Italian / Parmesean / Pasta Related
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My only resolution is to eat more delicious things in 2012 than I ate in 2011.
Ingredients 1 (1/4 ounce) package active dry yeast (2 1/4 teaspoons) 3/4 cup warm water (105 to 115 degrees F) 1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging 1 1/2 teaspoons salt 3 teaspoons olive oil, divided, plus more for brushing dough 2 cups grated Monterey Jack cheese Cilantro Pesto, recipe follows Grilled Shrimp, recipe follows Cilantro leaves, for garnish Directions In a small bowl, whisk together the yeast and 1/4 cup of the warm water. Let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in large bowl with the salt.
2 tablespoons extra virgin olive oil 1 pound lean ground beef 1 large egg
Bring this hot spinach and artichoke dip to your next football party, no one will know it's light! Football season is here!
Someday, science will catch up with my summertime needs and create a popsicle that sustains life.
Quentin Bacon total prep To make her Sunday-supper scarpariello -chicken sautéed in a tangy lemon glaze with bell pepper-Fran Parisi always uses a whole chicken cut into pieces, then cooks it on the stove for hours.
Cheesy baked pasta made with Italian chicken sausage, mozzarella, ricotta, Pecorino Romano and spinach (but don't worry, no one will care about the green stuff). Perfect to feed a hungry family! This is also easy to make ahead, then pop it in the oven when you are ready to eat. If you like to freeze meals ahead for the month, this freezes well after baking. To freeze, I like to cut it in portions when it's cold, then wrap them in plastic and freeze individually. When frozen you can put them in large freezer bags and label them so you can take out as many or few pieces as you want at a time.
Creative Leftovers Toss remaining 1/2 cup pesto with 1/2 lb. hot cooked pasta. Note
Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and…
If you have any wonton wrappers leftover from the Crispy Southwestern Wontons , here’s a great way to use them up! I was browsing Pinterest the other day when I came across these adorable mini lasagna cups made with wonton wrappers in a muffin tin! How fun are these little lasagnas?
This recipe was a total accident. Kelsey was over for dinner the other week and we both contributed whatever vegetables we had in our fridge. Our plan was to make a big pot of quinoa, grill a boat-load of veggies, top them with goat cheese + avocado, eat from a massive bowl, and feast. I started the pot of quinoa with a few Italian seasonings thrown in before thinking about how we were going to spice the veggies. Then I asked Kelsey what flavor she was in the mood for, for the veggies.
This dish is almost as good as going out.