Ingredients:
6 cups hot cooked rigatoni, penne, or ziti
1 1/2 cup fresh basil leaves, thinly sliced
1 cup diced fresh mozzarella cheese
2 tablespoons extra virgin olive oil
1 tablespoon capers
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 clove garlic, crushed
1/3 cup grated parmesan or romano cheese
Directions:
Combine first 4 ingredients in a large bowl. Combine oil, capers, salt, pepper, and garlic in a small bowl; stir well with a whisk. Pour over pasta mixture; toss gently. Sprinkle with Parmesan cheese; toss well.
Baked Rigatoni with Ham, Tomatoes and Feta Cheese
Ingredients:
12 ounces rigatoni
1 1/2 cup diced ham
4 tomatoes, diced
1 cup crumbled feta cheese
1 cup (packed) mozzarella cheese
1 1/2 teaspoon dried thyme
1 cup whipping cream
Salt and pepper to taste
Directions:
Preheat oven to 375 degrees. Butter 13 x 9 x 2-inch baking dish. Cook rigatoni in boiling salted water until tender but still firm to bite. Drain. In a large mixing bowl mix pasta, ham, tomatoes, both cheeses and thyme. Pour cream in and add salt and pepper and blend. Transfer to baking dish. Cover with foil. Bake for 15 minutes, then uncover and mix to blend melted cheeses. Cover again and bake until heated through, about 30 minutesWhat are your best tried %26amp; true recipes for pasta side dishes (like Rice A Roni makes, but homemade)?
25 years ago, as an art student I lived on the following:
Endless Variety Skillet Casserole
Directions:
1. In a 10 inch skillet (I used cast iron on a gas stove) or electric fry pan combine 1 carbohydrate, 1 protein, 1 vegetable, 1 liquid, and 2 seasonings.
2. Bring mixture to a boil. Use medium flame. Set electric fry pan at 375 degrees F.
3. Reduce heat to low flame or 275 degrees F., cover and let simmer for 25-30 minutes. Stir once in a while.
4. makes 3 or 2 1 1/2 cup servings.
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Carbohydrate:
2/3 c uncooked rice
1 cup uncooked fine or medium noodle
1 cup uncooked elbow macaroni
2 cup raw, diced potatoes (do not use broth if you choose potato as your carbohydrate
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Protein:
1/2 cup cooked, cut up of any of the following or a combination:
chicken
turkey
beef
veal
pork
1/2 can tuna, salmon, or mackeral drained %26amp; flaked
1/4 c drained cooked or canned chic peas (cici or gabanzos)
3/4 c diced soy bean curd (tofu)
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Vegetables:
1/2 cup fresh cut-up or frozen or drained canned of any of the following or a combination:
carrots
peas
corn
green beans
chopped broccoli
mixed veg
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Liquid
2 cups broth
1 can tomato sauce or puree
1 can stewed tomatoes
2 c reconstituted skim milk
1 can evaporatd skim milk plus 1 can water
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Seasoning
1 tablespooon of any of the following dehydrated or 1 teaspoon fresh:
onion
parsley
chives
celery
green pepper
2 tablespoons diced pimento
4 mushrooms, cut upWhat are your best tried %26amp; true recipes for pasta side dishes (like Rice A Roni makes, but homemade)?
angel hair pasta w/ fresh basil, diced strawberry tomatoes, and fresh parmeggano reggiano cheese, and fresh garlic. excellent
I like fried penne (after it is boiled of course). I like to fry my penne with carrots, green peppers, tomato paste, butter and little slices of sausage or pepperoni or bacon
Broccoli %26amp; Bow Ties
Kosher Salt
8 cups broccoli florets (about 4 heads)
½ lb. farfale pasta (bow ties), about 4 cups dry
2 Tbsp. butter
2 Tbsp. EVOO
1 tsp. minced garlic
zest of 1 lemon
1 Tbsp. freshly squeezed lemon juice
¼ cup toasted pine nuts (pignoli)
freshly grated parmesan cheese, optional
Cook broccoli for 3 minutes in large pot of boiling, salted water. Remove broccoli with slotted spoon or sieve; place in large bowl and set aside.
