myculinarypassion.blogspot.com

Passionate Chef

Tuesday, November 1, 2011. 1 CUP UNCOOKED ORZO. 2 TABLESPOONS OLIVE OIL, DIVIDED. SALT and PEPPER TO TASTE. 1 POUND MEDIUM SHRIMP, PEELED and DEVEINED. 1 CUP CHOPPED VIDALIA ONION. 1 TABLESPOON MINCED GARLIC. 1/4 TEASPOON CRUSHED RED PEPPER. 1 CAN DICED TOMATOES, DRAINED. 1/4 CUP SHREDDED ROMANO CHEESE. 1/4 CUP FRESH BASIL, CHOPPED. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS. HEAT 1 TABLESPOON OF OIL IN A LARGE PAN AT MEDIUM-HIGH HEAT. SEASON SHRIMP WITH SALT and PEPPER AND SAUTE UNTIL COOKED THROUGH.

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Passionate Chef | myculinarypassion.blogspot.com Reviews

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Tuesday, November 1, 2011. 1 CUP UNCOOKED ORZO. 2 TABLESPOONS OLIVE OIL, DIVIDED. SALT and PEPPER TO TASTE. 1 POUND MEDIUM SHRIMP, PEELED and DEVEINED. 1 CUP CHOPPED VIDALIA ONION. 1 TABLESPOON MINCED GARLIC. 1/4 TEASPOON CRUSHED RED PEPPER. 1 CAN DICED TOMATOES, DRAINED. 1/4 CUP SHREDDED ROMANO CHEESE. 1/4 CUP FRESH BASIL, CHOPPED. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS. HEAT 1 TABLESPOON OF OIL IN A LARGE PAN AT MEDIUM-HIGH HEAT. SEASON SHRIMP WITH SALT and PEPPER AND SAUTE UNTIL COOKED THROUGH.

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1 shrimp and orzo

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Passionate Chef | myculinarypassion.blogspot.com Reviews

https://myculinarypassion.blogspot.com

Tuesday, November 1, 2011. 1 CUP UNCOOKED ORZO. 2 TABLESPOONS OLIVE OIL, DIVIDED. SALT and PEPPER TO TASTE. 1 POUND MEDIUM SHRIMP, PEELED and DEVEINED. 1 CUP CHOPPED VIDALIA ONION. 1 TABLESPOON MINCED GARLIC. 1/4 TEASPOON CRUSHED RED PEPPER. 1 CAN DICED TOMATOES, DRAINED. 1/4 CUP SHREDDED ROMANO CHEESE. 1/4 CUP FRESH BASIL, CHOPPED. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS. HEAT 1 TABLESPOON OF OIL IN A LARGE PAN AT MEDIUM-HIGH HEAT. SEASON SHRIMP WITH SALT and PEPPER AND SAUTE UNTIL COOKED THROUGH.

INTERNAL PAGES

myculinarypassion.blogspot.com

1

Passionate Chef: December 2010

http://myculinarypassion.blogspot.com/2010_12_01_archive.html

Friday, December 31, 2010. Red Chili-Glazed Shrimp and Summer Roll. 2 Ounce Bean Thread Noodles, cooked. 2 Tablespoons Rice Vinegar. 2 Lettuce leaves, ribs cut out and cut into strips. 1/4 Cup Fresh Mint leaves. 1/4 Cup Fresh Basil leaves. 1 Cup Shredded Cabbage. 1/4 Cup Fresh Cilantro leaves. 1/3 Cup Carrots, Julienned. 3 Scallions, Julienned. 1 Cup Sweet Red Chili Sauce, divided. 2 Tablespoons Peanut Oil. 12 Raw Jumbo Shrimp, peeled and deveined. 1/2 Cup Sweet Red Chili Sauce. Sesame Seeds for Garnish.

