 |
 |
|
|
| |
| |
| |
|
|
| Articles about Pasta |
| Preparar la pasta en casa | | 2008-08-25 12:20:00 | | Preparar la masa de la pasta en casa no es difícil, simplemente se necesita una máquina para pasta y disponer de un poco de tiempo. Se pueden preparar espaguetis, tallarines, lasañas o si no dispones de la máquina se puede preparar pasta para rellenar, todas se pueden congelar.Preparación : Formar un volcán con 500 g de harina y añadir en el centro 5 huevos y 10 g de sal fina. Amasar a mano o con un robot hasta obtener una masa homogénea y separarla en bolas. Extenderlas enharinando la superficie y pasarlas a través de la máquina, primero con la graduación más ancha y después reduciéndola a medida que se va repitiendo la acción para que vaya quedando más fina.Es muy importante enharinar a menudo la masa para que no se pegue. Por último, cortar la masa en el formato deseado y dejar secar un poco antes de cocer.Pasta rellena : Si no se dispone de máquina para pasta, otra opción es cortar cuadrados o círculos de masa, colocar el relleno deseado en el centro, humedecer | | By: Recetas con gusto | | |
| | Pesto Pasta | | 2008-08-21 09:12:00 | | We eat a lot of pasta. Spaghetti, elbow macaroni, penne, and rotini are staples at my house. But the sauces we put on them are usually tomato based. Which can get old after awhile. I have tried cream sauces and cheese sauces but they are not a big hit with my husband or the kids. And frankly they are not my favorite either. So I have been in search of something yummier to put on our pasta and give us a better variety.Last month I found it!Pesto!Oh yum! I bought two kinds at Hy-Vee; Sun-dried Tomato and regular Pesto. Both were a big hit with pretty much everyone except my pickiest eater. But then nothing is good enough for her except a peanut butter and honey sandwich. So we just ignore her complaints.The point is....if you haven't tried pesto, YOU MUST. You can buy it in those seasoning packets (like dry onion soup mix) or premade in little jars. I tried both and both were equally delish. Pesto is simply fresh basil, olive oil, parmesan cheese, and pine nuts all mixed together in a bl | | By: Organized Chaos | | |
| | Homemade Vegetable Soup and Cavatelli Pasta w/ Spinach | | 2008-08-13 19:55:00 | | Yesterday night, I decided to cook cavatelli pasta with spinach and I have read the recipe a little bit about it but I did not follow it, because I just invent my own recipe (lol). I have my own recipe when it comes in cooking but in simple way which does not need putting ingredients or sprinkling many spices and still delicious. You can see the picture, which I cooked yesterday, I added garlic which I sautéed, with onion, tomato (added color to the food), spinach, mushroom, truffle salt and pepper. It taste delicious and one of my favorite type of short pasta is now cavatelli as once it’s cooked and put some spices on it even without any alot of ingredients it is very tasty and I loved it. I discovered this week, which is a delicious type of pasta. You can try if you like and let me know what you think.The vegetable noodle soup that you can see in the picture above which I made yesterday night for my dinner since hubby ate chicken and rice. The way I cooked it is just simple but d | | By: My Trails In Life | | |
|
|
|
| I Love Pasta | | 2008-08-05 22:38:00 | | For lunch yesterday, I had a noodle soup just mixed with cabbage and it was a good lunch for me. In the evening for our supper, my in laws wanted to cook pasta and I helped them preparing for our dinner and I ate alot pasta yesterday since I loved pasta. I did eat much than what they ate. When it comes in pasta, I am greedy and loved to eat pasta alot. It seems started that I am loving to eat pasta when my husband and I in Indianapolis and we stayed there last week of February until last week of June and while staying there we eat often outside since I do not cook often in the Residence Inn that we stayed in. I was even worried of myself that I craved often eating pasta but now I am lessening eating pasta. Tonight, my in laws, my hubby and I went to a fancy restaurant and I ordered myself a linguini which was good I am thinking it too much eating pasta or carbs for me as I knew eating too much carbs can be harm also my health and next time, I should eat more veggies than carbs then. | | By: My Trails In Life | | |
| | Ronzoni Bistro: Savory Pasta Meals In 90 Seconds | | 2008-07-30 03:10:27 | | I love when I can’t find anything quick to eat and then it arrives at my doorstep. That’s just one of the perks of being sent samples. Last Saturday afternoon I was starving. I needed to eat something quick. Jayden was fussy and Greg had just left for work. After putting Jayden down for [...] | | By: Sophistishe.Org | | |
| | Poppy Seed Pasta | | 2008-07-13 12:26:01 | | 300 g pasta1 large leek, green part removed1 large potato40 g butter300 ml clear soup200 ml heavy cream1 tsp chopped parsley leaves2 Tbsp poppy seedssaltpepperCut the potato into small cubes. Cut leek and along with the potato, fry it a little on butter. Add soup and wait until it boils. Season and reduce heat and let cook for about 20 minutes.Puree everything and then return to the pan, stir in cream and continue to cook until sauce thickens.Cook pasta al dente. Fry poppy seeds in a pan for about 3-4 minutes. Add parsley and poppy seeds to the sauce. Pour over pasta. Mix everything well and serve immediately.Note: This is a part of Presto Pasta Nights event hosted this week by Ruth form Once Upon A Feast. Recipe source - Sale & Pepe.
| | By: Palachinka | | |
|
|
|
| Chocolate Pasta, Cocoa Penne Pasta, Made with Pure Unsweetened Cocoa, Recipes, Meat Dishes, Dessert, Sprinkle Cinnamon, Add Butter, Pastas | | 2008-07-08 12:47:11 | | Cocoa Pasta Yes – chocolate pasta. This penne made with pure unsweetened cocoa has wonderfully deep, rich and earthy flavors and is amazingly versatile. Perfect for full-flavored saucy meat dishes, as dessert with a bit of honey and cream, and a sprinkling of cinnamon or simply on its own with a bit of butter. - Buy | | By: My Outlook on Everything Blog | | |
| | Sweet Pasta Salad | | 2008-07-05 22:14:00 | | INGREDIENTS :1 pound rotini pasta 4 carrots, shredded 1 green bell pepper, chopped 1 onion, diced 1 cup distilled white vinegar 1 cup white sugar 1 (14 ounce) can sweetened condensed milk 2 cups mayonnaise 1 teaspoon salt 1/2 teaspoon ground black pepper READ REVIEWS (52)Review/Rate This Recipe Save To Recipe Box Add to Shopping List Add a Personal Note Post a Recipe Photo Post a Favorite Food List Create a Menu DIRECTIONS :Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In large bowl, combine pasta, carrot, green pepper and onion. In medium bowl, combine vinegar, sugar, condensed milk, mayonnaise, salt and pepper. Toss salad with dressing and chill 4 hours in refrigerator before serving. allrecipes.com | | By: Nusantara Recipe | | |
| | Ensalada de pasta con aguacate | | 2008-07-05 09:26:00 | | Ingredientes (4-6 raciones)2 tomates250 ml. de pulpa de aguacate400 grs. de espiralesPara la vinagreta:1 diente de ajo picado80 ml. de aceite1 cucharadita de mostaza en polvo1 cucharada de zumo de limónalbahacaperejil y pimientaPreparaciónPara preparar la vinagreta, batimos bien todos los ingredientes en un bol. Cortamos los tomates a cuartos y la pulpa de aguacate a dados y los añadimos a la vinagreta. Mezclamos bien y dejamos macerar.En una cazuela con abundante agua hirviendo, cocemos la pasta hasta que esté al dente. Escurrimos y dejamos enfriar unos cinco minutos.Agregamos la pasta al bol de la ensalada y mezclamos. Servimos decorada con unas hojas de albahaca fresca.Recetas relacionadasCrema fría de aguacates y tomatesAguacates con gambasMacarrones en ensaladaEnsalada de espárragos y canónigos con salsa de albahacaEnsalada tibia de pasta y vieiras | | By: El Puchero de Rosa | | |
| | PASTA 3 DELICIAS | | 2008-07-04 13:16:10 | | Este es un plato que le encanta a los niños. Ahora en verano, sin colegio y con este calor que les quita las ganas de comer, no tengo mas remedio que hacer comidas de su gusto y ponerme de rodillas...
