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| | From:  jackiendaisy (Original Message) | Sent: 1/12/2005 12:00 AM |
| | Fettucini Carbonara Recipe |
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| Ingredients:
4 ounces spinach fettucini
6 ounces half & half cream
1 ounce egg yolk
3 slices bacon, cut-up into narrow pieces
Small dish Parmesan cheese
Fresh cracked pepper
Instructions:
Pre-cook fettucini to al dente according to package directions; drain and set aside.
Using a shallow pan, cook bacon to a medium doneness, adding pepper while cooking. Do not drain grease from bacon.
Add cream & more pepper to bacon. Add cooked fettucini pasta and blend until hot. Add egg yolk and blend quickly to thicken. Remove from heat and add a small amount of Parmesan cheese, stirring to melt.
Serve in pasta bowl, topped with more Parmesan cheese. | | |
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| | Farfalle alla Frassinello Recipe |
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Ingredients:
Extra-virgin olive oil
350 gr. farfalle or slim spaghetti
1 piece of fresh garlic
a finger long squeeze of anchovy paste
a finger long squeeze of tomato paste
1 cup of fresh cream
some fresh parsley if you want it on top to look nice, finely chopped.
Instructions:
Take a shallow pan, some extra virgin olive oil (a small amount), squeeze some fresh garlic and simmer until just brown. Add some anchovy paste (about a finger long), some tomato-paste (the same amount), a cup of fresh cream and give it a quick heating. Boil the pasta (farfalle will be fine) in plenty of boiling water and remove from heat when the pasta is still a little hard (al dente), drain and add the sauce. Stir for a few moments to distribute heat and serve. If you want it slightly "piccante" put some small red pepper in it.
* Do not overcook the spaghetti or farfalle, they have to be still a little hard under your teeth. | | |
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| Olive Garden's Penne Romana Recipe |
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| Ingredients:
Romana Sauce:
1/2 cup extra virgin olive oil
3/4 cup yellow onion, chopped in 1/4-inch pieces
1/2 tsp crushed red pepper
1 tbsp garlic, minced
2 cups white wine
2 tbsp rosemary, chopped
1 tbsp parsley, chopped
1/2 tsp salt
1 1/2 tbsp cornstarch
2 cups chicken broth
Pasta:
2 cups green beans, blanched
1 cup tomato, diced
4 cups Romana sauce (see above)
4 cups penne pasta (cooked)
3 tbsp. Romano cheese
3 tbsp Parmesan cheese
Instructions:
This recipe is brought to us by the Olive Garden. Inspired by Romana Neri, head chef at Olive Garden Riserva di Fizzano restaurant in Tuscany and the Culinary Institute of Tuscany, this is a simple and delicious pasta dish with fresh green beans, tomatoes and extra-virgin olive oil tossed with penne in a white wine herb sauce. One of the new additions to the Olive Garden menu, this recipe was adapted for the chef at home
Romana Sauce:
Heat oil in a small saucepan at medium high heat. Add onions and crushed red pepper. Cook until soft, about 5 minutes, stirring frequently. Add minced garlic and cook for one minute. Whisk in wine, rosemary, parsley and salt. In a separate bowl, whisk cornstarch and chicken broth. Add mixture to sauce and stir well. Bring to a boil and set aside.
Pasta:
Heat saute pan over medium heat. Add green beans and tomato and cook for one minute. Add Romana sauce and hot, drained penne pasta. Add Romano and Parmesan cheeses. Stir well with a spoon, making sure the pasta is well coated. Serve hot. | | |
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| | Shannon's Cajun Chicken Pasta Recipe |
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| Ingredients:
4 ounces linguini pasta
2 boneless, skinless chicken breasts, cut into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 thinly sliced green onion
1 to 2 cups heavy whipping cream
2 tablespoons chopped sun dried tomatoes.
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
grated Parmesan cheese
Instructions:
We have a restaurant in Sonoma County, CA called Johnny Garlic's. One of my favorite thing to order there is "Cajun Chicken Alfredo." I tried recreating it at home and came up with this recipe. Although it's not the same, it comes pretty darn close.
In a large pot with boiling water cook pasta until done then drain. Meanwhile, place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes. Reduce heat and green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through. Pour over linguini and toss. Sprinkle with Parmesan cheese. | | |
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| Penne Pasta With Proscuitto Sauce Recipe |
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| Ingredients:
3 tbs. butter
4 oz. proscuitto, cut 1/4" strips
1 small onion, diced
6 Italian plum tomatoes, dried
1 cup heavy cream
1/2 cup peas
Fresh pepper to taste
1/4 cup Parmesan cheese
8 oz. penne pasta, cooked and drained
Instructions:
In skillet, heat butter, cook proscuitto and onio (3-5 minutes), stir in tomatoes. Add cream, peas and pepper and simmer until slightly thickened. Add Parmesan and mix thoroughly. Toss with pasta. | | |
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| | Spaghetti Pie Recipe |
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| | | Prep Time: 20 min | | Yield: 4 servings | |
Ingredients:
6 oz spaghetti noodles
2 tablespoons butter
1/3 cup grated Parmesan cheese
2 well-beaten eggs
1 cup cottage cheese
1 lb ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
8 oz can (1 cup) tomatoes, cut up
6 oz can tomato paste
1 teaspoon sugar
1 teaspoon oregano, crushed
1/2 teaspoon garlic salt
1/2 cup shredded mozzarella cheese
Instructions:
Cook spaghetti according to package, drain, should be about 3 cups. Stir butter into hot noodles, add parmesan cheese and eggs. Form this mixture into a crust in a buttered 10-inch pie plate. Spread cottage cheese over bottom of crust.
In skillet, brown beef. Add onions and green peppers, cook until tender. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat well.
Pour mixture into spaghetti crust. Bake uncovered at 350 degrees for 20 minutes. Sprinkle with mozzarella cheese on top and bake another 5 minutes.
Total preparation time: 20 minutes | | |
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| | Porcini & Red Wine Sauce Recipe |
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| Ingredients:
1 1/3 ounces dried porcini mushrooms, thoroughly rinsed
2 tablespoons extra-virgin olive oil
2 ounces pancetta, finely chopped (optional)
1/2 medium onion, minced
Zest of 1/2 lemon, cut into very thin strips
4 fresh or dried sage leaves
8 ounces button mushrooms, wiped clean and thinly sliced
1 clove garlic, minced
1 cup dry red wine
1 cup chicken stock
Salt and ground black pepper to taste
Instructions:
A robust and meaty-tasting sauce with little or no meat and the haunting woodsy taste of porcini mushrooms.
Soak porcini mushrooms in hot water to cover until softened, about 20 minutes. Remove the mushrooms with a slotted spoon and chop. Strain and reserve the soaking liquid through a sieve lined with a paper towel. Heat in a large skillet over medium high heat: olive oil, pancetta, onion, lemon zest and sage leaves. Cook, stirring, until the onions are softened. Add the porcini along with button mushrooms. Increase to high heat and cook, stirring, until the mushrooms are golden brown. Stir in garlic clove. Stir in the porcini soaking liquid. Simmer briskly until the liquid is reduced to a glaze. Stir in and reduce again to a glaze the dry red wine. Stir in chicken stock and season with salt and pepper. | | |
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| | Macaroni and Cheese Recipe |
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Ingredients:
7 ounces of dry macaroni 1 3/4 cups- about 2 ounces of dry per 1/2 cup)
3 tablespoon butter
3 tablespoon flour
1/4 teaspoon salt
dash pepper
2 cups milk
2 cups shredded American or cheddar cheese.
