tag:blogger.com,1999:blog-28139682011088307922024-02-19T23:14:57.078-08:00The Pasta BowlFuskani Pastahttp://www.blogger.com/profile/09665982296752783502noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-2813968201108830792.post-60144766665076627422010-09-03T17:02:00.001-07:002010-09-03T17:02:51.115-07:00Cajun Seafood PastaIngredients<br />
<br />
* 2 cups heavy whipping cream<br />
* 1 tablespoon chopped fresh basil<br />
* 1 tablespoon chopped fresh thyme<br />
* 2 teaspoons salt<br />
* 2 teaspoons ground black pepper<br />
* 1 1/2 teaspoons crushed red pepper flakes<br />
* 1 teaspoon ground white pepper<br />
* 1 cup chopped green onions<br />
* 1 cup chopped parsley<br />
* 1/2 pound shrimp, peeled and deveined<br />
* 1/2 pound scallops<br />
* 1/2 cup shredded Swiss cheese<br />
* 1/2 cup grated Parmesan cheese<br />
* 1 pound dry fettuccine pasta<br />
<br />
Directions<br />
<br />
1. Cook pasta in a large pot of boiling salted water until al dente.<br />
2. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.<br />
3. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.<br />
4. Drain pasta. Serve sauce over noodles.<br />
<br />
Nutritional Information open nutritional information<br />
<br />
Amount Per Serving Calories: 666 | Total Fat: 34.8g | Cholesterol: 187mgFuskani Pastahttp://www.blogger.com/profile/09665982296752783502noreply@blogger.com1tag:blogger.com,1999:blog-2813968201108830792.post-5351505226861341472010-09-01T15:24:00.001-07:002010-09-01T15:24:48.643-07:00Spaghetti alla CarbonaraAdapted from the December 2007 issue of GQ magazine<br />
<br />
Ingredients<br />
The amounts below make two servings, as long as there's a salad or some kind of side to fill out the meal. Amounts may be doubled.<br />
<br />
1-2 tablespoons olive oil<br />
6-8 ounces pancetta or thick-cut or slab bacon<br />
1/2 box spaghetti<br />
2 large eggs<br />
1/2- 3/4 cup grated Parmigiano-Reggiano and/or Pecorino Romano cheese<br />
Salt and black pepper to taste<br />
KOD garnish fave: Handful chopped fresh parsley and/or zest of 1/2 lemon<br />
<br />
Method<br />
Bring at least two quarts of water to a boil and add at least one teaspoon salt to the pot. Add spaghetti.<br />
<br />
<br />
While spaghetti is cooking, chop pancetta or bacon into quarter-inch matchsticks and heat olive oil in a skillet over medium-high heat. Add meat and fry until crisp. Turn down heat to low until you're ready to assemble the dish.<br />
<br />
Break eggs into a mixing bowl. Add a small handful of grated cheese and a pinch of pepper. Beat mixture together, only enough to combine.<br />
<br />
When spaghetti is al dente (about 10-12 minutes), drain it and add to egg mixture in bowl. Reserve some of the pasta water just in case. Add another small handful of cheese and using two forks or a pair or tongs, toss the mixture until spaghetti is well coated.<br />
<br />
Drain at least half the fat from the pancetta or bacon, and sprinkle the crisped bits into the pasta, plus remaining fat. Sprinkle with more cheese and black pepper. Do not stir immediately; allow contents of bowl to sit for about 30 seconds, then toss to combine. If mixture seems to dry, gradually add a few ounces of pasta water to make it creamier.<br />
<br />
Taste for salt, pepper and cheese, and season accordingly. Add garnish, if using. Serve immediately.Fuskani Pastahttp://www.blogger.com/profile/09665982296752783502noreply@blogger.com1tag:blogger.com,1999:blog-2813968201108830792.post-12521500291388105262010-08-31T13:12:00.001-07:002010-08-31T13:12:19.908-07:00Awsum Pasta SaladPrep Time:<br />
30 Min<br />
Cook Time:<br />
10 Min<br />
Ready In:<br />
40 Min<br />
<br />
Servings (Help)<br />
US Metric Calculate<br />
<br />
<br />
Original Recipe Yield 16 servings<br />
<br />
Ingredients<br />
<br />
* 1 (16 ounce) package fusilli (spiral) pasta<br />
* 3 cups cherry tomatoes, halved<br />
* 1/2 pound provolone cheese, cubed<br />
* 1/2 pound salami, cubed<br />
* 1/4 pound sliced pepperoni, cut in half<br />
* 1 large green bell pepper, cut into 1 inch pieces<br />
* 1 (10 ounce) can black olives, drained<br />
* 1 (4 ounce) jar pimentos, drained<br />
* 1 (8 ounce) bottle Italian salad dressing<br />
<br />
Directions<br />
<br />
1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water.<br />
2. In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat.<br />
<br />
Nutritional Information open nutritional information<br />
<br />
