Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
Servings: 4
1 lb boneless skinless chicken (cut into 1-inch chunks)
2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 tablespoons margarine or 3 tablespoons butter, divided
3 cups mushrooms, sliced
1 small onion, chopped
1/2 cup milk
1 1/4 cups water
1 (4 2/3 ounce) package fettuccine alfredo pasta roni
1/4 cup sour cream
1/4 cup chopped parsley
Recipe
1 toss chicken with paprika, salt and cayenne pepper.
2 in large skillet over medium-high heat, melt 1 tablespoon margarine. add chicken; saute 3 minutes.
3 add mushrooms and onion; saute 7 minutes or until chicken is no longer pink inside and vegetables are tender. remove from skillet; set aside.
4 in same skillet, bring water, milk, remaining 2 tablespoons margarine, pasta and special seasonings to a boil. reduce heat to low. gently boil uncovered, 5 to 6 minutes or until pasta is tender, stirring occasionally.
5 stir in chicken mixture and sour cream. let stand 3 to 5 minutes before serving.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
Servings: 6
2 tablespoons olive oil
1 medium onion, chopped
1 lb prosciutto, thinly sliiced and chopped (you can use bacon)
6 eggs
1 cup parmesan cheese
1/3 cup whole milk
1 lb frozen baby peas
6 roma tomatoes, chopped
1 lb spaghetti
Recipe
1 cook the spaghetti according to package directions.
2 in a large frying pan, place olive oil and chopped onions, saute for a few minutes: add procciutto or bacon and cook until crisp to your liking.
3 while you wait for prosciutto to cook; in a seperate bowl, place the eggs, parmesan cheese and milk and beat until incorporated, set aside.
4 once the prosciutto is cooked, add the peas (still frozen) and tomatoes just long enough to warm them up; add the cooked spaghetti and toss all the ingredients together.
5 add the eggs and cheese mixture to the spaghetti and quickly toss to cook the eggs as well as to incorparate all the ingredients; once the egg mixture is cooked, about 5 minutes, it is ready to serve.
Total Time: 45 mins
Preparation Time: 10 mins
Cook Time: 35 mins
Ingredients
Servings: 4
1 tablespoon olive oil
1 tablespoon vegetable oil
1 lime, juice
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
4 boneless skinless chicken breasts
1 onion, finely chopped
1 green pepper, deseeded and finely chopped
9 ounces long grain rice
1 1/2 cups chicken stock
1 tablespoon parsley, chopped
1 tablespoon cilantro, chopped
1 lime, cut in wedges to garnish
Recipe
1 mix together the olive oil, lime juice, cayenne pepper and paprika and marinate the chicken breasts for 2-6 hours.
2 heat the vegetable oil in a saucepan and sauté the onion and green pepper. add the rice and mix well, then stir in the water or chicken stock and simmer for 10 minutes or until the rice is cooked.
3 meanwhile, cook the chicken in a non-stick frying pan or on a ridged grill pan for 15–20 minutes until cooked through.
4 add the parsley and cilantro to the rice and serve with the chicken and lime wedges to squeeze over.
Total Time: 22 mins
Preparation Time: 10 mins
Cook Time: 12 mins
Ingredients
Servings: 4-5
500 g dry pasta (1lb, preferably farfalle or penne) or 1 kg fresh tortellini or 1 kg ravioli
400 ml single cream (i use single cream, but single cream in certain countries such as uk doesn't behave well in sauces) or 400 ml cream (i use single cream, but single cream in certain countries such as uk doesn't behave well in sauces)
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
Servings: 4
1 lb ground beef
3 garlic cloves, minced
28 ounces diced tomatoes
15 ounces tomato sauce
6 ounces tomato paste
oregano
Recipe
1 brown ground beef in a large pan breaking it up with the spoon. i use an electric skillet.
2 drain away the grease and add the garlic. let it cook until you start to smell it and it starts to take on a little color. don't let it burn. stir often.
3 add the tomatoes, the sauce, the paste and the oregano. stir well.
4 cover and gently simmer for at least 30 minutes to 1 hour +/-. it can cook for quite some time and be all the better for it.
5 serve with your favorite pasta or use in your favorite recipe. i usually cook up a pound and 1/2 of rigatoni for this sauce.
