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Pasta Dishes
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. Cool


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(This post was edited by tubeN2 on May 19, 2005, 6:25 AM)
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Rigatoni In reply to
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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Oriental Pasta In reply to
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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Italian Pasta In reply to
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 In reply to
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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Anchovy Pasta In reply to
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.
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Angel Hair Pasta with Tomatoes and Feta Cheese In reply to
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.
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Asian Spaghetti In reply to
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.
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Bacon Cheeseburger Pasta In reply to
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.
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Baked Cavatelli In reply to
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
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Baked Chicken Spaghetti In reply to
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.
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Baked Lasagna In reply to
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.
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Baked Macaroni and Brie In reply to
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.
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Baked Macaroni Western Style In reply to
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.
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Baked Orzo with Seafood and Feta In reply to
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.
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Baked Pasta In reply to
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.
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Baked Ravioli In reply to
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.
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Baked Ravioli and Cheese In reply to
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.
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Baked Spaghetti In reply to
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
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Baked Spaghetti Pie In reply to
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.
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Baked Tomato Macaroni In reply to
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.
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Baked Tomato Pasta In reply to
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.
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Baked Ziti (T&T) In reply to
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.
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Baked Ziti and Cheese In reply to
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.
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Basque Country-Style Spaghetti In reply to
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.
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Best Old Fashioned Egg Noodles In reply to
Eggs
Milnot
Salt
Flour
Rich chicken (or other) broth
Slightly beat as many eggs as you like for size batch desired. Add 1/2 eggshell of Milnot for each egg used. (Must be Milnot as other brands change taste.) Add salt to taste and stir just enough to blend. Add flour slowly and mix until you have a firm dough. Dough will be sticky. Turn out onto floured board and roll thin. (Noodles get fat when cooked.) Cut into strips, tossing into a pile of flour as you cut them. You can't over-flour these.
They may be frozen (with plenty of flour) or tossed into boiling broth. Cook until desired doneness.
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Bleu Cheese Pasta In reply to
12 to 16 ounces (350 - 450 g) dried rigatoni,
penne, rotelle, or pasta of choice
1/2 cup (125 ml) crumbled bleu cheese
2 tablespoons (30 ml) freshly grated Parmesan cheese
2 tablespoons (30 ml) butter (optional)
Freshly ground black pepper
Cook the pasta according to the package directions. Drain and return to the cooking pot. Add the remaining ingredients, adding the optional butter if a smoother sauce is desired. Gently stir to combine the ingredients and melt the cheeses. Serve immediately.
Yield: 4 to 6 servings
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Bloody Mary Shrimp and Pasta In reply to
1 pound fresh shrimp, peeled and deveined
3 cloves garlic, crushed
1/4 cup olive oil
1 pound fettuccine or other pasta
1 1/2 cups Bloody Mary mix
2 tablespoons fresh chopped parsley
Parmesan cheese
Cook pasta according to directions; drain and keep warm.
Sauté shrimp with garlic in olive oil until the flesh is opaque, about 3 to 5 minutes. Add to pasta and toss with bloody Mary mix.
Garnish with fresh chopped parsley and grated Parmesan.
Serve with a fresh garden salad and bread. Have a little extra bloody Mary mix in a small creamer available for diners who enjoy extra zing!
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Broccoli and Garlic Pasta In reply to
Broccoli and Garlic Pasta
Posted by JBic at recipegoldmine.com 4:10:54am 4/29/03
1 pound spaghetti
1/2 cup margarine
3 tablespoons minced garlic (can use purchased minced garlic)
1 pound smoked sausage
1 (10 ounce) package frozen broccoli, thawed
Cook spaghetti to al dente and drain.
Sauté sausage, garlic and broccoli in margarine in a large skillet over medium heat for about 10 minutes.
Add spaghetti and mix well. Heat thoroughly and serve.
Makes 6 servings.
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Cafeteria-Style Mac and Cheese In reply to
1/2 pound elbow macaroni
1 1/2 cups milk
1 1/2 teaspoons powdered mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
Few drops of hot pepper sauce
3 1/2 cups grated sharp Cheddar cheese
(about 3/4 pound)
1/2 cup fresh bread crumbs
1/2 teaspoon paprika
Preheat oven to 350 degrees F. Butter a shallow 2-quart baking dish.
In a large pot of boiling salted water, cook the macaroni until tender but still firm, about 8 minutes. Drain well.
Meanwhile, in a small heavy saucepan, bring the milk to a simmer over moderate heat. Remove from the heat and stir in the powdered mustard, Worcestershire sauce, salt and hot pepper sauce. Set the seasoned milk aside.
Transfer the macaroni to a medium bowl. Add 11/2 tablespoons of the butter and the egg and mix well. Stir in 3 cups of the Cheddar cheese. Spread the macaroni evenly in the buttered baking dish. Pour the seasoned milk over the macaroni and sprinkle with the remaining 1/2 cup grated cheese.
In a small skillet, melt the remaining 2 tablespoons butter over moderate heat. Stir in the bread crumbs until well-coated. Scatter the buttered crumbs evenly over the macaroni and sprinkle with the paprika.
Bake for 30 minutes, or until the macaroni is bubbling and lightly colored. Transfer to the broiler and broil about 6 inches from the heat until the bread crumbs are golden brown, 1 to 2 minutes.
Serves 8.
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Cajun Chicken Lasagna In reply to
1 (16 ounce) package lasagna noodles
1 pound andouille sausage, quartered lengthwise and sliced
1 pound skinless, boneless chicken breast halves, cut into chunks
2 teaspoons Cajun seasoning
1 teaspoon dried sage
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped red bell pepper
1 tablespoon finely chopped garlic
2 (10 ounce) containers Alfredo sauce, divided use
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt to taste
Preheat oven to 325 degrees F. Lightly grease a 13 x 9-inch baking dish.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about eight minutes. Remove meat from skillet with a slotted spoon and set aside.
Sauté onion, celery, bell pepper and garlic until tender. Remove from heat and stir in meat and one container of Alfredo sauce. Cover bottom of prepared baking dish with four lasagna noodles. Spread with half of the meat mixture. Repeat layers, ending with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese. Bake one hour.
Let stand 15 minutes before serving.
Makes 12 servings.
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Cannelloni In reply to
Special Seasoning
1 1/4 teaspoons granulated garlic
1 1/4 teaspoons salt
1 1/4 teaspoons white pepper
1 1/4 teaspoons dried basil
Mix together.
Filling
2 pounds lean ground beef
3/4 cup yellow onion, chopped
2 eggs, lightly beaten
1/2 cup Parmesan cheese, grated
1 cup plain bread crumbs
1 1/2 tablespoons garlic, finely chopped
3/4 cup flour
16 crepes or 16 manicotti shells, cooked
according to package directions
2 cups marinara sauce or your favorite red
sauce; or 2 cups white sauce, homemade
or your favorite brand
In a large sauté pan over medium heat, cook ground beef and yellow onions until meat is fully cooked and onions are tender, about 12 to 15 minutes. Add the eggs, Parmesan, bread crumbs, garlic and flour, mixing together well. Stir in Special Seasoning and reduce heat to low.
If using crepes, place 4 to 5 ounces (about 1/2 cup) of filling in the center of each crepe and roll lengthwise; if using manicotti shells, gently stuff filling inside shells with a spoon. Place in a 13 x 9-inch baking pan. Cannelloni may be frozen at this point or stored in a refrigerator until you're ready to serve it. If frozen, thaw in refrigerator overnight before serving.
When ready to serve, heat at 350 degrees F, covered, for about 20 minutes.
To serve, place two crepes or shells on each plate and top with your favorite red or white sauce.
Makes 8 servings.
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Cappeli D'Angelo with Parmesan Sauce In reply to
1 cup unsalted butter
1 pound Capelli D'Angelo, cooked al dente
1 1/2 cups freshly-grated Parmesan cheese
Salt
Freshly-ground black pepper
Melt butter in large skillet over medium heat. Add pasta and cheese and toss constantly until butter and cheese cling to noodles. Season to taste with salt and pepper and serve immediately.
For a variation, combine 1/3 cup each freshly grated Bel Paese, Gruyere, Fontina and Parmesan cheeses and toss to above directions.
Just before serving, stir in 1/2 cup whipping cream and heat through. Serve immediately with a sprinkling of minced chives if desired.
Serves 4 to 6.
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Celebration Pasta In reply to
2 cups fresh tortellini
1 (16 ounce) bag frozen broccoli, corn and red peppers
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon lemon juice
1/2 cup fresh or canned diced tomatoes
In large saucepan, cook tortellini according to package directions; drain and return to saucepan.
Cook vegetables according to package directions; drain and add to tortellini.
In small bowl, combine oil, salt and lemon juice. Stir in tomatoes. Stir tomato mixture into pasta and vegetables; cook over medium heat 5 minute or until heated through.
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Cheddar Chicken Spaghetti with Crumb Topping In reply to
1 package spaghetti
2 cups cubed chicken
2 cusp shredded Cheddar cheese, divided
1 can cream of mushroom soup
1 cup milk
1 tablespoon diced pimentos
Salt and pepper to taste
1/2 cup (1 stick) butter
2 rolls Ritz crackers, crushed
Cook noodles and drain.
Combine chicken, 1 cup of the cheese, soup, milk, pimentos and salt and pepper. Add to noodles and toss. Put into baking dish. Sprinkle with remaining 1 cup cheese.
Melt butter. Stir cracker crumbs into the butter and put on top of casserole. Bake at 350 degrees F for 25 minutes.
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Cheesy Florentine Bake In reply to
6 ounces spaghetti, uncooked
1 (10 ounce) package frozen chopped spinach, thawed
2 large eggs, lightly beaten
1 jar spaghetti sauce, divided
1 cup grated Parmesan cheese, divided
1/2 cup cottage cheese
1/4 teaspoon ground nutmeg
Cook spaghetti according to package directions; drain. Rinse with cold water; drain. Drain spinach well, pressing between layers of paper towels. Combine eggs, spaghetti, 1/2 cup spaghetti sauce and 3/4 cup Parmesan cheese. Spoon into a lightly greased 9-inch square baking pan.
Combine spinach, cottage cheese, and nutmeg; spoon over spaghetti mixture. Spread with remaining spaghetti sauce. Bake at 350 degrees F for 30 minutes. Sprinkle with remaining Parmesan cheese; bake 5 additional minutes.
Let stand 5 minutes before slicing.
Makes 6 servings.
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Cheesy Vegetable Lasagna In reply to
Makes 12 servings.
12 dry lasagna noodles
2 tablespoons olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
1 large onion, chopped
2 green bell peppers, chopped
2 small zucchini, sliced
3 cloves garlic, minced
1/2 cup all-purpose flour
3 cups milk
3/4 cup Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) package frozen spinach, thawed
1 (8 ounce) container small curd cottage cheese
24 ounces ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided
Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Sauté for 7 minutes; set aside.
Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture.
In a small bowl combine cottage and ricotta cheeses; stir well. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.
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Chef Richard's Seafood Pasta Supreme In reply to
1 pound fresh-cooked Dungeness crabmeat (shelled)
1 pound fresh large prawns (shelled and de-veined)
1 pound fresh Bay or rock scallops (shelled)
1 large Vidalia or Walla-Walla Sweet Onion (thin sliced or medium dice)
1 medium green bell Pepper (medium dice)
1 medium red or yellow bell pepper (medium dice)
1 head fresh garlic, minced (no such thing as "too much garlic")
1 pound fresh mushrooms (wild or domestic - sliced or whole)
2 tablespoons virgin olive oil
1 teaspoon sesame oil
2 tablespoons rice vinegar or rice wine
2 tablespoons soy sauce (regular or lite)
3 jars prepared Alfredo sauce or make your own.
1 cup grated Parmesan cheese
1 1/2 pounds pasta (fettuccini, linguini, large shells, etc.) of your choice.
1 cup sour cream (optional)
Freshly ground black pepper to taste
Fresh cilantro or parsley leaves
In a large stainless-steel pot, glass bowl, or wok, sauté the onion, bell peppers, mushrooms and garlic in the olive and sesame oils. (Ummm-um, what a great aroma!) Add rice vinegar, soy sauce, and continue to cook till all ingredients just begin to soften. Turn the heat to medium-low and add the shrimp, crab, scallops, Parmesan cheese, Alfredo sauce and sour cream. Simmer till shrimp is just cooked. DO NOT OVERCOOK IT, PLEASE !!!!!!!!! Serve over the pasta of choice and garnish with fresh parsley or cilantro leaves.
Caesar salad, garlic bread and a bottle of fine wine round out the meal nicely. Enjoy!!!
Chef's Notes: I have had rave reviews, compliments, and many requests for this one. As you know, most good cooks don't measure as much as cook by feel and taste. This recipe may be added to or modified at the cook's discretion. However, I think they should try it first, as written, and then make modifications another time.
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Chicken and Pasta Bake In reply to
1 cup chopped onion
1 cup sliced fresh mushroom
1 cup sliced zucchini
1/2 cup chopped celery
1 clove garlic, minced
3 tablespoons butter or margarine, melted
1 (14 1/2 ounce) can whole tomatoes, drained and chopped
1 teaspoon dried whole basil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
8 ounces shell macaroni, uncooked
3 cups chopped cooked chicken
1 1/2 cups whipping cream
8 ounces shredded Monterey jack cheese
1/2 cup grated Parmesan cheese
Sauté first 5 ingredients in butter until vegetables are crisp-tender. Stir in tomatoes, basil, salt and crushed red pepper; set aside.
Cook pasta according to package directions; drain. Combine pasta, vegetable mixture and chicken in a large bowl; spoon mixture into an 11 x 7-inch baking dish.
Combine whipping cream and cheeses in a medium saucepan; cook over low heat until cheese melts, stirring frequently. Pour sauce over pasta mixture. Bake, covered, at 350 degrees F for 40 to 45 minutes or until thoroughly heated.
