Click to Cook! by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2010-05-10T14:42:54+00:00

PASTA CARBONARA

Makes:

4 servings

1 lb Bacon; chopped in 1" pieces

8 tbsp sweet butter

1 medium onion, chopped

1 cup light cream (half-n-half)

1 egg, lightly beaten

1 cup Parmesan cheese, grated

½ cup Italian parsley, chopped

1 lb any pasta

3/4 cup chicken broth, heated

pepper, freshly ground

1.

Cook bacon until lightly brown.

2.

Saute onion in butter until onion is a light brown.

3.

In a small bowl, combine cream, egg, 2/3 cup parmesan cheese, and parsley. Set aside. 4.

Cook pasta according to instructions on package. Drain. 5.

Return pasta to pot and add onion mixture, cream mixture, bacon, broth and freshly ground pepper.

6.

Serve immediately with remaining cheese.

SPAGHETTI & MEAT SAUCE

1 lb spaghetti

2 tbsp butter

1 lb ground beef

1 cup red wine (or tomato sauce)

4 tomatoes, peeled and chopped

1 large onion, finely chopped

1 tbsp tomato paste

1 clove garlic, chopped

parsley, chopped

salt

pepper

1.

Prepare pasta according to package directions. Drain pasta. Melt 1 tbsp butter in the pot. Return the pasta to the pot.

2.

Heat 1 tbsp butter in a large frying pan. Cook ground beef and until brown (well done). 3.

Add remaining ingredients, cover and cook over a low-medium heat for 2-3 hours. 4.

Stir occasionally and season to taste.

5.

Serve sauce over pasta, individual servings.

PASTITSIO

Makes:

6 to 8 servings

Pasta:

1lb macaroni

2 tbsp butter

1 cup grated kefalotiri

salt

1.

Cook macaroni in salted water until soft but firm.

2.

Drain and return the pasta to the pot. Keep removed from heat and add the cheese. Meat Filling:

1 tbsp butter

2 lbs Ground Beef

½ cup white wine

½ cup grated kefolotiri (cheese)

2-3 peeled and chopped tomatoes 1 finely chopped onion 1 tbsp tomato sauce 1 clove garlic parsley chopped salt pepper 1.

Heat the butter in a large frying pan and saute the ground beef and onion until slightly browned. 2.

Add remaining ingredients, cover and cook over a medium heat; allow to cool. Pastitsio Cream:

½ cup butter 3/4 cup flour 4 cups hot milk 1 cup grated kefalotiri 2 whole eggs 2 egg yolks nutmeg salt pepper

1.

Melt the butter in a heavy saucepan, add the flour and cook stirring for 1 minute. 2.

Add the milk all at once and stir until the sauce is smooth. 3.

Add the salt, pepper and nutmeg.

4.

Remove from heat and stir in the cheese, eggs and egg yolks. Combining ingredients:

1.

Butter a baking pan and put in half the macaroni.

2.

Cover with the meat filling. Top with remaining macaroni. 3.

Sprinkle with cheese and cover with the cream.

4.

Sprinkle top with the rest of the cheese and cook in a moderate oven for about 45 minutes or until golden brown.

5.

Cool for 20 minutes then cut into square pieces and serve. FLORIBBEAN PASTA RISOTTO WITH SHRIMP &

BLACK BEANS

Makes:

6 to 8 Servings

1 lb Ozro

1 tbsp oil

1 large onion, chopped

1 medium red bell pepper, chopped

2 large garlic cloves, minced

2 14.5 oz can fat-free, reduced sodium chicken broth 2 cups orange juice (from carton)

1/4 cup cooking sherry

2 tsp Caribbean jerk seasoning

1-½ lbs medium shrimp, shelled and deveined

1 15 oz can black beans, drained and rinsed

1/4 cup chopped fresh cilantro

1.

Cook pasta according to pasta directions.

2.

While pasta is cooking, heat oil in large deep skillet over medium heat. 3.

Add onion, red bell pepper, and garlic; saute until tender, about 4 minutes.

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