1-1/2 tsp. steak seasoning (I used McCormick Montreal steak seasoning)
1/4 tsp. seasoned salt
1 cup shredded sharp cheddar cheese
chopped green onions, for garnishment (optional)
Directions: Cook pasta according to package directions. Meanwhile, in a large skillet, brown beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, mustard, ketchup, relish, steak seasoning, and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered , for 5 minutes. Stir in drained pasta. Cook for 1 minute more. Sprinkle with cheese. Remove from heat; cover and let stand until cheese is melted. Garnish with green onions if desired.
For this recipe i left out the shallot and I added 1-11/2 C chopped toasted walnuts.
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese
1.In a saucepan, warm the broth over low heat.
2.Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3.Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4.Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste
Pound 3lb. of thick chicken breasts until they are very thin. Layer each cken breast with 1 thin slice of deli ham and 1 slice of deli swiss cheese. Roll and secure with toothpicks. In a skillet brown each side of the chicken in oil. Place aside. In a large measuring cup place 3 cans of Annie' s condensed mushroom soup and 3/4 of a can of milk. Mix well. Place a layer of the soup mixture on the bottom of a 9"X13" pan. Add chicken and the rest of the soup mixture. Bake in a 400 degree oven for 1 hour UNCOVERED.
1. Place sun-dried tomatoes and 1 cup water in a microwave-safe bowl; microwave on HIGH 2 minutes ( I did this in a pan). Let stand 3 minutes. Drain. Place sun-dried tomatoes, mayonnaise, 1/4 teaspoon pepper, and 1 garlic clove in a mini food processor; pulse 10 times or until tomatoes are finely chopped. Set aside.
2. Combine remaining 1 garlic clove, 1/4 teaspoon pepper, cheese, salt, and lamb in a large bowl. Divide mixture into 4 portions, shaping into a 1/2-inch-thick patty. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
3. Arrange 4 bun halves, cut sides down, in pan over medium-high heat; cook 1 minute or until toasted. Repeat procedure with remaining bun halves. Spread about 1 tablespoon mayonnaise mixture on bottom half of each bun; top each with 1/2 cup arugula, 1 patty, 1 tomato slice, and top half of bun.
Use a 4 quart slow cooker. Put the chicken into the bottom of your slow cooker. In a small bowl, combine the marmalade with the dry spices and chicken broth. You'll end up with a slimy orange gel that smells like ginger. Pour this on top of the chicken. Cover and cook on low for 6 to 7 hours, or on high for about 4. If when fully cooked the chicken isn't quite as moist as you'd like, you can cut it into strips, then return it to the pot to soak in even more of the yummy sauce. Serve over brown basmati rice.
Brown ground beef (or turkey) together with diced onion until meat is cooked through. Drain. Add jar of pizza sauce and chopped pepperoni. Cook on medium heat just until heated through. Serve hot over toasted hamburger bun and topped with mozzarella cheese. Makes 6 servings.
1 C wheat berries
4 C water
1/2 carrot, peeled and cut in 1 piece
1 bay leaf
2 ts. extra virgin olive oil
salt and pepper to taste
Combine all ingredients in a saucepan. Cook until the wheat berries are tender but not mushy. Remove and discard the vegetables. Stir in the extra virgin olive oil.
In a skillet cook 2 lb. of chicken ( in 1" cubes), cook in olive oil. Place in the crockpot with 2 jars of pasta sauce. Also add 1 C kalamata olives, 1 large container of fresh spinach, 2 red bell peppers, sliced. Turn on high and cook for 4 hours. Before serving cook 1 lb. of pasta. Serve the sauce over the top of the pasta and top with feta cheese.
1.In a large, deep skillet, heat the olive oil. Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the veal, season with salt and pepper and raise the heat to high. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes.
2.Add the white wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes. Add the chicken stock, thyme, rosemary and capers and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.
3.Meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Parmigiano-Reggiano cheese, chopped parsley and butter. Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes. Transfer to bowls and serve right away.
The veal sauce can be covered and refrigerated overnight. Rewarm the veal sauce before serving.
