Tag name:Recipes

Garlic Addicts Pasta

February 23, 2015 / No Comments

Garlic Addicts Pasta

source: tiny banquet committee

I’m addicted to garlic.  Unless you are too, skip this recipe.  Garlic Addicts Pasta is my favorite pasta dish, but it is not for the faint of heart!


1 head of garlic (even more if you can stand it!)

5 ounces uncooked pasta

1-2 tablespoon butter

1/3 cup extra virgin olive oil

salt to taste

1-2 pinches red pepper flakes

1/4 cup high quality grated Parmesan cheese


Peel the garlic and slice each clove into 3 or 4 pieces. Do not mince.

Cook the pasta till it’s done, but still firm (el dente). Drain well and mix with butter and salt to taste.

Quickly saute the garlic in the oil until it just starts to turn yellow. Add the red pepper flakes and continue cooking till the garlic is light brown. This should take another minute or less. Remove from the hot burner immediately or the garlic will burn.

Pour the garlic and oil mixture over the hot pasta. Sprinkle with plenty of Parmesan and eat immediately.

If made correctly, this dish is amazingly good.

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Spinach And Noodles

February 22, 2015 / No Comments

Spinach And Noodlessource: I Believe I Can Fry

The following, with quite a few changes, is based on a rec­ipe called Greens And Nood­les from a won­der­ful book called Veg­et­ar­ian Ex­press Lane Cook­book. I changed the rec­ipe to make it a lit­tle quick­er and a whole lot more gar­licky. I think you’ll like it this way. My fam­ily does.


1/2  lb pasta, cooked el dente and drained

1 lb. chopped frozen spinach, microwaved and roughly drained

1/4 cup olive oil

5 garlic cloves, finely chopped

1/4 tsp crushed red pepper

1 tablespoon butter


1/2 cup Parmesan cheese

Stir the butter into the hot pasta.

Saute the garlic in the olive oil. When the garlic starts to turn brown, add the red pepper flakes and cook for another 30-60 seconds. Remove from the heat.

Add the spinach and pasta to the garlic and mix very well. Stir in the Parmesan and salt to taste.

Note: What does roughly drained mean? The spinach should have no visible pools of water but should still be quite moist. If a handful of the cooked spinach was squeezed, one or two tablespoons of water would drip out.

Get your own copy of Vegetarian Express Lane Cookbook: Hassle-Free, Healthful Meals for Really Busy Cooks at Amazon.

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3-Ingredient Roasted Potatoes

February 22, 2015 / No Comments

3-Ingredient Roasted Potatoes

source: Laurel Fan

This side dish is easy enough to serve every day and fancy enough for company.


1 envelope Lipton Onion Soup mix

2 pounds potatoes, quartered

1/3 cup vegetable oil


Preheat oven to 450 degrees. Combine one envelope onion soup mix, potatoes and oil in medium bowl.  Bake for 40 minutes or till tender and golden brown.

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Bowties With Black Olives And Sun-Dried Tomatoes

February 20, 2015 / No Comments

Bowties With Black Olives and Sun-Dried Tomatoessource: Muy Yum

Lately, I’ve been going crazy with a cookbook called The 5 in 10 Pasta Cookbook.  Every day I’ve been trying a new recipe.  Most have come out great.

Bow Ties With Black Olives and Sun-Dried Tomatoes is a variation on one of the recipes featured in the book.  The original recipe didn’t have the sun-dried tomatoes and the Parmesan cheese, so I added them in. I think that they are a very tasty addition.


1 pound bow ties, cooked and drained

4 garlic cloves

6 ounces pitted black olives

1/4 olive oil

2 tablespoons capers with a little liquid

1/4 cup Parmesan cheese

2 tablespoons oil from sun-dried tomato

salt, to taste

12 sun-dried tomatoes, sliced into strips


In a large bowl, combine all ingredients but bow ties and sun-dried tomatoes. Using a hand blender, pulverize the mixture. Toss with pasta and top with sun-dried tomato strips.

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Mouth Watering Pastrami Egg Rolls

February 18, 2015 / 2 Comments

pastrami egg rolls

source: rockYOface

My husband has a long standing reputation for making delicious egg rolls. But this variation, devised by my oldest son, tops anything his father has ever produced.  I don’t generally eat meat, and even I love it!


1 lb. shredded cabbage

vegetable oil

5 tsp. sugar

2 tsp. salt

1-2 tsp. soy sauce

1/8 tsp. ginger

1/8 tsp. black pepper

3 oz. cooked chicken, chopped

3 oz. deli pastrami, chopped

For Dipping :

Dijon Mustard

Duck Sauce

Directions :

Saute the chopped cabbage in a small amount of vegetable oil, till limp.  Add all of the other ingredients, except for the dipping sauces, and cook for 3 more minutes.

Set aside.

When cabbage mixture is cool enough to handle, stuff and cook egg rolls according to the package directions.

Serve with both Dijon Mustard and Duck Sauce for dipping.

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Grandma’s Fried Tomatoes

February 15, 2015 / 1 Comment

Grandma's Fried Tomatoes

source: jspatchwork

This is my grandmother’s fried tomato recipe.  If followed carefully, these delicate fried tomatoes will come out sweet and tender on the inside, and slightly crusty and crunchy on the outside. Delicious!


1 1/2 red tomatoes, ripe but firm

2 1/2 tablespoons butter or margarine

1 egg, lightly beaten

1/2 cup white flour and/or matzoh meal

salt and pepper, to taste


Cut tomatoes into 1/4 inch thick slices.

Place 1/2 of the butter into a large, heavy frying pan and turn on high flame.

When the butter is melted, dredge each tomato slice  through the flour. Both sides should be coated.

Place tomato slices in single layer in frying pan and cook on high till underside of the tomatoes is blackened. Turn tomatoes over.

Break the remaining butter into little pieces and drop the pieces between the tomato slices. Allow to melt. Shake the pan so that each tomato slice glides through the additional butter.

Continue to fry on high until the bottoms of the tomatoes are medium brown. Reduce heat and continue cooking until the centers of the tomatoes are very tender and the outsides have blackened.

Sprinkle very generously with salt and pepper and serve right away.

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Matzoh Brei

February 15, 2015 / 1 Comment

matzoh breiImage: .michael.newman.

Matzoh Brei is a traditional Jewish dish eaten during Passover. At our house, we it all year round. Be sure to use plenty of salt and pepper, or you may find the Matzoh Brei too bland for your taste.


6 sheets of matzoh

2 tbsp margarine or butter

4 or 5 eggs

1 cup shredded cheese (optional)

salt and pepper, to taste


Heat oven to 200 degrees.

In a large bowl, break the matzoh into small pieces. Add enough water to completely cover, and let soak for 10 minutes.

Drain the matzoh well.  To do this, take a small amount of matzoh into your hand and squeeze it over the sink. The drained matzoh will still be moist, without being soggy.

Using a large, non-stick pan, saute 1/2 the matzoh in 1 tbsp. butter or margarine, on a medium flame.  Continue to saute until the bottom of the matzoh is light brown.  Break into clumps, stir, and again allow the bottom of the matzoh to become light brown. Repeat several times. This should take no more than 5-10 minutes, depending on the height of the flame.

Break 2 or 3 eggs into a bowl. Add a generous amount of salt and pepper. Stir into the clumps of matzoh and heat for 30 seconds. Add 1/2 of the cheese and heat for another 30 seconds.

Place cooked matzoh in the oven to stay warm and repeat procedure for the other 1/2 of the matzoh mixture.

Serve immediately.

Makes 2 main dish or 6 side dish serving.

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