Archive for the ‘Pasta’ Category
2011
12.18
Tags: appetizers, baked goods, breakfast, cakes, calzone recipes, camping food recipes, caribbean food recipes, casseroles, chinese, CPK Brocolli and Sun−Dried Tomato Fusilli recipe, crockpot, desserts, easy chinese food recipes, ethnic, food recipe, fruits, gourmet sandwiches, grains&veggies, holiday foods, indian food recipes, italian, main dishes, mexican, mexican food recipe, mexican food recipes, miscellaneous, on the grill, pizza, potatoes, puerto rican food recipes, salads, seafood, secret recipes, snacks&appetizers, soups & stuff, southern food recipes, spanish food recipes, special diets, stir fry, sweets&desserts, vegetarian recipes
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Ingredients
- 1 pound dry fusilli pasta
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt
- 1/4 cup chopped fresh garlic
- 2 tablespoons chopped fresh thyme leaves
- About 12 oil−packed sun−dried tomatoes, drained and thinly sliced
- 1 quart blanched broccoli florets, drained (bite−size pieces)
- 1 1/4 cups grated parmesan cheese (reserve 1/4 cup for garnish)
Directions
- Bring a large pot of salted water to boil. Cook pasta until al dente, 8 to 10 minutes.
- Heat olive oil in a large non−stick frying pan over high heat.
- Add salt and garlic; when the garlic just begins to brown, add thyme and sun−dried tomatoes. Toss and add broccoli. When broccoli is heated through, add drained pasta (if pan is not large enough, combine in a large mixing bowl while ingredients are hot). Add 1 cup parmesan cheese to all, sprinkling and stirring to mix.
- Serve in warm bowls with a fresh dusting of parmesan cheese.
2011
12.05
Tags: appetizers, baked goods, Boston Chicken Macaroni & Cheese recipe, breakfast, cakes, calzone recipes, camping food recipes, caribbean food recipes, casseroles, chinese, crockpot, desserts, easy chinese food recipes, ethnic, food recipe, fruits, gourmet sandwiches, grains&veggies, holiday foods, indian food recipes, italian, main dishes, mexican, mexican food recipe, mexican food recipes, miscellaneous, on the grill, pizza, potatoes, puerto rican food recipes, salads, seafood, secret recipes, snacks&appetizers, soups & stuff, southern food recipes, spanish food recipes, special diets, stir fry, sweets&desserts, vegetarian recipes
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Ingredients
- 3 Cups Dry spiral−shaped pasta, Cook al dente, drain
- 2/3 Cup Milk (2% or regular)
- 1 Pound Velveeta cheese, light or
- Cubed small
- 1/4 Teaspoon Dry mustard powder
- 1/2 Teaspoon Ground turmeric
- Salt and pepper to taste
Directions
- Place into top of double boiler over gently simmering water milk, cheese, mustard powder, turmeric, salt and pepper in that order. Stir with whisk occasionally until melted and smooth. Stir pasta into hot cheese mixture and keep hot until serving time over hot water, up to an hour. (If it begins to thicken up too much, dilute with a little milk). Never put into oven or over direct heat as it will scorch and change the texture to a sticky mess.
2011
08.02
Tags: appetizers, baked goods, breakfast, cakes, calzone recipes, camping food recipes, caribbean food recipes, casseroles, chinese, crockpot, desserts, easy chinese food recipes, ethnic, food recipe, fruits, gourmet sandwiches, grains&veggies, holiday foods, indian food recipes, italian, Italian Tomato Sauce recipe, main dishes, mexican, mexican food recipe, mexican food recipes, miscellaneous, on the grill, pizza, potatoes, puerto rican food recipes, salads, seafood, secret recipes, snacks&appetizers, soups & stuff, southern food recipes, spanish food recipes, special diets, stir fry, sweets&desserts, vegetarian recipes
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Ingredients
- 2 − 28 ounce cans diced or ground tomatoes or whole tomatoes NOT packed in puree or sauce
- 3 tablespoons high−quality olive oil
- 1 large, thick pork chop or 1−1/2 pounds beef chuck, steak preferred
- 1 medium onion, peeled and finely chopped
- 1 medium carrot, peeled and finely chopped
- 4 garlic cloves, peeled and crushed
- 1/2 cup red wine
- 1−1/2 teaspoons salt
- 3 tablespoons fresh basil or Italian parsley, chopped
- Freshly ground black pepper to taste
Directions
- If using whole tomatoes, drain them, reserving the liquid and chop. Reserve tomatoes and juice in a bowl.
