Broccoli Pasta

Here's a healthy meal that MMA fighters often eat. Something you can also have while watching the UFC 119 live stream later.

Ingredients:
1 bunch broccoli
1/2 teaspoon salt
1 (8 ounce) box ziti or rigatoni pasta
1/2 cup olive oil
6 Tablespoons butter
4 garlic cloves, chopped
1/2 teaspoon red pepper
3 firm fresh tomatoes, quartered and seeded
1/2 cup grated Parmesan cheese

Fusilli con Pomodori and Mozzarella

Here's a classic meal you can eat while watching ufc 118 live stream this weekend.

Ingredients:
6 to 8 ripe tomatoes, peeled and chopped
1/2 pound Mozzarella cheese, coarsely grated
1/4 cup chopped fresh basil, or
1 Tablespoon dried basil
5 Tablespoons olive oil
2 garlic cloves, minced
1 Tablespoon chopped fresh parsley
Salt to taste
Freshly ground pepper to taste
16 ounces pasta

Italian Meatballs and Spaghetti

Here's a good meal to have while watching the ufc 117 live stream this weekend.

Ingredients:

MEATBALLS:
1-1/2 pounds ground round steak
2 eggs
1 teaspoon salt
1 medium onion, finely chopped
1/3 cup Parmesan cheese
1 teaspoon parsley flakes
4 slices bread
Olive oil for browning

SAUCE:
5 cups canned tomatoes, chopped, with juice
2 cans (6-ounces each) tomato paste
2 tomato-paste cans water
3 or 4 cloves garlic, crushed
2 cans (4-ounces each) mushrooms, with liquid
1 teaspoon basil
1 teaspoon parsley flakes
2 teaspoons sugar
2 teaspoons salt
2 small bay leaves
1/2 cup dry red wine

PASTA:
1 package (7-ounces) thin spaghetti, cooked

Easy Chicken Spaghetti

Ingredients:
1 (4 pound) hen (approximately 4 cups cubed chicken)
4 Tablespoons butter
1/2 cup chopped celery
1/2 green pepper, chopped
1 onion, chopped
1 (4 ounce) can mushrooms, sliced and drained
2 (10-3/4 ounce) cans cream of mushroom soup
1 cup milk
1/2 pound yellow cheese, grated
7 ounces vermicelli, cooked
Salt to taste
Pepper to taste
Tabasco to taste

Procedure:
1. Boil hen in seasoned water until done.
2. Cut into bite-sized pieces.
3. Saute onion, celery and green pepper in butter.
4. Mix soup with milk and add to sauteed ingredients.
5. Add mushrooms.
6. Add cheese and stir until melted.
7. Add chicken, vermicelli, salt, pepper and Tabasco.
8. Pour into a buttered 2 quart casserole and bake, uncovered, for 35 minutes at 350 degrees.

Serves six people.

Linguine with Tomato and Basil

Ingredients:
5 Roma tomatoes, cut into small cubes
1/2 pound ripened Camembert cheese, remove rind and cut into small pieces
1 cup fresh basil leaves, cut into strips
3 cloves garlic
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound linguine, cooked to package directions

Procedure:
1. Combine all ingredients except linguine.
2. Let sit at room temperature in a covered bowl for 3 hours.
3. Drain pasta and, while still hot, pour sauce over and toss.
4. Serve immediately.

Serves four people.

Noodle Pudding

Ingredients:
6 ounces of noodles (1/2-inch wide)
1/2 cup butter or margarine, softened
1 cup sugar
1 cup sour cream
4 eggs, beaten
1 cup sweet cream
1/2 teaspoon salt
3/4 cup raisins, plumped

Procedure:
1. Cook noodles according to directions on package.
2. Cream butter and sugar.
3. Add remaining ingredients and stir into drained noodles.
4. Pour into buttered 3-quart glass dish and bake uncovered at 375 degrees for 45 minutes.

Serves ten people, specially those hungry MMA fans watching UFC 110 live stream online.

