Combine all ingredients, except the cheese and pasta, and let sit at room temperature for a couple of hours to blend the flavors. Cook the pasta in 4 quarts of boiling salted water until tender but still firm – al dente. Drain. Toss the pasta with the sauce and cheese until well coated and serve.

Preheat the oven to 475F Place the pastry on a greased baking sheet. Arrange the apples on top in a spiral design, leaving a 1-inch border all around. Sprinkle with the sugar and scatter with the butter pieces. Bake in the preheated oven until the puff pastry rises and the edges of the apples are […]

Mix all the ingredients together in a saucepan until melted and smooth. Taste, adjust seasonings pour over hot angel hair or linguine that has been tossed with steamed> vegetables (sliced carrots, broccoli, cauliflower, zucchini, yellow squash (seeds removed), snap peas, snow peas, red bell pepper–you name the vegetable–you can put it in there) For special […]

salt freshly ground pepper Char peppers over gas flame or under broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed. Rinse; pat dry. Cut into 1/2-inch strips. Discard tops and tough outer layer of fennel bulbs, core and trim. Cut fennel lengthwise into 1/2-inch […]

1. Dissolve the yeast and the sugar in 3/4 cup warm water, about 110 degrees. Set aside for 15 minutes until very foamy. 2. Stir in 1 cup flour. Cover with plastic wrap and let this sponge proof in a warm place until tripled in volume and very bubbly, about 3 hours. 3. Into the […]

Lightly grease 8×4″ loaf pan; line bottom and sides with waxed paper. Melt chocolate with water in saucepan over low heat, stirring constantly. Cool slightly. Beat cream cheese and sugar until smooth. Beat in vanilla and chocolate mixture. Fold in 3 C of the La Creme. Stir in milk. Spread into lined pan. Chill until […]

In 2-quart saucepan, heat oil and cook onion and garlic until tender but not brown. Stir in tomatoes with liquid, parsley, sugar, basil, oregano, slat and pepper; bring to a boil and then reduce heat and simmer, stirring occasionally to break up tomatoes, 15 to 20 minutes. Meanwhile, cook the pasta until tender and drain. […]

*Eggplant should be young, firm, a deep purple and without surface blemishes or scars.* Saute garlic, onion, celery and green pepper in hot oil in a skillet (I use my beloved wok) for about 5 minutes. Add mushrooms and saute 1 minute longer. Add eggplant slices to skillet, stirring well for an additional 5 minutes. […]

Combine all ingredients except turkey and romano cheese in a large non-stick skillet. (or other skillet, sprayed with Pam) Simmer uncovered, stirring frequently, until eggplant is tender and most of the liquid has evaporated (10 to 12 minutes). Stir in turkey and heat through. Sprinkle with cheese and serve immediately. 175 calories per person From […]

Melt the butter in the olive oil and sautee the onion and garlic for 3 min. Add the frozen peas and artichoke hearts and simmer covered for about 5 min. Add the tomato sauce and salt and pepper and continue to simmer uncovered for 10 more minutes. Stir often enough to keep from sticking. Serve […]