Linguine with White Clam Sauce

Written by free recipes on December 4th, 2011 in Pasta, Seafood.

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Linguine with White Clam Sauce

Ingredients

8 ounce Linguine
2 tablespoons butter
1 tablespoon flour
1 clove garlic crushed
1 8-oz. bottle clam juice
1 tablespoon dried parsley
1/2 teaspoon thyme
2 6.5-oz. cans minced clams
1 pinch ground white pepper

Directions

Prepare pasta according to package directions, drain. Melt the butter in a small saucepan, add flour and mix. Add all the clam juice and stir until smooth. Add the parsley, thyme and cook over low heat for 5 minutes. Add the clams, whit pepper and crushed garlic to the mixture and cook 5 minutes more. Serve over linguine.

Serves 4

Tips & Tricks

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JALAPENO BREADSTICKS

Written by free recipes on November 27th, 2011 in Appetizers & Snacks, Breads.

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JALAPENO BREADSTICKS

Ingredients:

1 tb Unsalted butter
1/2 medium Onion; chopped medium fine cornmeal
2 ts Active dry yeast
1/4 cup Warm water
1 1/2 ts Sugar
1 1/2 ts Salt
6 Jalapeno chiles seeded, & chopped (canned are OK too)
1 cup  Buttermilk
3 1/2 cups Bread flour

Directions:

Saute onion in butter over medium heat until lightly browned.
Remove from heat and set aside. Lightly grease three large baking sheets and sprinkle them with cornmeal. Sprinkle yeast over warm water in a mixing bowl. Let stand until yeast is dissolved, then stir in sugar, salt, chopped jalapenos, sauteed onion, buttermilk and 2 cups of the flour. Beat mixture well.
Stir in enough of the remaining flour to make dough easy to handle. Turn dough out onto a lightly floured surface; knead about 5 minutes. Place in a large greased bowl, cover, and let rise in a warm place until double, about 1-1/2 to 2 hours.

Punch down dough and divide into 4 equal parts. On a floured surface, roll out one part dough to form an 8″ x 8″ square.
Using a knife or pizza cutter, cut the square into 8 equal strips. Place the strips onto prepared baking sheet. Repeat with remaining portions of dough. Let rise uncovered (1 hour or more for light, airy breadsticks; 30 minutes for a denser, chewier texture). Bake in a preheated 400 F oven for 10 to 12 minutes, or until golden brown.

Category: Breads, Appetizers
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STAINED GLASS TORTE

Written by free recipes on November 7th, 2011 in Desserts.

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STAINED GLASS TORTE

Ingredients:

1 package lemon or orange jello
1 package lime jello
1 package cherry, raspberry, or strawberry jello

Filling:

1 package unflavored gelatin
1/4 cup cold water
1 cup hot pineapple juice
2 cups whipping cream
1/2 cup sugar
1 teaspoon vanilla

Crust:

2 dozen graham crackers
1/2 cup soft margarine
1/2 cup sugar

Directions:

For Jello: Make the three kinds of jello, dissolving each in 1 and 1/2 cups hot water. Set into separate square or cake pans, for thin layer of jello and chill until firm, or overnight.

For Crust: Crush graham crackers. Mix with butter and sugar.
Line a spring-form pan or pie dish with mixture. Set aside some of the crumb mixture, this will later be used as a topping. Place the graham crumb base in the fridge so that it starts to harden.

For Filling: Soften unflavored gelatin in cold water; dissolve in hot pineapple juice. Whip cream, adding sugar and vanilla when almost whipped, while pineapple-gelatin mixture is cooling.
When cool, fold into whipped cream.

Cut flavored jello into small 1/2 inch cubes; fold into filling. Pour into pan over crust and sprinkle with remaining crust mixture. Chill six to eight hours or overnight.

Yield: Apx 16 Servings

Category: Desserts
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RECIPE: HOT CROSS BUNS

Written by free recipes on November 2nd, 2011 in Breads.

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RECIPE: HOT CROSS BUNS

Ingredients:

1/2 cup lukewarm water
1 cup granulated sugar
4 teaspoons active dry yeast
7 cups all-purpose flour
4 tablespoons cinnamon
2 teaspoons nutmeg
1 teaspoon salt
1/2 teaspoon ground cloves
1 1/2 cups warm milk
1/2 cup melted butter
2 eggs
2 egg yolks
1 cup raisins (or currants)
1/2 cup mixed candied peel, chopped

* FOR GLAZE:

4 tablespoons granulated sugar
4 tablespoons water

(In saucepan, stir sugar with water over medium heat until dissolved.)

** FOR ICING:

1 1/2 cups powdered sugar
2 tablespoons margarine or butter, softened
1-2 tablespoon milk
1/2 tsp. vanilla

(Combine all ingredients and mix well until smooth.)

