HOW TO TOSS FOOD IN A PAN RECIPES

SIMPLE PASTA TOSS RECIPE - FOOD.COM

Simple Pasta Toss Recipe - Food.com image

Yet another recipe I have saved on my computer and moving to here foto share!! This is simple and quick -- my favorites! :)

Total Time 15 minutes

Prep Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

16 ounces rotini pasta
4 boneless skinless chicken breast halves, cut into bite size pieces
4 tablespoons olive oil
3 garlic cloves, minced
1 1/4 teaspoons salt
1 1/4 teaspoons garlic powder
1 1/4 teaspoons dried basil
1 1/4 teaspoons dried oregano
1 cup sun-dried tomato, chopped
1/4 cup parmesan cheese, grated (optional)

Steps:

Cook and drain pasta as directed.
While pasta is cooking, in a large pot, heat olive oil and saute chicken, garlic, salt, garlic powder, basil, and oregano until chicken is cooked.
Add sun-dried tomatoes and cook for two minutes.
Remove from heat and toss with pasta.
Serve with grated Parmesan cheese if desired.

Nutrition Facts : Calories 719.5, FatContent 18.7, SaturatedFatContent 2.9, CholesterolContent 75.5, SodiumContent 1154.7, CarbohydrateContent 94.4, FiberContent 5.7, SugarContent 8.2, ProteinContent 42.2

PANFORTE | MARTHA STEWART

Panforte | Martha Stewart image

Gina DePalma shares her recipe for panforte, a delicious Italian pasty.

Provided by Martha Stewart

Categories Cake Recipes

Number Of Ingredients 17

Ingredients

Nonstick cooking spray, for pan
3 cups whole blanched almonds
1 3/4 cups whole hazelnuts, skinned or unskinned
2 cups diced candied orange peel
6 ounces dried apricots, diced
5 ounces dried figs, diced
1 cup unbleached all-purpose flour
2 tablespoons ground cinnamon
1 tablespoon Dutch-processed cocoa powder
1 teaspoon coarse salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
1 3/4 cups granulated sugar
1 3/4 cups honey
6 tablespoons (3/4 stick) unsalted butter, plus more for pan
Confectioners' sugar, for dusting

Steps:

Preheat oven to 325 degrees with a rack set in the center of the oven. Generously spray a 9-by-2-inch heavy-bottomed, nonstick round cake pan with nonstick cooking spray. Line bottom of pan with a parchment paper circle, spray parchment paper circle with cooking spray. Coat bottom and sides of pan with flour, tapping out excess.
Using a sharp knife, roughly chop almonds and hazelnuts and place in a large, wide bowl, along with orange peel, apricots, and figs; toss to combine.
In a medium bowl, stir together flour, cinnamon, cocoa powder, salt, nutmeg, cloves, and pepper. Add to bowl of nuts and fruit and toss until well combined.
Place sugar, honey, and butter in a medium saucepan over medium heat. Cook mixture until it reaches 217 degrees on a candy thermometer. Remove pan from heat and quickly pour sugar mixture into nut mixture. Using a heatproof spatula, stir until well combined. Transfer mixture to prepared cake pan, smoothing surface with a spatula.
Transfer cake pan to oven and bake until entire surface is bubbling, 15 to 20 minutes. Transfer cake to wire rack and let cool completely. Wrap well with parchment paper, and then again with plastic wrap. Store in a cool, dry place up to 3 weeks.
To serve, dust the panforte with confectioners' sugar and cut into thin wedges with a sharp knife.

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