Este es un resumen del contenido de mi blog. Visitame.
| | By: LAS RECETAS DE MIS AMIGAS | | |
| | Almond Pesto Fettucini Pasta | | 2008-07-02 16:22:26 | | We love Italian food, but when it comes to pasta, its hard to break away from the tried and tested tomato-basil sauce or creamy alfredo sauce. But recently, I've been experimenting with different types of Pesto, and what better way to use up all that sauce other tha blending it with pasta to make this delicious Almond Pesto Fettucini!! Some time back, I made the walnut-cilantro pesto, and this time around, I chose the Almond and Parsely along with Basil to make my pesto sauce. Unlike pine nuts,...
Please Click the Title for the Full Post
| | By: Fun and Food | | |
| | Pasta With Mushroom Pesto | | 2008-07-01 18:54:11 | | 400 g button mushrooms2 Tbsp Vegeta seasoning200 ml heavy cream40 g butter1 medium sized onionground black pepperdry garlic powder500 g pasta of your choice, cooked al denteMelt butter in a frying pan. Sauté chopped onions until they're soft adding a tablespoon or two of water to prevent it from burning. Add chopped mushrooms and Vegeta, reduce heat, cover and let them cook. Remove from heat.Puree everything in a blender. Heat pan again. Add puree, cream and pepper and garlic to taste. Cook for another few minutes. Add to pasta.Note: This is a part of Presto Pasta Nights event, hosted this week by Ruth from Once Upon A Feast.
| | By: Palachinka | | |
| | Anchovy Pasta recipe | | 2008-06-12 22:59:00 | | Serves 4.10 anchovy filets (rinse well if packed in salt)1 red onion, chopped very fineOlive oil (enough to cover onions and anchovies in saut pan)8 ounces dry spaghettiSaut the chopped onions in olive oil until golden, making sure there is enough oil to fully cover onions.While pasta is cooking in lightly salted water, gently add the anchovy filets to onions and press lightly with a fork until the anchovies are well mixed with the sauting onions.Toss spaghetti and anchovy mix together and ensure the spaghetti is well coated. Serve immediately. | | By: ALL COOKING | | |
| | Pasta with Prosciutto and Cantaloupe | | 2008-05-31 17:58:46 | | 320 g pasta1/2 of a small cantaloupe1 package of arugula100 g young cow cheese80 g prosciutto1 tsp of mixture of crushed dried coriander seeds, black, green, pink, and white peppercornsolive oilsaltCut cantaloupe into thin pieces, and cheese into cubes. Roll the cheese cubes into crushed spices.Cut prosciutto into ribbons and fry it on olive oil for 1-2 minutes.Cook pasta al dente. Wait until it cools down and then add 2 Tbsp of oil and stir well.Arrange everything on a plate like in the photo above.Note: This is a part of Presto Pasta Night event hosted and created by Ruth from Once Upon A Feast. Recipe source: Sale & Pepe Tasting Team, Serbian issue, June 2008.
| | By: Palachinka | | |
| | Pasta - An Italian Food Made Indian | | 2008-05-20 18:02:00 | | Pasta is an Italian food made from a dough using flour, water and/or eggs. Pasta was and is the most commonly used food in many of the American homes. Why Americans, even Asians love pasta. Pasta is one of the simplest yet scrumptious food given to the world by Italians. There are nearly 350 different shapes of pasta and you can prepare them in any way you want. To know more about different pasta shapes visit Pasta and its shapes. Pasta is a delicious food by itself, and just by adding few more | | By: Art of cooking Indian Food | | |
| | How to cook Thai-style pasta | | 2008-05-20 13:55:31 | | Step-by-step directions on how to make Thai-style pasta~!!I've searched high and low for THIS, just for ya, Jogster~!! So you betta cook me some, woman~!!Now get to work~!! (5555555555...) cookin' is SEXAY~!!streetsmartsukhumvit@gmail.com sukhumvit bangkok thailand | | By: Street Smart Sukhumvit | | |
| | Veggie Pasta Salad | | 2008-05-12 12:00:15 | | This recipe comes to you from my neighbors. We often stop by and see if we can catch them right before dessert. This time we caught them just before dinner and this veggie pasta salad was sitting on the counter. It tastes as good as it looks.
1 box of Rotini noodles
1 bottle [...] | | By: Bartholomew Buffet | | |
| | Pasta Tasting - Course 3: Good Old Meat Sauce Topped with Criminis | | 2008-05-04 20:11:00 | | I wanted to end with a classic pasta dish so that it would satisfy what anyone would imagine as a pasta dinner. You can't go wrong with meat sauce! We happened to have a large amount of very lean sliced beef so Lon got to play with our new grinder attachment. Because it was so lean, I added pancetta to this recipe but I still think you should use fattier meat. I got to make mushrooms since Lon wasn't going to be home but I still chose to make it a mushroom topping as opposed to mushrooms in the sauce because I figured we would have left-overs, and Lon would want to eat it.Good Old Meat Sauce5 ounces Pancetta, chopped2 onions chopped2 small or 1 medium carrot, brunoised2 pounds of lean ground meat2 (14.5 oz) cans diced tomato1 (15 oz) can tomato sauce1 (28 oz) can crushed tomato12 cloves garlic, thinly sliced2-3 bay leaves1. Heat a large pot on a medium flame. Add Pancetta and brown for about 8 minutes.2. Add onions and carrots and sweat for about 4 minutes.3. Add ground meat and stir | | By: FoodMayhem | | |
| | Pasta Tasting - Course 2: White Truffle Laguiole Mac & Cheese | | 2008-05-04 06:51:00 | | The cheese guy at Whole Foods suggested Laguiole, a French Cheddar-style cheese, and after my first bite, I was sold. It's perfect for eating alone, having so much flavor, sharp and tangy, fruity yet ashy, nutty, rich and salty, really distinctive. I decided to make it into a unique Mac & Cheese.White Truffle Laguiole Mac & Cheese6 ounces dry elbow macaroni (Barilla)5.5 ounces Laguiole, shredded2 tablespoons heavy cream2 teaspoons truffle oil (optional)1. Cook the elbows according to package instructions, rinse with cold water, drain, and set aside.2. Toss macaroni elbows and Laguiole in a 3 1/2 quart pot. Turn on a low flame. Add Cream and stir until smooth and cheese is completely melted. Stir in truffle oil. Serve.Super Easy! Everyone seemed to like it and the bowl was finished, although it wasn't that big of a portion. My verdict is that Laguiole has so much going on by itself, it doesn't allow the truffle oil to shine. While the truffle oil certainly doesn't harm the flavo | | By: FoodMayhem | | |
| | Pasta Tasting - Course 1: Wilted Spinach and Tomato Orzo Salad | | 2008-05-03 21:39:00 | | Tomorrow, I'm riding in the NYC Bike Tour with a group of friends. So tonight, I had them over for a preparatory pasta dinner. The idea is to have pasta so I decided on a three course pasta tasting. The first course would be a salad, yet still a pasta, but proportionately heavier on the vegetables because two more pasta courses would follow.Wilted Spinach and Tomato Orzo Salad4 oz dry Whole Wheat Orzo1 teaspoon olive oil10 ounce package of pre-washed spinach3 cloves garlic, thinly sliced2 generous pinches of salt6 Campari Tomatoes, cut into 6-8 wedges each2 teaspoon good Olive Oil1 tablespoons Aged Cherry Flavored Balsamic (from O & Co.)3 tablespoons garlic cream (from the potato post)Salt and Pepper to taste1. Cook Orzo to package instructions. Rinse with cold water, drain, and set aside.2. Heat olive oil in a large pan. Place spinach in the pan. Sprinkle with garlic and and 2 pinches of salt. Cover and turn off the heat. Let sit for 5 minutes.3. Plate spinach. Place tomatoes on t | | By: FoodMayhem | | |
| | Oxtails Stewed in Pasta Sauce (Pressure Cooker) | | 2008-04-12 12:51:12 | | Hearty oxtails are cooked up quickly in the pressure cooker along with leeks, carrots, black olives, wine, and tomato pasta sauce. The potatoes are riced with Parmesan cheese and served with the beef stew mixture on top.INGREDIENTS:1 tablespoon olive oil1-1/2 cups thinly sliced leeks or coarsely chopped onions1 cup dry white wine or vermouth3-1/2 pounds meaty oxtails cut into approximately 2-inch lengths3 large carrots, peeled and cut into 2-inch chunks1 cup oil-cured, pitted black olives2 cups pasta sauce1/4 to 1/2 teaspoon crushed red pepper flakes (optional)3 pounds Idaho or russet potatoes, scrubbed or peeled and cut into 2-inch chunksSalt and freshly ground black pepper to taste2 tablespoons olive oil or butter (optional)3/4 cup freshly grated Parmesan cheese, plus more for garnish3 tablespoons chopped fresh basil or parsleyPREPARATION:Heat the oil in the pressure cooker. Cook the leeks over medium-high heat, stirring frequently, for 1 minute.Add the wine and stir well. Continue c | | By: cookbook n recipes | | |
| | Cooking with Italian Pasta - The Well Stocked Pantry | | 2008-04-05 10:48:36 | | Pasta and a quickly whipped sauce make a nourishing and satisfying meal. Having pasta and a few choice ingredients always at hand makes one good to go. Available fresh or dried, in all sort of shapes, sizes and colors, storing pasta and the pantry items listed below leads to a dinner ready in no time [...] | | By: free blog | | |
| | Pasta with Sun-Dried Tomato and Walnut Pesto and Feta Cheese Recipe | | 2008-04-05 10:47:42 | | This recipe is really different, and a very easy pasta dish to make. It has some really powerful flavor combinations with the walnuts, sun dried tomatoes, the fresh basil, parmesan cheese, and the feta cheese. It will go really well with a nice salad, with a home made vinaigrette, and some garlic bread. You can [...] | | By: free blog | | |
| | Simple Elegant Pasta Primavera | | 2008-04-05 10:46:58 | | I love a combination of spring veggies like leeks, baby peas, and asparagus with a bit of sun-dried and fresh tomatoes. What if you want to add broccoli or zucchini? You know my one rule, think outside the recipe and use whatever sounds good to you. You can only add more nutrition by adding more [...] | | By: free blog | | |
| | History of Pasta | | 2008-04-05 10:46:12 | | When most people talk about pasta, they probably think of Italy as its birth place. Historians would disagree however, and give credit to our neighbors in the east for inventing the earliest form of this much loved food.
