Italian dishes are great, but choosing one blindly can be a bit worrisome. Luckily, these 11 favorite Italian dinner recipes have been tasted and adored.
Finding a filling meal that's also great-tasting can be difficult at times. These 10 Amazing Lasagna Recipes, however, should be able to fit both bills.
This recipe provides instructions for making a hearty lasagna with layers of fresh pasta, tomato sauce, meatballs, hard-boiled eggs, ricotta and mozzarella cheeses. The tomato sauce is made by simmering olive oil, onions, canned tomatoes and fresh basil. Meatballs are formed from beef, pork, garlic, parsley and egg then browned. Lasagna sheets and ingredients are layered and baked covered for 30 minutes then uncovered for 5 more minutes, until cheese is melted and top is golden brown.
Lasagne is a type of flat pasta that is commonly baked in layers with sauces and other ingredients. There are different theories about the origins of lasagne, including that it comes from an ancient Greek dish called "laganon" which was a flat sheet of pasta dough cut into strips. A traditional lasagne recipe involves layering a meat sauce, lasagne noodles, and a b辿chamel sauce mixture in a baking dish and baking for about 45 minutes. There are many varieties of lasagna such as chicken lasagna, ricotta lasagna, vegetarian lasagna, and Mexican lasagna.
The document provides details about Christmas traditions and recipes in Italy. It describes how Christmas celebrations last from December 23rd to January 7th. Families attend church on Christmas Eve and children believe in Santa Claus. They typically spend Christmas Day at grandparents' houses eating foods like lasagne, roast lamb, and traditional cakes. On New Year's Eve, they eat stuffed pig's trotter and cotechino sausage and spend time with family and friends. The document also includes the recipes for two traditional Christmas dishes: cartellate cookies and lasagne al forno.
The document discusses the author's favorite food, pasta, and provides a recipe for mini penne with carrots, peas and chicken. Pasta originated in Italy but is now eaten worldwide. There used to be over 250 different pasta shapes but that number has reduced to around 60 traditional shapes. The recipe calls for mini penne pasta saut辿ed with onions, carrots, peas and chicken and served with parmesan cheese.
This document contains a menu listing various food items that include vegetable crudit辿s, salmon and caviar on blue chips, salmon and spicy tomato avocado salad, candied fennel and five-spiced rubbed chicken, a scallop trio with scallops over asparagus, turbot truffle terrine, rack of New Zealand lamb Proven巽ale, hors d'oeuvres, and seared tuna with a soy ginger dressing.
This is a simple yet very tasty main dish that is aptly named because the list of ingredients is very flexibleu2014basically, you build the recipe to suit your tastes. The example below is one of my favorites.
This recipe calls for creamy garlic mushrooms and bacon. It involves frying bacon until crispy, then cooking mushrooms in butter with oil and wine until tender. Garlic and herbs are added to the mushrooms along with heavy cream, which reduces into a sauce. The cooked bacon is added back along with mozzarella and parmesan cheeses, then broiled until melted and bubbling. The entire dish comes together in under 30 minutes for a rich and satisfying keto-friendly meal.
Casa di Edesia is an Italian restaurant located in Red Bank, New Jersey that was founded in the 1920s as a front for organized crime operations but has since become a respected establishment for fine dining and Italian cuisine. The menu includes classic Italian appetizers like bruschetta and calamari along with entrees such as chicken parmesan, tortellini carbonara, and shrimp scampi. The restaurant also offers traditional Italian desserts like cannoli, tiramisu, and gelato.
This document contains recipes for two dishes: garlic bread sandwiches and seafood paella.
The garlic bread sandwich recipe calls for garlic, bread slices, ham slices, tomato halves, ground black pepper, and salt. The instructions say to rub the cut garlic and tomato halves on the bread slices, then layer with ham, cheese slices and tomato slices before seasoning and wrapping.
The seafood paella recipe serves four and includes rice, prawns, mussels, clams, squid, mashed tomatoes, garlic, parsley and saffron. The instructions describe how to prepare each ingredient before combining them with the rice and simmering in fish stock.
The document describes a multi-course Italian meal including appetizers of Russian salad, smoked trout on bread, and fruit skewers. The first course includes porcini mushroom risotto and Aosta Valley pancakes. The second course is baked lamb cutlets and polenta with carbonara sauce. Dessert includes panettone and Italian coffee. The document also provides recipes for some of the dishes.
Tapas Night featuring Tortilla Espa単olaHolly Brown
油
Tapas - aka Spanish style small bites are great for a relaxed and informal dinner party. Check out how Kevin makes the traditional Tortilla Espa単ola, a classic tapa!
The document describes several common foods in Italian cuisine, including Caprese salad made of mozzarella, tomatoes, and basil; Bruschetta consisting of grilled bread topped with garlic, olive oil, and salt; Panzanella salad made of bread and tomatoes; Focaccia flatbread; Margherita pizza topped with tomato sauce and cheese; Mushroom risotto cooked in broth to a creamy consistency; Tiramisu coffee-flavored custard dessert; Panna cotta sweetened cream thickened with gelatin; and Pasta Carbonara made with eggs, cheese, bacon, and black pepper.
The document summarizes the history and recipe of a Margherita pizza. It describes how the Margherita pizza originated in Italy in the late 19th century when Queen Margherita had a tomato, mozzarella, and basil pizza created in the colors of the Italian flag. It became a classic Italian pizza enjoyed around the world. The document then provides a recipe for making a Margherita pizza using crushed tomatoes, olive oil, fresh basil, and cheeses.
This document lists several fresh made large pizza options including meat toppings like pepperoni, sausage, and bacon as well as veggie toppings such as olives, onions, and peppers. It describes 7 signature pizza varieties that combine different sauces and toppings like pepperoni and olives, pineapple and Canadian bacon, roasted vegetables, chicken and bacon, chicken alfredo, buffalo chicken, and Italian sausage with sauerkraut.
This document provides brief descriptions of several traditional Italian foods, including pasta as a staple, pizza as a yeasted flatbread topped with tomato sauce and cheese, risotto as a rice dish cooked in broth to a creamy texture, minestrone as a thick vegetable soup sometimes containing pasta or rice, tiramisu as a coffee-flavored custard dessert, and parmesan cheese as a hard, granular variety.
This document provides summaries and links to recipes for 11 different pizza variations that do not use traditional red sauce. The pizzas include options with butter and olive oil sauce, chicken and herbs, sausage and mushrooms, phyllo dough with smoked mozzarella, wilted greens and ricotta, bacon and ranch chicken, Philly cheesesteak, barbecue chicken and corn, Greek style with spinach and olives, red peppers, and grilled bell peppers. All recipes include preparation times and serving sizes.
This document provides instructions for making fettucine alfredo in 3 steps: 1) Boil fettucine pasta until al dente, then drain. 2) In a saucepan, melt butter and garlic, add heavy cream and parmesan cheese, bring to a boil then reduce heat. 3) Pour the alfredo sauce over the drained pasta and enjoy. Optional additions like chicken, broccoli, nuts or blue cheese are also suggested.
The document outlines a menu for an event including appetizers like grilled chicken and fish with mango salsa, shrimp and grits with cream sauce, and Italian soprosata with house crackers. Formal dinner setup and floral options are also listed, as well as service and formal wedding setup.
This recipe provides instructions for making easy and luxurious roasted potatoes that are a healthy side dish for roasts or steaks. The potatoes are peeled and cut into barrel shapes before being fried in butter until golden brown on both sides. Chicken or vegetable stock is then added to the pan along with garlic, thyme, and seasoning to simmer the potatoes until tender.
This document provides instructions for making buffalo chicken dip, including draining canned chicken, mixing the chicken with cream cheese, hot sauce, and blue cheese, then sprinkling shredded cheese on top and baking to create a cheesy and spicy snack dip to serve with chips.
This document provides instructions for making a Francesihna dinner in 4 steps. It includes slicing carrots and simmering them in tomato puree for 15 minutes. It also instructs frying beef steaks and sausages, and then adding eggs to the pan. The steps conclude by making sandwiches with the ingredients, adding cheese on top, and baking for 20 minutes. The finished dish is served with the tomato puree sauce poured over it.
La Spaghettata is classic Italian dining at its best. Characterised油by its charming history that spans over 35 years, it has establisheditself as one of Melbournes most beloved Italian restaurants.