In the same water, cook the bow tie pasta according to package directions, or about 12 minutes. Drain well and add to the broccoli.
Meanwhile in a small saute pan, heat the butter and olive oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Remove from heat, and add 2 tsp. kosher salt, black pepper, and lemon juice, and stir well. Pour over the broccoli and pasta. Toss well, and season to taste. Sprinkle with pine nuts and parmesan cheese, if desired, and serve. Serves 6-8
--Ina Garten, ';Barefoot Contessa Family Style'; cookbook
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Real Fettucine Alredo
1 pound fresh fettucine
8 Tbsp. butter
1 cup heavy cream
1 cup freshly grated Parmigginao-Reggiano cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg
As the water for the pasta begins to boil, melt butter in large sauté pan over low heat. Add cream to butter and let it warm.
At the same time, salt the pasta water and cook until al dente. Drain pasta thoroughly, and mix with butter and cream in sauté pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.
Remove from heat and serve immediately with additional cheese on the side.
Serves 4-6
--Parmaggano-Reggino Cheese Cookbook
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Baked Macaroni %26amp; Cheese
1 lb. macaroni, boiled al dente, according to pkg. directions
2 cups white sauce** (recipe below)
2 c ups yellow cheddar
2 cups Muenster cheese
Add cheese to white sauce and stir. (Save a bit of cheese for the topping.) Stir sauce into macaroni and place in a buttered casserole dish. Place in 350° oven until slightly brown and bubbly on top -- 25-30 minutes.
**White Sauce:
1 cup heavy cream
1 cup milk
4 Tbsp butter
3 Tbsp flour
Heat the milk and cream together almost to a boil. Melt butter in saucepan, then add all the flour stirring constantly. Let cook for 4-5 minutes, continuing to stir. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk.
--Isaac Mizrahi TV Show
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Mushroom Walnut Sauce for Pasta
2 Tbsp. extra virgin olive oil
8 oz. Mushrooms - sliced
1/4 C. Walnuts - chopped
3/4 C. Heavy whipping cream
1/4 tsp. Black pepper
1/2 C. Fresh Parmesan - grated
Heat olive oil in large skillet over medium heat. Saute mushrooms and walnuts until mushrooms are golden. Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil. Serve tossed with hot pasta. Especially good w/ stuffed pastas.
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Olive Garden Spaghetti Carbonara
1/4 C. flour
1/4 C. butter
1 qt. milk
1/8 tsp. pepper
1/2 tsp. salt
24 slices extra thick bacon, fried until crisp, then cut into ¼” slices
1/4 C. olive oil
3 C. mushrooms, sliced
6 Tbsp. scallions, finely minced
1 lb. spaghetti, uncooked
2 tsp. fresh parsley, finely chopped
1/2 C. Parmesan cheese, freshly grated
Melt butter in 4-quart heavy saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk, salt and pepper and stir vigorously with wire whip until mixture barely comes to a boil. Reduce heat and simmer 5 minutes, whipping frequently while sauce thickens. Keep warm.
Add bacon into sauce. Heat olive oil in large skillet over medium heat. Add sliced mushrooms and minced onions and sauté until golden. Add to sauce. Cook spaghetti according to package directions. Drain well and add to the sauce along with the parsley. Blend well and transfer to serving dish. Sprinkle with Parmesan cheese and serve immediately.
--Olive Garden Website
Saute' some chopped onion in a mix of olive oil and butter. Add some minced fresh garlic when the onion is soft and translucent. When the garlic is fragrant, remove from the heat so it doesn't burn. Add to this some cooked Orzo, some sliced roasted red peppers (from a jar is fine) and some oregano. Then toss in some crumbled Feta cheese and salt and pepper to taste. If you need more moisture, add a little bit of chicken stock and gently reheat. Very forgiving recipe and it is all done to taste.