It was around 1700 B.C. when the Chinese came up with a noodle made from rice flour. While [...] | | By: free blog | | |
| | Baked Rigatoni Pasta with Homemade Garlic and Basil Marinara Sauce | | 2008-04-03 23:40:22 | | Pasta is such a staple dinner item in so many homes, it can get kind of challenging to make it interesting! But of course, thanks to hundreds of different types of pasta varieties, and also the packaged sauces that supermarkets horde for you, there are plenty of options to choose from, especially when different people in the same house have different tastes. Like I love penne and rigatoni, but my dear husband settles for nothing but linguine or fettucine. So if I have to feed him something...
Please Click the Title for the Full Post
| | By: Fun and Food | | |
| | Ensalada de pasta integral con garbanzos | | 2008-03-23 16:18:00 | | Ingredientes : 1 bote pequeño de garbanzos, 100 gr de pasta integral, 1 pimiento morrón, 2 tomates, una latita de atún, unas aceitunas, orégano, aceite, vinagre.Preparación : Se cuece la pasta al dente, escurrimos, enfriamos con agua fría y dejamos escurrir. Picamos los tomates, el pimiento y las aceitunas y ponemos en un bol la pasta con los garbanzos lavados y escurridos, el atún, los tomates, el pimiento, las aceitunas y aliñamos con aceite, vinagre y orégano.Nota: Si los garbanzos parecen demasiado duros, hervir en agua una media hora o hasta que estén blandos junto con una pastilla de caldo.Sitio oficial : Mundo recetas. El arte de cocinar | | By: Recetas con gusto | | |
| | ICQ vira pasta de dente em Israel | | 2008-03-18 13:17:15 | | A Mirabilis, empresa israelense que desenvolveu o ICQ, fez um acordo com uma grande empresa farmacêutica do país, a CTS, e lançou a pasta de dente ICQ. A idéia é fazer com que o produto melhore a interação na vida real, por meio da diminuição do mau hálito.
Recado aos saudosistas: tudo pode passar apenas [...] | | By: aletp | | |
| | Dino's Pizza and Pasta | | 2008-03-16 21:37:00 | | I just got home from my all-weekend bachelorette party. It was awesome and I am exhausted, so I'm only doing a mini post tonight and I promise I will get the rest posted tomorrow.So, on Friday, I met up with some girls in Astoria to stock up on food from Costco and we had to grab a quick lunch before hitting the road. Dino's Pizza and Pasta Dino's Pizza and Pasta was chosen arbitrarily and Monica and I shared an enormous Chicken Roll. The sauce, cheese, and dough, were all fine, standard pizzeria quality. I also appreciated the very generous amount of cheese oozing out but sadly there was one fatal problem with the Chicken Roll, the chicken. It was so hard to chew that it was less like chicken and more like heavily fried cardboard. We really didn't have any time to waste so I just suffered through but then realized how stupid I was. I should have just pulled out all of the chicken. | | By: FoodMayhem | | |
| | Pasta Pomodoro Serves Pigeons! | | 2008-03-06 21:24:00 | | We had company today as we ate our yummy pasta for lunch:Yes you heard it here - Pasta Pomodoro serves pigeons!*He ate some bread off the floor, hence he WAS there to eat :p | | By: Print This! | | |
| | I ❤ PASTA | | 2008-02-22 02:38:12 | | Sulla questione pasta sì/pasta no ho discusso abbondantemente (fin troppo) sul blog dietologizzante con le altre gnoccherrime.Ma giusto per precisare bene la mia posizione (e che posizione) in meritio... Io Amo la Pasta. Semplice, non all' uovo, e con i condimenti giusti, e credo che senza di lei, non potrei vivere.Questo è giusto per rispondere con lo stomaco alle perplessità altrui che mi danno ormai per fissata con la dieta (avete sbagliato persona). Se poi, ciò che vi serve è la spiegazione medica nuda e cruda, andate da un buon nutrizionista, e non da un ciarlatano-impasticcatore, che sicuramente vi farà capire un concetto base, che io a 16 anni non avevo ben chiaro: togliendo la pasta e tutti i carboidrati da una dieta si dimagrisce sì, ma poi si ri-ingrassa e con gli interessi, che si sa, nel caso dei kg di troppo, sono peggio degli strozzini, e non perdonano.Nel caso il vostro tentativo sia di rovinarvi l' esistenza, con pratiche degne del peggior aguzzino, beh, non veni | | By: Il blog di Eka | | |
| | Russo's Mozzarella & Pasta Corp. | | 2008-02-11 08:20:00 | | I was walking home with my friend Angie and she told me about this tiny place called Russo's Mozzarella & Pasta Corp.Russo's Mozzarella & Pasta Corp. We would be walking passed it so why not stop in. They have a large selection of fresh pastas, raviolis, and some gnocci's. We decided to try the Roasted Butternut Squash Ravioli and a fresh pasta that looked like telephone cord.Not knowing what the ravioli would taste like, I decided to serve it with a lightly spiced chicken broth, peas, and cilantro. We liked that the raviolis had an abundant amount of filling. Unfortunately, even with such a light broth, the butternut squash filling was too bland. It was under-seasoned and lacked flavor.We enjoyed the telephone cord shaped pasta more, especially the shape. It's thick and chewy but lacks a bit of flavor as well. That was easily masked by the simple red meat sauce.Generally, we weren't that impressed with the quality but the fresh pasta is pretty inexpensive at $3 per 1 pound box | | By: FoodMayhem | | |
| | Main Course Recipes : Sicilian Pasta and Black-Eyed Peas | | 2008-02-04 08:54:00 | | serve 6 to 8Ingredients :1 pound small shrimp peeled and deveined (you may also substitute with boneless, skinless chicken cut into bite size pieces)4 cloves garlicOne half cup olive oil1 tsp. dried basil3 Tbsp. fresh parsley, chopped1 14-oz. can diced tomatoes, drainedHot pepper flakes to taste1 small jar capers, drained1 pound linguineFresh grated Parmesan cheeseCook shrimp or chicken in deep saucepan/wok until done. Remove shrimp/chicken and discard liquid. In same saucepan add garlic, olive oil, basil, parsley, tomatoes, red pepper flakes and capers and simmer for 4 to 5 minutes until garlic is cooked. Add shrimp or chicken during last 2 minutes of cooking. Meanwhile cook pasta in a separate pan until "al dente". Drain water from pasta. Add pasta to sauce, sprinkle generously with fresh Parmesan cheese and toss to completely coat pasta with sauce and cheese. Serve immediately.Tips : Be careful of how much of the red pepper flakes you use. Some guests or small children may not like | | By: Cooking is Easy | | |
| | Pasta With Walnuts | | 2008-02-01 12:18:57 | | Recently I came across this lovely animal shaped pasta. Funny looking animals made me remember my favorite childhood pasta dish - pasta with walnuts and sugar. It's a very, very easy to make dish/snack. The recipe:For one small noodle bowl of pasta you'll need 1 Tbsp sugar and 2 Tbsp ground walnuts. Just stir everything with cooked pasta and that's it. It doesn't get any easier than that, doesn't it? This is a part of Presto Pasta Night at Once Upon A Feast. You can see the roundup here.
