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PASTA


Herbed Spinach Pasta

Ingredients:

2 cups uncooked penne pasta

1/2 med. onion, sliced

1 clove garlic, minced

1 tbsp. olive oil

3/4 tsp. basil

1 medium red, yellow or green pepper, cut into strips

1 can spinach, drained

 

Directions:

Cook the pasta and drain.

Cook the onion, garlic and basil in the oil until tender.

Add the pepper strips and cook for 3 minutes longer.

Stir in the spinach. Heat for another minute until warmed

through.

Toss with the pasta.

Top with parmesan cheese.


CHICKEN BOW TIE PASTA    
 
INGREDIENTS    
1 lb. of bow tie pasta    
1/2 cup of chopped onion    
1 tbsp. chopped scallions    
1 tbsp. of minced garlic    
1 tbsp. butter    
2 tbsp. olive oil    
1 large chicken breast    
salt and pepper and some orange juice    
1 cup of half and half cream    
salt and pepper to taste.    
freshly grated Parmesan cheese    
 
METHOD    
Marinate chicken breast with salt and pepper with some    
orange juice.    
Let sit for at least 15 minutes.    
Heat 1 tbsp. of olive oil in pan and add marinated chicken.    
Cook both sides on medium heat while covering between turns    
to keep chicken tender.    
Remove chicken when they are done.    
Start cooking pasta while making the sauce below.    
Heat up additional tbsp. of olive oil to pan where chicken was    
cooked.    
Add chopped onions and butter and cook until onions    
are clear.    
Add garlic and scallions.    
Cook for another 2 minutes.    
Stir in cream.    
Bring to a low boil then add salt and pepper to taste.    
Add cooked and drained Pasta then stir in sliced cooked chicken.    
Sprinkle with grated Parmesan cheese.


CHICKEN TETRAZZINI  
 
INGREDIENTS  
1 lb. spaghetti  
3 tbsp. vegetable oil  
1-1/2 lb. chicken strips  
1/2 lb. mushrooms, thinly sliced  
3 tbsp. butter  
3 tbsp. all-purpose flour  
2 cups chicken broth  
1 cup heavy cream  
2 tbsp. sherry  
1/4 tsp. freshly grated nutmeg  
Salt and pepper to taste  
1/2 cup grated Parmesan cheese  
 
METHOD  
Preheat the broiler. Lightly coat a 9 x 13 inch baking pan  
with nonstick spray.  
Cook the pasta according to package instructions.  
Heat 2 tablespoons of the oil in a large saucepan over  
medium-high heat.  
Add the chicken and cook 5 to 6 minutes.  
Set aside.  
Add the remaining oil to the saucepan.  
Add the mushrooms and cook 3 to 5 minutes, until soft.  
Set aside with the chicken.  
Add the butter and flour to the saucepan and stir, until  
blond and pasty.  
Whisk in the broth until smooth.  
Add the cream, sherry, nutmeg and salt and pepper.  
Cook 3 to 5 minutes, until the sauce is thick.  
Add the chicken, mushrooms and  cooked spaghetti  
and stir well.  
Pour the mixture into the pan.  
Top with the Parmesan and broil until the cheese is  
brown.  
 
Makes 4 to 6 servings.


CAPELLINI WITH FRESH TOMATO AND BASIL SAUCE  
 
INGREDIENTS  
2 pounds fresh plum tomatoes, peeled, seeded and coarsely  
chopped  
1 cup coarsely chopped fresh basil leaves  
3 Tbsp. sherry vinegar  
1 3-1/4 oz jar capers, drained and rinsed  
salt and pepper to taste  
1 pound capellini or angel hair pasta  
3/4 to 1 cup olive oil (preferably extra-virgin)  
 
METHOD  
Combine tomatoes and basil.    
Marinate at room temperature 1 to 2 hours or overnight in  
refrigerator.  
Blend vinegar, capers, salt and pepper into tomato mixture.    
Bring large amount of salted water to rapid boil.  
Add pasta and cook until just tender but still firm to bite; drain well.  
Transfer to platter.    
Add enough oil to coat.    
Mix in tomato sauce.  
Let stand 5 minutes before serving.