Cumin Rice
1/2 c. butter
1c. rice
2 can beef consomme
1 Tbs. Worcestershire
1 tsp. cumin powder
Small amounts of each, chopped:onion, bell pepper, mushrooms.
melt butter. Brown rice, onion, bell pepper, mushrooms. Add soup and spices. Let come to a boil, put lid on and turn very low. Cook 30 minutes. Can be put in oven to cook, also.
One Pot Chicken with Rice.
1 can clear chicken broth
1 can (chicken broth can) water
1 can frozen or canned whole kernal corn
1 can (chicken broth can) diced chicken
1 can (chicken broth can) long grain white rice
Heat chicken broth, water and corn to near boiling.
Add rice and chicken, stir, cover and simmer on low heat for 20 minutes.
Stir and season to taste with salt, curry, ginger, garlic or whatever.
Steamed Ginger Rice with Snow Peas
ingredients for 6 servings:
2 c Long grain rice
1 ts Finely grated ginger
1/4 lb Snow peas, chopped
Preparation: Wash rice in several of changes of water until the water
runs clear. Place rice in a 3 quart saucepan that has a tight fitting
lid. Add water and grated ginger. Bring to a boil, uncovered. Reduce
heat slightly but continue to cook uncovered until surface water
disappears and holes appear in the surface of the rice. Cover
tightly, turn heat very low and cook 20 minutes. Add snow peas and
cover. Cook 2 minutes longer then remove from heat and let stand 3 to
5 minutes before serving. Stir gently to combine rice with snow peas.
Steamed Rice
ingredients for 4 servings:
1 c Long grain rice
1 x Salt (optional)
Preparation: Rinse rice well. Combine with water and salt, if using,
in a 8 cup microwaveable casserole. Cover and microwave at high for 5
minutes, then at medium for 8 to 12 minutes or until most of water is
absorbed. Let stand covered, 5 to 10 minutes to absorb remaining
liquid.
Spanish Rice with Beef
ingredients for 6 servings:
1 lb Lean Ground Beef
1 c Rice; Regular, Uncooked
16 oz Stewed Tomatoes; 1 Cn
2 c Water
1/2 ts Oregano Leaves
1/8 ts Pepper
2/3 c Green Bell Pepper; Chopped
5 ea Bacon Slices; Crisp,Crumbled
1 ts Chili Powder
1 1/4 ts Salt
Preparation: Cook and stir the meat and onion in a large skillet
until the meat is brown. Drain off the excess fat. Stir in the
remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to
boiling then reduce the heat and simmer, covered, stirring
occasionally, until the rice is tender, about 30 minutes. (A small
amount of water can be added if necessary.) TO COOK IN THE OVEN: Pour
the mixture into an ungreased 2-quart casserole. Cover and bake at
375 degrees F, stirring occasionally, until the rice is tender, about
45 minutes. Serve hot.
Mexican Rice
ingredients for 6 servings:
1 pt Dairy Sour Cream
1/2 lb Monterey Jack Cheese
4 oz Chopped green peppers, cut
3 c Cooked seasoned rice
1/2 c Parmesan cheese
lt. 2%26gt;.In 13 x 9-inch baking pan,
Preparation:
1%26gt;. Combine sour cream, chilies and sa layer 1 cup cooked rice, 1/2
sour cream-chili mixture and 1/2 cheese strips. Repeat layers and top
with remaining cup of rice. Bake in moderate oven (350 degrees F.)
for 25 minutes. Sprinkle with Parmesan cheese and top with Mariachl
meatballs and sauce. Continue baking for 5 minutes or until cheese
melts.
