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Shrimp Spaghetti for Two In reply to
4 ounces thin spaghetti
1/2 cup butter
2 cloves garlic, thinly sliced
1/2 teaspoon salt
1/2 teaspoon monosodium glutamate
Dash of pepper
8 jumbo shrimp
4 ounces mushrooms, sliced
3 tablespoons grated Romano cheese
Cook spaghetti according to package directions. In skillet, melt butter over low heat. Add remaining ingredients, except cheese, and sauté for 5 minutes, stirring occasionally.
Combine shrimp mixture with spaghetti. Stir in cheese. If using smaller shrimp, add more than the amount specified.
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Skid Road Stroganoff In reply to
8 ounces uncooked noodles (about 4 1/2 cups)
1 beef bouillon cube
1 garlic clove, minced
1/3 cup onion, chopped
2 tablespoons cooking oil
1 pound ground beef
2 tablespoons flour
2 teaspoons salt
1/2 teaspoon paprika
2 (3-ounce) cans mushrooms, drained
1 can condensed cream of chicken soup, undiluted
1 cup sour cream
Chopped parsley
Bring a pot of water to boil. Add the bouillon cube and noodles; cook and drain. Set noodles aside.
Brown the garlic, onion and crumbled beef in the oil. Add the flour, salt, paprika and mushrooms, stir, and let it cook 5 minutes.
Over medium-low heat, add the soup and simmer for 10 minutes. Add the sour cream (keeping the heat low so it won't curdle) and let it all heat through.
To serve, pile the noodles onto a platter, pile the stroganoff mix on top of the noodles, then sprinkle chopped parsley over.
Makes 4 servings.
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Skillet Lasagna In reply to
1 1/2 pound ground beef
1 small onion, chopped
1 medium green pepper, chopped
1 (30 ounce) jar spaghetti sauce with mushrooms
1 teaspoon dried oregano
1 teaspoon dried basil
6 lasagna noodles, cooked, rinsed and drained
3 cups (12 ounces) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
In Dutch oven, brown beef, onion and green pepper; drain. Stir in spaghetti sauce, oregano and basil. Simmer, uncovered, 10 to 15 minutes.
Spread 1/4 cup of meat sauce in large skillet. Top with three noodles, cutting to fit as needed. Spread half of remaining sauce over noodles; sprinkle with half the mozzarella and Parmesan cheeses. Top with remaining noodles, meat sauce and Parmesan. Cover and cook over medium heat 3 minutes. Reduce heat; cook 35 minutes longer.
Sprinkle with remaining mozzarella; let stand until cheese is melted.
Makes 6 to 8 servings.
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Skillet Mac 'n' Beef In reply to
1 pound ground beef
1 medium onion, chopped
1 can cream of celery soup
1/4 cup catsup
1 tablespoon Worcestershire sauce
2 cups cooked corkscrew macaroni
In skillet over medium-high heat, cook beef and onion until beef is browned, stirring to separate meat. Pour off fat. Add soup, catsup, Worcestershire and macaroni. Heat through over low heat.
Serves 4.
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Skillet Macaroni and Beef In reply to
2 tablespoons vegetable oil
1/4 cup chopped onion
1/4 chopped green bell pepper
1 pound ground beef
2 cups cooked elbow macaroni
1 teaspoon prepared mustard
1 can condensed tomato soup
1/2 cup sour cream
Heat oil in a large skillet over moderate high heat. Add onions and pepper. Cook until light brown. Stir in ground beef and brown meat lightly, stirring frequently. Drain off fat. Stir in macaroni, mustard, tomato soup and sour cream. Blend well. Add salt to taste. Heat mixture to serving temperature.
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Skillet Ravioli In reply to
1 (about 1 pound 10 ounce) package frozen cheese ravioli
2 1/4 cups water
1/2 teaspoon salt
1 (26 ounce) jar pasta sauce
1/4 cup whipping cream or half-and-half
In a 12-inch nonstick skillet or 4-quart nonstick saucepot, bring ravioli, water and salt to a boil over high heat. Continue boiling, stirring gently to separate ravioli, 5 minutes. Do not drain water. Stir in pasta sauce. Cover and continue cooking over medium heat, stirring occasionally, 10 minutes or until ravioli is tender. Stir in cream and heat through.