| | By: Palachinka | | |
| | Basta Pasta | | 2008-01-18 20:47:00 | | I've walked by Basta Pasta Basta Pasta for years and just written it off because of it's name. I thought it would be some generic pasta place that just pumps out large portions of mediocre pasta dishes. In the last year or so, different people have mentioned how much they love Basta Pasta and I'm glad I finally gave them a shot. It was anything but generic and probably one of my favorite places now.The food is Italian but the service is Japanese. From the moment you're greeted, you notice the attention to detail that the Japanese are known for. The open kitchen is immaculate and you can feel the pride of the staff.As I waited for Lon and friends to show, I munched on a yummy Parmesan bread stick twist as I watched the interesting table side service of a pasta dish. The spaghetti is tossed around in a hole dug into a giant Parmesan wheel before being plated. We didn't order this dish so I'll have to get it next time. Not complaining though since I loved everything we did order: 3 appetizers, 2 pastas, 2 meat dishes, and 2 desserts for the four of us: Lily, Eugene, Lon, and me.But before I get into that, the bread basket of three different breads were all wonderfully fresh, the olive oil was good, and we loved the interesting amuse bouche. It was a slice of bread with some kind of whipped blue cheese spread.Our starters included a Crab Tartar with Grapefruit Gelee (and beautifully dyed radish disks), Grilled Calamari Salad, and Pumpkin Gnocchi. Everything was cooked perfectly, plated beautifully, and interesting. The Pumpkin Gnocchi was my favorite and one of those dishes that will haunt me with cravings. I will be dreaming about the wonderful cheesy pieces that melt in your mouth. Mmm.....I was so happy with our appetizers that I didn't expect the entrees to keep up, but they did. First, our Bowtie Pasta with Salmon in a Mustard Grain Cream Sauce was delicious. It managed to be creamy yet light. And then, our Herbed Pappardelle with Oxtail came and topped the | | By: FoodMayhem | | |
| | Italian Pasta Bake | | 2007-12-31 06:35:00 | | Italian Pasta Bake TEN TO TWELVE SERVINGSPrep Time: 30 min (plus cooling)Cook Time: 40 min2 loaves day-old Italian country bread, crusts discarded, sliced 1/4-inch thick 1 pound rigatoni or ziti pasta 4 tablespoons butter 1 small onion, chopped 1/2 cup frozen peas One 28-ounce can chopped tomatoes 1 cup heavy cream 1 pound mozzarella cheese, cut into 1/2-inch cubes 1 cup grated parmesan cheese, plus more for serving Salt 1. Preheat the oven to 375º. Grease a 10-inch springform pan or 4-quart ovenproof bowl. Line the bottom and sides of the pan with bread slices, fitting them tightly; reserve several bread slices for the top.2. In a large pot of boiling, salted water, cook the pasta until al dente.3. Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the peas and cook for 1 minute. Stir in the tomatoes and heavy cream, mixing until combined, and bring to a simmer. Set aside 1 cup of the sauce.4. Drain the pasta, add to the sauce in the skillet and toss to coat. Stir in the mozzarella and half of the parmesan. Season with salt. Pour the pasta into the bread-lined pan, pressing down with a wooden spoon. Cover with the remaining bread slices. Sprinkle the remaining parmesan on top and dot with the remaining 2 tablespoons butter.5. Bake the pasta until golden and crusty, about 40 minutes (loosely cover with foil if necessary to prevent overbrowning). Let cool for about 30 minutes, then unmold and slice. Serve with the reserved tomato sauce and extra parmesan. | | By: Ethnic Indian Dishes recipes and Preparation video | | |
| | Ensalada tibia de pasta y vieiras | | 2007-12-28 11:34:00 | | Ingredientes (6 raciones)400 grs. de pasta fresca de espinacas12 vieiras2 dl. de aceite de oliva4 escalonias2 cucharadas de vinagre de vino blancounas hebras de azafrán1 cucharada de eneldo picadopimienta y salPreparaciónCocemos la pasta en abundante agua y sal durante 2 minutos. Escurrimos y reservamos. Cortamos las vieiras por la mitad. Las salteamos con 1 dl. de aceite en una sartén antiadherente durante 1 minuto. Las retiramos y mantenemos reservadas al calor.En la misma sartén rehogamos las escalonias picadas finas. Agregamos el aceite restante, el vinagre, las hebras de azafrán y el eneldo. Salpimentamos al gusto.Ponemos la pasta en una fuente de servir, colocamos encima las vieiras y rociamos con la vinagreta caliente. Llevamos a la mesa tibia. | | By: El Puchero de Rosa | | |
| | Dessert Recipes : Pasta & Bean Soup | | 2007-12-28 05:12:00 | | Ingredients : 4 14-ounce cans reduced-sodium chicken broth6 cloves garlic, crushed and peeled4 4-inch sprigs fresh rosemary or 1 tablespoon dried1/8-1/4 teaspoon crushed red pepper1 15 1/2-ounce or 19-ounce can cannellini (white kidney) beans, rinsed, divided1 14 1/2-ounce can diced tomatoes1 cup medium pasta shells or orecchiette2 cups individually quick-frozen spinach (6 ounces) (see Ingredient note)6 teaspoons extra-virgin olive oil (optional)6 tablespoons freshly grated Parmesan cheese1. Combine broth, garlic, rosemary and crushed red pepper in a 4- to 6-quart Dutch oven or soup pot; bring to a simmer. Partially cover and simmer over medium-low heat for 20 minutes to intensify flavor. Meanwhile, mash 1 cup beans in a small bowl.2. Scoop garlic cloves and rosemary from the broth with a slotted spoon (or pass the soup through a strainer and return to the pot). Add mashed and whole beans to the broth, along with tomatoes; return to a simmer. Stir in pasta, cover and cook over medium h | | By: Cooking is Easy | | |
| | Shrimp and Pasta recipe | | 2007-12-18 01:39:00 | | 12 ounces penne pasta 1 tablespoon stick butter 1 (12 ounce) package mushrooms, thickly sliced 1 medium red onion, chopped 2 tablespoons minced garlic 1/2 cup Irish brown ale 1 package white sauce mix, whisked with 1 1/2 cups milk 1 cherry tomato, halved 1 1/2 pounds raw medium shrimp, peeled and deveined Garnish: Chopped scallions Freshly grated Parmesan cheese Cook pasta as directed on package. Melt butter in a large skillet over medium heat. Add mushrooms and onions. Cook, stirring occasionally, for 8 minutes or until lightly browned and soft. Add garlic. Cook, stirring, for 1 minute until fragrant. Add ale, white sauce mixture and tomatoes. Bring to a boil and stir constantly until sauce thickens. Add shrimp. Reduce heat to medium low and simmer 2 to 3 minutes until cooked through. Drain pasta and place in a large serving bowl. Add shrimp and sauce. Toss to mix and coat. When serving, sprinkle with the scallions and cheese. Servings: 4Source: Women's Day magazine | | By: ALL COOKING | | |
| | Shrimp Pasta recipe | | 2007-11-30 19:53:00 | | 6 ounces linguini pasta6 large shrimp, peeled and deveined1 tablespoon minced garlic (or more, if you like)1/4 to 1/2 cup white wine2 to 4 ounces butter (cold, cut into cubes)1/2 cup diced tomatoesHandful fresh spinachSalt and pepperItalian seasoning to tasteSauté shrimp in olive oil, then add garlic, salt, pepper, seasonings, tomatoes and spinach. Add wine and reduce by half, then add the butter and allow to melt. Prepare pasta according to label directions, drain and top with shrimp mixture.Source: Baxter's Interurban Grill, Tulsa, Oklahoma | | By: ALL COOKING | | |
| | Prime Pacific Stainless Steel Pasta Machine | | 2007-10-27 23:41:51 | | Features: Adjustable steel roller for kneading. Removable handle and clamp. Seven thickness setting. Cutting accessory. Recipe booklet. 150mm.-Stainless steel body and cutting blades-Blades produce spaghetti or fettuccine noodles-Adjustable steel rollers with seven thickness settings-Removable handle and clamp-Recipe book includedReviewshelpful tool My family are able to enjoy fresh and homemade noodle, hunton, dumpling and.... since we have the tool. We are really happy to get this wonderful tool.head cook I found this produced excellent results. The main drawback to this item isthe pedestal heighth being too short to allow the hand crank to turn freely when sitting on a flat surface.It's simple and works!Easy to attach and easy to use, produce thick or thin noodles. we used it a lot and love it!Cook's Tools GadgetsTechnorati tags: Kitchen Gadget, Gadget, Gadgets. | | By: Really Cool Gadgets, New Gadget Review, Gadget New | | |
| | ENSALADA DE PASTA CON SALSA DE YOGUR | | 2007-10-24 14:05:15 | | Me encanta esta ensalada. La salsa de yogur le da un toque distinto.
