Just does anyone have a good recipe. Like from iron chef or something. i just need one for a birthday. i am making the dinner =DWhat is the best pasta recipe? i need it for a birthday.?
Champagne Salmon Over Linguini
Gourmet Recipe Courtesy of:
Chef Michael Stathakis, Stax Peppermill
Fresh tomatoes, mushrooms and champagne create an elegant dish that's perfect for company.
Ingredients
2 fresh salmon filets, 8 ounces each
Stax Seasoning to taste
2 ounces canola oil
1/2 cup button mushrooms
4 fresh Roma tomatoes, diced
1 bunch scallions, chopped
2 cloves garlic, peeled and minced
2 shallots, peeled and minced
1 cup champagne
4 ounces chicken stock
1 tablespoon paprika
1 tablespoon lemon juice
2 ounces whole butter, floured
1. In a hot pan, saut茅 the presentation side of the seasoned salmon filet in canola oil until golden in color.
2. Drain the excess oil from the pan.
3. Add the mushrooms, scallions, garlic, shallots, tomatoes and Stax Seasoning.
4. Remove the pan from the heat and add the champagne.
5. Return to increased heat and add the chicken stock.
6. Quickly reduce the champagne to half.
7. Add the paprika and lemon juice.
8. Add the flour coated cubed whole butter and reduce the heat.
9. Place the salmon atop fresh pasta and spoon the sauce over it. Garnish with fresh chopped parsley.
Serves 2-3What is the best pasta recipe? i need it for a birthday.?
You take taliatele or ordinary pasta, boil them for about 8-9 \. Then you put bacon and mushrooms in a pan and fry them. then you put there cream. It is very tasty!
baked ziti-allrecipes.com!
a classic bolognese or carbornara always goes down well at partys and is easy to cook however i have tried this one for a recent dinner party and was a sucsess witth the guests! it has no meat in it however bacon or chicken taste fine added
Pasta with Garlic and Italian Mushrooms
A meat-free meal for two using just five simple ingredients - and on the table in 20 minutes!
Serves 2
Preparation time: 10 mins
Cooking time: 10 mins
484kcals/20.9g fat/3.7g saturated fat 2g salt per serving
Ingredients
125g De Cecco Cavatappi Pasta
2 slices wholemeal bread (at least 1 day old), crusts removed
280g jar Waitrose Italian Mixed Mushrooms, drained, 2 tbsp of the oil reserved
1 large clove garlic, finely sliced
1 pack fresh flat-leaf parsley, roughly chopped
Instructions
Bring a large pan of water to the boil. Add the pasta and cook according to the pack instructions. Drain well and cover.
Meanwhile, place the bread in a blender or food processor and pulse to make breadcrumbs. Heat 1 tablespoon of the reserved oil from the mushrooms in a large frying pan over a medium heat. Add the crumbs and cook, stirring occasionally, for 2-3 minutes, or until golden. Transfer to a plate.
Return the pan to a medium heat. Add the remaining oil and the garlic and gently cook for about 1 minute until just golden. Add the mushrooms to the pan and cook for a further minute to heat through. Add the pasta and toss to mix, then carefully stir in the parsley. Season with salt and freshly ground black pepper to taste, and at the very last minute, add the breadcrumbs. Serve immediately with shavings of Parmigiano Reggiano and a tomato salad.
Cook's tips
For a more indulgent sauce, add a 200ml tub cr猫me fra卯che with the pasta in Step 3 and allow to warm through.
Try using other Waitrose antipasti, such as a 280g jar Waitrose Italian Mixed Peppers, as an alternative to the mixed mushrooms.
For ease, make batches of fried breadcrumbs and freeze until needed. They are ideal for adding as a topping to bakes, gratins and other pasta dishes. Using day-old bread gives a better, finer crumb than fresh bread, which can be too doughy.
