Shell and Beef

Ingredients:

8 Jumbo Shells,uncooked
3 oz. extra-lean ground beef
1 fl.oz. water
2 oz. can refried beans with chilies
1 fl.oz. low-fat cheddar cheese, shredded
3 oz. cup mild, medium or hot picante sauce
1 oz. can low-sodium tomato sauce
1/4 oz. can sliced ripe olives, drained
0.5 oz. cup thinly sliced green onions
salt or seasoning mix to taste

Method:
Prepare pasta according to package directions. While pasta is cooking, saute beef in a large skillet until browned; drain well. Add taco seasoning mix and water; simmer 5 minutes or until thickened. Stir in beans and cheese. Cook until smooth and well mixed. When pasta is done, drain well. Fill shells with beef mixture (1-2 tbsp. per shell).

Combine picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally.

Preheat oven to 350° F. Spread half sauce over the bottom of a 9 x 13-inch baking pan that has been coated with cooking spray. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Sprinkle with olives. Cover with aluminum foil; bake 35 to 40 minutes or until thoroughly heated. Sprinkle with green onions. Cover and let stand 5 minutes before serving.

Garnish as desired. (best with guacamole)

Don't try this at home...

Strawberry spaghetti

Ingredients:

1 pint fresh strawberries
1/2 lb spaghetti
1/4 cup grated parmesan cheese
2 tablespoons butter
1/4 cup heavy cream
mint sprigs (to garnish)

Method:
Purée strawberries in blender and drain to remove seeds.
Cook spaghetti according to package.
Drain and toss with cheese.
Heat butter and cream in a small saucepan.
Place pasta in a sealable container, then add strawberries, followed by the butter sauce.
Serve with additional cheese and garnish with mint, if desired.

Amazing taste...

Rice with mushrooms Punjabi style

Ingredients:

1 tablespoon extra virgin olive oil
20 pearl onions; peeled and ends removed
1/2 clove garlic; peeled, minced
1 cup basmati rice
1/2 tablespoon paprika (powdered)
1/4 cup dry white wine
3 cup vegetable stock, hot
1/2 salt and ground black pepper to tas; te
1 cup mushrooms, wild or domestic, sliced
1 cup broccoli florets, blanched
1/4 cup chives (or scallions), diced
1/8 cup parmesan cheese, grated


Method:
In a large non-stick saucepan, heat 1 tbsp olive oil over medium-high heat. Add the onions; cook until tender and browned on both sides (about 7 minutes).
Add the garlic; cook until it begins to brown, about 2 minutes. Add the rice; heat until it is toasted and hot. Add the paprika and mix well. Add the white wine and cook until all the liquid is gone, about 3 minutes. Add the hot vegetable stock. Season well with salt and pepper. Cover with a tight-fitting lid and lower heat to a simmer. Cook until just about tender, about 15-25 minutes, depending upon your choice of rice.
Meanwhile, in a large non-stick skillet over high heat, add the remaining tablespoon of oil. Add the mushrooms; cook until golden (about 5 minutes). Add the broccoli, cooking until al dente, about 3 minutes. Transfer the mushrooms and broccoli to the saucepan with the rice. Season with salt and pepper. Add 1/4 cup chives. Cover pan; remove from heat and allow to sit for 5 minutes before serving.
Spoon into warm serving plates and sprinkle with remaining chives and parmesan cheese (if desired)

From the land of kamasutra a sexy recipes for burning lovers

Spaghetti broccoli

Ingredients:

1/4 lb angel hair pasta
2 tablespoon olive oil
1 cloves garlic finely chopped
1/4 head broccoli, separated into flowerets
1/2 red bell pepper diced
1/2 cup heavy cream
1/2 cup parmesan cheese grated
1/8 teaspoon nutmeg
salt and pepper to taste
parmesan cheese for serving

