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Pasta with White Beans, Pesto and Sun-Dried Tomatoes Recipe
17 May 2008 Author: danky In: Recipes“When I finished graduate school, I thought I’d have more time for one of my hobbies, cooking,” says Catherine Verilli of Silver Springs, Maryland. “But now I’m busy teaching, researching and singing professionally. With my Italian heritage, I like to emphasize flavor, and my schedule often demands speed. This pasta dish meets both requirements beautifully.”
Pass additional grated Parmesan at the table.
Makes 4 Servings.
INGREDIENTS
DIRECTIONS
Heat olive oil in heavy medium saucepan over medium heat. Add garlic; sauté 2 minutes. Add tomatoes, wine and pesto; simmer over medium heat until reduced slightly, about 5 minutes. Add cannellini and stir until heated through.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water.
Add pasta and cheese to sauce; toss to coat. Mix in enough reserved pasta water, 1/4 cup at a time, to moisten. Season to taste with salt and pepper.
Portobello Mushrooms Stuffed with Eggplant and Gorgonzola Recipe
16 May 2008 Author: danky In: RecipesI’ve seen portobello mushrooms in so many restaurant dishes lately that I decided to develop my own recipe,” says Eileen M. Watson of Oviedo, Florida. “I like to serve these stuffed mushrooms as an appetizer when I entertain, but they also make a terrific meatless entrée.”
Makes 6 servings.
INGREDIENTS
oil-packed sun-dried tomatoes
DIRECTIONS
Preheat oven to 375°F. Arrange mushrooms, rounded side down, on large baking sheet. Heat oil in heavy medium skillet over medium heat. Add eggplant, sun-dried tomatoes and garlic. Sauté until eggplant is soft, about 8 minutes. Stir in red wine and simmer until liquid evaporates, about 2 minutes. Remove skillet from heat; stir in Gorgonzola cheese and 1 tablespoon basil. Season with salt and pepper.
Spoon mixture evenly into mushroom caps. Sprinkle with Parmesan cheese. Cover mushrooms with aluminum foil. Bake mushrooms for 15 minutes. Remove foil and continue baking until cheese melts, filling bubbles and mushrooms are tender when pierced with sharp knife, about 10 minutes. Sprinkle mushrooms with remaining 1 tablespoon basil and serve warm.
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- Tags: Eggplant, Gorgonzola, Mushrooms, Portobello, Recipe, Stuffed
Pensacola Bushwacker
16 May 2008 Author: cookie In: Recipes
INGREDIENTS
- 4 ounces cream of coconut
- 2 ounces coffee liqueur (tia maria,kahlua)
- 1 ounce rum (black)
- 1 ounce Creme de Cacao
- 4 ounces half-and-half
- 4 ounces vanilla ice cream (optional)
DIRECTIONS
- Pour all ingredients into a blender (ice cream optional) with two cups of ice, and blend until mixed. Serve.
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Honey-Butter French Bread Recipe
16 May 2008 Author: danky In: Recipes“Growing up in an Italian-American household meant bread on the table with every meal,” says Gina M. Sarti of Malvern, Pennsylvania. “I’ve continued the family tradition by making my own bread to serve at dinner, although I don’t always stick to Italian. These French loaves with a touch of honey are great with just about any dish, especially soups.”
Makes two 9-inch loaves.
INGREDIENTS
all purpose flour
DIRECTIONS
Mix 1/4 cup warm water and sugar in large bowl. Sprinkle yeast over; stir to dissolve. Let stand until foamy, about 8 minutes. Stir in remaining 1 3/4 cups warm water. Mix in butter, salt and honey. Using wooden spoon, stir in 4 cups flour.
Turn dough out onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form dough into ball. Butter large bowl. Add dough, turning to coat. Cover bowl with plastic wrap, then with clean towel. Let dough rise in warm draft-free area until doubled, about 1 hour.
Punch down dough. Cover dough with plastic wrap and let rest 10 minutes. Divide dough in half; roll each dough piece between hands and work surface into 9-inch-long loaf. Transfer loaves to baking sheet. Cover with plastic, then with towel. Let dough rise in warm draft-free area until almost doubled, about 30 minutes.
Position rack in center of oven; preheat to 425°F. Make 5 diagonal slashes crosswise in surface of each loaf. Lightly brush water over tops and sides of loaves. Bake loaves 20 minutes, brushing occasionally with water. Continue baking until loaves are golden brown and tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool.
Pork Chops with Curried Apple-Onion Sauce Recipe
16 May 2008 Author: danky In: Recipes“Since we live in a town where there are plenty of apple orchards, my husband and I enjoy developing new dishes that include apples,” says Lidian Long of Tehachapi, California. “We particularly like this recipe — he loves its curry flavor, and I appreciate its simplicity.”
Makes 4 servings.
INGREDIENTS
DIRECTIONS
Sprinkle pork with 1/2 teaspoon thyme, 1/2 teaspoon marjoram, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork and cook until no longer pink inside, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Reserve drippings in skillet.
Add apple, onion and garlic to drippings in skillet and sauté over medium-high heat 2 minutes. Add chicken broth, wine, cream, mustard, curry powder andremaining 1/2 teaspoon thyme and 1/2 teaspoon marjoram. Boil until sauce thickens slightly, about 5 minutes. Divide pork among plates. Pour sauce over and serve.
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- Tags: , Chops, Pork, Recipe, Sauce
