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Pasta Dishes

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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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