[AngelBabe]

ello nick long time no seeeeeeeeeeeeeeeee
hope ure doing ok
nice to see an old reg

[AngelBabe]

nope cant seem to shift this cold thingy and still not got round to installing Zone Alarm pmsl grrrrrrrrrrrrr i know i should but its just having five mins

[AngelBabe]

soz ive not got back to u ive been busy building a site for some friends and have been poorly also not got round to doing it yet :lol:
but i will attempt it this weekend once again thanks

[AngelBabe]

sorry i didnt get back to last night had visitors ive not installed it yet i will have a go tonightand let u know how i get on thanks again

[AngelBabe]

Shrimp Angel Hair

Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic Fish And Seafood
Pasta

Amount Measure Ingredient — Preparation Method

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1/3 Cup Green Onion — chopped
6 Cloves Garlic — minced
1 Tablespoon Olive Oil
1 Cup Clam Juice — bottled
1/4 Cup White Vinegar
1/2 Cup Parsley — chopped
1 tablespoon Basil
1 Tablespoon Black Pepper — freshly ground
2 medium Tomatoes — seeded and diced
1/2 Teaspoon Salt — (optional)
9 Ounces Angel Hair Pasta — fresh
1 pound Shrimp, cooked — peeled & de-veined

In a large skillet, sauté green onions and garlic in olive oil over low heat
until onions are wilted, about 4 minutes. Add clam juice, vinegar, parsley,
basil, pepper, and tomatoes. Partially cover and simmer for 15 to 20
minutes.

When sauce is almost done, cook pasta according to package directions, until
just tender (do not overcook). Drain well.

While pasta is cooking, add shrimp to simmering sauce. Cook, stirring, until
shrimp are opaque throughout, 3 to 4 minutes. Cut to test.

Divide pasta among 6 bowls. Spoon shrimp mixture over pasta.

[AngelBabe]

Layered Pasta Salad

16 oz bowties or other medium pasta shape
3/4 c Greek salad dressing or your favorite vinaigrette
2 med zucchini, sliced and steamed until crisp-tender
4 oz crumbled feta cheese
3/4 c roasted red peppers, drained & coarsely chopped
1 c frozen green peas, thawed
2 oz thinly sliced prosciutto, ham or crumbled cooked bacon
1 c fresh mushrooms, sliced
3 plum tomatoes, sliced
2 T fresh basil, chopped
1/4 c Parmesan cheese, freshly grated

Cook pasta according to package directions, drain. Return to
cooking pan and toss with cup dressing. Transfer one-third of
pasta to clear glass bowl. In layers, add zucchini, feta cheese
and roasted peppers. Top with one-third pasta. In layers, add
peas, prosciutto, mushrooms and tomatoes. Top with remaining
pasta. Sprinkle with basil and pour remaining dressing evenly
over salad. Sprinkle with Parmesan cheese. Serve at once or
cover and chill until ready to serve. Serve with additional
dressing, as desired.
Shrimp Pasta Salad

Ingredients

1 pound cooked, shelled and cleaned shrimp
2 cups fresh shelled peas
3/4 cup macaroni or small pasta shells
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 tsp. salt
1/2 tsp. dill weed
4 hard-cooked eggs, chopped
1/4 cup pickle relish
2 tablespoons chopped green onion
1 cup sliced celery

Procedure

Chill shrimp. Cook peas until barely tender. Pour into
colander; cool.

Cook pasta according to directions, rinse with cold water
and drain. Combine sour cream, mayonnaise, lemon, salt
and dill. Mix all ingredients gently and chill

Ingredients

2 cups wagon wheel (or other) pasta — uncooked
1/2 cup sour cream
3 tablespoons milk
2 teaspoons prepared mustard
1/8 teaspoon ground red pepper
1/3 cup sliced green onions
1-1/2 cups cooked ham — cubed 1/2″
2 eggs, hard-boiled — chopped
4 lettuce leaves
8 slices tomato

Procedure

Cook pasta according to package directions. Rinse with cold water. Drain.
Meanwhile, in large bowl, with wire whisk, combine sour cream, milk, mustard, and ground red pepper. Add cooked pasta, onions, ham, and eggs; mix lightly. To serve, spoon salad onto individual lettuce-lined salad plates; top each with two tomato slices. Salt to taste, if desired.

