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Pasta Dishes

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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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