PAPPARDELLE by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

PAPPARDELLE

Penne with tomato sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Penne with tomato sauce

Calabria and Eggplant Parmesan by Fabio Bongianni

http://fabiolouscookingday.blogspot.com/2010/07/reggio-calabria-and-eggplant-parmesan.html

Gnocchi with a spicy tomato & mascarpone sauce by Brett Ede

Pollo alla Lauretana copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

custard CREAM with RICOTTA and Maple Syrup by Foodessa

Taking the Italian custard to a new level of texture and creaminess not equalled by any other. Perfect for filling cakes, cream puffs or ‘Zeppole di San Giuseppe’. Let your imagination ride. For a dedicated post...refer to: http://www.foodessa.com/2011/04/puff-choux-pastry-ricotta-cream-zeppole.html

batter fried squid rings by sunil k.nayar

squid rings dips in refined flour batter and deep fry

Chicken with Roasted Red Pepper & Chipotle Rice by Salad Foodie

Starting with a recipe that won a contest sponsored by the USA Rice Federation, I took the liberty to substitute chicken for the original recipe’s fish (see “Useful Links” below for the Tilapia version.) Using prepared jars of red roasted peppers and chipotle salsa cuts down on the preparation, but certainly not the taste of this…

Baked apples with amaretti crumble by Lemon Squeezy

The amaretti and ricotta combo turn an everyday dessert into a special treat.

Camargue rice and grilled artichoke salad by Lemon Squeezy

Colourful and aromatic wholegrain rice salad

Carpaccio of oranges with orange brandy by Lemon Squeezy

A lighter pudding option after a rich meal

Grilled Basil Pesto Panini by Bonnie Loubier

Create a delicious grilled panini sandwich that just melts in your mouth. This panini has fresh basil pesto, fresh tomatoes, and cheese on a bread of your choice.

Chicken Marsala by John Elder

Quick and easy Chciken Marsala Viddeo here:

Veloute by Chef Smith

* Velouté sauce, also one of the mother sauces, in many ways is also considered to be a white sauce. The difference between velouté and béchamel is that béchamel is made with a pale roux and includes milk as the liquid, while velouté is made with a blond roux and white stock as the liquid. White stock is made with bones that have not…

Grilled Cremini Mushroom and Fennel Salad by Debi Shawcross

A fantastic winter salad featuring fresh fennel, grilled mushrooms, and a bright lemon basil vinaigrette.