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Swiss Cheese Spread Recipe
| Appetizers
Type: Swiss Cheese Spread Free Cooking Recipe - Appetizers Good stuff! Ingredients / Directions 1/2 cup(s) mayonnaise2 cup(s)s grated Swiss cheese2 tbsp finely chopped parsleyCrackers Mix the mayonnaise thoroughly with the Swiss cheeseusing enough mayonnaise to make it spreadable.Put
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anchovies in green sauce
| General Recipes
Cooking receipe to make anchovies in green sauce under category General Recipes. You may find some video clips related to this receipe below.anchovies in green sauceacciughe in salsa verdeitaliancarluccio300g anchovy fillets cleaned weight200g freshly copped fresh parsley2 whole chillies finely chop
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Baked Mackerel Hungarian Recipe
| Fish And Seafoods
Type: Baked Mackerel Hungarian Free Cooking Recipe - Fish And Seafoods Yes! Ingredients / Directions 6 medium potatoes 2 1/2 pounds large mackerel fillets 1 green peppersliced 2 tomatoessliced 1/4 pound baconin 1-inch slices 1 teaspoon paprika 1 cup(s) sour cream Preheat the oven to 4
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Oyster Rockefeller Soup
| Everyday Recipes
Cooking receipe to make Oyster Rockefeller Soup under category Everyday Recipes. You may find some video clips related to this receipe below.Oyster Rockefeller Soup Fresh Oysters shucked and rinsed pint Clam juice 1 Lb Spinach picked and cleaned 1/2 cup Ouzo (or Pernod, Anisette) 1/2 gallon Heavy
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Cooking receipe to make gratin of rigatoni with roasted vegetables under category General Recipes. You may find some video clips related to this receipe below.
gratin of rigatoni with roasted vegetables
delia smith
175g rigatoni
1 heaped tablespoon grated parmesan (parmigiano reggiano) for the topping
570ml cheese sauce (qv any kind of cheese sauce) omitting the cheddar and using
50 g of parmesan
For the roasted vegetables:
2 medium courgettes
1 small aubergine
450g tomatoes skinned
1 medium onion peeled
1 small red pepper de seeded
1 small yellow pepper de seeded
3 tablespoons extra virgin olive oil
2 cloves garlic peeled and chopped
50g pitted black olives chopped
4 anchovy fillets drained and chopped
1 heaped tablespoon salted capers or capers in vinegar rinsed and drained
50g mozzarella grated
salt and freshly milled black pepper
oven proof baking dish measuring 25.5 x 20 x 5cm
baking tray measuring 40 x 28 cn
Prepare the courgettes and aubergine an hour ahead of time: chop them into 40mm chunks leaving the skins on and layer them in a colander with a sprinkling of salt between each layer.
Put a plate on top and weight it down with something heavy which will draw out any excess moisture from the vegetables.
After an hour squeeze then dry them in a clean tea cloth then preheat the oven to its highest setting.
Quarter the tomatoes and chop the onion and peppers into 40mm chunks.
Arrange all the vegetables on the baking tray and sprinkle with the olive oil and chopped garlic.
Give everything a good mix to coat all the pieces with the oil then spread them out as much as possible.
Season with salt and freshly milled black pepper then roast on a high shelf in the oven for 30 to 40 minutes until browned and charred at the edges.
Put a large pan of water on to boil for the pasta.
About 5 minutes before the vegetables are ready cook the rigatoni in the boiling water for exactly 6 minutes no longer.
Drain the pasta in a colander transfer it to a large mixing bowl and combine it with the roasted vegetables olives anchovies capers and the sauce.
Turn the heat down to gas mark 6/400F/200C leaving the door open to let it cool down a bit quicker.
Layer the mixture into the gratin dish a third at a time sprinkling the Mozzarella over each layer and finishing with Mozzarella.
Sprinkle the mixture with the heaped tablespoon of Parmesan.
Bake in the oven for another 6 minutes and serve very hot with just a leafy salad and a sharp dressing to accompany it.
If you want to make this ahead of time it will need 35 to 40 minutes in the oven at gas mark 6/400F/200C to heat it through from cold.
This recipe is another good choice for a supper dish with no meat. Oven roasted vegetables have a magical toasted concentrated flavour and they keep all their dazzling colours intact. For strict vegetarians exclude the anchovies.
Serves 4
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