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How To make Angelhair Pasta and Grouper
Grouper filet (or other firm Fish) cut int 15 ml Olive oil
2 Cloves minced garlic
1 Onion sliced thin
2 Italian frying peppers
(poblano?) diced 1 Sweet red or yellow pepper
(for color opti Broccoli florets 6 Or 7 brussel sprouts sliced
-fine br or 1/2 c Grated cabbage
1 lg Or 2 sm diced tomatos
Salt and black pepper to Taste 1 1/2 tb Dried basil (ran out of
Fresh) 1 tb Parsley
1/2 c Fresh grated parmeasan (sp?)
Or romano che Cappelini (angelhair pasta) 1. In a skillet, sautee the garlic, onion and frying peppers in the olive
oil until onion is transluscent (about 2 min). Add the Broccoli and let it cook until bright green. 2. Add the rest of the peppers and the brussel sprouts/cabbage, the
tomatoes, basil and salt and pepper. Toss very well so the tomatoes have a chance to cook. Add the grouper andcover for about 5 min. 3. The liquid from the fish mixes with the tomatos for a kind of sauce.
Add the parsley and cover until the fish is cooked all the way through. 4. Take off heat and mix with the cheese. Some people may like more than
1/2
cup of cheese so keep it handy. 5. Serve over Cappelini.
Author's Notes: Here is a kind of throw together recipe I came up with: If you are entertaining you can garnish with fresh parsley and serve with a caesar salad, garlic bread and a nice chablis. The vegetables can vary. I've used mushrooms, spinach, cauliflower etc. Grouper works well with this because it has a lot of flavor. I've used fresh tuna and halibut but prefer grouper. Difficulty : easy. Precision : measure ingredients. Recipe By : Doris Woods dfw@needle..bellcore.com
How To make Angelhair Pasta and Grouper's Videos
Lemon Garlic Pasta - Fast and Easy, Just 20 Minutes!
Easy and healthy Lemon Garlic Pasta with a creamy sauce of butter, olive oil, and plenty of fresh lemon juice and zest! Made in just 20 minutes! Once of those pasta recipes that you'll turn to over and over!⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
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INGREDIENTS
►12 ounces dried spaghetti
►3 tablespoons olive oil
►2 tablespoons butter
►5 large garlic cloves minced
►1/4 teaspoon crushed red pepper flakes or more
►1 large lemon juice and zest
►1/3 cup chopped fresh parsley
►kosher salt and freshly ground black pepper to taste
►2 ounces parmesan cheese freshly grated
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Veal Piccata - Cooper's Hawk November 2018 Lunch Chef Recommendation
A great dish for the fall and about as classic Italian as it gets. We start with two pieces of veal sirloin and gently pound them very thin, season with salt and pepper, and dust with flour. We then dip in grated Parmesan cheese and cook slowly with a touch of butter until the cheese caramelizes, creating a beautiful brown texture. The dish is finished with our piccata sauce, fresh-squeezed lemon, butter, and capers and served over angel hair pasta with fresh asparagus.
How to prepare Blackened fish with pasta aglio olio and fish veloute sauce
Chef Paul Samson with Assistant Chef Renvi Lucas of the American Hospitality Academy (a culinary school in Makati) teach you how to cook a specialty dish, Blackened Fish with Pasta Aglio Olio and Fish veloute sauce.
For more videos celebrating the Filipino, go to
Chicken Piccata | Basics with Babish
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Chicken Parmesan in Copper Chef Pan
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Ingredients
2 pcs Boneless Chicken Breast Trim any excess fat
1 28oz can Whole Peeled Tomatoes Pulse in a food processor to desired thickness
1/2 box Pasta of your choice Angel Hair Pasta goes nicely with this dish
1 cup Shredded Mozzarella Cheese Thicker Shredded cut
Spices for the Chicken
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/2 tsp Italian Seasoning
1 tbsp Extra Virgin Olive Oil
Spices for the Sauce
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/2 tsp Italian Seasoning
1 tbsp Parmesan cheese
1 tbsp Sugar To cut the acidity of the tomatoes
Servings: 2 people
Instructions
Trim any excess fat from the chicken and wash off the chicken.
Place the boneless chicken in a round bowl and add all the chicken spices listed above. Mix and coat well.
Preheat the Copper Chef Pan for about 5 minutes.
Add the chicken to the Copper Chef Pan and brown both sides for approximately 10 minutes. Take off the burner and set aside.
Pulse the whole tomatoes in a food processor to desired thickness
Add all the sauce spices listed above to the tomatoes and stir well.
Pour sauce mixture over the chicken in the Copper Chef Pan evenly.
Place in the oven at 375 degrees and cook for 20 minutes.
After 20 minutes of cooking in the oven, make sure the internal temperature reaches 165 degrees. The Digital Instant Read Meat Thermometer is a nice gadget to keep handy.
Cover chicken pieces with shredded mozzarella cheese. Put back in the oven and cook for another 5 minutes or until the mozzarella cheese melts evenly.
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Chicken Piccata Recipe - How to Make Chicken Piccata - Chicken with Lemon Caper Sauce
Learn how to make a Chicken Piccata Recipe! Visit for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Chicken Piccata Recipe!