Broccoli and Garlic Penne Pasta Recipe Card

I you like this recipe, you can print it out!! It should print out as a 4x6 recipe card..

First SAVE AS: to your computer, then you can print it out..

Italian Stuffed Baked Manicotti Recipe Card

I you like this recipe, you can print it out!! It should print out as a 4x6 recipe card...  First SAVE AS: to your computer, then you can print it out..

~~~Copyright 2011~~~This material may not be published, rewritten or redistributed.

Spaghetti with ketchup sauce

I got this recipe from one of my clients' daugther a good idea if you don't have sauce in hand..thank you Mrs. V. 
I did add a few more ingredients to it and also added the grated cheese, I didn't add any meat and I used wheat spaghetti instead..It's a quick dish to make. 

Ingredients


1/2 lb wheat spaghetti
1 small onion chopped
2 small tomatoes chopped
2 garlic cloves minced
1/2 teaspoon oregano
1/4 teaspoon paprika (optional)
pinch of salt to taste
pinch of sugar to taste
2/3 cup ketchup
grated cheese (optional)


Directions

               Saute' onion for 3 minute stirring occasionally

                 add the garlic and saute' for another minute 

add tomatoes, oregano and paprika(optional) stir well and for     and additional 3 minutes. 

Add ketchup, salt and sugar. Simmer for about 3 minutes or so.

         then add the spaghetti mix all together.

                     Add grated cheese (optional) and serve while it's hot.

You can add meats of your choice. But first cook or sautee' the meat.

~~~Copyright 2011~~~This material may not be published, rewritten or redistributed.

Sophia Loren'S Spaghetti Con Pomodoro Crudo

Ok, I made this recipe the other day, instead of spaghetti I used the San Giorgio Trio Italiano pasta.(it's three kinds of pastas, you don't have to use that brand you can do it yourself my mom used to do it all the time, just buy different kinds of pastas but same brand).
I didn't use capers, and I added crushed red peppers to it..It was delicious. It's also good cold.

Sophia Loren'S Spaghetti Con Pomodoro Crudo

1 1/2 pounds spaghetti

2 pounds tomatoes, not quite ripe, chopped

1/2 pound fresh mozzarella, thinly sliced

2 medium red or Vidalia onions (or less), thinly sliced

1/4 cup pitted Sicilian green olives, roughly chopped

2 tablespoons drained capers

1/4 cup minced Italian parsley

10 to 12 chopped fresh oregano leaves

    or 1/4 teaspoon dried

1 to 2 cloves garlic, crushed

Salt

Freshly ground pepper

1/2 cup extra-virgin olive oil

Freshly grated Parmigiano cheese (optional)

Cook the pasta until just al dente. While the pasta is cooking, place in a large serving bowl the tomatoes, mozzarella, onions, olives, capers, parsley, oregano, garlic, and salt and pepper to taste. Pour the oil over and toss gently.

When pasta is ready, pour it into a colander and quickly rinse it under cold water; drain well and add the warm spaghetti to the bowl. Toss to combine, remove the garlic if desired, and serve. Pass the cheese at the table.

Yields 6 servings.

Meatballs in Burgundy Sauce by the Editors of Publications International, Ltd.

I just made these meatballs to bring to a party and everyone loved them. They are very good.

Click on the photo below to be directed to the recipe

Garibaldi’s cap

Click on photo to be directed to the recipe

Thank you CookItalia for sharing this recipe

I just made CookItalia's Garibaldi’s cap recipe. Picture came out a little blurry..Thanks for sharing this recipe, it's a great dish, everyone loved it, even my husband's friends from work.

Rustics Penne

Click on photo to be directed to this recipe

Spinach Spaghetti Frittata

Click on photo to be directed to this recipe

Halloween Mummy

Here's the original recipe

http://www.cookingandcooking.com/Recipes/Halloween_Mummy.htm

Ingredients   9 hot dogs (wiener)   70 gr fettuccine pasta   9 bamboo skewers (6-inch)   200 gr cream cheese   5-6 garlic cloves, chopped   black olives   black pepper to taste   1 teaspoon dried oregano leaves or dried thyme leaves Preparation Cook pasta in a pot of boiling salted water  until just tender but still firm to bite. When pasta is ready, drain and set pasta aside. Bring a pot of water to a boil. Reduce heat to medium,  place hot dogs in water, and cook for 10 minutes or until done. Remove hot dogs and drain. Meanwhile, blend cream cheese, garlic cloves,  dried oregano leaves and black pepper in a food processor until smooth  (I use electric beaters). Then thread hot dogs onto the skewers. Spread some of the mixture over the hot dog skewer  (spread with additional cream cheesemixture for mummy's head).  Place small piece of black olive (using as eye)  and wrap with the cooked pasta. Makes 9 mummies.

LinKev's Chicken Soup Recipe

My husband wanted me to make homemade chicken soup. He always likes plain food that's how he grew up.

So when I made the chicken soup I only boiled the chicken with bones then I took the bones out added a little salt carrots and celery and that was it. Well one day I decided to make it my way, he kinda didn't like the idea that I spiced it up but when he tried my chicken soup, he never went back to the old chicken soup.