Amount Per Serving Calories: 310 | Total Fat: 17.7g | Cholesterol: 31mgFuskani Pastahttp://www.blogger.com/profile/09665982296752783502noreply@blogger.com0tag:blogger.com,1999:blog-2813968201108830792.post-80932585728282989522010-08-30T08:36:00.001-07:002010-08-30T08:38:11.275-07:00How to Make Egg Pasta<object width="640" height="385"><param name="movie" value="http://www.youtube.com/v/zxd5jZs2rIk?fs=1&hl=en_US&rel=0"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/zxd5jZs2rIk?fs=1&hl=en_US&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="640" height="385"></embed></object>Fuskani Pastahttp://www.blogger.com/profile/09665982296752783502noreply@blogger.com0tag:blogger.com,1999:blog-2813968201108830792.post-22118821607844498102010-08-29T14:11:00.001-07:002010-08-29T14:11:31.121-07:00ASIAN MCPASTA SALADPasta salad has long since been a favorite potluck dish. It’s easy, you can make it well ahead of time and needs nothing more than a spoon to serve. It’s perfect. <br />
And of course, everyone has their favorite version. Some are dressed with mayo and some with vinaigrette. Some are tossed with fruit, some with veggies and many with both. I was really craving cold soba noodles, but wanted to translate those flavors into something a little less…slurpy. Something that would be great on a buffet table.<br />
I made this simple pasta salad with whole wheat shells, shredded carrots, green beans, green onions, cashews and a delicious tahini dressing. Topped with fresh herbs, this is going to be the pasta salad I bring everywhere this summer. It’s light and refreshing, but still unique and addicting. Best of all, it would be great with all manner of seasonal vegetables. Hello summer!<br />
<span id="more-534"></span><br />
<strong>Asian Pasta Salad</strong><br />
I would have garnished this with a few sesame seeds, but I was fresh out. <br />
2 tbsp. Sesame Tahini<br />
1 tbsp. Toasted Sesame Oil<br />
3 tbsp. brown rice vinegar (or unseasoned rice vinegar)<br />
1 tbsp. shoyu (or soy sauce)<br />
1 tsp. Sriracha (Rooster Sauce)<br />
1 lb. cooked whole wheat pasta<br />
12 oz. green beans, steamed or sauteed until tender<br />
5 oz. shredded carrots<br />
3 oz. lightly salted cashews<br />
1 bunch green onions, thinly sliced<br />
1 tbsp. sesame seeds<br />
2/3 cup cilantro or basil leaves (or a combination of both)<br />
Whisk the dressing ingredients until evenly combined. Set aside.<br />
Toss the rest of the ingredients in a large bowl, reserving some of the herbs for garnish. Dress evenly with the dressing, making sure everything is well coated. <br />
Sprinkle with the remaining herbs.<br />
<em><br />
Makes 6 – 8 side portions.</em>Fuskani Pastahttp://www.blogger.com/profile/09665982296752783502noreply@blogger.com0tag:blogger.com,1999:blog-2813968201108830792.post-62232209626033187272010-08-29T11:31:00.001-07:002010-08-29T11:31:13.505-07:00Here's something we think you'll really enjoy520.52 97.44 domains yahoo<br />
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42.56 15.73 college loan refinanceFuskani Pastahttp://www.blogger.com/profile/09665982296752783502noreply@blogger.com2tag:blogger.com,1999:blog-2813968201108830792.post-43958842275913734282010-08-29T11:23:00.000-07:002010-08-29T11:23:48.358-07:00Aphrodisiac Pasta Dishes<h2>Aphrodisiac foods are certainly not a modern invention. Their origin becomes to antiquity, from Egyptian, Greek and Romans cultures. </h2><table align="left" style="width: 120px;"><tbody>
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</tbody></table>The word aphrodisiac comes from Aphrodite, the Greek goddess of love and May be inspired by Greek legends and derived from mythology People have been experimenting with so called aphrodisiac food as a mean to induce passion and fertility. Stories from past, tell us how many cultures have design their own menu of delicacies with a long list of ingredients, which are considered to be potent aphrodisiacs for no apparent reason – <br />
<b>Aniseed, Asparagus, Almond, Arugula, Avocado, Banana, Basil, Chocolate, Carrots, Caffee, Garlic, Ginger, Figs, Honey, Mustard, Oyster, Pine nuts, Pineapple, Raspberries and Strawberries, Vanilla, Wine</b> are just a few of the potently enticing ingredients known as Aphrodisiac Foods has always been a human curiosity to discover the sexual power of the dishes and the right way to combine the ingredients in such a way that would contribute to sexual <i>stimulation.</i><br />
But does aphrodisiac cuisine really exist? Is not that a Myth? Can food really be an aphrodisiac? The answer is yes!!! There is an undeniable complicity between table and seduction. <br />
