Basil cream spaghetti sauce by: Dara

You will need:

1 package of hot sausage (or not hot if you like)
1 bottle or can of any spaghetti sauce you like
1 cup- chopped basil leafs (set aside a few for garnish if desired)
2 cups whipping cream or sour cream
1 small white onion- diced
2 cloves of garlic (less or more if you desire)- minced
1 Tbs sugar
5-8 cherry tomatoes (fresh is better but if desired you can add any other kind canned or not)- diced
1 can black olives (drain the water)
Fresh parmesan cheese for serving (it just taste better fresh)
1 package of spaghetti noodle

Start to boil a pot of water for the noodles add a little oil to the water to help the noodles not stick together. When the water has come to a small boil add the uncooked noodles and keep stirring so they do not burn to the bottom of the pot. When the noodle is tender drain water out and run under cold water to stop it from cooking more.

Pour your spaghetti sauce into a pot and heat on med. Add the cream and stir turning up the heat to help thicken the sauce. Stir occasionally so sauce does not burn to the bottom.

Mean while spray a pan with butter and cook your sausage (remember to help the sauce w/ flavor you want all the extra juices to add to spaghetti sauce) Make sure the sausage it fully cooked. You may cut it in half and cook it for a little and then cut into smaller peace to speed up the cooking. When finished put the sausage aside for later (this way when serving people can add as little or as much as they like)pour the sausage sauce into the spaghetti sauce for extra taste. Spray the pan with more butter and put the uncooked onions in the pan, cook till almost see through.

Then add the garlic and cherry tomatoes to the sauce and sugar and mix well. Then add the basil leafs and black olives,mix well and cook for a few more minuets.

Before serving run the noodles under hot water to loosen and also heat back up.

When serving place the spaghetti noodles onto the plate add the cut up sausage you set aside earlier. Then cover that with the sauce and sprinkle with parmesan and the left over basil leafs.

Cook time 15-20 min. over all really easy


Personal comments-
I would add black olives and white onion to the sauce it helps with the look and I love the taste! Above I have added these items and high lighted them in and red- if you would like to add them to make it easier! I gave this a 5 out of 5 stars.

Lemon chicken with flair! by:hannah

Lemon chicken with flair! by:hannah

Ingredients

5 cloves garlic, peeled
Salt
1/4 to 1/3 pound fresh green beans, trimmed and cut into 2-inch pieces
2 lemons, zested
1 teaspoon fennel seed
5 to 6 sprigs fresh thyme, leaves stripped and finely chopped
3 to 4 sprigs fresh rosemary, leaves stripped and finely chopped
A handful flat-leaf parsley, finely chopped
1/2 to 2/3 cup extra-virgin olive oil, divided
Black pepper
4 boneless skinless chicken breasts
4 boneless, skinless chicken thighs
1 pound asparagus spears
8 slices prosciutto
1 cup basil leaves, about 20 leaves
1/2 cup fresh mint leaves, 5 to 6 stems stripped of their leaves
A handful pine nuts, 3 to 4 tablespoons, lightly toasted and cooled
1/2 cup grated Parmigiano-Reggiano
1 (15-ounce) can cannellini beans, rinsed
1 (15-ounce) can garbanzo beans, rinsed

Directions

Heat grill or grill pan to medium-high. Fill a small skillet with about 1-inch water and bring to a boil.

Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife.

Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve.

Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. Grill chicken 12 to 15 minutes until juices run clear.

Bring a medium saucepan of water to a boil.

Trim asparagus of tough ends. Add salt and the asparagus to the water and blanch for 2 minutes. Remove from the water and place into an ice water bath to cool. Once cooled, pat dry with paper towels, drizzle with a touch of extra-virgin olive oil and season with salt and pepper. Divide the asparagus into 4 piles and roll 2 layered slices of prosciutto around each pile to form bundles. Grill 7 to 8 minutes until prosciutto is crisp and spears are tender.

Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the reserved garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Adjust seasoning.

Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot

cook time 20 to 30 min

Personal comments:
This dish is kind of costly, but it makes you feel like your a gorma cook or at lease if your only eating- like your 1st class. We gave it a 4 out of 5 stars

Spicy Basil Chicken Stir Fry by: hannah

Spicy Basil Chicken Stir Fry by: hannah

4 chicken breast (cut into cubes)
½ cup soy sauce
1 tbs oyster sauce
1 tsp white sugar
6 garlic cloves- minced
1-2 serrano pepper- minced
1 red pepper- thinly sliced
1 large onion- sliced
basil leafs finely chopped
1 tsp corn starch(mix w/ water or soy sauce before adding to heat.)
Cashew nuts (add right before serving)
1 tsp pepper
12 oz package stir fry noodles
1 can water chestnuts
green onion- chopped

mix together soy sauce, oyster sauce and sugar.

Heat a pan w/ a little oil to a medium heat. Add garlic and serrano pepper- stir. Add chicken, bell peppers & onion stir and add corn starch stir quickly. And add soy sauce, oyster sauce mix to heat and stir vigorously. Cook still chicken in no longer pink then raise heat and add noodles. Add basil leafs and water chestnuts let set for 5 min. stirring occasional. Remove from heat and add cashew nuts.

Sprinkle green onions on your place when serving.

cook time 20 min

Personal Comments:

I made this quite spicy and i loved it that way. I thought the dishes flavor had alot of color so i would give this dish a 4 out of 5 stars!

Basil cream chicken by: Dara

Basil cream chicken by: Dara

Chicken
Basil- 1/3 cub chopped
3 cloves garlic- minced
whipping cream- 1 cup
Asparagus
red pepper - slices
1 tsp sugar
olive oil
1 tsp corn starch (mix with water before adding to heat)
salt / pepper
lemons
1 Tbs butter

Steam asparagus to your liking.

salt / pepper chicken before cooking. In a large heat oil and add chicken till golden brown. After chicken is fully cooked at red peppers.

In small sauce pan add 1 tbs butter and garlic let cook for 1 min. Add 1/4 cream & salt / pepper to taste. Turn heat to low and add 1 tsp of corn starch- stir vigorously till mixed well. Add chopped basil leave. Heat to thickening then turn off heat.

serve with rice or potatoes

cook time 20-30 min

Personal commets:
This dish was made up by dara i mean i was on the computer looking up chicken dished and he was thinking of what we could make with what we had in our fridge...i mean how does he do this it was so so so good i have to give it a 5 out of 5 stars.