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Main Meals Recipes

Roasted Eggplant and Tomato
Ingredients:

1/2 box ( 8 oz / 227g ) Notta Pasta, any type 2 lbs (900g) eggplant (smaller, thinner eggplants have fewer seeds) 1 lb (450g) plum tomatoes 3 Tbsp olive oil, divided 4 large cloves garlic, minced Salt and pepper to taste 1/2 cup chopped fresh basil 1 cup fresh grated Parmesan cheese

Procedures:

1 Preheat oven to 425 F (210 C) with rack in middle. Lightly oil the baking pan. Put a large pot of salted water on to boil. 2 Peel and cut eggplant into 3/4? cubes. Put in a large bowl. 3 Slice tomatoes in half lengthwise and squeeze out the seeds. Cut crosswise into 1/4? slices. 4 Add the tomatoes to the eggplant together with garlic and 2 tablespoons of the olive oil. Mix well. 5 Spread mixture in baking pan. (Save your mixing bowl to toss the Pasta later.) Salt and pepper. Roast 25 minutes or until eggplant is tender. 6 Meanwhile, boil Notta Pasta according to box directions, being careful not to overcook. Drain and quickly rinse. Put in the mixing bowl and toss with remaining tablespoon oil. 7 Add roasted vegetables, basil and Parmesan cheese. Mix well and adjust seasonings.

Note:


1 Preheat oven to 425 F (210 C) with rack in middle. Lightly oil the baking pan. Put a large pot of salted water on to boil.
Ingredients:

1 lb (454g) broccoli raab 3 Tbsp extra virgin olive oil, divided 1 large onion, medium dice 4 large cloves garlic, minced 4 anchovy fillets 1/4 tsp crushed red pepper 1 can (14oz / 411g) diced tomatoes 1 can (15 oz/ 425g) cannellini beans, drained 1 tsp salt 1/2 tsp fresh cracked pepper 1 rounded tsp oregano 1/2 box ( 8 oz / 227g ) Notta Pasta 2 Tbsp grated Parmesan cheese

Procedures:

1 Bring large pot of water to boil while preparing sauce. 2 Trim ends of broccoli raab and cut into 1? (2 cm) pieces (leaves and all). Rinse and set aside to drain. 3 Heat 2 tablespoons of the oil in skillet until hot. Add onions, garlic, anchovies and crushed red pepper. Saut?, crushing anchovies with back of a spoon until dissolved, and onions are soft. 4 Add the tomatoes, beans, salt, black pepper and oregano. Bring to a gentle simmer and cook 2 to 3 minutes. 5 Add broccoli raab to the boiling water and cook for two minutes. Strain out raab with a large slotted spoon or wok sieve. Rinse under cold water and set aside to drain. 6 Add the Notta Pasta to the same water the broccoli raab was cooked in and boil according to directions, stirring occasionally. Pasta is done when firm but tender (al dente). Drain, reserving one cup of Pasta water. Return Pasta to pot and toss with remaining tablespoon of oil. Pour into a large serving bowl. 7 Add broccoli raab to skillet of sauce and stir until heated through. If a more liquid sauce is desired, add some of the reserved Pasta water. Salt and pepper to taste and pour over Notta Pasta. Sprinkle with Parmesan and enjoy!

Note:


egg white pasta
Ingredients:

- 1 pound all-purpose flour - 6 large egg whites

Procedures:

Place the flour in the bowl and lock the cover in place. With the machine running, slowly pour in the egg whites, as explained in the "General Procedure". Add more water or flour as needed, letting the machine run for a minute after each addition. When the dough is of the correct consistency, let the machine run until the dough is properly kneaded. Total mixing time will be 5 to 6 minutes. Makes 1.3 pounds.

Note:



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