Ok, here's the deal. A co- worker of mine brought some leftovers from home that her brother in law cooked for her. It was linguine(which I particularly don't care for too much) with scallops, shrimp, flounder and a bunch of other seafood. It was very good. It was spicy and creamy and it was so very tasty. I have made something similar to this but didn't actually taste the same or hold together the same. Usually when i make a creamy sauce and there are leftovers, the next day what happens is the butter starts to separate from the cream and its just an oily mess. Any suggestions? My friend said that her brother-in-law used oyster sauce in his recipe as well..Does anyone have a recipe for a spicy,creamy seafood pasta?
Some how I just can't picture oyster sauce in a cream sauce made with butter. This recipe sound good and you can spice it up with some crushed red pepper flakes. I will keep looking for the cream one.
Recipe: Angel Hair Pasta with Seafood
(Serves 3-4 people)
Ingredients:
2/3 pack angel hair pasta (12 oz pack)
1/2 bottle (10 oz.) pasta sauce
4 oz. rock shrimp
1/2 lb mussels
6 shrimp
2 calamari (cut into rings)
Italian sweet basil
8 cherry tomatoes (cut into halves)
3 gloves garlic (finely chopped)
1 tablespoon oyster sauce (or salt to taste)
2 tablespoons olive oil
Dried parsley flakes
Method:
Bring water to boil in a pot and add in the mussels. As soon as all mussels are open, transfer the pot to the sink and drain the water. Rinse the mussels with cold water to get rid of foams. Set aside the mussels.
Bring water to boil in a pot. Cook the angel hair pasta according to the instructions on the package.
While boiling the pasta, heat up a deep saute pan with some olive oil.
Saute the garlic for 30 seconds.
Add in all seafood except the mussels.
Once the seafood are cooked, add in the mussels and cover the saute pan for about a minute.
Add in oyster sauce (or salt to taste). Lower the heat to low.
Drain the cooked angel hair pasta and divide them equally into 3-4 servings.
Dish out the pasta sauce and pour it on top of the angel hair pasta.
Garnish with cherry tomatoes, sweet basil leaves, and spinkle some dried parsley flakes on the dish. Serve immediately.Does anyone have a recipe for a spicy,creamy seafood pasta?
You could try the recipe that is here. http://www.ichef.com/recipe.cfm/recipe/S鈥?/a> This looks very good. Its a spicy, creamy seafood pasta. No oyster sauce in it but it does sound yummy. Her brother inlaw sounds like me. I put oyster sauce in just about everything! lol
For reheating anything with cream in it, try on low power in the microwave instead of reheating in the pot. This usually works for me. :)
Just cheat and buy a jar of ready made Alfredo sauce. I've not been able to replicate it. (just don't tell!)
Cajun Seafood Pasta:
INGREDIENTS
* 2 cups heavy whipping cream
* 1 tablespoon chopped fresh basil
* 1 tablespoon chopped fresh thyme
* 2 teaspoons salt
* 2 teaspoons ground black pepper
* 1 1/2 teaspoons crushed red pepper flakes
* 1 teaspoon ground white pepper
* 1 cup chopped green onions
* 1 cup chopped parsley
* 1/2 pound shrimp, peeled and deveined
* 1/2 pound scallops
* 1/2 cup shredded Swiss cheese
* 1/2 cup grated Parmesan cheese
* 1 pound dry fettuccine pasta
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DIRECTIONS
1. Cook pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
3. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
4. Drain pasta. Serve sauce over noodles.
Louisiana Spicy Seafood Alfredo
1 tablespoon chopped fresh basil
2 cups heavy whipping cream
2 teaspoons salt
2 teaspoons ground black pepper
1 tablespoon chopped fresh thyme
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped onions
1 cup chopped parsley
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 pound dry fettuccine pasta
DIRECTIONS
Cook pasta in pot of boiling salted water until al dente.
Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
Drain pasta. Serve sauce over noodles.
I usualy top the pasta with bread crumbs %26amp; place under broiler to brown
Monday, November 21, 2011
Can you give me rachel ray's recipe shown on oprah winfrey show named 'vodka cream pasta'?
complete recipe name is 'you won't be single for long vodka cream pasta'Can you give me rachel ray's recipe shown on oprah winfrey show named 'vodka cream pasta'?
I guess you are looking to get engaged?
LOL
';You Won't Be Single For Long Vodka Cream Pasta Recipe';, courtesy Rachael Ray
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 servings
This recipe will make enough for 2 couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
This sounds absolutely delicious. If you make it, let me know how it comes out!
http://www.foodnetwork.com/food/recipes/鈥?/a>
Episode#: TM1B15
Copyright 漏 2006 Television Food Network, G.P., All Rights ReservedCan you give me rachel ray's recipe shown on oprah winfrey show named 'vodka cream pasta'?
You are most welcome. These types of questions are the ones I enjoy answering...especially if it involves food %26amp; romance, my 2 favorites!
Hope it works for your friend! Report Abuse
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Serve with:
Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently saut茅 shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
You Won't Be Single Long Vodka Cream Pasta
-1 tbsp EVOO (extra virgin olive oil), once around the pan in slow stream
-1 tbsp butter
-2 cloves garlic, minced
-2 shallots (green onions), minced
-1 cup chicken stock
-1 cup vodka
-1 can crushed tomatoes (32 oz)
-coarse salt %26amp; pepper
-16 oz pasta, such as penne or farfalle
-1/2 cup heavy cream
-20 fresh basil leaves, shredded or torn
Serve with:
-crusty bread, for passing
Instructions
1. Heat a large skillet over moderate heat. Add oil, butter, garlic, shallots. Gently saute shallots for 3-5 min to develop their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce the vodka by half, this will take 2-3 minutes. Add chicken stock, tomatoes. Bring the sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
2. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (cooked but still firm). While the pasta cooks, prepare your salad or orther side dishes.
3. Stir cream into sauce. When sauce returns to a bubble, remove it from the heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
I won't include the recipe, since others already have done so. However, I made this recipe and found it to be lacking. I think it would be better with olives or sun dried tomatoes. I made it with Spanish olives, and thought this substantially improved the dish.
My husband asked me not to make it again. Wasn't the 1st thing of Rachel Ray's I've tried that didn't turn out. I'm going to try it Dan's way.
I guess you are looking to get engaged?
LOL
';You Won't Be Single For Long Vodka Cream Pasta Recipe';, courtesy Rachael Ray
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 servings
This recipe will make enough for 2 couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
This sounds absolutely delicious. If you make it, let me know how it comes out!
http://www.foodnetwork.com/food/recipes/鈥?/a>
Episode#: TM1B15
Copyright 漏 2006 Television Food Network, G.P., All Rights ReservedCan you give me rachel ray's recipe shown on oprah winfrey show named 'vodka cream pasta'?
You are most welcome. These types of questions are the ones I enjoy answering...especially if it involves food %26amp; romance, my 2 favorites!
