and how to do a great lemon sauce pasta
what is the difference between applying cooking cream and double cream, my alfredo doesnot taste good although i do every thing as the recipe says
also how to make the garilc stand out and appear in my food recipes thanks for your timeDoes any one know any good pasta recipes??
Italian pasta bake
Ingredients (serves 4)
350g macaroni pasta
4 cups frozen multi-purpose mince sauce, (leftover from Chilli con carne - see related recipe), thawed (see tip)
1/2 cup basil leaves, roughly chopped
1 1/2 cups Coon Pasta Shredded Cheese
Method
Preheat oven to 180°C. Grease a 6cm deep, 18cm x 26cm (base) 8-cup capacity ovenproof roasting pan.
Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain and return to saucepan.
Add mince sauce and basil to pasta. Stir until well combined. Spoon into prepared roasting pan. Sprinkle top with cheese. Bake for 35 to 40 minutes or until piping hot. Serve.
Notes %26amp; tips
Tip: To thaw mince sauce, transfer sauce to a microwave-safe container. Thaw on MEDIUM-LOW/DEFROST (30%) for 15 minutes, stirring every 5 minutes.
Angel hair pasta with garlic, oil and chilli
Ingredients (serves 6)
150g olive oil
1/2 cup (50g) dried breadcrumbs
6 cloves garlic, very thinly sliced widthways
1 1/2 small red chillies, seeded, finely chopped
Finely grated rind and juice of 1 lemon
1 quantity pasta dough (see related recipe), prepared to end of step 4* of basic pasta recipe, or 400g dried spaghettini
Method
Heat 1 tbs oil in a large frying pan over medium heat. Add breadcrumbs and cook, stirring continuously, for 2 minutes or until golden, then remove from pan. Wipe pan clean.
Heat remaining oil, garlic and chillies in cleaned pan over low heat for 2 minutes or until oil is hot and garlic is light golden. Add 1 1/2 tsp salt, lemon rind and juice and stir to combine. Remove from heat. Add fresh pasta to a large saucepan of salted boiling water and cook for 20-30 seconds or until it just floats (for dried pasta, cook following packet directions).
Drain, then add immediately to hot oil mixture with the breadcrumbs. Toss well to combine. Serve.
Notes %26amp; tips
This classic pasta dish is a dinner staple in Italy. To make it more special, add 250g cooked crab meat or chopped cooked prawns with the breadcrumbs in step 2.
* Roll pasta sheets out to the thinnest setting, dry slightly, then cut using the thinnest cutters.
Cheesy bolognese pasta bake
Ingredients (serves 4)
2 tablespoons olive oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
1/3 cup tomato paste
375g beef mince
400g can chopped Roma tomatoes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
250g macaroni pasta
dressed salad leaves, to serve
Cheese sauce
100g butter, chopped
1/2 cup plain flour
2 1/4 cups milk
1 egg, lightly beaten
1 cup grated tasty cheese
Method
Preheat oven to 180°C. Grease a 5cm deep, 17cm x 26cm (base) 8-cup capacity ovenproof baking dish.
Heat oil in a saucepan over medium heat. Add onion and garlic. Cook for 3 minutes. Add paste and cook for 1 minute. Add mince and cook, stirring, for 5 minutes. Stir in tomatoes, cinnamon, cumin and salt and pepper. Bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 30 minutes. Season with salt and pepper.
Meanwhile, cook pasta following packet directions. Drain. Combine pasta and mince mixture and spoon into dish.
Make cheese sauce: Melt butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Remove from heat. Stir in milk. Return to heat. Cook, stirring, for 8 minutes or until sauce comes to the boil. Cool for 10 minutes. Stir in egg and cheese. Spoon over mince mixture.
Bake pasta bake for 40 to 50 minutes or until golden and hot. Serve with salad.
Notes %26amp; tips
To make this pasta bake in advance, follow steps up to the end of step 4. When cool, cover and refrigerate for up to three days. To cook, remove from fridge 20 minutes before baking.
Once cooked, the bake can be refrigerated, covered, for up to three days. Reheat, covered, in 180°C oven for 20 to 30 minutes.
You can freeze pasta bake in an airtight container for up to 3 months. Thaw in the fridge or reheat from frozen.