Total Time: 1 hr 45 mins
Preparation Time: 1 hr 10 mins
Cook Time: 35 mins
Ingredients
Servings: 2
1 aubergine
salt
pepper
6 ounces pasta
2 tablespoons oil
1 onion
1 garlic clove
2 tomatoes
1 tablespoon tomato puree
1/2 teaspoon mixed herbs
1/4 teaspoon cayenne
3 drops pepper sauce
1/4 teaspoon sugar
2 tablespoons tomato juice
2 ounces cheddar cheese
1 tablespoon parmesan cheese
Recipe
1 heat the oven to 375f/190c/gas mark 5-6. grease an ovenproof dish or two individual dishes. trim, wash and slice the aubergine and put into a colander, sprinkle with salt, stand the colander on a plate, and leave for about an hour to drain out the bitter juices.
2 cook the pasta in boiling salted water with 1/2 tsp vegetable oil until just tender (al dente), about 10 minutes, or as instructed on the packet. drain the pasta.
3 peel and chop the onion and fresh garlic. wash and chop the fresh tomatoes. heat 2 tbsp oil in a frying pan and fry the onion, garlic and aubergine slices until softened and lightly golden, turning the slices to colour both sides, adding a little more oil if needed. stir in the chopped tomatoes, tomato puree or ketchup, herbs, cayenne pepper and pepper sauce (if used), sugar, salt, and pepper. add 2 tbsp juice from the canned tomatoes or cold water, and simmer gently for 5-10 minutes until the vegetables are soft and the sauce is nice and thick. add a little more liquid if necessary.
4 put a layer of the vegetable mixture into the dishes, then a layer of pasta, and then continue to alternate the layers until they are all used up, finishing with a vegetable layer. sprinkle with grated cheddar or edam, and top with parmesan. bake for 20 minutes in the hot oven, until the cheese is melted and golden.
Total Time: 1 hr 5 mins
Preparation Time: 20 mins
Cook Time: 45 mins
Ingredients
Servings: 4
2 tablespoons olive oil
1 onion, diced
1/4 teaspoon sea salt
2 eggplants, sliced (you can peel if you like, personally i like the skin)
3 garlic cloves, minced
10 tomatoes, diced (you can peel and de-seed if you like)
1/4-1/2 teaspoon salt (or more to taste)
pepper
fresh basil
375 g wholewheat penne pasta (that's 1 regular box for me)
Recipe
1 using a heavy bottomed pot or large sautee pan, heat the olive oil over medium heat. once warm, add the onions and salt, let them cook over medium low heat until nicely browned. stir often to prevent burning.
2 cut the eggplants into about 1/2 inch slices. place them in a colander, sprinkling each piece with salt. put a plate on top and some kind of weight to press the plate down (a tin of beans works well). leave that to sit for about 15 minutes.
3 while you wait, cut up your tomatoes.
4 back to the onions, add in the garlic now and let that cook for a few minutes. then add in the diced tomatoes and salt.
5 pat your eggplant slices dry, dice them up and add to the sauce. leave the sauce to simmer for about 20 minutes,
6 while the sauce simmers, cook the pasta al dente. drain, then add into the sauce along with some fresh chopped basil. mix well but gently and serve with some fresh basil sprinkled on top.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
Servings: 4
24 small artichokes
1 medium lemon, the juice therefrom
4 garlic cloves, chopped
1/2 cup goat cheese, crumbled
1/2 cup parmesan cheese
1 tablespoon gorgonzola cheese
1/2 lb pasta or 1/2 lb rigatoni pasta or 1/2 lb penne
Recipe
1 cook the pasta in plenty of water until it is very al dente. drain, add a couple of tablespoons of olive oil, toss and set aside to cool.
2 add the juice from the lemon to about a quart of water in a stainless steel bowl. peel the artichokes. do this by removing all of the outer leaves until the light yellow tender leaves are exposed. cut the artichokes in half vertically, and put into the lemon water. once all of the artichokes are peeled, remove any chokes that may be in them. this is best done with a small sharp knife. place them back in the lemon water.
3 preheat the oven to 375°f.
4 put the pasta into a large stainless steel mixing bowl. add the remaining olive oil, salt and pepper. mix well. drain the artichokes and pat dry. add the artichokes, the garlic, and the cheeses, and mix again. if too dry at this point, add about 1/4 cup of water, and mix again.
5 coat an oven proof casserole with olive oil, add the pasta, cheese and artichoke mixture. and bake at 375 for 30-35 minutes.
6 serve immediately garnished with freshly grated parmesan.
