owel.
To prepare sauce & spaghetti: Put a large pot of
ogether the milk, jam and food coloring in a small bowl
and then transfer to a food processor. Reduce the oven to
Boil spaghetti in a pot of boiling
Preheat oven to 350.
Bring a large pot of water to a boil over high heat and salt it generously.
Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.
Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown.
Add the spinach, season with salt and pepper, and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
Mix the cottage cheese, goat cheese, Parmesan/Pecorni, 2 cups of the mozzarella cheese, lemon ...
In a large saucepan, melt 6 tablespoons of the butter over medium heat. Add the shallot, carrot, and celery, and cook until softened, about 5 minutes.
Sift the flour over the vegetables, and cook the mixture, stirring constantly with a wooden spoon until it lightens in color, about 2 minutes. Slowly whisk in the milk and bring to a boil.
Add the parsley, thyme, and bay leaf. Reduce the heat to low, and simmer, whisking occasionally, until the sauce is thickened, about 30 minutes. Strain and season with 1/2 teaspoon of the salt, nutmeg, ...
asta, salt it, and cook spaghetti according to package directions to
learned this technique on the food network).
Sprinkle the pasta with
lace 1/2 of the spaghetti in a greased 13x9x3 inch
Preheat oven to 375 degrees F.
Season the short ribs with salt and pepper.
In a large Dutch oven or soup pot over medium-high heat, add the oil. Sear the ribs on all sides until well colored and slightly charred. Remove the ribs from pan to a plate and set aside.
Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes.
Add the red wine and vinegar and reduce liquid by half.
Stir in the tomatoes, stock and fresh herbs.
Add the short ribs and cover the pot. Put in the oven and cook until meat is fork ...
In a food processor, puree the cilantro, mint,
repare 1 package of the spaghetti noodles, according to the package
asta with 1/2 the spaghetti sauce.
Combine cottage cheese
bsp of oil in a food blender. Add a splash of
the onion to a food processor.
Reduce heat to
Cut tomatoes, run through food processor, then through food mill, and put into a large pan to cook.
Meanwhile cut up the garlic and onions and cook in oil in a separate pan, then run through the food mill.
Add onions, garlic, and remaining ingredients to tomatoes and slowly heat to a boil. Boil stirring occasionally until thick (about 2 hours).
To can, pour into clean hot quart jars, leaving 1/2 inch head space.
Process 40 minute in a boiling water bath.
Combine all ingredients in a blender or food processor; puree until smooth.
ven to 425\u00b0F. Cook spaghetti in boiling salted water until
Cook spaghetti in a large saucepan boiling salted water according to package directions. Drain and return to pan.
Meanwhile, place tofu, cilantro leaves and stems, Parmesan cheese, garlic and oil in a food processor and process until smooth. Season to taste.
Add 2/3 of the cilantro pesto and tomatoes to spaghetti and toss on low heat until warmed through. Serve spaghetti with dollops of remaining sauce.
In medium saucepan, combine all ingredients except spaghetti. Bring to a boil.
Reduce heat; simmer 15 to 20 minutes, until thickened, stirring occasionally.