Ingredients 8 oz uncooked paparadelle (widde ribbon pasta) 1 t kosher salt 1/3 cup icotta 2 cups baby spinach leaves 1/4 cup chopped chives 1/4 cup chopped parsley 1/4 cup chopped fresh dill 3 T pecorino Romano, grated 2 T olive oil S&P Preparation Cook pasta. Drain and reserve 1 cup cooking liquid. Combine 1/2 cooking liquid and ricotta in food processor or blender. Combine hot pasta, cheese and remaining ingredients....
Ingredients 2 ounces pasta 1 cup broccoli florets, steamed 2 whole green onions, sliced 1 tablespoon olive oil 1 cup cherry tomatoes, halved 1/2 teaspoon fresh basil 1/4 teaspoon garlic powder 1 ounce fat-free Parmesan cheese, grated Preparation Cook the pasta according to the directions on the package. Drain. While pasta cooks, steam the broccoli and chop the green onions. Combine the cooked pasta, broccoli, green onions, olive oil, tomatoes, basil, and garlic powder....
Ingredients 1 cup milk 1/2 vanilla bean, split lengthwise, seeds scraped 1/4 cup plus 1 tablespoon sugar 3 large egg yolks 1 tablespoon cornstarch 1 tablespoon flour 1 teaspoon unsalted butter Preparation In a saucepan over high heat, scald milk, vanilla bean and seeds, and 1/4 cup sugar. In a separate bowl, whisk egg yolks with remaining tablespoon sugar until thick and pale. Sprinkle in cornstarch and flour; continue whisking until well combined....
Ingredients 1 container (6 oz) Yoplait® Original French vanilla yogurt 2 teaspoons creamy peanut butter 1 teaspoon strawberry jam 1 medium strawberry, sliced 1 graham cracker square, broken in half Preparation In small bowl, add yogurt. Spoon peanut butter and jam into 2 separate snack-size plastic resealable food-storage bags, and snip small corner off end of each bag. Pipe peanut butter and jam in swirls on top of yogurt. Top with strawberry slices and graham cracker....
Ingredients 2 cups full-fat Greek yogurt 2 medium peaches, pitted and peeled (or 1/2 cup peach purée), plus 1 peach, sliced or diced, for serving 1/2 cup confectioners’ sugar 1/4 teaspoon cardamom seeds (from 2 to 3 pods), such as Diaspora Baraka, ground to a powder Pinch of saffron threads (about 20), such as Diaspora Dried rose petals, such as Diaspora Panneer, and chopped roasted unsalted pistachios, for serving Preparation Place yogurt in cheesecloth set in a strainer over a bowl....
Ingredients 1 kg of chicken thighs or casserole beef 1 large onion chopped 1-2 cloves garlic, finely chopped 2 tbs paprika 2 cups chicken or beef stock optional: mushrooms, green capsicum, carrot and celery Preparation brown meat and onions add garlic and any vegetables you might be using add paprika and stir to coat, warm till aromatic but do not burn pour over stock and simmer until the mean is tender serve with rice and cucumber salad
Ingredients 1 3/4 cups all-purpose flour, plus extra for dusting surface 1/2 cup whole wheat flour 1/2 cup rolled oats (I used quick-cooking) 1 very heaped tablespoon baking powder 1 very heaped tablespoon superfine (caster) or granulated sugar 1/2 teaspoon table salt Scant 3/4 cup unsalted butter, cut into pieces 1/4 cup maple syrup 1/4 cup milk or buttermilk 1 egg, beaten (for glaze) Preparation Preheat your oven to 400°F (200°C)....
Ingredients 1 container (6 oz) Yoplait® Original 99% Fat Free orange crème yogurt 2 tablespoons orange juice 1 orange slice, if desired Preparation Eat about a tablespoon of yogurt out of yogurt container. Stir orange juice into yogurt with fork until smooth. Add a straw, and enjoy from yogurt container. Garnish with orange slice.
Ingredients Preparation 1 Hour 15 Minutes 4 Hours 15 Minutes Step 2 If chiles are dusty, rub them gently with a damp paper towel. Cut peppers in half lengthwise; remove stems and seeds. Place chiles de árbol in a small heatproof bowl. Place all other chiles in a large heatproof bowl. Pour very hot water over chiles until submerged and let soak for 45 minutes, placing a plate on top of chiles to keep them submerged if necessary...
Ingredients 5 piecies of chicken 1 cup of lemon 2 cans of tomatoe sauce 1 chicken boullion cube 1 jar of grape leaves 6 mexican squash 1 cup of freshly diced tomatoes 1/2-1cup of soaked bulgur 1 cup of diced onions salt pepper 5 large carrots cumin + cordainer to taste Preparation Take chicken and rub 1 cup of lemon juice onto the skin. place the chicken at the bottom of the pot....
