Free recipes blog

Ingredients:

800 g canned chopped tomatoes
350 g dried cannelloni tubes
115 g cooked ham, diced
1 cup ricotta cheese
1/2 cup grated romano cheese
2 onions, chopped
2 garlic cloves, chopped1 egg
2 tbsp olive oil
1 tbsp shredded fresh basil
1 tbsp tomato paste
Sal and pepper

Preparing:

Preheat the oven to 180ºC (350ºF).

Fry the onions and garlic in olive oil for 5 minutes.
Add basil, chopped tomatoes and their can juices, tomato paste, salt and pepper.
Let simmer for 30 minutes.

Cook cannelloni in salted water.

Mix the ricotta, ham, egg, salt and pepper.
Fill the cannelloni tubes with the ricotta mixture and place in a single layer in a heatproof dish with butter.
Pour the tomato sauce over the cannelloni and sprinkle with grated romano cheese.
Bake for 30 minutes and serve.

Ingredients:

36 shrimps, peeled, with tails left on and deveined
4 tbsp olive oil
2 tbsp parsley, chopped

Sauce:
450 g tomatoes, chopped
6 red chiles, chopped
2 garlic cloves, chopped
1 onion, chopped
3 tbsp olive oil
Pinch of sugar
Salt and pepper

Preparing:

Preheat the grill.

Put sauce ingredients in a food processor together until get a purée mixture.
Cook the mixture to low heat.
Stir in the sugar and season with salt and pepper.
Simmer gently, without boiling, for 15 minutes.

Rinse the shrimps under cold water and dry them.
Mix parsley and olive oil.
Add the shrimps and cook them for 3 minutes on each side.

Serve with the sauce.

Ingredients:

8 oz loin of pork
1 1/4 cup dry white wine
1 1/4 cup water
1 1/2 tsp finely chopped fresh fennel fronds
4 garlic cloves, sliced
4 garlic cloves
Salt and pepper

Preparing:

Place the garlic slices in a small strainer and rinse under cold water to moiten.
Spread out the fennel on a saucer and roll the garlic slices in it to coat.
Slide the garlic slices and the cloves into pockets in the pork.
Season the meat with salt and pepper.

Place the pork in a heatproof dish.
Pour in the water and wine.
Cook for 2 1/2 hours to 150ºC (300ºF).

Ingredients:

3 chicken breasts, half
4 pumpkins sliced
6 sliced tomatoes
300 g shredded mozzarella cheese
1/4 cup chopped basil
1 1/2 tbsp olive oil
Salt and pepper

Preparing:

Combine pumpkin with tomatoes and olive oil.
Distribute the mixture into 6 foil pieces.

Make cuts in the chicken breasts with a knife.
Fill with mozzarella cheese and basil.
Put on the pumpkin mixture and wrap well.

Bake for 30 minutes at 180ºC (360ºF).

Ingredients:

6 fish fillet
400 g mushrooms
1 cup cooked asparagus, in pieces
1/2 cup chicken broth
1/4 cup oyster sauce
3 Cambray onions
2 tbsp almond
1 tbsp chopped ginger
1 tsp corn starch
Vegetable oil

Preparing:

Fry in oil the onion, ginger, almonds and mushrooms.
Add the chicken broth, oyster sauce and cornstarch.
Cook while moving to thicken.
Add asparagus, remove from heat and allow to cool at room temperature.

Wrap well each fish fillet in foil along with a bit of the sauce.
Steamed for 15 minutes and serve.

Ingredients:

2 1/2 cups Béchamel Sauce
2 1/2 cups strained tomatoes
1/2 cup freshly grated Parmesan cheese
225 g mozzarella cheese, grated
175 g dried no-precook lasagna
4 zucchinis, sliced
2 eggplants, sliced
2 tbsp butter
1 tbsp parsley, chopped
1 tbsp marjoram, chopped
1 garlic clove, chopped
Salt and pepper

Preparing:

Preheat the oven to 200ºC (400ºF).

Put half the eggplant slices on a greased pan and cook for 8 minutes.
Remove from the pan  and drain on paper towels.
Add the remaining eggplant slices and extra oil and cook for 8 minutes.

Fry garlic, zucchinis, parsley and marjoram in melted butter for 5 minutes.
Remove fron the pan and drain on paper towels.

Layer the eggplant, zucchinis, mozzarella, tomatoes and lasagna in a greased heatproof dish.
Season with salt and pepper and finish with another layer.
Pour over the Béchamel Sauce, sprinkle with Parmesan cheese and bake for 40 minutes.

Ingredients:

4 tilapia fillets
1 cup sliced radishes
1 sliced zucchini
3 tbsp rice vinegar
2 tbsp soy sauce
2 tsp minced scallions
1 tsp sesame oil
1/2 tsp sugar
1/4 tsp of wasabi powder or 1 tbsp horseradish sauce

Preparing:

Mix the soy sauce with 1/2 tsp sesame oil and 1/4 tsp sugar.
Marinate tilapia with the mixture for 5 minutes.

Mix rice vinegar, the remaining sesame oil and the remaining sugar.
Combine radishes, zucchini and scallions and bathe with the above mix.

Cook fish on a grill over medium heat for 8 minutes on each side.
Serve the fish with vegetables.

Ingredients:

12 oz chicken into pieces
6 oz fettuccine
1 oz dried shiitake mushrooms
1 cup chinese peas
12 mini carrots, peeled
4 leeks, into strips
2 garlic cloves, mashed
2 tbsp dry sherry
2 tbsp soy sauce
1 tbsp chopped fresh ginger fine
1 tbsp of cornstarch

Preparing:

Place the mushrooms with 1 cup hot water and let stand for 15 minutes.
Drain, sliced and remove the stems.
Add the cornstarch in the mushrooms liquid reserved.

Cook pasta according to directions, drain and keep warm.

Mix chicken, sherry, soy sauce, ginger and garlic and let marinate for 5 minutes.
Fry peas and carrots in a wok with oil for 3 minutes.
Add leeks, cook for 1 minute and remove vegetables from wok.

Add the chicken mixture and fry for 4 minutes.
Add in the center of the wok cornstarch and cook for 3 minutes.
Incorporate vegetables, mushrooms and pasta.
Mix well and cook for 2 minutes.

Ingredients:

1 kg jumbo shrimps
1/4 kg gouda or swiss cheese, chopped
150 g butter
1 cup shrimp broth
1 cup cream
3/4 cup flour
1/4 cup chopped nuts
1/4 cup Peruvian yellow hot sauce
1/4 cup white wine
3 eggs
2 tomatoes, chopped
1 onion, chopped
1 garlic clove, crushed
1 tbsp paprika
Salt y pepper

Preparing:

Cook the onion, garlic and nuts with the butter.
Add the paprika, hot sauce and tomato and cook for 5 minutes.
Add flour and cook for 3 more minutes.
Add the white wine and shrimp broth and season to taste.
Add shrimps and cook for 3 minutes.
Add the cheese and cream.

Ingredients:

350 g dried bavettine
115 g smoked salmon, cut into thin strips
55 g arugula
2 tbsp olive oil
1 garlic clove, chopped finely
Salt and pepper

Preparing:

Cook pasta in boiling water for 10 minutes.
Fry garlic in olive oil for 1 minute.
Add salmon and arugula, season with salt and pepper and cook for 1 more minute.

Drain the pasta and add the smoked salmon and arugula mixture.