7 Comments on “”

1. katry Says:

   
   April 7, 2015 at 12:08 pm

   Pat Morita Quote
2. Morpfy Says:

   
   April 8, 2015 at 6:06 am

   Shrimp Scampi Recipe
   • Prep time: 10 minutes
   • Cook time: 5 minutes
   • Yield: Serves 4
   If you are using frozen raw shrimp, defrost them quickly and safely by putting the shrimp in a large bowl of lightly salted ice water (1 1/2 teaspoons of salt for every quart of water).
   We cook the shrimp scampi in butter and olive oil so we can cook at a relatively high heat without burning the butter but still impart the butter flavor.
   Ingredients
   • 1 pound large (16-20 count) raw shrimp, shelled* and de-veined, (if you want, keep the tail on for an attractive presentation)
   • 2 Tbsp olive oil
   • 2-3 Tbsp butter
   • Salt
   • 3-4 garlic cloves, slivered, or 1 Tbsp minced garlic
   • 1/4 to 1/2 teaspoon red pepper flakes (less or more to taste)
   • 1/2 cup white wine
   • 2 tablespoons finely chopped parsley
   • Freshly ground black pepper to taste
   • 1 Tbsp lemon juice
   * Shell on? or Shell off? It’s really up to you. Shrimp cooked shell on are more flavorful because the shells infuse more flavor into the shrimp while they cook. But, shell-on is fussier to eat. If you remove the shells before cooking the shrimp, you can save them for making shellfish stock.
   Method
   1 Heat a sauté pan on high heat then reduce to medium high heat. Swirl the butter and olive oil into the pan. After the butter melts it will foam up a bit then subside. If using unsalted butter, sprinkle a little salt in the pan. Stir in the slivered garlic and red pepper flakes.
   2 Sauté the garlic for just a minute, until it begins to brown at the edges, then add the shrimp. Add the wine and stir to coat the shrimp with the sauce of butter, oil, and wine. Move the shrimp so they are in an even layer in the pan. Increase the heat to high and boil the wine for two to three minutes.
   3 Stir the shrimp and arrange them so that you turn them over to cook on the other side. CONTINUE to cook on high heat for another minute.
   4 Remove the pan from the heat. Sprinkle the shrimp with parsley, lemon juice, and black pepper, and toss to combine.
   • katry Says:

     
     April 8, 2015 at 11:42 am

     Morpfy,
     I love shrimp-even had it for dinner last week. This recipe is now in my files.

     Many thanks!!
3. Morpfy Says:

   
   April 8, 2015 at 6:07 am

   aked Asparagus with Parmesan Recipe

   • Prep time: 10 minutes
   • Cook time: 10 minutes
   • Yield: Serves 2 to 4 as a side dish
   Ingredients
   • 1 pound asparagus
   • 2 Tbsp olive oil
   • Salt and black pepper to taste
   • 1/2 cup loosely packed (about 1.5 ounces or 40g) grated parmesan cheese, or to taste
   Method
   1 Preheat oven to 400°F (205°C). Break or cut off the woody ends of the asparagus spears. For an added touch, if you want you can use a vegetable peeler to peel the skins off the base of the asparagus spears for a more elegant presentation.

   2 Arrange the asparagus spears on a foil-lined baking sheet and coat with the olive oil. Sprinkle with salt, pepper and the parmesan. Bake until the cheese begins to brown, about 8-10 minutes.
   • katry Says:

     
     April 8, 2015 at 11:43 am

     Morpfy,
     I love fresh asparagus in the summer so I’ll tuck this away until then!!

     Thanks-I can never have enough vegetable recipes!!
4. Morpfy Says:

   
   April 8, 2015 at 6:14 am

   Banana Cake with Cinnamon Glaze

   INGREDIENTS:

   1-1/2 cups flour
   1 tsp ground cinnamon
   1/8 tsp ground nutmeg
   1 tsp baking soda
   1/2 tsp salt
   1/2 cup chopped nuts (pecans, walnuts, cashews, peanuts, etc.), optional
   1 cup sugar
   1/2 cup oil
   2 eggs
   1 cup mashed ripe bananas
   1/2 cup sour cream
   1 tsp pure vanilla extract
   Cinnamon Glaze:
   1 cup confectioners’ sugar
   1 tsp ground cinnamon
   1/2 tsp vanilla extract
   1 to 2 Tbsp milk or cream

   PREPARATION:

   Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.
   In a small bowl, combine flour, cinnamon, nutmeg, baking soda, salt, and chopped nuts.
   In a large bowl, beat sugar and oil. Add eggs, bananas, sour cream, and vanilla extract.
   Beat for 2 minutes until thoroughly combined. Add dry ingredients,
   stirring only until all ingredients are combined.
   Pour into prepared pan.
   Bake for 30 to 35 minutes until lightly browned and top springs back when lightly touched.
   Let cool to room temperature.

   Cinnamon Glaze:
   Whisk together confectioner’s sugar, cinnamon, vanilla extract,
   and milk or cream.
   Add only enough cream to make a spreadable glaze.
   Top cooled cake with cinnamon glaze before cutting.

   Yield: 24 to 36 servings, depending on cut size
   • katry Says:

     
     April 8, 2015 at 11:55 am

     morpfy,
     This too made the files. I love bananas. In Ghana they were great to but along the road-the skin made them safe.

Comments are closed.