Welcome to Five Star Cuisine.com! Delicious, Healthy and Easy to Make Recipes For the Home Chef.

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Garlic Prawns with Red Peppers and Fettuccine

8 ounces best quality dried fettuccine
16 large shrimp (12-15 to the pound), shelled, deveined and dried
4 tablespoons unsalted butter
1 sweet red pepper, sliced and diced
1 shallot, finely chopped
3 garlic cloves, minced
Juice of 2 lemons, freshly squeezed
Zest of 2 lemons
½ cup dry vermouth
2 tablespoons fresh dill, finely chopped (reserve for garnish)

Sauté shallot and garlic in butter for 2-3 minutes.
Add shrimp and sauté 3-4 minutes until they turn pink.
Remove shrimp from shallot & garlic and set aside.
Add vermouth, lemon juice, lemon zest, and red pepper and simmer.
Meanwhile cook fettuccine according to package directions.
When done, drain and reserve in heated bowl.
Bring shallot, red pepper, garlic, and lemon mixture to a boil and toss fettuccine with mixture.
Serve on heated dinner plates, putting equal quantities of fettuccine on each plate. Arrange 4 shrimp over fettuccine on each plate.
Garnish with fresh dill.
Serves 4

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Roasted Butternut Squash, Green Beans, and Brussels Sprouts

1 small butternut squash
2 tablespoons walnut oil or extra virgin olive oil for baking dish
2 teaspoons butter
2 tablespoons brown sugar
¼ teaspoon cinnamon
½ teaspoon nutmeg
Pinch ground cloves
Preheat oven to 400 degrees.

Cut squash lengthwise. Remove core and seeds. Brush a shallow ovenproof glass baking dish with oil. Place squash upside down in dish. Bake 30 minutes.

Turn squash over and brush with melted butter combined with brown sugar, cinnamon, nutmeg and ground cloves. Bake about 25 more minutes until fork tender.

Serves 2

Approximately 289 calories per serving.

 

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Speaking of comfort food, there is nothing more comforting than a wonderful bowl of butternut squash soup. Rich and creamy!

Butternut Squash Soup!

1 tablespoon butter
2 cups butternut squash, peeled, cubed into 1 inch pieces
1 Yukon Gold potato, peeled and cubed into ½ inch pieces
1 sweet onion, roughly chopped
4 cups low sodium chicken broth
½ cup Madeira  
½ cup half and half cream
1 teaspoon nutmeg
½ teaspoon cinnamon
Fresh cilantro (for garnish)

Melt butter in a 4 quart heavy saucepan and sauté onion over low heat for 20 minutes. Add butternut squash and potato cubes. Sauté 5 minutes. Stir in chicken broth, nutmeg and cinnamon.

Bring to a boil and then immediately reduce heat, cover and simmer 30 minutes, stirring occasionally. Purée soup using an electric immersion blender.

Stir in Madeira and half and half.

Garnish with cilantro and serve hot in heated soup bowls.

Serves 2
Approximately 373 calories per serving for soup. 

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Home chefs love this delightful collection of recipes inspired by dishes we experienced at the finest restaurants on our travels world wide!  Lots of large photos to see how the dishes look. Photos to give you great ideas for dinner! 

Includes easy to follow recipes and special tips on preparing these dishes. We focus on fresh local ingredients to promote good health and to achieve the  best of the best flavors!  Calories per serving listed with every recipe.  Every recipe is tested by our panel of expert home chefs.

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Recipes by Bob and Ellen Rubenstein 

Photography by Ellen Rubenstein

 

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