Sep 29, 2008
4. Misturar o 1 ao 3 e jogar o macarrão al dente.
Pesto Genovese: - 1 maço de folhas de Manjericao - 4 colheres sopa de Pinolis torrados - 1 xicara Azeite extra virgem - 4 dentes de alho - 2 colheres sopa de queijo Peccorino ou Parmesao ralado - Sal - Pimenta ************************* 1. Colocar alho + azeite no liquidificador 2. Adicionar Pinolis + Manjericao no liquidificador 3. Misturar queijo Peccorino / Parmesao 4. Misturar Sal e Pimenta a gosto
Sep 28, 2008
3 cups fresh basil leaves
1 1/2 cups chopped walnuts
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste
In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.
6 roma (plum) tomatoes, chopped
55 g sun-dried tomatoes, packed in oil
3 cloves minced garlic
60 ml olive oil
30 ml balsamic vinegar
10 g fresh basil, stems removed
2 g salt
0.5 g ground black pepper
1 French baguette
225 g shredded mozzarella cheese
Preheat the oven on broiler setting.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.
Sep 26, 2008
Sep 23, 2008
910 g ground beef
1 onion, chopped
6 g salt
2 g ground black pepper
1 g dried basil
30 g Italian seasoned bread crumbs
5 g grated Parmesan cheese
80 ml teriyaki sauce
6 slices American cheese
6 onion rolls
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Preheat oven to broil.
In a large bowl, combine the ground beef, onion, salt, ground black pepper and basil; mix together well. Then add the bread crumbs, cheese and teriyaki sauce. Mix this together well and divide into 4 to 6 large, round balls.
Place the hamburger balls onto a broiler pan, evenly spaced. Press down on each ball, either with your palm or with a spatula, until a perfectly round patty is formed.
Broil for 8 minutes, turn each patty over, and broil for 8 minutes more. (Note: The outside of each patty should appear almost burnt.)
Turn off heat and place cheese slices on each patty. When cheese is melted, remove from oven and serve on onion rolls.
Sep 19, 2008
Sep 18, 2008
Sep 17, 2008
1-1/4 cups water
1/3 cup shortening
1-1/2 cups all-purpose flour
3/4 cup finely chopped pepperoni (3 oz.)
3/4 cup finely shredded Pecorino Romano or Parmesan cheese (3 oz.)
2 tablespoons snipped fresh parsley
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1. Grease 2 large baking sheets; set aside. In a large saucepan combine water and shortening. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Stir in pepperoni, cheese, parsley, garlic powder, and pepper.
2. Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets. Bake in a 450 degree F oven for 15 to 17 minutes or until golden. Transfer to a wire rack. Serve warm. Makes 48 puffs.
Sep 15, 2008
These fresh-fruit treats are like miniature strawberry cheesecakes -- perfect for a dessert buffet. Whip 6 ounces of room-temperature cream cheese on medium speed until slightly fluffy, 2 to 3 minutes. Add 1/2 teaspoon pure vanilla extract and 1 1/2 tablespoons confectioners' sugar. Trim tops and bottoms of 12 strawberries to level. Use a small melon baller to scoop out tops. Fill a pastry bag fitted with a 1/2-inch star tip with cream cheese mixture; pipe into berries until it brims over tops. Toast 1/4 cup sliced almonds in a 350 degrees oven until golden-brown, 3 to 6 minutes; arrange slices over filling.
1 pint fresh strawberries
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar, or to taste
2 tablespoons orange flavored liqueur, or to taste
Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.
Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.