Pages

Fritelli di Ricotta


Ingredients 

4 eggs 
1 pound of fresh ricotta 
1 tablespoon of vanilla 
½ cup of flour-sifted 
½ cup or cake flour- sifted 
1 tablespoon of baking powder 
Pinch of salt 

Directions

Beat sugar and eggs until creamy.  
Add ricotta, sugar, vanilla, beat until smooth.  
Refrigerate for 1 hour or up to 12 hours.  
Heat about 6 quart oil in a small pan.
Drop batter using a small scooper.  
The balls will start to roll around.  
Continue to fry them until golden brown. 
Drain on paper towel. Dust with powder sugar. 

Ingredients 

4 eggs 
1 pound of fresh ricotta 
1 tablespoon of vanilla 
½ cup of flour-sifted 
½ cup or cake flour- sifted 
1 tablespoon of baking powder 
Pinch of salt 

Directions

Beat sugar and eggs until creamy.  
Add ricotta, sugar, vanilla, beat until smooth.  
Refrigerate for 1 hour or up to 12 hours.  
Heat about 6 quart oil in a small pan.
Drop batter using a small scooper.  
The balls will start to roll around.  
Continue to fry them until golden brown. 
Drain on paper towel. Dust with powder sugar. 
reade more... Résuméabuiyad

White Bean Crostini


Ingredients 

olive oil 
1 small chopped onion 
2 carrots chopped 
2 stalks of celery chopped 
1 can of cannellini beans rinsed 
1 baguette 
2 cups of arugula 
salt and fresh ground pepper 
  
Directions 

Saute the onion, celery, carrot in olive oil.  
Add the beans, then remove from heat and season with salt and pepper. 
In the meantime, cut the baguette diagonal into slices, brush with olive oil.
Bake at 400 degrees until brown. 
Spoon the bean mixture on top of bread, drizzle with olive oil and top with arugula leaves.

Ingredients 

olive oil 
1 small chopped onion 
2 carrots chopped 
2 stalks of celery chopped 
1 can of cannellini beans rinsed 
1 baguette 
2 cups of arugula 
salt and fresh ground pepper 
  
Directions 

Saute the onion, celery, carrot in olive oil.  
Add the beans, then remove from heat and season with salt and pepper. 
In the meantime, cut the baguette diagonal into slices, brush with olive oil.
Bake at 400 degrees until brown. 
Spoon the bean mixture on top of bread, drizzle with olive oil and top with arugula leaves.
reade more... Résuméabuiyad

Cauliflower Gratin


Ingredients 

1 head of cauliflower-chopped in 
medium size florets 
1 medium red onion-sliced 
1 tablespoon of fresh lemon juice 
2 tablespoon of olive oil 
2 large cloves of garlic 
1 tablespoon of chopped parsley 
  
2 tablespoons of parmesan-reggiano cheese 
2 tablespoons of asiago cheese 
1/2 cup of shredded fontina cheese 
  
Directions

Put cauliflower, onions and lemon juice in a pot of water.
Heat to boiling and simmer for 6 minutes then drain. 
Put oil, garlic, parsley in a baking dish, add cauliflower and 
mix.
Add the fontina cheese on top, than the grated cheeses.
Season with salt and pepper and bake in a 425 degree over for 30 minutes or until nice and bubbly.

Ingredients 

1 head of cauliflower-chopped in 
medium size florets 
1 medium red onion-sliced 
1 tablespoon of fresh lemon juice 
2 tablespoon of olive oil 
2 large cloves of garlic 
1 tablespoon of chopped parsley 
  
2 tablespoons of parmesan-reggiano cheese 
2 tablespoons of asiago cheese 
1/2 cup of shredded fontina cheese 
  
Directions

Put cauliflower, onions and lemon juice in a pot of water.
Heat to boiling and simmer for 6 minutes then drain. 
Put oil, garlic, parsley in a baking dish, add cauliflower and 
mix.
Add the fontina cheese on top, than the grated cheeses.
Season with salt and pepper and bake in a 425 degree over for 30 minutes or until nice and bubbly.
reade more... Résuméabuiyad

Parmesan Cups


Ingredients 

½ cup of parmesan cheese 

Directions 

Warm a teflon pan over a 
medium high heat 
Sprinkle in the cup of parmesan 
cheese 
Cook for 2-3 minutes 
Grab a 8 oz. bowl 
Flip cheese onto the bowl and mold with your hands.  
Let cool for 5 minutes and serve with salad. 

