1 1/2 lb ground beef
1 can beef broth -(14 1/2 oz. can)
15 1/2 oz canned diced tomatoes
2 cup uncooked farfalle
2 cup thinly sliced zucchini
3/4 cup grated Parmesan cheese
In large skillet, brown ground beef over medium-high heat 6 to 8 minutes or until beef is no longer pink, breaking up into 3/4″ pieces.
Remove beef with slotted spoon; pour off drippings.
In same skillet, add broth, tomatoes and pasta, pushing pasta into liquid. Bring to a boil, reduce heat to medium. Cook, uncovered 15 minutes stirring frequently.
Add zucchini; continue cooking 5 minutes or …

1/2 lb bacon, cooked and crumbled
8 oz shredded Swiss cheese
4 eggs
12 oz sour cream
2 tbsp chopped fresh parsley
Roll pastry to fit into a 12-inch pizza pan. Bake at 425 for 5 minutes.
Sprinkle bacon and cheese evenly over crust. In a bowl, beat eggs, sour cream and parsley until smooth; pour over pizza. Bake for 20-25 minutes or until pizza is puffy and lightly browned.

8 ounces diced bacon
1/2 large onion, chopped
1/8 cup flour
1/4 to 1/2 tsp salt
1/8 tsp pepper
1 pint milk
6 lasagna noodles, cooked and drained
6 hard-boiled eggs, sliced
8 ounce cup shredded Swiss cheese
1/8 cup grated Parmesan cheese
1 tbsp minced fresh parsley
In skillet, cook bacon until crisp. Remove with slotted spoon to paper towels. Drain, reserving 1/3 cup drippings.
In the drippings, saute onion until tender. Stir in flour, salt and pepper until blended. Gradually stir in milk.
Bring to boil and cook and stir for 2 minutes.
Remove from heat. Spread 1/2 cup sauce in greased …

Ingredients:
2 packages frozen artichoke hearts
3 tbsp olive oil
unsalted butter
2 cloves garlic
1 cup thinly sliced scallions
1/3 cup chicken broth
salt
1/2 tsp freshly milled pepper
1/2 cup heavy cream
1 lb fettuccine
1/2 cup freshly grated Parmigiano cheese
2 tbsp minced parsley leaves
Preparation:
1 – Rinse frozen artichokes under warm water and separate. Cut each artichoke heart into 1/2-inch wedg
heart into 1/2-inch wedges and place in a strainer to drain.
2 – In a large saute pan, heat olive oil over medium heat, then add 1 tbsp butter. Saute garlic, stirring constantly, until very lightly golden; remove garlic and …

Ingredients:
12 large ripe plum tomatoes
1/2 cup olive oil
3 large cloves garlic
1/2 cup black olives
, pitted and sliced into thin strips
3 tbsp minced fresh basil
1/4 cup minced Italian parsley leaves
Salt
1/2 tsp freshly milled black pepper
1 lb fusilli (twists)
Freshly grated Romano cheese
Preparation:
1 – Blanch fresh tomatoes in boiling water for 1 minute. Transfer to a colander and rinse under cold water. Peel skins with a small paring knife. Cut each tomato in half lengthwise. Squeeze each half and discard all of the seeds. Slice into 1/4-inch strips, place in strainer set over …

Ingredients
* 3 tbsp. vinegar
* 1/2 cup olive oil
* 2 tsp. sugar
* 2 beets, cooked, peeled and sliced
* 2 apples or pears, cored and sliced
* 2 oranges, peeled and sliced
* 2 bananas, peeled and sliced
…

Ingredients
* 1 lb. spaghetti
* 1/4 cup olive oil
* 1 garlic clove, sliced thin
* 1 onion, sliced thin
* 1 16-oz. can plum tomatoes
* 1/4 tsp. dried oregano
* 1 1/2 tbsp. capers
…

Ingredients
200 gr. tuna in water
1 clove chopped
1 canned peeled pomontoria
Soup 2 tablespoons capers
½ cup white wine
½ cup olive oil
500 gr. spaghetti
Alati
Freshly ground pepper
Directions
In a deep frying pan and put oil in sotaroume skordo.Prosthetoume tuna, capers and mix.
Off the wine, add the tomatoes, salt and cook on low heat for 15lepta.
In large pot boil water with a tablespoonful of salt. Add pasta to the boil just in time to write the package to be al dente.
Before the sourosoume add a tablespoonful of water …

2 tsp fine salt
500 g dried linguine
Extra-virgin olive oil, for drizzling
Grated fresh Parmesan cheese, to serve
Leaves of 1 large bunch of fresh basil,
weighing about 65 g
50 g pine nuts, toasted
1 garlic clove, finely chopped
40 g fresh Parmesan cheese, grated
200 ml extra-virgin olive oil
Sea salt and freshly milled black pepper
directions
1 Bring a large pan of water to a rapid boil over a high heat. Add the fine salt, immediately coil the pasta into the water, and cover the pan. Bring the water back to the boil, then take the lid …

Ingredients (serves 4)
* 200g feta cheese, cut into 1cm cubes
* 1 garlic clove, crushed
* 1 tablespoon rosemary leaves
* 1 tablespoon thyme leaves
* 2 tablespoons extra virgin olive oil
* 2 red capsicums
* 400g dried pasta (such as macaroni)
* 1/2 cup kalamata olives, pitted, halved
Method
1. Place feta into a shallow ceramic dish with garlic, herbs and oil. …

Ingredients (serves 4)
* 300g spaghetti
* 1 tbs olive oil, plus extra to drizzle
* 6 rashers streaky bacon, rind removed, sliced
* 1 cup fresh or frozen peas
* 2 garlic cloves, crushed
* 80g Boursin cheese*
* 300ml thin cream
* 1 cup (100g) grated parmesan cheese
* 1/4 cup chopped parsley
Method
1. Cook pasta in a pan …

Ingredients (serves 4)
* 1-2 tbs olive oil
* 1/2 tsp finely chopped garlic
* 3 tbs finely chopped parsley
* 2 x 400g cans diced Italian tomatoes
* 425g can Italian-style tuna in oil
* 500g spaghetti
Method
1. Heat the oil in a frying pan or skillet over medium heat. Add the garlic and cook for 1-2 minutes until lightly browned.
2. Add the parsley, taking care, …

Ingredients (serves 4)
* 1kg kent pumpkin, deseeded, peeled, cut into 2.5cm pieces
* Olive oil spray
* Salt & freshly ground black pepper
* 400g dried penne pasta
* 300g short-cut bacon, thinly sliced
* 125g (1/2 cup) basil pesto (see related recipe)
* Shaved parmesan, to serve
Method
1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin, in a …

Ingredients (serves 4)
* 400g bavette pasta (or linguine)
* 4 ripe tomatoes, roughly chopped
* 1 red onion, chopped
* 1 garlic clove, crushed
* 2 tbs extra virgin olive oil
* 1 tbs red wine vinegar
* 1/2 cup roughly torn fresh basil
* 2 tbs fresh oregano leaves
Method
1. Cook the pasta in a large saucepan of boiling salted water according …

Ingredients
* 1 bunch asparagus
* 142ml tub double cream
* 2 garlic cloves , peeled, but left whole
* 50g parmesan , half grated, half shaved
* 250g tagliatelle
Making a cream out of the stalks means that every mouthful of pasta will have a delicious taste of asparagus
Method
1. To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips …