Date: Wed, 1 Sep 93 11:58:29 +0200
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: sfisher@megatest.com (Scott Fisher) ANGEL-HAIR PASTA WITH SCALLOPS ============================== Ingredients: ------------ 1/2 lb sea scallops, sliced 1/4-inch thick 1 medium or 2 small fresh tomatoes, minced into 1/4" pieces 4 slices bacon or pancetta, diced fine 3 cloves garlic, minced Fresh thyme, salt and pepper to taste 1 pound angel-hair pasta (also cappelini or vermicelli) Instructions: ------------- Boil water for pasta. When it begins to boil, add salt and oil, then turn down and start the sauce. In a large skillet over medium heat, cook the bacon or pancetta to render out some of the drippings. Add garlic and stir to brown. Add scallops, cooking quickly to avoid browning but to cook thoroughly (this is why they're cut into thin slices). When the scallops look nearly done, turn the water back up to a boil, then put the tomatoes into the skillet at the same time you put the pasta into the water. Cook for the requisite amount of time (2-3 minutes fresh, 6-7 minutes dried), then drain and *lightly* oil the pasta with a good extra-virgin olive oil (this will help keep the pasta from clumping while you eat it). Toss the fresh thyme into the skillet and stir through before removing it from the heat. Toss the pasta with the sauce and serve with freshly grated parmigiano reggiano cheese and a big, oaky chardonnay. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: sehender@reed.edu (Sarah E. Henderson) Source: _The Greens Cookbook_ BUCKWHEAT PASTA =============== Ingredients: ------------ 2/3 cup flour 1/3 cup buckwheat flour 1 large egg 1 tsp olive oil 1 tsp water, maybe more good pinch of salt Instructions: ------------- Combine flours and salt in bowl, make well in the middle. Add egg and olive oil. Using hands, gradually and lightly work egg into flour until distributed throughout. Press together to form a dough. Kneed on the counter. Add drops of water as needed. Kneed about 10 minutes 'til smooth and supple. Wrap in plastic and let rest 1/2-1 hour, before rolling out.(I use a Kitchen Aid to mix my pasta, so the kneading time would be shorter.) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: donald.c.havens.jr@dartmouth.edu (Don Havens) CANNOLI -- TUBE RECIPE ====================== Ingredients: ------------ Deep Fat (for frying) 1 1/2 cups flour 2 tblsp sugar 6 tblsp sherry 1/2 tsp salt Instructions: ------------- Sift the flour and add sugar and salt. Make a well in the center, add the sherry and work to a smooth, fairly stiff dough (add a little more sherry if necessary). Knead the dough on a lightly floured board for 10 minutes until smooth and elastic. Cover and chill in the refrigerator for 2 hours. Remove from the refrigerator and allow dough to reach room temperature. Roll as thinly as possible and cut into 3 1/2 inch circles. Roll circles around the tubes, moisten the edges with water and press down to firmly seal. Turn out ends of dough so as to flare slightly. Heat the deep fat to 350 - 375 F and fry several cannoli at a time in a fry basket until golden brown (takes about 1 minute). Lift out and drain on paper towels and remove cannoli tubes. Use your favorite filling to stuff the cannoli. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: boss@scooby.cs.umass.edu (Ronya Boss)
Source: some "California" cooking cook book...sorry, don't remember the
name
COLD CHINESE NOODLES IN PEANUT-SESAME SAUCE
===========================================
Ingredients:
------------
1 lb chinese-style noodles (or any spaghetti/fettucini-type pasta)
2 tblsp dark sesame oil
Dressing:
---------
6 tblsp peanut butter
1/4 cup water
3 tblsp light soy sauce
6 tblsp dark soy sauce
6 tblsp tahini (sesame paste)
1/2 cup dark sesame oil
2 tblsp sherry
4 tsp rice wine vinegar
1/4 cup honey
4 medium cloves garlic, minced
2 tsp minced fresh ginger
1-2 tblsp hot pepper oil (see instructions below)*
1/2 cup hot water
Garnish: (all are optional, depending on your taste)
--------
1 carrot, peeled
1/2 firm medium cucumber, peeled, seeded, and julienned
1/2 cup roasted peanuts, coarsely chopped
2 green onions, thinly sliced
Instructions:
-------------
1. Cook noodles in large pot of boiling unsalted water over medium heat
until barely tender and still firm.