Ingredients 

½ cup of parmesan cheese 

Directions 

Warm a teflon pan over a 
medium high heat 
Sprinkle in the cup of parmesan 
cheese 
Cook for 2-3 minutes 
Grab a 8 oz. bowl 
Flip cheese onto the bowl and mold with your hands.  
Let cool for 5 minutes and serve with salad. 
reade more... Résuméabuiyad

Tomato, Egg and Olive Salad


Ingredients 

Sea Salt and Pepper 
6 ripe vine tomatoes 
1 small red onion sliced 
6 hard boiled eggs sliced 
½ cup of black olives 
Fresh basil leaves chopped or cut into 
ribbons 
Olive oil 

Directionsw

Arrange and slice tomatoes on a dish. 
Add slice onions on top of them, add the egg and put olives all over the salad. 
Scatter fresh basil over salad and drizzle with olive oil. 
Lightly season with salt and pepper. 


Ingredients 

Sea Salt and Pepper 
6 ripe vine tomatoes 
1 small red onion sliced 
6 hard boiled eggs sliced 
½ cup of black olives 
Fresh basil leaves chopped or cut into 
ribbons 
Olive oil 

Directionsw

Arrange and slice tomatoes on a dish. 
Add slice onions on top of them, add the egg and put olives all over the salad. 
Scatter fresh basil over salad and drizzle with olive oil. 
Lightly season with salt and pepper. 

reade more... Résuméabuiyad

Pasta with Alfredo Sauce


Ingredients 

1 pound of pasta of your choice 
1 stick of butter 
1 ½ cups of grated cheese 
2 pints of heavy whipping cream 
¼ cup of chopped fresh basil 
Salt and pepper 

Directions 

Melt the butter in a large sauté pan.
Add whipping cream.
Heat for a few minutes and add grated. 
cheese, basil salt and pepper. 
Mix with your choice of pasta.

Ingredients 

1 pound of pasta of your choice 
1 stick of butter 
1 ½ cups of grated cheese 
2 pints of heavy whipping cream 
¼ cup of chopped fresh basil 
Salt and pepper 

Directions 

Melt the butter in a large sauté pan.
Add whipping cream.
Heat for a few minutes and add grated. 
cheese, basil salt and pepper. 
Mix with your choice of pasta.
reade more... Résuméabuiyad

Amoigue Sauce



Ingredients 

6-8 fresh tomatoes 
¼ cup of olive oil 
Juice of 3 lemons 
2 tablespoons of oregano 
2 tablespoons of fresh chopped basil 
Salt and Pepper 

Directions

Place tomatoes into boiling water for 2-3 minutes.
Rinse in cold water and peel skin off. 
Crush them into a bowl .
Add the remaining ingredients and serve with steaks.


Ingredients 

6-8 fresh tomatoes 
¼ cup of olive oil 
Juice of 3 lemons 
2 tablespoons of oregano 
2 tablespoons of fresh chopped basil 
Salt and Pepper 

Directions

Place tomatoes into boiling water for 2-3 minutes.
Rinse in cold water and peel skin off. 
Crush them into a bowl .
Add the remaining ingredients and serve with steaks.
reade more... Résuméabuiyad

Pay Day Bars

Ingredients: 

1 package of yellow cake mix 
½ cup butter-softened 
1 egg 
3 cups of miniature marshmallows 
2/3 cup -- light corn syrup 
¼ cup of butter 
2 teaspoons of vanilla 
2 cups of peanut butter chips 
2 cups of rice crispies 
2 cups salted peanuts 

Directions: 