Yields 6 to 8 servings.
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Chicken Cashew Pasta In reply to
7 ounces cooked spaghetti
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 teaspoon fresh garlic
4 ounces baked chicken, diced
1 ounce cashews, halved
1/2 ounce green onions
1/2 ounce mushrooms
1/2 ounce water chestnuts
Pinch of dill
Pinch of parsley
Pinch of chives
Pinch of basil
Pinch of marjoram
Parmesan cheese, if desired
Prepare pasta as instructed on box. In a frying pan, melt butter. Add olive oil and garlic. Heat until bubbling. Add cooked chicken, water chestnuts, green onions, cashews and mushrooms. Heat through. Add spices. Place cooked spaghetti on plate. Top spaghetti with chicken mixture. If desired, top with Parmesan cheese.
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Chicken Noodle Dinner In reply to
2 tablespoons vegetable oil
1 1/4 pounds boneless chicken breasts, halved
1/4 cup sliced onions
3/4 cup thinly sliced carrots
1 cup sliced mushrooms
1 can cream of chicken soup
8 ounces egg noodles, uncooked
In large skillet, heat oil and lightly brown chicken. Remove from pan; set aside.
Cook onions, carrots, and mushrooms in skillet until onions are tender but not brown.
Stir in soup, then top with browned chicken. Simmer, uncovered 20 to 25 minutes or until chicken and carrots are tender.
Meanwhile, cook noodles according to package directions; drain.
Serve chicken and sauce over hot noodles.
Makes 4 servings.
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Chicken Pasta Primavera In reply to
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
2 tablespoons olive oil
2 cloves garlic, minced
1 (14.5 ounce) can peeled and diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound angel hair pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves,
cut into bite-size pieces
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese
In a large skillet over medium heat, cook red, yellow and green bell peppers in 2 tablespoons olive oil with garlic until just tender. Stir in diced tomatoes and diced tomatoes with chiles, reduce heat to medium-low and simmer 10 minutes. Remove to a serving bowl.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, heat 2 tablespoons oil and butter over medium heat in a large skillet. Cook chicken in butter mixture until juices run clear, 5 to 10 minutes.
Place cooked chicken over tomato sauce and sprinkle with basil, rosemary, thyme, garlic powder and Parmesan.
Serve with cooked pasta.
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Chicken Pasta Rolls In reply to
9 uncooked lasagna noodles (about 9 ounce)
8 ounces boneless skinless chicken breasts, cut into chunks
2 cups finely chopped broccoli
2 cups ricotta
1 egg
2 teaspoons minced fresh chives
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup milk
1/2 teaspoon dry mustard
3 cloves garlic, crushed
1 medium tomato, seeded and chopped
Cook lasagna noodles according to package directions. Drain and rinse well under cold water. Place in single layer on aluminum foil.
Preheat oven to 375 degrees F.
Place chicken in food processor or blender; process until finely chopped.
Preheat a nonstick pan; add chicken, and cook 4 minutes or until chicken is no longer pink.
Stir in broccoli; cook until broccoli is tender, about 8 minutes. Cool.
Combine ricotta cheese, egg, chives, nutmeg, garlic and black pepper in medium bowl. Stir in chicken mixture. Spread generous 1/3 cup filling over each lasagna noodle. Roll up noodles, starting at short end. Place filled rolls, seam side down, in a 10 x 8-inch baking dish; set aside.
Melt margarine in small saucepan over medium-high heat. Stir in flour; cook 1 minute.
Whisk in chicken broth, milk and mustard, Cook, stirring constantly, until thickened. Pour sauce over filled rolls; sprinkle with tomato. Cover dish with foil. Bake 30 to 35 minutes or until filling is set.
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Chicken Pot Pie Lasagna In reply to
12 pieces uncooked lasagna noodles
1 pound boneless, skinless chicken breasts, diced
3 cups sliced fresh mushrooms
1 cup thinly sliced carrots
1/2 cup sliced spring onions
1 cup frozen green peas, thawed and well drained
1 teaspoon ground thyme
1/2 teaspoon salt
1/2 cup all-purpose flour
3 1/2 cups skim milk
1/2 cup dry sherry
1/4 teaspoon ground red pepper (cayenne)
1 (15 ounce) package low-fat ricotta cheese
1 1/2 cups grated part-skim mozzarella cheese, divided
1/2 cup grated reduced-fat Swiss cheese
Prepare pasta according to package directions. Spray a Dutch oven or large skillet with cooking spray; place over medium-high heat until hot. Add chicken and sauté 4 minutes or until cooked through. Drain well and set aside.
Recoat Dutch oven with cooking spray and place over medium-high heat until hot. Add mushrooms, carrots and onions; sauté 6 minutes. Set aside.
Place flour in a medium saucepan. Gradually add milk, stirring with a wire whisk until blended; stir in sherry. Bring to a boil over medium heat and cook for 5 minutes or until thickened, stirring constantly. Stir in salt and red pepper. Reserve one cup of sauce and set aside.
In a bowl, combine Ricotta cheese, 1 cup Mozzarella cheese and Swiss cheese.
Preheat oven to 350 degrees F. Spread 1 cup of the sauce over the bottom of a 13 x 9 x 2-inch pan. Arrange 4 pieces of the lasagna (3 length-wise, 1 width-wise) over the sauce. Top with half of Ricotta cheese mixture, half of chicken mixture and half of remaining sauce mixture. Repeat layers, ending with 4 pieces of lasagna. Spread reserved 1 cup of sauce over the last complete layer of lasagna, being sure to cover the lasagna completely.
Cover lasagna with foil and bake 1 hour. Uncover lasagna, sprinkle remaining 1/2 cup mozzarella cheese on top and bake an additional 5 minutes uncovered. Re-cover and let stand 15 minutes before serving.
Yields 10 servings.
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Chicken Spaghetti In reply to
10 to 12 chicken breasts
4 to 6 chicken thighs
Salt and pepper, to taste
3 quarts chicken broth
2 large green bell peppers, chopped
2 large onions, chopped
1/4 cup butter
1 pound vermicelli
3 pounds processed cheese
1 (10 ounce) can Ro-Tel Tomatoes and Green Chiles
2 tablespoons Worcestershire sauce
1 (6 ounce) can sliced mushrooms, drained
1 (17 ounce) can English peas, drained
In a large pot, boil chicken pieces until tender. Salt and pepper to taste. Cool meat in broth; reserve broth. Supplement reserved broth with canned broth to make 3 quarts. Remove skin and bones and cut chicken into bite-size pieces.
In a medium skillet, sauté peppers and onions in butter or margarine until soft.
In a very large pot, bring broth to a boil and cook vermicelli in broth until tender. Do not overcook. Leave vermicelli in broth. Add cheese cut in chunks. Stir until melted. Add Ro-Tel, Worcestershire, mushrooms, peas, onion mixture and chicken. Pour into 1 large or several small casserole dishes. Bake at 350 degrees F for 45 minutes or until bubbly.
Yields 16 servings.
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Chicken Spaghetti 2 In reply to
1 large hen
7 stalks celery, chopped
3 large onions, chopped
1 large can whole tomatoes
1 large can sliced mushrooms, drained
6 cloves garlic
1 green bell pepper
Salt and pepper, to taste
1 pound spaghetti
Cover chicken with water, bring to a boil and remove grease on top. Simmer until tender (about 2 hours). Bone and cut into large pieces. Extract 3 tablespoons fat from chicken broth and put in large skillet. Add chopped celery, onions, pepper and garlic to fat and cook until vegetables are tender and clear.
Add tomatoes and cook into vegetables, and add salt and pepper to taste. Cool mixture a little and add sliced chicken and mushrooms. Cook spaghetti in remaining chicken broth following the directions on package.
Combine sauce and spaghetti.
This makes 6 large helpings.
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Chicken Spaghetti 3 In reply to
1 pound boneless, skinless chicken breasts
1 pound angel hair pasta
1 can cream of chicken soup
1 pound Mexican or regular Velveeta cheese
1 can Ro-tel tomatoes
Boil chicken breasts in large pan adding a pinch of salt to water. Remove chicken when done.
Cook pasta in remaining broth, draining after done.
Cut chicken into small, bite-size pieces. Cut cheese into small chunks and melt in a saucepan with the cream of chicken soup.
Combine in a large pan the cheesy soup mix, chicken, pasta and Ro-tel tomatoes. Heat through for about 2 minutes and serve.
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Chicken Tetrazzini In reply to
1/2 green bell pepper, chopped
1 onion, chopped
2 tablespoons butter
3 cans cream of mushroom soup, undiluted
5 tablespoons light cream
1 cup shredded sharp cheese, divided
1 (5 ounce) can mushroom pieces
2 cups or more chicken, cooked and chopped
4 tablespoons sherry
1 teaspoon salt
1 tablespoon Worcestershire sauce
Black pepper, to taste
Red pepper, to taste
Tabasco® sauce
1 package noodles, cooked in chicken broth
Sauté green pepper and onions in butter. Add soup, thinned with light cream. Add 1/2 cup cheese to sauce. Add all other ingredients, including seasonings to taste and omitting noodles. Mix well and let thicken. Set aside.
Cook noodles in chicken broth saved from cooking chicken.
In greased 13 x 9-inch casserole, place layers of noodles, chicken and sauce mixture. Repeat. Top with remaining cheese. Bake at 375 degrees F for 20 to 30 minutes. Freezes well.
Yields 8 to 10 servings.
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Chili Lasagna In reply to
Serving: 6 to 8
9 lasagna noodles
2 cans (15 ounces each) no-bean chili
1 container (15 ounces) ricotta cheese
3 cups (12 ounces) shredded Cheddar cheese, divided
3 scallions, thinly sliced, divided
1 can (8-1/2 ounces) whole-kernel corn, drained
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper
Preheat the oven to 350 degrees F. Coat a 9 x 13-inch baking dish with nonstick cooking spray.
Cook the lasagna noodles according to the package directions; drain.
Meanwhile, in a medium bowl, combine the ricotta cheese, 2 cups Cheddar cheese, 2 sliced scallions, the corn, egg, salt and pepper; mix well.
Spread 3/4 cup chili over the bottom of the baking dish. Place 3 lasagna noodles over the chili. Place half of the ricotta mixture evenly over the noodles then top with half of the remaining chili. Place 3 noodles over the chili then top with the remaining cheese mixture. Place the 3 remaining noodles over the cheese mixture then top with the remaining chili. Cover tightly with aluminum foil.
Bake for 30 minutes then remove the foil and sprinkle the lasagna with the remaining 1 cup Cheddar cheese. Bake for 10 more minutes. Remove from the oven, sprinkle with the remaining scallions, and let sit for 5 minutes before serving.
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Chili Pasta In reply to
18 ounces medium shells, elbow macaroni
or other medium pasta shape, uncooked
1 small onion, peeled and finely diced
1 (12 ounce) can corn, drained
1 jalapeño pepper, cored and thinly sliced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cloves garlic, finely chopped
1 (16 ounce) can red kidney beans, rinsed and drained
1 (12 ounce) jar salsa
1/2 cup shredded low-sodium Cheddar cheese
Prepare pasta according to package directions.
While pasta is cooking, combine remaining ingredients in large pot and heat until onion is cooked. When pasta is done, drain well. Transfer to a serving bowl. Add contents of pot and toss gently until well combined. Sprinkle Cheddar cheese on top and serve immediately.
Yields 4 to 6 servings.
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Chili Twist In reply to
2 cups egg noodles
3 quarts boiling water
1 tablespoon salt
2 (15 1/2 ounce) cans chili con carne
1 tablespoon parsley
1/2 teaspoon sweet basil leaves, crushed
1/4 teaspoon Mexican oregano
1 (18 ounce can) tomato sauce
Cook noodles in boiling water with salt, uncovered, until tender; drain. Combine with remaining ingredients. Heat thoroughly.
Serves 4 to 6.
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Chili-Ghetti In reply to
1 pound ground beef
2 teaspoons vegetable oil
1 onion, chopped
1 teaspoon chili powder
Salt, to taste
2 cups tomato juice
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1 1/2 cups raw spaghetti
2 cups kidney beans
Brown beef in oil; add onion, chili powder and salt. Cook until onion is tender. Pour into casserole. Combine other ingredients; mix well, then pour over meat. Cover and bake at 350 degrees F for 1 hour.
Serves 6 to 8.
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Chive Cheese Noodles In reply to
This is very tasty and filling!
1 package thin egg noodles
Salt, to taste
1/2 cup (1 stick) butter
3 ounces Philadelphia chive cheese
1 pint sour cream
1 can cream of mushroom soup
Cook noodles until just done. Mix all ingredients and correct seasonings. Put into a casserole and top with bread crumbs. Bake at 325 degrees F until hot and bubbly.
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Cinnamon Beef Noodles In reply to
5 cups water
1 1/2 cups rice wine or sake
3/4 cup low-sodium soy sauce
1/4 cup granulated sugar
2 teaspoons vegetable oil
2 pounds beef stew meat, cut into 1 1/2-inch cubes
8 green onions, cut into 1-inch pieces
6 garlic cloves, crushed
2 cinnamon sticks
1-inch piece peeled fresh ginger, thinly sliced
1 (10 ounce) package fresh spinach, chopped
4 cups hot cooked wide noodles or vermicelli
(about 8 ounces uncooked pasta)
Combine water, rice wine, soy sauce and sugar in a large bowl; stir with a whisk. Set aside.
Heat 1 teaspoon oil in a large Dutch oven over medium-high heat; add half the beef, browning on all sides. Remove from pan. Repeat procedure with remaining oil and beef.
Return beef to pan; add water mixture, onions, garlic, cinnamon and ginger. Bring to a boil; cover, reduce heat, and simmer 2 hours.
Discard ginger slices and cinnamon. Stir in spinach; cook 3 minutes or until wilted. Serve over noodles.