Ingredientes:
- Pasta (mejor las que son especiales para ensaladas)
- Huevo duro
- Jamon york en dados
- Cebolla tierna
-...
Este es un resumen del contenido de mi blog. Visitame.
| | By: LAS RECETAS DE MIS AMIGAS | | |
| | Quick Gorgonzola Pasta Sauce Recipe | | 2007-10-24 06:36:41 | | Rule of thumb: The thinner the pasta, the thinner the sauce - The thicker the sauce, the thicker the pasta!Macaroni & cheese. Is that the favorite of American comfort foods? Well, Swedish kids like sausage with macaronies and ketchup better.INGREDIENTS:Serves 4* 4 dl crème fraiche* 280 grams Gorgonzola* 300 grams bacon* freshly ground black pepperMETHOD:1. Bring crème fraiche to the boil.2. Stir in crumbled Gorgonzola.3. Mash with the back of a spoon (small lumps doesn´t matter)5. Using a pair of scissors, cut the bacon into small strips.6. Heat a large frying pan.7. Cook the bacon crispy and golden brown over high heat for 4-5 minutes.8. Remove from the pan and drain on kitchen paper.9. Sprinkle the bacon and freshly ground pepper over the sauce.Practically all cheeses, whether they are hard or creamy, yellow or blue molded, sliced or grated, add a special flavor to most dishes. The Italian Gorgonzola cheese is something to bear in mind when you want to add a special cheesy flavor to a dish. For instance, a small piece of Gorgonzola cheese on top of a grilled steak may be a substitute for herb or garlic butter.The blue mold Gorgonzola cheese is made from cow´s milk. It has a a semi-hard, crumbly texture and a piquant flavor; somewhat similar to the French Roquefort cheese, and the English Stilton cheese, but Gorgonzola cheese is milder.Roquefort cheese has a more pungent taste, though I don´t like it. Stilton cheese on the other hand is saltier than both the Roquefort and Gorgonzola cheese. Other gourmet cheeses in this category are Bleu des causses, Bleu de bresse, Cabrales, Maytag, Danablu and Blue dorset."Ädelost" is a blue mold cheese from Sweden. It is made from pasteurized cow's milk (literally translated: "Noble-cheese"). Used as a table cheese as it is, in creamy sauces, salads or desserts with crackers, fruits and wine.Mold is usually considered an unwelcome intruder in our food.Blue mold cheeses are exceptions. They are permeated with penicilli | | By: My Recipes | | |
| | Everyday Ham Pasta Sauce | | 2007-10-15 11:11:44 | | Fresh ginger and sambal oelek are two of my favorite spices. Sambal oelek adds heat to this sauce. You may add more or less to taste. I am addicted to sambal oelek, I add more.Cook pasta. Pour the sauce over. You make this sauce quickly. Besides, it is good.INGREDIENTS:* 200 g smoked lean ham* 1 red bell paprika* 2 teaspoons corn starch* 1 dl (100 ml) milk* 2 dl (200 ml) crème fraiche* 1 clove of garlic, pressed* ½ dl (100 ml) parsley, chopped* 3 teaspoons fresh ginger, grated* 1 teaspoon sambal oelekMETHOD:1. Cut ham into small pieces.2. Deseed and cut the paprika into small pieces.3. Mix corn starch and milk in a saucepan.4. Add crème fraiche, garlic, parsley, ham and paprika.5. Cook for 2 - 3 minutes.6. Taste with ginger and sambal oelek. Salt may not be necessary. Sometimes smoked ham is very salt.I watched an English food TV program the other day. An Italian chef was cooking some Italian regional dish. When he finished the cooking, I heard him say: Detest it! :) Was that what h | | By: My Recipes | | |
| | Pasta with Spicy Tomato-Vodka Sauce and Meatballs | | 2007-09-22 12:29:00 | | Serves 43 cloves garlic, minced (Jar garlic is fine.)1/4 tsp crushed red pepper flakes (or to taste, more or less)3 Tbl olive oil (extra virgin if you have it)1 28-oz can chopped tomatoes (You can use the ones with Italian spices added if you'd like. And if your garden tomatoes are looking good, you can chop those instead.)1/4 cup vodka (Any brand will work. Do not use flavored vodka, e.g. citrus.)1/4 cup heavy creamSalt and pepper to taste1 pint cherry tomatoes1/2 cup Parmesan cheese, grated (Bagged, already grated in advance will do fine.)2 Tbl fresh basil cut into teeny strips16 oz Italian, precooked meatballs (Frozen is fine. No need to thaw.)1 pound pasta (Penne and rigatoni work best.)Put your pasta pot (large) on to boil. (This takes the longest of the whole meal.)While the water is coming to a boil, get out a large sauté pan. Add the olive oil, garlic and peppers. Heat this on Medium High until it starts to sizzle. Don't heat it too long. If the garlic gets brown, the taste w | | By: Cooking is Easy | | |
| | Es la pasta básica | | 2007-09-19 04:01:00 | | Una vez más Charly García volvió a las andanzas... y una vez más hizo el ridículo...BUENOS AIRES, setiembre 11.- Pésimo terminó el show que daba anoche Charly García en la ciudad de Buenos Aires, en una velada que contaba con la presencia de músicos chilenos como invitados.Todo ocurría en el local “La Trastienda”. García llevaba más de tres horas tocando y embelesado por la noche de rock & roll, se le ocurrió la idea de seguir tocando toda la noche, y todo el día siguiente."Seguiré tocando toda las noche por más de 24 horas , quiero hacer historia esta noche”, expresó al micrófono, con intenciones de inscribirse como el primer artista en tocar de corrido hasta el siguiente show.La extravagancia del músico no cayó bien en uno de los dueños del local, que velando por las normas internas, quería respetar los horarios y ordenó el desalojo de García desde el escenario. Mandó a un grupo de guardias a hacerlo, pero García opuso resistencia y fueron varios los que se sumaron en su defensa derivando en una batalla campal.La seriedad de los incidentes culminó con García golpeado en la cara, lesionado y sacado del lugar por paramédicos. En virtud de estos lamentables acontecimientos, fueron canceladas todas las próximas presentaciones del cantante en ese recinto.Realmente lo de Charly ya se está tornando decadente. Un músico puede ser considerado un ícono, y al mismo tiempo puede llevar una vida de "rock star"... pero Charly se dejó llevar demasiado por ese personaje y ahora no es mas que un loco que no puede distinguir la figura de la realidad.Vos podés hacerte el loco arriba del escenario, pero no te vas a agarrar a trompadas con todos los guardias del boliche para hacerte el vivo... mas cuando pesás 20 kilos mojado.Este incidente obviamente que no quedó en esto... al otro día García se presentó en el lugar para tocar como estaba previsto y cuando encontró todo cerrado armó un escándalo gritando "a mi ejército... les digo: rompan todo".Son frases como estas las que demuestran el estado mental de este músico, que se ha tornado en una sombra de lo que fue y sigue viviendo como si fuera mas grande que los beatles...Esto pasa mucho en argentina, los ídolos se transforman en figuras decadentes... si quieren pasen revista y van a ver que es así...Realmente un bochorno... | | By: No soy latino | | |
