Have you a Recipe for Italian Food Please?!
ThanksWww@FoodAQ@Com
Answers:
Yes, I have lots !.!.!.!.!.!. here is one of my favorites !.!.!.!.!.!. = )
Linguine with White Clams
1 pound dry spaghetti
Kosher salt
1/3 cup extra-virgin olive oil
6 cloves finely chopped garlic
1/2 teaspoon red pepper flakes
3/4 cup dry white wine
1/4 cup water
36 littleneck clams, scrubbed
3 tablespoons finely chopped flat-leaf parsley
2 to 3 tablespoons butter or extra-virgin olive oil, if desired
Bring a large pot of water to a boil and season generously with salt!. Boil the pasta until al dente, tender but still firm!.
While the pasta cooks, make the clam sauce!. Heat the olive oil in a large skillet over medium-low heat!. Add the garlic and cook until soft but not brown, about 3 minutes!. Add the pepper flakes and cook for 30 seconds more!. Add the wine and water and increase the heat to high!. Add the clams, cover, and cook, gently shaking the pan periodically, until all the clams are opened, about 6 to 8 minutes!.
Drain the pasta and transfer to a large serving bowl!. Add butter or extra-virgin olive oil, if desired!. Pour the clam sauce over the pasta, scatter with the parsley and toss!. Season with salt, to taste!. Divide among heated bowls and serve immediately with bread and butter!.Www@FoodAQ@Com
Linguine with White Clams
1 pound dry spaghetti
Kosher salt
1/3 cup extra-virgin olive oil
6 cloves finely chopped garlic
1/2 teaspoon red pepper flakes
3/4 cup dry white wine
1/4 cup water
36 littleneck clams, scrubbed
3 tablespoons finely chopped flat-leaf parsley
2 to 3 tablespoons butter or extra-virgin olive oil, if desired
Bring a large pot of water to a boil and season generously with salt!. Boil the pasta until al dente, tender but still firm!.
While the pasta cooks, make the clam sauce!. Heat the olive oil in a large skillet over medium-low heat!. Add the garlic and cook until soft but not brown, about 3 minutes!. Add the pepper flakes and cook for 30 seconds more!. Add the wine and water and increase the heat to high!. Add the clams, cover, and cook, gently shaking the pan periodically, until all the clams are opened, about 6 to 8 minutes!.
Drain the pasta and transfer to a large serving bowl!. Add butter or extra-virgin olive oil, if desired!. Pour the clam sauce over the pasta, scatter with the parsley and toss!. Season with salt, to taste!. Divide among heated bowls and serve immediately with bread and butter!.Www@FoodAQ@Com
_Main:
*Fettuccine Alfredo:
The recipe I'm giving you makes 6 servings!. Cook: 15 Mins!.
Essential Equipment: Dutch oven (about 4-quart size); medium saucepan (about 2-quart size)
*8 ounces uncooked fettuccine
*1/2 cup (1 stick) margarine or butter
*1/2 cup whipping (heavy) cream
*3/4 cup grated Parmesan cheese
*1/2 teaspoon salt
*Dash of pepper
*Chopped fresh parsley
Directions:
_1!. Fill the dutch oven half full of water!. Add 1/2 teaspoon of salt!. Cover & heat over high heat until the water is boiling rapidly!. Add the fettuccine!. Heat to boiling again!. Boil uncovered 11 to 13 min!., stirring frequently, until tender!. To test fettuccine for doneness, cut a strand of fettuccine on the side of the dutch oven!. While fettuccine is cooking, continue with the recipe to make the Alfredo sauce!.
_2!.Heat the Margarine & whipping cream in the saucepan over low heat, stirring constantly, until margarine is melted!. Stir in the cheese, salt & pepper until the mixture is smooth!.
_3!.Drain the fettuccine in a strainer or colander, & place in a large serving bowl or back in the dutch oven!. Poor the sauce over the hot fettuccine, & stir until fettuccine is well coated!. Sprinkle with parsley!.
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_Side:
*Garlic Bread:
The recipe I am giving you makes about 18 slices!. Bake: 20 mins!.
Essential Equipement:
Heavy duty aluminum foil
*1 clove garlic or 1/4 teaspoon garlic powder
*1/3 cup of magarine or butter @ room temp!.
*1 loaf (1 pond) french bread
Directions:
_1!.Heat the oven to 400 degrees!.
_2!.Peel & finely chop the garlic!. Mix the garlic & margaine!.
_3!.Cut the bread crosswise into 1-inch slices!. Spread margarine mixture over 1 side of each bread slice!. Reeasemble the loaf, & wrap securley in heavy duty aluminum foil!.
_4!.Bake 15 to 20 mins!. or until hot!.
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_Dessert:
*Tiramisu:
This makes 9 servings!. Refrigerate for 4 hours!.
Essential Equipement:
Electric Mixer or hand beater; 8-inch square pan or 9-inch round pan!.
