thank u!!!!!!!!Does anyone have good recipes for shrimp pasta?
Garlic Shrimp %26amp; Pasta,,,,,,,,MMmmm,,,,,,,,,,,,SO GOOD!! :--)
2 tablespoons cornstarch
1(14 1/2ounce)can Swanson chicken broth
2 cloves garlic, minced
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1/8 teaspoon ground red pepper
1 lb medium shrimp, shelled and deveined
4 cups hot cooked thin spaghetti, cooked without salt(about 8 oz. dry)
In a medium saucepan, mix cornstarch, broth, garlic, parsley, lemon juice and pepper.
Over medium-high heat, cook until mixture boils and thickens.
Stir constantly.
Add shrimp.
Cook for 5 minutes or until shrimp turns pink.
Stir often.
Toss with spaghetti.Does anyone have good recipes for shrimp pasta?
Shrimp Fettuccine
Cook your Fettuccine Noodles and drain. Place them on a platter.
In a non-stick skillet saute fresh garlic in about two tablespoons of butter and add 2 pints of heavy cream. Add fresh grated Parmesan cheese and let it melt. Salt and pepper to taste. Add cleaned, de-veined shrimp and let simmer on low until the shrimp are pink and serve over the noodles. Sprinkle with parsley.
You can add cooked crisp crumbled bacon on top and always top the ending result with more fresh grated Parmesan Cheese.
first render some bacon.
drain bacon on papertowels and take out all but two tablespoons fat from skillet. add two tablespoons flour and make a roux. stir constantly until flour is cooked out, about five minutes. add one can diced tomatoes, one cup white wine, minced garlic, one cup heavy cream or half and half, some cajun seasoning, salt, pepper, oregano, worcestershire sauce,
and a half-block of melted cream cheese. let this simmer a bit and add shrimp at the end and cook for just a few minutes. serve over pasta.
Saute' some shrimp with olive oil and some Old Bay Seasoning. (I also add crab, scallops and pieces of thresher shark fillets (usually leftover from the previous dinner). Then I cook up some penne pasta and steam some asparagus (broccolli works too). I add all the seafood to the pan, add the pasta and asparagus (cut to bite-size pieces). Toss in a handful of sun-dried tomatoes (again, cut to bite-size pieces) and some fresh mozzarella cheese (preferably buffalo mozzarella). Stir-fry until cheese is hot %26amp; melty. Serve up with a cold Guiness and some crusty garlic bread or warm sourdough.
I can come home from work at 5:00 and have this ready by 6:00 and the kid (7 yr old) loves it. Kid doesn't get Guiness.
Bucatini Pasta with Shrimp and Anchovies ';This pasta dish is both fresh and hearty! The fresh taste of summer from the zucchini and tomatoes contrasts nicely with the earthy saltiness of the anchovies.';
PREP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min
SERVINGS %26amp; SCALING
Original recipe yield: 4 servings
US METRIC
About scaling and conversions
INGREDIENTS
1 pound bucatini pasta
1 (2 ounce) can anchovy fillets, oil reserved
1 teaspoon red pepper flakes, or to taste
3 cloves garlic, minced
2 zucchini, halved lengthwise and cut in 1/4 inch slices
1 pint grape tomatoes
2 teaspoons dried oregano
2 teaspoons dried basil
1 pound peeled and deveined medium shrimp
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, stir together the anchovies and their oil with the red pepper flakes and garlic in a large skillet over medium heat, breaking up the anchovies as you stir. Once the garlic begins to sizzle, add the sliced zucchini, and cook until it begins to soften, about 3 minutes. Stir in the grape tomatoes, and continue cooking until the zucchini is tender, and the skins of the tomatoes begin to pop, 5 minutes more.
Sprinkle the vegetable mixture with oregano and basil, then stir in shrimp. Cook until the shrimp turn pink and are no longer translucent. Pour over bucatini to serve
well, the shrimp pasta my mum makes is kind of unconventional but yummy!! oh and its not ';italian';.
We fry the shrimp with onions and add coconut milk and a little turmeric and chilly in it...apart from the usual salt, pepper etc.
Or you could just fry the shrimp with onions and add tomatoes, cilantro and chilly....
Friday, January 8, 2010
I need some dinner recipes that don't call for pasta, bread or rice?
I have been eating too much of this and I know it's not the best food with all the carbs and how fattening it is. Anybody have any good casserole or any recipes that don't call for those ingredients?I need some dinner recipes that don't call for pasta, bread or rice?
Broccoli Cauliflower Casserole
1 pound chicken breast, diced
1 bunch of broccoli
1 head of cauliflower
1 can of evaporated milk
1 can of cream of mushroom soup
1 can of cream of chicken/celery soup
2 cloves of garlic
pinch of salt
1 tbsp. of paprika
1 tbsp. of oregano
1/2 cup of Parmesan cheese
Preheat oven to 350 degrees F
Cut broccoli and cauliflower into bite-sized pieces, then set aside.
Dice chicken, then saute. Set aside.
Crush the garlic and add the pinch of salt to the garlic.
In a bowl, combine chicken, milk, soup, garlic, and spices. Mix well.
Place broccoli and cauliflower pieces in a casserole dish,. Pour the soup mixture evenly over vegetables
Sprinkle the Parmesan cheese over the top and bake covered for 30 minutes or until vegetables are done.I need some dinner recipes that don't call for pasta, bread or rice?
If your really craving the feel of pasta try substituting spaghetti squash. Cut it in half, remove the seeds and put in a 275-300 deg. F oven for about 35-45 minutes depending on the size. The squash should give. Have your favorite sauce ready, allow the squash to cool until it's comfortable to handle and scoop out the flesh carefully, it should break into long strands of spaghetti. Season with a touch of sea salt and black pepper and pour your sauce preferably a tomato based and not cream and enjoy.
Have fun...
I am on the low-no carb diet..it is a good one if you like meat and eggs! You get used to the no sugar, no pasta or rice or potatoes thing..I used whole grain bread it's very good for you and no white flour...or whole wheat wraps make a great meal..and nice big salads with chicken or turkey and eggs added...even beans but hold the tomato..
Hamburger/Vegetable casserole...1/2 lb. good ground beef, can of mixed vegetables, chopped onion, small can Hunt's tomato sauce, 1/4 cup water, salt %26amp; pepper. Combine all in a casserole dish, bake @ 350 uncovered for about 45 mins. Serve.
A good place to look up some recipes is RecipeZaar.com
Make baked catfish it is delicous.
Broccoli Cauliflower Casserole
1 pound chicken breast, diced
1 bunch of broccoli
1 head of cauliflower
1 can of evaporated milk
1 can of cream of mushroom soup
1 can of cream of chicken/celery soup
2 cloves of garlic
pinch of salt
1 tbsp. of paprika
1 tbsp. of oregano
1/2 cup of Parmesan cheese
Preheat oven to 350 degrees F
Cut broccoli and cauliflower into bite-sized pieces, then set aside.
Dice chicken, then saute. Set aside.
Crush the garlic and add the pinch of salt to the garlic.
In a bowl, combine chicken, milk, soup, garlic, and spices. Mix well.
Place broccoli and cauliflower pieces in a casserole dish,. Pour the soup mixture evenly over vegetables
Sprinkle the Parmesan cheese over the top and bake covered for 30 minutes or until vegetables are done.I need some dinner recipes that don't call for pasta, bread or rice?
If your really craving the feel of pasta try substituting spaghetti squash. Cut it in half, remove the seeds and put in a 275-300 deg. F oven for about 35-45 minutes depending on the size. The squash should give. Have your favorite sauce ready, allow the squash to cool until it's comfortable to handle and scoop out the flesh carefully, it should break into long strands of spaghetti. Season with a touch of sea salt and black pepper and pour your sauce preferably a tomato based and not cream and enjoy.
Have fun...
I am on the low-no carb diet..it is a good one if you like meat and eggs! You get used to the no sugar, no pasta or rice or potatoes thing..I used whole grain bread it's very good for you and no white flour...or whole wheat wraps make a great meal..and nice big salads with chicken or turkey and eggs added...even beans but hold the tomato..
Hamburger/Vegetable casserole...1/2 lb. good ground beef, can of mixed vegetables, chopped onion, small can Hunt's tomato sauce, 1/4 cup water, salt %26amp; pepper. Combine all in a casserole dish, bake @ 350 uncovered for about 45 mins. Serve.
A good place to look up some recipes is RecipeZaar.com
Make baked catfish it is delicous.
Best Pasta Recipes ?
Hello there people. Do you guys like pasta. Well if you do please write what is your fav. kind of pasta and what are the recipes (or just copy and paste the link). Hurry guys, I want there by dinner ! OK? Thanks in advance %26lt;33...
P.S. Oh and why do you like it !? lol !Best Pasta Recipes ?
* Exported from MasterCook
Inside Out Ravioli
1 pound Lean ground beef
Salt %26amp; pepper to taste
1 md Onion -- chopped
6 ounce Mastoccioli pasta
3 Cloves garlic
10 ounce Spinach; frozen -- cooked
1 tablespoon Salad oil -- (opt)
1 cup American cheese -- grated
16 ounce Tomato sauce
1/2 cup Soft bread crumbs
6 ounce Tomato paste
2 Eggs -- well beaten
1 tablespoon Dried parsley
1/4 cup Salad oil
1/2 teaspoon Oregano
1/4 cup Parmesan cheese -- grated
Brown meat, onion and garlic in oil (oil is optional for use if meat is
extra-lean). Drain excess grease. Add tomato sauce and paste (diluted with 3
cans of water), dried parsley, oregano, salt and pepper. Simmer for 10 min.
Cook the mostaccioli as directed on package. Drain and rinse with cold water.
Put back into pan in which it was cooked. Add cooked spinach, american cheese,
bread crumbs, eggs, oil and parmesan cheese. Spread mixture in a 9x13';
greased baking dish. Top with meat mixture. Sprinkle more grated parmesan
cheese on top. Bake at 350~F for 30 minutes.Best Pasta Recipes ?
The balance of Angel hair and the Rustic feel of Shrimp with garlic is without a doubt a Culinary Concoction of Connoisseurs delight.
SHRIMP SCAMPI PASTA
Ingredients
1/4 cup olive oil
1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
4 large garlic cloves, left unpeeled and forced through a garlic press
1/2 teaspoon dried hot red-pepper flakes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
3/4 lb capellini (angel-hair pasta)
1/2 cup chopped fresh flat-leaf parsley
Prep:
Bring a 6- to 8-quart pot of salted water to a boil.
Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saut茅 shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.
fry up some bacon c til done but not too crispy add chopped green onions and garlic cook til soft and add to pasta. grease and all
I like pasta bake creamy tomatoe sauce with melted cheedar cheese on top
1 1/2 pounds boneless skinless chicken breast halves
2 egg whites
1 cup Italian seasoned dry bread crumbs
3 cups spaghetti sauce, divided
1 1/2 cups KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 teaspoon dried oregano leaves
6 ounces spaghetti, cooked, drained Dip chicken in egg whites, then in bread crumbs, turning to evenly coat both sides of chicken. Place in greased 13x9-inch baking pan.
Bake at 400 degrees F for 20 to 25 minutes or until chicken is cooked through. Top with 2 cups of the spaghetti sauce and cheeses. Sprinkle with oregano. Bake an additional 5 minutes or until mozzarella cheese is melted.
Serve over hot pasta tossed with remaining 1 cup spaghetti sauce, heated.
Yield: 6 servings (Serving size: 6 servings)
i like spagehtti salad because i like the dressing, it's spagehetti onions, oil and vingar, olives celery,mushrooms
Rainbow Pasta Salad II
SUBMITTED BY: Jennie
';This is a really quick and easy pasta salad. Great for picnics and BBQ's.';
Original recipe yield:
8 servings
PREP TIME 15 Min
COOK TIME 10 Min
READY IN 1 Hr 25 Min
US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
1 (16 ounce) package tri-colored pasta assortment
2 large tomatoes, diced
1 large cucumber, peeled and diced
1 red onion, finely chopped
1 (16 ounce) bottle Italian-style salad dressing
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
In a large bowl combine tomatoes, cucumbers, onion, cooled pasta and Italian dressing. Refrigerate overnight, or for at least 1 hour.
quick and easy...yummy
Gammom ham or bacon will do
Can condensed cream of mushroom soup
onion and leek
garlic/salt an pepper ( not to much salt)
mushrooms
green and red peppers
Cheese
cook meat, cook all veg til tender,throw together,then put in canned soup,put abit of milk in it to thin out, then bring to boil then put your cheese in and let melt and ready to put on pasta.Quick an easy and makes plenty for freezer
I sometimes add corn
serve with french loaf or salad or both...you decide
P.S. Oh and why do you like it !? lol !Best Pasta Recipes ?
* Exported from MasterCook
Inside Out Ravioli
1 pound Lean ground beef
Salt %26amp; pepper to taste
1 md Onion -- chopped
6 ounce Mastoccioli pasta
3 Cloves garlic
10 ounce Spinach; frozen -- cooked
1 tablespoon Salad oil -- (opt)
1 cup American cheese -- grated
16 ounce Tomato sauce
1/2 cup Soft bread crumbs
6 ounce Tomato paste
2 Eggs -- well beaten
1 tablespoon Dried parsley
1/4 cup Salad oil
1/2 teaspoon Oregano
1/4 cup Parmesan cheese -- grated
Brown meat, onion and garlic in oil (oil is optional for use if meat is
extra-lean). Drain excess grease. Add tomato sauce and paste (diluted with 3
cans of water), dried parsley, oregano, salt and pepper. Simmer for 10 min.
Cook the mostaccioli as directed on package. Drain and rinse with cold water.
Put back into pan in which it was cooked. Add cooked spinach, american cheese,
bread crumbs, eggs, oil and parmesan cheese. Spread mixture in a 9x13';
greased baking dish. Top with meat mixture. Sprinkle more grated parmesan
cheese on top. Bake at 350~F for 30 minutes.Best Pasta Recipes ?
The balance of Angel hair and the Rustic feel of Shrimp with garlic is without a doubt a Culinary Concoction of Connoisseurs delight.
SHRIMP SCAMPI PASTA
Ingredients
1/4 cup olive oil
1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
4 large garlic cloves, left unpeeled and forced through a garlic press
1/2 teaspoon dried hot red-pepper flakes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
3/4 lb capellini (angel-hair pasta)
1/2 cup chopped fresh flat-leaf parsley
Prep:
Bring a 6- to 8-quart pot of salted water to a boil.
Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saut茅 shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.
fry up some bacon c til done but not too crispy add chopped green onions and garlic cook til soft and add to pasta. grease and all
I like pasta bake creamy tomatoe sauce with melted cheedar cheese on top
1 1/2 pounds boneless skinless chicken breast halves
2 egg whites
1 cup Italian seasoned dry bread crumbs
3 cups spaghetti sauce, divided
1 1/2 cups KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 teaspoon dried oregano leaves
6 ounces spaghetti, cooked, drained Dip chicken in egg whites, then in bread crumbs, turning to evenly coat both sides of chicken. Place in greased 13x9-inch baking pan.
Bake at 400 degrees F for 20 to 25 minutes or until chicken is cooked through. Top with 2 cups of the spaghetti sauce and cheeses. Sprinkle with oregano. Bake an additional 5 minutes or until mozzarella cheese is melted.
Serve over hot pasta tossed with remaining 1 cup spaghetti sauce, heated.
Yield: 6 servings (Serving size: 6 servings)
i like spagehtti salad because i like the dressing, it's spagehetti onions, oil and vingar, olives celery,mushrooms
Rainbow Pasta Salad II
SUBMITTED BY: Jennie
';This is a really quick and easy pasta salad. Great for picnics and BBQ's.';
Original recipe yield:
8 servings
PREP TIME 15 Min
COOK TIME 10 Min
READY IN 1 Hr 25 Min
US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
1 (16 ounce) package tri-colored pasta assortment
2 large tomatoes, diced
1 large cucumber, peeled and diced
1 red onion, finely chopped
1 (16 ounce) bottle Italian-style salad dressing
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
In a large bowl combine tomatoes, cucumbers, onion, cooled pasta and Italian dressing. Refrigerate overnight, or for at least 1 hour.
quick and easy...yummy
Gammom ham or bacon will do
Can condensed cream of mushroom soup
onion and leek
garlic/salt an pepper ( not to much salt)
mushrooms
green and red peppers
Cheese
cook meat, cook all veg til tender,throw together,then put in canned soup,put abit of milk in it to thin out, then bring to boil then put your cheese in and let melt and ready to put on pasta.Quick an easy and makes plenty for freezer
I sometimes add corn
serve with french loaf or salad or both...you decide
Does anybody have any good recipes for cold pasta salads,chinese salad, and chili beans. please?
Asian Pasta Salad
1/2 tablespoon sesame seeds
1 tablespoon sesame oil
1 cup snow peas
1/2 cup red onion, diced
1 red pepper, chopped
2 cups broccoli florets
1 cup Asian style salad dressing
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 (16 oz) package of pasta
Salt and pepper to taste
Boil broccoli for 3 to 5 minutes then remove from water. Boil snow peas for 1 to 2 minutes then remove from water. Boil pasta until soft and drain. Toss pasta with salad dressing. Add broccoli, red pepper, red onion, snow peas, ginger, and garlic. Add salt and pepper to taste. Refrigerate for several hours. Garnish with sesame oil and sesame seeds.Does anybody have any good recipes for cold pasta salads,chinese salad, and chili beans. please?
Coronation chicken salad.
Make the pasta, add chopped up ready to eat chicken (or from a roast made before hand), add mayonaise and a little water, add curry powder - as much as you like depending how spicy you like it.
Or
Tuna and sweetcorn pasta salad
Just the same but with tuna and sweetcorn and no curry powder!Does anybody have any good recipes for cold pasta salads,chinese salad, and chili beans. please?
How about spaghetti salad? It's delicious!
You can use either cooked spaghetti or any other pasta. You just add a can of seasoned ';Italian-style'; diced tomatoes; a chopped medium green pepper; a small can of sliced black olives; and a teaspoon (more or less to taste) of Italian seasoning. You can also add a small amount of chopped onion if you wish.
Just combine the ingredients, chill, and voila :)
My grandmother always added french dressing to her macaroni salad, with peppers and onions in it and celery salt. It is delicious.
a cold macaroni salad with chili.
here are a couple. I am not sure if they are what you are looking for but worth a shot.
CHILI PASTA SALAD
Chili and pasta are served warm over shredded lettuce for an easy main dish salad.oking for but worth a try.
Preparation time: 15 min
Yield: 4 servings
2 ounces (1/2 cup) uncooked medium dried pasta shells
1 (15-ounce) can vegetarian or turkey chili with beans
1 (11-ounce) can whole kernel corn with red and greenpeppers, drained
4 cups shredded Romaine lettuce
1 ounce (1/4 cup) LAND O LAKES庐 Cheddar Cheese, shredded
1/4 cup sliced green onions
LAND O LAKES庐 Fat Free Sour Cream, if desired
Corn chips, if desired
Cook pasta according to package directions. Drain. Return to pan.