| | Pasta, everyone | | 2007-08-27 07:15:52 | | I’ve been cooking these past few days. I might as well share this. I made some changes to the recipe. Made it more “lokal” but still “squisito”. Hehe. Pancetta Pasta ¾ stick butter6 cloves garlic2 packs of all-purpose Cream1 whole onion12 strips of bacon (sliced in 1” pieces)1 can of mushrooms½ cup grated cheese1 teaspoon ground black pepper¼ teaspoon salt2 tablespoons cooking oilPasta of your choice, cooked according to procedure (tip: boil in 10 mins for al dente pasta)1. Sauté the bacon in oil until slightly crispy. Add garlic, onion and butter. Stir until onions are translucent and the garlic releases its smell. 2. Strain the water from the can of mushrooms and add to the mixture. 3. Add all-purpose cream, simmer. 4. Add cheese, salt and pepper (to taste.) Minimize salt addition though since bacon is already salty. 5. Top pasta with mixture. Vwalah! There goes your Pancetta pasta…ohlala. hihi. ;-) | | By: buttony muddle-headed... | | |
| | Grandma Theresa’s Pasta and Cauliflower | | 2007-08-17 06:33:00 | | Ingredients 1 pound box of mostaccioli or rotini 2 medium size heads of cauliflower 3 or 4 cloves of garlic chopped 3 or 4 bunches of long green onions chopped 1 stick of butter 2 Tbls of vegetable oil 1 cup of seasoned bread crumbsFreshly grated Parmesan cheese Salt to taste Freshly ground black pepper to tastePreparation: Clean and cut cauliflower into bite size pieces. Boil cauliflower in around 6 quarts of water until tender. In a large frying pan sauté onions and garlic in ½ stick of butter and oil for about 5 minutes. Add ½ cup of bread crumbs and sauté until slightly brown. With a slotted spoon remove cauliflower and add to the breadcrumb mixture. Do not throw away the cauliflower water. Cook the pasta in the cauliflower water until al dente. Around ten minutes. Add remaining butter and breadcrumb to the cauliflower mixture. Add around a cup of cauliflower water to the mixture to moisten. Stir and cook for around 15 minutes more. Mix the pasta and cauliflower together. Sp | | By: Forex trading, stock trading,trader,forex broker,a | | |
| | FABULOUS PASTA RECIPES | | 2007-08-17 06:30:00 | | LINGUINE THAI PRAWN BALLS 1 pkt (375grams) Plain Linguini 200g green King Prawns pealed and chopped 80g bean shoots 1 bunch Coriander. Leaves and roots, roughly chopped 1 bunch Basil, roughly chopped 50g peanuts, roughly chopped 1 tbsp grated ginger 2 Kaffir lime leaves finely sliced 4tbsp seafood curry paste 3 free range eggs 150g rice flour Vegetable Oil for deep frying Method Cook Plain Linguine in salted, boiling water until al dente, then drain. Place linguine in a large Mixing bowl. Add prawns, bean shoots, coriander, basil, peanuts, ginger, lime leaves, curry paste and eggs.Mix well using hands. Add rice flour in three stages, mixing thoroughly each time before adding more flour. Heat oil in deep saucepan to 160 degrees. Form mixture into small balls and deep fry in batches of 6. Gently rotate balls while they are frying. When golden brown and cooked through, drain on absorbent paper. Garnish with coriander leaves and serve with roasted chilli jam as an entrée or as an hor'd | | By: Forex trading, stock trading,trader,forex broker,a | | |
| | Cajun Style Pasta | | 2007-08-17 06:18:00 | | Ingredients:12 ounces linguine1 teaspoon butter or olive oil2 garlic cloves, minced8−12 medium size shrimp, peeled and deveined1/2 pound chicken breast meat, diced2 1/2 tablespoons all−purpose flour2 cups of 1% milk2 tablespoons sherry1/4 cup grated Parmesan cheese1/4 teaspoon cayenne4 plum tomatoes, seeded and chopped1/2 cup frozen peasSalt and black pepper to tastePreparation Prepare the linguine according to package directions.Drain and keep warm until ready to serve.Melt the butter in the center of a large non−stick skillet overmedium−high heat. Add the garlic and cook for 1 minute. Add theshrimp and chicken. Pan−fry until the chicken is cooked through,3−4 minutes. Whisk the flour, milk, sherry, and Parmesan cheesetogether. Pour into the skillet and bring to a boil while stirring.Reduce heat to medium and continue to cook for about 5 minutesuntil the mixture has thickened, stirring occasionally. Add thecayenne and fold in the tomatoes and peas. Cook until heatedthroug | | By: Forex trading, stock trading,trader,forex broker,a | | |
| | pasta and its kind | | 2007-08-14 04:19:00 | | I just realized there are tons of kind for pasta. I stood up in supermarket in pasta section, and there ... lot of different kind of pasta. here some of them:
Spaghetti. This is an easy one. It's one food that we all know and love. Spaghetti comes in a box, or a bag, in long thin strands. You cook it in boiling water and mix it into your favorite spaghetti sauce recipe.
Ravioli. Here is another pretty easy one for everybody. Ravioli is a small, square shaped pasta that is stuffed with several different fillings like meat, cheese, mushrooms, sausage, etc. Ravioli can be topped with tomato sauce and can even come toasted.
Macaroni. One of the all-time favorites! Macaroni is a small, hollow tube pasta. It is used mainly in cooking macaroni and cheese.
Cannelloni. Cannelloni is also a hollow tube pasta, but it is much larger than macaroni. Cannelloni is stuffed with different meat sauce mixtures and also will have various cheeses baked in the middle.
Linguine and Fettuccine. These pastas are know as ribbon noodles due to the fact they are long, stringy and flat. They can come in many different lengths. These noodles are a delicious food with creamy sauces mixed onto them such as Alfredo sauce. just like kwee-tiaw for chinese noodle.
Tortellini. Tortellini is yet another type of stuffed pasta. They come in half circle pieces that are folded over and stuffed with meat, cheese, sausage, or other ingredients. You can also pour your favorite sauce over the top of this delicious food.
Vermicelli. Vermicelli is a very fine, thin string of pasta. It is also known as "angel hair" pasta. It can be used with a creamy sauce of your choice, or used with other items such as crab, or shrimp. Many times vermicelli is formed together to form a type of nest that will hold the crab, or shrimp on top of it.
Conghiglie. This pasta is shaped like small shells. There are many different sizes of conghiglie. From | | By: food, recipe, cooking | | |
| | tips for cooking pasta | | 2007-08-13 07:02:00 | | you know, there are tons of tips about how to cook pasta, here one of the tips, enjoy
To cook pasta properly, you need a really big saucepan full of boiling water. The pasta absorbs a lot of water when it cooks, so it needs a lot of it. Also, the more space the pasta has to move around in, the quicker it cooks and the less likely it is to stick together.
Bring a large pot of water to the boil. When it's at a rolling boil, add a good teaspoon of salt — you need to add a lot of salt as this is what will help flavour the pasta.
You don't need to add any oil to the pasta water — it doesn't really make much difference to the pasta sticking together or not.
