Scary Skillet Shepherd's Pie

Author: Daily revenue // Category:
1 pkg. (16 oz.) frozen mixed vegetables
1 lb. ground beef
1 cup beef gravy
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup milk, divided
1 cup water
2 cups instant potato flakes
1/4 cup KRAFT Grated Parmesan Cheese

COOK vegetables as directed on package. Meanwhile, brown meat in large skillet; drain. Stir in gravy; simmer until heated through, stirring occasionally.

MICROWAVE cream cheese and 1/4 cup milk in medium microwaveable bowl on HIGH 30 sec.; beat with whisk until smooth. Gradually whisk in remaining milk and water. Microwave 2-1/2 min. or until hot, stirring after each minute. Stir in potato flakes and Parmesan until well blended. Spoon into resealable plastic bag; cut 1 corner from bottom of bag.

REMOVE 12 peas from mixed vegetables; stir remaining vegetables into meat mixture. Squeeze potato mixture into 6 mounds on meat mixture to resemble ghosts. Add 2 of the reserved peas to each for the eyes.


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Goat Cheese Bruschetta

Author: Daily revenue // Category:

Ingredients

  • 1/2 cup chopped seeded plum tomato
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup (2 ounces) goat cheese with fine herbs, divided
  • 8 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted

Preparation

1. Combine first 6 ingredients in a medium bowl, tossing gently. Let stand 15 minutes.

2. Spread 1 1/2 teaspoons goat cheese on each bread slice. Using a slotted spoon, arrange 1 tablespoon tomato mixture over cheese. Serve immediately.

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Pumpkin Gingersnap Cheesecake

Author: Daily revenue // Category:
RECIPE INGREDIENTS
For the Crust:
1/2 cup graham cracker crumbs
3/4 cup gingersnap crumbs
2 1/2 tablespoons granulated sugar
1 teaspoon ground ginger
1/4 cup unsalted butter, melted
1 egg white, well beaten
For the Filling:
2 cups (16 ounces) cream cheese
1 cup sour cream
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
4 large eggs, separated
1 cup plus 1 tablespoon canned unsweetened pumpkin puree
2 teaspoons vanilla extract
3 tablespoons cornstarch
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of ground cloves
For the Topping:
2/3 cup coarsely chopped toasted walnuts (see Note)
2 teaspoons ground ginger
1/2 cup firmly packed brown sugar
1 1/2 tablespoons unsalted butter, cut into small pieces
DIRECTIONS
Preheat an oven to 325 degrees F. Position a rack in the center of the oven. Position a second rack directly below it.

FOR THE CRUST:
In a large bowl, combine the graham cracker and gingersnap crumbs, sugar, and ginger. Stir in the melted butter. Firmly press the crumbs into the bottom of a 9 1/2-inch springform pan. Brush the crust lightly with the egg white and chill for at least 15 minutes before filling and baking.

FOR THE FILLING:
In a large bowl, beat together the cream cheese, sour cream, and brown and granulated sugars, using an electric mixer, until smooth. Gently beat in the egg yolks, then the pumpkin puree, vanilla, cornstarch, ginger, cinnamon, nutmeg, and cloves. In a large bowl, beat the egg whites, with a whisk or an electric mixer, until stiff peaks are formed. Fold the egg whites into the cream cheese mixture.

Pour the filling into the prepared pan and place in the oven. Set an 8-inch-square baking pan filled halfway with hot water on the rack below the cheesecake (this helps prevent the top of the cheesecake from cracking). Bake until the center does not tremble when the cake is gently shaken, about 45 minutes to an hour.

Remove from the oven and allow to cool for several minutes. Place a rack 4 to 5 inches from the heat source of a broiler. Preheat the broiler.

FOR THE TOPPING:
in a small bowl, combine the walnuts, ginger, and sugar. Add the butter and mix together with a fork or clean fingers until crumbly. Sprinkle over the warm cheesecake and place in the broiler to melt the sugar and caramelize the topping, 30 to 40 seconds. Watch carefully so that the topping does not burn.

