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jueves, 7 de noviembre de 2019

MUSHROOMS STUFFED WITH CRAB CLAWS MEAT

MUSHROOMS STUFFED WITH CRAB CLAWS MEAT PORTIONS: 3 INGREDIENTS 9 large white mushrooms 2 tbsp. lemon juice ½ lb. / 227 g crab claws meat 3 tbsp. soft butter ¾ cup onions, diced 1 garlic clove minced ¼ cup green peppers, diced 1/3 cup red peppers diced 1½ tbsp. chopped parsley 3 tbsp. all-purpose flour ¾ cup milk ¼ tsp. ground black pepper ½ tsp. salt 2 tbsp. Panko bread crumbs Olive oil spray METHOD Remove the mushrooms stems and save for a soup or rice. Wash de mushrooms and dry with paper towel. Brush with lemon juice the mushrooms caps. At moderate flame, melt the butter in a frying pan and sauté the garlic and onion until transparent. Add and cook peppers for 1 minute. Stir in the flour and cook until is lightly brown. Incorporate the milk and mix well. Let it cook and mix for about 5 minutes making sure it does not burn. Add crab meat, parsley, pepper and salt mixing well. Set the oven in slow broiler and heat it. Stuff the mushrooms caps with the crab meat mix and sprinkle top with bread crumbs. Spray the caps tops with olive oil. Place the mushrooms in baking tray and broil them for about 14 minutes. Top of the mushrooms should be lightly brown and caps soft. BROCCOLI WITH SLIVERED ALMONDS AND GARLIC PORTIONS: 3 INGREDIENTS 12 oz. / 338 g. broccoli florets 1 tbsp. olive oil 1 tbsp. butter 2 garlic cloves chopped 1/3 cup slivered almonds Salt and pepper to taste METHOD Boil some water in a pot with 2 tsp. salt and cook the broccoli florets al dente. Meanwhile at moderate flame heat up a pan with the olive oil and melt butter. Add garlic, slivered almonds and lightly brown it. Drain the broccoli florets and mix with the browned garlic and almonds, Season it with salt and pepper. Serve the broccoli with the mushrooms caps.



MUSHROOMS STUFFED WITH CRAB CLAWS MEAT

PORTIONS: 3

INGREDIENTS
9 large white mushrooms
2 tbsp. lemon juice
½ lb. / 227 g crab claws meat
3 tbsp. soft butter
¾ cup onions, diced
1 garlic clove minced
¼ cup green peppers, diced
1/3 cup red peppers diced
1½ tbsp. chopped parsley
3 tbsp. all-purpose flour
¾ cup milk
¼ tsp. ground black pepper
½ tsp. salt
2 tbsp. Panko bread crumbs
Olive oil spray


METHOD
Remove the mushrooms stems and save for a soup or rice.
Wash de mushrooms and dry with paper towel.
Brush with lemon juice the mushrooms caps.


At moderate flame, melt the butter in a frying pan and sauté the garlic and onion until transparent. 

Add and cook peppers for 1 minute.



Stir in the flour and cook until is lightly brown.


Incorporate the milk and mix well. Let it cook and mix for about 5 minutes making sure it does not burn.


Add crab meat, parsley, pepper and salt mixing well.
Set the oven in slow broiler and heat it.

