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How To Make WHOLE MEAL SPAGHETTI With WALNUT & PARSLEY

WHOLE MEAL SPAGHETTI with WALNUT & PARSLEY Ingredients 2 cloves garlic peeled 60 ml/4tbsps olive oil 4 tbsps walnuts 3 tbsps granted Parmesan or pecorino cheese Salt and pepper 300g/10oz whole meal spaghetti Method 1 Fry garlic gently in oil for 2 minutes. Set oil aside to cool 2 . Wash parsley and remove stalks. Finely chop parsley walnuts and garlic in a processor with a metal blade. 3. When chopped well, add cooled oil in a thin stream or in a blender. 4. Turn mixture into a bowl, mix in grated cheese, and add salt and pepper to taste. 5. Cook spaghetti in a large pan of boiling, salted water for 10 minutes or until tender, but still firm. Drain 6. Serve with sauce tossed through . serve with a side dish of grated parmesan or pecorino cheese. https://backlinko.com https://belkacook.com http://trk.indoleads.com/5daed4bd33771 Read the full article

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How To Make BLUE CHEESE AND PEAR SALAD

BLUE CHEESE AND PEAR SALAD

Ingredients 8oz blue cheese, crumbled mayonnaise 8 canned or fresh pear halves lettuce grapes chopped nuts. Method Blend the crumbled cheese with enough mayonnaise to make a creamy consistency. Arrange the pear halves on a bed of lettuce . Top with the cheese mixture , garnish with grapes and sprinkle with nuts. https://backlinko.com https://belkacook.com Read the full article

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How To Make Refreshing Greek Salata

GREEK SALATA

Ingredients: 1/2 small red cabbage, shredded 2/3 cup cooked beet , cut in julienne strips 2/3 cup cooked green beans 1 tablespoon capers 1 tablespoon chopped olives Dressing 3 tablespoons olive oil 1 tablespoon wine vinegar 1 teaspoon sugar 1/2 teaspoon dry mustard 1/2 teaspoon salt freshly ground black pepper 1 garlic clove , crushed. Method Place the cabbage , beetroot(beets) and beans in a salad bowl. Sprinkle over the capers and olives. Put all the dressing ingredients in a screw top jar and shake well. Pour the dressing over the salad and toss. Chill for at least 30 minutes before serving. Serves 6 to 8 https://backlinko.com https://belkacook.com Read the full article

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How To Make MUSHROOMS VINAIGRETTE

MUSHROOMS VINAIGRETTE

6 tablespoons olive oil 2 tablespoons lemon juice 1 garlic clove , crushed Salt and pepper 1 tablespoon finely chopped parsley 8 oz. mushrooms Mix together the oil, lemon juice , garlic seasoning and parsley. Pour this dressing over the mushrooms and toss well. Chill Serve 4 https://backlinko.com https://belkacook.com Read the full article

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How To Make MUSHROOMS VINAIGRETTE

MUSHROOMS VINAIGRETTE

6 tablespoons olive oil 2 tablespoons lemon juice 1 garlic clove , crushed Salt and pepper 1 tablespoon finely chopped parsley 8 oz. mushrooms Mix together the oil, lemon juice , garlic seasoning and parsley. Pour this dressing over the mushrooms and toss well. Chill Serve 4 https://backlinko.com https://belkacook.com Read the full article

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How To Make SIMPLE CASSOULET

SIMPLE CASSOULET'S

11/2lb stewing lamb, from the shoulder or blade end, trimmed of excess fat and cut into bite sized pieces. 1 onion, sliced 2 tablespoons bacon fat 21/2 cups water or stock 1x5 oz. can tomato paste 12 oz. dried navy beans, soaked overnight and drained 2 carrots, sliced 1 parsnip, sliced 2 celery stalks, sliced Parsley spring 1/2 teaspoon dried thyme 1 bay leaf Salt and pepper. Method Brown the lamb and onion in the fat. Stir in a little of the water or stock and the tomato paste. Then add the rest of the water or stock and all the remaining ingredients. Bring gently to the boil, cover and simmer for about 2 hours, or until the meat is tender . uncover and continue to simmer for a further 30 minutes. Serve 4. https://belkacook.com https://backlinko.com Read the full article

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How To Make MEE GORENG

MEE GORENG

Ingredients: 225g/8oz fine egg noodles 4 tbsps peanut oil 1 onion, finely chopped 2 cloves garlic, crushed 1 green chilli, seeded and finely sliced 1 tbsp chilli paste 120g /4oz pork, finely shredded 1 tbsp light soy sauce 2 sticks of celery, sliced 1/4 small cabbage, finely shredded 120g/4oz prawns, shelled and de-veined Salt & pepper. Method Soak the noodles in hot water for 8 minutes, until they are soft. Rinse in cold water and drain thoroughly in a colander.Heat the oil in a wok and stir- fry the onion, garlic and chilli, until the onion is soft and just golden brown.Add the chilli paste and stir in well.Add the pork , celery and cabbage to the fried onions, and stir & fty for about 3 minutes, or until the pork is cooked through. Season to taste.Stir in the soy sauce, noodles and prawns, tossing the mixture together and heating through before serving. https://belkacook.com Read the full article