Add chili and corn to cooked pasta. Cook over medium heat until heated through (2 to 3 minutes).
To serve, place 1 cup lettuce on each salad plate; top with 1 cup chili mixture, 1 tablespoon cheese and 1 tablespoon green onion. Repeat with remaining ingredients. Serve with sour cream and corn chips.
#2 option:
INGREDIENTS
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (16 ounce) package beans
2 green onions, thinly sliced
1/4 cup pimentos
1 head iceberg lettuce - rinsed, dried, and shredded
DIRECTIONS
Prepare Italian salad dressing according to instructions.
In a salad bowl, combine 1/2 cup of the Italian salad dressing, beans, green onions and pimentos. Refrigerate over night. Serve chilled over shredded lettuce.
Good luck.
For chili Beans you can fry up 1 lb of ground beef, lean, add 2 cups cooked pinto and 1 cup cooked kidney beans, add 6or 7 tablespoons of chili powder along with 1/2 teaspoon garlic salt , 1/2 teaspoon oregano add water to taste boil for about 10 minutes. As for a cool pasta salad you can use a package of either rainbow twirls or shells boil th em, then run cold water from the tap on them in a strainer. put about 1 cup of miracle whip with 1/4 cup milk , 1/2 teaspoon of pepper, 1/2 cup sweetpickle relish mix together you have a great pasta salad.
I make a pasta salad that goes over big time at picnics. I cook some angel hair pasta, drain and rinse. Put in a bowl that you can store and serve in. I pour some Zesty Italian dressing and salad supreme seasoning over the pasta. To that I cut up cheese (any kind you like), pepperoni, red and green peppers. It tastes really good after it sits for a day and the noodles soak up the dressing. Enjoy!!
EVERYONE loves my pasta salad. Get two boxes of the betty crocker classic pasta salad mix and follow the directions. Before you add the pasta, add some cucumbers, sliced black and green olives, diced tomatoes, and pepperoni divided into quarters. Use extra virgin olive oil to add to the powdered mix. It is sooo good!! Everyone will love it!!concealer
1/2 tablespoon sesame seeds
1 tablespoon sesame oil
1 cup snow peas
1/2 cup red onion, diced
1 red pepper, chopped
2 cups broccoli florets
1 cup Asian style salad dressing
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 (16 oz) package of pasta
Salt and pepper to taste
Boil broccoli for 3 to 5 minutes then remove from water. Boil snow peas for 1 to 2 minutes then remove from water. Boil pasta until soft and drain. Toss pasta with salad dressing. Add broccoli, red pepper, red onion, snow peas, ginger, and garlic. Add salt and pepper to taste. Refrigerate for several hours. Garnish with sesame oil and sesame seeds.Does anybody have any good recipes for cold pasta salads,chinese salad, and chili beans. please?
Coronation chicken salad.
Make the pasta, add chopped up ready to eat chicken (or from a roast made before hand), add mayonaise and a little water, add curry powder - as much as you like depending how spicy you like it.
Or
Tuna and sweetcorn pasta salad
Just the same but with tuna and sweetcorn and no curry powder!Does anybody have any good recipes for cold pasta salads,chinese salad, and chili beans. please?
How about spaghetti salad? It's delicious!
You can use either cooked spaghetti or any other pasta. You just add a can of seasoned ';Italian-style'; diced tomatoes; a chopped medium green pepper; a small can of sliced black olives; and a teaspoon (more or less to taste) of Italian seasoning. You can also add a small amount of chopped onion if you wish.
Just combine the ingredients, chill, and voila :)
My grandmother always added french dressing to her macaroni salad, with peppers and onions in it and celery salt. It is delicious.
a cold macaroni salad with chili.
here are a couple. I am not sure if they are what you are looking for but worth a shot.
CHILI PASTA SALAD
Chili and pasta are served warm over shredded lettuce for an easy main dish salad.oking for but worth a try.
Preparation time: 15 min
Yield: 4 servings
2 ounces (1/2 cup) uncooked medium dried pasta shells
1 (15-ounce) can vegetarian or turkey chili with beans
1 (11-ounce) can whole kernel corn with red and greenpeppers, drained
4 cups shredded Romaine lettuce
1 ounce (1/4 cup) LAND O LAKES庐 Cheddar Cheese, shredded
1/4 cup sliced green onions
LAND O LAKES庐 Fat Free Sour Cream, if desired
Corn chips, if desired
Cook pasta according to package directions. Drain. Return to pan.
Add chili and corn to cooked pasta. Cook over medium heat until heated through (2 to 3 minutes).
To serve, place 1 cup lettuce on each salad plate; top with 1 cup chili mixture, 1 tablespoon cheese and 1 tablespoon green onion. Repeat with remaining ingredients. Serve with sour cream and corn chips.
#2 option:
INGREDIENTS
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (16 ounce) package beans
2 green onions, thinly sliced
1/4 cup pimentos
1 head iceberg lettuce - rinsed, dried, and shredded
DIRECTIONS
Prepare Italian salad dressing according to instructions.
In a salad bowl, combine 1/2 cup of the Italian salad dressing, beans, green onions and pimentos. Refrigerate over night. Serve chilled over shredded lettuce.
Good luck.
For chili Beans you can fry up 1 lb of ground beef, lean, add 2 cups cooked pinto and 1 cup cooked kidney beans, add 6or 7 tablespoons of chili powder along with 1/2 teaspoon garlic salt , 1/2 teaspoon oregano add water to taste boil for about 10 minutes. As for a cool pasta salad you can use a package of either rainbow twirls or shells boil th em, then run cold water from the tap on them in a strainer. put about 1 cup of miracle whip with 1/4 cup milk , 1/2 teaspoon of pepper, 1/2 cup sweetpickle relish mix together you have a great pasta salad.
I make a pasta salad that goes over big time at picnics. I cook some angel hair pasta, drain and rinse. Put in a bowl that you can store and serve in. I pour some Zesty Italian dressing and salad supreme seasoning over the pasta. To that I cut up cheese (any kind you like), pepperoni, red and green peppers. It tastes really good after it sits for a day and the noodles soak up the dressing. Enjoy!!
EVERYONE loves my pasta salad. Get two boxes of the betty crocker classic pasta salad mix and follow the directions. Before you add the pasta, add some cucumbers, sliced black and green olives, diced tomatoes, and pepperoni divided into quarters. Use extra virgin olive oil to add to the powdered mix. It is sooo good!! Everyone will love it!!
Anyone have easy pasta recipes.?
I want to make more pasta dishes besides the same old spaghetti. I have a four year old son too so recipes that he may enjoy would be appreciated. Thank you in advance.Anyone have easy pasta recipes.?
I like to get the dry packages of pesto sauce that you just mix with olive oil. Then I mix in proscuitto, asparagus, capers, and roasted red peppers and pour on any shape pasta. I don't know what four-year olds eat, but you can add in almost anything! Sneak in some peas and some ground italian sausage, I bet that would be good!Anyone have easy pasta recipes.?
Boil the pasta, toss with butter and parmesan cheese. Garlic, too, if your son likes it. You can even add a scrambled egg to this for protein.
Here's what we call ';Chicken Glop.';
One can chicken breast meat
One can condensed cream of chicken soup
1 pound pasta (any shape) cooked al dente
seasoning: garlic, mild curry, poultry seasoning, or Old Bay
Cook pasta according to package directions. Do not rinse.
Meanwhile, in a large casserole, mix chicken meat with soup. Warm over low heat, adding a dash of milk or soy milk to thin if necessary. Use desired seasoning.
Add drained pasta, stir to combine. May be kept warm in the oven or served immediately.
Optional: stir in cooked mixed veg or cooked peas.
You can make pasta %26amp; chicken w/ a cheesy sauce from ragu. You basically cut up a few chicken breasts into bitesize chunks, and put them in a frying pan with oil until they are cooked all the way through. Take the pasta and cook that is boinling water. Once the chicken is cooked drain it and add that and the sauce into a sauce pan. It is quick and easy. You can actually find the recipe on the jar of ragu sauces. Hope this helps.
Take any pasta you like; shells,.macaroni, penne, etc make it fun looking for the Lil one and cook as normal. Separate pot cook 1 15 oz can of stewed tomatoes with seasonings. The garlic, cilantro and basil ones are great! Simmer tomatoes til pasta is done, drain pasta and add to each...you can add olives, Parmesan cheese or eat as is! Pasta dishes don't have to have meat...bon a petite!
Saute some cherry tomatoes and garlic in some olive oil, add in a bit of chopped ham and brown that, toss the lot with your pasta and sprinkle with Parmesan.
Boil some penne, drain it.
Add your favorite sauce, some italian seasoning, and some chicken.
Top your dinner with some finely grated parmesan (not the powdered kind!)
It's cheesy and delicious.
cut up and fry some bacon - add mushrooms onions etc if your son will eat them
when cooked add double cream
when bubbling add grated cheese and pepper
when thick enough add cooked pasta
yum! my lil one loves this x
boil a box of macaroni, drain it, then add mayo or sour cream (not daisy's brand, something u would get at a hispanic store... like mexican sour cream, or salvadorian sour cream... its not really SOUR but tastes great!!).. cook a can of corn (i know its precooked but if u cook it a little more it gets tender) drain it too.. then pour half of it (or all of it if u really like corn) and mix.. and ta-da.. easy, kid-friendly and yummy
Try cheese and macaroni! YUM!
Pasta with parmesean and peas.
Boil the pasta and in a frying pan, heat some butter.
Put in some italian herbs, specifically basil, and some cream (about 1/2 cup). Drop peas in just to warm them briefly.
Drain pasta and put into frying pan. Mix all together with some parmesan cheese and serve.
Simple and yummy!
Ingredients:
Penne pasta
1lb. Italian sausage browned
1 can V8 classic tomato juice
1 small can tomato paste
1 can chili beans in sauce
1tsp. salt
1tsp. black pepper
1/4 tsp red pepper
1/2 clove crushed garlic
shredded mozzarella
cook noodles as directed on package and brown your sausage. In separate bowl mix tomato juice, paste, and chili beans then add your salt , peppers, and garlic (any other herbs and spices you think you might like). Mix together penne pasta and sausage in a casserole dish then pour your mixture on top. cover with foil and bake at 375. after 20 min pull casserole out and sprinkle with shredded cheese place back in oven uncovered 5 min. or until cheese is slightly browned on the edges. this one is a great hit with my kids and takes very little time to make
I like to get the dry packages of pesto sauce that you just mix with olive oil. Then I mix in proscuitto, asparagus, capers, and roasted red peppers and pour on any shape pasta. I don't know what four-year olds eat, but you can add in almost anything! Sneak in some peas and some ground italian sausage, I bet that would be good!Anyone have easy pasta recipes.?
Boil the pasta, toss with butter and parmesan cheese. Garlic, too, if your son likes it. You can even add a scrambled egg to this for protein.
Here's what we call ';Chicken Glop.';
One can chicken breast meat
One can condensed cream of chicken soup
1 pound pasta (any shape) cooked al dente
seasoning: garlic, mild curry, poultry seasoning, or Old Bay
Cook pasta according to package directions. Do not rinse.
Meanwhile, in a large casserole, mix chicken meat with soup. Warm over low heat, adding a dash of milk or soy milk to thin if necessary. Use desired seasoning.
Add drained pasta, stir to combine. May be kept warm in the oven or served immediately.
Optional: stir in cooked mixed veg or cooked peas.
You can make pasta %26amp; chicken w/ a cheesy sauce from ragu. You basically cut up a few chicken breasts into bitesize chunks, and put them in a frying pan with oil until they are cooked all the way through. Take the pasta and cook that is boinling water. Once the chicken is cooked drain it and add that and the sauce into a sauce pan. It is quick and easy. You can actually find the recipe on the jar of ragu sauces. Hope this helps.
Take any pasta you like; shells,.macaroni, penne, etc make it fun looking for the Lil one and cook as normal. Separate pot cook 1 15 oz can of stewed tomatoes with seasonings. The garlic, cilantro and basil ones are great! Simmer tomatoes til pasta is done, drain pasta and add to each...you can add olives, Parmesan cheese or eat as is! Pasta dishes don't have to have meat...bon a petite!
Saute some cherry tomatoes and garlic in some olive oil, add in a bit of chopped ham and brown that, toss the lot with your pasta and sprinkle with Parmesan.
Boil some penne, drain it.
Add your favorite sauce, some italian seasoning, and some chicken.
Top your dinner with some finely grated parmesan (not the powdered kind!)
It's cheesy and delicious.
cut up and fry some bacon - add mushrooms onions etc if your son will eat them
when cooked add double cream
when bubbling add grated cheese and pepper
when thick enough add cooked pasta
yum! my lil one loves this x
boil a box of macaroni, drain it, then add mayo or sour cream (not daisy's brand, something u would get at a hispanic store... like mexican sour cream, or salvadorian sour cream... its not really SOUR but tastes great!!).. cook a can of corn (i know its precooked but if u cook it a little more it gets tender) drain it too.. then pour half of it (or all of it if u really like corn) and mix.. and ta-da.. easy, kid-friendly and yummy
Try cheese and macaroni! YUM!
Pasta with parmesean and peas.
Boil the pasta and in a frying pan, heat some butter.
Put in some italian herbs, specifically basil, and some cream (about 1/2 cup). Drop peas in just to warm them briefly.
Drain pasta and put into frying pan. Mix all together with some parmesan cheese and serve.
Simple and yummy!
Ingredients:
Penne pasta
1lb. Italian sausage browned
1 can V8 classic tomato juice
1 small can tomato paste
1 can chili beans in sauce
1tsp. salt
1tsp. black pepper
1/4 tsp red pepper
1/2 clove crushed garlic
shredded mozzarella
cook noodles as directed on package and brown your sausage. In separate bowl mix tomato juice, paste, and chili beans then add your salt , peppers, and garlic (any other herbs and spices you think you might like). Mix together penne pasta and sausage in a casserole dish then pour your mixture on top. cover with foil and bake at 375. after 20 min pull casserole out and sprinkle with shredded cheese place back in oven uncovered 5 min. or until cheese is slightly browned on the edges. this one is a great hit with my kids and takes very little time to make
Pasta recipes without marinara?
I have chicken, angel hair, garlic, onions, tomatoes, olive oil, and butter. would like to make somehting out of angelhair and chicken but have no marinara...what other sauce or topping can I put on it? I have had angel hair with (unsure what its called) a oily mixture of tomatoes and gralic and I think cheese? looked like watery substance and was delicious! Any one know what this is and how to make? or any other ideas?Pasta recipes without marinara?
Oil and vinegar make an excellent vinaigrette not only for salads but for pasta too! I often cheat a little and use ready-made italian salad dressing out of the bottle on cold pasta with black olives and cherry tomatoes for a quick pasta salad. A vinaigrette base is very versatile and can be mixed with your choice of herbs and spices. Add three parts oil to one part vinegar, season as desired, and pour!
Cream based sauces can also be very delicious. Authentic Italian Alfredo sauce is little more than cream, butter, salt and pepper over noodles.
Asian inspired sauces include flavors like sesame, soya and ginger over rice and egg noodles.Pasta recipes without marinara?
Sautee the garlic and onoins in oil, add tomatoes and herbs if you have them, simmer for 30mins until reduced to a salsa consistancy, add half cup cream bring to boil, reduce heat and add chicken peices to poach for 5-10 mins depending on size of chicken pieces. Salt and pepper to taste, Spoon sauce over pasta and add fresh basil leaves and grated cheese of choice.
This is called chicken Rosa and it;s amazing and easy to cook
you can use yogurt or sour cream
it sounds like a loose bruschetta; very delicious!
Oil and vinegar make an excellent vinaigrette not only for salads but for pasta too! I often cheat a little and use ready-made italian salad dressing out of the bottle on cold pasta with black olives and cherry tomatoes for a quick pasta salad. A vinaigrette base is very versatile and can be mixed with your choice of herbs and spices. Add three parts oil to one part vinegar, season as desired, and pour!
Cream based sauces can also be very delicious. Authentic Italian Alfredo sauce is little more than cream, butter, salt and pepper over noodles.
Asian inspired sauces include flavors like sesame, soya and ginger over rice and egg noodles.Pasta recipes without marinara?
Sautee the garlic and onoins in oil, add tomatoes and herbs if you have them, simmer for 30mins until reduced to a salsa consistancy, add half cup cream bring to boil, reduce heat and add chicken peices to poach for 5-10 mins depending on size of chicken pieces. Salt and pepper to taste, Spoon sauce over pasta and add fresh basil leaves and grated cheese of choice.
This is called chicken Rosa and it;s amazing and easy to cook
you can use yogurt or sour cream
it sounds like a loose bruschetta; very delicious!
Which cheese do you think is the best for pasta recipes?I hate kraft ?Tell me parmesan, cottage or smethin els
i want to get the cheesy flavourWhich cheese do you think is the best for pasta recipes?I hate kraft ?Tell me parmesan, cottage or smethin els
I like to add chedder shredded and a few cheese slices to all my baked pasta dishes.
If its a stove top pasta I add parmesean and chedder and sometimes a triangle of cream cheese and chedder if I do not have parmesean.Which cheese do you think is the best for pasta recipes?I hate kraft ?Tell me parmesan, cottage or smethin els
I like parmesan, romano, mozzarella, and ricotta in my pasta dishes, and I usually by the Sargento brand. It stays fresher longer has a better smell. Hope this helps!
Depends if your are talking alfredo, then fresh parm. and ramano. If your are talking mac and cheese try cheddars, they melt mozz. in mac and cheese gives a stringy affect. topping pasta smoky cheeses and provolone. I love cheese I dont know what i odnt add it too lol. ricotta cheese mm thats good too dfolded inot mac and cheese. Guoda, muenster, goat cheese is another one with lots flavor , but smotth texture like crm cheese.
Try Reggiano Parmesan - it's wonderful. You know it's the real thing when you see the word ';Reggiano'; perforated into the rind on the side of the cheese.
A good pasta cheese can usually be made by combining more than 2 cheeses. For my macaroni and cheese, I like to use deli sliced American cheese, some parmesan and some cheddar.
Parmesan, try also kashkaval
Cracker Barrel White Cheddar
Parmesan Reggiano- it's expensive but so worth it. Buy a chunk and grate it up fresh
I use several kinds of cheese when making my Homemade Mac %26amp; Cheese. Experiment with several different combinations.
Any type of cheddar is good. Velveeta is easy. You can even add parmesan to it also. Cottage cheese is good for lasagna. Mozerella is good on pasta also. Try some ';real'; cheese. Hoop cheddar from a farmer's market. It puts Kraft in the ground.
Mozzerella
I found this interesting, a list of cheeses from all over the world
http://en.wikipedia.org/wiki/List_of_che鈥?/a>
Personally for pasta I like Asiago or Romano. They both have very robust flavors.
