Cookalicious

Fresh Recipes Daily

Penne Rustica

Oct 4

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Info:

  • Serves: 15
  • Cooking time: 50 min
  • Prep time: 20 min

Ingredients:

  • Gratinata Sauce
  • 2 teaspoons butter
  • 2 teaspoons chopped garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dill
  • 1 teaspoon chopped rosemary
  • 1 cup marsala wine
  • 1/4 teaspoon cayenne pepper
  • 8 cups heavy cream
  • Penne Rustica
  • 1 ounce pancetta or bacon
  • 18 shrimp, peeled and deveined
  • 12 ounces grilled chicken breasts, sliced
  • 16-24 ounces penne pasta, cooked
  • 3 teaspoons chopped pimiento
  • 6 ounces butter
  • 1 teaspoon chopped shallot
  • 1 pinch salt and pepper
  • 1 cup parmesan cheese
  • 1/2 teaspoon paprika
  • 6 sprigs fresh rosemary

Directions:

  1. For Gratinata Sauce: Saute butter, garlic, and rosemary until garlic begins to brown.
  2. Add Marsala wine and reduce by one-third.
  3. Add remaining ingredients, reduce by half of the original volume.
  4. Set aside.
  5. For Penne Rustica: Saute pancetta until it begins to brown.
  6. Add butter, shallots, and shrimp.
  7. Cook until shrimp are evenly pink but still translucent.
  8. Add chicken, salt, pepper, and mix thoroughly.
  9. Add gratinata sauce and 1/2 cup parmesan cheese.
  10. Simmer until sauce thickens.
  11. In a large bowl, combine shrimp& chicken mixture with the cooked pasta.
  12. Pour into a large casserole dish or roaster.
  13. Top with remaining cheese, pimientos and sprinkle with paprika.
  14. Bake at 475 degrees for 10 to 15 minutes.
  15. Remove and garnish with fresh rosemary sprig.

Nutritional Information:

  • Serving Size 1 (306g)
  • Recipe Makes 15 servings
  • Calories 792

Source:

Meatballs and Gravy

Oct 1

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Information:

  • Serves 4
  • Cooking Time: 50 min
  • Kid Friendly Name: Mama’s Meatballs

Ingredients:

  • 1 can of cream of mushroom soup
  • 2 oz. dry onion soup mix
  • 1 package of dry brown gravy mix
  • 1/2 cup of bread crumbs
  • 1 egg whole, raw
  • seasonings, such as pepper, seasoning salt, etc.
  • 1 Lb of ground beef

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl mix ground beef, onion soup mix, breadcrumbs, egg, and seasonings together. Shape into balls any size you desire, and place them in a shallow baking pan.
  3. Place meatballs into oven and bake for 20 minutes. While meatballs are baking, make the brown gravy according to the directions on the package. After the gravy is done add a can of cream of mushroom soup to the gravy mix well and let simmer.
  4. Take the meat balls out of the oven and put them into the gravy, cover and simmer for about 20 minutes.
  5. Serve meat balls and gravy over mashed potatoes.

Source:

Beef Stroganoff

Sep 30

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Information:

  • Cook Time: 10 min
  • Skill Level: Easy
  • Serves: 4 people

Ingredients:

  • 1 1/2 pounds beef tenderloin fillet
  • Salt and pepper
  • 3 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 2 cups beef consomme, available on soup aisle
  • 2 teaspoons prepared Dijon style mustard
  • 1/4 cup sour cream, eyeball it
  • 1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream
  • 1/2 small onion, sliced
  • 1/3 cup coarsely chopped cornichons
  • 1 pound extra wide egg noodles, cooked to package directions
  • Chopped parsley leaves, garnish
  • Thickly sliced pumpernickel bread, optional

Directions:

  1. Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.
  2. Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper. Set in freezer.
  3. Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.
  4. Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.

Source:

Pasta Carbonara

Sep 29

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Information:

  • Preparation time: 10 mins
  • Cooking time: 25 mins
  • Serves: 4 people
  • Kid Friendly Name: Breakfast Pasta

Ingredients:

  • 500 g fettucine
  • 3 eggs, lightly beaten
  • 1/2 cup cream
  • 1/3 cup finely grated Parmesan
  • 20g butter
  • 250g bacon, rind removed, cut into thin strips
  • 2 cloves garlic, crushed
  • 4 spring onions, finely chopped

Directions:

  1. Bring a large pan of water to the boil, add the fettucine and cook for 10-12 minutes, or until just tender.
  2. Whisk together the eggs, cream and Parmesan and season generously with salt and cracked black pepper.
  3. Meanwhile, melt the butter in a frying pan, add the bacon strips and cook for 5-8 minutes, or until lightly golden. Add the garlic and spring onion and cook for 2-3 minutes more. Remove from the heat.
  4. Drain the pasta, and transfer to a large serving bowl. While the pasta is still hot pour in the egg mixture and toss well to combine (the heat from the pasta should be sufficient to cook the egg). Add the bacon mixture and toss through the pasta. Season to taste with cracked black pepper and serve immediately.

Nutrition:

  • Protein 35g
  • Fat 30g
  • Carbohydrate 90g
  • Dietary Fibre 6.5g
  • Cholesterol 235mg
  • 3213kJ (765 cal)

Source: