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Italian Baked Lasagna

Admin :: Edit

Country of the Food: Italy | Email to Author               Posted on 20 April 2003 @ 08:21:08

Recipe Ingredients
1 lb. Lasagna pasta noodles, cooked

2-16 oz. jars meatless sauce

1 lb. Ricotta cheese

1/2 C. grated Parmesan cheese

1 lb. Mozzarella cheese, sliced thin

3/4 C. chopped onion

2 cloves garlic, chopped or minced

2 tsp. salt

2 eggs, beaten
2 lbs. ground beef

1 tsp. Italian seasoning
How To Cook Lasagna
1. Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm.


2. Meanwhile, saute the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done. Add sauce, salt, and Italian seasoning and mix well. Simmer on low heat 12 to 15 minutes. In a separate bowl, combine eggs and ricotta cheese.


3. Grease a 9" x 12" or larger, baking pan. Arrange a first layer of noodles so the ends hang over the sides of the pan. (The ends will be laid back-over the top for the final layer) Then add a layer of the cooked beef lasagna sauce, ricotta cheese and mozzarella cheese. Add a second alternating layer of pasta, the meat sauce and cheese mixture. Repeat until pan is almost full then fold over the ends of the first layer of noodles and top with more lasagna sauce. Sprinkle with parmesan cheese and bake at 350 degrees for 40 to 45 minutes, or till cheese is bubbly.

Allow to set for 5 to 10 minutes before cutting. This recipe can be modified to suit individual preferences.

 

Italian Chicken Ravioli Pasta

Admin :: Edit

Country of the Food: Italy | Email to Author               Posted on 20 April 2003 @ 08:22:02

Recipe Ingredients
1 1/2 pkgs.(8oz.) fresh Chicken Ravioli
3 tbls. butter
2 tbls. fresh Basil
3 tbls. shallots, minced
2 1/2 cups hot chicken broth
3 tbls. fresh sage, chopped
1/3 cup whole milk or half-and-half
4 tbls. flour, all-purpose
Parmesan cheese
salt and pepper to taste
Ravioli Sauce


1. Cook the chicken ravioli according to package directions or until tender but still firm. Drain, keep warm.


2.In a heavy frying pan or cast iron skillet, saute the shallots in butter over medium heat till golden, 3 to 4 minutes. Reduce heat to medium low, stir in the flour for 1 minute then the sage and basil. Add the chicken broth and whisk till the sauce is thick, 4 to 5 minutes. Stir in the milk bringing the sauce back to a simmer. Remove from heat and salt and pepper to taste. Pour over hot ravioli and toss to coat. Sprinkle generously with Parmesan cheese and garnish with an additional teaspoon of fresh chopped basil.
Serve chicken ravioli hot.

 

Giacomina's Authentic Italian Pasta Asciutta Recip

Admin :: Edit

Country of the Food: Italian | Email to Author               Posted on 20 April 2003 @ 08:23:07

Recipe Ingredients
1 pound fettucine, tagliatelle or trenette pasta noodles

3/4 cup virgin olive oil

12 cloves fresh garlic

1 medium white onion
6 medium Idaho potatoes

1 teaspoon salt

1 teaspoon freshly
ground black pepper

1 cube butter or margarine

1 pound fresh string beans

1 cup grated Parmesan cheese(good quality)
Cooking Pasta Asciutta

Peel potatoes and cube(cut to 3/4 to 1 inch pieces). Boil potatoes in salted water till tender. Do not over-cook. Meanwhile, steam string beans till tender but still crisp and set aside with potatoes.

In a heavy skillet or cast iron frying pan, heat oil and add halved cloves of garlic and finely chopped onion. Saute till golden crisp. Meanwhile, cook pasta noodles in salted water. Cook aldente (cooked just right). Drain, add potatoes, string beans and toss gently. Add butter to heated garlic and onion sauce to melt. Pour sauce over pasta mixture, add pepper, parmesan cheese and work through very gently. Serve this pasta dish with extra parmesan cheese and french bread.

