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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Le cirque’s spaghetti primavera

Ingredients

1 broccoli cut into bite size florets
2 sm zucchinis, quartered and cut into 1″ lengths
4 asparagus spears, peeled, trimmed and cut into thirds
1 1/2 cups green beans, cut into 1″
1/2 cup fresh or frozen peas
4 tbsp olive oil
2 cups thinly sliced mushrooms
1/2 tsp dried red pepper flakes
1 tsp finely chopped garlic
3 cups seeded, diced ripe tomatoes, reserve the juice
1/3 cup finely chopped fresh parsley
6 fresh basil leaves, chopped
1 lb spaghetti or spaghetti
4 tbsp (1/2 stick) butter
1/2 cup heavy (whipping) cream
2/3 cup freshly grated parmesan
salt and black pepper to taste
2/3 cup toasted pine nuts

How to prepare

1. Cook the broccoli, zucchini, asparagus and green beans in boiling salted water until crisp but tender, about 4 minutes. Add the peas and cook for 1 minute more. Drain and refresh the vegetables in cold water. Drain and set aside in a mixing bowl. 2. Heat 1 tbsp of the olive oil in a non reactive lg skillet over medium heat. When hot, add the mushrooms and chile and saut

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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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Spaghetti alla puttanesca

Ingredients

12 oz spaghetti
12 oz fresh tomatoes or canned
4 oz large black olives, stoned and sliced
8 canned anchovies fillets
1 tbsp capers

2 cloves garlic
1 tbsp parsley
6 tbsp olive oil
2 dried red chilies, crumbled
salt (if not using the anchovies)

How to prepare

Cook the spaghetti in boiling salted water for about ten minutes. Towards the end of the cooking time, fry the anchovies, garlic and red chili in the olive oil for one minute. Add the tomatoes, olives and capers and cook for a couple of minutes more. Season to taste. Drain the spaghetti, add to the sauce, sprinkle in the parsley and mix well.

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Pasta with white beans, and pepperoni

Ingredients

1 garlic clove, thinly sliced
1 tbsp olive oil
1/4 cup onion, chopped
1/3 cup pepperoni, chopped
16 oz plum tomatoes, with juice, chopped
1/2 tsp basil, crumbled
1/4 tsp oregano, crumbled
1/4 tsp hot red pepper flakes
2/3 cup white beans, canned, drained and rinsed well
1 tbsp fresh parsley, minced
1/4 lb tubular pasta
parmesan cheese, grated

How to prepare

In a heavy skillet, cook the garlic in the oil over moderate heat, stirring, until it is golden. Remove it with a slotted spoon and discard. Add the onion and pepperoni and cook over mod-low heat, stirring occasionally, for 3 minutes. Add the tomatoes and the juices, basil, oregano, pepper flakes, and salt and pepper to taste. Simmer the mixture, stirring occasionally, for 5 minutes. Add the beans and parsley, and simmer the sauce, covered partially, for 5-7 minutes, or until it is thickened slightly. In a kettle of boiling salted water, cook the pasta until it is al dente and drain it well. In a bowl, toss it with the sauce. Divide the pasta between 2 heated bowls and serve it, sprinkled with parmesan cheese and garnished with parsley sprigs.

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Pasta puttanesca

Ingredients

4 tbsp olive oil
1 tbsp anchovy paste
1 clove garlic
1 crushed red pepper
1 tbsp capers
2.5 oz chopped black olives
28 oz can italian tomatoes, chopped

How to prepare

Heat olive oil in a pan. Add anchovy paste and garlic and saut for one minute. Add tomatoes, capers, olives, red pepper. Simmer for 30 minutes, mashing tomatoes with a fork. Sauce should be thick and chunky. Serve over penne. Top with fresh grated parmesan.

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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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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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Little ricotta balls in tomato sauce

Ingredients

2 tbsp olive oil
2 garlic cloves
2 lb ripe fresh tomatoes, peeled, seeded and cut into pieces
3/4 lb ricotta cheeses, drained if watery (330 gr.)
3 egg yolks
2/3 cup freshly grated parmesan
7 tbsp finely chopped parsley
6 tbsp fine dry bread crumbs
salt and black pepper to taste
chopped parsley for garnish (opt.)

How to prepare

Heat the oil in a skillet and brown the garlic. Discard the garlic and add the tomatoes. Simmer, uncovered, for 20 min., Mashing the tomatoes with the back of a spoon. While the sauce is cooking, prepare the ricotta balls. Put the ricotta, egg yolks, parmesan, parsley and bread crumbs in a small bowl. Mix with a fork and add salt and pepper to taste. Make balls the size of walnuts. Refrigerate if you’re preparing the balls in advance. When the sauce has cooked for 20 minutes, add the ricotta balls. Cook over medium heat for 20 minutes, turning once very carefully; they are fragile. Remove to a serving dish, again carefully, and serve hot, garnished with parsley if desired. These ricotta balls can also be cooked in the oven. Put 2 tbsp sauce on the bottom of an oven proof dish and put in the uncooked ricotta balls. Spoon the sauce over them and cook for 20 min. In a preheated 350

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