Ingredients

• 1 kg (2 lb) asparagus, trimmed and peeled
• 45 ml (3 tbsp) butter
• 15 ml (1 tbsp) olive oil
• Salt and freshly ground pepper, to taste
• 300 ml (1 1/3 cups /150 g)
• Asiago cheese, grated

Directions

1. In a saucepan of boiling, salted water, cook the asparagus several minutes until al dente.
2. Drain and plunge immediately into ice water to cool.
3. Remove from the water and drain on paper towels. Set aside.
4. In a large skillet, melt the butter in the oil. Add the asparagus and reheat, shaking the pan frequently to coat well with butter.
5. Transfer to a heated serving plate.
6. Sprinkle the Asiago over the asparagus and cover the plate with aluminum foil to melt the cheese.
7. Uncover and serve.

Ingredients

• 3 tb Oil
• 4 lg Onions, chopped
• 2 cl Garlic, crushed
• 1 tb Prepared mustard
• 2 tb Flour
• 1 1/2 c Ale
• 1 Bay leaf
• 2 Sprigs parsley
• 1/4 ts Peppercorns
• 1/2 ts Thyme
• 1 t Salt
• 1 t Sugar
• 1/4 ts Grated nutmeg

1. Preheat oven to 350 deg.F. Trim beef and brown in a skillet in hot oil.
2. Transfer beef to a casserole and brown onions in oil. Add garlic, mustard, and flour. Stir in ale and add the bouquet garnish ingredients, tying them in a small piece of cheesecloth. 
3. Add salt, sugar, and nutmeg.
4. Pour sauce over browned beef. Cover casserole and place in the oven for 2 hours.

Ingredients

• 1 lb Lean ground beef 
• 1/2 cup of chopped onion 
• 1 medium clove of garlic; minced 
• 4 oz mushroom stems & pieces
• 1 can 16 oz stewed tomatoes
• 1 celery stalk; sliced
• 1 carrot; lg, sliced 
• 1 cup of lentils; uncooked
• 3 cup of water 
• 1/4 cup of red wine; optional
• 1 bay leaf 
• 1 ts salt
• 1 ts beef bouillon Instant 
• 1/4 ts pepper
• 2 tb parsley; snipped 

Directions

1. Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve.

Ingredients

• 12 ounces penne
• 3 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1 1/2 cups half-and-half
• 1/2 cup grated parmesan cheese
• salt and pepper
• 1 lb boneless skinless chicken breast
• 1 1/2 tablespoons Cajun seasoning
• 1/4 teaspoon cayenne pepper (optional)
• 2 teaspoons vegetable oil
• 2 firm-ripe roma tomatoes, cored and diced

Directions

1. Bring a pot of salted water to a boil. Cook penne according to package directions.
2. Melt butter over medium heat. Add flour; stir for 1 minute. Add half-and-half; stir until thickened, 6 minutes. Remove from heat; add parmesan, salt and pepper. Cover.
3. Pound chicken to 1/2-inch thickness. Rub Cajun seasoning and cayenne evenly over chicken. Warm oil in a nonstick skillet over medium-high heat. Add chicken and cook, turning once, until no longer pink in center, 6-8 minutes. Slice chicken.
4. In a bowl, toss pasta with sauce. Top with chicken and tomatoes and serve.

Ingredients

• 1/3 cup extra virgin olive oil
• 3 garlic cloves
• 1 lb shrimp, peeled, deveined and tails removed
• 2/3 cup clam juice (or chicken broth)
• 1/3 cup white wine
• 1 cup heavy cream
• 1/2 cup parmesan cheese, freshly grated
• 1/4 teaspoon dried basil, crushed
• 1/4 teaspoon dried oregano, crushed
• 8 ounces linguine, cooked and drained

Directions

1. Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.
2. Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.
3. Add clam juice (or chicken broth) and bring to a boil.
4. Add wine; cook over medium high heat for three (3) minutes, stirring constantly.
5. Reduce heat to low; add cream, stirring constantly.
6. Add cheese, stirring until smooth. Cook until thickened.
7. Add shrimp back in to sauce. Heat thoroughly.
8. Add remaining ingredients except pasta.
9. Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.
10. Serve with additional grated parmesan cheese.

Ingredients

• Fresh mushrooms - 1/2 pound, chopped
• Green onions - 2, chopped
• Butter- 1/4 cup
• Parsley - 1 tablespoon, chopped
• White wine - 1/2 cup
• Marinade - 1/2 cup
• Tomato sauce - 1 tablespoon
• Brandy - 2 tablespoons

Directions

1. In a skillet, sauté mushrooms and onions in butter until slightly tender.
2. Stir in rest of the ingredients; allow to simmer for a few minutes.

Ingredients

• 1/2 c  (1 stick) butter,melted
• 1/4 c  Olive oil
• 1/4 c  Minced fresh herbs (parsley, thyme and cilantro)
• 3 tb Fresh lemon juice
• 3 lg Garlic cloves,crushed
• 1 tb Minced shallot
• Salt and pepper, freshly ground
• 1 1/2 lb medium large shrimp,unpeeled
• Spinach leaves Lemon slices

Directions

1. Combine first 8 ingredients in large bowl.  Mix in shrimp.  Marinate at room temperature 1 hour or in the refrigerator 5 hours,stirring occasionally. 
2. Prepare barbecue with medium hot coals.  Thread shrimp on narrow skewers.  Grill until just opaque,about 2 minutes per side.Line platter with spinach.  Arrange skewers on platter.  Garnish with lemon and serve. Makes 8 servings.