REAL SOPAPILLAS
Sopapillas for any occasion. Serve hot with honey, or your own tostados recipe.
Provided by Leaz
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
- Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 16 g, Fat 9.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 127.7 mg, Sugar 0.1 g
UNCLE BILL'S ASPARAGUS PASTA PRIMAVERA
I developed this recipe several years ago, as I had an abundance of my own home grown asparagus and just had to find new ways of using the asparagus. I submitted this recipe to TASTE OF HOME to see if it would rate. Well, I was awarded a runner-up prize which made me feel real good. It can be found in the April/May, 2004 Taste of Home edition on Page 27, ASPARAGUS PASTA PRIMAVERA. There's plenty of fresh herb flavor in this delicious pasta meal that blends asparagus, ham, mushrooms and plum tomatoes. Sometimes I like to use spinach linguine or fettuccine.
Provided by William Uncle Bill
Categories One Dish Meal
Time 18m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, melt butter with olive oil over medium heat.
- Add garlic; cook and stir for 3 minutes.
- Stir in the asparagus; cover and cook for 1 minute.
- Add the mushrooms, ham, basil, oregano and rosemary.
- Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally.
- Stir in tomatoes, salt and pepper.
- Cook 3 minutes longer or until heated through.
- Meanwhile, cook linguine according to package directions.
- Drain and place in a large bowl.
- Add asparagus mixture and toss to coat.
- Sprinkle with Parmesan cheese.
PASTA PRIMAVERA WITH PROSCIUTTO
Another version of the popular springtime Italian dish. Have vegies ready to go before you start cooking.
Provided by Outta Here
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Snap of tough ends of the asparagus. Cut spears diagonally into 1-inch lengths, leaving tips whole.
- Bring a large pot of water to a boil and cook pasta according to package directions for al dente; drain well.
- Meanwhile, in a large frying pan over medium high heat, melt butter.
- Add mushrooms, prosciutto, asparagus, carrot and zucchini. Cook, stirring occasionally, for 3 minutes. Cover pan and cook for 1 more minute.
- To the vegetable mix, add green onions, peas, basil, salt, nutmeg, white pepper and cream. Increase heat to high and cook until liquid boils and forms large, shiny bubbles.
- Return drained pasta to pan it was cooked in and pour sauce over pasta; lift and mix gently so pasta is coated with sauce thoroughly. Add the 1/4 cup Parmesan and mix gently again.
- Turn into a warm bowl or large, deep platter and serve at once, garnished with parsley and additional Parmesan.
Nutrition Facts : Calories 562.4, Fat 37.3, SaturatedFat 22.4, Cholesterol 160.5, Sodium 453.8, Carbohydrate 44.9, Fiber 3.9, Sugar 5.2, Protein 15.5
UNCLE BILL'S ASPARAGUS SOUP
Make and share this Uncle Bill's Asparagus Soup recipe from Food.com.
Provided by William Uncle Bill
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Break off tough ends of asparagus and discard.
- Cut tips off asparagus and set aside.
- Cut remainder of asparagus stems into 1 inch pieces.
- In a frying pan, add butter and chopped onions and saute' until onions are translucent, about 5 minutes.
- In a large saucepan, add water, cubed potatoes, asparagus pieces, saute'ed onions and cook until potatoes are tender, about 15 minutes.
- In a food processor or blender, puree' soup in batches and return to saucepan.
- Add chicken soup base, fennel seeds, pepper, salt and asparagus tips and cook on medium heat until tips are soft and start to dissolve, about 10 minutes.
- Adjust seasonings to taste.
- Serve soup hot.
Nutrition Facts : Calories 107, Fat 4.7, SaturatedFat 2.8, Cholesterol 11.4, Sodium 77.2, Carbohydrate 14.5, Fiber 3.4, Sugar 2.1, Protein 3.5
PASTA PRIMAVERA
I made this for my Mum one night when she wasn't feeling up to cooking supper. She enjoyed it so much that it's become a favorite! The prep time is using frozen veggies.
Provided by KT_Z4571
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large pot, bring water to a boil. Pour in pasta.
- Meanwhile, in a large skillet, heat olive oil and add the vegetables. Cook through.
- Once pasta is cooked, drain, and then add the butter and parmesan cheese. Stir together. Salt and pepper to taste.
- Add pasta to the veggies in skillet. Mix. Serve with extra parmesan cheese on top. Yummy!
Nutrition Facts : Calories 530.9, Fat 21.9, SaturatedFat 4.6, Cholesterol 7.3, Sodium 448.8, Carbohydrate 70.9, Fiber 3.7, Sugar 3.1, Protein 18
UNCLE BILL'S MARVELOUS LASAGNA
I developed this recipe many years ago. It is rather lengthy but is worth the effort as it does turn out so good. You may use more cheese if desired.
Provided by William Uncle Bill
Categories Cheese
Time 2h
Yield 20 serving(s)
Number Of Ingredients 27
Steps:
- Heat 1 tablespoon of olive oil in a frying, add ground beef and fry until cooked, 6 to 8 minutes.
