971502289088 971502289088
Export Plus International Ltd


Italian Style Bolognese Ingredients For 4 Servings :
  • 1 tablespoon olive oil
  • ¼ cup butter (50g)
  • 1 medium onion, finely diced
  • 1 large carrot, finely diced
  • 1 stalk celery, finely diced
  • 12 oz lean beef, minced(350g)
  • ¾ cup red wine (200ml)
  • 2 tablespoons double concentrated tomato puree
  • 2 cups chicken stock(500ml
  • 1 spaghetti LUCCHINI cooked (500g)
  • Cheese, grated
Preparation 1. Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery. Cook for around 10 minutes until the onions start to look translucent. 2. Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain. 3. Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2-3 minutes. 4. In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well. 5. Reduce to a low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out. If this occurs, add a small amount of stock. 6. Cook desired pasta and toss in the bolognese. 7. Top with parmesan cheese and serve. 8. Enjoy! Spinach Mushroom Pesto Spaghetti Ingredients For 2 Servings :
  • 1 tablespoon canola oil
  • 5 oz spinach (140g)
  • 2 cups mushroom, sliced(150g)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup pesto (225 g)
  • ½ cup parmesan cheese(110g)
  • ½ lb spaghetti ROMA, cooked(225g)
Preparation 1. Heat pot over medium-high heat. 2. Add oil to the pot. 3. Cook the spinach until wilted. 4. Add the mushrooms, salt, and pepper cooking until most of the water is gone. 5. Add the pesto and parmesan. 6. Add the spaghetti, and toss until evenly coated, with the sauce sticking to the noodles. 7. Enjoy! One Pan Taco Macaroni and Cheese Ingredients For 4 Servings
  • Olive oil
  • 1 lb ground beef (455g)
  • 1 small white onion, diced
  • 1 tablespoon garlic, minced
  • 2 tablespoons taco seasoning, divided
  • ½ lb RONI MACARONI, dry(225g)
  • 1 cup water (240ml)
  • 2 cups beef stock(480ml)
  • 2 cups shredded white cheddar, yellow cheddar works as well (200g)
  • 1 cup tomato, diced(200g)
  • Green onion, diced, for garnish
Preparation 1. In a 4-quart chicken fryer, heat approximately 1 tablespoon olive oil over medium-high heat and cook the onions until they begin to soften. 2. Add garlic and stir for 30 seconds. 3. Add the ground beef and 1 tablespoon of taco seasoning. Using your spatula, break up the ground beef and stir until cooked. Drain the excess liquid from the pan. 4. Add water, beef stock, pasta, tomatoes, and 1 tablespoon of taco seasoning back to the pan. Stir to combine. 5. Cook over low heat for 15 minutes, stirring twice to keep the pasta from sticking to the bottom of the pan. 6. Increase heat to medium after 15 minutes, and stir pasta until most of the liquid is gone. 7. Turn off heat and add the shredded cheese. Stir until cheese is completely melted. 8. Top with green onions. 9. Enjoy! One-pot Chicken Chowmein Ingredients For 5 Servings
  • ⅓ cup soy sauce (80m)
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • ¼ teaspoon red pepper flakes
  • Pepper, to taste
  • 2 chicken breasts, cubed
  • ½ onion, julienned
  • 3 stalks celery, sliced
  • 4 carrots, julienned
  • 3 cups cabbage, shredded (300g)
  • 2 packages APOLLO NOODLES, without seasoning packet
  • 1 ½ cups chicken broth(360ml)
  • Scallion
Preparation 1. In a bowl, mix soy sauce, ginger, garlic, oyster sauce, sesame oil, sugar, red pepper flakes, and pepper. 2. Place chicken cubes into a re-salable plastic bag pour half of the marinade into the bag and save the rest for later. 3. Let the chicken marinate in the refrigerator for at least an hour. 4. Pour the marinated chicken into a large pot and cook over medium-high heat. Remove chicken from the pot. 5. Add sesame oil to the bottom of the pot and add the onion, celery, carrots, and cabbage. Sauté until the onions are translucent. 6. Place both of the ramen noodle bricks into the bottom of the pot. 7. Pour in chicken broth over the noodles. 8. Cover the noodles with the vegetables as much as possible. Cover the pot with a lid and simmer for 5-7 minutes or until the noodles are cooked through. 9. Break up the noodles and add back the chicken, and pour in the rest of the marinade from earlier. 10. Garnish with scallions. 11. Enjoy! Spaghetti and Meatballs Ingredients For 6 Servings
  • ¼ cup olive oil (60ml)
  • 2 large yellow onions, chopped
  • 10 cloves garlic, minced
  • Kosher salt, to taste
  • Pepper, to taste
  • ½ teaspoon red pepper flakes
  • 12 oz tomato paste (340g)
  • 56 oz crushed tomato, 2 cans (1.5g)
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 1 lb dried SPAGHETTI PREMIER (455g)
  • Fresh basil, chopped
  • Grated parmesan cheese, fresh
  • Meatballs
  • 2 lb ground beef (910g)
  • 1 cup bread crumbs (115g)
  • ½ cup ricotta cheese(125g)
  • ¼ cup fresh parsley, chopped (10g)
  • 2 large eggs, beaten
  • ½ cup grated parmesan cheese (55g)
  • ¼ cup milk (60ml)
  • Kosher salt, to taste
  • Black pepper, to taste
Preparation 1. Preheat the oven to 425°F (220°C). Set a wire rack over a baking sheet and grease with nonstick spray. 2. Make the marinara sauce: Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and season with salt, pepper, and the red pepper flakes. Cook until soft and caramelized, about 15 minutes. 3. Set aside ⅓ cup (50 G) of the cooked onions and garlic for the meatballs and let cool. 4. Stir the tomato paste into the onions and cook until browned and aromatic, 3-5 minutes. 5. Add the crushed tomatoes, dried basil, dried oregano, and dried parsley. Stir together and bring to a boil. Reduce the heat to low, cover, and simmer for at least 30 minutes. 6. Make the meatballs: In a large bowl, combine the ground beef, ground pork, reserved onion and garlic mixture, bread crumbs, ricotta, parsley, eggs, Parmesan, milk, salt, and pepper. Mix with your hands until well combined. 7. Shape about 2 (55 G) ounces of meat at a time into balls and set on the prepared wire rack. 8. Bake the meatballs for 20 minutes, until the outsides are browned and the centers are tender and juicy and reach about 155˚F (68˚C). 9. Bring a large pot of water to boil and add a generous pinch of salt. Cook the pasta according to the package instructions, 7-10 minutes, until al dente. Stir occasionally to keep the noodles from sticking together. 10. Drain the pasta and add it directly to the simmering marinara sauce. Reserve some pasta water, in case you need it to loosen the sauce. Stir the pasta into the sauce until fully coated. 11. Add the pasta to serving bowls, top with the meatballs, and garnish with Parmesan, fresh basil, and cracked pepper. 12. Enjoy!