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Dominican style spaghettis ("A la criolla") by Arturo Féliz-CamiloSpaguettis "a la criolla" is a very common and traditional way to have spaguettis in Dominican Republic. A "must" in street food vendors... |
1 vote
33867 views
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Maltagliati with Tomatoes, Porcini Mushrooms and Shrimp by Fabio BongianniOk, today a very flavorful recipe!! Maltagliati means "badly cut" pasta due to their irregular shape! I love Porcini mushrooms and they are abundant in Europe markets during the Summer and Fall. |
9 votes
14259 views
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Pasta Miss ALFREDO no cream by FoodessaUsually leaner, sleeker and slightly more health conscious than Mr. heavy cream Alfredo... Miss Alfredo offers you an amazing flavourful rosé pasta sauce oozing of CHEESY CREAMINESS. For a detailed post...refer to: http://www.foodessa.com/2010/06/pasta-miss-alfredo-with-no-cream.html |
3 votes
7032 views
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Baked Cream Cheese Spaghetti Casserole by Rebecca Care Doty
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3 votes
24280 views
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Sicilian Eggplant & Ricotta Pasta by John SpottiswoodThis is yet another wonderful Italian recipe that I've adapted from Marcella Hazan's classic "Essentials of Italian Cooking". This one is good enough that my wife put a little smily face in the upper corner of the recipe and wrote "It's a keeper!". I think you'll feel the same way. We served this for friends with a wonderful citrus… |
12 votes
10587 views
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Spicy Seafood Noodle Soup (Samseon Cham Pong) by Sunny ShinChampong is a popular noodle dish that is prepared in a red, spicy seafood broth containing hearty vegetables and variety of seafood. In late 19th century, many of the Chinese immigrants opened restaurants and created new versions of their home food in Korea. Cham Pong is one of Koreanized Chinese dish that is so popular in Korea and… |
1 vote
26503 views
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Pasta with Cauliflower and Anchovy Sauce by Nancy MiyasakiThis is a wonderful, mild flavored pasta we've adapted from Marcella Hazan. I know it sounds like an odd combination of ingredients, but you should definitely try it. It's unlike any pasta you have likely eaten before, and it is quite tasty. We will definitely make it again. Serve with the roasted broccoli below for a nice… |
5 votes
5673 views
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Cold Angel Hair Pasta in Truffle Oil with Abalone and Caviar by BlackswanFoodies, here’s another Christmas recipe to serve up a gastronomic meal. Combining all the extravagant ingredients, the chilled pasta is drenched in a fragrant Truffle Oil, teasing the palates of your guests even before they arrive on the table. |
1 vote
7025 views
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Smoked Gouda Mac and Cheese by dpEveryone will thank you for this one make double if you have big eaters this has never failed me .... This is a very heavy, creamy filling side dish that everyone will love thank you for looking Enjoy |
4 votes
24153 views
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Southwestern Shell Pasta Salad by Salad FoodieChop, chop, chop and get your frustrations out making this pasta salad with south-of-the-border appeal. Choose your heat level by amount of peppers, hot sauce and chilies you add. This yields a generous bowl and serves 12-14. Make this ahead of time and chill ~ if you can wait and can keep everyone out too! |
4 votes
10029 views
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Chicken Macaroni Salad by ShaleeDPThis is my Mom's favorite. She enjoys this very much and can finish a bowl in one sitting! :) |
1 vote
6960 views
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Easy Spaghetti Bolognese by ShaleeDPThis is an all time favorite at home. |
1 vote
12195 views
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Eggplant Parmesan by Jennifer Bass
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2 votes
2225 views
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Make-over Spaghetti & Shrimp Salad by Salad FoodieOriginally mayo was the dressing for this salad recipe from a friend long ago, but I decided to give it a make-over. Adding a few new veggies and seasonings, and subbing an oil-based dressing, made it lighter and brighter. The recipe makes enough for a crowd or potluck, so cut down by one third or two thirds if needed. |
3 votes
5831 views
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An Easy, Delectable, Summertime Appetizer…Italian Chopped Salad Stuffed Shells by Skinny Kitchen with Nancy FoxThis tasty and colorful low calorie appetizer consists of a simple to make Italian chopped salad mounded into cooked pasta shells. You can prep everything the night before and then added the dressing and stuff the shells an hour before your guests… |
1 vote
9594 views
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