As soon as the pasta is in the water, stir it well to make sure it separates and doesn't stick together — this is the main tip for preventing it from sticking, and you should stir it a few times in the first few minutes of cooking.
Cook the pasta for the number of minutes stated on the packet — set a timer.
Check it a couple of minutes before you think it should be ready as sometimes ambient humidity plays a role in the pasta cooking more or less slowly.
If you're serving the pasta immediately, tip it into a colander set in the sink and as soon as all the pasta is in the colander, carefully pick the colander up and set it on top of the saucepan. This will catch some of the cooking water which you can use to thin the sauce if necessary later on. Transfer this water to a jug or large bowl.
Return the pasta to the pan it cooked in and add ladlefuls of sauce until it's coated as you like. If your sauce is a little thick at this stage, this is where you can add some of the cooking water to achieve the desired coating consistency. Tip pasta into a large serving bowl and top with remaining sauce.
If you're cooking the pasta to be served later, rinse under cold running water until cold. Add a little olive oil and toss pasta to coat it in the oil. When you reheat the pasta, plunge it into a large saucepa | | By: food, recipe, cooking | | |
| | Pasta with Tomato Meat Sauce | | 2007-08-06 12:14:00 | | Energy: 636 kcalIngredients: at 6 portions1 pound your favorite pasta shape - uncooked;8 ounces lean ground beef;1 medium onion - chopped;2 cloves garlic - minced;6 large tomatoes - peeled, seeded and diced;1/2 teaspoon salt (1/2 to 1 teaspoon);1/2 teaspoon dried oregano;1/2 teaspoon dried basil;1/2 teaspoon sugar;1/4 cup red wine.Instructions:Prepare pasta according to package directions.While pasta is cooking, combine beef, onion and garlic in a large skillet; cook until meat is no longer pink. Set aside. In blender, combine remaining ingredients; process for 30 seconds. Add tomato mixture to meat; simmer about 20 minutes.When pasta is done, drain well. Add the sauce to the pasta and serve. | | By: Cooking at home is very simple! | | |
| | Amazing Pasta | | 2007-07-31 07:34:00 | | Ingredients:1 pkg Fresh Spinach, chopped;1 cup Onion, chopped;3 cloves Garlic, chopped; 1 tsp dried basil;1 tsp lemon juice; 1 pkg Ricotta Cheese; 1 tbsp Parmesan Cheese; 2 eggs;3-4 tbsp Sugar; 1 pkg Jumbo pasta shells; Tomato Sauce (home made if possible); Salt, Pepper (to taste).Instructions:Fry onion & Garlic in oil until tender, add spinach and lemon juice and fry until spinach starts to wilt slightly.Set aside and let cool.Meanwhile cook pasta shells in boiling water until al dente.Combine the Spinach mixture with Ricotta Cheese, eggs, Parmesan cheese, and sugar, mix well.Stuff each shell with the mixture and place in baking pan.Pour tomato sauce over shells making sure the entire bottom of pan is covered but do not cover shells entirely.Sprinkle Parmesan cheese over top and salt & Pepper to taste.Bake for approx 45 min at 400°F. | | By: Cooking at home is very simple! | | |
| | Pizza Pasta Salad | | 2007-07-25 18:06:00 | | Energy: 538 kcalIngredients:1 pound Rotini, Twists or Spirals - uncooked;3 ounces sliced pepperoni (about 3/4 cup);4 ounces sliced Provolone cheese (about 1 cup);12 cherry tomatoes (about 1 1/2 cups) - halved;1/2 cup grated Parmesan cheese;1/2 cup non-fat Italian salad dressing;1 teaspoon Italian seasoning;1/2 teaspoon minced garlic;1 green bell pepper - ribs and seeds removed, sliced into rings;2 1/2 rounds (7-inch) pita bread.Instructions:Prepare pasta according to package directions. While pasta is cooking, cut pepperoni slices into fourths and slice the Provolone cheese into matchstick-size pieces. Place in a large bowl. Add cherry tomatoes, Parmesan cheese, Italian dressing, Italian seasoning and garlic.When pasta is done, drain and rinse with cold water. Drain again. Add pasta to cheese mixture and mix well. Quarter the pita bread rounds and place around a large platter. Top with pasta salad and garnish with green pepper rings. | | By: Cooking at home is very simple! | | |
| | Pasta Ole! | | 2007-07-25 17:38:00 | | Energy: 306 kcalIngredients:8 ounces Linguine, Spaghetti, or Thin Spaghetti - uncooked;2 tablespoons vegetable oil;1 medium onion - finely chopped;1/2 red bell pepper - seeded, ribs removed, and julienned;1/2 green bell pepper - seeded, ribs removed, and julienned;1 pound top round steak - cut into thin strips;1/4 teaspoon cumin;1 teaspoon salt;1 29-ounce jar spicy red pasta sauce;1 cup Monterey Jack cheese (4 ounces) - shredded.Instructions:Prepare pasta according to package directions, drain. Meanwhile, in a large nonstick skillet, heat vegetable oil. Add onion and bell pepper slices and sautй over medium heat until wilted, about 5 minutes. Add beef and sautй, stirring constantly, until brown. Remove from heat and transfer to a 9 Ч 13 Ч 2-inch baking dish. Add pasta and mix.In a microwave-safe dish or a medium-size saucepan, heat pasta sauce. Pour over pasta, beef and vegetables and mix. Top with cheese and bake at 400єF for a minute or two, just long enough to melt the cheese. | | By: Cooking at home is very simple! | | |
| | Pasta with Zucchini and Roasted Garlic | | 2007-07-22 18:40:00 | | Energy: 512 kcalIngredients:1 pound Rotini, twists or spirals-uncooked;8 medium cloves garlic - peeled;1/2 teaspoon dried thyme;1/2 teaspoon dried rosemary - crushed;2 tablespoons vegetable oil;3 medium zucchini (about 5-6 cups) -- coarsely grated.Instructions:Preheat oven or toaster oven to 450єF. Lay a 12-inch-square piece of foil on the counter and put the garlic on it. Sprinkle the thyme and rosemary over the garlic. Pour the oil over the garlic and herbs. Draw up the edges of the foil and make a sealed packet. Bake 20 minutes.While the garlic is baking, cook pasta according to package directions. Two minutes before pasta is done, add the zucchini to the pasta cooking water. Cook two minutes. Drain zucchini and pasta.Open the foil and mash the garlic lightly with a spoon. Toss with the pasta and zucchini, season with salt and pepper and serve. | | By: Cooking at home is very simple! | | |
| | Chicken and Pasta Primavera | | 2007-07-22 18:29:00 | | Cook Time: 45 min.Energy: 500 kcalIngredients:3 Tbsp. olive oil;1 lb. boneless, skinless chicken breast halves, cut into bite-size pieces;6 cups assorted cut-up fresh vegetables (broccoli florets, red and/or green bell pepper, onion, zucchini and/or yellow squash);1 jar (1 lb. 10 oz.) Ragu Old World Style Pasta Sauce;1 Tbsp. chopped fresh basil or 1 tsp. dried basil leaves;1 box (12 oz.) fettuccine, cooked and drained;Instructions:In 12-inch skillet, heat 1 tablespoon olive oil over medium heat and brown chicken; remove and set aside. In same skillet, add remaining 2 tablespoons olive oil and cook vegetables, stirring occasionally, 6 minutes or until vegetables are tender. Return chicken to skillet. Stir in Pasta Sauce and cook 2 minutes or until chicken is thoroughly cooked. Stir in basil. Serve over hot fettuccine. Sprinkle, if desired, with grated Parmesan cheese. | | By: Cooking at home is very simple! | | |
