Seafood Spaghetti Alfredo

Seafood spaghetti has always been the bestseller of our restaurant. Any pasta alfredo formula is easy to prepare, making it a great choice for family and friends. Alfredo sauce can be made a few days in advance, so when it's time to eat, it's a breeze. After mastering the sauce, you can use any type of protein, vegetable or pasta. A variety of meals for you and the future.

Service 4-6

  • 16 ea shrimp (31-35 count)
  • 8 oz bay scallops
  • 1 cup of flour – all purpose
  • 12 ounce fish (choose squid, squid, halibut) – cut into 1" block
  • 8 ounces 蛤蜊
  • 6 ounces of green mussels
  • 3 ounces of white wine (optional)
  • 4 tablespoons. olive oil
  • 1⁄4 teaspoon. Jewish salt
  • 1⁄2 teaspoon. pepper
  • 1 lb. spaghetti – dried and then cooked al dente
  • 1⁄2 cup Parmesan – Shredded
  • 4 tablespoons. Red bell pepper – cut into small cubes
  • 2 tablespoons. Fresh parsley – chopped
  • 4 cups of Alfredo sauce – recipes are as follows

Heat a large oil or wok to heat at moderately high temperatures. Seasonal shrimp, scallops and salt and pepper fish are then dredged in the flour. Add to the pot and cook until about half. Add clams and mussels and continue cooking until they open.

Remove the clams and mussels from the pot and remove the glaze pot with white wine. Add the lasagna and the Alfredo sauce, cook until hot, and serve with the sauce. Transfer to the plate and top clams and mussels, then garnish with parmesan cheese, diced chilli and parsley.

Note: Do not use any clams or mussels that have been opened before cooking, or do not open when cooking. [19659002] Alfredo sauce

yield 4 cups

  • 6 cups of whipped cream
  • 1⁄4 pound butter
  • 2 tablespoons. Garlic – chopped
  • 11⁄2 teaspoon. Jewish salt
  • 1 teaspoon. White pepper
  • 3 tablespoons. White wine (optional)
  • 1 cup Parmesan cheese – shredded

In a sauce pan of medium heat, cook garlic and butter until soft. Add thick cream, wine, salt and pepper, then reduce until you reach the consistency of the sauce. Remove from heat and stir in Parmesan cheese.

Note: Whipping cream is very easy to foam. Keep an eye on it. If it starts to boil, reduce the heat.

Charter to the taste of Chicago

The taste of Chicago began in 1980 when a group of food lovers asked the city to host a food festival. It only took three blocks a day, July 4. Their budget is very small, and the goal is to get about 100,000 people to participate, but to everyone's surprise, there were 250,000 people who participated that year, and one day was so successful, and since then it has been part of urban culture. [19659002] In 1981, they moved their party to Grant Park, a huge green space that is now hosting the annual event in July each year. Grant Park is located in the heart of the city and is easily accessible from all directions. The Taste of Chicago is a free event, but now it's not just a day's business, it takes a full five days, full of entertainment, bands, kitchen presentations, dinners with famous chefs, singers, street art galleries Of course there is food. A lot of food.

In 2016, 1 million people participated in the festival, making it the largest tourist attraction in the state. This is a wonderful time, if you happen to live in or near Chicago, but what if you live far enough away from Chicago that you need to fly?

Never be afraid, because you can charter a plane for you and your party style. Why do you fly a business when you can beat the line, beat the security check and only you and your friends have enough leg, elbow, head and shoulder space on the plane?

Charter jets are cheaper than you think you can choose a different cabin configuration. You can easily enjoy the entertainment facilities on your fingertips and the most kitchens to suit your wishes. The most important thing is that you can come back according to your schedule, not the main airline, so you are free to do whatever you want. Want to participate in a five-day festival? you can do it! Enjoy all the fun in this great city, but do the style.

The taste of Chicago is not only about food, but also about the city itself, culture, traditions and great stories, so what are you waiting for! Book this charter now!