<b>And this is why ...</b><br />
Even, not believing in the scientific foundation about the aphrodisiac effect it cannot be denied that some foods have a stimulating action more than others…and there is nothing better that feeling well with us and our partner.<br />
On top of that, create an attractive plate, a nice beverage, a pinch of decorum, a little bit of imagination and creativity and the result will be… undeniable aphrodisiac effects!Fuskani Pastahttp://www.blogger.com/profile/09665982296752783502noreply@blogger.com0tag:blogger.com,1999:blog-2813968201108830792.post-76802463586252344272010-08-28T13:27:00.000-07:002010-08-28T13:27:00.287-07:00Peppered Shrimp Alfredo<div class="times"> <h5 id="ctl00_CenterColumnPlaceHolder_recipe_h5Prep"> Prep Time:<br />
<span class="prepTime"><span class="value-title" id="ctl00_CenterColumnPlaceHolder_recipe_spnPrepTime" title="PT30M"></span></span> <span>30 Min</span></h5><h5 class="lastline" id="ctl00_CenterColumnPlaceHolder_recipe_h5Cook"> Cook Time:<br />
<span class="cookTime"><span class="value-title" id="ctl00_CenterColumnPlaceHolder_recipe_spnCookTime" title="PT20M"></span></span> <span>20 Min</span></h5><h5 class="lastline" id="ctl00_CenterColumnPlaceHolder_recipe_h5Ready"> Ready In:<br />
<span class="totalTime"><span class="value-title" id="ctl00_CenterColumnPlaceHolder_recipe_spnTotalTime" title="PT50M"></span></span> <span>50 Min</span></h5><br />
</div><div class="servings-form" style="height: 62px; width: 300px;"><br />
<a class="calculate-servings arlb_jq btn" href="javascript:__doPostBack('ctl00$CenterColumnPlaceHolder$recipe$lnkCalculate','')" id="ctl00_CenterColumnPlaceHolder_recipe_lnkCalculate" onmouseout="window.status=''; return true;" onmouseover="window.status='Calculate'; return true;"><span></span></a> <span class="yieldform">Original Recipe Yield</span> 6 servings<br />
<span class="yield yieldform"></span> <div style="clear: left;"> </div></div><div style="border-top: 1px dotted rgb(204, 204, 204); margin-top: 20px; width: 300px;"> </div><div class="ingredients" style="margin-top: 10px;"> <h3> Ingredients</h3><ul><li class="plaincharacterwrap"> 12 ounces penne pasta</li>
<li class="plaincharacterwrap"> 1/4 cup butter</li>
<li class="plaincharacterwrap"> 2 tablespoons extra-virgin olive oil</li>
<li class="plaincharacterwrap"> 1 onion, diced</li>
<li class="plaincharacterwrap"> 2 cloves garlic, minced</li>
<li class="plaincharacterwrap"> 1 red bell pepper, diced</li>
<li class="plaincharacterwrap"> 1/2 pound portobello mushrooms, diced</li>
<li class="plaincharacterwrap"> 1 pound medium shrimp, peeled and deveined</li>
<li class="plaincharacterwrap"> 1 (15 ounce) jar Alfredo sauce</li>
<li class="plaincharacterwrap"> 1/2 cup grated Romano cheese</li>
<li class="plaincharacterwrap"> 1/2 cup cream</li>
<li class="plaincharacterwrap"> 1 teaspoon cayenne pepper, or more to taste</li>
<li class="plaincharacterwrap"> Salt and pepper to taste</li>
<li class="plaincharacterwrap"> 1/4 cup chopped parsley</li>
</ul></div><div style="border-top: 1px dotted rgb(204, 204, 204); margin-top: 20px; width: 300px;"> </div><div class="directions" style="margin-top: 10px;"> <h3> Directions</h3><ol><li><span class="plaincharacterwrap break"> Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. </span></li>
<li><span class="plaincharacterwrap break"> Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more. </span></li>
<li><span class="plaincharacterwrap break"> Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley. </span></li>
</ol></div>Fuskani Pastahttp://www.blogger.com/profile/09665982296752783502noreply@blogger.com1tag:blogger.com,1999:blog-2813968201108830792.post-91221939829816022352010-08-28T13:08:00.000-07:002010-08-28T13:08:34.391-07:00So this is itWelcome to the Pasta Bowl! Serving up fresh cooked strands of wet intelligence for your hungry minds! Let's get started, shall we?<br />
<br />
<a href="http://discordianquotes.com/quote/america-nightmare-non-dream-american-non-dream-precisely" style="color: #cc00bb;" title="View details for the philosophical quote "America is not so much a nightmare as a *non-dream*. The American non-dream..."">America is not so much a nightmare as a <em>non-dream</em>. The American non-dream is precisely a move to wipe the dream out of existence. The dream is a spontaneous happening and therefore dangerous to a control system set up by the non-dreamers.</a>Fuskani Pastahttp://www.blogger.com/profile/09665982296752783502noreply@blogger.com1