3 cups organic chicken broth
1 1/2 C Guiness stout
1 small can of mushrooms drained
1 cup chopped carrot
1 cup chopped celery
1/2 cup chopped parsnip
1/4 cup chopped celery leaves
1/4 cup chopped fresh dill
1/4 cup uncooked pearl barley
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
2 bay leaves
1/2 cup dried lentils
1/8 teaspoon salt
1. Heat oil in a Dutch oven over medium-high heat. vegetables to the pan; sauté 2 minutes. Add broth, , and beer; bring to a boil. Add spice ingredients(through bay leaves); return to a boil. Cover, reduce heat, and simmer for 15 minutes. Stir in lentils; cover and cook 30 minutes. Discard bay leaves.
2. Place 1 1/2 cups broth mixture in a blender. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan, and stir in salt. Return mixture to a boil; cover, reduce heat, and simmer 10 minutes or until thoroughly heated, stirring occasionally.
For this recipe I first cooked the banana in a pan on the stove. I then set aside to cool and added the banana when needed in the recipe. Also before baking I dusted the loaf with cinnamon sugar.
Butter, for coating the pan
2 cups all-purpose flour, plus extra for dusting the pan
2 teaspoons baking powder
1/2 teaspoon plus 1/8 teaspoon fine salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup granulated sugar
2 large eggs, at room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract
4 very ripe medium bananas, mashed (about 1 1/4 cups)
1/2 cup sour cream
Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter and dust it with flour, tapping out the excess. Whisk together the measured flour, baking powder, salt, baking soda, and cinnamon in a large bowl to aerate and break up any lumps. Set aside.
Place the sugar, eggs, oil, and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until thoroughly combined, about 2 minutes. Add the bananas and sour cream and mix until just combined. Scrape down the sides of the bowl, add the flour mixture, and mix until just combined.
Turn the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, the top is golden brown, and the bread is pulling away from the sides of the pan, about 1 hour.
Transfer to a wire rack to cool for 10 minutes. Slide a knife around the perimeter of the pan, invert to release the bread, and cool completely on the wire rack before serving.
1/2 cup cherry-flavored dried cranberries, coarsely chopped
2 cups semisweet chocolate chips
1 Heat oven to 350°F. In large bowl, stir cookie mix, butter, egg, flour, hazelnuts, cranberries and 1 1/2 cups chocolate chips until stiff dough forms. Shape half of dough at a time into 8x2 1/2-inch rectangle on ungreased cookie sheet. Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet 15 minutes.
2 Cut crosswise into 3/4-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes, turning once, until crisp. Remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
3 In small microwavable bowl, microwave 1/2 cup chocolate chips on High 30 to 60 seconds; stir until smooth. Drizzle chocolate over one side of each biscotti. Let stand until chocolate is set
This recipe is from Cooks.com
1/2 C BUTTER
1/4 C SOUR CREAM
2 tsp. anise
2 tsp. anise seeds
2 C all purpose flour
1/2 tsp. baking soda
Preheat oven to 350 degrees.
Soften butter, blend with sour cream until creamy.
Add anise and anise sedd and mix well.
Add sugar gradually, beating until well blended.
Add egg and mix well.
Slowly stir in dry ingredients.
Drop from a teaspoon onto a lighty greased cookie sheet.
Bake for 10 minutes.
Mix the pork, onion, garlic, sage, thyme, syrup, paprika, allspice, coriander, cayenne, 2 1/2 teaspoons salt and 1/2 teaspoon black pepper with your hands. Form into 18 patties, 2 inches wide and 1/2 inch thick; put on a foil-lined baking sheet, cover and chill overnight.
The next day, preheat the oven to 350 degrees F. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook half of the patties, turning once, until golden, about 5 minutes. Transfer to a baking sheet. Wipe out the skillet. Repeat with the remaining 1 tablespoon oil and patties, then transfer the patties to the oven to finish cooking, 5 to 10 minutes.
