Ketchup Shrimp from thewoksoflife.com

  • 12 ounces large, shell-on headless shrimp (15 to 20 size)
  • 2 tablespoons vegetable or canola oil, divided
  • 7 slices fresh ginger, cut ⅛-inch thick
  • 1 clove garlic, sliced
  • 2 scallions, cut at an angle into 2-inch pieces, with the white and green parts separated
  • ¼ cup tomato ketchup
  • 1teaspoon Worcestershire sauce (optional)
  • ⅛ teaspoon white pepper
  • ½ teaspoon sugar
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon soy sauce
  1. Rinse your shrimp under running water, and thaw if frozen. Pat dry with a paper towel. If desired, you can peel the shells off for easy eating, but do leave the tails on, as they add extra flavor when seared in the wok. (Note: We cooked and photographed this ketchup shrimp with the shells on like my mom used to do, but I have to admit, this dish may be better if the shrimp are peeled with only the tails left on.)
  2. Heat 1 tablespoon of canola or vegetable oil in your wok until it just starts to smoke. Fry the shrimp on both sides for 20 seconds on each side (15 seconds if you peeled the shells off), and set aside. The shrimp should be 80% cooked.
  3. Turn the heat down to low, and add another tablespoon of oil to your wok. Add a slice of ginger, and let it infuse the oil for 15 seconds. Add sliced garlic and the white parts of the scallions. Turn the heat up to medium high and stir-fry everything for 10 seconds.
  4. Add ¼ cup ketchup and 1 teaspoon Worcestershire sauce if using. Stir into the oil and fry for 15 seconds. Next, stir in the shrimp and any juices on the plate, and add ⅛ teaspoon white pepper, ½ teaspoon sugar, and 2 tablespoons Shaoxing wine.
  5. Stir for 10 seconds, and add 1 tablespoon soy sauce. Continue to stir-fry until the sauce begins the reduce and coats the shrimp. Finally, add the rest of the scallions (the green parts).
  6. Stir for another 10 seconds and transfer to a dish. Serve this ketchup shrimp dish with white rice and a side of veggies. This ketchup shrimp is good hot out of the wok or at room temperature so keep this in mind if you are making multiple dishes in your wok for the table.

 

Strawberry avocado pasta salad from walmart

12 oz. Rotini
2 cups packed baby spinach
1 lb. strawberries sliced or chopped
4 mandarin oranges peeled, segmented
2 Avocados chopped
1 pear chopped
1 4 oz. pkg. macadamia nuts

Poppy Seed Dressing
1/2 cup canola oil
1/4 cup sugar
3 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 tablespoon lemon zest
1 tablespoon poppy seeds
2 teaspoon dry minced onion
1 teaspoon dried mustard
1/2 teaspoon salt
1/4 teaspoon pepper

  1. Add all of the Poppy Seed Dressing Ingredients to a medium bowl or measuring cup and whisk together with a fork. Chill at least 30 minutes up to 24 hours.
  2. Cook pasta according to package directions until al dente – don’t overcook! Rinse and drain pasta in cool water. Add pasta to a large serving bowl and toss with a little of the dressing to keep it from sticking together.
Serving immediately/within one hour
  1. Add all of the salad ingredients to the pasta. Add desired amount of chilled dressing and gently toss to combine. Serve immediately or chill one hour.
Serving later
  1. Add strawberries and Mandarin oranges to pasta and toss with half of the dressing, cover and refrigerate. When ready to serve, add pears, avocados, spinach, macadamia nuts, and remaining dressing. Toss to combine. Serve immediately.

