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Pasta Dishes

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Spaghetti with Ripe Olive Clam Sauce In reply to
3/4 cup canned pitted ripe olives
1 (8 ounce) can minced or chopped clams
Milk
2 tablespoons butter
2 tablespoons flour
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
2 teaspoons lemon juice
2 drops Tabasco® sauce
1 tablespoon minced parsley
Drain olives and slice. Drain claims. To clam liquid add enough milk to make 1 1/4 cups. In a 1-quart saucepan over low heat, melt butter. Stir in flour, onion powder and salt. Remove from heat. Gradually stir in milk mixture, keeping smooth. Cook over moderately low heat, stirring constantly, until thickened and boiling. Stir in Worcestershire, lemon juice, Tabasco, clams, olives and parsley; reheat.
Makes about 1 3/4 cups sauce, enough for 1/2 pound spaghetti, cooked. Makes 4 servings.
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Spaghetti with Shrimp Sauce (Shrimp Cabildo) In reply to
One pound crabmeat may be substituted for the shrimp.
1/2 pound vermicelli or thin spaghetti
1/4 cup margarine
1 1/2 cups sliced fresh mushroom
1/4 cup sliced scallions (tops included)
1 pound frozen shrimp, peeled and de-veined
3 tablespoons flour
1 1/2 teaspoon salt
1/2 teaspoon paprika
1 cup milk
1 cup light cream
1/2 cup shredded Swiss cheese
2 tablespoons sherry
2 tablespoons diced pimento
2 tablespoons grated Parmesan cheese
Thaw shrimp. Cook vermicelli or spaghetti as directed on package. Drain well. Arrange in a shallow 2-quart baking dish sprayed with a vegetable cooking spray.
Heat margarine. Add mushrooms and scallions; cook until mushrooms are tender. Add shrimp; cook until shrimp turn pink.
Stir in flour, salt and paprika. Add milk and cream. Cook, stirring constantly, until sauce is thickened.
Stir in Swiss cheese, sherry and pimento. Spoon shrimp mixture over vermicelli or spaghetti. Sprinkle with Parmesan cheese. Place under broiler 3 to 4 inches from heat. Broil about 5 minutes or until hot and bubbly and cheese browns slightly.
Yields 6 servings.
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Spaghetti with Stuffed Peppers In reply to
6 medium green bell peppers
1 egg
1/2 cup milk
2/3 cup soft bread crumbs
1/2 cup chopped onion, divided
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery salt
1/8 teaspoon sage
2 pounds ground beef
4 (8 ounce) cans tomato sauce or more
1/2 teaspoon garlic salt
1/2 teaspoon oregano leaves
1/2 teaspoon basil leaves
2 teaspoons vegetable oil
3/4 pound spaghetti, cooked
Salt and cracked black pepper
Place peppers in boiling salted water and simmer 5 minutes. Drain well and allow to cool slightly.
Beat egg lightly; add milk, bread crumbs, 1/4 cup of the onion, salt, pepper, celery salt and sage and mix well. Add ground beef and mix gently. Stuff peppers with meat mixture. Arrange peppers stuffed side up in a 2-quart casserole.
Combine tomato sauce with remaining 1/4 cup chopped onion, garlic salt, oregano and basil. Pour around peppers in casserole. Bake at 375 degrees F for 45 minutes to 1 hour.
Sprinkle vegetable oil over hot, cooked spaghetti and season to taste with salt and cracked black pepper. Toss gently. Arrange spaghetti on a large serving platter. Top with baked peppers and spoon sauce over spaghetti.
Serves 6.
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Spaghetti with Zucchini Sauce In reply to
1 medium onion, sliced
1/4 cup olive oil
2 medium zucchini, sliced
3 cups diced tomatoes
1/2 teaspoon salt
1 bay leaf
1/4 teaspoon pepper
1/4 teaspoon basil leaves
1/4 teaspoon oregano leaves
8 ounces spaghetti
Grated Parmesan cheese
In large skillet or pot, sauté onion in hot oil until crisp-tender.
Add zucchini, tomatoes, salt, bay leaf, pepper, basil and oregano. Simmer covered for 15 minutes; uncover and simmer 10 minutes longer.
