Bring chicken broth to a boil (Rachael Ray used beef broth).
Add frozen cauliflower.
Boil for about 8-10 minutes.
Drain -- in case there is too much liquid -- Add cheeses, butter and more broth if it is too thin for your taste.
Smash with a masher. Should be the consistency of mashed potatoes.-- yum!
asil here -- instead we add Italian Seasoning and some parsley)
Bring a large pot of water to a boil; add salt.
Add in the rigatoni; cook to al dente per package directions.
While the water and pasta work, heat a large nonstick skillet over med-high heat.
Add in 1 tablespoon olive oil; add pancetta to one half of the skillet, the sausage (both hot and sweet) to the other half of the skillet.
Break up the sausage into bits and brown while the pancetta renders; then combine and cook together another minute or so.
Remove to a plate with a slotted spoon.
Add the remaining olive oil to the ...
Heat a large, heavy skillet over med-high. Cut chicken into large chunks and season with salt, pepper, and poultry seasoning.
Add 1 T oil to hot pan. Set chicken in pan, and do not turn for 2-3 minute Brown 3 minutes on each side, then remove.
Add bell peppers, hot peppers, and garlic to pan. Saute 5 min, tossing and turning frequently.
Add wine to pan and reduce 1 minute Scrape up pan drippings. Add broth and bring up to a bubble.
Set chicken back in pan. Toss parsley with chicken and peppers, and cook chicken through, 2-3 minute ...
Heat 1 tablespoon of extra-virgin olive oil, a turn of the pan, over medium-high heat. Heads up: use a skillet with a tight fitting lid. Add the sausage and crumble while browning, about 3 to 4 minutes. While the sausage browns, crush the garlic. Peel the onion, trim off the root end and then thinly slice. Add the garlic, onions and potatoes to the pan with the sausage and season with salt and pepper, to taste. Douse the pan with half of the vermouth or wine, cover the pan with a lid and cook 10 to 12 minutes. Remove the lid, add the tomatoes ...
Brown and crumble the sausage in your stew pot.
Add the ham and pepperoni and cook meats on medium-hi for 3 minutes.
Add the tomatoes and chicken stock.
Bring to a boil, and add pasta.
Cook for 8-10 minutes until pasta is al dente.
Serve with crusty bread and salad for a complete meal.
Heat water for pasta to boil. Salt and cook pasta 7 to 8 minutes, to al dente.
Preheat oven to 425 degrees F.
Sauce: Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat. Season pork chops with salt and pepper. Quarter the sausages. Add 1 tablespoon, 1 turn of the pan, extra-virgin olive oil to pan or pot. Place chops in pan or pot and brown 2 minutes on each side, remove. Add another tablespoon oil, 1 turn of the pan, and sausages. Brown sausages 2 minutes on each side and transfer to plate with pork. Add pepper ...
Cook pasta in boiling water as per package directions until done.
Fry sausage in 2 T olive oil until cooked thoroughly, breaking up into small pieces while cooking.
When sausage is done, transfer to a bowl.
Add, 2 T olive oil (or more if needed) to pan. Add mushrooms, garlic, butter. Add salt and pepper to taste.
Saute, stirring frequently, until mushrooms become somewhat limp.
Add flour and saute for a couple of minutes.
Stir in chicken stock and milk. Bring to a boil and let it bubble and thicken.
Stir in tomatoes and ...
Bring a large pot of water to a boil and cook pasta.
In a large pan, add olive oil using med/high heat. Brown sausage.
Add diced pepper and diced garlic to sausage mixture. Cook 2 minutes.
Add tomatoes to sausage mixture. Put a lid on the pan to help the skins of tomatoes burst. Cook about 8 minutes.
Add arugula to the mixture and stir until it wilts down.
Drain pasta and mix with sausage mixture.
You can add about 1/3 cup of cream if you wish, or use some of the pasta water to thin the sauce at this point.
Add salt and ...
Place a soup pot on the stovetop and preheat to medium high. Add the olive oil and the sausage. Brown and crumble the sausage, drain off excess fat if necessary, then add the pepperoni and ham. Cook for two minutes.
Add the bell peppers and onions and cook for two minutes more. Add the tomatoes and chicken stock and bring to a boil. Stir in the pasta and cook for 8 minutes.
Stir the arugula into the stoup just before you serve it up.
Heat the oven to 500 degrees.
Halve the potatoes lengthwise, then cut each half into 5 wedges. Place the potatoes on a baking sheet and drizzle with about 3 tablespoons of the olive oil. Add the crushed garlic to the potatoes and sprinkle with the rosemary; season with salt and pepper. Toss the potatoes and garlic to evenly coat in the olive oil and seasonings, then roast for 25 minutes or until tender and golden at the edges.
