Fishing

This is our Pasta Thread. I expect this will get full in a hurry since there are so many Italian, French, German, Hungarian recipes just to name a few. There are tons of recipes out there. Please feel free to share some.


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1/2 lb Rigatoni, cooked
1 cl Garlic, minced
1/3 c Oil
14 1/2 oz Cn Stewed Tomatoes
8 oz Cn Tomato Sauce
1 t Oregano
1/4 ts Pepper
2 tb Parsley
Parmesan

In saucepan, heat oil. Saute garlic 3 mins. Add
remaining ingreds. Cook 10-15 mins. Pour over rigatoni
and toss to combine.


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This recipe would compliment any marinated fish recipe

Yield: 4 servings

1 lb "Long Life" egg noodles 1 ts Sesame oil
8 qt Salted water 1/4 ts Salt
1/2 lb Spinach 1 ts Cornstarch paste
4 Eggs 2 Green onions, minced
1 c Chicken broth 1/4 c Boiled ham, slivered
1 tb Dark soy sauce

Preparation: Wash & trim spinach. Wash, then boil noodles; drain; divide
among soup bowls. In same water, blanch spinach; drain; press dry; chop
coarsely; put on noodles.

Heat broth in sauce pan. Add soy sauce, sesame oil, salt & cornstarch
paste to thicken slightly.

Poaching Eggs: Put 4 cups of water in wok; bring to boil. Break eggs in
ladle one at a time; poach for 2 minutes. Place egg on spinach.

Finishing: Pour hot soup over egg. Garnish with minced onion & ham.
Serve.


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1 pound fresh cheese-filled tortellini
2 tablespoons butter or margarine
2 tablespoons flour
1 3/4 cups milk
1 clove garlic -- crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 cup shredded Cheddar cheese -- divided
2 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon plain dry bread crumbs

Cook tortellini according to package directions. Drain.
Meanwhile, heat broiler. Melt butter in saucepan over medium heat.
Whisk in flour and cook until smooth and bubbly, about 1 minute.
Gradually whisk in milk, then add garlic, salt and pepper. Cook,
stirring constantly, until mixture is thickened and just begins to boil.
Reduce heat and simmer 2 minutes. Remove from heat; stir in 1/4 cup
Cheddar and the Parmesan. Discard garlic. Stir in tortellini and parsley
until well mixed.
Transfer mixture to shallow 1 1/2-quart casserole. Combine remaining
1/4 cup Cheddar and the bread crumbs in small bowl; sprinkle on top of
casserole. Broil 1 to 2 minutes, until topping is golden.
Makes 4 servings.
The kids will love knowing that in Italy, tortellini are nicknamed
"belly buttons"! Complete this menu with cherry tomatoes and
breadsticks.
Total prep time: 20 minutes
Degree of difficulty: Easy


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15-Minute Creamy Fettuccini Alfredo

Recipe By : General Foods
Serving Size : 4 Preparation Time :0:15
Categories : Dairy & Eggs Pasta
Tightwad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- cubed
3/4 cup grated Parmesan cheese
1 stick butter -- softened
1/2 cup heavy cream
8 ounces fettucine -- cooked & drained
1/8 teaspoon fresh grated nutmeg

In a large saucepan, stir together the cream cheese, parmesan, butter, and
cream. Heat, stirring, until smooth. Add hot, cooked fettuccini, and toss
until well covered. Serve immediately, sprinkled with nutmeg.


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Serves 4.
10 anchovy filets (rinse well if packed in salt)
1 red onion, chopped very fine
Olive oil (enough to cover onions and anchovies in sauté pan)
8 ounces dry spaghetti
Sauté the chopped onions in olive oil until golden, making sure there is enough oil to fully cover onions.
While pasta is cooking in lightly salted water, gently add the anchovy filets to onions and press lightly with a fork until the anchovies are well mixed with the sautéing onions.
Toss spaghetti and anchovy mix together and ensure the spaghetti is well coated. Serve immediately.

1 pound capellini
1/4 cup olive oil
8 ounces feta cheese, cubed
2 cups Italian plum tomatoes
1/4 cup sliced red onions
1/4 cup chopped fresh basil
1 tablespoon minced garlic
Salt and pepper, to taste
Chop tomatoes. Cook pasta. Toss with oil. Add remaining ingredients.
Serve immediately.

