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Reply
| | From:  Genie· (Original Message) | Sent: 11/22/2007 3:36 AM |
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Reply
| | | From: Genie· | Sent: 7/15/2008 7:39 PM |
Here's a meal that quick enough to cook after work and elegant enough to serve to guests. Linguine and Shrimp with Butter Sauce - 1 (16-ounce) package linguine, or other long pasta
1 cup butter
2 tablespoons chopped green onions
2 tablespoons white wine
1 cup spinach, rinsed and stemmed
1 tomato, chopped
1 cup sliced mushrooms
2 tablespoons chopped fresh basil
2 pounds shrimp, peeled and deveined - Prepare linguine according to the package directions; drain.
- Meanwhile, in a large skillet melt butter and add green onions and white wine. Cook until liquid is reduced, but do not brown, about 3 minutes.
- In a medium saucepan over medium-low heat steam spinach in a small amount of salted water until wilted; remove and drain. Add to butter mixture.
- Stir in pasta, tomato, mushroom, basil and shrimp. Toss until well mixed and cook until shrimp is pink, 3 to 5 minutes. Serve immediately to prevent the shrimp from getting tough.
Makes 8 servings. | |
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Reply
| | | From: Genie· | Sent: 7/15/2008 10:13 PM |
Linguine with Clam Sauce
8 ounces linguine
1 tablespoon olive oil
6 large cloves garlic, minced
3 10 ounce cans whole baby clams with juices
1/3 cup dry white wine or nonalcoholic white wine
1/3 cup chicken broth, defatted
1 large carrot, shredded
1/2 teaspoon dried oregano
1/2 cup snipped and loosely packed fresh Italian parsley
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Cook the pasta according to the directions on the package. Drain and set aside. If necessary, cover to keep warm. Meanwhile, lightly spray an unheated large skillet with olive oil nonstick spray. Add the oil and heat over medium heat. Add the garlic. Cook and stir for 1 minute. Drain the clams, reserving the juices. Set the clams aside. Add the juices, wine, broth, carrots and oregano to the skillet. Bring to a boil over high heat. Boil about 15 minutes or until the mixture reduces to about 1 1/3 cups. Stir in the clams and all but 1 tablespoon of the parsley. Simmer about 1 minute or just until heated through. Then stir in the salt and pepper. To serve, transfer the hot pasta to a large bowl. Pour the clam sauce over the pasta and gently toss until well combined. Sprinkle with the remaining 1 tablespoon parsley to garnish. Makes 4 servings.
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Reply
| | | From: Genie· | Sent: 8/4/2008 3:12 AM |
| Chicken and Red Pesto Linguine
Serves 6 to 8
1 pound Linguine, Spaghetti or other long pasta shape, uncooked, broken
in half
1 8-oz. jar sun-dried tomatoes packed in olive oil, drained
4 tbsp. olive oil or vegetable oil, divided
4 tbsp. fresh oregano, chopped or 4 tsp. dried oregano
3 cloves garlic
1-2 tsp. fresh grated lemon peel or 1 tsp. bottled lemon juice
1/3 cup freshly grated Parmesan cheese
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 cup sliced scallions, white and green parts
1 14-oz. can artichoke hearts, drained, chopped
Prepare pasta according to package directions. While pasta is cooking,
combine drained sun-dried tomatoes, 1 tablespoon oil, oregano, garlic
and lemon peel in food processor or blender. Process until smooth,
scraping side of container. Add cheese; process until well blended.
Heat chicken in remaining oil in large skillet over medium heat 3
minutes, stirring frequently. Stir in scallions. Cook 3 minutes longer.
Add artichokes and heat 1 minute.
Drain pasta. Place in large bowl. Add sun-dried tomato pesto and chicken
mixture and toss. Serve immediately garnished with freshly grated
Parmesan cheese, if desired.
Note: For a vegetarian alternative, delete the chicken and add one more
14-oz. can of artichoke hearts.
Source : Flavors Of The South
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Reply
| | | From: Genie· | Sent: 8/5/2008 3:34 PM |
| Chili Smothered Linguine
1 pkg. (9 oz.) refrigerated linguine, cooked according to package directions
1 lb. ground turkey, cooked and drained
1 TB extra virgin olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 love garlic, finely chopped
2 cans (10.75 oz. ea.) condensed tomato soup, undiluted
1 can (15 oz.) kidney beans, rinsed and drained
1 can (4 oz.) diced mild green chiles, undrained
2 TB chili powder
2 tsp. ground cumin
1 TB cider vinegar
1/4 tsp. ground cinnamon
Heat oil in medium sauce pan. Sauté turkey until no longer pink. Add onion,
bell pepper and garlic;
cook for 5 minutes. Add soup, beans, chiles, chili powder, cumin, vinegar and
cinnamon. Bring to a boil;
reduce heat to low. Cook for 15 minutes. Season with salt and ground black
pepper. Serve over hot linguine.