I use a combination of american a monterey jack with fresh garlic and black pepper when I make mac and cheese
try to buy a Parmesan cheese.its a well good type of cheese for your pasta
I like to add chedder shredded and a few cheese slices to all my baked pasta dishes.
If its a stove top pasta I add parmesean and chedder and sometimes a triangle of cream cheese and chedder if I do not have parmesean.Which cheese do you think is the best for pasta recipes?I hate kraft ?Tell me parmesan, cottage or smethin els
I like parmesan, romano, mozzarella, and ricotta in my pasta dishes, and I usually by the Sargento brand. It stays fresher longer has a better smell. Hope this helps!
Depends if your are talking alfredo, then fresh parm. and ramano. If your are talking mac and cheese try cheddars, they melt mozz. in mac and cheese gives a stringy affect. topping pasta smoky cheeses and provolone. I love cheese I dont know what i odnt add it too lol. ricotta cheese mm thats good too dfolded inot mac and cheese. Guoda, muenster, goat cheese is another one with lots flavor , but smotth texture like crm cheese.
Try Reggiano Parmesan - it's wonderful. You know it's the real thing when you see the word ';Reggiano'; perforated into the rind on the side of the cheese.
A good pasta cheese can usually be made by combining more than 2 cheeses. For my macaroni and cheese, I like to use deli sliced American cheese, some parmesan and some cheddar.
Parmesan, try also kashkaval
Cracker Barrel White Cheddar
Parmesan Reggiano- it's expensive but so worth it. Buy a chunk and grate it up fresh
I use several kinds of cheese when making my Homemade Mac %26amp; Cheese. Experiment with several different combinations.
Any type of cheddar is good. Velveeta is easy. You can even add parmesan to it also. Cottage cheese is good for lasagna. Mozerella is good on pasta also. Try some ';real'; cheese. Hoop cheddar from a farmer's market. It puts Kraft in the ground.
Mozzerella
I found this interesting, a list of cheeses from all over the world
http://en.wikipedia.org/wiki/List_of_che鈥?/a>
Personally for pasta I like Asiago or Romano. They both have very robust flavors.
I use a combination of american a monterey jack with fresh garlic and black pepper when I make mac and cheese
try to buy a Parmesan cheese.its a well good type of cheese for your pasta
What are some good, healthy, pasta recipes
What kind of pasta do you like to prepare using things like;
whole grain pasta
interesting vegetables
and lite dressingsWhat are some good, healthy, pasta recipes
I have tried many recipes from this website and very happy with the results. These healthy recipes are very easy to prepare and it taste yummy too !! Most importantly, I don't have to worry about my waist line anymore.
Hope you find it useful. Enjoy trying.
http://recipesforhealthyliving.blogspot.鈥?/a>
What are some good, healthy, pasta recipes
Pasta Primavera
Giada DeLaurentis
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian seasoning
1 pound farfalle (bowtie pasta)
2 Tablespoons minced garlic
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Preheat the oven to 450 degrees F.
In a very large bowl toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer the vegetable mixture to 2 heavy large baking sheets and arrange evenly. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes, or to package directions. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
Cheesy Penne
2 tablespoons olive oil
3 cloves garlic, minced
1 medium to large white onion, diced
1 (29 to 32-ounce) can crushed tomatoes
1/4 cup finely chopped parsley leaves, plus about 12 small sprigs to garnish
1/2 teaspoon dried marjoram, or 1 teaspoon finely chopped fresh marjoram
1/2 teaspoon dried thyme, or 1 teaspoon finely chopped fresh thyme leaves
1/4 cup cornstarch
Salt and freshly ground black pepper
1 (16-ounce) package penne pasta
1/2 stick (2 ounces, or 1/4 cup) butter, cut into chunks
4 ounces cream cheese, cut into chunks
1 large ripe tomato, diced
Bring a pot of salted water to a boil for the pasta.
Heat olive oil over medium-high heat in a medium saucepot, and saute garlic and onion until the onions become translucent, being careful not to burn them. Add crushed tomatoes, fresh parsley, marjoram and thyme. Create a slurry by gradually whisking cornstarch into 1/2 cup water. Add the slurry to the sauce to thicken and season, to taste, with salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn't burn.
While the sauce is cooking, boil the penne until al dente, about 10 minutes. Drain through a colander and set aside.
Remove the sauce from the heat, and whisk in butter and cream cheese. Add the boiled pasta to the sauce and gently fold in along with the diced tomatoes. Transfer to serving dish and garnish with fresh parsley.
whole grain pasta
interesting vegetables
and lite dressingsWhat are some good, healthy, pasta recipes
I have tried many recipes from this website and very happy with the results. These healthy recipes are very easy to prepare and it taste yummy too !! Most importantly, I don't have to worry about my waist line anymore.
Hope you find it useful. Enjoy trying.
http://recipesforhealthyliving.blogspot.鈥?/a>
What are some good, healthy, pasta recipes
Pasta Primavera
Giada DeLaurentis
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian seasoning
1 pound farfalle (bowtie pasta)
2 Tablespoons minced garlic
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Preheat the oven to 450 degrees F.
In a very large bowl toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer the vegetable mixture to 2 heavy large baking sheets and arrange evenly. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes, or to package directions. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
Cheesy Penne
2 tablespoons olive oil
3 cloves garlic, minced
1 medium to large white onion, diced
1 (29 to 32-ounce) can crushed tomatoes
1/4 cup finely chopped parsley leaves, plus about 12 small sprigs to garnish
1/2 teaspoon dried marjoram, or 1 teaspoon finely chopped fresh marjoram
1/2 teaspoon dried thyme, or 1 teaspoon finely chopped fresh thyme leaves
1/4 cup cornstarch
Salt and freshly ground black pepper
1 (16-ounce) package penne pasta
1/2 stick (2 ounces, or 1/4 cup) butter, cut into chunks
4 ounces cream cheese, cut into chunks
1 large ripe tomato, diced
Bring a pot of salted water to a boil for the pasta.
Heat olive oil over medium-high heat in a medium saucepot, and saute garlic and onion until the onions become translucent, being careful not to burn them. Add crushed tomatoes, fresh parsley, marjoram and thyme. Create a slurry by gradually whisking cornstarch into 1/2 cup water. Add the slurry to the sauce to thicken and season, to taste, with salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn't burn.
While the sauce is cooking, boil the penne until al dente, about 10 minutes. Drain through a colander and set aside.
Remove the sauce from the heat, and whisk in butter and cream cheese. Add the boiled pasta to the sauce and gently fold in along with the diced tomatoes. Transfer to serving dish and garnish with fresh parsley.
Penne Pasta Recipes?
Is anyone willing to share some good penne pasta recipes? Doesint matter if its cooked with alchol,or chicken pamasam on the side.Penne Pasta Recipes?
This recipe is perfect for a light dinner or lunch
Penne With Fresh Tomatoes Feta And Dill
Ingredients
2 pounds ripe tomatoes, halved, seeded and diced
1 cup green onions, thinly sliced
8 ounces feta cheese, crumbled
6 tablespoons fresh parsley, minced
1/4 cup fresh dill, minced
1/4 cup olive oil
12 to 16 ounces penne pasta
Directions
Toss together tomatoes, green onions, feta cheese, parsley, dill and olive oil. Set aside.
Cook pasta according to package directions. Drain.
Add hot pasta to tomato mixture.
Toss to combine.
Season to taste with salt and pepper.Penne Pasta Recipes?
There is one on the bbc website
I Do This Always
http://www.videojug.com/film/how-to-make鈥?/a>
I usually make a spaghetti bake
1pkg Penne
1 lb ground beef
1 lrg jar spaghetti sauce
1 pkg shredded cheddar
Boil Pasta. Drain.
Cook ground beef, drain fat. Add the spaghetti sauce then simmer for 10 minutes.
Mix Penne and spaghetti together then add ina deep baking dish.
Add the pkg shredded cheddar on top and add to a preheated 350 degree oven for 15-20 min until cheese is melted.
This search provides some results:
http://cookingsecrets.org/?s=penne
This recipe is perfect for a light dinner or lunch
Penne With Fresh Tomatoes Feta And Dill
Ingredients
2 pounds ripe tomatoes, halved, seeded and diced
1 cup green onions, thinly sliced
8 ounces feta cheese, crumbled
6 tablespoons fresh parsley, minced
1/4 cup fresh dill, minced
1/4 cup olive oil
12 to 16 ounces penne pasta
Directions
Toss together tomatoes, green onions, feta cheese, parsley, dill and olive oil. Set aside.
Cook pasta according to package directions. Drain.
Add hot pasta to tomato mixture.
Toss to combine.
Season to taste with salt and pepper.Penne Pasta Recipes?
There is one on the bbc website
I Do This Always
http://www.videojug.com/film/how-to-make鈥?/a>
I usually make a spaghetti bake
1pkg Penne
1 lb ground beef
1 lrg jar spaghetti sauce
1 pkg shredded cheddar
Boil Pasta. Drain.
Cook ground beef, drain fat. Add the spaghetti sauce then simmer for 10 minutes.
Mix Penne and spaghetti together then add ina deep baking dish.
Add the pkg shredded cheddar on top and add to a preheated 350 degree oven for 15-20 min until cheese is melted.
This search provides some results:
http://cookingsecrets.org/?s=penne
Will you share your best vegetarian entree recipes that don't include pasta or rice?
Thank you.Will you share your best vegetarian entree recipes that don't include pasta or rice?
May j's tortilla lasagna:
INGREDIENTS:
* 9 tortillas
* 1 block of monteray jack cheese
* lemon juice
* 1 zuchinni
* 1 yellow or red onion
* corn
* 14 baby carrots
* olive oil, salt and pepper
DIRECTIONS:
Chop the zuchinni and onions and carrots and put them in a bowl. Mix with olive oil salt and pepper. Fry those in a pan until onions and zuccini are soft (not crunchy). Next grate the cheese. Boil the corn in a pot with water. Now, put torrillas on the bottom of a pan (3 only!) then put half of the zuccini and onion mixture. And put corn corn and cheese on top of that. Do this again. And put tortilla on top. Bake in oven at 375 degrees for 10 min. Serve with lemon juice (optional )
ENJOY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!鈥?
IM A VEGETARIAN!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!鈥?br>
Try this too:
Spanokapita :
INGREDIENTS
1/2 cup vegetable oil
2 large onions, chopped
2 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
2 tablespoons chopped fresh dill
2 tablespoons all-purpose flour
2 (4 ounce) packages feta cheese, crumbled
4 eggs, lightly beaten
salt and pepper to taste
1 1/2 (16 ounce) packages phyllo dough
3/4 pound butter, melted
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
Lay phyllo dough flat and brush with butter. Place a small amount of spinach mixture onto each piece of dough. Fold phyllo into triangles around the mixture. Brush with butter.
Place filled phyllo dough triangles on a large baking sheet. Bake in the preheated oven 45 minutes to 1 hour, or until golden brown.Will you share your best vegetarian entree recipes that don't include pasta or rice?
Sweet and Sour Oyster Mushroom
掳 100g oyster mushroom/spawn mushroom, washed, drained well and pat dry
掳 1 (100g) tomatoes, cut into wedges
掳 100g cucumber, cut into cubes
掳 2 slices ginger, finely chopped
掳 2 cloves garlic (optional), finely chopped
掳 1 tablespoon olive oil
掳 vegetable oil, for deep-frying
掳 戮 teaspoon Chinese five-spices powder
掳 60g corn starch, for coating
掳 录 teaspoon salt
Sauce
掳 2 tablespoons tomatoes sauce
掳 1 tablespoon chilli sauce
掳 1 tablespoon apple cider vinegar
掳 1 teaspoons sugar, or to taste
掳 戮-1 teaspoon corn starch
掳 1 teaspoon cooking rice wine (optional)
掳 90ml water
Method
1. Marinate the oyster mushrooms with Chinese five-spice powder and salt for 20 minutes.
2. Pour the corn starch on a plate and coat the oyster mushroom with corn starch.
3. Heat oil and sesame oil in a deep-fryer or wok over high heat or until a cube of bread dropped into the oil brown in few seconds. Drop the oyster mushroom into the hot oil and fry in batches until lightly golden brown.
4. Remove the oyster mushroom with a slotted spoon. Drain well on kitchen paper and arrange on a serving plate. Set aside.
5. Mix all the ingredients for the sauce in a bowl and set aside.
6. Heat oil in a wok. Add the ginger and garlic and fry for 1 minute.
7. Add the tomatoes, cucumber and stir-fry for 1陆 minutes. Give the sauce mixture a stir before pouring into the work and bring to a boil.
8. Pour over the deep-fried oyster mushrooms and serve immediately.
PIZZA
16 Pizza Bases
1 tin Tomato Puree
1 block Grated Cheese
Spread the pizza bases with tomato puree
Top with fillings, sprinkle with grated cheese
Cook in oven (425掳) for 20 鈥?30 minutes.
FILLINGS
CHEESE %26amp; ONION Add 2-3 sliced onions
CHEESE %26amp; ONION QUICHE
1 kg Shortcrust Pastry
12 Eggs
1 Pint Milk
1 Block Cheese Grated
2-3 Chopped Onion
Line tray with pastry. Bake blind for 20 minutes, leave to cool.
Put cheese, onion and tomato onto base.
Mix eggs and milk together and pour over base.
Put into pre-heated oven (425掳) for 45 to 60 minutes.
THREE-CHEESE CRUSTLESS QUICHE
2/3 cup light ricotta cheese
4 eggs
戮 cup shredded cheddar cheese
陆 cup grated Parmesan cheese
2 tblsps green onions; chopped
2 tblsps fresh basil; chopped
录 tsp salt
录 tsp pepper
Slice tomatoes thinly; drain on paper towel. Process ricotta cheese in food processor until smooth.
Add eggs, cheddar cheese, 1/3 cup of the Parmesan, onion, half of the basil, salt and pepper; process until well blended.
Pour into 9-inch pie plate sprayed with non-stick cooking spray. sprinkle with remaining Parmesan.
Bake in 350F oven 35 minutes or until set. Sprinkle with remaining basil.
SPANISH OMELETTE
(FOR 6)
6 lge Potatoes
Salt and Pepper
1陆 Onions chopped
1陆 Red Peppers chopped
5 tbsps Oil
4 oz Frozen Peas
9 Eggs
3 oz Grated Cheese
1陆 tsps Garlic
Peel and cube potatoes. Cook in boiling salted water until tender.
Heat half oil in large frying pan. Fry onion for 3 minutes.
Add garlic, pepper and peas. Fry for 3 minutes then transfer to plate.
Heat remaining oil in the pan. Add potatoes and cook for 8 minutes stirring.
Beat the eggs and add the cheese, season.
Return the onion mixture to pan. Reduce heat and pour over egg mixture.
Cook over a low heat until eggs are set (approx 20 鈥?30 minutes). Use wok lid to keep heat in.
CHINESE VEGETABLE CURRY
2 Onions
2 Carrots
3 Peppers
4oz Mushrooms
2oz frozen Peas
1 pkt Chinese Curry Sauce Mix or 1 ptn Chinese curry sauce
Chop finely one of the onions and fry
Chop the carrot and peppers add to the onion, Make up sauce and bring to the boil
Simmer for 10-15 mins Slice the mushrooms and cut the onion into fairly large pieces
Add these to the pot with the peas simmer for 5 mins
INDIAN VEGETABLE CURRY Omit the Chinese curry sauce for Indian curry sauce
VEG FAJITAS
Peppers
Onions
Carrots
Fajita Seasoning
Tortilla Wraps
Cut the veg into strips Heat up a frying pan add oil and fajita seasoning
Fry the veg for 5-10 mins until soft
Heat up tortillas place the veg in the tortillas and roll up
QUORN SAUSAGE AND BAKED BEAN CASSEROLE
6 Quorn sausages
1 onion
陆 red pepper
Tin of baked beans
oxo cube, Worcester sauce, pinch of dried mixed herbs
Cook the Quorn sausages. Meanwhile chop up the onion and red pepper, fry them gently until they soften a bit. Add the tin of beans, a dash of Worcester sauce, the herbs, a splash of water, some garlic salt and some pepper and crumble the oxo in. Cut the sausages into chunks and add to the pan. (could add some mushrooms at this point too) Put in the oven (190ish) for about 20 minutes for the sauce to thicken
Veggie fajitas
Ingredients
- 1 pack of tortillas
- 1 red, 1 green, and 1 yellow pepper
- 2-3 cooking onions
- store bought teriyaki sauce
- sour cream
- lettace
- salsa
- cheese
1. First I cut the peppers into strips and the onions into rings.
2. Melt a little margerine in a large wok or frying pan.
3. Toss in the onions and fry until half cooked (about 3-5 minutes)
4. Add the peppers and continue to cook until desired crunchiness (my husband likes the veggies limp, but i prefer the peppers to still be a little crunchy)
5. Add about 1/3 of a bottle of teriyaki sauce. You have to make sure to buy a thick teriyaki sauce (a lot of the thin ones are really salty - mostly soy sauce) Stir it in over the heat.
6. Put together your fahitas. I like to serve the toppings in a buffet style so people can take what they want. I have shredded lettace, cheese, salsa, sour cream and sometimes diced tomato.
p.s. my problem is i always try to pack too much into the tortilla :-)
i hope you like them!
Vegetarian Chili
YUM!
http://allrecipes.com/Recipe/Rainbow-Veg鈥?/a>
Easy.... tomatoes, capsicums, RED onions and paprikas, some cheese and go for your life.... you can stuff and grill nearly any with the others.
BAKE sliced zucchini, green and red bell peppers and mozzerella cheese sprinkle with salt, pepper, adobe, and herbs like rosemary or oregano.....good luck
large mushrms stuffed wiv cheese herbs
mushrooms into tin mush soup add garlic blk pepper salt an pitta yum
omelette wiv cheese egg soya bacon an mushrooms
muffins wiv tom purree an cheese
I am not a vegetarian, but some of these recipes look good. Thanks for asking this question.concealer
May j's tortilla lasagna:
INGREDIENTS:
* 9 tortillas
* 1 block of monteray jack cheese
* lemon juice
* 1 zuchinni
* 1 yellow or red onion
* corn
* 14 baby carrots
* olive oil, salt and pepper
DIRECTIONS:
Chop the zuchinni and onions and carrots and put them in a bowl. Mix with olive oil salt and pepper. Fry those in a pan until onions and zuccini are soft (not crunchy). Next grate the cheese. Boil the corn in a pot with water. Now, put torrillas on the bottom of a pan (3 only!) then put half of the zuccini and onion mixture. And put corn corn and cheese on top of that. Do this again. And put tortilla on top. Bake in oven at 375 degrees for 10 min. Serve with lemon juice (optional )
ENJOY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!鈥?