Yields 8 servings.
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Citrus-Cherry Pork and Pasta In reply to
1 pound pork tenderloin, cut into 1/2-inch cubes
1 teaspoon vegetable oil
1/2 sweet yellow onion, thinly sliced
2 tablespoons orange juice
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon grated orange zest
8 ounces mostaccioli, rigatoni or penne,
cooked and drained
1 cup broccoli florets, steamed
1/2 cup dried cherries
1/3 cup walnuts, coarsely chopped
In a large nonstick skillet, heat oil over medium-high heat. Add pork cubes and onion; cook and stir 3 to 4 minutes or until pork is nicely browned and onion is tender; set aside.
Make dressing by shaking together orange juice, vinegar, olive oil, salt, pepper and orange zest in a small jar with tight-fitting lid. In a large serving bowl, toss together the pork and onion, pasta, broccoli, cherries and walnuts with the dressing.
Serve immediately.
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Clam Linguine In reply to
8 ounces linguine, uncooked
3 to 5 cloves garlic, minced
1/4 cup plus 1 tablespoon butter, melted
2 (6 1/2 ounce) cans minced clams
1 cup shredded Monterey jack cheese
1/4 cup chopped fresh parsley
Cook linguine, omitting salt. Drain linguine and set it aside.
Sauté garlic in butter in a large skillet. Drain clams, and add liquid to garlic and butter in skillet; bring mixture to a boil. Cook over medium-high heat for 7 minutes.
Add clams and cheese; cook over low heat, stirring constantly, until cheese melts. Pour sauce over linguine. Add parsley and toss gently.
Serves 4
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Classic Lasagna In reply to
1 pound ground beef
3/4 cup chopped onion
2 tablespoons canola or olive oil
1 (1 pound) can tomatoes
2 (6 ounce) cans tomato paste
2 cups water
1 tablespoon chopped parsley
2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon oregano leaves
8 ounce lasagna
1 pound ricotta cheese
8 ounce mozzarella cheese, shredded
or thinly sliced
1 cup grated Parmesan cheese
In large heavy pan, lightly brown beef and onion in oil. Add tomatoes (put through blender or cut with edge of spoon), tomato paste, water, parsley, salt, sugar, garlic powder, pepper and oregano; simmer uncovered, stirring occasionally, about 30 minutes.
Meanwhile cook lasagna as directed on package; drain.
In 13 x 9-inch baking pan, spread about 1 cup sauce. Then alternate layers of lasagna, sauce, ricotta, mozzarella and Parmesan cheese, ending with sauce, Mozzarella and Parmesan. Bake at 350 degrees F for 40 to 50 minutes until lightly browned and bubbling.
Allow to stand for 15 minutes; cut in squares to serve.
Makes 8 servings.
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Classic Wisconsin Macaroni and Cheese In reply to
12 ounces elbow macaroni
3 tablespoons butter
1/4 cup diced white onion
2 tablespoons flour
2 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce
1 tablespoon prepared mustard
3 cups (12 ounces) sharp Wisconsin Cheddar cheese, shredded
3 cups coarse bread crumbs
Preheat oven to 375 degrees F. Cook macaroni according to package instructions, or until al dente. Drain, rinse, and set aside.
In large saucepan, sauté onion in butter for two minutes until transparent. Blend in flour, stirring well to incorporate, and cook for an additional minute. Whisk milk into butter and flour mixture. Bring to simmer and cook until sauce thickens. Reduce to low heat and add salt, pepper, hot sauce and mustard. Stir in 2 1/2 cups cheese.
Add cooked macaroni to cheese sauce and mix well. Place macaroni mixture in buttered, ovenproof, 9-inch square dish. Top with remaining 1/2 cup of Cheddar cheese and bread crumbs.
Bake for 25 minutes, or until top is golden brown.
Serves 4.
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Company Noodle Bake In reply to
4 ounces fine egg noodles
1/4 cup onion, finely chopped
1 tablespoon margarine
Dash of garlic powder
12 ounces cottage cheese
1 teaspoon Worcestershire sauce
1 cup sour cream
Paprika
Cook noodles and drain.
Simmer onion in margarine until tender. Add garlic powder. Combine onion mixture, noodles and remaining ingredients. Add salt and pepper to taste. Bake in a greased 10 x 7-inch baking dish for 30 minutes at 350 degrees F.
Sprinkle with paprika and serve.
Serves 4.
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Crabmeat Ravioli In reply to
Serves 5 (approximately 25 ravioli)
Crabmeat Filling
1/4 cup olive oil
1 yellow onion, small dice
1 summer squash, small dice
1 zucchini, small dice
2 teaspoons mixed fresh herbs
1 pound lump crabmeat, remove all shells
1/2 cup dried bread crumbs
1 bunch green onions
Salt and white pepper to taste
Heat olive oil in saucepan over medium-high heat. Add yellow onion and cook until translucent, about 5 minutes. Add squash and zucchini, cook 5-7 minutes.
Add salt, white pepper, mixed herbs and green onions. Cook additional 5 minutes. Remove mixture from heat, pour into colander to drain all liquid. Once mixture has cooled, add crabmeat and bread crumbs. Season to taste.
Ravioli Pasta
4 pounds semolina flour
1 pound all-purpose flour
1 tablespoon salt
6 eggs and enough water to total 16 ounces liquid
Combine all ingredients and use pasta maker, if no machine available roll out dough to desire thickness and cut into two even sheets. Lightly egg wash the bottom sheet and then place balls of filling 2 1/2 inches apart. Cover filling with the remaining sheet of pasta (do
not egg wash) and cut into equal squares. Use your fingers to press edges together (removing any air pockets) and place on cornmeal dusted cookie sheet. Sprinkle ravioli with cornmeal and proceed to cooking instructions.
To Cook Pasta: Place ravioli in boiled salted water and cook for 3 1/2 to 4 minutes, then drain. Add cooked ravioli to sauce as directed.
Lemon Basil Butter Sauce
1/4 cup white wine
1/4 cup seasoned rice vinegar
2 tablespoons lemon juice
1 shallot, minced
1 pound whole butter (cut into cubes)
1/8 cup heavy cream
2 tablespoons fresh basil (cut into strips)
Salt and pepper to taste
In a small saucepan, combine white wine, rice vinegar, lemon juice and shallots. Over medium heat reduce until syrupy. Add cream and reduce by half. Adjust heat to low. Whisk in one cube of butter at a time, making sure each cube of butter is melted before you add the next, until all the butter is incorporated. Strain and season with salt, pepper and basil. Toss cooked raviolis in sauce and serve immediately.
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Crawfish Tortellini In reply to
2 (10 ounce) packages Parmesan cheese
tortellini, cooked as directed
1/2 cup (1 stick) butter
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup Parmesan cheese
1 cup whipping cream
2 teaspoons cornstarch, mixed with 1/4 cup cold water
1/8 cup chopped parsley
1 pound crawfish tails
Cook tortellini as directed on package. Drain and set aside. Sauté onion and garlic in butter until clear. Add slightly rinsed crawfish tails. Cook for 5 minutes.
Add parsley, cornstarch mixture and whipping cream. Cook just until it starts to simmer. Fold tortellini into sauce. Salt and pepper to taste. Place in lightly buttered casserole pan, sprinkle with Parmesan Cheese. Bake at 350 degrees F until hot.
Serves 6.
Serve with salad and hot French Bread.
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Creamy Artichoke Pasta In reply to
Makes 4 servings.
12 ounces uncooked spaghetti
1 tablespoon olive oil
1 tablespoon butter
1 (6 ounce) can marinated artichoke hearts
1 small onion
3 cloves garlic, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 teaspoon dried oregano
1/2 cup low-fat cottage cheese
1/2 cup low-fat sour cream
1/2 cup grated Parmesan cheese
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and keep warm.
While pasta is cooking, heat a large skillet over medium-high heat. Place olive oil, butter, and liquid from artichoke hearts in skillet. Cut artichoke hearts into bite-size pieces. When olive oil mixture is hot, add onion and garlic. Sauté until soft and lightly browned. Stir in artichoke hearts and sauté until heated through. Season with salt, black pepper, cayenne pepper, and oregano. Remove from heat and stir in cottage cheese and sour cream. Toss mixture with cooked pasta and top with Parmesan cheese.
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Creamy Bacon Pasta In reply to
Serves 4 to 6.
This is delicious and very tasty. I sometimes add fresh diced Roma tomatoes to it for a little variation.
12 to 15 slices of bacon
1/2 cup sliced fresh mushrooms
2 garlic cloves minced
16 ounces cooked and drained penne pasta
1 cup grated parmesan cheese
2 cups heavy cream
1/2 teaspoon pepper
1/2 cup sliced green onions
Cook bacon until crisp, remove and drain on paper towels and crumble.
Reserve 2 tablespoons bacon drippings in same skillet, add mushrooms and garlic and cook until tender. Stir in cooked pasta and the next three ingredients. Simmer over medium to low heat stirring often until sauce is thickened. Stir in bacon and green onions, mixing to incorporate.
Serve hot.
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Creamy Chicken and Penne In reply to
Makes 6 servings
1 pound penne pasta
4 cups broccoli florets
1 onion, sliced
1 tablespoon olive oil
1/2 pound boneless, skinless chicken breasts,
cut in 3 x 1-inch strips
3/4 cup sun dried tomatoes in oil, drained and
finely chopped
1 cup heavy cream
1/2 cup chicken broth
2 tablespoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup Parmesan cheese
Cook pasta according to package directions. Stir in broccoli during last 2 minutes of cooking.
Sauté onion in olive oil until softened.
Add chicken and sauté.
Stir in sun dried tomatoes, cream, broth, vinegar, salt and pepper. Simmer about 4 minutes.
Drain pasta and broccoli, toss with chicken mixture and parmesan cheese.
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Creamy Fettuccine Alfredo In reply to
8 ounces cream cheese, cubed
3/4 cup grated Parmesan cheese
1/2 cup butter or margarine
1/2 cup milk
8 ounces fettuccine, cooked and drained
In large saucepan, combine cream cheese, Parmesan cheese, margarine or butter and milk; stir over low heat until smooth. Add fettuccine; toss lightly.
Makes 4 servings.
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Creamy Fettuccine Alfredo 2 In reply to
8 ounces cream cheese
3/4 cup grated Parmesan cheese
1/2 cup butter
1/2 cup milk
1/2 pound fettuccine, cooked and drained
1 clove garlic, minced
10 ounces large mushrooms, chunked
In large saucepan, melt butter and saute garlic until almost soft. Add mushrooms and cook for about a minute.
In a saucepan, combine cream cheese, Parmesan cheese and milk. Stir over low heat until smooth. Add fettuccine and toss lightly.
Serves 4.
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Creamy Shrimp Pasta In reply to
2 cups Campbell's Cream of Mushroom Soup
1/2 cup milk
1/2 cup water
1 pound thin spaghetti
1 tablespoon olive oil
1 1/2 pounds fresh peeled shrimp
2 or 3 ounces cream sherry
Sauce: In a medium saucepot, mix together mushroom soup, milk and water. Heat to a simmer, stirring constantly until boiling.
Add pasta to 4 to 6 quarts of water, bringing to a rapid boil. Add 1 tablespoon oil to keep pasta separated.
Boil, uncovered, 8 to 10 minutes.
After 7 minutes of boiling the pasta, add the shrimp and cream sherry to the sauce. Steam in the sauce for 3 to 5 minutes.
Spoon sauce over each serving of the pasta, and garnish with fresh parsley sprigs.
Yields 4 to 6 servings.
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Creamy Pasta Primavera In reply to
1 1/2 cups thinly sliced carrots
2 cups bite-size broccoli
1 (6 ounce) package frozen snow peas
1 (10 ounce) package fettuccine or medium wide noodles, cooked, drained
2 cups prepared Hidden Valley Ranch original ranch-style salad dressing
1/4 cup Parmesan cheese (optional)
2 tablespoons chopped parsley (optional)
Cook carrots and broccoli in boiling water for 3 to 4 minutes or until tender; drain well.
Pour warm water over snow peas to thaw; drain.
In a large skillet, warm Hidden Valley Ranch salad dressing over moderate heat until almost simmering. DO NOT BOIL. Add noodles and vegetables. Toss to coat. Remove from heat. Sprinkle with Parmesan cheese and parsley.
Makes 6 to 8 servings.
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Dr. Pepper Spaghetti Bake In reply to
2 pounds lean ground beef
1 cup chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 (12 ounce) can Dr. Pepper
2 (8 ounce) cans tomato sauce
2 tablespoons Worcestershire sauce
1 (16 ounce) package spaghetti, cooked
1 1/2 cup shredded mozzarella Cheese
Brown ground beef in a large Dutch oven. Drain well. Add onion and seasonings. Cook about 5 minutes. Add Dr. Pepper, tomato sauce and Worcestershire sauce and cook an additional 5 minutes.
Stir in cooked and drained spaghetti. Stir in cheese. Pour spaghetti mixture into a well greased casserole dish. Bake at 350 degrees F for 20 minutes.
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Dracula's Revenge In reply to
2 whole garlic heads
1 pound sweet turkey Italian sausage
1 teaspoon chopped fresh or 1/4 teaspoon dried sage
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
2 tablespoons butter or stick margarine
1/3 cup all-purpose flour
6 cups 1% low-fat milk
1 cup (4 ounces) grated fresh Parmesan cheese
2/3 cup (about 2 1/2 ounces) shredded Gruyere or Swiss cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
8 cups hot cooked penne (about 1 pound
uncooked tube-shaped pasta) or rigatoni
Cooking spray
Preheat oven to 350 degrees F.
Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350 degrees F for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic aside.
Increase oven temperature to 400 degrees F.
Remove casings from sausage. Cook sausage in a large nonstick skillet over medium hear until browned, stirring to crumble. Remove from pan with slotted spoon. Place sausage in large bowl; stir in sage and rosemary.