Adding a handful (40g) of grated cheese to your favourite meals can help you get one of your daily serves of dairy.
Ham %26amp; cheese pasta bake
Ingredients (serves 6)
250g less-carbs penne rigate no. 2 pasta (Vetta brand)
2 bunches asparagus, woody ends trimmed, cut into 3 diagonally
1 x 100g pkt light shaved ham (Primo brand), coarsely chopped
1 garlic clove, crushed
100g reduced-fat fresh ricotta
55g (1/2 cup) light shredded mozzarella (Mil Lel brand)
Freshly ground black pepper
1 x 375ml can light %26amp; creamy evaporated milk (Carnation brand)
4 eggs, lightly whisked
Baby rocket leaves, to serve
Method
Preheat oven to 200°C. Cook pasta in a saucepan of salted boiling water following packet instructions or until al dente. Add asparagus in the last minute of cooking. Drain. Return to pan.
Add the ham, garlic, half the ricotta and half the mozzarella. Season with pepper and gently toss to combine. Spoon mixture into a square 20cm (base measurement) ovenproof dish.
Whisk together the evaporated milk and egg in a jug and pour over pasta mixture. Top with the remaining ricotta and mozzarella. Cover with non-stick baking paper and bake in preheated oven for 15 minutes. Uncover and cook for a further 10 minutes or until golden brown and just set. Remove from oven and set aside for 5 minutes to set.
Cut pasta bake into squares. Serve immediately with baby rocket leaves.Does any one know any good pasta recipes??
Real Fettucine Alredo
1 pound fettucine noodles
8 Tbsp. butter
1 cup heavy cream
1 cup freshly grated Parmigginao-Reggiano cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg
As the water for the pasta begins to boil, melt butter in large sauté pan over low heat. Add cream to butter and let it warm.
At the same time, salt the pasta water and cook until al dente, according to package instructions. Drain pasta thoroughly, and mix with butter and cream in sauté pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.
Remove from heat and serve immediately with additional cheese on the side.
Serves 4-6
--Parmaggano-Reggino Cheese Cookbook
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Mushroom Walnut Sauce for Pasta
2 Tbsp. extra virgin olive oil
8 oz. Mushrooms - sliced
1/4 C. Walnuts - chopped
3/4 C. Heavy whipping cream
1/4 tsp. Black pepper
1/2 C. Fresh Parmesan - grated
Heat olive oil in large skillet over medium heat. Saute mushrooms and walnuts until mushrooms are golden. Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil. Serve over pasta. Especially good w/ stuffed pastas.
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Olive Garden Spaghetti Carbonara
1/4 C. flour
1/4 C. butter
1 qt. milk
1/8 tsp. pepper
1/2 tsp. salt
24 slices extra thick bacon, fried until crisp, then cut into ¼” slices
1/4 C. olive oil
3 C. mushrooms, sliced
6 Tbsp. scallions, finely minced
1 lb. spaghetti, uncooked
2 tsp. fresh parsley, finely chopped
1/2 C. Parmesan cheese, freshly grated
Melt butter in 4-quart heavy saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk, salt and pepper and stir vigorously with wire whip until mixture barely comes to a boil. Reduce heat and simmer 5 minutes, whipping frequently while sauce thickens. Keep warm.
Add bacon into sauce. Heat olive oil in large skillet over medium heat. Add sliced mushrooms and minced onions and sauté until golden. Add to sauce. Cook spaghetti according to package directions. Drain well and add to the sauce along with the parsley. Blend well and transfer to serving dish. Sprinkle with Parmesan cheese and serve immediately.
INGREDIENTS:
1/8-1/4 cup pancetta, finely diced
3 tablespoons olive oil
5-8 cloves garlic, peeled and minced
1 large can (approx 35oz) whole peeled Italian tomatoes
1 dozen oil-cured black olives, pitted and chopped
3 anchovies, finely mashed (optional)
2 tabelspoons red wine vinegar
a pinch red hot pepper flakes
2 tablespoons each fresh basil and oregano
1/4 cup chopped fresh parsley (save a little for sprinkling)
1 bay leaf
Romano or Parmesan cheese (for sprinkling)
1 lb pasta, cooked according to package directions
salt and pepper, to taste
DIRECTIONS:
Note: If you don’t have fresh herbs available, substitute 1/2 teaspoon each dry oregano and basil.
