Hot Food & Recipes

Servings: 1 Servings
Category: Pasta | Vegetables
Ingredients

• 2 c Broccoli florets
• 10 ml Roasted garlic — minced
• Parsley — minced
• 1/2 c Broth or stock
• Red pepper flakes
• 1 lb Penne — cook al dente

Directions
Put broccoli, garlic and stock in pan. Cook until broccoli is tender-crisp. Drain excess stock. Toss with penne and sprinkle with cheese. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 4 Servings
Category: Pasta | Prodigy | Dec. | Fatfree
Ingredients

• 1 c Broccoli; cut in pieces
• 2 tb Onions; chopped
• 2 Garlic cloves; minced
• 1 c Sliced mushrooms
• 2 c [stock]
• Salt; to taste
• White or black pepper; to ta
• 1/2 lb Spiral pasta; tricolor
• Cooked according to directio
• 12 oz Evaporated skim milk

Directions
Put twists on to boil and saute all the first 4 ingredients in the broth(add a little broth at a time) until tender about ten minutes. Cover a few minutes at the end of cooking. Put can of skim milk in a blender with the 2 T of flour, slowly add that to the cooked vegetables and broth, stirring constantly until thickened. Pour over the twists. Nutrition (per serving): 360 calories Total Fat 2 g (6% of calories) : Modified by SS – original recipe called for ch***en. D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?br /> File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Servings: 4 Servings
Category: Pasta- | Pd
Ingredients

• 1 Head garlic
• 1 bn Broccoli raab; about 1 pound
• 1 lb Fusilli or other short pasta
• 3 tb Extra-virgin olive oil
• Kosher salt
• Freshly ground pepper
• 1 ds Hot pepper flakes
• Grated parmesan cheese

Directions
Slice 1/4 inch off the top of the garlic head, wrap in aluminium foil, and bake in a 375 degree oven for about 30 minutes. Remove cloves from skin and slice. Set aside. Put a pot with 4 quarts of water and a teaspoon of salt on the stove over high heat. Cut off the bottom 1/2 inch from the stems of the broccoli raab. Then lay the bunch on its side on a cutting board and cut crosswise. The stem portions should be no more than 3/8 inch wide; the leafy tops can be cut somewhat wider, as much as 3/4 inch. Rinse the broccoli raab in a colander and put into the pot when the water comes to a boil. Cook 7 minutes or until just tender. Scoop out with a skimmer into the colander and return the pot to a boil. When it reaches the boil again, add the pasta and cook until just tender. Put broccoli raab in a large skillet-a wok is ideal for this-and turn the heat on low. Drain the pasta in the colander and add to the broccoli raab with the garlic, half the olive oil, salt and black pepper to taste, and pepper flakes(if desired). Toss and cook a few minutes just until flavors meld. Add remaining olive oil and serve with Parmesan cheese. All recipes courtesy of Sam Gugino’s “Eat Fresh, Stay Healthy” Yield: 4 main course servings Nutritional information: 517.7 calories and 12 grams of fat Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: RECIPE FOR HEALTH SHOW #RHF097 Posted to MC-Recipe Digest V1 #799 by 4paws@netrax.net (Shermeyer-Gail) on Sep 24, 1997

Servings: 4 Servings
Category: Pasta
Ingredients

• 1 Head broccoli; separated
• -into florets
• 3 tb Olive oil
• 2 tb Parmesan cheese; grated
• 1 1/2 ts Lemon juice
• 1/2 ts Garlic; minced
• 1/4 ts Salt
• 2 tb Walnuts pieces
• 1/2 lb Ravioli; cooked
• 1 tb Olive oil
• 2 tb Fresh basil; chopped for
• -garnish
• Parmesan cheese; grated