Makes 4 servings.
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Skillet Sketti In reply to
1 pound lean ground beef
1/2 cup chopped onion
1/3 cup chopped green bell pepper
1 clove garlic, minced
2 teaspoons salt
4 cups water
1/2 pound spaghetti, broken into 2-inch pieces (about 2 1/2 cups)
1 (14 1/2 ounce) can tomatoes, cut in bite-size pieces
3/4 cup ketchup
Grated parmesan cheese
In large deep skillet sprayed with nonstick spray, sauté first 4 ingredients. Sprinkle with salt; stir in water. Bring mixture to a boil; add spaghetti. Cook, uncovered, for 12 to 15 minutes until spaghetti is tender.
Stir in tomatoes and ketchup; simmer about 10 minutes to blend flavors. Pass the Parmesan cheese.
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Smoked Sausage Lasagna In reply to
6 ounces lasagna noodles, cooked, drained
1 1/2 cups ricotta cheese
3 cups spaghetti sauce
1 pound Eckrich® Smoked Sausage, thinly sliced
1 (16 ounce) package sliced mozzarella cheese
1 tablespoon oregano
1/3 cup Parmesan cheese
Salt, to taste
Place 1/2 cup spaghetti sauce in the bottom of a 2-quart oblong casserole. Alternate layers of noodles, ricotta cheese (dropped by spoonsful), spaghetti sauce, Smoked Sausage and mozzarella cheese. Sprinkle top with oregano, Parmesan cheese and salt. Cover. Bake in a preheated 350 degree F oven 45 minutes until heated through.
Makes 6 servings.
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Snake Alley Noodles In reply to
Makes 4 to 6 servings
3/4 pound uncooked spaghetti
1/4 cup Kikkoman Soy Sauce
2 tablespoons dry sherry
4 teaspoons cornstarch
1 pound ground pork
1 tablespoon minced fresh ginger root
2 cloves garlic, minced
1/2 teaspoon crushed red pepper
3/4 cup chopped green onions and tops
1/2 pound cooked baby shrimp, rinsed and drained
Cook spaghetti according to package directions, omitting salt; drain and keep warm. Meanwhile, combine soy sauce, sherry, cornstarch and 1 cup water; set aside.
Stir-fry pork with ginger, garlic and red pepper in hot wok or large skillet over medium heat, until pork is cooked. Add green onions; stir-fry 1 minute.
Add soy sauce mixture; cook and stir until mixture boils and thickens slightly. Stir in shrimp and heat through. Pour over noodles and toss to combine.
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Soubrette In reply to
Soubrette
8 ounces lasagna noodles
1/4 cup chopped onions
2 tablespoons butter
1 (10 ounce) package frozen chopped spinach
1 pound Monterey jack cheese, grated
3 cups small curd cottage cheese
2 eggs, beaten
Butter, as needed
1/3 cup grated Cheddar cheese
Paprika
Preheat oven to 350 degrees F.
Cook noodles according to directions on package and set aside.
Sauté onions in butter until transparent. Set aside.
Cook spinach until thawed, then drain and squeeze dry. Add onions and set aside.
Combine Monterey Jack cheese, cottage cheese and eggs. Divide cheese mixture into 2 equal parts and place in 2 bowls. Add spinach mixture to one bowl, blending well. Arrange a layer of noodles in a well-buttered shallow baking dish. Cover with the cheese-spinach mixture and dot with butter. Place another layer of noodles on top and cover with the plain cheese mixture. Sprinkle with Cheddar cheese and sprinkle with a little paprika. Bake for 30 minutes or until bubbly and cooked through.
