Cooking tips

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Buy Local Food : With local food you'll get exceptional taste and freshness, strengthen your local economy, support endangered family farms, safeguard your family's health, and protect the environment.

Losing weight

The Atkins’ Diet
First invented by doctor atkins in the sixities, the atkins diet has been one of the most popular weight loss systems over the last few years. Although highly controversial, it supposedly allows weight reduction whilst allowing you to eat foods that are normally considered bad for diets, like fatty meat and hard cheeses.
With this diet you are encouraged to eat meat and fat, avoiding carbohydrates almost completely. Because of this, it is known as a low carbohydrate/high protein, weight loss program.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour.
With this diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

Pasta with Pork & Basil Recipe

	Category	Pasta Recipes
	Views	124
	Ratings	0

Ingredients And Procedures

8 oz Fusilli or other fresh pasta

6 oz Mushrooms

Fresh basil, parsley, chives -----------------------------FOR THE MEATBALLS----------------------------- 1 lb Lean freshly minced pork

Parmesan cheese Fresh basil Garlic 1/2 sm Egg; lightly beaten

A little butter or oil -------------------------------FOR THE SAUCE------------------------------- 1/2 oz Butter

1 1/2 tb Plain flour

1/4 pt Double cream

1/2 pt (scant) stock

Parmesan cheese Dijon mustard Mix all the meatball ingredients thoroughly; I season the meat with 1 tablespoon grated Parmesan, 2 tablespoons basil and 1 smallish garlic clove, as well as salt and pepper. Flour your hands and shape the mixture into about 32 small balls. Fry in batches in a non-stick pan for 5 minutes or more until golden and cooked right through. Shake the pan frequently so the meatballs keep in good shape and cook evenly. Transfer to a casserole and keep hot. Slice the mushrooms thickly, saute' them well and add them to the meatballs. Then "wash out" the frying pan with the chicken stock. Make a smooth rich sauce with the butter, flour, stock and cream. Add any juices that have collected in the casserole and simmer for several minutes. Away from the heat, season with salt and pepper, 2 tablespoons Parmesan and 1 heaped teaspoon Dijon mustard. Pour the sauce over the meatballs, cover and keep hot in a low oven. The mixture can be kept hot for some time without spoiling, or it can be prepared ahead and reheated close to serving. Boil the pasta until al dente and drain well. Add it to the casserole together with a small handful of fresh herbs -- about 2 tablespoons each basil and chives, and 1 of parsley -- and toss gently to mix well. Garnish with more basil, and serve with an undressed salad. Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias

Rate this recipe!

Post this recipe to your site

<h1>Pasta with Pork & Basil</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>8 oz Fusilli or other fresh pasta <P>6 oz Mushrooms <P>Fresh basil, parsley, chives -----------------------------FOR THE MEATBALLS----------------------------- 1 lb Lean freshly minced pork <P>Parmesan cheese Fresh basil Garlic 1/2 sm Egg; lightly beaten <P>A little butter or oil -------------------------------FOR THE SAUCE------------------------------- 1/2 oz Butter <P>1 1/2 tb Plain flour <P>1/4 pt Double cream <P>1/2 pt (scant) stock <P>Parmesan cheese Dijon mustard Mix all the meatball ingredients thoroughly; I season the meat with 1 tablespoon grated Parmesan, 2 tablespoons basil and 1 smallish garlic clove, as well as salt and pepper. Flour your hands and shape the mixture into about 32 small balls. Fry in batches in a non-stick pan for 5 minutes or more until golden and cooked right through. Shake the pan frequently so the meatballs keep in good shape and cook evenly. Transfer to a casserole and keep hot. Slice the mushrooms thickly, saute' them well and add them to the meatballs. Then "wash out" the frying pan with the chicken stock. Make a smooth rich sauce with the butter, flour, stock and cream. Add any juices that have collected in the casserole and simmer for several minutes. Away from the heat, season with salt and pepper, 2 tablespoons Parmesan and 1 heaped teaspoon Dijon mustard. Pour the sauce over the meatballs, cover and keep hot in a low oven. The mixture can be kept hot for some time without spoiling, or it can be prepared ahead and reheated close to serving. Boil the pasta until al dente and drain well. Add it to the casserole together with a small handful of fresh herbs -- about 2 tablespoons each basil and chives, and 1 of parsley -- and toss gently to mix well. Garnish with more basil, and serve with an undressed salad. Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.find-a-recipe.co.uk" title="Free recipe">free recipes</a>