3 tablespoons CRISCO® Oil, divided
1/2 pound spaghetti, uncooked
3 tablespoons soy sauce
3 tablespoons sesame seeds
1 scallion or green onion, trimmed and thinly sliced
Bring large pot of salted water to a boil on high heat. Add 2 tablespoons Crisco Oil and spaghetti. Boil according to package directions until al dente. Drain.
Heat remaining 1 tablespoon Crisco Oil in small skillet on medium heat. Add sesame seeds. Sauté 2 minutes, or until brown. Toss spaghetti with soy sauce, sesame seeds and scallion. Serve immediately.

8 ounces tube or spiral pasta
1 pound ground beef
6 slices bacon, diced
1 (10 3/4 ounce) can tomato soup, undiluted
1 cup shredded Cheddar cheese
Cook pasta according to package directions; drain.
Meanwhile, in a skillet, cook the ground beef over medium heat until no longer pink; drain and set aside.
In the same skillet, cook the bacon until crisp; remove with a slotted spoon to paper towels. Discard drippings.
Add the pasta to the skillet. Add the soup, ground beef and bacon and heat through. Sprinkle with cheese; cover and cook until the cheese is melted.

2 1/2 cups dried cavatelli or wagon-wheel macaroni (about 7 ounces)
12 ounces fresh mild or hot Italian sausage links, sliced 1/2 inch thick
3/4 cup chopped onion
2 cloves garlic, minced
1 (15 ounce) can tomato sauce
1 (14 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese, divided
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon pepper
Cook cavatelli about 12 minutes or until al dente. Drain well.
In a large skillet, cook the sausage, onion and garlic until sausage is brown; remove from skillet. Drain fat.
In a large mixing bowl stir together tomato sauce, spaghetti sauce, 1/2 cup mozzarella cheese, Italian seasoning and pepper. Add the cooked pasta, sausage and onion mixture. Toss gently to combine. Spoon mixture into a 2-quart casserole.
Bake, covered, in a 375 degree F oven for 25 minutes.
Uncover and sprinkle with remaining 1/2 cup mozzarella cheese. Bake for 5 to 10 minutes more or until heated through.
Yield: 6 servings

1 (3 pound) chicken
8 ounces spaghetti
1 tablespoon butter
1 small can mushrooms, drained
1 small onion, diced
1 green bell pepper, diced
1 (3) can tomatoes
Black olives, to taste
1/2 pound Cheddar cheese, grated
Cook chicken slowly in about 2 quarts lightly salted water. When tender, remove chicken from stock. Bone and dice. Cook spaghetti in stock. Drain.
Sauté pepper, mushrooms and onion in the butter. Combine this mixture with diced chicken, tomatoes, olives and spaghetti. Pour into greased casserole and bake for 30 minutes at 350 degrees F.
Stir in grated cheese just before serving.

Sauce
3 pounds ripe tomatoes, chopped
2 carrots, peeled and chopped
2 garlic cloves, crushed
1 tablespoon chopped parsley
3 tablespoons tomato purée
1 large onion, peeled and chopped
3 stalks celery, chopped
Put all the ingredients into a large cooking pot. Cover and simmer for about 1 hour. Pass through a sieve; return to the pot, and season to your satisfaction. Continue to simmer until sauce has thickened. Just before using this sauce, stir in 2 tablespoons of olive oil and 2 tablespoons of butter.
Lasagna
3/4 to 1 pound lasagna noodles
Butter
1/2 pound mozzarella cheese
1/4 pound Italian sausage or
ground beef, coarsely chopped
2 hardboiled eggs, chopped
1 cup grated Parmesan cheese
1 cup ricotta or cottage cheese
Brown sausage or beef, then drain.
Boil lasagna noodles. Drain and put a layer in a well-buttered casserole dish. Add a layer of mozzarella cheese, then a layer of sausage or beef and a thin layer of hardboiled egg. Sprinkle with grated Parmesan and ricotta or cottage cheese. Moisten cheese with some of tomato sauce. Continue in layers, finishing with a good thick layer of grated Parmesan. Dot with butter and bake at 350 degrees F for about 30 minutes.
Serve with warm roll of garlic bread.