Melt butter in a large saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Ad the flour to melted butter, stirring with a whisk. Gradually add the milk; cook until slightly thick, stirring constantly with a whisk (about 10 minutes). Stir in roasted garlic, cheeses, salt and pepper. Remove mixture from heat. Add 5 1/2 cups cheese and cooked pasta to sausage, stirring to coat. Spoon pasta mixture in a 13 x 9 inch baking dish coated with cooking spray. Top with remaining sauce. Bake at 400 degrees F for 15 minutes or until thoroughly heated.
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Dreamy Spaghetti In reply to
1 (8 ounce) package spaghetti
3 tablespoons melted butter
1 1/2 to 2 pounds ground chuck
16 ounces tomato sauce
8 ounces sour cream
8 ounces cream cheese
12 ounces cottage cheese
1/3 cup chopped onion
Salt, to taste
Pepper, to taste
Cook spaghetti until just tender, not well done. Brown meat in 1 tablespoon butter. Add salt, pepper and tomato sauce.
In a bowl, combine cottage cheese, cream cheese, sour cream and onion.
Drain spaghetti. Place spaghetti in the bottom of a 2-quart casserole. Add 1/2 mixture of cheeses and 1/2 mixture of meat. Add remaining mixtures in same order with meat mixture on top. Pour 2 tablespoons melted butter over top and bake uncovered at 350 degrees F for 30 minutes.
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Easy Does It Spaghetti In reply to
1 pound ground beef
2 tablespoons dry minced onion
1 teaspoon salt
1/2 teaspoon garlic powder
16 ounces tomato sauce
1 to 1 1/2 teaspoons Italian seasoning
1 (4 ounce) can mushrooms, drained
3 cups tomato juice
4 ounces dry spaghetti (1 1/2 cups),
broken into 4- to 5-inch pieces
Brown ground beef in skillet and place in crockpot. Slice mushrooms. Add all remaining ingredients except dry spaghetti; stir well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 5 hours. Turn to HIGH last hour and stir in dry spaghetti.
Serves 4.
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Easy Fettuccine In reply to
1 can cream of mushroom soup
3/4 cup milk
1/2 cup grated Parmesan cheese
3 cups cooked hot noodles
4 tablespoons butter
In large saucepan, stir soup until smooth. Blend in milk and cheese. Heat just before serving. Toss hot noodles with butter. Combine with soup mixture.
Serve with additional cheese.
Serves 4.
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Easy Lasagna In reply to
1 1/2 pounds ground meat
2 pounds ricotta or cottage cheese, mixed with 4 eggs
1 jar spaghetti sauce or homemade sauce
1 can tomato sauce
1 tomato sauce can water
12 ounces lasagna noodles, UNCOOKED
3 cups shredded mozzarella cheese
Grated Parmesan cheese
Garlic powder and salt
Brown meat. Drain. Add sauces and water. Spoon a small amount of sauce on the bottom of a 13 x 9-inch baking dish. Place a layer of UNCOOKED noodles, one-third of the cottage cheese mixture, a sprinkle of Parmesan cheese and one-third of the shredded cheese. Then pour about one-third of the sauce over the top. Repeat twice more. Cover with more cheese. Bake, covered and sealed with foil, at 350 degrees F for 1 hour.
Uncover and bake 15 minutes longer. DO NOT LET THE FOIL TOUCH THE CHEESE.
You can bake for 1 hour without the cheese on top, then put the cheese on top and bake 15 minutes longer uncovered.
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Egg Noodles and Tuna In reply to
1/2 package noodles, cooked
1 can tuna, drained
1 can cream of mushroom soup
1/2 cup milk
Dash of hot pepper
Mix and bake at 375 degrees F for 25 minutes. Sprinkle with paprika before serving.
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Eggplant Lasagna In reply to
8 ounces lasagna noodles
2 cloves garlic, crushed
1 medium onion, chopped
2 tablespoons olive oil
4 tomatoes, skinned and chopped
1/2 cup tomato sauce
2 tablespoons fresh basil or 1/2 teaspoon dried
2 tablespoons fresh oregano or 1/2 teaspoon dried
2 tablespoons fresh parsley or 1/2 teaspoon dried
1/2 cup red wine
1 pound low-fat ricotta cheese
2 eggs
1 medium eggplant, peeled and sliced thin
2 tablespoons flour
Dash of pepper
2 tablespoons Parmesan or Romano cheese
Cook lasagna noodles following package directions.
Heat 1 tablespoon oil; saute onions and garlic. Add tomatoes and spices; simmer 15 to 20 minutes.
Coat eggplant with a mixture of flour, salt and pepper. Pan-fry in olive oil until tender. Add wine to sauce.
Mix ricotta cheese with Parmesan, eggs, salt, and pepper to taste. Spoon enough sauce to cover a 9-inch square pan. Add a layer of noodles, then cheese, then eggplant. Cover with sauce; repeat. Sprinkle top with remaining cheese. Cover, and bake at 375 degrees F for 30 minutes.
Makes 6 servings.
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Fajita Macaroni and Cheese In reply to
1 1/2 pounds ground beef
16 ounce elbow macaroni, cooked and drained
1/2 cup sliced green onions, divided
1 (1.4 ounce) envelope fajita seasoning mix
2 (15.5 ounce) jars salsa con queso
1/2 (4.5 ounce) package taco shells, crushed
Brown ground beef in a large skillet, stirring until it crumbles; drain. Stir in macaroni, 1/4 cup green onions, seasoning mix, and salsa con queso; pour into a lightly greased 13 x 9-inch baking dish. Sprinkle with crushed taco shells. Bake at 350 degrees F for 30 minutes or until thoroughly heated.
Sprinkle with remaining 1/4 cup green onions.
Makes 8 servings.
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Family Goulash In reply to
4 ounces fine noodles
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
2 cups sliced celery
1/2 cup catsup
1 (2 1/2 ounce) jar sliced mushrooms
1 (14 1/2 ounce) can tomatoes
2 teaspoons salt
1/4 teaspoon pepper
Add 1 1/2 teaspoons salt to 1 1/2 quarts water. Bring to a boil. Cook noodles in boiling water until done.
While noodles cook, cook and stir ground beef and onion in large skillet until meat is brown and onion is tender. Drain off fat.
Stir in drained noodles, celery, catsup, mushrooms (with liquid), tomatoes, salt and pepper. Cover; simmer 30-45 minutes.
4 servings
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Family-Style Lasagna In reply to
Makes 8 servings.
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon minced parsley
2 teaspoons salt
1/2 teaspoon basil
1/4 teaspoon fennel seed
1/8 teaspoon ground cumin
3 (8 ounce) cans Hunt's Tomato Sauce
8 ounces ricotta or cottage cheese
2 eggs
8 ounces lasagna noodles, cooked
3/4 pound mozzarella cheese, sliced
1/4 cup grated Parmesan cheese
In a skillet, brown ground beef with onions, garlic, and seasonings; pour off fat. Stir in Hunt's Sauce; simmer 10 minutes. Meanwhile, blend ricotta and eggs.
In 13 x 9-inch baking dish, spread 1/4 cup meat sauce in a thin layer; add layer of half the noodles, all the ricotta mixture and half the mozzarella. Cover cheese layer with half the meat sauce and all remaining noodles. Top with remaining meat sauce and mozzarella. Sprinkle with Parmesan. Bake at 350 degrees F for 30 minutes. Let stand 10 minutes before cutting.
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Favorite Chicken Tetrazzini In reply to
4 tablespoons margarine
2 onions, chopped
1 medium bell pepper, chopped
1 (16 ounce) can tomatoes
4 tablespoons chili powder
Salt, to taste
Pepper, to taste
3/4 cup sharp cheese, shredded
1 pint light cream
Pinch of baking soda
1 (4 to 6 pound) chicken
16 ounces thin spaghetti, cooked
Sauté margarine, onion and pepper. Add tomatoes and seasonings. Cook slowly until sauce thickens; add cheese and light cream with a pinch of baking soda, cooking a little longer.
Boil chicken. Cool, then pull pieces from chicken.
Butter large casserole and line with part of the cooked spaghetti. Layer chicken, tomato sauce, more spaghetti and cheese. Continue until all is used, ending with sauce and topped with cheese. Freezes well.
Yields 8 servings.
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Fettuccine al Pesto In reply to
1/4 cup parsley, chopped and firmly packed
1/4 pound butter, softened
1 teaspoon salt
1 cup Parmesan cheese, freshly grated
1/2 cup pine nuts or pecans, chopped
1/2 cup olive oil
1/2 cup cream
5 to 6 cloves garlic, minced
1/2 teaspoon ground pepper
1/2 cup fresh basil, chopped
2 tablespoons boiling water
1 1/2 pounds fettuccine, cooked
Place all ingredients except fettuccine in a saucepan, adding the water last. Simmer for 10 minutes, stirring frequently. Keep sauce warm.
Cook the fettuccine according to package directions; drain.
Toss the sauce lightly with fettuccine and serve immediately.
Serves 8.
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Fettuccine Alfredo In reply to
3/4 pound uncooked fettuccine
Boiling salted water
6 tablespoons unsalted butter
2/3 cup whipping cream
1/2 teaspoon salt
Large pinch ground white pepper
Large pinch ground nutmeg
1 cup freshly-grated Parmesan cheese
2 tablespoons chopped fresh parsley
Cook fettuccine in large pot of boiling salted water just until al dente, 6 to 8 minutes; drain well. Return to dry pot.
While fettuccine is cooking, place butter and cream in heavy skillet over medium-low heat. Cook, stirring constantly, until blended and mixture bubbles for 2 minutes.
Stir in salt, pepper and nutmeg. Remove from heat. Gradually stir in Parmesan cheese until thoroughly blended and fairly smooth. Return skillet briefly to heat if necessary to completely blend cheese, but don't let sauce bubble or cheese will become lumpy and tough. Pour sauce over fettuccine in pot. Place over low heat. Stir and toss with 2 forks until sauce is slightly thickened and fettuccine evenly coated, 2 to 3 minutes. Sprinkle with parsley.
Serve immediately.
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Fettuccine Alfredo 2 In reply to
1 cup heavy cream
4 tablespoons butter
Salt and freshly-ground pepper, to taste
A grating of fresh nutmeg
1 pound fettuccine, cooked according to package directions
3/4 cup freshly-grated Parmesan cheese
Bring the cream and butter to a boil in a saucepan large enough to hold the cooked fettuccine. Reduce the flame to low and add the salt, pepper and nutmeg. Add the cooked fettuccine and toss in the sauce. Add the Parmesan cheese and toss until the fettuccine are well coated and the sauce has thickened.
Serves 4 to 6.
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Fettuccine Florentine In reply to
1/2 cup butter
1 pound fresh spinach or 1 (10 ounce) package frozen
spinach, cooked and chopped
3/4 pound bacon, cooked crisp, drained and crumbled
1/4 pound prosciutto or smoked ham, chopped (optional)
2 eggs, beaten
1/2 to 3/4 cup freshly-grated Parmesan cheese
1 1/2 to 2 cups heavy cream
1 pound fettuccine, cooked al dente
Salt, if needed
Pepper, if needed
Melt butter in large pot. Add spinach, bacon and prosciutto or ham; mix well and heat.
Meanwhile, combine eggs, cheese and cream in small bowl. When spinach-bacon mixture is hot, add fettuccine and mix thoroughly to coat all strands. Add egg mixture and heat, stirring constantly, until slightly thickened. Do not boil. Adjust seasoning, if necessary. Add additional cream if mixture is too dry.
Serve immediately.
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Fettuccine Romano In reply to
1 cup heavy whipping cream
2 to 4 cloves garlic, minced
1/2 cup (1 stick) unsalted butter
1/2 cup Romano cheese, grated
1 pound fettuccine, cooked al dente
Melt butter in a medium size heavy saucepan, over medium/low heat. Add cream, garlic and cheese. Heat and stir until medium hot, being careful not to boil. Add to cooked fettuccine and toss.
Serve immediately with bread and salad.
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Fettuccine with Avocado In reply to
1 1/4 cups diced sun-dried tomatoes
1 cup diced green bell pepper
1/2 cup chopped fresh basil
1/2 cup chopped green onions
1/4 cup sherry wine vinegar
2 tablespoons olive oil
1 medium avocado (about 8 ounces) peeled and diced
1 pound dried fettuccine noodles (or any dried pasta)
In a large bowl, combine sun-dried tomatoes, green pepper, basil, green onions, vinegar, oil and half of the avocado. Toss ingredients well so they are evenly coated with oil and vinegar.
Meanwhile, cook pasta in boiling water for 6 minutes or until "al dente." Drain pasta and pour into salad bowl with the other ingredients while the pasta is still hot. Toss together and serve immediately, using the remaining avocado as a garnish on top of the pasta.
Makes 6 servings.
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Fideo In reply to
3 tablespoons vegetable oil
4 coils fideo
2 tablespoons minced onion
1 clove garlic, minced
1/2 cup canned tomato sauce
3 cups water
Salt
Pepper
Heat oil. Add fideo and cook until lightly browned. Add onion and cook until tender.
Add garlic, tomato sauce and water and season to taste with salt and pepper. Bring to a boil. Lower heat, cover and simmer for 10 minutes.
Makes 6 servings.
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Fideo 2 In reply to
2 tablespoons vegetable oil
1 pound potatoes, diced
1 pound ground beef
3 cloves garlic
1/4 teaspoon cumin
1/2 teaspoon Mexican oregano
1 pound fideo, broken into small pieces
2 (8 ounce) cans tomato sauce
1/2 teaspoon pepper
In a large Dutch oven heat the oil over moderate heat. Add potatoes and cook them until they are just beginning to soften, about 5 minutes.