IM A VEGETARIAN!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!鈥?br>
Try this too:
Spanokapita :
INGREDIENTS
1/2 cup vegetable oil
2 large onions, chopped
2 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
2 tablespoons chopped fresh dill
2 tablespoons all-purpose flour
2 (4 ounce) packages feta cheese, crumbled
4 eggs, lightly beaten
salt and pepper to taste
1 1/2 (16 ounce) packages phyllo dough
3/4 pound butter, melted
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
Lay phyllo dough flat and brush with butter. Place a small amount of spinach mixture onto each piece of dough. Fold phyllo into triangles around the mixture. Brush with butter.
Place filled phyllo dough triangles on a large baking sheet. Bake in the preheated oven 45 minutes to 1 hour, or until golden brown.Will you share your best vegetarian entree recipes that don't include pasta or rice?
Sweet and Sour Oyster Mushroom
掳 100g oyster mushroom/spawn mushroom, washed, drained well and pat dry
掳 1 (100g) tomatoes, cut into wedges
掳 100g cucumber, cut into cubes
掳 2 slices ginger, finely chopped
掳 2 cloves garlic (optional), finely chopped
掳 1 tablespoon olive oil
掳 vegetable oil, for deep-frying
掳 戮 teaspoon Chinese five-spices powder
掳 60g corn starch, for coating
掳 录 teaspoon salt
Sauce
掳 2 tablespoons tomatoes sauce
掳 1 tablespoon chilli sauce
掳 1 tablespoon apple cider vinegar
掳 1 teaspoons sugar, or to taste
掳 戮-1 teaspoon corn starch
掳 1 teaspoon cooking rice wine (optional)
掳 90ml water
Method
1. Marinate the oyster mushrooms with Chinese five-spice powder and salt for 20 minutes.
2. Pour the corn starch on a plate and coat the oyster mushroom with corn starch.
3. Heat oil and sesame oil in a deep-fryer or wok over high heat or until a cube of bread dropped into the oil brown in few seconds. Drop the oyster mushroom into the hot oil and fry in batches until lightly golden brown.
4. Remove the oyster mushroom with a slotted spoon. Drain well on kitchen paper and arrange on a serving plate. Set aside.
5. Mix all the ingredients for the sauce in a bowl and set aside.
6. Heat oil in a wok. Add the ginger and garlic and fry for 1 minute.
7. Add the tomatoes, cucumber and stir-fry for 1陆 minutes. Give the sauce mixture a stir before pouring into the work and bring to a boil.
8. Pour over the deep-fried oyster mushrooms and serve immediately.
PIZZA
16 Pizza Bases
1 tin Tomato Puree
1 block Grated Cheese
Spread the pizza bases with tomato puree
Top with fillings, sprinkle with grated cheese
Cook in oven (425掳) for 20 鈥?30 minutes.
FILLINGS
CHEESE %26amp; ONION Add 2-3 sliced onions
CHEESE %26amp; ONION QUICHE
1 kg Shortcrust Pastry
12 Eggs
1 Pint Milk
1 Block Cheese Grated
2-3 Chopped Onion
Line tray with pastry. Bake blind for 20 minutes, leave to cool.
Put cheese, onion and tomato onto base.
Mix eggs and milk together and pour over base.
Put into pre-heated oven (425掳) for 45 to 60 minutes.
THREE-CHEESE CRUSTLESS QUICHE
2/3 cup light ricotta cheese
4 eggs
戮 cup shredded cheddar cheese
陆 cup grated Parmesan cheese
2 tblsps green onions; chopped
2 tblsps fresh basil; chopped
录 tsp salt
录 tsp pepper
Slice tomatoes thinly; drain on paper towel. Process ricotta cheese in food processor until smooth.
Add eggs, cheddar cheese, 1/3 cup of the Parmesan, onion, half of the basil, salt and pepper; process until well blended.
Pour into 9-inch pie plate sprayed with non-stick cooking spray. sprinkle with remaining Parmesan.
Bake in 350F oven 35 minutes or until set. Sprinkle with remaining basil.
SPANISH OMELETTE
(FOR 6)
6 lge Potatoes
Salt and Pepper
1陆 Onions chopped
1陆 Red Peppers chopped
5 tbsps Oil
4 oz Frozen Peas
9 Eggs
3 oz Grated Cheese
1陆 tsps Garlic
Peel and cube potatoes. Cook in boiling salted water until tender.
Heat half oil in large frying pan. Fry onion for 3 minutes.
Add garlic, pepper and peas. Fry for 3 minutes then transfer to plate.
Heat remaining oil in the pan. Add potatoes and cook for 8 minutes stirring.
Beat the eggs and add the cheese, season.
Return the onion mixture to pan. Reduce heat and pour over egg mixture.
Cook over a low heat until eggs are set (approx 20 鈥?30 minutes). Use wok lid to keep heat in.
CHINESE VEGETABLE CURRY
2 Onions
2 Carrots
3 Peppers
4oz Mushrooms
2oz frozen Peas
1 pkt Chinese Curry Sauce Mix or 1 ptn Chinese curry sauce
Chop finely one of the onions and fry
Chop the carrot and peppers add to the onion, Make up sauce and bring to the boil
Simmer for 10-15 mins Slice the mushrooms and cut the onion into fairly large pieces
Add these to the pot with the peas simmer for 5 mins
INDIAN VEGETABLE CURRY Omit the Chinese curry sauce for Indian curry sauce
VEG FAJITAS
Peppers
Onions
Carrots
Fajita Seasoning
Tortilla Wraps
Cut the veg into strips Heat up a frying pan add oil and fajita seasoning
Fry the veg for 5-10 mins until soft
Heat up tortillas place the veg in the tortillas and roll up
QUORN SAUSAGE AND BAKED BEAN CASSEROLE
6 Quorn sausages
1 onion
陆 red pepper
Tin of baked beans
oxo cube, Worcester sauce, pinch of dried mixed herbs
Cook the Quorn sausages. Meanwhile chop up the onion and red pepper, fry them gently until they soften a bit. Add the tin of beans, a dash of Worcester sauce, the herbs, a splash of water, some garlic salt and some pepper and crumble the oxo in. Cut the sausages into chunks and add to the pan. (could add some mushrooms at this point too) Put in the oven (190ish) for about 20 minutes for the sauce to thicken
Veggie fajitas
Ingredients
- 1 pack of tortillas
- 1 red, 1 green, and 1 yellow pepper
- 2-3 cooking onions
- store bought teriyaki sauce
- sour cream
- lettace
- salsa
- cheese
1. First I cut the peppers into strips and the onions into rings.
2. Melt a little margerine in a large wok or frying pan.
3. Toss in the onions and fry until half cooked (about 3-5 minutes)
4. Add the peppers and continue to cook until desired crunchiness (my husband likes the veggies limp, but i prefer the peppers to still be a little crunchy)
5. Add about 1/3 of a bottle of teriyaki sauce. You have to make sure to buy a thick teriyaki sauce (a lot of the thin ones are really salty - mostly soy sauce) Stir it in over the heat.
6. Put together your fahitas. I like to serve the toppings in a buffet style so people can take what they want. I have shredded lettace, cheese, salsa, sour cream and sometimes diced tomato.
p.s. my problem is i always try to pack too much into the tortilla :-)
i hope you like them!
Vegetarian Chili
YUM!
http://allrecipes.com/Recipe/Rainbow-Veg鈥?/a>
Easy.... tomatoes, capsicums, RED onions and paprikas, some cheese and go for your life.... you can stuff and grill nearly any with the others.
BAKE sliced zucchini, green and red bell peppers and mozzerella cheese sprinkle with salt, pepper, adobe, and herbs like rosemary or oregano.....good luck
large mushrms stuffed wiv cheese herbs
mushrooms into tin mush soup add garlic blk pepper salt an pitta yum
omelette wiv cheese egg soya bacon an mushrooms
muffins wiv tom purree an cheese
I am not a vegetarian, but some of these recipes look good. Thanks for asking this question.
Prawn and salmon pasta. Any sauce recipes to complement it?
Basil-Lemon Pesto
To toast the pine nuts, place them on a baking sheet and bake in a 350掳F oven until golden, 8 to 10 minutes.
2 garlic cloves
3 Tbs. toasted pine nuts
1 1/2 cups loosely packed fresh basil leaves
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup grated Parmigiano-Reggiano cheese
1 tsp. lemon zest
1 Tbs. fresh lemon juice
1 to 1 1/2 cups extra-virgin olive oil
Salt and freshly ground pepper, to taste
In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper. Makes 1 1/4 to 1 3/4 cups.Prawn and salmon pasta. Any sauce recipes to complement it?
creamy salmon pasta
Ingredients
300g Salmon steaks
500ml Double cream
30g Parmesan, grated
3 tbsp Fresh dill, chopped
Salt and Freshly ground black pepper
1/2 tsp Nutmeg
300g Dried pasta shapes (shells (conchiglie) work well with fish sauces)
Juice of 1 Lemon
Method
Steam the salmon steaks for approximately 10 minutes, or until cooked through. (The fish will turn a much paler colour when cooked.)
Meanwhile cook the pasta according to the instructions (usually boil for approximately 12 minutes).
Gently warm the remaining ingredients over a low heat, stirring well to mix the lemon juice into the cream. Be sure not to boil the sauce.
Remove any skin and bones from the salmon and break into chunks. Add the salmon to the cream sauce.
Drain the pasta and add to the salmon sauce. Mix well, adjust seasoning as necessary and serve immediately.Prawn and salmon pasta. Any sauce recipes to complement it?
***Pasta, Shrimp and Salmon Salad***
INGREDIENTS
1 (8 ounce) package tri-colored pasta assortment
3 tablespoons curry powder
3/4 pound medium shrimp, in the shell
1/4 pound smoked salmon, chopped
1 1/2 cups frozen green peas, thawed
1 tablespoon chopped fresh tarragon
1 teaspoon lemon juice
3 tablespoons olive oil
salt to taste
ground black pepper to taste
DIRECTIONS
Fill a large saucepan with salted water and bring to a boil. Add the curry powder, let it dissolve, then add the pasta. When the pasta is cooked but still firm, drain and cool with running water. Drain again thoroughly and place in a large salad bowl.
Fill a large pot with salted water and bring to a boil. Boil the shrimp until they turn pink and curl slightly, 2-3 minutes. Drain, place under cold running water and drain again. Peel and devein the shrimp and set aside.
To the pasta add the cooked shrimp, smoked salmon and green peas. In a small bowl stir together the tarragon, lemon juice, and salt and pepper to taste until well mixed. Add the oil and stir vigorously until blended.
In a small bowl stir together the tarragon, lemon juice, and salt and pepper to taste until well mixed. Add the oil and stir vigorously until blended.
Pour dressing over pasta dish. Toss well and serve.
mince a clove of garlic,in a little butter sautee for 30 seconds, medium heat,add prawn-and salmon if raw,sautee 1 minute add 1/2 glass white wine-wait 15 seconds,add half and half,enough to get a creamy consistency,keep in mind as it heats it will be thicker-lower fire,add salt, fresh ground pepper to taste,chives,some lemon zest and let heat for 15 minutes,until prawns are cooked.if salmon is smoked add now.italians and experts say never add cheese to sea food pasta...but i do!! when serving sprinkle fresh parsley!!!!
You could add Mayonnaise and tomato ketchup together cold to make Marie-Rose sauce. This is normally used on Prawn cocktails.
To toast the pine nuts, place them on a baking sheet and bake in a 350掳F oven until golden, 8 to 10 minutes.
2 garlic cloves
3 Tbs. toasted pine nuts
1 1/2 cups loosely packed fresh basil leaves
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup grated Parmigiano-Reggiano cheese
1 tsp. lemon zest
1 Tbs. fresh lemon juice
1 to 1 1/2 cups extra-virgin olive oil
Salt and freshly ground pepper, to taste
In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper. Makes 1 1/4 to 1 3/4 cups.Prawn and salmon pasta. Any sauce recipes to complement it?
creamy salmon pasta
Ingredients
300g Salmon steaks
500ml Double cream
30g Parmesan, grated
3 tbsp Fresh dill, chopped
Salt and Freshly ground black pepper
1/2 tsp Nutmeg
300g Dried pasta shapes (shells (conchiglie) work well with fish sauces)
Juice of 1 Lemon
Method
Steam the salmon steaks for approximately 10 minutes, or until cooked through. (The fish will turn a much paler colour when cooked.)
Meanwhile cook the pasta according to the instructions (usually boil for approximately 12 minutes).
Gently warm the remaining ingredients over a low heat, stirring well to mix the lemon juice into the cream. Be sure not to boil the sauce.
Remove any skin and bones from the salmon and break into chunks. Add the salmon to the cream sauce.
Drain the pasta and add to the salmon sauce. Mix well, adjust seasoning as necessary and serve immediately.Prawn and salmon pasta. Any sauce recipes to complement it?
***Pasta, Shrimp and Salmon Salad***
INGREDIENTS
1 (8 ounce) package tri-colored pasta assortment
3 tablespoons curry powder
3/4 pound medium shrimp, in the shell
1/4 pound smoked salmon, chopped
1 1/2 cups frozen green peas, thawed
1 tablespoon chopped fresh tarragon
1 teaspoon lemon juice
3 tablespoons olive oil
salt to taste
ground black pepper to taste
DIRECTIONS
Fill a large saucepan with salted water and bring to a boil. Add the curry powder, let it dissolve, then add the pasta. When the pasta is cooked but still firm, drain and cool with running water. Drain again thoroughly and place in a large salad bowl.
Fill a large pot with salted water and bring to a boil. Boil the shrimp until they turn pink and curl slightly, 2-3 minutes. Drain, place under cold running water and drain again. Peel and devein the shrimp and set aside.
To the pasta add the cooked shrimp, smoked salmon and green peas. In a small bowl stir together the tarragon, lemon juice, and salt and pepper to taste until well mixed. Add the oil and stir vigorously until blended.
In a small bowl stir together the tarragon, lemon juice, and salt and pepper to taste until well mixed. Add the oil and stir vigorously until blended.
Pour dressing over pasta dish. Toss well and serve.
mince a clove of garlic,in a little butter sautee for 30 seconds, medium heat,add prawn-and salmon if raw,sautee 1 minute add 1/2 glass white wine-wait 15 seconds,add half and half,enough to get a creamy consistency,keep in mind as it heats it will be thicker-lower fire,add salt, fresh ground pepper to taste,chives,some lemon zest and let heat for 15 minutes,until prawns are cooked.if salmon is smoked add now.italians and experts say never add cheese to sea food pasta...but i do!! when serving sprinkle fresh parsley!!!!
You could add Mayonnaise and tomato ketchup together cold to make Marie-Rose sauce. This is normally used on Prawn cocktails.
Authentic Pasta and/or noodle recipes, please!!?
I'm doing a project and I need to make different types of pasta from many of the cultures that entertain pasta as a dish. For example, I will be making italian pasta, chinese noodles, German spaetzle, and hopefully some other countries. If anyone has a good recipe, or 5, that they wuld be willing to share, I am looking for recipes that tell you how to make homeade pasta. In other words, I was to make the pasta myself, not just the dishes. Thanks.Authentic Pasta and/or noodle recipes, please!!?
Slow-cooked honeycomb tripe with fresh green peas
Honeycomb tripe is a real favourite of mine, even though it looks rather like a bathing cap with its crazy patterning!
This recipe was inspired by my short but delightful stint at The Restaurant Manfredi, where Franca and Stefano Manfredi cooked the most delicious tripe 脿 la Milanese.
I've added green apples, for sourness, and bacon bones (ask your butcher to saw them into slices), for their smokiness. Serve this with crusty sourdough bread to mop up the sauce.
Slow-cooked honeycomb tripe with fresh green peas.
Serves: as a main meal for 4-6
Serve with: chicken stock
Ingredients
* 3 litres (3 quarts) water
* 1/2 cup white wine vinegar
* 1 kg (2 lb) honeycomb tripe, roughly sliced
* 5 small Roma (plum) tomatoes, cut into quarters
* 10 garlic cloves
* 2 teaspoons sea salt
* 2/3 cup palm sugar
* 1/3 cup water
* 1 cup extra virgin olive oil
* 1 small baby fennel bulb, finely sliced
* 12 small salad onions, trimmed, but with 2 cm (1 in) green stem left intact
* 1 small stick of celery, sliced on the diagonal
* 200 g (61/2 oz) smoked bacon bones, sliced
* 1 cup white wine
* 1/3 cup chardonnay vinegar
* 3 cups chicken stock
* 4 small green apples, peeled and roughly chopped
* 1 cup shelled peas 鈥?about 500 g (1 lb) fresh peas in their pods
* 2-3 teaspoons salt, extra
* 1 tablespoon red wine vinegar
* 1 tablespoon chardonnay vinegar, extra
Method
Bring water and vinegar to the boil in a large pan. Reduce heat, add tripe and simmer gently, covered, for 30 minutes. Drain tripe, refresh under cold water, drain again and slice finely.
Meanwhile, using a mortar and pestle, gently press tomatoes until they are slightly bruised and have released their juices; transfer to a bowl and set aside. Add garlic and half the salt to the mortar and pestle and pound into a rough paste. Set aside.
Place sugar and water in a medium-sized frying pan and stir over low heat, without boiling, until sugar is dissolved. Bring to the boil, then simmer, uncovered, without stirring, for about 3 minutes, or until mixture turns light caramel in colour. (The caramel is ready when a spoonful dropped into a cup of cold water can be moulded into a soft ball with the fingers.)
Heat oil in a heavy-based frying pan, add reserved garlic paste and saut茅 for 1 minute, or until aromatic. Stir in fennel, onions, celery, bacon bones and remaining salt, and cook, stirring occasionally, for about 2 minutes. Add tripe and stir to combine. Pour in caramel mixture and tomatoes and stir well to coat tripe in the caramel. Add wine and chardonnay vinegar and simmer, uncovered, for about 10 minutes, or until liquid is reduced by half. Pour in stock, cover pan and simmer gently for 25 minutes. Stir in apples and cook, covered, for a further 25 minutes, or until the tripe is tender.
Remove the lid, stir in peas and simmer, uncovered, for about 6 minutes, or until peas are just tender. Remove from stove and stir in remaining ingredients.Authentic Pasta and/or noodle recipes, please!!?
Check this out, the recipes here are infallible, and pretty much fool proof: www.bonappetit.com.
If this fails, try: www.foodtv.com. Lots of diverse, kitchen tested recipes. If it's for something important, you might as well go with something that has been tested by professional cooks.
Good luck!
Soba
To make the Japanese Soba noodles:
INGREDIENTS
Makes 2 1/2 pounds (1.1 kg)
5 1/4 cups buckwheat flour (700 g)
2 1/4 cups wheat flour (300 g)
2 cups water (480 cc)
EQUIPMENT
Cutting boad
Rolling pin
Brad, well-sharpened kitchen knife
Plastic wrap
Large mixing bowl
Strainers
Once you have the noodles made you boil them quickly for a short amount of time, just until they are tender. Then they can either be fried in oil (after you drain the water) for Yaki soba or they can be cooled with ice and served with dipping sauce (called sauce soba or dumpling sauce) and pickled raddish.
