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The Kitchen Video Recipes Your favourite cooking with videos and recipes, fantastic collection of Thai, Indian, Italian, Mexican and Spanish recipes with videos from all over the world.

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Old 15-03-2008, 07:57 PM   #1 (permalink)
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HEY MARIA! #7: Chicken-Spinach Rolls (Part 1)

HEY MARIA! #7: Chicken-Spinach Rolls (Part 1)

SPINACH-STUFFED CHICKEN ROLLS

1 small onion, chopped
1/4 lb. fresh mushrooms, chopped
Vegetable cooking spray
1 (10 oz.) pkg. frozen chopped spinach, thawed
2 tbsp. grated Parmesan cheese
1 tbsp. chili sauce
1/2 tsp. dried whole basil
1/2 tsp. grated lemon rind
1/4 tsp. salt
8 (2 oz.) skinned, boned chicken breast halves
1 (16 oz.) can whole tomatoes, drained and chopped
1/3 c. finely chopped onion
1 clove garlic, crushed
1/2 tsp. dried whole Italian herb seasoning
1/4 tsp. pepper
2 tbsp. tomato sauce

1. Combine 1 chopped onion and mushrooms in a shallow 2 quart casserole dish coated with cooking spray. Cover with heavy-duty plastic wrap, and microwave at High for 4 to 4 1/2 minutes or until vegetables are tender; drain off liquid. Set aside onion mixture.
2. Place spinach on paper towels, and squeeze until barely moist. Add spinach, cheese, chili sauce, basil, lemon rind and salt to onion mixture, stirring well. Set aside.
3. Place each chicken breast half between two sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Place 1/4 cup spinach mixture in center of each chicken piece. Roll up lengthwise and secure with a wooden pick. Place rolls, seam side down, in casserole dish recoated with cooking spray.
4. Combine tomatoes, 1/3 cup finely chopped onion, garlic, Italian herb seasoning and pepper; spoon evenly over chicken rolls. Cover with waxed paper and microwave at High for 12 to 14 minutes or until chicken is done.




In this episode: Maria prepares a delicious meal consisting of chicken-spinach rolls with homemade alfredo sauce, a colorful caprese salad, and fresh italian bread.

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Old 15-03-2008, 07:58 PM   #2 (permalink)
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HEY MARIA! #7: Chicken-Spinach Rolls (Part 2)

HEY MARIA! #7: Chicken-Spinach Rolls (Part 2)

ALFREDO SAUCE

1/2 cup cream cheese
1 cup milk
3 tbsp freshly grated Parmesan cheese
1 clove of garlic
1 tbsp pepper
1/2 tsp salt
3 tbsp dry parsley/ 1/2 cup fresh

The best way to make this consistent is to use a blender, put cream cheese, milk, Parmesan, cheese, garlic, pepper and salt in blender. Blend until there are no clumps, poor into sauce pan on medium heat, cook for about 10 minutes, well cooking add parsley, is fresh chop finely and extra for garnish.Cook your favorite pasta, I recommend spaghetti, if you want you may want to add chicken bacon any one of your favorite meats, I find it goes great with clams.

Pour desired amount over pasta, cook meat in sauce to absorb flavour into the meat, cook sea food in different pan and than add over pasta before pouring Alfredo Sauce.

If you find the original sauce using heavy cream and butter to be too heavy, then this modified, lighter version may be a healthier choice for you.



In this episode: Maria prepares a delicious meal consisting of chicken-spinach rolls with homemade alfredo sauce, a colorful caprese salad, and fresh italian bread.

friscofrankies pasta and meat sauce Recipe (Worlds Best Pasta & Meat Sauce)

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Old 15-03-2008, 07:59 PM   #3 (permalink)
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Meatloaf from Jasmine's Kitchen

Meatloaf from Jasmine's Kitchen

EASY ITALIAN MEATLOAF

2 1/2 lbs ground beef or chuck
2 large peppers, red or green, coarsely chopped
1 16 oz can diced tomatoes
1 large sweet onion, chopped
4 slices bacon
1 1/2 cups Italian breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons minced or pressed garlic
1/2 teaspoon basil
1/3 teaspoon oregano
1/3 cup chopped fresh parsley (do not substitute)
1 teaspoon seasoned salt or beef bouillon powder
2 eggs
1/3 teaspoon ground black pepper
1/3 cup ketchup (or more as needed)
onion and garlic powder to taste.

Preheat oven to 375°F.In a large bowl, combine meat, eggs, seasonings and remaining ingredients except ketchup and bacon, adding breadcrumbs to mixture last. If meat is low in fat, add up to 1 tablespoon olive oil. Mix well.
Press meat into a loaf shaped pan, forming a dome shape. Brush top with ketchup and sprinkle with onion and garlic powder, salt and pepper. Cover with bacon slices. Baste occasionally with additional ketchup during cooking, being careful not to allow oven to get cold or additional cooking time will be required. If desired, cover with thinly sliced onions.

