TROTTOLE WITH SEAFOOD & SMOKED GOUDA ALFREDO
Gently cooked shrimp, crab, and scallops in a simmering smoked Gouda Alfredo sauce. It's so rich and creamy, it has to be a sin!
Provided by Cooking Creation
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook the pasta in a large pot of salted water, until al dente. Drain and set aside.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the garlic, and cook for one minute. Whisk in the heavy cream, milk, Parmesan, onion salt, and pepper. Bring the contents of the skillet to a light simmer, stirring occasionally. Stir in the shrimp, scallops and crab. Continue to simmer until the shrimp and scallops are cooked through, stirring occasionally.
- Pour the cooked pasta into the skillet, and stir well to combine. Stir in the Gouda cheese, and season with salt and pepper, to taste.
- Garnish with fresh parsley.
- Enjoy!
Nutrition Facts : Calories 941.5, Fat 44.8, SaturatedFat 26.9, Cholesterol 221.6, Sodium 868, Carbohydrate 92.8, Fiber 3.8, Sugar 6.6, Protein 40.6
SEAFOOD FETTUCCINE ALFREDO
I like to serve this lovely pasta, featuring scallops and shrimp, with crusty Italian bread. Sprinkled with tomato and parsley, this dish looks as mouthwatering as it tastes. -Jimmy Spellings, Oakland, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm. , In the same skillet, saute shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most of the liquid has evaporated. Stir in cream; cook, uncovered, over medium heat for 5 minutes or until thickened. , Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato and parsley.
Nutrition Facts : Calories 702 calories, Fat 34g fat (14g saturated fat), Cholesterol 179mg cholesterol, Sodium 728mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 3g fiber), Protein 40g protein.
SEAFOOD ALFREDO
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the bechamel sauce: Melt the butter in a saucepan. Whisk in the flour and cook for 2 to 3 minutes, stirring constantly. Slowly whisk in the milk. Simmer for 20 minutes, stirring frequently to avoid burning. Season with salt and white pepper, then strain through a chinois and hold for later use.
- For the seafood alfredo pasta: Bring a large pot of water to a boil to reheat the cooked pasta. In a saute pan or small saucepan, heat the bechamel sauce to a simmer. Add the Parmesan and stir to melt the cheese. Add the crabmeat and toss to warm.
- Sprinkle the shrimp with salt and pepper. Heat a large saute pan over high heat. Add the grapeseed oil and then the shrimp to the pan. Cook for 1 to 2 minutes, then flip the shrimp and finish cooking, another 1 to 2 minutes. Remove the shrimp, leaving the oil in the pan. Hold the shrimp for plating.
- Add the sliced garlic to the shrimp pan and saute until it just begins to brown around the edges. While the garlic is cooking reheat the pasta in the boiling water, about 1 minute. Strain the pasta, add it to the pan with the garlic and toss.
- Add the bechamel and crab to the pasta and toss. Add the lemon juice, Chicken stock and cream and sprinkle with salt and pepper. Add the egg yolks and toss to incorporate. Cook for 1 minute to help thicken the sauce. Add the shrimp and toss.
- Divide the pasta and shrimp evenly between serving plates and garnish with chopped chives.
THE CHILDERZ SMOKED GOUDA AND BACON OMELETTE
I was sifting idly through ingredients in my fridge one morning, when Divine Inspiration or something like it struck, and I came up with the most winning combination of ingredients, ever: Smoked Gouda and Bacon...and then I made an omlette. You can customize it in any way you like; adding different types of cheeses, meats, vegetables, minerals...there are myriad possibilities. I like it simple.
Provided by childerz
Categories Breakfast
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Firstly, fry up your bacon until it's crispy, in a frying pan set on medium heat.
- Remove from pan. (If you're health conscious, or you just don't like to eat grease, pat the bacon with a paper towel to remove some of the grease.) After it's cooled, crumple into smallish pieces and set aside.
- Dump most of the grease out of the pan, but reserve about a tbsp or so in which to cook the eggs.
- Crack the two eggs in a separate bowl and whisk with milk, salt, and pepper until a bit frothy. (The milk makes the omlette fluffier, but isn't necessary).
- Pour into the pan. Top with the smoked Gouda and bacon.
- Cook until the bottom of the omlette (the part in contact with the pan) has become a light shade of brown, then attempt to flip one side of the omlette over, folding it in half.
