Browse > Home /

Cajun Cannelloni

April 21, 2010 by Firehouse Chef  
Filed under Baked, Boiled, Buffet, Dinner, Easy, Easy International Food Recipes, Easy Recipes, Main Course, New International Food Recipe, Supper

Leave a Comment

cnnll Cajun Cannelloni - This fabulous, completely homemade, cannelloni recipe, is actually 3 simple recipes in one! There is one for the filling, one for the sauce, and one for the topping. Overflowing with meat, this International pasta recipe is made with two different types of sausage, and a “splash” of fish and crab, topped in a crimson homemade tomato sauce , and finally topped with four different cheeses before being oven baked.

Cook Time: 40 mins
Servings: 8
Main Ingredient: Pasta, Cheese, Meat
Difficulty Level: 2

Ingredients to make Cajun Cannelloni

1 lb Ricotta cheese
1/2 c Parmesan cheese, grated
2/3 c Romano cheese, grated
1/2 lb Mozzarella cheese, shred
1/4 lb Crawfish tails, cut small pieces
1/4 lb Crabmeat
1 lg Link boudin, smoked, cut in small pieces
1 lb Link Italian sausage, cut in small pieces
28 Canneloni shells
4 Eggs
2 Jalapeno peppers, chopped
1 t Tabasco

**SAUCE
1/2 c Red wine
3 c Tomato sauce
2 sm Cans tomato paste
1/2 c Butter
4 tb Olive oil
1/4 c Onion, diced
1/4 c Shallots, slice thin
1 t Fresh ground white pepper
1/8 c Garlic, chopped
1/4 c Mushrooms, chopped

**TOPPING
1/4 c Parmesan cheese, grated
1/4 lb Mozzarella cheese, shred

Directions to make Cajun Cannelloni

Step 1:Begin 2 hours ahead. Prepare sauce: Melt butter, mix with olive oil. Add peppercorns, onion, garlic. Saute several miniutes. Add mushrooms; saute several minutes more. Add tomato sauce and paste. Simmer 1 hour or more.
Step 2:Cook sausages well in pan; add jalapenos and Tabasco. Add crawfish and saute 5 minutes more. Add crab; saute a few more minutes. Blend Romano, Parmesan and mozzarella in mixing bowl with ricotta. Add sausage, crab, crawfish mixture. Add eggs; mix thoroughly.
Step 3:Remove shells from water and stuff with mixture when cool to the touch. Arrange shells in large greased baking pan. Cover with sauce. Slice remaining mozzarella and arrange on top. Top with grated Parmesan. Bake 40 minutes at 350 degrees. Put under broiler for last 5 minutes to brown cheese topping.

Image Source: kimberlykv

Tags: , , , , , , , , , , , , , , , , , , , , , , ,

Best Seafood Linguini Arrabbiata

March 31, 2010 by Firehouse Chef  
Filed under Boiled, Buffet, Dinner, Easy, Easy International Food Recipes, Easy Recipes, Lunch, Main Course, New International Food Recipe, Sauce, Supper

Leave a Comment

arrabb Best Seafood Linguini Arrabbiata - This succulent, authentic Italian pasta recipe with seafood is mouth watering, and a “Must Try” for fish lovers! Masses of succulent assorted seafood is mixed with fresh linguini and then smothered in a rustic arrabbiata sauce of your choice. A quick, easy and very satisying pasta recipe.

Prep Time: 20 mins
Cook Time: 10-15 mins
Servings: 4
Main Ingredient: Pasta Seafood
Difficulty Level: 1

Ingredients to make Best Seafood Linguini Arrabbiata

1/2 (450-g) pkg fettuccine or linguine
4 cups (1 L) Classic Arrabbiata Tomato Sauce
2 lb (1 kg) bag mussels
1 lb (500 g) bay scallops
1/2 lb (250 g) uncooked fresh or frozen shrimp, peeled and deveined
1/2 tsp (2 mL) salt
1/3 cup (75 mL) chopped fresh basil or parsley leaves

Directions to make Best Seafood Linguini Arrabbiata

Step 1:Bring a large saucepan of water to a boil. Add pasta and cook according to package directions until al dente, 8 to 10 minutes. As soon as pasta is added to water, pour tomato sauce into a large wide saucepan set over medium-high heat. Cover and bring to a boil, stirring often.
Step 2:Meanwhile, scrub mussels and remove beards. Discard any that are open. Add mussels, scallops and shrimp to sauce. Cook, covered and stirring often, until mussels open and shrimp are bright pink, 4 to 6 minutes. Discard any mussels that don\\’t open. Stir in salt.
Step 3:When seafood is cooked, add pasta to sauce in pan. Stir until evenly mixed. Serve in wide pasta bowls sprinkled with fresh basil.

