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Tuesday, March 31, 2015

Pasta (bucatini) Con Le Sarde (sardines)

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

  • Servings: 2
  • 1/4 cup raisins
  • 1/8 teaspoon red pepper flakes
  • 1/4 cup dry wine
  • 1/2 tablespoon butter
  • 1/4 cup unseasoned breadcrumbs
  • 1/4 cup plus 3 tablespoons extra virgin olive oil
  • 1/2 medium onion, finely chopped
  • 1 small garlic clove, minced
  • 1 lb fennel, bulb finely chopped, fronds chopped and reserved
  • 1/2 tablespoon fennel seed, crushed
  • salt
  • 1 lb fresh sardine (trimmed and deboned, yielding 1 and 1/4 lbs)
  • 1/2 lb pasta (bucatini)
  • 1/4 cup pine nuts, toasted
  • 1/8 cup capers, rinsed
  • fresh ground black pepper

Recipe


recipe

  • 1 directions:.
  • 2 bring a large pot of water to a boil.
  • 3 combine the raisins, red-pepper flakes and wine in a bowl; set aside.
  • 4 in a small saute pan, melt the butter.
  • 5 add the bread crumbs and cook, stirring, until golden brown.
  • 6 transfer to a bowl, stir in 2 tablespoons of the olive oil and set aside.
  • 7 in a heavy skillet, heat 1/2 cup olive oil over medium-low heat.
  • 8 when hot, add the onion, garlic, fennel bulb and fennel seeds.
  • 9 season with salt.
  • 10 cook, stirring occasionally, until the fennel is tender, about 25 minutes.
  • 11 add the wine mixture and the sardines, breaking them into pieces with a fork.
  • 12 bring to a boil and gently simmer for 10 minutes.
  • 13 add enough salt to the boiling water so that it tastes salty.
  • 14 boil the bucatini until 'al dente', 6 to 8 minutes; strain.
  • 15 return the pasta to the pot and set over low heat.
  • 16 fold in the fennel-sardine mixture.
  • 17 toss in the remaining 4 tablespoons olive oil.
  • 18 add 3/4 of the fennel fronds, the pine nuts, the capers and a quarter of the bread crumbs.
  • 19 season to taste with salt and pepper.
  • 20 divide pasta among plates and sprinkle the remaining bread crumbs and fennel fronds over each.
  • 21 serve immediately. serves 2.
  • 22 that's it!

Pasta Alfredo Chicken Paprikash

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.
  • 6 sprinkle with parsley.

Simple Marinara Sauce

Total Time: 1 hr 11 mins Preparation Time: 3 mins Cook Time: 1 hr 8 mins

Ingredients

  • Servings: 4
  • 1 tablespoon extra virgin olive oil
  • 1 large onion, peeled,and chopped into 1 squares (pretty big chunks)
  • 1 ounce shredded fresh parmesan cheese, to top,to taste (optional)
  • 1 teaspoon sea salt (to taste)
  • 1 (28 ounce) can whole peeled canned plum tomatoes, with tomato juice and basil

Recipe

  • 1 i usually quadruple this recipe because the sauce keeps so well and we eat it for days.
  • 2 pre-heat heavy saucepan on medium heat, add olive oil and onion, stir until onion is clear (3-4 minutes).
  • 3 add content of tomato can (s) and salt, stir to blend.
  • 4 bring to bubbles, reduce heat to low and simmer uncovered until onion is softened (60 minutes).
  • 5 while simmering, use wooden spoon, smash whole tomatoes into quarters.
  • 6 serve over penne, cooked al-dente.
  • 7 top with fresh shredded parmiagian cheese (vegan, omit cheese).

Pasta & Sauce

Total Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 2
  • 1 lb fresh rigatoni pasta
  • 2 cups pre-made marinara sauce
  • 1 cup pizza sauce
  • 2 garlic cloves
  • 1 teaspoon shallot, chopped
  • 1/2 cup chicken stock
  • 1 cup sun-dried tomato, sliced thin
  • 2 tablespoons sherry wine
  • 1/2 cup red wine
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon sugar
  • 1 teaspoon crushed red pepper flakes
  • kosher salt and black pepper, to taste

Recipe

  • 1 cook pasta and drain.
  • 2 bring all other ingredients to a boil and then simmer and introduce cooked pasta and cook until warmed through.