Total Time: 50 mins
Preparation Time: 15 mins
Cook Time: 35 mins
Ingredients
Servings: 5
2 tablespoons vegetable oil
1 onion, chopped
1 teaspoon minced garlic
1 teaspoon chili powder
1 tablespoon ground cumin
1 cup uncooked short-grain rice
1 3/4 cups chicken broth
1/4 cup tomato paste
Recipe
1 preheat the oven to 350 degrees.
2 heat the oil in a large skillet over medium heat. add the onion and garlic; cook and stir until onion is translucent. stir in the chili powder and cumin, and cook for about 30 seconds. add the rice, chicken broth and tomato paste, and bring to a boil. transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.
3 bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. let rest for 3 to 5 minutes before serving.
Total Time: 1 hr 15 mins
Preparation Time: 1 hr
Cook Time: 15 mins
Ingredients
Servings: 4
12 ounces penne or 12 ounces another short pasta
4 tablespoons olive oil
2 garlic cloves, finely chopped
1 lb fresh tomato
1/2 cup wine
1/2 cup basil, coarsely chopped
2 cups oil (for frying)
1 lb eggplant, thinly sliced (2 mm)
4 ounces goat cheese, crumbled
Recipe
1 layer eggplant on a colander with some coarse salt and put a plate on top with some weight to get ride of the eggplant bitterness. let it sit for about 1 hour.
2 wash tomatoes, make a small cut on the bottom and throw them in boiling water for an instant. then peel them, cut them in fourth, get rid of the seed and juice and chopped them.
3 in a pan, heat the olive oil, add the garlic and sauté briefly. then add tomatoes, basil, wine salt and pepper and cook for 15 minutes, stirring occasionally.
4 rinse the eggplant and get rid of all the salt. dry with a paper towel. heat oil in a frying pan and fry eggplant in batches until golden. drain on paper towels.
5 meanwhile, boil water with some salt to cook pasta al dente, following manufacture’s instructions.
6 drain pasta and mix with sauce. pour on a big serving dish. sprinkle fry eggplant on top and crumble goat cheese. eat!
7 note: the original recipe calls for “ricotta salata� instead of goat cheese, that it is not the same as the regular ricotta we can get a the store; it is a fabulous cheese from sicily, from the province of messina. it is not impossible to find in the us, but it is quite pricey.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
Servings: 4
3 quarts water
3 tablespoons extra virgin olive oil
4 garlic cloves, thickly sliced
1/2 cup chopped onion
6 ounces sliced pancetta or 6 ounces bacon, cut into 1-inch pieces
1/2 teaspoon red pepper flakes
1/2 cup red wine
1 cup tomato sauce
1 cup chicken stock
4 tablespoons chopped basil
16 ounces uncooked pasta (penne, ziti or rigatoni)
5 tablespoons grated romano cheese
Recipe
1 bring pasta to boil in large pot. heat the olive oil and the garlic in a large saute pan over medium-high heat until the garlic starts to brown, about 2 or 3 minutes.
2 add the pancetta (or bacon), onions, and red pepper flakes; cook until bacon begins to brown and onions soften. pour in the red wine and stir up any brown bits that might be clinging to the bottom of the pan. boil until the wine is reduced by half.
3 add the tomato sauce, chicken stock, and chopped basil. bring to a boil and simmer 15 to 20 minutes. cook pasta in boiling water according to package directions. drain well, then return to the pot. pour sauce over pasta and cook, stirring, 3 minutes over medium heat, until the sauce is absorbed. add the cheese. toss well and serve.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
Servings: 4
1 lb spaghetti
2 cans whole tomatoes, crushed (28 oz cans)
1/4 cup extra virgin olive oil
4 teaspoons garlic, minced
1/4 teaspoon red pepper flakes, more to taste
1 teaspoon dried oregano
1/2 cup nicoise olive (calamata work well too)
1/4 cup capers, drained
1 can anchovy, to taste (optional)
salt
pepper
1/2 cup fresh basil, chopped,as garnish
Recipe
1 bring large pot of salted water to a boil for pasta.
2 cook pasta until al dente about 7 minutes while pasta cooks, drain tomatoes and cut them crosswise, squeezing out as much liquid as possible; reserve.
3 heat olive oil in a skillet.
4 sauté garlic and red pepper flakes quickly to release flavor.
5 quickly add tomatoes and reserved juice so pepper flakes and garlic don't burn.
