• 375g fettuccine pasta, cooked
• ‘1 1/2 tablespoons olive oil
• 2 chicken breast fillet, strips
• 1/2 white onion, chopped
• 150g button mushrooms, sliced
• 3 garlic gloves, crushed
• 1 tablespoon dried thyme
• 1 teaspoon finely grated lemon zest
• 1/3 cup dry white wine
• 300ml bechamel sauce (white sauce)
• Parmesan Cheeses

Cooking Instructions:

1. Heat 2 tabelspoons oil in a large, deep frying pan over medium-high heat. Add chicken strips and cook.
2.  Add onion. Cook, stirring for 2 minutes or until softened. Add mushrooms. Cook for 3 to 4 minutes or until just tender. Add garlic, thyme and lemon zest. Cook for 30 seconds or until fragrant. Cook, stirring, for 1 minute or ubtil coated. Add wine. Bring to boil, stirring. Reduce heat to low. Add bechamel sauce. Stir to combine. Simmer fro 2 to 3minutes or until heated through.
3. Add pasta and chicken to mushroom mixture. Season with salt and pepper. Cook, stirring, for 1 to 2 minutes or until heated through. Spoon into bowls. Top with grated parmesan and extra thyme. Serve.

Image: trapeza-biz.ru

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The post Creamy Chicken Pasta Recipe appeared first on Kusina Master Recipes.

• 500g spaghetti pasta, cooked
• 3 tbsp oil
• 3 cloves garlic, sliced
• 1 white onion, chopped
• 1 cup whole cherry tomatoes
• 1 tsp chili flakes
• 1 can chickpea
• 1 can sardines in tomato sauce
• cheddar cheese to top
• spring onion for garnish
• lemon wedges

Cooking Instructions:

1. .In a pan, saute onion, whole cherry tomatoes and garlic in little oil.
2. Add chickpeas and chili flakes.
3. Then add sardines with tomato sauce and simmer.
4.  Top it over the pasta and add grated cheddar on top. Garnish with spring onions and sliced lemon.

Image: confessionsofachocoholic.com

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The post Sardinas Pasta Recipe appeared first on Kusina Master Recipes.

• 24 Abruzzese Style Italian Meatballs, {raw}*
• 3 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 cup diced baby bella mushrooms
• 2 cloves garlic, minced
• 2-24 oz. jars marinara sauce**
• 1-14.5 oz.can petite diced tomatoes
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon dried basil
• 2 bay leaves
• salt & pepper, to taste
• 1/2 jar water {about 1 1/2 cups}
• 1 lb. spaghetti
• parmesan cheese & parsley, to garnish {optional}

1. Bake meatballs according to package directions.
2. In a large pot, saute onions and mushrooms on medium heat in olive oil. After they become tender, stir in garlic and cook until fragrant, about 1 minute.
3. Pour in 2 jars of marinara sauce, water and spices. Stir and bring to boil. Reduce heat to medium low. Add in cooked meatballs and cover.
4. Cook spaghetti to al dente, then toss with with sauce and meatballs.
5. *I used two packages of this kind of meatballs. They were new to my grocery store so I gave them a whirl. SO GOOD!! Feel free to use frozen, cooked meatballs.
6. **I used the Classico brand Tomato Basil Marinara.

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The post 45-Minute Spaghetti And Meatball Recipe appeared first on Kusina Master Recipes.

Ingredients:

• 1 bottled tuyo
• 500 g spaghetti noodles, boiled to al dente
• 1 head garlic, minced
• Squeeze of lemon juice
• Grated parmesan cheese
• Chili flakes

1. In a pan, heat tuyo chili oil and sauté garlic for a few minutes.
2. Add the cooked pasta and season with salt and pepper, mix well.
3. Add a squeeze of lemon.
4. Serve tuyo on top.
5. Add parmesan cheese and chili flakes.

Image: mytablescapes.blogspot.com

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Ingredients:

• 250 grams spaghetti noodles
• ½ cup olive oil
• 8 large garlic cloves, cut into thin slivers
• ½ tsp crushed red pepper flakes
• ½ cup minced parsley
• 1 cup Parmesan cheese, freshly grated
• 1 tsp salt
• Salt for pasta water

The post Aglio Olio Pasta Recipe appeared first on Kusina Master Recipes.

• 1 pc large tinapa, scaled and flaked
• 500 grams pasta spaghetti
• 1 cup olive oil
• 2 pcs garlic, minced
• 1 tbsp spring onion
• 1 pc red bell pepper
• 1 tsp chili flakes
• Salt & pepper to taste

Cooking Instructions:

1. Cook the pasta according to package directions.
2. Sauté garlic, onions, bell peppers and chili flakes in oil for 3 minutes or until fragrant.
3. Add tinapa and sauté for a minute. Tossed in the cooked pasta. Mix until the sauce sticks to the noodles.
4. Top with chopped spring onions and serve.

Image: choosephilippines.com

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• 1 700mL pack LADY’S CHOICE REAL MAYONNAISE
• 1 200g pack salad macaroni
• 1/3 cup minced carrots
• 1 tbsp finely chopped onions
• 1/3 cup pickle relish
• 1/3 cup diced cooked ham
• 1/3 cup pineapple tidbits, drained and diced (reserve juice)
• 1-1/2 cups cooked shredded chicken breast
• 1/2 cup cheese, cut into small dice
• 2 tbsp white sugar
• Pinch ground black pepper
• fine iodized salt, to taste

Cooking Instructions:

1. Cook Royal Salad Macaroni according to pack directions. Set aside and let it cool.
2. In a separate bowl, mix the rest of the ingredients.
3. Add Lady’s Choice Mayonnaise and cooked Royal Salad Macaroni.
4. Season according to taste. Chill before serving.