Mix cake mix, butter and egg until crumbly—press into a 9 x 13 pan—may have 
to work with it a while 
Bake for 12 to 18 minutes at 350 degrees 
Take out of oven and sprinkle with the marshmallows—return to oven for 1 to 2 
minutes or until they began to puff 
Cool, while preparing topping 
Heat 2/3 cup of corn syrup—1.4 cup of butter—2 teaspoons of vanilla—2 cups of 
peanut butter chips—stirring constantly until smooth 
Remove from heat add 2cups of rice crispies and 2 cups of peanuts—mix well, 
spoon and spread over the cake 
Chill for at 1 hour before cutting them into squares
Ingredients: 

1 package of yellow cake mix 
½ cup butter-softened 
1 egg 
3 cups of miniature marshmallows 
2/3 cup -- light corn syrup 
¼ cup of butter 
2 teaspoons of vanilla 
2 cups of peanut butter chips 
2 cups of rice crispies 
2 cups salted peanuts 

Directions: 

Mix cake mix, butter and egg until crumbly—press into a 9 x 13 pan—may have 
to work with it a while 
Bake for 12 to 18 minutes at 350 degrees 
Take out of oven and sprinkle with the marshmallows—return to oven for 1 to 2 
minutes or until they began to puff 
Cool, while preparing topping 
Heat 2/3 cup of corn syrup—1.4 cup of butter—2 teaspoons of vanilla—2 cups of 
peanut butter chips—stirring constantly until smooth 
Remove from heat add 2cups of rice crispies and 2 cups of peanuts—mix well, 
spoon and spread over the cake 
Chill for at 1 hour before cutting them into squares
reade more... Résuméabuiyad

Penne with Roasted Vegetables


Ingredients 

4 ounces  of sundried 
tomatoes 
1 red pepper—sliced 
1 zucchini—sliced 
1 onion sliced 
8 asparagus stalks sliced in 
1 inch pieces 
2 cloves of garlic 
2 teaspoons of red pepper 
seed 
¼ cup of olive oil 
½ cup of basil chopped    
Parmesan cheese 
1 pound of whole wheat pasta 
Salt and pepper 

Directions

In a sauté pan cook whole garlic, onions, pepper seeds and sun dried tomatoes in olive 
oil. 
Brush the sliced vegetables with a little olive oil and cook on a grill pan.  
In the meantime, boil a pot of water and add the pasta and cook until al dente.
Season the  vegetables  with salt and pepper.  
When pasta is done, drain, and toss the pasta with the vegetables.  
Season with additional salt and pepper and add grated cheese and chopped basil.

Ingredients 

4 ounces  of sundried 
tomatoes 
1 red pepper—sliced 
1 zucchini—sliced 
1 onion sliced 
8 asparagus stalks sliced in 
1 inch pieces 
2 cloves of garlic 
2 teaspoons of red pepper 
seed 
¼ cup of olive oil 
½ cup of basil chopped    
Parmesan cheese 
1 pound of whole wheat pasta 
Salt and pepper 

Directions

In a sauté pan cook whole garlic, onions, pepper seeds and sun dried tomatoes in olive 
oil. 
Brush the sliced vegetables with a little olive oil and cook on a grill pan.  
In the meantime, boil a pot of water and add the pasta and cook until al dente.
Season the  vegetables  with salt and pepper.  
When pasta is done, drain, and toss the pasta with the vegetables.  
Season with additional salt and pepper and add grated cheese and chopped basil.
reade more... Résuméabuiyad

Pasta Salad with Basil Dressing


Ingredients:

2 cups of fusilli pasta 
1 cup of grape or cherry tomatoes 
½ cup of marinated sun dried tomatoes 
2 tablespoons of toasted pine nuts 
Dressing: 
½ cup of chopped basil 
2 cloves of chopped garlic 
Juice from 1 lemon 
½ cup of extra virgin olive oil 
¼ cup of white wine or white balsamic vinegar 
Salt and freshly ground black pepper 
½ cup of grated parmesan cheese 

Directions:

Cook the pasta in salted water-drain and rinse with cold water.
Set aside in refrigerator for 1 hour. 
Next make the dressing, put all the ingredients into food processor until well blended, cut tomatoes in half, slice the olives and the sun dried tomatoes.
Add all of this to the pasta, mix well and sprinkle with parmesan cheese.
Season with more salt and pepper if needed.

