Pasta with pesto sauce

Ingredients

6 large cloves garlic, peeled
1 cup pine nuts
1 cup shelled walnuts
1/4 cup blanched almonds
1 cup freshly grated aged pecorino or parmigiano cheese
1/4 cup olive oil
6 oz cherry tomatoes,- optional
salt
freshly ground pepper fresh
pasta
16 med-size fresh basil leaves, optional

How to prepare

Place garlic, pine nuts, walnuts, almonds, cheese, olive oil and tomatoes in food processor or blender and blend until very smooth sauce forms. Transfer sauce to crockery or glass bowl. Season to taste with salt and pepper, mix well and refrigerate, covered, until needed. When ready to use, remove sauce from refrigerator. Remove 3/4 cup boiling water from pot in which fresh pasta is cooking and stir into sauce. Ladle half of sauce onto large serving platter. Drain fresh pasta, place on prepared dish, add remaining sauce and mix gently but thoroughly. Sprinkle with basil leaves to garnish and serve hot. Makes 8 servings. Note. No extra cheese should be served with this dish.

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Lasagna, northern italian style

Ingredients

12 oz lasagna noodles
2 cups shredded mozzarella
1/2 cups grated parmesan
6 tbsp butter or margarine
1/3 cup all-purpose flour
1/8 tsp white pepper
1/8 tsp ground nutmeg
2 1/2 cups milk
bolognese meat sauce 888
1/4 cup finely chopped pancetta,
1 1/2 lb ground beef
1/2 lb mild italian sausage
1 28 oz can tomatoes, cut up
1 cup chopped onions

1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/4 cup snipped parsley
6-12 oz tomato paste
1/2 tsp chicken boullion granules
1 cup white wine
garlic, oregano and basil to taste.

How to prepare

Cook pasta in boiling salted water just till tender (do not overcook); drain. Rinse in cold water; drain. Next combine cheeses. For white sauce in saucepan melt butter stir in flour, white pepper, nutmeg, and 1/2 tsp salt. Add milk; cook and stir till thickened and bubbly. Arrange a single layer of pasta in bottom of greased 13x9x2″ baking dish. Spread with 1/3 white sauce 1/3 meat sauce, and 1/3 cheese mixture. Repeat two more times. Cover and bake in 350

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Italian vegetarian lasagna

Ingredients

12 uncooked lasagna noodles
1/2 cup dry sherry
1 medium onion, finely chopped
8 oz sliced fresh mushrooms
4 cups zucchini, coarsely grated
2 medium red or green bell peppers, seeded & chopped

2 cup fresh spinach
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
15 oz light ricotta cheese
1 cup nonfat cottage cheese
1/4 cup grated parmesan cheese
8 oz can tomato sauce

4 oz (1 cup) shredded low moisture part-skim mozzarella cheese

How to prepare

Heat oven to 425f. Spray 13 x 9″ (3 quart) baking dish with non stick cooking spray. Cook lasagna noodles to desired doneness as directed on package. Drain; keep warm. Meanwhile, bring sherry to a boil in large non stick skillet or dutch oven over medium-high heat. Add onion; cook 3 minutes, stirring frequently. Add mushrooms, zucchini and bell peppers; cook 5 minutes, stirring occasionally. Add spinach, basil and oregano; cook 2 minutes. Remove from heat; drain well. In medium bowl, combine ricotta cheese, cottage cheese and parmesan cheese; mix until well blended. Place 3 cooked lasagna noodles in bottom of spray-coated dish. Top with 1/3 of ricotta mixture and 1/3 of vegetable mixture. Repeat layering 2 more times. Top with remaining 3 lasagna noodles, tomato sauce, and mozzarella cheese. Cover dish tightly with spray-coated foil. Bake at 425f for 25-30 minutes or until bubbly around edges. Remove foil; bake an additional 5 minutes or until top is light golden brown. Let stand 5 minutes before serving. Yield: 10 servings

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Steamed Chicken with Mushroom in Oyster Sauce/鮮菇蠔油蒸雞/Chinese Food, Cooking and Recipes

http://www.youtube.com/v/rvk9431HILU?version=3&f=videos&app=youtube_gdata

Recipe found at: www.cookwithkelly.com Authentic Chinese Food, Cooking and Recipes Music by: Ludvig and Stelar – Reflection

Read more:
Steamed Chicken with Mushroom in Oyster Sauce/鮮菇蠔油蒸雞/Chinese Food, Cooking and Recipes

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Spaghetti indiavolati – deviled spaghetti

Ingredients

1 lb spaghetti
6 cloves garlic
2 – 3 small, chile peppers
3 tbsp olive oil
1/2 cup grated reggiano
parsley for garnish
salt to taste

How to prepare

Grind up the garlic and the chile peppers in a blender with a pint of hot tap water. Bring a large pot of water (salted if desired) to a boil and add the mixture from the blender, and bring the pot back to a boil. Then reduce the heat and simmer gently for 15 minutes. Pour the contents of the pot through a fine sieve or strainer into a pasta pot, making sure there’s enough water to cook the spaghetti. Add more water if needed. Discard the spent garlic and chiles. Bring the pot to a boil and cook the spaghetti according to directions. Drain and dress with the olive oil, tossing well to coat. Top with the grated cheese and add the parsley.

