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Mexican-Style Beef Casserole Recipe
| Casserole
Type: Mexican-Style Beef Casserole Free Cooking Recipe - Casserole Simply good! Ingredients / Directions 1 1/2 pounds lean ground beef2 tablespoons vegetable oil1 medium onionchopped1 cup(s) chopped tomatoes or 1 (8 ounce) can tomato sauce1/3 cup(s) chile sauceSaltto tasteFreshly-grou
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Shrimp Linguine with Basil Garlic Butter and Asiago Recipe
| Pasta
Type: Shrimp Linguine with Basil Garlic Butter and Asiago Free Cooking Recipe - Pasta No other! Ingredients / Directions 2 tbsp olive oil1 pound shrimplargepeeled and deveined2 teaspoon garlicminced3 tbsp basilfreshchopped3 tbsp butter1/2 pound linguinecookedGrated Asiago cheese Heat
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fruit brulees
| Aga Recipes
Cooking receipe to make fruit brulees under category Aga Recipes. You may find some video clips related to this receipe below.fruit brulees400g can pitted cherries or other soft fruit1 tbsp kirsch 250g caster sugar450m1 double cream 175g granulated sugarDrain the cherries and divide between 8 rameki
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Benihana Teriyaki Steak Chicken Japanese cooking recipe
| Japanese
Ingredients Teriyaki Sauce 1/4 cup sake 1/2 cup soy sauce 1/2 cup mirin 2 tablespoons sugar Saute Mix 3/4 lb boneless beef top loin steak, sliced thin or boneless chicken, cut into bite size pieces 4 spring onions, roughly chopped Directions 1Pour all Teriyaki Sauce ingredients in a pan. Stir
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Cooking receipe to make fettuccine with tomatoes fennel olives and walnuts under category General Recipes. You may find some video clips related to this receipe below.
fettuccine with tomatoes fennel olives and walnuts
400g tin chopped tomatoes
20 Nicoise olives pitted and coarsely chopped
3 tablespoons extra virgin olive oil
salt and pepper
1 medium sized or 2 small fennel bulbsquartered lengthways trimmed and thinly sliced
2 anchovy fillets finely chopped
1 teaspoon fennel seeds ground
3 garlic cloves finely chopped
80z fresh fettuccine
50g walnut pieces toasted and chopped
2 tablespoons chopped flat leaf parsley
grated Parmesan cheese
Set a large pot of water on the cooker to boil.
Combine the tomatoes with the olives 2 tablespoons of the olive oil half a teaspoon of salt and a few pinches of pepper.
Heat the remaining tablespoon of olive oil in a large saute pan and add the fennel slices anchovy ground fennel seeds 1/4 teaspoon salt and a few pinches of pepper.
Fry over medium heat until tender about seven minutes then add the garlic and the tomato
mix.
Reduce heat to very low and keep warm.
When the water boils add one teaspoon of salt and the pasta.
Cook until just tender drain in a colander shake off the excess water and toss into a frying pan along with the walnuts and parsley.
Season to taste with salt and pepper.
Serve with freshly grated Parmesan.
Serves 2
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