• 455 g fresh prawns, peeled and deveined
  • 15 ml olive oil
  • 10 g Cajun seasoning
  • 170 g fettuccini pasta
  • 15 g butter
  • 290 g fresh mushrooms, sliced
  • 10 g chopped shallots
  • 160 ml chicken broth
  • 115 g sour cream
  • 10 g cornstarch
  • 235 ml chicken broth
  • 195 g roasted red bell peppers
  • 10 g drained capers
  1. Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan. Add shrimp cook until shrimp turn pink about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken broth to pan, and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes).
  4. In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. Serve over pasta.
You can substitute prawn broth or white wine for the chicken broth. To make prawn broth, reserve prawn shells, and simmer in 2 cups water for 15 minutes.



  • 4 teaspoons vegetable oil
  • 1 tablespoon paprika
  • 2 teaspoons thyme leaves, crushed
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 pound fish fillets
  • 1/4 cup green bell pepper, cutinto fine julienne strips
  1. Preheat oven to 200 degrees C
  2. In a small bowl, combine vegetable oil, paprika, thyme, onion powder, garlic powder, salt and ground red pepper
  3. Spread mixture evenly on one side of each fish fillet
  4. Place fillets on a lightly oiled baking pan, seasoning side up.
  5. Bake until fish flakes easily when tested with a fork, 8 to 10 minutes
  6. Garnish with green pepper strips


  • 475 ml heavy whipping cream
  • 3 g chopped fresh basil
  • 2 g chopped fresh thyme
  • 10 g salt
  • 4 g ground black pepper
  • 3 g crushed red pepper flakes
  • 2 g ground white pepper
  • 100 g chopped green onions
  • 60 g chopped parsley
  • 225 g shrimp, peeled and deveined
  • 225 g scallops
  • 55 g shredded Swiss cheese
  • 50 g grated Parmesan cheese
  • 455 g dry fettuccine pasta
  1. Cook pasta in a large pot of boiling salted water until al dente.
  2. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
  3. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
  4. Drain pasta. Serve sauce over noodles.


  • 2 pounds firm tofu, drained and cut into
  • 3/4-inch cubes
  • 1 medium red bell pepper, finely chopped
  • 1 medium green bell pepper, finely chopped
  • 1 large white onion, finely chopped1 cup chopped celery
  • 2 cans cooked, peeled tomatoes
  • 4 cans tomato sauce1 gallon water or vegetable stock
  • 2 tablespoons finely chopped parsley
  • 1/2 cup finely sliced green onion tops
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • Diced red chiles, to taste
  • 1 minced habaƱero pepper
  • 2 1/2 teaspoons black pepper
  • 2 teaspoons garlic salt
  • 3 teaspoons paprika
  • 3 or 4 fresh bay leaves
  • Fresh parsley sprigs
  1. Fry tofu in very hot olive or peanut oil until golden to seal. Pour oil from above into bottom of stock pot, adding enough to cover the bottom of the pot, if necessary. Make a roux by adding an equal amount of flour, cooking until thickened. Add remaining ingredients except parsley. Simmer for 25 minutes.
  2. Add drained tofu, place lid on pot and simmer for another 30 minutes, stirring occasionally. Add bay leaves and let cool for 15 minutes. Reheat if necessary and serve over steamed rice. Top with fresh parsley.
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