6 bring sauce to a boil.
7 simmer sauce and add oregano, olives, capers, and anchovies, one ingredient at a time.
8 reduce and continue simmering until desired consistency and flavor are reached.
9 season to taste with salt and pepper.
10 (you don't need much salt jmho) drain pasta and toss in skillet with the sauce slide hot spaghetti into serving bowl and garnish with basil.
Total Time: 45 mins
Preparation Time: 10 mins
Cook Time: 35 mins
Ingredients
Servings: 4
8 chicken pieces (4oz each)
4 tablespoons butter, melted
4 tablespoons mild prepared mustard (such as dijon)
2 tablespoons lemon juice
1 tablespoon brown sugar
1 teaspoon paprika
salt and pepper
3 tablespoons poppy seeds
Recipe
1 preheat the oven to 400°f.
2 arrange the chicken pieces in a single layer in a large ovenproof dish.
3 mix together the butter, mustard, lemon juice, brown sugar, and paprika in a bowl and season with salt and pepper to taste. brush the mixture over the upper surfaces of the chicken pieces and bake in the oven at 400f for 15 minutes.
4 remove the dish from the oven and carefully turn over the chicken pieces. coat the upper surfaces of the chicken with the remaining mustard mixture. sprinkle the chicken pieces with poppy seeds and return to the oven for a further 15 minutes.
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
1 lb linguine
1/2 teaspoon olive oil
1 dash salt
1 (14 ounce) can chicken broth (or 1 3/4 cups)
4 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon pepper (fine or fresh ground)
4 cups cooked chicken breasts (diced or torn into chunks)
8 ounces pre-shredded mozzarella cheese
2 tablespoons parmesan cheese
Recipe
1 preheat oven to 350°f.
2 spray a 9 x13 pan with a non-stick spray.
3 prepare linguini according to package directions, adding the salt and olive oil as you begin. (you may also break the pasta in half, if you like)
4 as that cooks, begin the sauce mixture. in a small pan, heat the chicken broth just to boiling, and set on medium to simmer.
5 soften the butter in the microwave, using a microwave safe measuring cup.
6 stir the flour into the butter mixture, a spoonful at a time to create a roux.
7 keep stirring and adding flour until it looks like a creamy peanut butter or frosting consistency.
8 add the roux to the chicken broth and stir with a wire whisk. add pepper, and keep stirring until the mixture is smooth and creamy.
9 after you've drained your pasta, add the sauce mixture and toss the sauce mixture throughout the pasta.
10 add 1/2 the linguini to the 9x13 pan. sprinkle 1/2 the mozzarella cheese all over the top of the pasta. add half the chicken over the top of that, making sure you divide it evenly over the top. sprinkle with some parmesan cheese. exact measurements do not matter here, just try to be consistent in dividing ingredients all over the dish. (so each serving gets fair amounts of cheese and chicken!).
11 repeat the above steps, adding the rest of the pasta, cheese and chicken.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
Servings: 4
500 g pasta
4 liters boiling water
Recipe
1 we are here to share with you the pleasure of preparing and eating pasta “al dente” (chewy), the way we do in italy, where, oblivious of dietary fads, we enjoy it with great gusto an average of six days out of seven. incidentally, al dente, is tastier and, scientifically proven, more digestible.
2 here are the seven recommendations for cooking pasta “italian style”:.
3 • prepare the sauce of your choice in a deep, wide pan.
4 • bring a pot of plenty of water to a boil. (4 litre for ea. 500g of pasta).
5 • add sea salt to taste.
6 • add the pasta to the water and stir occasionally while it cooks.
7 • do not add oil to the water. it reduces the absorption of the sauce by the pasta. if you follow directions, good quality pasta does not stick together.
8 • use the cooking time indicated on the package as a guideline, but taste it to determine if it is “al dente”. a whitish lining on the inside of the pasta means that it has not cooked enough. after the lining disappears, it is the right texture and is ready to serve. drain immediately, but do not rinse, pour pasta into the sauce and mix thoroughly over the heat.
9 • sprinkle with good quality, freshly grated cheese.
10 in order not to spoil the dish it is essential to use only the best ingredients, starting with the pasta. after all, the difference between a gourmet’s healthy, tasty delight and a mediocre repast is only a few pennies.
11 a great dish of pasta is simplicity itself. just use excellent ingredients, personalize your recipes and do not over-sauce or over-cook them.