| | Chicken and Cucumber Pasta Salad | | 2007-07-08 22:06:00 | | Salad, Pre-Tossed: Prepped for TravelI went to Scott and Angie's rooftop BBQ yesterday and Angie asked me if I could make my famous Chicken and Cucumber Pasta Salad. Of course, I agreed. It's expected. Everyone who has tried it, requests that I make it for them. I've given friends the recipe but I don't think anyone has made it yet. It is a bit work intensive, but the steps are easy and you get an impressively delicious summer pasta salad.Dressing:1/3 cup soy sauce1/3 cup rice vinegar3 tablespoons white sugar1/2 teaspoon ground ginger1/2 teaspoon black pepper1/2 cup olive oil1 teaspoon sesame oilSalad, Dressing Tossed In: Ready for ServicePasta Salad:1 box (1 lb) dry pasta (any shape)3 chicken legs, poached and chilled2 large cucumbers, seeded and thinly sliced1/2 cup chopped cilantro1/2 cup chopped scallion1/4 cup toasted sesame seedsInstructions:Whisk all of the dressing ingredients together and set aside. (I usually do this the night before just to get it out of the way.)Cook pa | | By: FoodMayhem | | |
| | Si la pasta quema. | | 2007-06-21 23:40:00 | | Lo verdaderamente inteligente es soplarle un poco a los macarrones, el resto son gilipolleces.¿Albert Einstein? | | By: Look Closer | | |
| | Drogas: Pasta Base. | | 2007-06-20 22:07:00 | | Que es la pasta base?La Pasta Base de Cocaína es la cocaína no tratada, extraída de las hojas de coca a través de un proceso de maceración y mezcla con solventes tales como parafina, bencina, éter, ácido sulfúrico, etc. Tiene la apariencia de un polvo blancuzco o amarillento, dependiendo de la sustancia con que ha sido mezcladaIngreso a Uruguay cerca del 2000 (si bien estaba de antes, por esta fecha fue el aumento del consumo), ayudada por la crisis economica surgida en aquellos años, y si bien no es exclusiva se ve sobre todo en las clases bajas y marginadas de la sociedad, se puede decir tranquilamente que de las drogas de uso comun en este pais, esta es la peor, basicamente es como consumir veneno.Los efectos de fumar PBC dependen de muchas variables: el tipo de preparación, la dosis, la frecuencia de consumo, la | | By: Profilaxis Web | | |
| | PASTA "DON CAMILO" | | 2007-06-17 08:28:00 | | Esta vez lo hice con "tornillos o espirales". Me gusta porque la salsa se queda entre la pasta.Ingredientes:- Pasta: Espagettis, espirales, macarrones o tiburones- Tomate frito (hecho en casa o comprado pero de buena calidad)- Cebolla- Ajos- Apio- Zanahoria- Jamon serrano- Vino blanco- AlbahacaElaboracion:Hervimos la pasta. Yo, a veces, añado al agua de coccion una pastilla de caldo. Escurrimos y reservamos.Picamos finamente todas las verduras y las ponemos a freir en una sarten grande con aceite a fuego no demasiado fuerte. Cuando esten tiernas le añadimos el medio vaso de vino blanco y dejamos reducir un poco. Ponemos 6 o 7 cucharadas de tomate frito y el jamon serrano cortado a cuadraditos. Removemos y volcamos la pasta. Rehogamos unos minutos para que se mezclen los sabores y le ponemos la sal, la pimienta y la albahaca.Servimos aparte el queso rallado porque para mi gusto esta muy bueno sin el. | | By: LAS RECETAS DE MIS AMIGAS | | |
| | Pasta with Meat Mushroom Cream Sauce | | 2007-06-08 10:18:54 | | A simple, straight-forward recipe.INGREDIENTS:Serves 4* 1 large yellow onion* 200 g fresh mushrooms* 300 g ground meat* 1 tablespoon butter* 3 cloves garlic, pressed* 2 teaspoons chinese soy* 3 - 4 dl (300 - 400 ml) cream* cayenne pepper* saltMETHOD:1. Chop the onion and slice the mushrooms thinly.2. Melt butter in a large skillet, fry and crumble the ground meat.3. Add onion and mushroom.4. Lower the heat, simmer for 5 - 7 minutes, and give it a stir now and then.5. Add garlic, and season to taste with cayenne pepper.6. Stir in cream and soy.7. Simmer, stirring constantly, for about 5 minutes.8. Taste with salt.Let´s have a Pasta Sauce Potlock Party!There will be a large bowl with cooked tagliatelli, grated parmesan and salad on the table. I serve my sauce. You bring yours. I am thrilled! What will it be? A ragout or a sauce?http://minareceptsamlingar.blogspot.com/feeds/posts/default?alt=rss | | By: My Recipes | | |
| | Italian Sausage Pasta Recipe | | 2007-05-28 11:22:00 | | This recipe is quite simple and easy to prepare. I prefer to use a mild Italian sausage and cook it slowly in a nice tomato sauce. Give yourself an hour and serve this with some nice Italian bread and a bottle Masi Soave (dry white).5 mild Italian sausages5 cloves garlic, finely chopped2 tbsp extra-virgin olive oil2 tbsp chopped fresh flat-leaf (Italian) parsley1 tsp of dry rosemary1 1/2 cups canned diced tomatoes1/3 cup dry white winesea salt and freshly ground pepper1lb (500g) of rigatoniCombine the oil, garlic and half of the parsley in a deep pan. Turn the heat to medium-low and sauté gently until the garlic is soft but not coloured.Add the diced tomatoes to the pan with the rosemary and some ground pepper. Add just a little salt to taste. Turn up the heat and bring the sauce to a boil.Pour in the wine and continue to cook until the alcohol is evaporated (2 minutes). Turn down the heat to a low-medium heat and add the Italian sausage. Let it simmer for 45 minutes or until the past | | By: ItaliaFlavours | | |
| | Ensalada de pasta con salsa rosa | | 2007-05-20 19:52:00 | | Hervir la pasta que se prefiera, yo he puesto tornillos de colores. Una vez hervidos escurrir y pasarlos por agua fría hasta que refresquen. Añadirle los ingredientes que más os gusten, en este caso, atún en aceite, aceitunas rellenas, palitos de cangrejo, maiz y huevo duro.Preparar una salsa rosa mezclando mayonesa, una cucharada de mostaza, ketchup, y un chorrito de brandy, mezclar bien y unirlo a la pasta.Servir frío.http://feeds.feedburner.com/cocinaconsaborblogspotcom
http://www.text-link-ads.com/xml_blogger.php?inventory_key=J930O2SLO2XZN0F2L9SX&feed=1 | | By: cocina con sabor | | |
| | Pasta e Fagioli | | 2007-05-06 09:12:46 | | It's amazing how many lousy clones for this delicious chili-like soup from Olive Garden are floating around on the Web. Some are shared on message boards, others are displayed on sites in a collection of "actual restaurant recipes" (yeah, right!). But they all leave out obvious ingredients you can see, like the carrots, ground beef, or two kinds of beans. Others don't get the pasta right -- it's obviously ditali pasta (short little tubes). Then there's the recipe that really squeezed the seeds from my gourd -- one that's floating around in MasterCook format that lists"Top Secret Recipes" as the source. But, wait a minute! I've never before created a clone for this dish -- not here on the site, and not in any book. So, after logging some time over a chopping block, an open flame, and a couple tasty glasses of Merlot, out popped this puppy. And this is the one, kitchen cloners! If you want the taste of Pasta e Fagioli at home, this is the only recipe that will fool in a side -by-si | | By: cookbook n recipes | | |
| | VERY ITALIAN RECIPE PASTA | | 2007-04-13 17:19:00 | | When I 'surfing' around the web i found very much "italian pasta recipes": The 80-90% are not italian, are not pasta, are nothings... : To make a VERY ITALIAN PASTA is VERY easy (but you must have...
[[ This is a content summary only. Visit my website for full links, other content, and more! ]] | | By: UMBRIA BLOG | | |
| | Pasta Outside Italy- European Secrets | | 2005-08-08 17:11:00 | | Shelved supermarket pasta's aren't all the same! I assure you that when italians visit other countries they prefer to eat only their own products, hmmm, I wonder why.If a famous brand of pasta is sold in your market check the manufacter country, Barilla made in the US is DIFFERENT than the Barilla pasta "Made in Italy" probably due to the fact that the quality of the ingredients themselves differ... could be that now the grains grown in many other countries are all gentically modified; read the labels!--from ItalyHope this blog site to be informative and fun! | | By: Italy, Jax & Gemini\\\\\\\\\\\\\\\\\\\\\\\\\\\ | | |
|
|
| |
 |
|
| |
| |
|
 |
