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Thursday, December 05, 2019
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Tag: Shrimp

Spaghetti in Cream Sauce with Shrimp and Bacon Meatballs November 4, 2013
Pasta Seafood

Spaghetti in Cream Sauce with Shrimp and Bacon Meatballs

I love shrimp! I love bacon! Shrimp loves bacon and bacon loves shrimp. We’re such a lovey-dovey group. Grinding them both into some savory meatballs for pasta in a creamy sauce seems like a perfectly natural thing to do. As a twosome, shrimp and bacon go back a long way. Back in the cocktail buffet […]

Posted on November 4, 2013November 21, 2019 Author Victor Comment(0)
Corny Shrimp Pups 26 Febuary 2010
Appetizers Seafood

Corny Shrimp Pups

There are numerous claims on who invented and sold the first “Corny Dog“. Hot dogs on a stick, dipped in a cornmeal batter and deep-fried have numerous names as well: pogo, dagwood dog, wobo, pluto pup, mercury mutt. I grew up enjoying a yearly fix of Fletcher’s Corny Dogs at the annual State Fair of […]

Posted on February 26, 2010November 14, 2019 Author Victor Comment(0)
Red Bell Pepper Stuffed with Saffron Rice, Lentils, Shrimp and Bacon
Vegetable

Stuffed Bell Pepper with Saffron Rice, Lentils, Shrimp and Bacon

Stuffed bell peppers are one of the most beautiful ways of presenting a simple, savory entrée. Many fruits and vegetables are suitable for use as serving vessels, as are some shellfish. Bell peppers come in a variety of colors, from the common green to reds, yellows, orange and purple. All of these are sweet varieties […]

Posted on February 7, 2010November 14, 2019 Author Victor Comment(0)

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Vegetable

Rainbow chard adds burst of color to spring table 12 April 2015

Rainbow chard adds burst of color to spring table

Posted on April 12, 2015November 14, 2019 Author Victor Comment(0)
Swiss chard always has been a mystery to me, taking the line behind collard greens and kale, both of which I’m much more familiar with. But walking by the produce aisle at Roth’s Vista store the other day, I was stopped dead in my tracks by these beautiful specimens in the organic section, beaming like rainbows with their brightly colored stems jumping from verdant green leaves. The rainbow Swiss chard was too appealing to pass up. And as I was stuffing a couple of bunches into bags, I noticed some equally appealing rainbow carrots in the shelf below, so I grabbed a

Celebrate spring with dandelion greens pesto, lasagna

Posted on April 12, 2015November 14, 2019 Author Victor Comment(0)
For most of us, dandelions are obnoxious weeds. They’re something to be pulled, yanked and banished from well-manicured lawns. But consider this: Their leaves are edible and according to the University of Maryland Medical Center, they’re full of vitamins A, B, C and D as well as minerals such as iron, potassium and zinc. “Dandelion greens top all fruits and vegetables for iron content,” according to Al Shay, instructor in the horticulture department at Oregon State University. You can use them in most in recipes that call for spinach, he said. Just take care not to eat dandelions from your lawn if
Celebrate spring with dandelion greens pesto, lasagna 12 April 2015
Garlic-tossed Sweet Potato and Beet Fries— Fall’s Sweet Treat 20 October 2014

Garlic-tossed Sweet Potato and Beet Fries— Fall’s Sweet Treat

Posted on October 20, 2014November 14, 2019 Author Victor Comment(0)
It’s fall. Chilly nights. Rainy days. Movie night at home requires a throw blanket, a warm fireplace, a chick flick or buddy flick to warm the heart, and a switch from a glass of white wine or amber beer to a glass of hearty red wine or a stout beer. What to do for finger food? Forget the popcorn or bag of chips. Savor the sweet flavors of fall with sweet potato and beet fries, kicked up a notch by tossing with garlic seasoning. Now, I know what you’re thinking: Sweet potatoes, tasty. But beets? Ewww! Bear with me here. I’m not

Posts Lists

This is one of those dishes that’s a little time consuming to make, but it’s delicious enough to warrant the effort for an occasional treat.

A recipe that will make you game for pheasant

Posted on December 29, 2015November 14, 2019 Author Victor
Using goose in a stew with barley, carrots, chanterelles and celery root makes a hearty winter dish.

Hearty stew showcases goose

Posted on December 1, 2015November 14, 2019 Author Victor
Tuna adventure ends with delicious Albacore Poke September 2, 2015

Tuna adventure ends with delicious Albacore Poke

Posted on September 2, 2015November 14, 2019 Author Victor

About The Author

About The Author

Victor Panichkul is a journalist and writer by training; a cook, wine lover and photographer by passion; and a lover of the outdoors since moving to Oregon more than 10 years ago. He is a native of Bangkok, Thailand.

2018 newspaper-lite | Newspaper Lite by themecentury.
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