Easy Good For You Pasta Sauce

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

  • Servings: 4
  • 20 plum tomatoes
  • 2 sprigs rosemary
  • 2 bell peppers
  • 2 garlic cloves
  • 1 bunch sage
  • 1 cup parsley

Recipe

  • 1 dice and seed tomatos.
  • 2 dice up peppers.
  • 3 chop sage and parley.
  • 4 smash or chop garlic (your pick).
  • 5 combin everything into a sauce pan and cook over med heat for about 1 hour.

Pasta & Peas

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

  • Servings: 6
  • 2 tablespoons olive oil (or 2 slices of cut up bacon)
  • 1 clove garlic, minced
  • 1 small onion, choped
  • 1 (15 ounce) can of young peas or 1 (15 ounce) can peas (the young/small peas taste best but any size will do)
  • 1 (15 ounce) can tomato sauce
  • 1 lb pasta (smaller pasta works best shells, ditalli)
  • basil
  • oregano
  • parsley

Recipe

  • 1 on medium heat, heat oil or bacon in a medium size pot.
  • 2 add garlic to oil and brown garlic (don't burn the garlic) add onion.
  • 3 cook till slightly clear (about 3-4 mins stir after 2 mins).
  • 4 drain peas.
  • 5 mix in peas cook about 3 mins.
  • 6 add tomato sauce and mix in herbs.
  • 7 cook sause for about 25 minutes.
  • 8 cook your pasta while the sause in cooking.
  • 9 when the pasta is done to your liking.
  • 10 drain pasta and add sause to your pasta.
  • 11 sprinkle with graded cheese.
  • 12 enjoy.

Pasta With Ham & Cheese Sauce And A Kick

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • Servings: 2
  • 400 g pasta (i.e. buccatini or spaghetti)
  • 200 g ham, cut into mouthsized pieces
  • 400 ml cheese sauce
  • 150 g olives in chilli marinade

Recipe

  • 1 cook pasta al dente, keep warm.
  • 2 prepare cheese sauce.
  • 3 serve pasta on 2 plates, add cheese sauce.
  • 4 sprinkle with ham.
  • 5 in an extra bowl, serve olives. everybody can take as many as they like.
  • 6 enjoy.

Potato Or Pasta Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 6
  • 3 lbs potatoes or 7 ounces pasta, uncooked
  • 1/3 cup green olives, sliced
  • 1/2 cup celery
  • 4 spring onions
  • 1 red bell pepper
  • 1 pickle
  • 10 radishes
  • 1/4 cup olive oil
  • 2 1/2 tablespoons cider vinegar
  • 1/4 teaspoon salt
  • 2 teaspoons dill weed
  • 2 teaspoons mustard
  • 1 garlic clove, crushed

Recipe

  • 1 cook potatoes or pasta, drain and let cool.
  • 2 if using potatoes, peel and cube.
  • 3 cut and slice all vegetables.
  • 4 mix potatoes/pasta with the rest in large bowl.
  • 5 whisk ingredients for the dressing in a small bowl.
  • 6 add to vegetables.
  • 7 mix gently.
  • 8 chill.
  • 9 stir before serving.

Pasta "from Hell"

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 2 tablespoons olive oil
  • 1/4 cup chopped fresh cilantro
  • 1 yellow onion, diced small
  • 3 -4 tablespoons chopped habanero peppers
  • 1 red bell pepper, diced small
  • 1/4 cup grated parmesan cheese
  • 2 bananas, sliced
  • 2 teaspoons unsalted butter
  • 1/2 cup pineapple juice
  • 1 lb fettuccine, cooked
  • 3 oranges, juice of
  • salt and pepper
  • 4 tablespoons lime juice (2 limes)

Recipe

  • 1 in a large saucepan, heat the oil over medium heat; sauté the onions and bell pepper for 4 minutes.
  • 2 add the bananas, pineapple, and orange juices; simmer over medium heat for 5 minutes, or until bananas are soft.
  • 3 remove from heat; add the lime juice, cilantro, peppers (or inner beauty hot sauce), and 3 tbs. of the parmesan; mix well.
  • 4 add butter and pasta to the pan; cooked until heated through. salt and pepper to taste. serve pasta with remaining parmesan as garnish.

Pasta Alla Carbonara

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.

Red Chicken With Cuban Rice

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.