Remove the cheesecake from the broiler and let cool to room temperature. Cover and chill for at least 6 hours or as long as overnight. When it is chilled, run a knife around the edge of the cheesecake and remove the pan rim. Set the cheesecake on a serving plate without removing the pan bottom.
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Grilled Cheese, Turkey and Pickle

Author: Daily revenue // Category:

Ingredients

  • 8 (1-inch-thick) slices Italian or egg bread
  • 4 teaspoons Dijon mustard, or to taste
  • 1/2 pound smoked turkey, sliced
  • 1 cup grated Cheddar (8 oz.)
  • 2 dill pickles, each cut lengthwise into 4 slices
  • 1 tablespoon unsalted butter

Preparation

Preheat oven to 250°F. Spread 4 slices of bread with 1 tsp. mustard each. Top each with one-fourth of turkey, 1/4 cup cheese and 2 slices of pickle.

Place second slice of bread on top and press with palm of your hand to compress sandwich.

Melt half of butter in a large skillet over medium-high heat. Working with 2 sandwiches at a time, "grill" sandwiches until lightly browned, about 3 minutes per side. Keep warm in preheated oven. Wipe out skillet with paper towels, add remaining 1/2 Tbsp. butter to skillet, and prepare 2 remaining sandwiches. Serve with coleslaw, carrot-raisin salad and baked potato chips, if desired.

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Apple Berry Salsa With Cinnamon

Author: Daily revenue // Category:
Cinnamon Chips
  • 4 (7") Flour tortillas
  • 1 T granulated sugar
  • 1/2 tsp ground cinnamon

Salsa

  • 2 medium Granny Smith apples
  • 1 cup strawberries, sliced
  • 1 kiwi, peeled and chopped
  • 1 small orange
  • 2 T packed brown sugar
  • 2 T apple jelly

Directions

  1. Preheat oven to 400°F.
  2. For cinnamon chips, lightly spray tortillas with water.
  3. Combine sugar and cinnamon and sprinkle over tortillas.
  4. Using a pizza cutter, cut each tortilla into 8 wedges; Place in single layer On round baking stone.
  5. Bake 8-10 min.
  6. Or until lightly browned and crisp.
  7. Remove and cool completely.
  8. For salsa, peel, core, and slice apples.
  9. Cut apples into quarters and chop with chopper.
  10. Slice strawberries.
  11. Chop kiwi.
  12. Place fruit in bowl.
  13. Zest orange and juice orange.
  14. Add orange zest, orange juice, brown Sugar, and apple jelly to fruit mixture, stir gently.
  15. Serve with cinnamon chips.
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Spiced Pumpkin Seeds

Author: Daily revenue // Category:

Ingredients

  • Seeds from 2 medium pumpkins
  • 1 tablespoon olive oil
  • 1 teaspoon celery salt
  • 1 teaspoon ground cumin

Preparation

Heat oven to 300° F. Remove the seeds from the pumpkins. Discard the pulp.

Spread the seeds (no need to rinse them) evenly on an ungreased baking sheet. Bake until dried, about 1 hour.

Toss the seeds, olive oil, celery salt, and cumin in a large skillet. Cook, stirring occasionally, over medium heat, until the seeds are lightly toasted, about 3 minutes.

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Cherry Tassies

Author: Daily revenue // Category:
Ingredients
Nonstick cooking spray
1-1/4 cups butter, softened
2-1/4 cups powdered sugar
1 tsp. baking powder
1/2 tsp. salt
1 tsp. peppermint extract
1 tsp. vanilla extract
1 egg
2-1/2 cups all-purpose flour
1/2 cup finely crushed striped round peppermint candies (about 18)
48 red maraschino cherries or liquor-flavored maraschino cherries with stems, drained
Coarse sugar

Directions
1. Preheat oven to 350 degrees F. Lightly coat 1 3/4-inch muffin cups with nonstick spray; set aside. In large mixing bowl beat butter on medium to high for 30 seconds. Gradually beat in 1-1/2 cups of the powdered sugar, the baking powder and salt. Beat in peppermint extract, vanilla, and egg. Beat in as much of the flour as you can; stir in remaining flour and candies.
2. Place remaining 3/4 cup powdered sugar in a shallow dish. Shape dough in 1-inch balls; roll in powdered sugar. Press each ball into the bottom and sides of prepared muffin cups.
3. Place cherry, stem side up, in each cup (cherry will not fill the cup). Bake about 12 minutes or until pastry is browned. Sprinkle with coarse sugar. Cool 10 minutes in pan. Use a small sharp knife to loosen tassies from cups. Transfer to rack to cool completely.
4. To store: Place tassies in a single layer in a covered airtight container. Store at room temperature up to 24 hours or refrigerate up to 3 days. Return to room temperature before serving. Makes about 48 tassies.
5. Kitchen tip: Find whiskey-flavored cherries, labeled Tipsy Cherries, in gourmet sections of food stores or online.
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Gram's Chicken Pot Pie Updated

