Featured Recipe: Garlic Shrimp Lemon Recipe

My kids love pasta dishes. I may not be perfect cooking different pasta dishes but every time I made one they loved it. Why not? I cooked from the heart, not just simply cooking. That is why I thank the internet so much for giving me many ideas about pasta dishes I can cook for my kiddos.

Ingredients:

8 oz Fettuccine Noodles, uncooked
⅓ cup Butter
2 Medium Onions, thinly sliced
4 cloves Garlic, finely minced
2 tsp Flour
½ tsp Salt
½ tsp Pepper
½ cup Half cream & Half milk
1 Tbsp Lemon Juice
1 tsp Lemon Zest
½ cup Grated Parmesan Cheese
1 lb Large Shrimp, peeled and deveined
1 Tbsp Chopped Fresh Parsley

Directions:

Prepare fettuccine according to package directions, drain and keep warm. Prepare shrimp. Meanwhile, in a large skillet, melt butter over medium high and saute onion and garlic for 7-10 minutes, stirring frequently. Reduce heat and stir in flour, salt and pepper until flour just begins to color. Gradually stir in half and half, reduce heat and simmer until thickened, about 5 minutes. Add lemon juice, zest and shrimp and cook for 3 more minutes just until shrimp turns pink. Place warm pasta in a large, warmed serving bowl, toss with sauce mixture and Parmesan cheese.

Recipe c/o TYXE.

Erich's Creamy Carbonara @ KrisTV

INGREDIENTS:

• Spaghetti Noodles
• Bacon (pre-cooked)
• Mushroom
• 1 cup All-purpose cream
• ½ Evaporated milk
• Garlic (chopped)
• Onions (chopped)
• Cheese
• Pepper

PROCEDURE:

Sauté garlic and onion into the pan then put mushroom it is golden brown. Put the pre-cooked bacon until it all caramelize. Put all-purpose cream and evaporated milk into the pan then mix it with the mushroom and bacon, wait until it simmer and put the cheese. Put the noodles to incorporate the sauce into the pasta. Put pepper to taste then plate it. Put more cheese!

Sotanghon (Chicken Vermicelli)

My kids are kind of choosy when it comes to food but when I cook noodles it’s a go. At this point, I’m on the stage where I usually prepare food I’m sure my kids will eat to avoid squabble. But there are times I prepare something for them to try on so that little by little they can get accustom in eating different food. This one is great as snacks especially on rainy or cold weather.

Ingredients:

• 1 2 1/2 - to 3 -pound chicken
• 2 bay leaves
• 1 teaspoon peppercorns
• 1 cup onion, minced
• 1 tablespoon finely minced garlic
• 1/2 cup minced onion
• 3 tablespoons cookin g oil
• 1/2 cup dried Chinese mushrooms(soak in 2 cups water, drain, add liquid to chicken broth)
• 1/2 cup anatto water
• 1/2 cup carrots, cut julienne-style and then in half
• 1/2 cup leeks, cut julienne-style and then in half
• 1/4 cup celery, cut julienne-style and then in half
• 1/2 pound sotanghon noodles, also known as vermicelli (bean threads), soaked in water and, when soft, cut into 6-inch lengths
• fish sauce or salt and pepper to taste

Cooking procedures:

In a stockpot, boil chicken, bay leaves, peppercorns and 1 cup onion. Set aside and
let cool. Strain broth through a sieve. Set aside. Remove all flesh from the boiled
chicken. Discard the skin and cut chicken meat into thin strips.
In a wok or frying pan, saute garlic and 1/2 cup onion in oil until transparent.
Stir in chicken. Add anatto water and 3 cups chicken broth and bring to boil over
high heat. Stir in carrots, leeks and celery. Add sotanghon noodles. Add fish sauce or
salt and pepper to taste.

Pancit Bihon Guisado Recipe (Rice Stick Noodles with Vegetables)

This dish is commonly served during family celebrations and even in small catering stores as merienda. The first time I cooked this was really quite a disaster but thanks to my mother-in-law (she was good in cooking) at least I am confident and satisfied now in preparing it.

Ingredients:

• 4 tablespoon cooking oil
• 3 cloves garlic, minced
  
• 1 large onion, minced
• 1/2 kilo rice stick noodles (bihon)
  
• 1 medium sized chicken breast, boiled & shredded
  
• 1 cup uncooked shrimps, shelled and de-veined (optional)
  
• 1/4 kilo pork pigue or kasim, diced
  
• 3 pieces cooked chicken liver, sliced
  
• 1 small cabbage, shredded
  
• 1 medium carrot, julienned
• 1 gm. chicharo, removed sidings
• 1 bundle kintsay, sliced thinly
  
• 2 cups chicken broth
  
• 1/2 cup soy sauce
• Fish sauce and pepper to taste

Cooking procedures:

Soak the rice stick noodles in water in a clean basin to soften. In a large frying pan, sauté garlic and onion then add pork, chicken, liver and shrimps with few of fish sauce to taste for about 2 minutes. Add 1 cup of chicken broth, ½ cup of soy sauce and the rice stick noodles. Mix constantly and before the noodles are cooked add the vegetables. Add broth as needed. Continue mixing until the noodles and vegetables are cooked. Add fish sauce and pepper to taste. Serve hot with calamansi and puto.