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Food-Cooking Recipes

Thursday
Dec 13,2007

Ingredients

  • 2 large tomatoes, peeled, seeded and diced (about 2 cups)
  • 1 tbsp. fresh chopped basil, or 1 tsp. dried basil
  • 1/2 tsp. salt
  • 1 1/2 tbsps. raspberry or red wine vinegar
  • 1/8 tsp. pepper
  • 8 ounces linguini
  • 4 ounces feta cheese, crumbled
  • 2 tbsps. fresh Parmesan cheese, grated

Directions

Mix first five ingredients and let sit at room temperature for at least 20 minutes.
Cook linguini according to package directions, omitting the oil and salt.
Drain the pasta and place it in a serving dish.
Add the tomato mixture.
Top with feta and Parmesan cheese, and serve immediately.
Makes 4 servings.

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  • Chicken Prosciutto

    Thursday
    Dec 13,2007

    Ingredients

    • 4 chicken breasts, boned, skinless
    • 1/2 cup (1 stick) butter
    • 4 small slices Swiss cheese (cut to fit the breast)
    • 4 thin slices prosciutto
    • Flour
    • 3/4 cup wine
    • 1 1/2 cups cream
    • 2 teaspoons soy sauce
    • 3 tablespoons Romano cheese

    Directions

    Pound chicken breast with mallet until evenly flat. Place cheese and ham on the flattened chicken and roll chicken. Melt butter in sauté pan. Lightly dust chicken in flour. Sauté chicken, seam-side down, four minutes on each side until brown. Drain butter. Remove chicken. Deglaze pan with wine. Reduce wine by half. Add the chicken breasts back to pan, heavy cream and soy sauce. Sprinkle with Romano. Garnish with parsley.

    Serve with mashed potatoes, fettuccine Alfredo or baked potatoes.

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  • White Pizza

    Thursday
    Dec 13,2007

    Ingredients

    • 1 lg Italian bread shell
    • 2 c Mushroom slices
    • ¼ c Butter, melted
    • 1 tb Grated parmesan cheese
    • 2 c Shredded mozzarella cheese
    • ½ ts Italian seasonings
    • ¼ ts Garlic powder
    • ¼ ts Onion powder

    Directions

    Preheat oven to 375F. Place bread shell on an ungreased 12 inch pizza pan. In a medium sized bowl, toss the mushrooms with the butter. Arrange the mushrooms over the shell, then sprinkle with parmesan cheese and mozzarella cheese, the italian seasoning, garlic and onion powders. Bake for 15-20 minutes.

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  • Thursday
    Dec 13,2007

    Ingredients

    • 8 oz Rigatoni (5 cups)
    • ¼ c Shredded parmesan cheese
    • 8 oz Fully cooked turkey kielbasa
    • ½ pk Of a 10 oz pk frozen chopped.spinach, thawed
    • 2 cn 14.5 oz ea stewed tomatoes
    • 1 cn 15 oz great northern beans,.rinsed and drained
    • 3 oz Tomato paste
    • ¼ c Red wine or chicken broth
    • 1 ½ ts Italian seasonings

    Directions

    In a large saucepan, according to instructions, cook pasta. Drain and return to the pan. Bias-slice kielbasa. Drain thawed spinach well. Add kielbasa, spinach, tomatoes, beans, tomato paste, wine or broth, and Italian seasoning to the cooked pasta. Stir to mix. Spoon mixture into a 2 quart casserole dish. Sprinkle with parmesan cheese.
    Bake, uncovered, in a 375F oven 25-30 minutes, or until hot and bubbly.
    Nutritional info per serving: 498 calories; 7 gm total fat (2 gm sat fat); 41 mg chol; 920 mg sodium; 79 gm carbo; 10 gm fiber; 29 gm pro.

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  • Light Fettucine Alfredo

    Thursday
    Dec 13,2007

    Ingredients

    • 1 1/3 c Skim milk
    • 2 sm Garlic cloves, minced
    • 2 ts Flour
    • 2 tb Fat-free cream cheese
    • 1 c Grated parmesan cheese
    • 1 tb +2 t. Molly McButter Natural Butter Flavor Sprinkles
    • 4 c Hot cooked fettuccine

    Directions

    In a medium saucepan over high heat, whisk milk, garlic, flour and cream cheese. Bring to a boil, whisking constantly. Reduce heat and simmer for 2 minutes or until thickened. Add Parmesan, whisk until blended. Remove from heat. Stir in Molly Mc Butter. Pour sauce over hot fettuccine. Sprinkle with parsley and pepper if desired.
    Per serving: 5 gm fat; 310 cal; 17 gm pro; 48 gm carbo; 550 mg sodium; 15 mg chol.