Ingredients 16 Large Scallops (about 1.5#) 3T extra virgin olive oil salt and freshly ground white pepper to taste 1T fresh lemon juice 2T butter Garnish: 1c radish (or daikon sprouts) 1c julienned scallions (white and green parts) Preparation Place scallops in a bowl, add 3T olive oil and season with salt and pepper. Toss to combine thoroughly. Heat a nonstick pan over medium high heat. add 8 scallops and sear one side only for 2m, until a nice brown crust forms....
Ingredients 3 slices mortadella 2 slices ciabatta (2 inches thick), halved widthwise 1/2 tablespoon Scott Conant’s Pickled Red Onions 1 to 2 slices aged Provolone cheese 1 to 2 tablespoons extra-virgin olive oil Preparation Heat a panini grill to hot or a grill pan to medium. Place slices of mortadella on one of the slices of ciabatta. Add onions and cheese; top with remaining slice of ciabatta. Brush top and bottom of the sandwich with olive oil....
Ingredients 3 Cloves of finely choped garlic 1 teaspoon of red pepper 1 small onion finely chopped 1 large can of peas sweet and tender 1 16oz can of peeled whole plum tomatoes 4 leaves of fresh basil 1 lb of Spegetti 4 tbls of olive oil 1 1tbls of balsamic vineger Salt and pepper to taste spinkle of nutmeg Preparation Place olive oil in large saute pan enough to coat pan....
Ingredients 1 lb. pasta 2 tablesp. olive oil 1 large can (28 oz.) Del Monte diced tomatoes 1 package fresh sliced mushrooms (16 oz.) 1 (1lb.) pkg. frozen chopped spinach 2 cloves garlic, minced 1/4 cup hearty red wine (I use Paisanno) 1 lb. Italian sausage, take out of casings and cut in chunks 1 beef bouillion cube, disolved in 1 cup hot water Fresh parmesano-reggiano cheese Preparation In large dutch oven, lightly brown garlic in olive oil....
Ingredients 1 roll (16.5 oz) refrigerated Pillsbury™ Peanut Butter Cookie Dough 24 miniature chocolate-covered peanut butter cup candies, unwrapped 1/4 cup granola Preparation Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray. Shape cookie dough into 24 (1-inch) balls; place in muffin cups. Bake 15 to 18 minutes or until edges are lightly browned. Remove from oven; press 1 peanut butter cup candy into each cookie. Sprinkle each cookie with 1/2 teaspoon of the granola....
Ingredients 1 bag (11 oz) frozen honey roasted sweet corn 1 can (10 3/4 oz) fiesta nacho cheese condensed soup 1/4 cup water 2 cups shredded deli rotisserie chicken 1 can (15 oz) black beans, drained, rinsed 1 1/2 cups shredded Mexican cheese blend (6 oz) 1 1/2 teaspoons chili powder 2 cups coarsely broken tortilla chips Preparation Heat oven to 375°F. Microwave corn as directed on package for minimum cook time....
Ingredients 2 veal chops, 1-1/2" thick 6 oz. baby bella mushrooms, sliced 1 cup beef stock 1/2 cup white wine 4 medium cloves garlic, chopped 3 oz. half & half sea salt & fresh ground pepper olive oil & butter Preparation Remove chops from ‘fridge salt & pepper, let rest 30 minutes. Melt butter and heat oil over medium high heat. Cook chops five minutes per side, remove from heat and tent....
Ingredients Coarse salt and ground pepper 1/2 pound green beans, trimmed 2 teaspoons Dijon mustard 4 teaspoons red-wine vinegar 1 small shallot, minced 1/4 cup extra-virgin olive oil 2 cans (5 ounces each) solid white tuna packed in oil, drained and broken into chunks 1 head Bibb lettuce, leaves separated 4 large hard-cooked eggs, halved 6 plum tomatoes, halved (roasted if desired, see below) 1/2 cup Nicoise or Kalamata olives...
Ingredients Ingredients 4 Salmon filets, 6 oz. ea 1 cup toasted hazelnuts, finely chopped 1/4 cup olive oil Sauce 8 oz seasonal mixed berries, i.e., strawberry, blueberry, blackberry, etc; fresh or frozen 1/4 cup red wine 1/4 cup brown sugar 1 tsp Dijon ustard 4 oz butter, cut in small pieces Preparation Place berries in a small saucepan along with the wine. Bring to a simmer.Cook for about 15 minutes, mashing down the berries as they cook....
Ingredients 3 cups assorted salad greens 2 navel oranges, peeled and separated into sections ½ cup celery, thinly chopped 2 tablespoons green onions, chopped ¼ cup cider vinegar ¼ cup Splenda 2 teaspoons olive oil or canola oil ¼ cup toasted, slivered almonds Preparation Combine greens, orange sections, celery and green onions in a large bowl. Combine vinegar, Splenda and oil in a small mixing bowl; stir until well-blended and drizzle over greens....