Angel Hair Pasta

Ingredients:
5-6 cloves garlic, minced
2 Tablespoons olive oil
8-10 sun-dried tomatoes packed in oil, drained and chopped
8-10 Kalamata olives, chopped
1/2 cup fresh chopped basil
4 chicken breasts, skinned, boned, cooked and julienned
Pinch red pepper flakes
6 medium tomatoes, chopped
1 pound angel hair pasta, cooked according to package directions
Grated Parmesan cheese

Procedure:
1. Saute garlic in oil.
2. Add sun-dried tomatoes, olives and basil. Simmer for 3 minutes.
3. Add prepared chicken and heat for 2 more minutes.
4. Add pepper flakes and tomatoes and continue heating for a few more minutes.
5. Do not overcook.
6. Combine sauce with drained pasta in a large bowl and toss well.
7. Top with grated Parmesan cheese.

Serves six people.

Linguine in Egg Sauce

Ingredients:
1 pound uncooked linguine or noodles
8 slices bacon, diced
3 eggs at room temperature, slightly beaten
1 cup grated Romano or Parmesan cheese
Freshly ground pepper
1/4 cup butter

Procedure:
1. Cook linguine in boiling salted water 8-10 minutes.
2. Drain, season with salt, and return to pan to keep warm.
3. Fry bacon until crisp, drain, and keep hot.
4. Reserve bacon drippings and keep hot.
5. Add eggs, cheese, pepper, hot bacon pieces and hot bacon dripping to linguine.
6. Mix well.
7. If eggs are not entirely set, mixture may be heated slightly.
8. Place in heated serving dish and top with slices of butter.
9. If all ingredients are mixed while very hot, the eggs will be set and the linguine ready to serve when the slices of butter have melted.

Serves six people.

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Tuna Pasta

Ingredients:
1 pack Angel Hair Spaghetti
2 cans tuna in oil
1 can tomato sauce with herbs and spices
1 can button mushrooms
1/2 bottle pitted olives
Lots of garlic and onion
Herbs and spices (thyme, salt, pepper) to taste

Procedure:
1. Saute garlic and onion using the Century tuna's oil - until golden brown. Add Century tuna, button mushrooms, Tomato sauce, olives, herbs and spices.
2. Wait to boil then simmer for 15minutes for the sauce to get all the herbs flavor. Set aside.
3. Boil pasta, put a tablespoon of oil, and a pinch of salt.
4. Mix everything and serve.

Serves 4 people.

Easy Fettucine

Ingredients:
1/4 cup butter or margarine (room temperature)
2 Tablespoons dried parsley
1 teaspoon dried basil
8 ounces cream cheese
Freshly ground pepper
2/3 cup boiling water
1/4 cup butter or margarine
1 clove garlic, minced
8 ounces fettucine (cooked al dente and drained)
3/4 cup grated Romano cheese

Procedure:
1. Combine 1/4 cup butter, parsley, and basil in a medium bowl.
2. Blend in cream cheese; season with pepper.
3. Mix in water; blend thoroughly.
4. Set bowl in large pan of hot water to keep warm.
5. Melt remaining butter in large skillet over low heat.
6. Add garlic and cook 1 to 2 minutes being careful not to burn.
7. Add pasta and toss gently. Sprinkle with one-half cup cheese and toss again.
8. Transfer to serving platter and spoon sauce over top.
9. Sprinkle with remaining cheese and serve immediately.

Serves four people.

Sausage and Peppers Pasta

Ingredients:
1 pound mild Italian sausage
4 Tablespoons olive oil
2 onions, sliced
1 green bell pepper, cut into julienne strips
1 red bell pepper, cut into julienne strips
3/4 teaspoon salt
2 cloves garlic, minced
8 ounces linguine, cooked to package directions
Salt and Pepper to taste

Procedure:
1. Cut sausage into chunks and brown in a large frying pan over medium-high heat.
2. Remove with a slotted spoon and drain on paper towels.
3. Add oil to pan.
4. Reduce heat to medium, add onions and saute until golden.
5. Add pepper strips and salt and cook until softened.
6. Stir in garlic and add sausage and cook for 2 minutes.
7. Add drained pasta to sausage mixture and toss to combine.
8. Add salt and pepper.

Serves four people.