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Reduced-fat macaroni and cheese

Ingredients

8 oz macaroni, elbow twists
16 oz cottage cheese, low-fat 1%
2 tbsp flour, all-purpose
2 cup skim milk
4 oz cheese, sharp cheddar shred
1 tsp salt
1/4 tsp pepper, ground black
1/4 tsp nutmeg ground
1/4 cup cheese, parmesan grated

How to prepare

Beginning about 45 minutes before serving:

1. Prepare macaroni as label directs but do not add salt to water; drain. 2. Preheat oven to 375 degrees f. Spray shallow, broiler-safe, 2 1/2-quart casserole with nonstick cooking spray. 3. In food processor with knife blade attached, blend cottage cheese until smooth. (or, in blender at high speed, blend cottage cheese with 1/4 cup of the milk called for in recipe, for easier blending.) 4. In 2-quart saucepan, mix flour with 1/4 cup milk until smooth. Slowly stir in remaining cups milk until blended. Cook over med heat until mixture just boils and thickens slightly, stirring frequently. Remove saucepan from heat; stir in cottage cheese, cheddar, salt, pepper and nutmeg. 5. Place macaroni in casserole; cover with cheese sauce. Bake, uncovered, 20 minutes. 6. Remove casserole from oven. Turn oven control to broil. Sprinkle parmesan cheese on top of macaroni mixture. 7. Place casserole in broiler at closest position to source of heat; broil 2 to 3 minutes until top is golden brown. Yield: 4 servings – even better than – the old-favorite recipe.”

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Baked macaroni & cheddar cheese

Ingredients

1/2 lb elbow macaroni, cooked
3 tbsp butter
2 tbsp flour
1/4 tsp dry mustard
1 tsp salt
1/4 tsp white pepper
2 cup milk
1/2 lb extra-sharp cheddar cheese, grated
1/2 cup bread crumbs
paprika

How to prepare

Cook macaroni as usual. Meanwhile, melt 2 tbsp butter in top of double boiler. Add flour, and seasonings, stirring to keep smooth. Gradually add milk and cook over hot water, stirring until hot and thickened. Add cheese and cook until just melted. Combine macaroni and cheese sauce in a rectangular casserole dish. Scatter bread crumbs on top. Dot with remaining butter. Sprinkle with paprika. Bake in a preheated 350f oven until browned on top, about 20 minutes.

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Thai fried noodles – pad thai

Ingredients

1/2 cup vegetable oil
6 cloves garlic, finely chopped
1 cup small cooked shrimp
1 tbsp granulated sugar
3 tbsp fish sauce (nam pla)
1-1/2 tbsp tomato ketchup
2 eggs, beaten

3/4 lb (about 3 hanks) rice vermicelli (sen mee), soaked in hot water 15 minutes and drained
1 cup bean sprouts

garnish:
1 tbsp dried shrimp powder

2 tbsp peanuts, coarsely ground
1/2 tsp dried red chili flakes
2 green onions, finely chopped
2 tbsp coriander (cilantro) leaves, chopped
2 limes, sliced into 1/8″ circles

How to prepare

Heat oil in a wok and fry garlic until golden. Quickly add shrimp, stir-fry until heated through. Add sugar, fish sauce and ketchup, stir until sugar dissolves. Add beaten eggs, letting them set slightly, then stir to scramble. Add noodles and toss and stir about 2 minutes. Reserving about 4 tbsp of bean sprouts, add remainder to the wok. Stir over heat until bean sprouts are barely cooked. Turn pad thai onto a platter, placing reserved, raw bean sprouts on one side. Sprinkle noodles with garnish ingredients in following order: shrimp powder, peanuts, chili flakes, green onions, coriander leaves. Ring platter with the lime slices and serve. 4 servings.

The fish sauce, rice noodles and shrimp powder should be available at southeast asian markets (in vietnamese markets fish sauce goes by the name nuoc nam, avoid the kind from the philippines).

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Fettuccine with Smoked Salmon, Vodka, and Dill

Ingredients

1/4 cup Butter
1 1/2 cup 35% Real Whipping Cream
2 tbsp Vodka; optional
8 oz Smoked salmon; diced
1/2 tsp Salt
1/2 tsp Pepper
2 tbsp Fresh dill; chopped
3/4 lb Fettuccine noodles
1/2 cup Parmesan cheese; grated

How to prepare

1. Melt butter gently in a lg deep skillet. Add cream. Bring to a boil. Add vodka. Reduce heat and cook on low 3-4 minutes until slightly thickened.
2. Add smoked salmon, salt, pepper and dill. Remove from heat.
3. Cook fettuccine in a lg pot of boiling salted water until tender.
4. Drain noodles well. Reheat sauce. Place drained noodles in the pan with the hot sauce. Toss gently over low heat until sauce coats noodles and is thick and creamy.
5. Sprinkle with cheese if desired. Taste and adjust seasoning if necessary Yield: 6 servings

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Oxtail and Tomato Soup/牛尾湯/Chinese Food, Cooking and Recipes

http://www.youtube.com/v/kbQ17r9sH9I?f=videos&app=youtube_gdata

Recipe found at: www.cookwithkelly.com Authentic Chinese Food, Cooking and Recipes Music by: D’Angelo – Brown Sugar – Lady

Read more here:
Oxtail and Tomato Soup/牛尾湯/Chinese Food, Cooking and Recipes

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