Stuffed Pasta Shells with Roasted Red Pepper Sauce
1 bunch fresh spinach
2 tablespoon vegetable oil
1 Spanish onion, chopped
4 garlic clove, minced
1 green bell pepper, chopped
15 ounce part-skim ricotta cheese
1 large whole eggs, beaten
1 tablespoon basil, chopped
1 teaspoon salt
1 teaspoon freshly cracked black pepper
8 ounce pasta shells
3 roasted red bell peppers
1/4 cup dry red wine
1 tablespoon tomato paste
2 tablespoon red bell pepper, chopped
1/2 cup grated Parmesan cheese
Cook:60 Min (cooking time) Preparation
Pick the spinach leaves and wash in cold water.
Heat a large pot of salted water over high heat. Heat half the oil in a saute pan over medium-high heat. Stir in two-thirds of the onion and half the garlic. Saute for about 2 minutes. Add the spinach and cook until wilted, about 4 minutes.
Remove the spinach; chop and reserve. Add the green pepper to the pan and saute until tender. Add the green peppers to reserved spinach. Add the ricotta cheese, egg and basil to the spinach mixture. Season with salt and pepper. Add the pasta shells to the boiling salted water and cook until tender.
Heat remaining oil over medium-high heat. Add the remaining onion and garlic and saute until tender. Stir in roasted red peppers, wine and tomato paste.
Simmer the pepper mixture for 5 minutes, remove from the heat and puree in a blender.
Spoon the cheese mixture into the cooked pasta shells. Sprinkle the diced red pepper in the bottom of a casserole dish. Place the stuffed shells in the casserole dish in a single layer. Spoon the roasted pepper sauce over the pasta shells.
Top the casserole with Parmesan cheese. Bake until sauce is bubbly and cheese has melted, about 30 minutes.
I highly recommend a visit to http://www.allrecipes.com It's a lifesaver!
I would go to Foodnetwork.com. Type in pasta at the top and a huge list will come up and they even list how difficult the recipes are. You can't miss with the Food Network. I love it and use it all the time.
My family told me it was better than any pasta they have ever had at a restaurant and said I must make it again. I knew it was a keeper. Hope you Enjoy as much as we did!!!
1 lb mild Italian sausage (casings removed)
26 ounces tomato sauce with garlic, roasted (Ragu)
28 ounces diced tomatoes (Drain liquid)
1 large tomato
2 garlic cloves
8 large mushrooms
4 celery ribs
1 zucchini
1 white onion (half if large onion)
1 tablespoon fresh parsley
1 tablespoon dried oregano
1 teaspoon italian seasoning
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic pepper seasoning (optional)
1 teaspoon dried red chilies, flaked
12 ounces dry penne pasta
2-3 cups shredded mozzarella cheese
1) With casings removed break down sausage links into small pieces until fully cooked. (Remove form pan and set aside).
2) In lg sauce pan add cut up celery, white onion, zucchini and cook for about 2 minutes until soft.
3) Add cut up mushrooms, tomatoe and 2 minced garlic cloves.
4) Add jar of tomatoe sauce, drained can of diced tomatoes, oregano, fresh parsley, pepper,salt, italian seasoning, red chilli flakes.
5) Simmer for approximately 1 hour.
6) Cook penne approximately 13 minutes or until cooked.
7) Spray Oven 13 X 9 inch baking dish w/ pam or oil.
8) Add pasta to sauce and pour into greased pan.
9) Cover pasta with cheese mixture (I used the whole bag) and then cover dish with foil making sure foil doesn't touch the cheese).
10) Bake for 10 with foil then remove and Broil until cheese stars to slightly brown.
11) Remove and let sit for at least 5 minutes before serving. Enjoy!
Blend ricotta with pecana and hazelnut, put garlic, an onion and 6 pounds of tomato to heat, add a bottle of wine, a bottle of oil and four pounds of chopped meat. After fifteen minutes crush the tomatoes without peeling them. Add a quart of milk, two spoons of salt, rosemary, cinnamon and mushrooms of several types. Get some water, a bottle of wine and a bottle of oil, add 2 pounds of egg pasta and break them in the middle. After ten minutes the pasta should be cooked. Mix the two cooked mixtures and it should be ready for 18 persons. Add 2 pounds of parmesan cheese, it is cheaper in the countryside. This recipe should be three dollars a plate.
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