Linguine with Bacon and Mushroom

Ingredients:
6 slices bacon
1 onion, chopped
1 small green bell pepper, cut into strips
1/2 pound mushrooms, sliced
2 ounces caper-stuffed anchovies, drained and chopped
1 (6-ounce) can pitted black olives, chopped
1/2 cup chopped parsley
1 pound linguine
1 stick unsalted butter, cut into pieces
1/2 cup Parmesan cheese

Procedure:
1. Cut bacon into 1-inch pieces, saute and drain.
2. Saute onion and green pepper in bacon drippings until soft.
3. Add mushrooms and anchovies, and cook over moderate heat for 10 minutes.
4. Stir in olives, parsley, bacon, salt and pepper.
5. Cook linguine in boiling, salted water for 10 to 12 minutes until tender.
6. Drain.
7. In a serving dish, toss linguine with butter and pour sauce over it.
8. Sprinkle with Parmesan cheese.

Serves six people.

Pork Tenderloin Pesto

Ingredients:
1 (1-1/2 pound) pork tenderloin
1/2 cup grated jalapeno cheese
1/4 cup toasted pine nuts, to garnish

Marinade:
1/2 cup white wine
2 cloves garlic, minced
1 Tablespoon olive oil

Pesto:
4 cloves garlic, minced
3 Tablespoons minced fresh ginger
3/4 cup minced scallions (tops included)
3 Tablespoons minced cilantro
1 Tablespoon minced jalapeno pepper
6 Tablespoons fresh lime juice
6 Tablespoons olive oil

Procedure:
Marinade:
1. Combine all marinade ingredients and set aside.
2. Cut tenderloin lengthwise, almost in half, and lay out flat in a glass baking dish.
3. Top with marinade, cover and refrigerate overnight.

Pesto:
1. In a food processor or blender, combine garlic, ginger, scallions, cilantro, jalapeno, lime juice and olive oil and puree.
2. Slowly add olive oil until mixture thickens.

Main:
1. Remove from marinade and spread half of pesto mixture over tenderloin.
2. Sprinkle grated cheese over pesto.
3. Reform tenderloin and tie with kitchen twine to secure.
4. Spread remaining pesto over tenderloin and chill for several hours.
5. Preheat oven to 400 degrees.
6. Place tenderloin on a rack and bake until firm.
7. Remove from oven and cover to keep warm.
8. Reserve all juices.
9. Remove string and cut tenderloin into slices.
10. Fan slices on a platter.
11. Top with warm juices and sprinkle with toasted pine nuts.

Serves six people.

Noodle Casserole

Ingredients:
1/2 pound sliced bacon
16-ounce package very fine egg noodles
3 cups cottage cheese
3 cups dairy sour cream
2 cloves garlic, crushed
2 onions, mined
2 Tablespoons Worcestershire sauce
Dash liquid hot pepper seasoning
4 teaspoons salt
3 Tablespoons horseradish
1 cup grated Parmesan cheese
Extra sour cream

Procedure:
1. Fry bacon until crisp; drain on paper towels and crumble.
2. Cook noodles in boiling salted water until tender, according to package directions; drain well.
3. Mix all remaining ingredients, except Parmesan cheese and extra sour cream, in a large bowl.
4. Add noodles and bacon and toss with two forks until well mixed.
5. Turn into a deep 3-1/2 quart buttered casserole.
6. Cover and bake in a 350 degree oven for 30 to 40 minutes, or until heated through.
7. Remove cover, sprinkle surface with 1/4 cup Parmesan cheese, broil until golden.
8. Serve remaining Parmesan to sprinkle over each portion, and extra sour cream if you wish.

Serves twelve people.

Heartland Pasta

Ingredients:
1 to 1-1/2 pounds fettuccine, cooked
3 Tablespoons olive oil
6 Tablespoons cooked diced bacon
1 Tablespoon chopped garlic
1 large onion, chopped
1 Tablespoon fresh rosemary
1 pound fresh spinach, torn
1/4 cup white wine
Salt and freshly ground pepper, to taste
Red pepper flakes, to taste
Pecorino cheese, to taste

Procedure:
1. In a large saute pan, add olive oil followed by bacon, garlic, onion and rosemary.
2. Saute until tender.
3. Add spinach and continue to saute.
4. Remove mixture and deglaze pan with white wine.
5. Return mixture to pan and add salt, pepper and red pepper flakes.
6. Toss with fettuccine and serve with freshly grated Pecorino cheese.

Serves six people.