MUSHROOMS STUFFED WITH CRAB CLAWS MEAT PORTIONS: 3 INGREDIENTS 9 large white mushrooms 2 tbsp. lemon juice ½ lb. / 227 g crab claws meat 3 tbsp. soft butter ¾ cup onions, diced 1 garlic clove minced ¼ cup green peppers, diced 1/3 cup red peppers diced 1½ tbsp. chopped parsley 3 tbsp. all-purpose flour ¾ cup milk ¼ tsp. ground black pepper ½ tsp. salt 2 tbsp. Panko bread crumbs Olive oil spray METHOD Remove the mushrooms stems and save for a soup or rice. Wash de mushrooms and dry with paper towel. Brush with lemon juice the mushrooms caps. At moderate flame, melt the butter in a frying pan and sauté the garlic and onion until transparent. Add and cook peppers for 1 minute. Stir in the flour and cook until is lightly brown. Incorporate the milk and mix well. Let it cook and mix for about 5 minutes making sure it does not burn. Add crab meat, parsley, pepper and salt mixing well. Set the oven in slow broiler and heat it. Stuff the mushrooms caps with the crab meat mix and sprinkle top with bread crumbs. Spray the caps tops with olive oil. Place the mushrooms in baking tray and broil them for about 14 minutes. Top of the mushrooms should be lightly brown and caps soft. BROCCOLI WITH SLIVERED ALMONDS AND GARLIC PORTIONS: 3 INGREDIENTS 12 oz. / 338 g. broccoli florets 1 tbsp. olive oil 1 tbsp. butter 2 garlic cloves chopped 1/3 cup slivered almonds Salt and pepper to taste METHOD Boil some water in a pot with 2 tsp. salt and cook the broccoli florets al dente. Meanwhile at moderate flame heat up a pan with the olive oil and melt butter. Add garlic, slivered almonds and lightly brown it. Drain the broccoli florets and mix with the browned garlic and almonds, Season it with salt and pepper. Serve the broccoli with the mushrooms caps.

Stuff the mushrooms caps with the crab meat mix and sprinkle top with bread crumbs. Spray the caps tops with olive oil.

MUSHROOMS STUFFED WITH CRAB CLAWS MEAT PORTIONS: 3 INGREDIENTS 9 large white mushrooms 2 tbsp. lemon juice ½ lb. / 227 g crab claws meat 3 tbsp. soft butter ¾ cup onions, diced 1 garlic clove minced ¼ cup green peppers, diced 1/3 cup red peppers diced 1½ tbsp. chopped parsley 3 tbsp. all-purpose flour ¾ cup milk ¼ tsp. ground black pepper ½ tsp. salt 2 tbsp. Panko bread crumbs Olive oil spray METHOD Remove the mushrooms stems and save for a soup or rice. Wash de mushrooms and dry with paper towel. Brush with lemon juice the mushrooms caps. At moderate flame, melt the butter in a frying pan and sauté the garlic and onion until transparent. Add and cook peppers for 1 minute. Stir in the flour and cook until is lightly brown. Incorporate the milk and mix well. Let it cook and mix for about 5 minutes making sure it does not burn. Add crab meat, parsley, pepper and salt mixing well. Set the oven in slow broiler and heat it. Stuff the mushrooms caps with the crab meat mix and sprinkle top with bread crumbs. Spray the caps tops with olive oil. Place the mushrooms in baking tray and broil them for about 14 minutes. Top of the mushrooms should be lightly brown and caps soft. BROCCOLI WITH SLIVERED ALMONDS AND GARLIC PORTIONS: 3 INGREDIENTS 12 oz. / 338 g. broccoli florets 1 tbsp. olive oil 1 tbsp. butter 2 garlic cloves chopped 1/3 cup slivered almonds Salt and pepper to taste METHOD Boil some water in a pot with 2 tsp. salt and cook the broccoli florets al dente. Meanwhile at moderate flame heat up a pan with the olive oil and melt butter. Add garlic, slivered almonds and lightly brown it. Drain the broccoli florets and mix with the browned garlic and almonds, Season it with salt and pepper. Serve the broccoli with the mushrooms caps.

Place the mushrooms in baking tray and broil them for about 14 minutes. Top of the mushrooms should be lightly brown and caps soft.



BROCCOLI WITH SLIVERED ALMONDS AND GARLIC

PORTIONS: 3

INGREDIENTS
12 oz. / 338 g. broccoli florets
1 tbsp. olive oil
1 tbsp. butter
2 garlic cloves chopped
1/3 cup slivered almonds
Salt and pepper to taste

METHOD
Boil some water in a pot with 2 tsp. salt and cook the broccoli florets al dente. Meanwhile at moderate flame heat up a pan with the olive oil and melt butter.
Add garlic, slivered almonds and lightly brown it.
Drain the broccoli florets and mix with the browned garlic and almonds,
Season it with salt and pepper.
Serve the broccoli with the mushrooms caps.
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