How to cook edible sunken treasures

"Let this information down," the consultant sang.

Six campers shoveled the sandbank of Lake Enemy Swim on the Coteau Ridge in northeastern South Dakota.

I never thought that when I left home and went to the Nesodak camp with a suitcase and a duffel bag, all my new camp clothes were filled with stitched "Kathi" labels, I would dig a pit on the ground. .

"Stimulation is in experience, and there is always something new to discover in front." My father's words rang.

"Keep an open mind. You will have a good time," my mother added at the last minute and then sent me away.

The idea of ​​canoeing in the icy waters, making hand-made treasures in the western country cottages, hiking and roasting marshmallows in the forest, and Kumbaya's voice or the ghostly story filled with the night sky in preparation I have been dancing in my imagination for weeks.

I have been to several summer camps, so I know very well what will happen. I know what I like and I don't like. I don't like KP. Kitchen patrol is not my pleasure. In fact, whenever I was told to help my mother wash the dishes at home, I would become a master of fraudulent excuses. But in the camp, I was smart enough to know that I could escape with my free, weak mother at home and would not work with my peers in the camp. Taking on your own weight is just an unwritten law.

It is the artistic aspect of the camp housework floating on my boat, and hangi is perfectly suited to this bill. Hangi is very interesting and completely different from other camp meals. Digging a hangi is not even like KP.

Hangi and his culinary cousins ​​- Pachamanca, Kalua and New England 蛤蜊 baking – are all related to their style and style. They are all based on excavation and preparation for use as a pit for the cooking room.

Cooking a meal underground may seem novel to the modern world, but the roots of this cooking may be as old as humans. [19659002] If the concept of cooking sunken treasure captures your imagination, then the next step is as easy as discovering a theme.

For a New Zealand Maori inspired party, please place a hangi. For the celebrations in Peru, please follow the old Inca tradition and Pachamanca. If you need a Hawaiian flavor, you can choose the tropical Kalua with a sunny kiss, or if the American theme is more in line with your style, why not throw a New England roast? Perhaps you can use it as an interpretation of your own Gulf Coast, combining our regional cuisine with this unusual cooking style of the upcoming summer shindig.

How to put down a hangi

1. Dig a hole in the sand.

2. Ignite the flame in the hole and heat the rock at the bottom. Don't stay at this time; you need to work fast.

3. Place the prepared food in a soaked muslin or white cotton bag and place it in the wire basket. Chicken, meat, potatoes, onions and corn are all cooked in this way. For more ideas on recipes and menus, please sign up for Kathi Dameron's How to Create Wow Newsletter http://www.letsentertain.blogspot.com

4. Cover the food with sand and the entire fire pit.

5. Let the food cook for two hours.

6. Don't forget where you buried your dinner.

7. Check local laws and take responsibility for playing with fire.

If you like to read the entertainment in the Kathi newspaper section, you will love Kathi Dameron's "How to Make a Wow Electronic Magazine". Subscribe to any button on http://www.letsentertain.blogspot.com

Chicken Curry – Indian Joy

India continues to occupy its historical position as the world's largest producer of spices. Indian herbs and spices have some magical things that can turn simple ingredients into exotic dishes. It is widely believed that the traditional use of spices is their role in concealing food, and this role has passed the best period. Spices and herbs were used more selectively until the mid-17th century. The British love of Indian food dates back to the early 17th century. Edward Terry was one of the first British to taste Indian food. He talked about onions, ginger, herbs and spices, and the meat was evenly distributed to create a food that would make all the tastes very sweet. . In the UK, you test the word association and say "spicy" and the response will be "curry." To be sure, no other food is inextricably linked to aroma and taste compared to Indian curry. The taste of Indian curry evokes the taste buds in a unique and unmistivable way, which is a comfortable food for us.

Nothing can use the delicious spices from India like Indian curries. Although these curries can be made with a pile of ingredients such as seafood, lamb, pork and a variety of vegetables – chicken seems to be the most popular and correct! Chicken curry is hard to make mistakes, because making curry chicken is not a hard rule.

