Italian Pasta Salad

INGREDIENTS




8 ounces rotini pasta
2 1/2 cups frozen mixed vegetables
1/2 cup diced Cheddar cheese
1/3 cup pitted black olives (optional)
1 cup Italian-style salad dressing




DIRECTIONS

Cook pasta according to package directions. Drain, and rinse with cold water until completely cool.
In large bowl, combine pasta, vegetables, cheese, and olives. Toss well with dressing. Serve chilled or at room temperature.


Food Recipe Information Posted By: Blueshoots.com


Original :-http://allrecipes.com/Recipe/Favorite-Corn-Bread/Detail.aspx

Favorite Corn Bread

INGREDIENTS

1 cup all-purpose flour

1 cup cornmeal

1/4 cup sugar

4 teaspoons baking powder

3/4 teaspoon salt

1 cup milk

2 eggs

1/4 cup shortening

DIRECTIONS

In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Add the milk, eggs and shortening; beat for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 425 degrees F for 20-25 minutes or until bread is golden brown and tests done.

Food Recipe Information Posted By: Blueshoots.com

Original :-http://allrecipes.com/Recipe/Favorite-Corn-Bread/Detail.aspx

Chicken with Fresh Tomatoes

Ingredients:

1 tablespoon unsalted butter
1 tablespoon olive oil
1 whole chicken, cut up
3 medium onions, chopped
½ cup dry white wine
Salt and pepper to taste
6 ripe plum tomatoes, diced
¼ cup basil leaves, chopped

Directions:

1. In a large pan over medium heat warm the oil and butter.
2. Add the chicken and brown on all sides.
3. In another saucepan bring salted water to a boil.
4. Add the onions and cook for five minutes, then drain.
5. Add the chicken and the wine, season with salt and pepper.
6. Lower the heat, cover and simmer 40 minutes.
7. Add the tomatoes, put the meat up to medium and cook for 3 minutes.
8. Sprinkle with basil and serve.

Food Recipe Information Posted By: Blueshoots.com

Original :-http://www.arthuravenuebronx.com/ChickenwithFreshTomatoes.htm

Rosemary Polenta

Ingredients:

¼ pound unsalted butter
¼ cup olive oil
1-tablespoon garlic (minced)
1-teaspoon red pepper flakes
1-teaspoon rosemary leaves
½ teaspoon salt
½ teaspoon black pepper (ground)
3 cups chicken stock
2 cups half and half
2 cups milk
2 cups cornmeal
½ cup Parmigiano
Flour, olive oil and butter for frying

Directions:

1. In a large pan heat the stick of butter and olive oil over a low flame.
2. Add the garlic, red pepper, rosemary, salt and pepper and sauté for one minute.
3. Add the chicken broth, half and half, milk, and then bring the mixture to a boil.
4. Slowly sprinkle the corn meal into the mixture whisking constantly.
5. Return the mixture to the low heat and cook for a few minutes stirring the entire time.
6. When the mixture reaches a thick and bubbly consistently remove it from the heat.
7. Stir in the Parmigiano.
8. Pour the mixture into a 9X13X2 pan.
9. Place the pan into the refrigerator until it is cold and firm.
10. Cut the polenta into squares then cut each square into triangles.
11. In a medium size pan heat a tablespoon of olive oil and a tablespoon of butter.
12. Brown the triangles (about 3 minutes) and serve immediately.

Food Recipe Information Posted By: Blueshoots.com

Lemon Lime Posset with Raspberries Recipe

In the Middle Ages, posset was a warming drink made from hot milk, wine, sugar and spices. Over the centuries, this drink has evolved into a popular dessert in Ireland. These individual possets set up like panna cotta after a few hours in the refrigerator. Garnish each glass with fresh raspberries, powdered sugar and mint sprigs. The posset is traditionally served with pound cake and shortbread cookies.


RECIPE INGREDIENTS


4 cups heavy cream

1 2/3 cups superfine sugar

Juice of 3 lemons and 2 limes or 4 lemons


2 pints fresh raspberries

Powdered sugar

Fresh mint sprigs

Purchased pound cake or shortbread cookies


RECIPE METHOD


Bring cream and sugar to boil in large stainless steel sauce pan over medium heat, stirring constantly. Cook 3 minutes, stirring constantly. Remove pan from heat. Whisk in lemon and lime juices. Return to heat and cook until slightly thickened, about 7 minutes. Pour into six 8-ounce wine glasses or custard cups. Cover and refrigerate until set, about 4 hours.


Top with raspberries. Sprinkle with powdered sugar. Garnish with fresh mint. Serve with sliced pound cake or shortbread cookies.

Food Recipe Information Posted By: Blueshoots.com

Italian Confetti Pasta Salad

INGREDIENTS:

1 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 1/2 tablespoons chopped fresh basil
2 cups colored rotini pasta
1 cup chopped tomatoes
1/2 cup chopped yellow bell pepper
1/2 cup sliced black olives

DIRECTIONS:

Cook pasta according to package directions. Rinse in cold water, and drain.
In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.

Food Recipe Information Posted By: Blueshoots.com

Orignal Source :http://allrecipes.com

Fried Chicken Wings with Sour Sauce Recipe

RECIPE INGREDIENTS

For the Chicken Wings:

2 pounds chicken wings (about 16)

2 tablespoons dry mustard

1 tablespoon water

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

1 cup Crisco Oil

For the Sweet Sour Sauce:

1 cup Smucker's Apricot Preserves

2 tablespoons brown sugar

1 teaspoon dry mustard

1/2 teaspoon ground ginger

1/4 cup cider vinegar


RECIPE METHOD

FOR THE WINGS:

Disjoint chicken wings; discard tips. Rinse and pat wings dry. Place wings in a medium bowl.
Mix dry mustard and water; pour over chicken pieces, toss with spoon to coat.
Combine flour, salt, and pepper in a large zippered bag; add chicken and toss to coat.
Heat Crisco; Oil in a large skillet over medium-high heat. Fry chicken wings until golden brown (about 25 minutes), turning as needed. Drain on paper towels.

FOR THE SWEET SOUR SAUCE:

Combine all ingredients in a small saucepan. Heat just until sugar is melted. Brush chicken wings with sauce and serve remainder on the side as a dipping sauce.

Food Recipe Information Posted By: Blueshoots.com

Original Source:- http://www.cooking.com/recipes/