Add ground beef and stir, breaking it up, until it is just browned. Crush garlic, cumin and oregano to a paste in a molcajete or mortar and pestle and add the mixture to the potatoes and meat. Then add remaining ingredients, stirring together until well mixed. Bring the contents of the pot to a simmer and cook until the Fideo is soft, about 10 minutes.
Serves 4.
(This post was edited by tubeN2 on May 19, 2005, 10:04 PM)
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Fiery Pork Spaghetti In reply to
1 pound spaghetti
Salt
1 pound ground pork
4 cloves garlic, minced
1 cup chicken stock
1/2 teaspoon crushed dried red chiles
1/2 cup minced fresh basil leaves
Grated Romano cheese
Cook spaghetti in a large pot of boiling salted water, stirring frequently, for 7 minutes until slightly undercooked.
While spaghetti cooks, place pork and garlic in a large cold skillet. Cook over high heat, stirring to break up chunks, for 3 to 4 minutes until pork is no longer pink. Remove pork and garlic with a slotted spoon; reserve.
Drain pasta; return to cooking pot. Add stock, pork mixture, chiles and basil; toss over low heat for 2 to 3 minutes. Set aside, uncovered, for 5 minutes before serving. Toss and serve, with grated Romano cheese and more chiles if desired.
Yields 4 servings
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Fragrant Noodles In reply to
1 pound thin spaghetti
2 tablespoons vegetable oil
4 scallions, thinly sliced
1/2 cup chopped fresh cilantro
3 tablespoons soy sauce
1/4 teaspoon freshly-ground pepper
Cook spaghetti according to package directions; drain. In the same pot, heat oil over medium-high heat. Add scallion and cook for 30 seconds. Remove from heat. Stir in drained spaghetti, cilantro, soy sauce and pepper.
Serves 4
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Fried Italian Ravioli In reply to
12 dozen fresh ravioli*
2 large eggs, beaten
Salt and cayenne pepper
* Fresh ravioli is usually available in the chilled section of your grocery.
In a large bowl beat together salt, pepper and eggs. Detach the raviolis one by one. Dip into the egg mixture, then deep fry for about 2 to 4 minutes — until golden and crispy.
Serve hot with tomato salsa as appetizer.
Serves 4.
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Fried Macaroni and Cheese In reply to
2 cups elbow macaroni or shells
3 eggs
1 cup cheese of your choice
Cook macaroni according to package directions. Drain. Place in a large bowl and mix in eggs and cheese until combined.
Heat a small amount of oil in a skillet and add the macaroni mixture and fry as you would potatoes.
It will get crisp and brown. It is done when the cheese is melted and the eggs are cooked through. You can make it as crisp as you like.
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Fried Ravioli with Quick Tomato Sauce In reply to
Sauce
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, finely chopped
2 (14 1/2 ounce) cans Italian-style tomatoes, with liquid
3 tablespoons coarsely chopped fresh basil
or 1 tablespoon dried basil
Salt and coarsely-ground pepper, to taste
Ravioli
9 ounces frozen or refrigerated ravioli of your choice
2 tablespoons olive oil
Begin with the sauce. Heat the olive oil in a skillet over moderate heat and sauté the onion and garlic for about 5 minutes, until tender but not brown. Add the tomatoes, breaking up the larger pieces with the edge of a spoon if necessary, and bring to a boil. Simmer over low heat for 15 minutes, until the sauce has thickened some. Add the basil and season with salt and pepper.
Makes about 2 1/2 cups.
Cook the ravioli according to the package directions. Drain and manually separate the ravioli to prevent them from sticking together. Blot dry with paper towels.
Heat the olive oil in a skillet (preferably nonstick) over moderate heat and sauté the ravioli for 2 to 3 minutes per side, until lightly browned and slightly crisp. Drain on paper towels and serve immediately.
Serves 6 to 10 as an hors d'oeuvre or 4 to 6 as a first course.
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Garlic Ravioli In reply to
Wonton wrappers
Filling
12 large garlic cloves, chopped
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1/4 cup olive oil
3/4 pound Ricotta cheese
1/2 cup Parmesan cheese
2 tablespoons chopped chives
1 egg, beaten
Garlic Béchamel Sauce
6 cloves garlic, chopped
2 tablespoons olive oil
3 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
For Filling: Sauté garlic, Italian seasoning and pepper in olive oil. Drain. Mix Ricotta and Parmesan to garlic mixture. Add chives and egg. Mix well. Fill wonton wrappers.
For Sauce: Sauté garlic in oil and set aside.
Melt butter over low heat; stir in flour, gradually add milk to thicken. Stir in garlic, salt and pepper. Serve over garlic ravioli. Garnish with fresh parsley.
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Garlic Shrimp with Noodles In reply to
4 tablespoons butter, divided
1/2 cup chopped onion
2 cups water
1 package Lipton Noodles and Sauce (Butter and Herb)
2 tablespoons olive oil
1 tablespoon chopped garlic
1 pound uncooked medium shrimp, peeled and deveined
(thaw before cooking if shrimp are frozen)
1 (14 ounce) can artichoke hearts, drained and halved
1/4 cup finely chopped parsley
Pepper to taste
Melt 2 tablespoons butter and cook onion until tender. Add water and boil. Stir in noodles and stir occasionally.
In a large skillet, heat remaining butter with olive oil and garlic. Add shrimp and artichokes. Cook for about 3 minutes and stir while the shrimp/artichokes are cooking. Stir in parsley and pepper.
Combine shrimp and pasta before serving.
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Garlic Spaghetti In reply to
1 tablespoon garlic oil
1/2 teaspoon salt
8 ounces spaghetti
1 cup sliced carrots
1 1/2 cups broccoli florets
1/3 cup garlic oil
Finely shredded Parmesan cheese
Freshly ground pepper
In a large kettle or Dutch oven bring 4 quarts water to boil; add the 1 teaspoon garlic oil and salt. Add the spaghetti; then cook according to package directions.
Meanwhile, in a small saucepan, cook the carrots, covered in a small amount of boiling water, for 5 minutes. Add broccoli florets and cook for 3 minutes more; drain.
In another saucepan heat the 1/3 cup garlic oil over low heat. Add the cooked vegetables to the oil, stirring to coat well and heat through.
To serve, drain the spaghetti; return spaghetti to kettle; pour the vegetable mixture over pasta and toss. Transfer to individual plates. Sprinkle cheese and pepper over each serving.
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Gnocchi alla Romana In reply to
Vegetable oil
3 cups milk
1 1/2 teaspoon salt
Large pinch of ground nutmeg
Large pinch of pepper
1 cup plus 2 tablespoons semolina
2 large egg yolks, lightly beaten
1 cup freshly-grated Parmesan cheese
6 tablespoons butter
Line the bottom of a 15 1/2 x 10 1/2-inch baking pan with aluminum foil. Generously oil the foil.
Heat milk, salt, nutmeg and pepper in heavy saucepan over medium-high heat just to simmering. Do not boil; reduce heat to medium-low. Begin whisking or stirring milk briskly and add semolina in thin steady stream, taking care not to let lumps form. Cook, stirring frequently, until thick enough for spoon to stand upright and unsupported in center of mixture, 5 to 10 minutes.
Reduce heat to low; continue cooking, stirring constantly, until very thick, about 5 minutes longer. Remove from heat.
Add egg yolks, 1/4 cup of the cheese and 2 tablespoons of the butter to semolina mixture; stir until butter is melted and mixture is smooth. Transfer mixture to prepared pan. Pat out with spatula to 1/4 inch thickness. Refrigerate uncovered until cold, at least 1 hour.
Heat oven to 425 degrees F. Turn mixture out of pan onto flat surface; peel off foil. Cut gnocchi out of mixture with 2-inch round cutter.
Arrange gnocchi overlapping in 10-inch square shallow flameproof baking dish. Melt remaining 4 tablespoons butter. Drizzle melted butter over gnocchi. Sprinkle with remaining 1/4 cup cheese. Bake until tops of gnocchi are crisp and golden, 20 to 25 minutes. Place under broiler about 4 inches from heat, until light brown, 1 to 2 minutes. Serve at once.
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Gnocchi Verdi In reply to
2 (10 ounce) packages frozen spinach
1 cup ricotta cheese
2 large eggs
2/3 cup freshly-grated Parmesan
1 cup plus 3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
Boiling salted water
3 tablespoons butter
Cook spinach according to package directions. Drain well; let cool.
Squeeze spinach very dry. Chop spinach very fine; place in medium bowl. stir in ricotta cheese. Add eggs; mix well. Add 1/3 cup of the Parmesan cheese, 3 tablespoons of the flour, the salt, pepper and nutmeg; stir to mix very well. Refrigerate covered 1 hour.
Spread remaining 1 cup flour in shallow baking pan. Press a heaping tablespoonful of spinach mixture between spoon and hand to form oval gnocchi; place on flour. Repeat until all spinach mixture is used. Roll gnocchi lightly in flour to coat evenly. Discard excess flour. Slip 8 to 12 gnocchi into large kettle of boiling salted water; reduce heat to medium. Cook uncovered until gnocchi are slightly puffed and medium-firm to the touch, about 5 minutes.
Remove gnocchi with slotted spoon to paper towel-lined plate; then transfer immediately to greased flameproof shallow baking dish. Reheat water to boiling. Continue cooking and draining gnocchi in batches until all have been cooked. arrange gnocchi so that they are in single layer in baking dish.
Heat broiler.
Melt butter in small saucepan. Spoon butter over gnocchi; sprinkle with remaining 1/3 cup Parmesan cheese. Broil gnocchi 5 inches from heat source, until cheese topping is light brown, 2 to 3 minutes.
Serve at once.
Makes 24 gnocchi.
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Greek Chicken Pasta In reply to
4 chicken breasts, cooked and sliced
1 1/2 cups cubed tomatoes (Roma work best)
1 large onion, diced
Feta cheese
1 can whole black olives
Linguini noodles, cooked according to package instructions
Balsamic vinegar
Olive oil
Add the olive oil and diced onion to a large skillet. Cook over medium high heat until the onions have wilted, then add in the tomatoes. When the tomatoes begin to separate from their skins, add the chicken and 1/2 cup of Balsamic vinegar. Lower the heat and continue cooking for about 15 to 20 minutes or until it becomes almost like a sauce. You may need to add more olive oil and/or Balsamic vinegar to the mixture to keep it moist. When it reaches the desired consistency, combine it with the noodles and black olives. Garnish with crumbled feta cheese and serve.
This dish is even better cold with crispy French bread!
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Greek Spaghetti In reply to
12 ounces spaghetti
1/2 cup (1 stick) butter
Garlic powder or mashed garlic cloves
Burn butter until golden. Add garlic powder or crushed cloves and serve over cooked, drained spaghetti.
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Greek-Style Lasagna In reply to
Serves 4.
9 lasagna noodles
8 ounces lean ground beef
1/2 cup chopped yellow onion
1 (10 ounce) package frozen, chopped spinach, squeezed dry
1 cup part-skim ricotta cheese
1/4 cup feta cheese, crumbled
1/4 cup sliced pitted black olives
3 tablespoons chopped fresh mint, divided
1 1/2 cups reduced sodium tomato sauce
Preheat oven to 375 degrees F. Spray a medium baking dish with vegetable cooking spray; set aside.
Cook noodles according to package directions, but do not add salt. Drain.
Meanwhile, spray a medium nonstick skillet with vegetable cooking spray. Heat over medium heat. Add beef and onion. Cook, stirring, until browned, about 5 minutes. Place mixture on a paper towel-lined plate; drain.
In a medium bowl, combine spinach, ricotta cheese, feta cheese, olives and 2 tablespoons mint. Spread 1/2 cup tomato sauce in prepared dish. Top with 3 noodles. Spread some spinach mixture over noodles. Top with some beef mixture. Spoon 1/4 cup tomato sauce over beef mixture. Continue layering with remaining noodles, spinach mixture, beef mixture, and sauce. Cover with foil. Bake until filling is heated through, about 30 minutes.
Sprinkle with remaining mint. Serve immediately.
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Greek-Style Penne with Fresh Tomatoes, Feta and Dill In reply to
4 to 6 servings.
2 pounds tomatoes, halved, seeded, chopped
1 cup chopped green onions (white and pale green parts only)
7 ounces feta cheese, crumbled
6 tablespoons chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup extra-virgin olive oil
12 ounces penne pasta
Mix first 6 ingredients in large bowl. Set tomato mixture aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.
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Green Noodles In reply to
2 1/2 cups tightly packed torn spinach leaves
1/4 cup water
2 eggs
1 teaspoon salt
2 1/2 cups all-purpose flour
In covered pan cook spinach in water until tender (it cooks down to about 1/2 cup); cool. Place steel blade in work bowl of food processor; add undrained spinach, eggs, and salt. Process until smooth. Add flour; process until ball forms.
On floured surface, roll half the dough at a time into an 18 x 15-inch rectangle. Let stand 20 minutes. Roll up loosely. Slice 1/4 inch wide; unroll. Cut into desired lengths. Spread out on racks; dry 2 hours.
Cook, uncovered, in boiling salted water or soup for 10 to 12 minutes. If not cooked immediately, store, covered, in the refrigerator.
Makes 7 cups or 1 pound.
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Green Noodles Baked with Two Cheeses In reply to
1 (8 ounce) package green (spinach) noodles
4 tablespoons melted butter, cooled, divided
1/2 cup finely grated Swiss cheese, divided
1/4 cup finely grated Parmesan cheese, divided
2 eggs, well beaten
Salt and pepper to taste
Preheat oven to 350 degrees F.
Cook noodles according to package directions. Do not over-cook. Pour into a colander, and rinse under rapidly running cold water; drain. Toss noodles with 3 tablespoons melted butter, 6 tablespoons Swiss cheese and 2 tablespoons Parmesan cheese. Stir in the beaten eggs and mix well. Add salt and pepper. Turn into a well buttered 9-inch square pan. Sprinkle with remaining cheeses over top and dribble on remaining melted butter. Bake for 30 minutes.
