onions olive oil fresh parsley Parmesan cheese white wine cooked pasta Slice up lots of onions (1.5 cups per person). Put them in a saute pan with olive oil or sprayed with Pam and cover. Cook on low heat 45 minutes, until soft. Remove cover, turn heat to medium and cook liquid away. Add salt & pepper (don’t be shy w/ the salt), and continue cooking and stirring onions until they turn golden brown (if they stick a little, that’s ok, just turn the heat down a tad). Splash in a little white wine, and stir it in, scraping up any browned bits. Turn heat to high, stirring and scraping until the wine is gone. Throw in a big handful of fresh parsley (or a smaller handful of dried), toss, and serve over spaghetti. Add parmesan to taste at the table. Note: I like this just as it is, but Bob’s likes it with a little more sauce. You may want to add some cream or a little tomato sauce or a bit of both. |
1 lb Rotini, Twists or Spirals - uncooked 10 oz Frozen corn — thawed 2 Celery stalks — diced 1 md Red onion — diced 12 oz Smoked turkey — diced 2 ts Vegetable oil 1/4 c Tomato sauce 1/4 c <A class=iAs style=”PADDING-BOTTOM: 1px; COLOR: darkgreen; BORDER-BOTTOM: darkgreen 0.1em solid; BACKGROUND-COLOR: transparent; TEXT-DECORATION: underline” href=”#” targ |
1 1/2 lb Medium sized shrimps 4 tb Olive oil 4 cn Imported crushed tomatoes 1/4 ts Hot red pepper flakes 4 qt Water 3/4 c Grated parmesan cheese 1 lb Eggplant 1 tb Finely chopped garlic 1 t Honey 1/4 c Coarsely chopped fresh basil 3/4 lb Spaghetti Peel and devein the shrimp and set aside. Trim the ends of the eggplant and peel it. Cut into 1/2 inch cubes. Heat 1 tbsps of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basil, flat Italian parsley can be substituted, salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes. Heat 2 tbsps of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper. Cook the eggplant, tossing, until it’s nicely browned. Drain and add the eggplant to the tomato sauce. Stir and cover and cook for 15 minutes or until well blended with the sauce. Meanwhile, in the same nonstick skillet, add the remaining 1 tbsp of oil and add the shrimp, salt and pepper. Cook over high heat for one minute, stirring. Add the shrimp to the sauce, blend well and cook for one minute. Keep warm. Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and cook to the desired degree of doneness. Drain the spaghetti and return it to the kettle. Add the shrimp and eggplant mixture, toss well and serve immediately with cheese. Serves 4. From The Gazette 90/12/12. Submitted By JOPETE@ATLAS.ODYSSEE.NET On WED, 10 JAN 1996 082632 -0500 |
8 ounces lasagna noodles — cooked as directed 1 package frozen chopped spinach — thawed and drained 3/4 cup cottage cheese 3 tablespoons grated Parmesan cheese 4 cups CREAMED CHICKEN 1. Lightly coat an 8-inch square baking dish with nonstick cooking spray. Cover bottom with 1/4 of the noodles, but to fit if needed. Top with spinach and another 1/4 of the noodles. Spread with cottage cheese and sprinkle with 1/2 the Parmesan cheese. Add 1/4 of the noodles, the creamed chicken, then the remaining noodles and parmesan cheese. Can freeze at this point. Cook 350? 30 min if thawed. Frozen foil wrapped 1 1/2 hours. Cal: 477 Pro: 35g Carbs: 59g Fat: 11g Sod: 659 By frozen-assets@xc.org (MOMnAaron) on May 23, 1998. |
2 c Peeled fresh plum tomatoes -or canned Italian plum -tomatoes. 4 tb Butter 2 sm Onions, chopped fine 1 Clove garlic, chopped fine 4 sl Bacon, cooked and crumbled Salt and black pepper 1/2 c Marsala 1/2 ts Dried oregano 1/2 lb Vermicelli 1 c Fresh grated Parmesan or -Romano cheese —–MEATBALLS—– 1/2 lb Ground chuck 2 sl French bread, moistened -with 1/2 cup milk and -squeezed dry 1 tb Minced parsley 2 Eggs, lightly beaten 1/4 c Grated Parmesan cheese Salt and ground pepper 3 tb Vegetable oil Here’s the recipe I made the other night with the nice pasta sauce. The meatballs were mediocre, mainly because I’d never made meatballs before that I can remember. The sauce, on the other hand, was very tasty. For the pasta I used rigatoni++the first type of pasta I made with the new machine. Serves 4 to 6. 1. Put the tomatoes trough a food mill to puree pulp and remove seeds. 2. In a large skillet or medium saucepan, melt half the butter and cook the onions9on until soft. Add the garlic, tomato puree, and crumbled bacon. Then add salt and pepper to taste and boil this sauce hard for five minutes. 3. Add the marsala and oregano, and cook for another 5 minutes. Set aside. 4. Put all the meatball ingredients except the vegetable oil in a bowl, and mix with your hands. Shape the mixture into 12 balls, and in the skillet brown them on all sides in the vegetable oil. Do not overcook, they will cook further in the sauce. Add the meatballs to the tomato sauce and keep warm. (You can brown the meatballs ahead of time and add them to the sauce when you are ready.) 5. Cook the pasta until al dente, drain well and return to the pot in which it cooked. Add remaining butter and toss well. Add several large spoonfuls of the tomato sauce and toss well again. Transfer pasta to a large serving platter or bowl. Pour sauce and meatballs overall, serve and pass the cheese. Wine: A chianti classico From “The Joy of Pasta”, Joe Famularo and Louise Imperiale. Baron’s Educational Series, Inc., N.Y. 1983. ISBN 0-8120-5510-1. Posted by Stephen Ceideberg; May 2 1991. |