In a large skillet, sauté pancetta over low heat in olive oil until soft and translucent; bring heat up and allow to pancetta to brown slightly on edges.
Add garlic, oregano, basil, red pepper flakes, parsley and olives. Mash the anchovies well into the oil, using the tines of a fork. Tip: You can do this with the garlic after it’s cooked, too, if you want to avoid having to mince them - just leave the cloves whole and mash them into the oil when they take on a little light coloring. Be careful not to let garlic brown or the oil with be bitter.
When garlic begins to take on the slightest color and herbs permeate the air, add the can of whole tomatoes (including the juice in the can). Submerge the bay leaf in the sauce.
Simmer over medium-low heat, with just the occasional lazy bubble surfacing for 20 minutes or so, until the sauce begins to thicken slightly. Stir in wine vinegar during final 10-15 minutes of cooking. Taste and adjust seasonings.
Meanwhile, as sauce simmers, bring a large pot of water to a boil and cook pasta according to package directions and drain.
In a large bowl, combine pasta with enough sauce to coat. Add a little of the pasta cooking water if sauce is too thick, or a teaspoon of olive oil. Sprinkle pasta with a little fresh parsley and cheese before serving. (Remove bay leaf before serving).
Note: Always use a good quality wine vinegar, and don’t substitute white or cider vinegar, although good balsamic vinegar or a full bodied red wine can be used for variation.
Chopped pork or salt pork may be substituted for pancetta, but with different (but still good) results.
It's very tasty and uses double cream which i personally think is much nicer than cooking cream and never curdles.
Pasta with mushroom sauce.
Ingredients
25g/1oz unsalted butter, chopped
1 tbsp olive oil
½ onion, finely chopped
1 clove garlic, finely chopped
1 Portobello mushroom, chopped
salt and freshly ground black pepper
50ml/2fl oz white wine
50ml/2fl oz double cream
1 tsp chopped parsley
150g/5½oz pasta, cooked al dente
25g/1oz pine nuts
Method
1. Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft.
2. Add the mushroom and cook until soft. Season well with salt and freshly ground black pepper.
3. Add the white wine and cook to reduce by half.
4. Add the cream and simmer for five minutes, then add the parsley and check the seasoning again.
5. Toss the pasta through the sauce, then serve in a warm bowl and sprinkle over the pine nuts.
A very simple and tasty lemon pasta dish
Ingredients
2 cups uncooked pasta
2 teaspoons olive oil
2 cloves garlic, grated into a pulp
3 tablespoons lemon juice
1/2 cup parmesan cheese
2 tablespoons fresh ground black pepper, to taste
salt, to taste
Directions
1.Cook the pasta according to the packet directions.
2.Put in a strainer to drain and then use the pot to make the dressing.
3.Heat the olive oil and then throw in the garlic to cook for 15-20 seconds.
4.Put in the lemon juice and then take the pan off the heat.
5.Add in half the parmesan cheese and half the pepper, followed by half the pasta.
6.Stir well.
7.Add in the rest of the pasta, cheese and pepper as well as salt if desired.
8.Mix well again and serve immediately, topping with extra cheese and pepper if you want it.
9.Some chopped parsley or chives over top would be nice as well.
Regarding the garlic:
Don't over fry it. Once it's burnt it doesn't taste very nice. Also chop finely or crush to get the most out of the flavour.
This is awesome, you have to try it. It has no cream but everyone who has tried it likes it better than the traditional sauce because it's a little thicker and has a lot more flavor. Use fresh pasta not dried if you can find it. Try the original or my low fat suggestions, you won't know the difference. I got it out of the Philly cream cheese recipe book, enjoy!
Creamy Fettuccini Alfredo
1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed
¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)
½ cup margarine or butter (I use I Can’t Believe It’s Not Butter Light)
½ cup milk (I use 1% or 2% low fat)
8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)
In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.
Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.
Serving Suggestions:
I serve this with chicken Parmesan, salad, and garlic bread.
Try www.taste.com.au
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