There are no restrictions on Indian curry recipes. Each state, region, and even family has its own unique formula. No matter which country you are in, you can be sure to eat chicken curry. From the delicious creams and rich curries in the north, the light and delicious wines of the east, as well as the variety of coconut chicken curries from western and southern India – this list is endless.

Chicken curry forms the north, which is richer, thicker and stronger than those made elsewhere in the country. They are also people who promote curry abroad. Use tandoor or roast chicken in creamy tomato and butter curry like butter chicken and chicken curry sauce. There are also some simple things like dhaba chicken curry or tariwala murgha, no cream, butter gravy, but spices, onions and tomatoes taste very high. The best is the crisp roti and paranthas, which are easy to become the star attraction of Indian food.

In southern India, curry is as popular as the North, although it is made from different ingredients. In the north, curry is made with onion tomatoes and yoghurt. Coconut or coconut juice is a regular additive that provides good curry chicken to the body. From Karnataka's coconut and bedagi chilly masala to Andra-style pepper chicken curry curry leaves and onion base or Kerala's cooling coconut milk curry – Southern curry has a common thing – plenty of flavor . These delicious curries are accompanied by famous South Indian accompaniments such as idlis, dosas, appams, iddiappams, Kerala paranthas, etc.

On the other hand, curry chicken from Bangladesh is slightly more fluid than other parts of the country and is called jhol. Although you may be more familiar with a robot or curry fish in the East, they did make a delightful chicken curry – murgir jhol. Generously help rice to eat, make sure you make Bengal curry with mustard oil or jhorna ghee.

In the West, Gujarat and Rajasthan are mainly vegetarians, but Maharashtra compensates for the lack of quality curry chicken in the area. . The delicious pandhra or white curry from Kolhapur and the hot tambda rassas are famous in the world. Even the Malvan coast has delicious curry chicken, served with a crispy juicy hot pot called vade or rice noodle bhakris called amboli.

One of the simplest chicken curries you can make is home-style chicken curry, the most basic ingredient in the family. All you have to do is heat the oil or ghee in the pan and add some spices to it. Add a bowl of onion and stir-fry, then place the tomato sauce, powdered spices and chicken nuggets on the bones and cook until the chicken is well cooked and juicy. Since this is a quick and simple chicken curry, the chicken is added directly to the curry, but you can also fry the curry before adding it to the curry. Here you can watch a complete video recipe with precise composition measurement and step-by-step methods. You can now easily find all these delicious curry chicken recipes online.

Recycling household paper as a cover

What can I do with newspapers, magazines and mail piles that arrive every week? Today, the risk of identity theft increases and the number of messages containing "confidential" mail increases. Personal information still exists Is there a way to use this material without putting it in a weekly garbage bag?

Household shredders have reached a cost/benefit ratio and deserve serious consideration. These units allow for the smashing of newspapers, magazines, bills, old receipts, requests and unsolicited direct mail, which contain confidential information. Plastic bags and foam bags should not be shredded to be used as a cover. These should be removed and bundled according to local laws.

The rest of the paper, even the colored paper in the magazine, can be shredded. Place a large plastic bag in a large waste paper container that can be installed or placed in a shredder. Shred the paper one or two pages at a time. When the container or bag is filled, you can compress the strip to compress it and save the better quality material for use as a layer under the bark or sawdust in the garden. The trails in the garden can be covered with this material and can be covered with straw or hay to provide weeds or grass barriers.

Paper will break down in a few weeks, depending on the thickness of the mat, you can use it as a weed barrier and pass it directly. If you don't have a lot of covering material, you can put down a layer, sprinkle it thoroughly with water, and then cover with a thin layer of fresh grass clippings. The surface swarf will dry out and form an effective cover on the wet paper.

This will solve several situations. You have a valid cover. You have disposed of waste ecologically. You effectively smash the materials that might be used to steal your identity.

