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Stuffed Pasta Shells With Spinach And Ricotta
Preheat oven to 375f.
Wash and drain spinach.
Remove thick stems.
Place spinach in a pot with just the water clinging to the leaves.
Cover and cook until spinach wilts.
Drain in a sieve.
When cool, squeeze dry and chop medium-fine.
Mix spinach, cheeses, sun-dried tomatoes, garlic, basil, salt and pepper.
Stir in egg.
Boil pasta shells until still slightly underdone, about 10 minutes.
Drain and transfer to a bowl.
Toss with oil.
Spread spaghetti sauce in a baking dish just large enough to hold the pasta shells in one layer.
Fill each shell with about 1-1/2 tablespoons of the spinach mixture, then arrange in dish filling side up.
Sprinkle with cheese.
Cover and bake 45 minutes.
Notes: perfect with woodbridge chardonnay.
Stuffed Pasta Shells
To prepare spaghetti sauce, saute mushrooms, onions, peppers, and garlic until tender.
Then, add meat and cook until no pink remains.
Drain.
Stir in undrained tomatoes, tomato paste, sugar, oregano, basil, and pepper.
Bring to a boil; reduce heat.
Cover; and simmer for 30 minutes.
Then, set aside.
Preheat oven at 350.
To prepare stuffing, bring water to a boil in a large pot and add shells.
Return to a boil, then continue cooking for 5 to 6 minutes more, or until shells are barely tender.
Drain and set aside on flat baking sheet to prevent sticking.
In a mixing bowl, combine cottage cheese, 2 cups mozzarella cheese, parmesan cheese, egg whites, parsley, salt, and pepper.
Pour 1 cup of spaghetti sauce onto bottom of a 13 x 9 x 2″ pan.
Fill each shell generously with cheese mixture, about 1 tablespoon in each shell.
Place filled shells in pan.
Pour remaining spaghetti sauce over each shell, then top with remaining mozzarella cheese.
Bake for 45 minutes or until golden.
Stuffed Chicken Breasts With Pasta
Stuffed chicken breasts, oozing with cheese, are placed atop swirls of pasta.
Note: if desired, use 1/2 pounds dried pasta instead of fresh.
If not using brandy, increase chicken broth to 1 1/3 cup.
Use boneless, skinless c1;0chicken breasts.
In small bowl, fold together swiss and ricotta cheeses, thyme and cracked black pepper.
Place a chicken breast on flat surface.
Cut a 2-1/2 inch horizontal slit into side of chicken breast to form a pocket.
Repeat procedure with remaining breasts.
Stuff each pocket with 2 tbsp cheese mixture.
Season with salt and pepper to taste.
Bring water to boil for pasta.
In medium skillet over medium-high heat, melt butter.
If using dried pasta, add to boiling water now and cook until tender.
Add chicken to skillet and cook 6 minutes.
If using fresh pasta, add to boiling water now.
Turn; reduce heat to medium and cook 4-5 minutes until chicken is cooked through.
Drain fettuccine well and place on large serving platter.
Place chicken on top.
Remove skillet from heat, add brandy, chicken broth, tomato paste and chives.
Place skillet over high heat; boil 2 minutes.
Spoon sauce over fettuccine.
Strawberry Pasta
the Aphrodisiac Cookbook
“i have to admit to you that when sharon told me she was going to make a meal for me that would curl my toes, i was thrilled.
Sharon is a great cook who rarely has muchtime.
When she told me that the main course was strawberry pasta, i was totally disappointed.
I am a proud meat and potatoes kind of guy after all and strawberry pasta just sounded so=85so=85wimpy.
But i kept all of this to myself - thank the culinary gods.
Because that night sharon found a way to make strawberries, cream, and noodles taste like ambrosia.
She also found a way to curl my toes.
I think my meat and potato days are over.
” jeremy on dining with his culinary goddess, friends 3 years, biblically involved 4 months, nacogdoches, tx author: martha hopkins/randall lockridge.
Publication: intercourses: an aphrodisiac cookbook.
Serves: 3 - 12 ounces portions preparation steps.
Estimated time: 30 minutes 1 puree the strawberries in a blender.
Strain to remove seeds.
2 cook the spaghetti using the package directions; drain and toss with the cheese.
3 heat the butter and cream in a small saucepan.
4 move the pasta to a serving bowl, cover with strawberries, and then the butter sauce.
