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| | From:  KeenPatty12 (Original Message) | Sent: 11/5/2002 3:32 PM |
Classic Lasagna 1 pound ground beef 3/4 cup chopped onion 2 tbls. salad or olive oil 1 can (1pound) crushed tomatoes 2 cans (6 oz. each) tomato paste 2 cups water 1 tblsp. chopped parsley 2 tsp. salt 1 tsp sugar 1 tsp. garlic powder ( I use real clove garlic, minced) 1/2 tsp. black pepper 1/2 tsp. oregano leaves 1/2 pkg. (8 oz.) lasagne 1 pound Ricotta cheese 8 oz. shredded Mozzarella cheese (I like it cheesey, so I use more) 1 cup grated Parmesean cheese In large heavy pan lightly brown beef and onion in oil. Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes. Meanwhile cook lasagne as directed; drain. In 13x9x2" baking pan, spread about 1 cup sauce. Then alternate layers of lasagne, sauce, ricotta, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean. Bake at 350 for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; cut in squares to serve. Makes 8 servings. I make this a lot and serve with Italian garlic bread and salad. It always gets a rave review, especially if the mozzarella strings with every bite. |
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Spaghetti Pie 6 oz. spaghetti 2 eggs, beaten 1/4 cup freshly grated Parmesan cheese 2 tablespoons butter 1/3 cup chopped onion 1 cup sour cream 1 lb. Italian sausage 1 6 oz. can tomato paste 1 cup water 4 oz. Mozzarella cheese, sliced Break spaghetti in half. Cook in boiling salted water until done. Drain. While still warm, combine spaghetti with eggs and Parmesan. Pour into a well greased 10 inch pie plate and pat mixture up and around sides with a spoon. Melt butter, add onion and saute until limp. Stir in sour cream and spoon over spaghetti. Remove sausage from casing, crumble and cook in skillet until done. Drain. Add tomato paste and water to sausage. Simmer 10 minutes. Spoon sausage on top of sour cream/spaghetti mixture. Bake at 350 degrees for 25 minutes. Arrange Mozzarella on top and return to oven until cheese melts. Note: This is yummy and freezes well before baking, so make 2 at a time. |
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Fettuccine In Tuna Sauce (Prepare the sauce while the noodles cook 15 minutes). 1 package (12 ounces) fettuccine noodles 1/2 cup mayonnaise 1 can (2 ounces) flat anchovy fillets, drained (I left these out) 1 clove garlic 2 tblsp. lemon juice 1/2 cup cream or milk 1 can (7 ounces) tuna 2 tblsp. finely slivered lemon rind Grated Parmesan cheese Cook fettuccine in boiling salted water following label directions; drain. Combine mayonnaise, anchovies, garlick, lemon juice and cream in container of your electric blender or food processor; whirl until smooth. Break tuna up with a fork in a small bowl. Pour sauce over tuna. Combine hot fettuccine and sauce into a heated serving bowl; toss to mix well. Sprinkle parsley and lemon rind over. Serve with Parmesan cheese. Note: I heated my sauce a little before pouring it over the noodles, but do not overheat and scald the milk. |
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Cannelloni Leftovers freeze well. 16 Manicotti shells 1 container (2 lbs.) ricotta cheese 4 ounces feta cheese, crumbled 1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed dry. 1 egg 1 tsp. fennel seeds 1 tsp. salt 1/4 tsp. pepper Sausage sauce (recipe follows) Creamy cheese sauce (recipe follows) Cook manicotti following label directions just to al dente stage, about 5 minutes. Drain. Combine ricotta, feta, spinach, egg, fennel, salt and pepper in a large bowl. Fill manicotti with mixture using a teaspoon or fit a pastry bag with round tip and press mixture into tubes. Arrange manicotti in a single layer in a baking dish. Spoon the sausage sauce over manicotti; top with Creamy Cheese Sauce. Bake at 375 degrees for 35 minutes or until bubbly hot. Sausage Sauce: 1/2 lb. hot or sweet Italian sausages 1 large onion, chopped (1 cup) 1 clove garlic, minced 1 can (16 ounces) tomatoes (I used crushed) 1 can (6 ounces) tomato paste 1 cup water 3/4 tsp. basil 3/4 tsp. oregano 1 tsp. salt 1/4 tsp. pepper Remove casings from sausages; cook meat slowly in a medium size saucepan, breaking up with a spoon as it cooks, until no pink remains. Remove with slotted spoon to paper towels to drain. Remove all but 1 tablespoon drippings from pan. Saute onion and garlic in drippings until tender, about 5 minutes. Return sausage to saucepan; add tomatoes, paste, water, basil, oregano, salt and pepper. Bring to boiling; lower heat; simmer sauce, stirring occasionally, 30 minutes or until thickened. Creamy Cheese Sauce: 1/3 cup butter or margarine 1/4 cup all purpose flour 3 cups milk 1/2 cup grated Parmesan cheese Melt butter in a medium size saucepan; stir in flour and cook until bubbly, about 1 minute. Stir in milk and continue to cook, stirring constantly, until bubbly. Stir in cheese. |
