Cream Of Artichoke Soup

Ingredients

1 can artichoke hearts
1 cup juice from artichokes
water (add if necessary)
10 oz can chicken broth
2 tbsp lemon juice
1/4 cup onion, chopped
1/4 tsp thyme
1/8 tsp pepper
1/2 cup green onions, chopped
2 cup light cream

How to prepare

Simmer artichoke hearts, broth, lemon juice, onion, green onion, thyme and pepper with one cup fluid from artichokes, approx. 20 min. Blend in cream and correct seasonings if necessary. Serves 4 to 6

Share

Fettucine frittata with prosciutto

Ingredients

1 small onion, sliced thin
6 tbsp unsalted butter
1/2 lb fettucine
1/4 lb thinly sliced prosciutto, chopped
1/3 cup walnuts, chopped coarse
1 cup coarsely grated emmenthal cheese (about 3 ounces)

1/3 cup fresh italian parsley, minced
4 large eggs, beaten lightly

How to prepare

In a 12″ non-stick skillet cook onion in 3 tbsp of butter over low heat, stirring occasionally, 10 minutes, or until softened but not browned. In a kettle of salted boiling water cook fettucine until al dente and drain. In a large bowl toss fettucine with onion, prosciutto, walnuts, cheese, parsley, and salt and pepper to taste and cool 2 minutes. Add eggs and combine well. In skillet heat remaining 3 tbsp butter over moderately high heat until foam subsides. Add pasta mixture and with 2 forks spread evenly. Reduce heat to moderate and cook frittata 3 minutes. Shift skillet so that one fourth of frittata is directly over center of burner and cook 1 1/2 minutes. Shift skillet 3 more times, cooking remaining fourths in same manner. Put a heat proof platter over skillet and invert frittata onto it. Slide frittata, browned side up, back into skillet and cook other side in same manner. Slide frittata onto platter and cool to room temperature. Serve frittata cut into wedges. Serves 6 to 8.

Share

Marinated calamari

Ingredients

1 lb calamari, cleaned and trimmed red onion, sliced
1/2 cup celery, sliced
1/4 cup cilantro, chopped
6 tsp balsamic vinegar
1/4 cup olive oil salt & pepper
1 medium red pepper, sliced
1 medium bell pepper, sliced
3 cloves garlic
4 anchovy filets, chopped finely

How to prepare

Clean calamari and cook in salt water for approximately 45 minutes. Check for doneness. Cut in 1/2″ rings and leave tentacles whole. Place in a bowl. Make marinade of oil, vinegar, anchovies, garlic, salt and pepper. Add to calamari while still warm then add remaining ingredients. Check seasonings, then let marinate for several hours. Serves: 6

Share

Peas, bacon, and ricotta sauce for pasta

Ingredients

1 lb fresh, young peas unshelled weight, or 1/2 of a 10 oz package of tiny frozen peas, thawed
1/4 lb bacon, lean, slab bacon
Salt
1/4 lb fresh ricotta
1 tbsp butter
1/3 cup freshly grated parmigiano-reggiano cheese, plus additional cheese at table
Black pepper, ground fresh
1 lb pasta fusilli or rigatoni

How to prepare

1 if using fresh peas: shell them, discard the pods, rinse them in cold water, and cook them in a sm amount of simmering water until they are just tender the time varies greatly depending on the freshness and youth of the peas if using thawed frozen peas: begin the sauce at step 2
2 cut the bacon into short, narrow strips put it into a sm saut

Share

Angel-Hair Pasta with Shrimp & Escarole

Ingredients

1 pound large shrimp
3/4 16-ounce package angel-hair pasta or capellini
2 13 3/4- to 14 1/2-ounce cans chicken broth
1 1/2 cups spicy hot vegetable juice
1 cup dried tomatoes, thinly sliced (about 1 1/2 ounces)
4 cups lightly packed sliced escarole (about 1/2 small head)
1 medium-size tomato, seeded and chopped

How to prepare

1. Shell and devein shrimp. Slice each shrimp horizontally in half.

2. In saucepot, prepare angel-hair pasta as label directs but do not add salt to cooking water.

3. Meanwhile, in 3-quart saucepan over high heat, heat chicken broth, spicy hot vegetable juice, sliced dried tomatoes, and 1 1/2 cups water to boiling. Add shrimp; heat to boiling. Cook 1 minute or until shrimp turn opaque throughout.

4. Add escarole to shrimp mixture; cook just until escarole wilts.

5. Drain angel-hair pasta; return to saucepot. Add shrimp mixture to pasta; toss well.

6. Spoon pasta into large bowl; sprinkle with chopped tomato.

Share

Lasagna rolls-ups

Ingredients

1/2 lb italian sausage
1/4 cup onion, chopped
1 egg, beaten
1/2 cup cottage cheese or ricotta cheese
2 tbsp parmesan cheese, grated
4 lasagna noodles, cooked
8 oz can pizza sauce

1 tbsp water or dry red wine
1/4 cup mozzarella cheese, shredded

How to prepare

Crumble sausage into a skillet. Sir in onion, and cook until sausage is done and onion is tender. Drain fat. Stir in egg, cottage cheese, and parmesan cheese. Mix well. Spread the mixture evenly on each of the cooked lasagna noodles. Roll (like a jelly roll). Place seam side down in a small baking dish. Mix pizza sauce and water together and pour over the lasagna rolls. Bake until heated thoroughly. Sprinkle with mozzarella and bake uncovered until cheese is melted.

Share

White bean soup

Ingredients

1 lb dry white beans
7 cups hot water
1 cup chopped onions
1/4 cup chopped green bell pepper
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp ground marjoram

1/2 tsp dried dillweed
1/4 tsp ground red pepper
1/8 tsp ground black pepper
1/4 cup chopped green onions

How to prepare

Place the beans in a large pot and add enough water to cover; let them soak for 8 hours or overnight. Drain the beans. In the same pot, combine the beans, hot water and the remaining ingredients, except for the green onions, and place over med heat. Simmer, covered, for 1 hour, or until the beans are tender, stirring occasionally. Remove from the heat and stir in the green onions; let the soup stand for 10 minutes before serving. Makes 4 main-course servings.

Share

Sea bass provencal

Ingredients

1/2 cup olive oil
1 cup onions, finely chopped
8 cloves garlic, finely chopped
4 cup tomatoes, chopped, seeded, and peeled
3 tbsp thyme, finely chopped
3 tbsp basil, finely chopped
3 tbsp nicoise olives, finely chopped
6 anchovy filets
1 pn saffron, optional
1/2 cup white wine
1 tsp chili flakes
Salt and pepper to taste
2 1/2 lb sea bass, boned and skinned, cut into 6 equal portions

How to prepare

Heat a heavy saucepan on high heat, add 1/4 cup olive oil, and saut

Share

Basil, Mozzarella & Tomato Pizza for One

Ingredients

1/2 8-ounce package Italian bread shells (one
4-ounce bread shell, about 6 inches in diameter)
1 plum tomato, very thinly sliced
1/2 cup shredded mozzarella cheese (2 ounces)
2 tablespoons chopped fresh basil
2 tablespoons sliced pitted ripe olives
1/8 teaspoon cracked black pepper

How to prepare

Preheat oven to 450 degrees F. Place one 4-ounce Italian bread shell on ungreased cookie sheet. Arrange plum tomato slices over bread; sprinkle with shredded mozzarella cheese. Top with chopped fresh basil, sliced olives, and black pepper. Bake 10 minutes or until cheese is melted.

Each serving: About 510 calories, 14 g fat, 44 mg
cholesterol, 1005 mg sodium.

Share