Recipes Included On This Page Easy Seafood and Basil Alfredo English Eggplant Fritters with Herbs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Easy Seafood and Basil Alfredo Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Prince Linguine -- uncooked 1 tablespoon butter or margarine 1 pound medium fresh shrimp -- peeled and deveined * 1/2 teaspoon garlic salt 1 cup milk 1 3 ounce package cream cheese -- cubed 1/2 teaspoon dried basil leaves 1/2 cup grated Parmesan cheese Cook pasta according to package directions, drain. Meanwhile, in a large skillet over Medium heat, melt butter. Sprinkle shrimp with garlic salt; cook until shrimp turn pink, about 2 minutes. Add milk and heat just to boiling; stir in cream cheese and basil. Reduce heat, stirring constantly until cream cheese is completely melted. Remove from heat; stir in Parmesan cheese. Toss hot pasta and sauce; serve immediately. * Or substitute 1 pound bay scallops or imitation seafood pieces, if desired. Source: "Prince Pasta Advertisement" S(Busted By): "bobbie" Yield: "5 (1 cup) servings" NOTES : Bobbie's Note: I made half of this recipe for two of us. I served it with fresh asparagus only. It was a delicious dish. I used light cream cheese and skimmed milk. Contributed to the FareShare Gazette by Bobbie 15 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 243 Calories; 14g Fat (52.2% calories from fat); 25g Protein; 4g Carbohydrate; trace Dietary Fiber; 176mg Cholesterol; 586mg Sodium. Exchanges: 3 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * English Eggplant Fritters with Herbs Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-10 Oct 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large eggplant -- or 2 small Fritter Batter 1 1/2 cups flour 2 whole eggs 1 cup milk 1 tablespoon chopped fines herbes: tarragon, chives, sweet basil, and chervil, (any combination) 1/2 teaspoon or 1 sprig chopped thyme a few leaves oregano salt and freshly ground pepper grapeseed oil for deep frying Peel the eggplant and cut into 1/2 inch thick slices. Salt and rinse. Pat completely dry. To make the fritter batter, put the flour in a mixing bowl. Make a well in the flour and add the eggs. Whisking with a fork, work in 1 cup of cold milk to make a smooth batter. Add the herbs and season with some salt and pepper. In a large skillet, heat the grapeseed oil. Make sure there is enough room to completely submerge the eggplant slices in the hot oil. Do not bring the oil to a rolling boil because the slices will brown faster than they can cook. Dip each slice of eggplant in the batter. Deep fry the slices in hot oil until the vegetable is tender and golden. Remove to paper towels and drain. Serve hot. Source: "Ashbury's Aubergine" Contributed to the FareShare Gazette by Chupa 25 October 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 271 Calories; 5g Fat (16.3% calories from fat); 11g Protein; 46g Carbohydrate; 4g Dietary Fiber; 102mg Cholesterol; 62mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.