 

Royal pasta dough from jamie oliver

400 g good-quality  00 flour , plus extra for dusting
75 g fine semolina
12 large free-range eggs
2 tablespoons extra virgin olive oil

  • THE DOUGH
    Pile the flour and semolina into a large bowl and make a well in the middle. Separate the eggs and add the yolks to the well, putting the egg whites into a sandwich bag and popping into the freezer for making meringues another day. Add the oil and 4 tablespoons of cold water to the well, then use a fork to whip up with the eggs until smooth, then gradually bring the flour in from the outside. When it becomes too hard to mix, get your clean floured hands in there and bring it together into a ball of dough. Knead on a flour-dusted surface for around 4 minutes, or until smooth and elastic (eggs can vary in size and flour can vary in humidity; this dough shouldn’t be too wet or dry, but tweak with a touch more water or flour if you need to – use your common sense). Wrap in clingfilm and leave to relax for 30 minutes.ROLLING OUT
    Traditionally, Italians would have used a very large rolling pin, and you can do it that way if you like, it just requires a large flat surface and a bit of elbow grease. In this day and age, I think it’s fun and advisable to use a pasta machine. Attach it firmly to a nice clean table and divide your pasta dough into four pieces, covering everything with a damp clean tea towel to stop it drying out as you go.STAGE 1
    One at a time, flatten each piece of dough by hand and run it through the thickest setting, then take the rollers down two settings and run the dough through again to make it thinner. Importantly, fold it in half and run it back through the thickest setting again – I like to repeat this a few times because it makes the dough super-smooth and turns it from a tatty sheet into one that fills out the pasta machine properly.

    STAGE 2
    Start rolling the sheet down through each setting, dusting with flour as you go. Turn the crank with one hand while the other maintains just a little tension to avoid any kinks, folds or ripples. Take it right down to the desired thickness, which is about 2mm for shapes like linguine, tagliatelle and lasagne. For anything turned into a filled pasta, such as ravioli and tortellini, go as thin as 1mm because when it’s folded around a filling it will double up to 2mm.

Fettuccine Alfredo from jamie oliver

  • ½ x Royal pasta dough
  • semolina , for dusting
  • 150 ml double cream
  • 150 ml single cream
  • 1 large free-range egg
  • 60 g Parmesan cheese , plus extra to serve
  • 1 fresh truffle or 1 whole nutmeg , for grating
  • truffle oil
  • Make the Royal pasta dough, rolling the sheets out to the thickness of a playing card. Set up the fettuccine attachment on your pasta machine and gently run through each pasta sheet. Place on semolina-dusted tray until needed.
  • Bring a large pan of salted water to the boil over a high heat, then add the fettuccine and cook for 1 to 2 minutes, or until al dente.
  • Meanwhile, make the sauce. Gently heat the cream in a large frying pan on a low heat, separate the egg yolk (save the white for another day) and whisk into the pan. Finely grate and gently whisk in the Parmesan, then season well with sea salt and black pepper.
  • Using tongs, drop the fettuccine into the sauce and toss well, adding splashes of the cooking water to loosen into a lovely, silky sauce.
  • Serve with shavings of truffle or gratings of nutmeg (if using), a good grating of Parmesan and a drizzle of truffle oil.

carrot cake and frosting from hali taylor

Combine:
2 cups sugar
1 cup oil
4 eggs
3 cups grated carrots
1 cup chopped walnuts and/or 1 cup raisins

 In another bowl, combine:
2 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp salt

Add wet ingredients to dry ingredients, stirring well. Pour into greased 9 X 13 pan.

Bake at 350° for 45-50 minutes

Frosting:

½ cup butter
8 oz. cream cheese
1 box XXX sugar
1 tsp. vanilla

winter veggie torte from gardenandtable.net

I started with very thinly sliced sweet potato, then each layer a different veg, sprinkling grated cheese in between and ending with the sweet potato on top.

I used a 6 inch springform pan that was deep and allowed me to have many layers, just remember to press down in between, place the pan on a baking sheet so you won’t have drips in your oven when cooking and cover the top with foil. Roast at 425 for 20 minutes, then take the foil off and roast another 15 minutes until the top is golden. Let it rest for 30 minutes before you slice it into wedges.

roasted veggie strudel from gardenandtable.net

Roast your vegetables ahead of time, I used 2 zucchini, 1 large eggplant, 1 large red pepper, 1 small onion, 3 garlic cloves and a half a bag of frozen artichoke hearts. Dice the veggies, drizzle with olive oil, S&P and roast at 425F until tender and golden.