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Fettuccine With Ham and Peas or Broccoli 1 pkg. (1 pound) fettuccine or egg noodles 6 tblsp. butter or margarine 1 small onion, chopped (1/4 cup) 2 cups julienne-cut cooked ham 1 pkg. frozen peas or chopped broccoli (10 oz.) partially thawed 2 tblsp. flour 1 cup heavy cream Salt & Pepper 1/2 cup grated Parmesan cheese Cook fettuccine following label directions, just until barely tender. While pasta is cooking, heat butter in a large skillet; saute onion in butter until tender. Stir in ham and vegetables. Stir in flour; cook 3 minutes or until vegetables are tender but crisp. Stir in cream gradually. Bring to boiling. Taste; add salt and pepper, if needed. Drain pasta; return to pan. Pour hot sauce over the fettuccine. Sprinkle with cheese. Toss and serve immediately. Note: I used broccoli when I made this and it was good. This is great for one of those busy days or nights, since it is so quick and easy. Throw in a salad and some garlic bread and you've got a quick meal. Serves 4. |
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Macaroni and Broccoli Casserole #59241posted by keen5 4/12/2003
<NOBR></NOBR>
6-8 servings
1 hour 15 minutes (35 min prep, 40 min cooking)
This is a good side dish or vegetarian main dish. Prep time approximate. Cook time allows for cooking macaroni and broccoli.
| | 3 | | tablespoons butter or margarine | | | 3 | | tablespoons flour | | | 1 1/2 | | teaspoons salt | | | 1/8 | | teaspoon pepper | | | 1 1/2 | | cups milk | | | 1/4– 1/2 | | cup shredded cheese (your choice) | | | 3/4 | | cup mayonnaise | | | 1 | | (8 ounce) package elbow macaroni | | | 2 | | cups chopped cooked broccoli (fresh or frozen) |
| 1. | Melt butter; stir in flour salt and pepper. | | 2. | Add milk gradually, stirring constantly. | | 3. | Cook until thickened, stirring often. | | 4. | Remove from heat and stir in cheese and mayonnaise. | | 5. | Cook macaroni in boiling, salted water according to package directions. | | 6. | Cook just until tender; do not overcook. | | 7. | Drain, rinse, and drain again. | | 8. | Place a layer of macaroni, then a layer of chopped cooked broccoli in greased 1-1/2 quart casserole. | | 9. | Pour some of the sauce over broccoli. | | 10. | Repeat layers, ending with sauce. | | 11. | Bake at 350 degrees for about 20 minutes, or until thoroughly heated. | | |
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| | | From: Suki | Sent: 10/22/2003 2:21 AM |
Garlic and Parmesean Pasta This is meant to be as a side dish. Very easy to make but YUMMY! 3 cups dry rotini pasta 3 Tbs margarine or butter 1/4 cup parmesean cheese 1 tsp garlic salt Boil pasta according to package directions. Drain but do not rinse. Return to pan add the rest of ingredients. Mix well and serve. (looks like plain noodles, but tastes yummy) ~Suki~ |
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Chicken and Pasta with Peppers 3-4 pieces of Chicken bake at 350 for 45 mins. let it cool. 1 box of Penne noodles 1jar of alfrado sauce. slice up a red pepper, yellow pepper and orange pepper saute them in Olive oil till they are sorta tender. dice up your chicken and add to the noodles and peppers. stir in the sauce and serve. you can also add cut up tomatoes for some more color. it tase good both ways. Enjoy, Joy |
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Made Suki's Garlic and Parmesean Pasta as a side to my Veal Scallopine. Yummy!!! |
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Fettucine a L'oglio This recipe is sooooo easy and quickly becomes a favourite of almost everyone I've made it for. I can't give exact measurements but I'll do my best to explain... Cook (in boiling salt water) approx 350g of fettucine (one quarter of a 900g bag). Once pasta is cooked, drain but don't rinse, and put it aside. In a deep frying pan, pour enough extra virgin olive oil so it covers the bottom of the pan. Using a garlic masher, mash 2 cloves of garlic (can use less or more depending on how much you like or don't like garlic) and add to your olive oil. Cook over a medium to low heat. Cook just enough so that the garlic flavours the olive oil; do not let the garlic become brown! ( This is called sweating). Pour in your fettucine and toss. Sprinkle some parmesan or romano cheese and you're done. (I also sometimes like to add ingredients like sun-dried tomatoes or mushrooms or whole baby clams or all of the above. No matter what - always tastes fantastic!) |
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| | | From: yanch | Sent: 3/13/2007 9:24 PM |
My two cents: In my opinion I find if you freshly grate your own cheeses with any pasta or cheese oriented dishes that the flavors are more intruging and enjoyable. |
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