Hope it works for your friend! Report Abuse
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Serve with:
Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently saut茅 shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
You Won't Be Single Long Vodka Cream Pasta
-1 tbsp EVOO (extra virgin olive oil), once around the pan in slow stream
-1 tbsp butter
-2 cloves garlic, minced
-2 shallots (green onions), minced
-1 cup chicken stock
-1 cup vodka
-1 can crushed tomatoes (32 oz)
-coarse salt %26amp; pepper
-16 oz pasta, such as penne or farfalle
-1/2 cup heavy cream
-20 fresh basil leaves, shredded or torn
Serve with:
-crusty bread, for passing
Instructions
1. Heat a large skillet over moderate heat. Add oil, butter, garlic, shallots. Gently saute shallots for 3-5 min to develop their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce the vodka by half, this will take 2-3 minutes. Add chicken stock, tomatoes. Bring the sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
2. While sauce simmers, cook pasta in salted boiling water until cooked to al dente (cooked but still firm). While the pasta cooks, prepare your salad or orther side dishes.
3. Stir cream into sauce. When sauce returns to a bubble, remove it from the heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
I won't include the recipe, since others already have done so. However, I made this recipe and found it to be lacking. I think it would be better with olives or sun dried tomatoes. I made it with Spanish olives, and thought this substantially improved the dish.
My husband asked me not to make it again. Wasn't the 1st thing of Rachel Ray's I've tried that didn't turn out. I'm going to try it Dan's way.
Pasta and Hearty Vegetarian Meals which can be frozen and re-heated recipe ideas please?
Hey!!!
I love pasta and other hearty, warming meals which include things like potatoes, cheese, beans %26amp; lots of vegetables.
I am a student and would LOVE ideas for meals that can be made quickly and easily that I could make extra of, freeze and then re-heat and eat for lunch the next day.
I am a hopeless cook and have limited resources as I am a poor student cooking on a strict budget!
So please give me basic recipes..I love lasagne and gratins and things like that, I'd love ideas for different pasta sauces too.
I would look up the recipes myself but I find it much easier to follow simple tried and tested recipes!
It would be great if you could let me know how long I can keep them frozen for and how to re-heat, how long to re-heat etc :)
Thanks so much :) xoxPasta and Hearty Vegetarian Meals which can be frozen and re-heated recipe ideas please?
lasagna works great in the freezer, and stuffed peppers, most soups %26amp; stews, chili...you can put them all in one portion size containers when you freeze them %26amp; then just microwave when you take them out. Any kind of plain veggies can be frozen too, but you should just cook them about halfway through before you freeze them, otherwise when you heat them up, they'll be all mushy. Then you could just make some rice or quinoa, etc. %26amp; some kind of tofu or something to go with them when you take them out.Pasta and Hearty Vegetarian Meals which can be frozen and re-heated recipe ideas please?
Make your favorite pasta (I use whole-wheat Penne for this). Cube an 8oz block of your favorite white cheese. While the pasta's still hot, after it has been drained, add your favorite red sauce and the cubed cheese. I also add black olives and mushrooms sometimes. A friend suggested I try adding green peppers and onions next time.
Never tried freezing it, but I've made huge pots of this and it has kept well for two plus weeks.
you can stuff a tomato with cheese, rice, and breadcrumbs. i can't remember my recipe of the top of my head but all you need is an oven and it is tasty.
I make a lovely beany shepherd's pie, which could be frozen in portions. Fry some onions and other finely chopped veg in a saucepan, such as courgette, mushrooms, pepper, carrot, whatever you've got. Add a tin of Branston chickpeas or soya beans in mediterranean sauce, plus a good squirt of tomato puree. Top with mashed potato, and grated cheese if you want. This makes 3 servings. I would serve with green veg such as broccoli on the side.
If you make a pasta dish for reheating I find it is better to use wholemeal pasta as it does not go mushy like white pasta does. One of my staple dishes is vegepasta - fry onions and other veggies in a saucepan, add a can of chopped tomatoes and a can of pulses of whichever kind you like - I find chickpeas or haricot beans work best in this - and a good squirt of tomato puree. Serve with wholemeal pasta and top with grated cheese.
You should be able to keep these things frozen for several months if your freezer is a decent one and also you freeze things straight away as soon as they are cool enough. On the day you want to use the meal, take it out of the freezer and put it in the fridge in the morning. then that evening stick it in the oven at 200degrees until it is heated through, maybe 20-30mins depending on the oven. For dishes that don't need browning you could use a microwave which will be much quicker, maybe just a few mins but depends on the microwave so you would have to try it out.
Hope this is helpful :-)
I love pasta and other hearty, warming meals which include things like potatoes, cheese, beans %26amp; lots of vegetables.
I am a student and would LOVE ideas for meals that can be made quickly and easily that I could make extra of, freeze and then re-heat and eat for lunch the next day.
I am a hopeless cook and have limited resources as I am a poor student cooking on a strict budget!
So please give me basic recipes..I love lasagne and gratins and things like that, I'd love ideas for different pasta sauces too.
I would look up the recipes myself but I find it much easier to follow simple tried and tested recipes!
It would be great if you could let me know how long I can keep them frozen for and how to re-heat, how long to re-heat etc :)
Thanks so much :) xoxPasta and Hearty Vegetarian Meals which can be frozen and re-heated recipe ideas please?
lasagna works great in the freezer, and stuffed peppers, most soups %26amp; stews, chili...you can put them all in one portion size containers when you freeze them %26amp; then just microwave when you take them out. Any kind of plain veggies can be frozen too, but you should just cook them about halfway through before you freeze them, otherwise when you heat them up, they'll be all mushy. Then you could just make some rice or quinoa, etc. %26amp; some kind of tofu or something to go with them when you take them out.Pasta and Hearty Vegetarian Meals which can be frozen and re-heated recipe ideas please?
Make your favorite pasta (I use whole-wheat Penne for this). Cube an 8oz block of your favorite white cheese. While the pasta's still hot, after it has been drained, add your favorite red sauce and the cubed cheese. I also add black olives and mushrooms sometimes. A friend suggested I try adding green peppers and onions next time.
Never tried freezing it, but I've made huge pots of this and it has kept well for two plus weeks.
you can stuff a tomato with cheese, rice, and breadcrumbs. i can't remember my recipe of the top of my head but all you need is an oven and it is tasty.
I make a lovely beany shepherd's pie, which could be frozen in portions. Fry some onions and other finely chopped veg in a saucepan, such as courgette, mushrooms, pepper, carrot, whatever you've got. Add a tin of Branston chickpeas or soya beans in mediterranean sauce, plus a good squirt of tomato puree. Top with mashed potato, and grated cheese if you want. This makes 3 servings. I would serve with green veg such as broccoli on the side.
If you make a pasta dish for reheating I find it is better to use wholemeal pasta as it does not go mushy like white pasta does. One of my staple dishes is vegepasta - fry onions and other veggies in a saucepan, add a can of chopped tomatoes and a can of pulses of whichever kind you like - I find chickpeas or haricot beans work best in this - and a good squirt of tomato puree. Serve with wholemeal pasta and top with grated cheese.
You should be able to keep these things frozen for several months if your freezer is a decent one and also you freeze things straight away as soon as they are cool enough. On the day you want to use the meal, take it out of the freezer and put it in the fridge in the morning. then that evening stick it in the oven at 200degrees until it is heated through, maybe 20-30mins depending on the oven. For dishes that don't need browning you could use a microwave which will be much quicker, maybe just a few mins but depends on the microwave so you would have to try it out.