Method:
Cook the pasta in boiling, salted water for 4 to 6 minutes, or until just tender. Drain the pasta and toss it with a tablespoon of the oil to keep it from sticking together, then keep it warm.
Heat the remaining tablespoon of olive oil in a skillet. Add the garlic and saute it lightly; do not brown.
Add the broccoli flowerets and peppers, and saute over medium heatuntil tender, about 5 to 7 minutes. Remove the vegetables from the skillet. Add the cream to the pan and bring to a boil.
Reduce the heat and simmer until it starts to thicken, about 5 minutes.
Add the Parmesan cheese and nutmeg, and cook an additional 2 minutes to thicken it a bit more.
Add vegetables and the cooked pasta. Toss them together well. Season with salt and pepper if needed.
Serve immediately, with additional Parmesan on the side.

Maybe you could add cayenne pepper instead of ground one... with nutmeg and broccoli will be a fleshliness mix

n.b. the do not use the broccoli in the photo above

Saffron scented oysters

Ingredients:

1/8 cup butter, unsalted
1/2 medium onion, coarsely chopped
1 carrots
1 1/2 stalks celery
1 small leeks
3 parsley sprigs
1 garlic cloves, crushed and peeled
1 bay leaves
1/4 tsp juniper, berries
1/2 large tomato, cut into wedges
1 1/2 pounds fish bones and trimmings
1/2 cup dry white wine
3 cups cold water (approximately)
1/8 tsp salt (or to taste)
2 clams
4 oysters, shucked
1/2 ounce mung bean threads (cellophane noodles)
4 radicchio leaves
1/8 tsp saffron threads

Method:
Soak the mung bean threads in hot water for twenty minutes. Drain, and cut into 2-inch lengths. Set aside.

Split the carrots, celery and leeks lengthwise in half. Clean, peel, and slice the vegetables into 1/2-inch-thick slices. Melt the butter in a stockpot over medium-high heat. Add the onions, carrots, leeks, parsley, garlic, bay leaves and juniper berries, tossing the mixture well to coat with butter. When the vegetables begin to sizzle, reduce the heat to medium low and cover. Cook, covered, stirring occasionally, about 10 minutes.

Add the tomato to the stockpot and stir for 1 minute. Add the fish bones and trimmings and white wine. Cook this mixture for 5 minutes, stirring occasionally. Add cold water to cover and raise heat to medium high. Bring to a boil, skimming all of the froth from the surface as it forms. Immediately lower heat and simmer gently, uncovered, for 35 to 40 minutes. Strain the mixture, pressing the solids firmly to extract all liquid. Discard the solids. Add salt to taste.

Heat 2 cups fish broth in a saucepan. Steam clams separately in small amount of broth just until shells open, removing each shell as it opens. Transfer to 2 warm soup bowls; strain clam broth into warm fish broth, avoiding any grit at the bottom. Add oysters to fish broth and cook gently over low heat, uncovered, just until edges curl, about 1 minute. Place 1 oysters in each bowl. Ladle warm broth into bowls and add 1 tablespoons mung bean threads. Add radicchio leaves and saffron and serve.

Saffron will yellow tint your plate, and give a boiling red to your passion

Red Hot Risotto

Ingredients:

1 jar sweet roasted red peppers
3 leeks, white parts only chopped
2 cloves garlic
1 cup arborio rice (risotto rice)
3 cups chicken stock
1/2 tsp ground coriander
1 tsp cumin
1 tsp chipotle chili powder
1 tbsp olive oil
1 tbsp butter
3 tbsp parmesean cheese

Method:
Bring chicken stock, coriander, cumin and chili powder to a simmer in small pot
Chop 3 of the roasted red peppers, add 1-2 tbsp of liquid to chicken stock
Heat heavy bottomed pan over medium-high heat, add oil and butter.
Once butter stops foaming, add leeks and saute 5 minutes, add garlic and rice, cook 1 minute, stirring constantly. Add 1 cup of simmering stock and chopped red peppers, reduce heat to medium, stirring frequently.
Once liquid is almost absorbed, add an additional 1/2 cup of stock, and continue to stir.
Continue adding 1/2 cup of stock at a time once liquid is almost absorbed until rice is tender
Remove from heat and stir in cheese, serve immediately

It really rules...

