Linguine with Spinach Pesto

1 lb Spaghetti, Linguine, or Thin Spaghetti, uncooked
1 10 oz package frozen spinach, thawed, well-drained
2 Tbs vegetable oil
1/4 cup grated Parmesan cheese
2 Tbs chopped parsley
2 cloves garlic
1/2 tsp salt
1/2 tsp dried basil
2 Tbs butter or margarine
1/3 cup water
4 oz crumbled Feta cheese

Prepare pasta according to package directions; drain.

In blender or food processor, combine spinach, oil, Parmesan
cheese, parsley, garlic, salt and basil. Blend at medium speed or
process until finely chopped.

Melt margarine in water. With blender or processor running,
gradually pour in melted margarine mixture until blended.

Toss with pasta. Sprinkle Feta on top and serve.

(Source - Super Side Dishes )

Chocolate Caramel Pecan Cheesecake

Base:
2 c Vanilla wafer crumbs
6 tbs Margarine, melted

Body:
1 ea 14-ounce bag caramels
1 can 5-ounce evaporated milk
1 c Chopped pecans, toasted
2 pk 8-ounce cream cheese, soften
1/2 c Sugar
1 ts Vanilla
2 ea Eggs
1/2 c Semi-sweet chocolate pieces

Base: 

Combine crumbs and margarine; press onto bottom of 9-inch
springform pan.

Bake at 350 degree F, 10 minutes.

Body: 

In 1 1/2 quart heavy saucepan, melt caramels with milk over low
heat, stirring frequently, until smooth.  Pour over crust. Top with
pecans. 

Combine cream cheese, sugar and vanilla, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing 
well after each addition. Blend in chocolate; pour over pecans. 

Bake at 350 degrees F, 40 minutes. Loosen cake from rim of pan;
cool before removing rim of pan. Chill. 

Garnish with whipped cream and additional finely chopped pecans, if
desired.

(Source - Cheesecake Lovers Cookbook)

Spago's Pink Lady Apple, Fennel and Rhubarb Crumble with Buttermilk Sherbet

Buttermilk sherbet:

3/4 cup sugar
1/2 cup water
1/2 cup heavy cream
1/4 teaspoon lemon zest
2 cups buttermilk
1/4 cup lemon juice
Pinch of salt

In a heavy metal saucepan combine the sugar and water. Bring to
boil.

Remove from heat and stir in the heavy cream, zest, buttermilk,
lemon juice and pinch of salt.

Freeze according to the ice cream maker's instructions. Makes about
3 1/2 cups.

Almond crumble:

1/4 cup butter, ice-cold
1/4 cup flour
1/4 cup almond meal or almond flour
1/4 cup powdered sugar
Pinch of salt

Heat the oven to 350 degrees. Cut the butter into quarter-inch
pieces.

Place the flour, almond meal or flour, powdered sugar and pinch of
salt into the bowl of a mixer fitted with the paddle attachment. On
low speed, paddle the dry ingredients until evenly distributed. Add
the cold butter and watch closely while you blend for about 1
minute or until the mixture resembles small pebbles. Or stir the
flour, almond meal or flour, sugar and salt together and cut in the
butter with a pastry blender.

Remove the mixture from the mixer, scrape down. Spread the mixture
evenly onto a parchment-lined baking sheet. Bake 8 minutes. Remove
from the oven and with an off-set metal spatula toss the crumble to
distribute. Return to the oven and bake for 2 to 3 minutes, until
the crumble is evenly golden brown.

Apple, fennel and rhubarb filling:

1 pound Pink Lady apples, peeled, quartered and sliced
1/2 pound fennel
1/2 pound rhubarb, peeled and sliced into eighth-inch slices
3/4 cup verjuice , divided
2/3 cup apple juice
1 cup sugar, divided
3 tablespoons cornstarch
2 tablespoons lemon juice
1/4 teaspoon rose water
1/4 teaspoon orange zest

Grate the apple and fennel on a box grater on medium holes directly
into large stainless steel mixing bowl. Squeeze the juice from the
grated apple and fennel and pour the juice into a saucepan. Add the
rhubarb to the bowl; toss the apple, fennel and rhubarb and set
aside.