Discard bay leaf.
Meanwhile, cook spaghetti as directed on package; drain.
Serve spaghetti topped with zucchini sauce and grated Parmesan cheese. Makes 4 to 6 servings.
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Spaghettini In reply to
4 to 6 ounces Roquefort or blue cheese
1/2 pint fresh cream
1 clove garlic
Freshly-ground Parmesan cheese
8 ounces spaghetti
Crush Roquefort with fork in a small bowl and add cream gradually while stirring until contents are the consistency of medium paste. Add crushed clove garlic. Keep mixture at room temperature and cook spaghetti.
Drain cooked spaghetti and place in serving bowl. Add paste mixture to hot spaghetti and toss like a salad until spaghetti and cheese are well mixed. Sprinkle with Parmesan and serve immediately.
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Spaghettini with Burnt Butter In reply to
1 pound spaghettini or thin spaghetti
1/2 cup butter (no substitutes)
Coarsely ground black pepper, to taste
1/4 cup pine nuts (pinones or pignoli), toasted
Fresh Italian flat leaf parsley, finely chopped
Parmigiano-Reggiano cheese, freshly grated
Begin cooking pasta. Cook the pasta to the al dente stage, following package directions.
Meanwhile, place butter in a heavy frying pan and cook it over medium high heat until the foam turns slightly brown and subsides. Set it aside until the pasta is ready.
Drain pasta well, then place in a large bowl. Slowly pour the burnt butter over the pasta, and toss well to coat. While tossing the pasta, add the pepper, pine nuts and parsley.
Place the pasta on individual plates and top each with grated cheese.
Makes 6 servings.
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Spanish Noodles In reply to
2 tablespoons oil
1 medium onion, chopped
1/2 medium green bell pepper, chopped
1/2 cup chopped celery
1 pound ground beef
2 (8 ounce) cans tomato sauce
2 (8 ounce) cans water
1 tablespoon brown sugar
2 tablespoons Marukan® Rice Vinegar
1 teaspoon salt
6 ounces noodles, uncooked
Heat oil in large skillet. Sauté vegetables in skillet until golden brown and slightly transparent. Push the vegetables to one side of the skillet. Add meat and brown lightly. Add remaining ingredients and mix together. Cover. Bring the mixture to boil over full flame. Adjust to simmer and continue cooking 25 to 30 minutes.
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Spanish Noodles 2 In reply to
4 or 5 slices of bacon, to taste
1/2 cup chopped onions
1 pound ground beef
1 (28 ounce) can diced tomatoes
(or whole tomatoes, cut up)
1/2 cup catsup or chili sauce
1 teaspoon salt
Dash of pepper
4 ounces uncooked medium noodles
In a large skillet cook bacon until crisp; drain, reserving drippings. Crumble bacon and set aside.
Cook onions and ground beef in bacon drippings until no longer pink. Drain, if necessary. Add tomatoes, peppers, catsup (or sauce), salt and pepper. Stir together. Stir in uncooked noodles. Cook, covered, over low heat for 30 minutes or until noodles are tender, stirring frequently.
Pour into serving dish and top with crumbled bacon. Serves 4.
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Special Linguine In reply to
1/2 cup (1 stick) butter
4 cloves garlic, minced
4 (6 1/2 ounce) cans chopped clams, liquid reserved
1/4 cup chopped walnuts
Salt and pepper
1 pound cooked linguine
Grated Parmesan cheese
Heat butter in a large skillet. Add garlic and cook until golden. Add clams and cook for 2 minutes more. Add parsley. Gradually add reserved clam juice until sauce is desired thickness. Add walnuts. Season with salt and pepper. Cook an additional 2 minutes. Toss with hot cooked linguine. Top with grated cheese and serve immediately.
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Speedy Goulash In reply to
2 pounds lean ground beef
2 cans beef broth
8 ounces elbow macaroni
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon black pepper
1 cup sour cream
Put beef and onion in deep pot and brown. Add remaining ingredients except sour cream. Bring to a boil, stirring occasionally. Reduce heat to medium and simmer for 10-15 minutes. Stir in sour cream, and serve at once.