SAUCE: (if using shredded chicken, I recommend making a 1-1/2 batch of the sauce)
1/4 cup peanut butter
3 Tbs. soy sauce
3 Tbs. fresh lime juice
zest of one lime
2 tsp. sugar
1 tsp. minced fresh ginger
1 tsp. sesame oil
1 clove garlic, minced
Directions: Brush chicken with oil and bake in a 400 degree oven for about 20 minutes, or until no longer pink and juiced run clear. Set aside, allow to cool, and chop into cubes. (NOTE: I used leftover shredded chicken instead)
In a sauce pan, immerse the snow peas in boiling water for 30-60 seconds. Immediately drain the boiling water and immerse the snow peas in a bowl filled with icy cold water. Allow to sit for 2 minutes in the cold water, then drain and set aside.
Meanwhile, in a bowl whisk together the peanut butter, soy sauce, lime juice, lime zest, sugar, ginger, sesame oil, and garlic until smooth.
In a large bowl, toss the cooled chicken and snow peas, celery, green onions, and carrot. Pour peanut butter dressing over the chicken/veggie mixture and toss until evenly coated. Spoon into lettuce lined pitas or tortillas and roll. Makes 4 servings. Enjoy!
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
1. Rinse the beef completely and pat dry.
2.Place the brisket on rack in the crockpot. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.
3.Cover, and place inthe crockpot on low for 8 hours.
4. Serve with boiled vegetables( potatoes, carrots and cabbage)
4 large cloves garlic, halved and thinly sliced lengthwise
2 celery stalks, thinly sliced
1/2 red bell pepper, cored, seeded and thinly sliced
2 carrots, shredded (about 1 cup)
1 pound spaghetti
1/4 cup low-sodium soy sauce
1/2 cup smooth peanut butter
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 scallions, thinly sliced
1. Bring a large pot of salted water to a boil. Warm oil in a large skillet over medium heat. Add garlic and cook, stirring constantly, until golden brown, 1 to 2 minutes. Remove with a slotted spoon; set aside. Add celery, bell pepper and carrots to skillet and cook, stirring, until softened but not browned, 3 to 5 minutes. Remove from heat.
2. Add spaghetti to boiling water and cook until tender yet firm, 10 to 12 minutes. Drain well and rinse under cold running water.
3. In a large bowl, whisk together soy sauce, peanut butter, vinegar and sesame oil until blended. Add spaghetti to peanut butter mixture and toss until well coated. Stir in cooked vegetables. Sprinkle golden garlic and scallions over pasta just before serving.
1. Trim pork of excess fat and season with salt and pepper. Warm oil in a large skillet over medium-high heat. Add pork and brown on all sides, 5 to 7 minutes.
2. Transfer pork to slow cooker. Pour off all but 1 Tbsp. fat from skillet. Add onion, garlic and ginger to skillet and cook, stirring, until softened, about 3 minutes. Add soy sauce, brown sugar and five-spice powder. Cook, stirring, until sugar has dissolved, about 1 minute. Pour over pork.
3. Cover and cook on low until meat is very tender when pierced with a knife, about 6 hours. Remove pork to a cutting board, tent with foil and let stand 10 minutes. Thinly slice against the grain and serve.
We prefer Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
2 28-ounce cans diced tomatoes (in juice)
2 tablespoons extra-virgin olive oil
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1. For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
2. Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
3. For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.
4. To assemble: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. (NOTE: I used about 4 cups of boiling water — it was more than an inch high, but the noodles weren’t completely covered otherwise.) Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
5. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
6. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.
Heat the olive oil in a heavy large pot over medium-high heat. Coat the beef in flour and sauté it until it’s brown on all sides. Add the garlic and sauté it for another minute or so. Add the beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir it all together then bring the mixture to boil. Reduce the heat to medium-low, then cover the pot and simmer for 1 hour, stirring occasionally.
Meanwhile in another part of the kitchen, melt the butter in another large pot over medium heat. Add the potatoes, onion and carrots. Sauté the vegetables until they’re golden brown, (about 20 minutes). Set ‘em aside until the beef stew mixture has simmered for one hour.
Once it has, add the vegetables to the beef stew. Put the lid back on and simmer until the vegetables and beef are very tender. This could take anywhere from an hour to two hours--just test the meat every now and then for optimal tenderness. When it melts in your mouth, it's done. Add some salt and pepper pepper to your liking, remove the bay leaves, and serve the stew sprinkled with chopped parsley on top.