This no-bake beef lasagna recipe calls for layering cooked lasagna noodles, ground beef sauce, and mozzarella cheese without baking. To make the ground beef sauce, garlic and onion are sauteed with ground beef and simmered with tomato sauce, sugar, and seasonings. The sauce is finished with Nestle cream. The ingredients are layered in a pan and topped with cheese before being cooked on the stovetop to melt the cheese into a delicious no-bake lasagna dish.
This document provides recipes for traditional Spanish dishes including salmorejo, potato omelette, migas, perrunas, and bu単uelos. Salmorejo is a cold soup made from blended tomatoes, bread, olive oil, garlic, vinegar and salt. The potato omelette recipe instructs how to slice and cook potatoes then mix with eggs and cook in a pan. Migas is made by soaking bread crumbs in water and salt then frying garlic, bacon, peppers and sausage and mixing together. Perrunas are flour-based pastries baked for 15 minutes, and bu単uelos are fried pastries made from flour, honey, sugar, butter and olive oil cooked in 5 minutes.
This underwater-themed caf辿 serves many types of fish dishes that are difficult to find elsewhere, with the goal of making customers feel like they are eating in the underwater world. The caf辿 offers a variety of fish-based dishes and drinks, and provides catering and delivery services for events.
This chart shows the results of a survey on the UK's favorite curry dishes. The most popular curry is korma, followed by madras and rogan josh. Common Indian curry dishes like vindaloo, bhuna and jalfrezi were also favorites according to the survey conducted in October 2012.
This document provides an Italian fish menu from Lake Garda including appetizers of herrings and olives, first courses of risotto with tench and stuffed pasta, second courses of fried fish and whitefish with vegetables, and desserts of lemon sorbet and almond cookies. Dishes are accompanied by descriptions of ingredients and preparation methods.
This recipe calls for creamy garlic mushrooms and bacon. It involves frying bacon until crispy, then cooking mushrooms in butter with oil and wine until tender. Garlic and herbs are added to the mushrooms along with heavy cream, which reduces into a sauce. The cooked bacon is added back along with mozzarella and parmesan cheeses, then broiled until melted and bubbling. The entire dish comes together in under 30 minutes for a rich and satisfying keto-friendly meal.
Casa di Edesia is an Italian restaurant located in Red Bank, New Jersey that was founded in the 1920s as a front for organized crime operations but has since become a respected establishment for fine dining and Italian cuisine. The menu includes classic Italian appetizers like bruschetta and calamari along with entrees such as chicken parmesan, tortellini carbonara, and shrimp scampi. The restaurant also offers traditional Italian desserts like cannoli, tiramisu, and gelato.
This document contains recipes for two dishes: garlic bread sandwiches and seafood paella.
The garlic bread sandwich recipe calls for garlic, bread slices, ham slices, tomato halves, ground black pepper, and salt. The instructions say to rub the cut garlic and tomato halves on the bread slices, then layer with ham, cheese slices and tomato slices before seasoning and wrapping.
The seafood paella recipe serves four and includes rice, prawns, mussels, clams, squid, mashed tomatoes, garlic, parsley and saffron. The instructions describe how to prepare each ingredient before combining them with the rice and simmering in fish stock.
The document describes a multi-course Italian meal including appetizers of Russian salad, smoked trout on bread, and fruit skewers. The first course includes porcini mushroom risotto and Aosta Valley pancakes. The second course is baked lamb cutlets and polenta with carbonara sauce. Dessert includes panettone and Italian coffee. The document also provides recipes for some of the dishes.
Tapas Night featuring Tortilla Espa単olaHolly Brown
油
Tapas - aka Spanish style small bites are great for a relaxed and informal dinner party. Check out how Kevin makes the traditional Tortilla Espa単ola, a classic tapa!
The document describes several common foods in Italian cuisine, including Caprese salad made of mozzarella, tomatoes, and basil; Bruschetta consisting of grilled bread topped with garlic, olive oil, and salt; Panzanella salad made of bread and tomatoes; Focaccia flatbread; Margherita pizza topped with tomato sauce and cheese; Mushroom risotto cooked in broth to a creamy consistency; Tiramisu coffee-flavored custard dessert; Panna cotta sweetened cream thickened with gelatin; and Pasta Carbonara made with eggs, cheese, bacon, and black pepper.
