Broccoli with Garlic and Asiago Recipe

Broccoli with Garlic and Asiago Recipe

By Rachael ray

This easy, tasty recipe will have everyone in your house eating broccoli!

INGREDIENTS :

• 1 large head broccoli, cut into long, thin spears
• 2 tablespoons extra virgin olive oil (EVOO)
• 4 cloves garlic, finely chopped
• 1/4 pound Asiago cheese, shaved with vegetable peeler

 HOW TO MAKE IT :

Simmer broccoli in 1/2-inch boiling, salted water in a shallow covered skillet for 6-7 minutes, until tender. Drain broccoli and remove from pan.

Return pan to stovetop over medium heat. Add EVOO and garlic. Sauté garlic in EVOO for three minutes. Add broccoli spears to the skillet and coat them with the garlic oil.

Transfer broccoli to a serving dish and garnish with curls of Asiago cheese.

Source : Rachael Ray.com 

The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata Recipe

The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata Recipe

By Rachael Ray

This delicious scrumptious strata is so great you might just want to eat it for breakfast, lunch and dinner. You can prepare this dish ahead of time for a make-ahead meal.

INGREDIENTS :

• 1 box organic chopped frozen spinach (10 ounces)
• 1 tablespoon extra virgin olive oil (EVOO)
• 3/4 pound bulk spicy breakfast sausage (12 ounces)
• 2 tablespoons butter
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• Salt and freshly ground black pepper
• Freshly grated nutmeg
• 1/2 pound stale white or French bread, cubed (7-8 cups)
• 12 eggs
• 2 cups milk or half-and-half
• 1/4 cup Dijon mustard
• 2 cups shredded caciocavallo cheese or Parmigiano Reggiano cheese

 HOW TO MAKE IT :

Defrost the spinach in the microwave, and then wring out any excess liquid.

Heat the EVOO in a skillet over medium-high heat. Brown and crumble the spicy breakfast sausage, then remove the crumbles to a plate. Return the skillet to the heat. Reduce the heat a little and melt the butter. To the skillet, add the onion and garlic and cook to soften, 5-6 minutes. Add the spinach and season with salt, pepper and a little nutmeg. Turn off the heat and combine with the sausage bits.

Arrange half of the bread in a casserole dish.

Whisk the eggs with the milk, Dijon and some salt and pepper.

Scatter half of the sausage-spinach mixture over the bread, top with half the cheese, pour over half the eggs; repeat. Cover and store in the fridge.

Bring the strata to room temperature for about 30 minutes before you bake. Pre-heat the oven to 350°F with the rack in the center of the oven.

Set the casserole on a baking sheet and bake uncovered for 1 hour. Let stand 10 minutes and serve.
 
 Source : Rachael Ray.com

Chorizo-Tortilla Tortilla (by Rachael Ray)

Chorizo-Tortilla Tortilla (by Rachael Ray)

This Spanish-inspired egg dish can be served in a variety of ways. Try it with soup or a salad.

INGREDIENTS :

• 2 tablespoons extra virgin olive oil (EVOO)
• 1/3 pound cured chorizo, casings discarded and meat chopped
• 4 plum tomatoes, seeded and chopped
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 1 red pepper, seeded and chopped, or 3 drained Spanish Piquillo peppers, chopped
• 1 red chili pepper, such as Fresno, thinly sliced
• Salt and pepper
• A handful of cilantro or flat leaf parsley, chopped
• 4 handfuls unsalted thin yellow or blue tortilla chips, such as Xochitl brand, lightly crushed
• 12 extra-large eggs, beaten
• 1 1/2 cups young Manchego or Monterey Jack cheese, shredded
• Hot sauce, to pass around the table

Services : 4 peoples

PREPARATION :

Pre-heat the oven to 425°F.

In a 10-inch, nonstick, ovenproof skillet, heat the EVOO, two turns of the pan, over medium-high heat. Add the chorizo and lightly brown, 2-3 minutes. Add the tomatoes, onion, garlic, bell pepper, chili pepper, salt and pepper; cook for 5 minutes. Scatter in the cilantro or parsley and tortilla chips. Add the eggs and season with salt and pepper. Stir to combine; let the eggs settle, then cook until set at the edges (some of the tortilla chips will pop up).
Transfer the tortilla to the oven and bake until cooked through, 15-18 minutes. Turn the oven to broil. Top the tortilla with the cheese and melt under the broiler. Pass the hot sauce at the table.

Source : RACHAEL RAY
 

Chop the squid Chili (Indonesian Cuisine)

Here is a recipe that is cooked without oil in cooking recipes squid

INGREDIENTS :

• 2 tablespoons cooking oil

• 400gr squid headless, peeled and slice-slice

• 3 cloves garlic, crushed, finely chopped

• Seasoning, mix together:

• 3 tablespoons chili oil

• 1 / 2 tablespoons granulated sugar

• 1 tablespoon soy sauce

• 1 / 2 tbsp sesame oil

• 1 / 4 teaspoon salt, if necessary

• 1 1 / 2 tsp Szechuan pepper powder, ready-made.

Sprinkles on it :

•  1 1 / 2 tablespoon chili flakes, ready to use,

•  2 tablespoons cilantro, roughly chopped

•  1 tablespoon white sesame seeds, toasted

How To Make it :

• Heat a skillet (preferably Teflon pan, so that squid will not stick), let it pour oil until slightly smoky,

• reduce heat, add the squid, stir until squid change color and curl, lift drain and set aside

• Onions, ginger and scallions sauteed squid with oil used to fry, until fragrant

• enter the fried calamari and seasonings, stir quickly until the average seasoning

• lift and sprinkle with topping ingredients 

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Spaghetti with Meatballs

 

INGREDIENTS :

• Meatballs 1 small onion 2 cloves garlic 1 lb.

• lean ground beef (or veal) 1 egg 1/3 cup breadcrumbs 1 tbsp.

• fresh parsley 1 tsp.

• dried oregano 1 tsp.

• salt (or to taste) 1/2 tsp.

• fresh black pepper Preheat oven to 400F.

• Finely chop onion and garlic and place in a mixing bowl.

• Add all other ingredients and mix by hand until well blended.

• Roll into 1-inch balls (or larger, if you wish).

• Place meatballs onto a tray and bake in oven for 10 minutes, or until meatballs are browned.

• Makes about 20 meatballs.

• Tomato sauce: 2 tbsp.

• olive oil 2 small onions, finely chopped 4 cloves garlic, finely chopped 4 28 oz.

• cans plum tomatoes 2 tsp.

• salt 1 tsp.

• fresh black pepper Bunch fresh basil, chopped Heat olive oil in large heavy-bottomed pot over medium heat.

• Add onions and garlic and saute until lightly browned.

• Add crushed plum tomatoes, breaking tomatoes with back of wooden spoon.

• Add seasoning and bring to a boil.

• Lower heat and simmer sauce for 20 minutes, adjusting salt and pepper, if required.

• Add browned meatballs to sauce and simmer additional 15 minutes.

• Serve with spaghetti or linguini.

• Serves 8 to 10. 

Source : Foods Recipe

RASTA PASTA

 

INGREDIENTS :

• 1 1/2 cups Alfredo sauce, store-bought or your favorite recipe 1/4 cup pesto 4 ounces chicken breast, boneless, skinless, grilled and 1/4-inch julienne cut 1/2 cup broccoli florets 1/4 cup red bell pepper, roasted, 1/4-inch julienne cut 1/4 cup flat-leaf spinach 8 ounces penne pasta, cooked 1 tablespoon Parmesan cheese, shaved Focaccia bread, to garnish In a medium saucepan, heat the Alfredo sauce over medium heat.

• Whisk in the pesto and heat 2 minutes.

• Stir in the chicken, broccoli, roasted pepper and spinach.

• Heat 3 minutes more.

• Add the pasta and toss to incorporate.

• Continue to heat until the sauce clings to the pasta.

• Garnish with shaved Parmesan and serve with focaccia.

• Makes 1 generous serving or 2 to 3 regular portions.

Source : Foods Recipe

New Yorker Style Spaghetti

INGREDIENTS :

• 3/4 lb. thin spaghetti 1 bunch broccoli, about 1 lb 3 tablespoons butter or margarine 2 medium cloves garlic, minced 1/3 lb blue cheese 1/2 cup grated Parmesan cheese Bring pan of water to boil.

