Posted: Aug 3, 2012 4:24 PM
Updated: Aug 3, 2012 5:27 PM
TUCSON - Today on "Let's Make a Meal," our friend Mike Bonk from J. Marinara's stopped by with a classic: Linguini and Clams. Plus, he brought a bonus recipe for dessert: J. Marinara's Homemade Cheesecake!
Here are the recipes:
Linguini and Clams
2 oz of garlic
1 oz of shallots
A small amount of fresh basil cut up
A large pinch of Italian herbs
A medium pinch of red pepper
A small pinch of salt and pepper
Add about 3 oz of olive oil
Get the garlic cracking then add
3 oz of white wine
A splash of lemon juice
And about 4 tablespoon of butter
And your clams and cook them till they are all open.
Heat your pasta up and serve it on a plate.
Place your clams all along the edges and any left over in the middle.
Reheat your juice good and hot and pour over the clams.
J Marinara's Homemade Cheesecake
1-3/4 cups HONEY MAID Graham Cracker Crumbs
1/3 cup margarine or butter, melted
1-1/4 cups sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup Sour Cream
2 tsp. vanilla
PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.
BEAT cream cheese and the remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.
BAKE 1 hour to 1 hour 10 min. or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim.
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