Spoon and fork- recipes cooking

Baja Chicken Pasta Salad Baja Chicken Pasta Salad 3/4 lb Chicken Breast; * 6 oz Dried Mixed Fruit; ** 1 cup Ring Macaroni Or Orzo; Raw 1 cup Jicama; Cubed 2 Green Onions/Tops; Sliced 1/2 cup Mayonnaise Or Salad Dressing 2 Tbs Sour Cream Or Plain Yogurt 1 tsp Red Chiles; Ground 1/4 tsp Salt Procedure 1 The chicken breast should be boneless, skinless and weigh about 3/4 *You should use 1 6-oz package of diced mixed fruit. There should Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast. Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon. Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about to 8 minutes or 10 minutes for the...

Autumn Pasta Autumn Pasta 1 cup Fresh coarse bread crumbs 1/2 tsp Crushed red-pepper flakes 1/4 cup Extra-virgin olive oil 3/4 lb Linguini pasta 1/4 lb Thinly sliced pancetta;* in 1-inch pieces 3/4 lb Leeks; split, rinsed, sliced 1 lb Red peppers; quartered, julienned 1 lb Butternut squash; peeled cut into 2 x 1/4 inch stick 3/4 lb Broccoli; peeled and coarsely chopped 3 lg Cloves garlic; minced 3/4 tsp Salt 1/2 tsp Freshly ground pepper Procedure 1 Preheat oven to 350F. In bowl, mix crumbs, pepper flake, and 1 Tablespoon oil. Place on baking sheet; bake 5 minutes, until toasted, stirring once. Set aside. 2 Meanwhile, cook linguini as package label directs. Drain, reserving 3/4 cup cooking liquid. Keep pasta hot. 3 While pasta cooks, in large skillet, heat 1 Tablespoon oil over medium heat; add pancetta. Cook 8 minutes or until crisp, stirring ocassionally. With slotted spoon, remove to bowl. To drippings in skillet, add leeks; saute 10 minutes or until ...

Asparagus and Artichoke Heart Pasta Chez Panisse Asparagus & Artichoke Heart Pasta Chez Panisse 1 1/2 lb Asparagus 4 lg Artichokes 1 Lemon, Juice of 4 Shallots Basil Leaves 3 Tbs Butter, Sweet 1 1/2 cup Stock, Chicken 1 cup Cream, Heavy 1 Tbs Mustard, Dijon Salt Pepper Pasta, Tagliatelle Procedure 1 Cut the tips from the asparagus stalks and wash them well to remove any sand or grit. If they are large, cut into halves or quarters lengthwise. Save the stalks to make soup or puree, or for some other use. Remove all the outer leaves of the artichokes and pare down to the heart. Trim away the green leaf ends, the choke, and the stem. Cut the heart into 8 wedges, and leave them in water with the lemon juice until ready to cook. Peel and thinly slice the shallots. Cut the basil into ribbons. 2 Melt the shallots in a few teaspoons of butter. Add to chicken stock, gently reduce to about a cup, then add the cream. Meanwhile blanch the artichokes in boiling sal...

Angel Hair Pasta withFresh Tomato & Basil Sauce 7 md Tomatoes, skinned & coarsely chopped 8 oz Angel hair pasta 3 Tbs Olive oil 1/3 cup Basil, chopped 1/4 cup Parsley, chopped 2 Scallions, minced 1/3 cup Green olives, sliced Salt & pepper Procedure 1 Cook & drain the pasta. In a serving bowl, combine the pasta with the tomatoes & remaining ingredients. Toss & serve immediately. 2 NOTE: In place of green olives, use black olives, same amount. Servings: 6

Angel Hair Pasta with Shrimp Angel Hair Pasta with Shrimp 1 1/2 Tbs Butter 1 1/2 Tbs Flour 1 1/2 cup Milk 1/2 cup 35 per cent cream 1 1/2 Tbs Pesto sauce 1 1/2 Tbs Chopped parsley 1 Tbs Minced garlic 2 Tbs Grated paresan cheese 1/2 tsp Salt 1/2 tsp White pepper 1 x Worcestershire and tabasco 2/3 lb Capellini 1/2 Red pepper, cut in strips 1/4 lb Snow peas, trimmed 1 lb Jumbo shrimp Procedure 1 In a saucepan over medium heat, melt butter, stir in flour and cook for a few minutes until golden. Add milk and cream, bring to a gentle simmer and continue to stir until thickened. Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco, and stir until blended. Reduce heat and keep warm, stirring occasionally. Cook pasta quickly in a large pot of boiling water (3 to 4 minutes, or until al dente). At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water ( 2 or 3 minutes, or until just heated through). Drain the pasta, mix it with the sau...

Angel Hair Pasta 1/2 cup Extra-virgin olive oil 4 tsp Shallots, diced 4 tsp Garlic, minced 1 cup Medium-sized mushrooms sliced 1 cup Oyster mushrooms, stemmed 1 cup Roma tomatoes, diced small 12 oz Fresh spinach, washed and stemmed 1/2 cup White wine 1 cup Vegetable broth Salt & pepper to taste 24 oz Angel hair pasta, cooked Procedure 1 Heat olive oil in a small skilled over medium heat. Saute shallots, garlic and mushrooms until soft. Add roma tomatoes and fresh spinach, then add white wine and mix well. 2 When this begins to simmer, add the broth and season with salt and pepper to taste. Return to a simmer. Toss with cooked angel-hair pasta. 3 Approximate values per serving: 1,255 calories, 61 g fat, 1 mg cholesterol, 146 g carbohydrates, 466 mg sodium, 44 percent calories from fat. Servings: 4

Apple Pecan Baked Pancakes Ingredients: 1-1/2 cups prepared buckwheat pancake batter 2 tablespoons unsalted butter, melted 1 cup Granny Smith apples, peeled and sliced 1/3 cup pecans, chopped 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon Preparation: Heat oven to 350°F. Prepare buckwheat pancake mix according to package directions and set aside. Pour melted butter into a 9-inch pie plate. Place apple slices in bottom of pie plate. Sprinkle cinnamon and pecans and drizzle syrup over apples; carefully pour batter on top of apple-nut mixture. Bake 30 to 35 minutes or until top springs back when touched. Loosen edges and invert onto serving plate. Cut in wedges and serve with warm maple syrup or fresh apple butter. Makes 4 servings, 1/4 pancake each. Nutritional information per serving: Calories: 262.8 Fat: 14.8 g Saturated fat: 5.2 g Carbohydrate: 28.7 g Total sugars: 12.6 g Protein: 3.7 g Sodium: 55 mg Cholesterol: 107.6 mg Dietary fiber: 1.5 g