Cooking Recipes

Penne Russo a la Vodka Recipe

Ingredients <br>- 1 (16 ounce) package dry penne pasta <br>- 1 teaspoon olive oil <br>- 2 cloves garlic, minced <br>- ⅛ pound prosciutto, chopped <br>- ½ teaspoon red pepper flakes <br>- 2 (16 ounce) cans whole peeled tomatoes <br>- ½ cup vodka <br>- 1 cup heavy cream <br>- 1 cup Parmesan cheese <br>- ½ cup chopped fresh basil leaves <br>- salt to taste <br><p></p>Directions <br>step 1: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. <br>step 2: Heat oil in a large skillet or wok over medium heat. Saute garlic, prosciutto and red pepper flakes for 1 minute. Stir in tomatoes, and cook for 3 minutes. Stir in vodka and cream. Simmer 15 minutes, or until thickened. Stir in Parmesan and chopped basil. Toss with pasta until evenly coated. <br>

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Easy Peach Cobbler with Cake Mix Recipe

Ingredients <br>- 12 fresh peaches, pitted and sliced <br>- 1 cup water <br>- 1 cup white sugar <br>- ½ teaspoon ground cinnamon <br>- 1 (18.25 ounce) package white cake mix <br>- 1 (8 ounce) package cream cheese <br>- ½ cup butter <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). <br>step 2: Spread peach slices evenly into a 9x13 inch baking dish. If using canned peach juice, pour 1 cup of it over peach slices. If using fresh peaches, combine water and sugar in a small bowl. Stir to dissolve, then pour mixture over peaches. <br>step 3: Sprinkle cinnamon over peach slices, followed by dry cake mix. Top cake mix with pats of cream cheese. Dot cobbler with butter or margarine. <br>step 4: Bake in preheated oven for 45 minutes, until golden. <br>

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Southern Chess Pie Recipe

Ingredients <br>- 1/2 cup butter <br>- 2 cups white sugar <br>- 1 teaspoon vanilla extract <br>- 4 eggs <br>- 1 tablespoon cornmeal <br>- 1/4 cup evaporated milk <br>- 1 tablespoon distilled white vinegar <br>- 1 (9 inch) unbaked pie crust <br><p></p>Directions <br>step 1: Preheat the oven to 425 degrees F (220 degrees C). <br>step 2: In a large bowl, mix the butter, sugar and vanilla together. Mix in the eggs, then stir in the cornmeal, evaporated milk and vinegar until smooth. <br>step 3: Bake for 10 minutes in the preheated oven, then reduce heat to 300 degrees F (150 degrees C) for 40 minutes. Let cool. Cut and top servings with whipped cream. You will think you have died and gone to heaven. <br>

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Maki vegetariano

19/09/2016

L'antipasto di Ricardo Takamitsu INGREDIENTI 1 foglia di riso 40 g di riso per sushi 50 g di insalata aromatica Per la tempura: 200 ml di acqua gasata 100 g di farina tipo 00 1 carota 15 g di porro 2 fiori di zucca Per il puré di patate viola: 100 g di patate viola 10 g di burro 10 ml di sake 10 ml di soya 1 cucchiaino di noce moscata 1 cucchiaino di hondashi (granella di brodo di pesce) acqua sale Per guarnire: 10 g di salsa teryaki PREPARAZIONE Mettere la farina 00 in una ciotola ed unire con l’acqua gasata fredda, mescolando con una frusta a mano; Portare a 170°C circa la temperatura dell’olio; Mettere le carote, il porro tagliato e cuocere nella stessa padella, facendoli tenere uniti; Successivamente, aggiungere anche i fiori di zucca; Cuocere le patate viola con burro, soia, sake, granella di pesce, noce moscata e sale; Frullare le patate viola per ottenere il puré di patate; Appena pronto mettere in frigo per mantenere il colore; Bagnare la foglia di riso ed iniziamo a mettere gli ingredienti: bagnare le mani e disporre il riso, insalata aromatica, un pezzo di tempura e chiudere arrotolando; Servire su un foglia di bambù, mezza metà del frutto della passione, puré di patate e fettine del rotolo di maki; Aggiungere la salsa teriaki;

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Restaurant-Style Zuppa Toscana Recipe

Ingredients <br>- 1 (16 ounce) package smoked sausage <br>- 2 potatoes, cut into 1/4-inch slices <br>- ¾ cup chopped onion <br>- 6 slices bacon <br>- 1 ½ teaspoons minced garlic <br>- 2 cups kale - washed, dried, and shredded <br>- 2 tablespoons chicken soup base <br>- 1 quart water <br>- ⅓ cup heavy whipping cream <br><p></p>Directions <br>step 1: Preheat oven to 300 degrees F (150 degrees C). <br>step 2: Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices. <br>step 3: Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside. <br>step 4: Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes. <br>step 5: Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve. <br>

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