Mediterranean Pasta Bake

Ingredients:

250gr dried pasta
1 red, 1 green, 1 yellow pepper
1 courgette
1 red onion
fry light
400g chopped tomatoes with herbs
280 gr very low fat fromage frais
130gr mozzarella

Method:

boil pasta and set aside to coolchop peppers courgette and onion and roast in fry light, transfer to a bowl and mix in tomatoes. Place in an ovenproof dishcover with pasta mixed with fromage frais and sprinkle with grated cheesebake in the oven on 170˚ for approx 20-25 minutes

Javier Rocca Atzenweiler

LINGUINE TUNA SALAD

Ingredients:

7 oz linguine, broken in half
1/4 cup vegetable oil
2 tsp sugar
1 tsp seasoned salt
10 oz (1 package) frozen peas, thawed
1/4 cup lemon juice
1/4 cup chopped green onions
1 tsp Italian seasoning
12 1/2 oz (1 large can) tuna, drained
2 medium firm tomatoes, chopped

Instructions:

1. Cook linguine according to package directions, drain.
2. In large bowl, combine lemon juice, oil, onions, sugar, Italian
seasoning, and salt; mix well. Add HOT linguine; toss. Add remaining
ingredients; mix well.
3. Cover; chill to blend flavors. Serve on lettuce leaves and garnish
as desired. Makes 6 servings.

-------------

BLUE CHEESE PASTA SALAD

Ingredients:

8 oz pasta, dried
4 oz blue cheese, crumbled
2 cups walnuts, toasted and chopped
1 cup celery, chopped
4 tblsp mayonnaise
1/8 tsp white pepper and salt
3 tblsp parsley, minced

Instructions:

Cook pasta according to directions. Immediately rinse with cold water
and drain well. Add cheese, walnuts, celery, mayo, salt and pepper.
Gently toss with 2 forks until the ingredients are well mixed.
Refigerate until serving. You may need to add a little more mayonnaise
if the salad seems dry. Sprinkle with the parsley and serve slightly
chilled.

CANNOLI -TUBE RECIPE

Ingredients:

Deep Fat (for frying)
1 1/2 cups flour
2 tblsp sugar
6 tblsp sherry
1/2 tsp salt

Instructions:

Sift the flour and add sugar and salt. Make a well in the center, add
the sherry and work to a smooth, fairly stiff dough (add a little more
sherry if necessary). Knead the dough on a lightly floured board for 10
minutes until smooth and elastic. Cover and chill in the refrigerator
for 2 hours.Remove from the refrigerator and allow dough to
reach room temperature.Roll as thinly as possible and cut into 3 1/2 inch
circles. Roll circles around the tubes, moisten the edges with water and press down to firmly seal. Turn out ends of dough so as to flare slightly.
Heat the deep fat to 350 - 375 F and fry several cannoli at a time in a
fry basket until golden brown (takes about 1 minute). Lift out and
drain on paper towels and remove cannoli tubes. Use your favorite filling to stuff the cannoli.


Don Havens


Etiquetas: International, recipes, My recipe is good,

ANGEL-HAIR PASTA WITH SCALLOPS

Ingredients:

1/2 lb sea scallops, sliced 1/4-inch thick
1 medium or 2 small fresh tomatoes, minced
into 1/4" pieces
4 slices bacon or pancetta, diced fine
3 cloves garlic, minced
Fresh thyme, salt and pepper to taste
1 pound angel-hair pasta (also cappelini or
vermicelli)

Instructions:

Boil water for pasta. When it begins to boil, add salt and oil, then turn down and start the sauce.In a large skillet over medium heat, cook the bacon or pancetta to render out some of the drippings. Add garlic and stir to brown. Add scallops, cooking quickly to avoid browning but to cook thoroughly (this is why they're cut into thin slices).When the scallops look nearly done, turn the water back up to a boil, then put the tomatoes into the skillet at the same time you put the pasta into the water. Cook for the requisite amount of time (2-3 minutes fresh, 6-7 minutes dried), then drain and
lightly oil the pasta with a good extra-virgin olive oil (this will help keep the pasta from clumping while you eat it). Toss the fresh thyme into the skillet
and stir through before removing it from the heat.Toss the pasta with the sauce and serve with freshly grated parmigiano reggiano cheese

LASAGNA PRIMAVERA

Ingredients:

12 spinach lasagna noodles (I made my own)
grated or diced mozzarella
grated or diced sharp cheddar (white or yellow)
grated parmesan
any other cheese that you like
1 red pepper
1 green pepper

Primavera Sauce:

1 small onion, sliced
4 cloves garlic, minced
olive oil
1/2 cup sliced or eighthed mushrooms
1 medium eggplant
2 cups diced tomatoes (fresh is best, but canned okay)
2 cups tomato sauce (again fresh is best, but canned okay)
1 cup tomato paste (or 6 oz. if canned)
oregano
basil
crushed red pepper
bay leaf

White Sauce:

2 cups Ricotta cheese (or 1 1/2 cups tofu and 1/2 cup yogurt)
1 egg

Instructions:

