Healthy Italian Vegetarian Pasta Recipe

 

Eating Taglierini in Liguria

Cecci makes Taglierini Ortiche (Nettles Pasta)

With PORCINI MUSHROOM RAGU

Cecci collects Nettles (Ortiche)

To make her Homemade Taglierini Pasta

Mixing Flour, Eggs, and Nettles

Yo Make The PASTA

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POPEYES SPINACH Recipe

 

STEAKHOUSE CREAMED SPINACH

Creamed Spinach, along with Shrimp Cocktail, and Potaotes is a favorite Steakhouse staple.

Creamed Spinach is a simple side dish that is also the perfect way to use up any dying spinach. The creaminess will make you forget you're eating spinach and turn anyone into a fan of leafy greens. It seems like a lot of spinach, but it will boil down into almost nothing so don't skimp on it. 

STEAKHOUSE CREAMED SPINACH - Recipe

Ingredients :

• 2 pounds Spinach, washed

• 3/4 cup Heavy Cream

• 2 ounces (4 tablespoons) unsalted Butter

• 1/2 teaspoon Salt (Sea Salt or Kosher)
  

• 1 teaspoon fresh ground Black Pepper

• 3 quarts Boiling Salted Water (to cook Spinach in)
  

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• Place Spinach in boiling water. The water will stop boiling when you put the spinach in.

• Once the water comes back to the boil, cook for 30 seconds, then turn heat off. Drain the cooked spinach into a colander. 

• Fill the pot you cooked the spinach in with cold water. Add the spinach and let sit for 2 minutes. 

• Drain the spinach again in the colander. Let sit.

• Put the Cream in a small sauce pan and turn the heat on to mediu. Add a pinch of salt, and cook the cream over medium heat for about 5 minutes, until the cream starts to thicken. Turn heat off.

• Remove the spinach from colander, and squeeze the spincah to get as much possible water out of the spinach.

• Spinach on a cutting board, and roughly chop the spinach with a chefs knife.
  
• Dump any remaining water that was in the pot you cooked the spinach in. Make sure the pot is dry. Place butter in the pot and heat on low heat until the butter melts.
• Add the spinach to the pot with the Salt and Black Pepper. Heat for one minute on medium heat.
• Add the cream to the pot with the spinach and cook on medium heat for two minutes. Lower heat to low and cook another 3 minutes on low heat.
• Turn off heat and serve the Creamed Spinach with a Steak, Chicken, Fish or whatever you like.
• Enjoy!
  

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POPEYE

"I EAT MY SPINACH"

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POPEYE

BEER STEIN

"GET YOURS TODAY"

And BLUTO Too !!!

"BIG BAD BLUTO" !!!

BEER STEIN

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BEER & NODDLES

ART PIECE

PABST BLUE RIBBON BEER

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"I EAT MY SPINACH"

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AMERICA'S FAVORITE DISHES

SUPER BOWL RECIPES

BUFFULO CHICKEN WINGS

PRIZE WINNING CHILI

BONE SUCKING BBQ SAUCE

CRAZY WINGS

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Giada DeLaurentiis Tasty Pasta Recipe

 

PASTA con FORMAGGIO

PASTA with CHEESE SAUCE

GIADA De LAURENTIIS says,

"This is The EASIEST PASTA SAYCE RECIPE Ever"

TASTY and QUICK to MAKE TOO !!!

But if you want the TASTIEST BEST PASTA SAUCE RECIPE EVER ?

GET a Copy of The RAGU BOLOGNESE COOLBOOK 

by DANIEL BELLINO ZWICKE at AMAZON.com

aka  "DANNY BOLOGNESE"

It takes longer to make, but if you're looking for the best, tastiest pasat sauce ever created.

there is nothing in the World that beats Danny Bolognese's Ragu Bolognese Pasta Recipe

of all-time. Nothing can touch it.

The Journal of Italian Food Wine & Travel said in its 6 page article on Chef Daniel Bellino Zwicke,

"he makes the Best Ragu Bolognese Sauce in the country (America). Bar none."

The RAGU BOLOGNESE COOKBOOK

With The WORLDS BEST PASTA

PASTA With RAGU BOLOGNESE

alla BELLINO

And MORE ...

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TONY BOURDAIN

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Celebrity Meatloaf Recipe

 

OLD FASHION MEATLOAF

BEST SELLING COOKBOOK AUTHOR

DANIEL BELLINO ZWICKE

DANNY'S FAMOUS

OLD FASHION MEATLOAF

OLD FASHIONED MEATLOAF

Nothing beats a good old meatloaf, and that’s exactly what we’ve got here, a good old fashion American Meatloaf, great for dinner one night and sandwiches the next day.

