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Le Cirque Spaghetti Primavera"It was a marriage of cuisines," says Bloomberg food and wine editor Peter Elliot, about Le Cirque chef Sirio Maccioni`s invention of Pasta Primavera. Elliot says the most authentic version, according to Maccioni, is from the "New York Cookbook" by Molly O`Neill (Workman, 1992).1 bunch broccoli, trimmed and cut into bite-size florets
2 small zucchini, unpeeled, quartered lengthwise and cut into 1-inch lengths
4 asparagus spears (about 5 inches long), peeled, trimmed and cut into thirds
1 1/2 cups green beans, ends trimmed, cut into 1-inch pieces
1/2 cup fresh or frozen peas
4 tablespoons olive oil
2 cups thinly sliced mushrooms
1 teaspoon finely chopped fresh red or green chile pepper, or about
    1/2 teaspoon dried red pepper flakes
1 teaspoon finely chopped garlic
3 cups seeded, diced ripe tomatoes, juices reserved
1/4 cup chopped fresh parsley
6 fresh basil leaves, finely chopped
1 pound spaghetti or spaghettini
4 tablespoons butter
1/2 cup heavy (whipping) cream
2/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
2/3 cup toasted pine nutsIn a large pot of boiling salted water, cook the broccoli, zucchini, asparagus and beans until crisp but tender, about 4 minutes. Add the peas and cook for 1 more minute. Drain the vegetables and immediately rinse under cold running water to stop the cooking. Drain again, transfer to a large bowl and set aside.In a large nonreactive skillet over medium heat, heat 1 tablespoon of the oil. When hot, add the mushrooms and chili pepper and saut? for about 2 minutes. Add the remaining 3 tablespoons oil, garlic and tomatoes (reserve the juice) and cook, stirring gently so as not to break up the tomatoes, for about 4 minutes. Add the parsley and basil and stir to combine. Remove from the heat; set aside.Bring another large pot of salted water to a boil. Cook the spaghetti just until al dente; the spaghetti must retain just a slight resilience in the center. Drain; set aside.Meanwhile, place a nonreactive pot large enough to hold the drained spaghetti and all of the vegetables over medium heat. Add the butter and heat until melted. Add the cream and cheese and heat, stirring constantly until heated through. When hot, reduce the heat and cook gently on very low heat until smooth. Add the spaghetti and toss quickly to blend. Add half of the broccoli mixture and pour in the reserved juice from the tomatoes. Toss and stir over very low heat until heated through, about 5 minutes. Season with salt and pepper. Add the remaining broccoli mixture and toss gently. If the sauce seems too dry, add additional cream, but the sauce should not be soupy. Adjust the seasonings. Add the pine nuts and give the mixture one final toss.Serve in heated bowls. Spoon some of the mushroom-tomato mixture over each serving. Serve immediately.Makes 4 main-course servings or 6 to 8 appetizers.Per serving (based on 4): 494 calories, 17 gm protein, 24 gm carbohydrates, 40 gm fat, 54 mg cholesterol, 14 gm saturated fat, 392 mg sodium, 9 gm dietary fiber

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Lotsa pasta tiramisu
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Los caballeros ranch stuffed chile peppers
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Log house gumbo
Log House GumboSource: Log House Restaurant, Biloxi, Mississippi1 1/2 cups chopped onions 1 cup chopped celery 1/2 cup chopped green bell pepper 6 tablespoons vegetable oil 1 1/2 tablespoons flour 1 quart water 2 bay leaves 1 tablespoon ketchup 1 ta (Upload by user)
TAG: tablespoons, house, pepper, gumbo, sauce, tablespoon, water, chopped, ,

Log cabin family restaurant italian sausage soup
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TAG: italian, sausage, water, restaurant, cabin, family, cheese, juice, pounds, diced, ,

Luby`s cafeteria italian chicken breast
Luby`s Cafeteria Italian Chicken BreastSource: Houston Chronicle1 pound (4 cups) grated mozzarella cheese 3 cups all purpose flour, divided1/2 cup dried parsley flakes 1/3 cup grated Parmesan cheese 1 (0.7 ounce) package dry Italian salad dressing mix 1 cup mil (Upload by user)
TAG: chicken, cheese, italian, flour, parmesan, parsley, breast, cafeteria, luby`s, ,

Luby`s tortilla soup
Luby`s Tortilla SoupSource: Houston Chronicle3 quarts chicken stock 1 1/2 (12 ounce) cans whole peeled tomatoes 2 3/4 teaspoons ground cumin 1/2 clove garlic, minced 1 tablespoon salt 2 1/2 teaspoons ground pepper 1 1/2 (12 ounce) cans cream style corn (Upload by user)
TAG: ground, tortilla, cheese, luby`s, ,

Luby`s shredded carrot-pineapple salad
Luby`s Shredded Carrot Pineapple SaladSource: Houston Chronicle2 pounds raw peeled carrots shredded 1 cup drained chunk pineapple 1 cup mayonnaise 1 cup raisins, soaked In water to plump, then drained1/2 cup confectioners` sugarCombine carrots, pineapple, ma (Upload by user)
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Louise`s italian cafe grilled chicken calzone
Louise`s Italian Cafe Grilled Chicken CalzoneSource: Louise`s Italian Cafe, Milwaukee, Wisconsin1 (10 ounce) package refrigerated pizza dough 1/4 cup prepared pesto 6 tablespoons ricotta cheese 1 1/2 ounces shredded mozzarella cheese (scant 1/2 cup) 1 ounce sun dri (Upload by user)
TAG: chicken, dough, italian, louise`s, grilled, breast, pizza, ,