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How To make Vermicelli w/Chunky Vegetable Sauce
16 ounces vermicelli pasta
1 tablespoon olive oil
1 red bell pepper
chopped
1 medium onion :
chopped
2 cups sliced mushrooms
2 small zucchini sliced
4 cloves garlic :
minced
2 28 oz cans diced tomatoes
1 6 oz can tomato paste
1/4 teaspoon garlic salt
1 tablespoon sugar
1 tablespoon lemon juice
1/4 cup fresh basil or 2 tbsp dried basil -- chopped
2 tablespoons fresh oregano or 2 tsp dried oregano
1 teaspoon Italian seasoning
freshly ground pepper to taste Parmesan cheese (optional)
Cook pasta per package directions. Drain and pour into a wide serving bow l. In a nonstick skillet over medium-high heat, heat olive oil, add red peppe rs, onion, and mushrooms, and cook until tender, about 5 minutes. Add zucchini and garlic; cook until zucchini is tender. Add tomatoes, tomato paste, garlic salt, sugar, lemon juice, basil, oregano, Italian seasoning, and pepper. St ir until tomato mixture comes to a boil, about 5 minutes, and then cover and si mmer for 10-15 minutes.. Serve Chunky Vegetable Sauce over pasta. Serve sprinkled with Parmesan ch eese if desired.
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Spaghetti Marinara | Vegetarian Spaghetti with BEST homemade marinara sauce | marinara pasta
In this video, learn to make the spaghetti marinara with homemade marinara sauce. Fresh tomato marinara sauce can be used to make pasta & pizza.
You can use any pasta of your choice to make the marinara spaghetti recipe.
Spaghetti marinara Ingredients:
Whole wheat noodles 150 g
1 tsp garlic finely chopped
1 red onion, sliced
1 Carrot
1 Yellow capsicum
1 red capsicum
1 green capsicum
1/2 cup cabbage, shredded
Salt to taste
1/4 cup Marinara sauce
1/2 tsp black pepper powder
2 tsp Soy sauce
Spring onion greens
Printable recipe - How to make the marinara sauce -
#marinarasauce #pastasauce #spaghettirecipes #redsaucerecipe
Marinara sauce recipe made with fresh tomatoes. Use it for pasta, pizza, or as a dipping sauce.
How to make marinara sauce
1) Wash & clean tomatoes.
2) Make a crisscross shape at the bottom of the tomatoes.
3) Blanch the tomatoes & peel the skin.
4) Chop the tomatoes & remove seeds.
5) Blend it to make puree & keep it aside.
6) Heat a heavy bottom pan & add olive oil.
7) Saute onion & garlic.
8) add tomato puree.
9) Add the seasoning & herbs.
10) Simmer on low flame for 30 minutes.
11) Add basil leaves & stir.
12) Marinara sauce is ready to serve.
Let the sauce cool down completely. Keep it in an airtight container. Stays good for 4-5 days in the refrigerator.
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FAST Vegetable Stir Fry | EASY Chinese Veggies Recipe
LEARN HOW TO COOK A FAST VEGGIE STIR FRY THAT'S BETTER THAN TAKEOUT
LAY HO MA!! Stir fry's can literally be put together in minutes and they are absolutely delicious. Join me in this episode and learn how to cook a fast and easy vegetable stir fry in just 10 minutes! Let's begin
Ingredients:
4 cremini mushrooms
1/4 red onion
3/4 green bell pepper
3/4 red bell pepper
60g broccolini
1/2 cup baby corn
1 tbsp hoisin sauce
1 tsp dark soy sauce
1 1/2 tbsp soy sauce
1 tsp black vinegar
splash of toasted sesame oil
drizzle of olive oil
Directions:
1. Quarter the cremini mushrooms. Roughly chop the red onion, green bell pepper, and red bell pepper. Chop the broccolini into bite sized pieces
2. To make the sauce, combine the hoisin sauce, both soy sauces, black vinegar, and toasted sesame oil
3. Heat up a nonstick pan to medium heat. Drizzle in some olive oil
4. Sauté the red onion and both bell peppers for a couple of minutes
5. Add the mushrooms and broccolini. Sauté for 3-4min
6. Add the baby corn and sauce. Sauté another couple of minutes, then plate and serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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You are watching:
PASTA WITH VEGETABLES || FETTUCCINE WITH VEGETABLES
INGREDIENTS
For boiling pasta:
4 litres of water
400gm of whole wheat fettuccine
1 1/2 tbsp of salt
1 tbsp of olive oil
FOR VEGETABLE MIXTURE
3 tbsp of olive oil
3 large cloves of garlic
1 medium size onion, sliced
1 large red bell pepper
400gm of sliced button mushrooms
300gm of cherry tomatoes
1 1/2 tbsp of tomato paste
2 chicken stock cubes
1 tbsp of parsley and oregano flakes
1/2 tsp of crushed black pepper
1/2 tsp of salt
some grated mozzarella cheese
some chopped parsley leaves
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How To Cook The Perfect Italian Tomato Sauce | MasterChef New Zealand | MasterChef World
Chef Ray McVinnie gives an Italian Tomato Sauce Masterclass to the home cooks!
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Welcome to MasterChef World!
MasterChef World highlights the best moments from the world's favourite cooking television show.
Watch mystery box challenges, invention tests, pressure tests and find how-to recipes and masterclasses from world-class chefs!
MasterChef offers ordinary home cooks the opportunity to become extraordinary chefs!
Who will compete in the battle to become the MasterChef? Watch MasterChef World to find out!
#masterchef #masterchefnewzealand #howtocook
Avoid the Frozen Taste! How To Cook Frozen Vegetables | Black Hack
Frozen vegetables can taste a little weird sometimes. Luckily, there's an easy hack to make them taste like they were never in the freezer. The Root's Kalyn Womack shows you how to cook frozen vegetables and avoid the frozen taste using an air fryer or oven.
#blackhack #vegetables #frozenvegetables #howto
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The Blacker the Content the Sweeter the Truth: theroot.com
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Easy Vegetable Soup Recipe | Beyond Easy!
There is nothing better than cozying up with a big bowl of this Vegetable Soup as it’s much tastier than soup from a can without requiring a ton of effort. It’s a healthy, comforting, and hearty soup that everyone will love which is perfect for a cold day or for using up what you have in the fridge
RECIPE:
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