. It's suppose to look that way. Really. Spend a minute or two tossing the whole mixture so that the eggs get cooked all through. . And there ya go. I usually add some shredded fresh basil as a garnish, but you could add parsley or whatever.
Ingredients : 1/4 cup Cooking oil 1 tbl Chopped garlic 1/2 cup Chopped onions 1/4 cup Chopped fresh ginger 2 tbl Dilao(fresh tumeric) 1 kg Cooked pork sliced into 1/2 x " strips 1 1/2 tbl Chopped hot chilli(siling Labuyo) 1 1/2 cup Bagoong alamang 6 cup Coconut cream 2 cup Fresh hot green peppers (elongated variety)sliced Diagonally into 1/4" strips 1 1/2 x Fresh red peppers (elongated Variety) sliced diagonally Into 1/4" strips ------------------------------------------------------------------------------------- Method : Sautegarlic in hot oil. Add onions and cook until translucent. Stir in fresh ginger, dilao, and the sliced cooked pork. Stir continually for 5 minutes. Add bagoong alamang and chopped hot chilli(siling labuyo). Stir until the pork is completely covered by the mixture. (about 15 minutes.) Pour in 6 cups of coconutcream and add the sliced hot green and red peppers. Continue cooking for about 20 minutes. Add salt if necessary. Note: chillis and peppers to be added according to spiciness desired.
Ingredients: * Cabbage, sliced * Carrots, sliced julienne style or slanting crosswise * Sugar peas or green beans * red pepper, sliced * Chicken pieces cut Asian style/you can use pork as well (depends on your taste) * Steamed mussels (tahong) * onion, sliced * a clove or two of garlic, pressed * a sliver of ginger * oil * salt and pepper to taste, maybe a tsp or two of soy sauce * vetsin or MSG optional * quail eggs * brocolli ------------------------------------------------------- Directions:Heat oil in a frying pan (k’wale or wok) over a hot stove, saute crushed garlic and sliced onion. . When the onion slices turn transparent, add chicken pieces. Boil in its own juices a little bit until meat is tender. . Once meat is cooked, add vegetables. Simmer covered for just two or three minutes. Don’t overcook vegetables. Add steamed mussels. Mix. Salt and pepper to taste. I like white pepper instead of black.That’s it.
For the crepes: 2 eggs 1/2 cup whole, 2 percent fat, or 1 percent fat milk 1/4 teaspoon salt 1 teaspoon granulated sugar 1/2 cup all-purpose flour Unsalted butter 2 bananas, sliced Confectioners' sugar --------------------------------------------------------- In a food processor, grind the hazelnuts into a paste. Add the oil, sugar, cocoa powder, and vanilla and continue processing. Add the melted chocolate and blend well. Strain the mixture through a fine strainer to remove any large grains of nuts. The mixture will be thin and a little warm. Pour into a jar to let cool and thicken slightly. Keeps 1 month, covered, at room temperature. . In a medium bowl, whisk together the eggs and milk. Whisk in the salt, granulated sugar, and flour. Set aside for 30 minutes, if you have got the time. In a nonstick 8 to 10-inch omelet pan, melt about 1/2 teaspoon butter over medium heat. When it foams, pour or ladle in about 1/8 cup (2 tablespoons) batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip the crepe, and cook until the other side is lightly browned. Transfer to a platter. Repeat until the batter is used up. . One by one, spread each crepe with a thin layer of the chocolate hazelnut spread, then some banana slices, and roll up like a cigar or fold into quarters. Place 2 crepes on each of 4 serving plates. Sprinkle with confectioners' sugar and serve.
1/2 c Whole hazelnuts 1/2 c Milk 1/3 c Brewed coffee; cooled 1/3 c Frangelico and/or kahlua 1 ts Vanilla 1/8 ts Almond extract 3 Eggs 1 c Flour 3 tb Unsalted butter; melted and .. cooled Oil for pan 1 pt Coffee ice cream Caramel coffee nut sauce*And/or Mocha fudge sauce*
------------------------------------------------------------------------------------------------ *Separate recipes. To toast hazelnuts: Bake in a 300° oven, shaking several times, until skins darken, loosen and crack, about 15 minutes. Cool slightly, transfer to a towel. Fold towel to encase, rub vigorously to loosen the skins. Remove and discard as much of the skin as possible. Transfer skins to blender or food processor. Pulse on/off until finely chopped.
Crepes: Combine milk, Frangelico, vanilla and almond extracts and eggs until blended. Add flour all at once and beat until smooth and all of the flour has been absorbed. Beat in the hazelnuts, butter and sugar. Cover and refrigerate at least two hours, but preferably overnight. . Return batter to room temperature. . Heat crepe pan until water spits across. Lightly oil and heat until hot. Remove pan from heat, pour in 1/4 cup batter and swirl quickly to coat bottom. Return pan to heat. . Cook until crepe is golden brown on bottom; turn and cook other side. Transfer to plate, separating crepes with waxed paper. Repeat with remaining batter, oiling pan as needed. . The crepes can be prepared to this point ahead of time. Rewarm by removing waxed paper, wrapping in tin foil and baking in a preheated 350° oven on a cookie sheet for about 15 minutes. . Quickly roll warm crepes around small scoops of ice cream. Serve with one or both of the sauces. . It makes 6 servings