Bake uncovered 1 1/2 hours.



Meatloaf is as good the next day as it is fresh out the oven (some say better!). This recipe is delicious and simple, as usual.

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Old 21-03-2008, 11:53 PM   #4 (permalink)
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Pasta with Black Olive Sauce: Stringozzi Alle Olive

Pasta with Black Olive Sauce: Stringozzi Alle Olive

Ingredients

1 recipe basic pasta dough
3 tablespoons olive oil
2 cloves garlic, coarsely chopped
1 pound white mushrooms, cut into thick slices
2 cups pitted black olives
1 bunch Italian parsley, finely chopped to yield 1/4 cup
1/2 cup butter
1/4 teaspoon red chile flakes
Salt and freshly ground black pepper, to taste
Parmigiano-Reggiano, for grating

Directions

Prepare the pasta dough according to the recipe and roll it out to the fourth from last thickness on a pasta rolling machine. Cut into 1/4-inch thick ribbons and set aside.

In a 12 to 14-inch skillet, heat the olive oil over high heat until smoking. Add the garlic and mushrooms and saute over high heat until the mushrooms are browned. In the bowl of a food processor, combine the sauteed mushrooms and garlic, the olives and the parsley and puree. Season with salt and pepper, to taste.
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In the same saute pan, heat the butter over high heat until it foams and subsides. Add the olive puree and chile flakes and cook 5 minutes. Season to taste.
Cook the pasta in the boiling water 1 or 2 minutes. Drain and toss in the saute pan with the sauce. Divide evenly among 4 warmed pasta bowls, grate Parmigiano-Reggiano over, and serve immediately.

BASIC PASTA DOUGH:

3 1/2 to 4 cups all-purpose flour
4 extra large eggs
1/2 teaspoon extra virgin olive oil

Directions

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated. Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for six more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.


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Old 22-03-2008, 12:56 AM   #5 (permalink)
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Friuli, Duck Breast and Asparagus

Friuli, Duck Breast and Asparagus

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Old 22-03-2008, 02:19 AM   #6 (permalink)
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Sautéed Chicken with Olives, Capers and Roasted Lemons

Italian Chicken

TOTAL TIME: 40 MIN
SERVES: 4

Chef Way The chefs at Bastianich’s Missouri restaurant, Lidia’s Kansas City, make their own chicken stock for this tangy dish.
Easy Way The sautéed chicken dish is just as marvelous made with store-bought chicken broth.

ingredients
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 lemons, sliced 1/4-inch thick
  • Salt and freshly ground pepper
  • Two 5-ounce bags baby spinach
  • 2 tablespoons plain dry bread crumbs
  • Four 6-ounce skinless, boneless chicken breast halves
  • 1/4 cup all-purpose flour, for dusting
  • 1/2 cup pitted green Sicilian or Spanish olives, sliced
  • 2 tablespoons drained capers
  • 1 cup chicken stock or low-sodium broth
  • 3 tablespoons unsalted butter, cut into small dice
  • 2 tablespoons chopped flat-leaf parsley
directions
  1. Preheat the oven to 375°. Line a baking sheet with parchment paper. Drizzle olive oil on the parchment, then arrange the lemon slices in a single layer. Drizzle the lemons lightly with oil and season with salt and pepper. Roast for about 20 minutes, until the lemons begin to brown around the edges.
  1. Meanwhile, heat a large, deep skillet. Add the spinach and cook over high heat, tossing, until wilted, about 2 minutes. Transfer the spinach to a strainer; press out the liquid. Wipe out the skillet and heat 2 tablespoons of the oil in it. Add the bread crumbs and cook over moderate heat, stirring, until toasted, 2 minutes. Add the spinach, season with salt and pepper and cook for 1 minute.
  2. In a deep medium skillet, heat the remaining 1/4 cup of oil. Season the chicken with salt and pepper and dust with the flour, shaking off the excess. Cook the chicken over high heat, turning once, until golden, about 6 minutes. Add the olives, capers and stock and bring to a boil. Cook over high heat until the stock is reduced by about two-thirds, about 5 minutes. Add the roasted lemons, butter and parsley, season with salt and pepper and simmer just until the chicken is cooked through, about 1 minute.
  3. Transfer the chicken to plates and spoon the sauce on top. Serve the spinach on the side.

