Food recipes

Method
In large heavy pan, lightly brown beef and onion in oil. Add tomatoes (put through blender or cut with edge of spoon), tomato paste, water, parsley, salt, sugar, garlic powder, pepper and oregano; simmer uncovered, stirring occasionally, about 30 minutes.

Meanwhile cook lasagna as directed on package; drain.

In 13 x 9-inch baking pan, spread about 1 cup sauce. Then alternate layers of lasagna, sauce, ricotta, mozzarella and Parmesan cheese, ending with sauce, Mozzarella and Parmesan. Bake at 350 degrees F for 40 to 50 minutes until lightly browned and bubbling.

Allow to stand for 15 minutes; cut in squares to serve.

Makes 8 servings.

Method
Soak clams in lightly salted water while you prepare other ingredients. If you have the time, let them soak for 30 minutes. In blender process tomatoes with juice, onion, hot pepper and garlic until smooth. Heat oil in large pot and add tomato mixture. Cook until liquid has evaporated by about half (6 to 8 minutes). Add evaporated milk and tequila. Add clams and cook, covered, until clams open, about 5 minutes. Discard any clams that do not open. Serve over cooked pasta in large soup bowls. Sprinkle each serving with cilantro. Serve immediately.

Method
Cook spaghetti in a large pot of boiling salted water, stirring frequently, for 7 minutes until slightly undercooked.

While spaghetti cooks, place pork and garlic in a large cold skillet. Cook over high heat, stirring to break up chunks, for 3 to 4 minutes until pork is no longer pink. Remove pork and garlic with a slotted spoon; reserve.

Drain pasta; return to cooking pot. Add stock, pork mixture, chiles and basil; toss over low heat for 2 to 3 minutes. Set aside, uncovered, for 5 minutes before serving. Toss and serve, with grated Romano cheese and more chiles if desired.

Yields 4 servings

Method
In a medium skillet, heat the oil with the shallots over moderate heat.
As soon as the shallots sizzle, pour them with the oil over individual servings of pasta.
Top each serving with a dollop of caviar and a sprinkling of chives

Method
In a 2-quart saucepan, bring the broth, crepes and shitakes to a boil over medium-high heat. Remove the pan from the heat and let the mixture stand for 20 minutes. In a 3-quart saucepan, melt the margarine over medium heat. Add the button mushrooms, onions and garlic, and cook, stirring frequently, until the onions are tender, 4 to 5 minutes. Drain the crepes and shitakes, reserving the liquid. Add the drained mushrooms to the onion mixture and cook, stirring frequently, until they are tender, 10 to 15 minutes. Stir in the reserved liquid, thyme and lemon peel; cook for 2 minutes. Spoon over the hot pasta and toss.

Method
Cook the pasta in a large pan of boiling, salted water.
Meanwhile, put the rind and juice from the lemon into a large serving bowl. Roughly chop the parsley and capers and add to the bowl with the olive, chiliflakes, and oil. Crush in the garlic and season well.
Drain the pasta well and add to the bowl, tossing to mix. Shave or grate some Parmesan on top and serve out at the table, remember to set out an extra side bowl for the olive pits.

Method
Beat cream cheese and sugar until light and fluffy. Fold in whipped topping and coconut. Line baking sheet with waxed paper. Spread cream cheese mixture into 8-inch circle, on baking sheet, building up sides slightly with back of spoon. Freeze 4 hours or until firm. Place cream cheese crust on serving plate.
Garnish crust with additional toasted coconut, if desired. Arrange tropical fruit salad, strawberries and kiwi on crust.
Serve immediately.

Method
Cook pasta according to package directions; drain.

Meanwhile, in a skillet, cook the ground beef over medium heat until no longer pink; drain and set aside.

In the same skillet, cook the bacon until crisp; remove with a slotted spoon to paper towels. Discard drippings.

Add the pasta to the skillet. Add the soup, ground beef and bacon and heat through. Sprinkle with cheese; cover and cook until the cheese is melted.

Method
Cook pasta according to directions; drain and keep warm.

Saut� shrimp with garlic in olive oil until the flesh is opaque, about 3 to 5 minutes. Add to pasta and toss with bloody Mary mix.

Garnish with fresh chopped parsley and grated Parmesan.

Serve with a fresh garden salad and bread. Have a little extra bloody Mary mix in a small creamer available for diners who enjoy extra zing!

Method
In large bowl, beat eggs with salt. Beat in 1 cup flour. Continue adding small amount of flour. When no longer able to mix in flour, turn dough onto floured surface and knead in additional flour until dough is smooth and no longer sticky, about 10 minutes. Cover dough with a bowl and let rest for 1 hour.

Divide dough into fourths. With rolling pin, roll one portion into a rectangle 1/8 inch thick. Dust with flour and tightly roll up jellyroll fashion. With sharp knife, cut into 1/8-inch slices. Uncurl slices and set aside. Repeat process with remaining dough.

In small saucepan, melt butter and saut� onions until soft. Add poppy seeds. Stir and set aside.

Add oil to large pot of boiling water. Cook noodles until tender. Drain and toss with poppy seed mixture.

Variation
Substitute any herb for poppy seeds.