--2 chopped up skinless chicken thighs or breast halves (raw, but chopped up)
--1/2 cup chopped carrots (these were fresh, but frozen would work)
--1/2 cup frozen corn
--1/2 cup frozen peas
--1/2 t marjoram
--1/2 t thyme
--1/2 t celery seed
--1 t onion powder
home made cream-of-something soup
--2 T low fat milk
Homemade Soup Alternative:
make a roux on the stove top with the butter and flour, then whisk in the other ingredients.
--1 T butter
--3 T flour
--1/2 cup low fat milk
--1/2 cup chicken broth
--1/4 t salt
--1/4 t black pepper
I used a 6.5 quart crockpot for this recipe.
Spray crockpot with cooking spray. Chop up the chicken and put it into the crockpot. Dump in the vegetables. Add all of the spices. Stir in the cream-of-something soup and add 2T of milk to the can, mix well.
In a mixing bowl, make up the biscuit topping. The dough will be pretty playdoughy. Spread the dough on top of the chicken and veggie mixture.
Cover and cook on high for 3-5 hours, or on low for 6-7. This is done when the biscuit topping is golden brown, and is hard to the touch in the middle.
•1/4 cup seasoned flour (add paprika, garlic powder, oregano, parsley, salt and pepper all to your tastes *about 1/4 tsp or so)
•1/4 cup milk
•1 large egg
•1/4 cup Parmesan cheese
•1/2 cup bread crumbs
•2 TBS or more of Olive oil
•4 oz provolone ( I used more, not sure how much)
•1 pkg “hats” – Orichiette pasta
•1 head broccoli flowerets, broken into bite size pieces
•2 cups chicken stock *Cooked with onion, garlic, and celery and reduce to 1/2
•1 TBS margarine (butter)
•1 TBS flour
Between sheets of wax paper, pound the chicken into flat cutlets – as flat as you can. Dust with seasoned flour (put chicken in a plastic bag then pour in the seasoned flour and shake it to coat).
Beat the milk and egg in a bowl. In another bowl, mix the bread crumbs and Parmesan cheese. Dip the chicken into the egg/milk mix, let residue drip off then transfer to the breadcrumb mixture.
Heat the olive oil in a frying pan and when hot (over medium – high heat), brown chicken evenly on both sides, about 5 minutes per side. If you used too much oil, drain on paper towels.
Remove to an oven safe dish, cover with the provolone (in my case, cheddar) and keep warm in the oven.
Wipe the frying pan clean. Melt the margarine in the pan over medium heat.
Add 1 TBS flour and stir it around until dissolved (you may need a whisk to get rid of lumps). Add the stock and stir until gravy thickens. Keep warm, stirring occasionally.
Bring 4 cups water to a boil. Add the broccoli and blanch for 2 minutes. Remove from water and set aside. Using the SAME water for blanching broccoli, add the pasta. Return to a boil and cook according to the package, about 12 minutes. Drain pasta.
Assembly: Add the hats to a large pasta serving bowl. Top with brocolli, toss. Top with chicken and cheese. Serve.
1 tablespoon olive oil 2 ounces prosciutto (1/4 inch thick), cut into 1/4-inch cubes (see note)
4 medium garlic cloves , sliced thin lengthwise
8 bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess fat and skin
ground black pepper 2 teaspoons unbleached all-purpose flour 2 cups dry white wine 1 cup low-sodium chicken broth 4 whole cloves 1 (4-inch) sprig fresh rosemary , leaves removed and minced fine (about 1/2 teaspoon), stem reserved
12 whole fresh sage leaves 2 bay leaves 1/4-1/2 teaspoon red pepper flakes 1 tablespoon juice from 1 lemon 2 tablespoons unsalted butter Table salt Instructions
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Heat 1 teaspoon oil in 12-inch heavy-bottomed ovensafe skillet over medium heat until shimmering. Add prosciutto and cook, stirring frequently, until just starting to brown, about 3 minutes. Add garlic slices and cook, stirring frequently, until garlic is golden brown, about 1½ minutes. Using slotted spoon, transfer garlic and prosciutto to small bowl and set aside. Do not rinse pan.
