Bacon Feta Carbonara Recipes

Bacon Feta Carbonara

Ingredients of Bacon Feta Carbonara

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Spaghettini 12 oz. 340 g

Whipping cream 1/2 cup 125 mL

Egg yolk (large) 2 2

Olive (or cooking) oil 1 tsp 5 mL

Bacon slices , diced 4 4

Garlic clove, minced 1 1

Ground nutmeg 1/8 tsp. 0.5 mL

Pepper 1/8 tsp. 0.5 mL

Crumbled feta cheese 3/4 cup 175 mL

Grated Parmesan cheese 1/4 cup 60 mL

How to Bacon Feta Carbonara

Combine water and salt in Dutch oven. Being to a boil. Add pasta. Boil, uncovered, for 9 to 11 minutes, stirring occasionally, until tender but firm. Drain, reserving 1/2 cup (125 mL) cooking water. Return to same pot.

Meanwhile, whisk cream and egg yolks in small bowl until combined. Set aside.

Heat olive oil in large fruing pan on medium. Add bacon Cook, stirring occasionally, until crisp.

Add next 3 ingredients. Heat and stir for 1 minute. Reduce hrat to medium-low. Add pasta. Toos to coat. Add reserved cooking water to cream mixture. Stir. Add to frying pan. Toss to coat.

Add feta and Parmesan cheese. Toss. Serve immediately. Makes about 6 cups (1.5 L)

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One-Pot Beef Fettuccine Recipes

One-Pot Beef Fettuccine

Ingredients of One-Pot Beef Fettuccine

Bacon slices, chpped 5 5

Beef top sirloin steak, cut into 1/2 inch (12 mm) cubes 1 lb. 454 g

Diced carrot 1 cup 250 mL

Diced onion 1 cup 250 mL

Diced celery 3/4 cup 175 mL

Prepared beef broth 2 cups 500 mL

Can of tomato sauce 14 oz. 398 mL

Water 1 cup 250 mL

Dry (or alcohol-free) red wine 1/2 cup 125 mL

Tomato paste 2 tbsp. 30 mL

Garlice clove, minced 1 1

Pepper 1/4 tsp. 1 mL

Fettuccine, Broken in half 8 oz. 225 g

Grated Parmesan cheese 1/4 cup 60 mL

How to One-Pot Beef Fettuccine

Cook bacon in Dutch oven medium-high until crisp. Tranfer with slotted spoon to paper towel-lined plate to drain. Drain and discard all but 1 tbsp. (15 mL) drippings.

Add next beef to same pot. Cook uncovered, for 2 to 4 minutes, stirring occasionally, until browned. Reduce heat to medium.

Add next 3 ingredients. Stir. Cook, uncovered, for about 5 minutes, stirring occasionally, until vegetables are softned

Add mext 7 ingredients. Stir, scraping any brown bits form bottom of pan. Bring to a boil. Reduce heat to medium-low. Simmer, covered, for about 30 minutes until beef is tender.

Add pasta and bacon. Stir. Simmer, covered, for about 20 minutes, stirring often, until pasta is tender but firm.

Sprinkle with cheese. Makes about 6 1/2 cups (1.6 L).

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Cannelloni Oie Recipes

Cannelloni Oie

Ingredients of Cannelloni Oie

Can of refried beans 14 oz. 398 mL

Salsa 2 tbsp. 30 mL

Yellow cornmeal 2 tbsp. 30 mL

Chili powder 1/2 tsp. 2 mL

Ground cumin 1/4 tsp. 1 mL

Lean ground beef 1/2 lb. 225 g

Cooking oil 1 tsp. 5 mL

Chopped onion 1/2 cup 125 mL

Garlic clove, minced 1 1

Can of diced tomatoes (with juice) 14 oz. 398 mL

Salsa 1 1/2 cups 375 mL

Water 1/2 cup 125 mL

Granulated sugar 1 tsp. 5 mL

Salt 1/2 tsp. 2 mL

Pepper 1/2 tsp. 2 mL

Oven-ready cannelloni shells 12 12

Grated jalapeno Monterey jack cheese 1 cup 250 mL

How to Cannelloni Oie

Combine 2/3 cup (150 mL) refried beans and next 4 ingredients in large bowl, reserving remaining beans. Add beef to bean mixture. Mix well. Set aside.

Heat cooking oil medium frying pan on medium. Add onion. Cook for about 5 moniuts, stirring often, until softened. Add garlic. Heat and stir for 1 to 2 minutes until fragrant.

Add next 6 ingredients and reserved refried beans. Stir Bring to a boil. Spread half of sauce in greased 9 x 13 inch (22 x 33 cm) baking dish.

Fill canelloni shells with beef mixture. Arrange in single layer over sauce in baking dish. Pour remaining sauce over filled shells. Bake, covered, in 350 F ( 175 C ) oven for about 45 minutes until pasta is tender and internal temperature reaches 160 F (70 C). Sprinkle with cheese. Bake, uncovered, for about 5 minutes until cheese is bubbling. Makes 12 cannelloni

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Pasto Olive Lasagna Recipes

Pasto Olive Lasagna

Ingredients of Pasto Olive Lasagna

Cooking oil 2 tsp. 10 mL

Lean ground beef 1 lb. 454 g

Hot Italian sausage,casing remowed 1/2 lb. 255 g

Chopped onion 1 cup 250 mL

Sliced fresh white mushrooms 2 cups 500 mL

Can of diced tomatoes (with juice) 28 oz. 796 mL

Prepared beef broth 1 cup 250 mL

Can of tomato paste 5 1/2 oz. 156 mL

Dried basil 1tsp. 5 mL

Bay leaves (see Note) 2 2

Ricotta cheese 2 cups 500 mL

Jar of sun-dried tomato pesto 9 1/2 oz. 270 mL

Can of sliced black olives,drained 4 1/2 oz. 125 mL

Oven-ready lasagna noodles 9 9

Grated mozzarella cheese 2 cups 500 mL

Grated Parmesan cheese 1/2 cup 125 mL

How to Pasto Olive Lasagna

Heat cooking oil in Dutch oven medium-high. Add next 4 ingredients. Scramble-fry for about 10 minutes until no longer pink. Drain.

Add mushrooms. Cook, uncovered, for 2 to 4 minutes, stirring occasionally, until mushrooms start to soften.

Add next 5 ingredients. Stir. Bring to a boil. Reduce heat to medium-low. Slimmer, covered, for about 30 minutes, stirring occasionally, to blend flavours. Discard bay leaves. Remove from heat.

Conbine ricotta and pesto in medium bowl. Add olives. Stir.

To assemble, layer ongredients in greased 9 x 13 inch (22 x 33 cm) baking dish as follows:

1. 1 cup (250 mL) meat sauce

2. 3 noodles

3. Half of remaining meat sauce

4. 3 noodles

5. Half of pesto mixture

6. Remaining meat sauce

7. Remaining 3 noodles

8. Remaining pesto mixture

Sprinkle with mozzarella and Parmesan cheese. Cover with greased foil. Bake in 350 F (175 C) oven for about 50 minutes until noodles are softened. Remove foil. Broil on centre rack in oven for 5 minutes until cheese is golden. Cut into 8 pieces.

Note : While stirring, be sareful not to break up the bay leaves

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