Food Recipes Collection

SQUASH SHELLS RECIPE ============= Ingredients: ------------ 1/2 spaghetti squash per person 1/4 cup cooked ham chunks per squash half 1/2 cup cooked peas 1/2 beaten egg yolk per squash half 1/4 cup cream per squash half 1/4 cup Parmesan cheese per squash half Instructions: ------------- Cook and drain the squash. Separate out the spaghetti strands, handling the shells carefully so they do not tear. Set the shells aside to drain. In a bowl mix together the strands of spaghetti squash with the rest of the ingredients. Mound this mixture back into the squash halves and microwave or bake until heated through. Notes: ------ Since I was growing spaghetti squash last year - I planted three which was a big mistake - those vines are incredibly prolific - the need to find things to do with them turned critical pretty fast. Here is my list: 1. Cooked spaghetti squash has a "noodle-like" quality which makes it a good addition to lots of soups. 2. Eat the...

SPAGHETTI SQUASH AND AVOCADO SALAD RECIPE ================================== Ingredients: ------------ Avocado Oil Vinaigrette 1 medium spaghetti squash 6 mushrooms, sliced 1/2 each red and green bell pepper, julienned 1 can (4 ounces) sliced black olives, drained 2 avocados, seeded, peeled and sliced Instructions: ------------- Prepare Avocado Oil Vinaigrette at least 24 hours before serving time. Halve squash lengthwise, scoop out seeds. Place halves cut side down in large saucepan; add water to a depth of two inches; cover and bring to a boil. Reduce heat; simmer squash 20 minutes. Drain off water; cool squash and shred into strands. Mix squash, mushrooms, peppers, olives and avocados in serving bowl. Pour Vinaigrette over, toss gently and serve. Avocado Oil Vinaigrette: ------------------------ 3/4 cup avocado oil or light vegetable oil 1/4 cup white wine vinegar 2 to 3 cloves garlic, crushed 1 tsp each oregano, sweet basil, rose...

Spaghetti Squash and Avocado Salad Recipe Ingredients: Avocado Oil Vinaigrette 1 medium spaghetti squash 6 mushrooms, sliced 1/2 each red and green bell pepper, julienned 1 can (4 ounces) sliced black olives, drained 2 avocados, seeded, peeled and sliced Instructions: Prepare Avocado Oil Vinaigrette at least 24 hours before serving time. Halve squash lengthwise, scoop out seeds. Place halves cut side down in large saucepan; add water to a depth of two inches; cover and bring to a boil. Reduce heat; simmer squash 20 minutes. Drain off water; cool squash and shred into strands. Mix squash, mushrooms, peppers, olives and avocados in serving bowl. Pour Vinaigrette over, toss gently and serve. Avocado Oil Vinaigrette Ingredients:  3/4 cup avocado oil or light vegetable oil 1/4 cup white wine vinegar 2 to 3 cloves garlic, crushed 1 teaspoon each oregano, sweet basil, rosemary, dry mustard and Worcestershire sauce Salt and pepper to taste Instructions: S...

RED BEANS WITH PECANS AND SAFFRON OVER WHOLE WHEAT SPAGHETTI Ingredients:  1 small can red beans pecan halves dry red wine saffron oregano thyme black pepper olive oil garlic Instructions: Drain a small can of red beans. (Pintos may substitute.) Save the juice in a small bowl and add a small amount of crumbled saffron to it so it marinates. Not too much, you want the taste to be subtle, not dominant. Saute garlic in olive oil for a little bit, along with pecan halves and some crushed red chiles. Add the drained beans and cook so the flavors mingle. Add quite a bit of oregano and less thyme and a pinch of black pepper. Add some dry red wine, don't be too shy. Add in the saffron-flavored bean liquid and cook a few more minutes. The consistency should be thin but not like soup. Serve over whole wheat spaghetti. Brown rice might also work. From: jkandell@Violet.CCIT.Arizona.EDU (Jonathan Kandell) Date: 18 Mar 1995 05:10:30 -0700

INGREDIENTS 2 ⁄3 cup olive oil 2 ⁄3 cup freshly grated Parmesan cheese 1⁄2 cup fresh lemon juice (from about 2 lemons) 3⁄4 teaspoon salt, plus more to taste 1⁄2 teaspoon freshly ground black pepper, plus more to taste 1 pound Barilla dried spaghetti 1⁄3 cup chopped fresh basil 1 tablespoon grated lemon zest (from about 2 lemons)

INGREDIENTS 3 tablespoons olive oil 1 small onion, minced 2 garlic cloves, minced 4 anchovy fi llets, minced (about 2 tablespoons) 1⁄2 cup pitted black olives, coarsely chopped 2 tablespoons drained capers, rinsed 1⁄2 cup white wine 1⁄2 teaspoon kosher salt, plus more to taste 1⁄2 teaspoon freshly ground black pepper, plus more to taste 1⁄2 teaspoon dried crushed red pepper fl akes 1 (28-ounce) can crushed Italian tomatoes 1 pound Barilla spaghetti pasta 1⁄2 cup chopped fresh basil METHOD In a large skillet, heat the olive oil over medium-high heat. When very hot and almost smoking, add the onion, garlic, and anchovies and sauté for 3 minutes. Reduce the heat to medium and add the olives, capers, salt, pepper, and red pepper fl akes. Cook, stirring occasionally until the white wine has reduced by half, about 5 minutes. Add the tomatoes and simmer until reduced slightly, about 20 minutes  Meanwhile, add the pasta to the pot o...

INGREDIENTS 300g durum wheat pasta  100g Chicken Soya mince  10ml stock powder  500g chicken mince 10ml crushed garlic  410g tin whole/chopped tomatoes with juice  125ml chopped parsley  Freshly ground black pepper 10ml sugar  250ml frozen peas /fresh mange tout peas 60g low fat mozzarella, grated (2 matchboxes size) METHOD Cook the spaghetti in lightly salted water Add boiling water to the Soya powder till consistency of porridge-allow to stand for 5 minutes Put stock, chicken and garlic into large pan and add Soya mix. Cook for aprox. 5 mins till chicken is no longer pink Add the tomatoes with the juice, parsley, pepper and sugar and bring to the boil for 5 mins. Add the peas and cook till just heated through Toss the sauce with the hot pasta, sprinkle lightly with the cheese. Serve immediately with a green salad Enjoy this delicious pasta dish that has the garlic and tomato flavour typical to N...

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...