Yield 1 Number Of Ingredients 4 Steps:
In a small saucepan melt butter, add garlic and saute until cooked. Add dried oregano and dried basil and stir until heated through. Serve warm.
Time 1h Yield 2 serving(s) Number Of Ingredients 10 Steps:
First, to the pasta water, add 3 pinches of salt, 1 clove pressed garlic, 2 tsp of dried oregano, veggies. Bring to a full boil, then reduce heat to simmer for 15 minutes. Then bring it back to a full boil, and add the pasta. It works. Meantime, in a saucepan, add butter, parmesan cheese, 1 tsp dried oregano, 1 clove pressed garlic, 1/2 tsp black pepper, pinch of cayenne pepper, 1/2 tsp olive oil. Melt on simmer, and stir well. Drain the pasta, place in a service bowl, add the sauce, a generous sprinkling of parmesan cheese, and toss. Serve. Enjoy.
Time 15m Yield About one-half cup Number Of Ingredients 6 Steps:
Heat one tablespoon of the butter in a saucepan and add the shallots and ginger. Cook briefly, stirring, and add the vinegar and wine. Cook until reduced to one-third cup. Add the cream, bring to the boil and add remaining butter. Put the sauce through a fine sieve, pressing to extract as much liquid as possible from the solids. Keep warm.
Yield 4 servings Number Of Ingredients 7 Steps:
Trim dark green tops from scallions and thinly slice; set aside for serving. Finely chop remaining white and pale green parts. Heat butter in a large skillet over medium. Add white and pale green parts of scallions and ginger and cook, stirring often, until fragrant, about 1 minute. Add tomatoes and cook, turning gently with a spoon, until juicy and just warmed through, about 2 minutes. Add soy sauce and toss to combine. Taste and season with kosher salt if needed. Top with reserved scallion greens. Spoon tomatoes over toast and sprinkle with more salt if desired.
Time 25m Yield 3 1/2 cups Number Of Ingredients 6 Steps:
Place sugar, ginger and vanilla pod and pulp in a heavy pot set over medium heat. Cook, stirring occasionally, until sugar is molten and fragrant with ginger and vanilla, about 8 minutes. (It won’t melt entirely but will be somewhat crumbly.) Add butter (stand back, it will foam up), and stir until melted and smooth, about 2 minutes. Pour cream and salt into pot, stirring, and bring to a simmer. Let sauce bubble until thickened, about 8 minutes. Let cool for at least 1/2 hour, then strain out ginger and vanilla pod. Warm sauce before serving. This sauce will keep for up to 2 weeks in refrigerator.
Time 25m Yield 6 servings. Number Of Ingredients 8 Steps:
Cook linguine according to package directions. Meanwhile, in a large skillet, saute the onions, ginger, basil and cayenne in butter for 3-4 minutes or until onions are tender. Add garlic; cook 1 minute longer., Drain the linguine; add to skillet and toss to coat. Sprinkle with cheese.
Time 30m Yield 4 servings. Number Of Ingredients 16 Steps:
Place the first 10 ingredients in a blender; cover and process until blended. Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking; drain. , Transfer linguine and broccoli to a large bowl. Add remaining ingredients. Add peanut butter mixture and toss to combine.
Time 4m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Melt butter in a medium skillet. Add everything except cheese and cook until garlic is tender, about 4 minutes. Combine hot pasta, toss with cheese and serve. Pasta suggestions: 3/4 lb Capellini, spaghettini or linguine.
