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Maggiano`s Little Italy Linguine Shrimp Aglio Olio with BroccoliMakes 4 servings3 ounces extra virgin olive oil
3 tablespoons garlic (freshly sliced)
1/2 pound broccoli florets (1-inch pieces)
12 shrimp, peeled and deveined (21-25 count)
10 ounces white wine (dry Chablis)
1 pound linguine pasta (pre-cooked)
3 ounces whole butter (unsalted)
1 lemon, freshly squeezed
1/8 cup fresh basil (chiffonade)
1/8 cup Italian parsley (chiffonade)
Salt to taste
Fresh black pepper to taste
1/8 cup Parmesan (Reggiano)Heat extra virgin olive oil in a saut? pan. Add garlic; cook one minute until a lightly toasted golden brown color is achieved. Add broccoli and shrimp and continue to saut? 3-4 minutes over low heat; season with salt and pepper. Add white wine, deglaze pan, and reduce liquid by half. Add linguine pasta (Al dente) and warm; add lemon. Finish pasta with butter, salt, pepper and cheese.To assemble: Place tossed pasta in a shallow bowl - pasta on the bottom, with shrimp and broccoli on the top. Garnish with shaved Parmesan.

Maid-rites
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TAG: dumplings, croutons, flour, potatoes, mader`s, ,

Maxim`s of new york cheesecake
Maxim`s of New York CheesecakeuCrust for 8 inch Cake/u1/4 cup graham cracker crumbs1 teaspoon granulated sugar1 tablespoon butter, melteduCrust for 9 inch Cake/u3/4 cup graham cracker crumbs2 tablespoons granulated sugar2 tablespoons butter, melted (Upload by user)
TAG: granulated, cream, vanilla, minutes, cheese, butter, sugar, mixture, degrees, cheesecake, whites, maxim`s, temperature, tablespoons, ,

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TAG: flour, water, potatoes, dumplings, kartoffelklosse, mader`s, ,