INGREDIENTS :

8-ounces of Button Mushrooms, washed roughly chop & sauté for 6 minute with the onions a & garlic …

1 medium Onion, peeled and diced fine

2 cloves Garlic, peeled and minced fine

1 ½  pounds fresh Ground Beef

1 Egg

½ cup Seasoned Bread Crumbs

¼ teaspoon Salt & ½ teaspoon Black Pepper

6 Tablespoons Tomato Ketchup

3 Tablespoons chopped Fresh Parsley (Optional)

GLAZE :

8 tablespoons Ketchup, 1 /12 Brown Sugar

1 tablespoon Dijon Mustard

After you cook the Mushrooms & onions, set aside and let cool completely, about 15 minutes.

Place all the remaining ingredients, not including ingredients for the glaze into a large mixing bowl. Mix all the ingredients thoroughly with your hands.

Pre-Heat your oven to 350 degrees.

Grease a Loaf Pan with vegetable oil or butter. Place ground beef mixture in loaf-pan and press meat down, then bang the loaf pan a couple times to prevent air spaces.

Mix the 8 tbs. Ketchup, Mustard and Brown Sugar together and brush over the top of the meatloaf.

Place the meatloaf in the oven and bake at 350 degrees for about 1 hour and 15 minutes. 

After about 1 ¼ hours, remove Meatloaf from oven and let cool on counter for about 15 minutes. Remove from pan.

Cut Meatloaf into 1 ½ to 2” slices and serve with potato, vegetable or salad.

AMERICA"S FAVORITE RECIPES OLD FASHION MEATLOAF

TACOS - BURRITOS

SOUPS

FRIED CHICKEN

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HOW to COOK The PERFECT BURGER

And STEAK

And MORE ...

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PS .... "It was one of TONY BOURDAIN'S Favorite Cookbooks

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Elvis Cheeseburger Recipe

 

ELVIS EATS

A PEANUT BUTTER & BANANA SANDWICH

The ELVIS BURGER

with BACON & CHEESE

ELVIS BURGER RECIPE :

Ingredients :

1. 1 pound ground beef.
2. 4 thick slices bacon.
3. salt and ground black pepper to taste.
4. 1 onion, chopped - or more to taste.
5. 1 teaspoon white sugar (Optional)
6. 4 hamburger buns.
7. 4 slices Cheddar cheese.
8. 4 teaspoons peanut butter.

1)   Divide ground beef into 4 patties, sprinkle with salt and black pepper, and set aside.

2)   Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and keep warm. Cook onion in the bacon drippings until lightly browned, about 10 minutes, stirring often; sprinkle with sugar during frying if desired. Set onion aside.

3)   Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

4)   Open hamburger buns and place onto a baking sheet with cut sides up; toast under the broiler until browned, 1 to 2 minutes. Set buns aside.

5)   Pan fry ground beef patties in the same skillet as onions until browned and the juices run clear, 5 to 8 minutes per side. An instant-read meat thermometer inserted into the center of a burger should read at least 160 degrees F (70 degrees C). Place a slice of Cheddar cheese onto each patty and allow cheese to melt. 

6)   To assemble, spread peanut butter onto bottom halves of buns; spread ketchup onto top halves. Top the peanut butter with pickle slices, cooked onion, burgers with cheese, a slice of bacon, several tomato slices, and about 1/4 cup shredded lettuce per sandwich.

7)   Serve and ENJOY !!!

MORE ELVIS RECIPES

Un The BADASS COOKBOOK

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"He's a HANDSOME DEVIL"

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Bone Sucking BBQ Sauce Recipe

BBQed SPARE RIBS

"THEY'RE BONE SUCKING GOOD" !!!

BONE SUCKING BBQ SAUCE

    “It’s Bone Sucking Good” !!!

SECRET INGREDIENTS :

2 cups Ketchup

¾ cup water

3 tablespoons Apple Cider Vinegar

½ teaspoon Garlic Powder

½ Teaspoon Onion Powder

3 teaspoons Dry Mustard

5 tablespoons Brown Sugar

5 tablespoons Molasses 

½ teaspoon Liquid Smoke

Place all ingredients in a medium size pot and stir. Cook on very low heat for 20 to 30 minutes, stirring occasionally to keep sauce from burning.

Remove from heat and let sauce cool. Slather this sauce on Chicken or Ribs for Bone Sucking-ly Good BBQ-ed Chicken or Ribs. Or make a Bone Sucking BBQ Burger by cooking up a nice Hamburger that’s slather with this sauce for a Bone Sucking BBQ Hamburger. What’s better than that? Well, the Ribs probably.

You can make Tasty Barbecued Chicken or some Bone Sucking Barbecue Ribs with this sauce, and they'll be the best you've ever had.

YUMMY BBQ CHICKEN

With BONE SUCKING BBQ SAUCE

We Gave You The Secret BBQ Sauce

WANT to KNOW HOW to MAKE

YUMMY BBQed CHICKEN

And BONE SUCKING BARBECUED RIBS ?

The RECIPE is in The BADASS COOKBOOK

On AMAZON.com

ANTHONY BOURDAIN

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