The document summarizes the history and recipe of a Margherita pizza. It describes how the Margherita pizza originated in Italy in the late 19th century when Queen Margherita had a tomato, mozzarella, and basil pizza created in the colors of the Italian flag. It became a classic Italian pizza enjoyed around the world. The document then provides a recipe for making a Margherita pizza using crushed tomatoes, olive oil, fresh basil, and cheeses.
This document lists several fresh made large pizza options including meat toppings like pepperoni, sausage, and bacon as well as veggie toppings such as olives, onions, and peppers. It describes 7 signature pizza varieties that combine different sauces and toppings like pepperoni and olives, pineapple and Canadian bacon, roasted vegetables, chicken and bacon, chicken alfredo, buffalo chicken, and Italian sausage with sauerkraut.
This document provides brief descriptions of several traditional Italian foods, including pasta as a staple, pizza as a yeasted flatbread topped with tomato sauce and cheese, risotto as a rice dish cooked in broth to a creamy texture, minestrone as a thick vegetable soup sometimes containing pasta or rice, tiramisu as a coffee-flavored custard dessert, and parmesan cheese as a hard, granular variety.
This document provides summaries and links to recipes for 11 different pizza variations that do not use traditional red sauce. The pizzas include options with butter and olive oil sauce, chicken and herbs, sausage and mushrooms, phyllo dough with smoked mozzarella, wilted greens and ricotta, bacon and ranch chicken, Philly cheesesteak, barbecue chicken and corn, Greek style with spinach and olives, red peppers, and grilled bell peppers. All recipes include preparation times and serving sizes.
This document provides instructions for making fettucine alfredo in 3 steps: 1) Boil fettucine pasta until al dente, then drain. 2) In a saucepan, melt butter and garlic, add heavy cream and parmesan cheese, bring to a boil then reduce heat. 3) Pour the alfredo sauce over the drained pasta and enjoy. Optional additions like chicken, broccoli, nuts or blue cheese are also suggested.
The document outlines a menu for an event including appetizers like grilled chicken and fish with mango salsa, shrimp and grits with cream sauce, and Italian soprosata with house crackers. Formal dinner setup and floral options are also listed, as well as service and formal wedding setup.
This recipe provides instructions for making easy and luxurious roasted potatoes that are a healthy side dish for roasts or steaks. The potatoes are peeled and cut into barrel shapes before being fried in butter until golden brown on both sides. Chicken or vegetable stock is then added to the pan along with garlic, thyme, and seasoning to simmer the potatoes until tender.
This document provides instructions for making buffalo chicken dip, including draining canned chicken, mixing the chicken with cream cheese, hot sauce, and blue cheese, then sprinkling shredded cheese on top and baking to create a cheesy and spicy snack dip to serve with chips.
This document provides instructions for making a Francesihna dinner in 4 steps. It includes slicing carrots and simmering them in tomato puree for 15 minutes. It also instructs frying beef steaks and sausages, and then adding eggs to the pan. The steps conclude by making sandwiches with the ingredients, adding cheese on top, and baking for 20 minutes. The finished dish is served with the tomato puree sauce poured over it.
La Spaghettata is classic Italian dining at its best. Characterised油by its charming history that spans over 35 years, it has establisheditself as one of Melbournes most beloved Italian restaurants.
This no-bake beef lasagna recipe calls for layering cooked lasagna noodles, ground beef sauce, and mozzarella cheese without baking. To make the ground beef sauce, garlic and onion are sauteed with ground beef and simmered with tomato sauce, sugar, and seasonings. The sauce is finished with Nestle cream. The ingredients are layered in a pan and topped with cheese before being cooked on the stovetop to melt the cheese into a delicious no-bake lasagna dish.
This document provides recipes for traditional Spanish dishes including salmorejo, potato omelette, migas, perrunas, and bu単uelos. Salmorejo is a cold soup made from blended tomatoes, bread, olive oil, garlic, vinegar and salt. The potato omelette recipe instructs how to slice and cook potatoes then mix with eggs and cook in a pan. Migas is made by soaking bread crumbs in water and salt then frying garlic, bacon, peppers and sausage and mixing together. Perrunas are flour-based pastries baked for 15 minutes, and bu単uelos are fried pastries made from flour, honey, sugar, butter and olive oil cooked in 5 minutes.
