COOKING WITH PESTO RECIPES - COOKING WITH


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Cooking With Pesto Recipes





cooking with pesto recipes






    cooking
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • (cook) someone who cooks food

  • The practice or skill of preparing food

  • Food that has been prepared in a particular way

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • The process of preparing food by heating it





    recipes
  • A set of instructions for preparing a particular dish, including a list of the ingredients required

  • A medical prescription

  • (The Recipe) The Recipe is the third studio album by American rapper Mack 10, released October 6, 1998 on Priority and Hoo-Bangin' Records. It peaked at number 6 on the Billboard Top R&B/Hip-Hop Albums and at number 15 on the Billboard 200.. All Media Guide, LLC. Retrieved on 2010-01-01.

  • (recipe) directions for making something

  • A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.

  • Something which is likely to lead to a particular outcome





    pesto
  • a sauce typically served with pasta; contains crushed basil leaves and garlic and pine nuts and Parmesan cheese in olive oil

  • Pesto (, ) is a sauce originating in Genoa in the Liguria region of northern Italy (pesto alla genovese). The name is the contracted past participle of pesta ("to pound, to crush", from the same Latin root as the English word pestle), in reference to the sauce's crushed herbs and garlic.

  • Pesto is a four-track EP by Less Than Jake, consisting of old four-track recordings of the group and released in 1999 by Very Small Records.

  • A sauce of crushed basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil, typically served with pasta











Polenta Crostini with Pesto ~ recipe




Polenta Crostini with Pesto ~ recipe





I love polenta, my husband doesn't, so I like to make it for lunch while he's at work. Polenta is quick cooking and there's lots of ways to serve it. Since I'm no Martha and have a busy 2 yr. old I had to cut some corners with this recipe today. I used pesto (in a jar) from the store, canned olives and cherry tomatos. Life's hectic...cooking doesn't have to be!!! Enjoy!

makes enough for 4

Ingredients:
Salt
3/4 cup dry polenta
3 Tbls. olive oil
1 bunch basil
1 tomato
3 pitted black olives
1 Tbls. pesto (best homemade)
1 1/2 Tbls. sour cream
Freshly ground black pepper

directions:
1. Pour 1 2/3 cups water into a pot and salt generously. Place on the stove and bring to a boil. Stir in polenta with a wire whisk. Turn heat down to low, cover and cook polenta for 10 min.

2. Grease a square pan with 1 Tbls. oil; pour in polenta and brush it smooth on top. Let cool.

3. Remove basil leaves from stems and chop finely. Rinse tomato. Remove pits from olives and dice tomato and olives very finely. Combine pesto and heavy cream and stir in tomato, basil and olives. Season with salt and pepper.

4. Turn on the broiler. Cut polenta into 3/4" wide strips and then cut those strips in two. Grease a baking sheet, arrange polenta slices on it and brush with oil on top. Heat in oven about 10 minutes until golden brown. Spread pesto cream on top of each one and garnish with a little diced tomato and olives. Serve warm or cold.













Shrimp and Penne Pasta Salad with Pesto, Bocconcini and Cherry Tomatoes




Shrimp and Penne Pasta Salad with Pesto, Bocconcini and Cherry Tomatoes





Shrimp and Penne Pasta Salad with Pesto, Bocconcini and Cherry Tomatoes

It is the fresh ingredients that makes this simple dish so good. This is a classic combination of tomatoes, basil and fresh mozarella cheese ... almost reminds me of the Margherita :)

For the dressing:

* 1/3 cup olive oil
* 1 1/2 tbsp toasted pine nuts
* 1 clove garlic
* 2 tbsp roughly chopped fresh basil
* 1 tbsp freshly grated parmesan cheese

Rest of the ingredients:

* 13 oz penne pasta
* 2 tbsp olive oil, divided
* 1 lb small cooked shrimp
* 1 tbsp white wine
* 3 1/2 oz bocconcini, thinly sliced
* 4 oz cherry tomatoes, halved

1. For the pesto dressing, process all the ingredients together in a food processor unitl smooth.
2. Cook pasta in a large pan of rapidly boiling salted water until al dente. Drain well, return to pan and toss with 1 tbsp olive oil. Let it cool.
3. Peel and clean the shrimp. Heat a medium skillet, add in remaining olive oil. Toss in the shrimp and the wine. Cook the shrimp until it turns opaque, about 2-3 minutes.
4. Place the pasta, shrimp, bocconcini and tomatoes in a large serving bowl and pour in the dressing. Toss together well and garnish with basil leaves to serve.

Enjoy!

PS: For a vegetarian version, just omit the shrimp.









cooking with pesto recipes







See also:

cooking grape tomatoes

moist methods of cooking

fish cooking recipe

barbie pizza cooking games

thai cooking tips

cooking for a diabetic person

substitute for dry white wine in cooking



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