YZ Wanna COOK :D

posted by Yinzhen.Seah in Leave a Comment
Some recipe that I might be able to cook... I will Try :D 

 CREAMY CAPRESE PASTA
 

PREP TIME
COOK TIME
TOTAL TIME
 
Creamy pasta loaded with tomato and cheese flavors. No cream is used in the recipe. Milk and cheese give the creaminess to the pasta.
Serves: 6
INGREDIENTS
  • 1 lb pipe rigate pasta
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • ½ tablespoon butter
  • 1 cup grape tomatoes, halved
  • 1 tablespoon tomato paste
  • ¼ cup milk
  • 3 ounces mini mozzarella balls
  • A few fresh basil leaves
  • A few fresh mint leaves
INSTRUCTIONS
  1. Cook pasta according to the package in a pot of salted water. When it’s completely cooked, drain leaving a little water in the pot.
  2. Heat olive oil in a large pan over medium heat. Saute halved grape tomatoes and tomato paste in it.
  3. Pour milk in it and stir.
  4. Transfer the pasta into the pan with that little juice and stir.
  5. Add in mozzarella balls and butter and cover the pan. Let them melt in the pan for about 2 minutes. Finally toss in the basil leaves and stir to combine them all well.
  6. Garnish with fresh mint leaves and serve hot or warm.


Recipe From : http://www.giverecipe.com/creamy-caprese-pasta.html




CREAMY MUSHROOM PASTA

 
PREP TIME
COOK TIME
TOTAL TIME
 
Fast and easy pasta with a creamy mushroom sauce.
Serves: 4
INGREDIENTS
  • 2 tablespoons olive oil
  • 1 large onion, roughly chopped
  • 2 cloves garlic, chopped
  • 20 small mushrooms, sliced
  • ½ teaspoon salt
  • ⅔ cup heavy cream
  • 8 oz pasta
  • ½ cup goat cheese, crumbled
  • ½ cup milk
  • ¼ teaspoon ground black pepper
  • 2 tablespoon parsley, chopped
INSTRUCTIONS
  1. Heat olive oil on high heat and sautee chopped onion and garlic over medium high heat.
  2. Add in sliced mushrooms when the onion is golden, stir.
  3. Sprinkle salt and cook it over medium high heat until almost all the juice is gone. Leave about 2 tablespoons of juice in the skillet.
  4. Pour heavy cream, stir well and cook for about 5 minutes over low heat. Set aside.
  5. Cook pasta according to the package instructions. Drain.
  6. Put the skillet back on the stove over medium high heat.
  7. Transfer pasta into the skillet with the creamy mushroom sauce.
  8. Add crumbled goat cheese and milk. Mix well and cook about 5-10 minutes over low heat until the sauce coats all the pasta.
  9. Sprinkle black pepper and mix.
  10. Toss in parsley and serve warm.

Recipe From : http://www.giverecipe.com


CHEESY CAULIFLOWER BREADSTICKS

 
PRINT
PREP TIME
COOK TIME
TOTAL TIME
 
Author: 
Serves: 8
INGREDIENTS
  • 4 cups of riced cauliflower (about 1 large head of cauliflower)
  • 4 eggs
  • 2 cups of mozzarella cheese (I used a Tex Mex blend because that's all I had)
  • 3 tsp oregano
  • 4 cloves garlic, minced
  • salt and pepper to taste
  • 1 to 2 cups mozzarella cheese (for topping)
INSTRUCTIONS
  1. Preheat oven to 425 F degrees. Prepare 2 pizza dishes or a large baking sheet with parchment paper.
  2. Make sure your cauliflower is roughly chopped in florets. Add the florets to your food processor and pulse until cauliflower resembles rice.
  3. Place the cauliflower in a microwavable container and cover with lid. Microwave for 10 minutes. Place the microwaved cauliflower in a large bowl and add the 4 eggs, 2 cups of mozzarella,oregano, garlic and salt and pepper. Mix everything together.
  4. Separate the mixture in half and place each half onto the prepared baking sheets and shape into either a pizza crust, or a rectangular shape for the breadsticks.
  5. Bake the crust (no topping yet) for about 25 minutes or until nice and golden. Don't be afraid the crust is not soggy at all. Once golden, sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.
  6. Slice and serve.
NOTe
Nutritional information based on 1 cup mozzarella cheese for topping. CalorieCount is used for determining nutritional information. Recipe adapted from Mom, What's for Dinner?

