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Ingredients

1 1/2 teaspoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced
3 tablespoons minced fresh ginger
3/4 cup white wine
1 pound medium shrimp – peeled and deveined
1 cup snow peas
salt and pepper to taste
1/2 cup chopped fresh cilantro

Directions

Heat olive oil in a large skillet over medium heat. Stir in onions, and cook until they turn golden brown, about 10 minutes. Stir in the garlic and ginger, cook for 1 minute, then pour in wine, and bring to a boil.

Add the shrimp, and cook until they begin to turn pink, about 3 minutes. Add snow peas, and cook until they begin to soften, about 2 minutes. Season to taste with salt and pepper. Stir in chopped cilantro and serve immediately.

Ingredients

3/4 cup vegetable oil
1/2 teaspoon Worcestershire sauce
1 clove garlic, halved
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground dry mustard
1/8 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/8 teaspoon dried tarragon
1/4 cup white wine vinegar

Directions

In a jar with a lid, add oil, Worcestershire, garlic, salt, paprika, mustard, pepper, thyme, tarragon and vinegar. Cover and shake well. Refrigerate for 1 hour before serving.

Ingredients

1 (12 ounce) package rotini/corkscrew pasta
8 eggs
3 cups shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 green bell pepper, chopped
5 green onions, chopped
2 tablespoons chopped fresh parsley
1 1/2 cups mayonnaise
1/4 cup red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon ground black pepper

Directions

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

In a large bowl, combine the pasta, eggs, mozzarella cheese, Parmesan cheese, bell pepper, green onions and parsley.

Prepare the dressing by mixing together the mayonnaise, vinegar, Italian seasoning and pepper.

Pour dressing over pasta mixture and toss well to coat. Refrigerate until chilled and serve.

Ingredients

3 large tomatoes – peeled, seeded and chopped
1 (3 pound) whole chicken, cut into pieces
4 tablespoons olive oil
1 onion, chopped
1 stalk celery, chopped
1/2 cup dry white wine
1/4 teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
2 tablespoons balsamic vinegar
1/4 pound fresh mushrooms, sliced

Directions

Dredge chicken lightly in flour. Heat oil over medium-high heat. Fry chicken pieces briefly, turning to brown evenly. Add onion and celery; cook 1 to 2 minutes. Stir in wine and chopped tomatoes. Season with oregano, and salt and ground pepper to taste. Cover, reduce heat, and simmer gently for 30 minutes, turning pieces once.

Pour in balsamic vinegar and mushrooms, and cook another 5 to 10 minutes.