Küchenlatein

Ingredients

Source

Directions

1. Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.

2. Cover and cook on low-heat setting for 5 to 6 hours or on highheat setting for 2-1/2 to 3 hours.

3. Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

4. Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

: Prep: 20 minutes
: Cook: 5 to 6 hours (low), plus 1 hour, or 2 1/2 to 3 hours (high), plus 45 minutes

* 1 Tbsp butter or margarine 1 Tbsp all-purpose flour 1/8 tsp salt Dash pepper 3/4 cup milk

Follow the rest of the recipe for the soup as directed. The only thing that I changed aside from making the white sauce from scratch (which was not hard at all).

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-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Tagliatelle with herbs and tomatoes
Categories:	Pasta
Yield:	4 Servings

Ingredients

Source

Directions

1. Fry bread crumbs in 1 tablespoon oil until golden. Remove from pan and set aside.

2. Cook tagliatelle until al dente, drain.

3. Heat 2 tablespoon olive oil in a saucepan and cook garlic until soft.

4. Add remaining oil, the herbs, walnuts and parmesan cheese. Add the pasta, mix well and reheat for 1 to 2 minutes. Serve with bread crumbs and parmesan.

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-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Pumpkin and pine nut tagliatelle
Categories:	Pasta, winter squash
Yield:	4 servings

Ingredients

Source

Directions

1. Melt butter in a saucepan. Cook the onion about 3 minutes until soft and golden. Add garlic and cook for another minutes. Add the stock and the squash. Bring to a boil, reduce heat and cook until tender.

2. Season to taste on low heat with pepper and nutmeg. Stir in the cream, don't let the sauce boil again. Blend the sauce until smooth.

3. Cook pasta until al dente. Drain and give back to the saucepan.

4. Add sauce and reheat carefully. Add pasta and pine nuts. Sprinkle with chopped chives.

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Ingredients

Source

Directions

1. Fry the onion in a little oil until soft, add the butternut squash and fry until tender and slightly browned around the edges. Add the cinnamon, a grating of nutmeg and the milk and mash roughly. Heat the spinach with another grating of nutmeg.

2. Meanwhile, cook the lasagne slices in boiling water for 3 minutes and drain. Put a sheet of lasagne in a small baking dish, add a layer of butternut squash and half the spinach. Season. Add another layer of lasagne and the rest of the butternut squash and spinach. Season and follow with a final layer of lasagne. Rip the mozzarella into pieces and scatter it over the final sheet, grill briefly until the mozzarella bubbles and browns.

:Easy
:Ready in 30 mins
: Nutrition per serving:476 kcalories, protein 23.6g, carbohydrate 53.2g, fat 20.2g, saturated fat 9.3g, fibre 8g, salt 1.28g

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Ingredients

Source

Directions

1. Preheat the oven to 200° C. Place the cherry tomatoes on a baking sheet. Drizzle them with a little olive oil and roast for 15 to 20 minutes. Remove the cherry tomatoes from the oven and set aside.

2. Chop up the carrot, onion and celery and fry gently in a pan with the oil. Add the beef and cook for about 7-8 minutes.

Next, add the capers, then the olives, the oregano and the roasted cherry tomatoes and the juices, and cook for a further 3 minutes, seasoning with salt and pepper.

3. Cook the pasta in plenty of salted water, drain when "al dente" and dress with the prepared sauce, sautéing both together in the pan. Serve on hot plates.

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Ingredients

Source

Directions

1. Skin the thawed fava beans. Heat a large, non-stick saucepan and tip in the bacon. Fry for a few mins over a medium heat, until the fat has started to come out of the bacon. Remove bacon and drip on a kitchen towel exept for 10 grams. To the remaining fat and bacon add onion, garlic and beans and fry for 2-3 minutes. Add stock and simmer for further 4 to 5 minutes. Add the sugar and puree until smooth. Season if necessary and reduce until viscid consistency.

2. Peel and score pears. Cut into small pieces and mix with the lemon juice. Caramelize the sugar in a saucepan and deglaze with pear juice and cook until the sugar has dissolved. Add the pears and simmer for further 8 to 10 minutes and puree with a blender.

3. Warm 250 ml reserved cooking water from the pasta in a saucepan, add 60 g pecorino and season with pepper. Add the precooked pasta and some of the fava sauce. Mix well.

4. Divide sauce, spaghetti und pear puree between 4 warmed plates, sprinkle with pecorino and dripped bacon. Serve with remaining sauce, puree and cheese.

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