1/4 cup bread crumbs
1 tablespoon melted butter
Instructions:
Cook macaroni, following package directions. Rinse and drain. Melt butter in saucepan, blend in flour, salt, and pepper. Add milk. Cook, stirring constantly until mixture thickens. Stir in 1 cup of cheese until melted. Combine cheese mixture and macaroni. Fold in remaining cheese. Pour in greased 2 quart casserole. Combine crumb and melted butter. Sprinkle on top. Bake in 350�?oven for 30 to 40 minutes until lightly brown and bubbly. | | |
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| | Mushroom Noodle Casserole Recipe |
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Ingredients:
8 oz package medium egg noodles
1/2 cup butter or margarine
1/4 cup packaged seasoned bread crumbs
1 medium onion, chopped
1/2 lb mushrooms, sliced
1/3 cup flour
1 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1/2 tsp onion powder
2 cups chicken broth
1 cup milk or half-and-half
2 cups cubed, cooked chicken
Instructions:
Prepare noodles according to package directions; drain and set aside. In a large saucepan over medium heat, melt butter and toss with bread crumbs in a small bowl; set aside. Add onions to butter remaining in pan. Cook until tender. Add mushrooms and cook until just tender. Stir in flour, salt, thyme, onion powder, and pepper. Mix well. Stir in chicken broth and cook until mixture thickens and boils. Remove from heat.
Heat oven to 350 degrees. Butter a 2-quart shallow baking dish. In a large bowl, add cooked noodles, milk and cooked chicken. Add mushroom sauce and toss gently. Pour into baking dish and sprinkle with buttered crumbs around edge. Bake for 25 to 30 minutes, or until bubbly. Serve immediately. | | |
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| Smoked Salmon Raviolis Recipe |
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Ingredients:
Pasta:
2 cup flour
2 eggs
2 egg yolks
Smoked Salmon Mousse:
1 lb smoked salmon
2 eggs
1 cup chilled whipping cream
1/2 tsp course ground pepper
Sauce:
1 lb gruyere cheese
1 c heavy cream
Instructions:
Pasta:
To make the pasta, place the flour in a mound on a smooth work area, creating a well in the center. Pour the beaten eggs and yolks into the well and slowly pull the flour into the eggs until it is all incorporated. Finish kneading by hand, adding more flour if needed for a smooth consistency. Divide the pasta in half and roll out each half or feed through pasta roller until thin, number 6 setting on the machine.
Smoked Salmon Mousse:
For the mousse, puree the smoked salmon and eggs together until smooth. Slowly add the cream, pepper, and chives.
Sauce:
Assemble the raviolis on a smooth, floured surface. Lay out the pasta and divide the smoked salmon mousse into 24 equal-sized portions and place these portions two inches apart on one sheet of pasta. Brush egg wash on the pasta between the mounds of salmon mousse and cover with the other sheet of pasta. Cut raviolis apart and refrigerate or freeze until you are ready to use. Bring a large pot of lightly salted water to a boil, add raviolis, and cook about 6 minutes. At the same time, add to each of 8 fireproof plates 1 oz gruyere cheese and 1/8 c. cream. Heat under the broiler until the cheese melts then add the raviolis and sprinkle 1oz. more gruyere on top. Place this under a broiler until the cheese browns lightly. | | |
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| | Three Cheese Fettuccine Recipe |
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| Ingredients:
2 Tbsp scallions, chopped
1 Tbsp olive oil
3 Tbsp sun-dried tomatoes, chopped
1 cup white wine
1/2 lb extra sharp cheddar cheese, grated
1/2 cup mascarpone cheese
1/4 cup fresh grated parmesan cheese
1 lb homemade or fresh fettuccine noodles
Instructions:
In a frying pan, saute scallions and sun-dried tomatoes in olive oil until soft. Add white wine and cheddar. Cook over medium heat until the cheese melts. Add the mascarpone cheese, stirring until blended. Cook noodles to package directions. Toss with the sauce until coated. Divide among 4 dinner plates and top with grated parmesan. | | |
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| Rigatoni with Zucchini and Prosciutto Recipe |
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| Ingredients:
1/2 teaspoon salt
3/4 lb. Rigatoni pasta
1 cup chicken broth
3 (6 oz.) zucchini or yellow squash or combination sliced into 1-1/2" sticks
1-1/4 cups low fat milk
2 tablespoons flour
1/2 teaspoon ground black pepper
1/4 cup parmesan cheese
6 thin slices Prosciutto cut up
3 tablespoons chives
1 tablespoon unsalted butter
Instructions:
In a large pot, bring 4 quarts water and 1 teaspoon salt to a boil. Add pasta: cook according to package directions. Drain. Place into large pasta bowl.