12 we suggest not using more than 3-4 ingredients at a time.
13 start by making the basic sauce (aglio, olio, peperoncino), which is chopped garlic sautéed or marinated in extra virgin olive oil, and chili pepper. it is the mother of all pasta sauces. it can also be used as a base to which you can add any ingredient you may like, giving variety to each meal.
Total Time: 1 hr 30 mins
Preparation Time: 20 mins
Cook Time: 1 hr 10 mins
Ingredients
Servings: 6
1 1/4 cups dried great northern beans cannellini beans
1 pinch baking soda
1/4 cup olive oil
2 garlic cloves, crushed
8 cups vegetables or 8 cups chicken broth
1 cup short pasta, such as tubettini
3 cups diced canned tomatoes
1/4 cup chopped parsley
salt and pepper
Recipe
1 put beans in a bowl (if using dried beans) and add water to cover by 3 inches. add baking soda; let soak overnight. drain just before using.
2 place drained beans in a 4 to 6 quart pot. add olive oil, garlic and 7 cups of broth. bring to a boil. reduce heat and simmer, partially covered, 1 hour or until beans are tender. cool slightly.
3 using a slotted spoon, transfer about 3/4 of the beans to a blender or food processor. add about 1/2 cup liquid from the pot. blend until smooth.
4 return bean puree to pot. add remaining 1 cup broth and bring to a boil. add pasta and simmer 15 minutes or until pasta is tender. add about a cup of water if soup seems too thick at that point.
5 remove from heat. stir in tomatoes and parsley. season with pepper, and add salt if needed.
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
Servings: 6
2 lbs eggplants, cut into 1/4 inch-thick slices
6 tablespoons extra virgin olive oil
1 lb penne
2 cups basic tomato sauce
1 cup toasted breadcrumbs
1/2 cup freshly grated pecorino romano cheese
10 fresh basil leaves, roughly torn
8 ounces ricotta salata, for grating
salt
fresh ground black pepper
Recipe
1 bring a large pot of salted water to a boil over high heat.
2 add the penne and cook until tender but still firm to the bite, stirring occasionally, about 2 minutes less than the instructions on the package. strain the pasta and rinse under cold water until cool.
3 put the pasta in a large bowl and toss with 1 cup of the pasta sauce.
4 meanwhile, in a 12 inch sauté pan, heat 3 tablespoons of the olive oil over medium-high heat until almost smoking.
5 working in batches, sauté the eggplant slices, seasoning them with salt and pepper, turning once, until golden brown on both sides.
6 transfer to a plate lined with paper towels to drain.
7 preheat oven to 375°f
8 grease a 9 by 13 inch baking dish with 1 tablespoon of the olive oil (i used cooking spray).
9 cover the bottom of the baking dish with 1/4 cup of the tomato sauce.
10 top with half the bread crumbs, then add half the pasta. arrange half of the eggplant slices, overlapping them slightly, on top of the pasta.
11 dot about 1/4 cup of tomato sauce over the eggplant, and top with half of the pecorino and half of the basil.
12 top with the remaining pasta, arrange the remaining eggplant over the pasta, and dot with the remaining tomato sauce.
13 sprinkle with the remaining pecorino and basil, and then the remaining bread crumbs, and drizzle with the remaining 2 tablespoons olive oil.
14 bake for 45 minutes then let stand for 10 minutes.
15 grate ricotta salata (provolone or pecorino work too!) over individual portions before serving.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
Servings: 4
4 boneless skinless chicken breasts, sliced
garlic powder, to taste
salt, to taste
pepper, to taste
3 -4 tablespoons extra virgin olive oil
16 ounces bow tie pasta
4 tablespoons butter
1 1/2 cups sun-dried tomatoes
1 quart heavy cream
salt, to taste
pepper, to taste
1 head garlic, minced
1 1/4 cups parmesan cheese, grated
Recipe
1 begin by boiling water to prepare pasta, while sauteing chicken breasts. (two birds with one stone) cook pasta according to package directions.
2 wash and pat dry chicken breast, slice into bite sized pieces and in a large pan, saute in olive oil, seasoning with garlic powder, salt and pepper until just starting to brown nicely. remove from pan and set aside.
3 in same pan melt butter and saute the sun dried tomatoes for about 5 minutes.
4 return chicken to pan.