Directions
Date: Fri, 05 Apr 1996 19:59:33 EST From: AKSC87A@prodigy.com ( MARY JO KNAPPER) CRAIG GARDINER (KNHT09A) Select the nicer half of the florets and reserve. Blanch the remainder in boiling water, refresh in cold water and then drain and dry them. Combine the blanched broccoli in the food processor with olive oil, cheese, lemon juice, garlic, and salt. Blend until smooth, then add walnuts and pulse until nuts are chopped. Remove from bowl and set aside. Add the reserved broccoli florets to the pot a minute before ravioli are done. Drain ravioli and broccoli in a colander. Return warm pot to low heat and add olive oil. Return ravioli and broccoli to pan and toss with sauce mixture and serve immediately in hot deep plates, garnished with fresh basil if desired. Pass additional grated Parmesan cheese. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 8 Servings
Category: Pasta | Italian | Vegetables
Ingredients

• 1 1/2 lb Broccoli
• 2 tb Butter or Margarine
• 1/2 c Chopped Onion
• 1 md Clove Garlic; minced
• 1 cn Campbell’s Soup *
• 1/2 ts Dried Basil Leaf; crushed
• 1 c Monterey Jack Cheese **
• 1/2 c Parmesan Cheese; grated
• 1 c Sour Cream
• 5 c Cooked Wide Egg Noodles ***

Directions
* 10-3/4 Condensed Cream of Mushroom ** Shredded *** 5 cups BEFORE cooking Cut broccoli into bite-size pieces. In covered 4-qt saucepan over medium heat, in 1″ boiling water, cook broccoli 6 mins or until tender. Drain in colander. In same saucepan over medium heat, in hot butter, cook onion and garlic until onion is tender, stirring occasionally. Stir in soup and basil; mix well. Add cheeses, stirring until melted. Stir in sour cream, broccoli and cooked noodles. Pour into 2-qt casserole. Cover; bake at 350

Servings: 4 Servings
Category: Pasta | Vegetables | Garlic
Ingredients

• 1 Bunch of fresh broccoli
• 6 lg Cloves of garlic
• 1 c Olive oil
• 1 tb Garlic powder
• 1 ts Salt
• 1/4 c Romano cheese (grated)
• 1 lb Cooked macaroni

Directions
1. Cut each group of broccoli in half. Trim the tough outside layer of the bottom half off and discard. Slice tops and bottoms lengthwise, and then chop into small pieces (slice and dice). 2. Peel and chop garlic cloves into tiny pieces. 3. Heat oil in large dutch oven and when very hot add the garlic. Cook garlic about 5 minutes. Then add the brocolli. Cover and cook until tender, over low flame, about 25 to 30 minutes. 4. Add garlic powder, salt and romano cheese (add more to taste). Cook another 5 minutes. 5. Cook one pound of macaroni according to package directions. Drain. 6. Place macaroni in a large bowl. Pour brocolli and oil mixture over macaroni. Mix well. Sprinkle more romano cheese over top. Serve. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Pasta
Ingredients

• 4 c Broccoli; florets
• 2 Olive oil
• 1 c Chicken broth
• 2 Cheese; cubed
• 1/2 ts Thyme
• 1/2 ts Black pepper
• 2 Parmesan cheese
• 8 Angel hair pasta

Directions
In a large skillet, stir fry broccoli in oil until crisp and tender. Transfer to a plate and set aside. Add the broth, cheese, thyme, and pepper to the pan. Whisk until creamy. Return the broccoli to the pan, stir to coat, and remove for the heat. Sprinkle with Parmesan cheese. In a large pot of boiling water, cook pasta until tender. Drain and add to the broccoli mixture. Toss to combine. Contributor: The Healing Foods Cookbook Preparation Time: 0:15 Posted to recipelu-digest Volume 01 Number 556 by P&S Gruenwald on Jan 18, 1998

Servings: 6 Servings
Category: Pasta | Vegetables | Side dish
Ingredients

• 1 Large broccoli head
• 1 lb Angel hair pasta
• 1 Garlic elephant head
• 1/2 c Margarine or butter
• Olive oil
• Crushed red pepper
• Parmesan cheese
• White pepper

