These are not my recipes just good ones I have picked up over the years.

Tagliatelle with Vegetable ribbons:

  • 2 large courgettes (zucchini)
  • 2 large carrots
  • 9oz fresh egg tagliatelle
  • 4 tbps garlic flavored Olive Oil
  • Salt and Black Pepper
  1. Use vegetable peeler to cut the zucchini and carrots into long ribbons. Bring pan of salted water to boil then add the zucchini and carrot ribbons. Bring the water back to the boil and boil for 30 seconds, then drain and set aside.
  2. Cook the tagliatell e according to the instructions on the packet. Drain the pasta and return it to the pan. Add the vegetable ribbons, garlic flavored oil and seasoning and toss over a medium to high heat until the pasta and vegetables are glistening with oil. Serve the pasta immediately.

Honey Mustard Chicken:

  • 8 chicken Thighs
  • 4 tbps whole grain mustard
  • 4 tbps clear honey.
  • salt and pepper
  1. Preheat over to 375. Put the chicken thighs in a singe layer roasting pan.
  2. Mix together the mustard and honey, season with salt and ground black pepper to taste and brush the mixture all over the chicken thighs.
  3. Cook for 25-30 minutes, brushing the chicken with the pan juices occasionally, until cooked thorough. ( to check skewer with sharp knife, juices should run clear)

Warm Penn with fresh tomatoes and Basil:

  • 1 1/4 lb dried penne
  • 5 very ripe plum tomatoes
  • 1 Small bunch of fresh basil
  • 4 tbps extra virgin olive oil
  1. Cook the pasta in plenty of salted boiling water according to the instructions on the packet. Meanwhile roughly chop the tomatoes, pull the basil leaves from their stems and rip up the leaves.
  2. Drain the pasta throughly and toss with the tomatoes, basil and olive oil. Season with salt and freshly ground black pepper and server immediately.

Canpanelle with Broccoli, Roasted Garlic & Pine Nuts:

From the back of a Barilla box

  • 1 Garlic bulb
  • 1Tbps Extra Virgin Olive Oil
  • 1 Box Barilla Campanelle
  • 4 cups broccoli florets
  • 1/2 cup pine nuts
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1-1/2 tsp. salt
  • 1/4 tsp. ground black pepper, divided
  1. Oven to 450F Cut top portion off garlic bulb; place bulb on piece of foil. Drizzle with 1 tbps oil. Wrap sides of foil together. Bake 30min or until softened and browned; cool slightly; Peel and mash.
  2. Cook Campanelle according to package directions, adding broccoli during last 3 min of cook time. Drain and return to pot, reserving 1/4 cup of pasta water.
  3. Add garlic, pine nuts, cheese, seasoning and reserved water to hot Campanelle and broccoli; toss. Serves 6-8

Browned Swiss Steak:

  • 3 Tbps of Flour
  • 2 Tbps of Shortening in pan
  • 1/2 cup chopped onion
  • Sliced Carrot
  • 1 Tbps parsley
  • 1 tsp salt
  • 1/2 tsp pepper
  • Bullion Cube
  1. Wipe steak with wet paper towel and cover with flour.
  2. Heat oil well and brown mean for about 20 min.
  3. Add all other ingredients with 1 cup water.
  4. Bring to a boil, reduce heat and simmer covered for 2 to 2.5 hours.
  5. Mix remaining 1Tbps flour with 1/4 cup water & stir in

Miso Glazed Salmon:

Taken from

  • 1/4 cup packed brown sugar
  • 2 tablespoons low-sodium soy sauceh
  • 2 tablespoons hot watern
  • 2 tablespoons miso (soybean paste)
  • 4 (6-ounce) salmon fillets (about 1 inch thick)
  • 1 tablespoon chopped fresh chives
  1. Combine first 4 ingredients, stirring with a whisk. Arrange fish in a shallow baking dish.
  2. Spoon miso mixture evenly over fish.
  3. Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture.
  4. Sprinkle with chives.

Cheese Lasagna Roll-ups:

  • 12 Lasagna noodles.
  • 2 cups diced spinach
  • 1/3 cup Parmesan
  • 1 cup mozzarella
  • 3 cups tomato sauce
  • 1/2 tsp nutmeg, 1 tsp black pepper
  1. Cook 12 Lasagna noodles till aldente. Refresh in cold water, drain, dry and set aside.
  2. Mix 2 cups cooked drained diced spinach with 1/3 cup Parmesan cheese and 1 cup mozzarella cheese. Season with 1/2 tsp nutmeg and 1 tsp black pepper.
  3. Spread 3 Tbps of mixture on each noodle and roll into 2 inch rolls.
  4. Add 1 cup tomato sauce to 2 qt casserole. Place the rolls in one layer and cover with 2 cups tomato sauce. Bake at 350 for 30 min.