• Wash broccoli and cut flowerettes off stalk leaving about 1" of stem on each one.

• Place flowerrettes in boiling water, cover and cook about 5 minutes.

• Drain and set aside.

• Cook spaghetti according to package directions until just tender not mushy.

• Drain and set aside.

• Melt butter in skillet.

• Briefly saut

Source : Foods Recipe

Broccoli and Beef Pasta

 

INGREDIENTS :

• 1 lb. lean ground beef 2 cloves garlic, minced 1 can (14-oz.) beef broth 1 medium onion, thinly sliced 1 cup uncooked rotini pasta 1/2 tsp.

• dried basil leaves 1/2 tsp.

• dried oregano leaves 1/2 tsp.

• dried thyme leaves 1 can (15 oz.) Italian-style tomatoes, with juice (do not drain) 2 cups broccoli florets or 1 package (10 oz.) frozen broccoli, thawed 3 ounces shredded Cheddar cheese or grated Parmesan cheese Combine meat & garlic in large nonstick skillet; cook over high heat until meat is no longer pink, breaking apart with wooden spoon.

• Pour off drippings.

• Place meat in large bowl; set aside.

• Add broth, onion, pasta, basil, oregano & thyme to skillet.

• Bring to a boil.

• Reduce heat to medium-high & and boil 10 minutes; add tomatoes with juice.

• Increase heat to high & bring to a boil; stir in broccoli.

• Cook, uncovered, 6 to 8 minutes, stirring occasionally, until broccoli is crisp-tender & pasta is tender. Return meat to skillet & stir 3 to 4 minutes or until heated through.

• With slotted spoon, transfer to serving platter.

• Sprinkle with cheese.

• Cover with lid or tent with foil several minutes, until cheese melts.

• Meanwhile, bring liquid left in skillet to a boil over high heat. Boil until thick & reduced to 3 to 4 Tblsp.
• Spoon over pasta.

Source : Foods Recipe

Spaghetti and Meatsauce

 

INGREDIENTS :

• 1/2 lb.

• bacon 2 1/2 lbs.

• ground chuck 2 C.

• chopped onion 1 C.

• green pepper 6 lbs.

• 9 oz plum tomatoes (put in blender) 18 oz.

• tomato paste 1 1/2 C.

• red wine 1 1/2 C.

• water 4 t.

• oregano 4 t.

• basil 1 t.

• thyme 1/2 C.

• parsley 1 bay leaf 2 T.

• salt 1/4 C.

• brown sugar In a 5-6 qt.

• pan, fry bacon until crisp.

• Set bacon aside and crumble.

• Brown ground beef in bacon fat.

• Add onions and green pepper and cook another 5 minutes.

• Add the rest of ingredients to the pot and bring to a boil.

• Add bacon bits.

• Cook 2 hours. 

Source : Foods Recipe

PASTA PRIMAVERA

INGREDIENTS :

• 1 lb. fettuccine 1/4 C.

• olive oil 2 cloves garlic 1/2 tsp.

• oregano 1/2 tsp.

• basil 1 C.

• broccoli florets 1 C.

• cauliflower florets 1 C.

• artichoke hearts 1 C.

• asparagus spears, cut into 1 in.

• pieces 1 C.

• green bell peppers, chopped 1 C.

• cherry tomatoes, halved 1/2 C.

• Parmesan cheese, freshly grated Cook fettuccine in boiling salted water until al dente.

• As pasta cooks, heat olive oil in large skillet and saut

Source : Foods Recipe

CHICKEN NOODLES

INGREDIENT :

• 1 (3 ounce) package ramen noodle pasta, crushed
• 2 tablespoons butter, melted
• 1/2 cup sunflower seeds
• 1/2 cup pine nuts
• 3 cups shredded bok choy
• 5 green onions, thinly sliced
• 1 cup diced, cooked chicken breast meat
• 1 (5 ounce) can water chestnuts, drained
• 12 pods snow peas
• 1/2 cup vegetable oil
• 1/4 cup rice wine vinegar
• 1 tablespoon soy sauce
• 1/4 cup white sugar
• 1 tablespoon lemon juice

CUISINE                                 : Spanish 

COOKING TIME                    : 15 Mins 

SERVING                                 : 4 People

HOW TO MAKE :

1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
2. Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
3. In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
4. Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.