Sourish Shrimp Fettuccine

Ingredients:

8 ounces shrimp, peeled and deveined
2 tablespoons extra virgin olive oil
1/2 head garlic, seperated into cloves
1 1/2 bay leaves
1/2 teaspoon oregano
1 tablespoons fresh rosemary, chopped
1/4 teaspoon crushed red chili pepper flakes
1/4 cup dry white wine
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons lemon juice
spinach fettuccine
shredded parmesan cheese (to garnish)
1 1/2 teaspoons extra virgin olive oil

Method:
Set pasta to boil in a large pot according to package directions.
In a large skillet, saute garlic in olive oil over medium heat for 2 minutes. Add shrimp, bay leaves, oregano, rosemary and chili pepper. Stir to coat. Add wine, vinegar and lemon juice. Stir and cover. Cook until shrimp is pink and opaque and garlic is soft -- about 5 minutes.
When pasta is ready, toss with remaining T olive oil in a large serving dish.
Pour shrimp and sauce over pasta. Serve with parmesan.

Really nice... tested!

Kooky Spaghetti

Ingredients:

1 pound spaghetti
Salt for the pasta water
1/2 cup extra-virgin olive oil
1/2 lb. chunk pancetta, cut into small cubes
1/2 cup dry white wine
1/2 cup grated Pecorino Romano cheese
Freshly ground coarse black pepper
A handful of flat-leaf parsley leaves, lightly chopped

Method:
Start cooking the spaghetti in a large pot of boiling salted water.

In a large skillet heat the olive oil over medium heat. When hot, add the pancetta and sauté until just starting to crisp, about 5 minutes. Add the white wine and let it boil until almost evaporated.

When the spaghetti is al dente, drain it well, saving about 1/2 cup of the cooking water. Add the spaghetti to the skillet. Toss over low heat for a minute or two to coat the strands well with the pancetta and oil. Transfer to a large, warmed serving bowl and add the Pecorino, a generous amount of coarse black pepper, and the parsley. Add a few tablespoons of the cooking water to loosen the sauce. Toss again and serve hot.

Advertence: alcohol evaporate when cooked, so open another bottle to drive her crazy!

Gnocchi with tomato sauce

Ingredients:

Flour
Smashed potatoes
Egg

ehmmm...

I think that you maybe prefer to watch a beautifull girl cooking some gnocchi instead of reading this simple recipe!




Thought I guess?!

Demeter's cake

Ingredients:

1 (1/2-pound) russet (baking) potato
1 teaspoon drained bottled capers, chopped fine
4 kalamata or other brine-cured black olives, chopped fine
1 large egg, beaten lightly
1/3 cup dry bread crumbs
1/4 cup vegetable oil
lemon wedges as an accompaniment

Method:
Peel the potato, cut it into 3/4-inch pieces, and on a rack in a saucepan steam it over boiling water, covered, for 8 to 10 minutes, or until it is very tender.
Let the potato cool for 5 minutes, in a bowl mash it, and stir in the capers, the olives, the egg, and salt and pepper to taste.
Scoop the mixture by l/4-cup measures, form the scoops into l/2-inch-thick cakes, and coat the cakes with the bread crumbs. In a large heavy skillet heat the oil over moderately high heat until it is hot, but not smoking, and in it sauté the cakes, turning them once, for 4 minutes, or until they are golden.
Serve the cakes with the lemon.