Image Source: iandeth

Tags: , , , , , , , , , , , , , ,

So Simple Spanish Pasta

October 6, 2009 by Firehouse Chef  
Filed under Boiled, Buffet, Casserole, Dinner, Easy, Easy International Food Recipes, Easy Recipes, Lunch, Main Course, New International Food Recipe, Supper

2 Comments

intnl_tus So Simple Spanish Pasta - This so simple, 3 ingredient, Mexican pasta recipe is absolutely fantastic! Convenient pre-cooked pasta is used, and mixed with salsa, spiced Velveeta cheese, and that’s everything, thats all there is to this meal. If you prefer you can add plain Velveeta cheese, and the salsa seperately, and even if you cook the pasta fresh, this quick and easy International recipe is still only 15 Minutes!

Prep Time: 10 mins
Cook Time: 0 mins
Main Ingredient: Pasta, Velveeta
Difficulty Level: 1

Ingredients to make So Simple Spanish Pasta

1/2 c Velveeta cheese salsa Dip
2 c Cooked pasta
Bell Peppers and Cilantro, for garnish

Directions to make So Simple Spanish Pasta

Step 1:Stir velveeta cheese spread salsa dip into heated pasta. Garnish with chopped peppers and cilantro.

Image Source: artwork_rebel

Tags: , , , , , , , , , , , , , , ,

Quick Chicken Linguini Primavera

September 23, 2009 by Firehouse Chef  
Filed under Boiled, Buffet, Dinner, Easy, Easy International Food Recipes, Easy Recipes, Main Course, New International Food Recipe, New International Recipes, Sauce, Supper

1 Comment

intlng Quick Chicken Linguini Primavera - If you love Italian food, especially a hearty pasta recipe, then this simple, linguini recipe is just for you! Quickly boiled the fresh pasta is then tossed with the stir fried broccoli and red pepper, in a light pan sauce, and then topped with rich, creamy parmesan cheese. A quick, easy, satisfying International recipe, that is a “Must Try”.Prep Time: 5-10 mins
Cook Time: 10 mins
Servings: 4
Main Ingredient: Pasta, Chicken
Difficulty Level: 1

Ingredients to make Quick Chicken Linguini Primavera

1 lb Linguini
2 Whole chicken breasts,boneless,cooked, cut in pieces
1/2 c Butter or margarine
1/2 c Oil
2 Cloves garlic, minced
2 bn Broccoli, chopped
1 lg Red pepper, cut into chunks
1 ts Salt
1 Lemon, juice of
Parmesan cheese

Directions to make Quick Chicken Linguini Primavera

Step 1:Put on water for linguini. Heat butter and oil in large skillet, add garlic and saute 2 minutes. Add chicken and cook, stirring constantly, until golden. Push to one side, add broccoli and red pepper. Cook 2 minutes. Season with salt and pepper, sprinkle with lemon juice and cook 2 minutes.
Step 2:When water comes to boil, cook linguini, then drain pasta. Add chicken and vegetable sauce to pasta and toss to coat evenly. Serve with grated parmesan cheese.

Image Source: betaserone

Tags: , , , , , , , , , , , , , , , , ,

Kickin’ Chicken Lasagna

September 1, 2009 by Firehouse Chef  
Filed under Baked, Buffet, Casserole, Dinner, Easy, Easy International Food Recipes, Easy Recipes, New International Food Recipe, Supper

Leave a Comment

int_las Kickin’ Chicken Lasagna - This oven baked, supreme, chicken lasagna recipe, has a little heat added to it. We took a traditional Italian recipe and got creative with it, and the result is sensational. Layered with pasta, creamy cheeses, tender chicken, and some fiery hot sauce, we slow baked it, ensuring all the flavors have time to combine.

Prep Time: 15-20 mins
Cook Time: 75 mins
Servings: 6-8
Difficulty Level: 2

Ingredients to make Kickin’ Chicken Lasagna

12 lasagne noodles, uncooked
vegetable oil cooking spray
1 pound skinless boneless chicken breasts, diced
4 cups low-sodium spaghetti sauce
1 1/2 cups water
2 tablespoons hot sauce, or more to taste
2 tablespoon vinegar
1 teaspoon garlic salt
1 container part-skim ricotta cheese, about 15 ounces
1/2 cup egg substitute
3/4 cup crumbled blue cheese

Directions to make Kickin’ Chicken Lasagna

Step 1:Spray a large skillet with cooking spray; place over medium-high heat until hot. Add chicken; saute 4 minutes. Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt.
Step 2:In a small bowl, combine ricotta cheese and egg substitute. Set aside. Spray a 9 x 13inch baking pan with cooking spray.
Step 3:Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 lasagne noodles over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the ricotta mixture on top. Arrange another 4 lasagna noodles over ricotta, and top with another 1 1/2 cups of sauce. Spread remaining ricotta mixture on top. Arrange final 4 lasagne noodles over ricotta mixture and cover with remaining sauce.
Step 4:Preheat oven to 350. Cover lasagne with foil and bake for 1 hour 10 minutes. Uncover lasagne, sprinkle blue cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving.