In a large sauce pan, saute the garlic and onions in olive oil over
medium heat until the onions become clear and tender. Add in the
mushrooms and continue to saute until tender. When the vegetables are
tender, reduce heat and add in the diced tomatoes and a tablespoon
water. Simmer for two minutes and add in the tomato sauce, paste and
spices. Mix well with a fork until all of the tomato paste has been
absorbed. Cover and simmer 30 minutes. Remove bay leaf before using.
Meanwhile, mix together the ricotta (or tofu and yogurt) with the egg,
set aside in fridge. Preheat the oven to 375 F. Prepare the lasagna
noodles as directed and drain.
When the sauce has simmered, remove from heat and start the lasagna.
First layer 4 noodles on the bottom of a 13x9 inch baking dish, spoon
1/2 of the ricotta mixture on top and spread evenly. Next spoon 1/2
primavera sauce over ricotta, and spread 1/3 of mozzarella and 1/3 sharp
cheddar on that. Repeat this same layer process once. Put on one more
layer of noodles and top with remaining mozzarella and cheddar, sprinkle
with ample parmesan. Bake 45 minutes. Let cool ten minutes beforeserving

Cameron Kelly Brown




Etiquetas: Pasta recipes, Oriental food, chinesse food, Italyan food

CHICKEN LASAGNA

Ingredients:

8 to 10 Lasagna noodles, cooked
2 Cups cooked diced chicken
2 Tblsp butter or margarine
1 medium onion, chopped
1/3 lb mushrooms, sliced
1 can (16 oz) canned tomatoes
1/2 tsp basil
1/2 tsp oregano
1/3 tsp each salt and pepper
3 Tblsp butter or margarine
3 Tblsp all-purpose flour
1 can (10 oz) chicken broth
1/2 cup half-and-half
1 cup shredded mozzarella cheese
1/2 cup ricotta cheese
parmesan cheese

Instructions: Tomato Sauce

Melt butter in skillet. Saute' onions until transparent. Add mushrooms, basil oregano, salt and pepper. Cook for a few minutes.Blend tomatoes in blender or processor. Add to mushroomes. Simmer while making cream sauce, adding more tomatoes if needed. Stir in chicken.

Cream Sauce:


Melt butter in saucepan. Stir in flour, cooking and stirring for 2 to 3 minutes.
Add broth, stirring until thickened. Stir in half&half over low heat.

Lasagna Layering:

Spoon small amount of cream sauce in baking pan. Place 3 cooked noodles in baking pan. Add 1/3 of meat mixture and 1/3 of cream sauce. Sprinkle each layer with cheese.Repeat with remaining noodles and sauces. Sprinkle top with parmesan cheese.
Bake at 350 F for 20 to 25 minutes.

Fusilli Michelangelo

Ingredients

1 15-ounce can of stewed tomatoes
1/2 cup sun-dried tomatoes
1/4 pound mushrooms
1/4 cup (packed) fresh basil leaves
1-2 cloves garlic
1-2 tbs. olive oil
salt and pepper to taste

Cut the mushrooms and dried tomatoes into julienne strips. Heat olive oil in
a saucepan and saute the vegetables briefly (about 3 minutes). Drain the can
of tomatoes and toss the tomatoes into a blender; blend until you have an
almost but not completely smooth puree. Add the basil leaves to the vegetablesand
saute, stirring constantly, for about 30 seconds (they should become
greener, but not cook too much). Add the puree. Press the garlic and stir in,and
grind in some black pepper. Cook for maybe 5 minutes (basil should not
be cooked too long or its color will fade). Salt to taste. Toss over about
10 oz. cooked fusilli.

FETTUCINE WITH ZUCCHINI AND MUSHROOMS

Ingredients:

1 lb pkg fettucine
1/2 cup butter
1/2 lb mushrooms
1.25 lb zucchini
1 cup half-and-half
3/4 cup Parmesan
1/2 cup parsley

Instructions:

Cook fettucine al dente. Cut zucchini into julienne strips. While
pasta is cooking, saute mushrooms and zucchini in butter for 2 minutes.
Add half-and-half to saute; reduce heat and simmer for 3 minutes. Add
cooked fettucine to saute, along with cheese and parsley, and toss to
mix well.

FETTUCINE ALFREDO

Ingredients


I recall reading somewhere that the original Fettucine Alfredo was just
a butter and parmesan coating. However, if you want the cream sauce I
think you're thinking of, why, here's one that should work.
Melt 1/2 stick of butter in a saucepan over low to medium heat. When it
begins to bubble, sprinkle in a tablespoon of flour and mix it in
quickly. Add 1/2 cup heavy cream, some pepper, and 1/4 cup grated
cheese like Parmesan or Pecorino. Stir constantly until thick. This
makes about 1 cup of sauce.


Some Variations/Additions


Fry bacon or pancetta bits in saucepan first, drain grease, add butter
and proceed
Sautee sliced mushrooms and/or onions (with or without the bacon)
Add fresh green peas with the cream
For seafood and cream sauce, sautee quickly scallops, shrimp, crab or
lobster meat in the butter (before adding flour). Add a pinch of nutmeg
with the cream, pepper, and cheese.