Serves 4.
8 ounces dry pasta
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/4 cup heavy cream
7 ounces brie, rind removed (about 6 ounce without
rind) and cut into chunks
Salt and freshly-ground pepper
1/2 cup cracker or fresh bread crumbs
3 tablespoons butter, melted
Preheat oven to 350 degrees F. Butter a medium casserole dish or 4 individual 2-cup dishes and set aside.
Boil pasta to al dente. Drain.
While pasta cooks, melt 2 tablespoons butter in a large saucepan over medium-low heat. Sprinkle in flour and cook, stirring continuously for 2 minutes, to form a golden brown roux.
Stir in milk and cream. Bring to a boil, stirring continuously, then reduce heat to low. Add cheese and continue to stir until melted and smooth. Salt and pepper to taste.
Toss in drained pasta; combine very well, making sure the sauce soaks the pasta thoroughly. Pour into buttered dishes.
Stir together bread or cracker crumbs with 3 tablespoons melted butter. Sprinkle evenly over dishes. Bake 15 minutes.

2 cups macaroni, uncooked
1 1/2 cups milk
3 tablespoons light cream
2 tablespoons butter
2 tablespoons flour
2 cups Cheddar cheese, shredded
1 cup tomatoes, chopped
3 tablespoons diced green chile
1/2 teaspoon cayenne pepper
Salt, to taste
Cook the macaroni according to package directions; drain well.
Meanwhile, warm the milk and cream in a small saucepan over medium heat, or in a glass measuring cup in a microwave oven for about 2 minutes. Do not boil.
In another saucepan, melt the butter and add flour, stirring until a paste forms. Pour the warmed milk into the butter mixture and cook, stirring constantly, until thick and creamy. Add cheese a little at a time, stirring until melted. Stir in tomatoes, chile and seasonings.
Combine the hot macaroni and the sauce, blending well. Pour into a buttered, 2-quart casserole dish. Bake uncovered at 400 degrees F for 35 to 40 minutes, or until top is nicely browned.

3/4 cup orzo pasta (1 3/4 cups cooked)
1 pound halibut, fillet or steak
1 tablespoon extra-virgin olive oil
1 cup finely chopped yellow onion
2 medium cloves garlic, peeled and minced
1 (28 ounce) can chopped tomatoes
1 cup reduced-sodium chicken broth
1 teaspoon granulated sugar
3/4 teaspoon dried Italian herbs, crushed
1/4 to 1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound cooked baby shrimp
2 tablespoons chopped parsley
1 (4 ounce) package crumbled feta cheese seasoned
with basil and dried tomatoes
Preheat oven to 400 degrees F. Bring a pot of water to a boil. Add the orzo, stirring well, and cook according to package directions. Drain and set aside.
Remove the skin and any bones from the halibut; cut into 1-inch pieces and set aside.
Heat the oil in a 10- to 12-inch ovenproof skillet over medium heat. Put the onion into the pan and sauté 5 minutes. Add the garlic and sauté 2 minutes. Pour the tomatoes and broth into the pan and stir in the sugar, herbs, salt and pepper. Bring to a boil, reduce the heat and simmer, uncovered, 10 minutes. Stir often. (The sauce can be made a day in advance. Cool, cover and refrigerate. Reheat before continuing with the next step.)
Remove the pan from the heat. Stir the orzo and halibut into the sauce. Cover and bake 8 minutes. Gently fold the shrimp and parsley into the pan and sprinkle the feta on top. Continue baking, uncovered, 8 to 10 minutes, until the sauce is bubbly and the halibut is cooked through. Let sit 5 minutes before serving.
NOTE: A 7-ounce pouch of water-packed tuna can replace the halibut and shrimp in this recipe. Following the instructions in step 4, add the tuna to the sauce with the orzo. Bake 8 minutes covered, then uncover and continue baking 8 to 10 minutes.
Makes 6 servings.

