March 15th, 2007 by alice
Tags: Minute, Pasta
INGREDIENTS
- 1lborecchietteor fusilli or penne rigate(shells)
- 3/4cupextra virgin olive oil
- 2/3cupItalian seasoned breadcrumbs
- 1cup finely choppedprosciutto
- kosher salt
- black pepper
- 1/4cup gratedparmesan cheese
- 2tablespoons chopped freshflat leaf parsley
DIRECTIONS
- cook pasta in boiling, salted water until all dente.
- drain.
- heat oil in large pan until warm.
- add crumbs, stirring constantly for 2 minutes season to taste with salt and pepper remove from heat add pasta to pan return to heat add prosciutto and parmesan and toss until mixture is heated through garnish with parsley.
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March 15th, 2007 by alice
Tags: Braisedion, Celery, Ribbons
INGREDIENTS
- 3 1/2lbsonions, halved lengthwise and cut crosswise into 1/2 inch-thick slices
- 1/4cupolive oil
- 7celery ribs, cut diagonally into 1/2 inch-thick slices
DIRECTIONS
- In a large heavy skillet cook the onions in the oil, covered, over moderately low heat, stirring occasionally, for 45 minutes.
- Season the onions with salt and pepper and cook them, uncovered, over moderately high heat, stirring occasionally, for 30 minutes, or until they are tender and beginning to turn golden.
- Add the celery and cook the mixture, stirring, for 5 minutes, or until the celery is crisp-tender.
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March 15th, 2007 by alice
Tags: Egg, Heros, Pepper, Sausage
INGREDIENTS
- 2medium ripetomatoes, cut in wedges
- 1/2lbmixed salad greens
- 4 softhoagie rolls, split
- 1/2lbsweet Italian sausage links, casings removed
- 1smallred bell pepper, cut lengthwise
- 1smallgreen bell pepper, cut lengthwise
- 1mediumonion, halved and sliced
- 1/3cupwater
- 8largeeggs, lightly beaten
- thousand island dressing or salad dressing, of choice
DIRECTIONS
- In salad bowl, toss tomatoes and mixed salad greens; set aside.
- Place rolls on large serving plate.
- In large, nonstick skillet over high heat, crumble sausage; cook 3 minutes, stirring constantly, until browned all over (sausage will be slightly undercooked).
- Remove to plate.
- To drippings in skillet, add bell peppers and onion; cook over high heat 1 minute, stirring constantly.
- Add water; cover with lid; cook 3 minutes, until vegetables soften.
- Add sausage; cook, uncovered 2 to 3 minutes, until sausage is fully cooked and water has evaporated.
- Transfer mixture to bowl; cover with foil to keep warm.
- In same skillet, using wooden spoon, cook eggs over medium-high heat 1 to 2 minutes, stirring constantly, until set to desired doneness.
- Divide scrambled eggs among rolls.
- Spoon sausage mixture over top of each.
- Serve sandwiches with salad; pass dressing at table.
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March 15th, 2007 by alice
Tags: Chicken, Mediterranean, Packet, Style
INGREDIENTS
- 4boneless skinless chicken breasts
- 2tablespoonsolive oil
- 2teaspoonsitalian seasoning
- 1 1/2teaspoonssalt
- 3/4teaspoonpepper
- 1 (10 ounce)packagefrozen spinach, thawed and wrung out
- 1cup drained and choppedsun-dried tomatoes
- 1/2cupdry white wine(a cheap sauvignon blanc is good)
- 1/2teaspoonfresh thyme
- 1cup thinly slicedyellow onions
- 1/2cup pitted halvedkalamata olives
- 2tablespoons mincedgarlic
- 2tablespoons choppedfresh basil
- 4ounces crumbledfeta cheese(use goat if you don’t care for feta)
DIRECTIONS
- preheat oven to 500 combine wine, thyme, onino, tomato.
- garlic, and basil in a bowl coat chicken breasts on both sides with oil and season them with salt, pepper, and italian seasoning pull out 4 long sheets of foil (about 2 ft) fold foil into 2 1 ft halves in center of each half, place 1/4 of the spinach top spinach piles with chicken breasts top each breast with some of the mixture, allowing some liquid from mixture to puddle around each chicken breast sprinkle 1 oz cheese on top of each pile seal foil into packets, leaving some room for steam- make sure the packets are pretty airtight bake packets until they puff up with steam and chicken is cooked through, about 30 min.
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March 15th, 2007 by alice
Tags: Almond, Balls, Christmas, Coconut
INGREDIENTS
- 1 1/2cupsconfectioners’ sugar
- 1 1/2cups shreddedcoconut
- 2tablespoonscream
- 1/3teaspoonalmond extract
- 1/4teaspoon meltedbutter
- red food coloring
- green food coloring
DIRECTIONS
- Mix together the confectioners’ sugar, 1 cup coconut, cream, almond extract and melted butter.
- Stir until all are well combined.
- Now divide the mixture into three equal parts.
- Color one pink to red, one green and leave the other one white.
- Shape into 3/4 to 1 inch fat balls.
- Now roll the balls in rest of coconut and let stand about 24 hours to firm up.
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