Image Source: sillygwailo

Tags: , , , , , , , , , , ,

Baked Spaghetti

August 28, 2009 by Firehouse Chef  
Filed under Baked, Boiled, Buffet, Casserole, Dinner, Easy, Easy International Food Recipes, Easy Recipes, Main Course, New International Food Recipe, Supper

Leave a Comment

intnl2 Baked Spaghetti - This cheesy, baked spaghetti recipe is so rustic and satisfying as it is, we left it meatless. Filling, fresh Italian pasta and a quick, homemade tomato sauce, recipe included, are mixed with onion, then layered with cheese. Slowly, oven baked we added some seasonred bread crumbs on top for added texture, and a little crunch. A quick and easy International recipe.

Prep Time: 15 mins
Cook Time: 25 mins
Servings: 6-8
Main Ingredient: Spaghetti
Difficulty Level: 2

Ingredients to make Baked Spaghetti

1 lb Spaghetti
1 tb Salt
1 md Onion, chopped
4 tb Cooking oil
15 oz Tomato sauce
16 oz Tomatoes, chopped
Salt Pepper to taste
9 oz Cheddar cheese
1/4 c Seasoned breadcrumbs

Directions to make Baked Spaghetti

Step 1:Boil spaghetti for 15 minutes in salted water; drain.
Step 2:Make tomato gravy by frying onion in oil, adding tomatoes and salsa, then salt and pepper. Cook 20 minutes. Cut up cheese; 1/3 package in small pieces and 2/3 package in strips.
Step 3:Spray large glass baking dish with no-stick cooking spray.
Step 4:Place 1/2 spaghetti in dish. Add small pieces cheese, half the gravy and then sprinkle bread crumbs on top. Add remaining spaghetti, cheese pieces and gravy. Top with cheese strips and breadcrumbs. Bake at 350 degrees for 25 minutes

Image Source: avlxyz

Tags: , , , , , , , , , , , , , ,

Italian Baked Pasta

August 24, 2009 by Firehouse Chef  
Filed under Baked, Buffet, Casserole, Dinner, Easy, Lunch, Main Course, New International Food Recipe, New International Recipes, Supper

Leave a Comment

intnl  Italian Baked Pasta - This authentic, baked pasta recipe is not only divine, it is actually 3 recipes! One for a roust tomato sauce, one for homemade meatballs, and finally, one for using both in an International pasta dish. The meatballs and sauce can be made anytime, as they freeze very well, and are always convenient to have on hand.

Cook Time: 30 min
Servings: 6
Main Ingredient: Ground Beef, Pasta
Difficulty Level: 3

Ingredients to make Italian Baked Pasta

MEAT BALLS:
1 1/2 lb ground beef chuck
1/2 lb ground pork
1/2 c chopped onion
1/4 c minced parsey
1/4 c grated Parmesan cheese
2 tb bread crumbs
2 tb oil
2 eggs
1 Clove garlic; minced
2 ts salt
1/4 ts pepper
olive oil
TOMATO SAUCE:
1/4 c oil
1/4 c chopped onion
1/4 c chopped green pepper
1 Clove garlic; minced
1 cn (6-oz)mushrooms
4 cn (6-oz)tomato paste
1 cn (#2-1/2)Italian plum tomatoes
1 ts sugar
2 ts salt
1/4 ts pepper

MAKING THE CASSEROLE:
1 lb tufoli (large tube macaroni)
meat balls from step #1
1 1/2 pk frozen chopped spinach
1 ts salt
1/2 c Parmesan cheese
1 egg

Directions to make Italian Baked Pasta

Step 1:Mix all ingredients for meat balls together thoroughly, except the last, olive oil. Form into medium sized balls: brown in oil. Set aside and cook in tomato sauce later.
Step 2:To make tomato sauce: Heat the oil: add onion, green pepper, garlic, mushrooms (drained and halved) and sautee until golden. Stir in tomato paste; cook for 4 minutes. Press plum tomatoes through a strainer; add an equal amount of water. Combine with tomato paste mixture. Add sugar, salt and pepper. Bring to a boil; add meatballs and cook over low heat 1-1/2 hours or until sauce thickens slightly. Remove meatballs and put aside.
Step 3:Cook tufoli in 6 quarts boiling, salted water for 12 to 15 minutes or until almost tender.
Step 4:Mash meat balls in a bowl. Add spinach (drained and finely chopped), salt, 2 tablespoons cheese and the egg, mixing well. Stuff this mixture into cooked tufoli. Cover bottom of a large casserole with half of sauce and arrange alternate layers of stufted tufoli and sauce, sprinkling each layer with cheese; finish with sauce. Cover dish and bake in a moderate oven (350 degrees) for 30 minutes