Fried Rice (Chow Fun)
ingredients for 4 servings:
3 c Cooked rice
3 ea Slightly beaten eggs
2 ea Green onion; finely chopped
6 ea Mushrooms, sliced
1 x Dash black pepper
1 1/4 c Meat, finely diced
1/2 lb Fresh bean sprouts (optional
1 x Salt to taste as needed
2 tb Soy sauce
Preparation: Cook bacon til lightly browned but not crunchy and set
aside. Add beaten eggs to bacon drippings and scramble. Remove and
chop very fine. Add cooked rice and fry for approx. 5 minutes
stirring constantly then add remaining ingredients; mix well and
continue cooking for 10 minutes longer. Serve piping hot. NOTE: Use
your favorite meats; pork, chicken, ham, beef, or shrimp, or
experiment with whatever tastes good to you.
Fruited Rice Mix
ingredients for 1 servings: -Robbie Shelton
3 c Long-grain White Rice; -uncooked
3 tb Dried onion; minced
1 1/2 tb Curry powder
1 tb Salt
1 c Dried Apples; crushed
1/3 c Golden Raisins
1/3 c Slivered Almonds; toasted
Preparation: Combine all ingredients, mixing well. Store in airtight
container. Yields about 5 cups of rice mix. To make Fruited rice: In
heavy 2 quart sauce pan, combine 1 cup of Fruited rice mix with 2
cups of water and 2 T butter or margarine. Cover tightly. Bring to a
boil. Reduce heat to medium-low. Without lifting lid, simmer 30
minutes or until water is absorbed. Yield: about 3 1/2 c. of cooked
rice.
Rice Pudding with Raspberry Sauce
Ingredients
1 cup cooked rice
2 tablespoons sugar
1 cup milk
1 teaspoon vanilla extract
1/4 cup sliced almonds, toasted
1/3 cup whipping cream, whipped
1 cup fresh raspberries*
Whipped cream for garnish (optional)
Sliced almonds for garnish (optional)
Directions
Combine rice, sugar and milk in 2-quart saucepan. Cook over medium
heat until thick and creamy (about 12 to 15 minutes), stirring
frequently. Remove from heat; stir in vanilla. Cool. Fold in almonds
and whipped cream. Alternate rice pudding and raspberries in parfait
glasses or dessert dishes. Garnish with whipped cream and almonds, if
desired.
Makes 4 servings.
*Strawberries or other fruit may be used.
Nutrition
Each serving provides 242 calories, 5 grams protein, 14 grams fat, 25
grams carbohydrate, 3 grams dietary fiber, 36 milligrams cholesterol
and 39 milligrams sodium.
Holiday Rice Pudding II
1 cup Short White or Arborio Rice, cooked
1 cup Whipped Cream
1/2 cup Sultana Raisins
1/2 cup White Sugar
1/4 tsp Salt
1/4 cup Shredded Coconut
2 tbsp Cold Water
2 tbsp Fruit Jam
1 tbsp Dried Lemon Peel
1 tsp Vanilla Extract
1 tsp Ground Cinnamon
1 tsp Corn Starch
2 Large Eggs
1 - 10 oz can Mandarin Orange Slices
Preheat the oven to 350 F. Grease a round or square mold (pan) and
set aside. Place the rice, sugar, salt and eggs in a bowl and mix
well. Add the raisins, vanilla, cinnamon and lemon peel and mix
again. Stir in the coconut and then fold in the whipped cream. Pour
pudding into the mold and bake 35 - 40 minutes. Just before serving,
prepare the sauce. Place the oranges with the juice into a sauce pan.
Add the jam and mix well. Cook for 3 to 4 minutes over medium heat.
Mix the corn starch with the water then stir it into the sauce and
continue cooking 2 minutes over low heat. Pour the sauce over the
individual servings of pudding. Serves 4.