Serving Size: 6
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Reply
| | | From: Genie· | Sent: 8/12/2008 6:58 PM |
Linguine with Eggplant
1 pound linguine
2/3 cup olive oil, divided
2 small eggplant, cut into 1/2-inch chunks
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
4 plum tomatoes, chopped
2 tablespoons fresh parsley, chopped In a large pot, cook the linguine as package directs; drain well. Place linguine in a large bowl and toss with 2 tablespoons olive oil; set aside. In the same pot, heat the remaining oil over medium-high heat. Sauté the eggplant for 10-12 minutes, until lightly browned. Add the garlic powder, oregano, salt, and pepper and sauté for about 5 minutes more. Add the tomatoes, parsley, and linguine and toss gently until heated thru. Serve immediately.
Comments: Using what I had at home for substitutes (spaghetti noodles for linguine; 1 eggplant & 2 zucchinis, dried parsley, minced garlic for garlic powder, and 2 med. large tomatoes rather than 4 plum tomatoes) | |
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Reply
| | | From: Genie· | Sent: 8/16/2008 2:57 AM |
| Pasta Primavera
From Test Kitchen Favorites 2004
This works well as either a side dish or a main course. It's my mom's
recipe, but I don't know where she got it. —Stephanie Marchese
INGREDIENTS
8 ounces uncooked linguine
1 cup thinly sliced fresh broccoli
1 medium carrot, thinly sliced
1/2 cup sliced green onion
1 garlic clove, minced
1/4 cup butter
1-1/2 cups sliced fresh mushrooms
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces fresh or frozen snow peas (about 2 cups), thawed
1/4 cup dry white wine
1/4 cup shredded Parmesan cheese
SERVINGS 4
CATEGORY
Main Dish
METHOD Stir-Fry
PREP 10 min.
COOK 15 min.
TOTAL 25 min.
DIRECTIONS
Cook linguine according to package directions. Meanwhile, in a large
skillet, cook the broccoli, carrot, onions and garlic in butter for 3
minutes. Add the mushrooms, basil, salt and pepper; cook for 1
minute. Add snow peas and wine. Cover and cook for 2 minutes or until
peas are crisp-tender.
Drain linguine; add to skillet and toss to coat. Sprinkle with
Parmesan cheese. Yield: 4 servings.
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Reply
| | | From: Genie· | Sent: 8/20/2008 10:16 PM |
Linguine with Eggplant 1 Lb. Linguine
2/3 Cup Olive Oil, divided
2 Small Eggplant , cut into 1/2-inch chunks
¾ tsp. Garlic Powder
½ tsp. Dried Oregano
¾ tsp. Salt
½ tsp. Pepper
4 Plum Tomatoes, chopped
2 Tbsp. Fresh Parsley, chopped
In a large pot, cook the linguine as package directs; drain well. Place linguine in a large bowl and toss with 2 tablespoons olive oil; set aside. In the same pot, heat the remaining oil over medium-high heat. Sauté the eggplant for 10-12 minutes, until lightly browned. Add the garlic powder, oregano, salt, and pepper and sauté for about 5 minutes more. Add the tomatoes, parsley, and linguine and toss gently until heated thru. Serve immediately.
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Reply
| | | From: Genie· | Sent: 9/25/2008 7:36 PM |
| Baked Linguine with Meat Sauce
Ingredients
2 pounds lean ground beef
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1 teaspoon salt
2 teaspoons sugar
8 ounces uncooked linguine
1 (16-ounce) container sour cream
1 (8-ounce) package cream cheese, softened
1 bunch green onions, chopped
2 cups (8 ounces) shredded sharp Cheddar cheese
Preparation
Cook beef and garlic in a Dutch oven, stirring until beef crumbles and
is no longer pink. Stir in tomatoes and next 4 ingredients; simmer 30
minutes. Set mixture aside.
Cook pasta according to package directions; drain. Place pasta in a
lightly greased 13- x 9-inch baking dish.
Stir together sour cream, cream cheese, and green onions. Spread over
pasta. Top with meat sauce.
Bake at 350° for 20 to 25 minutes or until thoroughly heated. Sprinkle
with Cheddar cheese, and bake 5 more minutes or until cheese melts.
Let stand 5 minutes. Serve with a salad and bread, if desired.
Note: To lighten dish, use no-salt-added tomato products, light sour
cream, light cream cheese, and reduced-fat Cheddr cheese.