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How To Make PASTA PAPRIKA

PASTA PAPRIKA

340g/12oz green or whole meal fettuceine , fresh or dried. 1 tbsp sunflower oil 1tbsp olive oil 1 large onion, chopped 1 clove garlic, crushed 3 small peppers, one green , one red and one yellow seeds and sliced. 450g/1lb canned tomatoes, sieved 2 tbsp paprika 60g/2oz parmesan cheese Method Place the pasta in a large pan of boiling, salted water and add the sunflower oil. Cook for 8-15minutes until the pasta is tender. Dried pasta will take longer to cook than fresh. Drain the cooked pasta and reserve while preparing the sauce.Heat the olive oil and dry the onion, garlic and sliced peppers for about 8 minutes until softened.Add the tomatoes and paprika and mix well.Add the vegetable and sauce mixture to the pasta stir well Return the mixture to a large saucepan, sprinkle over the parmesan and heat through gently for 5 minutes. Serve immediately. https://www.livinghealth.com Read the full article

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How To Make CHICKEN With APRICOTS

CHICKEN APRICOTS

Ingredients: 3 to 31/1lb . chicken 3 tbsp oil 1 tbsp flour 21/2 cups apricot juice ( from fruit) 1 onion, finely chopped 2 teaspoon sugar Salt and pepper 1 lb. dried apricots, soaked overnight. Method Cut the chicken meat off the carcass in bite sized pieces. Fry the pieces in the oil until they are golden . Remove them from the pan and keep warm. Pour off all but 1 tablespoon oil from the pan. Stir in the flour and gradually add 1/2 pint of apricot juice, stirring constantly. Stir in the onion and simmer for 5 minutes. Return the chicken pieces to the pan with the sugar seasoning to taste, the apricots and the remaining apricot juice. Read the full article

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Chile Grilled Cheese Sandwiches


How To Make Chile Grilled Cheese Sandwiches good for Summer

Ingredients

How to make chile grilled cheese sandwiches for summer using the ingrdients below

1/2 teaspoon coriander seeds
 1/2 teaspoon mustard seeds
 1 tablespoon canola oil
 1 small onion, minced
 Kosher salt Black pepper
 1/4 cup white wine vinegar
 1 tablespoon sugar
 1 tablespoon plus 2 teaspoons minced peeled fresh ginger
 2 ripe mangoes, chopped
 1/4 teaspoon crushed red pepper
 1 1/2 cups shredded Monterey Jack cheese
 1 1/2 cups shredded sharp white cheddar cheese
 1 jalapeño, minced
 2 tablespoons minced cilantro
 Eight 1/2-inch-thick slices of sourdough boule
 3 tablespoons unsalted butter, melted
 Follow the step-by step guide    Firstly, in a medium saucepan, toast the seeds over moderate heat for 2 minutes. Coarsely crush.    In the same saucepan, heat the oil. Secondly, add the onion, season with salt and cook over moderate heat, stirring occasionally, until softened, 5 minutes. Thereafter add the vinegar, sugar and 1 tablespoon of the ginger and cook, stirring occasionally, until the vinegar is slightly reduced, 2 minutes. then mangoes, crushed seeds and crushed red pepper and cook over moderately high heat, stirring, until the mixture resembles jam, 5 minutes. Scrape the chutney into a small bowl and let cool. Season with salt.     Thirdly, heat a griddle over moderately low heat. In a large bowl, toss both cheeses with the jalapeño, cilantro and remaining 2 teaspoons of ginger. Season with salt and black pepper.    Finally, Brush 1 side of each bread slice with butter and place 4 slices buttered side down on the griddle. Top each with one-fourth of the cheese mixture and 3 tablespoons of the chutney. Close the sandwiches and cook until golden, 3 minutes per side. Let rest for 2 minutes, then cut in half and serve. Read the full article

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SEVEN AMAZING Health Benefits of VEAL With Tuna Sauce

SEVEN AMAZING Health Benefits of Veal with Tuna Sauce.

The SEVEN AMAZING Healthy Benefits and why you need Veal with Tuna sauce SEVEN AMAZING Health Benefits: it is a common choice healthy food with unique benefits. A 3 ounce cut of Veal is worth of only 5.38gm of fat and only 2.15gm are left as saturated fat. Tuna is a low-calories , high protein food, its lean fish, low in fat and replaces other macro-nutrients such as carbs or fat ,with protein , it is an effective weight loss strategy on a calorie-restricted diet.