Slow-cooked honeycomb tripe with fresh green peas
Honeycomb tripe is a real favourite of mine, even though it looks rather like a bathing cap with its crazy patterning!
This recipe was inspired by my short but delightful stint at The Restaurant Manfredi, where Franca and Stefano Manfredi cooked the most delicious tripe 脿 la Milanese.
I've added green apples, for sourness, and bacon bones (ask your butcher to saw them into slices), for their smokiness. Serve this with crusty sourdough bread to mop up the sauce.
Slow-cooked honeycomb tripe with fresh green peas.
Serves: as a main meal for 4-6
Serve with: chicken stock
Ingredients
* 3 litres (3 quarts) water
* 1/2 cup white wine vinegar
* 1 kg (2 lb) honeycomb tripe, roughly sliced
* 5 small Roma (plum) tomatoes, cut into quarters
* 10 garlic cloves
* 2 teaspoons sea salt
* 2/3 cup palm sugar
* 1/3 cup water
* 1 cup extra virgin olive oil
* 1 small baby fennel bulb, finely sliced
* 12 small salad onions, trimmed, but with 2 cm (1 in) green stem left intact
* 1 small stick of celery, sliced on the diagonal
* 200 g (61/2 oz) smoked bacon bones, sliced
* 1 cup white wine
* 1/3 cup chardonnay vinegar
* 3 cups chicken stock
* 4 small green apples, peeled and roughly chopped
* 1 cup shelled peas 鈥?about 500 g (1 lb) fresh peas in their pods
* 2-3 teaspoons salt, extra
* 1 tablespoon red wine vinegar
* 1 tablespoon chardonnay vinegar, extra
Method
Bring water and vinegar to the boil in a large pan. Reduce heat, add tripe and simmer gently, covered, for 30 minutes. Drain tripe, refresh under cold water, drain again and slice finely.
Meanwhile, using a mortar and pestle, gently press tomatoes until they are slightly bruised and have released their juices; transfer to a bowl and set aside. Add garlic and half the salt to the mortar and pestle and pound into a rough paste. Set aside.
Place sugar and water in a medium-sized frying pan and stir over low heat, without boiling, until sugar is dissolved. Bring to the boil, then simmer, uncovered, without stirring, for about 3 minutes, or until mixture turns light caramel in colour. (The caramel is ready when a spoonful dropped into a cup of cold water can be moulded into a soft ball with the fingers.)
Heat oil in a heavy-based frying pan, add reserved garlic paste and saut茅 for 1 minute, or until aromatic. Stir in fennel, onions, celery, bacon bones and remaining salt, and cook, stirring occasionally, for about 2 minutes. Add tripe and stir to combine. Pour in caramel mixture and tomatoes and stir well to coat tripe in the caramel. Add wine and chardonnay vinegar and simmer, uncovered, for about 10 minutes, or until liquid is reduced by half. Pour in stock, cover pan and simmer gently for 25 minutes. Stir in apples and cook, covered, for a further 25 minutes, or until the tripe is tender.
Remove the lid, stir in peas and simmer, uncovered, for about 6 minutes, or until peas are just tender. Remove from stove and stir in remaining ingredients.Authentic Pasta and/or noodle recipes, please!!?
Check this out, the recipes here are infallible, and pretty much fool proof: www.bonappetit.com.
If this fails, try: www.foodtv.com. Lots of diverse, kitchen tested recipes. If it's for something important, you might as well go with something that has been tested by professional cooks.
Good luck!
Soba
To make the Japanese Soba noodles:
INGREDIENTS
Makes 2 1/2 pounds (1.1 kg)
5 1/4 cups buckwheat flour (700 g)
2 1/4 cups wheat flour (300 g)
2 cups water (480 cc)
EQUIPMENT
Cutting boad
Rolling pin
Brad, well-sharpened kitchen knife
Plastic wrap
Large mixing bowl
Strainers
Once you have the noodles made you boil them quickly for a short amount of time, just until they are tender. Then they can either be fried in oil (after you drain the water) for Yaki soba or they can be cooled with ice and served with dipping sauce (called sauce soba or dumpling sauce) and pickled raddish.
Just wanted to say thanx to all of u who gave recipes for pasta.......?
they all sound great, and cant wait to try them all out. cheers xJust wanted to say thanx to all of u who gave recipes for pasta.......?
Ahhhhhhhh we do have some grateful people on here!!I didnt give you a recipe but i like the fact that you thanked the people that did!!Hope you enjoy trying them all xJust wanted to say thanx to all of u who gave recipes for pasta.......?
That's ok. Thanks for saying thanks! (*^_^*)
You're too kind, flower.
no bother
mmmmmmmmm....Pasta lovely lol
Ahhhhhhhh we do have some grateful people on here!!I didnt give you a recipe but i like the fact that you thanked the people that did!!Hope you enjoy trying them all xJust wanted to say thanx to all of u who gave recipes for pasta.......?
That's ok. Thanks for saying thanks! (*^_^*)
You're too kind, flower.
no bother
mmmmmmmmm....Pasta lovely lol
Does anyone know any nice and on complicated pasta recipes that dont need baking?
THANK YOUDoes anyone know any nice and on complicated pasta recipes that dont need baking?
Easy pasta salad:
1 Package rotini pasta
1/2 lb. cheese (sharp cheddar, marble jack, or whatever you like) cubed into 1/4 in pieces
Small package of frozen peas (do not cook)
1- 8 oz can olives, sliced
Your choice of the following diced vegetables: Fresh tomatoes, green peppers, red peppers, onions (green, yellow, white, purple), cauliflower, broccoli, cucumbers, or any other vegetable you like
1/2 to 3/4 bottle of your favorite Italian style dressing
Cook pasta until they are almost fully cooked (leave a just the slightest firmness, not crunchiness, but firmness) rinse the pasta immediately in cold water until all noodles are cold.
Toss in all the vegetables, olives, peas, and salad dressing. Voila! It's ready to serve. But you can also put it in the refrigerator overnight and serve it the next day. The flavors of the vegetables blend together really nicely. :) If you serve it the next day, feel free to add a little more Italian dressing just before serving.Does anyone know any nice and on complicated pasta recipes that dont need baking?
Tin of chopped tomatoes
One OXO cube
Sliced onion
Cut up some ham
Cook the pasta and while cooking
Put the sliced onion in a saucepan and cook until clear and soft - add the cut up ham.....put the chopped tomatoes in the pan and add the oxo cube - cook until just bubbling and add some BROWN sugar to sweeten the bitter taste of the tomatoes. When the right taste is achieved drain the pasta and add to the mix.
No baking at all
pasta
onion chopped
tin chopped tomatoes
tomato purée about 1 tablespoon
two to three fillets of white fish (depends on size) cut into 1/2 - 1 inch cubes
fish stock cube if available if not use veg stock cube or even plain water
Italian herbs
parmesan cheese
salt/pepper
put on pan of water for pasta
In a frying pan
sweat onions until transparent
add rest of ingredients except fish and cheese
bring to boil then cover and reduce heat to simmer
when water is boiling add sufficient pasta
half way through pasta cooking time (aprox 4 - 5 mins) add fish to tomato sauce and recover
drain cooked pasta, add parmesan to tomato/fish mixture (it will thicken) then tip pasta into sauce and stir/mix thoroughly and enjoy
A lovely light summery alternative to spag bol
Don't worry that fish is put in last minute as fish only takes minutes to cook and such small pieces should cook almost instantly
Oh and tipping the pasta into the sauce??
Many years ago was watching a cooking programme with an Italian chef and he said that you should always take the pasta to the sauce not the sauce to the past, and it works better every time, especially with bolognaise sauces as it prevents the water liquid often found in the bottom of the bowl when you pour the sauce onto the pasta.
I brown a pound of ground beef with a small, chopped onion and a real small amount of minced garlic, a dash of salt and pepper, then drain the fat. Then I put three of the smaller jars of RAGU spaghetti sauce in and a chopped green pepper. I add one tsp. sugar and SIMMER for awhile. I then put that on ANY kind of pasta. Spahgetti, Ziti, etc. You can also buy ready made, frozen garlic bread slices that you bake in the oven for a few minutes to go with it. Enjoy!
•1 (10.75oz) can cream of mushroom soup
•1 (8oz) package two-cheese blend, shredded
•1/3 cup parmesan cheese, grated
•1 cup milk
•1/4 teaspoon ground black pepper
•4 cups cooked corkscrewed-shaped pasta
Directions
1.Mix soup, cheeses, milk, and black pepper in a 1-1/2-qt. casserole dish. Stir in pasta.
one of my favourites. pasta with cheese and chilli
for one person;
put your pasta on to cook
finely chop 1 small onion and fry gently in olive oil
when onion is soft add half teaspoon of chilli powder
when the pasta is cooked, drain it and pour the onion/oil/chilli on top and then add a load of grated cheese as well
mix it all together then serve.
spaghetti carbonara
pre cook spaghetti drain and leave to one side in frying pan add little oliver oil dice up a couple of rashers of bacon fry in pan with half a diced onion until cooked then add a small carton of double cream and freshly grated parmesan cheese cook until starts to bubble and thicken add spaghetti cook for a further 1 minute add a bit of fresh diced basil and serve bon appetite
heyy :) these pasta dishes are simple, easy and great. hope i helped :)
http://allrecipes.com/Recipe/Cajun-Seafo…
http://allrecipes.com/Recipe/Italian-Pas…
http://allrecipes.com/Recipe/Shrimp-Ling…
http://allrecipes.com/Recipe/Angel-Chick…
http://allrecipes.com/Recipe/Bell-Pepper…
http://allrecipes.com/Recipe/Lemon-Cream…
http://allrecipes.com/Recipe/Rainbow-Pas…
This is the easiest one I make. As long as you have 3 ingredients, you can toss it together in 15 minutes.
Boil pasta of your choice. I like ravioli or tortellini.
Drain and toss with a tub of pesto.
Top with shredded Parmesan cheese.
Yes, Just Cook pasta and then add some vegetables and Fruit. Let the pasta go cold and eat it like this
http://hubpages.com/hub/Homemade_pasta_r…
Easy pasta salad:
1 Package rotini pasta
1/2 lb. cheese (sharp cheddar, marble jack, or whatever you like) cubed into 1/4 in pieces
Small package of frozen peas (do not cook)
1- 8 oz can olives, sliced
Your choice of the following diced vegetables: Fresh tomatoes, green peppers, red peppers, onions (green, yellow, white, purple), cauliflower, broccoli, cucumbers, or any other vegetable you like
1/2 to 3/4 bottle of your favorite Italian style dressing
Cook pasta until they are almost fully cooked (leave a just the slightest firmness, not crunchiness, but firmness) rinse the pasta immediately in cold water until all noodles are cold.
Toss in all the vegetables, olives, peas, and salad dressing. Voila! It's ready to serve. But you can also put it in the refrigerator overnight and serve it the next day. The flavors of the vegetables blend together really nicely. :) If you serve it the next day, feel free to add a little more Italian dressing just before serving.Does anyone know any nice and on complicated pasta recipes that dont need baking?
Tin of chopped tomatoes
One OXO cube
Sliced onion
Cut up some ham
Cook the pasta and while cooking
Put the sliced onion in a saucepan and cook until clear and soft - add the cut up ham.....put the chopped tomatoes in the pan and add the oxo cube - cook until just bubbling and add some BROWN sugar to sweeten the bitter taste of the tomatoes. When the right taste is achieved drain the pasta and add to the mix.
No baking at all
pasta
onion chopped
tin chopped tomatoes
tomato purée about 1 tablespoon
two to three fillets of white fish (depends on size) cut into 1/2 - 1 inch cubes
fish stock cube if available if not use veg stock cube or even plain water
Italian herbs
parmesan cheese
salt/pepper
put on pan of water for pasta
In a frying pan
sweat onions until transparent
add rest of ingredients except fish and cheese
bring to boil then cover and reduce heat to simmer
when water is boiling add sufficient pasta
half way through pasta cooking time (aprox 4 - 5 mins) add fish to tomato sauce and recover
drain cooked pasta, add parmesan to tomato/fish mixture (it will thicken) then tip pasta into sauce and stir/mix thoroughly and enjoy
A lovely light summery alternative to spag bol
Don't worry that fish is put in last minute as fish only takes minutes to cook and such small pieces should cook almost instantly
Oh and tipping the pasta into the sauce??
Many years ago was watching a cooking programme with an Italian chef and he said that you should always take the pasta to the sauce not the sauce to the past, and it works better every time, especially with bolognaise sauces as it prevents the water liquid often found in the bottom of the bowl when you pour the sauce onto the pasta.
I brown a pound of ground beef with a small, chopped onion and a real small amount of minced garlic, a dash of salt and pepper, then drain the fat. Then I put three of the smaller jars of RAGU spaghetti sauce in and a chopped green pepper. I add one tsp. sugar and SIMMER for awhile. I then put that on ANY kind of pasta. Spahgetti, Ziti, etc. You can also buy ready made, frozen garlic bread slices that you bake in the oven for a few minutes to go with it. Enjoy!
•1 (10.75oz) can cream of mushroom soup
•1 (8oz) package two-cheese blend, shredded
•1/3 cup parmesan cheese, grated
•1 cup milk
•1/4 teaspoon ground black pepper
•4 cups cooked corkscrewed-shaped pasta
Directions
1.Mix soup, cheeses, milk, and black pepper in a 1-1/2-qt. casserole dish. Stir in pasta.
one of my favourites. pasta with cheese and chilli
for one person;
put your pasta on to cook
finely chop 1 small onion and fry gently in olive oil
when onion is soft add half teaspoon of chilli powder
when the pasta is cooked, drain it and pour the onion/oil/chilli on top and then add a load of grated cheese as well
mix it all together then serve.
spaghetti carbonara
pre cook spaghetti drain and leave to one side in frying pan add little oliver oil dice up a couple of rashers of bacon fry in pan with half a diced onion until cooked then add a small carton of double cream and freshly grated parmesan cheese cook until starts to bubble and thicken add spaghetti cook for a further 1 minute add a bit of fresh diced basil and serve bon appetite
heyy :) these pasta dishes are simple, easy and great. hope i helped :)
http://allrecipes.com/Recipe/Cajun-Seafo…
http://allrecipes.com/Recipe/Italian-Pas…
http://allrecipes.com/Recipe/Shrimp-Ling…
http://allrecipes.com/Recipe/Angel-Chick…
http://allrecipes.com/Recipe/Bell-Pepper…
http://allrecipes.com/Recipe/Lemon-Cream…
http://allrecipes.com/Recipe/Rainbow-Pas…
This is the easiest one I make. As long as you have 3 ingredients, you can toss it together in 15 minutes.
Boil pasta of your choice. I like ravioli or tortellini.
Drain and toss with a tub of pesto.
Top with shredded Parmesan cheese.
Yes, Just Cook pasta and then add some vegetables and Fruit. Let the pasta go cold and eat it like this
http://hubpages.com/hub/Homemade_pasta_r…
Good Pasta Recipes?
Hi does anyone know any good pasta recipes im cooking for the family tomorrow and there not too adventurous so nothing too complicated eitherGood Pasta Recipes?
Click below for lots of pasta recipes:
http://www.marthastewart.com/pastaGood Pasta Recipes?
beef,freshtomatoes,%26amp;bowtypausta
well sugar taste really good in tomato sauce
Buy some rigatone and make it according to package directions. Buy 2 cans of diced tomatoes, and 1 can of sauce. 1 small tub of ricotta cheese, and shredded mazzerella cheese.
Pour a layer of the sauce and tomatoes on the bottom of a 9x13 baking pan or dish. Once pasta is cooked put in a bowl and add a little of the sauce and mix well. Then take your ricotta and mazzerella and mix together in separate bowl. (use half of the bag of mazzerella) Add this mixture to the pasta and mix well. Then pour the pasta in the dish on top of the sauce. Flatten out, then add the rest of your sauce, tomatoes. Place a layer of the rest of the mazzerella cheese on top, cover with tin foil and bake at 325 for 20 mins. Remove foil and bake until cheese is melted and bubbly. Serve with bread and salad.
Go to Costco and buy thier ready made Pesto. Get a couple of cooked chicken breast at the Deli and cut into 1'; squares. heat the chicken in the pesto and throw in wide noodles. Simple!!
Baked Zita
get a package of spiral pasta and cook according to pkg directions. i like the one with spinach (green), tomato (red) and egg (white) pasta in one pkg - very colorful. rinse and drain well in a colander. just add wishbone italian dressing, black olives, artichoke hearts and sprinkle with Parmesan cheese. salt and pepper to taste. This is also good with sliced peperoni added.
Chicken Scampi
(easy but delicious and elegant)
1/2 cup butter
1/4 cup olive oil
1 tsp dried parsley
1 tsp dried basil
1/4 tsp dried oregano
3 cloves garlic, minced
3/4 tsp salt
1 Tbsp lemon juice
4 boneless, skinless chicken breast halves, sliced lengthwise into thirds
In a skillet heat the butter and olive oil on medium high heat until butter is melted. Add parsley, basil, oregano, garlic and salt and mix together. Stir in lemon juice.
Then add chicken pieces and saute for 3 minutes or until white. Lower the heat and cook for about 10-15 mintues or until chicken is cooked through. More butter can be added if needed. Serve chicken over hot angel hair, or other pasta and pour some of the sauce over it all.
Rigatoni Alla Carbonara
Ingredients
(4 servings)
3 oz Pancetta
1/4 c Chopped onion
1 sm Dried red chile
3 tb Butter
3 tb Olive oil
4 Eggs
1/2 c Grated Parmesan cheese
1/2 c Grated pecorino
1 tb Salt
1/2 ts Salt
Freshly ground black pepper
1 tb Chopped parsley
1 lb Imported Italian spaghetti
Instructions
FINELY DICE THE PANCETTA and saute it gently with the onion and chile in the butter and olive oil until pancetta is rendered and the onion soft, about 10 minutes. Discard chile. Beat the eggs with the 2 cheeses, 1/2 teaspoon salt, several grindings of black pepper and the parsley. Bring 4-to-5 quarts of water to the boil. Add 1 tablespoon salt and put in the pasta. When pasta is still slightly underdone, drain it and add it to the pan with the pancetta. Over low heat, toss thoroughly to coat the pasta with the oil and butter. Off heat, stir in the egg-cheese mixture and toss vigorously. Serve at once.
