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Join us at Vito's Italian Cucina when this week we dish up another one of my Mothers Favorite's " Eggplant Lasanga" and this episode we will also be entertained by the musical artistry of Reno Di Bono. Don't miss it folks ....... Ciao 4 Now !
This is a great recipe for a simple lasagna. The minced beef and melted cheese combination is mouth watering.
1 pound ground beef, 2 cups mozzarella cheese,sheredde, 2 cups ricotta cheese shredded, 0.5 cups Parmesan cheese grated, 0.25 cups fresh parsely chopped, 1 egg lightly beaten, 1 red tomato sauce, 1 cups water, 12 lasagna noodles uncooked,
Preheat the oven to 350 °F (180 °C).
Heat oil in a large saucepan and add the beef. Cook over a medium heat until the meat has softened and browned.
Meanwhile, add 1 1/4 cups o...
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Quick and easy Lasagna with spinach and cheese. Vegetarian friendly! Serves 8.
15 ounce ricotta cheese, 10 ounce frozen chopped spinach (thaw and drain), 2 cups mozzarella cheese (shredded), 3 cups fresh mushrooms Italian sauce, 6 uncooked lasagna noodles, 0.25 cups water,
Combine the Ricotta cheese with the spinach and the Mozzarella.
Spread only one cup of the pasta sauce in a baking dish (shallow, two quarts). Lay three lasagna noodles on top a...
Delicious quiche with Zucchini and cheese. Serves 6.
2 tablespoon softened butter, 1 pound zucchini(sliced), 1.5 cups shredded mozzarella, 1 cups ricotta, 0.5 cups half/half cream, 3 eggs lightly beaten, 0.75 teaspoon salt, 0.5 teaspoon oregano, 0.5 teaspoon basil, 0.25 teaspoon garlic powder, 1 pinches pepper and paprika to taste,
Score pie crust with a fork. Bake at 425 F for around five minutes. Lower the heat to 350 F.
Over medium heat, saute zucchini slices in the butter until cooked; drain....
A creamy sauce made with basil, garlic, and Parmesan; serve with pasta or chicken! Serves 6.
2 cups fresh basil, 4 cloves garlic (finely diced), 0.25 cups olive oil, 2 ounce pine nuts, 0.5 cups parmesan grated, 1 pinches salt and pepper to taste, 2 cups cream (light),
Place basil and garlic in a food processor, process while adding in the oil slowly. Process for thirty seconds or until thick. Add in the nuts and cheese, process for an addition...
If you like the taste of fresh basil then you will love this italian pasta recipe. Best of all it’s so easy and quick to prepare. Serves 4.
0.75 cups pine nuts, 2 cups basil leaves, 16 ounce dried spaghetti, 0.75 cups parmesan cheese, freshly grated, 3 garlic cloves, roughly chopped, 1 cups extra virgin olive oil, 1 pinches salt and freshly ground black pepper to taste,
Place the pine nuts, fresh basil, pamesan cheese, and garlic in a food processor or blender and process all the ingredients until the mixture is roughly chopped.
Meanwhile, cook s...
This is the simplest and quickest of all pasta recipes. The main ingredients in spaghetti aglio olio is garlic, chilli and oil. Olive oil is infused with the garlic and chilli which is then stirred into the hot pasta. Serves 4.
13 ounce dried spaghetti, 0.5 cups olive oil, 4 garlic cloves,finely chopped, 1 pinches salt and freshly ground black pepper to taste,
Bring a large saucepan of salted water to a boil and add the spaghetti. Stir well and boil rapidly for 8 minutes, or until the pasta is al dente.
Meanwhile, combine the oil, garli...
I look forward to winter because it means it’s that time of year for soup. The secret to making a good tomato recipe is using quality ingredients. Use the best ripe red tomatoes you can find. For a richer version of this recipe, you can add a little cream or sour cream. Serves 4.
2 tablespoon olive oil, 1 onion chopped, 1 carrot,chopped, 1 celery stick,chopped, 2 garlic cloves,chopped, 1.5 pound ripe tomatoes quartered, 13 ounce canned tomatoes, 4 cups chicken stock, 1 pinches salt and pepper to taste, 1 tablespoon fresh basil chopped, 3 tablespoon olive oil,
Heat the oil in a large saucepan and saute the onion, carrot, celery and garlic for 5 minutes. Add the tomatoes and continue to cook for a further 3-4 minutes until the tomato h...
Once you have peeled and chopped everything, this roasted vegetable soup is very simple to make. If you would like a smoother texture, simply force it through a sieve once it is cooked.
70 grams ripe plum tomato, 175 grams red onions, 150 grams carrots, peeled finely chopped, 1 small red chilli,left whole, 2 garlic cloves,peeled, 1 pinches a few fresh thyme or rosemary springs, 2 tablespoon olive oil, 350 mL passata(sieved tomatos), 0.5 teaspoon sugar, 1 squezze of fresh lime juice, 1 pinches seasalt and ground black pepper, 1 handfuls fresh coriander, 1 pinches extra virgin olive oil, 1 warm crusty bread to serve,
Preheat the oven to 400°F (200°C)
Place the plum tomato’s, onions and the carrots in a roasting tin. Add the chilli, garlic, thyme or rosemary sprigs and olive oil and toss un...
This simple asparagus recipe is a hit with everyone. The combination of parmesan and breadcrumbs tastes so delicious with the asparagus. Serves 4.
1 pound fresh asparagus, 1 extra virgin olive oil for brushing, 1.75 ounce parmesan cheese, 1 pinches salt and pepper to taste, 1 egg, beaten, 1 cups fried breadcrumbs, 1 tablespoon milk,
Break off any woody ends from the asparagus because they tend to be very tough and chewy. This is easily done by snapping them. They will break at the weakest point.
This asparagus omelet recipe is rich in protein and carbohydrate and is quick to snap up in the kitchen. Serves 2.
1 pound asparagus, break off tough ends, 2 tablespoon butter, 1 garlic clove, sliced, 2 medium onions, sliced, 4 eggs, lightly beaten, 2 tablespoon milk, 0.5 teaspoon salt, 1 fresh basil, chopped, 1 pinches salt and freshly ground black pepper to taste,
Remove the ends of the asparagus which tend to be tough and cut into 1 inch length pieces. Cook in boiling salted water for 2-4 minutes, until tender. Drain well.
The word Antipasto literally translates to appetizer. We know this to mean a cold appetizer. Anti means before, and pasto, means meal. The word salad in history meant salt. Now we know it as a cold dish of various chopped ingredients usually containing a leafy green vegetable, though not always the case such as this.
This antipasto salad recipe with the addition of the cheese tortellini is a hearty, robust food that is much more than just an appetizer or accompaniment. Serve with Brushetta, a great way to satisfy those salt cravings.
2 packages (9 ounces each) of refrigerated cheese tortellini (cooked, drained and rinsed), 1 package Mozzarella cheese, cubed , 1 large green pepper, chopped , 2 cups cherry tomatoes, halved , 1 can (2.25 oz.) sliced pitted ripe olives, drained, 1 cups cubed pepperoni, 1 cups Italian dressing,
1. Combine all ingredients except Italian dressing in large bowl.
2. Add dressing; toss to coat.
3. Cover and refrigerat...
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