Ingredients :
200g/7oz quick cook risotto rice
350ml/12fl oz chicken stock or vegetable stock (according to packet instructions)
1 shallot, finely chopped
½ pepper, sliced
handful of fresh basil, shredded
1. In a saucepan, heat the rice and the stock together, according to the instructions on the back of the packet.
2. Towards the end of cooking add the shallot and pepper.
3. Serve in a bowl topped with the fresh basil.
Ingredients :
1 lg boboli crust
6 tb purchased pesto sauce
1 c fontina cheese; grated
5 plum tomatoes; seed, slice
-thin
2 ts dried oregano
1/2 c mozzarella cheese; grated
1/4 c parmesan; grated
1 fresh basil leaves; optional
Instructions :
Preheat oven to 500~. Place pizza crust on large baking sheet. Spread pesto
over. Sprinkle evenly with Fontina. Arrange tomate slices over. Season with
pepper. Sprinkle oregano over, then mozzarella and Parmesan cheese. Bake
until crust is golden brown and topping bubbles, about 10 minutes. Garnish
with basil leaves.
Ingredients :
1 lg garlic clove; minced
1/4 ts freshly ground pepper
1 tb olive oil
1 28 ounce can Italian plum
-tomatoes including the
Instructions :
In a large heavy saucepan cook the garlic and the pepper in the oil
over moderately low heat, stirring, for 2 minutes, or until the mixture is
fragrant. Add the tomatoes, squashing them in your hand,
with the juice,
bring the mixture to a boil, and cook it over moderately low heat,
stirring occasionally, for 20 to 30 minutes, or until the sauce is
thickened and reduced to about 2 cups. Season the sauce with salt
Ingredients :
3 md vine-ripened tomatoes
2 c tightly-packed basil
1/2 c tightly-packed italian
-parsley
2 cloves minced garlic
2 ts balsamic vinegar
2 ts fresh lemon juice
1 salt (to taste -- optional!)
1 freshly ground black pepper
-(to tas; te)
Instructions :
Core the tomatoes and cut in half. Grill over very hot coals for only a
few minutes to take some of the colour and flavour. (Use oven broiler if
you don't have access to hot coals.) Remove from the grill and set aside to
cool. * Place basil, parsley, and garlic in a food processor. Process until
smooth. Add the tomato, vinegar, and lemon juice and process. Season with
the salt and pepper to taste.
Ingredients :
225 g flour
100 ml oil
1 ts salt
hot water
tomatoes
herbs
onions
cheese; grated
chopped, fried bacon or
-mushrooms (
Instructions :
1. Mix flour, salt, hot water and oil to a stiff dough.
2. Put onto a greased baking sheet and press out into a circle about 1/2
- 1 cm thick.
3. Gently cook tomatoes, herbs and onions in an uncovered saucepan for
15-20 mins. until thick. Season and spread over dough.
4. Sprinkle bacon, mushrooms or whatever you want to add over the top.
Lastly sprinkle over the grated cheese. Bake at 200 oC for 30 mins.
Ingredients :
1 pre-made pizza shell; (9
-inch) (3.5 ounce)
6 thin slices tomato
1/2 ts garlic powder
1/2 ts oregano
1 ts grated parmesan cheese
1/4 c grated part-skim mozzarella
-cheese
Instructions :
Top pizza shell with thin slices of tomato. Sprinkle with garlic powder,
oregano and grated Parmesan cheese. Add the grated mozzarella cheese on the
top. Place the pizza in the oven at 400 degrees for approximately 15
minutes.
Ingredients :
1 pk fresh cheese tortellini; (9
-oz.)
1 vegetable cooking spray
1/4 c chopped green pepper
1/3 c chopped onion
1 cn no-salt-added tomato sauce;
-(8 oz.)
1/4 c sliced black olives
1 ts italian seasoning
1/4 ts bottled garlic
Instructions :
Cook tortellini according to package directions. Drain well and place in
a serving bowl.
Coat a medium non-stick skillet with vegetable cooking spray. Saute
peppers and onions until tender. Add warm water to skillet if vegetables
become dry during sauteing.
Stir in tomato sauce and remaining ingredients and heat thoroughly. Add
tomato mixture to tortellini. Toss gently and serve immediately.
Ingredients :
1 c fresh basil leaves; washed &
- trimmed
5 oz fresh
1 spinach leaves; washed &
-trimmed
3 tb minced fresh tarragon
2 tb minced fresh parsley
2/3 c grated parmesan cheese
1/2 c chopped walnuts
6 cloves garlic
1/2 ts salt
1/2 ts pepper
3/4 c olive oil
1 pasta
Instructions :
Combine basil and spinach in food processor and process until finely
chopped. Add tarragon, parsley, cheese, walnuts, garlic, salt and pepper.
Process until smooth. With processor running, pour oil in food chute in
a slow, steady stream until combined. Toss with hot prepared pasta,
mixing amount to taste. The pesto is also delicious served on hot garlic
bread.