Ingredients:

2 cups of fusilli pasta 
1 cup of grape or cherry tomatoes 
½ cup of marinated sun dried tomatoes 
2 tablespoons of toasted pine nuts 
Dressing: 
½ cup of chopped basil 
2 cloves of chopped garlic 
Juice from 1 lemon 
½ cup of extra virgin olive oil 
¼ cup of white wine or white balsamic vinegar 
Salt and freshly ground black pepper 
½ cup of grated parmesan cheese 

Directions:

Cook the pasta in salted water-drain and rinse with cold water.
Set aside in refrigerator for 1 hour. 
Next make the dressing, put all the ingredients into food processor until well blended, cut tomatoes in half, slice the olives and the sun dried tomatoes.
Add all of this to the pasta, mix well and sprinkle with parmesan cheese.
Season with more salt and pepper if needed.
reade more... Résuméabuiyad

Pasta with Olive Oil and Garlic


Ingredients 

1 1/2 pounds of linguini 
4 cloves of garlic or more 
1 cup of olive oil 
2 tablespoons of red pepper seed 
1/4 cup of chopped parsley 
salt and pepper 
parmesan cheese 
  
Directions

Boil pasta until al dente.
Heat olive oil and add garlic crushing slightly, add red pepper 
seeds.
Heat garlic until it browns be carful it does not burn.
Turn off add pasta, serve with cheese and parsley.

Ingredients 

1 1/2 pounds of linguini 
4 cloves of garlic or more 
1 cup of olive oil 
2 tablespoons of red pepper seed 
1/4 cup of chopped parsley 
salt and pepper 
parmesan cheese 
  
Directions

Boil pasta until al dente.
Heat olive oil and add garlic crushing slightly, add red pepper 
seeds.
Heat garlic until it browns be carful it does not burn.
Turn off add pasta, serve with cheese and parsley.
reade more... Résuméabuiyad

Vitello Casa Blanca


Ingredients 

1 pound of veal sliced very thin 
1/4 pound of shrimp-cleaned and 
deveined 
1/2 bag of baby spinach 
3/4 cup of roasted red pepper- 
sliced thin 
1 cups of artichoke hearts 
lemon 
flour 
1 stick of butter 
1/4 cup of olive oil 
1/2 cup of white wine 
2 cloves of garlic crushed 
13/4 cup of chicken broth 
Salt and pepper 
  
Directions

Dredge the veal and shrimp in flour.
In the meantime heat a 1/2 stick of butter and olive oil in a saute pan and saute the veal, turn it over and add the shrimp.
Season with salt and pepper.  
Remove the veal and shrimp and keep warm, then add wine, spinach, artichokes, red pepper, freshly squeezed lemon juice and saute a few minutes to reduce the wine.
Add the veal and shrimp back in and cover with sauce.
Turn stove off and add the remaining butter.
Serve with freshly chopped parsley.

Ingredients 

1 pound of veal sliced very thin 
1/4 pound of shrimp-cleaned and 
deveined 
1/2 bag of baby spinach 
3/4 cup of roasted red pepper- 
sliced thin 
1 cups of artichoke hearts 
lemon 
flour 
1 stick of butter 
1/4 cup of olive oil 
1/2 cup of white wine 
2 cloves of garlic crushed 
13/4 cup of chicken broth 
Salt and pepper 
  
Directions

Dredge the veal and shrimp in flour.
In the meantime heat a 1/2 stick of butter and olive oil in a saute pan and saute the veal, turn it over and add the shrimp.
Season with salt and pepper.  
Remove the veal and shrimp and keep warm, then add wine, spinach, artichokes, red pepper, freshly squeezed lemon juice and saute a few minutes to reduce the wine.
Add the veal and shrimp back in and cover with sauce.
Turn stove off and add the remaining butter.
Serve with freshly chopped parsley.
reade more... Résuméabuiyad