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Sour Cream Noodle Bake In reply to
1 1/2 to 2 pounds ground beef
1 package dry onion soup mix
3 (8 ounce) cans tomato sauce
1 teaspoon granulated sugar
12 ounces wide noodles
1/4 cup shredded Cheddar cheese
Cheese Mixture
1 cup sour cream
1 cup cottage cheese
1 cup shredded Cheddar cheese
1/2 cup sliced stuffed olives
Brown and drain fat from ground beef. Add dry soup mix, tomato sauce and sugar. Simmer for 15 minutes.
Meanwhile, cook noodles per package directions; drain. In a bowl, lightly mix Cheese Mixture ingredients.
In a deep casserole, make layers, starting with meat sauce, then noodles, then Cheese Mixture. Top with 1/4 cup shredded cheese. Bake for 25 to 30 minutes at 350 degrees F until bubbling.
Serve with salad and crusty bread.
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Sour Cream Pasta In reply to
1 cup (2 sticks) butter or margarine
3 or 4 cloves garlic
1/2 pint whipping cream
1 pint sour cream
1 (16 ounce) package pasta, cooked and drained
1/2 cup Parmesan cheese (to taste)
Melt butter in small skillet or pan on low heat. Cut and crush garlic cloves and add to butter. Sauté until garlic is tender. Strain butter to remove garlic.
While garlic butter cools, mix together whipping cream and sour cream slowly (so that it won't curdle). Add butter to cream mixture, while mixing with wire whisk. Add to pasta and top with Parmesan cheese.
NOTE: If you need to reheat sauce before adding to pasta, do so carefully in a double boiler as it curdles easily.
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Southwestern Chicken Spaghetti In reply to
1 teaspoon olive oil
4 boneless, skinless chicken breasts, cut into thin strips
2 cups commercial spaghetti sauce
1 (15 ounce) can black beans, rinsed and drained
1/2 cup frozen corn
1 (4 ounce) can diced green chiles
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper
12 ounces spaghetti
Heat olive oil over medium heat. Add chicken and cook about 5 minutes.
Stir in sauce, beans, corn, chiles, cilantro, cumin and crushed red pepper. Heat to boiling, reduce heat to low and simmer 20 minutes.
Cook spaghetti according to package directions. Spoon sauce over spaghetti and serve.
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Southwestern Macaroni In reply to
2 tablespoons soft butter
2 cup milk
1 1/2 cups Cheddar or Monterey jack cheese, cubed
2 cups dry, uncooked macaroni
1/2 teaspoon salt
1/2 teaspoon mustard
2 tablespoons green chiles, chopped
2 eggs, beaten
2 tablespoons butter, melted
1/2 cup bread crumbs
Preheat oven to 350 degrees F.
Mix all ingredients except butter and bread crumbs. Put into a casserole. Sprinkle with crumbs mixed with butter. Bake 40 to 50 minutes.
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Spaghetti alla Carbonara In reply to
"Alla carbonara" means in the style of the charcoal maker's wife. Use the unsmoked Italian bacon called pancetta if at all possible, or a lightly smoked American bacon as an alternative.
4 ounces pancetta or 6 slices bacon,
cut into 1/4 inch dice
4 eggs, beaten
1/2 cup freshly grated Pecorino
Romano or Parmesan cheese
1/4 cup heavy cream
Salt and freshly-ground black pepper, to taste
1 pound dried spaghetti or pasta of choice
Sauté the pancetta or bacon until golden brown. Drain on paper towels.
Combine the eggs, half the cheese, cream, salt, and pepper in a large serving bowl and beat to combine thoroughly.
Cook the pasta according to the package directions until al dente (firm to the bite). Drain and immediately add to the serving bowl, tossing to coat the pasta with the sauce. The hot pasta will cook the eggs and make the sauce thicken. If necessary, return the pasta with the sauce to the cooking pot and shake over very low heat until the sauce thickens. Top with the cooked pancetta and the remaining cheese.
Serves 4 to 6.
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Spaghetti Carbonara In reply to
1/2 pound vermicelli
1/2 pound fresh mushrooms, sliced
1/4 cup olive oil
2 tablespoons butter
1 cup diced Canadian bacon
1 cup diced ham steak
6 tablespoons freshly-grated Parmesan cheese
2 eggs, well beaten
Additional grated Parmesan cheese
Cook spaghetti according to directions on the package; drain well, and keep hot. Sauté mushrooms in oil and butter until starting to turn golden. Add Canadian bacon and ham. Heat but do not brown. Remove from heat and stir in cheese and eggs. Combine quickly with hot spaghetti and serve immediately with extra Parmesan cheese.
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Spaghetti I Remember" In reply to
2 large cloves garlic, chopped well
1/3 cup olive oil
6 anchovy fillets, chopped
2 tablespoons chopped parsley
1 (28 ounce) can Italian style tomatoes with juice, crushed well
Salt and pepper to taste
Hot red pepper
In large pot, boil spaghetti till cooked al dente.
Sauté garlic just until it starts to turn yellow. Add anchovies and parsley and sauté, stirring constantly for about 30 seconds.
Add tomatoes and salt and pepper to taste. And for that taste to REMEMBER, now add some hot red pepper!
Low simmer 25 minutes. Pour over spaghetti and you have pasta to...
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Spaghetti in Red Chile Sauce In reply to
8 ounces spaghetti
1/2 cup melted butter
1/2 cup evaporated milk or heavy cream
1 garlic clove, mashed
2 cups red enchilada sauce
Salt
Pepper
1 cup grated Monterey jack cheese
3 tablespoons grated Parmesan cheese
1 teaspoon Mexican oregano
Cook spaghetti with salt; drain. Add melted butter and evaporated milk or heavy cream mixed with garlic. Fold in warm red enchilada sauce. Add salt and pepper to taste. Spoon into a long baking dish. Sprinkle with mixed cheeses and oregano. Bake, covered, at 325 degrees F, until bubbling, about 15 minutes. Check often as red sauce tends to scorch easily.
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Spaghetti Pork Bake In reply to
1 pound ground pork
1/2 pound bulk sausage
1 large onion, minced
2 cloves garlic, minced
1 tablespoon vegetable oil
6 ounces tomato paste
1 cup ripe olives, sliced
17 ounces creamed corn
4 ounces sliced mushrooms (canned), drained
1 cup shredded Cheddar cheese
6 ounces spaghetti, broken into 2-inch pieces
1 tablespoon granulated sugar
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
Cook pork, sausage, onion, and garlic in oil in heavy lidded pot until meat is browned; drain off drippings. Add remaining ingredients except Parmesan, stir well. Spoon into a greased 12 x 8 x 2-inch baking dish; sprinkle Parmesan cheese over top. Cover and refrigerate 8 to 10 hours or overnight.
Let come to room temperature; bake at 375 degrees F for 30 to 35 minutes or until lightly browned.
Yields 10 servings.
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Spaghetti Primavera In reply to
1 cup sliced zucchini
Salt
2 tomatoes, peeled and chopped
3 tablespoons olive oil, divided
3 cloves garlic, mashed, divided
Salt and pepper to taste
10 fresh mushrooms, sliced
8 tablespoons butter, divided
1 1/2 cups broccoli pieces, blanched
1 1/2 cups snow peas, blanched
6 asparagus stalks, blanched and sliced
1 pound spaghetti, uncooked
1 cup heavy cream, warmed
Chopped fresh basil, to taste
1/2 cup grated Parmesan cheese
Chopped parsley
Sautéed whole cherry tomatoes
Put zucchini in colander and sprinkle with salt. Set aside for 20 minutes.
Rinse with cold running water and drain. Pat dry with paper towels.
Sauté chopped tomatoes in 1 tablespoon oil with 1 mashed garlic clove, salt and pepper, until tomatoes render their juice.
In another pan, lightly sauté mushrooms with remaining garlic in 2 tablespoons of the butter and remaining oil. Add zucchini, broccoli, snow peas and asparagus; cook only until heated through.
Cook spaghetti al dente and drain.
Melt remaining butter. Toss spaghetti with butter and warm cream. Add basil, salt and pepper to taste. Toss with cheese and vegetables. Sprinkle with parsley. Garnish with cherry tomatoes.