Alfredo Fettuccine
1 pint heavy cream
1 stick (1/2 cup) butter
2 tablespoons cream cheese
1/2 - 3/4 cup Parmesan cheese
1 teaspoon garlic powder, add in more to suit your taste if you prefer
Salt and pepper, to taste
8 ounces fettuccine, cooked and drained
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
Vodka Cream Pasta
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently saut茅 shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
Linguine with White Clam Sauce
1 pound linguine noodles
One quarter cup olive oil
2 cloves garlic, minced
1 cup fresh mushrooms, sliced
One quarter cup onion, diced
32 oz. canned minced clams with juice
One quarter cup dry vermouth or white wine
One third cup fresh parsley, chopped
1 tsp. dried oregano
Pepper to taste
Grated Parmesan cheese
Heat oil in a skillet and cook garlic, mushrooms, onion, and minced clams for several minutes. Add vermouth, parsley, oregano and pepper and cook for several more minutes. Meanwhile cook linguine noodles according to package directions. Place clam sauce over pasta and toss. Sprinkle with Parmesan cheese.
You can throw together a pretty decent pasta dish just by picking a mild meat (like chicken or shrimp) and some light vegetables (ones that cook quickly like snow peas - not carrots). Cut everything into bite size pieces and sautee in olive oil with some garlic, salt %26amp; pepper. Once your pasta is cooked, just toss it all together %26amp; serve with some garlic bread or something.
SPINACH CHICKEN PASTA (VERY EASY)
4 chicken breasts
16 oz. chopped frozen spinach
16 oz. Alfredo Sauce
4 cups of any pasta noodles
2 tablespoons olive oil
2 tablespoons parsley, for decoration
season as desired
Cut chicken into 2 inch pieces and saut茅 with olive oil in frying pan. Boil noodles according to package directions. Heat spinach.
Combine noodles, spinach and chicken in skillet and simmer over low heat.
Add Alfredo sauce, simmer for 15 minutes, stirring now and then. Garnish with parsley and serve.
Bon Appetit!
Lasagna.
Click below for lots of pasta recipes:
http://www.marthastewart.com/pastaGood Pasta Recipes?
beef,freshtomatoes,%26amp;bowtypausta
well sugar taste really good in tomato sauce
Buy some rigatone and make it according to package directions. Buy 2 cans of diced tomatoes, and 1 can of sauce. 1 small tub of ricotta cheese, and shredded mazzerella cheese.
Pour a layer of the sauce and tomatoes on the bottom of a 9x13 baking pan or dish. Once pasta is cooked put in a bowl and add a little of the sauce and mix well. Then take your ricotta and mazzerella and mix together in separate bowl. (use half of the bag of mazzerella) Add this mixture to the pasta and mix well. Then pour the pasta in the dish on top of the sauce. Flatten out, then add the rest of your sauce, tomatoes. Place a layer of the rest of the mazzerella cheese on top, cover with tin foil and bake at 325 for 20 mins. Remove foil and bake until cheese is melted and bubbly. Serve with bread and salad.
Go to Costco and buy thier ready made Pesto. Get a couple of cooked chicken breast at the Deli and cut into 1'; squares. heat the chicken in the pesto and throw in wide noodles. Simple!!
Baked Zita
get a package of spiral pasta and cook according to pkg directions. i like the one with spinach (green), tomato (red) and egg (white) pasta in one pkg - very colorful. rinse and drain well in a colander. just add wishbone italian dressing, black olives, artichoke hearts and sprinkle with Parmesan cheese. salt and pepper to taste. This is also good with sliced peperoni added.
Chicken Scampi
(easy but delicious and elegant)
1/2 cup butter
1/4 cup olive oil
1 tsp dried parsley
1 tsp dried basil
1/4 tsp dried oregano
3 cloves garlic, minced
3/4 tsp salt
1 Tbsp lemon juice
4 boneless, skinless chicken breast halves, sliced lengthwise into thirds
In a skillet heat the butter and olive oil on medium high heat until butter is melted. Add parsley, basil, oregano, garlic and salt and mix together. Stir in lemon juice.
Then add chicken pieces and saute for 3 minutes or until white. Lower the heat and cook for about 10-15 mintues or until chicken is cooked through. More butter can be added if needed. Serve chicken over hot angel hair, or other pasta and pour some of the sauce over it all.
Rigatoni Alla Carbonara
Ingredients
(4 servings)
3 oz Pancetta
1/4 c Chopped onion
1 sm Dried red chile
3 tb Butter
3 tb Olive oil
4 Eggs
1/2 c Grated Parmesan cheese
1/2 c Grated pecorino
1 tb Salt
1/2 ts Salt
Freshly ground black pepper
1 tb Chopped parsley
1 lb Imported Italian spaghetti
Instructions
FINELY DICE THE PANCETTA and saute it gently with the onion and chile in the butter and olive oil until pancetta is rendered and the onion soft, about 10 minutes. Discard chile. Beat the eggs with the 2 cheeses, 1/2 teaspoon salt, several grindings of black pepper and the parsley. Bring 4-to-5 quarts of water to the boil. Add 1 tablespoon salt and put in the pasta. When pasta is still slightly underdone, drain it and add it to the pan with the pancetta. Over low heat, toss thoroughly to coat the pasta with the oil and butter. Off heat, stir in the egg-cheese mixture and toss vigorously. Serve at once.
Alfredo Fettuccine
1 pint heavy cream
1 stick (1/2 cup) butter
2 tablespoons cream cheese
1/2 - 3/4 cup Parmesan cheese
1 teaspoon garlic powder, add in more to suit your taste if you prefer
Salt and pepper, to taste
8 ounces fettuccine, cooked and drained
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
Vodka Cream Pasta
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently saut茅 shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes. Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
Linguine with White Clam Sauce
1 pound linguine noodles
One quarter cup olive oil
2 cloves garlic, minced
1 cup fresh mushrooms, sliced
One quarter cup onion, diced
32 oz. canned minced clams with juice
One quarter cup dry vermouth or white wine
One third cup fresh parsley, chopped
1 tsp. dried oregano
Pepper to taste
Grated Parmesan cheese
Heat oil in a skillet and cook garlic, mushrooms, onion, and minced clams for several minutes. Add vermouth, parsley, oregano and pepper and cook for several more minutes. Meanwhile cook linguine noodles according to package directions. Place clam sauce over pasta and toss. Sprinkle with Parmesan cheese.
You can throw together a pretty decent pasta dish just by picking a mild meat (like chicken or shrimp) and some light vegetables (ones that cook quickly like snow peas - not carrots). Cut everything into bite size pieces and sautee in olive oil with some garlic, salt %26amp; pepper. Once your pasta is cooked, just toss it all together %26amp; serve with some garlic bread or something.
SPINACH CHICKEN PASTA (VERY EASY)
4 chicken breasts
16 oz. chopped frozen spinach
16 oz. Alfredo Sauce
4 cups of any pasta noodles
2 tablespoons olive oil
2 tablespoons parsley, for decoration
season as desired
Cut chicken into 2 inch pieces and saut茅 with olive oil in frying pan. Boil noodles according to package directions. Heat spinach.
Combine noodles, spinach and chicken in skillet and simmer over low heat.
Add Alfredo sauce, simmer for 15 minutes, stirring now and then. Garnish with parsley and serve.
Bon Appetit!
Lasagna.
Pasta salad recipes please?
please don't give me any involving tuna!!!Pasta salad recipes please?
Chicken and pasta salad -
Ingredients
570ml/1 pint chicken stock
2 chicken breasts
100g/3陆oz pasta bows cooked and cooled
100g/3陆oz canned or frozen sweetcorn
18 small cherry tomatoes, cut in half
2 spring onions, sliced finely
陆 baby gem lettuce, shredded
For the dressing:
3 tbsp olive oil
1 tbsp white wine vinegar
陆 tsp Dijon mustard (optional)
陆 tsp sugar
salt and freshly ground black pepper
1 tbsp chicken stock from the poaching liquid
Method
1. Poach the chicken for about 10 minutes in the stock, then leave to cool completely.
2. Remove the chicken with a slotted spoon and cut into bite-sized pieces (this can be prepared the night before).
3. To make the dressing, whisk together all of the ingredients (or use a hand blender).
4. Combine all the ingredients for the salad and toss in the dressing.
Mediterranean pasta salad -
Ingredients
340g/12oz pasta shapes, cooked and drained
2-3 red onions, peeled and cut into wedges
3 courgettes, cut half length ways
1 large aubergine, cut into thick slices
1 red and 1 yellow pepper, de-seeded and cut into quarters
olive oil
sea salt and cracked black pepper
To serve:
extra virgin olive oil, chilli oil and balsamic vinegar or pesto
parmesan or mozzarella
torn basil leaves
Method
1. Preheat the barbecue or grill to a medium heat.
2. Toss the vegetables in olive oil and season with salt and pepper.
3. Barbecue the peppers first. Cook skin side down until the skin becomes charred. Remove, peel off the skin, cut into strips and set aside.
4. Barbecue the remaining vegetables until soft and crisping at the edges. Remove and cut the aubergine and courgettes into chunks.
5. Stir the vegetables through the cooked pasta. Pour over extra virgin olive oil, chilli oil, balsamic vinegar or pesto.
Serve topped with parmesan or mozzarella and torn basil.
Pasta Salad Recipe
1 lb Pastas twists
8 oz Shrimp or chicken
1/2 c Mushrooms 鈥?marinated
1/2 c Peas 鈥?frozen
1/2 c Carrots 鈥?shredded
1/2 c Cheese 鈥?diced
3 tb Parsley 鈥?chopped
1/2 c Virgin olive oil
1/4 c Lemon juice 鈥?fresh
2 Anchovies fillets 鈥?br>
Chopped
2 tb Garlic 鈥?finely chopped
Salt
Pepper 鈥?freshly ground
Cook pasta according to directions. Rinse quickly to stop cooking and place in large serving bowl. Add coarsly chopped shimp or chicken or both. Cook peas until not quite done drain and rinse in cold water.Add to pasta along with mushrooms and other veggies and cheese. Mix olive oil, lemon juice, chopped anchovies and parsley in a separate bowl and add to pasta. Toss everything together until pasta is well coated. Let sit in refrigerator for 2 hours. Season with salt and pepper and serve over beds of lettuce with lemon wedges.Pasta salad recipes please?
Try the following
Warm pasta salad with olive dressing
For the olive dressing
1 garlic clove, finely chopped
1 spring onion, finely chopped
8-10 green olives, stones removed, finely chopped
2 lemons, juice only
handful fresh basil, chopped
录 ball mozzarella, cut into cubes
1 tbsp olive oil
1 tsp balsamic vinegar
salt and freshly ground black pepper
For the pasta
110g/4oz spaghetti, cooked according to packet instructions, drained and kept warm
1 tbsp olive oil
Method
1. For the olive dressing, place all the ingredients into a bowl, season with salt and freshly ground black pepper and mix well.
2. For the pasta, place the cooked spaghetti into a bowl and stir in the olive oil. Pour the dressing over the pasta and stir well.
3. To serve, place the pasta salad into a serving bowl
or Mediterranean pasta salad
340g/12oz pasta shapes, cooked and drained
2-3 red onions, peeled and cut into wedges
3 courgettes, cut half lengthways
1 large aubergine, cut into thick slices
1 red and 1 yellow pepper, de-seeded and cut into quarters
olive oil
sea salt and cracked black pepper
To serve:
extra virgin olive oil, chilli oil and balsamic vinegar or pesto
parmesan or mozzarella
torn basil leaves
Method
1. Preheat the barbecue or grill to a medium heat.
2. Toss the vegetables in olive oil and season with salt and pepper.
3. Barbecue the peppers first. Cook skin side down until the skin becomes charred. Remove, peel off the skin, cut into strips and set aside.
4. Barbecue the remaining vegetables until soft and crisping at the edges. Remove and cut the aubergine and courgettes into chunks.
5. Stir the vegetables through the cooked pasta. Pour over extra virgin olive oil, chilli oil, balsamic vinegar or pesto.
Serve topped with parmesan or mozzarella and torn basil
I think pasta salad is best without a recipe, just inspiration by what you have in the fridge. But, if I must, try this: Boil a package of frozen cheese tortellini, rinse and cool. Blanch a head of broccoli that has been chopped into bite-sized florets in boiling water for 10-20 seconds, until crisp tender. Rinse in very cold water and add to tortellini. Also add a chopped red pepper and a can of canelli (white kidney beans) that has been drained and rinsed. In a separate bowl, combine 3 cloves of crushed garlic, the juice of two lemons, a teaspoon of dried oregano, sea salt and pepper to taste and 1/3 cup of olive oil. Pour over pasta and veggies and chill.
Sweet %26amp; sour pasta salad
1 pound rotini pasta (I have also used egg noodles)
4 carrots, shredded
1 green bell pepper, chopped
1 onion, diced
1 cup distilled white vinegar (may wish to use 3/4 C instead)
1 cup white sugar
1 (14 ounce) can sweetened condensed milk
2 cups mayonnaise
1 teaspoon salt
1/2 teaspoon ground black pepper
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In large bowl, combine pasta, carrot, green pepper and onion. In medium bowl, combine vinegar, sugar, condensed milk, mayonnaise, salt and pepper. Toss salad with dressing and chill 4 hours in refrigerator before serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pasta Salad 1 ~
3 C fusilli pasta
3/4 C broccoli florets
3/4 C cauliflower florets
1/2 C red onion, sliced
1/2 C thinly sliced carrots
1/2 C red bell pepper, chopped
1/2 C chopped green bell pepper
1/2 C chopped mushrooms
1/2 C chopped celery
3/4 C light mayonnaise
1/4 C distilled white vinegar
1/4 C white sugar
salt and pepper to taste
Cook pasta according to package directions. Drain and rinse pasta under cold water. Place pasta in a large serving bowl add the all the vegetables and toss to combine. Combine the mayonnaise, vinegar and sugar together, whisk until smooth. Pour over salad and mix well. Season to taste with salt and pepper and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Unique pasta
You will need
5 strips peppered bacon (I used plain), diced
1 12oz bag of southwestern corn (I used one can drained corn)
1/2 small onion, diced
approx 1T olive oil
1 block of cream cheese
1 cup white wine or chicken stock
Cooked Pasta
Saute onions, olive oil and bacon in a sauce pan. When bacon is cooked to desired tenderness, add corn and heat through. Then add cream cheese. Melt cheese. Add wine and simmer until ready to pour over your cooked pasta.
1 box Farfalle (bowtie) pasta
Olive oil
1 small container baby tomatoes (sliced in half once)
Black olives (cut into four parts)
Black pepper.
While you are cooking the pasta, cut up the olives and tomatoes. Then drain the pasta, add the olive oil, sliced olives and tomatoes, and pepper. Additionally, I like to add a bit of the juice from the jar/container that the olives came in.
As far as amounts go, one box of farfalle and one container of tomatoes was good for me. Enough olive oil so that it is moist but not dripping, and I only put in a few olives (I hate olives, but I LOVE this pasta salad). Tweak the amounts as necessary, tasting as you go. You'll find the right balance! It seems plain but the juices from the olives and the tomatoes blend together reeeally well, plus the saltyness of the olive juice and the spiciness of the pepper -- delicious!
Enjoy :)
Ingredients:
any kind of pasta you like(tri-colored is more exciting)
fat-free or low-fat Italian salad dressing
*you can add any fresh vegetables that you like
Directions:
Cook pasta, stir with salad dressing, *add vegetables, chill in the refrigerator until cold. Warning: if kept in the frig for too long, the pasta will soak up most of your dressing.
my mom gets the tricolored pasta cooks it and pours ittalian dressing on it and lets it sit in the frige for 30 mins to an hour its REALLY GOOD
i hope this helps
hey i love cooking! especially pasta!!
My Favioute is If you make a salad dressing and just chuck anything you have in your cupboard in lol like sweetcorn and peppers and this is really nice some crisps! yes i know crisps lol salt and vinger ready salted and its yummy!
This website has a few recipes for making a various assortment of pasta salads.
http://www.goodhousekeeping.com/search/fast_search?search_term=pasta+salads%26amp;search_type=relevancyconcealer
Chicken and pasta salad -
Ingredients
570ml/1 pint chicken stock
2 chicken breasts
100g/3陆oz pasta bows cooked and cooled
100g/3陆oz canned or frozen sweetcorn
18 small cherry tomatoes, cut in half
2 spring onions, sliced finely
陆 baby gem lettuce, shredded
For the dressing:
3 tbsp olive oil
1 tbsp white wine vinegar
陆 tsp Dijon mustard (optional)
陆 tsp sugar
salt and freshly ground black pepper
1 tbsp chicken stock from the poaching liquid
Method
1. Poach the chicken for about 10 minutes in the stock, then leave to cool completely.
2. Remove the chicken with a slotted spoon and cut into bite-sized pieces (this can be prepared the night before).
3. To make the dressing, whisk together all of the ingredients (or use a hand blender).
4. Combine all the ingredients for the salad and toss in the dressing.
Mediterranean pasta salad -
Ingredients
340g/12oz pasta shapes, cooked and drained
2-3 red onions, peeled and cut into wedges
3 courgettes, cut half length ways
1 large aubergine, cut into thick slices
1 red and 1 yellow pepper, de-seeded and cut into quarters
olive oil
sea salt and cracked black pepper
To serve:
extra virgin olive oil, chilli oil and balsamic vinegar or pesto
parmesan or mozzarella
torn basil leaves
Method
1. Preheat the barbecue or grill to a medium heat.
2. Toss the vegetables in olive oil and season with salt and pepper.
3. Barbecue the peppers first. Cook skin side down until the skin becomes charred. Remove, peel off the skin, cut into strips and set aside.
4. Barbecue the remaining vegetables until soft and crisping at the edges. Remove and cut the aubergine and courgettes into chunks.
5. Stir the vegetables through the cooked pasta. Pour over extra virgin olive oil, chilli oil, balsamic vinegar or pesto.
Serve topped with parmesan or mozzarella and torn basil.
Pasta Salad Recipe
1 lb Pastas twists
8 oz Shrimp or chicken
1/2 c Mushrooms 鈥?marinated
1/2 c Peas 鈥?frozen
1/2 c Carrots 鈥?shredded
1/2 c Cheese 鈥?diced
3 tb Parsley 鈥?chopped
1/2 c Virgin olive oil
1/4 c Lemon juice 鈥?fresh
2 Anchovies fillets 鈥?br>
Chopped
2 tb Garlic 鈥?finely chopped
Salt
Pepper 鈥?freshly ground
Cook pasta according to directions. Rinse quickly to stop cooking and place in large serving bowl. Add coarsly chopped shimp or chicken or both. Cook peas until not quite done drain and rinse in cold water.Add to pasta along with mushrooms and other veggies and cheese. Mix olive oil, lemon juice, chopped anchovies and parsley in a separate bowl and add to pasta. Toss everything together until pasta is well coated. Let sit in refrigerator for 2 hours. Season with salt and pepper and serve over beds of lettuce with lemon wedges.Pasta salad recipes please?
Try the following
Warm pasta salad with olive dressing
For the olive dressing
1 garlic clove, finely chopped
1 spring onion, finely chopped
8-10 green olives, stones removed, finely chopped
2 lemons, juice only
handful fresh basil, chopped
录 ball mozzarella, cut into cubes
1 tbsp olive oil
1 tsp balsamic vinegar
salt and freshly ground black pepper
For the pasta
110g/4oz spaghetti, cooked according to packet instructions, drained and kept warm
1 tbsp olive oil
Method
1. For the olive dressing, place all the ingredients into a bowl, season with salt and freshly ground black pepper and mix well.
