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How To make Angelhair Pasta and Grouper
Grouper filet (or other firm Fish) cut int 15 ml Olive oil
2 Cloves minced garlic
1 Onion sliced thin
2 Italian frying peppers
(poblano?) diced 1 Sweet red or yellow pepper
(for color opti Broccoli florets 6 Or 7 brussel sprouts sliced
-fine br or 1/2 c Grated cabbage
1 lg Or 2 sm diced tomatos
Salt and black pepper to Taste 1 1/2 tb Dried basil (ran out of
Fresh) 1 tb Parsley
1/2 c Fresh grated parmeasan (sp?)
Or romano che Cappelini (angelhair pasta) 1. In a skillet, sautee the garlic, onion and frying peppers in the olive
oil until onion is transluscent (about 2 min). Add the Broccoli and let it cook until bright green. 2. Add the rest of the peppers and the brussel sprouts/cabbage, the
tomatoes, basil and salt and pepper. Toss very well so the tomatoes have a chance to cook. Add the grouper andcover for about 5 min. 3. The liquid from the fish mixes with the tomatos for a kind of sauce.
Add the parsley and cover until the fish is cooked all the way through. 4. Take off heat and mix with the cheese. Some people may like more than
1/2
cup of cheese so keep it handy. 5. Serve over Cappelini.
Author's Notes: Here is a kind of throw together recipe I came up with: If you are entertaining you can garnish with fresh parsley and serve with a caesar salad, garlic bread and a nice chablis. The vegetables can vary. I've used mushrooms, spinach, cauliflower etc. Grouper works well with this because it has a lot of flavor. I've used fresh tuna and halibut but prefer grouper. Difficulty : easy. Precision : measure ingredients. Recipe By : Doris Woods dfw@needle..bellcore.com
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Chicken Parmesan in Copper Chef Pan
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Ingredients
2 pcs Boneless Chicken Breast Trim any excess fat
1 28oz can Whole Peeled Tomatoes Pulse in a food processor to desired thickness
1/2 box Pasta of your choice Angel Hair Pasta goes nicely with this dish
1 cup Shredded Mozzarella Cheese Thicker Shredded cut
Spices for the Chicken
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/2 tsp Italian Seasoning
1 tbsp Extra Virgin Olive Oil
Spices for the Sauce
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/2 tsp Italian Seasoning
1 tbsp Parmesan cheese
1 tbsp Sugar To cut the acidity of the tomatoes
Servings: 2 people
Instructions
Trim any excess fat from the chicken and wash off the chicken.
Place the boneless chicken in a round bowl and add all the chicken spices listed above. Mix and coat well.
Preheat the Copper Chef Pan for about 5 minutes.
Add the chicken to the Copper Chef Pan and brown both sides for approximately 10 minutes. Take off the burner and set aside.
Pulse the whole tomatoes in a food processor to desired thickness
Add all the sauce spices listed above to the tomatoes and stir well.
Pour sauce mixture over the chicken in the Copper Chef Pan evenly.
Place in the oven at 375 degrees and cook for 20 minutes.
After 20 minutes of cooking in the oven, make sure the internal temperature reaches 165 degrees. The Digital Instant Read Meat Thermometer is a nice gadget to keep handy.
Cover chicken pieces with shredded mozzarella cheese. Put back in the oven and cook for another 5 minutes or until the mozzarella cheese melts evenly.
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The Appetizer that Sold Out in My Restaurant for 22 Years | Chef Jean-Pierre
Hello There Friends! An exciting video for you, The #1 Appetizer that Sold Out in My Restaurant for 22 Years!! A Shrimp Sambuca which was a total hit, I had to share this recipe with you friends. I hope you enjoy it as much as I do! Let me know how you did in the comments below!
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