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Old 22-03-2008, 02:29 AM   #7 (permalink)
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Baking Italian Bread

Baking Italian Bread

Basic Rustic Italian Bread Recipe:


Preparation Time: about 20 minutes
Cooking Time: about 30 minutes
Resting Time: about 2 hours

Ingredients:

3 cups Flour
1 pack Dry Active Yeast
1 tsp. Salt
1/8 cup Cornmeal (optional)
1 Beaten Egg (optional)

How to make it:

1. Sift flour into a large bowl. Mix in salt with hand. Move the ingredients to the sides of the bowl, creating a large "well" (an empty space) in the middle.
2. Pour the yeast into the "well" and pour 1 cup of lukewarm water over the yeast. Sprinkle about 1 tbsp. of flour over top. Wait (about 10 minutes) for bubbles to appear in the yeast.
3. Once the bubbles have appeared, you can start to mix together the ingredients (hands work best, but you can use a mixer) to form the dough. The best way to do this, is to gradually incorporate the flour that is "waiting" on the sides of the bowl. Doing it all at once will be too difficult. So, go bit by bit, if it's too liquid, just add a bit more flour at the end. You should finish this "pre-kneading" stage with a round, firm ball of dough. Again, if it's too sticky, add a little more flour.
4. Kneading: remove the bread from the bowl and place on a lightly floured surface. Knead it by pushing your palms into and then turning it one quarter. Keep kneading and doing quarter turns for about 5-10 minutes, or until the bread is supple and non-sticky.
5. Place the bread in a lightly floured bowl and cover with a damp dish cloth. Let it rise for about 1 hour (depends on the room temperature, you want it to be fairly warm). It should double in size.
6. Re-sprinkle a counter top (or other surface) with flour. Prepare a baking pan by lightly oiling it and sprinkling the bottom with cornmeal (if you don't have cornmeal, just use flour). With your hands, remove bread and place on floured surface. Punch it down once, hard, with your palms. Now, re-shape it into a loaf. Put the loaf on the baking pan. Cover with dish towel and let rise for about 1 hour. It should double in size.
7. If you want, coat the top with the beaten egg. Put in oven at 375°F and bake for 30 minutes (more or less, depending on how much you like it browned).
Voilà!

Tip:

If your yeast doesn't bubble, it's no longer active or you didn't use lukewarm water. You should start over in this case, because the bread will not rise.

Freezing: If you are planning on freezing the bread, only bake it for 20 minutes. Wait for it to cool, then wrap in tin foil, put in a plastic bag and freeze. When you want to serve it, just preheat oven to 400°F, bake inside of foil for 10 minutes and then remove foil and let brown for about 5 minutes.

More Italian Bread Recipes…

Focaccia Bread Recipe: Follow the same basic Italian bread recipe above. Add 1 cup of Mashed Potatoes during step 3. You should still finish with a smooth non-sticky dough. Right before baking, coat top with olive oil, and sprinkle with large course salt. Bake at 400°F until it is lightly browned.

Focaccia Italian bread recipes present endless serving ideas… use focaccia bread to make delicious Italian sandwiches with vegetables (roasted peppers, artichoke hearts, and others) and Italian meats (proscuitto and others) and Italian cheeses (buffalo mozzarella, gorgonzola, and others). Or, use the focaccia as a pizza crust
and add your favorite toppings, stick back in the oven and there you go! Both sandwiches and pizzas can make lovely and complete meals when served with a simple and fresh green salad! Enjoy! Ready for more Italian bread recipes?


Ciabatta Bread Recipe: Follow the same basic Italian bread recipe above. Add 4 tbsp. olive oil during step 3. Form a loaf that is about 1 inch high. Before baking, sprinkle flour on the top of the loaf. Bake at 425°F until browned (about 30 minutes). Enjoy! Ready for more Italian bread recipes?

Olive Bread Recipe: Follow any of the three Italian bread recipes above (basic, focaccia, or ciabatta). Add 1/2 cup olives at the end of step 3. Follow baking instructions as indicated in each recipe.

You can use any ingredient of your choice to make a more original bread by following this same method. A couple of my favorites are sun-dried tomatoes and shredded parmesan cheese. So, don't be afraid to use your creativity. You'll come up with some fabulous combinations!!! Enjoy! Ready for more Italian bread recipes?

Sweet Italian Bread Recipe: Follow the recipe for basic Italian bread above. Add 1/4 cup sugar during step 1. And, add 2 tbsp. Butter and 2 Eggs during step 3. Finally, add 1/4 cup Sliced Almonds and 1/2 cup Candied Dried Fruit also during step 3. Follow the rest of the baking instructions as indicated in the basic Italian bread recipe.
This sweet bread looks particularly festive if you braid the bread. You can do this by forming two or three long cords with the dough and braiding them. Tuck the ends under the loaf. Enjoy!



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Old 22-03-2008, 12:23 PM   #8 (permalink)
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Big Fat Greek Sandwich

Big Fat Greek Sandwich

Ingredients

1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Tzatziki Sauce

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice. Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

To cook in the oven as a meatloaf

Preheat the oven to 325 degrees F.
Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

To cook on a rotisserie

Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.

Preheat the grill to high.

Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.

Tzatziki Sauce:
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator. Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
Yield: 1 1/2 cups


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Old 22-03-2008, 12:42 PM   #9 (permalink)
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Wild Mushroom and Asparagus Risotto Recipe

Wild Mushroom and Asparagus Risotto

Ingredients

6 cups chicken broth
1 cup dry white wine
2 tablespoons unsalted butter
1 cup finely chopped onion
kosher salt and freshly ground black pepper
2 cups Arborio rice
5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
2 ounces grated Parmesan, approximately 1/2 cup
1 teaspoon grated lemon zest
1/2 teaspoon freshly grated nutmeg

Directions

In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm. In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.

Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.

*Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.



Artichoke and Squash Risotto

Brown Rice and Squash Crockpot "Risotto"
Recipe by: Carolin

Servings: 2 - 4
3/4 cup uncooked short-grain brown rice
1 medium acorn or other winter squash, peeled and diced
1 medium onion, chopped
1 large carrot, diced
1 tsp black pepper
4 cups water or veggie "chicken" broth
2 cubes veggie "chicken" boullion if using water
balsamic vinegar (optional)
Ok, so it's not real risotto, but you don't have to babysit it like real risotto and it tastes great!

Sauté onion in non-stick skillet until brown and caramelized.

Add onion and all other ingredients except balsamic vinegar to crock-pot. Cook on high for 3- 4 hours. (Check water towards the end of cooking to make sure it is not getting too dry)

Garnish with a drizzle of balsamic vinegar before serving.






Creamy Champagne Risotto Recipe

Ingredients:

2 Tablespoon unsalted butter
1 small onion, finely chopped
2 cups arborio rice
1/2 bottle champagne
3 cups hot beef or chicken stocks
1/2 cup double cream
5 Tablespoon freshly grated parmesan cheese
salt

Directions:

Melt the butter in a flameproof casserole. Add the onion and fry for 2 minutes. Stir in the rice and cook for 1 minute. Add half the champagne, bring to the boil and simmer until is absorbed. Add a third of the stock and simmer until is absorbed. Repeat the process with the champagne and stock until the rice is just tender and creamy (about 15/20 minutes). Warm the cream in a small saucepan. When the rice is cooked, stir in the cream and cheese and season with salt. Serve straight away.
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Old 23-03-2008, 01:15 PM   #10 (permalink)
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Tiramisu Recipe

Tiramisu Recipe

Ingredients
  • EGG YOLKS, 6 large
  • SUGAR, 1/4 cup
  • SWEET MARSALA WINE, 1/4 cup
  • MASCARPONE, 1-1/2 cups
  • HEAVY CREAM, 1 cup
  • ESPRESSO, 1 cup brewed and cooled
  • COFFEE-FLAVORED LIQUEUR, 3 tablespoons
  • LADYFINGERS (SAVOIARDI), 36
  • DUTCH-STYLE COCOA POWDER, 3 tablespoons
Directions
  1. Beat the egg yolks in a bowl until thick.
  2. Place the bowl over, not in, a sauce pan of simmering water and continue beating, gradually adding the sugar and the marsala.
  3. Beat until the mixture is as thick as softly whipped cream, about six minutes.
  4. Remove the bowl from the heat and continue beating until this zabaglione mixture has cooled to room temperature.
  5. Refrigerate.
  6. Beat the mascarpone until it is smooth.
  7. Whip the cream until it forms stiff peaks, then fold it into the mascarpone.
  8. Fold in the zabaglione.
  9. Mix the espresso with the coffee-flavored liqueur.
  10. Line the bottom of a 9-inch square glass or porcelain baking dish with half the savoiardi. Brush them with half of the espresso.
  11. Spoon half of the zabaglione over them.
  12. Top with another layer of savoiardi, brush with the remaining espresso, and smooth over the rest of the zabaglione on top.
  13. Dust the top with the cocoa sieved through a fine strainer.
  14. Refrigerate at least 1 hour before serving.

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Old 23-03-2008, 01:20 PM   #11 (permalink)
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Spaghetti Carbonara Recipe

How to make cheap spaghetti carbonara

Ingredients:


80 gms chopped Bacon
2 cloves Garlic
2 tblsp Extra Virgin Olive Oil
Dash of dry white wine
2 Eggs
50 gms freshly Grated Cheese (Parmesan, Cheddar)
1 tbsp chopped Parsley
2 tblsp Cream
200 gms Spaghetti
Salt to taste
Black Pepper to taste


How to make spaghetti carbonara recipe:
  • Boil the pasta and keep it aside.
  • Heat the oil in a pan and add squashed the garlic cloves.
  • When garlic cloves gets brown in color take them out and throw them.
  • Now add the chopped bacon till crispy.
  • Add a dash of the dry white wine stir it continuously and then turn of the flame.
  • In a bowl, beat the eggs and then add parsley, cream, cheese and pepper.
  • Add the cooked pasta to the beaten egg mixture.
  • Mix it evenly.
  • Now add the wine flavored bacon and mix again.
  • Serve it hot.
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Old 23-03-2008, 01:30 PM   #12 (permalink)
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Italian Summer Recipe

Italian Summer Recipe with Jamie Gwenn

Eggless Caesar Salad Dressing Recipe

Another winner from the folks at Rebar. You could add a few anchovy fillets, if desired.