2. Drain immediately and rinse with cold water until cold. Drain well
and toss noodles with (2 Tbsp) dark sesame oil so they don't stick
together.
3. For Dressing:
-----------------
Combine all ingredients except hot water in a blender or food processor
fitted with steel blade and blend until smooth. Thin with hot water to
consistency of whipping cream.
4. For garnish, peel flesh of carrot in short shavings about 4" long.
Place in ice water for 30 minutes to curl.
5. Just before serving, toss noodles with sauce. Garnish with cucumber,
peanuts, green onion, and carrot curls. Serve at room temperature.
* Hot Pepper Oil:
-----------------
Amount you use depends on how hot you like it. 2 Tbsp. will give it a
nice "bite." If your tastes run to the very hot, you might want to use 3
Tbsp.
If you don't want to buy the oil "ready made" in the market, here's a
recipe:
1/4 cup hot red pepper flakes, 1 cup oil. Combine in a saucepan over
medium heat. Bring to boil, and immediately turn off heat. Let cool.
Strain in small glass container that can be sealed. Refrigerate. Lasts
indefinitely.
Note:
-----
The hardest part of the recipe is amassing the ingredients. Most can be
purchased in an Oriental Food Store. Once you make the dressing, you
will have "instant" company fare on hand for a long, long time. The
recipe makes 1 quart. I store mine in a mayonnaise-type jar in the
refrigerator. Dressing will keep well indefinitely in the refrigerator.
Use about 2-4 heaping Tbsp. of dressing per pound of noodles.
Recipe may be prepared up to 1 day ahead of time through Step 3 and kept
refrigerated.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: casseres@apple.com (David Casseres)
COLD JAPANESE-STYLE NOODLES
===========================
Ingredients:
------------
steamed shrimp
julienned raw carrots
steamed (barely) spinach leaves
julienned shiitake mushrooms (the dry ones, softened in hot water)
julienned tamago (Japanese "omelet" -- beat eggs and cook a thin layer
on an oiled skillet, then slice)
julienned nori (Japanese seaweed, in sheets)
finely chopped or slivered scallions
Instructions:
-------------
She boils some thin noodles -- either wheat or rice -- and cools them
down. Then she chills the above ingredients.
Any of the above can be omitted, and of course you can add other good
things to taste.
Then she makes a dipping sauce out of soy sauce and lemon juice.
Finally, she puts a bunch of ice cubes in the bottom of a big serving
bowl, and dumps the noodles over them. She adds enough water to immerse
the noodles, and puts everything on the table. The dipping sauce goes
in little individual bowls, and each person gets a large bowl to eat out
of. We usually help ourselves to noodles with our bare hands, because
the ice water and the icy noodles feel so good on a hot evening. All
the various good things are in separate dishes all over the table,
making it very attractive to the eye, and each of us fixes up a bowl of
noodles with his/her favorites in the desired amounts. A multisensory
meal, and a good one.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*From: george@dfds.ml.com (George Minkovsky) COLD SESAME SAUCE NOODLES ========================= Ingredients: ------------ 1 lb. noodles 1 1/2 tblsp minced garlic 1 1/2 tblsp minced ginger 3 tblsp cold water 1/2 cup oriental sesame paste 3/4 cup oriental sesame oil 2 tblsp light soy sauce 2 tblsp black vinegar 2 scallions, minced 2 tsp Szechuan peppercorns 2 tsp sugar 2 tblsp chili sauce, or to taste Instructions: ------------- Cook the noodles 'al-dente' in lots of boiling salted water. If using oriental noodles, cook for only 2-3 minutes! Drain the noodles and rinse with cold water to stop cooking, and reserve for later. In a mini-chopper or using mortar and pestle, pulverize garlic and ginger in water. Stir the sesame paste until the texture is even. Combine paste, oil, soy and vinegar, and mix well. Add garlic and ginger mixture. Dry roast peppercorns, then grind them. Add pepper, scallions, sugar and chili sauce to the sesame mixture and mix well. Let rest for 1 hour or more. Before serving, rinse the noodles with cold water until no longer gummy. Serve the noodles on a platter with sauce in a separate bowl. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: zaphod@ctrg.rri.uwo.ca (Lance R. Bailey) FRESH PASTA =========== (Serves 1) Ingredients: ------------ 1/2 cup semolina duram flour 1 tsp of olive oil 1/4 cup of water Instructions: ------------- Combine the above ingredients to make a dough. wrap in a towel and let sit for 30 minutes. [start the sauce heating...]. After the 30 minutes, [start the water boiling] divide the dough in half and roll out each half, allowing the first sheet of pasta to sit while rolling out the second. When the sheets are dryish, cut according to how you like your pasta. The pasta maker recommends rolling, and folding in half before rerolling. After rolling you are supposed to sprinkle some flour betwixt the two halves. If you create a dry enough dough, the you do not need to do this. in fact, the first time through the rollers, my dough is pretty crumbly at the edjes, but a few more passes makes the dough much more workable. Cook for about 2 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: aliki@isi.com (Alexandra Schmidt) FUSILLI MICHELANGELO ==================== (For 2-3 people) Ingredients: ------------ 1 15-oz can of stewed tomatoes 1/2 cup sun-dried tomatoes 1/4 lb mushrooms 1/4 cup (packed) fresh basil leaves 1-2 cloves garlic 1-2 tblsp olive oil salt and pepper to taste Instructions: ------------- Cut the mushrooms and dried tomatoes into julienne strips. Heat olive oil in a saucepan and saute the vegetables briefly (about 3 minutes). Drain the can of tomatoes and toss the tomatoes into a blender; blend until you have an almost but not completely smooth puree. Add the basil leaves to the vegetablesand saute, stirring constantly, for about 30 seconds (they should become greener, but not cook too much). Add the puree. Press the garlic and stir in,and grind in some black pepper. Cook for maybe 5 minutes (basil should not be cooked too long or its color will fade). Salt to taste. Toss over about 10 oz. cooked fusilli. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: talmy@rand.org (Shel Talmy)
FUSILLI WITH COLLARDS, BACON, AND GARLIC
========================================
(Serves 4)
Ingredients:
------------
1 lb collards, coarse stems discarded and the leaves washed well and
chopped coarse
1/4 lb sliced bacon, cut into 1/2-inch pieces
4 large garlic cloves, chopped fine
1 large onion, sliced thin
1/4 tsp dried hot red pepper flakes 1/3 cup olive oil
3/4 lb fusilli (spiral-shaped pasta)
1 tblsp red-wine vinegar
freshly grated Parmesan as an accompaniment
Instructions:
-------------
ln a kettle of boiling water boil the collards for 10 minutes, drain
them in a colander set over a large bowl, and return the cooking liquid
to the kettle. In a large skillet cook the bacon over moderate heat,
stirring, until it is just browned and transfer it with a slotted spoon
to a small bowl. Pour off the fat from the skillet and in the skillet
cook the garlic, the onion, and the red pepper flakes in half the oil
over moderately low heat, stirring, until the onion is softened and the
garlic is golden brown. Bring the cooking liquid to a boil, in it boil
the fusilli until it is al dente, and drain the fusilli well. To the
skillet add the collards, the bacon, the fusilli, the remaining oil, and
the vinegar and toss the mixture well. Season the fusilli with salt and
pepper, divide it among 4 bowls, and sprinkle each serving with some of
the Parmesan.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*From: jm5p+@andrew.cmu.edu (Judi Mancuso) GARDEN MARINARA =============== Ingredients + Instructions: --------------------------- 2 tblsp olive oil, garlic, basil, salt, pepper, saute--then add: Sweet peppers (green, red, yellow--whatever available) cut in strips Chopped spinach (about 1/2 cup) 1 small eggplant, chopped 1 small purple onion, chopped 2 cans crushed tomatoes Cook for about 1 hour. Serve over linguine sprinkled with parm/romano cheese %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: mworley@mathcs.emory.edu (Meg Worley) MUSTARD-BUTTER PASTA ==================== Ingredients: ------------ 3/4 cup misc. chopped veg (we like broccoli & mushrooms) 2 tblsp butter, softened (or marg) 4 tblsp dijon mustard pasta (fettucine, cappellini, etc) Instructions: ------------- Boil the pasta, and if you're using broccoli or another boilable vegetable, add it at the appropriate moment to the boil. Other vegetables should be sauteed briefly. While the pasta's boiling, mix together the mustard and butter thoroughly. Blend well into the drained pasta and veg, and serve. Serves two pastaholics. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: vickiemc@isi.edu (Vickie McCorkendale) MY MACCARONI & CHEESE ===================== Ingredients: ------------ 1 lb cooked elbow maccaroni 1 tblsp margarine or butter 1 tblsp flour 1 tblsp warm milk 1/2 tsp paprika 1/4 tsp cayanne pepper 2 cup cheese (cheddar, jack, gouda, mozarella - any you like) Instructions: ------------- Melt the butter in small sauce pan over medium heat, when it stops bubbling, mix in the flour. Keep mixing for about a minute. Slowly mix in the warmed milk. Keep stirring, bring to boil and keep stirring until it thickens. When it is thick, stir in 1/2 of the cheese and the paprika and cayanne. Remove from heat. Lightly grease a 2.5qt casserole dish. Pour in 1/2 the macaroni, pour on 1/2 the sauce, repeat, sprinkle with the remaining cheese. Bake at 350 for 25-30 minutes - until the top is browned a bit. Variations: ----------- Add: ---- 1/2 kielbasa sliced thinly (mix with cooked noodles) 1 bunch of broccoli tops - steamed (mix with cooked noodles) 1-2 cup croutons (good quality or homemade) sprinkle on top 1/2 onion diced (cook in a little more margarine before adding flour) 3-6 oz green chilis %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: jes0f@holmes.acc.Virginia.EDU (Judith E. Speck)
PASTA
=====
Ingredients:
------------
1 lb fresh pasta (spinach or tomato/basil fettucine is especially
good)
6-8 sundried tomatoes chopped up (soak in hot water for 15 min)
1 chopped onion
chopped fresh basil (1-2 t.)
1 tblsp minced fresh garlic
chopped scallions for color
olive oil to saute in
Optional: salad shrimp, sliced olives, parmisian cheese, 1/4c white wine
Instructions:
-------------
Basically, you saute all the stuff in olive oil, add some black pepper,
and toss with your pasta. The sundried tomatoes are tangy, sweet and
kind of chewy. I keep a restaurant sized jar of chopped garlic in my
fridge as well as those jars of pre-chopped "fresh" basil. Pretty
handy.
Variations include:
-------------------
zucchini, carrots, broccoli, etc. Any veggie saute on pasta is
delicious! Fresh tomatoes are good too because they'll simmer down to a
sauce, but right now I'm really stuck on the sweet sundried tomatoes.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: apross@athena.mit.edu (Adam P Ross)
PASTA CON CALAMARI
==================
Ingredients:
------------
1 lb. fresh calamari (squid), cleaned and sliced (cleaning
instructions, see below)
1 small jar marinated artichoke hearts, drained and rinsed off
1/2 can Progresso garbanzo beans (ceci), drained
1/3 cup pitted black olives, halved
1 large tomato, chopped
juice from 1/2 lemon
3 tblsp extra-virgin olive oil
1 tblsp fresh basil, chopped
black pepper to taste
crushed red pepper to taste (optional) (The amounts are not set in stone,
and you can make additions, deletions or substitutions; just
keep the spirit of the recipe.)
1 lb. long, thin pasta (linguine, cappellini, etc.)
Instructions:
-------------
To clean calamari:
------------------
Pull head out of body sac; most of the innards should follow. Remove
cartilaginous "pen" also. Slice the tentacles off of the head just
below the eyes; remove the beak if present. Clean out body sac under
running water with your finger. Remove the purple skin (it comes off
easily by rubbing). Slice the body into rings, and put them and the
tentacles into a strainer and rinse them off. Easy!
Bring a small pot of water to boil. Boil calamari for 3-4 minutes, just
until they turn opaque and the tentacles curl up. (Don't boil too long
or they will become rubbery and tasteless.) Drain.