*1 cup whipping (heavy) cream
*1 package (8 ounces) cream cheese
*1/2 cup powdered sugar
*2 tablespoons light rum extract or 1/2 teaspoon rum extract
*1 package (3 ounces) lady fingers (12 ladyfingers)
*1/2 cup cold prepared espresso
*2 teaspoons baking cocoa
*Cherries with stems (if desired)
Directions:
_1!.pour whipping cream into a medium bowl, & place in fridge to chill!. the cream will whip better in a cold fridge!.
_2!.beat the cream cheese & powdered sugar in another medium bowl w/ the electric mixer on medium speed until smooth!. Beat the rum on low speed, & set aside!.
_3!.beat the whipping cream on high speed until stiff peaks form!. Gently spoon the whipped cream onto the cream cheese mixer!. To fold together; use a rubber spatula to cut down vertically through the mixtures, then slide the spatula across the bottom of the bowl & up the side, turning the mixtures over!.Rotate the bowl 1/4 turn, & repeat this down-across-up motion!.Continue mixing in this way just until ingredients are blended!.
_4!.Split each ladyfinger horzontally in half!. Arrange half of them, cut sides up, over the bottom of the ungreased pan!. Drizzle 1/4 cup of the cold espresso over the ladyfingers!. Spread half of the cream cheese mixture over ladyfingers!.
_5!.Arrange the remaining ladyfingers,cuts sides up, over the cream cheese mixture!. Drizzle the remaining cup of cold espresso, & spread the remaining cream cheese mixture!.
_6!.Sprinkle the cocoa over the top of the dessert!. If you have a small strainer, place the cocoain the strainer & shake it over the dessert!. Otherwise!. Shake the cocoa from a spoon!. Cover & refrigerate for about 4 hours!. If you want to, you can garnish each serving with a cherry!.
*Hope This Helps*Www@FoodAQ@Com
*Fettuccine Alfredo:
The recipe I'm giving you makes 6 servings!. Cook: 15 Mins!.
Essential Equipment: Dutch oven (about 4-quart size); medium saucepan (about 2-quart size)
*8 ounces uncooked fettuccine
*1/2 cup (1 stick) margarine or butter
*1/2 cup whipping (heavy) cream
*3/4 cup grated Parmesan cheese
*1/2 teaspoon salt
*Dash of pepper
*Chopped fresh parsley
Directions:
_1!. Fill the dutch oven half full of water!. Add 1/2 teaspoon of salt!. Cover & heat over high heat until the water is boiling rapidly!. Add the fettuccine!. Heat to boiling again!. Boil uncovered 11 to 13 min!., stirring frequently, until tender!. To test fettuccine for doneness, cut a strand of fettuccine on the side of the dutch oven!. While fettuccine is cooking, continue with the recipe to make the Alfredo sauce!.
_2!.Heat the Margarine & whipping cream in the saucepan over low heat, stirring constantly, until margarine is melted!. Stir in the cheese, salt & pepper until the mixture is smooth!.
_3!.Drain the fettuccine in a strainer or colander, & place in a large serving bowl or back in the dutch oven!. Poor the sauce over the hot fettuccine, & stir until fettuccine is well coated!. Sprinkle with parsley!.
**************************************
_Side:
*Garlic Bread:
The recipe I am giving you makes about 18 slices!. Bake: 20 mins!.
Essential Equipement:
Heavy duty aluminum foil
*1 clove garlic or 1/4 teaspoon garlic powder
*1/3 cup of magarine or butter @ room temp!.
*1 loaf (1 pond) french bread
Directions:
_1!.Heat the oven to 400 degrees!.
_2!.Peel & finely chop the garlic!. Mix the garlic & margaine!.
_3!.Cut the bread crosswise into 1-inch slices!. Spread margarine mixture over 1 side of each bread slice!. Reeasemble the loaf, & wrap securley in heavy duty aluminum foil!.
_4!.Bake 15 to 20 mins!. or until hot!.
**************************************
_Dessert:
*Tiramisu:
This makes 9 servings!. Refrigerate for 4 hours!.
Essential Equipement:
Electric Mixer or hand beater; 8-inch square pan or 9-inch round pan!.
*1 cup whipping (heavy) cream
*1 package (8 ounces) cream cheese
*1/2 cup powdered sugar
*2 tablespoons light rum extract or 1/2 teaspoon rum extract
*1 package (3 ounces) lady fingers (12 ladyfingers)
*1/2 cup cold prepared espresso
*2 teaspoons baking cocoa
*Cherries with stems (if desired)
Directions:
_1!.pour whipping cream into a medium bowl, & place in fridge to chill!. the cream will whip better in a cold fridge!.
_2!.beat the cream cheese & powdered sugar in another medium bowl w/ the electric mixer on medium speed until smooth!. Beat the rum on low speed, & set aside!.
_3!.beat the whipping cream on high speed until stiff peaks form!. Gently spoon the whipped cream onto the cream cheese mixer!. To fold together; use a rubber spatula to cut down vertically through the mixtures, then slide the spatula across the bottom of the bowl & up the side, turning the mixtures over!.Rotate the bowl 1/4 turn, & repeat this down-across-up motion!.Continue mixing in this way just until ingredients are blended!.