- In a nonreactive Dutch oven, heat the olive oil. Season the chop with salt and pepper and brown over medium−high heat on both sides, about 8 minutes total. Remove meat and set aside. Reduce heat to medium−low, add the onion and carrot and saute until softened, 8 to 10 minutes. Add the garlic and saute for 1 minute. Return the meat and any accumulated juices to the pot and add the wine. Bring to a simmer, and cook uncovered for 3 minutes.
- Add the reserved tomatoes (if using crushed or minced tomatoes, just add them directly from the can) and the salt and bring back to a simmer. Reduce heat to low to maintain a slow simmer, partially cover, and cook until the meat is tender, about 45 to 55 minutes, depending on the thickness of the meat. Remove meat and keep warm. Raise heat to medium and continue cooking sauce for about 5 minutes, or until sauce has thickened.
- Stir in the basil and/or parsley and add freshly ground black pepper to taste (the sauce will be salty at this point; it will taste fine once added to pasta). Slice the meat and serve with pasta and sauce.
2011
08.01
Tags: appetizers, baked goods, breakfast, cakes, calzone recipes, camping food recipes, Carbonara Sauce recipe, caribbean food recipes, casseroles, chinese, crockpot, desserts, easy chinese food recipes, ethnic, food recipe, fruits, gourmet sandwiches, grains&veggies, holiday foods, indian food recipes, italian, main dishes, mexican, mexican food recipe, mexican food recipes, miscellaneous, on the grill, pizza, potatoes, puerto rican food recipes, salads, seafood, secret recipes, snacks&appetizers, soups & stuff, southern food recipes, spanish food recipes, special diets, stir fry, sweets&desserts, vegetarian recipes
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Ingredients
- 4 Tablespoon Butter
- 8 Slice Bacon; cut in 1/4″ strips
- 2 Eggs
- 2 Egg yolks
- 1 Teaspoon Red pepper flakes
- 1 Cup Parmesan cheese
- 1/2 Cup Heavy cream
- 1 Teaspoon Salt
- Black pepper
- 1 Pound Spaghetti
- 8 Quarts water
Directions
- Cream soft butter. In another bowl, beat eggs & yolks and whisk until blended, add 1/2 cup cheese. Heat large casserole dish in 200F oven.
- Bring water & salt to boil in large pot. Meanwhile, fry bacon in skillet over med heat until crisp. Pour off half of fat and stir in red pepper flakes and cream. Bring cream mixture to simmer and keep warm until spaghetti is done.
- Transfer cooked spaghetti to heated serving bowl and stir in creamed butter.
- Coat well. Stir in hot bacon & cream mixture and finally the beaten eggs and cheese. The heat of the pasta will cook the raw eggs. Taste and season with salt and pepper. Serve with remaining grated cheese.