Suggestion for serving: have a bath and eat the cake! :O)

Spicy Risotto

Ingredients:

3/4 cup and 1 tablespoon and 1 teaspoon vegetable broth
2/3 green onions, chopped
1/3 cup frozen green peas
1/8 teaspoon salt
1/3 pinch garam masala
1/3 pinch turmeric powder ground cayenne pepper to taste
1/3 cup uncooked basmati rice
1-1/2 teaspoons butter
3-1/4 large fresh mushrooms, chopped
1-2/3 cloves garlic, chopped
1/8 green bell pepper, chopped
1/8 red bell pepper, chopped
1/4 teaspoon garam masala
1/3 pinch turmeric powder
cayenne pepper to taste
2 tablespoons and
2 teaspoons dry red lentils
1/4 cup vegetable broth
2 tablespoons and
2 teaspoons almond slivers
1/3 bunch cilantro sprigs

Method:
In a pot, bring 2 1/2 cups broth to a boil. Mix in green onions and peas. Season with salt, 1 pinch garam masala, 1 pinch turmeric, and cayenne pepper to taste.
Stir the basmati rice into the pot. Reduce heat to low, cover, and simmer 20 minutes. Melt the butter in a wok over medium-high heat.
Cook and stir the mushrooms and garlic in the melted butter until lightly browned. Mix in green bell pepper and red bell pepper. Season with 1 teaspoon garam masala, 1 pinch turmeric, and cayenne pepper to taste.
Stir in the lentils and 3/4 cup broth. Reduce heat to low. Cook 20 minutes, stirring occasionally, until lentils are tender.
In a skillet over medium heat, cook the almonds, stirring frequently, until lightly browned.
Remove from heat, and set aside.
Increase wok heat to medium.
Mix the rice into the wok with the vegetables and lentils.
Cook and stir until all liquid has evaporated.
Garnish with toasted almonds and cilantro sprigs to serve.

Aphrodisiac ingredient full recipes and law fat!

Sea loving Earth

Ingredients:

1/4 pounds fresh spinach, rinsed well and left wet
1/8 cup butter
1/4 large onion, finely chopped
small pinch of freshly grated nutmeg
salt and freshly ground pepper to taste
1/4 cup heavy cream
1/4 cup fine dried bread crumbs
1/8 shucked fresh oysters
1 tablespoons finely chopped fresh dill or 1 teaspoons dried

Method:
Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender. Drain the spinach, refresh under cold water, squeeze dry, and chop finely.
Preheat oven to 400 degrees F. In a large skillet, heat half the butter, add the onion, and sauté over moderate heat for 5 minutes, stirring often. Add the spinach, nutmeg, salt, pepper, and cream.
Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture. Add the oysters and dill and stir well. Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.


Oysters for sensuality, spinach for durability!

Triton seeds with Calamari

Ingredients:

5 ounces cuttlefish or whole squid
1/4 onion, chopped
1 garlic clove, chopped
2 tablespoons extra virgin olive oil
salt and freshly ground pepper
1 cups Arborio rice
2 cups boiling fish broth (stock)
2 tablespoons butter
1/2 tablespoon chopped parsley

Method:
Clean the cuttlefish or squid by removing eyes, beak and transparent quill. Remove and reserve ink sac. Place cuttlefish or squid in a bowl of cold water and soak for 30 minutes. Peel off as much skin as possible, cut the into strips and wash in plenty of cold water.
Saute onion and garlic in the oil until translucent. Add the cuttlefish or squid and cook over moderate heat until golden, stirring from time to time. Add salt and pepper reduce heat, cover and cook for 30 minutes.
Add the rice and stir briefly over high heat to blend flavors. Pour in several ladlefuls of boiling broth, the ink from the ink sac, and then little by little the rest of the boiling broth. Reduce heat to low and cook for about 15 minutes, stirring constantly.
Stir in the butter and parsley, remove from heat and let rice rest for a couple of minutes, covered. Stir once more and serve.

Squid seems to be really Aprhodisiacs... and good lovers too!

Eggplant Soup

Ingredients:

Cheese Foam: 1 ounce fresh mozzarella cheese, grated
1/2 ounce Emmental cheese, grated
1/2 ounce Gruyure cheese, grated
1/2 ounce Brie cheese, grated
1 cups heavy cream

Eggplant Soup:
1 small-sized eggplant
1/2 cup chicken stock

Other ingredients: 1 teaspoon tomato paste
1 teaspoon olive oil
1/2 cup water
Pinch of salt

Method:
To prepare eggplant soup: Season whole eggplant with olive oil and salt. Place in a baking dish with 1 cup of water. Bake in a 375 degree oven for 30 minutes. Peel the eggplant and mix it with the chicken stock in a mixer until the eggplant pieces have dissolved. Pour mixture through a sieve into a saucepan. Place the saucepan in another dish filled with hot water to keep warm.
To prepare cheese foam: Put heavy cream in a saucepan and bring to a boil. Remove from heat, add cheeses and whisk. Set mixture aside and let it cool for 30 minutes. Pour mixture through a sieve and into a funnel.

