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Abuelas Papas Potato Casserole

----- Original Message ----- 
From: Shayne 
Sent: Wednesday, July 29, 2009 11:19 AM
Subject: Recipe

I was looking for the recipe for abuelos Papas, The side of potatoes(casserole) 
you can order instead of rice.

Thanks Shayne

Hello Shayne, Sorry, that restaurant recipe doesn't appear to be available. It's described as "a tasty potato casserole of four cheeses, whipped red potatoes, green chiles and green onions." There's an imitation here:

Texas Monthly


Prawn Fettucine

----- Original Message ----- 
From: Roxann 
Sent: Thursday, July 30, 2009 8:46 AM
Subject: Hells Kitchen 

Hi I looked at all of the Hells Kitchen info and i cant find Bonnie Muirhead 
signature dish  for Pasta/ shrimp  I think its an alfredo sauce  with pasta.
Help   Roxann 

Hi Roxann,

The dish is called "prawn fettuccine", but her recipe doesn't seem to be available. Sorry.


----- Original Message ----- 
From: Rocann 
Sent: Saturday, August 01, 2009 9:48 AM
Subject: Re: Hells Kitchen 

Do you have a recipe for shrimp fettucine????

Also i think we can copy cat the recipe..... 

Go to "Hell's kitchen finalist speak out- windows live". 
and scroll to when bonnie answers the questions "what sort of stuff are in the sauce" 
and she answers   can we reproduce it.. 

Prawn are larger shrimp  right ?.... and she uses fresh pasta  thank you Roxann   

I even wrote to Gordon Ramsey  but no recipe   I guess she is hiding it.. 

Hi Roxanne,

Well, it's worth a try. Here's what Bonnie says about it in that interview at


"Basically it's a cream sauce. I call it an elaboration on an Alfredo sauce. It's cream that's been reduced with Parmesan cheese. I have chopped prosciutto, jalapeno, sun-dried tomatoes and basil. It's just the best combination. I love things that have a little bit of spice. The jalapeno gives it a bit more of a burn. It's not overwhelmingly spicy. I love the prosciutto as well. It gives it a bit of a salty quality. The shrimp was a late addition. I never thought to make it a seafood dish before. I think it definitely compliments that sauce."

Roxann, below are several recipes with partially similar ingredients. You can add or subtract ingredients until you get a close approximation of her description. Let me know how it turns out!


Pasta  Primavera

1/2 c. unsalted butter
1 med. onion, minced
1/2 lb. mushrooms, thinly sliced
6 oz. cauliflower, broken into flowerets
1 med. zucchini, cut into 1/4 inch rounds
1 sm. carrot, halved lengthwise, and  cut diagonally into 1/8 inch slices
1 c. whipping cream
1/2 c. chicken stock
2 tsp. dried basil
1 c. frozen tiny peas, thawed
2 oz. cooked ham or prosciutto
5 green onions, chopped
1 lb. cooked, shelled, med. shrimp
Salt and pepper to taste
1 lb. fettucini or linguine, cooked al dente, drained
1 c. grated Parmesan cheese

Heat a large, deep skillet or wok over medium high heat.  Add butter, onion, 
and garlic and saute until onion is softened, about 2 minutes.  Mix in mushrooms, 
cauliflower, zucchini, and carrot and stir-fry 2 minutes.  Increase heat to high. 
Add cream, stock, and basil and allow mixture to boil until liquid is slightly 
reduce, about 3 minutes.  Stir in peas, ham, and green onion, and cook 1 minute more. 
Stir in cooked shrimp.  Season to taste with salt and pepper.  Add pasta and cheese, 
tossing until thoroughly combined and pasta is heated.  Turn onto a large serving 
platter and serve immediately.  Yield:  4 to 6 servings.
Pappardelle  Taormina

2 lbs. pappardelle (or fettucini)
2 cloves garlic, sliced
4 leaves fresh sage
3 oz. olive oil
1 lb. white button mushrooms, quartered
12 oz. Prosciutto, sliced & julienned
1 lb. shrimp, peeled & deveined
4 oz. white wine
2 c. marinara sauce
3 c. heavy cream
1 pinch of salt
1 pinch of pepper
1 pinch of garlic powder
1 c. peas