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Speedy Spinach Spaghetti In reply to
1 pound thin spaghetti, linguine or vermicelli, uncooked
1 (10 ounce) package frozen spinach, thawed
1 (10 ounce) package fat-free cream cheese
1/2 cup skim milk
1 tablespoon red wine vinegar
1 teaspoon chicken bouillon granules
1/2 teaspoon dried Italian herbs
Cook pasta according to package directions. Drain spinach well, squeezing out excess liquid. Combine spinach and remaining ingredients in the container of an electric blender or food processor until smooth. Transfer to a saucepan; heat through.
When pasta is done, drain well. Toss sauce with pasta. Serve immediately.
Servings: 4
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Spicy Chicken Lasagna In reply to
2 yellow bell peppers, halved, cored and seeded
1 cup bottled green salsa
9 no-boil lasagna noodles
1 cup sour cream
1 cup milk
1 large egg
2 teaspoons all-purpose flour
2 cups shredded cooked chicken
2 cups fresh cilantro leaves, chopped
1 1/2 cups shredded Monterey jack cheese
1 (15 ounce) can whole corn, drained
Place pepper halves over fire or on broiler pan rack, cut sides down. Broil of char until skins are mostly charred. Remove peppers to a saucepan, cover and let stand 10 minutes. Pull charred skin from peppers (some will remain), then cut peppers in 1 1/2-inch pieces. Heat oven to 350 degrees F. Have a 13 x 9-inch baking dish ready.
Spread 1/4 cup salsa over bottom of baking dish. Top with 3 noodles placed crosswise, leaving 1 inch between each. Whisk sour cream, milk, egg and flour in a medium bowl until blended (mixture will be thin). Pour 2/3 cup sauce over the noodles to cover. Scatter chicken, then 1/4 cup cilantro over top. Sprinkle with 1/2 cup shredded Monterey Jack cheese and dot with 2 tablespoons salsa. Cover with 3 more noodles and another 2/3 cup sauce. Top with yellow peppers, 1/2 cup cheese, the corn and 1/4 cup cilantro. Top with 3 more noodles and the remaining sauce, salsa and cheese. Cover with foil.
Bake 40 to 45 minutes until noodles are tender. Let stand, covered, for 10 minutes. Uncover and sprinkle with remaining cilantro.
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Spicy Lemon Pasta In reply to
1 pound spaghetti or fettuccine
3 tablespoons olive oil, divided
Zest and juice of 2 lemons
3 garlic cloves, thinly sliced
2 jalapeno peppers, seeded and thinly sliced
1 1/2 cups frozen peas, thawed
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/3 cup freshly grated Parmesan (optional)
Bring a pot of lightly salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.
Heat 2 tablespoons of the oil in a large sauté pan over medium-low heat. Add the lemon zest, garlic, and jalapenos and cook until lightly browned, 4 to 5 minutes.
Add the pasta, lemon juice, peas, salt, pepper and remaining 1 tablespoon oil and cook until heated through, 3 to 4 minutes.
Add the Parmesan, if desired. Toss well, and serve.
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Spinach Lasagna In reply to
1 pound small curd cottage cheese
1 1/2 cups shredded Mozzarella cheese, divided
1 egg
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon salt
3/4 teaspoon oregano
1/8 teaspoon pepper
1 (30 ounce) jar spaghetti sauce
1 (8 ounce) package lasagna noodles
1 cup water
In large bowl mix cottage cheese, 1 cup of the Mozzarella, the egg, spinach, salt, oregano and pepper. In greased 13 x 9-inch baking dish layer about 3/4 cup sauce, a third of the noodles and half the cheese mixture. Repeat. Top with remaining noodles, then remaining sauce. Sprinkle with remaining 1/2 cup Mozzarella. Pour water around edges. Cover tightly with foil. Bake at 350 degrees F for 1 hour 15 minutes or until bubbly.
Let stand 15 minutes before serving.