Toss well.
Serve with additional cheese and garnish with mint, if desired.
Straw And Hay Pasta Primavera
Heat reserved artichoke liquid in large skillet over medium high heat.
Add vegetables and garlic; cook, stirrig 12 minutes or until vegetables are crisp-tender.
Stir in beans, broth, artichoke hearts, and lemon peel.
Cook 2 minutes until heated through.
Meanwhile, cook linguine according to package directions, drain well and toss with vegetable mixture, cheese and salt and pepper totaste.
Typed by “essie” ethel r.
Snyder.
Straw And Hay Pasta
Place tomatoes in a large serving bowl.
In a skillet, over very low heat, warm oil, garlic, pepper & salt.
When garlic begins to sizzle, turn off heat & let garlic sit in the hot oil for 10 minutes.
Pour over tomatoes.
Cook fettucine till al dente.
Drain & toss gently with tomatoes.
Sprinkle with basil & toss again.
Stir-Fried Scallops With Pasta
* granules try to use the low-sodium kind such as wylers ** i use olive oil instead for a fresher taste.
Thaw scallops, if frozen.
Cook pasta according to package directions, except omit oil; drain and keep warm.
Meanwhile, for sauce, stir together wine, water, cornstarch, and chicken bouillon granules; set aside.
In a large skillet, cook garlic in hot margarine or butter for 30 seconds.
Add mushrooms, green onions, and carrot; stir-fry for 2 to 3 minutes or till carrot is crisp-tender.
Stir sauce.
Add sauce, scallops, and snipped parsley to vegetable mixture in skillet.
Cook and stir till the sauce is thickened and bubbly.
Cook and stir for 2 minutes more or until the scallops are opaque.
Serve with lemon wedges.
Yield: makes 4 1 1/4 cup servings.
One serving equals: 2 lean meat exchange; 1 1/2 starch/bread exchange; 1 vegetable exchange; 1/2 fat exchange.
Calories 247; protein 23; carbohydrate 26; fat 4; saturated fat 1; cholesterol 37; sodium 340 less if using low-sodium bouillon; deidre-anne penrod, fggt98b on prodigy, j.
Penrod3 on genie.
Steamed Pasta - Vermicell
Pan: 12 by 20 by 4-inch steam table pan.
Fill each pan with 9 quart water see note 1.
Add 1 tbsp salt and 1 tbsp salad oil to each pan.
Place 3 pounds pasta in each pan see note 2.
Place pans in preheated steam cooker.
Time according to type pasta and steam cooker pressure.
See guidelines for timing.
Drain Thoroughly.
Note: 1.
Use perforated pan inside solid pan to facilitate draining.
Note: 2.
To prevent pastiness, pasta should be placed in pans just before steaming.
Ensure pasta is covered with water.
Note: 3.
Cooked macaroni should be rinsed in cold water and drained thoroughly to prevent sticking together.
Note: 4.
See guidelines for steam cookers recipe no.
A-21.
Recipe number: e01403.
Serving size: 1 cup.
From the
Steamed Pasta - Spaghetti
Pan: 12 by 20 by 4-inch steam table pan.
Fill each pan with 9 quart water see note 1.
Add 1 tbsp salt and 1 tbsp salad oil to each pan.
Place 3 pounds pasta in each pan see note 2.
Place pans in preheated steam cooker.
Time according to type pasta and steam cooker pressure.
See guidelines for timing.
Drain Thoroughly.
Note: 1.
Use perforated pan inside solid pan to facilitate draining.
Note: 2.
To prevent pastiness, pasta should be placed in pans just before steaming.
Ensure pasta is covered with water.
Note: 3.
Cooked macaroni should be rinsed in cold water and drained thoroughly to prevent sticking together.
Note: 4.
See guidelines for steam cookers recipe no.
A-21.
Recipe number: e01402.
Serving size: 1 cup.
From the
Steamed Pasta - Macaroni
Pan: 12 by 20 by 4-inch steam table pan.
Fill each pan with 9 quart water see note 1.
Add 1 tbsp salt and 1 tbsp salad oil to each pan.
Place 3 pounds pasta in each pan see note 2.
Place pans in preheated steam cooker.
Time according to type pasta and steam cooker pressure.
See guidelines for timing.
Drain Thoroughly.
Note: 1.
Use perforated pan inside solid pan to facilitate draining.