Cut into 6 or 8 pieces and serve.
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Green Onion Fideo In reply to
3 tablespoons vegetable oil
8 ounces fideo or other fine pasta, broken into 1-inch pieces
1 medium onion, chopped
2 garlic cloves, minced
1 (8 ounce) can tomato sauce
3 cups water
1/4 teaspoon chili powder
Dash of cumin
Salt and pepper, to taste
8 ounces Cheddar cheese, grated
3 or 4 scallions, chopped
Heat oil in a large skillet, add fideo, and cook until lightly browned, Add onion and garlic and cook until tender. Add tomato sauce, water, chili powder, cumin, and salt and pepper. Bring to a boil. Lower heat, cover, and simmer until liquid is absorbed, about 10 minutes.
Top with grated cheese and scallion. Cover until cheese melts.
Serve immediately.
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Hamburger Mac 'n' Cheese In reply to
1 box macaroni and cheese
1 can cream of celery soup
1 pound hamburger
1 packet Lipton onion soup mix
1 onion, chopped
Make a box of macaroni and cheese by the directions on the box or however you normally make it. (I use Kraft. Also depending on how big your family is, I usually make up two boxes of macaroni and cheese and 2 cans of cream of celery soup. But still just 1 pound of hamburger and 1 packet of soup mix.)
Brown your hamburger with 1 packet of Lipton onion soup and 1 chopped onion. Put macaroni and cheese in the bottom of a 13 x 9-inch pan. Then layer the hamburger on top of the mac n cheese. Then layer the hamburger with the cream of celery soup. Put in oven or microwave and heat until it bubbles through. In the microwave about 15 minutes and in the oven about 30 minutes. Sometimes I also add a package of frozen corn as another layer. My kids really like the corn in it.
It sounds strange but kids seem to love it as well as adults. Hope you enjoy it.
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Hells Canyon Pasta In reply to
1 (16 ounce) box linguine or other pasta
1 (2 ounce) can flat anchovies in olive oil
1 teaspoon minced garlic
1 large fresh banana pepper, stemmed, seeded and diced
1 (28 ounce) can diced tomatoes with juice
1 (14 1/2 ounce) can diced tomatoes with juice
1 tablespoon drained capers
Salt and pepper to taste
Put pasta water on to heat. When boiling, add pasta and cook according to directions.
Meanwhile, heat olive oil from anchovies over medium heat. Add garlic, pepper and anchovies. Stir, mashing anchovies, until peppers are just tender and anchovies are liquefied. Add tomatoes with juice and capers. Season to taste and stir to combine well. When thoroughly heated, add mixture to cooked pasta, toss and serve.
Serves 6 generously.
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Herbed Crabmeat Pasta In reply to
Dressing
2 tablespoons minced dill
2 tablespoons minced parsley
2 tablespoons minced chives
1 1/2 teaspoons dry mustard
1/4 cup extra-virgin olive oil
Pasta
1/2 pound tricolor rotini or spiral pasta
1 head fennel, sliced into thin strips
2 stalks celery, chopped
2 carrots, peeled and chopped
1 pound crabmeat, cut into small chunks
2 cups shredded Jarlsberg cheese
To make dressing: In a large bowl, mix dill, parsley, chives, mustard and oil.
Cook pasta in boiling water according to package instructions; 3 minutes before cooked to al dente stage, add fennel, celery and carrots. Drain; transfer pasta mixture to the bowl with the dressing; add crabmeat and toss. Add shredded cheese and toss again. Serve immediately or re-warm in microwave, loosely covered.
Makes 6 to 8 servings.
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Hidden Valley Ranch Pasta Primavera In reply to
Yield: 4 servings
6 ounces rotelle pasta
3 tablespoons olive oil
1 envelope Hidden Valley original ranch salad dressing mix
1 (16 ounce) package frozen vegetable medley, thawed
Cook rotelle pasta; drain. Stir in olive oil, salad dressing mix and vegetables. Heat and serve.
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Homemade Noodles In reply to
1 egg
1 tablespoon vegetable oil
1 tablespoon water
1 cup all-purpose flour
1/4 teaspoon baking powder
Combine egg, oil and water. Beat well. Add flour with baking powder sifted into it. A little more flour may be needed to make dough easy to roll. This depends on size of egg. Roll out the dough as thinly as possible. Leave on counter or table to dry. Turn over once.
Cut into thin strips. Boil in salted broth in which chicken has cooked or use in homemade vegetable soup.
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Homemade Noodles 2 In reply to
3 large eggs, beaten
2 1/4 cups all-purpose flour
Machine method
Combine eggs and flour in the bowl of a food processor and process until the dough forms a ball. Remove from the bowl and knead on a floured surface until the dough is no longer sticky, adding more flour as necessary. The dough should be firm, with a smooth, leathery feel.
Divide the dough into quarters, and work with one quarter at a time. With the pasta machine set on the widest setting, feed the pieces of dough through and fold into thirds, repeating this 8 or 10 times to further knead the dough. Feed the dough through progressively narrower settings until the desired thickness is reached. Finally, feed the dough through the cutting attachment. Form the resulting noodles into little piles, or hang over wooden dowels to dry if you don't plan to cook them immediately.
Manual method
Put the flour on a clean work surface and make a well in the middle. Add the beaten eggs to the well, and using a fork or the tips of your fingers, incorporate the flour with the eggs, working from the center of the well towards the outer edge of the flour, until a loose, moist dough is formed. Knead the dough on a floured surface, adding more flour if necessary to form a firm, smooth dough.
Roll the dough out into a large circle, dusting the dough with flour as needed, and turning it 90 degrees after each pass with the rolling pin. Roll to a thickness of no more than 1/8 inch or as thin as possible. Allow the dough to rest for 15 to 30 minutes, until it has a dry, leathery feel.
Fold the dough over on itself several times until a long, flat "log" about 3 inches wide is formed. Using a very sharp knife, cut across the log to make noodles of the desired width. Gently unroll the slices to separate the individual noodles. Form the noodles into little piles, or hang over wooden dowels to dry if you don't plan to cook them immediately.
Using either method, the noodles may be cooked immediately, or dried and stored unrefrigerated and uncovered in a large bowl or platter for up to a month. Be aware that the dried noodles are very brittle, and will break if not handled very gently.
To cook
Bring 4 quarts of water to a boil over high heat. Add 2 tablespoons of salt when the water boils. Add the noodles all at once and stir gently. The fresh noodles will be done 5 to 10 seconds after the water returns to the boil. Dried noodles will take a little longer, but usually no more than 30 seconds. Drain the noodles as soon as they are "al dente'" or tender but still firm to the tooth. Serve immediately with the sauce of your choice.
Serves 4 to 6.
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Homemade Noodles with Poppy Seeds In reply to
4 eggs
1 teaspoon salt
2 1/2 to 3 cups all-purpose flour
1/2 cup butter
1 small onion, chopped
2 teaspoons poppy seeds
1 tablespoon oil
In large bowl, beat eggs with salt. Beat in 1 cup flour. Continue adding small amount of flour. When no longer able to mix in flour, turn dough onto floured surface and knead in additional flour until dough is smooth and no longer sticky, about 10 minutes. Cover dough with a bowl and let rest for 1 hour.
Divide dough into fourths. With rolling pin, roll one portion into a rectangle 1/8 inch thick. Dust with flour and tightly roll up jellyroll fashion. With sharp knife, cut into 1/8-inch slices. Uncurl slices and set aside. Repeat process with remaining dough.
In small saucepan, melt butter and sauté onions until soft. Add poppy seeds. Stir and set aside.
Add oil to large pot of boiling water. Cook noodles until tender. Drain and toss with poppy seed mixture.
Variation
Substitute any herb for poppy seeds.
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Indiana Spaghetti In reply to
4 slices bacon
1 onion, sliced
Spaghetti sauce
1 package spaghetti, cooked and drained
Fry bacon until crisp, then set aside.
Fry onion until brown, then set aside.
Combine spaghetti sauce, broken bacon and onions and add to spaghetti.
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Italian Bake In reply to
1 pound hamburger
1 onion, chopped
1 clove garlic, minced
1 small package chopped frozen spinach, thawed
8 ounces ricotta cheese
1 egg beaten
1/4 cup parmesan cheese
1 (14 ounce) can chopped tomatoes
1 teaspoon oregano
1 box lasagna noodles
12 ounces shredded mozzarella
1 package Hormel Sliced Pepperoni
1 jar Ragu Thick & Chunky pasta sauce
Brown hamburger with onion and garlic. Add pasta sauce, chopped canned tomatoes and oregano. Set aside.
Mix ricotta cheese, spinach, egg and parmesan cheese together. Set aside.
Cook lasagna noodles for about 8 to 10 minutes (al dente). Layer ingredients as follows: Lasagna noodles, pasta sauce, ricotta cheese mixture, pepperoni, lasagna noodles, pasta sauce and mozzarella cheese. Bake at 350 degrees F for 45 to 60 minutes.
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Italian Beef Pasta In reply to
1 pound beef tenderloin, cut into thin strips
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers, chopped
1 zucchini, chopped
2 tomatoes, chopped
1/2 pound sliced mushrooms
2 teaspoons Italian seasoning
2 cups beef broth
1 tablespoon cornstarch
1/4 pound rotini pasta
In a large skillet over medium heat sauté beef strips in hot oil until no longer pink. Add prepared vegetables and Italian seasoning to skillet. Cook and stir for 2 to 3 minutes or until onion is softened.
Mix together broth and cornstarch until smooth. Add to meat mixture in pan; cook and stir until mixture comes to a boil and is thickened.
Meanwhile, cook pasta as directed on package. Spoon beef mixture over prepared pasta; garnish with fresh basil if desired.
Serves 4.
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Jalapeno and Chicken Pasta Alfredo In reply to
Source: Sorrento® and Precious® Cheese
1 (32 ounce) jar Alfredo sauce
1 1/2 cups chicken, cooked and shredded
1 cup frozen sugar snap peas, thawed and drained
1 cup mushrooms, cut in quarters
1/2 cup green onions, sliced
1/4 cup red pepper, cut into strips
1 (13 ounce) package Sorrento® or Precious®
Jalapeno Mozzarella, shredded
1 pound cavatappi pasta, cooked
In large saucepan, heat Alfredo sauce; stir in chicken, sugar snap peas, mushrooms, green onions and red peppers. Simmer 10 minutes and stir in cheese; cook until cheese is melted.
In large bowl, toss with pasta.
Serves: 4
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Johnny Mazetti In reply to
1/2 cup green bell pepper, diced
1 cup onion, diced
1 cup celery, diced
15 ounces tomato sauce
1 (16 ounce) can tomatoes with juice
1 cup water
2 cloves garlic, minced
1 tablespoon sugar
1 (4 ounce) can mushrooms, drained
1 1/2 cups Granburger*
8 ounces medium noodles
8 ounces cheese, grated
Coat saucepan with oil. Add bell pepper, onion and celery. Cover. Cook about 10 minutes. Add remaining ingredients except noodles and cheese. Cover and simmer for 20 minutes. Meanwhile, cook noodles and add to other ingredients. Put into a casserole and top with grated cheese. Bake at 350 degrees F for 20 minutes.
* Granburger is a meat substitute (like ground beef) which comes in a quart container (like milk comes in). It can be found at Seventh Day Adventist food stores or health food stores. You may substitute 1 pound ground beef for Granburger.
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Judy's Homemade Manicotti In reply to
Dough
4 eggs
1 tablespoon oil
2 cups flour
Dash of salt
Water to right texture
Mix all ingredients; adding enough water to make the consistency of a thin pancake batter. Lightly spray a 7-inch or 8-inch frying pan with non-stick spray.
Using a 1/3 measuring cup, fill it 3/4 of the way and pour batter into hot pan. Cook until barely set, flip and remove immediately to wax paper.
Makes 18
Filling
2 pounds ricotta cheese
2 eggs
Grated cheese, parsley, garlic powder to taste
Preheat oven to 350 degrees F.
Lightly spray a 13 x 9-inch baking dish. Pour enough sauce to cover bottom of pan. Set aside.
Take one manicotti shell and spoon filling in a line, slightly off center, about 1/2 inch from edges. (You'll know better after the first one how much to use. I start with a serving spoon full.) Roll manicotti up and place in baking dish. Continue for all. Pour sauce over manicotti; sprinkle with grated cheese and bake at 350 degrees F for 1 hour.
Footsie Note: You can make these ahead and refrigerate or freeze, but use a glass baking dish as the acid in the sauce reacts with foil and aluminum. You can also freeze just the pasta (flat, wax paper or plastic wrap in between each "crepe"). Must be thoroughly thawed before attempting to separate. Trust me I found out the hard way. Sometimes I just make half a recipe since there are only 2 of us. If you want to prepare the manicotti and then freeze it, skip the addition of the sauce until it's time to bake them.
Servings: 18
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Re: [tubeN2] Greek-Style Lasagna In reply to
2 pounds ricotta cheese
1/2 pound mozzarella cheese, diced
2 eggs
1/2 cup Parmesan cheese, grated
1 tablespoon parsley, chopped
Salt, to taste
Pepper, to taste
Nutmeg, to taste
4 cups spaghetti sauce
Jumbo pasta shells
Mix ricotta, mozzarella, eggs, 1/4 cup Parmesan cheese and chopped parsley. Season with salt, pepper and nutmeg. Mix until well blended. Set aside.
Parboil the shells in 5 quarts of salted, boiling water, stirring occasionally. Drain at once in colander. Fill parboiled shells immediately with filling mixture.
Cover bottom of baking dish with spaghetti sauce. Arrange filled shells side by side in a single layer in baking dish. Pour remaining sauce over the filled shells and bake at 350 degrees F for about 30 minutes.
Sprinkle with remaining Parmesan cheese. Serve piping hot.