Hope this is helpful :-)
Quick recipe for mouth watering pastas(farfalle)?
first fry an onoin...it does not matter if you use it...the aroma makes people hungry.
cook up bacon or pussuttio, drain fat (or not) and mix in chopped garlic.
seperate bowl put in salt, red pepper (the hot crushed, not the sweet) parmasain cheese (do not be skimpy on the cheese), Capers if you have them. and a raw egg. (remove from shell)
boil your pasta and drain..while it is still hot and steaming toss it into the other mix and mix. garnish and serve with a light wine. I recomemmend a dry white.Quick recipe for mouth watering pastas(farfalle)?
Here's a yummy recipe for you . Have a great day.
Farfalle W/herbs and Scallops
Recipe #916842 ratings
great served at room temperature, this is a quick easy summer meal.
by chia | Edit...My Notes
Requires Premium MembershipMy Notes
ONLY YOU see your private notes, and they print with the recipe.
4-6 servings 25 min 10 min prep
12 ounces bow tie pasta (farfalle)
10 tablespoons olive oil
1 lb sea scallops
fresh ground pepper
salt
1-2 tablespoon fresh lemon juice
2 cloves garlic, minced
1 teaspoon ground cumin
1/4 cup Italian parsley, chopped
1 cup fresh basil, julienned
1/2 cup cilantro or basil
1/4 cup mint leaves, torn
1 cup arugula
6 lemon wedges (to garnish)
cook pasta according to package directions.
drain and toss w/ 1 tbsp olive oil.
refrigerate.
brush scallops with 1 tbsp olive oil and season w/salt and pepper.
heat a grill pan, add scallops and cook until done, 1-2 minutes per side, remove.
in a large bowl whisk together remaining 8 tbsp olive oil, lemon juice, garlic and cumin.
season with salt and pepper.
add farfalle, scallops, herbs, and toss well.
garnish with lemon wedges, serve.Quick recipe for mouth watering pastas(farfalle)?
Sorry don't have one. Pasta is not my thing.
the pasta should be boiled with little oil to avoid sticking than it should be tossed in virgin olive oil chopped onion,garlic tomato concasse , thyme, rosemary , crushed pepper %26amp; other Italian herbs. sprinkle with tobasco %26amp; just enjoy it.
Ingredients
1 box farfalle pasta
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 pound italian sausage, casings removed
1 clove garlic, finely chopped
1 5-ounce bag baby spinach
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup (3 oz) grated Parmesan, plus more for garnish
Directions
Cook pasta according to the package directions
Reserve 1/4 cup of the cooking liquid.
Heat oil in a large skillet over medium heat.
Add the onion and cook until softened, about 5 minutes.
Add the sausage and cook, crumbling it with a spoon, until browned, 5-7 min.
Add the garlic, spinach, salt and pepper and cook.
Toss frequently until the spinach wilts, about 3 minutes.
Add the drained pasta, the reserved liquid, and the Parmesan and toss.
Divide among individual bowls and sprinkle with Parmesan.cosmetics company
cook up bacon or pussuttio, drain fat (or not) and mix in chopped garlic.
seperate bowl put in salt, red pepper (the hot crushed, not the sweet) parmasain cheese (do not be skimpy on the cheese), Capers if you have them. and a raw egg. (remove from shell)
boil your pasta and drain..while it is still hot and steaming toss it into the other mix and mix. garnish and serve with a light wine. I recomemmend a dry white.Quick recipe for mouth watering pastas(farfalle)?
Here's a yummy recipe for you . Have a great day.
Farfalle W/herbs and Scallops
Recipe #916842 ratings
great served at room temperature, this is a quick easy summer meal.
by chia | Edit...My Notes
Requires Premium MembershipMy Notes
ONLY YOU see your private notes, and they print with the recipe.
4-6 servings 25 min 10 min prep
12 ounces bow tie pasta (farfalle)
10 tablespoons olive oil
1 lb sea scallops
fresh ground pepper
salt
1-2 tablespoon fresh lemon juice
2 cloves garlic, minced
1 teaspoon ground cumin
1/4 cup Italian parsley, chopped
1 cup fresh basil, julienned
1/2 cup cilantro or basil
1/4 cup mint leaves, torn
1 cup arugula
6 lemon wedges (to garnish)
cook pasta according to package directions.
drain and toss w/ 1 tbsp olive oil.
refrigerate.
brush scallops with 1 tbsp olive oil and season w/salt and pepper.
heat a grill pan, add scallops and cook until done, 1-2 minutes per side, remove.
in a large bowl whisk together remaining 8 tbsp olive oil, lemon juice, garlic and cumin.
season with salt and pepper.
add farfalle, scallops, herbs, and toss well.
garnish with lemon wedges, serve.Quick recipe for mouth watering pastas(farfalle)?
Sorry don't have one. Pasta is not my thing.
the pasta should be boiled with little oil to avoid sticking than it should be tossed in virgin olive oil chopped onion,garlic tomato concasse , thyme, rosemary , crushed pepper %26amp; other Italian herbs. sprinkle with tobasco %26amp; just enjoy it.
Ingredients
1 box farfalle pasta
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 pound italian sausage, casings removed
1 clove garlic, finely chopped
1 5-ounce bag baby spinach
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup (3 oz) grated Parmesan, plus more for garnish
Directions
Cook pasta according to the package directions
Reserve 1/4 cup of the cooking liquid.
Heat oil in a large skillet over medium heat.
Add the onion and cook until softened, about 5 minutes.
Add the sausage and cook, crumbling it with a spoon, until browned, 5-7 min.
Add the garlic, spinach, salt and pepper and cook.
Toss frequently until the spinach wilts, about 3 minutes.
Add the drained pasta, the reserved liquid, and the Parmesan and toss.
Divide among individual bowls and sprinkle with Parmesan.
Quick recipe for mouth watering pastas(farfalle)?
FARFALLE SALAD WITH SUN-DRIED TOMATOES AND SPINACH.
This is a cold farfalle salad very easy to do. You can prepare the dressing in advance and save it on the fridge for other type of salads.
Serves: 6
500gr (1 lb) Farfalle or Fusilli pasta
3 spring onions
50gr (1-3/4oz) sun-dried tomatoes, cut into strips
1 kg (2 lb) English spinach, stalks trimmed and leaves shredded
1/3 cup (50gr l-3/4oz) toasted pine nuts
1 tablespoon chopped fresh oregano
1/4 cup (60ml 2fl oz) olive oil
1 teaspoon fresh chopped chilli
1 clove garlic, crushed
Directions
Cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain, rinse under cold water and drain again. Allow to cool and transfer to a large salad bowl.
Trim the spring onions and finely slice diagonally. Add to the pasta with the tomato, spinach, pine nuts and oregano.
To make the dressing, combine the oil, chilli, garlic and salt and pepper, to taste, in a small screw top jar and shake well.
Pour the dressing over the top of the salad. Toss well and serve.Quick recipe for mouth watering pastas(farfalle)?
