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How to make italian Pasta

Sunday, 11 November 2012 0 comments

Italian Pasta Recipe - Pasta With Roasted Vegetables & Fresh Herbs

Author: Ralph Serpe
Here is a quick, easy and delicious summer Italian pasta recipe that you just have to make for dinner tonight. Anyone can make this. Your family will feel like they are eating at an authentic Italian restaurant after eating this dish.
But before we get to this recipe, I would like to provide you with a few tips on how to buy the best quality ingredients for this dish.
Tips For Buying Your Vegetables
The key to this dish, or any dish that calls for fresh vegetables, is to educate yourself on how to choose the best ingredients. It can be confusing at the store with all of the different varieties, textures, sizes and shapes that vegetables are available in.
I try to only use organic fruits and vegetables. They may be more expensive, but they are tastier, higher in nutrients, and for the most part, free of any dangerous chemicals.
For this particular dish I use Roma or Plum tomatoes. A Roma tomato is a type of Plum tomato, and to the best of my knowledge, there is no real difference between the two. I like to use Plum or Roma tomatoes for cooking and making sauces. They are more meaty and have less seeds and juice than other varieties. They also taste better in my opinion.
Choose tomatoes that are heavy for their size and have a deep rich color. This deep rich color not only indicates a tastier tomato, but it also is an indication that the tomato has a higher supply of the healthy ingredient "lycopene".
Smell the tomatoes. They should smell fresh and earthy.
Choose tomatoes that are smooth and free of cuts, blemishes and soft spots.
When choosing your squash , make sure it is firm and heavy for its size.
Examine the skin for any cuts or soft spots. Look at the stem and make certain it is not discolored or shriveled.
Choose squash that is smaller and younger as these are usually more tender.
THE PASTA
Am I really going to devote a section of this article to pasta? Can't you just use any old pasta? Does it really make a difference?
In my opinion, yes, it does make a difference. There are many varieties of pastas on your supermarket shelves, but not all are created equal. I have tried many different brands of pasta and always find myself coming back to Barilla.
It just cooks up perfectly, every time. When I say perfectly, I mean "Al Dente". When Pasta is cooked "Al Dente", it should be firm, but not hard. Cooking pasta to this perfect state does require practice. Follow the instructions on the back of the box. They are usually quite accurate. My recommendation would be to taste the pasta a minute or two before the suggested cooking time is reached.
INGREDIENTS
Here are the ingredients that you will need. These measurements are by no means set in stone. Not everyone has the same preferences. You can easily adjust the ingredients below to suit your taste. Cooking is all about experimentation and I find that many of my recipes evolve over time.
1 Pound of Barilla Pasta - I use penne. I have tried other types of pasta like spaghetti and ziti, but penne seems to have the best texture and holds up the best with the ingredients in this dish.
3 - 4 Yellow Summer Squash Cut Into 1/2 Inch Pieces
3 - 4 Roma or Plum Tomatoes Cut Into 1/2 Inch Pieces
4 Cloves of Garlic Peeled and Smashed
1 - 2 Tablespoons Fresh Thyme Chopped
1 Cup of Torn Fresh Basil Leaves
1/4 Cup of Fresh Italian Parsley
1/4 Cup Asiago or Parmesan Cheese Plus a bit more for serving
Several Drizzles of Olive Oil
2 Tablespoons of Unsalted Butter
Salt and Pepper to taste
DIRECTIONS
Preheat oven to 400 Degrees.
Add your vegetables and garlic to a large baking sheet. Drizzle vegetables with olive oil and season with salt and pepper. Stir so that vegetables are coated well with the olive oil.
Put the vegetables in the preheated oven and roast , stirring occasionally, until vegetables are browned. Make sure they do not burn! It shouldn't take longer then 30 minutes.
While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain pasta but reserve a cup or so of the pasta water. Return the pasta to the pot.
Add the roasted vegetables, fresh herbs, cheese, butter, a drizzle of olive oil and salt and pepper to the pasta.
If the mixture is dry, add some of the reserved pasta water.
Toss and serve. Top with cheese if desired.
Enjoy!
Article Source: http://www.articlesbase.com/pasta-dishes-articles/italian-pasta-recipe-pasta-with-roasted-vegetables-fresh-herbs-529585.html
About the Author
Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com. Follow this link for more easy Italian cooking recipes and tips like this.
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Willard Family German Chocolate Cake Recipe