To plate: Dilute tomato paste in a small mixing bowl with a teaspoon of olive oil on top. Pour soup into a shot glass-sized serving dish (preferably glass), filling half way. Then fill the rest of the glass with cheese foam. Lastly, add teaspoon of tomato paste mixture.

Who do you want to kiss?

Crab Fondue

Ingredients:

1 Tbsp unsalted butter
2 Tbsp shallot, minced
3 Tbsp dry white wine
1 cup half-and-half or cream
8 ounces cream cheese, cut into pieces, at room temperature
4 ounces white cheddar cheese, shredded
1/2 pound crab meat
Juice of one lemon
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp Old Bay seasoning
2 cups broccoli florets, blanched and cooled
Breadsticks

Method:
In a pot over medium heat, sweat shallots briefly in butter. Add wine, half-and-half, cream cheese and cheddar cheese. Stir until cheese is melted and mixture is smooth.
Stir in remaining ingredients and serve while hot and bubbly with broccoli and breadsticks.

The crab is that thing she holds in her finger...

Champagne fettuccini

Ingredients:

1/2 med Onion, coarsely chopped
1/8 tbl Whole cloves
1/8 tbl Olive oil
4 oz Champagne
1/8 cup Fish broth
1/2 qt Cream
8 med Shrimp, deveined
1 cup Asparagus, coarsely chopped
1 tbl Olive oil
1/ 2tsp Minced garlic
1/8 cup Chopped fresh basil
2 oz Butter
Salt and pepper to taste
1/2 lb Fettucini, cooked
1/2 cup Fresh tomato, chopped

Method:
Saute onion with cloves in 1/4 tablespoon olive oil in saucepan just until onion is tender but not browned. Stir in champagne, fish broth and cream.
Simmer for 30 minutes, stirring frequently. Strain and set aside. Cut shrimp into halves lengthwise. Saute shrimp and asparagus lightly in 2 tablespoons olive oil in saucepan. Add garlic. Saute until golden brown.
Add 16 ounces of the strained champagne sauce, basil, butter, salt and pepper. Simmer for 5 minutes or until slightly thickened. Add fettucini and tomato; toss lightly.

A jéroboam bootle after dinner should be sufficient!

Hot Spaghetti

Ingredients:

Gray salt
1/2 pound dry pasta
2 tablespoons extra virgin olive oil
2 tablespoons finely sliced garlic
1 teaspoons Peperoncino Piccante Chili "Paste"
Freshly ground black pepper
1 tablespoons finely minced parsley
1/2 cup pasta water
2 tablespoons grated Pecorino cheese

Methods:
In large pot of boiling, salted water, cook pasta about 8 minutes, or until "al dente." Drain the pasta, reserving 1 cup of the pasta water.
In a large sauti pan, add 2 tablespoons of the olive oil and the garlic. Stir until softened and beginning to bubble. Add Peperoncino Piccante, 1/2 cup of the pasta water, a pinch of salt, a twist of pepper and the parsley. Add pasta to pan and toss.
Add another 1/2 cup of pasta water, the remaining 2 tablespoons olive oil, and 2 tablespoons of the Pecorino cheese. Toss. Remove to serving bowl. Add the remaining Pecorino cheese and serve immediately.

REALLY HOT!