5 for the sauce: puree the garlic, salt and pepper, and grated parmesan in a food processor. in seperate pan, bring the qt of heavy cream with the garlic, salt and pepper and parmesan to a low boil, stirring constantly, then turn down heat and let simmer for approx 5 minutes.
6 once pasta is cooked, drain and rinse and add to chicken mixture.
7 pour the cream mixture over the chicken, tomatoes and pasta and mix well.
6 ounces pecorino romano cheese (2 cups finely grated and 1 cup coarsely grated)
1 lb spaghetti
table salt
2 tablespoons heavy cream
2 teaspoons extra virgin olive oil
1 1/2 teaspoons fresh ground black pepper
Recipe
1 place finely grated pecorino romano in medium bowl. set colander inside large bowl.
2 bring 2 courts water to boil in large dutch oven. add pasta and salt; cook, stirring frequently, until al dente (or according to package directions). drain pasta into colander, reserving cooking water. pour 1 1/2 cups cooking water into liquid measuring cup and discard remainder. return pasta to now-empty bowl.
3 slowly whisk 1 cup of reserved pasta water into finely grated pecorino until smooth. whisk in cream, oil, and black pepper. gradually pour mixture over pasta, tossing to coat. let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining pasta water. serve, passing coarsely grated pecorino separately.
Total Time: 2 hrs 30 mins
Preparation Time: 2 hrs
Cook Time: 30 mins
Ingredients
Servings: 48
3/4 cup milk, scalded
1/3 cup butter
1/3 cup sugar
1 teaspoon salt
1 cup sieved cooked potato
1/2 cup orange juice
1 tablespoon lemon zest, grated
1 (1/4 ounce) package active dry yeast
1/4 cup warm water
4 1/2-5 1/2 cups flour
2 eggs
Recipe
1 first 4 ingredients- mix in a large bowl.
2 next 3 ingredients- stir into milk mixture.
3 set aside to cool to lukewarm.
4 soften yeast in warm water.
5 add 1 cup flour to cooled milk and beat until smooth.
6 add yeast- stir until dissolved.
7 add ½ remaining flour.
8 (just to remind you - there are 4 ½- 5 ½ cups flour all-together in this recipe).
9 add 2 eggs and beat until smooth.
10 beat in enough remaining flour to make a soft smooth dough.
11 cover, let rise until double- 1 hour.
12 stir down and let rise again- 45 minute.
13 turn onto a lightly floured surface.
14 (you can make 24 large rolls or 48 small rolls - the directions are for the small rolls).
15 divide dough into thirds.
16 roll out each third to a 9 inch circle- ¼ inch thick.
17 brush with melted butter (optional).
18 cut circle into 8 wedges.
19 roll each wedge up (croissant style).
20 place rolls points down on a greased cookie sheet.
21 curve to form crescent shape.
22 brush with melted butter.
23 let rise 30 minute. bake 375 for 18 minutes. cool.
24 additional info for oamc (once a month cooking).
25 to freeze dough: shape dough as directed. place on a baking sheet and place in freezer. freeze until firm. transfer to a freezer bag. seal, label and freeze.
26 to serve: remove from freezer and place on a baking sheet. cover lightly and allow to thaw/rise for about 2 hours. bake as directed.
27 you can also freeze the baked rolls. wrap tightly, label and freeze. thaw on counter and reheat as desired.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
Servings: 4
6 tablespoons olive oil
1/2 cup chopped onion
6 slices bacon, minced
2 (14 ounce) cans whole tomatoes, drained
1 pinch red pepper flakes
salt
12 ounces bucatini pasta
grated romano cheese
Recipe
1 heat oil in a large skillet; add onion; saute over low heat, stirring until golden.
2 add bacon, saute, stirring for 2 minutes.
3 squeeze juice and seeds from tomatoes; chop and add to skillet; cook, stirring over medium heat, until softened and sauce is slightly thickened, about 15 minutes.
4 add red pepper flakes and salt to taste.
5 meanwhile cook the pasta in plenty of salted boiling water.
3 meat filling: brown and drain sausage, add remaining ingredients. simmer on low, covered, stirring frequently, for 30 minutes.
4 cheese filling: combine all ingredients, set aside.
5 layer into a large baking dish in the following order: pasta, meat filling, cheese filling, mozzerella, pasta, meat filling, cheese filling, mozzerella.