_4!.Split each ladyfinger horzontally in half!. Arrange half of them, cut sides up, over the bottom of the ungreased pan!. Drizzle 1/4 cup of the cold espresso over the ladyfingers!. Spread half of the cream cheese mixture over ladyfingers!.
_5!.Arrange the remaining ladyfingers,cuts sides up, over the cream cheese mixture!. Drizzle the remaining cup of cold espresso, & spread the remaining cream cheese mixture!.
_6!.Sprinkle the cocoa over the top of the dessert!. If you have a small strainer, place the cocoain the strainer & shake it over the dessert!. Otherwise!. Shake the cocoa from a spoon!. Cover & refrigerate for about 4 hours!. If you want to, you can garnish each serving with a cherry!.
*Hope This Helps*Www@FoodAQ@Com
This is one of my fave casserole dishes!.!.!.
Ing:
2 2/3 cups dried bowtie, penne ir ziti (8 oz)
2 medium onions, cut into thin wedges
2 cloves garlic, minced
1 tbsp!. butter or margarine
1/4 cup all-purpose flour
1/2 tsp!. anise seeds, crushed
1 3/4 cups milk
1 1/2 cups chicken broth
1/4 cup grated parmesan cheese
1 10-oz package frozen chopped spinach, thawed and well drained
2 oz prosciutto, cut into thin bite-sized strips (cooked lean ham can be substituted here)
1 medium tomato, seeded and chopped
Dir:
*Cook pasta according to package directions, drain!. Rinse under cold water, drain again!. Set aside!.
*In a large saucepan, cook onion and garlic, covered, in hot butter about 5 minutes or until onion is tender; stirring occasionally!. Stir in flour and anise seeds!. Add milk and chicken broth all at once!. Cook and stir until slightly thickened and bubbly!. Stir in parmesan cheese!. Stir in cooked pasta, spinach, and prosciutto!. Spoon mixture into 2-qt!. casserole dish!.
*Bake, covered, in 350 F-degree oven for 25-30 minutes until heated through!.
*To serve, stir gently and top with chopped tomato!.Www@FoodAQ@Com
Ing:
2 2/3 cups dried bowtie, penne ir ziti (8 oz)
2 medium onions, cut into thin wedges
2 cloves garlic, minced
1 tbsp!. butter or margarine
1/4 cup all-purpose flour
1/2 tsp!. anise seeds, crushed
1 3/4 cups milk
1 1/2 cups chicken broth
1/4 cup grated parmesan cheese
1 10-oz package frozen chopped spinach, thawed and well drained
2 oz prosciutto, cut into thin bite-sized strips (cooked lean ham can be substituted here)
1 medium tomato, seeded and chopped
Dir:
*Cook pasta according to package directions, drain!. Rinse under cold water, drain again!. Set aside!.
*In a large saucepan, cook onion and garlic, covered, in hot butter about 5 minutes or until onion is tender; stirring occasionally!. Stir in flour and anise seeds!. Add milk and chicken broth all at once!. Cook and stir until slightly thickened and bubbly!. Stir in parmesan cheese!. Stir in cooked pasta, spinach, and prosciutto!. Spoon mixture into 2-qt!. casserole dish!.
*Bake, covered, in 350 F-degree oven for 25-30 minutes until heated through!.
*To serve, stir gently and top with chopped tomato!.Www@FoodAQ@Com
CHICKEN PARMIGIANA
1 cup Italian-seasoned breadcrumbs
2 tablespoons all-purpose flour
1/2 teaspoon ground red pepper
2 skinless, boneless chicken breasts
2 egg whites, lightly beaten
1 tablespoon olive oil
1 (24 ounce) jar Pasta Sauce (I recommend Barilla marinara for this)
1 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside!.
Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin!.
Dip 1 chicken breast in egg whites, and coat with breadcrumb mixture!. Dip again in egg mixture, and coat again in breadcrumb mixture!. Repeat procedure with remaining chicken breast!.
Cook chicken in oil over medium heat 2 to 3 minutes on each side or until done!.
Place chicken breasts in a single layer in a lightly greased 8-inch square baking dish!. Top evenly with pasta sauce!.
Bake at 350 degrees for 20 minutes!. Top with cheeses and bake an additional 10 – 15 minutes!.
Yield: 2 servingsWww@FoodAQ@Com
1 cup Italian-seasoned breadcrumbs
2 tablespoons all-purpose flour
1/2 teaspoon ground red pepper
2 skinless, boneless chicken breasts
2 egg whites, lightly beaten
1 tablespoon olive oil
1 (24 ounce) jar Pasta Sauce (I recommend Barilla marinara for this)
1 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside!.
Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin!.
Dip 1 chicken breast in egg whites, and coat with breadcrumb mixture!. Dip again in egg mixture, and coat again in breadcrumb mixture!. Repeat procedure with remaining chicken breast!.
Cook chicken in oil over medium heat 2 to 3 minutes on each side or until done!.
Place chicken breasts in a single layer in a lightly greased 8-inch square baking dish!. Top evenly with pasta sauce!.
Bake at 350 degrees for 20 minutes!. Top with cheeses and bake an additional 10 – 15 minutes!.
Yield: 2 servingsWww@FoodAQ@Com