1 lb Linguine 1/2 c Extra-virgin olive oil 4 Cloves minced garlic 1/4 ts Hot pepper flakes 2 md Ripe tomatoes — chopped 1/2 c Black olives — cut up 1/4 c Sun-dried tomatoes, Oil-packed — drained and Chopped 1 t Salt 1/4 ts Pepper 1/4 c Fresh basil — chopped 1/2 c Feta cheese — optional In 1 lg pot of boiling, salted water cook linguine for 8 to 10 minutes or until tender but firm; drain well. Meanwhile, in large skillet, heat half of the oil over medium heat; cook garlic, hot pepper flakes and fresh tomato for 3 to 4 minutes or until fragrant but not browned. Add olives, sun-dried tomatoes, salt and pepper; cook for 2 to 3 minutes or until heated through. Add to pasta along with remaining oil and basil; toss well. Top with crumbled feta cheese, if desired. Recipe By : From: Date: |
1 tb Olive oil 2 md Garlic cloves, chopped fine 1 sm Onion, chopped fine 1/2 tb Whole caraway seeds 1/2 lb Broccoli florets and stems, -cut into 1/2″ pieces (about -2 cups) 1 c Reduced chicken broth 1/4 lb Part skim milk ricotta -cheese 2 tb Chopped fresh parsley Pasta of your choice In a large skillet or saucepan, heat the oil with the garlic, onion, and caraway seeds, over moderate heat. As soon as they sizzle, add the brocolli and saute, stirring continuously, until it turns dark green, about 1 minute. Add the broth and bring to a boil. Reduce the heat, cover and simmer until the broccoli is tender, 10 to 12 minutes. Dot the sauce with the ricotta and, as soon as it begins to melt, spoon over cooked pasta. Garnish with parsley. Note 1: to make reduced chicken broth, briskly boil 2 cups of the canned broth of your choice until it evaporates down to 1 cup. Note 2: For an even lighter version, you can substitute hoop cheese for the ricotta. |
| Ingredients | |||
| 12 | oz | lasagna noodles (wide) | |
| 2 | tablespoon | salad oil | |
| 1 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | pepper | |
| 20 | oz | frozen broccoli or spinach | |
| 2-3 | cup | tomato sauce | |
| 1 | pound | creamed cottage cheese | |
| 1/4 | cup | sour cream | |
| 12 | oz | mozzarella cheese, grated | |
Directions: | |||
| Cook noodles according to directions on package. Drain, then toss with oil, salt and pepper until well coated. Cook broccoli according to package directions. Drain. Combine cottage cheese and sour cream. Arrange half of the noodles in a 12 x 8 baking dish. Cover with half of broccoli and sauce, then a layer of cheese. Add another layer of noodles, topped with broccoli, sauce and cheese. Then add all of the cottage cheese mixture. Top with remaining noodles and add sauce to cover. Sprinkle with mozzarella cheese. Cover tightly with aluminum foil and refrigerate. About 30 minutes before serving, heat oven to 350 F and bake for 30 minutes or until cheese melts and is golden on top. Serves 6. | |||
| Ingredients | |||
| 10 | each | bacon, slices, cut into 1 inch squares | |
| 8 | oz | pasta, capellini or vermicelli or angel hair | |
| 2 | cup | sour cream | |
| 1/4 | cup | chives, fresh, thinly chopped or sliced green onions, including tops | |
| 4 | each | egg, yolks | |
| 1 | cup | parmesan cheese, grated | |
Directions: | |||
| In a wide fry pan; cook bacon over medium heat until crisp. Spoon off and discard all but 3 tb of the drippings; keep pan with bacon warm over lowest heat. In a 5-6 quart pan; cook pasta in three quarts boiling water just until tender to bite, according to package directions. After adding the pasta to the boiling water, spoon 1/2 c of the sour cream into each of 4 wide, shallow bowls; place bowls in a 200 degree oven while completing cooking. Drain pasta well; add pasta and chives to bacon in the pan. Mix lightly, using two forks. Spoon an equal portion of pasta mixture into each warm bowl. Make a nest in the center of each; slip in an egg yolk. Mix each portion individually and sprinkle with cheese.  | |||
1 3/4 c FLOUR 2 ts BAKING POWDER 1 tb SUGAR 1/2 ts SALT 3 ea EGG YOLKS, BEATEN 3 ea EGG WHITES, BEATEN STIFF 1 1/2 c MILK 1/3 c OIL MEASURE DRY INGREDIENT INTO A MIXING BOWL. COMBINE EGG YOLKS AND MILK. STIR INTO DRY MIX. STIR IN OIL. CAREFULLY FOLD IN EGG WHITES. DO NOT OVER MIX. POUR INTO WAFFLE IRON BY 2/3 CUPFULS. CLOSE IRON AND BAKE ACCORDING TO INSTRUCTIONS WITH IRON. |