Pineapple Ham 'N' Rice
Servings: 6
Nutritional analysis per serving:
Calories: 252
Grams of fat: 3
mg. Cholesterol: 12
g. fiber: 4 mg. Sodium: 209
% calories from fat: 12
Ingredients:
1 can (20-ozs) pineapple chunks
2 tsp vegetable oil
1 onion, minced
1 cup converted rice
1/2 tsp each garlic powder, thyme, fine herbs
1/4 tsp red pepper flakes, crushed
1 3/4 cups low sodium chicken broth
1 cup low sodium baked ham, chunked
2 cups fresh or frozen green beans, cut
Instructions:
Drained pineapple, reserve 1/4 cup juice. Add oil to skillet. Saute
onion with rice 5 minutes. Add reserved juice, seasonings, chicken
broth and ham. Cover, simmer 20 minutes. Add pineapple and green
beans. Heat through. Serve with tossed green salad.
Pork Chop, Onion, and Rice Casserole
6 pork chops
1 env. onion soup mix
2 tbsp. pimento, diced
2 tbsp. fat or drippings
1 c. uncooked rice
2 c. hot water
1 (4 oz.) can mushrooms, sliced
Brown chops in fat. Spread rice in rectangular baking dish (13 x 9
inch). Reserve 1 tablespoon of seasoning from soup mix. Sprinkle soup
mix over rice. Drain mushrooms, reserving liquid and sprinkle
mushrooms and pimento over rice. Add mushroom liquid to water and
pour over rice. Arrange chops on top of rice mixture and sprinkle
reserved seasoning from onion mix. Cover tightly with foil and bake
in moderate oven (350 degrees) until tender (45 minutes to 1 hour),
depending on thickness of chops. Remove foil and continue cooking for
10 minutes or until any excess liquid has evaporated.
Beef %26amp; Broccoli Rice
The frozen vegetable mixture cuts down on preparation time.
Ingredients
1 pound beef top round steak, 3/4 inch thick
3 tablespoons butter, divided
2 cloves garlic, crushed
1 package (6.8 ounces) rice and vermicelli mix
1/2 cup onion, chopped
2 cups frozen broccoli and red pepper mixture, defrosted
Directions
Cut the beef lengthwise in half and then crosswise into 1/8-inch-thick strips.
In large nonstick skillet, heat 1 tablespoon of the butter over medium-high heat
until hot. Add the half of the beef and garlic and stir-fry for 1 to 2 minutes or
until outside surface of beef is no longer pink. (Do not overcook.) Remove from
skillet, season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook the
remaining beef and garlic in the same way.
In same skillet, combine the remaining 2 tablespoons of butter, the rice
and vermicelli from the mix, and the onion. Cook over medium heat until the
vermicelli is golden brown. Stir in 2 1/2 cups of water and the seasoning packet
for the rice mix. Bring to a boil, reduce the heat to low, cover tightly, and
cook for about 15 minutes.
Stir in the broccoli and peppers and continue cooking for 3 to 5 minutes, or until
the rice is tender and the vegetables are hot. Return the beef and heat through.
I like to do a cold pasta salad:
Tri-colored spiral shaped pasta, cooked and drained.
Carrots, onion, bell pepper, and celery all finely chopped.
Chopped olives or olive tapenade (a marinated olive blend).
Cooked, cleaned bay shrimp (if desired).
Mix 2 parts of mayonaise to 1 part mustard. Add salt and pepper to taste.
Toss all the ingredients together and let them get to know each other in the fridge overnight for best flavor.
Take skinless,boneless chicken and cut into cubes.I would say 3 or 4 pieces per rice a roni box depending on how big the chicken is.Put the cubes in a skillet and add 7up soda, instead of oil.Now this was never exactly measured so probably about 2 1/2 to 4 cups.You just want it to eventually cook out(evaporate)when the chicken is done.So let the chicken cook, while it is cooking make Beef rice a roni in another skillet, cook as directed and when they are both done just mix them together.VOILA! Add some crescent rolls to go with it and Mmm,a quick and delicious meal!
boill your pasta, add a can of cream of chicken and a can of cream of mushroon soup..... season to desired taste
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