2

Passionate Chef: SOY HONEY SAUCE

http://myculinarypassion.blogspot.com/2011/10/soy-honey-sauce.html

Sunday, October 23, 2011. THIS SAUCE IS REALLY GOOD WITH ASIAN FOOD OR AS A DIPPING SAUCE FOR EGG ROLLS. 1/2 CUP SOY SAUCE. 1 TEASPOON OLIVE OIL. BLEND ALL INGREDIENTS TOGETHER UNTIL HONEY AND SUGAR ARE DISSOLVED. MAKES ABOUT 3/4 CUP OF SAUCE. Subscribe to: Post Comments (Atom). What else can I say, my passion is in the kitchen. Where the magic happens. View my complete profile. Travel template. Template images by billnoll.

3

Passionate Chef: January 2011

http://myculinarypassion.blogspot.com/2011_01_01_archive.html

Saturday, January 29, 2011. DID YOU KNOW THIS ABOUT BANANAS? BANANAS ARE THE FRUIT OF A PLANT OF THE GENUS MUSA (FAMILY MUSACEAE), WHICH ARE CULTIVATED PRIMARILY FOR FOOD, AND SECONDARILY FOR THE PRODUCTION OF FIBERS THAT ARE USED, FOR EXAMPLE, IN THE TEXTILE INDUSTRY. THEY WERE ALSO CULTIVATED FOR ORNAMENTAL PURPOSES. WHAT TYPE OF YELLOW BANANAS DO WE EAT? SO WHERE DO MOST OF THE BANANAS WE CONSUME COME FROM? WHAT ARE THE FOOD USES? WHAT IS THE NUTRITIONAL VALUE? Wednesday, January 26, 2011. HEAT OIL AN...

4

Passionate Chef: THAI PEANUT SAUCE

http://myculinarypassion.blogspot.com/2011/10/thai-peanut-sauce.html

Sunday, October 23, 2011. 1/4 CUP PEANUT BUTTER. 2 TABLESPOONS SOY SAUCE. 2 TABLESPOONS LIME JUICE. 2 GARLIC CLOVES, MINCED. 2 TABLESPOONS RICE VINEGAR. COMBINE ALL INGREDIENTS IN A SAUCE PAN OVER LOW HEAT. CONTINUE STIRRING OVER LOW HEAT UNTIL INGREDIENTS ARE COMBINED AND TEXTURE IS SMOOTH AND CREAMY. MAKES 1/2 CUP OF SAUCE. Subscribe to: Post Comments (Atom). What else can I say, my passion is in the kitchen. Where the magic happens. View my complete profile.

5

Passionate Chef: August 2011

http://myculinarypassion.blogspot.com/2011_08_01_archive.html

Sunday, August 28, 2011. SUPER FOODS FOR GLOWING SKIN. INTERESTING ARTICLE ON SUPER FOODS. SUPERFOOD IS A TERM SOMETIMES USED TO DESCRIBE FOOD WITH HIGH PHYTONUTRIENT CONTENT THAT MAY CONFER HEALTH BENEFITS AS A RESULT. Http:/ shine.yahoo.com/channel/food/superfoods-for-glowing-skin-2533727/#photoViewer=1. The Bhut Jolokia Chili Pepper. BHUT JOLOKIA BELONGS TO THE CAPSICUM CHINESE FAMILY, LIKE HABANERO, SCOTCH BONNET AND RED SAVINA. THEY ORIGINATE IN NORTHERN INDIA. 1 MEDIUM RED ONION, PEELED. 1 TABLESPO...

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Passionate Chef

Tuesday, November 1, 2011. 1 CUP UNCOOKED ORZO. 2 TABLESPOONS OLIVE OIL, DIVIDED. SALT and PEPPER TO TASTE. 1 POUND MEDIUM SHRIMP, PEELED and DEVEINED. 1 CUP CHOPPED VIDALIA ONION. 1 TABLESPOON MINCED GARLIC. 1/4 TEASPOON CRUSHED RED PEPPER. 1 CAN DICED TOMATOES, DRAINED. 1/4 CUP SHREDDED ROMANO CHEESE. 1/4 CUP FRESH BASIL, CHOPPED. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS. HEAT 1 TABLESPOON OF OIL IN A LARGE PAN AT MEDIUM-HIGH HEAT. SEASON SHRIMP WITH SALT and PEPPER AND SAUTE UNTIL COOKED THROUGH.

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