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| Celtic Radio Community > From Your Kitchen to My Plate > Pasta |
| Posted by: CelticRose 10-Sep-2004, 06:14 PM |
| Pasta Salad 1 box of rainbow pasta (or your choice of pasta) 1/4 cup of onion 1/2 cup of green bell pepper 1 cup of celery Cherry tomatoes 1 can of small black olives 2 cans of artichoke hearts 1- 4 oz of Genona sliced salami 1 6 oz pkg shredded Swiss cheese 1 bottle of Paul Newman Italian dressing salt and pepper to taste. |
| Posted by: Shadows 11-Sep-2004, 07:59 AM |
| Recipe Name: PASTA CARBONARA Category: ITALIAN Serves: 8 SOURCE FRUGAL GOURMET 1/4 Pound bacon 1/4 Pound butter 1 Cup milk 2 Tblsp wine vinegar 1 Pound pasta 2 eggs, whipped 1/3 Cup fresh grated Parmesan or Romano cheese salt and pepper to taste Cut the bacon into little pieces, and cook in the butter until clear. Heat the milk in a small saucepan, and add the bacon and butter. Add the vinegar; this will turn the milk to cheese. Simmer for about 15 minutes, or until the sauce is smooth. Boil your favorite pasta al dente. Drain, and return to pan. Immediately add the eggs, bacon sauce and the cheese. Add salt and pepper, toss and serve. |
| Posted by: Shadows 13-Sep-2004, 04:19 PM |
| Recipe Name: PENNE PASTA WITH SHARP CHEDDAR SAUCE Category: PASTA Serves: 4 4 cups Penne pasta cooked and drained 1 1/2 Tables Butter 1 1/2 Tables Flour 3 cups Milk 1 1/2 cups Sharp cheddar cheese grated 1/4 teaspo Worcestershire sauce 1/8 teaspo Cayenne pepper Think of this side dish as a fancy "macaroni and cheese." Cook the pasta and set aside. Melt the butter in a heavy saucepan. Whisk in the flour and cook for 3 minutes, stirring frequently. Add the milk and slowly heat. Whisk in the cheese. Add the Worcestershire and cayenne. Simmer for 25 minutes, stirring frequently. Toss with the pasta. Serve warm. |
| Posted by: Avonlea22 13-Sep-2004, 04:22 PM | ||
That sounds awesome...minus the artichokes for me. thanks for posting it.  |
| Posted by: CelticRose 13-Sep-2004, 05:44 PM |
Actually Brian, the original recipe comes without artichoke hearts, but I added them cause I love them so much.   That is the great thing about pasta salad is that you can put in and take away what you want! |
| Posted by: ANNHAM 13-Sep-2004, 09:15 PM |
| YUM, Everything sounds great, Thanks everyone. Anne  |
| Posted by: Shadows 15-Sep-2004, 09:01 AM |
| Recipe Name: HOT BRIE AND BASIL PASTA Category: PASTA Serves: 6 1 Pound Brie cheese 1/2 Cup Olive oil extra virgin 1/4 Cup Whole Basil Leaves 1/2 Tsp. Granulated Garlic 1 1/4 Pound Tomatoes seeded and cubed or halved cherry tomatoes 1/2 Tsp. Salt 1/4 Tblsp Ground Black Pepper 1 Pound Linguine or other pasta 1/4 Pound Parmesan cheese freshly grated Remove rind from cheese and cut into small irregular pieces. Combine olive oil, Whole Basil Leaves, Granulated Garlic, tomatoes, salt and Ground Black Pepper. Mix well and let stand for 2 hours at room temperature. Cook pasta al dente and drain. Toss hot pasta with brie mixture. Top with parmesan cheese and serve immediately. |
| Posted by: Herrerano 15-Sep-2004, 02:55 PM |
| Here is an original Leo recipe for seafood with pasta. This works well with shrimp, crab or calamari and the basic recipe is the same, although as I will point out, there are some interesting variations that can be made. You will need about a pound of shrimp (or any of the other tasty little sea creatures you care to use) about half a stick of butter, and a small amount of olive oil crushed garlic culantro (which is what I use, but up in civilization where that may be hard to get you could substitute fresh cilantro or even parsley. If using real culantro about two leaves crushed and chopped will be enough, otherwise the taste gets overwhelming.) juice from one lemon, or naranja agria about twelve ounces of beer (this is to cook with, anything you may need to drink while cooking you will need to have on hand as well.) consumé of shrimp, or a few of those tiny dried shrimp that