Crabcakes

Ingredient:

1 lb. lump crabmeat
4 Tbsp. sour cream
2 Tbsp. lemon juice
2 Tbsp. minced onion
2 Tbsp. minced green bell pepper
2 Tbsp. minced red bell pepper
2 beaten eggs
2 tsp. parsley
1 tsp. dry mustard
6 Tbsp. breadcrumbs
1 cup breadcrumbs for coatingvegetable oil for frying

Method:
Heat 1/2-inch deep vegetable oil in a large skillet to 375 degrees.
Place the ingredients for the crabcakes in a large bowl .
Use a spatula to fold the ingredients together. Be sure not to over stir the mixture or those tasty lumps of crab will fall apart. The best tasting crabcakes always have nice big chunks of crab in them. Form individual crabcakes with your hands like a pattie.
Fill a plate with breadcrumbs. Coat each crabcake on both sides with the breadcrumbs. Saute the crabcakes in the hot oil for 3 minutes on each side until the cakes are golden brown.
Drain crabcakes on paper towels then serve hot with remoulade sauce.

Hei... don't forget to invite her, she loves crabs!

Strawberry Risotto

Ingredients:

1/2 tablespoons minced onion (or shallot)
1 tablespoons julienned celery
1/6 cup unsalted butter
7 oz rice (preferably Carnaroli, otherwise Arborio)
1/2 cup good dry sparkling wine (it need not be Methode Champenoise)
Simmering broth, ideally vegetable, though chicken will do
10 oz firm strawberries, hulled and finely sliced
1 or 2 tablespoons grated Parmigiano.

Method:
Sauté the onion and celery until well wilted in 2/3 of the butter, then remove them from the pot with a slotted spoon and set them aside.

Stir the rice into the butter and cook over a moderate flame, stirring, for 5-7 minutes.Stir the onion and celery back into the rice, stir to heat through, and add the bubbly. Continue stirring until the wine is completely evaporated, then begin adding broth a ladle at a time.

The rice should be done in about 15 minutes; at this point stir in the strawberries, cook stirring gently for one more minute, turn off the flame, stir in the remaining butter and cheese, cover for a minute, and serve.

Yummmm... strawberry kiss!

Lobster Cappuccino

Ingredients:

4 pounds of lobster
2 Tablespoons olive oil
½ cup onion, finely chopped
½ cup carrot; peeled, finely chopped
2 Tablespoons tomato paste
½ cup celery, finely chopped
½ cup fennel, finely chopped
1 bay leaf
1 cup tomato, chopped
3 cloves garlic, finely chopped
1 cup cognac
1 cup dry white wine
2 cups milk or heavy cream
3 Tablespoons Xerez Spanish Sherry
2 Tablespoons Spanish Sherry vinegar
Salt and fresh ground pepper to taste

Foam:
1 cup whole milk
¼ cup lemongrass, chopped

Method:
To prepare the foam: Combine milk with lemongrass; bring to a boil and remove from heat. Allow milk to sit for one hour. Strain milk and place in an ice bath.
Pour milk into a frother. Test a few times before serving in order to attain desired consistency. For thicker foam, use whipping cream.

To prepare the soup: Plunge the lobsters into boiling water for 3-4 minutes. Take lobsters out of the boiling water and remove the tails. Cut the carcasses into quarters, discarding the sacks. Crack the claws. Remove the meat from the tails and set aside.
In a large pot, heat oil on medium heat. Sauté the lobster shells, carrot, onion, tomato paste and celery. When lightly browned, add fennel, lemongrass, tomato, garlic, bay leaf, and cognac. Cook for 3-4 minutes and add white wine. Add enough cold water to cover at least 3 inches over vegetables. Cook for 45 minutes.

Carefully purée soup in batches in a blender on high. Strain puréed soup into another pot with a fine cheesecloth. Add the milk or cream and cook over medium low heat for 15 minutes. Season to taste with salt and pepper. Add dry sherry and sherry vinegar and gently stir.
To plate: Chop the tail meat and claws into bite-sized pieces. Place on the bottom of each soup bowl. Pour the hot soup over the lobster. Top with foam.

The recipes it's quite difficult but really amazing...

this is a 4 serving recipe, not excatly an intimate dinner, but there aren't smaller lobsters.