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Lasagna Bolognese In reply to
For the Bolognese sauce
6 tablespoons unsalted butter
6 tablespoons extra-virgin olive oil
1 pound ground beef
4 ounces prosciutto (se Note No. 2 below)
4 ounces pancetta
2 celery stalked, trimmed and chopped
2 large carrots, peeled, trimmed and chopped
2 onions, peeled, trimmed and chopped
2 to 3 tablespoons tomato paste, diluted in a little water
1/2 cup tomato puree
4 cups dry red wine
Salt and freshly ground black pepper
For the white sauce (besciamella)
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups light cream, heated
Salt and freshly ground black pepper
Freshly grated nutmeg
Unsalted butter for baking dish
2 to 3 cups grated Parmigiano-Reggiano cheese
About 1 pound cooked and drained lasagna noodles
To make the Bolognese sauce, melt the butter with the olive oil in a large sauté pan over medium heat. Add the ground beef, prosciutto, pancetta, celery, carrot and onion and sauté, stirring often, until the vegetables are soft and lightly golden, about 15 minutes. Stir in the tomato paste diluted with water, the tomato puree and the wine. Reduce the heat to low, cover and simmer for 1 1/2 to 2 hours. The sauce should be very thick and richly condensed after the long simmering. check from time to time if it needs more liquids and add wine or water as needed. Season with salt and pepper.
To make the white sauce, melt the butter in a sauce pan over medium heat. Add the flour and cook, stirring, until it is well incorporated, about 3 minutes. Slowly and gradually stir in the hot cream and cook, stirring often, until quite thick and the flour has lost all of its raw taste, about 8 minutes. Season with salt, pepper and a mere pinch of nutmeg. Remove from heat.
Preheat the oven to 400 degrees F.
To assemble the lasagna, spoon a thin layer of Bolognese sauce at the bottom of a 9 x 12 x 3-inch baking dish that has been lightly buttered with unsalted butter. Add a layer of cooked lasagna noodles. Top with Bolognese, then a layer of white sauce, then a sprinkling of Parmigiano-Reggiano. Repeat this layering process, beginning with the noodles and ending with the cheese. Dot the top with bits of unsalted butter. Bake until heated through, about 25 minutes. Remove from oven and let rest for 10 minutes, then cut into 8 or 12 portions.
Serves 8 to 12.
Note No. 1: Since my lasagna was to be cooked well ahead and kept warm in the oven over several hours, I made my last layering in the lasagna process a thin film of meat sauce. This kept the lasagna from drying out.
Note No. 2: I have to plug my favorite prosciutto here. San Daniele, from the town of the same name in Friuli Venezia-Giulia, is sweeter and earthier than regular prosciutto, and connoisseurs often prefer it to the celebrated Parma. San Daniele now is available in this country, and a good one is being sold at Wegmans in Manalapan. It's what I used in this recipe.
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Lasagna Ole In reply to
29 ounces salsa, heated
2 cups chicken, cooked and chopped
1/3 cup chopped cilantro
4 large corn tortillas
8 ounces cottage cheese
1 egg, beaten
4 ounces diced green chiles, drained
1 can sliced olives, drained well
3/4 cup Monterey jack cheese, shredded
3/4 cup Cheddar cheese, shredded
Mix first three ingredients and spread 1/3 of mixture in the bottom of an 11 x 7-inch microwave baking dish. Layer 2 corn tortillas on top.
Combine next four ingredients with 1/2 cup of each shredded cheese and spoon 1/2 of mixture over tortillas. Repeat layers, ending with salsa mixture. Cover with plastic wrap and microwave on HIGH for 10 to 12 minutes, rotating the dish during cooking. Remove wrap; sprinkle with remaining cheese. Let stand until cheese melts.
Cut into squares.
Serves 6.
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Lasagna Roll Ups In reply to
6 uncooked lasagna noodles
6 uncooked spinach lasagna noodles
1 pound ground beef
1 large onion chopped
1 (15 1/2 ounce) jar spaghetti sauce
1 (8 ounce) can mushrooms stems and pieces, undrained
2 cup ricotta or creamed cottage cheese
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1/4 cup grated parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, crushed
Preheat oven to 350 degrees F.
Cook noodles according to package directions and drain well. Cover noodles with cold water.
Cook beef and onion in 10-inch skillet until beef is brown, drain off grease. Stir in spaghetti sauce and mushrooms and bring to a boil. Pour sauce in to a ungreased 9 by 13 inch baking dish.
Mix together remaining ingredients. Drain noodles. Spread 3 tablespoons of the cheese mixture to edges of one noodle. Roll up and cut in half. Repeat with remaining noodles.
Place rolls cut sides down in beef mixture. Cover and bake for about 30 minutes or until hot and bubbly.
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Layered Spaghetti Bake In reply to
Serves 8 to 10.
1 pound ground beef
1/2 cup chopped green bell peppers, chopped
1/2 cup chopped onion
1/2 cup mayonnaise
16 ounce spaghetti sauce
1/4 cup Parmesan cheese
1 (7 ounce) package spaghetti, cooked and drained
1 cup Cheddar cheese, grated
Preheat oven to 350 degrees F. Lightly butter a 2-quart casserole dish and set aside.
In a skillet over medium heat, brown the ground beef with the chopped pepper and onions. Drain off any excess fat.
Add the mayonnaise, spaghetti sauce, and parmesan cheese to the skillet, and cook for another 2 or 3 minutes over a low heat setting to warm the mixture through.
Meanwhile, cook the spaghetti, and drain it well.
Place half of the cooked spaghetti in the bottom of the prepare casserole dish. Pour half of the meat and sauce mixture over the pasta and sprinkle with half of the grated cheddar cheese. Repeat the process to complete the second, top layer.
Bake for 30 minutes. Serve warm with a side salad and garlic or cheesy herb bread.
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Lazy Lasagna In reply to
4 cups extra-broad, no-yolks egg noodles
1 teaspoon olive oil
1 1/2 cups finely chopped yellow onion
2 medium cloves garlic, peeled and minced
1 pound lean ground beef
1 (15 ounce) can seasoned tomato sauce for lasagna
1/2 cup pasta-cooking water (see note)
1/4 teaspoon ground black pepper
Optional: 1/4 teaspoon salt
1 cup low-fat cottage cheese
1/2 teaspoon each dried basil and oregano, crushed
2 tablespoons grated Parmesan cheese
2 tablespoons egg substitute or 1 egg
2/3 cup grated mixed Italian cheese
Preheat oven to 325 degrees F. Spray a 9 x 13-inch baking dish with cooking spray (or lightly oil) and set aside.
Bring a large pan of water to the boil. Add the noodles and cook according to package directions. Reserve 1/2 cup pasta-cooking water, then drain the pasta.
Heat the olive oil in a 3-quart saucepan over medium heat. Add the onion; sauté 3 minutes. Add the garlic and sauté 1 minute. Then add the beef, breaking up with a spatula. Cook until no longer pink.
Drain off the excess liquid. Pour the tomato sauce into the pan. Pour the reserved pasta-cooking water into the can, swirl a bit, and pour into the pan. Simmer 5 minutes.
Season with black pepper. Taste and add a little salt if necessary.
While the sauce is cooking, combine the cottage cheese, basil, oregano, Parmesan and egg substitute.
Spread a thin layer of sauce in the bottom of the prepared pan followed by all of the noodles. Spoon the cottage-cheese mixture over the noodles. Pour the sauce on top and sprinkle with the mixed Italian cheese. Bake on center oven rack 25 minutes. Let cool 5 minutes before serving.
Yields 6 servings.
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Lemon Parmesan Linguine In reply to
3/4 pound linguine
3/4 cup whipping cream
1 tablespoon butter
3 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
1/2 cup parmesan cheese
Cook pasta al dente and drain, reserving 1/2 cup cooking liquid.
Bring cream and butter to simmer in large skillet over medium/high heat. Mix in lemon juice and peel. Add pasta and toss to coat, adding reserved liquid as needed to thin sauce to desired consistency. Add cheese and toss to blend. Season with salt and pepper.
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Lemon Pasta with Chicken and Pine Nuts In reply to
2/3 cup plus 1 tablespoon olive oil
3/4 pound diced cooked chicken
12 ounces lemon-pepper linguine or regular linguine
2 cups snow peas, cut into matchstick-size strips
3/4 cup pine nuts
1/2 cup fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
Cook pasta until tender. Drain well; transfer to large bowl. Add 1 tablespoon oil; toss to coat. Add chicken, snow peas, pine nuts and parsley; toss to combine all ingredients.
Whisk lemon juice and mustard in small bowl. Add remaining 2/3 cup olive oil in thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with dressing.
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Lemon Pepper Pasta In reply to
1 pound spaghetti
2 tablespoons olive oil
3 tablespoons lemon juice, or to taste
1 tablespoon basil
Freshly-ground black pepper, to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until done; drain.
Combine remaining ingredients. Mix well and toss with the pasta. Serve hot or cold.
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Linguine and Shrimp In reply to
1/2 cup Italian dressing (regular or fat-free)
1 clove garlic, minced
1/4 cup chopped parsley
2 teaspoons grated lemon peel
1 teaspoon salt
Dash of cayenne pepper
1/2 pound shrimp
1 medium yellow squash, julienned
1 medium zucchini, julienned
1 medium carrot, julienned
3 green onions
1/2 pound linguine, cooked
In medium skillet, heat Italian dressing and spices. Add all other ingredients except linguine and sauté. Toss linguine with vegetables, shrimp, and sauce.
Serve at once with crusty French or Sheepherder’s Bread.
Serves 4 to 6.
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Linguine with Artichoke Hearts In reply to
1 (16 ounce) can artichoke hearts, drained and quartered
2/3 cup sliced ripe olives
1/4 cup olive oil or vegetable oil
3 tablespoons lemon juice
2 cloves garlic, minced, or 1/2 teaspoon garlic powder
3 dashes Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon ground pepper
8 ounces linguine
Combine artichoke hearts, olives, oil, lemon juice, garlic, Tabasco sauce, salt and pepper. Let stand at least 1 hour.
Cook linguine according to package directions, omitting salt; drain. Rinse with cold water and drain again. Combine linguini and artichoke mixture. Cover and chill. Toss before serving.
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Linguini with Clam Sauce In reply to
16 ounces linguini pasta
3 tablespoons olive oil
1/4 cup dry white wine
2 garlic cloves, minced
2 slices slightly stale bread, grate into crumbs
13 ounces minced clams in juice
8 ounces bottled clam juice
1 tablespoon dried parsley
Cook pasta according to directions on package. In a large skillet, heat oil over medium heat and cook garlic until lightly browned. Stir in bread crumbs and cook until lightly toasted. Remove and set aside.
Place clams (with liquid), bottled clam juice, and wine in skillet and bring to a boil. Cook until reduced to 1/3 of original. Stir in parsley, salt and pepper.
Drain pasta and toss with sauce and bread crumbs.
Serve with salad and bread.
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Linguine with Clam Sauce 2 In reply to
2 tablespoons butter or margarine
1 tablespoon peanut oil
3 cloves garlic, finely minced
1/4 cup half and half
1/4 cup B&B Liqueur
2 (6 1/2 ounce) cans chopped clams, drained
1/4 teaspoon salt
1/4 cup chopped parsley
1 (8 ounce) package linguine, cooked
according to package directions
Heat butter and peanut oil in a skillet over medium heat. Add garlic and sauté 2 minutes, or until tender.
Remove skillet from heat; stir in half-and-half, B&B Liqueur, clams and salt. Return skillet to heat and cook and stir until mixture is heated through. Do not boil.
Toss clam sauce and parsley with drained hot linguine and serve.
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Linguine with Oysters In reply to
1/4 cup butter
5 shallots, minced
1 clove garlic, lightly crushed
1 pint small fresh oysters, drained
3 scallions, minced
2 tablespoons fresh parsley, minced
1/2 pound linguine, cooked al dente
Salt
Freshly-ground black pepper
Melt butter in a large skillet over medium heat. Add shallots and garlic and sauté until garlic is golden. Discard garlic. Continue cooking until shallots are soft, about 5 minutes.
Add oysters and liquid, scallions and parsley. Reduce heat and simmer until oysters are heated through, but still slightly soft, about 3 minutes.
Add pasta and toss to combine. Season with salt and pepper to taste and serve immediately!
Serves 2 as a main course or 4 as a first course.
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Linguine with Red Clam Sauce In reply to
1 (11 ounce) package fresh linguine
1/4 cup olive oil
1 tablespoon butter
4 garlic cloves, minced
3 tablespoons fresh basil, chopped
1 teaspoon salt
1 (28 ounce) can crushed Italian tomatoes in purée
1/2 cup clam juice
1 pound littleneck clams, scrubbed
Prepare pasta according to package directions.
Meanwhile, in a large saucepan, heat olive oil and butter over medium heat. Add the garlic and simmer for 3 minutes or just until the garlic begins to color. Take care not to burn the garlic. Add basil, salt, tomatoes and clam juice. Lower heat and simmer for about 8 minutes. Add clams; cover and simmer for about 3 minutes or until clams open.
Ladle sauce and clams over drained pasta.
Yields 4 servings.
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Linguine with Red Clam Sauce In reply to
1 teaspoon garlic, finely chopped
2 tablespoons olive oil
1 (10 ounce) can baby clams
2 cups tomato sauce
4 teaspoons Parmesan cheese, grated
Salt
Pepper
Pinch of fresh chopped parsley
Sauté garlic in olive oil until golden brown. Add clams with juice. Simmer 5 minutes.
Add tomato sauce. Season to taste and add parsley. Toss cooked linguine noodles with 1/2 of the prepared sauce.
Place on serving platter and pour balance of sauce on top and serve with Parmesan cheese.
Serves 2.
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Mac 'n' Cheese In reply to
1/2 cup (1 stick) butter, melted
1 can evaporated milk
1 can Cheddar cheese soup
1/2 pound white American cheese, broken into pieces.