Farfalle Special
INGREDIENTS
1 1/2 tablespoons butter
2 slices bacon
1 onion, sliced
3/4 cup fresh mushrooms, quartered
3/4 cup heavy cream
1 teaspoon salt
1 pinch black pepper
2 ounces Roquefort cheese
1 (4 ounce) can tomato sauce
18 ounces farfalle (bow tie) pasta
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, cook bacon and onion in the butter for 7 to 8 minutes. Add mushrooms and cook 2 to 3 minutes more. Stir in the heavy cream, salt, pepper, Roquefort cheese and tomato sauce; cook for 5 minutes, stirring continuously. Pour over cooked farfalle pasta and serve.Quick recipe for mouth watering pastas(farfalle)?
hey
i sendin u this link
chk out
it contains nearly 2000 recipes
u can make a choice as per ur liking...
http://allrecipes.com/Recipes/Pasta/Main鈥?/a>
take care
Ingredients
1 box farfalle pasta
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 pound italian sausage, casings removed
1 clove garlic, finely chopped
1 5-ounce bag baby spinach
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup (3 oz) grated Parmesan, plus more for garnish
Directions
Cook pasta according to the package directions
Reserve 1/4 cup of the cooking liquid.
Heat oil in a large skillet over medium heat.
Add the onion and cook until softened, about 5 minutes.
Add the sausage and cook, crumbling it with a spoon, until browned, 5-7 min.
Add the garlic, spinach, salt and pepper and cook.
Toss frequently until the spinach wilts, about 3 minutes.
Add the drained pasta, the reserved liquid, and the Parmesan and toss.
Divide among individual bowls and sprinkle with Parmesan.
This is a cold farfalle salad very easy to do. You can prepare the dressing in advance and save it on the fridge for other type of salads.
Serves: 6
500gr (1 lb) Farfalle or Fusilli pasta
3 spring onions
50gr (1-3/4oz) sun-dried tomatoes, cut into strips
1 kg (2 lb) English spinach, stalks trimmed and leaves shredded
1/3 cup (50gr l-3/4oz) toasted pine nuts
1 tablespoon chopped fresh oregano
1/4 cup (60ml 2fl oz) olive oil
1 teaspoon fresh chopped chilli
1 clove garlic, crushed
Directions
Cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain, rinse under cold water and drain again. Allow to cool and transfer to a large salad bowl.
Trim the spring onions and finely slice diagonally. Add to the pasta with the tomato, spinach, pine nuts and oregano.
To make the dressing, combine the oil, chilli, garlic and salt and pepper, to taste, in a small screw top jar and shake well.
Pour the dressing over the top of the salad. Toss well and serve.Quick recipe for mouth watering pastas(farfalle)?
Farfalle Special
INGREDIENTS
1 1/2 tablespoons butter
2 slices bacon
1 onion, sliced
3/4 cup fresh mushrooms, quartered
3/4 cup heavy cream
1 teaspoon salt
1 pinch black pepper
2 ounces Roquefort cheese
1 (4 ounce) can tomato sauce
18 ounces farfalle (bow tie) pasta
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, cook bacon and onion in the butter for 7 to 8 minutes. Add mushrooms and cook 2 to 3 minutes more. Stir in the heavy cream, salt, pepper, Roquefort cheese and tomato sauce; cook for 5 minutes, stirring continuously. Pour over cooked farfalle pasta and serve.Quick recipe for mouth watering pastas(farfalle)?
hey
i sendin u this link
chk out
it contains nearly 2000 recipes
u can make a choice as per ur liking...
http://allrecipes.com/Recipes/Pasta/Main鈥?/a>
take care
Ingredients
1 box farfalle pasta
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 pound italian sausage, casings removed
1 clove garlic, finely chopped
1 5-ounce bag baby spinach
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup (3 oz) grated Parmesan, plus more for garnish
Directions
Cook pasta according to the package directions
Reserve 1/4 cup of the cooking liquid.
Heat oil in a large skillet over medium heat.
Add the onion and cook until softened, about 5 minutes.
Add the sausage and cook, crumbling it with a spoon, until browned, 5-7 min.
Add the garlic, spinach, salt and pepper and cook.
Toss frequently until the spinach wilts, about 3 minutes.
Add the drained pasta, the reserved liquid, and the Parmesan and toss.
Divide among individual bowls and sprinkle with Parmesan.
Monday, August 23, 2010
Anyone know any good lasagna recipes? or pasta marinara's?
i really need one for supper tonight =]
either that or some pasta marinara, not including spaghetti.Anyone know any good lasagna recipes? or pasta marinara's?
for my sauce, I use ground beef and italian sausage, mushrooms, peppers, onions and garlic. I put in some crushed tomatoes and 1 can of hunts spaghetti sauce. Then I add a pinch of sugar and some italian seasoning. Let that cook for about an hour.
To make the lasagna:
sauce (just a little)
noodles
sauce
mozzarella %26amp; parmesan cheese
noodles
sauce
cottage cheese, mozzarella %26amp; parmesan cheese
noodles
sauce
mozzarella %26amp; parmesan cheese
bake till it is all melted and smelling delicious
saAnyone know any good lasagna recipes? or pasta marinara's?
This lasagna uses homemade noodles, which results in a lighter dish, but dried noodles will work fine.
You can make the sauce ahead of time 鈥?and the whole thing freezes beautifully.
Ingredients
For the sauce:
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 sweet onion, chopped
2 pounds ground chuck
1/2 teaspoon coarse salt
1/2 teaspoon garlic powder
Freshly ground pepper
1 can [29 ounces] tomato puree
2 cans [28 ounces each] crushed tomatoes
1 tablespoon dried basil
10 sprigs fresh basil
1 teaspoon sugar
2 teaspoons grated Romano cheese
For the Ricotta filling:
1 container [32 ounces] whole-milk ricotta, drained in colander 1 hour
2 eggs, slightly beaten
3 cups shredded mozzarella cheese
1/4 cup coarsely chopped parsley
1/4 cup grated Parmesan cheese
Zest of 1 lemon
Juice of 1/2 lemon
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon cinnamon
Freshly ground pepper
For the noodles:
1/2 teaspoon salt
Fresh lasagna noodles [see recipe below] OR 1 package [16 ounces] dried noodles
For assembly:
3 tablespoons grated Parmesan cheese
1/4 cup shredded mozzarella
Method
For the sauce, heat the oil and butter in a Dutch oven or stockpot over medium heat; add onion. Cook until onion is fragrant, about 1 minute.
Stir in the beef, breaking it up with a spoon over medium-low heat, until browned, about 10 minutes. Add the salt, garlic powder and pepper to taste. Cook, stirring occasionally, about 2 minutes. Stir in the tomato puree and the crushed tomatoes. Stir in the dried basil. Increase heat to medium-high; heat to a boil. Stir in the basil sprigs and sugar. Stir in the Romano cheese. Lower heat to a simmer; cook 1 hour.
Meanwhile, for the ricotta filling, break up the ricotta into small pieces in a large bowl; mix in the beaten eggs, mozzarella, parsley, Parmesan, lemon zest, juice, salt, sugar, cinnamon and pepper to taste, stirring until smooth [do not overmix]. Taste; add additional salt, sugar and/or lemon, if desired.