Johnsonville Skillet Mac & Cheese & Kielbasa

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 1 (13 1/2 ounce) package johnsonville polish kielbasa premium cooking sausage, cut into 1/4 -inch slices
  • 4 cups water
  • 3 cups uncooked elbow macaroni
  • 1 teaspoon cornstarch
  • 1 (12 ounce) can evaporated milk
  • 2 teaspoons hot pepper sauce
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded monterey jack cheese
  • toasted breadcrumb (optional)

Recipe

  • 1 in a 12-inch nonstick skillet, brown sausage over medium-high heat for 3-5 minutes.
  • 2 transfer to a plate and keep warm.
  • 3 in the same skillet, bring water to a boil.
  • 4 add pasta, reduce heat, stir often until pasta is al dente, about 8-10 minutes. (do not drain).
  • 5 in a small bowl, whisk cornstarch, milk and hot pepper sauce.
  • 6 gradually add to pasta; cook and stir until slightly thickened, about 2 minutes.
  • 7 remove from heat; add cheeses and sausage.
  • 8 stir until blended and cheese melts.
  • 9 sprinkle with crumbs if desired.
  • 10 serve.

Pasta Alle Cinque Pi

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)
  • 3 tablespoons tomato puree
  • 1/4-1/3 cup chopped fresh flat-leaf parsley
  • 3 tablespoons grated parmesan cheese

Pasta And Bean Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

  • Servings: 6
  • 1 1/2 cups dry pasta (i like three vegetable rottini)
  • 1 (16 ounce) can beans, drained and rinsed in cold water
  • 4 tablespoons extra virgin olive oil
  • 1 lemon, juice of
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dried basil
  • 4 tablespoons sun-dried tomatoes, chopped
  • 1/2 teaspoon sea salt
  • black pepper, to taste

Recipe

  • 1 cook pasta until al dente (about 8 minutes) and drain. combine with rinsed and drained beans and allow to cool in refrigerator.
  • 2 mix together oil, lemon, vinegar, basil, tomatoes, salt and pepper and drizzle through cooled pasta and bean mixture, tossing to coat evenly.
  • 3 serve alongside a green salad.

Simple Meat Sauce

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.

Pasta And Aubergine Bake

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.

Simple Manicotti

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

  • 1 1/2 lbs ground beef
  • 2 cups spaghetti sauce, divided
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded mozzarella cheese
  • 14 large manicotti, cooked and drained

Recipe

  • 1 in a skillet, cook beef over medium heat until no longer pink.
  • 2 drain.
  • 3 remove from the heat.
  • 4 stir in 1 cup spaghetti sauce, onion powder, salt and pepper.
  • 5 cool for 5 minutes.
  • 6 set 1/2 cup aside.
  • 7 add cheese to the remaining meat mixture.
  • 8 stuff into manicotti shells.
  • 9 arrange in a greased 13 inches x 9 inches x 2 inch baking dish.
  • 10 combine remaining spaghetti sauce and reserved meat mixture.
  • 11 pour over shells.
  • 12 bake, uncovered, at 350 degrees, for 10 minutes or until heated through.

Pasta A La Norma (eggplant & Tomato Sauce)

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.

Goya Pasta E Fagioli

Pasta Al Forno Con Carciofi

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.

Simple Mexican Rice

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.

Red Chef Baked Spaghetti

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 1 (16 ounce) box spaghetti noodles
  • 1 (12 ounce) can spaghetti sauce
  • 8 ounces velveeta cheese

Recipe

  • 1 bring a large pot of water to a boil.
  • 2 add spaghetti to the boiling water and cook according to package directions.
  • 3 while noodles are cooking cut the velveeta cheese into chunks.
  • 4 drain the noodles and pour them back into the pot you cooked them inches.
  • 5 add spaghetti sauce and cheese chunks to the noodles, stirring well to incorporate.
  • 6 pour mixture into a greased 9x13 casserole dish.
  • 7 cook in 375°f oven for 10 minutes, remove and stir.
  • 8 return to oven and cook 5-10 minutes longer, until hot and bubbly.

Quiche In Pepper Cups

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

  • Servings: 6
  • 6 red bell peppers
  • 3/4 cup sliced green onion
  • 1/2 cup chopped green bell pepper
  • 2 garlic cloves, minced
  • 1/8 teaspoon thyme
  • 1/4 teaspoon oregano
  • 2/3 cup chopped and seeded tomato
  • 2 cups cooked orzo pasta
  • 1/2 cup shredded swiss cheese
  • 6 eggs, beaten
  • 1/2 cup milk
  • salt and pepper

Recipe

  • 1 cook peppers in boiling water. drain well.
  • 2 sauté green onions, green peppers and garlic. stir in herbs.
  • 3 add tomato and orzo.
  • 4 spoon into peppers and sprinkle with cheese. place in a baking pan.
  • 5 beat eggs with milk until foamy.
  • 6 pour over peppers (1/3 cup each).
  • 7 bake at 350 until set and a knife inserted in the center comes out clean. about 45 minutes. serve hot.

