Free recipes blog

Ingredients:

4 potatoes cooked with the peel
1 cup grated cheese
1/4 cup skim milk
250 g ham, cut into squares
1/4 stick melted margarine
Salt and pepper

Preparing:

Cut potatoes in half and make a hole in each potato.
Mix the potato with milk, ham, cheese, salt and pepper.
Fill potatoes, brush them with margarine and bake until brown.

Ingredients:

50 g Parmesan cheese, grated finely
25 g pine nuts
40 fresh basil leaves
3 garlic cloves, crushed
3 tbsp extra virgin olive oil
Salt and pepper

Preparing:

Process the basil leaves, garlic, pine nuts and Parmesan cheese for 30 seconds.
Add slowly the olive oil and season with salt and pepper.

Ingredients:

500 grams noodles
150 grams ham
60 grams grated Parmesan cheese
50 g butter
2 tied fresh asparagus
1 1/2 cup cream
1 tbsp chopped parsley
1 tbsp chopped fresh basil
Salt and pepper

Preparing:

Cook noodles in plenty of water with salt.

Cut the tough part of asparagus.
Cook them in salted water for 8 minutes, drain them and cut them into pieces.

Fry the ham in butter, add asparagus and cook for 2 minutes.
Add the parsley, basil, cream, salt and pepper.
Allow to boil over a low heat for 10 minutes.

Pour the sauce over the noodles and serve.

Ingredients:

150 g pork loin, cut into medallions 3
30 g gorgonzola cheese, in pieces
30 g cream
1 1/2 ounces demi glace sauce
1 ounce white wine
1/2 ounce vegetable oil
1/2 tbsp chopped onion
Salt and pepper

Preparing:

Season the pork medallions with salt and pepper.
Fry in the oil until they get a pink color, not brown, and remove from skillet.

Incorporate the onion to the skillet, the white wine, gorgonzola cheese, cream, demi glace sauce, salt and pepper until thicken.

Serve the pork medallions with the sauce.

Ingredients:

100 g penne rigate, cooked according to instructions
50 g fontina cheese, diced
20 g butter
20 g walnuts, chopped
4 ounces cream

Preparation:

Melt the butter with fontina cheese in a frying pan.
Add the cream, salt and let it reduce.
Toast the walnuts in the oven.
Serve pasta with the sauce and walnuts.

Ingredients:

150 grams veal loin, sliced
50 g  gorgonzola cheese
50 g flour
1/2 cup cream
1/4 cup meat fund
Salt and pepper

Preparing:

Season the veal and pass it by the flour.
Fry the loin in a pan with hot olive oil and set aside.

Add in the same pan, 1 tbsp butter and gorgonzola cheese.
Incorporate the merits of meat, cream, salt and pepper.
Add veal loins and let thicken slightly.

Ingredients:

2 wheel of brie cheese, 20 and 8 oz
1 jar of strawberry jam
1/2 cup toasted almonds
Bread

Preparing:

Cut a thin piece of the top of the cheese.
Place on a plate the big wheel of brie cheese and put on top the smallest.
Spread both tops with the jam and sprinkle with almonds.
Serve with bread.

Ingredients:

1/2 cup cheese grinded
1/4 cup parsley
8 oz sour cream
3 tbsp green sauce
2 tbsp cilantro
1 tbsp oregano
1 tbsp pistachio
1 chopped onion

Preparing:

Mix the sour cream with cheese and green sauce.

Process cilantro with oregano, pistachio and onion.
Add sour cream mixture and process.
Cover and refrigerate for 2 hours.

Ingredients:

1/2 kg fresh asparagus
2 tbsp olive oil
Fresh herbs (thyme, rosemary, dill, parsley)
Salt and pepper
Parmesan cheese in thin slices

Preparing:

Preheat oven to 210°C (425°F).

Place the asparagus on a baking tray.
Sprinkle with herbs, oil, salt and pepper.

Bake for 15 minutes.
Serve with slices of Parmesan cheese.

Ingredients:

6 cherry tomatoes (the little ones)
2 cups canned tomatoes
1 cup tomato juice
100 g blue cheese cubed
8 scallops liquefied
1 chopped onion
2 garlic cloves, chopped
1 tbsp pernod (aniseed liqueur)
Salt and pepper

Preparing:

Fry in a pot the onion and garlic in oil.
Add tomatoes and tomato juice, salt and pepper, and cook for 5 minutes.

Add the scallops, cheese and pernod.
Bathe with a little extra virgin olive oil.