Once the potatoes have cooked for about 12 minutes, heat the remaining 1/4 cup of extra-virgin olive oil in a ...
Preheat oven to 425\u00b0F.
Sprinkle flour on a clean work surface. Roll out pizza dough to form a 12-inch round pie or 13x9 inch rectangular pie. Place on appropriate baking sheet.
Spread sauce and cheese on the dough. Scatter the garlic and red pepper flakes on top of the cheese.
Bake pizza for 12 minutes or until cheese is melted and crust is crispy. Top hot pizza with sliced prosciutto, covering the whole pie.
Toss arugula leaves with the lemon juice and olive oil and season with salt and pepper. Pile leaves up on the center ...
In a medium sized pot, simmer lentils in chicken stock.
In a second pot, saute sausage in olive oil.
Add garlic, onions and mushrooms to the sausage. Cook a few minutes, stirring occasionally.
Add carrots, lentils, potato, salt and pepper, bay leaf, paprika (or substitute mixture) and rosemary to sausage pot. Don't worry about the woody rosemary stems - the leaves will fall off as it cooks.
Add tomatoes to sausage pot. Bring to a good rolling boil and boil for 15 minutes.
Combine the two pots.
Wilt the greens in and remove ...
Bring a large pot of water to a boil and salt the water.
Add pasta and cook for a minute or two less time than package directions say.
The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little undercooked.
The shells with probably cook for 9 or 10 minutes.
Preheat a big, deep skillet or a medium saucepan over medium heat.
Place garlic on a cutting board and place the flat of your knife on top of each clove.
Carefully give the garlic a whack with the palm of your hand to separate ...
Bring a large pot of water to boil for the pasta.
Add olive oil to a medium saucepan over moderate heat. Add the onions and half of the chopped garlic, and cook until soft, about 5 minutes. Stir in the crushed tomatoes and tomato sauce. Season the sauce with salt and pepper. Let simmer for 8-10 minutes.
While the sauce is simmering, make the meatballs. Place the ground beef in a medium mixing bowl and add the remaining chopped garlic, parsley, egg, bread crumbs, 1/2 cup Parmigiano cheese, salt and pepper. After thoroughly combining ...
Preheat broiler and lightly toast bread until very soft (30 seconds on each side).
While bread is warm, place 2 slices at a time on a rolling pin, molding them to the pin.
Let bread cool (it will take a curled shape).
Place green beans in a small skillet and cover with water.
Bring to a boil and add salt. Simmer about 3 minutes.
Drain beans and place in cold-water bath (drain again).
Chop into bite-size pieces and reserve.
Arrange piles of chopped lettuce, treviso or radicchio, basil, and parsley on 4 plates.
Divide ...
Preheat a medium soup pot over medium heat; add olive oil, carrots, onions, celery, garlic and saute 5 minutes.
Add tomato sauce, chicken stock and cover pot; turn up heat and bring to a fast boil; while soup comes cooks make meat balls.
Mix ground meat with cheese, bread crumbs, egg and parsley; roll into 1 1/2 to 2 inch-balls.
Remove lid from soup and SLIDE balls into soup; bring back to a boil then stir in spaghetti; reduce heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through; Stir in basil and ...
boil pasta.
heat large skillet. add olive oil and pancetta. brown pancetta 2 minutes. add red pepper flakes and garlic and cook 2-3 minutes more. add wine and stir up all the pan drippings.
in a separate bowl, beat yolks, then add about 1/2 cup of the pasta cooking water. this tempers the eggs and keeps them from scrambling when added to the pasta.
drain pasta well and add it directly to the skillet with pancetta and oil. pour the egg mixture over the pasta. toss rapidly to coat the pasta without cooking the egg. remove pan from heat ...
To a medium saucepot, preheated over moderate heat, add about 2 tablespoons extra virgin olive oil, 2 turns of the pan in a slow stream. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves.
Saute 2 minutes, add chopped red pepper. Saute mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour a minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce 1 minute. Stir in half-and-half or cream. When sauce returns to a bubble, add artichokes, spinach and ...
In a soup pot, heat oil over med high heat.
Add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes.
Stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes.
Stir in 2 cups water, the chicken broth and tomatoes; and dried seasonings -- if using fresh add later, cover and bring to a boil.
Add the pasta and cook until al dente, about 15 minutes.
Serve stoup in bowls and dollop with ricotta.
Pass the parm at the table.