1 large jar chunky or thick spaghetti sauce
1 1/2 cups water
1 bag pasta (shells, bow ties, etc.)
2 cups shredded mozzarella cheese
Parmesan cheese
Lightly coat large baking dish with vegetable shortening. Heat oven to 425 degrees F.
In a mixing bowl, stir sauce, water and pasta until well coated. Pour pasta and sauce into baking dish Cover with aluminum foil and bake for 30 minutes.
Top with mozzarella cheese, and return to oven for 10 minutes.
Sprinkle Parmesan over the top and serve.

1 package frozen meat or cheese ravioli
Mozzarella cheese
Spaghetti sauce (homemade or prepared)
Preheat oven to 350 degrees F.
Cook the ravioli as directed on the package. Spread a little spaghetti sauce on the bottom of a casserole dish. Put ravioli on top of the sauce. Spread more sauce over the ravioli. Cover with mozzarella cheese and bake until the cheese is melted.

1 (50-count) package frozen cheese ravioli
2 tablespoons butter or margarine
2 tablespoons flour
2 cups milk
1 1/2 cups cubed American cheese
3/4 cup crushed potato chips (optional)
Cook ravioli according to package directions; drain.
Meanwhile, for sauce, melt margarine in a large saucepan. Stir in flour. Add milk; cook and stir until slightly thickened and bubbly.
Add cheese; heat and stir until cheese is melted. Salt and pepper to taste. Add cooked ravioli; stir gently. Spoon into an 8-inch square baking dish. Sprinkle crushed potato chips over. Bake at 350 degrees F for 15 to 20 minutes or until edges bubble and top is golden brown.

8 ounces spaghetti, cooked and drained
2 tablespoons butter
1 cup grated Parmesan cheese, divided
24 ounces ricotta or cottage cheese
1 pound ground beef
28 ounces chunky garden-style pasta sauce
8 ounces shredded mozzarella cheese
Preheat oven to 400 degrees F. Line a 13 x 9-inch casserole dish with Reynolds Wrap nonstick foil with non-stick side toward food (or spray with nonstick cooking spray).
Combine hot cooked spaghetti with butter; stir until it melts and coats spaghetti. Add 1/2 cup Parmesan cheese; stir to coat.
Arrange spaghetti in an even layer in the foil-lined pan. Spread ricotta cheese over spaghetti. Sprinkle with 1/4 cup Parmesan cheese.
Brown ground beef; drain. Add pasta sauce and heat until bubbly. Spoon over cheeses. Top with mozzarella cheese and remaining parmesan. Cover with nonstick foil. Bake 30 minutes. Remove foil cover and continue baking 15 minutes or until cheese is lightly browned. Let stand 10 minutes before serving.
Yield: 6 servings

2 pounds spaghetti
2 pounds ricotta cheese
1/2 cup whole milk
3 large eggs
1 pound ground beef
1 pound spicy Italian sausage
1/2 cup spaghetti sauce
1 pound Provolone cheese, thinly sliced
1/2 cup Romano cheese, grated
Preheat oven to 475 degrees F.
In a large pan, boil spaghetti 20 minutes; drain and set aside.
Mix ricotta, milk and eggs together in a small bowl; add to spaghetti and stir together. Press into a 13 x 9-inch baking pan until compact and even.
Cook ground beef and sausage in a large skillet. Drain fat, removing as much as possible. Stir in spaghetti sauce. Spread evenly over spaghetti base in pan. Layer slices of Provolone over meat mixture, then add the grated Romano on top of that. Bake 20 minutes.

1 pound large elbow macaroni, mostaccioli, or penne
1 cup good olive oil
9 to 12 garlic cloves, finely minced
1 cup chopped onion
1 tablespoon granulated sugar
1 teaspoon crushed dried red chile pepper
1/4 cup dried basil, crumbled
3 tablespoons dried oregano, crumbled
3 (1 pound 12 ounce) cans tomatoes
Grated Parmesan cheese
Place dry pasta in a large bowl. Pour all of the olive oil over, toss well, and let sit for 1 hour.
Pour pasta into a strainer and drain off excess oil into a deep non-aluminum saucepan. Add the garlic, onion, sugar, chili peppers, basil, and oregano. Heat over moderate heat until the oil gets very hot, about 10 minutes. Remove from the heat and cool to room temperature.
Crush the tomatoes with your hands or a food processor fitted with the metal blade and add them and their juice to the saucepan.
Preheat the oven to 400 degrees F.
Place the macaroni in a large non-aluminum roasting pan; pour room-temperature sauce over and stir well. Bake uncovered in the center of the oven for 40 minutes, turning over with a spatula every 10 minutes, to ensure that all the pasta cooks evenly.
Serve with Parmesan cheese.
Makes 8 main dish servings.