Sunday, 17 June 2012 0 comments

Willard Family German Chocolate Cake Recipe

Ingredients


1 (4 ounce) package sweet baking chocolate (such as Baker's German's Sweet Chocolate®) - broken into pieces
1/2 cup boiling water
1 cup margarine, softened
2 cups white sugar
4 eggs, separated
1 teaspoon vanilla extract
2 1/2 cups sifted all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup evaporated milk
1 cup white sugar
3 egg yolks
1/4 cup margarine
1 teaspoon vanilla extract
1 1/3 cups sweetened flake coconut
1 cup chopped pecans

Directions

1.  Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans and line bottoms with parchment paper.
2. Place the chunks of chocolate into the boiling water and stir until the chocolate has melted; set aside to cool. In a large bowl, beat 1 cup of softened margarine with 2 cups of sugar with an electric mixer until light and fluffy. Stir in 4 egg yolks, one at a time, beating well after each addition. Beat in 1 teaspoon of vanilla extract and the chocolate-water mixture until thoroughly blended.
3. Sift the flour, baking soda, and salt into a bowl. Beat the flour mixture into the liquid ingredients, alternating with buttermilk, in 3 or 4 additions. Beat until batter is smooth, about 1 minute.
4. In a metal or glass bowl, beat the reserved egg whites until they hold stiff peaks when the beaters are lifted straight up. Gently fold the beaten egg whites into the batter, keeping as much volume as possible. Pour the batter into the prepared cake pans.
5.  Bake in the preheated oven until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. Allow the cakes to cool in pans before removing.
6.  To make frosting, pour the evaporated milk into a large saucepan, and mix in 1 cup of sugar, 3 egg yolks, 1/4 cup of margarine, and 1 teaspoon of vanilla extract. Bring to a boil, reduce heat to medium, and cook until thickened, stirring constantly, about 12 minutes. Remove from heat, and mix in the coconut and pecans, 
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Orzo with Tomatoes, Basil, and Gorgonzola Recipe

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Orzo with Tomatoes, Basil, and Gorgonzola

Ingredients

1 1/2 tablespoons olive oil
1 cup uncooked orzo pasta
1 red onion, chopped
1 clove garlic, minced
1 1/4 cups vegetable broth


1 pint cherry tomatoes, halved
12 leaves fresh basil, chopped
1 clove garlic, minced
1 1/2 tablespoons olive oil
1 cup crumbled Gorgonzola cheese, or to taste

Directions

1.  Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.
2. In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
3. Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.
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Chicken Tikka Recipe

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Chicken Tikka

Ingredients

1 tablespoon cooking oil
1 1/2 cups Kikkoman Tikka Masala Curry Sauce
Hot cooked rice
2 pounds chicken breast, boneless
3 tablespoons cilantro, chopped

Directions

1.   Cut chicken into 1 inch cubes, pat dry. Heat vegetable oil in skillet over medium heat, add chicken and saute until cooked through. Add Tikka Masala Curry sauce, toss to coat chicken. Serve over cooked rice. Garnish with cilantro.
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Chicken Fry Recipe

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Chicken Fry

Ingredients

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves
1 onion, sliced
1 teaspoon ginger garlic paste
2 green chile peppers, chopped
3 teaspoons ground coriander seed
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1 teaspoon chili powder
1 pinch ground nutmeg
1 tablespoon fresh chopped cilantro, for garnish
salt to taste

Directions

1. Heat oil in a pan. Add onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown. Add chicken pieces, turmeric, nutmeg, pepper and chili powders and let cook for 5 to 6 minutes. Add salt and additional coriander powder to taste and cook until done. Garnish with cilantro if desired, and serve.
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Chicken Jalfarezi Recipe Famus Pakistani Dish.