Pasta Alla Norma

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 â€Å“ricotta salataâ€? 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.

Pasta Amatriciana

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.

Pasta Alla Puttanesca

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.

Pasta Al Forno (baked Macaroni)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 1 lb macaroni (pre-cooked and mixed with a little tomato sauce, about 1 cup, ziti or rigatoni, etc., could be used)
  • 1 lb ricotta cheese
  • 1 cup romano cheese, grated
  • 8 ounces mozzarella cheese, shredded
  • 2 tablespoons minced parsley
  • 1 egg, beaten
  • salt, to taste
  • pepper, to taste
  • 1/4 teaspoon red pepper flakes
  • 1 quart pasta sauce

Recipe

  • 1 mix one cup of the sauce with the cooked macaroni.
  • 2 mix the ricotta with 3/4 cup of grated cheese, parsley and egg.
  • 3 add salt and pepper to taste and the red pepper flakes.
  • 4 layer sauce on the bottom of a deep casserole.
  • 5 add 1/3 of the pasta followed by 1/2 of the ricotta mixture.
  • 6 sprinkle with 1/3 of the mozzarella.
  • 7 put down a layer of sauce and repeat.
  • 8 add the final layer of macaroni and top with sauce and the remaining 1/4 cup of grated cheese.
  • 9 bake at 375 degrees for about 30 minutes or until the casserole is bubbling and the cheese on top starts to brown.

Simple Marinara Sauce

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 6
  • 2 garlic cloves, minced
  • 1 lb ground beef
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon basil
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon thyme, crushed

Recipe

  • 1 add garlic and beef into a large skillet. brown beef. drain grease.
  • 2 add diced tomatoes and sauce. mix well.
  • 3 add all the spices. i like this with sliced black olives added, too.
  • 4 serve on noodles.

Simple Microwave Risotto

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 3 tablespoons butter
  • 1 garlic clove, minced
  • 1 onion, chopped
  • 1 1/2 cups vegetable broth
  • 1 cup uncooked arborio rice
  • 3/4 cup wine
  • 1/4 cup grated parmesan cheese

Recipe

  • 1 in a 3 quart, microwave safe casserole dish combine butter, garlic and onion. place dish in microwave and cook on high for 3 minutes.
  • 2 place vegetable broth in a second microwave safe dish. heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
  • 3 stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. cover the dish tightly and cook on high for 6 minutes.
  • 4 stir wine into the rice. cook on high for 10 minutes more. most of the liquid should boil off. stir the cheese into the rice and serve.

Pasta And Bean Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 12 ounces eden ditalini
  • 16 ounces garbanzo beans, drained
  • 16 ounces kidney beans, drained
  • 16 ounces great northern beans, drained
  • 1 cup thinly sliced celery, with leaves
  • 3 large plum tomatoes, quartered
  • 1/2 cup chopped fresh basil or 1/2 cup parsley
  • 1 (12 ounce) jar water-packed artichoke hearts, drained and quartered
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon brown mustard
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper

Recipe

  • 1 cook pasta according to package directions. 2. combine remaining ingredients in a mixing bowl.
  • 2 when pasta is done, drain and add to bowl, toss to mix.
  • 3 let stand 3 to 5 minutes and serve.

Mustard Baked Chicken With Poppy Seeds

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.
  • 5 serve with pasta or mashed potatoes.

