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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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