Source: http://www.ladyschoice.com.ph/

The post Classic Macaroni Salad Recipe appeared first on Kusina Master Recipes.

• 1/2lb elbow macaroni
• 1/2 cup celery, finely diced
• 1/2 cup bell peppers, finely diced
• 1/2 cup carrots, finely diced
• 1/4-1/3 cup red onion, finely diced
• handful of chopped parsley
• 2 green onions, sliced

For the dressing

• 3/4 cup mayonnaise
• 1/3 cup sweetened condesed milk
• 1/4 cup apple cider vinegar
• 1 tsp sweet paprika
• 1/2 coleman’s dry mustard powder
• 1/4 tsp cayenne powder

Cooking Instructions:

1. Start by boiling the macaroni in a large pot of salted water, until it’s cooked through. I like cooking it a little bit softer than I would for a hot pasta dish, because it does toughen in the fridge when chilled.
2. While the pasta is cooking. Prep all your veggies and add it a bowl. I finely diced some celery,1/4 red pepper and yellow pepper, some carrots and a quarter of a large red onion.
3. For the dressing, in a seperate bowl measure out the mayonnaise, sweetened condensed milk, apple cider vinegar, paprika, mustard powder and cayenne pepper.
4. Stir everything together well until you have a smooth and creamy dressing.
5. Once the macaroni is cooked, drain and rinse it under cold water to stop it from cooking any further and cool it down.
6. Drain the excess water and add the macaroni to the big bowl of veggies and mix it all together well.
7. Pour the as much of the dressing over the top of the macaroni and veggies as you would like and mix it until everything is coated in the sweet and creamy dressing.
8. Garnish the salad with some fresh chopped parsley and finely sliced green onion and chill the salad covered, for a couple hours or overnight in the fridge.

Source: picturetherecipe.com

The post Sweet and Creamy Macaroni Salad Recipe appeared first on Kusina Master Recipes.

• 1 pound ground beef
• 3/4 cup onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 28 ounces can crushed tomatoes
• 3 ounces tomato paste
• 1 cup water
• 1/2 teaspoon Each of basil, parsley and oregano
• salt and pepper, to taste
• 1 pound ricotta cheese
• 8 ounces Mozzarella cheese (shredded or thinly sliced)
• 1 cup grated Parmesan cheese
• 4 ounces lasagna noodles

Cooking Instructions:

1. Lightly brown beef, onion and garlic in olive oil. Add tomatoes, tomato paste, water, basil, parsley, oregano, salt and pepper.
2. Simmer uncovered, stirring occasionally for 30 minutes. Cook lasagna as directed on box; drain.
3. In 13x9x2 baking pan, spread about 1 cup sauce. Then alternate layers of lasagna, sauce, ricotta, mozzarella, and Parmesan cheese; ending with sauce, mozzarella, and Parmesan.
4. Cover with foil and bake at 350: for 40-50 minutes. Allow to stand for 15 minutes.

Source: http://www.cdkitchen.com/
Image: http://marjsia.com/

The post Greenwich-Style Lasagna Supreme Recipe appeared first on Kusina Master Recipes.

Usually though, chicken is used for this dish as how the Romans made it popular. But we offer you a recipe that is healthier and tastier! With the use of tuna for less calories, and parsley for that extra taste into the dish, your regular Carbonara has never tasted this good before. Try this recipe now!

Ingredients:

• 1 kilo Spaghetti or Fettuccine pasta (you can use any pasta)
• 2 cans tuna solid in oil (184 grams per can)
• 1 medium size can Nestle cream
• 1 tsp. magic sarap
• 1/2 cup grated cheese
• 50 grams butter
• 5 cloves garlic, minced
• 2 medium size onion, chopped
• 1 liter water for cooking the pasta
• 1 small can button mushroom, sliced
• 1 bunch of parsley, chopped finely
• 1 (370ml) can evaporated milk
• 3/4 cup water
• salt and pepper
• 1 tsp. salt
• 2 Tbsp. cooking oil

Cooking Instructions:

1. In a deep pot put the 1 liter of water and bring to a boil.
2. Then add salt and cooking oil to prevent the pasta from sticking together.
3. Put the Spaghetti or Fettuccine and cook according to the instruction on the package.
4. Stir the pasta from time to time to avoid the pasta sticking on the bottom of the pot.
5. Check if the pasta is already cooked and tender, firm but not hard (al dente).
6. Then drain the water from the pasta and fill the pot with tap water to prevent the pasta from overcooking.
7. Drain the water again and pour the pasta in a colander or strainer to remove the excess water.
8. Let it drain for a few minutes then transfer to a Tupperware or any container that can hold the pasta. Set aside.
9. In a medium size saucepan, in a medium fire, melt the butter and saute onion and garlic until tender then add the sliced mushrooms.
10. Stir fry the mushrooms until the sides are seared and a little brown.
11. Then add the tuna and stir fry for 1 to 2 minutes and season with magic sarap, salt and pepper.
12. Add in the milk, water, cheese and nestle cream and stir and simmer until the sauce boils.
13. Continue stirring until the sauce becomes thick. Add the parsley and stir again for a few seconds. Turn off heat.
14. Pour the carbonara sauce on top of the Spaghetti or Fettuccine and garnish with parsley and grated cheese.

Source: panlasangpinoymeatrecipes.com/creamy-tuna-carbonarasupreme.htm
Image: penandfork.com

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