SEVEN AMAZING Health Benefits of Veal and Tuna.

Veal has low cholesterol meat substance of only 1/4 miligrams.it enriched with vitamin B. this vitamin is essential for energy and healthy metabolism.Veal can supply you with 2 percent of daily required sodium value with a 3 ounce top round cut.people living with strict calorie regiment gets a taste of life with veal as it delivers only 179 calories from a 3 ounce top round cut.Tuna contains all essential Amino acids required by the body got growth and maintenance of lean muscle tissue.Canned Tuna is good source of heart-health Omaga-3 Fatty acids with 150 miligrams or more per four ounce serving.Tuna is good for skin, Salmon and Tuna are fully of those Omega -3 Fatty Acids that will provide your skin with a natural moisturizer.

How to make VEAL with Tuna

11/2 lb (3/4kilo) cold roast veal, preferably boneless. 1/2 pint (250ml) thick mayonnaise 1x7oz. (175grms) can tuna, finely mashed with its oil. Juice of 1/2 lemon, 8 anchovy fillets, finely chopped, 1 tablespoon finely chopped capers (optional) pepper, veal or chicken stock lemon wedges, anchovy fillets and capers to garnish. American 11/2 lb .cold roast veal, preferably boneless 11/4 cups thick mayonnaise 1x7 oz.can tuna, finely mashed with its oil, juice of 1/2 lemon 8 anchovy fillets, finely chopped 1 tablespoon finely chopped capers (optional) pepper Veal or chicken stock lemon wedges, anchovy fillets and capers to garnish. Method Slice the veal fairly thinly and arrange the slices on a large serving dish. Mix together the mayonnaise, tuna, lemon juice, chopped anchovy fillets, capers and pepper to taste. Thin down the sauce to the consistency of cream with veal or chicken stock. Pour the sauce over the veal and chill. Garnish just before serving. Serve 6 to 8

Benefits of Eating VEAL With Tuna

Veal has low cholesterol meat substance of only 1/4 miligrams and A 3 ounce cut of veal is worth of only 5.38gm of fat Read the full article

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How To Make Egg Mayonnaise With cucumber & Tomatoes.

How To Make Egg Mayonnaise With Cucumber & Tomatoes.

Ingredients

6large hardboiled eggs 1/2cucumber Salt Freshly ground black pepper 4 ripe tomatoes, blanched ,skinned, seeded & diced. 7.5ml 1/2 tbls finely chopped tarragon 50ml/2fl oz Vinaigrette 4 black olives, halved & stoned to garnish For the mayonnaise 2 medium- sized egg Yorks 2.5ml/1/2 Read the full article

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How To Make MEXICAN CHICKEN CHILLI with YELLOW SALSA

MEXICAN CHICKEN CHILLI

Ingredients 2 lb 4 oz,(1kg) skinless , boneless chicken thighs , cut into bite size chunks 6 medium sized green chillies, deseeded and finely chopped 1 oz (25 ) fresh coriander 2 tablespoons olive oil 2 large onions, peeled and sliced 4 cloves garlic, crushed 1 heaped teaspoon cumin seeds Dry roasted 9 oz 1 tablespoon plain flour 1 pint hot chicken stock 1 teaspoon Tabasco sauce 1 large green pepper 8 oz Mozzarella, grated 21/2fl oz double cream Salt and freshly milled black pepper. Start by stripping the coriander leaves into a small bowl, then cover it with cling film and pop it into the fridge. Now chop the coriander stalks very finely. Next , heat the oil in the casserole and, over a gentle heat, cook the onion, garlic, chillies and coriander stalks for about 10 minutes, stirring once or twice until softened. Meanwhile , grind the roasted cumin seeds to a powder in a pestle and mortar , then add them, along with the drained beans, to the casserole and stir. Now sprinkle in the flour and give it another good stir. Next gradually add the stock , follow by the Tabasco sauce and a little salt, bring everything to a simmer and cook, covered on the lowest heat possible for 11/4-11/2 hours, until the beans are tender. Make the salsa , simply combine half the reserved coriander leaves and the rest of the salsa ingredients and add seasoning. Mix well, then cover and leave aside to allow the flavours to develop. When the chilli has had its initial cooking time , deseed the pepper and cut it into 1/2 inch(1cm) pieces. Then stir the chicken and pepper into the casserole, season well with salt and freshly milled black pepper, cover and simmer for a further 30minutes. Mix the Mozzarella with the cream, then when the 30 minutes are up, add it to the casserole. Simmer gently uncovered, for a further 20-25minutes, stirring now and again, by which time the cheese should have melted and formed a smooth sauce. Finally , stir in the lime juice and the remaining coriander leaves. Serve with a little rice and a green vegetable. Read the full article

