Dinner Menu 31

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Cooking receipe to make Dinner Menu 31 under category Everyday Recipes. You may find some video clips related to this receipe below.

Seafood with Tomato-Ginger Coulis

6 bamboo skewers, soaked

18 uncooked colossal shrimp

18 scallops

2 tablespoons butter, melted

2 teaspoons lemon juice

TOMATO-GINGER COULIS

3 green onions, chopped

1 small clove garlic, crushed

1 teaspoon grated fresh ginger

1 tablespoon tomato paste

1 teaspoon brown sugar

Cut shrimp down back but not right through, remove vein. Press open gently

along cut with side of knife. Wrap a shrimp around each scallop. Put 3

scallops on each skewer. Place skewers in single layer on plate, brush with

combined butter and lemon juice, cover, cook on high 1 minute. Turn skewers,

brush with remaining butter and lemon juice, cover, cook on high 1 minute.

Serve with Coulis.

Tomato-Ginger Coulis: Combine tomatoes, green onions, garlic, and ginger in

bowl, cook on high 8 minutes, stirring halfway through cooking time. Push

through a sieve, stir in tomato paste and sugar, reheat on high 1 minute.

Main Course:

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Chicken with Parsley-Hollandaise Sauce

6 (3 pounds) chicken breasts

1 tablespoon water

PARSLEY-HOLLANDAISE SAUCE

1 tablespoon white wine vinegar

1/2 cup (1 stick) butter, chopped

2 teaspoons cornstarch

2 teaspoons lemon juice

1/4 cup light cream

1 egg yolk

1 cup parsley sprigs

Place chicken in single layer in shallow dish, add water, cover, and cook on

high 6 minutes or until chicken is tender.

Parsley-Hollandaise Sauce: Place vinegar in bowl, cook on high 1 minute. Add

butter, stir 1 minute, cook on high 30 seconds. Stir in blended cornstarch

and lemon juice. Cook on high 1 minute, stirring once. Stir in cream, egg

yolk, and parsley. Puree sauce in blender or food processor.

Side Dish:

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Potato and Carrot Pie

1/4 pound lean ham

3 large (1 pound) potatoes, sliced

6 medium (1 pound) carrots, sliced

6 green onions, chopped

1 onion, finely sliced

1/3 cup grated Parmesan cheese

1 cup milk

1 tablespoon finely grated orange rind

Cut ham into strips. Arrange layers of potato, carrot, ham, onion, and

cheese in alternate layers in a round shallow dish 8 inches in diameter.

Pour combined milk and orange rind over vegetables, cover, cook on high 15

minutes or until vegetables are tender.

Side Dish:

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Brussels Sprouts with Almonds

3 tablespoons sliced almonds

2 tablespoons butter

1 pound brussels sprouts

Place butter and almonds in bowl, cook on high 2 minutes or until almonds

are lightly toasted, stirring once during cooking. Place trimmed sprouts in

shallow dish, cover, cook on high 5 minutes or until tender, toss with

almonds and butter.

Dessert:

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Apricot Swirl Cheesecake

1/3 cup (2/3 stick) butter

1-1/2 cups graham cracker crumbs

FILLING

1 8-ounce package cream cheese, softened

1/3 cup sour cream

2 eggs

1/3 cup sugar

2 teaspoons grated lemon rind

1/4 cup lemon juice

1 16-ounce can apricot halves, drained

2 passion fruit

1-1/4 cups whipping cream, whipped

Melt butter in dish on high 1 minute; add crumbs, press over base and side

of 7-inch pie plate. Cook on high 1 minute, cool. Pour Filling into crumb

crust, drizzle with apricot mixture, swirl through gently with knife. Cook

on medium high 5 minutes, let stand 3 minutes, cook on medium high 5

minutes, cool, refrigerate until firm. Decorate with cream, apricots, and

half the passion fruit.

Filling: Beat cream cheese and sour cream until smooth. Add eggs, sugar,

lemon rind, and juice, beat well. Blend or process apricots, reserving some

slices for garnish, until smooth. Stir in half the passion fruit.

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