Macaroni and Beef Casserole:

From an old issue of New York Times Magazine.

  • 1 1/2 Cup elbow macaroni
  • 3 1/2 Tbsp butter
  • 3/4 cup chopped Onion
  • 1/4 cup finely chopped green pepper
  • 1 Pound chopped ground chuck or steak
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 cup tomato sauce
  • 3 Tbps flour
  • 2 cups milk
  • 2 cups cubed cheddar cheese
  • Salt and Ground Cayenne Pepper
  • 1/4 tsp grated nutmeg
  • grated Parmesan cheese
  1. Preheat oven to 450 degrees.
  2. Cook macaroni in salted water until just tender. (will cook more later)
  3. In skillet heat 1 1/2 Tbsp butter and add onion and pepper.

Cook red meat till it looses its color, drain all fat in the skillet, add basil oregano and tomatoes. Cook for three min.

  1. In skillet heat 2 remaining Tbsp of butter stir in flour using wire whisk. Add the milk stirring rapidly. Cook while stirring rapidly for 5 min. Remove sauce from heat and stir in cheddar cheese. Stir until it melts. Add salt pepper taste and nutmeg and cayenne.
  2. Spoon macaroni into the baking dish. Spoon meat mixture over the macaroni then pour cheese all over. Sprinkle with Parmesan and bake 30 min until bubbling through.

Basic Oil & Garlic Sauce:

  • 1/3 Cup plus 1 Tbsp olive oil
  • 1 small onion, chopped med/large
  • 2 garlic cloves, chopped
  • 3 Tbsp minced parsley
  • 1/8 tsp crushed red pepper flakes
  • salt and black pepper to taste
  • 1 lbs box spaghetti
  • 1 Tbsp coarse salt

In saucepan heat oil over low heat, add onion and saute until softened, about 5min. Stir in garlic, parsley and red pepper flakes, cook for 1min. Add additional ingredients from the number suggestions to complete sauce

Glazed red onions and walnuts

Replace onion in sauce base with 1 1/4 cups sliced red onion, cooking slices in the oil until soft. (7-8 min) Add 1 1/2 Tbps balsamic vinegar, cook 1min. Complete the sauce base with remaining ingredients. To finish add 1/2 cup chopped walnuts.

Roasted peppers or anchovies and olives

Add strips from 2 roasted, peeled and seeded red or yellow bell peppers, 1/2 teaspoon oregano and 1 1/2 tbsp chopped sun-dried tomatoes to the sauce base. Simmer for 2-3 min. Or substitute 6 flat anchovy fillets and 1/3 cup chopped pitted oil-cured black olives for the peppers and tomatoes.

Bacon and Tomatoes

Simmer 1 cup chopped plum tomatoes for 8-10 min in the sauce base. Add 5 strips of bacon that have been fried until crisp then drained and crumbled.

Broccoli and Pine Nuts

Add 1 1/4 cups steamed broccoli flowerets to the sauce base and cook, stirring, 1-2 min. To finish add 6 Tbsp lightly toasted pine nuts.

AV Ristorante's spaghetti with meat sauce & meat balls:

For the Meatballs:

  • 1 lbs ground chuck
  • 2 eggs
  • 2 Heels stale Italian break soaked in water and drained
  • 1/4 cup grated Parmesan cheese
  • 2 large cloves garlic chopped
  • Salt and pepper to taste
  • 1 Tbsp chopped parsley
  • Veg oil for frying

For the Meat sauce:

  • 1/2 lbs stew beef cut into small cubes
  • 2 Onions chopped
  • 6 oz can tomato paste
  • 2 28oz can Italian plum tomatoes drained and chopped
  • 2 Tbsp chopped fresh basil
  • 1 lbs spaghetti cooked

To make meatballs combine all ingredients and shape into balls. Fry in veg oil until brown and cooked through. To make the meat sauce brown the stew beef with onions until the onions are completely softened. (~15min) Add the tomato paste, tomatoes and basil and stir. Add the meatballs and cook covered over low heat for 1 to 1 1/2 hours serve over spaghetti.

Chicken with pineapple sauce:

  • 1 cup pineapple juice
  • 1/2 cup packed brown sugar
  • 1/3 cup light soy sauce
  • 2 pounds chicken breast tenderloins or strips
  • skewers
  1. In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.
  2. Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.
  3. Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.
  4. Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.