- 1/2 lb spaghetti, uncooked
- 1 egg white
- 1 egg
- 2 tbsp milk
- 1/4 cup parmesan, grated
- 1/4 tsp dry oregano
- 1 tsp salt
- 1/2 tsp cracked pepper
- cayenne
- 1/4 tsp paprika
- butter
- Cook the spaghetti in boiling salted water. Drain thoroughly.
- Combine the spaghettie with the egg white, egg, milk, parmesan, oregano, salt, pepper, cayenne, and paprika.
- In a large non-stick skillet, melt 1 tbsp of butter. Add the spaghetti mixture, spreading it evenly to form a tight cake. Cook for about 10 minutes on the first side, then divide into sections, flip them and cook 3 minutes longer.
- Serve.
- 1/2 lb farfalle
- 1 red pepper
- 1 small jar marinated artichoke hearts
- 1 tsp dry basil
- 1/2 tsp cracked pepper
- salt
- parmesan cheese
- 1/2 lb spicy italian sausage
- Roast the red pepper in the oven until charred and then peel the skin. Slice then, and remove the seeds.
- Boil the pasta in salted water. Drain
- Meanwhile, fry the sausage links until well browned and then cut into 1" sections.
- Remove the artichokes from the juice and set them on the plates. Reserve the juice.
- Toss the pasta with the reserved juice. Stir in the red pepper, and sausage. Season with salt and cracked pepper.
- Divide between the plates and garnish with the artichokes.
- Serve with parmesan.
- 1 bunch fresh parsley
- 1/4 cup grated parmesan
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tsp salt
- 2 cups uncooked macaroni
- 1/3 cup taco sauce
- cracked pepper
- Boil the macaroni in salted water. Drain.
- Combine the parsley, parmesan, and olive oil in the food processor. Add the garlic and the salt. Blend until smooth.
- Toss the pesto with the macaroni. Stir in the pepper and the taco sauce. Check seasoning. Serve.
- 1/2 lb egg noodles, uncooked
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1 tsp onion salt
- 2 tsp dijon
- 1/2 tsp salt
- 1 cup sour cream
- 1 tsp worcestershire sauce
- 1/4 cup panko
- 1 tbsp parmesan, grated
- 2 tbsp butter, melted
- cracked pepper
- 2 tbsp parsley, minced
- Cook the noodles in boiling salted water. Drain.
- Grease a 2 quart casserole dish and preheat the oven to 325 F.
- Combine the canned soup and the milk. Add the onion salt, mustard, salt, worcesterwhire sauce, and sour cream. Layer half the noodles and then half the sauce. Repeat.
- Toss the panko with the parmesan, parsley, and butter.
- Sprinkle it over the pasta. Sprinkle with cracked pepper.
- Bake uncovered for 35 minutes. Serve.
- 2 slices bacon, diced
- 1 green pepper, diced small
- 20 oz. canned hominy, drained
- parmesan, grated
- Fry the bacon until crisp. Drain most of the fat away.
- Add the pepper and then saute until tender.
- Stir in the hominy. Heat through.
- Sprinkle with parmesan to taste.
- Serve.
- 1/4 cup olive oil
- 1/4 cup dry white wine
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon dried crushed red pepper
- 3 skinless boneless chicken breast halves, cut into 1-inch pieces
- 1/2 cup panko
- 1/4 cup freshly grated Parmesan cheese
- 2 tbsp butter, melted
- 1 tablespoon fresh lemon juice
- Mix first 6 ingredients in large bowl. Add chicken; toss to coat. Cover and refrigerate 1 hour.
- Preheat Grill
- . Combine breadcrumbs and Parmesan cheese in another large bowl.
- Remove chicken from marinade; discard marinade.
- Add chicken to breadcrumb mixture; toss to coat. Arrange chicken on skewers.
- Grill the chicken until cooked through, turning frequently, about 8 minutes. Transfer to platter.
- Combine the butter and the lemon juice. Drizzle the mixture over the chicken, and serve.
- 1 tbsp olive oil
- 1 lb russet potatoes, peeled, sliced thin
- 1/4 cup parmesan
- 2 scallions, minced
- salt and pepper
- 1/2 cup boiling water
- 1 chicken oxo cube
- Combine the water and the oxo cube and set aside.
- Preheat the oven to 475 F.
- Pour the oil into a casserole dish. Cover with a layer of potatoes, then cheese, then the scallions.
- Season with salt and pepper.
- Pour in the water mixed with the oxo.
- Bake for 25 minutes. Test to see if a fork goes through the potatoes easily, if not put back in the oven and cook longer.
- Serve.
- 1 lb large mushrooms
- butter
- 2 scallions
- 1/4 cup madeira
- 1/4 cup bread crumbs
- 1/4 cup gruyere, grated
- 1/4 cup parmesan, grated
- 4 tbsp parsley, minced
- 1/2 tsp tarragon
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp heavy cream
- Remove the stems from the mushrooms and brush the caps with 2 tbsp of melted butter.
- Preheat the oven to 375 F.
- Mince the stems.
- Place the mushroom caps hollow side up in a baking pan.
- Melt 1 tbsp of butter in a small skillet. Add the scallion and saute for 2 minutes. Add the madeira and reduce. Remove from heat.
- Mix in the remaining ingredients.
- Spoon the mixture into the mushroom caps and bake for 15 minutes.
- Serve.
- 10 mushrooms
- juice of half a lemon
- butter
- 1 garlic clove, crushed
- 1 tbsp parmesan, grated
- 4 tbsp bread crumbs
- 1 tbsp parsley, minced
- 1 scallion, green part only, minced
- salt and pepper
- 1/4 cup dry sherry
- Remove the stems from the mushrooms and mince the stems. Sprinkle the mushroom caps with the lemon juice.
- Pre-heat the oven to 350 F.
- Melt 2 tbsp of butter in a non-stick skillet. Saute the stems with the garlic for 2 minutes. Sprinkle in the parmesan and crumbs. Add the parsley and the scallion.
- Season to taste with salt and pepper. Stuff the caps with the mixture.
- Arrange the caps on a greased oven dish. Sprinkle with the sherry and dot each cap with a small amount of butter.
- Bake for 15 minutes. Serve.
- 1 small butternut squash
- coarse sea salt and cracked black pepper
- 5 tbsp olive oil
- 1/3 of a ciabatta loaf, minced
- 1 shallot, minced
- 1/2 tsp dry thyme
- 1/2 tsp ground coriander
- 1 scallion, green part only, minced
- 3 tbsp parmesan, grated
- 3 tbsp gruyere, grated
- Peel the squash and then cut it in half. Scoop out the seeds and the stringy membrane with a spoon.
- Chop the squash into 1 cm thick wedges.
- Pre-heat the oven to 425 F.
- Heat 3 tbsp olive oil in a large non-stick skillet. Add the squash and season well with the sea salt and pepper.
- Sprinkle in the thyme and the coriander.
- Saute the squash until softened for 10 to 20 minutes. Transfer to a large baking dish and drizzle with 1 tbsp olive oil.
- Add 1 tbsp olive oil to the skillet and toss in the shallots. Saute with the scallion until tender. Add the bread crumbs and the cheese. Saute until melted. Sprinkle over the squash.
- Place the pan in the oven for 5 to 10 minutes. Serve.
Recent Comments