CHICKEN BREAST ALFREDO  
 
INGREDIENTS  
3 whole chicken breasts, split and boned  
1/2 c  flour  
3 eggs  
2 TB water  
1/2 c  Romano cheese, grated  
1/4 c  parsley, snipped  
1/2 Ts salt  
1 c  fine bread crumbs  
3 TB butter  
2 TB vegetable oil  
6 Slices Mozzarella cheese  
1 c whipping cream  
1/4 c water  
1/4 c butter  
1/2 c Roman cheese, grated  
1/4 c parsley, snipped  
 
METHOD  
Coat chicken with flour.    
Mix eggs, water, Roman cheese, parsley and salt.    
Dip chicken pieces in egg mixture, then into bread crumbs.    
Heat butter and oil in large skillet.    
Cook chicken breasts over medium heat until browned  
about 15 minutes.    
Remove chicken to baking dish 11-1/2"" x 7-1/2"".    
Heat oven to 425 degrees F.  
 
Make cheese sauce:  
 
CHEESE SAUCE:  
Heat cream, water and butter in 1-quart saucepan until butter  
melts.    
Add cheese, cook and stir over medium heat for 5 minutes.    
Stir in parsley.  
 
Pour cheese sauce over chicken.    
Top each piece with a slice of cheese.    
Bake until cheese melts and chicken is tender, about 8  
minutes.


WILD MUSHROOMS IN SAUCE  
 
INGREDIENTS  
1 pound assorted wild mushrooms  crimini, Shiitake, oyster,  
morels  and champignons de Paris (White mushrooms) -  
washed, dried, trimmed and sliced 1/4 inch thick  
1/2 pound  red onion, peeled and diced  
3 tablespoon extra virgin olive oil  
4 clove garlic, minced  
2 tablespoons minced fresh marjoram    
1/2 cup dry white wine  
1 tablespoon lemon juice  
1 cup buttermilk    
1 tablespoon instant flour  
pinch of nutmeg  
Freshly ground black pepper to taste  
Salt to taste, optional  
8 ounces fresh linguine, cooked and drained  
 
METHOD  
Saute the mushrooms and onion in hot oil in nonstick pan until  
onion is soft.    
Stir in garlic, marjoram, marsala and lemon juice and cook  
mixture to reduce slightly.    
Blend a bit of buttermilk or yogurt with flour to make a  
smooth paste and then stir into the rest of the buttermilk.  
Add to mushroom mixture and cook until mixture thickens.  
Season with pepper and salt, if desired, and serve over  
hot linguine


BAGNA CAUDA (Bon'-ya Cod'da)    
 
INGREDIENTS    
1/2 cup olive oil    
1 stick (1/4 lb.) butter    
3-5 garlic cloves - chopped fine    
6 anchovy fillets chopped/mashed    
Pepper    
 
METHOD    
Heat the oil and butter together in an earthenware pot over    
hot water or in a double boiler.    
In another pan cook the garlic in a bit of the oil until it is soft.    
Add the anchovy fillets, and cook until the fish dissolves into    
a paste, about 5 minutes.    
Add all to the pan of hot oil and butter.    
The hot dip is kept in the middle of the table. Celery, endive,    
cucumbers, green onions, Italian bread and cooked and    
cooled artichokes are dipped into it


EASY LASAGNE    
 
INGREDIENTS    
1 pound of Ground Meat    
1 (32 oz) jar of pasta sauce.    
3/4 cup of water    
2 teaspoons of basil    
2 teaspoons of oregano    
1 (12 oz) carton of Ricotta cheese    
1 egg    
8 uncooked lasagna noodles    
1 pound of shredded mozzarella cheese    
1/2 cup of parmesan cheese    
 