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Spinach Lasagna 2 In reply to
1 package spaghetti sauce mix
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 3/4 cups water
2 eggs, beaten
1 (16 ounce) carton ricotta or cottage cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup grated Parmesan cheese, divided
1 (8 ounce) package UNCOOKED lasagna
1 (8 ounce) package sliced mozzarella
Combine spaghetti sauce mix, tomato paste, tomato sauce and water in a medium saucepan. Bring to a boil over low heat. Remove from heat. Combine eggs, ricotta cheese, salt, spinach and 1/4 cup Parmesan cheese, mixing well. Set aside.
Spread 1/2 cup tomato mixture in a greased 13 x 9-inch baking dish. Place half the lasagna noodles over the sauce. Spread with half the spinach mixture, half the mozzarella cheese and half the tomato mixture. Repeat layers using remaining ingredients. Sprinkle with remaining Parmesan cheese. Cover dish with aluminum foil. Bake at 350 degrees F for 1 hour. Let stand 10 minutes before serving. You do not cook these lasagna noodles ahead of time.
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Spinach Noodles In reply to
4 cups flour, sifted
1 cup pureed cooked spinach or baby food spinach
1 egg, slightly beaten
1/2 teaspoon salt
1/4 teaspoon red pepper
Combine all ingredients, starting with 2 cups of the flour and adding as much more as necessary. Roll out thin to dry. Before completely dry, cut into desired widths. Let finish drying.
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Spinach, Pesto and Cheese Lasagna In reply to
3 cups ricotta cheese
1 cup shredded Parmesan cheese
1 large egg
2 (10 ounce) packages frozen chopped spinach, thawed, squeezed dry
1 (7 ounce) package prepared pesto
Oil to coat baking dish
4 cups bottled chunky pasta sauce
12 no-boil lasagna noodles from one 8-ounce package
2 cups grated Fontina cheese
Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg.
Blend spinach and pesto in another medium bowl.
Brush 13 x 9 x 2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over ricotta by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.
Preheat oven to 350 degrees F. Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer.
Let stand 10 minutes before slicing.
Makes 8 servings.
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Square Spaghetti In reply to
8 ounces vermicelli
1 egg, lightly beaten
1/2 cup milk
1 (14 ounce) jar spaghetti sauce
4 ounces sliced pepperoni
2 cups grated mozzarella cheese
2 tablespoons grated Parmesan cheese
Cook pasta according to package directions, drain and place in a large mixing bowl.
Combine egg and milk. Pour over pasta and mix well.
Coat a 13 x 9-inch pan with non-stick vegetable spray. Pour pasta mixture into pan. Cover pasta with spaghetti sauce. Layer pepperoni over sauce and top with mozzarella and Parmesan cheeses. Bake in a preheated 350 degree F oven for 25 to 30 minutes or until golden brown. Remove from oven and cool on wire rack for 10 minutes.
Cut into squares to serve.
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Stuffed Jumbo Shells In reply to
2 cups cooked chicken or turkey, diced
1 can peas, drained
1/2 cup mayonnaise
1/4 cup chopped onion
1 can cream of chicken soup mixed with 1/2 cup water
12 ounces jumbo shells
Cook shells until barely soft. Mix all other ingredients. Stuff shells with filling mixture and put into casserole. Sprinkle lots of grated cheese over the top. Bake at 325 degrees F for 25 minutes.
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Stuffed Shells In reply to
1 package jumbo shells
10 ounces frozen chopped spinach
2 pounds ricotta or cottage cheese
1 egg
2 tablespoons Parmesan cheese
29 ounces marinara sauce
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
Parboil shells for 9 minutes. Drain and arrange on a flat surface.
Cook spinach and mix with ricotta or cottage cheese, egg and Parmesan cheese. Spoon into shells. Combine sauce and spices. Simmer for 2 minutes. Spread a little sauce into baking dish. Arrange shells in dish and cover with remaining sauce. Bake at 350 degrees F for 15 to 20 minutes.
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Stuffed Shells Formaggio In reply to
12 ounces jumbo pasta shells
1 cup mozzarella cheese, shredded
1 cup Parmesan cheese, grated
2 pounds ricotta cheese
4 large eggs, lightly beaten
1 teaspoon black pepper
1 teaspoon garlic powder
8 ounces spaghetti sauce
In an 8-quart pot, bring water to a boil and cook shells for 8 minutes, Drain with hot water and cool immediately with cold water. Drain and place open side down on paper towels.