Image Source: avlxyz

Tags: , , , , , , , , , ,

Russian Style Beef Stroganoff

July 20, 2009 by Firehouse Chef  
Filed under Buffet, Easy Recipes, Main Course, New International Food Recipe, New International Recipes, Supper, fried

Leave a Comment

  Russian Style Beef Stroganoff - This super quick, Russian version of the classic beef stroganoff, goes from prep to plate in “Less Than 30 Minutes”! An enticing mix of tender sirloin steak strips, and a rich, creamy beef based sauce. Serve this easy International beef over hot fresh noodles, or rice if you prefer.

Prep Time: 5-10 mins
Cook Time: 10-15 mins
Main Ingredient: Sirloin Steak
Difficulty Level: 2

Ingredients to make Russian Style Beef Stroganoff

1 lb Sirloin steak, cut in thin strips
4 tb All-purpose flour
1/2 ts Salt
4 tb Butter or margarine
1 cn (3 oz.) sliced mushrooms, drained
1/2 Chopped onion
1 Clove of garlic, minced
1 tb Tomato paste
1 cn (10 oz.) beef broth
1 c Sour cream

Directions to make Russian Style Beef Stroganoff

Step 1:Coat beef strips with 1 tablespoon flour and salt. Brown beef strips quickly in 1 tablespoon of butter in a skillet. Add mushrooms, onion and garlic; cook until onion is crisp-tender, 3 to 4 min. Remove meat and mushrooms from pan.
Step 2:Add 2 tablespoon butter to pan drippings; blend in 3 tablespoon flour. Add tomato paste. Stir in broth. Stir over medium heat until thick and bubbly.
Step 3:Return meat and mushrooms to skillet. Stir in sour cream; cook slowly until heated through. Do not boil. Serve over hot buttered noodles.

Image Source:

Tags: , , , , , , , , , , , , , , , ,

Vegetarian Italian Sausages

July 9, 2009 by Firehouse Chef  
Filed under Boiled, Buffet, Casserole, Cooking Videos, Easy Recipes, Main Course, New International Food Video, Side Dish, Snack, Supper

Leave a Comment

vegetarian_italian_sausage Vegetarian Italian Sausages - This very versatile, vegetarian, Italian food recipe, is International cooking, at it’s easiest! Fiery, authentic, and amazing, these delectable sausages, are a “must try”.

How To Make Vegetarian Italian Sausages Video

Image Source: soja

Tags: , , , , , , , , , , , , ,

Light Angel Hair Pasta and Veggies

July 3, 2009 by Firehouse Chef  
Filed under Boiled, Easy Recipes, Main Course, Supper

1 Comment

  Light Angel Hair Pasta with Veggies - An exquisite, fresh pasta and vegetable International recipe, that is made with olive oil, instead of sauce. The tiny angel hair noodles are used for this to keep it light, and so you don’t miss any of the other decadent flavors of fresh garlic, herbs , and veggies! Using fresh pasta, it not only provides more flavor, it cooks quick and easy as well.

Prep Time: 5-10 mins
Cook Time: 10-15 mins
Main Ingredient: Pasta, Vegetables
Difficulty Level: 2

Ingredients to make Light Angel Hair Pasta with Veggies

1 ts Olive oil
2 Garlic cloves, peel & mince
1/2 c Dry white wine
1/4 c Freshly squeezed lemon juice
1 c Chopped tomato (1 medium)
4 oz Spinach angel hair pasta
4 oz Semolina angel hair pasta
1/4 c Chopped fresh basil
2 tb Freshly grated Parmesan
Ground black pepper to taste

Directions to make Light Angel Hair Pasta with Veggies

Step 1:Bring a large pot of water to a boil over high heat and maintain at a boil.
Step 2:Put the olive oil and garlic in a saute’ pan and cook over medium heat just until the garlic begins to brown. Remove the saute’ pan from the heat and pour in the wine. Return it to the heat. Cook for another 1 to 2 minutes, until the wine has been reduced by half. Stir in the lemon juice and tomato. Remove the pan from the heat.
Step 3:Place the pasta in the boiling water and cook to desired doneness, 30 seconds to 1 minute. Drain the pasta and put it into a warm serving bowl. Add the basil, Parmesan cheese, and black pepper, along with the tomato mixture. Toss and serve immediately.

Image Source:

Tags: , , , , , , , , , , , , ,