Brown the ground meat, drain the fat and add sauce, spices,    
and water to the pan and simmer.    
Combine egg and Ricotta cheese and stir until smooth.    
Layer 4 uncooked lasagna noodles on the bottom of a well    
greased 9 inch by 13 inch cake pan.    
Cover with 1/2 of the sauce, 1/2 the ricotta cheese, 1/2 of the    
mozzarella cheese and then 1/2 of the parmesan.    
Add the other 4 noodles, and the rest of the mixtures in the same order.     
Cover the pan with foil and bake for 30 minutes in a 350 (f) degree over,     
and then uncover and bake for another 30 minutes.    
Allow to cool for 10 minutes and cut into servings


20 MINUTE CHICKEN PARMESAN  
 
INGREDIENTS  
4 Boneless and skinless - chicken breast halves             
1 3/4 c  Spaghetti sauce  
1/2 c  Shredded mozzarella cheese  
1    Egg, slightly beaten                   
1 TB Grated parmesan cheese  
1/2 c  Seasoned bread crumbs               
1/4 c  Chopped fresh parsley  
2 TB Butter or margarine               
    
METHOD  
Using palm of hand flatten chicken to even thickness.  
Dip chicken into egg then into crumbs to coat.  
In skillet over medium heat, in hot margarine, brown chicken  
on both sides.  
Add sauce.  
Reduce heat.  
Cover; simmer 10 minutes.  
Sprinkle with cheeses and parsley.  
Cover; simmer 5 minutes or until cheese melts.  
 
Makes 4 servings.


RIGATONI ALLA CARBONARA  
 
INGREDIENTS  
3 oz Pancetta  
1/4 c  Chopped onion  
1 sm. Dried red chile  
3 TB Butter  
3 TB Olive oil  
4   Eggs  
1/2 c  Grated Parmesan cheese  
1/2 c  Grated pecorino  
1 TB Salt  
1/2 Ts Salt  
Freshly ground black pepper  
1 TB Chopped parsley  
1 LB Imported Italian spaghetti  
    
METHOD  
FINELY DICE THE PANCETTA and saute it gently with the  
onion and chile in the butter and olive oil until pancetta is  
rendered and the onion soft, about 10 minutes.  
Discard chile.  
Beat the eggs with the 2 cheeses, 1/2 teaspoon salt, several  
grindings of black pepper and the parsley.  
Bring 4-to-5 quarts of water to the boil.  
Add 1 tablespoon salt and put in the pasta.  
When pasta is still slightly underdone, drain it and add it to  
the pan with the pancetta.  
Over low heat, toss thoroughly to coat the pasta with the oil  
and butter.  
Off heat, stir in the egg-cheese mixture and toss vigorously.  
Serve at once.  
 
Serves: 4


ALFREDO  
 
INGREDIENTS  
1/4 c  Butter  
2 c  Heavy Cream  
pn Nutmeg  
1/2 Ts Salt  
1/2 Ts Pepper  
3/4 c  Grated Parmesan Cheese  
1 LB Cooked Fettuccine  
 
INGREDIENTS    
Combine butter, cream, nutmeg, salt and pepper in skillet.  
Bring to boil; reduce heat and simmer 4 minutes.  
Toss with cheese and cooked pasta.  
 
Serves: 6


SPINACH FETTUCCINE WITH ALFREDO SAUCE  
 
INGREDIENTS  
1 tbsp. olive oil  
4 tbsp. butter  
1/2 cup heavy cream  
1 large egg yolk  
1 lb. spinach fettuccine, cooked and hot  
1/2 cup grated Parmesan cheese, or more as needed  
Pepper to taste  
1 loosely packed cup small spinach leaves, washed, for  
garnish  
 
METHOD  
In a small saucepan over medium heat, heat the oil and  
melt the butter in it.  
Remove from the heat.  
In a small bowl beat the cream with the egg yolk until smooth.  
Turn the fettuccine into a warm serving bowl, and pour the  
cream-egg mixture over it.  
Top with the butter-oil mixture and half the cheese.  
Toss and add more cheese a little at a time until it is evenly  
distributed throughout the fettuccine.  
Garnish with spinach leaves.  
Toss and serve at once.  
 