Options: To add a Pesto flavor, sprinkle with 1/4 cup finely chopped fresh basil (basilica) and toss gently to coat.

This pasta recipe serves 6 to 8

 

Italian Pasta Sauce Recipe

Admin :: Edit

Country of the Food: | Email to Author               Posted on 20 April 2003 @ 08:23:50

Pesto Sauce Ingredients
3 cups Italian Pasta (rotini, mostaccioli, rigatoni or fettucine)
1/4 to 1/3 cup finely chopped fresh basil (basilica)(can substitute 4 or 5 teaspoons crushed dry basil but not recommended)
4 to 6 garlic cloves, minced (adjust quantity to taste)
2 to 3 tablespoons olive oil (do not substitute with other cooking oils)
4 oz cream cheese (low fat or reduced fat)
1/2 cup low fat cottage cheese
1/3 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
Cooking Pesto
1. Cook pasta according to package directions or until tender but still firm. Drain, keep warm.


2. Meanwhile, to prepare pesto sauce, saute basil and garlic in hot olive oil for 30 to 60 seconds, stir frequently. Garlic will begin to turn light brown. Reduce heat and add cottage cheese, cream cheese and parmesan cheese. Heat and stir until nearly smooth. Add parsley and 1/3 to 1/2 cup water (or milk). Cook uncovered for about 3 minutes over medium heat, stirring frequently. You can add more or less water (or milk) to reach desired consistency. Pour sauce over pasta and serve with french bread and extra parmesan cheese at the table. Makes 2 to 4 servings depending on appetite.

 

Prosciutto Lasagna

Admin :: Edit

Country of the Food: Italian | Email to Author               Posted on 20 April 2003 @ 08:24:31

Recipe Ingredients
8 oz. Lasagna pasta noodles, cooked

8 oz. Italian Prosciutto, chopped

16 oz. can whole peeled tomatoes, chopped

1 cup. cottage cheese, lg. curd

1 cup. grated Parmesan cheese

1 lb. Mozzarella cheese, sliced thin

1 medium onion, chopped

1 lb. lean ground beef

4 tbs. fresh basil, chopped
4 cloves garlic, chopped or minced

1/4 tsp. oregano

ground black pepper

1/2 cup dry white
wine *(optional)
2 tbs. olive oil

fresh Basil sprigs for garnish
Cooking Lasagna Sauce
1. Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm.


2.To make the lasagna sauce, in a large saucepan or cast iron skillet, over medium-high high heat, saute the garlic, onion and prosciutto in the olive oil for 4 minutes. Add the lean beef, oregano, a touch of black pepper and saute 10 minutes. Add the wine and cook until the wine is almost evaporated. Add tomatoes and basil, reduce heat and simmer sauce 35 to 40 minutes or until most of the liquid has evaporated.


3. Grease a 9" x 12" or larger, baking pan. Arrange a first layer of lasagna noodles, a layer of the beef and prosciutto tomato sauce, cottage cheese, parmesan and mozzarella cheese. Add a second alternating layer of noodles, sauce and other ingredients. Repeat until pan is full ending up with a top layer of sauce. Sprinkle with parmesan cheese and bake in a pre-heated oven at 400 degrees for 30 minutes. Garnish with fresh basil

Tip: When layering the pasta, place bottom layer in pan so the ends lay over the sides of the pan. For the final layer lay the ends from the first layer back-over the top.

*Note* If you prepare this recipe with wine be sure to mention it before you serve it to guests.

