Shrimp and Pancetta on Polenta

INGREDIENTS:

1) 1/2 cup instant polenta;
2) 1/4 pound pancetta, chopped;
3) 2 garlic cloves, minced;
4) 1/4 teaspoon hot red pepper flakes;
5) 3 tablespoons extra-virgin olive oil, divided;
6) 1 (14-ounces) can diced tomatoes in juice;
7) 1 pound cleaned large shrimp; and
8) 1 tablespoon chopped flat-leaf parsley.

PREPARATION:

Cook polenta according to package instructions in a heavy medium saucepan until thickened and creamy, about 5 minutes. Remove from heat and season with salt, then cover.

Cook pancetta, garlic, and red pepper flakes in 2 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until garlic is pale golden, 2 to 3 minutes. Add tomatoes with their juice and simmer until liquid is reduced to about 1/4 cup, 6 to 8 minutes. Add shrimp and cook, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Season with salt.

Spoon polenta into shallow bowls and top with shrimp mixture. Drizzle with remaining tablespoon oil, season with pepper, and sprinkle with parsley.

(Source: epicurious)

Meatloaf with Italian Sausage

INGREDIENTS:

1) 1 1/4 pounds ground beef;
2) 4 (4 ounce) links Italian sausage, casings removed;
3) 1 egg, beaten;
4) 1 small green bell pepper, chopped;
5) 1 onion, chopped;
6) 1/2 cup dry hot wheat cereal;
7) 1/2 cup milk;
8) 1 dash worcestershire sauce; and
9) salt and pepper to taste.

PREPARATION:

Preheat oven to 400 degrees F (200 degrees C).

Chop sausage finely. In a large bowl combine beef, sausage, beaten egg , bell pepper, onion, cereal, milk, worcestershire sauce, salt and pepper. Mix together and press into a loaf pan.

Bake in the preheated oven for 1 hour, or until cooked through. Drain grease from loaf pan periodically during baking. Let stand 10 minutes before serving.

(Source: allrecipes)

Chicken soup

INGREDIENTS:

1) Chicken broth 5 cups
2) Shredded boneless chicken pieces 1 cup
3) Soya sauce 2 tbsp.
4) Vinegar 1 tbsp.
5) Green chilli sauce 1tbsp.
6) Cornflour 4 tbsp.
7) Black pepper powder 1/2 tsp
8) Chicken masala 1 tsp.
9) Salt to taste.


PREPARATION FOR CHICKEN SOUP:-

Put chicken broth and chicken pieces in a pressure pan. Bring it to boil. Reduce the heat and then let it cook till the chicken pieces become tender (about 25 minutes).

Add soya sauce, vinegar, green chilli sauce, black pepper powder, chicken masala and salt. Mix cornflour in 1/4 cup water. Slowly add this to the soup and stir continuously. Cook until it becomes thick. Remove from heat.

Serve hot. Garnish with finely chopped coriander leaves.

(Source: Recipedelights)

Pineapple Chicken

INGREDIENTS:-

1) 2 cut into serving pieces broiler-fryer Chickens;
2) 1 tsp Monosodium Glutamate;

3) 1 1/2 tsp Salt;

4) 1 slightly beaten Egg;

5) 1 6 oz Can Pineapple Juice;

6) 1 1/3 cup fine dry Bread Crumbs;

7) 1/4 cup melted Butter or Margarine; and

8) 1 1/3 cup flaked Coconut.


PREPARATION FOR PINEAPPLE CHICKEN:-


Rinse pieces of chicken. Pat dry with paper towel. Drizzle monosodium glutamate and salt over both sides.

Mix egg and pineapple concentrate a plate. Mix bread crumbs with melted butter in another plate. Combine coconut to butter-bread crumbs mixture. Mix well.

Coat chicken pieces with pineapple mixture. Next roll them in coconut mixture. Place them on 2 foil-lined baking pans.

Bake them in a preheated oven to 350 for about 40 minutes. Reverse pans in oven for even baking. Bake for another 40 minutes. If chicken becomes very brownish before end of baking time cover it loosely with foil.

(Source: indianfoodforever)