2. Increase heat to medium-high; add remaining 2 teaspoons oil and heat until just smoking. Pat chicken dry with paper towels and season with ground black pepper. Add chicken, skin side down, and cook without moving until well browned, 5 to 8 minutes. Using tongs, turn chicken and brown on second side, about 5 minutes longer. Transfer chicken to large plate.
3. Remove all but 2 tablespoons fat from pan. Sprinkle flour over fat and cook, stirring constantly, for 1 minute. Slowly add wine and broth; bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Cook until liquid is slightly reduced, 3 minutes. Stir in cloves, rosemary stem, sage leaves, bay leaves, red pepper flakes, and reserved prosciutto and garlic. Nestle chicken into liquid, skin side up (skin should be above surface of liquid), and bake, uncovered, until meat offers no resistance when poked with fork but is not falling off bones, about 1 hour 15 minutes. (Check chicken after 15 minutes; broth should be barely bubbling. If bubbling vigorously, reduce oven temperature to 300 degrees.)
4. Using tongs, transfer chicken to serving platter and tent with foil. Remove and discard sage leaves, rosemary stem, cloves, and bay leaves. Place skillet over high heat and bring sauce to boil. Cook until sauce is reduced to 1¼ cups, 2 to 5 minutes. Off heat, stir in minced rosemary, lemon juice, and butter. Season to taste with salt and pepper. Pour sauce around chicken and serve.
2 T olive oil
2 pinches saffron threads
8 oz. spaghetti, dry
salt and pepper
2 eggs, beaten
1/2 C grated Parmesan
1/2 C chopped parsley
1/3 C chopped basil
2 T butter
Warm the olive oil in a small pan, add the saffron threads, set aside. Cook the pasta, drain and rinse under cold water. Combine the pasta, saffron oil, eggs, cheese, herbs and mix. Add salt and pepper to taste. Heat half of the butter in a skillet. Add the pasta and pat down and even the edges. Cook 5 minutes over medium heat. Flip onto a place and place back in the pan with the other 1 T butter. Cook another 5 minutes and serve. Both sides should be golden brown.
1 1/2 cups chocolate sandwich cookie crumbs ( I used 2 C chocolate fudge covered oreo cookie crumbs)
1.Sift together the flour, baking soda, and salt. Set aside. In a medium bowl, cream the white sugar, brown sugar, and the butter together until smooth. Stir in the eggs and vanilla. Add the flour mixture, and stir until just combined. Stir the crushed cookies into the dough. Cover, and chill the dough for 1/2 hour.
2.Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
3.Drop dough by rounded spoonfuls onto prepared cookie sheets. Bake for 10 to 11 minutes in the preheated oven. Remove to cool on wire racks.
1 In a large skillet, melt the 2 tablespoons butter over medium-high heat. Add the garlic and saute for about 30 seconds, just enough to make the garlic sizzle. Add the mushrooms and saute briefly.
2 Add the shrimp and saute for about 30 seconds, until the shrimp is just half cooked.
3 Add the wine and, using a wooden spoon, stir to loosen any brown bits on the bottom of the pan. Let cook for 2 minutes, stirring, to finish cooking the shrimp and reduce the liquid. Remove the shrimp to a warm plate and cover with foil.
4 Add the heavy cream to the pan and let cook for 3 minutes to reduce. Stir in the lemon juice. Remove the pan from the heat and add the 4 tablespoons cold butter, 1 tablespoon at a time, stirring in the next piece after the one before it has just melted.
5 Season with salt and white pepper and stir in the bread crumbs. Return the pan to the heat, add the spinach, and cook, stirring for 1 1/2 minutes or just until the spinach has wilted.
6 Return the shrimp to the pan and stir to coat and heat through.
7 To serve, divide the angel hair pasta between two warmed serving dishes. Arange the shrimp on top, spoon the remaining contents of the pan equally over the shrimp, and sprinkle with the toasted pine nuts