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Spaghetti Primavera In reply to
This dish is colorful, delicious, and simple; it's also good for you, because it's filled with vegetables but has very little fat. Plus, you can substitute or add sliced zucchini, sliced broccoli, or well-drained and seeded tomato wedges for the vegetable combination listed here.
1/2 pound thin spaghetti, cooked and drained
1/2 cup reduced-calorie Italian dressing
1 medium green pepper, chopped
1 medium red pepper, chopped
1 medium yellow squash, stripped
1 cup fresh sliced mushrooms
1/4 cup chopped onion
3 tablespoons sliced ripe olives
1/4 cup shredded mozzarella cheese
3 tablespoons chopped fresh parsley
In a saucepan, combine all ingredients except spaghetti, cheese, and parsley over medium heat. Simmer just until vegetables are tender-crisp.
Serve over hot spaghetti; sprinkle with cheese and parsley.
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Spaghetti Toss In reply to
1 (10 ounce) package frozen chopped broccoli
1 onion, chopped
1 clove garlic
2 tablespoons vegetable oil or butter
8 ounces pepperoni, thinly sliced
1/2 pound mushrooms, sliced
1 pound spaghetti
Grated Parmesan cheese
Parboil broccoli in 1/2 cup water for 3 to 5 minutes. Drain. In medium skillet, sauté onion and garlic in vegetable oil or butter until tender but not brown. Add pepperoni and mushrooms and cook over medium heat 5 minutes more. Add broccoli and mix. Meanwhile, cook the spaghetti according to package directions. Drain. Toss spaghetti with other ingredients, including Parmesan cheese, and serve.
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Spaghetti with Clam and Bacon Sauce In reply to
8 slices bacon, fried crisp and crumbled
1 small onion, finely chopped
1 clove garlic, minced or pressed
2 tablespoons flour
1/3 cup dry white wine
3 (6 1/2 ounce) cans chopped clams
Freshly-ground pepper
1/2 cup fresh chopped parsley
6 ounces spaghetti
Parmesan cheese
Boiling salted water
In a wide pan over medium heat, cook the bacon until crisp; lift out and set aside. Discard all but about 2 tablespoons of the drippings, then add the onion and garlic to the pan. Cook until onion is translucent, then sprinkle the flour on top and stir in. Add wine, clams and their liquid, bacon, parsley and pepper. Cook, stirring until thickened and bubbly, then set aside.
Cook spaghetti in a large kettle of boiling salted water for about 10 minutes or until just tender to bite. Drain well.
Place in a serving dish and toss with the clam sauce. Pass the Parmesan cheese. Serves 3 to 4.
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Spaghetti with Clam Sauce In reply to
8 ounces spaghetti
1 tablespoon salt
3 quarts boiling water
2 cloves garlic, crushed
1/4 cup olive or vegetable oil
2 (7 1/2 ounce) cans chopped clams, undrained
1/4 teaspoon salt
3/4 cup chopped parsley
Grated cheese
Pepper, to taste
Gradually add spaghetti and salt to rapidly boiling water so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander.
Meanwhile, in a saucepan, cook garlic in oil until golden; add remaining ingredients. Heat slowly and pour over spaghetti in serving dish.
NOTE: You may add 1 cup chopped Spanish olives, if desired.
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Spaghetti with Red Clam Sauce In reply to
2 (10 ounce) cans whole baby clams and liquid
1 cup minced onions
1 minced clove garlic
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 No. 2 1/2 can Italian tomatoes
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sweet basil
1/2 teaspoon oregano
1 tablespoon chopped parsley
1 pound spaghetti, cooked
Parmesan cheese (optional)
In a Dutch oven sauté onions and garlic in oil until tender. Add tomato sauce, tomato paste, tomatoes, salt, pepper and basil. Cook, stirring occasionally, until mixture has cooked down about two-thirds and is very thick (about 2 hours).
Add clams and their liquid, oregano and parsley. Cook about 10 minutes longer.
Serve over hot spaghetti. Sprinkle with cheese if desired.
Makes 4 to 6 servings.
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