Author: Daily revenue // Category:
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp. KRAFT Zesty Italian Dressing
2 cups frozen mixed vegetables
1 can (10-3/4 oz.) condensed cream of chicken soup
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 egg, beaten

HEAT oven to 400ºF. Cook and stir chicken in dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables and soup. Spoon into greased 9-inch square baking dish; top with VELVEETA.

UNFOLD pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush pastry with egg. Cut several slits in pastry to permit steam to escape.

PLACE dish on baking sheet. Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.

Healthy Living
Save 40 calories and 5 grams of fat per serving by preparing with KRAFT Light Zesty Italian Dressing, reduced-sodium condensed cream of chicken soup and VELVEETA 2% Milk Pasteurized Prepared Cheese Product.
Serving Suggestion
Serve with a mixed green salad tossed with fresh apple slices.
How to Thaw Pastry Sheets
Remove pastry sheet from freezer; cover with plastic wrap. Thaw at room temperature for 30 min. or in refrigerator for 4 hours. Thawed wrapped pastry sheets can be stored up to 2 days in refrigerator.

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Mascarpone Parfaits

Author: Daily revenue // Category:

Ingredients

  • 1 tablespoon butter or stick margarine
  • 4 cups diced peeled Granny Smith apple (about 1 1/2 pounds)
  • 1/2 cup packed brown sugar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons water
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 2 cups 2% low-fat cottage cheese
  • 1/4 cup (2 ounces) mascarpone cheese
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract

Preparation

Melt the butter in a large nonstick skillet over medium-high heat. Add apple and the next 5 ingredients (apple through salt), and cook 12 minutes or until liquid is almost absorbed. Remove from heat.

Place cottage cheese in a food processor, and process until smooth (about 2 minutes). Add mascarpone, granulated sugar, and vanilla, and process until smooth. Spoon 2 tablespoons cheese mixture into each of 6 parfait glasses, and top each with 2 tablespoons apple mixture. Repeat procedure with 3 tablespoons cheese mixture and 2 tablespoons apple mixture, ending with 3 tablespoons cheese mixture. Cover and chill at least 4 hours.

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Easy Italian Pasta Bake

Author: Daily revenue // Category:

What You Need!

1 lb. extra lean ground beef
3 cups whole wheat penne pasta, cooked, drained
1 jar (26 oz.) spaghetti sauce
1/3 cup KRAFT Grated Parmesan Cheese, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese

Make It!

HEAT oven to 375°F. Brown meat in large skillet; drain. Add pasta, sauce and 1/2 the Parmesan; mix well.

SPOON into 13x9-inch dish; top with remaining cheeses.

BAKE 20 min. or until heated through.

Substitute
Prepare using regular penne pasta.
Variation
Substitute 2 cups BOCA Ground Crumbles for the ground beef. No need to brown or thaw the crumbles in skillet--simply combine with the pasta, sauce and Parmesan cheese; spoon into baking dish and bake as directed.
Special Extra
Brown meat with 1 tsp. Italian seasoning and 3 cloves garlic, minced.

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Low-Fat Mac and Cheese with Peas

Author: Daily revenue // Category:

Ingredients

  • 3 cups uncooked small macaroni
  • 1/2 tablespoon unsalted butter
  • 1 small onion, finely chopped
  • 2 3/4 cups low-fat (2%) milk
  • 2 tablespoons cornstarch
  • 1 (10 oz.) box frozen baby peas, thawed
  • 1 teaspoon kosher salt
  • 2 cups (8 oz.) low-fat Cheddar
  • 1/4 cup finely grated Parmesan
  • Black pepper, to taste

Preparation

Bring a large pot of salted water to a boil and stir in macaroni. Cook, stirring occasionally, until pasta is al dente. Drain in a colander and shake well.