In a large skillet heat 1/2 cup broth until simmering. Add squash; cook over high heat 3 to 5 minutes, until crisp-tender. Remove to bowl; cover.
In small bowl, whisk remaining broth, the milk, flour, remaining salt and pepper until smooth; pour into skillet. Bring to a boil; reduce heat; simmer, stirring 1 minute, until slightly thickened. Remove from heat. Stir in Parmesan, Prosciutto, chives and butter.
Pour sauce over pasta; add squash; toss and serve. | | |
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| Homemade Orecchiette Pasta with Broccoli Recipe |
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Ingredients:
1 lb broccoli florets, cut into 1-inch pieces
3 Tbsp minced fresh garlic
3 Tbsp anchovy paste
4 Tbsp olive oil
1 lb fresh orecchiette pasta
Freshly ground pepper
1/2 cup finely grated Parmigiana-Reggiano cheese
Instructions:
Bring 5 quarts of water to a boil and cook the broccoli florets for about 3 minutes, or until al dente. While the broccoli cooks, heat the olive oil in a large saute pan or Dutch oven and saute the garlic with the anchovy paste for 3-4 minutes.
Remove the broccoli from the water with a slotted spoon. Add the pasta, keeping the water at a full boil. Cook the pasta until al dente, for about 1 minute; drain, reserving 1 cup of pasta water.
Add the reserved pasta water to the garlic and anchovy saute pan. Add the pasta and broccoli to the mixture. Add pepper to taste. Heat through and serve immediately with the grated cheese. | | |
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| Pasta with Spinach Pesto, Corn, and Beans <o:p></o:p> | | Makes 4 Cups
Total Time: 45 Minutes
For the Spinach Pesto �?
Process:
1 cup fresh spinach, packed
1/2 cup basil leaves, packed
1/4 cup olive oil
2 T. pine nuts, toasted
2 T. fresh lemon juice
1 T. lemon zest, chopped
1 clove garlic
1 t. kosher salt
1/2 t. sugar
1/4 t. red pepper flakes
For the Pasta
and Vegetables �?BR>Cook:
1/4 lb. pappardelle
2 cups fresh corn kernels
1 1/2 cups green beans, trimmed, halved
For the Tomato Garnish �?BR>Combine:
1 cup tomatoes, seeded, diced
1 T. white wine vinegar
1 T. olive oil
Salt and pepper to taste
To Serve �?BR>Layer; Toss Together:
1 cup whole milk ricotta
Drained pasta and vegetables
Spinach Pesto
1/2 cup Parmesan cheese, grated
Tomato Garnish
Olive oil, coarse sea salt, and coarsely ground black pepper
