487

Soup

Italian, bacon, vegetables, pasta, soup

4

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.

237

Main

Italian, vegetarian, pasta

8

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.

146

Main, Side

Italian, vegetarian

6

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.

413

Main

Italian, chicken, pasta

2

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).

319

Main

Italian, vegetarian

5

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 .

343

Main

Mexican, chicken, chilli

8

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.