Add half the verjuice , the apple juice and half the sugar to the
pan and bring to a boil. In a small cup, mix together the remaining
sugar and the cornstarch. Add the remaining verjuice and stir to
create a slurry. Add to the juice. Bring back to a boil, then
reduce the heat and cook for 2 minutes until thickened and bubbling.

Pour the juice mixture over the fruit. Add the lemon juice, rose
water and orange zest. Stir to combine.

Spoon the fruit mixture into 8-ounce ramekins. Top with 2 to 4
tablespoons of baked crumble.

Bake 350 degrees for 20 minutes on the lower rack. If the crumble
starts to darken, cover with foil. Serve with buttermilk sherbet.

Serves 8

(Source: LA Times)

Red Lobster Grilled Baby Rack of Shrimp

7 each - 21-25 Shrimp, peeled and deveined
4 each - 8" Grilling skewers
Barbeque sauce (choose your favorite brand)
 
Before lighting the grill, make sure it is clean. You may also want
to add a light coat of oil or some nonstick cooking spray at this
point to reduce the risk of the shrimp sticking to the grill.
    
After cleaning the shrimp, slide approximately 7 of them onto a
wooden or metal grilling skewer (if you use wooden skewers, soak
them in cold water for 15 minutes to keep them from burning on the
grill). Repeat with remaining skewers.
    
About 15 minutes before you plan to cook, brush each shrimp rack
evenly on both sides with barbeque sauce.
    
Place the racks of shrimp onto the grill, but watch them closely,
because they will cook quickly. They should cook for approximately
2-3 minutes per side. Test for doneness by cutting a shrimp in half
(it should be pink all around and opaque through the middle).
    
Remove the shrimp racks from the grill and serve.

Serves 4

(Source: Red Lobster)

Joe's Crab Shack Blue Crab Dip

8 ounces cream cheese, softened
2 cups crab meat (canned works well)
1/4 cup diced green onion
1 tablespoon minced mild red chili pepper
1 tablespoon mild green chili pepper (Anaheim)
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons shredded Parmesan cheese

In bowl, combine first 7 ingredients.  Mix well.

Transfer to oven safe dish (preferably a wide dish so that the dip
is only about an inch deep); sprinkle with Parmesan cheese.

Place in preheated broiler; broil for a few minutes until the top
begins to brown a bit.

Garnish top with a sprinkle of paprika a bit of minced fresh 
parsley.

(Source: Secret Recipe Forum)

Madonna Inn's Carrot Cake

About 1 cup plus 1 tablespoon (5 ounces) whole wheat flour
About 1 cup plus 3 tablespoons (5 ounces) all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
4 eggs
About 3/4 cup (6 ounces) light brown sugar
6 ounces granulated sugar
2/3 cup vegetable oil
3 1/2 cups (12¾ ounces) grated carrots, from about 7 carrots
1 (8-ounce) can crushed pineapple, drained

Heat the oven to 350 degrees. Grease 2 (8-by-2-inch) round cake
pans, and line the bottoms with parchment. Grease the parchment,
then lightly flour the pans.

In a medium bowl, whisk together the wheat and all-purpose flours,
the salt, baking powder and soda, and cinnamon. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment,
beat the eggs. With the mixer running, beat in the sugars, mixing
to combine thoroughly. Slowly beat in the vegetable oil.

Beat in the dry ingredients until fully combined, being careful not
to overbeat. Fold in the carrot and pineapple by hand.

Divide the mixture evenly between the two pans and bake 40 to 50
minutes, rotating halfway through for even baking, until the cakes
have risen and spring back when gently pressed in the center. A
toothpick inserted should come out clean.

Remove and cool the cakes on a rack before unmolding from the pans
and frosting.

Cream Cheese Icing:

1 pound cream cheese, at room temperature
3/4 cup plus 2 tablespoons (7 ounces) salted butter, at room
temperature
1 pound powdered sugar, sifted
1/2 cup drained crushed pineapple
1 1/2 teaspoons pure Bourbon vanilla

Cream together the cream cheese and butter until light and fluffy
with the paddle attachment. Beat in the powdered sugar in three
stages. Scrape the bottom and sides of the mixing bowl several
times to make sure all lumps are creamed. Do not over-whip the
icing; it can break and get soupy.

Blend in the pineapple and vanilla completely. This makes a
generous 4 cups of frosting.

Serves 12-16

(source : Ron Douglas Recipe Collection )