Use dry or fresh pappardelle.  Boil in salted water for 7 minutes if dry 
and 3 minutes if fresh.  Cook pasta to firmness of your preference.  Drain, 
set aside and add teaspoon of oil to prevent sticking.  Saute garlic and sage 
in olive oil until garlic is lightly browned.  Add mushrooms and Proscuitto 
and saute for 1 minute.  Mix in shrimp and saute for 1 minute.  Flambe with 
white wine.  Incorporate the marinara and heavy cream.  Add pinch of salt, 
pepper and garlic powder to taste.  Toss in the peas.  Cook for 3 minutes or 
until mixture thickens.  Take 1/3 of the sauce, place on frying pan, add all 
pasta and toss until nicely coated.  Now place pasta on dishes and add remaining 
sauce to each.  Serve immediately.  Makes 4 servings.  
Shrimp Fettuccine

1 lb. fettuccine pasta, cooked al dente 
1 lb. large shrimp (fresh or frozen), shelled and deveined 
1 sm. shallot, minced 
1 Tbs. fresh basil, minced 
1 Tbs. olive oil 
1/4 C. butter 
2 lg. egg yolks, beaten 
2 Tbs. fresh parsley, garnish 
3 cloves garlic, minced 
3/4 C. freshly ground Parmesan cheese 
3/4 C. heavy cream 
parsley, garnish 
If using fresh, uncooked shrimp;

In a large skillet, on medium heat saute raw shrimp, shallot and garlic in the 
butter and oil, stirring, for 3-4 minutes, or until shrimp are just firm to touch 
and opaque. (when they curl they are done)

Frozen cooked Shrimp

Defrost under cold water and refrigerate until ready to use. In large skillet on 
medium heat saute shallot and garlic in butter and oil. Add shrimp simmer for 1 minute 
and remove pan from heat.

In a non-reactive bowl, beat egg yolks, and add heavy cream and Parmesan cheese. 
Heat in pan stirring constantly until sauce thickens. Do not allow to curdle, boil 
or scorch. Stir in basil, salt and pepper. Keep warm.

Boil fettucine according to package directions. Drain. Add drained fettucine to 
skillet with shrimp, shallots and garlic, stir in enough sauce to coat. Toss and 
heat on low until warm. Plate and garnish with parsley. 
Shrimp Fettuccine 

1 lb. shrimp, cooked, deveined and peeled 
1 pt. heavy whipping cream 
1 stick unsalted sweet butter 
1/2 C. grated Parmesan cheese 
16 oz. fettuccine noodles 
Freshly cracked pepper 
garlic salt with parsley to taste 

Open heavy whipping cream carton and let sit out to get to room temperature. Set out 
the butter as well. Cook noodles as directed; drain. When noodles are done, do not 
turn off the burner and in same pot put the butter in to melt. Then, whisk the cream 
into the butter slowly, but be sure not to over whisk. Add the noodles, Parmesan cheese 
and garlic salt. Then add the shrimp last. Cover and let set for about 10 minutes to 
thicken. When ready, put on plates with fresh cracked pepper and more Parmesan cheese. 
Spicy Shrimp Alfredo

1.  Cook fettucini noodles
2.  Cook 1/4 lb.  small shrimp in a saucepan for 5 minutes with 1/2   stick margarine, 
4 dashes garlic powder, 1 T red hot sauce, 7 dashes black pepper
3.  Take shrimp out and add 1/3 cup parmesan cheese, 1/2 cup whipping   cream and simmer 
until thick. 
4.  Mix with noodles and shrimp

You can vary the amount of hot sauce and pepper you use to your taste. 
Also, you can substitute cayenne pepper for the hot sauce. 
From: "Laura" 
Subject: You've been sent a TVNZ article
Date: Sunday, June 30, 2013 11:34 AM

Here's an article on I thought you might be interested in. 

Creamy pasta with sauteed prawns 

This appears to be the recipe searched for in 2009. 

