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Statistics |
| Unique Visitors: 21 |
| Total Unique Visitors: 3242674 |
| Visitors Out: 2611 |
| Total Visitors Out: 22954 |
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| Beef Rolls In Red Wine Tomato Sauce - Italian |
| 2008-07-27 04:05:10 |
Beef Braciole ~ These tasty, tender beef rolls are cooked in a robust tomato and wine sauce. They go perfectly with a side dish of Risotto Milanese, garlic mashed potatoes, or polenta.Serves 6 1 1/2 Pounds Top Sirloin, Cut Into 12 Small Thin Slices2 Cloves Garlic, Finely Minced2 Tablespoons Fresh Rosemary6 Thin Slices Of Prosciutto, Cut In Half1/4 Cup Grated Parmesan Cheese1/3 Cup Olive Oil1 Cup Dry Red Wine1 Carrot, Finely Chopped1/2 Onion, Finely Chopped1 Celery Stalk, Finely Chopped2 Cups Chopped Canned TomatoesSalt & Pepper1/4 Cup Chopped Fresh ParsleyPound each piece of the beef into thin slices. Spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice. Cover this with a slice of prosciutto, and roll up into a small bundle, securing each with to...
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| Pesce in Acqua Pazza - Italian |
| 2008-07-27 03:48:49 |
This dish at a small restaurant in Positano on the Amalfi Coast called O'Capurale and was very impressed with how flavorful yet light it was. Pesce in Acqua Pazza means Fish in Crazy Water. Many American interpretations of this dish seem to take this translation extremely literal. They really accentuate the "crazy", using it as an excuse to clean out the refrigerator and add all kinds of ingredients to flavor the water. I am not sure of the origins of the name, but I do know that all it needs is a simple flavoring of garlic, herbs, tomato, salt and a pinch of hot pepper as presented in the Ingredients here. Serves 4 Ingredients:-4 tablespoons extra-virgin olive oil 4-1/2 cups water 2 tablespoons finely chopped flat-leaf parsley2 garlic cloves chopped12 grape or cherry tomatoes, sliced in ...
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| Steak Pizzaiola - Italian |
| 2008-07-27 03:32:05 |
The Neapolitan dish that consists of bottom round steak which is pounded to tenderize and then cooked in a spicy tomato sauce. As the sauce resembles sauce used to make pizza, it was named pizzaiola, can also be said is "pizza style".Serves 6Ingredients:-2 Pounds Bottom Round Steak Sliced 1/4 Inch Thick or More Tender Cut Left Thicker1/4 Cup Olive Oil1 medium Onion, Finely ChoppedSalt & Pepper To TasteRed Pepper Flakes2 Cloves Garlic, Minced1 Cup Chopped Tomatoes1/2 Cup Red Wine1/2 Cup Chopped Fresh Parsley----Gently Pounding the steak with a mallet until thin if using bottom round. Season the meat well with salt and pepper. Heat the olive oil in a heavy skillet, and brown the meat well on both sides. Remove it and keep warm. Add some onion and garlic to the pan and sauté until tender...
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| Broccoli Marinara - Italian |
| 2008-07-19 20:38:22 |
The quick way of an Italian traditional side dish in Italian family all the way from Italy. You can use fresh tomatoes and basil. However, as a Italian mother of four, she opt for the quick method as she're sure other parents of small ones can appreciate. The kids really love this dish too. Buon Appetito!"4 ServingsIngredients:-2 tablespoons olive oil1 (14.5 ounce) can diced tomatoes with balsamic vinegar, basil and olive oil1 pound broccoli florets2 cloves garlic, choppedsalt and pepper to taste Direction:-Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pep...
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| Chicken and Sun-Dried Tomato Bruschetta - Italian |
| 2008-07-19 20:27:02 |
"This recipe is the definition of versatility - if the weather's mild, use the grill outside to prepare this appetizer. In colder months, use your oven instead. The amount of ingredients for this recipe can be scaled back or multiplied to accommodate any range of party guests. You can also alter the amount of most of the ingredients according to your personal preference. You'll enjoy this variation on regular old bruschetta appetizers!"8 ServingsPREP TIME 15 MinCOOK TIME 30 MinREADY IN 45 MinIngredients:-2 skinless, boneless chicken breast halves1 1/4 cups Italian salad dressing, divided4 cups fresh spinach, torn1/3 cup crumbled feta cheese8 sun-dried tomatoes, packed without oil, chopped1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices1/4 cup olive oilDirection:-1) Place the...