Ingredients

1 garlic bulb
Juice of 1 lemon
1 tbsp capers
1 tbsp caper juice
1½ tsp Dijon mustard
2 garlic cloves, minced
¼ tsp salt
¼ tsp coarsely ground black pepper
1/3 cup grated parmesan cheese
1 cup extra virgin olive oil

Directions

Add all ingredients except oil to food processor or blender; blend until almost smooth. Add olive oil in slow, thin stream until dressing is thick and creamy.

To serve

Toss enough dressing just to coat with torn romaine lettuce leaves; add homemade croutons. Garnish with parmesan cheese, shaved with potato peeler.
Makes enough dressing for about 8 servings.

Linky


Parmesan crisps recipe

1/2 cup grated Parmesan Preheat oven to 400 degrees F. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
Bake for 3 to 5 minutes or until golden and crisp. Cool.

Linky


Linguine With Tomatoes, Basil And Brie


Ingredients


5 large ripe tomatoes, cut into 1/2" pieces
1 pound Brie, rind removed, torn into small irregular pieces
1 cup fresh basil leaves, cut into thin strips
3 cloves garlic, finely minced
1 cup extra-virgin olive oil
several pinches of crushed red pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds linguine.

Directions

Combine the first 8 ingredients in a serving bowl large enough to hold the cooked pasta and sauce. Stir gently to combine. Set aside at room temperature for at least two hours.

Cook the the linguine in salted water until al dente. Drain and add to the tomato mixture. Toss gently to distribute the sauce. Serve immediately.





Italian Tuna Salad

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Old 23-03-2008, 04:37 PM   #13 (permalink)
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Spaghetti with anchovies and lemon

Spaghetti with anchovies and lemon

Ingredients
  • 500g / about 1 pound of spaghetti (I like no. 7, or Spaghettoni)
  • 1 50g can of flat anchovies - or two, if you want
  • 1 large lemon
  • 4 cloves of garlic
  • 1/2 cup of pine nuts
  • 1tsp or more of red pepper flakes
  • olive oil
  • freshly grated Parmesano Reggiano, or Grana Padano (optional)
Directions

Cook the spaghetti in salted water to the al dente stage. While it's cooking, chop the garlic and sauté in olive oil. Toast the pine nuts gently in a dry frying pan.
Add the anchovies to the garlic and oil. It will spit at you vigorously, so be careful. Smoosh up the anchovies with your spatula. Squeeze the juice from the lemon into the pan. Add the red pepper flakes, and some black pepper. You shouldn't need to add salt, since the anchovies are salty enough.
Add the just cooked spaghetti to the sauce. Add the toasted pine nuts and toss vigourously. Sprinkle with cheese at the table. If you like, add some Tabasco to give it even more heat.


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Old 25-03-2008, 03:23 AM   #14 (permalink)
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Chicken Marsala Recipe with starter and dessert

Chef Dario's Simple Gourmet Cooking: Chicken Marsala, PART 1

Ingredients:

60g (2 oz) butter
1.25kg (2 ½ lb) chicken pieces
flour
salt, pepper
2 onions
1 tablespoon grated green ginger
2 cups water
2 chicken stock cubes
¼ cup marsala
¼ cup cream
2 tablespoons chopped parsley

Method:

Lighly coat the chicken pieces in flour seasoned with salt and pepper. Melt the butter in a hot pan. Lightly brown the chicken pieces then remove them from the pan. They will cook in the Marsala sauce! Add peeled and finely chopped onions and ginger to the pan and saute them over medium heat until the onions are transparent. Add water, crumbled stock cubes and Marsala wine. Bring the sauce to the boil; reduce the heat; return the chicken pieces to the pan, cover; simmer, stirring occasionally, for 30-45 minutes or until the chicken is cooked. Remove the chicken from the pan, bring the sauce to the boil, stirring until it has reduced slightly. Reduce the heat, stir in the cream and parsley and pour over the chicken.

Serve with your favorite side dishes - from pasta, bread to potato with vegetables or salad.
Serves 4.





Chef Dario's Simple Gourmet Cooking: Chicken Marsala, PART 2




Chef Dario's Simple Gourmet Cooking: Chicken Marsala, PART 3




Chef Dario's Simple Gourmet Cooking: Chicken Marsala, PART 4




Another Chicken Marsala Recipe

Chicken Marsala, a new twist to the well known Chicken Marsala: Chicken Breast, Flour, Olive Oil, Butter, Red Onion, Rosemary, Dry Oregano, Fresh Basil, Fresh Parsley, Lemon, Dry Marsala Wine, Chicken Bouillon, Canned Pear Halves, Red Currant Jelly, Heavy Cream, Pistachio Nuts, Salt & Pepper.

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Old 25-03-2008, 10:06 PM   #15 (permalink)
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Pesto Recipes and how to make Pesto

Pesto Recipes and how to make Pesto

Every year we plant basil and every year the plants do so well that we can't use it up fast enough. What to do? Basil pesto, of course! Here is a simple recipe. Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. Most pesto recipes call for Parmesan cheese, we often use Romano which has a stronger flavor. Most basil pesto recipes call for pine nuts but you can easily substitute walnuts.
If you want to freeze the pesto you make, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.