- Continue frying until the eggs are cooked through and the cheese is nice and melted.
- Put it on a plate, and enjoy.
ZITI BAKED WITH SPINACH, TOMATOES AND SMOKED GOUDA
Make and share this Ziti Baked With Spinach, Tomatoes and Smoked Gouda recipe from Food.com.
Provided by Lv2eat-Ht2cook
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to directions; drain. Heat oven to 375 degrees. Heat oil in a dutch oven on medium-high heat until hot. Add onion and pepper; cook 5 minutes, stirring occasionally. Stir in garlic; cook 2 minutes. Stir in tomatoes; bring to boil. Reduce heat and simmer 5 minutes. Add spinach; cook 30 seconds or until spinach wilts, stirring frequently. Remove from heat. Add pasta and 3/4 cup cheese to tomato mixture, tossing well to combine.
- Spoon pasta mixture into a 9-by-13-inch baking dish coated with cooking spray; sprinkle evenly with remaining cheese. Bake 15 minutes or until cheese melts and begins to brown.
Nutrition Facts : Calories 228.8, Fat 7.2, SaturatedFat 3.5, Cholesterol 20.1, Sodium 165.3, Carbohydrate 31, Fiber 2, Sugar 1.7, Protein 10.1
CREAMY BAKED ASIAGO-GOUDA FETTUCCINE
Let your taste buds experience the very flavorful combination of Asiago and smoked Gouda cheeses, which team up to make this dish extra-special. The pasta sauce is a bit liquidity before baked, but it reduces down to a thicker sauce consistency. This fettuccine is rich, creamy and tastes wonderful. It is filling enough for a meatless dinner. It is quick enough for a weekday meal, but delicious to serve to company. Pair it with steamed veggies or a salad. Update: I have edited this recipe as a result of a couple of the reviewers' suggestions.
Provided by CookingONTheSide
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook fettuccine in large pot of salted water until tender but firm to the bite, about 10 minutes; drain well.
- While pasta is cooking, in small skillet, saute shallots and garlic in 1 T butter over medium heat until tender; set aside.
- After fettuccine is done cooking, drain well in colander and then pour back into the same pot.
- Add the 6 T melted butter and coat pasta well.
- Next add the shallot mixture, parsley flakes, cayenne pepper and ground nutmeg; stir well.
- Next, add 1 cup grated Asiago cheese and 1 cup grated smoked Gouda cheese and combine well.
- Next, add the half-and-half and milk and combine well.
- Let the fettuccine sit for about 15 minutes so that the pasta soaks up the flavors of the sauce mixture.
- Bake, uncovered, at 350 degrees F for about 25 minutes, stirring occasionally.
- Enjoy!
- Let sit for about 5 minutes and serve.
SMOKED GOUDA
Like the store bought stuff? Well, this homemade smoked gouda will knock your socks off! The secret to smoking your own cheese is to use low heat, and an ice bath so that the cheese doesn't melt. You can also use pepper jack cheese if you want it a bit more spicy. This cheese, with sautéed onions, makes an awesome quesadilla. It is useful for any recipe calling for gouda or cheddar too.
Provided by TJW2725
Categories Cheese
Time 25m
Yield 1 pound cheese
Number Of Ingredients 3
Steps:
- Start 5 briquettes of charcoal on one side of a large barbecue and wait until they are white hot.
- Meanwhile, soak one handful apple wood chips in water.
- Fill an aluminum roasting pan with ice, and put on the other side of the grill.
- Put a piece of tinfoil over the ice, and lay the cheese on top of that so the cheese is slightly below the level of ice, making a boat with the tinfoil so that water cannot come inside.
- Drain the water from the wood chips.
- Add half of the wood chips, and put the lid on. Smoke for ten minutes, and then flip the cheese over and smoke for another ten minutes, adding more wood chips if necessary. Remove, and refrigerate immediately.
- Notes:.
- Though I have found apple wood to be the best for cheese, you can use other wood, but it should be a light smoking wood such as pecan, or maybe maple. Mesquite, and Hickory are definitely not recommended as the smoke is too intense for cheese.
Nutrition Facts : Calories 1614.8, Fat 124.5, SaturatedFat 79.9, Cholesterol 517.1, Sodium 3715, Carbohydrate 10.1, Sugar 10.1, Protein 113.1
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