2 1/2 cups elbow macaroni (uncooked)
Mix together butter, evaporated milk and Cheddar cheese soup. Add American cheese. Pour into a baking dish.
Cook macaroni; drain and add to cheese mixture. Top with mixture of butter, bread crumbs and parmesan cheese and bake at 350 degrees F for 30 minutes.
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Mac & Cheese 2 In reply to
Cook macaroni, then drain it. Meanwhile, dice up oodles and oodles of Colby cheese. As soon as the macaroni has drained, add the diced Colby cheese to the pot, then cover it quickly. Let it sit for about 5 minutes or until all the cheese is melted. Serve immediately!
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Mac & Cheese 3 In reply to
3 tablespoons vegetable oil, divided
1/2 pound uncooked elbow macaroni
1 finely chopped onion
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/2 teaspoon salt
2 teaspoons spicy mustard
1 1/2 tablespoons flour
2 cups milk
2 cups grated sharp Cheddar cheese, divided
Preheat the oven to 375 degrees F. Oil a 1 1/2-quart ovenproof casserole and set aside.
Fill a large stockpot with at least 6 quarts water. Add 1 tablespoon of the vegetable oil to the water to keep the macaroni from sticking. Place the pot on high heat and bring to a rolling boil. Add the macaroni and cook for the time specified on the package, making sure not to overcook it. Drain immediately and rinse under cold, running water. Set aside.
Heat the remaining oil in a large skillet. Add the onion and sauté over medium-low heat for 4 or 5 minutes or until tender and translucent. Stir in the nutmeg, cayenne, black pepper, salt, mustard and flour and sauté 3 to 4 minutes longer.
Add the milk and 1 cup of the cheese. Increase the heat to medium-high and bring the sauce to a gentle boil. Reduce the heat to low and cook, stirring, for about 10 minutes longer or until the sauce thickens.
Remove the sauce from the heat and stir in the well-drained macaroni. Pour the mixture into the oiled baking dish. Sprinkle the macaroni with the remaining cheese.
Place the dish on the middle shelf of the hot oven and bake for 18 to 20 minutes or until hot and bubbly and the cheese is melted.
Yields 4 servings.
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Macaroni and Cheese Fajita Bake In reply to
1 1/2 pounds ground beef
16 ounces elbow macaroni, cooked and drained
1/2 cup sliced green onions, divided
1 (1.4 ounce) envelope fajita seasoning mix
2 (15.5 ounce) jars salsa con queso
1/2 (4.5 ounce) package taco shells, crushed
Mexican cheese to sprinkle on top
Brown ground beef in a large skillet, stirring until it crumbles; drain. Stir in macaroni, 1/4 cup green onions, seasoning mix and salsa con queso; pour into a lightly greased 13 x 9-inch baking dish. Sprinkle with crushed taco shells then sprinkle with cheese to your taste.
Bake at 350 degree F for 30 minutes or until thoroughly heated.
Sprinkle with remaining 1/4 cup green onions.
Makes 8 servings.
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Macaroni Pie In reply to
32 ounce elbow macaroni
3 eggs
3 cups milk
4 cups shredded Cheddar cheese
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
Beat eggs and milk together. Pour half of the cooked macaroni into 9 x 13-inch baking dish. Cover macaroni with half of the cheese. Pour remaining macaroni into baking dish leaving a little room at the top. Cover with remaining cheese. Pour egg mixture over macaroni. Sprinkle with salt.
Bake in a preheated over for an hour or until a knife inserted comes out clean.
Servings: 8
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Manicotti and Shells In reply to
Shells
1 cup milk
1 cup flour
4 eggs
Combine all ingredients. Put 1 to 2 tablespoons at a time (to cover bottom of skillet) in a small lightly oiled skillet over low heat until set. Makes 18 shells...(like crepes).
Manicotti
15 ounces ricotta cheese
1/4 to 1/2 pound mozzarella cheese, finely chopped
3 tablespoons grated Parmesan cheese
1 lightly beaten egg
1 tablespoon minced parsley
Salt and pepper to taste
Garlic to taste
Preheat oven to 350 degrees F.
Combine all ingredients, blending and mixing well together. Fill shells using a teaspoon. Pour a little sauce in bottom of pan and arrange filled shells in a single layer. Add sauce to cover shells. Bake for 30 to 40 minutes.
After 40 minutes, sprinkle top generously with Parmesan cheese, and bake an additional 5 to 10 minutes.
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Manicotti with Tomato Sauce In reply to
Stuffing
1/2 pound ground beef
1 clove garlic, minced
1/4 cup olive oil
1 cup ricotta cheese
4 ounces mozzarella cheese, grated
1 egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon dried oregano, crumbled
Brown beef and garlic in olive oil. Drain off any fat and place the beef and garlic into a bowl. Stir in ricotta and mozzarella cheeses, beaten egg, salt and oregano. Set aside. Prepare Tomato Sauce.
Tomato Sauce
1/2 cup chopped onions
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1/2 cup olive oil
1 (2 pound) can whole tomatoes
1 cup tomato purée
1 teaspoon salt
1 teaspoon granulated sugar
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
1/2 pound fresh mushrooms, sliced
Sauté onions, bell pepper and garlic in olive oil until onions are transparent. Add remaining ingredients; mix well and simmer for at least 1 hour - the longer the better. Adjust seasonings.
To prepare, preheat oven to 350 degrees F.
Cook 8 manicotti in boiling salted water for 8 to 10 minutes or until al dente. Drain them and allow to cool. Fill them with stuffing and place into a buttered shallow baking dish. Cover with sauce. Sprinkle generously with freshly grated Parmesan cheese, cover with foil, and bake for 15 minutes.
Remove foil and bake for another 10 minutes until heated through and bubbly.
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Mean Woman Pasta In reply to
Yield: 4 servings
1 pound shell pasta
3 cups diced tomatoes
5 cloves garlic, minced
15 Kalamata olives, pitted and -sliced
1/4 cup fresh basil leaves (some chopped and some left whole)
1/4 cup olive oil
8 whole pepperoncini peppers (8 to 12)
Combine tomatoes, garlic, olives, basil, olive oil, and pepperoncini peppers. Stir together, and allow to marinate as long as you can. Overnight is best.
Cook pasta according to the package directions. Drain. Toss with uncooked sauce, and serve.
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Mexican Lasagna In reply to
1 (8 ounce) can Ro-Tel Tomatoes with chiles
2 (16 ounce) cans Hatch green chile sauce (with
pork and tomatoes) or make your own green chile
1 (16 ounce) can olives, chopped
Shredded Co-Jack cheese, to taste
Flour tortillas
2 cups cooked chicken, cut into strips
Mix tomatoes, green chile sauce, olives and chicken together.
Spray a 13 x 9-inch pan with cooking spray. Tear tortillas in half (to fit pan). Put down one layer of tortillas, spoon on chile mixture (be generous), layer with cheese and repeat from tortilla layers. Top with cheese.
Cover and bake at 325 degrees F for 30 minutes; uncover and bake 15 to 20 minutes longer until brown. You can make this ahead of time and then bake just prior to serving.
Let stand for a few minutes prior to serving.
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Mexican Macaroni In reply to
2 cups small macaroni (cooked and drained)
1 (11 ounce) can Green Giant Niblets whole kernel sweet corn
1 to 3 small cans chopped black olives
1 medium-large yellow onion (chopped)
3 pounds ground beef
5 (10 ounce) cans enchilada sauce
2 teaspoons garlic powder
1/2 to 1-pound block mild Cheddar cheese, grated
Salt and pepper to taste
Preheat oven to 400 degrees F.
In a large pot boil water for macaroni.
In another large pot brown hamburger and chopped onion. Drain meat mixture and return to same pot. Add corn, olives, enchilada sauce, garlic powder and salt and pepper to taste. Allow mixture to come to a boil then turn down and let simmer. Stirring occasionally. When water boils add macaroni and let cook till tender. Drain.
At this point add about 1/2 cup grated cheese to mixture. Stir till completely melted. Add macaroni to meat mixture. Scoop half macaroni/meat mixture into large baking dish. Spread a thin layer of cheese over this. Scoop remainder of macaroni/meat mixture over this. Top with remaining cheese. Bake at 400 degrees F for 1 hour.
Serve with garlic bread and green salad.
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Mexican Macaroni 2 In reply to
8 ounces macaroni
1 (14 1/2 ounce) can Mexican-style tomatoes, undrained and chopped
1 can cream of mushroom soup, undiluted
8 ounces dairy sour cream
1 (4 ounce) can diced green chiles
1 cup shredded Monterey jack cheese, divided
1 cup shredded Cheddar cheese, divided
Cook macaroni according to package directions; drain.
Combine macaroni and next 4 ingredients; stir in half of cheeses. Pour into a lightly greased 2-quart baking dish; top with remaining cheeses. Bake at 350 degrees F for 30 minutes.
Serves 6.
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Mexican Manicotti In reply to
1/2 pound lean ground beef
1 cup refried beans
1 teaspoon Mexican oregano, crushed
1/2 teaspoon ground cumin
8 manicotti shells
1 1/4 cup water
1 (8 ounce) can picanté or taco sauce
8 ounces dairy sour cream
1/4 cup finely chopped scallion
1/4 cup sliced, pitted ripe olives
1/2 cup shredded Monterey Jack cheese
Combine ground beef, refried beans, oregano and cumin; mix well. Fill UNCOOKED manicotti shells with meat mixture. Arrange in a 10 x 6 x 2-inch baking dish. Combine water and picanté sauce or taco sauce; pour over manicotti shells. Cover with aluminum foil. Bake at 325 degrees F for at least one hour until pasta is tender.
Combine sour cream, scallion and olives. Spoon down the center of the casserole; top with cheese. Bake for about 10 minutes or until the cheese melts.
Microwave instructions: After pouring water and sauce over shells, cover with vented plastic wrap. Cook on HIGH for 10 minutes, half-turning the dish once. Using tongs, turn shells over. Cook, covered, on MEDIUM for 17 to 19 minutes or until pasta is tender, giving dish a half-turn once.
Combine sour cream, scallion and olives. Spoon down center of casserole; top with cheese. Cook, uncovered, on HIGH for 2 to 3 minutes or until cheese melts.
Makes 4 servings.
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Mexican Manicotti 2 In reply to
8 manicotti shells
1 1/2 cups low-fat cottage cheese
1 cup cooked chicken
1/4 cup sliced green onions
1/4 cup sliced or chopped ripe olives
1/4 cup chopped red bell pepper
1/4 cup cilantro
1 clove garlic, minced
1 1/2 cups salsa
1 (8 ounce) can tomato sauce
1 cup shredded Monterey jack cheese
Preheat oven to 400 degrees F.
Cook and drain manicotti according to package directions.
In a large bowl, combine cottage cheese, chicken, onions, olives, red pepper, cilantro and garlic. Mix well. Fill manicotti with mixture and place in a lightly greased 13 x 9-inch baking dish.
Combine salsa with tomato sauce, mixing well. Spoon over manicotti. Cover tightly and bake for 10 minutes.
Remove cover and continue baking for 10 minutes.
Sprinkle with cheese, if desired and bake 3 minutes longer until cheese melts. Serve immediately.
Yield: 4 servings
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Milanese Scampi Romano In reply to
On each hot plate place a serving of cooked spaghetti, 8 cooked medium shrimp, 1 cup Italian Red Sauce and top with grated fresh Romano and Swiss cheeses. Place under broiler or in microwave oven to melt cheeses.
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Milano Shrimp Fettuccine In reply to
4 ounces uncooked spinach or egg fettuccine
1/2 pound medium shrimp, peeled and de-veined
1 garlic clove, minced
1 tablespoon olive oil
1 (14 1/2 ounce) can diced tomatoes with
basil, garlic and oregano, undrained
1/2 cup whipping cream
1/4 cup sliced scallions
Cook fettuccine according to package directions; drain.
Meanwhile, sauté shrimp and garlic in oil until shrimp are pink. Stir in tomatoes; simmer 5 minutes.
Blend in cream and scallions; heat through. Do not boil. Serve over hot cooked fettuccine.
Yields 4 servings.
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Million Dollar Spaghetti In reply to
1 (7 ounce) package thin spaghetti
1 tablespoon butter
1 1/2 pounds ground beef
Salt
Pepper
2 (8 ounce) cans tomato sauce
8 ounces cream cheese
1/4 cup sour cream
1/2 pound cottage cheese
1/3 cup scallions
1 tablespoon minced green pepper
2 tablespoons melted butter
Cook spaghetti and drain. Sauté beef in butter until brown. Add tomato sauce salt and pepper, remove from heat. Combine cottage cheese, cream cheese, sour cream, scallions, and green pepper in a food processor.
In a 2 quart casserole spread one half the spaghetti and cover with the cheese mixture. Add remainder of spaghetti and pour melted butter over spaghetti. Spread tomato-meat sauce over top. Chill.
Remove from refrigerator 20 minutes before baking. Bake at 350 degrees for 45 minutes or until hot and bubbly. Especially good served with green salad and French bread.
Serves 6.
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Minestrone Pasta In reply to
3 cups uncooked medium pasta shells (7 1/2 ounces)
2/3 cup Italian dressing
1/2 cup shredded Parmesan cheese
2 medium carrots, sliced (1 cup)
1 medium green bell pepper, chopped (1 cup)
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14 1/2 ounce) can Italian-style stewed or diced tomatoes, drained
Cook and drain pasta as directed on package. Toss pasta and remaining ingredients. Serve warm or cold.
Yield: 6 servings.
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Mixed Boyardee In reply to
Half dollar-size width of dry spaghetti (about 2 cups cooked)
1 can tomato soup
2 slices American cheese
Cook spaghetti according to directions and drain. Mix in one can of tomato soup and American cheese. Stir until cheese is melted and all is combined. Enjoy