1 1/2 pounds tomatoes, sliced
Fresh basil, chopped
Garlic, minced
Olive oil
1 pound pasta
Slice tomatoes and layer with basil and garlic. Drizzle olive oil over the top and bake for 30 to 40 minutes. Cook pasta and mix with baked tomatoes until tomatoes are broken up and tomato liquid is absorbed.

1 small onion, chopped
2 teaspoons olive oil
1/2 cup tomato paste
1 can (8 ounces) tomato sauce
2/3 cup water
1 teaspoon leaf oregano, crumbled
1 teaspoon leaf basil, crumbled
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup ricotta
6 ounces mozzarella cheese, shredded
8 ounces ziti, cooked and drained
Sauté onion in oil until it's tender. Add tomato paste, tomato sauce, water, oregano, basil, salt and pepper. Simmer, covered, for 10 minutes.
Preheat oven to 375 degrees F. Coat casserole dish with cooking spray.
Combine ricotta and 1/2 of the mozzarella in a large bowl. Add cooked ziti and half of the sauce. Stir. Turn into a prepared casserole dish. Pour on the remaining sauce. Sprinkle with the remaining cheese. Bake at 375 degrees F for 25 to 30 minutes. Serve.

1/2 pound sweet Italian sausage
1 cup sliced mushrooms
1 cup green pepper slices, cut into 2-inch lengths
1/3 cup chopped onion
1/2 cup butter or margarine
1/3 cup unsifted all-purpose flour
2 1/4 cups milk
2 cups shredded Cheddar cheese
1/2 cup grated Parmesan or Romano cheese
1/2 teaspoon each salt and pepper
3 cups ziti, uncooked
Bake sausage at 350 degrees F for 30 minutes; cool.
Slice sausage in thin pieces; set aside. Sauté mushrooms, green pepper and onion in butter or margarine in 3-quart saucepan until tender, but not brown; remove vegetables from pan and set aside.
Blend flour into butter or margarine in saucepan; gradually stir in milk. Cook and stir constantly over medium low heat until mixture begins to boil. Boil and stir 1 minute. Add 1 1/2 cups Cheddar cheese and Parmesan or Romano cheese, salt and pepper; stir until cheese is melted and mixture is smooth. Set aside and keep warm.
Cook ziti according to package directions for 10 minutes; drain well.
Stir cooked ziti, reserved sausage slices and reserved sautéed vegetables into the cheese sauce. Pour mixture into a buttered 2-quart casserole or baking dish. Sprinkle with remaining 1/2 cup Cheddar cheese. Cover with aluminum foil and bake at 350 degrees F for 20 minutes.
Remove foil; bake about 10 to 15 minutes longer or until top is browned.
Makes 4 to 6 servings.

1/2 pound thin spaghetti
4 tablespoons butter
4 tablespoons olive oil
4 large garlic cloves, chopped
20 medium shrimp, peeled and de-veined
1/4 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons fresh parsley, minced
1/4 cup fresh Parmesan cheese, grated
In a large saucepan bring 3 quarts water to a boil. Add spaghetti and cook until tender, but still firm (8 to 10 minutes).
Meanwhile, heat butter and olive oil over medium heat in a large skillet. Add garlic, cooking until golden; discard garlic pieces. Add shrimp, salt, pepper, and 2 tablespoons of the parsley to skillet and cook 1 to 3 minutes until shrimp turn pink.
Remove saucepan from heat. Drain spaghetti and add to saucepan. Add Parmesan cheese.
Place in a warmed serving bowl and sprinkle with remaining 1 tablespoon parsley. Serve immediately.
Serves 4.