Recipes

Minestrone Soup with Bacon

Minestrone Soup with Bacon

Italian

Italian, bacon, vegetables, pasta, soup

Ingredients Quantity Unit of Measure
Bacon
Black Pepper Powder
Carrot
Celery
Chicken Stock Cubes
Cooking Oil
Cooking Salt
French Bean
French Bread
Leek
Onion Dry
Oregano Powder
Parmaesan Cheese
Parsley Leaf
Penne Pasta
Potato
Tomato Half Ripe
Tomato Puree
0.075
1.000
0.200
0.040
50.000
0.060
0.003
0.100
100.000
0.010
0.160
15.000
0.005
20.000
0.025
0.060
0.250
30.000
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Fry the bacon. Add remaining vegetables apart from tomatoes. Sweat without coloring for 5 minutes. Add the tomatoes and remaining ingredients apart from pasta and parsley. Season well and simmer for 30-40 minutes or till vegetables are tender. Ten minutes before the end of cooking, stir in the pasta and allow it to cook in the soup. Before serving add the parsley. Sprinkle the cheese.

Macaroni with Mozarella And Green Beans

Macaroni with Mozarella And Green Beans

Italian

Italian, vegetarian, pasta

Ingredients Quantity Unit of Measure
Cheddar Cheese
Green Chili
Macaroni
Milk Long Life
Onion Dry Red
Refined Wheat Flour (Maida)
Salted Table Butter
0.35
200
350
0.4
0.08
0.04
75
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1. Prepare cheddar cheese sauce using 45 gms butter, 45 gms refined flour, 225 ml milk and 225 gms of cheddar cheese.
2. Cook the Macaroni shells.
3. Put the cooked macaroni in a casserole dish.
4. Add 1 cup of cheese and diced green chiles.
5. In a small frying pan saute onion in butter until transparent. Add to cheese sauce.
6. Add cheese sauce mix to macaroni and mix. Top with the whole green chiles (unless using diced)
7. Top with remaining cheese and bake at 350 degrees for 30 minutes.

Eggplant Parmigiana

Eggplant Parmigiana

Italian

Italian, vegetarian

Ingredients Quantity Unit of Measure
Basil Leaf
Black Pepper Powder
Bread Crumb
Brinjal (Egg Plant)
Cooking Salt
Garlic
Mozarella Cheese
Olive Oil
Oregano Powder
Parmaesan Cheese
Refined Wheat Flour (Maida)
Salted Table Butter
Tomato Sauce
2.500
1.000
5.000
0.280
0.003
0.002
0.100
0.015
2.500
0.030
0.050
5.000
100.000
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Choose nice firm eggplants with a shiny flesh.Trim the stem end of the eggplants and peel them.Slice the eggplant lengthwise into 3 cm slices and put them in a bowl with chilled salted water for 30 minutes. Drain the eggplants and squeeze off excess moisture and pat dry.Dredge the slices of eggplant in seasoned flour.Pat fry them in a little olive oil and butter.Drain the excess oil. Grate the parmesan and mozzarella cheese in a greased baking dish or cocotte, spoon a little tomato sauce at the bottom, lay the eggplant slices side by side. Sprinkle the grated cheeses, pinch of basil, oregano and cracked black pepper over the eggplant slices.Repeat this over 3 layers. Sprinkle the breadcrumbs, cheese, herbs and the butter. Bake for 15 minutes at 180°c.Serve Eggplant Parmigiana with crispy garlic bread and rocket salad.

Chicken Penne Arabiata

Chicken Penne Arabiata

Italian

Italian, chicken, pasta

Ingredients Quantity Unit of Measure
Basil Leaf
Cheese Slice
Chicken Breast Boneless
Cooking Salt
Garlic Paste
Olive Black
Olive Oil
Onion Dry
Oregano Powder
Penne Pasta
Red Chili Powder
Tomato Puree
White Sugar Granulated
15.000
30.000
0.065
0.003
5.000
20.000
0.030
0.150
2.500
0.120
1.500
450.000
0.002
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Heat the oil and saute the onions and garlic till slightly coloured. Add the tomato puree and bring to a boil, and add salt, sugar, chilli powder, oregano and basil and simmer for a couple of minutes, then take it off the heat. Mix in the chicken, olives and penne. Top with the cheese (or mix in if so desired).

Baked Frittata Milanese

Baked Frittata Milanese

Italian

Italian, vegetarian

Ingredients Quantity Unit of Measure
Black Pepper Powder
Brocoli Fresh
Chili Flakes
Eggs Regular
Emanthal Cheese
Mushroom
Mustard Prepared
Oregano Powder
Red Pepper (Capsicum Red)
Spring Onion
Table Salt
3.000
0.225
3.000
8.000
0.225
0.115
60.000
5.000
0.115
0.050
0.005
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1. Preheat oven to 375°F.
2. In 10 inch ovenproof skillet, over medium high heat, cook broccoli, mushrooms, red pepper and green onions in spread until tender-crisp, about 5 minutes.
3. Remove from heat. In small bowl, with electric mixer, beat eggs, mustard, water and Italian seasoning until foamy; stir in cheese.
4. Pour mixture into skillet over vegetables. Bake 20 to 25 minutes or until set. Serve immediately .

Chicken Chilli

Chicken Chilli

Mexico

Mexican, chicken, chilli

Ingredients Quantity Unit of Measure
Basil Leaf
Carrot
Cayenne Pepper
Celery
Chicken Breast Boneless
Chicken Stock Cubes
Corn On Cob
Cumin Powder
Garlic
Green Pepper (Capsicum Green)
Jalapeno Chili
Kidney Bean (Rajma)
Olive Oil
Onion Dry Red
Oregano Powder
Parsley Leaf
Potato
Red Chili Powder
Sour Cream
Table Salt
Tomato Half Ripe
Tomato Sauce
2.000
0.05
2
0.03
0.5
45
0.225
5
0.02
0.065
10
0.425
0.015
0.06
2
50
0.08
7
0.01
0.005
0.225
0.25
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1. Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done — about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.
2. Prepare 450 ml of chicken stock using stock cubes.
3. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
4. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
5. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.

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