6 large cloves garlic, peeled
1 cup pine nuts
1 cup shelled walnuts
1/4 cup blanched almonds
1 cup freshly grated aged pecorino or parmigiano cheese
1/4 cup olive oil
6 oz cherry tomatoes,- optional
salt
freshly ground pepper fresh
pasta
16 med-size fresh basil leaves, optional

How to prepare

Place garlic, pine nuts, walnuts, almonds, cheese, olive oil and tomatoes in food processor or blender and blend until very smooth sauce forms. Transfer sauce to crockery or glass bowl. Season to taste with salt and pepper, mix well and refrigerate, covered, until needed. When ready to use, remove sauce from refrigerator. Remove 3/4 cup boiling water from pot in which fresh pasta is cooking and stir into sauce. Ladle half of sauce onto large serving platter. Drain fresh pasta, place on prepared dish, add remaining sauce and mix gently but thoroughly. Sprinkle with basil leaves to garnish and serve hot. Makes 8 servings. Note. No extra cheese should be served with this dish.

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3. Pasta with eggplant, tomatoes and ricotta

2-3 lbs. Broiler-fryer chicken, halved or cut up
teriyaki sauce or soy sauce
honey
sesame seeds (opt.)

How to prepare

Heat oven to 375 degrees. Wash chicken and pat dry. Place chicken in 13×9 baking pan. Brush with teriyaki sauce. Bake for 1 hour covered with foil. Uncover, baste, recover again and bake for 30 mins. Baste again and bake uncovered until chicken is brown, 15-20 mins. Spread with honey and sprinkle with sesame seeds. Bake for 15 mins. More and serve.

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6 bacon slices, thick
1/4 cup onion, chopped
1/3 cup flour
1 qt milk
2 cup half and half
1 lb sharp cheddar cheese, grated
1/2 tsp garlic juice

1/2 tsp dry mustard
1 tsp salt
1/4 tsp white pepper
2 tbsp parsley
3/4 cup croutons

How to prepare

In a 4 qt pot over medium heat, cook bacon until crisp. Set aside. Pour out bacon grease reserving 3 tbsp saut

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Potatoes make a great side dish for most anything you’re cooking up on the grill, and this recipe is no exception. Hell, even a Vegematic will cheat to get a taste of this classic potato dish, bacon included! And it’s real easy to do, as shown by the BBQ Pit Boys.

See original here:
Scalloped Potatoes with Bacon Cheese and Chives by the BBQ Pit Boys

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1 lb boneless chicken breast cut into strips
1 med yellow onion (halved and cut in strips top to bottom)
3/4 cup boiling water w/ 2 chicken cubes disolved
paprika
pam spray
can of sliced mushrooms (optional)
8 oz fat free sour cream

How to prepare

Spray a large skillet with a good coat of pan. Saute onions over med heat to soften. Push onions to the side and add chicken to brown slightly (cook 5-6 min, turn and cook for 4-5 min more) Give good dusting of paprika (about 1 Tablespoon) then add water/cube mixture and reduce by at least 1/2 over med/low heat (simmer don’t boil) this usually takes 10 min (add optional can/jar mushrooms) Whisk in sour cream until fully incorporated. Garnish with additional shake of paprika and grated parsley. Usually served with white steamed rice or No-Yolks Egg noodles cooked according to directions.

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4 tbsp butter
2 lbs lg shrimp, peeled and deveined
3 garlic cloves, minced
1 tsp oregano
1/2 tsp red pepper flakes
Pn of salt
3/4 cup vermouth
2 cans italian plum tomatoes, drained and coarsely chopped
3 oz feta cheese
1/4 cup chopped parsley, or 1 tbsp dried parsley

How to prepare

Preheat oven to 350 degrees. Melt butter in lg skillet. Add shrimp, oregano, pepper flakes, garlic, and salt. Cook until shrimp are almost pink, turning once. (2 1/2 minutes) transfer shrimp to large, shallow casserole using slotted spoon. Arrange in single layer. Add vermouth to skillet and boil until reduced by half. (3 minutes) add tomatoes and stir until heated through. (3 minutes) top shrimp with tomato mixture. Crumble feta cheese over. (if preparing 1 day ahead, cool casserole, cover and refrigerate. Let stand at room temperature for about 30 minutes before baking.) Bake until cheese is bubbly, about 10 minutes. Sprinkle with parsley. 6 servings.

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1 1/2 pounds Asparagus – cooked
1 Onion – chopped
10 milliliters Garlic – minced
3 tablespoons Oil
1 teaspoon Salt
1/4 teaspoon Tabasco sauce
1 pound Tomatoes, canned
1/4 teaspoon Thyme
8 ounces Tomato sauce – canned
4 ounces Mozzarella cheese – thin slic
2 tablespoons Parmesan cheese – grated

How to prepare

Drain cooked asparagus; arrange in shallow baking dish. Saute onion and garlic in oil in saucepan til golden. Add salt, Tabasco sauce, and tomatoes; simmer, uncovered, 10 min. Add thyme and tomato sauce; simmer 20 min. Pour over asparagus. Place slices of mozzarella cheese over top.

Sprinkle with Parmesan. Bake in preheated 350 oven 30 min. Yield:
6-8 servings

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2 tbsp diced onion
2 cups tomatoes (roma/plum) chopped into 1/4″ cubes
2 or more serrano chiles
2 tbsp finely chopped fresh cilantro
2 tsp sugar
1/4 mexican beer

2 tsp salt
juice of one lime

How to prepare

Rinse the onion with hot water in a strainer before adding it to the salsa. Finely dice all, mix and let sit for an hour before serving.

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The sauce
1/3 cup fresh lime juice
salt to taste
1/3 cup finely chopped radishes
1/4 cup finely chopped white onion
1 serrano chile, chopped with seeds
1 tbsp roughly chopped cilantro

The tacos
1 cup drained and lightly salted ricotta cheese
6 thin 5″ corn tortillas
6 toothpicks
safflower oil for frying

How to prepare

Have ready a tray lined with a double thickness of paper towels. First make the sauce. Put the lime juice and salt into a glass bowl, mix in the rest of the ingredients, and leave for at least 30 minutes to marinate. Spread 1 tbsp of the ricotta over half of each tortilla. Fold over and secure with a toothpick. Put oil to a depth of 1/4″ in a large frying pan and heat. When hot but not smoking, add a few of the tacos and fry, turning once until they are a golden color and quite crisp. Drain the tacos well on paper toweling and remove as soon as they are cool enough to handle. With a toothpick, ease them open and insert about 2 tbsp of the sauce. Serve immediately; they cannot wait. Makes 6 tacos

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1 lb chicken livers
2 tbsp olive oil
1 med tomato, diced, peeled
1/2 brown onion, sliced
1 garlic clove, sliced
2 tbsp tomato sauce (or paste)
1 tbsp worcestershire sauce

1/2 lb mushrooms
a bit of parsley
1/2 cup white wine

How to prepare

Saut

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