This underwater-themed caf辿 serves many types of fish dishes that are difficult to find elsewhere, with the goal of making customers feel like they are eating in the underwater world. The caf辿 offers a variety of fish-based dishes and drinks, and provides catering and delivery services for events.
This chart shows the results of a survey on the UK's favorite curry dishes. The most popular curry is korma, followed by madras and rogan josh. Common Indian curry dishes like vindaloo, bhuna and jalfrezi were also favorites according to the survey conducted in October 2012.
This document provides an Italian fish menu from Lake Garda including appetizers of herrings and olives, first courses of risotto with tench and stuffed pasta, second courses of fried fish and whitefish with vegetables, and desserts of lemon sorbet and almond cookies. Dishes are accompanied by descriptions of ingredients and preparation methods.
This document provides recipes from the "Best of Diabetic Connect Low-Carb Recipes" collection. It includes over 40 recipes divided into categories like poultry, fish, beef, pork, soups/salads, breakfast and dessert. The poultry section provides 14 recipes for items like lemon baked chicken, grilled chicken with basil and mozzarella, and southwestern turkey burgers. Each recipe includes nutritional information and serving sizes. Member comments praise several recipes for their taste and low carb counts.
I'm Charlie Nardozzi. I grew up in an Italian-American family. Italians love many things, especially good food. In particular, they love their vegetables. While most of us think of tomatoes, garlic, and eggplant when we say "Italian vegetables", there are some unusual vegetables you should try in your garden.
Italians love wild greens. Agretti is a popular Italian green used in upscale restaurants. It has a salty, tart flavor, that's truly a unique taste sensation. It can grow in salt water, but also does fine in most gardeners. Plant in spring with cool weather and you'll be enjoying 8 to 12 inch tall greens in about 40 days.
I've talked about eating dandelions before, but if you truly want to experience this green, try the Catalogna varieties such as puntarelle. Puntarelle has a milder dandelion flavor than its wild cousin with just a hint of bitter taste. The leaves are best thinly sliced then plunged in ice cold water to curl. It's great mixed with lettuce in salads.
I remember every Easter eating fennel salad at my mother's house. Globe fennel has an anise flavor and it grows best with cool spring weather, plenty of moisture and proper thinning. Try it mixed with pink grapefruit sections and mint leaves for a sweet, refreshing salad.
Finally, how about a root crop that tastes like a mix between asparagus and oysters? Scorzonero literally means "black bark". This thin rooted perennial plant has a black skin and a white root. Grow it in a raised bed on well-drained, loose soil and harvest in fall, being carefully not to break the brittle roots. Roast it or saute for the best flavor.
The document provides an overview of tourism and hospitality. It defines tourism as activities people participate in outside their usual environment for less than a year for various purposes including leisure and business. The tourism industry encompasses transportation, accommodation, food and beverage services, and attractions that facilitate travel. It is made up of five core elements: tourists, origin regions, transit routes, destinations, and the industry itself. The hospitality industry focuses on providing goods and services to tourists and includes characteristics like striving for guest satisfaction and operating 365 days a year. Some key terms used in tourism and hospitality are also defined.
The document describes the French Classical Menu established by Chef Auguste Escoffier. It provides details on the various courses that make up the menu, including Hors d'oeuvres (appetizers), Potage (soup), Oeufs (eggs), Farineux (pasta), and descriptions/examples of specific dishes within each course such as Caviar, Prawn Cocktail, Soupe l'Onion, Oeuf au Chocolat, Fettuccine Carbonara, and Risotto. Classical recipes and proper presentations are emphasized throughout.
This document provides information on different types of fish. It begins by defining fish and classifying them biologically. It then discusses how fish are classified for catering purposes based on shape and flesh characteristics. Specific details are provided on flat fish versus round fish and white versus oily fleshed fish. The document also covers fish anatomy, nutrition and common cooking methods. Finally, it provides local Filipino names for various fish species.
This document provides an overview of fish and shellfish, including their composition, market forms, handling, storage, and classification. It discusses that fish are divided into fin fish and shellfish, and describes the protein, fat, water and mineral content of fish flesh. Various ways of cutting, dressing, filleting and portioning fish are illustrated. Guidelines are provided for checking fish freshness and properly storing fresh, frozen and processed fish and shellfish. Mollusks and crustaceans are classified and examples are given.
