#specialoccasiondish

[therealbadasshere]

broken bow animal hospital

[scoutssfm]

This Shrimp & Artichoke Pasta combines succulent shrimp with tender artichoke hearts and flavorful garlic, creating a delicious Mediterranean-inspired dish. Quick and easy to prepare, it's perfect for a weeknight dinner or a special occasion.

Ingredients: 250g pasta of your choice. 200g shrimp, peeled and deveined. 1 can 400g artichoke hearts, drained and chopped. 3 cloves garlic, minced. 2 tablespoons olive oil. 1/2 cup cherry tomatoes, halved. 1/4 cup fresh parsley, chopped. Salt and black pepper to taste. 1/4 teaspoon red pepper flakes optional. 1/4 cup grated Parmesan cheese optional.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Put the shrimp in the pan and cook for about two to three minutes on each side, until they are pink and opaque. Add the chopped artichoke hearts and cherry tomatoes and mix them in. Add two more minutes of cooking to let the flavors blend. Add the cooked pasta to the pan with the shrimp and vegetables. If you want, you can add red pepper flakes, black pepper, and salt to taste. Combine well by mixing. Take the pan off the heat and sprinkle the pasta with chopped parsley. If you want, you can serve it hot with grated Parmesan cheese on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

Icset 2018

[ciel-crossing]

This Shrimp & Artichoke Pasta combines succulent shrimp with tender artichoke hearts and flavorful garlic, creating a delicious Mediterranean-inspired dish. Quick and easy to prepare, it's perfect for a weeknight dinner or a special occasion.

Ingredients: 250g pasta of your choice. 200g shrimp, peeled and deveined. 1 can 400g artichoke hearts, drained and chopped. 3 cloves garlic, minced. 2 tablespoons olive oil. 1/2 cup cherry tomatoes, halved. 1/4 cup fresh parsley, chopped. Salt and black pepper to taste. 1/4 teaspoon red pepper flakes optional. 1/4 cup grated Parmesan cheese optional.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Put the shrimp in the pan and cook for about two to three minutes on each side, until they are pink and opaque. Add the chopped artichoke hearts and cherry tomatoes and mix them in. Add two more minutes of cooking to let the flavors blend. Add the cooked pasta to the pan with the shrimp and vegetables. If you want, you can add red pepper flakes, black pepper, and salt to taste. Combine well by mixing. Take the pan off the heat and sprinkle the pasta with chopped parsley. If you want, you can serve it hot with grated Parmesan cheese on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

Icset 2018

[kyuusims]

These Vegan Truffle Ricotta and Mushroom Lasagna Roll-ups are a tasty take on regular lasagna. When you mix the smooth vegan ricotta cheese with the salty mushrooms and truffle oil, you get a rich filling that is full of flavor. Great for a cozy dinner or a special event!

Ingredients: 1 cup cooked lasagna noodles. 2 cups vegan ricotta cheese. 1 cup sliced mushrooms. 2 cloves garlic, minced. 2 tablespoons olive oil. 2 tablespoons nutritional yeast. 1 tablespoon truffle oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put olive oil in a pan and heat it over medium-low heat. Cut up some garlic and add some sliced mushrooms. It will take about 5 minutes of cooking until the mushrooms are soft. Vegan ricotta cheese, nutritional yeast, truffle oil, sauted mushrooms, salt, and pepper should all be mixed together in a bowl. Mix well. Put a little of the ricotta mixture on top of each cooked lasagna noodle. Put the lasagna noodles in a baking dish seam-side down after rolling them up. Place in an oven that has already been heated for 20 to 25 minutes, or until fully heated. Before serving, sprinkle with fresh parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes

ESOL

[sugarbuttsims]

This Cranberry Pot Roast is a savory and tangy dish that combines the richness of beef chuck roast with the tartness of fresh cranberries and the depth of port wine. Slow-roasted to perfection, it's a comforting meal perfect for special occasions or weeknight dinners.

Ingredients: 3 lbs beef chuck roast. 1 cup fresh cranberries. 1/2 cup port wine. 1 onion, chopped. 3 cloves garlic, minced. 2 cups beef broth. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon brown sugar. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Warm the oven up to 325F 165C. Add salt and pepper to the beef chuck roast. Put olive oil in a big Dutch oven and heat it over medium-high heat. For about three to four minutes on each side, sear the beef chuck roast on all sides until it turns brown. Take it out and set it aside. Put chopped onion and minced garlic in the same pot. Saut until the meat is soft. Add port wine to the pot and scrape up any browned bits on the bottom. Beef broth, brown sugar, dried thyme, and fresh cranberries should all be added. Use a stir to mix. Put the beef chuck roast back in the pot and nestle it in the cranberry mixture. Put the pot in an oven that has already been heated and cover it. Roast the beef for two and a half to three hours, or until it is soft and can be torn apart with a fork. When the roast is done, take the pot out of the oven and let it rest for 10 minutes. Then cut it into pieces. Spread the sauce on top of the cranberry pot roast before serving.

Prep Time: 15 minutes

Cook Time: 180 minutes

Zvov Trio