Creamy pasta with sauteed prawns

From Bonnie Muirhead

Time: Prep 10 mins, cooking time approx 30 
Serves: 4-6 
Cost per person: Approx $7 per person 


1 litre heavy whipping cream 
2 cloves minced garlic 
2/3 cup chopped pancetta (Italian bacon, prosciutto will also work)
1 small red or green chili, finely minced 
1/2 cup marinated sun-dried tomatoes, sliced 
1/2 cup grated parmesan cheese 
1/2 cup basil, chopped or ripped into pieces 
2 cups prawns, shelled and deveined, defrosted if frozen 
3 Tbs canola or rice bran oil 
1 package of your favourite pasta (I prefer using fresh pasta such as fettucine) 
Olive oil, for drizzling over pasta


Pour cream in a sauce pan and add minced garlic and pancetta.  Cook over medium heat until cream reduces and thickens, 
stirring every 10 minutes or so.  DO NOT let cream boil!

Once cream has reduced, add jalapeno, sun-dried tomatoes, parmesan, basil and pancetta and stir to incorporate.

Keep stirring until cheese has completely melted. Season with salt and pepper to taste.

While sauce is reducing, fill another large pot with water and add a generous handful of salt along with a drizzle of olive oil. 
Bring to a rapid boil and add pasta, stirring every few minutes and cook according to the directions on the package.

Once cooked, drain pasta and drizzle with a bit more olive oil and toss to combine. 

In a large sauté pan, heat canola/rice bran oil over medium high heat.  Once oil looks slick, add prawns to pan and season 
with salt and pepper.  Cook until edges just turn slightly golden, then flip and repeat on the other side. 

Remove prawns from pan and place on a paper towel to drain some of the excess oil. 

Toss pasta with cream sauce and place prawns on top.  Serve immediately

Smothered Steak

----- Original Message ----- 
From: Betty 
Sent: Saturday, August 01, 2009 6:20 PM
Subject: Recipe Request

I found this recipe when I lived in Tulsa, Ok in the late 70's to early 80's. 
I clipped it out of the local newspaper or it may have come from the label of 
one of the ingredients. I have since misplaced it with several moves. I am not 
sure what the name of the recipe is but I can remember most of the ingredients.

It is a smothered steak with green chilies.
It used the following ingredients plus a few others that I can't remember.

round steak
jar Heinz beef gravy or brown gravy
can of green chilis
can of stewed tomatoes
chopped onion

I can't remember whether it was cooked on the stove in a skillet or if it was cooked 
in a crock pot.

Your help in locating this recipe is greatly appreciated.

Hi Betty,

Sorry, I cannot find a recipe that fits your description. The green chilis in particular are a hang-up. I'll post your request on the site, and perhaps one of the regulars can help.


Nieuport 17 Fudge Pie

----- Original Message ----- 
From: "Anne" 
Sent: Saturday, August 01, 2009 7:20 PM
Subject: Nieuport 17 Restaurant Fudge Pie

>I would like the recipe for the Fudge Pie at the Nieuport 17  Restaurant in 
>Tustin, California.  The pie has a crust and a fudge  like filling. 
>Sometime in the 1970's the recipe was printed in the  newspaper either the 
>Orange County Register or the Los Angeles  Times.   I have lost the article 
>and would like to make it.  The  chocolate they use is something special 
>from New Orleans.  I assume  they won't give up the source of the chocolate 
>but I would like to  know what other ingredients are used.  The pie is 
>their speciality  dessert and is out of this world.  Every time I go to 
>California for  a visit, the restaurant is a must.  Thanks for your help.
> Anne

Hi Anne,

Sorry, that recipe doesn't appear to have made it onto the web. I'll post your request in the hopes that a reader can help.


Microwave Meatloaf

----- Original Message ----- 
From: necia 
Sent: Saturday, August 01, 2009 9:57 PM
Subject: Recipe request

I had a recipe for a Microwave Meatloaf, which I have lost in all my moves.
The ingredients I can remember are as follows:- Mince Beef, Sachet of Stroganoff 
mix plus others, flattened out like as for Swiss Roll and filled with Ricotta 
and then rolled up and placed in microwave loaf dish.  I cant remember any other 
ingredients but know there was more, hope you can help.

Hello Necia,

While there are dozens of recipes for microwave meatloaf, I cannot find even one that calls for stroganoff seasoning. Sorry.



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