This document summarizes various species of crustaceans and molluscs that are commonly consumed as seafood. It describes where each species can be found, their distinguishing features, and how some are harvested or farmed. Key species mentioned include brown crab, velvet crab, European lobster, barnacles, prawns, king prawns, clams, mussels, and oysters. Details are provided on appearance, habitat preferences, fishing and farming methods for each.
This document discusses trends in the food retail industry, including consumers driving changes towards fresh, local, and healthier options. It notes that while fried foods remain popular, their popularity is declining. Retailers are customizing food offerings to meet evolving consumer preferences for personalization, fresh preparation methods like grilling, and easy meal solutions. Major players like Amazon will impact the industry, and omni-channel sales are growing in importance. Overall, the food retail industry is dynamic and continuously adapting to meet changing consumer demands.
The document provides an overview of the history and development of restaurants in Europe and the United States from 12,000 years ago to the modern era. It discusses the emergence of separate eating places in Europe in the 1700s and the rise in popularity of taverns, inns, and hotels offering food in the 1800s in the US. It also outlines the growth of the restaurant industry in the US in the late 1800s and 1900s with the rise of chains like Fred Harvey and McDonald's. The document then covers various aspects of food and beverage service operations including organizational structures, job roles and responsibilities, guest expectations, and server skills.
Fresh fish spoils rapidly if not properly handled and should be kept frozen at 0属F or below. Whole or round fish require scaling and evisceration before cooking while drawn fish only require evisceration. Dressed fish are scaled, eviscerated, and may also have the head, tail, and fins removed, making smaller sizes ready to cook. Fillets are cut lengthwise from the fish and are practically boneless, requiring no preparation before cooking.
This document discusses two Malaysian seafood restaurants - Bagan Seafood Restaurant and Unique Seafood Restaurant. Bagan Seafood Restaurant is located near a temple and river, aiming to bring people together around seafood. It targets locals and tourists. Unique Seafood Restaurant has expanded through franchising across Malaysia. Each branch has its own decor. It targets a larger market than Bagan due to its city locations. Unique Seafood Restaurant offers more choices of seafood, including over 100 types of imported seafood, and a looser management style compared to Bagan Seafood Restaurant which offers a more comfortable environment.
This document discusses cuts of fish and cooking methods. It defines common cuts of fish such as fillets, paupiettes, supremes, goujons, meuniere, tron, darne, mignon, pile, and medallions. Fillets are deboned long flat pieces of fish without skin. A paupiette is a fillet that has been stuffed and rolled. Several cuts like goujons are thin strips cut from fillets. Meuniere involves pan-frying fish and finishing it with butter, parsley and lemon juice. The document provides illustrations and descriptions of different fish cuts.
This document outlines a culinary foundations level II course covering fish and shellfish. It discusses the definition, structure, and classification of various fish and shellfish. Specific topics covered include processing, market forms, determining freshness, purchasing terminology, cooking methods, storage, and examples of different types of fish and shellfish found in saltwater and freshwater habitats.
French cuisine originated in France and was later codified by Georges Auguste Escoffier in the 20th century. French food is diverse due to France's varied geography and history. Meals can range from simple fare like bread and wine to elaborate affairs involving multiple courses over several hours. Regional influences on French food include local ingredients, neighboring countries, history, and immigration. Common cooking styles are classical French, haute cuisine, cuisine nouvelle, and cuisine du terroir focused on regional specialties. Key ingredients in French meals include bread, wine, cheese, and a structured meal typically involves a breakfast, lunch, and dinner consisting of multiple courses.
The document discusses French food culture, including typical elements of a French menu such as appetizers, main courses featuring fish, vegetables, meat and starches, cheese courses featuring brie and camembert, dessert, and drinks like coffee, wine and mineral water. It also notes what French people typically have for breakfast, lunch, and dinner, with main meals centered around traditional dishes and cheeses accompanied by bread.
The document summarizes key aspects of French cuisine, including that the French enjoy foods like escargot and frog's legs. Presentation of food is also important in French cuisine. French meals typically have four parts and lunches last at least two hours. Wines are as important as meals to the French. Some additional facts provided are that cr棚pes originated from Brittany, France produces over 400 types of cheeses and more than 1,000 varieties can be found in stores, and hot chocolate is popular though the French drink it from bowls.