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Chicken Jalfarezi

Ingredients

4 teaspoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon tomato paste
2 tomatoes, chopped
1 teaspoon white vinegar
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon garam masala
1 small red bell pepper, chopped
1 pound chopped cooked chicken
salt to taste
4 sprigs fresh cilantro, for garnish

Directions

1.  Heat the oil in a large skillet over medium heat, and cook and stir the onion and garlic until tender. Mix in the tomato paste, tomatoes, and vinegar. Season with turmeric, cumin, coriander, chili powder, and garam masala. Continue to cook and stir until blended and heated through, about 10 minutes.
2  Mix the red bell pepper and chicken into the skillet. Reduce heat, and simmer 6 to 8 minutes, until chicken is heated through. Season with salt. Garnish with cilantro sprigs to serve.
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Chicken Breasts with Lime Sauce Recipe

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Chicken Breasts with Lime Sauce
Ingredients


4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 egg, beaten
2/3 cup dry bread crumbs
2 tablespoons olive oil
1 lime, juiced
6 tablespoons butter
1 teaspoon minced fresh chives
1/2 teaspoon dried dill weed
Directions
1.  Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
2.  Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
3.  Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.
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Italian Lemon Butter Chicken Recipe

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 Italian Lemon Butter Chicken

Ingredients

Lemon Butter Sauce:
1/4 cup white wine
5 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 cup butter, chilled
salt and pepper to taste


Chicken and Pasta:
1/2 pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 tablespoon olive oil
1 tablespoon butter
1/4 cup all-purpose flour
salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
2 teaspoons capers, drained
chopped fresh parsley for garnish

Directions

1.  To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
2.  Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
3.  To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
4.  Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
5.  To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.
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East Indian Chicken with Tomato, Peas, and Cilantro Recipe

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East Indian Chicken with Tomato, Peas, and Cilantro

Ingredients

2 tablespoons olive oil
1 onion, minced
1 teaspoon curry powder
1 teaspoon dry mustard
8 tomatoes, diced
4 cloves garlic, crushed
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon salt
4 skinless, boneless chicken breasts, cut into 1-inch pieces
1 cup frozen peas
1/4 cup chopped cilantro

Directions

1.  Heat oil in a large pan over medium heat. Cook and stir onion, curry powder, and dry mustard in the hot oil until onion is softened, about 5 minutes. Add tomatoes, garlic, garam masala, cumin, and salt; simmer over medium-low heat until tomatoes have broken down and ingredients have blended, about 40 minutes.
2.  Cook and stir chicken into tomato mixture until chicken is cooked and no longer pink in the center, 15 to 20 minutes. Add peas and cook for 1 more minute. Remove from heat. Sprinkle with cilantro.
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Broccoli Chicken Fettuccini Alfredo Recipe

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Broccoli Chicken Fettuccini Alfredo


Ingredients

1/2 pound dry fettuccine pasta
1 cup fresh chopped broccoli
2 tablespoons butter
1 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente, adding broccoli for the last 4 minutes of cooking. Drain.
2.  Cut chicken breast meat into bite size pieces, trimming any fat off in the process. In a large skillet melt butter or margarine over medium heat. Add chicken and saute until well browned. Add soup, milk and cheese and stir all together. Add pasta/broccoli mixture and heat through. Serve hot.
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Breaded Chicken Fingers Recipe

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Breaded Chicken Fingers


Ingredients

6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying

Directions

1.  Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
2.  In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
3.  Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C)
4.  Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.
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Grilled Marinated Vegetables recipe

Tuesday, 12 June 2012 0 comments

Grilled Marinated Vegetables


Ingredients

Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil
1 small green bell pepper, cut into thin strips
1 small red or yellow bell pepper, cut in thin strips
1 small red onion, thinly sliced
1 (8 ounce) package fresh baby portobello mushrooms, halved
2 tablespoons chopped fresh basil
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
Salt and black pepper to taste

Directions

Preheat grill to medium-high (400 degrees to 450 degrees F).
Combine vegetables, basil, vinegar, oil, garlic, salt and pepper in a large bowl; marinate at room temperature 15 to 20 minutes. Stack 2 sheets of Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil on a cookie sheet or tray. Turn up sides of foil to form a rim. Place vegetables in an even layer on foil. Slide foil from cookie sheet onto grill.
Grill 8 to 10 minutes in covered grill, turning frequently, until vegetables are crisp-tender. Slide foil from grill onto a cookie sheet for transporting to serving table.
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Lab-e- Shireen Recipe ( dessert of pakistan )

Sunday, 13 May 2012 0 comments

Lab-e- Shireen 

Note lab-e- shireen is new pakistan creamy custurd dessert

Ingredients.

