Food Recipes Collection

INGREDIENTS 2 pounds small to medium eggplant, cut into 1⁄4-inch cubes Salt and freshly ground black pepper 6 tablespoons extra-virgin olive oil 2 pounds Barilla penne 3 cups basic tomato sauce (see recipe below) 1 cup toasted bread crumbs 1⁄2 cup freshly grated Pecorino Romano 1 pound fresh Mozzarella di Bufala, cut into 1⁄4-inch cubes 10 fresh basil leaves, torn An 8-ounce piece of Ricotta Salata, for grating 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 Salt METHOD For the tomato sauce:  In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, cook until soft, and light golden brown, about 8 to 10 minutes. Add the thyme and carro...

INGREDIENTS 6 large potatoes, sliced 1/4 inch thick 2 medium onions, chopped 1/3 cup grated Parmesan cheese 1 cup (4 ounces) shredded sharp cheddar cheese, divided 1 cup (4 ounces) shredded mozzarella cheese, divided 1 pound sliced bacon, cooked and crumbled 1/4 cup butter, cubed 1 tablespoon minced fresh or dried chives 1 to 2 teaspoons seasoned salt 1/2 teaspoon pepper Nonstick cooking spray METHOD Divide the potatoes and onions equally between two pieces of heavy duty foil (about 18 inches) that have been coated with nonstick cooking spray. Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly. Grill, covered, over medium heat for 35 to 40 minutes or until potatoes are tender. Remove from the grill. Open foil car...

INGREDIENTS 1 pound ground beef 1/2 cup chopped onion 1 can (8 ounces) tomato sauce 1/2 teaspoon salt 1/2 teaspoon dried oregano 1 loaf (1 pound) French bread 1 cup (4 ounces) shredded mozzarella cheese 1 can (2 1/4 ounces) sliced ripe olives, drained Sliced pepperoni (optional) METHOD In a skillet over medium heat, cook the beef and onion until meat is no longer pink and onion is tender; drain. Stir in the tomato sauce, salt, and oregano; simmer for 5 to 10 minutes. Cut bread in half lengthwise and then widthwise. Spread meat mixture on cut side of bread; sprinkle with cheese, olives, and pepperoni if desired. Loosely wrap bread individually in pieces of heavy-duty foil (about 24 x 18 inches); seal. Grill covered, over medium heat for 15 to 20 minutes or until heated through. Serves: 4-6

INGREDIENTS Whole chicken (about 1 pound (450 g), cleaned) : 2 Glutinous rice : 1/2 cup (about 100 g) Jujube (Korean Date), dried : 4 Fresh ginseng (about 5 inches long) : 2 Chestnut : 2 Ginkgo nut : 2 Garlic : 4 cloves Pepper Salt METHOD Wash the rice thoroughly and drain it. tuff the chickens with the rice, jujubes, ginsengs, chestnuts, ginkgo nuts, and garlic cloves. Cross and bind the chickens legs with thread to keep the stuffing in. Put the stuffed chickens in the pot. Add 10 cups of water and simmer them over low heat for about 2 to 3 hours. Transfer the chickens with their broth to the individual bowls. Serve the salt mixed with pepper in a small bowl as a seasoning dip.

INGREDIENTS Beef : 1/2 lb Firm tofu : 1/2 block (about 10 oz) Flour : 1/2 cup Garlic : 4 cloves Green onion : 2 stalks Sesame oil : 1 ts Soy sauce : 1 tb Vinegar : 1 ts Salad oil Pepper Salt Egg, beaten : 5 METHOD Squeeze the firm tofu with paper towel or gauze. Mash it finely. Grin the beef. Chop the garlic and the green onion finely. Put the beef, tofu, garlic, green onion, sesame oil, pepper, and salt in a large bowl; mix them well by hand. Shape the mixture into 1 1/3 inch round patties. Heat the salad oil in a skillet. Dredge the patties in the flour, dip them in the beaten eggs, and fry them until browned on both sides. When they are warm, serve them with a seasoning dip - the mixture of 1 tablespoon soy sauce and 1 teaspoon vinegar. ( Source )

INGREDIENTS Small octopus (about 8 oz) : 2 Onion : 1 stalk Green onion : 5 stalks Green pepper : 2 Red pepper : 2 Hot pepper powder : 1/2 tb Hot pepper soypaste (kochu-jang) : 2 tbs (available in Korean stores) Soy sauce : 1 tb Sesame oil : 1/2 tb Sugar : 1 ts Ginger juice : 1/2 ts Sesame seed, roasted : 1 ts Salad oil : 1 tb Salt METHOD Trim the small octopuses; cut off entrails and eyeballs, careful not to break the sac. Scrub the octopuses with salt and rinse them under flowing cold water. Cut them 2 inches long by 1/2 inch wide. Boil them slightly. Cut onion, green onions, and peppers into 2 inch strips. Combine hot pepper powder, hot pepper soypaste, soy sauce, sesame oil, sugar, ginger juice, and salt in a bowl. Add the boiled octopuses, then mix them well. Heat the salad oil in a skillet, stir-fry the vegetables until almost done. Put the mixture in the pan and stir-fry it quickly again. When serving, sprinkle roasted sesame see...

INGREDIENTS 1 pound large shrimp, peeled and deveined 1 teaspoon kosher salt, plus more to taste 1 teaspoon freshly ground black pepper 1 teaspoon dried crushed red pepper fl akes 3 tablespoons olive oil 1 medium onion, fi nely chopped 1 (28-ounce) can diced tomatoes with juices 1 cup dried white wine 3 garlic cloves, chopped 1/2 teaspoon dried oregano leaves 1 pound Barilla penne pasta 1/4 cup chopped fresh fl at-leaf parsley 1/4 cup chopped fresh basil METHOD Bring a large pot of salted water to a boil over high heat. In a medium bowl, toss the shrimp with 1 teaspoon each salt, pepper, and red pepper fl akes. In a large skillet, heat the oil over medium-high heat. Add the shrimp and saute until just cooked through, about 2 minutes. Remove shrimp with a slotted spoon, and set aside. Add the onion to the same skillet and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano, ...