Heat oven to 350掳
For the noodles, heat a roasting pan or large pan of water to a boil; add salt. Cook noodles until al dente, 3-4 minutes, in batches if necessary [dried will take about 10 minutes]. Remove noodles with tongs to a baking pan, keeping them flat; add a bit of the cooking water to keep pasta supple.
Pour one-fourth of the sauce on the bottom of a 13 x 9 inch buttered baking dish. Sprinkle with 1 tablespoon of the Parmesan; cover completely with one-third of the noodles [overlapping is fine]. Add another one-fourth of the sauce; add half of the ricotta mixture. Add 1 tablespoon of the Parmesan; top with 2 tablespoons of the mozzarella. Cover with one-third of the noodles. Add another one-fourth of the sauce; top with remaining ricotta mixture, remaining 1 tablespoon of the Parmesan and remaining 2 tablespoons of the mozzarella. Cover with remaining third of the noodles. Cover with remaining sauce. [You may have leftover noodles].
Cover pan with foil; bake 30 minutes; uncover. Bake until top is bubbly, about 15 minutes. Set aside to rest 20 minutes before cutting.
Lasagna Noodles
Ingredients
1 1/2 cups all-purpose flour
3/4 cup semolina flour
1 teaspoon salt
3 extra-large [not jumbo] eggs plus 1 egg yolk
1 tablespoon each: olive oil, water
Method
Sift flours into a food processor; sprinkle the salt over the flour. Set aside. Whisk the 3 whole eggs in a small bowl; whisk in the oil and water. With the machine running, pour in the egg-oil mixture slowly; add egg yolk as mixture begins to form into a ball. Process until dough is a buttery color and forms a smooth ball, about 30 seconds. [Do not overmix]. Remove dough from food processor; knead dough about 1 minute. Form into a ball. Wrap with plastic wrap; let rest 10-30 minutes.
Place dough on a lightly floured surface; divide into four equal pieces. [Keep unused dough wrapped in plastic while you work]. Lightly flour one of the dough pieces and form into a disc; feed it through a pasta machine roller set at the thickest setting [No. 1]; repeat. Fold the dough strip into thirds or quarters to create a square; feed dough through pasta machine six times, flouring as needed and decreasing thickness by one setting each time, ending at No. 5 or No. 6, depending on the thickness desired.
Cut dough into 13-inch-long strips while soft; dry strips on a rack or on a board at least 15 minutes. Repeat with remaining pieces of dough. Use immediately, or dry completely, at least 24 hours; store in a large resealable food storage bag for up to 3 days.
to make traditional lasagna the rag霉 needs to be cooked at least 2 hours hope you have time:
For the sauce:
- ground beef (1/2kg)
-an onion, a piece of carrot
-olive oil, salt
- tomato sauce
heat the oil; slice in very small pieces the onion and carrot and tput them in the oil, after a minute ad the meat and let it cook for a few minutes; then add the tomato sauce with some water and stir; let the sauce cook (low fire) for a few hours stirring and adding some water when necessary, remember to taste the sauce to add the correct amount of salt
For the besciamella
-1 lt milk
- 125g of butter
- 3/4 tablespoons of flour
- salt, pepper
- parmigiano
melt the butter then add the flour and some milk and stir very well, then slowly %26amp; stirring add the rest of the milk, continuing to stir let it boil so that it becomes dense; take off from the stove and add the salt, pepper and parmigiano( the more the tastier!!!) and stir well
Preparation of the lasagna.
you can use fresh of dry pasta. the fresh one is better but depending on the country where you live it might be difficult to find...
just put a layer of pasta rag霉 and besciamella on top of another until forming 4 layers. on top of the lasagna add the remaining besciamella and some parmigiano so it will create a crust.
put in the oven for 20 minutes at 200掳C
hope this is understandable!!!
PS: for all the guys above... you don't make lasagna with ricotta!!!
Here's mine:
I buy the sheets of fresh lasagna noodles from the grocery store (Olivieri brand).
Place tomato sauce in the bottom of a baking dish, top with a noodle sheet, top that with cheese mixture, top with another noodle, top with meat sauce, top with noodle, more sauce and grated mozzerella cheese.
Tomato sauce:
Fry onion and garlic and ground beef, add in 2 cans of tomatos, 1 can of tomato paste, seasonings (oregano, basil, salt, pepper, bay leaf, thyme) and let simmer for about 30 minutes.
Cheese mixture:
Tub of ricotta cheese, 1 egg, fresh chopped parsley, salt %26amp; pepper, grated parmasean cheese.
Bake lasagna at 350 for about 45 minutes.
My favorite and the easiest ever
1 9x13 cake pan
1 box oven ready lasagna noodles
2 cans spaghetti sauce
1 tub ricotta cheese
1/4 cup Parmesan cheese
2 Tablespoons fresh minced parsley
2 cups shredded mozzarella
In a bowl, mix the ricotta Parmesan and minced parsley. In pan put down enough sauce to cover the pan. Place a layer of noodles on top. Cover with sauce. Sprinkle with mozzarella, add a layer of noodles a layer of sauce and ricotta mixture. add a layer of noodles a layer of sauce and mozzarella. Bake at 350 for 45-60 min until bubbling well and noodles are tender. Let cool on counter for 5-10 min before cutting and serving so cheese will set up a bit
Boil 12 or 16 lasagna noodles in salted water, until just tender.
Pre-cook tomato sauce with chopped onion %26amp; crushed garlic.
Optionally add dried basil %26amp; oregano leaves, if desired.
Browned ground beef or Italian sausage are optional.
Cooked spinach can be used for a vegetable version.
Build layers in a baking dish, sprayed with Pam.
Start with sauce, add overlapped noodles, spoonfuls of ricotta.
Then repeat, alternating grated mozzarella for ricotta.
End with sauce, sprinkle with Parmesan or Romano cheese.
Bake in 425F oven 20 minutes, until bubbling %26amp; browned.
I made up my own recipes for lasagna, and here are my two i make.
cook your meat in a pan, drain the grease and put back in pan
add the following to it:
baby bella's
chopped green peppers
1 can prego/hunts/emerils etc etc etc spag sauce
1 can diced tomatoes (basil/oregano flavored)
1 can tomatoe paste (big or little)
8 oz container of cottage cheese.
salt pepper garlic garlic powder garlic pepper garlic salt
(obvoisly you don't hve to use all them seasonsings but i love my stuff WELL SEASONED haha)
anyway, so now you have your meat sauce, and your noodles.
1st layer- meat sauce
2nd layer- lots of mozzeralle cheese
3rd layer noodled
and repeat as many layers as you'd like i like lots and lots!
put in over on 350 for 1 hour.
or.... my 2nd lasagna i made is mexican lasagna
again, boil your noodles
meat mixture-
cook in pan, drain grease, put back in pan- add taco season mix (don't add all the water it tells you to, just enough to make is mix well
1 can refried beans (i used fat free)
1 32 oz container of el paso salsa OR sauce
1st layer, taco meat mix
2nd layer, mexican or mixed cheese
3rd layer, noodles
repeat as many times as you'd like..... then 350 in oven for an hour
after it's done we usually use sour cream and shredded lettuce, and taco sauce as toppings...
and as a side item, spanish rice a roni yummmmm
This one is litteraly the BEST lasagna i've ever had :)
http://allrecipes.com/Recipe/Worlds-Best鈥?/a>
Answer mine?
http://answers.yahoo.com/question/index;鈥?/a>
Stouffers....lol.
either that or some pasta marinara, not including spaghetti.Anyone know any good lasagna recipes? or pasta marinara's?
for my sauce, I use ground beef and italian sausage, mushrooms, peppers, onions and garlic. I put in some crushed tomatoes and 1 can of hunts spaghetti sauce. Then I add a pinch of sugar and some italian seasoning. Let that cook for about an hour.