Makes 6 servings.


QUICK LASAGNA  
    
INGREDIENTS  
2 cups low-fat ricotta cheese  
1/2 cup grated Parmesan cheese  
1 egg, lightly beaten  
1/4 cup chopped fresh parsley  
Salt and pepper to taste  
Dash of grated nutmeg  
2 tbsp. butter  
2-1/4 cups homemade or store-bought spaghetti sauce  
1/4 lb. lasagna noodles, cooked according to package  
directions and drained, or 12 oz. uncooked wonton, or 18  
oz. uncooked egg-roll wrappers  
1/2 lb. mozzarella cheese, shredded or thinly sliced  
 
METHOD  
Mix together the cheeses, beaten egg and chopped  
parsley.  
Add the salt, pepper and nutmeg.  
Butter a baking dish and dot sparingly with a bit of the tomato  
sauce.  
Place a layer of noodles over the bottom of the pan,  
overlapping as little as possible.  
Spread half of the ricotta mixture over the noodles, then  
add the tomato sauce and the mozzarella.  
Repeat with another layer of noodles, ricotta and mozzarella,  
finishing with a layer of noodles, the rest of the sauce and a  
sprinkling of additional Parmesan.  
The lasagna may be refrigerated, frozen or baked at this  
point.  
Bake in a preheated 375 degree oven for 20 minutes or  
until hot and bubbling.  
Remove from the oven and allow the lasagna to settle for  
about 10 minutes before slicing and dishing out.  
 
Makes 6 servings.


QUICK BROCCOLI ALFREDO  
 
INGREDIENTS  
8 oz. thin spaghetti  
3 cups broccoli florets  
1 cup heavy whipping cream  
1 1/4 teaspoons garlic pepper  
(I use 2 heaping teaspoons and then some fresh ground pepper)  
1/2 cup grated Parmesan cheese  
 
METHOD  
Boil the spaghetti and broccoli for 7 or 8 minutes or until tender.    
Drain and return to the pot.    
Add the cream and garlic pepper, stirring constantly over medium  
heat, until the cream begins to thicken.    
Add the cheese and stir until it is melted.


ALFREDO  
 
INGREDIENTS  
1/4 c  Butter  
2 c  Heavy Cream  
pn Nutmeg  
1/2 Ts Salt  
1/2 Ts Pepper  
3/4 c  Grated Parmesan Cheese  
1 LB Cooked Fettuccine  
 
INGREDIENTS    
Combine butter, cream, nutmeg, salt and pepper in skillet.  
Bring to boil; reduce heat and simmer 4 minutes.  
Toss with cheese and cooked pasta.  
 
Serves: 6


ASPARAGUS AND CHICKEN PASTA  
 
INGREDIENTS    
450 pk Pasta, such as penne  
1 Asparagus  
4 Chicken breasts, skinned and  
2 Ts Olive oil  
1/2 Ts Basil  
Salt and pepper  
1/2 c  Parmesan cheese  
2 Ts White wine  
 
METHOD    
Cook pasta in a large pot of salted boiling water until  
ad dente, about 8 min.    
Meanwhile, snap off and discard woody ends of  
asparagus.  
Then, slice spears into 2 inch pieces.    
Set aside to add to pasta during last 3 min. of cooking.    
Meanwhile, cut chicken into strips.  
Heat oil in a large frying pan set over medium heat.    
Add chicken.  
Stir often until cooked through, about 3 min.    
Stir in wine and seasonings.  
Drain pasta and asparagus.    
Toss with chicken.  
 
Serves: 4


 

 

 



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