Green Fettuccine With Prosciutto And Peas

Total Time: 43 mins Preparation Time: 20 mins Cook Time: 23 mins

Ingredients

  • Servings: 2
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup chicken broth or 1/2 cup stock
  • 1 garlic clove, minced
  • 1/4 cup parmesan cheese, grated
  • 1 (10 ounce) package frozen baby peas
  • salt
  • pepper
  • 1/4 lb green spinach fettuccine
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/4 cup parmesan cheese, grated
  • salt
  • pepper
  • 1 ounce prosciutto ham, cut into short strips 1/4 inch wide
  • grated parmesan cheese (for serving)

Recipe

  • 1 for sauce.
  • 2 heat oil with butter in medium saucepan over medium heat.
  • 3 add broth and garlic and bring to a simmer.
  • 4 add 1/4 cup parmesan and cook, stirring constantly, until cheese is melted and sauce is slightly thickened, about 5 to 10 minutes.
  • 5 add peas and continue cooking until barely tender;season with salt and pepper.
  • 6 keep warm.
  • 7 cook pasta in large amount of rapidly boiling water until al dente;drain well.
  • 8 return pasta to pot with remaining oil and butter and toss until butter is melted.
  • 9 add 1/4 cup parmesan and toss again.
  • 10 season with salt and pepper.
  • 11 turn into heated serving dish.
  • 12 top with sauce and sprinkle with prosciutto.
  • 13 serve with additional parmesan.

Kid Friendly Chicken Tetrazzini

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.
  • 12 sprinkle the top with parmesan cheese.
  • 13 place in oven and heat for 30 minutes.

Pasta Al Pomodoro (tia's Take On Basta Pasta's Recipe)

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

  • Servings: 8
  • olive oil, for cooking
  • 2 medium onions, chopped
  • 4 teaspoons minced garlic
  • 1 (28 ounce) can cento italian tomatoes
  • 4 (15 ounce) cans hunts diced tomatoes with basil oregano and garlic
  • 1 cup red wine, good quality (i use a cabernet sauvignon)
  • 1 1/2 cups low sodium chicken broth
  • 12 basil leaves, washed and chopped or 1 1/2 teaspoons dried basil
  • 3 pinches red pepper flakes
  • 1 tablespoon vodka (optional)
  • 1 tablespoon sugar (optional, we like our sauce on the sweeter side)
  • 3 teaspoons pesto sauce (see note below)
  • 1 1/2 teaspoons italian seasoning
  • 1 pinch sea salt or 1 pinch kosher salt
  • 8 tablespoons chilled unsalted butter
  • 1/4 cup whipping cream
  • 1/4-1/2 cup parmesan cheese, freshly grated

Recipe

  • 1 in a large skillet over medium-high heat, add oil, onion, garlic, red pepper flakes and saute being careful not to let the garlic brown.
  • 2 add tomatoes, wine, chicken broth, basil, sugar, pesto, vodka if using. bring to a slight boil then turn down heat to medium-low and simmer.
  • 3 the longer you simmer this sauce the better it is! reduce sauce by 1/4 simmering several hours, then turn to low.
  • 4 add the chilled butter (butter will thicken sauce slightly) and stir through.
  • 5 cook your choice of pasta al dente. while cooking pasta add the whipping cream and parmesean cheese and heat through.
  • 6 add drained cooked pasta to pan and mix throughly and heat through.
  • 7 serve with parmesean cheese grated on top. a loaf of rustic bread and salad goes great!
  • 8 note: (i freeze my pesto in ice cube trays and use 1 to 2 cubes).

Pasta "al Dente"

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.
  • 14 buon appetito,.

Pasta & Bean Soup

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.

Orange Sponge Cake

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

  • Servings: 12
  • 3 eggs
  • 1 cup sugar
  • 1 1/3 cups orange juice
  • grated rind from 1 orange
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Recipe

  • 1 beat egg whites until stiff, then add yolks one at a time, beating between each addition.
  • 2 add sugar, rind and juice.
  • 3 combine flour, powder and salt and fold into juice mixture.
  • 4 bake in a shallow pan long and slowly (at 300-325 degrees and start checking for doneness at 35 minutes)

Simple Mexican Rice And Bean Bake

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 2 cups rice, cooked
  • 1 egg
  • 1 1/2 cups salsa, divided
  • 1 cup cheese, shredded, divided
  • 1 teaspoon chili powder
  • 1 (12 ounce) can pinto beans

Recipe

  • 1 preheat oven to 350°f.
  • 2 grease an 8in square baking dish.
  • 3 mix rice, egg, 1/2 cup of salsa, 1/2 cup of cheese and chili powder, press into bottom of dish.
  • 4 mix beans and remaining salsa.
  • 5 spoon over rice mixture.
  • 6 sprinkle with remaining cheese.
  • 7 bake 30 minutes.