Directions:

In a small glass bowl combine warm water with 1 tb of the sugar; sprinkle yeast over top. Let stand for 10 minutes or until frothy.
Meanwhile, in large bowl blend together remaining sugar, flour, cinnamon, nutmeg, salt and cloves; make a well in center.
In small bowl, whisk together milk, butter, egg and egg yolk; pour into well. Pour in yeast mixture. Using wooden spoon, stir until soft dough forms. Turn out onto lightly floured surface; knead for
8 minutes or until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place for 1 hour or until doubled in bulk. Punch down; turn out onto floured surface; knead in raisins and peel. Shape into 12-inch log; cut into 9 even pieces. Stretch, tuck and pinch sides of dough all around to meet underneath. Using cupped hand, roll into seamless ball.
Place 1 1/2 inches apart on greased baking sheet. Cover and let rise until almost doubles, about 1 hour. With a serrated knife cut a cross into the surface of each bun. Bake buns in a preheated 400 degree oven for about 16 minutes or until golden brown. When removed from the oven, brush buns with glaze and let cool for 5 minutes. With a tip of a butter knife or a small spoon, fill in crosses with white frosting.

Yield: 18 buns

Category: Breads, Rolls, Holiday

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RATATOUILLE NICOISE

Written by free recipes on October 28th, 2011 in Vegetables.

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RATATOUILLE NICOISE

Ingredients

1 pound zucchini
1 pound eggplant
1 pound tomatoes
2 green bell peppers
2 onions
2 cloves garlic, finely chopped
1 bay leaf
salt and pepper
sunflower oil

Directions

Peel the zucchini and eggplant and cut into bite-sized pieces. Peel the onions and cut onions and tomatoes into bite sized pieces. Remove the seeds and membranes from the bell peppers and cut the same way. Saute each vegetable separately in a small amount of oil over medium high hear until tender, starting with the onions and peppers. When the onions and peppers are sauteed, combine them together in one pan and cover. Add bay leaf, salt and pepper and continue to cook slowly. Saute the eggplant next, followed by zuccnini, then the tomatoes with the garlic. Now combine all ingredients in a large pan and cook for 10 minutes.

Cooking time s about 30 minutes for all vegetables. They are cooked separately to keep them from getting water- logged. Ratatouille should not be mushy.

Serves 6

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Brazilian Fish Stew

Written by free recipes on October 20th, 2011 in Seafood.

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Brazilian Fish Stew

Ingredients

3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds tilapia fillets, cut into chunks

2 tablespoons olive oil
2 onions, chopped
4 large bell peppers, sliced
1 (16 ounce) can diced tomatoes, drained
1 (16 ounce) can coconut milk
1 bunch fresh cilantro, chopped (optional)

Directions

Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.

Nutritional Information

Amount Per Serving  Calories: 359 | Total Fat: 21.8g | Cholesterol: 42mg

Health tips

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BAKED POTATO SKINS

Written by free recipes on October 16th, 2011 in Appetizers & Snacks, Potatoes, Vegetables.

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BAKED POTATO SKINS

Ingredients:

6 small baking potatoes (4 to 5 in. long)
1/4 cup butter or margarine
1/4 teaspoon paprika
pinch of pepper

Directions:

Preheat oven to 400 degrees. Scrub potatoes, pat dry, and rub skins lightly with a little of the butter. Pierce potatoes in several places with a fork. Bake potatoes until tender when pierced (45 minutes to 1 hour). When cool enough to handle, cut in halves lengthwise and scoop out potato, leaving a thin shell about 1/8 inch thick. Reserve potato for other dishes. Place skins on a baking sheet. Melt butter in a small pan with paprika and white pepper. Stir. Brush insides of potato skins with butter mixture. Bake potato skins until crisp and golden (18 to 20 minutes).

Extras: For variety, try adding grated Cheddar cheese, crumbled bacon, green onion, or chives.)

Yield: Serves 6

Category: Potatoes, Appetizers
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PEAR OR STRAWBERRY CHARLOTTE

Written by free recipes on October 15th, 2011 in Sweet.

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PEAR OR STRAWBERRY CHARLOTTE

Ingredients:

20 to 22 lady fingers (9 ounces)
1/2 pound pears, ripe and unblemished (Williams or Commice), sliced, or 1/2 pound fresh ripe strawberries, sliced

1 cup pear or strawberry liqueur
1 cup water

Vanilla Mousse

5 egg yolks
1 cup granulated sugar
2 cups milk
1/2 vanilla bean
2 tablespoons creme fraiche
7 leaves of gelatine, or 1 teaspoon gelatine powder

Directions:

In a mixing bowl, whisk the egg yolks and sugar until pale. In the meantime scald the milk with vanilla.
Remove the milk from heat and very slowly pour into yolk mixture. Return to moderate heat, stirring constantly until thickened. Soak the gelatine leaves in cold water, drain them and stir over heat to dissolve (or dissolve gelatine powder in warm water). At this time add the creme fraiche and the galatine to the yolk mixture.

Butter a deep cylindrical-shaped mold. Quickly dip the ladyfingers in the alcohol and water mixture.
Arrange them in the bottom and around the sides of the mold. Lay the diced fruits and the remaining ladyfingers in the mold. Cover with the vanill a mousse. Keep in the refrigerator overnight. If made with pears, serve with a chocolate sauce. If made with strawberries, serve with a raspberry puree.

