1/2 cup Minced spinach leaves
1/2 cup Minced fresh parsley
1 tablespoon Dried basil
1 tablespoon Olive oil, extra-virgin
3 ea Garlic cloves, minced
1 tablespoon Light miso
1/4 cup Pine nuts, toasted
Place all ingredients in a blender & puree to a smooth paste.
Toss with hot pasta of your choice.
1 pack Elbow macaroni
4 cup Cheddar/Amer cheese, shredde
1 quart Milk
6 tablespoons Butter or margarine, melted
2 teaspoons Salt
1/4 ts Pepper
Cook macaroni according to package directions; drain. Mix cooked
macaroni, cheese, salt and pepper in greased 2-1/2 to 3 qt casserole.
Pour melted margarine over macaroni. Carefully pour milk into the
casserole at one corner. Bake, uncovered, at 350 deg for 1 hour.
6 oz Fettuccine
2 cup Broccoli; florets
1 cup Sweet yellow peppers julienned
1/2 cup Onion; slice
2 teaspoon Olive oil
1/2 cup Black olives; sliced
1/2 teaspoon Oregano; dried
1/2 teaspoon - Pepper
2 tablespoons Parmesan cheese; grated
Preparation time: 10 minutes
Cooking time: 15 minutes
Bring a large pot of water to a boil. Add the fettuccine and cook
for 5 minutes. Add the broccoli and cook for 5 minutes, or until the
fettuccine is just tender. Drain and keep warm.
Meanwhile, in a large frying pan, over medium heat, saute the yellow
peppers and onions in the oil for 5 minutes, or until limp. Add the
olives, oregano and black pepper. Cook for 2 minutes.
Toss together the pasta and vegetables. Sprinkle with the Parmesan.
1 3/4 ounces Chinese vermicelli Oil
1/2 teaspoon Oil
1 teaspoon Grated fresh ginger
1/2 tablespoon Chopped coriander
1/2 Garlic clove
1/2 Red pepper
1/2 Green pepper
1/2 large Carrot
7 ounces Baby corn
7 ounces Straw mushrooms
1/4 cup Soy sauce
1/8 cup Malt vinegar
1 teaspoon Brown sugar
1/4 cup Coriander leaves
1/2 teaspoon Preserved chopped chili
Finely chop the coriander and chili. Dice the garlic clove. Cut the peppers and carrot into fine strips. Drain the mushrooms and corn. Cut the onion into thin wedges.
Deep fry the chinese vermicelli in hot oil. Drain on absorbent paper. Place on a large serving plate and keep warm.
Heat the teaspoon of oil in a large pan. Add the ginger, coriander and garlic and cook for 2 minutes. Add onion, red and green peppers and carrot. Stir fry for 3 minutes.
Add the corn, mushrooms soy sauce, vinegar, brown sugar and chilli. Stir to combine and cook over a high heat for 3 minutes. Spoon the vegetables over the noodles, pour over any remaining sauce. Garnish with the coriander leaves and serve.
1 pound pasta
1/4 cup olive oil
8 ounces feta cheese, cubed
2 cups Italian plum tomatoes
1/4 cup sliced red onions
1/4 cup chopped fresh basil
1 tablespoon minced garlic
Salt and pepper, to taste
Chop tomatoes. Cook pasta. Toss with oil. Add remaining ingredients. Serve immediately.