Seafood Spaghetti

Ingredients:
8 ounces spaghetti
2 cups tomato juice
1 pound raw shrimp
1-1/2 pounds scallops
2 teaspoons salt
1 teaspoon caraway seeds
2 Tablespoons vinegar
2 Tablespoons butter
2 Tablespoons flour
2 cups milk
1/4 cup sherry

Procedure:
1. Cook spaghetti until tender.
2. Drain.
3. Pour tomato juice over it and cook slowly 30 minutes.
4. Stir frequently.
5. Peel shrimp and cover cleaned shrimp and scallops with boiling water seasoned with salt, caraway seeds and vinegar.
6. Cook 20 minutes.
7. Make a cream sauce melting butter and stirring in flour until smooth and bubbly. Add milk and stir.
8. Add drained seafood to sauce, season with sherry and stir in spaghetti-tomato mixture.
9. Transfer to a large baking dish (2 quart), dot with a little butter and broil 4 inches from flame, until surface is brown.
10. Serve hot.

Serves eight people.

Fettuccine Alfredo with Broccoli

Ingredients:
8 Tablespoons olive oil
8 ounces broccoli florets, cooked
2 large onions, minced
1 clove garlic, minced
2/3 cup whipping cream
1 pound fettuccine, cooked
3/4 cup grated Parmesan cheese
Salt and pepper to taste

Procedure:
1. Heat oil in non-aluminum skillet over medium high heat.
2. Add broccoli and saute.
3. Remove broccoli with slotted spoon and set aside.
4. Add onions to oil and saute until golden.
5. Add garlic and cook one additional minute.
6. Stir in cream. Increase heat and boil until sauce is reduced by one-third.
7. Add cooked fettuccine, broccoli, one-half cup Parmesan cheese, salt, and pepper.
8. Toss thoroughly.
9. Sprinkle remaining Parmesan on top.

Serves six people.

Alfredo Fettuccine

Ingredients:
1/2 pound bacon or ham, diced
1 gallon boiling, salted water
2 tablespoons olive oil
1 pound fettuccine
12 tablespoons butter
3 garlic cloves, finely chopped
4 tablespoons parsley, finely chopped
1/2 pound mushrooms, sliced
3/4 cup coarsely chopped onion
3 egg yolks, beaten lightly
1 cup heavy cream
6 ounces Parmesan cheese, freshly grated
Freshly ground pepper

Procedure:
1. Fry bacon or ham, drain and reserve.
2. Cook fettuccine in boiling, salted water, to which olive oil has been added.
3. Melt butter over low heat in a large, broad skillet.
4. Saute garlic, parsley, mushrooms and onion over medium heat until tender.
5. Add noodles and toss for 1 minute.
6. Reduce heat; add egg yolks and cream quickly to avoid scrambling.
7. Add 1/2 cup Parmesan cheese and ground pepper.
8. Toss for 30 seconds until cheese begins to melt.
9. Stir in bacon or ham.

Serves twelve people.

Beef Parmigiana

Ingredients:
2 pounds round beef steak
1 egg, beaten
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs
1/2 cup cooking oil
1 large onion, chopped
1 teaspoon salt
1-1/2 teaspoons pepper
2 cans tomato paste
1/2 pound Mozzarella cheese, sliced

Procedure:
1. Cut steak into bite sizes.
2. Dip meat in egg and roll in mixture of Parmesan and crumbs.
3. Heat oil in skillet
4. Fry steak over medium heat.
5. Lay as single layer in baking pan.
6. Cook onions in skillet until soft.
7. Add all seasonings and tomato paste.
8. Add 4 cups water and simmer for 5 minutes.
9. Pour most of sauce over meat.
10. Place cheese slices on meat and add remaining sauce.
11. Bake uncovered at 350 degrees for 1 hour.
12. Serve over spaghetti.

Serves eight people.

Pancit Bihon

Ingredients:
8 oz. pack pancit bihon noodles
1 boiled chicken breast, diced or shredded
2 cups chicken broth
1/4 cabbage head, sliced into strips
1 medium onion, pealed and sliced
3 cloves of garlic, crushed and minced
1/3 cup scallions, cut into pieces
1 carrot, sliced into strips
2 tablespoons of cooking oil
3/4 cup diced celery
3 tablespoons soy sauce
Salt and pepper

Procedure:
1. Soak the pancit bihon noodles to soften for 10 minutes.
2. Grease a large pan or wok with oil. Sauté garlic and onions.
3. Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
4. Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
5. Add salt and pepper to taste.
6. Serve hot with sliced calamansi on the side.

Serves 3-4 people.