In a bowl, combine all ingredients (except pasta of course) and mix.
Boil your pasta and drain it, and mix with the other stuff. Serve with
fresh grated Parmesan cheese and fresh Italian bread.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*From: jimm@hicomb.hi.com (Jim McGrath) Source: Adapted from "Thrill of the Grill" PASTA FROM HELL =============== Ingredients: ------------ 2 tblsp olive oil 1 yellow onion, diced small 1 red bell pepper, diced small 2 bananas, sliced 1/4 cup pineapple juice juice of 3 oranges 1/4 cup chopped cilantro 4 tblsp lime juice 4 tblsp finely chopped habaneros or 6 oz. inner beauty 1/4 cup grated Parmesan 2 tsp unsalted butter 1 lb fettuccine salt and cracked pepper to taste Instructions: ------------- In a large saucepan, heat oil and saute onion & red pepper about 4 minutes over medium heat. Add bananas, pineapple & orange juices. Simmer 5 minutes over medium heat until bananas are soft. Remove from heat, add lime juice, cillantro, chile peppers & 3 T Parmesan. Mix well Cook fettuccine until tender, put in a bowl. Add spice mixture & mix. Season with salt & pepper. Garnish with remaining Parmesan. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: jagordon@agsm.ucla.edu (Jan) PASTA WITH GREEN BEANS AND MUSHROOMS ==================================== Ingredients: ------------ 1 1/2 lb fresh green beans, cleaned, 1 1/2 inch pieces 1/2 lb fresh mushrooms, cleaned and sliced 1 onion, sliced 5 or 10 cloves garlic, minced 1/2 cup red wine 1 32 oz can crushed tomatoes 2 tsp dried basil 1 tsp dried marjoram 1 lb mostocielli or ?? pasta generous amount freshly ground black pepper Instructions: ------------- Put wine in a large skillet or dutch oven. Add all veggies and herbs, let simmer, covered, for 10 to 15 minutes. Add crushed tomatoes. Let simmer 30 minutes or until you are ready for it. Cook pasta in unsalted, unoiled water. Combine and enjoy. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: mikeb@bunny.ucdmc.ucdavis.edu Source: Sunset Quick Cusine PASTA WITH SHRIMP IN TOMATO CREAM ================================= Ingredients: ------------ 1/3 cup dried tomatoes packed in oil, drained, reserve oil, and slivered. 1 clove garlic, minced or pressed 1 lb large (31-35/lb) shrimp, shelled, deveined 1/4 cup thinly sliced green onions, including tops 1 1/2 Tbs chopped fresh basil, or 1 tsp dried basil 1/4 tsp white pepper 1 cup chicken broth 3/4 cup dry vermouth 1 cup whipping cream 10 oz linguine garnish: grated parmesan cheese and/or fresh basil sprigs Instructions: ------------- Add 2 Tbs oil from tomatoes, heat in wide frying pan over medium-high heat. Add garlic and shrimp when oil is hot. Cook, while stirring, until shrimp are opaque when cut (about 6 min). Remove from pan. Add onions, chopped basil, tomatoes, pepper, broth vermouth and cream to pan. Boil over high hear, stirring occasionally until reduced to about 1 1/2 cups (about 10 min). Return shrimp to pan and stir until just heated through. Meanwhile cook linguine in 3 qts boiling water until just al dente (about 8 min for dried linguine). Drain, arrange on 4 plates and spoon sauce over. Garnish with basil, cheese to taste. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: mikeb@bunny.ucdmc.ucdavis.edu PASTA WITH SMOKED CHICKEN SUNDRIED TOMATOES IN GARLIC CREAM SAUCE ================================================================= (Serves 6) Ingredients: ------------ 3 tblsp shallots or onions, minced Oil for sauteing 1/2 tsp pureed garlic 3 cups heavy cream Fresh ground black pepper to taste 8 oz Angel hair pasta meat from 1/2 smoked chicken 3 oz sundried tomatoes, reconstituted (see below) chopped chives, diced tomatoes and/or parmesaen cheese for garnish salt to taste Instructions: ------------- Saute shallots briefly in hot oil, add garlic but do not cook. Add cream and pepper. Bring to boil, simmer until thick (about 1/2 original volume). Salt to taste. Strain if desired. While sauce thickens, clean meat from chicken, cut into large thin slices or, alternatively, tear into chunks. Reconstitute tomatoes by dropping into boiling water for 1 minute. Drain and julienne. Cook pasta in about 2 Qt boiling salted water with a little oil and salt. Cook until al dente. Drain, rinse under hot water briefly. While pasta cooks warm tomatoes and chicken in cream sauce. Dilute if needed with milk or half-and-half. Place pasta on serving plate and spoon sauce over. Top with freshly grated cheese, chopped chives, diced tomatoes or whatever. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: tara@starburst.umd.edu (Tara McDermott) PASTA, CORN AND BEANS ===================== Ingredients: ------------ 4 oz. of rigattoni, cooked according to directions 3/4 cup frozen corn 3/4 cup cooked kidney beans (I used canned beans) 1/2 cup (or more?) spaghetti sauce of your choice 1/4 tsp chili powder Salt (optional - my beans were saltless, so I added a pinch) Pepper (optional) Instructions: ------------- After the pasta has cooked, add all the other ingredients in a small saucepan and cook until everything is thoroughly heated through. When done, add the pasta and mix well. YUM! Since my pasta sauce has some oil in it, and the pasta has some fat, this dish had a total of 4 grams of fat for my large bowl full. Enjoy! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) PASTITSIO ========= Ingredients: ------------ Thin Cream Sauce: ----------------- 4 tblsp Butter 2 cups Hot Milk 1/3 cup All Purpose Flour 2 Egg Yolks Thick Cream Sauce: ------------------ 4 cups Milk 1/2 cup All Purpose Flour 4 Eggs Filling: -------- 1 1/2 cups Chopped Onions Dash of ground cinnamon 2 lb Ground Beef salt and pepper to taste 4 tblsp butter 1 tblsp minced garlic 2 cups Italian Plum Tomatoes, chopped 1 1/4 lb Tubular Pasta such as ziti # 2 1 cup Tomatoe Sauce 1/2 cup Bread Crumbs 1 cup fresh grated kefalatiri 1 tsp dried or tablespoon fresh chopped oregano Parmesan cheese Instructions: ------------- Prepare Thin Sauce: ------------------- Melt butter in saucepan. Stir in flour and cook until mixture turns golden. Gradually stir in hot milk and cook, stirring until sauce is smooth and hot. In a small bowl, beat egg yolks, then briskly stir 1 cup of hot milk mixture. Pour egg milk mixture into remaining sauce. Stir and remove from heat without cooking the eggs. Prepare Thick Sauce: -------------------- Heat milk to a simmer, and set aside. In a bowl, beat eggs with flour. Gradually stir hot milk into the egg mixture. Return to saucepan and cook, stirring constantly, until mixture is quite thick. Do not boil after the eggs have been added. Main Recipe: ------------ Brown chopped onions and meat in butter. Add tomatoes, tomato sauce, spices and seasonings. Cover and simmer for 30 minutes, or until liquid has been absorbed. Preheat Oven to 350 Degrees (they mean Fahrenheit here -- Bill). Cook pasta according to package directions, and drain. Sprinkle bread crumbs into a buttered 11x14x2 inch baking pan. Place a layer of pasta in the baking pan; then add half the thin cream sauce. Add meat. Sprinkle with 1/4 cup grated cheese. Cover with remaining thin cream sauce. Spread thick cream sauce over the top and sprinke it with remaining 1/2 cup cheese. Bake for 1 hour, or until golden. Let stand for 15 minutes to cool, and cut into squares (Note that you cannot cut the Pastitsio easily unless you cool it for 15 minutes.) When ready to server, reheat in hot oven Note: ----- This dish can be prepared a day in advance, adding the thick cream sauce just before baking the dish. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: vigil@esca.com (Sandra) Source: Seattle Times column, By Request Author: Salvatore Anania - Salvatore Ristorante Italiano in Seattle PENNE PUTTANESCA ================ Ingredients: ------------ Marinara Base: -------------- 4 medium cloves garlic, peeled and coarsely chopped 1/2 - 1 tsp freshly ground black pepper 1/4 cup cold water 20 large fresh basil leaves, coarsely chopped 16 oz (2 cups) canned crushed tomatoes 1/2 - 1 tsp salt Puttanesca Sauce: ----------------- 1/2 cup olive oil 1 tblsp crushed red pepper 1/4 cup capers, rinsed, drained 8 flat anchovy fillets, rinsed and drained 24 pitted Kalamata olives 3 medium cloves garlic, peeled and minced 16 oz penne pasta (or ziti or mostaccioli) 2 tblsp finely chopped parsley 1/4 cup grated Parmesan cheese Instructions: ------------- 1. To prepare the marinara base: Combine the garlic and basil in a food processor or blender and chop finely. Add the salt, black pepper and water; process 30 seconds. Stir into the tomatoes and set aside. 2. To prepare the puttanesca sauce: Heat the olive oil in a large saute pan. Add the anchovies and cook, mashing with the back of a spoon, until disintegrated. Add the garlic, parsley and crushed red pepper flakes. Cook 1 minute. Add the capers and olives; cook 20 seconds. 3. Stir in the marinara base an simmer 5 minutes. Keep warm. 4. Cook the pasta in lots of boiling water according to package directions. Drain and put back into the hot pan. 5. Add the sauce and Parmesan. Stir well and transfer to a heated bowl for serving. Note: ----- The original recipe called for 2 Tbsp salt and 3 Tbsp crushed red pepper flakes. Times testers felt that the reduced amounts were adequate. [Moderator's Note: Maybe for the salt....] Obmodification: I plan to reduce the olive oil to 1/4 cup next time, which is probably more than adequate and cuts down a bit on the fat. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: lafauss@aplcenmp.apl.jhu.edu (Laura Faussone) RAVIOLI FILLING =============== Ingredients: ------------ 15 oz ricotta cheese 1 egg 1/4 cup sugar 1/4 tsp cinnamon Instructions: ------------- Combine ingredients. These ravioli are particularly good with a tomato-based sauce. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: sehender@reed.edu (Sarah E. Henderson) RED BELL PEPPER PASTA ===================== Ingredients: ------------ 2 lb. red bell pepper (4 large) 2 cups flour 1 egg water Instructions: ------------- Bake peppers uncovered at 500 degrees(F). Turn them until skins are blackened on every side(40-45 min.) Cool 5 min. Place peppers in paper bag and fold shut. Let cool. Remove skin, stems, and seeds. Puree peppers. In skillet, cook puree over medium heat, stirring. Cook about 10 minutes until reduced to about 1/2 cup. Let cool. Mix as with plain pasta. **** substitute 2 lbs. Poblano chiles (8 lrg.)--gives a green bell pepper flavor. Prepare as above. **** substitute 2 oz. Dry Anaheim chiles (6)--gives a mild, brick color. Place chiles uncovered at 500 degrees until they smell toasted(2 min.) Remove stems and seeds. Rinse and place in bowl. Pour 2 quarts boiling water on them. Soak 1 hr. Drain and puree with 2 lrg. eggs. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: eddie@railnet.nshore.org (Eddie Van Huffel) SPAETZLES ========= Ingredients: ------------ 1 cup flour 1 egg 1/2 cup milk 1/2 tsp salt Instructions: ------------- Combine the dry ingredients (add nutmeg to taste if doing it for German Cooking, omit if for Hungarian). Add the milk and egg and let it form into a batter of sorts. Meanwhile, have a wide pan of water with salt boiling. Take the batter and put it into a spaetzle maker, or I used a french fry basket, and rubbed it with the bottom of a spatula to break it up. When the spaetzles float, use a slotted spoon and put them into a colander. The above were used in sauer-braten, chicken paprikash, and fried in butter. It is another trump card hidden up my sleeve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) TAGLIATELLE WITH ASPARAGUS ========================== Ingredients: ------------ 1 lb asparagus, peeled and cut into 1-inch pieces 1 stick (4 ounces) butter 1/4 lb thinly sliced prosciutto, cut into thin strips 2/3 cup drained canned Italian peeled tomatoes, chopped 1/2 tsp salt 1 tsp freshly ground pepper 1 lb egg noodles 1/2 cup freshly grated Parmesan cheese Instructions: ------------- Cook the asparagus in a large pot of boiling salted water until just tender, about 3 minutes. Rinse under cold running water to cool; drain well. In a large skillet, melt 6 talbespoons of the butter over low heat. Add the tomatoes, salt and pepper and simmer until the sauce is slightly thickened, about 5 minutes; remove from the heat. In a large pot of boilig salted water, cook the noodles until tender but still firm. Drain the noodles and return to the pot. Add the asparagus to the tomato sauce and reheat. Pour the sauce over the noodles, add the remaining 2 tablespoons butter and the Parmesan cheese and toss well. Transfer to a platter and serve at once. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: meachen@med.wcc.govt.nz (Red) TOMATO & BUTTERNUT SQUASH SAUCE WITH SPINACH PASTA ================================================== (Serves 2) Ingredients: ------------ 1 large Onion, chopped roughly 3 cloves Garlic chopped roughly 3-5 dried chillis chopped (according to taste) 1 tsp Oregano 1 tblsp Butter 1 425g can of tomatoes 2 tblsp tomato paste 2 whole tomatoes, (chopped) 1/2 jar spaghetti sauce About half Butternut Squash, cut into small chunks 2 zucchinis sliced into chunks Spinach Fettucine: ------------------ 1/2 pkt Spinach fettucine 1-2 tblsp Plain Yoghurt 2 tblsp Parsley chopped 1 clove garlic 1 tsp butter Garnish: -------- Grated cheddar cheese with Grated Parmesan sprinkled on top. Instructions: ------------- 1) In a saucepan melt the butter, add onion, garlic, chillis and oregano. Cook until almost soft. 2) Add Tomato based ingredients, and pumpkin and cook about 25-30 minutes, simmering over a low heat. Stir frequently. 3) In a pot of boiling salted water, cook the pasta approx 10-12 minutes according to the packet instructions. Meanwhile add the zucchini to the sauce ingredients and continue to cook until the sauce thickens and use a fork to test the squash for doneness. 4) Drain the cooked pasta, then add chopped garlic, parsley, yoghurt, butter, stir gently. 5) Serve the pasta with sauce spooned on top, with grated cheese sprinkled over the top. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: demers@ere.umontreal.ca (Serge Demers) TRENETTE WITH PESTO =================== (Serves 4) Ingredients: ------------ 1 cup fresh basil leaves, washed dried and tightly packed. 2 tblsp of pine nuts 3 garlic cloves, peeled chopped. some salt 3 tblsp of grated pecorino (sheep) cheese 3 tblsp of grated Parmesan cheese (or 6 if you don't have pecorino) 1/2 cup olive oil 2 medium size potatoes, peeled, cut in julienne 1 lb of green beans 13 oz of Trenette noodles (or Fettuccini) Instructions: ------------- To prepare the pesto: --------------------- Combine in a blender: pine nuts, garlic, basil, salt, cheeses and a bit of oil and puree. Pour the rest of the oil and blend for a few seconds. Bring a large saucepan of water to boil, drop the beans and cook for 5 minutes, add the potatoes and after 2 minutes add the noodles. When the noodles are to your taste, drain the mixture and put in a serving plate. Toss with the pesto and serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: jm5p+@andrew.cmu.edu (Judi Mancuso) TRI PEPPER PASTA ================ Ingredients: ------------ pasta water with 2 chicken boullion cubes olive oil garlic fresh basil white pepper strips of green pepper, red pepper and yellow pepper parm/romano cheese Instructions: ------------- Boil pasta in water with 2 chicken boullion cubes added. Drain pasta, reserving 1/2 cup of water. (I like either linquine or ridged ziti with this). While pasta is cooking -- In a pan with a small amount of olive oil, (spray with Olive Oil PAM too), garlic (I like loads), fresh basil, white pepper Saute ingredients until garlic is soft, add strips of green pepper, red pepper and yellow pepper -- toss well until peppers are coated with herbs, stir fry until peppers are tender-crisp. Lower Heat. While pasta is draining, add the 1/2 cup of reserved boullion water to the peppers, let simmer a few minutes then toss with the pasta. Sprinkle with parm/romano cheese and eat. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.