1 litter milk
pineapple cubes 1 tin
sugar 4 tbsp or teste
apple 1/2 cup cut in cubes 
banana 3 pices in slice 
coconut crushed 1 tbsp 
mango 1 cup cut in slice 
strawberry jelly 1 packets
fresh cream 3packets
boild colored pasta or nodles 1 cup
vanila custard powder 4 tbsp
vanila ice cream 250 gms 

Direction.

 1.   take milk in pan ad add vanila custard with sugar and cook till custard
         thickness.
2 . cook jelly as instructed on the package  and leave to set.
3.   in a serving bowl. add layer of custard, then pineapplle cubes and the 
     layer of cubed strawberry jelly  mango banana apple 
   and followed by noodles and vanilla ice cream..
4.  repeat the layering, top with cream and served cold 
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Coconut Cake Recipe

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Coconut Cake Recipe.

Ingredients.

6 oz flour
3 oz butter 
4 oz castor sugar
a little milk
2 small eggs 
3 oz desiccated coconut
1 small tspfull baking powder

Direction.

cream the butter and sugar, and add the beaten eggs gradually.
then add the flour, baking  powder and the coconut and, lastly, a little milk.
put the mixture into a prepared cake tin and bake in a moderate oven for about 1 1/4 hours.



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Indian Briyani Recipe (Indian Spice Rice)

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Indian Biryani Recipe(Indian Spice Rice)

Ingredients.

2 cups basmati rice 
3/4 kg chicken pieces
1/2 cup milk 
1 cup yogurt(curd)
3 sliced onion
1 tsp ginger paste 
1 tsp green chili paste 
1/2 cup tomato puree
2 tsp red chili powder
1 tsp turmeric powder
1 tsp roasted cumin powder
2 tsp garam masla powder ( hot spice)
1/2 tsp green cardamom powder
saffron a pinch
1 tsp coriander powder 
2 tbsp green coriander leaves
salt to test 
7 tbsp oil

Direction.

mix tomato puree, yogurt. ginger paste. green chili paste, red chili powder. turmeric powder, roasted cumin powder.garam masala , coriander powder and salt stir well.
marinate the chicken with this mixture and keep aside for 3-4 hours.
heat oil in a pan fry the onion until golden brown.
add the marinated chicken and cook for 10 minutes.
add 4 cups of water to the rice. mix saffron in milk and add to it.
add cardamom powder. add the chicken pieces. pressure cook the rice.
mix gently garnish with green coriander leaves and serve hot...........

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Italian Chicken

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Italian Chicken 

ingredients

4 (4ounce) boneless skinless chicken breast halves 
1 cup italian salad dressing
2 tbsp grated parmesan cheese
1/4 tsp salt
minced fresh parsley

Direction.

place chicken in a greased 9-in square baking dish. drizzle with salad dressing; 
sprinkle with parmesan cheese  and salt if desired. bake uncovered at 375 degrees.
F for 20-25 minutes or until chicken juices run clear. sprinkle with parsley.

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Italian Chicken Stew

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Italian Chicken Stew.                                                                         

Ingredients.                                                                         

1 pound skinless boneless chicken
breast halves-cubed
4 medium potatoes.peeled and cut into
1/4-inch cubes
1 medium sweet red pepper, chopped
2 garlic cloves,minced 
1 tbsp olive oil or canola oil
1(26 ounce) jar meatless spaghetti sauce
1 3/4 cups frozen cut green beans
1tsp dried basil
1 tsp salt 
1 tsp crushed red pepper flakes pepper to test

Direction.

in a large skillet, cook the chicken, potatoes. red pepper and garlic in oil until 
chicken is no longer pink and vegetables are tender. stir in the remaining ingredients.
cook and stir until heated through.

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