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RecipesWed, 10 Dec 2008 01:38:41 +0000en-US
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1 https://wordpress.org/?v=6.9.4Parpadelle Bolognese
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1 lb fresh parpadelle
1/2 onion, minced
1 carrot, peeled, minced
1 stalk celery, minced
4 garlic cloves, minced
1 lb lean ground beef
4 slices bacon, diced
1/2 cup red wine
28 oz. whole canned tomatoes
2 cups chicken stock
sea salt
cracked pepper
1/2 cup light cream
parmesan, grated
fresh basil
Saute the bacon over medium low heat until crisp.
Add the onion, garlic, carrot, and celery and saute until tender.
Add the ground beef and saute until no longer red.
Pour in the red wine and cook until almost evaporated.
Add the tomatoes, and break them up by crushing against the side of the pot with a large wooden spoon.
Add the chicken stock and bring to a boil.
Lower the heat and simmer uncovered for 1 1/2 hours.
Season with salt and pepper to taste.
Meanwhile cook the parpadelle.
Add the cream and heat through without boiling.
Serve the parpadelle with the sauce, topped with parmesan, and torn fresh basil.
]]>http://hiphopcookbook.com/recipes/pasta/parpadelle-bolognese/feed/0Pasta with Mustard Butter
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fresh parpadelle
sea salt
1/3 cup butter
2 tbsp whole grain mustard
3 garlic cloves,minced
1 scallion, minced
Cook the parpadelle in boiling salted water.
Meanwhile melt the butter in a skillet and saute the garlic and scallion until tender.
Stir in the mustard and season with salt.
Drain the pasta and toss with the sauce.
Serve.
]]>http://hiphopcookbook.com/recipes/pasta/pasta-with-mustard-butter/feed/0Parpadelle con Sugo Verde
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1 lb fresh parpadelle
3/4 cup parsley, minced
1 tbsp capers, drained
1/2 cup parmesan, grated
2 garlic cloves, minced
1/4 cup extra virgin olive oil
sea salt and cracked pepper
the juice of half a lemon
Combine the parsley, capers, garlic, olive oil, lemon juice, and parmesan.
Cook the parpadelle in salted boiling water.
Drain. Toss with the sauce. Season to taste. Serve.
Combine the oyster sauce, sesame oil, soy sauce, salt, and white pepper. Set aside.
Cook the noodles in boiling salted water. Drain.
Meanwhile melt the butter in a large skillet. Saute the garlic, scallions, and ginger until fragrant.
Toss with the noodles. Add the sauce and combine thoroughly. Serve.
]]>http://hiphopcookbook.com/recipes/pasta/garlic-egg-noodles/feed/0Shrimp and Arugula Fettucine
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1 lb fresh fettucine noodles
salt and cracked pepper
2 tbsp olive oil
2 tbsp butter
2 serrano chili peppers, minced
4 garlic cloves, minced
the juice of half a lemon
1/2 lb shrimp, shelled, deveined, butterflied
grated parmesan
4 oz. fresh arugula
Prepare fresh noodles or use store bought. Then boil in salted water until al dente. Drain.
Meanwhile heat the olive oil in a large skillet. Add the shrimp and saute 1 minute.
Add the garlic and chilis and saute 1 minute.
Stir in the butter until melted then add that arugula and lemon juice.
Toss with the pasta and sprinkle with parmesan. Check the seasoning. Serve.
]]>http://hiphopcookbook.com/recipes/pasta/shrimp-and-arugula-fettucine/feed/0Pork and Potato Noodles
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1 lb pork, sliced thin
3 tbsp tamari
1 tbsp cornstarch
1 tbsp peanut oil
1 shallot, minced
3 garlic cloves, minced
2 medium tomatoes, diced
4 to 6 new potatoes, diced 1/4"
1/4 cup mirin
1 cup chicken stock
1 scallion, green part only, minced
1 jalapeno, minced
2 tbsp cilantro, minced
salt and cracked pepper
1 lb fresh egg noodles
Combine the pork, tamari, and cornstarch. Let stand at room temperature for 10 minutes.
Meanwhile heat the oil in a large pot. Add the shallot and garlic and saute until tender.
Add the pork and saute until browned. Stir in the mirin until bubbly.
Add the chicken stock and return to a boil.
Stir in the tomatoes and potatoes. Season with salt and pepper. Return to a boil. Reduce the heat, cover, and simmer for 10 minutes.
Stir in the scallion, jalapeno, and cilantro. Check seasoning.
Meanwhile cook the noodles in salted boiling water.
Serve with the sauce.
]]>http://hiphopcookbook.com/recipes/pasta/pork-and-potato-noodles/feed/0Bacon and Mozzarella Pasta
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1/2 lb fresh mozzarella, cubed
3 cloves garlic, minced
1 shallot, minced
1/4 lb bacon, diced small
sea salt and cracked pepper
dried chili flakes
1 ripe tomato, diced
15 oz. canned tomatoes, with juice
1/3 cup chicken stock
3/4 lb fettucine
In a dutch oven saute the bacon until crisp and then set it aside to drain on paper towel.
Add the shallot, garlic, and chili flakes to the pot and saute until tender.
Add the tomato and canned tomatoes and season with salt and pepper.
Meanwhile, boil the fettucine in salted water.
Cover and simmer the sauce for 10 minutes.
Drain the pasta and add to the sauce. Stir in the cheese and the bacon. Serve.