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DesertRose 
Posted: 10-Sep-2004, 07:14 PM
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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.


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Shadows 
Posted: 11-Sep-2004, 08:59 AM
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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.


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Shadows 
Posted: 13-Sep-2004, 05:19 PM
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ZodiacHolly

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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.
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Avonlea22 
Posted: 13-Sep-2004, 05:22 PM
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QUOTE (CelticRose @ 10-Sep-2004, 08:14 PM)
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.

That sounds awesome...minus the artichokes for me. thanks for posting it. biggrin.gif


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DesertRose 
Posted: 13-Sep-2004, 06:44 PM
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Actually Brian, the original recipe comes without artichoke hearts, but I added them cause I love them so much. wink.gif smile.gif That is the great thing about pasta salad is that you can put in and take away what you want!
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Annham 
Posted: 13-Sep-2004, 10:15 PM
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YUM, Everything sounds great, Thanks everyone.
Anne tongue.gif


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Shadows 
Posted: 15-Sep-2004, 10:01 AM
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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.
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Herrerano 
Posted: 15-Sep-2004, 03:55 PM
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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 cool.gif


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Shadows 
Posted: 15-Sep-2004, 09:02 PM
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ZodiacHolly

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Sounds Grand Friend!!!
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Shadows 
Posted: 21-Sep-2004, 09:06 AM
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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.



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DesertRose 
Posted: 21-Sep-2004, 04:29 PM
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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
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Shadows 
Posted: 21-Sep-2004, 04:55 PM
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ZodiacHolly

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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!
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DesertRose 
Posted: 21-Sep-2004, 05:06 PM
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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! thumbs_up.gif
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Shadows 
Posted: 21-Sep-2004, 05:13 PM
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ZodiacHolly

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If the plate is empty after the meal that is all that counts !
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DesertRose 
Posted: 21-Sep-2004, 05:20 PM
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Isn't that the truth! laugh.gif laugh.gif I will be enjoying my meal tonight!
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