While pasta is cooking, melt butter in a large saucepan over medium heat, add onion and cook, stirring, until softened, about 6 minutes. Stir together milk and cornstarch in a large cup; whisk into pot with onion and cook, whisking, until boiling. Continue to cook, whisking, until thickened, about 2 minutes. Stir in peas and salt.

Add cooked pasta to sauce and stir well. Sprinkle Cheddar and Parmesan on top and toss well. Season with pepper to taste.

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Buca di Beppo Chicken Marsala

Author: Daily revenue // Category:
4 thin chicken breast cutlets
2 ounces low salt bacon, cut into 1/4-inch pieces
1/2 cup all-purpose flour
Coarse salt
Fresh ground pepper
1/2 cup dry Buca di Beppo Marsala wine (not available to the public)
2 to 4 tablespoons heavy cream
Minced fresh flat-leaf parsley

Coat a large skillet lightly with olive oil and set over medium-high heat. Add bacon and cook just until crisp and lightly browned. Remove with a slotted spoon; set aside. Leave fat in pan.
Put flour on a plate. Pat cutlets dry. Season lightly with salt and pepper, then dredge in flour.
Heat pan with bacon fat over medium-high heat. Add a touch more olive oil if necessary to make approximately 2 tablespoons. When fat is hot, shake excess flour off cutlets and place in pan. Sauté, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets. Pour excess fat from pan. With pan over medium-high heat, add the Marsala and scrape up the browned bits from the bottom of the pan. Cook Marsala until it is reduced by one quarter.
Stir in cream and simmer until you get a nicely thickened sauce. Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute. Serve with the sauce over the top, with a sprinkling of parsley.

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Chicken pie

Author: Daily revenue // Category:

Ingredients

  • 1 packet ready roll pastry
  • 60g butter
  • 1 small onion, minced
  • 2 sticks celery, chopped
  • 2 carrots, diced
  • salt and pepper to taste
  • 2 chicken stock
  • 500ml water
  • 3 potatoes, peeled and cubed
  • 225g cooked chicken, cubed
  • 3 tablespoons plain flour
  • 125ml full fat milk
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh oregano

Preparation method

  1. Preheat oven to 220 C / Gas 7. Roll out one piece of pastry and place in a 20cm pie dish and set aside.
  2. Place 1/2 of the butter in a large frying pan. Add the onion, celery, carrots, salt and pepper. Cook and stir until the vegetables are soft. Stir in the stock cubes and water. Bring mixture to the boil. Stir in the potatoes, and cook until tender but still firm.
  3. In a medium saucepan, melt the remaining butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Add fresh herbs. Pour mixture into the unbaked pastry case. Roll out the top piece of pastry, and place on top of filling. Flute edges, and make 4 slits in the top to let out steam.
  4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 180 C / Gas 4 and continue baking for 20 minutes, or until pastry is golden brown.
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1 bowl chocolate cake

Author: Daily revenue // Category:

Ingredients

  • 400g caster sugar
  • 225g plain flour
  • 65g best quality cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 2 eggs
  • 250ml milk
  • 125ml vegetable oil
  • 2 teaspoons vanilla extract
  • 250ml boiling water

Preparation method

  1. Preheat oven to 180 C / Gas 4. Grease and flour two 23cm round cake tins.
  2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, bicarb and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Cake mixture will be thin. Pour evenly into the prepared tins.
  3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a skewer. Cool in the tins for 10 minutes, then remove to a wire rack to cool completely.
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Sis’s Sausage Casserole

Author: Daily revenue // Category:

Easy casserole your whole family will enjoy!!!!

2 cups cooked macaroni
1 can cream of chicken soup
1 can cream of mushroom soup
1 pound bulk sausage
1 cup of milk
1/2 box Velveeta (1 lb.)
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper

Cook and drain macaroni as directed on package.
Brown and drain sausage and return to skillet. Add soups, milk, Velveeta, garlic powder and black pepper.
Stir in macaroni. Pour into a greased 9×13 inch pan. Bake @350 for 30 minutes.

Thanks to googiegrace for sharing this casserole recipe.