Help Keep Your Heart Healthy With These 11 Heart Healthy RecipesCatherine Lily
油
Cooking for yourself or your family can be satisfying when you know you're going to enjoy the food. Treat yourself with these 11 heart healthy recipes.
The document provides 20 beef recipes from Pillsbury including:
1) Roast Beef And Gorgonzola Hoagies with tender beef and blue cheese broiled on bread
2) Beef Fajitas With Guacamole Salsa with spicy sirloin and easy dinner roll ups
3) Crescent Beef Burritos wrapping a Mexican beef filling in Pillsbury crescents
Want great food fast? Don't resort to unhealthy fast food runswhip up something fast in your kitchen, like these delicious 10 fabulous vegetarian recipes.
The document provides product descriptions for entrees, sides, and desserts for the Everspoon meal kit company. It describes 14 entrees including chicken, pork, salmon and steak dishes with various marinades and toppings. It also lists 12 side dish options such as green beans, broccoli, mashed potatoes and salads. Finally, it outlines 8 dessert options that are mainly various flavored scones and cookie doughs. Preparation instructions are provided for each item.
Pasta can be categorized as either fresh or dried. Fresh pasta includes shapes like fettuccine and lasagna noodles, while dried pasta includes spaghetti and penne. Pasta is typically made from durum wheat semolina or all-purpose flour mixed with water and formed into shapes. The document provides details on different types of pasta, sauces, and cooking methods.
Chances Are, The Better You're Eating, The Happier You'll Be. So Put Those Boring Meals Away And Kick Things Up With These 11 Mouthwatering Pasta Recipes!
The Quinoa and Veggie Power Bowl is a nutrient-packed meal that's as delicious as it is healthy. This vibrant dish starts with a base of fluffy quinoa, a protein-rich grain that's also high in fiber. On top of the quinoa, a colorful array of roasted vegetables such as bell peppers, zucchini, carrots, and cherry tomatoes adds a burst of flavor and a variety of vitamins and minerals.
Fresh greens like baby spinach or kale are lightly tossed with a tangy lemon-tahini dressing, providing a creamy yet light contrast to the hearty veggies. To add a bit of crunch and healthy fats, a sprinkle of toasted pumpkin seeds and sliced almonds is added on top. For an extra protein boost, a handful of chickpeas or a few slices of grilled chicken breast can be included.
This power bowl is not only visually appealing with its array of colors but also offers a balanced mix of macronutrients and essential vitamins and minerals. It's perfect for a wholesome lunch or dinner that leaves you feeling satisfied and energized.
The document provides a table of contents and introduction for a cookbook titled "20 Fresh, Light & Quick Dinners" published by Health-E-Meals.com. The table of contents lists 24 recipes ranging from appetizers to main dishes to soups/stews. The introduction provides background on Health-E-Meals.com and defines their approach to "healthy" recipes. It also provides publishing details and contact information for the author.
The document provides information about MIXS Italian Grill-Teppan, a restaurant located at the Crowne Plaza Beijing Zhongguancun. It offers a blend of Japanese teppanyaki cooking style with Italian and Western cuisine. MIXS serves dinner only from 6-10:30pm daily. It has two teppanyaki chefs and seats 26 people between its main dining hall and two private rooms. The menu includes imported steaks, pastas, seafood and desserts prepared in front of guests using teppanyaki, steaming and other cooking methods.
The document provides information about MIXS Italian Grill-Teppan, a restaurant located at the Crowne Plaza Beijing Zhongguancun. It offers a blend of Japanese teppanyaki cooking style with Italian and Western cuisine. MIXS serves dinner only from 6-10:30pm daily. It has two teppanyaki chefs and seats 26 people between its main dining hall and two private rooms. The menu includes imported steaks, pastas, seafood and desserts prepared in front of guests using teppanyaki, steaming and other cooking methods.
The document describes MIXS Italian Grill-Teppan, a restaurant located at the Crowne Plaza Beijing Zhongguancun. MIXS was created as a blend of Japanese teppanyaki cooking style with Italian and Western cuisine. It offers a variety of Italian Mediterranean dishes cooked on teppanyaki grills or pastas in front of guests. MIXS has different seating options including a main dining hall and two private rooms. It also provides various set menus and summer menus starting from RMB 399 per person.