The most important thing I can say about using phyllo is to keep it covered with a damp cloth as you go layering it. For this recipe I used 6 sheets, I did not drench them in melted butter either, instead I sprayed olive oil over each sheet with my olive oil mister as well as a sprinkling of grated romano cheese on each layer.

When you reach the 6th sheet spread your vegetables all over leaving about a 2″ border all the way around. Scatter your favorite cheese combination on top of the veggies, I used fresh mozzarella, grated fontina, asiago and romano. Fold up the border ends over the vegetables then carefully roll up starting up on the longer side until it becomes into a log.

I sprayed olive oil on top of the log along with grated cheese and black pepper and baked it for around 20 minutes at 400F until golden.

Let it cool down a little before you slice into it. This was so good I can’t wait to make it again! You can really choose any veggies you like as well as cheese. I served a little dipping sauce made of leftover marinara and roasted red peppers that I swirled in my food processor! What a great combination!

 

Mexican Street Corn Pasta salad from chelseasmessyapron.com

 

  • 2 cups miniature farfelle pasta uncooked
  • 3 cups either 2 (15-ounce) cans, or 3-4 corns on the cob)
  • 1 large avocado
  • 3 green onions
  • 1/2 bunch cilantro
    1 tablespoon finely chopped jalapeno
    1/2
    cup Cotija cheese (or queso fresco or feta — add cheese to preference (we like 1/2 cup)
    1/2 canned cup black beans
Dressing
  • 1/2 cup full fat regular mayo no substitutes
  • 3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon Sriracha or hot sauce
  • Pinch of salt and ground black pepperGet

Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.

  • Corn: if using corn on the cob: Heat the grill to medium. Pull back the husks to the base and take off all the silk from each ear of corn. Fold back the husks into place.
  • Place the ears of corn in a large bowl of water with 1 tablespoon of salt for 10 minutes and then remove from water and shake to dry. Place the corn on the grill, cover the grill, and cook for 15-20 minutes turning the corn every 5 minutes.
  • You’ll know the corn is done when the kernels are tender and easily pierced with a fork.
  • Alternative #1: use pre-roasted canned corn — drain and allow to dry. Alternative #2: use regular canned corn: heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.
  • Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans if desired.
  • In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese. **If you don’t plan on eating this in one sitting and immediately after making, don’t add the bacon, cheese, or avocado. Add those in separately right before enjoying.**

    Toss together.
    In a small bowl combine all of the dressing ingredients and whisk together until completely combined.add to the the salad and enjoy!

Andrew Zimmerman Baltimore style crab cakes


1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1 pound jumbo lump crab meat, picked over
20 saltine crackers, finely crushed
1/4 cup canola oil

Lemon wedges, for serving
note:  1/2 lemon juiced, 1/2 panko, 6 saltines, 1/2 tsp old bay, parsley minced

Step 1
In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.

Step 2
In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.

Step 3
Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

The crab cakes can be prepared through Step 2 and refrigerated overnight.

Vegetarian Lettuce Wraps | Copycat PF Changs from wellplated.com


3 tablespoons hoisin sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 teaspoons canola or grapeseed oi
1 (12- to 14-ounce) package extra-firm tofu (do not use silken)
8 ounces baby bella (cremini) mushrooms, finely chopped

1 (8-ounce) can water chestnuts, drained and finely chopped
2 cloves garlic, minced      note I used 2 tsp ginger/garlic paste
2 teaspoons freshly grated ginger
1/4 teaspoon red pepper flakes
4 green onions, thinly sliced, divided
8 large inner leaves romaine lettuce (from a romaine heart) or butter lettuce leaves
Optional for serving: grated carrots, additional red pepper flakes

In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.

Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.

Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.

Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.

The tofu filling can be refrigerated for 3 to 5 days. Reheat gently in the microwave with a bit of water or stock to prevent it from drying out or in a skillet over medium heat. Try the leftovers mixed with rice or scrambled with eggs!