chinese stores sell salt Pasta of choice, I use spaghetti or better yet those sort of flat wide noodles. Get everything ready, shrimp peeled and washed, garlic and culantro crushed and chopped, butter melted, beer opened etc. When the butter melts in a suitable skillet add the olive oil, enough that you can roll it across the bottom of the skillet easily. Add garlic and cook for a minute then add culantro and continue cooking don't let these get too cooked, just a minute on high heat then add the beer, lemon juice, shrimp consumé and salt to taste (if you put in any of the dried shrimp be careful with the salt). Let this come to a boil and then check the taste to see if anything is lacking, and adjust the salt as needed. Add the shrimp and let come to a boil then shut off and serve over the pasta. (If using crab or calamari, they can cook longer, generally about five to ten minutes and additional cooking won't adversly affect them.) For a variation, after adding the beer etc. let this cook down about one half then add the shrimp and as soon as the liquid starts to boil add about a pound of sour cream and turn off and mix well. This goes well with a fresh salad dressed with olive oil and basalmic vinegar. Oh, and some really really cold beer to drink. Leo  |
| Posted by: Shadows 15-Sep-2004, 08:02 PM |
| Sounds Grand Friend!!! |
| Posted by: Shadows 21-Sep-2004, 08:06 AM |
| This one I got from a friend who... well let me put it this way, if you can tell the difference from this and the one served at the OG, you are a better food critic then I. Recipe Name: OLIVE GARDEN LASAGNA Category: PASTA Serves: 8 Alfredo sauce 1/2 Pound Sweet or salted butter 12 Ounces Heavy cream Fresh ground white pepper 1 1/2 Cup Fresh parmesan -- grate 18 sl Mozzarella cheese -- 1/2oz ea Ricotta cheese mix 1 Pint Ricotta cheese 2 Ounces Romano -- grate 3 Ounces Mozzarella -- shred 2 tb Green onions -- slice 2 ts Fresh parsley -- chop 1/2 ts Salt 1/8 ts Black pepper 1/4 ts Dried basil 1/4 ts Dried oregano 1 1/4 Cup Alfredo sauce -- cooled Vegetable mix 4 Cup Broccoli florets 2 Cup Carrots -- sliced 1/4"; then Chopped 4 Cup Mushrooms -- slice 1/4" 2 Cup Red bell peppers -- dice 1 Cup Green bell pepper -- dice 1 Cup Yellow onion -- dice 2 Cup Zucchini -- slice Lasagna strips Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until barely "al dente" and drain. ALFREDO SAUCE-Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pot and heat until butter is completely melted, then stir in Parmesan until melted and blended. Remove top pot and set aside to cool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for use later. RICOTTA CHEESE MIX- Combine all ingredients in a bowl and blend thoroughly with a rubber spatula. Set asside at room temp. VEGETABLES-Combine all veggies and mix well. ASSEMBLY-Coat the bottom and sides of a 9x13 baking dish with vegetable spray. Lay out cooked lasagna strips (about 4) to cover entire bottom. Spread 1-1/4 c of the Ricotta mix evenly over the strips. Top with 8 c of veggie mix and spread out evenly. Lay out 9 of the mozzarella slices to cover the veggie layer. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1-1/4 c ricotta cheese mix to finish. COOKING-Spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375~ oven for about an hour or until the internal temp is 165~. Remove from the oven and allow to sit for a few minutes, covered, before cutting and serving. Immediately prior to serving, heat the reserved portion of Alfredo Sauce and ladle the hot sauce over each slice of lasagna as it is served. Source: The Olive Garden. - - - - - - - - - - - - - - - - - - |
| Posted by: CelticRose 21-Sep-2004, 03:29 PM |
| Garlic and Shrimp Pasta 1- 12 oz package of pasta (I use linguini) 1 pound uncooked large shrimp, peeled and deveined 4 garlic cloves, chopped 6 Tbsp olive oil 1/4 cup dry white wine Sea salt Parsley flakes Heat olive oil, wine and garlic in medium saucepan. Add shrimp and saute until opaque, about 2 minutes. Toss with cooked pasta as dente until coated and season with salt to taste. Serves 6 |