Yield
8 servings
Southern Living, FEBRUARY 2001
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Reply
| | | From: Genie· | Sent: 9/26/2008 3:26 AM |
| LINGUINI WITH TOMATOES, FETA & OLIVES | | 12 oz linguini Salt to taste 2 TBL extra-virgin olive oil 3 cloves garlic, minced 6-8 plum tomatoes, peeled, seeded & chopped 1 TBL chopped fresh oregano or 1 tsp dried 12 large kalamata olives, cut into quarters 6 oz feta, crumbled Juice of 1/2 lemon Pepper to taste
Cook the linguini in boiling salted water in a saucepan per pkg directions; drain. Cover to keep warm. Heat the olive oil in a skillet until hot. Add the garlic. Sauté for 20 seconds; reduce the heat. Stir in the tomatoes & oregano. Simmer 6-8 minutes, stirring frequently. Add the hot pasta, tossing to coat. Add the olives, feta, lemon juice, salt & pepper, tossing to mix. Serve immediately | | |
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Reply
| | | From: Genie· | Sent: 10/8/2008 2:57 AM |
| Beef Noodle Bowl
Prep Time: 10 min
Total Time: 30 min
Makes: 4 servings, 2 cups each
8 oz. linguine, uncooked
3 cups broccoli florets
3 medium carrots, peeled, sliced (about 2 cups)
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup teriyaki sauce
1 tsp. ground ginger
COOK pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 min. of the pasta cooking time. Drain pasta mixture.
MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally.
TOSS pasta and meat mixtures in large serving bowl.
Source: KraftFoods
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Reply
| | | From: Genie· | Sent: 10/29/2008 3:22 AM |
| Linguini & Broccoli | | | Ingredients | - 1 bunch broccoli
- 1 stick butter
- 1 lb. linguini
- Garlic clove or garlic salt
| | Preparation | | Cook broccoli until tender. In a separate pot cook the linguini. When the linguini is to your liking remove from the pot and drain well. Add the butter to the linguini and mix it until it is melted. Add garlic to taste and season with salt & pepper. Add cooked broccoli. You can either place the broccoli on top or gently mix the ingredients together. | | |
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Reply
| | | From: Genie· | Sent: 10/29/2008 3:24 AM |
| Scampi with Linguini | | | Ingredients | - 1 pound linguini
- 4 tablespoons unsalted butter
- 4 tablespoons extra virgin olive oil, plus more for drizzling
- 1 large shallot, chopped
- 5 cloves garlic, sliced
- Pinch of red pepper flakes
- 1 pound large shrimp, peeled & deveined, tail on optional
- Kosher salt and ground black pepper
- 1 cup dry white wine
- 1 lemon juiced
- 1/4 Cup finely chopped Italian parsley leaves
- 1 tablespoon oregano
- 1 tablespoon basil
- Grated cheese
| | Preparation | | Cook pasta in a large pot of water adding a couple of tablespoons of salt when the water comes to a boil. Stir pasta and cook until al dente. Drain the pasta reserving 1 cup of pasta water. In a large skillet, melt 2 tablespoons of unsalted butter in 2 tablespoons of extra virgin olive oil over medium heat. Sauté the shallots, garlic and red pepper flakes until the shallots are tender, about 3-4 minutes. Season the shrimp with salt and pepper and add them to the pan. Cook until they have turned pink, about 2 minutes. Add wine and lemon juice and bring to a boil. Add 2 tablespoons of unsalted butter and 2 tablespoons of extra virgin olive oil. Stir in the parsley and the pasta and reserved pasta water. Stir well and season with salt and pepper. Add a bit more extra virgin olive oil and grated cheese. Serves 4. | | |
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Reply
| | | From: Genie· | Sent: 10/29/2008 3:35 AM |
| Sausage with Greens | | | Ingredients | - Swiss chard, kale or broccoli rabe
- 1/2 cup olive oil
- 1 1/2 pounds sweet or hot Italian sausage
- 1 teaspoon salt to taste
- 1-1 1/2 cup onions diced
- Black pepper to taste
- Garlic cloves or granulated to taste
- Crushed red pepper to taste (optional)
- 1 pound linguini or capellini
- 1/2 stick of butter
- 1 can of chick peas drained
| | Preparation | | Break up the sausage links and brown the sausage. Remove from pan and return 1/2 0f the drippings to the pan. Add 1 can of the chick peas along with 1/2 cup of good olive oil and the butter. Add onions and lightly brown. Add the garlic toward the end as not to burn it. Shred the greens of your choice and toss in raw. Lightly toss until everything is well combined. Cook for 2 minutes, turn off the heat and cover. Let stand for 3 minutes and serve over the pasta of your choice. Top with grated cheese. You may also top with fresh chopped tomatoes and chopped olives of your choice. | | |
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