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| Lemon Chicken - Pressure cooker. |
| 2008-04-20 06:09:16 |
So simple, yet this is one of the most delectable sauces you can find for chicken. Be sure to allow a few hours to marinate the chicken.3 1/2 lb (1.6 kg) chicken, cut in serving pieces1/4 cup (60 ml) plus 2 tablespoons (30 ml) olive oil1/4 cup (60 ml) lemon juice2 teaspoons (10 ml) oreganoSalt and freshly ground pepper to taste1/2 cup (125 ml) chicken stock In a small bowl, mix together 1/4 cup (60 ml) oil, lemon juice, oregano, salt and pepper. Pour over the chicken and marinate for several hours, or overnight. Dry the chicken well on paper towels and sprinkle with salt and pepper. Reserve the marinade.Heat the remaining 2 tablespoons (30 ml) oil in the pressure cooker and brown the chicken pieces on all sides. Reserve chicken pieces on warm platter. Pour off the fat and add to the ...
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| Mandarin Chicken - Pressure cooker. |
| 2008-04-20 06:06:34 |
3/4 lb (350 g) boneless, skinless chicken breasts1 tablespoon (15 ml) balsamic vinegar500 ml (2 cups) chicken stock or broth1 onion, cut into thin wedges1 teaspoon (5 ml) dried tarragon1 can (11 oz) mandarin oranges, drained1 tablespoon (15 ml) honey1 tablespoon (15 ml) low-sodium soy sauce4 tablespoons (60 ml) cornstarch8 oz (225 g) Chinese wheat noodles1/4 cup (60 ml) waterFreshly ground pepper, to tasteIn the pressure cooker, combine chicken, vinegar, stock and onions. Lock the lid in place and bring to pressure, then lower heat and cook for the suggested time. Allow pressure to drop by the natural release method for 10 minutes, and then release remaining pressure by the quick release method or automatic release method and remove the lid.Transfer chicken to a platter and keep warm. L...
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| Chicken and Rice - pressure cooker |
| 2008-04-20 06:05:59 |
This chicken and rice is a Spanish classic enjoyed with many variations.3 lb (1.3 kg) chicken, skin removed and cut into 8 pieces3 tablespoons (45 ml) olive oil1 chorizo sausage, thinly sliced (optional)1/2 cup (125 ml) white wine1 small onion, diced2 garlic cloves, minced 1 red bell pepper, cored, seeded and diced1 large ripe tomatom peeled, or 2 canned plum tomatoes, seeded and chopped1 cup (250 ml) uncooked long-grain white rice1/2 cup (125 ml) frozen peas3 cups (750 ml) chicken stock or broth1 teaspoon (5 ml) saltSalt and pepper the chicken pieces. Heat 2 tablespoons of olive oil in the pressure cooker. Add the onion, garlic, red bell pepper and tomato. Cook until the onion is soft. Add the rice and cook for 1 minute. Add the peas, stock, salt, chicken pieces, and chorizo sausage,...
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| Beef Pot Roast With Tomato and Pearl Onions (pressure cooker) |
| 2008-04-14 08:26:03 |
Serves 2-32 tablespoons (30 ml) olive oil1.5 lb (700 g) pot roast such as chuck1 medium onion, chopped3 tablespoons (45 ml) vinegar1 can tomato paste1 1/2 cups (375 ml) water 16-24 very small pearl onions, peeled1 clove garlic, unpeeledA potpourri bag of 2 bay leaves, 8 allspice and1 teaspoon (5 ml) cumin seed1/4 teaspoon (1 ml) sugarSalt and pepper, to taste Directions:Heat the oil in the pressure cooker until very hot. Add the pot roast and brown well on all sides. Transfer to the steamer basket. Add the onion to the pressure cooker and sauté until wilted. Stir in the vinegar, tomato paste, water, salt and pepper. Lower the steamer basket into the pressure cooker.Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 15 minutes on high pressure.Ad...
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| Easy Beef Pot Roast (pressure cooker) |
| 2008-04-14 08:19:43 |
Serves 2-33 tablespoons (45 ml) canola oil1.5 lb (700 g) pot roastSalt and pepper 1 onion, chopped1 bay leaf1 1/2 cups (375 ml) water or beef stock Directions:Place canola oil and roast in pressure cooker and brown on all sides. Place roast on trivet in cooker. Season roast with salt and pepper. Add chopped onion, bay leaf, and water.Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 35 minutes on high pressure.If not sufficiently tender, lock the lid back in place and heat to high pressure for another 5 minutes....
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