Archive for the ‘Saute Pan’ Category
Great cake and ice cream is a wonderful combination. Most folks have heard of apple pie ala mode but my favorite cake/ice cream combo is Pineapple Upside Down a la Mode, Perfect for any holiday part, this dessert is quite simple to make; you simply create the tasty caramelized pineapples and the rest of the work (if you can even call it “work”) is a breeze.
Pineapple Upside Down a la Mode (Directions): In a saute pan melt butter over medium heat. Add half of the brown sugar to the pan; add the slices of pineapple on top of the butter and brown sugar. Add the remaining brown sugar on top of the pineapple slices and saute 2-3 minutes on each side of the pineapple slices then set aside. Slice the pound cake, place on serving plates, add 1-2 scoops of ice cream on top of the pound cake slice and top with a sauted pineapple slice.
Ingredients
* 1 packaged pound cake
* Vanilla ice cream
* 1 can sliced pineapple
* 1/2 cup dark brown sugar
* 2 tablespoons butter
My wife is one hot tamale and her authentic southwestern recipes….simply irresistible. This one is one of my favorites…shrimp seasoned with raw sugar and curry and then perfected in a saute pan with garlic, peppers and onion. Top it off with fried tortillas, cabbage, and pepper jack cheese. Simply irresistible.
Shrimp Fajita Tac-cones Mazatlan (Directions): Lay shrimp on a platter, cover with sugar and curry and let sit for about 10 minutes. Heat wok and saute garlic, onions, and peppers until halfway done. Add shrimp and cook until almost done. In the last minute, splash Worcestershire sauce over the mixture in the wok and flip a few more times. To Serve: Lay some napa cabbage in the cone, fill with about 2 - 3 tbsp of the shrimp mixture and top with shredded cheese. Place three tacos on a plate with two sauces and sliced avocado. Serve with rice and beans or side salad.
Ingredients
* 1 pound 30-40 count shrimp, peeled and deveined, smaller shrimp are ok
* 2 tbsp raw sugar
* 2 tbsp curry powder
* 2 tbsp oil, for wok
* 3 cloves garlic, minced
* 1 onion, quartered and thinly sliced
* 1 cut in half and thinly sliced yellow or orange bell pepper
* 2 tbsp Worcestershire sauce
* Shredded Napa cabbage
* Shredded pepper jack cheese
* Corn tortillas, rolled like an ice cream cone and fried.
Spice up your holiday leftovers with this scrumptious creamed turkey recipe. This versatile dish can be served with rice, toast, puff pastry shells, or your own favorite ideas - the only limit is your imagination!
Ingredients: 3 tablespoons butter, 3/4 cup sliced mushrooms, 3 tablespoons flour, 1 1/2 cups milk, 1/2 cup hot chicken broth, 1 small jar (2 ounces) diced pimiento, drained, 4 cups diced cooked turkey or chicken, seasoned salt, to taste, ground black or white pepper, to taste
Preparation: Use a sauté pan to sauté mushrooms in butter until golden and tender. Combine the mushrooms with flour in a large pot; stir until smooth. Slowly pour on milk and stock, stirring constantly. Add pimiento, chicken, and seasoned salt and pepper. Cook until heated through, but do not boil. Serves 6 to 8.
One of my fondest childhood memories was waiting tables at grandpa’s authentic Italian restaurant. Located in San Diego, the restaurants breathtaking ocean view perfectly complemented the award winning cuisine. The chefs were top notch, and would whip up delicious meals for me to devour after work. All the food was exceptional, but my favorite dish was chicken piccata
Twenty years later, my wife stumbled upon a cookbook filled with grandpas long lost Italian recipes. My wife is an great cook; when she offered to cook grandpa’s chicken piccata I was ecstatic. Her only request was a new sauté pan, which is essential to preparing many of my favorite meals, including chicken piccata. “Yes, of course!” I exclaimed. Now, thanks to grandpa’s recipes, my wife, and her skillfully wielded sauté pan, I enjoy the taste of grandpa’s food , in the comfort of my own home.