pasta sauce ravioli

ingredients for ravioli pasta,



2 cups flour
2 large eggs, whole
1/4 cup extra virgin olive oil
1/2 tsp. sea salt
3 tablespoons water
2 pinchs salt



instructions



Combine all ingredients in a food processor and process for 30 seconds. Check consistency and add a small amount of flour is pasta is too wet, or a small amount of water if pasta is too dry. Process another 30 seconds to incorporate any additions.
Turn dough out onto a silicone mat or work surface sprinkled lightly with flour and knead by hand for a minute or two, until smooth. Place the dough under a bowl to rest for 20 minutes before rolling. Use within a few hours for best results. Roll pasta out using a roller machine, beginning with the widest setting. Fold dough over and roll through again, gradually decreasing the roller setting as the pasta becomes smoother; dust lightly with flour as needed, but not too much. It helps to brush off excess flour with a pastry brush. When pasta is thin enough (about a 3 setting on most machines) it is ready for use in making ravioli.
Use the pasta sheets as soon as they are rolled; dry pasta sheets don't seal as well at the edges as fresh sheets, causing the ravioli to separate when cooking. If your pasta sheets have dried out, brush the edges with an egg wash or water (where the pasta is crimped together).
*http://www.cooks.com/rec/view/0,1635,130160-227204,00.html




ingrediants for filling,



3 tbsp. butter
4 chopped onion
1 lb. finely ground meat (pork, veal, chicken)
1 lb. freshly cooked spinach, cooked and squeezed
1/4 tsp. allspice, ground
1/2 tsp. ground parsley
Pinch of ground nutmeg
1/2 c. freshly grated imported Parmesan cheese
2 eggs, slightly beaten



instructions for filling,




Melt the butter in a small skillet and cook the onions, stir and cook until onions are transparent. Add meat and continue cooking until the meat looses its red color. Take off heat and transfer to a big bowl. Stir in the rest of the ingredients. Season to taste. now add filling to recipes.

*http://www.cooks.com/rec/view/0,1726,157185-229200,00.html




Ingredients for sauce,


2 cans of tomato sauce
10 leaves of baisil
8 stems of parsley
1 tsp. of chilli powder
2 cloves of garlic
1tsp of olive oil



instructions,



mix all ingrediants in a sauce pan and add in ravioli. Cook till simering.

Serve in a bowl with a single parsley leaf in the center of the dish for presentation.

In my opinion this dish is a classic that everyone loves. You can tell that its italien because of the tomato sauce and the baisil. Also the parsley compliments the baisil in a way that makes you feel like the dish was shîpped in from italy, even though it was made in windsor. The ravioli itself tastes like your meal was made by a fimilly that just came from italy and the recipe was past down though generations. The noodles are way better then store bout ravioli noodles because you know exactly whats in them and you know that they are truly healthy for you. The ensemble taste like spaghetti noodles filled with meat. I love this dish because it represents childhood to me. When i was younger it was my favorite meal to eat. I would have it for lunch, then again at dinner time. Every time i ate ravioli i would have a tall glass of milk to go with it. I would drink the milk because it compliments the tomato sauce, and it neutrilize's the acid of the tomato sauce.

thai stir-fry

Ingredience,


1 cup of basmati rice
1 cup of water
1/2 cup of coq sauce/thai sauce
100ml of soya sauce
1 cup of cubed beef
2 pinchs of chinesse 5 spice
1 pinch of salt
1 pinch of pepper
1/3 cup of green beans
1/3 cup of brocoli
1/3 cup of red sliced red peppers
1/4 cup of water chestnuts



Instructions,


In a covered pan cook the rice with the water. Cook till done(around 20 minutes). In a wak on medium-high heat add in cubed beef and cook till the beef is browned on the outside. Once browned add in the soya sauce and thai sauce. After 45 seconds move the beef to the edges of the wak so theres a empty space in the middle and add in the veggies to the middle where the sauce is. Cook the veggies till they are soft. Stur it all together and let simmer on low heat till the rice is done. Put some rice on a plate and pour the ingredients over the rice. Serve while hot.

