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  • Lasagna

    • 1 pound dry ziti pasta
    • 1 onion, chopped
    • 450gr lean ground beef
    • 2 jars spaghetti sauce
    • 170gr provolone cheese, sliced
    • 1 1/2 cups sour cream
    • 170gr mozzarella cheese, shredded
    • 2 tablespoons grated Parmesan cheese

    1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. 2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. 3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. 4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

  • Orecchiette with raw tomato sauce


    • 500 g red and yellow cherry tomatoes, quartered
    • 150 g black olives, stoned
    • 6 anchovy fillets in oil, drained and finely sliced
    • 1 clove garlic, finely sliced
    • extra virgin olive oil
    • 400 g orecchiette pasta
    • 1 sprig fresh marjoram, oregano or thyme, leaves picked

    Put the tomatoes into a large mixing bowl with the olives, anchovies and garlic. Add a few lugs of the best olive oil you can find, season to taste and gently stir together. Cook the pasta in plenty of boiling salted water until tender, then drain and add to the mixing bowl. Stir it all together and let it sit for a minute or two, so the pasta starts to suck up all the lovely flavoured juices in the bowl. Stir again, check the seasoning and serve sprinkled with the marjoram, oregano or thyme leaves.

  • Tirana Furghes with Veal (Albanian Name: Fergesë e Tiranës me mish viçi)


    • Veal Cutlets, one pound
    • Salted Cottage Cheese or Greek Feta Cheese, half-pound
    • Flour, one tablespoon
    • Butter, one quarter-pound stick
    • Virgin Olive Oil, 3 tablespoons
    • Onion, one medium-sized
    • Add Salt, Black Pepper, and Chili Pepper to your taste

    First, cut the veal cutlets into small pieces and then dice the onion. In a saucepan, preheat the olive oil and Sauté the meat and onion for 15 minutes. In another saucepan, melt the butter and then add flour, cottage or Feta cheese, and black pepper, salt and chili pepper to taste. Mix all the ingredients together (adding the Sautéd meat and onions) in the saucepan and place in a preheated 350 oven for 15 minutes. Take out and serve immediately. Note: Instead of veal cutlets, beef liver can be used in the same quantity of meat and preparation/cooking instructions as above.