Finlay's Fresh Fettucini Alfredo

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 4
  • 1/2 cup butter (melted)
  • 1 teaspoon garlic
  • 2 cups heavy cream
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon pepper
  • 1 1/2 cups parmesan cheese
  • 1 lb fresh fettuccine
  • parsley (optional for flavor)

Recipe

  • 1 heat butter over sauce pan on low until completely melted.
  • 2 slowly add in garlic and stir into butter along with the heavy cream.
  • 3 add in the black and pepper and turn your stove up to medium.
  • 4 slowly let the sauce thicken while gradually starting to mix in the parmesan.
  • 5 after the sauce has fully thickened and been stirred well, add a touch of parsley to your alfredo sauce for flavor.
  • 6 immediately serve over fresh fettucini pasta and be ready to want more.

Pasta Alla Norma (baked Penne With Eggplant)

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.

Pasta Alfredo With Sun-dried Tomatoes

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.

Pasta Al Forno

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

  • Servings: 6
  • 1 lb rigatoni pasta
  • 4 tablespoons extra virgin olive oil
  • 2 garlic cloves, chopped
  • 1 large eggplant, cubed
  • 15 kalamata olives, pitted and chopped
  • 10 large sun-dried tomatoes packed in oil, chopped
  • 1/4 teaspoon red pepper flakes (use more if you like your food spicier!)
  • 1 (720 ml) jar tomato puree
  • 400 g mozzarella cheese, grated
  • 250 g fontina cheese, cubed
  • 2/3 cup parmesan cheese, grated
  • salt

Recipe

  • 1 preheat the oven to 400 degrees f.
  • 2 while the rigatoni cooks in salted boiling water, prepare the sauce.
  • 3 in a saucepan, heat up the olive oil and saute the garlic, eggplant, olives, tomatoes and red pepper flakes for about 5 minutes.
  • 4 add the tomato puree and salt to taste.
  • 5 let cook for about 10 minutes on medium heat.
  • 6 drain the rigatoni, add to the saucepan, sprinkle with 2 tablespoons parmesan and cook for another 30 seconds.
  • 7 place half the rigatoni in a 9" x 13" baking dish, adding a layer of half of the mozzarella, half of the fontina and half of the remaining parmesan.
  • 8 add the remaining rigatoni and follow with a final layer of all of the cheeses.
  • 9 bake for 20 to 30 minutes or until golden brown.

Pasta Al Forno (rachael Ray)

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 1 lb ziti pasta
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, chopped
  • 15 ounces crushed tomatoes
  • 1/2 cup heavy cream
  • 2 pinches ground cinnamon
  • salt
  • ground black pepper
  • 3 ounces prosciutto, 1 thick slice from the deli, chopped
  • 1/3 cup parmesan cheese, grated

Recipe

  • 1 bring a large pot of water to boil, then salt and cook the pasta to al dente on the chewy side, 7 minutes.
  • 2 once your pasta water comes to a boil to cook the ziti, preheat the oven to 500 degrees f.
  • 3 to a medium skillet over medium heat, add the extra virgin olive oil.
  • 4 cook the onions and garlic in the oil 3 to 5 minutes.
  • 5 stir in the tomatoes and bring to a bubble.
  • 6 add the cream and season with the cinnamon, salt and pepper.
  • 7 add the chopped prosciutto to the sauce and stir with the cooked pasta to combine.
  • 8 grease a medium casserole dish.
  • 9 adjust the seasonings and transfer the pasta to the casserole.
  • 10 cover the pasta with parmesan cheese and place in the oven for 10 minutes.
  • 11 serve hot.

Red Rice Risotto, Ice Cream & Strawberry Plum Compote T-r-l

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 4 cups cooked bhutanese red rice
  • 4 cups heavy cream
  • 1/2 cup sugar
  • vanilla extract
  • 6 tablespoons candied ginger (chopped)
  • 1/2 teaspoon ginger powder
  • 4 tablespoons butter
  • 2 pints strawberries (steamed and halved)
  • 5 -6 plums (pits removed and sliced)
  • 1/2 cup sugar
  • 4 tablespoons water
  • 2 pints vanilla ice cream or 2 pints ginger ice cream

Recipe

  • 1 red rice risotto:.
  • 2 combine the cream, sugar, vanilla bean and the ginger in a saucepan over low heat.
  • 3 bring the mixture to a simmer and simmer for 2-3 minutes, remove the vanilla bean, scraping the seeds into the mixture.
  • 4 when the mixture is creamy, not thick, add the butter to the rice, and stir to incorporate.
  • 5 slowly stir in the rice and return to a simmer, stirring occasionally.
  • 6 strawberry-plum compote:.
  • 7 heat the ingredients for the strawberry-plum compote in a saucepan to compote consistency. reserve.
  • 8 to serve:.
  • 9 place the rice into bowls and place the compote in the center of the risotto and top each with a scoop of ice cream and serve.

