Bring a large pot of water to a boil for the pasta.
When the water is boiling, add some salt and drop the pasta.
Cook to al dente, according to package directions. (Heads up: reserve a ladle or two of the cooking water for the sauce right before you drain the pasta.).
When the pasta is ready, pour the reserved starchy cooking water in a medium-size bowl.
Drain the pasta and toss it in the bowl with the pepper.
Add in the cheese in small handfuls, sprinkling it over the hot pasta then tossing it with tongs, until all the cheese ...
Empty sweet peas and cannellini beans into a saucepan; cook and stir over medium-high heat until heated through and 1/3 of the liquid has evaporated, about 10 minutes. Stir butter into pea mixture until melted, 2 to 3 minutes. Reduce heat to medium.
Stir Parmesan cheese and black pepper into pea mixture. Cook, stirring occasionally, until creamy and thickened, 5 to 10 minutes.
Cook the pasta al dente; drain. Put the put back on the stove. Immediately sprinkle the finely grated cheese over the pasta, and mix in some of the water used to boil the pasta, until the cheese melts into a light, almost watery, creamy sauce. Grate pepper on top.
Bring a pot of salted water to a boil.
Add the pasta and cook to al dente.
While the pasta cooks, melt butter in a large saute pan over medium heat.
Add the fresh cracked pepper.
When the butter begins to bubble, turn off the flame and remove from heat.
When the pasta is ready, add the noodles and 2-3 tablespoons of the pasta water to the saute pan.
Cook over medium high heat until the liquid bubbles and thickens, tossing the pasta as needed.
Remove from the heat and add the Parmesan cheese, tossing rigorously until all ...
In large heavy pot, combine 3 T vegetable oil and popcorn kernels.
Cover and cook over high heat shaking the pot often, until the popping stops, 3-5 minutes.
Add the butter and toss.
Dump the popcorn into a large paper bag and toss with 1 cup cheese and pepper.
Makes 8 cups.
Place finely grated Pecorino Romano in medium bowl. Set colander inside large bowl.
Bring 2 courts water to boil in large Dutch oven. Add pasta and salt; cook, stirring frequently, until al dente (or according to package directions). Drain pasta into colander, reserving cooking water. Pour 1 1/2 cups cooking water into liquid measuring cup and discard remainder. Return pasta to now-empty bowl.
Slowly whisk 1 cup of reserved pasta water into finely grated Pecorino until smooth. Whisk in cream, oil, and black pepper. Gradually pour ...
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes.
While the pasta cooks, mash the soft butter with the olive oil and pecorino cheese in a large bowl to form a paste.
When the pasta is tender, drain it, reserving 1/2 cup of the pasta cooking water. Add the spaghetti directly to the bowl with the butter mixture. Toss well to coat, adding the pasta water as needed to make a thick, creamy sauce that coats the pasta strands. Season with salt and lots of freshly ground black pepper.
...
Prep the ingredients: Preheat the oven to 400 degrees. Bring a large pot of water with a large pinch of salt to a boil. Zest and halve the lemon. Slice one half into rounds for garnish, if desired. Mince or grate the garlic.
Add the broccoli to the boiling water and cook for 4-5 minutes, until tender. Remove with a slotted spoon and set aside. TIP: To preserve its bright green color, place the broccoli in a bowl of ice water after cooking.
Cook the pasta: Add the linguine to the boiling water you cooked the broccoli in and cook for 8-10 ...
Bring a large pot of water to a boil for the pasta and salt it; add pasta and cook al dente; **you will use a ladle of the cooking water for the sauce right before you drain the pasta.
Place a large skillet over low heat with the butter, 1 tablespoon of olive oil, and pepper; let it hang out until the pasta is done.
When the pasta is ready, take a ladle of the starchy cooking water and add it to the butter-pepper mixture.
Drain pasta and toss it in the pan with the sauce; turn off the heat; add in the cheese in small handfuls, then ...
Cook spaghetti, al dente, in salted water according to package directions.
Drain spaghetti, reserving 1/2 cup of the cooking liquid, and return spaghetti to the pot.
Add cooking liquid, 2 tablespoons at a time, alternating with the cheeses, tossing well to get a saucy consistency.
Stir in pepper and any additional liquid, if needed; season with salt if necessary.
Preheat the oven to 350\u00b0F. Bring a large pot of water to a boil and generously season with salt.
In a large mixing bowl, combine the ricotta, mascarpone and 2 cups of the Pecorino. Stir well to combine. Stir in the salt and black pepper.
Place the pasta in the water and cook until just barely al dente, about 6 minutes. (The pasta will finish cooking in the casserole.) Drain and transfer it to the seasoned cheese mixture, stirring to coat the pasta.
Grease a 9- by 13-inch baking dish with the butter. Transfer the pasta-cheese ...
cut squash in half and seed. place 1/4 inch water in microwave-safe dish. place squash in the dihs, the cut sides down- the sides will overlap. cover with plastic wrap and microwave on high for 13 minutes. shred squash and add 1/4 cup cooking liquid to it in large bowl.
dress with olive oil and cheese. season and serve.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain spaghetti.
Heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute ...
Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins with 1 tablespoon olive oil.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
Mix together drained noodles, ricotta cheese, mozzarella cheese, 1/2 cup Pecorino Romano cheese, and 1 1/2 teaspoons pepper in a bowl. Divide mixture among the ramekins. Top with 2 tablespoons Pecorino Romano cheese, drizzle with 1 tablespoon olive oil, ...
cup of Acini De Pepe according to pasta box instructions
Boil acini de pepe in salted water until water is gone.
Drain fruits, saving juices.
Cook juices with eggs, flour and sugar until thick.
Add acini de pepe and let stand overnight.
Simmer the acini de pepe in boiling water 10 to 12 minutes and rinse after draining.
Drain the pineapple and mandarin orange juice to make 1 1/2 cups liquid.
Cook flour, sugar and eggs in the 1 1/2 cups juice until thickened.
Now combine the drained acini de pepe with the thickened mixture, the mandarin oranges, the pineapple, the lemon juice, Cool Whip and marshmallows.
Mix and eat!
In a pot, cook sugar, eggs, flour and salt; mix well.
Add fruit juices.
Bring to a boil.
Cool well.
Cook and strain acini de pepe.
Stir macaroni into cooked custard juices.
Chill overnight.
Saute onion and pepper in oil in a large saucepan until tender.
Stir in beans, tomatoes and liquid, chili powder, oregano and cocoa.
Heat to boiling; reduce heat and simmer, covered, 10 minutes.
Stir in acini de pepe and cilantro; season to taste with salt and pepper.
Serve topped with cheese.
Place shea butter, coconut oil, and argan oil in top of a double boiler over simmering water. Stir occasionally until melted, about 5 minutes. Remove from heat and let cool slightly but not solidify, about 5 minutes.
Pour shea butter mixture into a food processor or blender; blend on high speed until smooth. Add aloe vera juice slowly, blending until creamy, 3 to 5 minutes. Add essential oil and vitamin E oil and blend until well incorporated.