Directions
Cut broccoli into small pieces. Chop elephant head garlic into small pieces. Place broccoli in a microwave safe container. Add about 1/4 cup water. Cover lightly with plastic wrap. Cook in microwave on high for 3-5 minutes. Check for doneness. Want to keep broccoli a little crisp. While broccoli is cooking, cook angel hair pasta until slightly firm. Drain. Melt the stick of butter in the pan you cooked angel hair in. Add angel hair back to pan and toss to coat pasta. Add broccoli and toss lightly. Pour some olive oil in a small frying pan. Add chopped garlic and some crushed red pepper. Brown garlic. Garlic will clump together when done. Pour over pasta and broccoli. Sprinkle with parmesan cheese. Can add some white pepper if desired. Toss until well mixed. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Pasta | Sauces and | Vegetables
Ingredients

• 1 c Broccoli Florets
• 1/4 c To 1/2 Cup Olive Oil
• 1/4 c Parmesan Cheese
• 8 Sundried Tomatoes — * see
• Note
• 1 Handful Unsalted Cashews
• 1 sm Bulb Garlic

Directions
* plus about 2T of Trader Joe Sundried Tomato Seasoning (dried tomato and spices) Steam broccoli and allow to cool. In blender or food processor, puree cool broccoli, olive oil, garlic, and cashews. Add oil as necessary. Remove to bowl, and stir in parmesan cheese and chopped sundried tomato. Serve over hot pasta. (I served Sundried Tomato/Basil Tortelloni purchased from Trader Joe) There it is…eat/try at your own risk. I thought it was fine, but proportions may need to be changed to thin it down a bit next time. And (shudder) an entire bulb of garlic may have been too much, it was actually hot/spicy from the garlic. Recipe By : “Becklin, Marci” From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Pasta
Ingredients

• 1 Pasta; couple handfulls
• 4 tb Vegetable oil; or less
• 4 Cloves garlic; minced
• 1 Cilantro; HANDFUL, CHOPPED
• 2 Tomato; SUNDRIED, CHOPPED
• 2 Anaheim chili pepper;
• -CHOPPED
• 1/2 Onion; CHOPPED
• Hot red pepper flakes to
• -taste
• 1 BELL PEPPERS; A LITTLE,
• -CHOPPED
• 1/4 c Parmesan cheese
• 1/3 c Gorganzola cheese
• –croutons; CRUMBLED
• -(optional)
• For topping
• Salt and pepper

Directions
BOIL UP SOME PASTA. DRAIN AND RINSE. HEAT A LARGE FRYING PAN. PUT IN OIL, GARLIC, ONION, GREEN CHILIES, CILANTRO, BELL PEPPERS, RED CHILI PEPPERS, SUNDRIED TOMATOES AND BROCOLLI. STIR AWHILE, THEN ADD THE SPAGETTI, PARMESAN CHEESE AND STIR A LITTLE LONGER TILL FLAVORS INFUSE AND EVERYTHING GETS HOT. SERVE TOPPED WITH A LITTLE GORGANZOLA & BREAD CRUMBS. Posted to EAT-L and mc-recipe 8/29/96 by Brenda Adams Posted to EAT-L Digest 28 Aug 96 Date: Thu, 29 Aug 1996 15:18:03 -0400 From: Brenda Adams NOTES : YUMMERS!! THIS WAS CREATED WHEN THERE WAS NOTHING TO EAT, CLEANED OUT FRIDGE. I KEEP JARS OF OIL PACKED SUNDRIED TOMATOES, GREEN CHILIES AND FROZEN BELL PEPPERS ON HAND AT ALL TIMES. I GET MOST OF THE OIL OFF THE TOMATOES BY PATTING WITH PAPER TOWELS (IF REFRIGERATED: PLACE ON PAPER TOWELS AND WARM UP JUST ENOUGH TO LOOSEN UP THE CONGEALED OIL SO THAT IT DRAINS/PATS OFF NICELY). why am i shouting? I have bad eyes. If you don’t like it, change it……:))