TUNA PASTA SALAD

1/2 box rotini pasta – cooked till tender but still firm – drained – rinsed with cold water
1 medium carrot – grated
2 ribs of celery chopped fine
small amount of onion chopped fine
small can of leseaur peas – optional
small can of tuna in water – drained
2 boiled eggs chopped
sweet pickle relish – 3 heaping tablespoons

Mix all together with mayonaise to taste
sprinkle grated cheese on top – I usually use pizza blend in the package…sometimes I use mild cheddar..
any kind of cheese you like
serve with wheat thins

Seafood Caesar Pasta Salad
(can be prepared up to 1 day in advance)
6 servings

10 oz. uncooked penne pasta (I’ve used shells & rotini)
1 8 oz. pkg imitation crabmeat, cut into 1-inch pieces
1/2 c. diced red or green bell pepper (I’ve also used yellow for some color)
2 hard-cooked eggs, chopped*
1/4 c chopped red onion
1/4 c (1 oz) grated fresh Parmesan cheese
2 tbsp snipped fresh parsley
1 bottle (8 oz) reduced-fat creamy Caesar salad dressing **
6 cups thinly sliced romaine lettuce

1. Cook pasta according to directions, drain & rinse under cold water. Place
in large bowl and set aside. *(I usually just throw the eggs in with the
pasta. I transfer enough of the pasta water to a 2-cup Pyrex cup and add the
eggs, letting it sit while I rinse the pasta and finish the other steps. I
will rinse the eggs and let them sit in cold water for a minute before
peeling and chopping.)
2. Add each of the following to the bowl of pasta as you do it: Cut crabmeat
into 1-inch pieces. Dice bell pepper. Chop eggs and red onion. Grate
Parmesan
cheese. Snip parsley.
3. Pour salad dressing over pasta mixture and mix well. ** Aldi stores have
a Fresh Garlic Caesar dressing by Tuscan Garden that is FANTASTIC with this!
It’s the only one I use for this recipe.
4. Cover and refrigerate 2-3 hours to let flavors blend.
5. To serve: fill serving bowl with lettuce. Place pasta salad in the center
of bowl and serve.
VARIATION: Use 2 cups chopped chicken instead of crabmeat for Chicken Caesar
Pasta Salad.

Broccoli, Cherry Tomato, and Pasta Salad

INGREDIENTS:

Herb mixture:

1/2 cup fresh flat-leaf parsley leaves

1/3 cup fresh basil leaves

1 tablespoon chopped fresh dill

1 teaspoon grated lemon rind

12 mint leaves

1 garlic clove, peeled

Dressing:

2 garlic cloves, peeled

1/3 cup 2% low-fat cottage cheese

1/4 cup low-fat buttermilk

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

1 tablespoon balsamic vinegar

1 tablespoon extra-virgin olive oil

Dash of black pepper

1/2 cup (2 ounces) crumbled feta cheese

Salad:

7 cups small broccoli florets

2-1/2 cups sliced mushrooms

2 cups cherry tomatoes, halved

2 cups cooked medium seashell or rotini pasta (about 4 ounces uncooked pasta)

1/2 cup minced shallots

2 tablespoons capers

1/4 teaspoon black pepper

1 (14-ounce) can artichoke hearts, rinsed, drained, and halved

INSTRUCTIONS:

To prepare herb mixture, combine first 6 ingredients on a cutting board;

finely chop, and reserve 3 tablespoons. Set remaining herb mixture aside.

To prepare the dressing, place the reserved 3 tablespoons herb mixture in a

food processor. Drop 2 garlic cloves through the food chute with food

processor on; process until minced. Add cottage cheese and next 6

ingredients (cottage cheese through dash of pepper) to food processor;

process until smooth. Stir in feta.

To prepare salad, steam broccoli, covered, 5 minutes or until crisp-tender.

Cool. Combine remaining herb mixture, broccoli, mushrooms, and remaining

ingredients in a large bowl. Pour dressing over salad; toss well. Yield: 4

servings.

[AngelBabe]

Budget Seafood Supper

1 cup Tomato Puree
4 Chicken Broth, packets — dry
1/4 cup Onion — chopped
2 cups Macaroni
8 ounces Peas, frozen — thawed
1 1/3 cans Dry Milk
16 ounces Tuna in water, canned
1 cup Celery — diced
Salt — to taste
Pepper — to taste

In a bowl, combine puree, milk, broth. Add remaining ingredients. Mix well
and pour into 4 individual baking dishes. Bake at 350 degrees F for 20
minutes or until thoroughly heated.