Ingredients
  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste
Directions

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

Serving Suggestion

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Linky




Pistachio Pesto

2 cups fresh basil leaves 1/3 cup shelled raw pistachio
2 large cloves of garlic kernels
1/4 cup freshly grated Parmesan 1/2 cup olive oil
freshly ground salt and pepper
Combine the basil, garlic, cheese and pistachios in a food processor or blender. Process to mix. With machine running, slowly add olive oil.
Season to taste with salt and pepper and process to desire consistency.
Let stand for 5 minutes before serving. Serve over pasta or use in any recipe specifying a basil pesto.

Walnut Pesto

3 cups packed fresh basil 1 to 1 1/2 cups light olive oil
1/2 cup toasted walnuts 3/4 cup Parmesan cheese
2 tsp minced garlic 1 to 1 1/2 tsp salt
1/2 tsp freshly ground pepper
Combine all ingredients except olive oil, cheese, and salt in blender container or bowl of food processor fitted with stainless steel blade.
Add half the olive oil, process. Add remaining olive oil as needed to make thick puree. Do not over process. Mixture should not be a smooth paste; tiny pieces of basil should be visible. Add the cheese; process just to blend. If needed, mix in salt.
To serve, toss pesto at room temperature with hot cooked fettuccine, using about 1/4 cup pesto for ever 2 cups cooked pasta.

Basil Pesto

1 Cup fresh Basil leaves (Packed)
1 clove of garlic
1/4 Cup of Pinola Nuts (Pine nuts) or Walnuts
1/2 Cup olive oil
1/4 Cup of Parmesan Cheese
In a food processor, or minichopper (I prefer the latter), finely chop basil, garlic, and nuts together. Slowly add oil. Blend. Gradually add cheese until blended.
Toss mixture into hot, cooked pasta and serve immediately.

Sun-dried Tomato Pesto

1 cup (ligthly packed) sun-dried tomatoes (not oil-packed)
4 cloves garlic
1/2 tsp salt
good handful flat-leaf Italian parsley
1/2 cup olive oil
1 Tb. lemon juice
1. Cover the dried tomatoes with hot water and let stand for 15-20 minutes. Drain thoroughly.
2. In a blender or food processor combine the drained tomatoes, garlic,salt and parsley. Process until the mixture is coarsely pureed.
3. Continue to process while adding the olive oil in a slow, steady stream.
4. When all of the olive oil has been incorporated, blend in the lemon juice.
Makes about 1 cup.
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Old 27-03-2008, 03:02 PM   #16 (permalink)
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Chicken with Tomatoes, Olives, and Mushrooms

Chicken with Tomatoes, Olives, and Mushrooms

Sue Mallick with Food City prepares Chicken with Tomatoes, Olives, and Mushrooms at the Tasteful Creation Cooking School held every Monday Night at Food City Crown Point in Kingsport, TN.

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Old 28-03-2008, 01:45 AM   #17 (permalink)
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Cheese Stuffed Focaccia Recipe

How to make Cheese Stuffed Focaccia

Cheese Stuffed Focaccia
Stuffed with seasoning and three kinds of piping-hot cheeses, this Cheese Stuffed Focaccia recipe is a deliciously different addition to any Italian meal.
24 Rhodes™ Dinner Rolls, thawed to room temperature
2 tablespoons olive oil, divided
9 slices Provolone cheese
1 1/2 cups grated Jarlsburg cheese
4 tablespoons chopped fresh basil, divided
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 cloves garlic, minced
1/2 cup grated fresh Parmesan cheese


Combine 12 rolls into a ball and roll into a 10x15-inch rectangle. Cover with plastic wrap and let rest 10 minutes. Repeat above step with remaining 12 rolls. Remove wrap and place one dough rectangle on a sprayed
10x15-inch baking pan. Brush with 1 tablespoon olive oil. Cover with Provolone and Jarlsburg cheeses and sprinkle with 3 tablespoons basil, oregano, thyme, rosemary and garlic.Top with remaining dough rectangle. Pinch bottom and top layers of dough together to seal. Brush with remaining olive oil and sprinkle with Parmesan cheese and 1 tablespoon basil. Bake at 350°F 25-30 minutes. Slice and serve while warm.


