b>sauce, egg yolk and sesame oil and mix to combine.
For honey and garlic sauce
In large skillet, melt 1/4 cup butter; cook onion and garlic until tender.
Add half of the parsley (or basil) and shrimp, cook for 1 minutes.
Add tomatoes, wine, salt and pepper; bring to boil. Cook just until shrimp turn opaque and begin to curl.
Remove from heat and reheat just before pasta is ready.
Place cooked pasta over butter in warm serving dish; pour sauce over and toss until pasta is well coated and most of liquid has been absorbed.
Garnish with fresh parsley.
aper. Sprinkle with green onions and ginger.
Place bok choy
ntil barely tender, drain, rinse and place in large bowl.
Heat water, bay leaf, lemon and black peppercorns to boiling in large pot. Reduce heat and simmer uncovered 10 minutes.
Meanwhile, shell and devein shrimp. Add shrimp and cook just until pink and slightly firm to the touch, about 3 minutes. Drain immediately and cool under cold running water.
To make cocktail sauce, combine chili sauce, lime juice, horseradish, hot red pepper sauce, and Worcestershire sauce in bowl.
he chicken breasts and yogurt and garlic sauce. Add chicken breasts and flip to coat
>Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
illet heat your EVOO and add onions and garlic saute till onions are
Butter fly the shrimp by cutting along the backside,
Combine shrimp in a large bowl with garlic, cilantro, chili, sugar and lime juice
dium heat. Add the ginger and garlic; cook until golden brown, 1
wl, combine tomato, garlic, olive oil, salt and pepper; toss well.
br>Put garlic cloves on a small baking sheet and roast in
ter to boil. Add pasta and cook until al dente as
lams, drain water and save, set clams
>Shrimp -- Peel, leave the tails on and
Place a large nonstick skillet over medium heat 30 seconds. Add oil and heat 30 seconds more. Add the shrimp and garlic; cook, stirring constantly, 2 minutes, until just pink.
Stir in the remaining ingredients. Bring to a boil; cook stirring frequently, 8 minutes, until the sauce is thickened. Serve immediately.
Cut tofu into 1 inch cubes.
in a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes.
In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thickens, then remove from heat. Serve over rice or whole grains and enjoy!
ter.
Throw in the garlic and cook for a few
owel.
Sprinkle with salt and cover with another paper towel