**Shrimp Pasta bake**
1 T olive oil
2 cloves garlic, minced
1 onion, chopped
1 tsp each dried basil and aoregano
1/2 tsp each dried thyme and salt
1/4 tsp pepper
1 can (28-oz/796 ml) tomatoes, pureed
1 T tomatoe paste
1 lb/500g medium-size raw shrimp, peeled and deveined
1/4 cup chopped fresh parsley
2-1/2 cups fusilli pasta
1 package (4 oz/125 g) light cream cheese, softened
2/3 cup light sour cream
2 green onions, chopped
1/2 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
In large saucepan, heat oil over medium heat; cook garlic, onion, basil and oregano, thyme, salt and pepper, stirring often, for 5 minutes or until softened. Add tomatoes and tomatoe paste, bring to a boil. Reduce heat and simmer for about 15 minutes or until thickened slightly, add shrimp; cook for about 5 minutes or until pink. Stir in parsley.
Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm; drain well and add to sauce. Spread 1/2 in greased 11 x 7-inch baking dish.
In small bowl, beat cream cheese with sour cream until smooth; stir in onions. Spread over pasta mixture; top with remaining pasta mixture. Sprinkle with mozzarella and Parmesan cheeses.
Cover with greased foil. bake in 350F oven for about 1 hour or until bubbly and heated through. Uncover and broil for 2 minutes or until cheese is bubbly and golden.
Serves 4
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**Romaine with Chive Vinaigrette**
6 cups torn romaine lettuce
2 cups sliced mushrooms
8 radishes, sliced
1 large carrot, sliced
half English cucumber, halved lengthwise and sliced
1/2 cup croutons
Vinaigrette:
3 T vegetable oil
4 tsp lemon juice
1 T chopped fresh chives or green onions
1/2 tsp Dijon mustard
1/4 tsp salt
pinch each granulated sugar and pepper
In salad bowl, toss all ingredients.
Chive Vinaigrette: In bowl, whisk together all ingredients. Pour over salad; toss to coat.
Serves 4
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**Parmesan Rosemary Breadsticks**
1 lb (500 g) frozen pizza dough, thawed
1 T olive oil
1 clove garlic, minced
2 T freshly grated Parmesan cheese
1/2 tsp crumbled dried rosemary
On lightly floured surfacve, roll pizza dough into 16 x 6-inch rectangle. Mix oil and garlic; brush over dough. Sprinkle with Parmesan cheese and rosemary. Cut crosswise into 12 sticks. Place on greased baking sheet. bake in 400 F oven for 15 minutes or until golden. Serve warm.
Makes 12
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CHOCOLATE FONDUE WITH BANANA BREAD & FRUIT
recipe on blog.......
1 T olive oil
2 cloves garlic, minced
1 onion, chopped
1 tsp each dried basil and aoregano
1/2 tsp each dried thyme and salt
1/4 tsp pepper
1 can (28-oz/796 ml) tomatoes, pureed
1 T tomatoe paste
1 lb/500g medium-size raw shrimp, peeled and deveined
1/4 cup chopped fresh parsley
2-1/2 cups fusilli pasta
1 package (4 oz/125 g) light cream cheese, softened
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2/3 cup light sour cream
2 green onions, chopped
1/2 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
In large saucepan, heat oil over medium heat; cook garlic, onion, basil and oregano, thyme, salt and pepper, stirring often, for 5 minutes or until softened. Add tomatoes and tomatoe paste, bring to a boil. Reduce heat and simmer for about 15 minutes or until thickened slightly, add shrimp; cook for about 5 minutes or until pink. Stir in parsley.
Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm; drain well and add to sauce. Spread 1/2 in greased 11 x 7-inch baking dish.
In small bowl, beat cream cheese with sour cream until smooth; stir in onions. Spread over pasta mixture; top with remaining pasta mixture. Sprinkle with mozzarella and Parmesan cheeses.
Cover with greased foil. bake in 350F oven for about 1 hour or until bubbly and heated through. Uncover and broil for 2 minutes or until cheese is bubbly and golden.
Serves 4
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**Romaine with Chive Vinaigrette**
6 cups torn romaine lettuce
2 cups sliced mushrooms
8 radishes, sliced
1 large carrot, sliced
half English cucumber, halved lengthwise and sliced
1/2 cup croutons
Vinaigrette:
3 T vegetable oil
4 tsp lemon juice
1 T chopped fresh chives or green onions
1/2 tsp Dijon mustard
1/4 tsp salt
pinch each granulated sugar and pepper
In salad bowl, toss all ingredients.
Chive Vinaigrette: In bowl, whisk together all ingredients. Pour over salad; toss to coat.
Serves 4
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**Parmesan Rosemary Breadsticks**
1 lb (500 g) frozen pizza dough, thawed
1 T olive oil
1 clove garlic, minced
2 T freshly grated Parmesan cheese
1/2 tsp crumbled dried rosemary
On lightly floured surfacve, roll pizza dough into 16 x 6-inch rectangle. Mix oil and garlic; brush over dough. Sprinkle with Parmesan cheese and rosemary. Cut crosswise into 12 sticks. Place on greased baking sheet. bake in 400 F oven for 15 minutes or until golden. Serve warm.
Makes 12
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CHOCOLATE FONDUE WITH BANANA BREAD & FRUIT
recipe on blog.......