<o:p></o:p> <v:shapetype id=_x0000_t75 stroked="f" filled="f" path="m@4@5l@4@11@9@11@9@5xe" o:preferrelative="t" o:spt="75" coordsize="21600,21600"><v:stroke joinstyle="miter"></v:stroke><v:formulas><v:f eqn="if lineDrawn pixelLineWidth 0"></v:f><v:f eqn="sum @0 1 0"></v:f><v:f eqn="sum 0 0 @1"></v:f><v:f eqn="prod @2 1 2"></v:f><v:f eqn="prod @3 21600 pixelWidth"></v:f><v:f eqn="prod @3 21600 pixelHeight"></v:f><v:f eqn="sum @0 0 1"></v:f><v:f eqn="prod @6 1 2"></v:f><v:f eqn="prod @7 21600 pixelWidth"></v:f><v:f eqn="sum @8 21600 0"></v:f><v:f eqn="prod @7 21600 pixelHeight"></v:f><v:f eqn="sum @10 21600 0"></v:f></v:formulas><v:path o:connecttype="rect" gradientshapeok="t" o:extrusionok="f"></v:path><o:lock aspectratio="t" v:ext="edit"></o:lock></v:shapetype><v:shape id=_x0000_i1025 style="WIDTH: 131.25pt; HEIGHT: 123.75pt; mso-wrap-distance-left: 3.75pt; mso-wrap-distance-top: 3.75pt; mso-wrap-distance-right: 3.75pt; mso-wrap-distance-bottom: 3.75pt" type="#_x0000_t75" o:button="t" target="_blank" href="http://store.yahoo.com/cgi-bin/clink?augusthomenewsstand+2T8TaT+smartcarb.html" alt="SmartCarb Cooking from the editors of Cuisine at Home -- Get your copy TODAY!"><v:imagedata o:href="http://www.cuisinerecipes.com/e-recipes/images/scc-erecipes-right.gif" src="file:///C:/DOCUME~1/SONJER~1/LOCALS~1/Temp/msoclip1/01/clip_image001.gif"></v:imagedata></v:shape><o:p></o:p> | <o:p></o:p> | | <v:shape id=_x0000_s1026 style="MARGIN-TOP: -100.9pt; Z-INDEX: 1; MARGIN-LEFT: -254.65pt; WIDTH: 225pt; POSITION: absolute; HEIGHT: 225pt; mso-wrap-distance-left: 7.5pt; mso-wrap-distance-right: 7.5pt; mso-position-horizontal-relative: text; mso-position-vertical-relative: line" type="#_x0000_t75" alt="Pasta with Spinach Pesto, Corn, and Beans" o:allowoverlap="f"><v:imagedata src="file:///C:/DOCUME~1/SONJER~1/LOCALS~1/Temp/msoclip1/01/clip_image002.jpg" o:title="050628"></v:imagedata><w:wrap type="square"></w:wrap></v:shape><o:p></o:p> | | Nothing says summer more than this pasta dish. Jam-packed with some of the season's great produce and laced with spinach pesto, it's got all the makings of a perfect meal. You won't miss the meat one bit!<o:p></o:p> Pappardelle [pah-pahr-DEHL-lay] is long, wide (5/8") pasta often found in Italian markets. Fettuccine is a fine substitute.<o:p></o:p> | | Process all pesto ingredients in a food processor until paste-like; set aside.
Cook pappardelle, corn, and beans in a large pot of boiling, salted water until tender but not mushy, about 7 minutes; drain. (If using another pasta shape, adjust time as package directs. When 7 minutes are left in cooking the pasta, add the vegetables.)
Combine ingredients for Tomato Garnish while pasta and vegetables cook.
To assemble �?/STRONG> <o:p></o:p> | | Layer components by first placing ricotta in a large bowl; season with salt and pepper. <o:p></o:p> | | Top with pasta and vegetables. <o:p></o:p> | | Pour pesto over pasta and toss. <o:p></o:p> | | Sprinkle with Parmesan and tomatoes, then finish with oil, salt, and pepper.
