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Glaze Icing for Bundt Cakes
Here is the first recipe that I would love to share with you all.
What I absolutely love about this recipe is that it can be altered so many ways to suit the type of cake that you are baking, it is simple and quick. It has a very smooth constancy, so it pours on easy.
Now…Enough of the introduction, now
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Glaze Icing for Bundt Cakes
Here is the first recipe that I would love to share with you all.
What I absolutely love about this recipe is that it can be altered so many
ways to suit the type of cake that you are baking, it is simple and
quick. It has a very smooth constancy, so it pours on easy.
Now…Enough of the introductio
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5. Plate pasta, spoon Rum Cream Shrimp on top, serve and enjoy!
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4. Add cream, Parmesan, stir and let simmer to a small froth. Remove from heat. Let stand to allow sauce to thicken.
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3. Add shrimp, sea salt and toss. Once shrimp start to turn color, add rum, and let simmer.
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What to do:
1. Cook Angel Hair Pasta according to packaging.
2. Melt 1 tbsp of butter in large pan on Medium, Saute mushrooms, garlic and green onions until mushrooms are tender.
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1/2 cup of chopped Baby Spinach
6 oz of peeled shrimp
1 lb. Angel Hair Pasta
1 Pint of Heavy Cream
1/4 cup of Bacardi Rum
1 tbsp of Butter
1 tbsp of Parmesan
Sea Salt to taste
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1/4 cup of chopped Green Onions
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1/2 cup of double sliced Mushrooms
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What you will need:
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Rum Cream Shrimp Pasta
Hey now, this is my kind of drink…oops I mean dish! This dish was inspired by a busy day and by busy…I mean the full tilt busy. The kind of busy when you can’t find your car keys, your cell phone, your purse, one of your children (even though they are in the house) and your head (if it wasn’t attached
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Challenge: We encourage you to make your own “wind down from the day” dish. Show and tell. We love feed back from creative minds and hands. Visual aids (pictures) are always a welcome.
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