Tasty Recipes

Ingredients

• 1 pastes of warp end of package (of 12 ounces)
• 2 spoonfuls with olive oil soup, divided
• bacon of 6 sections, half-compartment
• 2 spoonfuls with chopped garlic soup
• 1 (14.5 ounces) can cut out tomatoes
  
• fresh spinach es of 1 group, rinsed and torn in pieces of cock-size

Direction

1. Bring a large pot of water to slightly salted boiling. Add the pastes of warp end, and the cook until the offer, 8 to 10 minutes.
2. While waiting, heat 1 spoonful with olive oil soup in a skillet above average heat. Place bacon in the skillet, and the cook until browning and of the chips. Add garlic, and the cook for approximately 1 minute. Incorporate tomatos, and the cook until of heating through.
3. Place spinaches in a strainer, and thus drain the hot pastes above them they are faded. Transfer to a large basin of portion, and to the jet in the air with the remaining olive oil, and mixes it bacon and of tomato.

Ingredients

• vegetable stock of 1 cup
• 12 dehydrated tomatos dried with the sun
• 1 raw pastes of warp end of package (of 8 ounces)
• pinions of 2 spoonfuls with soup
• olive oil of 1 spoonful with soup
• 1/4 green pepper flake crushed by spoon with coffee
• 1 garlic of clove, chopped
• fresh spinaches of 1 group, rinsed and torn in pieces of cock-size
• Parmesan grated 1/4 per cup

Direction

1. In a small pan, bring the bubble to boiling. Remove heat. Place tomatos dried at the sun in the bubble 15 minutes, or until softening. Drain, while reserving the bubble, and cross coarsely.
2. Bring a large pot of water to slightly salted boiling. Place the pastes of warp end in the pot, make cook 9 to 12 minutes, until cogs of Al, and drain.
3. Place the pinions in a skillet above average heat. Make cook and stir up until slightly roasted.
4. Heat green pepper and the olive oil flakes in a skillet above average heat, and make jump garlic 1 minute, until the offer. Mix in spinaches, and the cook until almost fading. Pour the reserved bubble inside, and incorporate tomatos dried in the sun crossed. Continue to make cook 2 minutes, or to beam heated.
5. In a large basin, throw the pastes cooked with the mixture of spinaches and tomato and the pinions. Be useful with the Parmesan.

Ingredients

• 3 tablespoons olive oil
• 450g (1lb) chicken breast chunks
• 1 tablespoon chopped onion
• 2 cloves garlic, crushed
• 2 (400g) tins chopped tomatoes
• 175g (6oz) fresh broccoli florets
• salt and pepper to taste
• 1 pinch dried oregano
• 500g (1 1/4 lbs) dry penne pasta
• 4 tablespoons fresh basil leaves, cut into thin strips
• 2 tablespoons grated Parmesan cheese

preparation method

1. In a large frying pan over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.
2. Add tomatoes, broccoli, salt, pepper and oregano; stir well and bring to the boil. Cover and turn down heat to simmer for about 10 minutes.
3. Meanwhile, bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken and sauce into pot and mix well.
4. Add basil and toss well; top with Parmesan cheese. Serve.

Ingredients

* 1 pound dried penne
* 2 chicken cutlets, cut into fingers
* Salt and freshly ground black pepper
* 3 cloves garlic, sliced
* 1/4 teaspoon red pepper flakes
* 3 tablespoons olive oil
* 3 tablespoons roughly chopped fresh parsley, for garnish
* 2 lemons, juiced
* 1/2 cup grated Parmesan

Directions

Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.

Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.

Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.

Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

Ingredients:

• 1 to 1 1/2 pounds ripe tomatoes, about 3 large tomatoes
• 2 garlic cloves, peeled and minced
• 3 tablespoons olive oil
• 1/4 cup chopped fresh basil
• 1/2 teaspoon salt, or to taste
• black pepper, to taste
• 1 pound spaghetti
• freshly grated Parmesan cheese for serving

Preparation:

If desired, peel tomatoes; remove seeds, straining juice into a bowl. Save the juice and discard seeds. In a food processor, combine garlic, tomatoes with juice, 3 tablespoons olive oil, and basil. Pulse quickly to chop roughly. Pulse more for a smoother sauce, if desired. Transfer to a bowl, add salt and pepper and let stand to marinate for about 20 minutes.

Cook pasta until just tender, drain and toss hot with the marinated tomato sauce. If hotter spaghetti is desired, heat the sauce just until hot on stovetop or in microwave. Serve immediately with Parmesan cheese.
Serves 4 to 6.

1/2 c rice wine vinegar
1/2 c water
1/4 c brown sugar
1 c roasted peanuts, unsalted
2 tbsp fresh ginger root, grated
1 tbsp garlic, minced
1 pinch red pepper flakes
1/2 t salt
3 tbsp soy sauce
1 tbsp sesame oil
4 green onions, chopped & sauté in 1 tsp peanut oil
1 lb thin spaghetti pasta, cooked according to pkg directions
16 oz frozen stir-fry vegetables -cooked according to pkg directions
6 oz frozen pea pods (garnish) -cooked
red and yellow peppers -(garnish)
Combine vinegar, water, and brown sugar in small saucepan. Bring to boil; cook 5 minutes, stirring occasionally to dissolve sugar. Remove from heat and cool.
Puree together peanuts and vinegar-sugar mixture in food processor until smooth. Add ginger root, garlic, red pepper flakes, and salt; mix well. Add soy sauce and sesame oil, beating well.
Warm slightly in skillet and add green onions, sauté in peanut oil. Add
stir-fry veggies and pasta to sauce and mix in large bowl. Garnish
with pea pods and red and yellow peppers.
Peanut sauce itself will keep up to 10 days, covered, in refrigerator.
Makes 2 cups.