To make the lasagna:
sauce (just a little)
noodles
sauce
mozzarella %26amp; parmesan cheese
noodles
sauce
cottage cheese, mozzarella %26amp; parmesan cheese
noodles
sauce
mozzarella %26amp; parmesan cheese
bake till it is all melted and smelling delicious
saAnyone know any good lasagna recipes? or pasta marinara's?
This lasagna uses homemade noodles, which results in a lighter dish, but dried noodles will work fine.
You can make the sauce ahead of time 鈥?and the whole thing freezes beautifully.
Ingredients
For the sauce:
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 sweet onion, chopped
2 pounds ground chuck
1/2 teaspoon coarse salt
1/2 teaspoon garlic powder
Freshly ground pepper
1 can [29 ounces] tomato puree
2 cans [28 ounces each] crushed tomatoes
1 tablespoon dried basil
10 sprigs fresh basil
1 teaspoon sugar
2 teaspoons grated Romano cheese
For the Ricotta filling:
1 container [32 ounces] whole-milk ricotta, drained in colander 1 hour
2 eggs, slightly beaten
3 cups shredded mozzarella cheese
1/4 cup coarsely chopped parsley
1/4 cup grated Parmesan cheese
Zest of 1 lemon
Juice of 1/2 lemon
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon cinnamon
Freshly ground pepper
For the noodles:
1/2 teaspoon salt
Fresh lasagna noodles [see recipe below] OR 1 package [16 ounces] dried noodles
For assembly:
3 tablespoons grated Parmesan cheese
1/4 cup shredded mozzarella
Method
For the sauce, heat the oil and butter in a Dutch oven or stockpot over medium heat; add onion. Cook until onion is fragrant, about 1 minute.
Stir in the beef, breaking it up with a spoon over medium-low heat, until browned, about 10 minutes. Add the salt, garlic powder and pepper to taste. Cook, stirring occasionally, about 2 minutes. Stir in the tomato puree and the crushed tomatoes. Stir in the dried basil. Increase heat to medium-high; heat to a boil. Stir in the basil sprigs and sugar. Stir in the Romano cheese. Lower heat to a simmer; cook 1 hour.
Meanwhile, for the ricotta filling, break up the ricotta into small pieces in a large bowl; mix in the beaten eggs, mozzarella, parsley, Parmesan, lemon zest, juice, salt, sugar, cinnamon and pepper to taste, stirring until smooth [do not overmix]. Taste; add additional salt, sugar and/or lemon, if desired.
Heat oven to 350掳
For the noodles, heat a roasting pan or large pan of water to a boil; add salt. Cook noodles until al dente, 3-4 minutes, in batches if necessary [dried will take about 10 minutes]. Remove noodles with tongs to a baking pan, keeping them flat; add a bit of the cooking water to keep pasta supple.
Pour one-fourth of the sauce on the bottom of a 13 x 9 inch buttered baking dish. Sprinkle with 1 tablespoon of the Parmesan; cover completely with one-third of the noodles [overlapping is fine]. Add another one-fourth of the sauce; add half of the ricotta mixture. Add 1 tablespoon of the Parmesan; top with 2 tablespoons of the mozzarella. Cover with one-third of the noodles. Add another one-fourth of the sauce; top with remaining ricotta mixture, remaining 1 tablespoon of the Parmesan and remaining 2 tablespoons of the mozzarella. Cover with remaining third of the noodles. Cover with remaining sauce. [You may have leftover noodles].
Cover pan with foil; bake 30 minutes; uncover. Bake until top is bubbly, about 15 minutes. Set aside to rest 20 minutes before cutting.
Lasagna Noodles
Ingredients
1 1/2 cups all-purpose flour
3/4 cup semolina flour
1 teaspoon salt
3 extra-large [not jumbo] eggs plus 1 egg yolk
1 tablespoon each: olive oil, water
Method
Sift flours into a food processor; sprinkle the salt over the flour. Set aside. Whisk the 3 whole eggs in a small bowl; whisk in the oil and water. With the machine running, pour in the egg-oil mixture slowly; add egg yolk as mixture begins to form into a ball. Process until dough is a buttery color and forms a smooth ball, about 30 seconds. [Do not overmix]. Remove dough from food processor; knead dough about 1 minute. Form into a ball. Wrap with plastic wrap; let rest 10-30 minutes.
Place dough on a lightly floured surface; divide into four equal pieces. [Keep unused dough wrapped in plastic while you work]. Lightly flour one of the dough pieces and form into a disc; feed it through a pasta machine roller set at the thickest setting [No. 1]; repeat. Fold the dough strip into thirds or quarters to create a square; feed dough through pasta machine six times, flouring as needed and decreasing thickness by one setting each time, ending at No. 5 or No. 6, depending on the thickness desired.
Cut dough into 13-inch-long strips while soft; dry strips on a rack or on a board at least 15 minutes. Repeat with remaining pieces of dough. Use immediately, or dry completely, at least 24 hours; store in a large resealable food storage bag for up to 3 days.
to make traditional lasagna the rag霉 needs to be cooked at least 2 hours hope you have time:
For the sauce:
- ground beef (1/2kg)
-an onion, a piece of carrot
-olive oil, salt
- tomato sauce
heat the oil; slice in very small pieces the onion and carrot and tput them in the oil, after a minute ad the meat and let it cook for a few minutes; then add the tomato sauce with some water and stir; let the sauce cook (low fire) for a few hours stirring and adding some water when necessary, remember to taste the sauce to add the correct amount of salt
For the besciamella
-1 lt milk
- 125g of butter
- 3/4 tablespoons of flour
- salt, pepper
- parmigiano
melt the butter then add the flour and some milk and stir very well, then slowly %26amp; stirring add the rest of the milk, continuing to stir let it boil so that it becomes dense; take off from the stove and add the salt, pepper and parmigiano( the more the tastier!!!) and stir well
Preparation of the lasagna.
you can use fresh of dry pasta. the fresh one is better but depending on the country where you live it might be difficult to find...
just put a layer of pasta rag霉 and besciamella on top of another until forming 4 layers. on top of the lasagna add the remaining besciamella and some parmigiano so it will create a crust.
put in the oven for 20 minutes at 200掳C
hope this is understandable!!!
PS: for all the guys above... you don't make lasagna with ricotta!!!
Here's mine:
I buy the sheets of fresh lasagna noodles from the grocery store (Olivieri brand).
Place tomato sauce in the bottom of a baking dish, top with a noodle sheet, top that with cheese mixture, top with another noodle, top with meat sauce, top with noodle, more sauce and grated mozzerella cheese.