This document provides an appetizer and small plate menu for a restaurant. It lists over 30 appetizer options ranging from calamari and meatball sliders to various fried foods like ravioli and mozzarella sticks. It also includes several salad and soup options like pasta fagioli soup and a roasted veggie salad. The menu is organized by sections for appetizers, soups & salads, kids menu items, and pizza options.
This document provides recipes for several Spanish and Italian dishes:
1) Zabaglione with fresh raspberries is a thick cream dessert from Italy made with wine and matcha.
2) Vanilla ice cream is made with milk, cream, eggs, sugar and vanilla seeds.
3) Ali Oli is a garlic mayonnaise sauce from Spain and Lebanon made with egg, garlic, oil and vinegar.
4) Vitello Tonnato combines veal and tuna in a sauce made from hard boiled eggs, anchovies, capers and olive oil.
This document provides menus from 20 young Singapore chefs for lunch and dinner promotions. The lunch menu for 2 people is S$68++ and includes dishes from chefs like Angelo Ciccone of Basilico restaurant. The dinner menu for 2 is S$128++ and includes dishes from chefs like John Leong of Dallas Restaurant & Bar. Contact the restaurants to book the UOB Young Chefs' Creation menus before October 31, 2012.
Pasta is a staple food in Italian cuisine made from durum wheat and water. Common types of pasta include spaghetti, fettuccine, linguine, bucatini, pappardelle, lasagna, elbow macaroni, manicotti, cannelloni, penne, and rigatoni. Pasta can be dry or fresh and is cooked and served with various sauces. The document provides details on the history, production, types, and uses of different pasta varieties.
2. Italian Sausage Tortellini
Soup
This soup has it all-
sausage, cheese, pasta, and
veggies. You can get your entire
meal in one bowl!
Click here to view recipe: >> Italian Sausage Tortellini Sou
3. Baked Eggplant Parmesan
Its super-simple to put this
dish together. A classic never
tasted so good.
Click here to view recipe: >> Baked Eggplant Parmes
4. Italian-Style Stuffed French
Toast
Served with a green salad, this
would make a fantastic family
dinner recipe, especially if youre
tired of spaghetti and lasagna but
still craving Italian food.
Click here to view recipe: >> Italian-Style Stuffed French Toa
5. Italian Style Vegan Quinoa
Cakes
This recipe is very healthy and
delicious. This fiber-rich dish is also
a good way to detox naturally with
whole foods.
Click here to view recipe: >> Italian Style Vegan Quinoa Cak
6. Italian Chicken Sausage
Pasta
This recipe is good enough to
entertain with, and simple enough
to make for a quick weeknight
dinner. Garnish with fresh grated
parmesan cheese and chopped
fresh parsley.
Click here to view recipe: >> Italian Chicken Sausage Pasta
7. Skinny Creamy Italian Chicken
Skillet
This dinner is SUCH a winner!!
Marinated chicken is sauteed then
placed on top of chewy penne
pasta coated in a luscious, tomato-
pesto-cream sauce thats made
with ZERO CREAM!
Click here to view recipe: >> Skinny Creamy Italian Chicken Skil
8. Italian Kale And Farro Soup
This dish is rich and
satisfying, but bright and leafy
thanks to the canned tomatoes
and kale.
Click here to view recipe: >> Italian Kale And Farro Soup
9. Tuna Rigatoni With Sun-Dried
Tomatoes
To lighten up this dish, cut out
over half the oil and substituted
it with some lemon juice for
additional flavor.
Click here to view recipe: >> Tuna Rigatoni With Sun-Dried Tomato
10. Italian Artichoke Chicken With
Asparagus
This dish not only works well
with chicken, but it is also
delicious prepared with fish.
Click here to view recipe: >> Italian Artichoke Chicken With Asparag
11. Panzanella Italian Summer in a
Bowl
Enjoy this salad with your family
with grilled meat or fish, a side
of broccoli, and a glass of low-
fat or fat-free milk.
Click here to view recipe: >> Panzanella Italian Summer in a Bowl
12. Pasta Carbonara
This recipe calls for saut辿ed
leeks, grated lemon zest and
freshly squeezed lemon
juice, flavors that make this
carbonara preparation
particularly fresh and light.
Click here to view recipe: >> Pasta Carbonara