Simple Mac & Cheese

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

  • Servings: 8
  • 1 lb elbow macaroni
  • 1 lb velveeta cheese
  • 1 cup milk
  • 1 cup cheddar cheese
  • salt & pepper

Recipe

  • 1 boil macaroni until al dente drain.
  • 2 in double boiler heat milk.
  • 3 grate velveeta.
  • 4 add velveeta stirring occasionally until melted.
  • 5 toss macaroni with salt & pepper if used then 3/4 of melted cheese coating thoroughly.
  • 6 pour into greased 13 x 9 pan.
  • 7 pour remaining melted cheese over the top.
  • 8 grate the cheddar and sprinkle over the top.
  • 9 bake at 350 for 30 min until bubbly and starts to brown at the edges.
  • 10 this serves 8 thetas or 4 frat boys lol!

Pasta Alla Cacio E Pepe

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 4
  • 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.

Simple Stroganoff

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 1 lb ground beef or 1 lb veggie crumbles
  • 1 medium onion, chopped
  • 1 1/4 ounces dry onion soup mix
  • 1/2-1 cup water
  • 10 1/2 ounces condensed cream of mushroom soup
  • 1 cup sour cream
  • 1 tablespoon worcestershire sauce
  • 10 ounces sliced mushrooms
  • 1 teaspoon garlic salt
  • 12 ounces egg noodles

Recipe

  • 1 saute onion and brown hamburger/crumbles.
  • 2 add soup mix, 1/2 to 1 cup of water, soup, sour cream, worcestershire, mushrooms and garlic salt.
  • 3 simmer 1/2 hour over medium heat, stirring occasionaly.
  • 4 serve over cooked egg noodles.

"wish I Made More" Yeast/potato/lem-orange Rolls!!

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.

Pasta All'amatriciana

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.
  • 6 drain pasta. toss with sauce.
  • 7 serve sprinkled with cheese.

Party Manicotti

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

  • Servings: 12
  • 1 lb manicotti
  • 4 eggs, beaten
  • 1/4 cup onion, chopped finely
  • 1 cup grated parmesan cheese
  • 1 teaspoon nutmeg
  • 4 (12 ounce) cartons cream-style cottage cheese
  • 2 (9 ounce) packages frozen chopped spinach, thawed and squeezed well,to drain
  • 8 ounces mozzarella cheese, shredded
  • 2 (32 ounce) jars pasta sauce with meat
  • 1/2 cup grated parmesan cheese

Recipe

  • 1 cook manicotti shells to desired doneness as directed on package.
  • 2 drain well.
  • 3 heat oven to 350 degrees.
  • 4 grease two 13-by-9-inch baking dishes.
  • 5 in large bowl, combine eggs, onion, 1 cup parmesan cheese, nutmeg, cottage cheese, spinach and mozzarella cheese.
  • 6 mix well.
  • 7 drain manicotti.
  • 8 fill shells with cheese mixture.
  • 9 place side by side in dish.
  • 10 pour spaghetti sauce over manicotti and sprinkle with ½ cup parmesan cheese.
  • 11 bake in preheated oven for 35-40 minutes or until bubbly.

Monday, March 30, 2015

Pasta Al Forno Bianco

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

  • Servings: 4
  • 3 cups bechamel sauce
  • 1 lb penne pasta
  • 1 head broccoli floret, cut into bite size pieces
  • 1 cup pancetta or 1 cup prosciutto or 1 cup ham or 1 cup bacon
  • 1 cup gruviera cheese or 1 cup gruyere cheese, grated
  • 1 cup swiss cheese, grated
  • 3 ounces parmesan cheese, grated
  • 1/2 cup italian seasoned breadcrumbs
  • 2 tablespoons olive oil

Recipe

  • 1 blanch the broccoli until crisp-tender, drain well.
  • 2 if using pancetta or bacon fry in a pan until cooked through. prosciutto is ready to use as is, cook the ham if it is raw.
  • 3 heat bechamel over low heat. add the swiss and gruyere. stir until melted. fold in meat and broccoli.
  • 4 cook pasta according to package directions but under cook by 3 minutes, drain.
  • 5 place pasta in a buttered baking dish. pour over béchamel cheese sauce and mix well.
  • 6 mix together the parmesan, bread crumbs and oil and sprinkle over the top of the casserole.
  • 7 bake at 400 until bubbly. you may wish to stick it under the broiler to brown a little.
  • 8 let sit a few minutes before serving.

