9248 clam linguine make Recipes

linguine, olive oil, onion, chopped, crushed red pepper, dry red wine, tomato sauce, chopped clams in juice, chopped fresh parsley

linguine, onion, finely chopped, olive oil, zucchini, diced, garlic clove, minced, chopped clams, sliced fresh mushrooms, chicken bouillon granules, minced fresh basil, pepper, shredded parmesan cheese

littleneck clams (i make about 3 dozen for 2 people), minced fresh garlic cloves, thyme, crushed red pepper flakes, white wine, olive oil

linguine pasta, olive oil, butter, garlic, minced, bay scallops, shrimp - peeled and deveined, clam juice, chopped sun-dried tomatoes, chopped fresh parsley, lemon zest, salt, crushed red pepper flakes

clams , approximate, drained, reserving liquid from 1 can & rinsed thoroughly, light cream or milk, onion, chopped, butter or 2 tbsp margarine, garlic cloves, minced, flour, dried oregano, crushed, salt, pepper, parsley, snipped, dry white wine, parmesan cheese

clams, fresh , small, tomatoes, medium, roughly chopped, garlic cloves, finely chopped, onion, small, diced, dry white wine, parsley, finely chopped, fresh, sea salt, dried chili pepper flakes, olive oil, butter, spaghetti (or linguine for two)

linguine, unsalted butter, onion, finely chopped, all-purpose flour, bottled clam juice (1 cup), light cream or half-and-half, lump crabmeat , picked over, salt and pepper, grated parmesan, chopped fresh parsley, fresh lemon juice, scallion greens , slivered, optional

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

linguine, spinach linguine, butter or 2 tbsp margarine, fully cooked ham, , cubed (, about 1-1/2 cups), sliced fresh mushrooms, carton light cream (8 oz), egg yolks, well beaten, grated parmesan cheese

clams in shell , scrubbed, cornmeal, olive oil, garlic, minced, chourico sausage, diced, red onion, sliced, red pepper flakes (optional), dark beer, clam juice, crushed roma tomatoes, chopped fresh oregano, salt and pepper to taste

linguine, garlic cloves, minced, butter, olive oil, king arthur unbleached all-purpose flour, minced clams, shredded monterey jack cheese, minced fresh parsley

clam juice, saffron threads, butter, fresh shiitake mushrooms, stemmed, sliced, green onions, thinly sliced, tomato paste, crab meat, cut into bite-size pieces, minced fresh tarragon or 3/4 tsp dried, crumbled, linguine pasta

broccoli florets, littleneck clams, linguine, extra virgin olive oil, garlic, peeled and sliced, crushed red pepper flakes, chopped fresh italian parsley

presidents choice splendido original magic italian sauce (see note * below ), butter or 2 tbsp margarine, olive oil, garlic, minced or 1 1/2 cloves garlic, if smaller size,use more if desired,but don tsp recommend using more than 2 cloves, chopped fresh parsley, dried chili pepper flakes, cayenne pepper, salt, black pepper, basil leaves or 1 medium , finely chopped or 1/2 tsp dried basil, dried oregano or 1/8 tsp fresh oregano, baby clams , with juice,do not drain,the juice is part of the sauce, favourite pasta , cooked according to pakage directions.

linguine, salt , plus 1 1/2 tsp, extra-virgin olive oil, chopped yellow onion, sliced garlic, italian essence, crushed red pepper flakes, dry white wine, tomato paste, crushed tomatoes, rock shrimp, peeled and deveined, clams , such as littlenecks, or cockles, scrubbed and purged in salted water, any open or broken discarded, mussels , scrubbed and debearded, chopped fresh basil leaves, chopped fresh parsley leaves, grated parmesan

clams, with liquid, potatoes, onion, milk, flour, butter, salt and pepper

linguine, olive oil, garlic cloves, soft shelled crabs, leaves basil, parsley, red pepper, tomato sauce