Pepper Cheese And Pancetta Chowder 5fix Recipes

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
• Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl with a slotted spoon.
• Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce, red peppers, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

Steps:

• Heat olive oil over medium-high heat in a large heavy-bottomed pot with a lid.
• Add diced pancetta and render until golden brown and slightly crisped.
• Meanwhile, combine Parmesan cheese, oregano, red pepper flakes, and garlic powder in a small bowl, and set aside.
• When the pancetta is ready, drop three kernels into the oil, and wait for them to pop.
• Once the test kernels pop, remove the pot from the heat, stir in the popcorn and shake gently, to coat in oil and pancetta.
• Place popcorn back over medium high heat and cover with lid.
• Shake the pot until there are several seconds between each pop.
• Remove from heat, and remove the lid carefully: there will be steam.
• To season, pour half of the popcorn into a large bowl. Drizzle with half of the melted butter and half of the seasoning blend, and then toss to coat. Repeat with the remaining popcorn, butter, and seasoning.
• Serve hot.

Steps:

• In a Dutch oven set over medium heat, melt the butter. Add the onion and garlic, saute for 4 to 5 minutes until softened and golden. Stir in the bell pepper, stock, water, cumin and chipolte. Bring to a boil, then stir in potatoes. Adjust the heat to maintain a gentle boil, cover and cook for 5 minute.
• Stir in the corn kernals and cover, simmering for 10 min or until the potatoes are tender.
• In a small bowl, combine the half and half and cornstarch, stirring until smooth. Slowly stir into the soup and bring to a boil. Reduce the heat to low and stir in Pepper Jack cheese, stirring until smooth and thickened.
• Stir in crabmeat and cilantro and heat through for several minutes. Garnish individual servings with fresh cilantro and serve with crusty bread.

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.
• Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
• Stir in the reserved pasta water.
• Toss in the cooked pasta. Reduce the heat to low.
• Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
• Season with salt, if desired.
• Enjoy!

Steps:

• Husk corn, discard husks and silks, and rinse ears. With a sharp knife, cut corn kernels from cobs into a bowl.
• In a 5- to 6-quart pan over medium-high heat, frequently stir pancetta until lightly browned and crisp, 5 to 7 minutes. With a slotted spoon, transfer pancetta to towels to drain.
• Add onions to pan; stir frequently until they're just beginning to brown, 3 to 5 minutes. Add corn, potatoes, peppers, broth, and oregano. Bring to a boil over high heat, stirring often. Reduce heat, cover, and simmer, stirring occasionally, until potatoes mash easily when pressed, about 15 minutes. Discard oregano sprigs.
• In a blender, whirl about 1/3 of the soup mixture (use a towel to hold down blender lid) until smooth. Pour puree back into pan with remaining soup. Add cream and stir until soup is hot, about 1 minute. Add salt and pepper to taste.
• Ladle the soup into bowls; top equally with cooked pancetta.

Steps:

• 1. Place oven rack in center position and preheat oven to 400 degrees.
• 2. Mix potatoes and Alfredo sauce in a 3 quart oven safe casserole dish, then spread them evenly on the bottom on dish. Bake 20 minutes.
• 3. Stir potatoes carefully with spatula without breaking.
• 4. Fold seafood flakes in with potatoes.
• 5. Pour buttermilk on top.
• 6. Bake 15 additional minutes (20 in mountains) stirring gently occasionally.