Restaurant Grille for your restaurant or family

Restaurant grilles are invaluable in commercial food stores. They are used to cook a variety of foods such as hamburgers, pancakes, chicken, bread, bacon and more. Restaurants or commercial platforms often have large cooking surfaces with separate heating controls that allow you to cook a variety of foods at once. Splashes on the sides and back help control grease splashes.

The grille of the food service industry can be a floor model or a countertop model. The platen console of the flat metal plate can be made of steel, cast iron or aluminum. Large cooking surfaces allow many foods to be cooked while keeping them separate. The restaurant grille can be controlled manually or at a constant temperature.

Manual grids are less expensive, but they tend to have more hot spots than thermostated grids. The thermostat control unit heats up more quickly and the heat distribution is more uniform.

The baking tray can be thin (3/8" to 3/4") or thick (1" to 1.5"). Sheets transfer heat faster and reach the desired temperature quickly, but they can warp if preheated to high temperatures. They also emit uneven heat. Thicker plates take longer to reach the desired temperature and respond more slowly to changes in set temperature. However, they can maintain longer heat and dissipate heat more evenly. They are also less likely to warp.

For high-yield cooking, such as those found in restaurants and breakfast rooms, thicker 1-inch baking trays can cook many burgers and pancakes more efficiently. Make sure that the surface area of ​​your frying pan is able to handle the amount of cooking that is grown today and in the future.

The top or plate of a crucible for a restaurant grill is typically made of steel. Although many chefs prefer to use cast iron because of its fast temperature recovery and excellent thermal insulation, it requires special care and cleansing to keep it flavored.

Cast iron can easily rust if not properly seasoned. On the other hand, stainless steel is easy to clean and does not require seasoning. Chrome-plated steel has a shiny, non-stick coating that is easier to clean. Aluminum grilles also offer a lighter, cheaper option.

There are many trusted brands in the food service industry in the catering industry. They provide restaurant owners with a variety of reasonably priced commercial grilles that can handle small to heavy commercial food operations without sacrificing food quality. Premium gas and electric restaurant grilles are available from Anvil, Cecilware, Hobart, Vulcan and Star.

Puerto Rican Food

Puerto Rican cuisine is known for its variety of flavors, spices and food decorations. These food changes were influenced by local Taino Indians, Hispanics and African slaves. Therefore, it affects Puerto Ricans’ perception of food. The combination of natural ingredients, herbs and seasonings is the secret to cooking delicious and delicious.

One of the most famous food on the island is Cocina Criolla (Creole cooking). It is said that the food originated from the Arabaws and the Tainos – the ethnic inhabitants of Puerto Rico before the Spanish rulers entered the island. Over time, when the Spanish government moved into the island, Puerto Rico’s food became a new set of ingredients and styles. They bought pork, rice, wheat and olive oil shortly after using okra and taro. Prior to the Paris Treaty of 1898, the Puerto Rican people gained freedom from the Spanish rulers and became one of the territories of the United States of America. With this, the American people have influenced how Puerto Ricans cook their food while frying. In addition, the United States has introduced corn oil as a substitute for Spanish olive oil – because Americans tell the Puerto Rican people that it is cheaper. Just to name a few Americans buying food on the island are Casabe bread and American bacon.

Puerto Rico's culture and food is one of the richest cultures and foods in the world, both in terms of diversity and appealing taste and texture; as well as fresh seafood, vegetables, fruits and meat. In addition, the island is rich in spices, such as sweet peppers, sweet peppers and so on. Even famous traditional dishes such as Asopao, Chicken with Rice, Adobo and Sofrito use top-notch spices to add an interesting flavor to their cuisine.

The unique distinction of Puerto Rican food separates them from other Caribbean islands. If you want delicious and nutritious cuisine, visiting Puerto Rico is a great place to spend a holiday.