 

Sausage Cavatelli

Admin :: Edit

Country of the Food: Italian | Email to Author               Posted on 20 April 2003 @ 08:25:18

Recipe Ingredients
1/2 lb. or 3 links sweet Italian Sausage
1/2 lb. or 2 cups dried Cavatelli or other small
shell-shaped Italian pasta

2 cloves garlic, minced

1 bunch broccoli

1 1/4 cup low-salt chicken broth

1/4 cup raisins

1 tbls. unsalted butter

Parmesan cheese
Cooking Sausage

To cook sausage, squeeze from casings and saute in a heavy skillet or cast iron frying pan. Stir until no longer pink and sausage has broken down into small chunks. Remove with slotted spoon leaving juices in pan.

Cut broccoli into 1 inch pieces and saute in juices or drippings. Stir gently til it begins to brown. Add garlic and saute 1 minute more. Add broth and raisins and simmer until the broccoli is tender, about 3 minutes. Do not over cook.

Finally, add butter and stir to melt. Add, with sausage, to cooked cavatelli pasta and serve with parmesan cheese.


This recipe can also be used as a spaghetti sauce.

 

Italian Shrimp Fettucine Pasta

Admin :: Edit

Country of the Food: Italian | Email to Author               Posted on 20 April 2003 @ 08:25:58

Pasta Recipe Ingredients
3/4 pound shrimp (about 2 1/2 cups

8 ounces Italian fettucine pasta noodles cooked and drained

2 cloves garlic, minced

1/2 cup butter or margarine

1 cup sliced asparagus or zucchini

1/2 cup sliced green onion

2 tablespoons minced parsley

1/8 to 1/4 cup fresh basil, finely chopped

grated Parmesan cheese
Cooking Directions

To cook, saute garlic and basil in butter until garlic turns light brown. Add vegetables, cook and stir about 5 minutes or until vegetables are crisp-tender. Stir in the shrimp, cook and stir on high heat about 1 minute or until they are thoroughly heated. Server over hot fettucine pasta, sprinkle with parmesan cheese.

This Italian pasta recipe makes about 4 servings.

 

Italian Spaghetti Sauce

Admin :: Edit

Country of the Food: Italy | Email to Author               Posted on 20 April 2003 @ 08:26:54

Spaghetti Sauce Ingredients
1 1/4 lbs. spaghetti
or other Italian pasta
1/2 cup extra virgin olive oil

4 cloves garlic, sliced fine

3 dry hot red chili peppers,
crushed

1/2 cup extra virgin olive oil

4 cloves garlic, sliced fine

3 tbs. chopped parsley

Parmesan cheese
Cooking Sauce

In a heavy skillet or cast iron frying pan, saute garlic and chili peppers in olive oil until the garlic is golden. Pour sauce into a warm serving bowl. Cook spaghetti in a large pot of boiling salted water. Drain well (do not rinse) and place in the serving bowl with spaghetti sauce mixture. Sprinkle with parsley, toss pasta gently to coat and serve with parmesan cheese.

 

Italian Shrimp Spaghetti Sauce

Admin :: Edit

Country of the Food: Italy | Email to Author               Posted on 20 April 2003 @ 08:27:34

Ingredients for Shrimp Spaghetti Sauce
Italian spaghetti,Linguine
or other Italian pasta. 1 lb.

10 oz. Shrimp (prawns/scampi)
peeled and de-veined

4 tbs. extra virgin olive oil

1 tbs. ketchup (tomato sauce)

1 dry hot red chili pepper, crushed

1 cup heavy cream

1 tbs. Curry powder

1 lg. red bell pepper, seeded an diced

salt to taste
Cooking Shrimp Sauce

Cook spaghetti in a large pot of boiling salted water until al dente(cooked just right). Meanwhile, medium heat olive oil in a heavy skillet or cast iron frying pan. Add shrimp and cook for 2 minutes, turning once. Drain In a separate skillet, pour cream, stir in ketchup, curry powder, chili pepper and heat to a light boil. Add shrimp, bell pepper and cook sauce for 2 minutes. Drain pasta (do not rinse) and add it to the skillet containing the shrimp sauce. Cook for 1 minute over medium heat, stirring lightly to mix. Salt to taste. Arrange this spaghetti recipe on a platter and serve with parmesan cheese and french bread.