- Drain off any fat and discard.
- Add remaining 3 tablespoons of olive oil to frying pan, chopped onions and garlic and saute' for 5 minutes.
- Add chopped celery, diced green and red peppers, sliced mushrooms, chopped zucchini, and saute' until vegetables are softened, about 3 minutes, stirring occasionally.
- Add grated carrots, cover and cook until carrots are limp, about 4 minutes.
- Transfer this mixture to a large cooking pot.
- Add tomatoes including liquid, tomato sauce, parsley, hot pepper flakes and allspice and heat to boil.
- Reduce heat to low and simmer uncovered for 1/2 hour, stirring occasionally.
- Blend in wine and continue to simmer for another 15 minutes, stirring occasionally.
- FILLING: Squeeze water from spinach and discard.
- Chop spinach small.
- In a mixing bowl, combine spinach, cottage cheese, 2 tablespoons of olive oil, beaten egg, 1/4 cup grated parmesan cheese, mix well and set aside.
- TO ASSEMBLE: Preheat oven to 450 degrees F.
- Use a 10" x 14" x 2" deep, heavy duty aluminum foil baking dish.
- Layer about 1/2" of prepared sauce over the bottom.
- Place enough lasagna sheets to cover area and press lightly into sauce.
- Layer another 1/2" of prepared sauce.
- Place lasagna sheets over and press lightly into sauce.
- Add spinach filling and level.
- Place lasagna sheets over and press lightly into filling.
- Add another layer of lasagna sheets.
- Layer another 1/2" of prepared sauce over.
- Place another layer of lasagna sheets and press lightly into sauce.
- Add the remaining sauce over and level.
- Sprinkle top generously with grated mozzarella cheese.
- Sprinkle remaining 1/4 cup grated parmesan cheese over.
- If desired, grate a 1/2 cup of Emmentaler Swiss cheese and sprinkle over top.
- Cover baking dish tightly with aluminum foil being careful not to let foil touch the lasagna.
- Bake in preheated 450 F oven for 20 minutes.
- Reduce heat to 425 degrees F.
- Remove foil and bake for another 10 minutes or until cheese melts.
- Remove from oven, cover and let sit to set for about 5 minutes before cutting.
- Cut into pieces and serve hot.
- Ondine Delverde Lasagna is a brand name and is sold in packages of 15 lasagna sheets and also 3- 8" x 8" aluminum foil pans.
- You can use these pans if desired.
- This lasagna is pre-cooked and does not require any cooking before hand.
- They now make fresh lasagna sheets that do not require pre-cooking.
- You may also use lasagna strips but you will require cooking these.
Nutrition Facts : Calories 226.6, Fat 12.1, SaturatedFat 4.7, Cholesterol 41.7, Sodium 589.8, Carbohydrate 14.2, Fiber 3.8, Sugar 7, Protein 15.4
UNCLE BILL'S VEGETABLE PAKORAS
After spending some considerable time in the Fijian Islands, I fell in love with the Indian style of cooking. Finally started to develop my own Indian recipes and very successful as my East Indian friends always give me compliments on my recipes.
Provided by William Uncle Bill
Categories Potato
Time 45m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- BATTER.
- Sift flour into a mixing bowl.
- Add turmeric, cumin, chili powder and salt; mix well.
- Gradually ad warm water and mix to a semi-thick batter; set aside.
- VEGETABLES.
- In a medium size cooking pot, add potatoes, cover with water and bring to boil.
- Cover and cook until potatoes are tender, about 12 to 15 minutes.
- When potatoes are cooked, drain and mash potatoes; set aside to cool slightly.
- Chop cauliflower florets into small pieces; set aside.
- In a large frying pan, melt butter on medium heat.
- Add onions, garlic and ginger and sauté until onions are translucent, about 5 minutes.
- Add cauliflower, peas, turmeric, cumin, salt and pepper; cover and sauté for another 3 minutes.
- Add this mixture to the slightly cooled potatoes and mix well to incorporate.
- Using a teaspoon, spoon mixture by spoonfuls.
- Rub your hands with some olive oil and form the spooned mixture into balls.
- Flatten to about 1/4 inch thickness.
- Dip into batter so that they are covered with batter, let excess drain off.
- In a frying pan, heat canola oil to 375°F.
- Drop battered pakoras into the hot oil and fry for about 1 to 1 1/2 minutes per side until they are light brown.
- Add more oil if required.
- Remove to a plate lined with paper towels to absorb any excess oil.
- Serve with your favorite yogurt dip or ketchup.
- YOGURT DIP.
- In a bowl, whisk together yogurt, lemon juice, salt and pepper and refrigerate for 1 hour before using.
Nutrition Facts : Calories 434.6, Fat 41, SaturatedFat 5.5, Cholesterol 12.8, Sodium 243.9, Carbohydrate 16, Fiber 2.2, Sugar 3, Protein 2.7
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