In a medium bowl, combine the rest of ingredients except the spaghetti sauce.
Place a thin layer of spaghetti sauce onto the bottom of a 12 x 9 x 2 inch baking dish. Preheat oven to 375 degrees F.
Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan. Pour the rest of sauce over the stuffed shells. Loosely cover with foil and bake for 40 minutes.
Serves 12 small servings or 6 to 8 large servings.
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Sweet Pasta In reply to
1/2 pound ziti, rigatoni or penne
1 pound ricotta
4 tablespoons granulated sugar
1 teaspoon nutmeg
4 eggs, slightly beaten
1 teaspoon cinnamon
1/2 teaspoon salt
Cook pasta al dente.
Mix ricotta with eggs, add remaining ingredients and incorporate them well with cooked pasta. Place in a buttered 2-quart baking dish and bake about 40 minutes at 375 degrees F or until center is dry.
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Swiss Cheese Noodles In reply to
1 (8 ounce) package medium noodles, cooked and drained
1/2 pound Swiss cheese, grated
1 tablespoon onion juice
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1/4 cup melted butter
1 pint sour cream
1/2 cup buttered crumbs
Add Swiss cheese to the hot noodles. Add onion juice, Worcestershire sauce, soy sauce and butter. Cool.
Combine Swiss cheese mixture with sour cream. Mix lightly but thoroughly. Place in buttered casserole. Top with crumbs. Bkae at 350 degrees F for one hour.
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Taco Lasagna In reply to
2 pounds ground beef
2 envelopes taco seasoning mix
4 cloves pressed garlic or 1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 1/2 cups water
1 tablespoon cornmeal
20 to 24 flour or corn tortillas
1 (24 ounce) jar salsa
1 cup sliced onions
16 ounces sour cream mixed with
1 tablespoon chili powder
3 cups shredded Monterey jack cheese, divided
3 cups shredded Cheddar cheese, divided
Preheat oven to 375 degrees F.
In large saucepan, cook ground beef until brown, and drain well. Add taco seasoning packets, garlic cayenne pepper and water. Simmer uncovered for 10 minutes. Set aside.
Sprinkle cornmeal in bottom of a 13 x 9-inch baking pan. Place 6 tortillas in the bottom of pan, overlapping and extending a little up the sides of the pan. Layer in the following order:
1 cup salsa
1/2 of the meat mixture( about 2 cups)
1/2 of the onions
1 cup of the sour cream mixture
2 cups of combined cheeses
Repeat layering, starting with the corn, 6 tortillas, salsa, meat, onions, sour cream mixture and 2 cups of cheese. Bake for 40 minutes.
Remove from oven and sprinkle with any remaining cheese. bake an addtional10 minutes or until cheese is melted. Let stand at least 10 minutes before serving.
Chop lettuce and tomatoes, and put over top at serving time with choice of hot or mild taco sauce. This is even better reheated as flavors mingle. This can also be frozen in airtight containers.
Yields 10 to 12 servings.
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Taco Lasagna 2 In reply to
2 pounds ground beef
2 envelopes taco seasoning
3 cloves pressed garlic
1/2 teaspoon cayenne pepper
1 1/2 cups water
1 tablespoon cornmeal
24 corn tortillas
1 (24 ounce) jar salsa
1 cup chopped scallions
1 pint sour cream
1 tablespoon chili powder
3 cups shredded Monterey jack cheese
3 cups shredded Cheddar cheese
Preheat oven to 375ºf. Mix chili powder and sour cream. Set aside.
Cook and drain the ground beef. Add taco mix, garlic, cayenne, and water. Simmer for 10 minutes. Set aside.
Sprinkle cornmeal in bottom of 13 x 9-inch pan. Place 6 tortillas in bottom of pan, overlapping and extending up edges slightly. layer one cup salsa, 1/2 of meat, 1/2 cup green onion, 1/2 sour cream and 1 cup of each cheese.
Repeat , starting again with 6 tortillas. Place 6 tortillas and remaining salsa on top. Bake 40 minutes. Remove and sprinkle with remaining cheese. Bake 10 minutes.
Let stand 10 minutes before serving.
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