Toss lightly. <o:p></o:p> | <o:p></o:p> | |
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| Italian Vegetable Creamy Fettuccine | | Italian Vegetable Creamy Fettuccine is full of tender broccoli and other garden treats. Try this satisfying dish for a change from meat and pasta combinations. | | | | | dried fettuccine, cooked, drained and kept warm | | | 1 Tbs | | olive oil | | | 2 cups | | broccoli florets | | | 1 cup | | (2 large stalks) diagonally sliced celery | | | 1 | | large onion, cut into wedges | | | 2 | | cloves garlic, finely chopped | | | 3/4 tsp | | dried basil, crushed | | | 1 1/2 cups | | (12 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk | | | 3 Tbs | | grated Parmesan cheese | | | 1/8 tsp | | ground white pepper | | | 2 Tbs | | cornstarch | | | 3/4 cup | | chicken broth | | | 1 cup | | (1 large) thinly sliced red bell pepper strips | | | 1/2 cup | | loose-pack frozen peas | | | | Grated Parmesan cheese (optional) | | | | | | | | 1 | Heat olive oil in large skillet over medium-high heat. Add broccoli, celery, onion, garlic and basil; cook, stirring occasionally, for 5 minutes or until vegetables are tender. Stir in evaporated milk, cheese and pepper; bring just to a boil. Reduce heat to low; cook, covered, for 5 minutes. | | 2 | Combine cornstarch and small amount of broth in small bowl; add to skillet. Gradually stir in remaining broth, bell pepper and peas. Cook over medium heat, stirring constantly, until sauce is thickened and vegetables are tender (do not boil). Serve over pasta. Sprinkle with cheese. | | | | | Servings: 6 | | Preparation time: 15 minutes | | Cooking time: 20 minutes | |
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Fall to your knees Mac n Cheese-Carnie Wilson
Stuff You Need:
3-1/2 cups large elbow macaroni
10 oz. Velveeta cheese, cut into 1" squares
10 oz. white Vermont cheddar cheese, cut into 1" squares
15 oz. Gruyère cheese, shredded
1-2 cups of jack and cheddar cheese (combined), shredded
4 oz. cream cheese (at room temp.)
2/3 cup sour cream
1-1/3 cups heavy cream
1-1/3 cups half-and-half
1 egg
2-2/3 Tbsp. flour
1 Tbsp. Worcestershire sauce
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dry mustard powder
1/8?1/4 tsp. cayenne pepper
1/8 tsp. nutmeg (fresh if you have it)
1 tsp. kosher salt
A pinch of paprika
1 Tbsp. fresh chives (for garnish) Serves 10.
Hit It:
Smile. Know that you're about to prepare the best mac and cheese ever! 1. Grease a 13" x 9" nonstick metal baking pan with 1 Tbsp butter. Preheat oven to 350. Prepare macaroni according to the package directions, but make sure it's al dente. (Huh? It should still be a little firm.) Be sure to add a pinch of salt and a dash of olive oil to the boiling water while cooking. Drain pasta well and pour into the baking pan. 2. In a large mixing bowl, add the heavy cream, half-and-half, and sour cream; break the cream cheese into little bits with your (clean!) fingers as you add it to the bowl. Add the egg, flour, Worcestershire sauce, garlic and onion powders, dry mustard, cayenne pepper, and nutmeg; combine very well with a wire whisk to break up that cream cheese. It will look lumpy, but that's okay. 3. Starting at the corners of the pasta dish, place and push down the Velveeta and white Vermont cheddar cubes. Work your way around and toward the middle (they won't push down completely, but just smoosh them down a bit). Now sprinkle the fabulous Gruyère cheese evenly over the top �?gently and evenly pour that artery-clogging mixture on it, covering all areas. Gently shake the pan afterwards for a sec to make sure the liquid is even. I know it sounds gross, but push down and make little holes into areas of the mixture with your fingers. (You're just getting some of that Gruyère down deeper below the surface.) Wash your hands! 4. Sprinkle the jack-and-cheddar combo over the mixture and sprinkle the paprika on top. Put this baby in the oven (make sure your oven rack is right in the middle) and bake until brown and bubbly �? we're talking approximately 30 minutes. It will be creamy in the center and more crusty on the top and edges. Chop some fresh chives and get those taste buds ready. When it's done, garnish with the chives |
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