Quick & Easy Recipes

Local Resturants have graciously shared some delicious surprises
for you to enjoy.............

Sweet Potatoes - A Resturant
529 N Trade Street
Winston-Salem, NC 27101
(336) 727-4844

Stephanie Tyson
Chef & Proprietor

Shrimp Pilau
One Meal Pot

1 cup chopped canned Tomatoes
1 cup uncooked Rice
1Pound Raw Shrimp
1 cup chopped Onion
1 teaspoon Worcestershire Sauce
1/4 teaspoon Hot Pepper flakes
1 teaspoon salt
2 cups Chicken Stock (bouillon)
1 tablespoon Oil
Parsley for garnish

In an oven dish w/ cover sauté onions in oil until transparent (5 minutes). Add tomato, pepper flakes, and Worcestershire sauce- cook 5 minutes add stock and rice. Cover and cook for 25 minutes or until rice is cooked.
Add shrimp to hot rice and mix, recover and let stand for ten minutes. The heat of the rice will cook the shrimp.

Chef Donald McMillan C.E.C. A.A.C.~

Café McMillans AKA The Stocked Pot Cooking School.

Lasagna with Dried Mushroom Sauce

1 egg Pasta Recipe or (Ready- Made)
1 cup Ricotta
½ cup minced Parsley, plus 3 tbs. for garnish
¼ cup grated Parmesan Cheese
1cup chicken stock
2 ounces dried Shitake Mushrooms
3 tbs. Olive Oil
1 tbs. Butter
1 Onion, minced
1 tbs. finely minced Garlic
2 ¾ cups Tomato Sauce
Grate 1 rind of Lemon
½ cup small fresh Basil Leaves, loosely packed
2 sprigs fresh Oregano
¼ cup of Parsley Sprigs
1 Bay Leaf
Salt and freshly ground pepper to taste
3 tbs. shredded Basil

If you are using fresh pasta, roll out dough and cut into lasagna shape. Bring a large pot of salted water to a boil. Add lasagna noodles and cook until almost tender. Drain refresh under cold water. Drain thoroughly and dry. Moisten noodles with olive oil and spread out on a clean kitchen towel. Preheat oven to 350 degrees. Coat bottom and sides of a 13" by 11" by 2" casserole pan with 2 tbs. olive oil. Spread 1 cup of mushroom sauce over the bottom of pan. Top with a layer of 1/3 of the lasagna noodles. Combine ricotta, ½ cup minced parsley and half of the Salsa Balsamella. Spread this mixture over the noodle layer. Top with another layer of 1/3 noodles , and 1 ½ cups mushroom sauce. Dust the top with Parmesan. Cover with foil and bake 15 min. Uncover and bake until lasagna bubbles around edge. Let set for 10 min. before serving.

Chef Donald McMillan C.E.C. A.A.C.~

Café McMillans AKA The Stocked Pot Cooking School.

Chocolate Fondue

6 tablespoons Heavy Cream
7 ounces Premium semisweet chocolate chopped
1 Pound Cake, cut into bite-size pieces
Assorted fresh fruit, strawberries, sliced banana, pineapple chunks, and orange segments.

Bring cream to a simmer in a heavy medium saucepan. Add chocolate, wisk until melted. Remove from heat. Pour fondue (mixture) into a bowl, Place bowl on a platter. Ring platter with pound cake and fruit.

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