Tomato sauce:
Fry onion and garlic and ground beef, add in 2 cans of tomatos, 1 can of tomato paste, seasonings (oregano, basil, salt, pepper, bay leaf, thyme) and let simmer for about 30 minutes.
Cheese mixture:
Tub of ricotta cheese, 1 egg, fresh chopped parsley, salt %26amp; pepper, grated parmasean cheese.
Bake lasagna at 350 for about 45 minutes.
My favorite and the easiest ever
1 9x13 cake pan
1 box oven ready lasagna noodles
2 cans spaghetti sauce
1 tub ricotta cheese
1/4 cup Parmesan cheese
2 Tablespoons fresh minced parsley
2 cups shredded mozzarella
In a bowl, mix the ricotta Parmesan and minced parsley. In pan put down enough sauce to cover the pan. Place a layer of noodles on top. Cover with sauce. Sprinkle with mozzarella, add a layer of noodles a layer of sauce and ricotta mixture. add a layer of noodles a layer of sauce and mozzarella. Bake at 350 for 45-60 min until bubbling well and noodles are tender. Let cool on counter for 5-10 min before cutting and serving so cheese will set up a bit
Boil 12 or 16 lasagna noodles in salted water, until just tender.
Pre-cook tomato sauce with chopped onion %26amp; crushed garlic.
Optionally add dried basil %26amp; oregano leaves, if desired.
Browned ground beef or Italian sausage are optional.
Cooked spinach can be used for a vegetable version.
Build layers in a baking dish, sprayed with Pam.
Start with sauce, add overlapped noodles, spoonfuls of ricotta.
Then repeat, alternating grated mozzarella for ricotta.
End with sauce, sprinkle with Parmesan or Romano cheese.
Bake in 425F oven 20 minutes, until bubbling %26amp; browned.
I made up my own recipes for lasagna, and here are my two i make.
cook your meat in a pan, drain the grease and put back in pan
add the following to it:
baby bella's
chopped green peppers
1 can prego/hunts/emerils etc etc etc spag sauce
1 can diced tomatoes (basil/oregano flavored)
1 can tomatoe paste (big or little)
8 oz container of cottage cheese.
salt pepper garlic garlic powder garlic pepper garlic salt
(obvoisly you don't hve to use all them seasonsings but i love my stuff WELL SEASONED haha)
anyway, so now you have your meat sauce, and your noodles.
1st layer- meat sauce
2nd layer- lots of mozzeralle cheese
3rd layer noodled
and repeat as many layers as you'd like i like lots and lots!
put in over on 350 for 1 hour.
or.... my 2nd lasagna i made is mexican lasagna
again, boil your noodles
meat mixture-
cook in pan, drain grease, put back in pan- add taco season mix (don't add all the water it tells you to, just enough to make is mix well
1 can refried beans (i used fat free)
1 32 oz container of el paso salsa OR sauce
1st layer, taco meat mix
2nd layer, mexican or mixed cheese
3rd layer, noodles
repeat as many times as you'd like..... then 350 in oven for an hour
after it's done we usually use sour cream and shredded lettuce, and taco sauce as toppings...
and as a side item, spanish rice a roni yummmmm
This one is litteraly the BEST lasagna i've ever had :)
http://allrecipes.com/Recipe/Worlds-Best鈥?/a>
Answer mine?
http://answers.yahoo.com/question/index;鈥?/a>
Stouffers....lol.
Tuna pasta salad recipe anyone?
I need the recipe for a great pasta salad with tuna. Do you make the tuna first with mayo and then put it in? Also, I want to use penne pasta...Tuna pasta salad recipe anyone?
TUNA %26amp; PASTA SALAD
1 pkg. sm. sea shell pasta
1 bunch broccoli flowerets (blanched)
2 zucchini, sliced
1 carrot, grated
2-3 green onions, chopped
1 (6 1/2 oz.) can tuna
DRESSING:
3/4 c. Miracle Whip
2 tbsp. spicy brown mustard
Milk to thin
Cook pasta according to package direction. Cool. Mix together pasta, tuna, broccoli, zucchini, carrots and green onions.
Mix together Miracle Whip, mustard and enough milk to thin slightly. Pour over pasta/vegetable mixture mix until well coated. Season to taste with seasoning salt and pepper.Tuna pasta salad recipe anyone?
try this...
I LOVE TUNA %26amp; PASTA,GO TO WWW.ALLRECIPES.COM
An even better idea is to not use mayo at all, but Italian salad dressing. It is lower calorie, lighter, and a refreshing change!
I throw in unchopped baby carrots, chopped green pepper and grape tomatoes for a tuna and pasta salad that gets raves. Of course without the mayo as above.
cook some egg noddles until tender and cool with cold water add tuna, old bay seasoning, tomato with no seed, chopped onion, chopped fresh spinach and mayo.
Antipasto Pasta Salad
1 lb. penne pasta, cooked
1 green pepper, julienned
15 oz. can garbanzo beans, rinsed %26amp; drained
4 oz. Monterey Jack cheese, julienned
4 oz. mozzarella cheese, julienned
4 oz. brick or provolone cheese, julienned
1 bunch green onions, sliced
4 oz. hard salami, thin sliced, julienned
2-1/4 oz. sliced ripe olives, drained
3 oz. thinly sliced pepperoni
1 or 2 Tbsp fresh chives, minced
2 plum tomatoes, sliced and halved
Basil Vinaigrette:
2/3 cup oil
1/3 cup red wine vinegar
3 Tbsp minced fresh basil or 1 Tbsp dried
1 garlic clove, minced
1/4 tsp salt
Instructions:
In a large salad bowl, combine first 12 ingredients.
Combine dressing ingredients in a small bowl Pour over salad; toss to coat.
Cover and refrigerate.
Toss before serving.
Summer Pasta Salad
1/2 pound penne pasta, cooked and cooled
1/2 cup each assorted vegetables
1/2 cup sliced red onion
1/4 pound cubed provolone cheese
1/2 pound bacon, cooked and crumbled
1 bottle Italian salad dressing
Toss pasta, vegetables, onion, cheese and bacon. Add three-fourths bottle of dressing. Salt and pepper to taste.
Mix well. Refrigerate.
Before serving add more dressing and serve.
Pasta Salad with tuna and broccoli
INGREDIENTS:
* 1 head broccoli, separated into florets
* 1 pound penne pasta
* 1 pound fresh tuna steaks
* 1/4 cup water
* 2 tablespoons fresh lemon juice
* 1/4 cup white wine
* 4 medium tomatoes, quartered
* 1 pound mozzarella cheese, diced
* 8 large black olives, sliced
* 1/2 cup walnut pieces, toasted
* 4 cloves garlic, minced
* 2 tablespoons chopped fresh parsley
* 4 anchovy fillets, rinsed
* 3/4 cup olive oil
DIRECTIONS:
Put a large pot of salted water on to boil; use this water to blanch the broccoli and cook the pasta. Blanch broccoli in boiling water. When it is al dente, transfer broccoli to a bowl of ice water. Drain thoroughly.
Cook penne in salted, boiling water until al dente. Drain. Rinse under cold running water until completely cooled, and then drain completely.