Total Time: 1 hr
Preparation Time: 5 mins
Cook Time: 55 mins
Ingredients
1 cup brown basmati rice
1 cup water
1 tablespoon earth balance vegan margarine (butter or margarine if you're not vegan)
1/2 teaspoon sea salt
1 1/2 tablespoons orange rind (recipe originally called for lemon)
1/2 teaspoon turmeric
1/4 teaspoon ground cardamom
1/2 cup frozen peas
Recipe
1 if you're using dried orange or lemon rind like me, place 2 1/4 tsp dried rind and 6 3/4 teaspoons water in a bowl and let stand for 15 minutes to hydrate.
2 bring the water to a boil. add the salt, rind, earth balance, turmeric, and cardamom and mix well before adding the rice.
3 make sure the rice is covered, then lower the heat to a simmer and loosely cover. cook for 45-50 minutes or until the rice has absorbed all the water and steam and is soft and fluffy.
4 mix the peas in with the cooked rice, cover and let sit for 5 minutes so they can absorb the steam.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
Servings: 4
3 large tomatoes, cored, and diced
1 garlic clove, minced
2 -3 tablespoons fresh basil leaves, chopped
kosher salt
fresh ground black pepper, to taste (i use a lot of pepper)
1/4 cup olive oil
Recipe
1 toss all ingredients in a bowl.
2 if using as a bread topping, grill or toast slices of french bread. cut a garlic clove in half and rub cut half on the warm bread. top with tomato mixture for an amazing summer treat.
3 if using as a pasta sauce, put the pasta on to boil while you are chopping and dinner will be done in a flash. toss drained pasta with the room temperature tomato mixture. cubed fresh mozzarella makes a nice addition to the warm pasta and sauce.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 1
1/4 teaspoon wasabi pasta, about the size of a pea
1 tablespoon tamari (eyeball it)
1 tablespoon vegetable oil
2 scallions, chopped
1 (6 ounce) can tuna in water, drained and flaked with a fork
1 large flour tortilla
1 cup spinach (or your favorite greens)
Recipe
1 in a small bowl, mix a small amount of wasabi with the tamari and the oil. add the scallions and tuna, and mash with a fork to combine.
2 heat a large skillet over high heat and blister the tortilla for about 30 seconds on each side to soften and toast. transfer the tortilla to the countertop and let cool for about 1 minute. top the tortilla with an even layer of the greens and then the tuna salad.
3 fold 2 sides of the tortilla over the tuna and tightly roll up the tortilla to enclose the salad. cut into 1-inch-thick slices to make the pinwheels.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 6
2 tablespoons olive oil
1 green bell pepper, diced large
1 yellow onion, diced large
2 garlic cloves, minced
2 (15 ounce) cans diced tomatoes
2 (15 ounce) cans tomato sauce
1 tablespoon mixed italian herbs
salt & freshly ground black pepper
Recipe
1 heat the oil in a large skillet over medium-high heat. add the bell pepper, onion, and garlic; saute until the bell pepper softens, 5 to 7 minutes.
2 add the tomatoes, tomato sauce, and italian herbs. reduce heat to medium-low and allow to simmer for 30 minutes. season to taste with the salt and pepper.
Total Time: 1 hr 40 mins
Preparation Time: 10 mins
Cook Time: 1 hr 30 mins
Ingredients
1 cup peanuts (without skins)
1 cup butter or 1 cup margarine, plus
2 tablespoons butter or 2 tablespoons margarine
5 quarts popped corn
2 cups packed brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
Recipe
1 saute the peanuts in 2 tbsp butter or margarine for 5 minutes.
2 drain peanuts on paper towels.
3 sprinkle with salt to taste.
4 spread popped corn in a large shallow baking pan and put into a 250 oven.
5 stir the peanuts in gently.
6 while this keeps warm in the oven, combine the 2 sticks of butter or margarine with the brown sugar and corn syrup and salt in a heavy 2-quart saucepan.
7 cook mixture over medium heat, stirring constantly until the sugar dissolves.
8 cook to"firm ball stage"--about 248 degrees on a candy thermometer--and remove from heat at once.
9 stir in baking soda, allowing mixture to foam.
10 remove popped corn and peanut mixture from oven and drizzle it with the hot foaming syrup in a fine, steady stream.
11 stir lightly to mix well.
12 return it to oven for almost an hour, stirring mixture about every 10 or 15 minutes.
13 cool thoroughly and serve.
14 store in an airtight container in a cool place.