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How To Make SPIRALI with SPINACH & BACON

How To Make SPIRALI with SPINACH & BACON

Ingredients 340g/12oz pasta spirals 225g/8oz fresh spinach 90g/3oz bacon 1 clove garlic, crushed 1 small red or green chilli 1 small red pepper 1 small onion 45ml/3 tbsp Olive oil Salt and pepper Method Cook the pasta in boiling salted water about 10-12 minutes or until just tender. Drain the pasta in a colander and rinse it under hot water. Keep the pasta in a bowl of water until ready to use.Tear the stalks off the spinach and wash the leaves well, changing the water several times. Set aside to drain.Remove the rind and bones from the bacon , if necessary, and dice the bacon finely. Cut the chilli and the red pepper in half, remove the stems, core and seed and slice finely. Slice the onion thinly.Roll up several of the spinach leaves into a cigar shape and then shred them finely. Repeat until all the spinach is shredded.Heat the oil in a saute pan and add garlic , onion, peppers and bacon. Fry for 2 minutes, stirring continuously. Season with salt and pepper.Drain the pasta spirals and toss them in a colander to remove excess water. Mix with the spinach sauce and serve immediately. https://www.it.cupone.net Read the full article

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How To Make PASTA SHELLS with SEAFOOD

How To Make PASTA SHELLS with SEAFOOD

Ingredients 60g/ 2oz butter or margarine 2 cloves garlic, crushed 75ml/5tbsp dry white wine 280 ml/1/2 pint single cream 1 tbsp cornflour 2 tbsps water 1 tbsp lemon juice Salt & pepper 300g/10oz pasta shells 450g/1lb prawns , shelled and de-veined 120g/4oz scallops, clean and sliced 1 tbsp chopped parsley. Method Melt butter in a pan. Add garlic , and cook for 1 minute.Add wine and cream, bring to the boil, and cook 2 minutes.Mix cornflour with the water, and pour into sauce. Stir until boiling. Add lemon juice and salt and pepper to taste.Meanwhile, cook the pasta in plenty of boiling , salted water, until tender-about 10 minutes. Drain , shaking to remove excess water.Add prawns and scallops to sauce and cook 3 minutes.Pour over pasta shells, toss, and garnish with parsley. Read the full article

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How To Make FARFALLE with TOMATOE SAUCE

How To Make FARFALLE with TOMATOE SAUCE

Ingredients 1tbsp olive oil 2 cloves garlic, crushed 1 onion, peeled and sliced 1/2 tsp dry basil 2x 400g/14oz can plum tomatoes, chopped Salt and pepper 300 g/10oz FARFALLE (pasta bows) 2 tbsp chopped fresh basil or chopped parsley Parmesan cheese, grated. Method Heat oil in a deep pan. Add garlic and onion, and cook until softened.Add dry basil , and cook for 30 seconds Add undrained tomatoes; season with salt and pepper. Bring to the boil, reduce heat, and simmer , uncovered, for about 20 minutes, or until sauce is reduced by half.Meanwhile, cook the pasta in a large pan of boiling , salted water until tender but still firm about 10 minutes. Rinse in hot water, and drain well.Push sauce through a sieve , and stir in the fresh parsley or basil.Toss sauce through pasta. Serve with grated parmesan cheese. Serve immediately Read the full article

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How To Make GIANFOTTERE SALAD

How To Make GIANFOTTERE SALAD

Ingredients 1Small aubergine 2 Tomatoes 1 Large courgette 1 Green Pepper 1 Red Pepper 1 Medium onion 1 Clove garlic, peeled 4 tbsp Olive oil Freshly ground sea salt an black pepper 450/1lb whole meal pasta spirals, or bows Method Cut the aubergine into 1 cm/1/2-inch slices. Sprinkle with salt and leave for 30 minutes.Chop the tomatoes roughly and remove the woody cores.Cut the courgette into 1cm/1/2-inch slices.Core and seed the pepper, and chop them roughly.Peel and chop the onion . Crush the garlicHeat 3 tbsp Olive oil in a frying pan, and fry the onion gently until is transparent, but not coloured.Rinse the salt from the aubergine thoroughly and pat dry with absorbent kitchen paper. Chop the aubergine roughly.Stir the aubergine , courgette, pepper, tomatoes and garlic into the onion, and fry gently for 20 minutes. Season with salt and pepper to taste , and allow to cool completely.Cook the pasta spirals in plenty of boiling salted water for 10-15 minutes, or until tender.Rinse the pasta spirals in cold water and drain wellPut the pasta spirals into a large mixing bowl, and stir in the remaining 1 tbsp Olive oil.Stir the vegetables into the pasta spirals, mixing well to make sure that they area all evenly distributed. https://www.it.cupone.net Read the full article