Serves 6-8

Categories: Desserts

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Sugo Alla Bolognese – Bolognan Meat Sauce

Written by free recipes on October 10th, 2011 in Pasta.

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Sugo Alla Bolognese – Bolognan Meat Sauce

Ingredients

6 to 8 ounces ground beef, it shouldn’t be too lean, or the sugo will be dry
2 ounces pancetta, minced (optional)
1 1/2 tablespoons olive oil
quarter of a medium-sized onion, minced
half a carrot, minced
six inch stalk of celery, minced
1/2 cup dry red wine
3/4 cup crushed tomatoes or 2 tablespoons tomato paste dissolved in 1/2 cup water
Beef broth (If you don’t have any, dissolve half a bullion cube in a cup of boiling water)
pinch of salt
Pepper
1 pound of pasta.
Grated Parmigiano
If you omit the pancetta, you will want the full 8 ounces of meat.

Directions

This sauce invites improvisation. For example, you may wish to add a few chopped dried porcini (soak them in boiling water first, and strain and add the liquid as well), or a minced chicken liver to the sauce while it’s simmering. Some cooks use the meat from a link sausage instead of pancetta, whereas others omit the pork entirely, using more beef. If you use more pork the sauce will taste sweeter. Artusi suggests that you maywant to stir half a cup of whipping cream into it just before you pour it over the pasta.
In any case, assuming you are using the pancetta, mince it and the vegetables, and saut? them in a casserole or Dutch oven with the oil. When the onion’s translucent, add the ground meat and continue cooking till it’s browned. Stir in the wine and let the sauce simmer till the wine’s evaporated, then add the tomatoes, a ladle of broth, and check the seasoning. Continue simmering over a very low flame for about two hours, stirring occasionally, and adding more broth if the sugo looks like it’s drying out. The sugo will improve steadily as it cooks, and if you have the time simmer it longer – Artusi suggests it be simmered for six hours, adding boiling water or broth as necessary. When it is done it should be rich and thick.  This will serve about six as the topping for a first course of pasta or gnocchi, or about four if served over pasta with a tossed salad on the side; in either case serve it with grated Parmigiano. In terms of a wine I’d suggest a relatively light red such as a Chianti Colli Fiorentini. This recipe expands well, and if you double or triple it, using some and freezing the rest, you will have taken care of several meals.

Ten rules for doing it better

1.To establish the right quantity of Pasta for each portion it’s necessary that you distinguish dried Pasta from fresh. For dried Pasta: 4 ozs each portion for dishes without broth, 2 ozs each portion for dishes with broth. For fresh Pasta: 3 ozs per portion for dishes without broth, 1 oz per portion for dishes with broth.

2.Water is required in proportion of 1 quart per 4 ounces of Pasta.

3.Consequently use a big stockpot filled to 3/4 (to let enough space to the Pasta). The volume of the Pasta after cooking can get up to four-times before cooking. An enameled stockpot is excellent to cook spaghetti. Steel or alluminium pots are better for short Pasta.

4.Salt, ten grams per liter of water (1 teaspoon per quart) must be added to just boiling water.

5.Put Pasta into boiling water; stir it to keep Pasta separated. Reduce the heat slightly and boil the Pasta uncovered, for the time specified on the package directions or till it is “al dente”. Stir occasionally.

6.To stir the Pasta use a long fork, better a wooden one, when cooking spaghetti, noodles and other long shapes. Use a long wooden or plastic spoon for short Pasta.

7.Cooking time is normally specified on the package directions, but the best way for being sure of perfect doneness is to test often near the end of cooking time. Home made Pasta needs a very short cooking time. It is close to doneness as, after put into water, this latter starts boiling again.

8.As pasta is cooked, drain it in a colander and put it into a bowl previously heated with hot water. In winter time, also warm the plates; your guests will appreciate it. Add a little sauce and stir.

9.To estimate the real caracteristics of Pasta, taste it when is cooked “al dente” without any sauce or seasoning.

10.The nutritional value of durum wheat Pasta keeps served also after cooking because the diffusion of starch and proteins into water is limited.

Tips & Tricks – Home

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BROWNIE FUDGE COOKIES

Written by free recipes on October 2nd, 2011 in Cookies, Desserts, Pinics.

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BROWNIE FUDGE COOKIES

Ingredients:

1 package fudge brownie mix
1 1/4 cup all purpose flour
1/4 cup packed brown sugar
2 eggs
1 stick butter, melted, cooled
3 tablespoons cold water
1 cup dark chocolate chips

Directions:

Whisk together flour, brownie mix and brown sugar. Stir in eggs one at a time, then butter and 2 tablespoons water.
(Batter will be very thick). Fold in chocolate chunks, cover and refrigerate for 2 hours. Preheat oven to 350 degrees. Grease a cookie sheet. Drop heaping tablespoons of dough on the cookie sheet, about 3 inches apart. Press down slightly but don’t flatten. Bake for 10 minutes at 350 degrees. Remove from oven and allow to cool 2 minutes before transferring to a cooling rack to cool completely.

Categories: Cookies, Brownies, Desserts, Picnics

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