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Pasta, anything pasta
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Shadows  |
Posted: 11-Sep-2004, 07:59 AM
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Reader of souls, vision seeker, TROLL

Group: Super Moderator
Posts: 4,497
Joined: 20-Jun-2003
Zodiac: Holly
Realm: The frontier of Penn's Woods



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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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I support the separation of church and hate!
IMAGINATION - the freest and largest nation in the world!
One can not profess to be of "GOD" and show intolerence and prejudice towards the beliefs of others.
Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh. He that keeps not his arms in time of peace will have none in time of war.
"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.
“Beasts feed; man eats; only the man of intellect knows how to eat well.”
"Without food we are nothing, without history we are lost." - SHADOWS
Is iomadh duine laghach a mhill an Creideamh. Religion has spoiled many a good man.
The clan MacEwen
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Herrerano  |
Posted: 15-Sep-2004, 02:55 PM
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Lord of the Isthmus, Keeper of the Holy Barbecue

Group: Galicia
Posts: 1,533
Joined: 28-May-2003
Zodiac: Ivy
Realm: Republica de Panamá



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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
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Consistency. It's only a virtue if you're not a screwup.
Ita erat quando hic adveni.
Time is a great teacher, but unfortunatley it kills all its pupils. - Hector Berlioz "No matter where you go, there you are." - R. Young
¡Visté! ¡Te lo dijé!
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Shadows  |
Posted: 21-Sep-2004, 08:06 AM
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Reader of souls, vision seeker, TROLL

Group: Super Moderator
Posts: 4,497
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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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