2 onions4 cloves garlicSalt and pepper1 teaspoon mixed spice½ kilogram lamb meat, cut into small cubes2 cups tomato juice2 tablespoons ghee2 cups meat broth½ kilogram Regina’s elbow pasta (or any small pasta from Regina)
1. slice Onions and garlic. Season with salt, pepper, and mixed spice.
2. Add meat cubes, tomato juice, and ghee. Cook over medium-heat until fully cooked.
3. Add meat broth and bring to boil.
4. Add Regina’s pasta and cook until liquid is almost completely absorbed. Continue cooking over low-heat or bake in a medium hit oven, for 15 minutes. Serve.
This is the kind of pasta for those evenings where you find yourself standing in the grocery store without a clue about what to make for dinner that night. Pasta is easy and always a crowd-pleaser, but what kind of sauce are you going to whip up?
Pasta is always a good choice, but especially during Summer. It's the perfect way to showcase some of the season's best produce, like basil, tomatoes, and even avocados, and it's ideal for feeding a crowd.
In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute, then add heavy cream, chicken broth, and 1/2 cup pasta water. Add cooked spaghetti and toss with tongs until noodles are fully coated and liquid is simmering. Remove from heat and add cheese.
Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper, garnish with parsley, and serve immediately.
1 1/2 cups whole kernel corn 1 (15 ounce) can black beans, drained and rinsed 1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup fresh cilantro leaves
1 cup chopped roma (plum) tomatoes.
1-Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2-In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally. Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves.
3- Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.
Preparation Cook spaghetti according to package directions; keep warm. Combine turkey, 1/2 cup Parmesan, 1/4 cup chopped parsley, bread crumbs, egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Form into 15 meatballs; set aside. Heat olive oil in a large saucepan over medium-high heat. Add onion; cook until soft (5 minutes). Add garlic; cook 2 minutes. Stir in tomatoes, pinto beans, 1/4 teaspoon each salt and pepper; bring to a boil. Add meatballs; return to a boil. Reduce heat and simmer over low until meatballs are cooked through and sauce has thickened (15 minutes). Divide spaghetti, meatballs, and sauce among 5 bowls. Garnish with additional parsley and 1/4 cup Parmesan.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat.
In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes). Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper.
Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
Bring a saucepan of salted water to the boil and cook linguine according to the packet instructions. Meanwhile, drizzle a lug of oil into a medium saucepan over a medium heat, add the tomato passata and capers (rinsed), then finely grate in half the lemon zest. Simmer for 5 to 7 minutes, then season to taste. When the linguine is al dente, drain and toss with the sauce to coat. To serve, finely grate over some Parmesan and extra lemon zest, if desired.
drained and flaked 1 can diced tomatoes with green chiles, drained1/4 cup crumbled tortilla chips,
1-Preheat oven to 450 °F. Cook pasta in a large saucepan of boiling water according to package directions Drain and rinse.
2-Meanwhile, whisk flour and 2 tablespoons milk in a small bowl. Heat the remaining milk in a large ovenproof skillet over medium heat until steaming.
3- Gradually whisk a few tablespoons of the hot milk into the milk-flour mixture, then whisk this mixture back into the skillet. Cook over medium heat, stirring constantly, until the sauce is smooth and slightly thickened, 1 minute. Remove from the heat and stir in Cheddar, pepper Jack, chile powder, salt and pepper.
4-Puree cottage cheese in a food processor or blender until very smooth, scraping down the sides as necessary. Stir into the sauce in the skillet. Add tuna and the pasta; stir well to coat with the sauce. Sprinkle drained tomatoes evenly over the top.
5-Bake until hot and bubbling, 20 to 25 minutes. Top with crumbled tortilla chips.
Tuna mac & cheese takes a trip to the Southwest with spicy tomato and festive blue tortilla chips on top. Canned tomatoes with green chiles and ancho chile powder add a peppery kick, but if you like, you can keep it mellow by using a 14-ounce can of drained petite diced tomatoes and mild chili powder.
Slow-simmered bolognese sauce ranks high among comfort dishes that make diners swoon. A well-prepared ragu of this kind takes most of the day to prepare, perfuming the whole house in the process, making it a true labor of love.
try out these ideas to give your mac some more zest.try out these ideas to give your mac some more zest.When you’re ready to take a step beyond the blue box, try out these ideas to give your mac some more zest.
Try out these ideas to give your mac some more zest!
1. Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving 1/4 cup soaking liquid. Chop porcini.
2. Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
3. Heat oil in a large skillet over medium-high heat. Add shallots, mushroom blend, and garlic; sauté 5 minutes, stirring frequently. Stir in porcini, sherry, and 1/4 teaspoon salt; cook 1 minute or until liquid evaporates.
4. Finely grate 1 ounce cheese; crumble remaining cheese. Reduce heat to medium. Stir in pasta, 1/4 cup reserved cooking liquid, 1/4 cup reserved porcini soaking liquid, 1/4 cup grated cheese, cream, chopped sage, and pepper; toss well to combine. Drizzle with oil; toss. Place about 1 1/4 cups pasta mixture on each of 4 plates; top each serving with about 1 tablespoon crumbled cheese. Garnish with sage sprigs, if desired.
1. Cook spaghetti according to package directions. Reserve 1⁄2 cup of the cooking water before draining. Drain pasta and set aside.
2. Melt butter in a large skillet over medium heat. Add garlic and cook 1 minute.
3. Add clams, crushed red pepper, lemon juice, and 1⁄2 cup cooking water; stir gently to combine. Cover and simmer until clams open and release their juices, about 6 minutes. Use tongs to transfer clams to a bowl.
4. Add cooked pasta and parmesan to the skillet with sauce. Cook, tossing, 3 minutes or until slightly thickened. Divide into 4 shallow bowls and serve.
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups frozen mixed vegetables
1 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear.
Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish. In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
Bake 30 minutes in the preheated oven until bubbly and lightly browned.
1 pound boneless skinless chicken breasts, cut into 2-inch pieces
2 tablespoons white vinegar
1 tablespoon sugar
1 tablespoon canola oil
2 cups fresh snow peas
2 cups shredded carrots
3 green onions, chopped
1-1/2 teaspoons minced
1/2 teaspoon crushed red pepper flakes
Cook pasta according to package directions. In a small bowl, whisk cornstarch and 1 tablespoon soy sauce until smooth; stir in 1 tablespoon sesame oil. Transfer to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Let stand for 10 minutes. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside.
In a large nonstick skillet or wok, stir-fry chicken in canola oil until no longer pink. Remove to a platter and keep warm. In the same skillet, stir-fry peas and carrots for 5 minutes. Add the green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender. Return chicken to pan. Add soy sauce mixture; drain pasta; Add to skillet; toss until combined. Yield: 6 servings, 1 cup per serving.
1 pack Reginaspaghetti pasta 1 tablespoon extra-virgin Olive oil4 garlic cloves, thinly sliced 1/4 teaspoon dried chilli flakes20 (650g) medium green prawns, peeled (tails intact), deveined 6 medium tomatoes, deseeded, finely chopped 2 tablespoons chopped fresh flat-leaf parsley leaves
Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain, reserving 1/2 cup cooking liquid. Return pasta to pan.
Meanwhile, heat oil in a large frying pan over medium-high heat. Add garlic and chilli. Cook for 1 minute or until fragrant. Add prawns. Cook, stirring, for 2 to 3 minutes or until pink and cooked through. Add tomato and cooking liquid. Cook for 2 minutes or until heated through. Season with salt and pepper. Stir through parsley. Serve.
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