Mushroom Tetrazzini

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

  • Servings: 2
  • 2 -3 ounces fettuccine, broken in half
  • 1 (9 ounce) box frozen creamed spinach, thawed and drained
  • 1/4 cup light sour cream
  • 1/2 cup shiitake mushroom, sauteed (drain excess liquid before adding to sour cream)
  • 1 cup breadcrumbs, preferably fresh
  • 1/4 cup cheddar cheese, finely grated
  • salt, to taste

Recipe

  • 1 in large saucepan of boiling salted water, cook the fettuccine until al dente.
  • 2 drain and set aside.
  • 3 in same saucepan, add the creamed spinach and cook over medium heat until heated through.
  • 4 stir in the sour cream and sauteed mushrooms, season to taste with salt.
  • 5 add the reserved pasta and toss to coat.
  • 6 transfer the mixture to a small baking dish.
  • 7 preheat a toaster oven to 375 degrees.
  • 8 in a small bowl, combine the bread crumbs and cheese.
  • 9 sprinkle the bread crumb mixture on the pasta and bake until golden, about 10 minutes.

Pasta Alfredo With Wine-poached Chicken

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • Servings: 2
  • 4 ounces small mushrooms, quartered
  • 1/3 cup chicken broth
  • 1/2 cup dry wine
  • 1/8 teaspoon pepper
  • 1/2 teaspoon dried tarragon
  • 2 boneless skinless chicken breasts
  • 4 ounces wide egg noodles
  • 7 ounces alfredo sauce mix (knorr is good)
  • 1 1/2 cups milk
  • 1 tablespoon butter
  • salt
  • parsley (optional)

Recipe

  • 1 in a 10-inch frying pan, combine mushrooms, broth, wine, pepper and tarragon.
  • 2 add chicken, cover and bring to the boil over high heat.
  • 3 reduce heat and simmer, covered, until meat in the thickest part is no longer pink (20 minutes)
  • 4 cut to test.
  • 5 while chicken is cooking, cook pasta according to package directions.
  • 6 drain, add 1 tablespoon butter to keep it from sticking together; set aside.
  • 7 prepare sauce according to package directions and add to noodles.
  • 8 add chicken and enough of the wine mixture to thin down a little and add flavor.
  • 9 add salt to taste and sprinkle with parsley, if desired.
  • 10 serve with lettuce wedge and dressing.

Heirloom Lasagne

Total Time: 1 hr Cook Time: 1 hr

Ingredients

  • Servings: 10
  • 1 lb hot italian sausage
  • 1 tablespoon dried basil
  • 1/8 teaspoon garlic powder
  • 1 (16 ounce) can diced tomatoes
  • 2 (6 ounce) cans tomato paste
  • 24 ounces cottage cheese
  • 1/2 cup romano cheese
  • 2 tablespoons dried parsley
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 8 ounces shredded mozzarella cheese
  • 1 (16 ounce) box lasagna noodles

Recipe

  • 1 preheat oven to 375.
  • 2 boil pasta while meat filling simmers.
  • 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.
  • 6 bake at 375 for 30 minutes.

Orange-cardamom Brown Rice With Peas (vegan)

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.
  • 5 stir and serve.

Orange-ginger Couscous

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

  • Servings: 5
  • 1 teaspoon grated orange rind
  • 2 cups fresh orange juice
  • 1/3 cup craisins
  • 1/2 tablespoon butter or 1/2 tablespoon margarine
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon minced fresh ginger
  • 1 (10 ounce) package couscous
  • 1/4 cup sliced almonds, toasted

Recipe

  • 1 add the first 7 ingredients to a saucepan; bring to a boil over medium heat, stir frequently.
  • 2 remove saucepan from heat.
  • 3 add in couscous; stir to combine.
  • 4 cover and let stand 5 minutes.
  • 5 fluff with a fork.
  • 6 stir in almonds; serve.

Simple Summer Tomato Basil Sauce

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.

"was-sup" Tuna Salad Pinwheels

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.

Red Sauce

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.
  • 3 serve over hot pasta of your choice.

Quacker Jacks ( Cracker Jacks Copycat )

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.