 

Italian Zucchini Lasagna

Admin :: Edit

Country of the Food: Italy | Email to Author               Posted on 20 April 2003 @ 08:33:37

Lasagna Ingredients
1 lb. lasagna noodles, cooked

1 16oz can(1 lb.) stewed tomatoes

3 or 4 lg. zucchini

grated parmesan cheese

1/2 lb. mozzarella cheese, shredded

3/4 C. chopped onion

4 to 6 cloves garlic, chopped or minced

1 sm. can tomato paste
1/2 cup sliced mushrooms

1 lb. lean ground beef

1/2 tsp. oregano

1/4 tsp. thyme

1/4 cup fresh basil/chopped

ground pepper

optional: 1/4 cup red wine
1. Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm.


2. Meanwhile, to make lasagna sauce, saute ground beef, garlic and onion is a large heavy skillet or cast iron frying pan until beef is done. Add sauce, mushrooms, oregano, thyme, basil, wine or 1/4 cup water, touch of pepper and mix well. Simmer 45 to 50 minutes.


3. To prepare Zucchini for this recipe, cut in half or cook whole in a large covered pot with 1 to 2 inches of water. Boil gently for about 5 minutes, drain and cut lengthwise into 1/4 inch slices.


4. Grease a 9" x 13" or larger, baking pan. Arrange a first layer of noodles so the ends hang over both sides of the pan. These will be folded back-over the top on the final layer. Next, add a layer of the cooked zucchini, a layer of lasagna sauce, a layer of mozzarella cheese. Repeat. For the top layer, fold the ends of the pasta from the first layer over the top and add more sauce. Top with parmesan cheese and cover with foil. Bake at 350 degrees for about 35 to 40 minutes, uncover and bake until brown, approximately 10 minutes. Serve this Italian food with french bread and have additional parmesan cheese at the table.

 

Italian Roast Duckling

Admin :: Edit

Country of the Food: Italy | Email to Author               Posted on 20 April 2003 @ 08:34:35

Recipe Ingredients
1 duckling, or duck, about 4 pounds, thawed

fresh ground black pepper

salt

juice from 4 or 5 fresh oranges

1/3 cup Cognac

1 sprig fresh rosemary
4 to 6 inches long

1/4 cup melted butter

1 small carrot
Cooking Duck

To cook duckling rub salt and pepper on the bird, inside and out. Cut rosemary in half and place in the cavity. Combine the orange juices, melted butter and Cognac in a small bowl. This will be used for basting. Place carrot and ducking in a foil-lined roasting pan and roast duck uncovered for about 2 hours at 350 degrees. Baste frequently (at least every 20 minutes). When done, allow to cool a few minutes the cut into serving pieces. Serve this duck recipe with rice, Italian pasta or polenta. For added flavor, spoon roasting juices over servings.
Mangiare! (Let's Eat)

Cooking tip:
When cooking duck and other waterfowl, roast uncovered and baste often

 

Italian Grilled Chicken

Admin :: Edit

Country of the Food: Italy | Email to Author               Posted on 20 April 2003 @ 08:35:31

Ingredients
6 Chicken breasts

1/4 cup olive oil

3 cloves garlic, crushed
fresh ground black pepper to taste
1/4 cup fresh basil leaves, chopped
1/4 cup melted butter

2 or 3 fresh Rosemary branches

1 tbs Parmesan cheese
Grilling Chicken

To grill, skin breasts and rub in pepper to taste. Blend basil, olive oil, butter, garlic and parmesan cheese at low speed using an electric blender, chopper or processor till smooth. Baste chicken lightly with mixture. Grill over medium coals basting during cooking time with basil sauce. During this time add the rosemary branches to coals for added smoke flavor. Do this 2 or 3 times.
Grill 10 minutes each side depending on barbecue temperature. Garnish with fresh basil and serve this grilled chicken recipe with rice or Italian pasta.

 

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