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  • Toscano (Tuscan Pesto)

    Thursday
    Dec 13,2007

    Ingredients

    • 18 oz Fresh kale
    • 2 ea Garlic cloves, minced
    • 1 ts Salt
    • ¾ c Olive oil

    Directions

    Wash the kale well in cold water & pat it dry. Cut away the ribs & stem of the kale, leaving only the leafy greens. Combine all the ingredients in a food processor & process to form a thick paste. Will keep in the refrigerator for 5 or 6 days.
    VARIATION: For a mellower & less robust flavour, blanch the kale in boiling water for 3 to 5 minutes.
    Serves 12 as an appetizer on crostini.

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  • Beet Pesto

    Thursday
    Dec 13,2007

    Ingredients

    • 4 ea Fresh beets with greens
    • ½ ts Salt
    • 1 ea Red onion, chopped
    • 1 ea Hot banana pepper, chopped
    • 2 ea Garlic cloves, chopped
    • 1 c Walnuts, toasted
    • Black pepper

    Directions

    Trim & wash beets. Leave 1” stem, steam till tender. When beets are cooked, slip skins off under cool water & set aside. Remove leaves from stems & discard stems. Wash & dry leaves, chop coarsely. In a skillet, cook onions, banana pepper & garlic in 1/3 c olive oil till softened. Add beet greens & cook 5 to 7 minutes. Transfer to a processor & puree with the cooked beets, cut into quarters. Add rest of ingredients & puree again, adding more olive oil if necessary. The pesto keeps refrigerated for 2 weeks or freezes. You can add parmesan cheese if you wish.

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  • Vegan Pasta al Pesto

    Thursday
    Dec 13,2007

    Ingredients

    • ½ c Minced spinach leaves
    • ½ c Minced fresh parsley
    • 1 tb Dried basil
    • 1 tb Olive oil, extra-virgin
    • 3 ea Garlic cloves, minced
    • 1 tb Light miso
    • ¼ c Pine nuts, toasted

    Directions

    Place all ingredients in a blender & puree to a smooth paste.
    Toss with hot pasta of your choice.

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  • PUGLIESE BREAD

    Thursday
    Dec 13,2007

    Ingredients

    • ¼ c Water
    • 1 ¼ ts Yeast
    • 13/16 c Starter (Biga)
    • 2 ¼ c Water
    • 1 tb Salt
    • 1 ts Salt
    • 7 ½ c Flour

    Directions

    Mix water and yeast together. Let stand for 10 mins. Add Biga (starter) and water. Mix until creamy looking. It is not necessary to get rid of strands of starter that occur.
    Add all of the salt. Stir until desolved.
    Add flour. Mix 2-3 minutes (electric mixer) or mix 4-5 minutes (by hand).
    Dough will just barely pull away from sides of bowl. It should be very sticky. Adjust water and/or flour as necessary.
    Let rise in a lightly oiled bowl for 3+ hours, covered tightly with lightly oiled plastic wrap. Dough will triple in volume.
    Divide dough into four parts.
    Roll each part into long strand. Roll up along length, stretching slightly. Turn dough sideways and roll to long string again. Roll up into tight ball, tucking to ends under.
    Let rise 1 hour, covered with towel.
    Pre-heat oven to 450, with pan of water in the oven, about 20 minutes before baking.
    Lightly dust loaves with flour and place on flat cookie sheet.
    Caution: The oven will be steamy when opened.
    Bake with pan of water for 15 minutes. Remove water pan.
    Bake 20 more minutes. Loaf should sound hollow on bottom. On of the best ways to eat this bread is by rubbing a slice with garlic, or sprinkling with crushed fresh garlic or garlic powder. Then drizzle virgin olive oil over the bread. Follow this with a light sprinkle of Parmesan cheese.
    Bread dough can be wrapped in plastic at any of the stages before baking and frozen or refrigerated. Unfreeze and allow to thaw completely. This seems to work best if done before the rolling of the individual loaves.
    If stored in refrigerator, allow ample room, as bread will rise in the refrigerator!

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  • Prociutto and Pea Sauce

    Thursday
    Dec 13,2007

    Ingredients

    • 1 c Heavy cream
    • 8 oz Penne or radiatore
    • 6 Sun-dried tomatoes
    • Grated Romano cheese
    • 1 T Olive oil
    • 1 Shallot, chopped
    • 2 oz Prociutto, minced
    • 1 c Green peas, fresh or frozen
    • Salt to taste
    • White pepper to taste

    Directions

    Place cream in a small saucepan and cook until it thickens and reduces by 1/3, about 10 minutes.
    Soak sun-dried tomatoes in boiling water for 2 minutes, or until softened. Chop.
    In a skillet, heat olive oil and saute shallot 1 minute. Add prociutto and cook 1 minute longer. Add cream, sun-dried tomatoes and peas; cook 2 minutes. Season with salt and pepper.
    Cook pasta until almost al dente. Drain and return to pot. Stir in sauce and cup cheese. Cook over low heat until pasta is cooked. Spoon into warm dishes and sprinkle lightly with cheese.

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