Linguine With Braised Garlic And Balsamic Vinegar Recipes

Steps:

• In a large heavy skillet heat the 3 tbsp oil oover medium heat.
• Add garlic and lower the heat
• Cover and cook on low for about 5 minutes.
• Uncover and cook until the garlic is barely colored, about 8 to 10 minutes.
• Do not let the garlic brown or it will become bitter.
• Meanwhile, cook pasta according to package directions and drain.
• Remove garlic from the oil and discard if you wish.
• Toss pasta with the oil and add the butter tossing to melt.
• Toss with the cheese and salt and pepper.
• Mix the brown sugar with the balsamic vinegar.
• As you serve the pasta sprinkle each serving with a teaspoon or so of the balsamic mixture.

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings., In the drippings, saute spinach and onion until spinach is wilted and onion is tender. Add garlic; cook 1 minute longer. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.

Steps:

• Bring 4 quarts of water to a boil in a big pot.
• Process the garlic through a garlic press into a small bowl; stir in 1 teaspoon water.
• Heat the oil, diluted garlic, and 1 teaspoon salt in a small skillet on low heat.
• Cook very slowly until the garlic turns golden, about 3 minutes.
• Be careful not to brown the garlic or your sauce will be bitter; remove pan from heat.
• When the water boils, add 1 tablespoon salt and the pasta.
• Cook until al dente; drain, letting some of the cooking water cling to the noodles.
• Return the dripping noodles to the pot and toss with the oil mixture, cheese, and vinegar.
• Season with salt and pepper to taste; divide among 4 warmed pasta bowls; serve immediately.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a large bowl.
• Mix melted butter, garlic, and parsley in a small bowl; drizzle over the linguine and toss to coat. Season pasta with seasoned salt.

Steps:

• Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
• Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
• Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes.
• Meanwhile, combine balsamic vinegar, 1/4 cup oil, garlic, Dijon mustard, and pepper in a small bowl. Set sauce aside.
• Heat 2 tablespoons oil in a large pan over medium-high heat. Add mushrooms, squash, and onion. Cook for 3 minutes; stir in balsamic sauce mixture. Continue cooking until vegetables are tender, about 3 minutes more, adding parsley during the last minute of cooking. Drain cooked pasta, add to the pan, and toss to coat with sauce. Serve hot.