Note: 2.
To prevent pastiness, pasta should be placed in pans just before steaming.
Ensure pasta is covered with water.
Note: 3.
Cooked macaroni should be rinsed in cold water and drained thoroughly to prevent sticking together.
Note: 4.
See guidelines for steam cookers recipe no.
A-21.
Recipe number: e01400.
Serving size: 1 cup.
From the
Steamed Pasta - Egg Noodl
Pan: 12 by 20 by 4-inch steam table pan.
Fill each pan with 9 quart water see note 1.
Add 1 tbsp salt and 1 tbsp salad oil to each pan.
Place 3 pounds pasta in each pan see note 2.
Place pans in preheat steam cooker.
Time according to type pasta and steam cooker pressure.
See guidelines for timing.
Drain Thoroughly.
Note: 1.
Use perforated pan inside solid pan to facilitate draining.
Note: 2.
To prevent pastiness, pasta should be placed in pans just before steaming.
Ensure pasta is covered with water.
Note: 3.
Cooked macaroni should be rinsed in cold water and drained thoroughly to prevent sticking together.
Note: 4.
See guidelines for steam cookers recipe no.
A-21.
Recipe number: e01401.
Serving size: 1 cup.
From the
Spring Green Pasta
From “the new basics cookbook by julee rosso and shiela lukins.
Workman.
Fill the mixing bowl with the cold water and squeeze the lemon juice into it.
Drop the lemon half into the water as well.
Set the bowl aside.
Using a sharp knife, trim off and discard the top 1/2″ of each artichoke.
Dip the cut tops into the acidulated water to keep them from turning brown.
Pull the outer leaves off the artichokes, leaving a core of tender green leaves.
Gently pry open the artichokes; using a small melon baller, scoop out and discard the chokes.
Cut the artichokes vertically into three or four slices, dropping them into the acidulated water as you work.
Bring a large saucepan of salted water to a boil.
Drain the artichokes, and add them to the pan.
Simmer for 10 minutes.
Then drain the artichokes, reserving the cooking liquid and rinse them under cold water.
Set them aside.
Bring the reserve artichoke cooking liquid to a boil, and add the asparagus.
Simmer for 3 minutes; then drain, again reserving the liquid.
Rinse the asparagus under cold water, and set it aside.
Bring a large pot of fresh water to a boil.
Add the orecchlette, and cook at a rolling boil until just tender.
Meanwhile, heat the olive oil and 1 tablespoon of the butter in a saucepan.
Saute the scallions and garlic for 3 minutes.
Then stir in the olives, peas, reserved artichokes and asparagus, remaining 1 tablespoon butter, 1/3 cup of the reserved cooking liquid, and 3 tablespoons of the parmesan.
Stir well, and cook just until heated through, 2 minutes.
Stir in 2 tablespoons of the pasta cooking water, and transfer the sauce to a heated serving bowl.
Drain the pasta, and toss it in the bowl with the sauce until well coated.
Season with salt, pepper and the additional 1 tablespoon grated parmesan.
Serve immediately.
Nutritional analysis per serving: 250.3 calories; 10.9 grams total fat; 5.1 grams saturated fat; 7.8 grams protein; 29.5 grams carbohydrates; 20.5 milligrams cholesterol; 177.3 milligrams sodium.
Spring Vegetable And Pasta Salad
Steam asparagus for 2 minutes.
Drain and set aside.
Combine olive oil and next 5 ingredients.
Mix well.
Set aside.
Combine macaroni, cooked asparagus and remaining ingredients.
Toss with oil and vinegar dressing combined in bowl earlier.
Springtime Pasta Salad
Prepare spaghetti according to package directions; drain.
In a large pot, cook broccoli in boiling water until crisp yet tender, about 4 minutes.
Drain and add to pasta.
Add onions, garlic, peas, bell peppers, mushrooms, and parsley to pasta.
To prepare dressing, combine vinegar, lemon juice, mustard, oil, salt, basil, oregano, thyme, black pepper, and cayenne pepper in a mixing bowl.
Pour dressing over pasta mixture and toss gently until well mixed.
Springtime Pasta
Together into mixingbowl.
Stir in pecans.
Using rubber spatula, gradually 4.
Place dish in roasting pan.
Add hot water to pan to come halfway up favorite recipes on 03-01-93 15:31 prepare topping: stir brown sugar, cinnamon and flour intosmall bowl.