The reason why you brown the beef is so that all the juices stay inside the meat. I personnaly like alot of sauce, so for my personal stir-fry i add a total of 1/3 cup of coq sauce and 200ml of soya sauce. I put only 1/4 cup of brocoli, 1/4 cup of green beans. I add 1/2 cup of sliced peppers and 1/3 cup of water chestnuts. I choose to make it like that because I like peppers and water chestnuts more than brocoli and green beans. I would also put chilli powder in, only 2-3 pinchs to add a little bite to the dish.

The nutty flavor of the rice makes a weird but good combination with the spicy sauce and the veggies. Almost all the flavors combine into the beef and just get really intense. When you take a bite of the beef it melts in your mouth along with all the flavors of the dish. If you scoop some rice, peppers,water chestnut and some beef you will instantly fall inlove with Thai food.

chicken parmesan

Ingredients,
- 4 boneless chicken breast's
- 1 egg
- 1/2 cup milk
- bread crumbs
- 4 table spoons of butter oil
- 10-12 slices of mozzarella cheese
- 16 oz spaghetti sauce
- parmesan cheese
- handfull of spaghetti noodles
- 7 bazil leaves
- 3 cloves of garlic
Instuctions,

Whisk together egg and milk. Dip the chicken breast in the milk and egg mixture, then in the bread crums. Heat up 3 tablespoons of butter oil on medium heat. When the oil is sizzling, add the chicken in till it gets a light brown/gold coating on the outside, takes around 3-4 minutes. Start to cook the noodles in water, add 1 tablespoon of oil to the water. Chop up the fresh bazil and the garlic really small. Put the chicken in a 2 inch deep pan. Put 3 slices of mozzarela cheese on each breast, add the bazil and the garlic into the spaghetti sauce then pour it over the cheese and then sprinkle parmesan cheese over everything. Set the oven to 350 degres and cook for 25-30 minutes.

Serve over the spaghetti. put 2 parssely leaves over the chicken when serving(optional).

This dish is a lengend in italien cuisine. If you go to any italien restaurant I am 100% positive that chicken parmesan will be on the menu. I find that its truly amazing because you get all the food sources. You get the veggies from the sauce, the meat from the chicken, the dairy from the milk and the graines from the bread crumbs. The flavors of the garlic, bazil, spaghetti sauce, cheese and the chicken really combine well. I added in the bazil to enrich the overall flavors of the dish.

My version of Yummy Shrimp

Ingredients;


2 pounds of raw shrimp
4 slices of bacon
2 cloves of minced garlic
1 lemon


Instructions;



fry bacon in a pan till crispy,
then remove bacon and cut it into small strips of around 5mm,
keep grease and add olive oil if there isint much grease,
saute minced garlic in the pan with the bacon grease,
clean the shrimp and remove the tails,
re-heat grease and add in shrimp with sauted garlic and juice of half a lemon,
cook for 3-4 minutes on each side or until cooked,
at the last 2 minutes of cookin add the strips of bacon,
serve in a shalow bowl or a small plate with a slice or 2 of lemon on the boarder,
lemons on the side are optional.


I love this recipe because the shrimp and garlic mix is truly amazing, then you add bacon to the equasion and its godly. If you cook it perfectly the flavors in your mouth are like a huge explosion going off, then the lemon adds a sour savour to the dish and it equalizes all the flavors.


I think that even people who dont prefer Shrimp or seafood will enjoy this dish because it brings a new group of flavors to the plate that most people have not yet tried. At first look, you might think that the diffrent groups are weird but suprisingly when combined bacon, lemon and garlic taste great together.

saffron tilapia

In a wide frying pan you fill the bottom of the pan with half butter oil and half white wine. You let it simmer on high heat then add the fish, then lower the heat. When the fish is mostly finished you take it out of the frying pan and put it in a deep pan that you can put in the oven, then you let it sit till your done cooking the sause. To cook the sauce you keep the juices that are in the frying pan and you add the same amount of salsa and clamato juice as you did wine and butter oil. You let it simmer on high heat till it thickens up a bit. When it gets a little thicker you add a pinch of saffron and mix it up. You let it simmer for another 30 seconds the you add the sauce you the talapia and you put the pan in the oven. You take it out after about 2 minutes or until its done, then you serve it.

In my opinion this is an amazing dish because the colors mix together perfectly, and it appetizing. The scente of the dish is truly amazing. The flavors of the salsa, the clamato and the saffron mix perfectly, they all complement each other. In conclusion this dish is one of my favorite recipes to cook for myself.