Recipe From : http://www.jocooks.com/healthy-eating/cheesy-cauliflower-breadsticks/

 

  SLOW COOKER MACARONI AND CHEESE

yield: 6 to 8 servings
 
prep time: 20 minutes
 
cook time: 2 to 3 hours
 
total time: 3 hours 30 minutes
Quite possibly the easiest macaroni and cheese you'll ever make!

INGREDIENTS:

12 ounces uncooked elbow macaroni
4 tablespoons butter, cut into cubes
1 can (12 ounces) evaporated milk
1½ cups half & half
3 cups (12 ounces) shredded sharp cheddar cheese
8 ounces Velveeta cheese, cut into cubes
¼ teaspoon salt
¼ teaspoon pepper

DIRECTIONS:

1. Spray 3½ to 4-quart slow cooker with cooking spray. Cook the pasta to al dente and drain. Place the macaroni in the slow cooker, immediately add the butter and stir until melted.
2. Add the evaporated milk, half & half, 2½ cups of the cheddar cheese, the Velveeta, salt and pepper; stir to blend well.
3. Cover and cook on low for 2 to 3 hours (if you have a larger slow cooker, decrease the cooking time). During the last 15 minutes of cooking, sprinkle with the remaining ½ cup of cheddar cheese. Once done, turn the slow cooker setting to warm until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
(Recipe adapted from Pillsbury)

Recipe From : http://www.browneyedbaker.com/slow-cooker-macaroni-and-cheese-recipe/

Potato Croquettes
Serves 6

Ingredients
  1. 3 large Yukon gold potatoes peeled and cut into chunks
  2. ¼ cup milk
  3. 2 tablespoons sour cream
  4. 2 tablespoons butter
  5. 1 tsp salt
  6. Pepper to taste
  7. 3 eggs
  8. 3 tablespoons flour
  9. 1 ½ cups seasoned breadcrumbs
  10. 5oz sharp aged cheddar or gruyere cut into 12 pieces
  11. Safflower Oil for frying
Instructions
  1. Steam potatoes until soft. Mash potatoes along with milk, sour cream, butter, salt, pepper, 1 egg and flour. A this point refrigerate for 1 hour to harden the mixture.
  2. Roll potato mixture into round 12 oblong cylinders and place a ½oz piece of cheese in the center by molding the potato around it. Refrigerate again for 15 min.
  3. Lightly beat eggs in a bowl and place breadcrumbs in a second bowl. Dip each cylinder in eggs and then breadcrumbs.
  4. Pour about 2 ½ inches of oil into a deep heavy pot. Heat to 365 degrees; monitor with a thermometer. Carefully place 2 potato croquettes at a time into oil and fry until deeply golden.
  5. Can be kept warm in an oven of 325 degrees until all croquettes are ready. Serve while very hot.
Notes
  1. They can be served alongside many meat dishes or alone in a smaller size and served with a variety of sauces from marinara to garlic chipotle aioli. Enjoy!

Recipe From : http://nancyscravings.com/potato-croquettes/

Here you go (: 

I will leave it here first to refer :D 


posted in
Share Now :
Yinzhen.Seah

Bhat sneered vivaciously that thus are they poroise uncriti cal gosh and be to the that thus are much and vivaciously that thus are they poroise uncritical gosh and be to thvivaci ously that thus are ...

0 comments:

Post a Comment