California Mission

From 1769 to 1823, Spain established a mission on the entire California coast to conquer the indigenous peoples as Christians and serve as a stronghold for their new territory. 21 Spanish missions can be found along the California Kings Highway, now Highway 101. The California Mission is the oldest building in the state, including early churches, cemeteries, clock towers, garden courtyards, living areas, and more. They used to be trade centers for food, grain, leather, wine, etc. Today, they are tourist attractions and some are still active churches.

Most missions can be found on the Central Coast of California. Some of the tourist towns in Carmel, San Luis Obispo and Santa Barbara are easily accessible, while other towns including the missions of San Antonio, San Miguel and La Purisima are located in remote areas. The San Juan Bautista Mission is one of the biggest and is known as the "Music Mission." It also has a prominent position in the Hitchcock classic Vertigo . The Carmel mission is known as the "Crown Gem of Mission" and is known for its beautiful land and location at the mouth of the Carmel River. It is also the burial place of Padre Junipero Serra, who founded most of California's mission. The impressive Santa Barbara Church is known as the "Queen of Mission" for its size and beauty. Santa Inez Mission is located in the northern part of the Gaviota Pass near Solvang and is known as the “passport mission”.

There are five California missions in the San Francisco area. San Francisco's Solano mission is located in the Sonoma wine country, the last state built in the state. It has a notorious Padre past and is particularly cruel to the locals. Dolores Mission is located near downtown San Francisco and has barely survived the 1906 San Francisco earthquake. Other Bay Area missions can be found in San Rafael, San Jose and Santa Clara.

There are 5 missions spread in Southern California between Los Angeles, Orange and San Diego County. San Diego not only has the first California mission, but also has the greatest mission. Located on Oceanside, San Luis Rey Mission is known as the “King of Mission” for its grand scale. The San Juan Capistrano Church in Orange County is known for its swallows that return around March 19th each year. The two missions lived in the suburbs of Los Angeles, including the San Gabriel mission, and were known as “the pride of mission” for their former crops, hides and wine trade.

All California delegations are friendly to tourists. Many of them are still active churches, open to the public, and most have museums and gift shops. All the scenery is very beautiful, with fountains, caves, gardens, task bells and exquisite churches. For decades, they have been extremely tested by earthquakes and fires, and sometimes most of their adobe structures are in ruins. Some have retained a devastating appearance while others have restored their original glory. Each task is unique in design and history. For such outstanding beauty and historical significance, admission fees are small.

Bocas del Toro – Panama History

The island of Bocas del Toro is known as the Caribbean Sea of ​​the Galapagos Islands. They are located in the westernmost part of the country, just 25 miles from the Republic of Costa Rica. This archipelago combines history and cultural traditions with a wide variety of aquatic species, coral reefs, mangroves, clear water beaches and undisturbed jungles of all the flora and fauna you can imagine.

There is no doubt that the most famous visitor to this paradise is Christopher Columbus, the fourth and last trip to the Americas on October 6, 1502. He took two ships into a wide bay, now known as the Gulf of Almirante, which received some supplies on the current Bastiantos Island and took care of a boat near Carenero Island.

At the beginning of the 19th century, the brother "Snap" came from Jamaica with their slaves and arrived with the "Shepherd" family living on Shepherd Island.

A few years later, various Scottish and British families emigrated from San Andres and the Providencia Islands and immigrated with their slaves to escape taxation. An important commercial exchange began with settled Indians in the area trading live turtles, turtle shells, cocoa and mahogany with British people from Jamaica.

Bocas del Toro has a rich ethnic culture that is reflected in its traditions, customs, cuisine, music, dance and other African aboriginal performances; it still maintains a complete indigenous culture.

I don't know when the name of this incredible island will be forgotten. It is said that when Christopher Columbus landed on one of the beautiful beaches, he saw a variety of waterfalls in the form of "Bocas del Toro" (the mouth of the bull). Columbus also distinguished a huge rock on Bastimentos Island, which has the shape of a lying bull. The sound of huge waves hitting a large rock is similar to the roar of a bull. On the other hand, the locals assured us that the last “cacique” (chief) in the area was called “Boka Toro”.