2. For the pasta, place the cooked spaghetti into a bowl and stir in the olive oil. Pour the dressing over the pasta and stir well.
3. To serve, place the pasta salad into a serving bowl
or Mediterranean pasta salad
340g/12oz pasta shapes, cooked and drained
2-3 red onions, peeled and cut into wedges
3 courgettes, cut half lengthways
1 large aubergine, cut into thick slices
1 red and 1 yellow pepper, de-seeded and cut into quarters
olive oil
sea salt and cracked black pepper
To serve:
extra virgin olive oil, chilli oil and balsamic vinegar or pesto
parmesan or mozzarella
torn basil leaves
Method
1. Preheat the barbecue or grill to a medium heat.
2. Toss the vegetables in olive oil and season with salt and pepper.
3. Barbecue the peppers first. Cook skin side down until the skin becomes charred. Remove, peel off the skin, cut into strips and set aside.
4. Barbecue the remaining vegetables until soft and crisping at the edges. Remove and cut the aubergine and courgettes into chunks.
5. Stir the vegetables through the cooked pasta. Pour over extra virgin olive oil, chilli oil, balsamic vinegar or pesto.
Serve topped with parmesan or mozzarella and torn basil
I think pasta salad is best without a recipe, just inspiration by what you have in the fridge. But, if I must, try this: Boil a package of frozen cheese tortellini, rinse and cool. Blanch a head of broccoli that has been chopped into bite-sized florets in boiling water for 10-20 seconds, until crisp tender. Rinse in very cold water and add to tortellini. Also add a chopped red pepper and a can of canelli (white kidney beans) that has been drained and rinsed. In a separate bowl, combine 3 cloves of crushed garlic, the juice of two lemons, a teaspoon of dried oregano, sea salt and pepper to taste and 1/3 cup of olive oil. Pour over pasta and veggies and chill.
Sweet %26amp; sour pasta salad
1 pound rotini pasta (I have also used egg noodles)
4 carrots, shredded
1 green bell pepper, chopped
1 onion, diced
1 cup distilled white vinegar (may wish to use 3/4 C instead)
1 cup white sugar
1 (14 ounce) can sweetened condensed milk
2 cups mayonnaise
1 teaspoon salt
1/2 teaspoon ground black pepper
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In large bowl, combine pasta, carrot, green pepper and onion. In medium bowl, combine vinegar, sugar, condensed milk, mayonnaise, salt and pepper. Toss salad with dressing and chill 4 hours in refrigerator before serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pasta Salad 1 ~
3 C fusilli pasta
3/4 C broccoli florets
3/4 C cauliflower florets
1/2 C red onion, sliced
1/2 C thinly sliced carrots
1/2 C red bell pepper, chopped
1/2 C chopped green bell pepper
1/2 C chopped mushrooms
1/2 C chopped celery
3/4 C light mayonnaise
1/4 C distilled white vinegar
1/4 C white sugar
salt and pepper to taste
Cook pasta according to package directions. Drain and rinse pasta under cold water. Place pasta in a large serving bowl add the all the vegetables and toss to combine. Combine the mayonnaise, vinegar and sugar together, whisk until smooth. Pour over salad and mix well. Season to taste with salt and pepper and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Unique pasta
You will need
5 strips peppered bacon (I used plain), diced
1 12oz bag of southwestern corn (I used one can drained corn)
1/2 small onion, diced
approx 1T olive oil
1 block of cream cheese
1 cup white wine or chicken stock
Cooked Pasta
Saute onions, olive oil and bacon in a sauce pan. When bacon is cooked to desired tenderness, add corn and heat through. Then add cream cheese. Melt cheese. Add wine and simmer until ready to pour over your cooked pasta.
1 box Farfalle (bowtie) pasta
Olive oil
1 small container baby tomatoes (sliced in half once)
Black olives (cut into four parts)
Black pepper.
While you are cooking the pasta, cut up the olives and tomatoes. Then drain the pasta, add the olive oil, sliced olives and tomatoes, and pepper. Additionally, I like to add a bit of the juice from the jar/container that the olives came in.
As far as amounts go, one box of farfalle and one container of tomatoes was good for me. Enough olive oil so that it is moist but not dripping, and I only put in a few olives (I hate olives, but I LOVE this pasta salad). Tweak the amounts as necessary, tasting as you go. You'll find the right balance! It seems plain but the juices from the olives and the tomatoes blend together reeeally well, plus the saltyness of the olive juice and the spiciness of the pepper -- delicious!
Enjoy :)
Ingredients:
any kind of pasta you like(tri-colored is more exciting)
fat-free or low-fat Italian salad dressing
*you can add any fresh vegetables that you like
Directions:
Cook pasta, stir with salad dressing, *add vegetables, chill in the refrigerator until cold. Warning: if kept in the frig for too long, the pasta will soak up most of your dressing.
my mom gets the tricolored pasta cooks it and pours ittalian dressing on it and lets it sit in the frige for 30 mins to an hour its REALLY GOOD
i hope this helps
hey i love cooking! especially pasta!!
My Favioute is If you make a salad dressing and just chuck anything you have in your cupboard in lol like sweetcorn and peppers and this is really nice some crisps! yes i know crisps lol salt and vinger ready salted and its yummy!
This website has a few recipes for making a various assortment of pasta salads.
http://www.goodhousekeeping.com/search/fast_search?search_term=pasta+salads%26amp;search_type=relevancy
Do you have any recipes for making whole grain pasta?
Whole wheat is fine, but I'd like to use other whole grain flours, too.Do you have any recipes for making whole grain pasta?
I was just thinking of attempting to make my own whole wheat pasta of some sort. We only use whole wheat, but I thought it would be fun to make and have fresh pasta. I was just going to hunker down and do a search. For me it HAS to be 100% whole grain, not part white flour, part whole wheat.
Here's one I'm definitely going to try... probably this weekend. I think you will LOVE this one. I love the comments, and the recipe is simple AND 100% whole wheat.
http://www.sugarlaws.com/whole-wheat-pas鈥?/a>
I will try this one first, then do another search.Do you have any recipes for making whole grain pasta?
BASIC PASTA DOUGH
1/4 tsp. salt 1 egg 1 tbsp. oil 2 to 3 tbsp. water
Combine the flour and salt in a large mixing bowl. Make a well in center of flour mixture; add mixed eggs and oil. Mix eggs and oil until combined. Gradually whisk in the flour mixture from the sides of the well. When the flour has all been worked in, the mixture will be crumbly. Still using the fork, begin to add the water, 1 tablespoon at a time. Work well after each addition. Add only enough water to form the dough into a somewhat crumbly ball with your hands. Transfer the dough to a lightly floured board and knead. If the dough is sticky, add more flour, 1 tablespoon at a time. Continue working the dough for about 10 minutes or until you have a smooth, elastic ball, and allow the dough to rest under the mixing bowl for 10 minutes. The dough is now ready to be rolled out and cut into shapes for desired pasta.
To Make The Noodles: Roll out dough into a rectangle as thin as you can make it. When rolling, always push in the direction away from the center of the dough. Rotate the dough frequently in 1/4 turns to keep the thickness equal, but maintain the rectangular shape.
Fold or roll the dough loosely from its short side down the length of the rectangular sheet. Using a sharp knife, cut the dough into 1/4 inch strips. Shake the strips loose. Note: If using a pasta cutter, follow directions with the machine for cutting shape desired. Cook 1/3 of the noodles at a time in 2 to 3 quarts of boiling, salted water for 7 to 10 minutes or until noodles reach desired degree of doneness. Drain and serve as desired.
VARIATIONS:
Whole Wheat Pasta Dough: Using one part all-purpose flour and two parts of whole wheat flour for the all-purpose flour, follow the recipe for Basic Pasta Dough.
Green Pasta Dough: Add 3 tablespoons cooked, pureed and well-drained spinach to the flour mixture along with the eggs and oil in the Basic Pasta Dough. Then continue to follow the recipe's directions.
///////////
I was just thinking of attempting to make my own whole wheat pasta of some sort. We only use whole wheat, but I thought it would be fun to make and have fresh pasta. I was just going to hunker down and do a search. For me it HAS to be 100% whole grain, not part white flour, part whole wheat.
Here's one I'm definitely going to try... probably this weekend. I think you will LOVE this one. I love the comments, and the recipe is simple AND 100% whole wheat.
http://www.sugarlaws.com/whole-wheat-pas鈥?/a>
I will try this one first, then do another search.Do you have any recipes for making whole grain pasta?
BASIC PASTA DOUGH
1/4 tsp. salt 1 egg 1 tbsp. oil 2 to 3 tbsp. water
Combine the flour and salt in a large mixing bowl. Make a well in center of flour mixture; add mixed eggs and oil. Mix eggs and oil until combined. Gradually whisk in the flour mixture from the sides of the well. When the flour has all been worked in, the mixture will be crumbly. Still using the fork, begin to add the water, 1 tablespoon at a time. Work well after each addition. Add only enough water to form the dough into a somewhat crumbly ball with your hands. Transfer the dough to a lightly floured board and knead. If the dough is sticky, add more flour, 1 tablespoon at a time. Continue working the dough for about 10 minutes or until you have a smooth, elastic ball, and allow the dough to rest under the mixing bowl for 10 minutes. The dough is now ready to be rolled out and cut into shapes for desired pasta.
To Make The Noodles: Roll out dough into a rectangle as thin as you can make it. When rolling, always push in the direction away from the center of the dough. Rotate the dough frequently in 1/4 turns to keep the thickness equal, but maintain the rectangular shape.
Fold or roll the dough loosely from its short side down the length of the rectangular sheet. Using a sharp knife, cut the dough into 1/4 inch strips. Shake the strips loose. Note: If using a pasta cutter, follow directions with the machine for cutting shape desired. Cook 1/3 of the noodles at a time in 2 to 3 quarts of boiling, salted water for 7 to 10 minutes or until noodles reach desired degree of doneness. Drain and serve as desired.
VARIATIONS:
Whole Wheat Pasta Dough: Using one part all-purpose flour and two parts of whole wheat flour for the all-purpose flour, follow the recipe for Basic Pasta Dough.
Green Pasta Dough: Add 3 tablespoons cooked, pureed and well-drained spinach to the flour mixture along with the eggs and oil in the Basic Pasta Dough. Then continue to follow the recipe's directions.
///////////
Where can I find recipes to make home made pasta (noodles)?
I am looking to get a pasta machine and would like to know where I can find recipes for great noodles. Like making my own spinach fettucine noodles or spinach herb noodles, etc. Every one of my google searches just brings up restaurants that have home made pasta on their menu -- no recipes to make actual pasta.
Thank you!Where can I find recipes to make home made pasta (noodles)?
you could try Mario Batali's website
http://www.foodnetwork.com/food/show_mb/鈥?/a>Where can I find recipes to make home made pasta (noodles)?
I bet your new pasta machine will come with recipes to use with it. All cooking machines I have ever boughten(crock pots, corn poppers, etc) come with recipes. Once you can follow those basics, you can branch out from there.
Also, when I look for a recipe on google, I type it in as follows....recipe:homemade pasta. That way you get recipes, not menu options from a restaurant!
AllRecipes has some pretty good recipes. I've given you a link to them below. I'm surprised your search gave you troubles. Did you include the word ';recipe'; in your search? If not, that might be why you got restaurants, etc. for your results. I just searched on ';homemade pasta recipes';.
Enjoy your homemade noodles. They are delicious!
HOMEMADE NOODLES
2 c. flour
4 eggs
1 tsp. salt
Make hollow in 2 cups flour. Put eggs in. Add salt. Stir until well mixed. If not rollable add flour until it rolls easy. If too dry add a little oil or water. Let dry and cut.
This is the best recipe website I've found--just type in what you're looking for and you can see recipes rated by other users. http://allrecipes.com/Recipes/Pasta/Main鈥?/a>
Thank you!Where can I find recipes to make home made pasta (noodles)?
you could try Mario Batali's website
http://www.foodnetwork.com/food/show_mb/鈥?/a>Where can I find recipes to make home made pasta (noodles)?
I bet your new pasta machine will come with recipes to use with it. All cooking machines I have ever boughten(crock pots, corn poppers, etc) come with recipes. Once you can follow those basics, you can branch out from there.
Also, when I look for a recipe on google, I type it in as follows....recipe:homemade pasta. That way you get recipes, not menu options from a restaurant!
AllRecipes has some pretty good recipes. I've given you a link to them below. I'm surprised your search gave you troubles. Did you include the word ';recipe'; in your search? If not, that might be why you got restaurants, etc. for your results. I just searched on ';homemade pasta recipes';.
Enjoy your homemade noodles. They are delicious!
HOMEMADE NOODLES
2 c. flour
4 eggs
1 tsp. salt
Make hollow in 2 cups flour. Put eggs in. Add salt. Stir until well mixed. If not rollable add flour until it rolls easy. If too dry add a little oil or water. Let dry and cut.
This is the best recipe website I've found--just type in what you're looking for and you can see recipes rated by other users. http://allrecipes.com/Recipes/Pasta/Main鈥?/a>
Does anyone know any recipes for chicken and pasta or potatoe?
Ive just started cooking chicken and dont know what to put with it like a sauce for when i mix it with pasta, or potatoes. usually i just put veg on the side but its boring! And i make roast too thats yummy!Does anyone know any recipes for chicken and pasta or potatoe?
Chicken Stroganoff
Ingredients
4 skinless, boneless chicken breast halves - cubed
1 can sliced mushrooms, drained
1 cup frozen peas
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
salt and pepper
1 cup sour cream
Directions
Brown chicken in large skillet, add soup, milk, mushrooms, peas and salt and pepper. simmer 20 minutes.
Add sour cream, heat through.
Serve over hot cooked egg noodles, mashed potatoes or rice.
=======================
Chicken Parmigiana
1 egg, beaten
2 ounces dry bread crumbs
2-4 skinless, boneless chicken breast halves
3/4 (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.
Serve over hot cooked spaghetti noodles.
====================
Cheesy Chicken and Rice Casserole
Ingredients:
1 can (10 3/4 ounces) Condensed Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cup frozen mixed vegetables
4 skinless, boneless chicken breast half (about 1 pound)
1/2 cup shredded Cheddar cheese
Directions:
Heat the oven to 375掳F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
Top with the chicken. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.
====================
Country Chicken Casserole
Ingredients:
1 can (10 3/4 ounces)Condensed Cream of Celery Soup
1 can Condensed Cream of chicken Soup
1 cup milk
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
4 cups cooked cut-up vegetables
2 cup cubed cooked chicken
4 cups prepared Herb Seasoned Stuffing
Directions:
Stir the soups, milk, thyme, black pepper, vegetables and chicken in a 3-quart shallow baking dish. Top with the stuffing.
Bake at 400掳F. for 25 minutes or until the stuffing is golden brown.Does anyone know any recipes for chicken and pasta or potatoe?
I like to make a chicken chili and serve it over pasta. I also know people who serve it over a baked potato and mashed potatoes.
It is very tasty and defintley not boring. This site has several very, very good chicken chilies
http://www.chili-everyway.com/chicken-ch鈥?/a>
I also freeze any leftovers to have for another night.
To check out other ideas for toppings and what to serve with chili check out this link
http://www.chili-everyway.com/side-dishe鈥?/a>
Enjoy and good luck
chicken and pasta in sauce is so easy to make and is ideal if you don't want to spend ages in the kitchen.
Get some:
chicken
onion
can of chopped tomatoes
garlic
dried mixed herbs
pasta.
peppers
whilst you are boiling the pasta, Chop the onions finely, fry until golden brown, add chicken that has been cut into pieces, when cooked add the can of chopped tomatoes, garlic , chopped peppers, mied herbs , add salt and pepper, bring to the boil then leave to simmer for about 10 mins then your done! add the pasta to your sauce then add some grated cheese on top if u like , yummmy :) if there's 4 of you add two cans of chopped tomatoes !
Here's an easy one that a friend of mine make for her family when she is in a hurry-
Chicken Spaghetti
Ingredients:
1 package of boneless skinless chicken breast (just a normal pack that you use to feed the family)
1 can of cream of mushroom soup
1 package of spagetti noodles (again the same size you would normally use)
1 8oz. package of shredded cheese (your choice of what kind)
italian seasoning
Directions:
Fry your chicken in olive oil or an oil of your choice. Sprinkle chicken with the italian seasoning. Put pasta on to boil. When the chicken and the pasta are done, drain the pasta and place in a pyrex dish. Cut up your chicken and add to pasta. Add the cream of mushroom and mix. Sprinkle cheese on top of chicken and pasta and place in the oven at 350 degrees. Cook until cheese is melted and enjoy. This is a very easy recipe and very inexpensive to try. When you are in a hurry to fix something for the family.
Here's a couple of links to great recipe sites for simple dishes. Just put Chicken and Pasta or Chicken and Potatoes in the search bar.
http://www.recipezaar.com/
http://allrecipes.com/
Chicken Cacciatore is one of my Italian favorites.
Just grill or pan fry some chicken breasts. In a separate large pan, saute some chopped garlic and shallot, add a can of diced tomato, chopped green pepper, sliced zucchini and yellow squash. Reduce until the juices are about half gone. Add the cooked chicken and let simmer for 5 minutes.
Serve the sauce over the chicken and top with shredded mozzarella.
Yum! Enjoy.
Pasta alfredo with chicken rawks!
Chicken, mashed potatos, and gravy is also a good one.
i do
Chicken Stroganoff
Ingredients
4 skinless, boneless chicken breast halves - cubed
1 can sliced mushrooms, drained
1 cup frozen peas
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
salt and pepper
1 cup sour cream
Directions
Brown chicken in large skillet, add soup, milk, mushrooms, peas and salt and pepper. simmer 20 minutes.
Add sour cream, heat through.
Serve over hot cooked egg noodles, mashed potatoes or rice.
=======================
Chicken Parmigiana
1 egg, beaten
2 ounces dry bread crumbs
2-4 skinless, boneless chicken breast halves
3/4 (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.
Serve over hot cooked spaghetti noodles.
====================
Cheesy Chicken and Rice Casserole
Ingredients:
1 can (10 3/4 ounces) Condensed Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cup frozen mixed vegetables
4 skinless, boneless chicken breast half (about 1 pound)
1/2 cup shredded Cheddar cheese
Directions:
Heat the oven to 375掳F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
Top with the chicken. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.
====================
Country Chicken Casserole
Ingredients:
1 can (10 3/4 ounces)Condensed Cream of Celery Soup
1 can Condensed Cream of chicken Soup
1 cup milk
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
4 cups cooked cut-up vegetables
2 cup cubed cooked chicken
4 cups prepared Herb Seasoned Stuffing
Directions:
Stir the soups, milk, thyme, black pepper, vegetables and chicken in a 3-quart shallow baking dish. Top with the stuffing.
