Food Recipes Collection

INGREDIENTS Zucchini : 1 (12 oz) Green onion : 1 stalk Red pepper : 1/2 piece Garlic : 2 cloves Sesame oil : 1 tb Sesame seed, roasted : 1 ts Salad oil : 1 tb Salt METHOD 1. Cut the zucchini lengthwise in half and slice it in the shape of half-moon about 1/4 inch thick. 2. Dip the sliced zucchinis in salt water for about 5 minutes and drain them well. 3. Chop the green onion, crush the garlic finely, and cut the red pepper into large pieces. 4. Heat the salad oil in a pan. Cook the zucchini. Add the green onion and the garlic. 5. When well done, remove them from heat. Add the red pepper and remaining sauce, then mix  them well by hand. Transfer it to a serving plate. ( Source )

INGREDIENTS 1 recipe meatballs (recipe follows) 1 1⁄2 cups basic tomato sauce (recipe follows) 1 pound Barilla spaghetti 1 cup freshly grated Parmigiano Reggiano Meatballs: 3 cups day-old bread, cut into 1-inch cubes 1 1⁄4 pounds ground chuck beef 3 eggs, beaten 3 garlic cloves, minced 3 ⁄4 cup grated Pecorino Romano cheese 1⁄4 cup fi nely chopped Italian parsley 1⁄4 cup pine nuts, baked for 3-4 min. in a 400° F oven 1⁄2 teaspoon kosher salt 1⁄2 teaspoon freshly ground black pepper Basic tomato sauce: 1⁄4 cup extra-virgin olive oil 1 Spanish onion, chopped in 1⁄4-inch dice 4 garlic cloves, peeled and thinly sliced 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried 1⁄2 medium carrot, fi nely shredded 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved METHOD For the meatballs: In a shallow bowl, soak the bread cubes in water to cover for a minute or two. Drain the  bread cubes and squeeze wit...

Prep Time: 30 Minutes Start to Finish: 30 Minutes Servings: 4 (1½ cups each) INGREDIENTS 2 teaspoons oil 1 cup uncooked regular long-grain white rice 1½ teaspoons ground cumin 1 teaspoon chili powder 2 cups cubed cooked chicken 2 cups frozen bell pepper and onion stir-fry, coarsely chopped 1 can (15 oz) black beans, drained, rinsed 1 can (14 oz) chicken broth 2 tablespoons water ½ cup shredded Cheddar cheese (2 oz) METHOD In 12-inch skillet, heat oil over medium-high heat. Cook  and stir rice, cumin and chili Powder in oil 1 minute. Stir in all  remaining ingredients except cheese. Heat to boiling. Reduce  heat; cover and simmer 15 to 18 minutes or until liquid is  absorbed and rice is tender, stirring occasionally. Remove skillet from heat. Uncover; fluff mixture with fork.  Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until  cheese is melted before serving. (pillsburry.com)

Ingredients 3 cups Durum wheat pasta shells 5ml Canola/olive oil ½ Onion finely chopped 2 carrots cut into 1cm cubes  1 cup snap peas (mange tout)  2 cups cherry tomatoes 3ml dried thyme 410g tin of salad cut *asparagus (use water as well) 10ml Corn flour and Oat bran, which is high in soluble fiber, can also be used as a thickener. 20ml water 60 ml fat reduced cream options Method Cook pasta until tender and drain In a large pan heat oil until hot but not smoking, Add onions and carrots and cook until carrots are just softened Add snap peas and cook gently for 1 minute Add tomatoes, thyme, a pinch of salt and pepper. Increase the heat and cook on high till tomatoes are soft Add the asparagus and its water and bring to the boil. Add corn flour mixture and cook, stirring till sauce thickens Stir in cream-blend well Toss the sauce and hot pasta together and serve This light creamy sauce allows the vegetables to shine through! *Asparagus is not ...

Cooking Time : 40 mins Total Calories : 30 kcal Serving Size : 4 INGREDIENT Cucumber : 10 (6 oz each) Leek : 2 oz Hot pepper powder : 1/2 cup Green onion : 1 stalk Garlic : 4 cloves Ginger : 1 piece Salted baby shrimps, chopped : 1 tb (available in Korean stores, optional) Salt METHOD 1. Wash the cucumbers scrubbing with salt. Cut them into 2 inches long. Make a crosswise cut about 1.5 inches deep in each piece. 2. Dissolve 4 tablespoonfuls of salt in 4 cups of water. Soak the cucumbers for about 30 minutes in the salted water. Squeeze them with gauze or paper towel to drain water thoroughly. 3. Wash and cut the leeks 1 inch long. 4. Crush garlic. Chop green onion, ginger, and salted baby shrimps. 5. Put the hot pepper powder, leeks, green onion, garlic, ginger, salted baby shrimps, and salt in a large bowl. Mix them well by hand, using rubber gloves. 6. Stuff each cucumber piece with the mixture. Place them neatly in a jar. ...