Meanwhile, place tuna in a skillet with water, white wine, and lemon juice. Cover, and cook until done. Break fish into chunks.
Combine broccoli, penne, fish, tomatoes, cheese, olives, walnuts, garlic, and parsley in a large serving bowl.
Heat olive oil in small pan over low heat. Cut anchovy fillets into small pieces, add to the olive oil, and mash with a fork until they dissolve. Do not let oil get too hot. Pour oil-anchovy mixture over salad. Toss, and serve immediately.
I got a great one off Kraftfoods.com..... go there they have all kinds of great easy pastas!
Usually in pasta salad you can use pretty much whatever kind of pasta you want. I found a great one in the last cooking light magazine. Just cook your pasta, then drain your tuna, mix those together, get some lemon zest (about a 1/2 a tablespoon), a lemon for the lemon juice, and grape tomatoes cut in half. Throw all those together and put them in the fridge for about an hour. You can make this one hot or cold, but I preferred it cold. For the exact recipe, go to http://www.cookinglight.com (I can't remember the exact name for the recipe)
Tuna Pasta Salad
1 (16 ounce) package small uncooked seashell pasta
1 1/2 cups mayonnaise
1/2 cup milk
2 tablespoons pickle juice
2 teaspoons dried dill weed
1 teaspoon salt
1/8 teaspoon ground black pepper
2 (6 ounce) cans tuna packed in water, drained
1/2 cup chopped onion (optional)
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a large bowl, whisk together the mayonnaise, milk, pickle juice, dill, salt, and pepper. Mix in tuna and onion. Toss with cooked pasta. Cover and refrigerate 1 to 2 hours before serving.
try allrecipes.com
Use your favorite penne pasta salad and add drained, dry
tuna to it.
If you have no recipe, Betty Crocker or Pillsbury basic cookbooks
are fine to use.
good luckspots
TUNA %26amp; PASTA SALAD
1 pkg. sm. sea shell pasta
1 bunch broccoli flowerets (blanched)
2 zucchini, sliced
1 carrot, grated
2-3 green onions, chopped
1 (6 1/2 oz.) can tuna
DRESSING:
3/4 c. Miracle Whip
2 tbsp. spicy brown mustard
Milk to thin
Cook pasta according to package direction. Cool. Mix together pasta, tuna, broccoli, zucchini, carrots and green onions.
Mix together Miracle Whip, mustard and enough milk to thin slightly. Pour over pasta/vegetable mixture mix until well coated. Season to taste with seasoning salt and pepper.Tuna pasta salad recipe anyone?
try this...
I LOVE TUNA %26amp; PASTA,GO TO WWW.ALLRECIPES.COM
An even better idea is to not use mayo at all, but Italian salad dressing. It is lower calorie, lighter, and a refreshing change!
I throw in unchopped baby carrots, chopped green pepper and grape tomatoes for a tuna and pasta salad that gets raves. Of course without the mayo as above.
cook some egg noddles until tender and cool with cold water add tuna, old bay seasoning, tomato with no seed, chopped onion, chopped fresh spinach and mayo.
Antipasto Pasta Salad
1 lb. penne pasta, cooked
1 green pepper, julienned
15 oz. can garbanzo beans, rinsed %26amp; drained
4 oz. Monterey Jack cheese, julienned
4 oz. mozzarella cheese, julienned
4 oz. brick or provolone cheese, julienned
1 bunch green onions, sliced
4 oz. hard salami, thin sliced, julienned
2-1/4 oz. sliced ripe olives, drained
3 oz. thinly sliced pepperoni
1 or 2 Tbsp fresh chives, minced
2 plum tomatoes, sliced and halved
Basil Vinaigrette:
2/3 cup oil
1/3 cup red wine vinegar
3 Tbsp minced fresh basil or 1 Tbsp dried
1 garlic clove, minced
1/4 tsp salt
Instructions:
In a large salad bowl, combine first 12 ingredients.
Combine dressing ingredients in a small bowl Pour over salad; toss to coat.
Cover and refrigerate.
Toss before serving.
Summer Pasta Salad
1/2 pound penne pasta, cooked and cooled
1/2 cup each assorted vegetables
1/2 cup sliced red onion
1/4 pound cubed provolone cheese
1/2 pound bacon, cooked and crumbled
1 bottle Italian salad dressing
Toss pasta, vegetables, onion, cheese and bacon. Add three-fourths bottle of dressing. Salt and pepper to taste.
Mix well. Refrigerate.
Before serving add more dressing and serve.
Pasta Salad with tuna and broccoli
INGREDIENTS:
* 1 head broccoli, separated into florets
* 1 pound penne pasta
* 1 pound fresh tuna steaks
* 1/4 cup water
* 2 tablespoons fresh lemon juice
* 1/4 cup white wine
* 4 medium tomatoes, quartered
* 1 pound mozzarella cheese, diced
* 8 large black olives, sliced
* 1/2 cup walnut pieces, toasted
* 4 cloves garlic, minced
* 2 tablespoons chopped fresh parsley
* 4 anchovy fillets, rinsed
* 3/4 cup olive oil
DIRECTIONS:
Put a large pot of salted water on to boil; use this water to blanch the broccoli and cook the pasta. Blanch broccoli in boiling water. When it is al dente, transfer broccoli to a bowl of ice water. Drain thoroughly.
Cook penne in salted, boiling water until al dente. Drain. Rinse under cold running water until completely cooled, and then drain completely.
Meanwhile, place tuna in a skillet with water, white wine, and lemon juice. Cover, and cook until done. Break fish into chunks.
Combine broccoli, penne, fish, tomatoes, cheese, olives, walnuts, garlic, and parsley in a large serving bowl.
Heat olive oil in small pan over low heat. Cut anchovy fillets into small pieces, add to the olive oil, and mash with a fork until they dissolve. Do not let oil get too hot. Pour oil-anchovy mixture over salad. Toss, and serve immediately.
I got a great one off Kraftfoods.com..... go there they have all kinds of great easy pastas!
Usually in pasta salad you can use pretty much whatever kind of pasta you want. I found a great one in the last cooking light magazine. Just cook your pasta, then drain your tuna, mix those together, get some lemon zest (about a 1/2 a tablespoon), a lemon for the lemon juice, and grape tomatoes cut in half. Throw all those together and put them in the fridge for about an hour. You can make this one hot or cold, but I preferred it cold. For the exact recipe, go to http://www.cookinglight.com (I can't remember the exact name for the recipe)
Tuna Pasta Salad
1 (16 ounce) package small uncooked seashell pasta
1 1/2 cups mayonnaise
1/2 cup milk
2 tablespoons pickle juice
2 teaspoons dried dill weed
1 teaspoon salt
1/8 teaspoon ground black pepper
2 (6 ounce) cans tuna packed in water, drained
1/2 cup chopped onion (optional)
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a large bowl, whisk together the mayonnaise, milk, pickle juice, dill, salt, and pepper. Mix in tuna and onion. Toss with cooked pasta. Cover and refrigerate 1 to 2 hours before serving.
try allrecipes.com
Use your favorite penne pasta salad and add drained, dry
tuna to it.
If you have no recipe, Betty Crocker or Pillsbury basic cookbooks
are fine to use.
good luck
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