| Posted by: Shadows 21-Sep-2004, 03:55 PM |
| Rose I have one almost like that, I use 6 cloves of garlic and an 1/4 tsp cayenne pepper... that is the only difference. GOOD EATING! |
| Posted by: CelticRose 21-Sep-2004, 04:06 PM |
| Darn, Shadows! I just made this pasta dish for the first time today. wish I had known what you did. However, I cheated and used garlic powder and lots of it and then I used Spicy Seafood seasoning in place of sea salt. It tasted good too. Thanks!  |
| Posted by: Shadows 21-Sep-2004, 04:13 PM |
| If the plate is empty after the meal that is all that counts ! |
| Posted by: CelticRose 21-Sep-2004, 04:20 PM |
Isn't that the truth!  I will be enjoying my meal tonight! |
| Posted by: freekenny 11-Oct-2004, 10:55 PM |
| O'siyo, ~ Pasta is one of the greatest 'inventions' You just can't go wrong with Pasta and it can be 'paired' with anything! ~ One of my favourite dishes to enjoy during cooler weather is, Linguine with a apple topping ~ Baked apples are relatively simple..cut apples into small chunks into bowl.. add honey, brown sugar and about 1/4-1/2 cup of water..toss, pour into baking dish~ Bake until apple mixture 'bubbles'..I bake according to the amount of apples  ~Boil Linguine, or use your favourite pasta, drain and toss in extra virgin olive oil..place apple mixture on top of pasta, sprinkle with nutmeg, ground walnuts and shredded cheddar cheese..  Serve with a warm loaf of French bread~~~Sty-U  |
| Posted by: stoirmeil 17-Apr-2009, 12:16 PM |
| Bumpin' this up -- a great spring recipe! Asparagus Pesto with Pasta Recipe Ingredients * 1 bunch asparagus spears (about 1 lb), trimmed of tough ends and halved crosswise * 3 handfuls baby spinach leaves * 2 cloves garlic, peeled * 1 cup freshly grated Parmesan cheese, plus more for topping * 1 cup pine nuts * 1/4 cup extra-virgin olive oil, plus more for topping * Juice of 1/2 lemon * 1/2 teaspoon fine-grain sea salt * 8 ounces of dried pasta or 12 ounces fresh -linguini, fettuccini, spaghetti Mix spinach pasta with regular wheat pasta, for a medley of colors. Method 1 Bring 2 pots of water to a rolling boil, one large for the pasta and one medium sized for the asparagus. 2 While the water is heating, put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside. You will use 3/4 cup of the pine nuts for the pesto paste and 1/4 cup to mix in whole. 3 Salt the asparagus water and drop the spears into the pan. Cook for only 2 or 3 minutes, until the spears are bright green and barely tender. Drain under cool water to stop the cooking. Cut the tips off, and set aside, several of the asparagus (diagonal cut about an inch from the end) to use for garnish. 4 Add the asparagus, spinach, garlic, Parmesan, and 3/4 cup of the pine nuts to a food processor. Purée and, with the motor running, drizzle in the 1/4 cup of olive oil until a paste forms. If too thick, thin it with a bit of the pasta water. Add the lemon juice and salt, taste and adjust seasoning. 5 Salt the pasta water well and cook the pasta until just tender. Check the directions on the pasta package. You'll need more time for dried pasta and less for fresh. Drain and toss immediately with 1 cup of the asparagus pesto. Serve sprinkled with the remaining 1/4 cup toasted pine nuts, a dusting of Parmesan, and a light drizzle of olive oil. Serves 4 to 6. I love pesto, all kinds. I was wondering today when I found this -- since fresh young dandelion is used so often in spring salad eating, has anyone ever tried making a pesto using it? Maybe mixed with spinach -- all dandelion leaf might be too bitter. But I think the new spring leaves would be tender enough to make a puree with the usual ingredients. I love young dandelion in my salad . . . as a "spring cure", great for the liver and helps get rid of that soggy water weight we tend to pack on from eating too salty all winter, too. What do y'all think? Try it for May Day/Beltane? |