Bake at 400掳F. for 25 minutes or until the stuffing is golden brown.Does anyone know any recipes for chicken and pasta or potatoe?
I like to make a chicken chili and serve it over pasta. I also know people who serve it over a baked potato and mashed potatoes.
It is very tasty and defintley not boring. This site has several very, very good chicken chilies
http://www.chili-everyway.com/chicken-ch鈥?/a>
I also freeze any leftovers to have for another night.
To check out other ideas for toppings and what to serve with chili check out this link
http://www.chili-everyway.com/side-dishe鈥?/a>
Enjoy and good luck
chicken and pasta in sauce is so easy to make and is ideal if you don't want to spend ages in the kitchen.
Get some:
chicken
onion
can of chopped tomatoes
garlic
dried mixed herbs
pasta.
peppers
whilst you are boiling the pasta, Chop the onions finely, fry until golden brown, add chicken that has been cut into pieces, when cooked add the can of chopped tomatoes, garlic , chopped peppers, mied herbs , add salt and pepper, bring to the boil then leave to simmer for about 10 mins then your done! add the pasta to your sauce then add some grated cheese on top if u like , yummmy :) if there's 4 of you add two cans of chopped tomatoes !
Here's an easy one that a friend of mine make for her family when she is in a hurry-
Chicken Spaghetti
Ingredients:
1 package of boneless skinless chicken breast (just a normal pack that you use to feed the family)
1 can of cream of mushroom soup
1 package of spagetti noodles (again the same size you would normally use)
1 8oz. package of shredded cheese (your choice of what kind)
italian seasoning
Directions:
Fry your chicken in olive oil or an oil of your choice. Sprinkle chicken with the italian seasoning. Put pasta on to boil. When the chicken and the pasta are done, drain the pasta and place in a pyrex dish. Cut up your chicken and add to pasta. Add the cream of mushroom and mix. Sprinkle cheese on top of chicken and pasta and place in the oven at 350 degrees. Cook until cheese is melted and enjoy. This is a very easy recipe and very inexpensive to try. When you are in a hurry to fix something for the family.
Here's a couple of links to great recipe sites for simple dishes. Just put Chicken and Pasta or Chicken and Potatoes in the search bar.
http://www.recipezaar.com/
http://allrecipes.com/
Chicken Cacciatore is one of my Italian favorites.
Just grill or pan fry some chicken breasts. In a separate large pan, saute some chopped garlic and shallot, add a can of diced tomato, chopped green pepper, sliced zucchini and yellow squash. Reduce until the juices are about half gone. Add the cooked chicken and let simmer for 5 minutes.
Serve the sauce over the chicken and top with shredded mozzarella.
Yum! Enjoy.
Pasta alfredo with chicken rawks!
Chicken, mashed potatos, and gravy is also a good one.
i do
I need dairy free/pasta,bread,rice,flour free recipes?
I would go totally vegetarian but my husband enjoys eating meat. Unfortunately he is diabetic and so we need some good recipes that he will enjoy. No fish. I would also like to find a good bread recipe that requires little or no white flour.
Thanks!I need dairy free/pasta,bread,rice,flour free recipes?
Since you asked for a recipe that requires little or no white flour, I was wondering if you knew that 40% of diabetics have celiac disease, making them intolerant to gluten (i.e., white flour).
I have an easy bread recipe that is high-protein and uses no white flour:
http://www.elanaspantry.com/2008/01/02/s…
Here is a recipe for rosemary apple chicken:
http://www.elanaspantry.com/2007/11/04/r…
Both of these recipes are dairy and flour free.
Here is also a muffin recipe that I wrote in case you are looking for something sweet, but ok for a diabetic:
2 1/2 cups almond flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup dried cranberries
1/2 cup grapeseed oil
1/2 cup agave
3 eggs
1 teaspoon lemon zest
1. Combine almond flour, salt, baking soda and cranberries in a large bowl
2. Combine oil, agave eggs and lemon zest in a smaller bowl
3. Stir wet ingredients into dry
4. Place in lined muffin tins and bake at 350 for 25-30 minutes
5. Cool and serve
I hope this helps with your search for healthy recipes.I need dairy free/pasta,bread,rice,flour free recipes?
i eat fish is a gd things for meat i can't stand meat make me wishing to be sicks always
also am diabetic with tolerance to meat
Check your local library for cookbooks
Dairy free, check on line with the Diabetic Associations
http://allrecipes.com/Recipes/Healthy-Li…
http://www.recipezaar.com/recipes/lactos…
I found many recipes that will really help you on a web site I use all the time. And there is a community board where you can ask this same question and the people on the site will help you they are really friendly. the web site is
www.allrecipes.com
and you can sign on and start searching for recipes on there they have a little bit of everything you could want! I hope this helps let me know
all bread needs white flour to have a good structure. Putting your husband on a vegan or vegitarian diet is not healthy for him at all! I'm a Type 1 for 26 years and that is to many carbs to handle a diabetic needs lots of protein as well as a few carbs to stay healthy ask his MD before changing his diet. You could unwillingly on unknowlingly do him great harm.Here is my sourdough recipe I use with a 2 part white flour to 1 part whole wheat flour combination for the best results.
BAKING WITH A SOURDOUGH STARTER
All kinds of wonderful things can be made using a sourdough starter. There are endless varieties of breads that you can try. And sure, everyone has heard about sourdough pancakes and biscuits, haven't they? But you can also make pretzels, cinnamon rolls, coffee cakes, pizza dough and cookies. How about sourdough applesauce spice cake? Or better yet, how about sourdough chocolate cake? The list goes on.
To get you started, here is a recipe for a basic sourdough French bread. Check our Recipes site for more sourdough recipes. You will find links to many other sourdough recipes on the Sourdough Links page.
A Basic Sourdough French Bread
Remember, sourdough leavens are much slower than commercial bakers' yeast, so it will take longer for this bread to rise. Exactly how long is dependent on your particular starter and the ambient temperature. With sourdough, as with any bread, the longer it is allowed to ferment (without over-rising), the more flavorful the bread will be. Bread rises more slowly at cooler temperatures than warmer, so you may need to do some experimenting to determine what temperatures and times work best for you and your starter.
This recipe involves the building of a two-phase sponge prior to mixing the final dough. It yields an approximately 1 1/2 pound loaf. It can be mixed in a stand mixer, by hand or in a bread machine..
Start with fully activated starter. Unless you have activated your starter recently, it may take more than one feeding to fully activate your starter.
SPONGE - PHASE
Sponge Ingredients:
1/4 cup (2 oz) fully activated starter
1/2 cup (4 oz) water
1/2 cup - 1 cup (2 oz - 4 oz) flour (depending on the consistency you prefer)
Combine to make a thick pancake batter and stir well. Do not worry if the mixture is a bit lumpy. Let this sit until it is fully activated (might be as long as 8 to 12 hours, depending on your starter and temperature).
SPONGE - PHASE 2
Sponge Ingredients:
All of the sponge from above (8 - 10 oz)
1 cup (8 oz) water
1 cup - 1 1/2 cups (4 oz - 7 oz) flour (depending on the consistency you prefer)
Combine to make a thick pancake batter and stir well. Do not worry if the mixture is a bit lumpy. Let this sit until it is fully activated (might be as long as 8 to 12 hours, depending on your starter and temperature).
You can mix your dough anytime after your starter has reached its peak fully activated state during this phase.
MIX AND KNEAD YOUR DOUGH
Bread Dough Ingredients:
1 3/4 cups of fully activated starter-sponge from above
2 cups bread flour
3/4 tsp salt
Pour the starter-sponge into a large mixing bowl. Add 1 1/2 cups of the flour (reserving the remaining 1/2 cup to use if needed) and knead until the dough reaches the proper consistency of bread dough - a smooth, soft, moist ball of dough, not sticky but slightly tacky is okay. Add flour or water as necessary to achieve the proper consistency. After kneading for several minutes and the gluten has set up some, add the salt and continue kneading until the gluten has developed and the dough forms a smooth, elastic, soft, moist ball.
RISE
Place the dough in a lightly covered bowl, turning to coat both the top and bottom. Cover with plastic wrap and let the dough rise until it has doubled in volume or until an indentation remains when you press two fingers in 1/2 inch. Once again, how long is dependent upon your particular starter and the ambient temperature.
SHAPE
Turn the dough out onto a well-floured surface. Gently pat out the dough to 1'; - 1 1/2'; and form into a rough circle-like shape. Gently press out the dough but do not really knead it as you attempt to deflate the larger air bubbles while retaining the smaller ones (this will help create an open-hole texture in your bread). Shape the dough into a ball, stretching the skin fairly tightly across the top. Pinch the seam together on the bottom of the ball. If you are baking hearth loaves, place your loaf into your prepared banneton, basket, or bowl seam-side up and cover. For free-form loaves, the dough on a well floured board or oven peel seam-side down and cover. floured board or oven peel seam-side down and cover.
RISE AND BAKE
Allow the dough to rise until it is not quite fully proofed (free-form loaves are best baked just slightly under-proofed). The dough should just begin to hold the indentation of your fingertip when you lightly press into the dough and should not be pushing back at you.
Prepare your oven in sufficient time to fully heat your baking stone/tiles/bricks (usually 30 - 40 minutes to pre-heat to 450 to 500 degrees F).
Uncover the loaves, turn them out onto a cornmeal-dusted peel if they are in containers, slash (dock) and bake. For a thick chewy ';crusty'; crust use steam during the first 5 - 7 minutes of the bake.
COOL AND CUT
Now for the hardest part of all. Allow your loaf to cool completely (about 2 hours) before cutting into it. A loaf of bread is not fully flavored until it is fully cool and it is much easier to slice cool.
ENJOY!
Now for the fun part - finally! Slice up your loaf, slather it with lots of fresh creamy butter or thin slices of cheese, sit back with your favorite beverage and some good friends, and enjoy the fruit of your labors. It will be great!
Dave’s Sourdough Beer Bread
1 cup whole wheat flour
2 cups all purpose flour
1 cup sourdough starter, room temperature
3 Tbs. honey, or sugar if honey is not handy, can substitute same amount of Splenda®
1 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 cup warm beer, the darker the more flavor
½ cup butter, melted
1 tsp. granulated garlic, optional
Add the honey or sugar to the sourdough starter, set aside for 30 minutes. In a medium bowl combine flours, soda, powder, and salt, stir well to incorporate well. Add sourdough starter and beer. Stir until just moistened. Pour dough into a greased 10” deep Dutch oven. Cover and let rest 10 minutes. Add garlic to melted butter if you like then pour over the dough at the end of the 10 minutes. Bake at 350° for 30 to 35 minutes. Remove from heat and let rest 10 more minutes before turning out onto a cooling rack. Let cool completely before serving.
Serves 6 to 8
You can find really good recipes in this website: www.fatfreevegan.com.
They do have bread recipes that requires only whole flour.
I already tried the ';pitta'; and ';chapata'; recipes, and it's just excellent! And fat free vegan! Very good for you and for your husband.
Good luck!
Thanks!I need dairy free/pasta,bread,rice,flour free recipes?
Since you asked for a recipe that requires little or no white flour, I was wondering if you knew that 40% of diabetics have celiac disease, making them intolerant to gluten (i.e., white flour).
I have an easy bread recipe that is high-protein and uses no white flour:
http://www.elanaspantry.com/2008/01/02/s…
Here is a recipe for rosemary apple chicken:
http://www.elanaspantry.com/2007/11/04/r…
Both of these recipes are dairy and flour free.
Here is also a muffin recipe that I wrote in case you are looking for something sweet, but ok for a diabetic:
2 1/2 cups almond flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup dried cranberries
1/2 cup grapeseed oil
1/2 cup agave
3 eggs
1 teaspoon lemon zest
1. Combine almond flour, salt, baking soda and cranberries in a large bowl
2. Combine oil, agave eggs and lemon zest in a smaller bowl
3. Stir wet ingredients into dry
4. Place in lined muffin tins and bake at 350 for 25-30 minutes
5. Cool and serve
I hope this helps with your search for healthy recipes.I need dairy free/pasta,bread,rice,flour free recipes?
i eat fish is a gd things for meat i can't stand meat make me wishing to be sicks always
also am diabetic with tolerance to meat
Check your local library for cookbooks
Dairy free, check on line with the Diabetic Associations
http://allrecipes.com/Recipes/Healthy-Li…
http://www.recipezaar.com/recipes/lactos…
I found many recipes that will really help you on a web site I use all the time. And there is a community board where you can ask this same question and the people on the site will help you they are really friendly. the web site is
www.allrecipes.com
and you can sign on and start searching for recipes on there they have a little bit of everything you could want! I hope this helps let me know
all bread needs white flour to have a good structure. Putting your husband on a vegan or vegitarian diet is not healthy for him at all! I'm a Type 1 for 26 years and that is to many carbs to handle a diabetic needs lots of protein as well as a few carbs to stay healthy ask his MD before changing his diet. You could unwillingly on unknowlingly do him great harm.Here is my sourdough recipe I use with a 2 part white flour to 1 part whole wheat flour combination for the best results.
BAKING WITH A SOURDOUGH STARTER
All kinds of wonderful things can be made using a sourdough starter. There are endless varieties of breads that you can try. And sure, everyone has heard about sourdough pancakes and biscuits, haven't they? But you can also make pretzels, cinnamon rolls, coffee cakes, pizza dough and cookies. How about sourdough applesauce spice cake? Or better yet, how about sourdough chocolate cake? The list goes on.
To get you started, here is a recipe for a basic sourdough French bread. Check our Recipes site for more sourdough recipes. You will find links to many other sourdough recipes on the Sourdough Links page.
A Basic Sourdough French Bread
Remember, sourdough leavens are much slower than commercial bakers' yeast, so it will take longer for this bread to rise. Exactly how long is dependent on your particular starter and the ambient temperature. With sourdough, as with any bread, the longer it is allowed to ferment (without over-rising), the more flavorful the bread will be. Bread rises more slowly at cooler temperatures than warmer, so you may need to do some experimenting to determine what temperatures and times work best for you and your starter.
This recipe involves the building of a two-phase sponge prior to mixing the final dough. It yields an approximately 1 1/2 pound loaf. It can be mixed in a stand mixer, by hand or in a bread machine..
Start with fully activated starter. Unless you have activated your starter recently, it may take more than one feeding to fully activate your starter.
SPONGE - PHASE
Sponge Ingredients:
1/4 cup (2 oz) fully activated starter
1/2 cup (4 oz) water
1/2 cup - 1 cup (2 oz - 4 oz) flour (depending on the consistency you prefer)
Combine to make a thick pancake batter and stir well. Do not worry if the mixture is a bit lumpy. Let this sit until it is fully activated (might be as long as 8 to 12 hours, depending on your starter and temperature).
SPONGE - PHASE 2
Sponge Ingredients:
All of the sponge from above (8 - 10 oz)
1 cup (8 oz) water
1 cup - 1 1/2 cups (4 oz - 7 oz) flour (depending on the consistency you prefer)
Combine to make a thick pancake batter and stir well. Do not worry if the mixture is a bit lumpy. Let this sit until it is fully activated (might be as long as 8 to 12 hours, depending on your starter and temperature).
You can mix your dough anytime after your starter has reached its peak fully activated state during this phase.
MIX AND KNEAD YOUR DOUGH
Bread Dough Ingredients:
1 3/4 cups of fully activated starter-sponge from above
2 cups bread flour
3/4 tsp salt
Pour the starter-sponge into a large mixing bowl. Add 1 1/2 cups of the flour (reserving the remaining 1/2 cup to use if needed) and knead until the dough reaches the proper consistency of bread dough - a smooth, soft, moist ball of dough, not sticky but slightly tacky is okay. Add flour or water as necessary to achieve the proper consistency. After kneading for several minutes and the gluten has set up some, add the salt and continue kneading until the gluten has developed and the dough forms a smooth, elastic, soft, moist ball.
RISE
Place the dough in a lightly covered bowl, turning to coat both the top and bottom. Cover with plastic wrap and let the dough rise until it has doubled in volume or until an indentation remains when you press two fingers in 1/2 inch. Once again, how long is dependent upon your particular starter and the ambient temperature.
SHAPE
Turn the dough out onto a well-floured surface. Gently pat out the dough to 1'; - 1 1/2'; and form into a rough circle-like shape. Gently press out the dough but do not really knead it as you attempt to deflate the larger air bubbles while retaining the smaller ones (this will help create an open-hole texture in your bread). Shape the dough into a ball, stretching the skin fairly tightly across the top. Pinch the seam together on the bottom of the ball. If you are baking hearth loaves, place your loaf into your prepared banneton, basket, or bowl seam-side up and cover. For free-form loaves, the dough on a well floured board or oven peel seam-side down and cover. floured board or oven peel seam-side down and cover.
RISE AND BAKE
Allow the dough to rise until it is not quite fully proofed (free-form loaves are best baked just slightly under-proofed). The dough should just begin to hold the indentation of your fingertip when you lightly press into the dough and should not be pushing back at you.
Prepare your oven in sufficient time to fully heat your baking stone/tiles/bricks (usually 30 - 40 minutes to pre-heat to 450 to 500 degrees F).
Uncover the loaves, turn them out onto a cornmeal-dusted peel if they are in containers, slash (dock) and bake. For a thick chewy ';crusty'; crust use steam during the first 5 - 7 minutes of the bake.
COOL AND CUT
Now for the hardest part of all. Allow your loaf to cool completely (about 2 hours) before cutting into it. A loaf of bread is not fully flavored until it is fully cool and it is much easier to slice cool.
ENJOY!
Now for the fun part - finally! Slice up your loaf, slather it with lots of fresh creamy butter or thin slices of cheese, sit back with your favorite beverage and some good friends, and enjoy the fruit of your labors. It will be great!
Dave’s Sourdough Beer Bread
1 cup whole wheat flour
2 cups all purpose flour
1 cup sourdough starter, room temperature
3 Tbs. honey, or sugar if honey is not handy, can substitute same amount of Splenda®
1 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 cup warm beer, the darker the more flavor
½ cup butter, melted
1 tsp. granulated garlic, optional
Add the honey or sugar to the sourdough starter, set aside for 30 minutes. In a medium bowl combine flours, soda, powder, and salt, stir well to incorporate well. Add sourdough starter and beer. Stir until just moistened. Pour dough into a greased 10” deep Dutch oven. Cover and let rest 10 minutes. Add garlic to melted butter if you like then pour over the dough at the end of the 10 minutes. Bake at 350° for 30 to 35 minutes. Remove from heat and let rest 10 more minutes before turning out onto a cooling rack. Let cool completely before serving.
Serves 6 to 8
You can find really good recipes in this website: www.fatfreevegan.com.
They do have bread recipes that requires only whole flour.
I already tried the ';pitta'; and ';chapata'; recipes, and it's just excellent! And fat free vegan! Very good for you and for your husband.
Good luck!
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