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Red Robin Freckled Lemonade

Author: Daily revenue // Category:

Red Robin restaurants are known for their tasty treats. Unique menu items are their specialty. Red Robin makes a tangy lemonade with strawberries that really hits the spot. You can make a drink that tastes just like theirs.

2 Tbsp. frozen strawberries with syrup (let melt)

1 ½ C MinuteMaid Lemonade

Ice

In a tall highball glass, place two tablespoons the strawberries and syrup into the bottom of a glass. Add lemonade and stir the mixture together. Fill the glass with ice.

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Strawberry Spinach Salad with Hickory-Smoked Chicken

Author: Daily revenue // Category:
Ingredients
Orange-Balsamic Vinaigrette (recipe below)
1 6-oz. pkg. fresh baby spinach or 8 cups fresh baby or torn spinach and/or assorted torn greens
2 cups quartered or sliced strawberries and/or whole blueberries
8 oz. hickory-smoked cooked chicken or turkey, cut into bite-size pieces or 1-1/2 cups chopped cooked chicken or turkey
4 oz. Gruyere, Swiss, Gouda, smoked cheddar and/or Edam cheese, cut into bite-size strips
1 cup fresh enoki mushrooms and/or sliced fresh button mushrooms
1/2 cup loosely packed fresh Italian (flat-leaf) parsley leaves, snipped (1/4 cup)
Freshly ground black pepper

Directions
1. Prepare vinaigrette. Cover and store in refrigerator while preparing the salad.
2. For salad: Place spinach on a large serving platter or divide among individual dinner plates. Arrange strawberries, chicken, cheese and mushrooms on spinach. Top with parsley.
3. Shake vinaigrette; pour over salad. Top with pepper. Makes 4 to 6 main-dish salads.
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Sea Salt

Author: Daily revenue // Category:
Looking for more healthy products and bring better life for you and your family? Then you need to Sea Salt , this amazing product that has changed the lives of many people who want to better habits and products that make their lives better, and you can buy Sea Salts for fast and secure way to come saltworks.us.
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Potato and Squash Salad

Author: Daily revenue // Category:
Ingredients
1 1-1/4- to 1-1/2-lb. butternut squash, peeled, halved, seeded, and cubed (about 4 cups)
2 cups peeled, cubed sweet and/or white potatoes (2 medium)
1/2 cup chopped red sweet pepper
1/2 cup thin wedges yellow onion
2 cloves garlic, minced
1/4 cup olive oil
1 Tbsp. packed brown sugar
1 tsp. snipped fresh thyme
1 tsp. snipped fresh basil
1/4 tsp. crushed red pepper
1/4 tsp. ground black pepper
5 cups spinach leaves
Snipped fresh thyme (optional)

Directions
1. In skillet combine squash and potatoes. Add 1 cup water. Bring to boiling, reduce heat. Simmer, covered, 8 to 10 minutes or until vegetables are tender. Drain. Set aside. In same skillet cook sweet pepper, onion, and garlic in hot olive oil over medium heat until onion is tender, stirring occasionally. Stir in brown sugar. Remove from heat. Stir in thyme, basil, 1/2 tsp. salt, and peppers.
2. Combine sweet pepper and potato mixtures in skillet. Place spinach in bowl. Top with potato mixture Sprinkle thyme. (Or, let potato mixture stand at room temperature, covered, up to 2 hours before serving over spinach.) Makes 8 to 10 (1-cup) servings
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Stuffed Tomatoes with Golden Crumb Topping

Author: Daily revenue // Category:
Ingredients
4 ounces 90%-lean ground beef, or 93%-lean ground turkey
1 cup cooked brown rice, or 1/2 cup instant brown rice
4 large ripe but firm tomatoes, (about 8 ounces each)
1/2 teaspoon kosher salt , divided
Freshly ground pepper, to taste
1/2 cup petite green peas, (cooked, if fresh; thawed, but not cooked, if frozen)
1/4 cup minced red onion
1/2 cup grated Parmigiano-Reggiano cheese, divided
1 tablespoon minced flat-leaf parsley
1 cup breadcrumbs, made from day-old whole-wheat bread (see Tip)
2 tablespoons extra-virgin olive oil
1 small clove garlic, minced