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Old 28-03-2008, 08:03 PM   #18 (permalink)
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Herb Crusted Salmon with a Lemon Caper cream Sauce

Herb Crusted Salmon with a Lemon Caper cream Sauce

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Old 02-04-2008, 12:05 PM   #19 (permalink)
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Fettuccine alla Carbonara Recipe

How to make Fettuccine alla Carbonara

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Old 03-04-2008, 04:57 PM   #20 (permalink)
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Chicken parmesan Italian food cooking tutorial

Chicken parmesan recipe

3 whole chicken breasts
2 eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup fine dry bread crumbs
1/2 cup vegetable oil
2 cups tomato sauce
1/4 teaspoon basil
1/4 teaspoon garlic powder
1 tablespoon butter
1/2 cup grated Parmesan cheese
8 ounces mozzarella cheese, sliced and cut into triangles

Pound chicken lightly until 1/4-inch thick. Combine egg, salt and pepper. Dip chicken breast in egg mixture and roll in bread crumbs. (In a skillet), heat oil until hot. Brown chicken on both sides. Remove (chicken) to shallow baking dish. Pour off excess oil. Stir tomato sauce, basil and garlic in frying pan. Bring to a boil. Simmer 10 minutes.
Stir in margarine. Pour sauce over chicken. Sprinkle Parmesan cheese over sauce; cover dish and bake at 350 degrees for 30 minutes. Uncover dish, add mozzarella (cheese slices) on chicken and bake for 10 minutes or until cheese is melted.
Makes 6 servings.


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Old 08-04-2008, 09:37 AM   #21 (permalink)
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ChefBillCooks - Risotto

ChefBillCooks - Risotto

Risotto A L'asparigi

Ingredients:

2 cups Italian rice (Risotto Arborio)
1/2 cup salted butter, or 1/4 cup olive oil
2 Tablespoon dried parsley
1 whole red onion (chopped)
5−6 cups chicken stock
20 asparagus spears
1/4 cup olive oil
3 cloves garlic (minced)
8 Tablespoon parmigano cheese (grated)

Rice Preparation: In a sauce pan, melt butter or add 1/4 cup olive oil. Add onions and parsley. Cook until onion is transparent.
Turn heat to high, add rice. Add 3 ladles of hot chicken stock into rice, stir constantly until liquid is absorbed. Continue adding stock (3 ladles at a time) and stir until rice is tender.
Rice should be sticky and no liquid should remain. Rice should be firm like putting or custard. Put rice aside.
Asparagus Preparation: In a fry pan, add 1/4 cup olive oil and garlic. Cook until garlic is golden.
Cut asparagus into 1 inch diagonal pieces, leave 5−6 spears uncut, will be used for garnish. On medium/high setting, cook asparagus (both cut & whole) uncovered for 3 minutes. Add 1/4 cup chicken stock, salt & pepper to taste.
Continue cooking covered until tender.
Final Preparation: Add asparagus to rice. Place back on stove, add the cheese and stir. Add more cheese if desired.
Place rice on a serving dish and garnish with whole cooked asparagus spears.

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Old 08-04-2008, 09:41 AM   #22 (permalink)
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Burn the Fat Kitchen - Vegetable Lasagna

Zucchini Lasagna
1 lb. lasagna noodles, cooked
1 16 oz. can (1 lb.) stewed tomatoes
3 or 4 lg. zucchini
grated parmesan cheese
1/2 lb. mozzarella cheese, shredded
3/4 Cup chopped onion
4 to 6 cloves garlic, chopped or minced
1 sm. can tomato paste
1/2 cup sliced mushrooms
1 lb. lean ground beef
1/2 tsp. oregano
1/4 tsp. thyme
1/4 cup fresh basil, chopped
ground pepper
optional: 1/4 cup red wine
1. Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm.
2. Meanwhile, to make lasagna sauce, saute ground beef, garlic and onion is a large heavy skillet or cast iron frying pan until beef is done. Add sauce, mushrooms, oregano, thyme, basil, wine or 1/4 cup water, touch of pepper and mix well. Simmer 45 to 50 minutes.
3. To prepare Zucchini for this recipe, cut in half or cook whole in a large covered pot with 1 to 2 inches of water. Boil gently for about 5 minutes, drain and cut lengthwise into 1/4 inch slices.
4. Grease a 9" x 13" or larger, baking pan.
Arrange a first layer of noodles so the ends hang over both sides of the pan.
These will be folded back−over the top on the final layer.
Next, add a layer of the cooked zucchini, a layer of lasagna sauce, a layer of mozzarella cheese. Repeat.
For the top layer, fold the ends of the pasta from the first layer over the top and add more sauce.
Top with parmesan cheese and cover with foil. Bake at 350 degrees for about 35 to 40 minutes, uncover and bake until brown, approximately 10 minutes.
Serve this Lasagna recipe with french bread and have additional Parmesan cheese at the table.



Or try friscofrankies Lasagna recipe with meat. Lasgna (Lasagna, Frankie-Style)
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Old 09-04-2008, 06:19 AM   #23 (permalink)
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Chicken Crostina Recipe

How to make Chicken Crostina

Ingredients:

Potato crust (recipe below)
6 boneless, skinless chicken breasts
2 cups and 1 tablespoon flour
1 tablespoon salt
1 tablespoon pepper
1 tablespoon Italian seasoning
1 tablespoon roasted garlic, minced
1 cup white wine
1 1/2 cups heavy cream
5 tablespoons extra-virgin olive Oil
1 pound linguine
1 cup Parmesan cheese, grated
1 cup Roma tomatoes, cored and diced
2 tablespoons parsley, chopped

