Shrimp and Pasta recipe

12 ounces penne pasta
1 tablespoon stick butter
1 (12 ounce) package mushrooms, thickly sliced
1 medium red onion, chopped
2 tablespoons minced garlic
1/2 cup Irish brown ale
1 package white sauce mix, whisked with 1 1/2 cups milk
1 cherry tomato, halved
1 1/2 pounds raw medium shrimp, peeled and deveined

Garnish:
Chopped scallions
Freshly grated Parmesan cheese

Cook pasta as directed on package.

Melt butter in a large skillet over medium heat. Add mushrooms and onions. Cook, stirring occasionally, for 8 minutes or until lightly browned and soft. Add garlic. Cook, stirring, for 1 minute until fragrant. Add ale, white sauce mixture and tomatoes.

Bring to a boil and stir constantly until sauce thickens. Add shrimp. Reduce heat to medium low and simmer 2 to 3 minutes until cooked through.

Drain pasta and place in a large serving bowl. Add shrimp and sauce. Toss to mix and coat. When serving, sprinkle with the scallions and cheese.

Servings: 4

Source: Women's Day magazine

Potato Soup recipe

NOTE: If you do not have soup base available, please use a piece of ham or chicken for this.

1 tablespoon ham base
1 quart chicken base
6 tablespoons margarine, divided
1/4 pound yellow onion, diced
1 pound potatoes, diced
3/4 teaspoon ground black pepper
1 1/2 ounces flour
1 cup milk
Chopped parsley for garnish

Combine ham and chicken bases in a saucepan and whish until no lumps appear.

Melt 3 tablespoons margarine in a stockpot and sauté onions until transparent. Add potato and pepper and stir until completely mixed. Add chicken and ham stock and stir until mixture begins to boil.

While mixture is boiling, microwave the remaining 3 tablespoons margarine 20 seconds or until melted. Whisk flour into melted margarine and stir until it forms a roux into the stock. The soup will start to thicken. Bring soup back to a boil, then slowly add the milk, whisking constantly. When milk is incorporated remove from heat.

Garnish with chopped parsley and serve.

Source: Houston Chronicle.

Onion Soup recipe

1/2 pound firm white onions, sliced
1/4 cup butter
2 tablespoons corn oil
3 tablespoons flour
1 quart chicken broth
1 quart beef broth
8 slices French bread
Swiss cheese, shredded
Parmesan, grated

Sauté onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls. Float a slice of bread atop each serving.

Mix equal parts of cheese to smooth paste and spread over bread. Place all bowls on oven rack 4 inches from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes well up to 6 months.

Source: Kitchen Link Copycat Recipes

Linguini Diablo with Two Sauces recipe

A friend sent me this recipe some time ago. It is delicious and very tasty. My whole family just loves it.

1 pound linguini
1 tablespoon vegetable oil
12 scallops
10 shrimp (26-30 count), peeled and deveined
8 clams
1/3 cup Garlic Lemon Butter
4 cups Marinara sauce
1/4 cup grated Parmesan cheese
1 tablespoon plus 1 teaspoon parsley

Garlic Lemon Butter:
1/2 cup (1 stick) butter, room temperature
2 teaspoons crushed garlic
1 1/2 teaspoons lemon juice

Place butter in mixing bowl; cream with electric mixer. Add garlic and lemon juice, continue mixing until smooth. Cover and refrigerate until needed.

Marinara Sauce:
3 1/2 tablespoons vegetable oil
8 1/2 ounces diced yellow onions
1 tablespoon chopped garlic
1 (6 pound 4 ounce) can crushed tomatoes
3 1/2 tablespoons minced fresh parsley
2 1/8 teaspoons dried oregano leaves
1 1/4 teaspoons dried basil leaves
1 3/4 teaspoons salt
1 whole bay leaf

In large saucepan, heat oil over medium heat until hot. Add onions. Cook, stirring frequently until onions start to become limp and are clear, about 5 minutes. Add garlic; cook 2 minutes, stirring constantly. Add remaining ingredients to saucepan, stir well. Bring sauce to boil, stirring occasionally.

Reduce heat to low, simmer uncovered for 30 minutes. Once cooked, remove bay leaf. Makes 3 quarts.

Cook linguini 8-10 minutes; drain well. Rinse and mix in vegetable oil to prevent sticking. Place garlic lemon butter in a large sauté pan over medium-high heat.

When butter begins to sizzle, add shrimp, scallops and clams and sauté for 5 minutes.

Place Marinara sauce in the pan and bring sauce to a boil. Stir well to ensure even heating of all the ingredients. Add linguini and toss until noodles are well covered with sauce. Continue to cook for additional 2 minutes.

Pour pasta into a large bowl and sprinkle evenly with Parmesan cheese and parsley to garnish.

Serves 4.

Source: Bennigan's International Cookbook - Escape From the Everyday Cookbook