Pesto Falso

Pesto is a sauce originating in Genoa in of northern Italy (pesto alla genovese). Pesto in its basic form is basil, garlic, salt, pine nuts and olive oil — that’s it! Making fresh pesto can be a little expensive, so I developed this recipe to help reduce cost, but still retain that great pesto flavor.

Ingredients:

• 1 cup Cilantro, chopped
• 4 cloves Garlic, chopped
• 2 ounces sliced almonds
• 1 tablespoon dried Basil
• 2 teaspoons salt
• 2 teaspoons fresh ground pepper
• 1 cup olive oil

Directions:

Add cilantro, garlic, basil, salt and pepper to a blender. Blend until well mixed and all ingredients are finely chopped. Next add the almonds and again blend until well mixed and finely chopped. Now drizzle in the olive oil until the pesto reaches the desired consistency. That’s it — enjoy.

Popularity: 2% [?]

(1 votes, average: 5.00 out of 5)

 Loading ...

Basic Marinara

This is a basic marinara sauce, and is a great starting point for creating your own recipe or just experimenting with new flavors. You can use this sauce in a variety of dishes from basic pasta to a chicken or veal Parmesan.

Ingredients:

• 1 (26 oz.) can peeled whole tomatoes
• 4 cloves fresh garlic, minced
• 1/2 cup flat chopped parsley
• 1 tablespoon dried basil (1/2 cup fresh chopped)
• 1/4 teaspoon red pepper flakes
• 1/2 cup olive oil
• 1/2 cup chopped onion

Directions:

Heat oil over medium heat. Add garlic and cook until golden being careful not to burn. Add onions, basil, parsley and pepper flakes. Stir and cook for 1 minute. Add tomatoes with liquid. Break up tomatoes with fork. Cook over medium heat for 1 hour stirring occasionally. The sauce can keep up to a week in an airtight container in the refrigerator.

For variations you can add 1/2 to 1 pound of fine ground meat such as Italian sausage, chuck, sirloin, chorizo, chopped pancetta or even chopped pepperoni.

Popularity: 2% [?]

(1 votes, average: 5.00 out of 5)

 Loading ...

Logo Contest Extended

Due to limited submissions, the Hungry 4 More logo contest has been extended until December 1st, 2009. All of the details can be found on the Logo Contest page. Some restrictions have been lifted, U.S. citizenship is no longer a requirement, but if chosen as a winner, rights to the logo will have to be worked out with the winner. Age restriction has also been removed, however, submissions for people under the age of 18 will require a guardian to  provide a release.

Good Luck to all.

Popularity: 1% [?]

(No Ratings Yet)

 Loading ...

Name Needed

Hungry 4 More is attempting a little experiment. The basic premise is to cook meals for under ten dollars. I don’t have to count staples such as salt, pepper, garlic, flour, dried herbs and spices (unless the contribute significantly to the cost) and similar.

What we are looking for is a name for the series, some suggestions have been “Starving College Student”, “Bachelors Meals” and “Ten Dollar Meals”.

Please submit suggestions in the comments section below. Thanks for your participation.

Popularity: 1% [?]

(1 votes, average: 5.00 out of 5)

 Loading ...

White Fish Butter Sauce

Butter Sauce with Talapia

A nice little butter sauce that pairs very well with fish.

Ingredients:

• 1/4 cup shallot, diced
• 1/2 cup butter
• 1/4 cup white wine
• 2 tablespoons cream or milk
• 2 teaspoons green peppercorn
• 1 clove garlic, finely chopped
• Dash of salt
• Dash of ground pepper

Directions:

Melt butter in a small sauce pan with wine. Add shallot, peppercorn, salt and pepper. Simmer for 5 minutes stirring in a little cream every minute. Add garlic in the last minute. Serve over the fish of your choice, but white fish such a Talapia, Halibut and even Catfish are all great candidates. Sauce can be strained for a more refined version.

Popularity: 5% [?]

(1 votes, average: 5.00 out of 5)

 Loading ...