Crab Linguine
Because you can make the sauce ahead of time, this is a great dish to serve at dinner parties.

Serves 2

1/4 cup Olive oil
1 teaspoon Garlic, minced
1/4 cup Parsley
2 cups Crushed tomatoes
1 cup Clam juice (bottled)
1 cup White wine
1 pound Crabmeat (picked over for shell fragments)
8 ounces Linguine, cooked

Heat the oil in a heavy saucepan. Add the garlic and parsley. Cook for 1 minute. Add the tomatoes, clam juice and wine. Simmer over low heat for 1 hour, stirring frequently. Toss the crab, sauce and cooked pasta. Serve warm with crusty bread.

Easy Salmon
6 (4 ounce ) filets salmon
1 (.7 ounce) package dry
Italian-style salad dressing mix
1/2 cup water
2 tablespoons lemon juice
1 cup fresh sliced mushrooms

Directions
1 Preheat oven to 350 degrees F (175 degrees C). Lightly
butter one 9×13 inch baking dish.
2 In a cup, combine salad dressing mix, water and lemon juice.
3 Arrange salmon fillets in a single layer in the
prepared baking dish. Pour the water mixture over the top and
place the sliced mushrooms over the salmon.
4 Bake, covered, for 15 minutes. Remove cover and bake
for an additional 15 minutes, basting with cooking liquids.

CATFISH STEW
4 celery stalks, chopped fine
2 large onions, chopped
2 sm. bell peppers, chopped
5 pods of garlic, chopped fine
Salt & Chinese red pepper to taste
3-4 lb. fresh catfish, cut in small strips
Flour
5 T. tomato paste
Cooking oil
Season catfish. Add cooking oil to cover bottom of heavy black pot. Add 1 layer of chopped onion, bell pepper, garlic, and celery and then another layer of catfish. Sprinkle with a little flour, add another layer of onions, bell pepper, garlic and celery, and then another layer of catfish. Catfish should end up on top. Sprinkle with a little flour, and add about 5 T. tomato paste over the mixture. Cover with tight lid and let cook over low fire until onions and other seasonings and fish are done. Do not stir. This will break up the fish. Just shake pot now and then so mixture does not stick to bottom. Serve with rice.

1 teaspoon shredded lime peel
5 tablespoons fresh lime juice
2 tablespoons peanut or vegetable oil
2 tablespoons rice wine vinegar
2 tablespoons minced shallots
1 tablespoon lite soy sauce
2 teaspoons grated fresh ginger
2 teaspoons minced red Thai chilies or 1/4 teaspoon red pepper flakes
1-1/2 teaspoons sugar
1-1/4 teaspoons salt
2 bunches Broccolini or 1 bunch broccoli, cut into florets
1 pound large shrimp, peeled and deveined
2 large celery ribs, peeled and cut into 1/2-inch-thick diagonal slices (1 cup)
1 8-ounce package rice noodles or linguine

Directions:

1. For the dressing, combine lime peel, lime juice, peanut oil, rice wine vinegar, shallots, soy sauce, ginger, chilies, sugar and salt in large bowl. Set aside.
2. Place steamer basket in Dutch oven; add enough water to reach just under basket. Arrange Broccolini or broccoli in basket; cover and bring to a boil. Reduce heat slightly and steam 5 to 6 minutes, until tender. Rinse briefly under cold water and drain.
3. Meanwhile, bring a stockpot filled two thirds with water to a boil. Add shrimp and cook 1 minute; then add celery and cook 1 minute more or until shrimp turn opaque. Transfer shrimp and celery with slotted spoon to colander (reserve water in pot). Rinse shrimp and celery under cold running water until cool; drain. Transfer to small bowl.
4. Return water to a boil. Add noodles and cook according to package directions. Drain in colander and rinse under cold running water until cool; drain well.
5. Toss Broccolini with 2 tablespoons of the dressing in bowl. Gently toss noodles, shrimp, and celery with remaining dressing. Serve with Broccolini. Makes 4 servings.

[AngelBabe]

ok ive downloaded it and saved it to me desk top

[AngelBabe]

pmsl didnt take you long then welcome to the nuthouse buckle up ure life jacket ure in for a bumpy ride :D

[AngelBabe]

ok what firewall would you recomend for me then i have 4 comps networked up
and at the minute i only have the firewall that is on the router

[Author]

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