Potato Crust
Ingredients:


1 1/2 cups seasoned breadcrumbs
1/4 cup melted butter
1/2 teaspoon garlic powder
1/4 cup parsley, chopped
1 small potato, peeled and grated
1/4 cup Parmesan cheese, grated
Salt and pepper to taste

Preparation:

— Using a spoon, thoroughly mix all ingredients in a large bowl.
— Cover and set aside until ready to use.
Assembling Chicken Crostina
Preparation:
— In a shallow dish, mix 1 1/2 cups flour, salt, pepper and Italian
seasoning. Dredge chicken breasts in the mixture, shaking off any
excess.
— Heat 3 tablespoons of olive oil in a large skillet. Cook chicken
breasts two at a time over medium-high heat until golden brown and
crisp, or until the internal temperature reaches 165 degrees F. Add
more olive oil for each batch as necessary.
— Place cooked chicken breast on a baking sheet or dish and top with the
potato crust mixture. Transfer the baking sheet to a pre-heated
broiler until golden brown (1-2 minutes).
— Cook pasta according to package directions. Drain and set aside.
— Heat 2 tablespoons of olive oil in a sauce pan. Add roasted garlic and
cook for 1 minute. Stir in 1 tablespoon of flour and white wine and
bring to a boil. Add heavy cream, Parmesan cheese, 1 tablespoon of
parsley and tomatoes. The sauce is done when it is bubbling throughout
and has started to thicken.
— Coat pasta with sauce, then top with chicken and remaining sauce.
Garnish with chopped parsley.


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Old 09-04-2008, 07:38 PM   #24 (permalink)
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Insalata Caprese

Insalata Caprese

Insalata Caprese -- tomatoes and mozzarella with olive oil and basil -- is gloriously simple, and so good that one would have to invent it if the Campanians hadn't already seen to it. It does require perfect ingredients, however: Sun-ripened tomatoes and basil, good Mozzarella, from buffalo (not bison) milk if possible, and excellent olive oil. Food fit for a king!
INGREDIENTS:
  • 2 pounds (1 k) ripe tomatoes, sliced, seeded, and drained
  • A fresh mozzarella (buffalo milk if possible) weighing about a pound, diced.
  • Fresh basil leaves, hand-shredded (8-10 or to taste)
  • 1/4 cup olive oil, or to taste
  • Pepper and salt (if necessary)
  • A pinch of oregano
  • 1 tablespoon salted capers, or to taste (optional)
  • 1/4 pound pitted black olives (the sweet variety that's cured in brine) or to taste, chopped (optional)
PREPARATION:

Slice the tomatoes into rounds and put them on 6 plates; slice the mozzarella into rounds and lay them over the tomatoes. Season with the olive oil, basil, origano, and a little salt and pepper. Serves 6-8.

Several notes:
Absolute purists make their insalata Caprese with just tomatoes, mozzarella, salt, and olive oil. However, there are Campani (Capri is just off-shore from Naples, in the region of Campania) who also add a little oregano, so I have included it as an ingredient. You can omit it if you wish.

Olives and capers are another matter; traditional recipes don't call for them, and if one wants to be strict a Caprese that includes them really isn't a Caprese. However, if you like them, they do add a pleasant touch. If you do include them, use whatever olives you prefer -- sweet black is my preference -- and mix them in with the tomatoes. Pickled capers, on the other hand, won't work well; in the absence of salted capers I would omit capers entirely.

If you are pressed for time you can make a "caprese" ahead by combining the ingredients in a bowl and lightly chilling them. This also works well for picnics and cookouts, though if I'm taking a "caprese" to a cookout, I simply chop the tomatoes rather than carefully slice them.

Finally, if you can find mozzarella made from buffalo milk (mozzarella di bufala, in Italian), try it in a caprese. The animals are water buffalo, and have been raised in the marshlands of Campania for so long that people no longer know exactly when they arrived -- probably under the Romans, though where they got them is not clear. In any case, the milk from a water buffalo imparts a richer, tangier taste to the cheese that works very well with both tomatoes and olive oil. If you cannot find it, use mozzarella fior di latte (cow's milk mozzarella), which also gives excellent results.


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Old 11-04-2008, 07:14 AM   #25 (permalink)
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Spaghetti Bolognese Recipe

How to make Spaghetti Bolognese

Ingredients

1 tablespoon olive oil
4 ounces bacon or pancetta, diced
1 1/2 cups chopped yellow onions
3/4 cup diced carrots
3/4 cup diced celery
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pound ground beef or ground veal
1/2 pound pork sausage, removed from the casings, or ground pork
2 tablespoons tomato paste
1 cup red wine
2 (14 1/2-ounce) cans crushed tomatoes and their juice
1 (14 1/2-ounce) can tomato sauce
1 cup beef or chicken stock or broth
2 teaspoons sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
3 tablespoons chopped fresh parsley leaves
1 pound spaghetti
1 cup freshly grated Parmesan

Directions

In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes. Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.
Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)

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