Ingredients:

2 1/2 pounds of boneless skinless thighs (about 10 pieces)
6 Knorr chicken bouillon cubes
1 Knorr beef bouillon cube
2 stalks celery chopped small 
8 oz. of baby carrots cut small
1 tsp onion powder
1 and 1/2  tsp paprika
1 tablespoon garlic powder
dash of black pepper to taste
water
olive oil to drizzle 
Directions:

Add water to a big pot then add the chicken make sure it covers the chicken 3 inches over, cook for about 30 minutes if you notice that there is white foam on top remove it with a slotted spoon. After 30 minutes remove chicken with a slotted spoon and place it in a bowl and let the chicken cool. Lower the heat and add the bouillon cubes, garlic powder. onion powder, paprika and black pepper. Meanwhile cut the celery and carrots and add to the pot by now chicken should be cool, shred the chicken and return it to the pot. 
Simmer for about 20 minutes or until carrots are tender. 
When done drizzle a little olive oil on top and then stir.

Serve with egg noodles and Pillsbury buttermilk biscuits.

Couscous and cranberry salad

Here is the original  recipe link  
arabic-food.blogspot.com

                      recipe link





Enjoy Couscous and cranberry salad from the Arabic Food Recipes Kitchen ( The home of delicious Arabic & Middle Eastern Food Recipes) . Enjoy Middle Eastern cooking and learn how to make healthy vegetarian Couscous and cranberry salad. A quick recipe with dried cranberries.
Ingredients

¼ cup extra virgin olive oil
1 onion (chopped)
2 cloves garlic (chopped)
1 1/2 cups couscous
1/3 cup mint (chopped)
1/3 cup coriander (chopped)
420g can chickpeas (drained and rinsed)
150g fresh goat's cheese
100g dried cranberries
Method

Heat ¼ cup extra virgin olive oil in a saucepan and cook 1 onion (chopped) over medium heat for 3-4 minutes. Add 2 cloves garlic (chopped), 1 tsp turmeric and 1/2 tsp cinnamon and stir for 30 seconds. Add 1 1/2 cups vegetable stock and bring to the boil, then stir in 1 1/2 cups couscous. Remove pan from heat, cover and rest for 5-6 minutes. Fluff up with a fork and set aside. Add 2 red capsicums (peeled and sliced), 1/3 cup mint (chopped), 1/3 cup coriander (chopped) and 420g can chickpeas (drained and rinsed). Season with salt and pepper, add a squeeze of lemon juice and toss to combine. Crumble 150g fresh goat's cheese over couscous and scatter with 100g dried cranberries.

Chef: Lynne Mullins Photo: Marina Oliphant Source: Sunday Life Friday October 24, 2008 Middle Eastern, Quick, Contemporary, Healthy, Vegetarian, Kid-friendly, Nut free, Egg free, Salad

Pasta Piselli

Here is the original  recipe link   pasta-recipe.blogspot.com
                               
                                 recipe link
                                                   




Pasta with Peas, very basic, very quick to prepare and very good. 

I do not know of an Italian that does not enjoy this dish.

INGREDIENTS

• 1 package of frozen fresh peas
• 1/4 cup olive oil
• 1/2 large onion chopped.
• 1/4 cup of marinara sauce
• 1 pound of datali pasta or small shells

INSTRUCTIONS
1. Bring a small pot of water to a boil, drop frozen peas in water 

and cook until just under done.
2. At the same time, heat olive oil in Large Saute Pan over Medium heat. 

Add onion and cook until translucent.
3. Add the marinara sauce and the peas with 1/4 cup of the water 

that you cooked the peas in. Season with salt & pepper to taste and cook for 15 minutes.
4. While the sauce is cooking, bring a large pot of water to a boil. 

Add 1 tablespoon of salt and the pasta.
5. Cook uncovered over high heat until al dente.
6. Drain pasta, put back in pot add some of the sauce to the pot and mix it up. 

Dish out pasta spooning remaining sauce over top.
The pasta recipe is ready to serve. Enjoy it !

Mom's Pasta con aglio e olio (Spaghetti with garlic oil and red pepper flakes)

This used to be one of mom's meals when money was tight.

It was cheap and it was good.

Mom always used to use Barilla pasta.

Ingredients

1 pound spaghetti

1/4 cup virgin olive oil or vegetable oil
3 garlic cloves, peeled and chopped small
crushed pepper flakes if desired

Fresh or dried parlsey to garnish
Parmesan grated cheese to sprinkle on top of each portion plate

Directions:

In a medium pot bring water to a boil add the salt

and the spaghetti.
Cook the spaghetti until it is al dente.

Drain pasta, make sure you reserve the pasta water.

In a large frying pan,

heat olive oil over medium heat.

Add the garlic and red pepper flakes,

saute until garlic is light brown.

It's important not too burn the garlic

or else it will become bitter,

then add about 1 cup of reserved water to start and the spaghetti to the skillet with the garlic and red pepper flakes and mix well,  if it’s too dry add more reserved water.  Serve pasta on plates, top

with grated cheese and if you like more red

pepper flakes.and garnish with parsley flakes