Blisstree » Italian

Take-Out Antipasto

Dexie Wharton — Wed, 28 Oct 2009 01:02:33 +0000

Last Friday, which is usually our take-out pizza day, the Husband came home with a box of pizza, wings, garlic bread and a plate of antipasto. That last one was a surprise. It has been a while since I’ve actually started a meal of pizza and wings with antipasto.

Antipasto is a serving of different kinds of cured meats, olives, peppers, marinated vegetables, and cheeses. Sometimes there are also anchovies, and toasted bread. The are other additions which really depends how authentic the restaurant or the person serving it wants it to be.

Antipasto is a plate of goodness that Italian’s serve before the main meal. It’s sometimes mistaken as hors d’oeuvres which is a mistake. Hors d’oeuvres are mostly finger foods wherein it’s either served to you while standing up or you serve yourself with from an hors d’oeuvres table. Antipasto on the other hand is served at the dining table before the main entrée and eaten with s small plate.

The antipasto I got had salami, pepperoni, black olives, 2 kids of peppers, tomato slices, slices of white cheese, ham, and lettuce. I drizzled Italian dressing came with the take-out on top.

(Image © Dexie J Wharton) (Antipasto Info : Wise Geek)

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Take-Out Antipasto

Shrimp-Alfredo Pasta

Dexie Wharton — Thu, 16 Jul 2009 00:04:16 +0000

Here is a simple pasta dish for a busy day. A bag of frozen shrimp and a box of past could go a long way. It’s delicious and very filling no matter how simple it is to make.

Shrimp Alfredo Pasta (Image © Dexie Wharton)

INGREDIENTS:
angel hair pasta, cooked according to the box, al dente
2 sprigs of scallions, chopped finely
2 cloves of garlic, chopped finely
1 bag frozen shrimp, shelled
1 jar of Alfredo sauce
a few capers
3/4 cup of water
a fistful of shredded mozzarella cheese
olive oil for sautéing

Heat the olive oil in a pan. Sauté garlic and scallions. Add the capers. Let the whole flavors cook together for about 2 minutes or so. Stir in the shrimp. Cover and let the shrimp cook.

Pour the Alfredo sauce into the pan. Add water into the jar, cover and shake. Pour the whole thing into the Alfredo sauce, shrimp and scallions mixture. Stir, cover and let it boil. Season with salt and pepper.

Stir in a fistful of shredded mozzarella cheese. Continue to cook and stir for half a minute.

Then add the cooked pasta into the sauce. Stir everything gently for a few minutes.

Sprinkle your plate of shrimp-Alfredo pasta with grated Parmesan cheese. Simple meatless dish for meatless day.

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Shrimp-Alfredo Pasta

Al Pacino – Today’s celebrity parent

admin — Tue, 17 Oct 2006 18:57:01 +0000

When you go surfing, you just never know where you will end up. That is exactly what I was doing when I ended up here… And that lead me to the section of the site entitled “Star Recipes”. You mean these high profile actors actually cook?? So, I was perusing the list and I noticed “Pacino’s Low Calorie Italian Spaghetti” Now you have to know that only an Italian can make a kick-ass spaghetti. I know because as a teen, I did my best to get invites to Louise’s house whenever I could. Her parents made the best… anything and I remember visiting her cousin’s house once and the lasagna was to die for! So, I’m thinking that this spaghetti recipe has to be better than most.

*The sauce cooks on low for two hours. Doen’t get much more authentic than that! That’s the way the spaghetti looks and here is the recipe.

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Al Pacino – Today’s celebrity parent