ITALIAN HOME COOKING RECIPES - ITALIAN HOME

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Italian Home Cooking Recipes


italian home cooking recipes
    cooking recipes
  • (Cooking recipe) A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
    italian
  • Of or relating to Italy, its people, or their language
  • the Romance language spoken in Italy
  • of or pertaining to or characteristic of Italy or its people or culture or language; "Italian cooking"
  • a native or inhabitant of Italy
    home
  • at or to or in the direction of one's home or family; "He stays home on weekends"; "after the game the children brought friends home for supper"; "I'll be home tomorrow"; "came riding home in style"; "I hope you will come home for Christmas"; "I'll take her home"; "don't forget to write home"
  • provide with, or send to, a home
  • Of or relating to the place where one lives
  • Made, done, or intended for use in the place where one lives
  • Relating to one's own country and its domestic affairs
  • home(a): used of your own ground; "a home game"

Baked Ziti
Baked Ziti
Baked Ziti Neapolitan. I used my sister in laws recipe which is based on a Rachael Ray version. Ever since I watched the Soprano's I have wanted to try baked ziti. I thought it turned out very well. Cheesy and good. mmm. Ingredients * 1 pound ziti * 2 tablespoons EVOO - Extra Virgin Olive Oil * 1 medium onion, chopped * 4 cloves garlic, grated or minced * 1 28-ounce can whole plum tomatoes (look for ones from San Marzano) * 4 to 5 leaves basil, torn * Salt and pepper to taste * 3 tablespoons butter * 3 tablespoons flour * 2 cups milk * 1 fresh or dried bay leaf * Freshly grated nutmeg * 1 large ball fresh mozzarella, diced * 1/4 cup (a handful) grated Parmigiano Reggiano Preparation Preheat oven 400°F. Place a large pot of water over high heat and bring up to boil to cook the ziti. Once boiling, add some salt and the pasta, and cook just shy of al dente. Drain thoroughly. While the water is coming up to a boil, start the red sauce: Place a medium-size saucepot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic, and cook, stirring every now and then until the onions start to get tender, about 3-4 minutes. Add the tomatoes and smash them up into small pieces with a potato masher or with the back of a spoon. Add the basil and season with some salt and pepper. Bring up to a bubble and simmer for 15 minutes. Step Once you have the red sauce working, make the white sauce: Place a medium-size saucepot over medium heat and melt the butter. Add the flour, stir to combine and cook for about a minute. Whisk in the milk, add the bay leaf and season with some salt, pepper and a couple of grates of nutmeg. Bring up to a bubble, turn the heat down to low and gently simmer, stirring frequently, for 5 minutes. Remove the bay leaf and discard. Step Combine the cooked ziti with the red sauce in the pot the pasta was cooked in and transfer everything to a baking dish. Top with the white sauce. Sprinkle the mozzarella and grated Parmigiano over the top, transfer to the oven and bake for 25-30 minutes. This is my sister in laws recipe(Thanks!). All I changed was the milk. I only had nonfat so I used a little heavy cream to thicken it up. -scott-
Supreme Pizza Pasta Salad
Supreme Pizza Pasta Salad
Recipe from foodnetwork.com: Supreme Pizza Pasta Salad Recipe 2 plum tomatoes, seeded and chopped 1/2 medium red onion, chopped 8 fresh white button mushrooms, sliced 1 small green bell pepper, seeded and chopped 1 stick pepperoni, casing removed and cut into a small dice 1 pound ball fresh mozzarella or fresh smoked mozzarella, diced 20 leaves fresh basil, torn or thinly sliced 1 pound wagon wheel pasta, cooked to al dente and cooled under cold water, then drained Dressing: 1 teaspoon garlic salt 1 teaspoon dried oregano leaves or Italian dried seasoning 1 rounded tablespoon tomato paste 2 tablespoons red wine vinegar, eyeball it 1/3 cup extra-virgin olive oil, eyeball it Freshly ground black pepper Combine tomatoes, onion, mushrooms, peppers, pepperoni, mozzarella, basil and pasta in a big bowl. Whisk garlic salt, oregano or Italian seasoning, tomato paste and vinegar together. Stream in extra-virgin olive oil while continuing to whisk dressing. When oil is incorporated, pour dressing over pasta salad, add a few grinds of black pepper to the bowl, then toss salad to coat evenly. Adjust your seasonings and serve salad. Leftovers make a great lunch or snack the next day!

italian home cooking recipes
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