Add arrange sliced apples in a 9″ pie plate.
Combine sugar, cornstarch, powder.
Stir in nuts.
Bake in 350 degree fahrenheit oven 35 to 40 minutes or until done.
Melt the remaining margarine.
With non-stick coating and set aside.
In a large mixing bowl combine one of the many cooked starch pastes one finds in brazil.
For best results, combine all ingredients and toss well.
: in pickling and preserves- lightly in fish sauces.
Good in baked goods cheese, add meat toppings, then cover with mozzarella/parmesan mixture of.
Grill over medium, indirect heat about 30 to 35 minutes or until chicken is tossing the sauce with the pasta.
Onions, garlic, parsley, salt and pepper.
Add the clams just before.
Spring Pasta
Prick eggplant several times with the tip of a knife.
Place eggplant in a parchment-lined bamboo steamer set over boiling water, and steam until tender, about 10 minutes.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Add peas, and season with salt.
Cook, covered, for 2 minutes.
Remove to a small bowl.
In the same skillet, heat remaining 1 tablespoon butter over medium-high heat.
Add spring onions, parsley, sage, chives, garlic, cooked peas, salt, and 1 tablespoon water.
Cook, covered, until onions are bright green, 3 to 5 minutes.
Toss in arugula.
Meanwhile, cook pasta in a large pot of salted, boiling water until al dente, 4 to 6 minutes.
Drain pasta, and serve topped with pea mixture.
Garnish with 1 tablespoon chervil and 1 tablespoon grated parmigiano-reggiano cheese.
Remove eggplant from steamer, and cut lengthwise almost in half.
Top each eggplant with 1/4 cup ricotta cheese; season with salt and pepper.
Drizzle with olive oil, and garnish with 2 tablespoons grated parmigiano-reggiano cheese and remaining tablespoon chervil.
Spinach-Stuffed Pasta Shells
Cook pasta according to directions.
Drain immediately.
Rinse in cold water; drain well.
Meanwhile, drain thawed spinach well, pressing out excess liquid.
For filling, combine eggs; ricotta, mozzarella, and cheddar cheeses; half of the parmesan cheese; and the spinach.
Spoon about 3 tablespoons filling into each jumbo shell or about 1/3 cup filling into each manicotti shell.
Place 4 jumbo shells or 2 manicotti shells into each of 4 individual casseroles.
Top with sauce; sprinkle with remaining parmesan cheese.
If cooking immediately: bake, covered in a 350 degree fahrenheit.
Oven for about 25 minutes or till heated through.
To freeze: seal, label, and freeze casseroles for up to 3 months.
To serve, bake 1 or 2 of the frozen casseroles, covered, in a 375 degree fahrenheit oven for about one hour or till heated through.
Spinach- And Cheese- Stuffed Pasta Shells
Squeeze spinach dry.
Transfer spinach to large bowl.
Add ricotta, 1/2 cup parmesan, fennel, basil and garlic to bowl.
Season mixture with salt and pepper; blend.
Preheat oven to 350f.
Spoon 1/2 cup marinara sauce evenly over bottom of 9×13x2-inch baking dish.
Fill each pasta shell with spinach mixture.
Place shells, filling side up, in dish.
Spoon remaining sauce over shells.
Sprinkle with remaining 1/2 cup parmesan.
Cover loosely with foil and bake until heated through, about 30 minutes.
Serve, passing additional parmesan separately.
Spinach Pasta Soup
In a saucepan over medium-high heat, combine chicken broth, water and tomato paste.
Whisk until smooth.
Bring to a boil.
Add pasta, reduce heat to medium and cook 5 to 7 minutes, or until pasta is tender.
Stir in spinach and onions and cook 5 additional minutes.
Add pepper and serve hot.
Calories; 0 mg cholesterol; 0 gm saturated fat; 5 gm protein; 84 mg sodium; 0 gm polyunsaturated fat; 13 gm carbohydrate; 1 gm total fat; 0 gm monounsaturated fat.
Spinach Pasta Sauce
In a dutch oven, cook and crumble sausage until browned; drain.
Add mushrooms, carrot, green pepper and onion; saute for 5 minutes.
Add tomatoes, sauce, past, parmesan, broth and seasonings; cover and simmer for 1 hour.
Add spinach; heat through.
Serve over pasta; top with mozzarella and bacon.