2011
07.31
Tags: Angel Hair With Balsamic Tomatoes recipe, appetizers, baked goods, breakfast, cakes, calzone recipes, camping food recipes, caribbean food recipes, casseroles, chinese, crockpot, desserts, easy chinese food recipes, ethnic, food recipe, fruits, gourmet sandwiches, grains&veggies, holiday foods, indian food recipes, italian, main dishes, mexican, mexican food recipe, mexican food recipes, miscellaneous, on the grill, pizza, potatoes, puerto rican food recipes, salads, seafood, secret recipes, snacks&appetizers, soups & stuff, southern food recipes, spanish food recipes, special diets, stir fry, sweets&desserts, vegetarian recipes
Posted in Pasta | No Comments »
Ingredients
- 1 teaspoon minced garlic
- 1 teaspoon olive oil
- 5 to 6 Roma tomatoes, chopped, (28−ounce. can plum tomatoes)
- 3 tablespoons balsamic vinegar
- salt & pepper to taste
- 1/4 Cup chopped fresh basil
- 1/2 Pound angel hair pasta, (uncooked)
Directions
- Saute the garlic in olive oil until lightly browned. Do this in a skillet large enough to hold the tomatoes later. Leave garlic in skillet.
- Place tomatoes, salt & pepper, basil and balsamic vinegar in a non−reactive bowl and set aside for 10 minutes, stirring occasionally. Boil water for pasta. Just before you put the pasta in the water, drain tomatoes and reserve the juice that runs off. (I usually set my colander on a dinner plate). Put the angel hair pasta in the water to cook for the recommended amount of time.
- Heat your garlic skillet and toss drained tomatoes briefly JUST to heat. They should retain their shape. The pasta should finish cooking (usually no more than 5 minutes for angel hair) at the same time the tomatoes are ready. Toss the pasta and tomato mixture together and serve with freshly grated parmesan cheese.
2011
07.27
Tags: appetizers, baked goods, breakfast, cakes, calzone recipes, camping food recipes, caribbean food recipes, casseroles, chinese, crockpot, desserts, easy chinese food recipes, ethnic, food recipe, fruits, gourmet sandwiches, grains&veggies, holiday foods, indian food recipes, italian, main dishes, mexican, mexican food recipe, mexican food recipes, miscellaneous, on the grill, Pasta Alla Caruso recipe, pizza, potatoes, puerto rican food recipes, salads, seafood, secret recipes, snacks&appetizers, soups & stuff, southern food recipes, spanish food recipes, special diets, stir fry, sweets&desserts, vegetarian recipes
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Ingredients
- 2 Tbs. Olive Oil
- 1 Cup Flour, seasoned with a pinch of salt & freshly ground black pepper
- 1 Lb. Chicken Livers, separated into individual lobes, all visible fat removed
- 2 Tbs. Unsalted Butter
- 1 Lb. assorted mushrooms, Shiitake (stems removed), Portobello, Crimini,
- White button, sliced thinly
- 1 Cup dry red wine
- 1 28 Oz. Can, peeled Tomatoes
- 2 Tbs. Flat−leafed Italian Parsley, finely chopped
- Salt & freshly ground black pepper
- 1 Lb. Spaghetti or Perciatelli
Directions
- Heat a saute pan over high heat, then add the olive oil. Flour the chicken livers, shaking off any excess and add to the pan. Saute until they are slightly browned and firm. Remove livers and set aside. Pour off the olive oil, then add the two tablespoons of butter. When the butter has foamed and the foam begins to subside, add the mushrooms, tossing to coat with the butter. Cook for four or five minutes, until the mushrooms begin to give off some of their juices. Add the wine all at once, scraping the bottom of the pan to loosen any caramelized bits of liver and mushroom from the bottom. Continue, cooking over high heat until the wine has reduced by about half.
- Lower the heat, puree the tomatoes through a food mill, or in a food processor, then add to the mushrooms and wine. Adjust the heat so the mixture barely simmers. Slice the chicken livers crosswise into half−inch rounds and add them, with any of their accumulated juices, to the tomato sauce. Taste for seasoning, add salt and pepper if necessary, then cook over low heat for about thirty minutes, or until the extraneous juices have evaporated. In the meantime, bring a large pot with about six quarts of water to a boil. Add the pasta and cook until al dente. Drain the pasta, divide into four plates, top with the sauce, garnish with the chopped parsley.