Directions
1. Preheat oven to 350 degrees F. Coat an 8-inch-square baking dish with cooking spray.
2. Cook ground beef or turkey in a small skillet over medium-high heat, crumbling with a spoon, until brown and cooked through, 1 to 2 minutes. Transfer to a large bowl.
3. If using cooked rice, go to Step 4. To prepare instant brown rice, bring 1/2 cup water to a boil in a small saucepan. Stir in rice, return to a boil, reduce heat to low, cover and simmer for 5 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.
4. Add cooked rice to the bowl with the meat.
5. Meanwhile, slice enough off the top of each tomato to remove the core (1/2 to 1 inch). Scoop out the tomato pulp using a teaspoon or melon baller. Finely chop 1/2 cup of the pulp and add to the bowl with the rice and meat. (Reserve the remaining pulp for another use; see Kitchen Tips.) Season the inside of the tomatoes with 1/4 teaspoon salt and pepper.
6. Add peas, onion, 1/4 cup cheese, parsley, the remaining 1/4 teaspoon salt and pepper to the rice mixture. Stir to combine. Divide the mixture evenly among the tomatoes and place the tomatoes in the prepared baking dish. Combine the remaining 1/4 cup cheese, breadcrumbs, oil and garlic in a small bowl. Sprinkle the mixture on top of the tomatoes.
7. Bake the tomatoes until the crumbs are golden and the tomatoes are soft, 25 to 30 minutes. Serve immediately.
Tips:
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
Kitchen Tip: Save the scooped-out tomato pulp to use in fresh tomato soup or pasta sauce. It will keep in the refrigerator for up to 3 days or in the freezer for up to 6 months.
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Athenian Orzo

Author: Daily revenue // Category:
Ingredients
1 1/2 teaspoons extra-virgin olive oil
1 small onion, chopped
4 cloves garlic, minced
1/4 cup dry white wine
1 28-ounce can diced tomatoes
3 tablespoons chopped fresh parsley, divided
1 tablespoon drained capers
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
Pinch of crushed red pepper
1 pound medium shrimp, (30-40 per pound), peeled and deveined
1 cup orzo
1/2 cup crumbled feta cheese

Directions
1. Preheat oven to 450 degrees F. Coat a 9-by-13-inch (or other 3-quart) baking dish with cooking spray. Put a large pot of lightly salted water on to boil.
2. Heat oil in a 2-quart saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add wine and cook for about 1 minute. Stir in tomatoes, 1 1/2 tablespoons parsley, capers, oregano, basil, salt, pepper and crushed red pepper; cook for 5 minutes. Drop in shrimp and cook, stirring, until barely pink, about 2 1/2 minutes.
3. Cook orzo in the boiling water until tender but still firm, 8 to 10 minutes. Drain and transfer to the prepared baking dish. Toss with the tomato-shrimp sauce. Sprinkle with feta and the remaining 1 1/2 tablespoons parsley.
4. Bake, uncovered, until the feta is bubbly, about 10 minutes.
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Himalayan Salt

Author: Daily revenue // Category:
The health and welfare are the main target of all people, so you need to know the Himalayan Salt has many natural elements that are necessary for the body as oxygen, nitrogen, manganese and nickel, among others. Luminaires salt, extracted from the mines of Kashmir, in the East, are also 'ionized'. They neutralize the positive ions generated by the excess of consumer electronics and thereby alleviate the symptoms of nervousness, sleeplessness and poor concentration.

This provides a crystallized salt bioavailability and organic farms are far superior to the salt present, due to the effect of the enormous pressure to form the Himalayas over millions of years, is precisely this same bioavailability that converts the salt crystallized in the Himalayas source of pure natural energy, if you want to purchase this amazing product right now to come saltworks.us.
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Online gambling

Author: Daily revenue // Category:
A guide to the best casinos can do much to help a player. Players can learn a lot from one of the best casinos guide, including what casinos are best for certain specific games. When you manages to find a good guide to the best casinos, you will learn about the differences between games, and that each casino is the best and is mentioned in a guide of the best casinos, so onlinecasino.org.in is the most suitable place to find the best online gambling fast and secure way to make your bets, you want to know more? Know then onlinecasino.org.in.
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