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PASTA
GOULASH
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16 oz. Rotini, cooked, drained.
1 Tablespoon EVOO
1 onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 can stewed tomatoes
1 small can mushrooms
8 oz. tomato sauce
1 can beef broth
1 Tablespoon sugar
1 teaspoon kosher salt
1/3 cup Chili-o mix
1 Tablespoon dried parsley
1 cup shredded cheddar (optional) |
Preheat oven to 350°
Spray baking dish with Pam
Cook pasta according to instructionsIn large
skillet, add olive oil. Sauté onion until softened but not browned;
add garlic and cook another minute. Add beef and cook until browned,
breaking meat up well. Stir in tomatoes, tomato sauce, beef broth,
sugar, salt, Chili-o and parsley. Add in cooked/drained pasta and cook
until tomatoes and pasta are thoroughly warmed through.
Add all to prepared baking dish. Cover with foil
and bake at 350° for 30-40 minutes or until heated through and bubbly.
Remove foil, sprinkle with shredded cheddar and return to oven for about 5
minutes, or just until cheese is melted. |
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HOMEMADE DUMPLINGS (for soup)
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1 egg (beaten)
2 Tablespoons milk
1/2 teaspoon salt
1 cup flour (approx. to make stiff dough) |
With a small spoon, dip portions of dough into boiling soup.
Wet spoon with soup before each dropping. Cook approx. 10 min in soup. |
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Spicy Crab and Vermicelli
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 | 1 pound vermicelli |
| Salt |
| 2 tablespoons extra-virgin olive oil, 2 turns of the pan |
| 1 tablespoon butter, cut into small bits |
| 1/2 to 1 teaspoon crushed red pepper flakes, eyeball it, medium to
spicy heat level |
| 2 cloves garlic, chopped |
| 2 shallots, thinly sliced |
| 1/2 pound shiitake mushrooms, stemmed and thinly sliced |
| 1/4 cup dry sherry or Marsala |
| 8 ounces, drained weight, lump crabmeat, shredded |
| 1 (28-ounce) can crushed San Marzano tomatoes |
| 1/4 cup half-and-half or cream, eyeball it |
| Shredded Romano or Parmigiano, your pick, optional |
| 10 to 12 basil leaves, shredded |
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Place a large pot of water on to boil. Add pasta and salt water. Cook
to al dente.
While water comes to a boil, heat a deep skillet over medium heat.
Add extra-virgin olive oil and butter. To warm oil and butter add
crushed red pepper flakes, garlic and shallots, saute 3 minutes, add
shiitake mushrooms and cook until tender, 3 to 4 minutes more. Deglaze
the pan with sherry or Marsala wine, scatter in crabmeat - feeling for
shell bits as you go. Warm the ingredients through, a minute or so, stir
in tomatoes and heat through, 2 to 3 minutes. Stir in half-and-half or
cream and reduce heat to lowest setting.
Drain pasta when cooked to al dente and toss with sauce and crab. Top
with cheese, if using, and basil.
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Crab Fettuccine
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8 oz Fettuccine, uncooked
2 Teaspoons Olive Oil
1 Clove Garlic, minced
1 Red Bell Pepper, chopped (1/2 cup)
2 Teaspoons All-Purpose Flour
1 1/2 Cups Evaporated Skimmed Milk
1 Pound Imitation Crabmeat, cut up
1/4 Cup Parmesan Cheese, grated
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
1/8 Teaspoon Ground Nutmeg
Grated Parmesan Cheese (if desired)
Yield: Serves 4 |
Cook and drain fettuccine as directed on
package.
While fettuccine is cooking, heat oil in 10-inch skillet over medium
heat. Cook garlic and bell pepper in oil about 2 minutes, stirring
occasionally, until bell pepper is crisp-tender. Stir in
flour. Gradually stir in milk. Heat to boiling; reduce
heat. Simmer uncovered until mixture thickens.
Stir crabmeat, 1/4 cup cheese, salt, pepper and nutmeg into bell pepper
mixture; heat though. Place fettuccine in serving bowl. Pour
crab sauce over fettuccine; toss well. Sprinkle with cheese. |
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Triple Cheese Mostaccioli Bake
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Steve's Favorite |
1 Pound Uncooked Mostaccioli
1/4 Cup Margarine
1/4 Cup Unsifted Flour
1 Teaspoon Basil Leaves
1 Teaspoon Salt
1/4 Teaspoon Pepper
4 1/2 Cups Milk
2 Cups (8 oz) Shredded Cheddar
1/2 Cup Grated Parmesan Cheese
1 Cup (4 oz) Shredded Swiss
1/2 cup onion (optional) |
Prepare mostaccioli as package directs.
Preheat oven to 350.
In large saucepan, melt margarine; stir in flour, basil, salt and
pepper. Gradually stir in milk. Over medium heat, cook and
stir until mixture thickens and bubbles. Remove from heat. Add
1 cup cheddar cheese and parmesan cheese, mix well. Stir in
mostaccioli. Spoon half the mostaccioli mixture into greased 13x9
baking dish; top with Swiss cheese then remaining mostaccioli mixture.
Cover, bake 25 minutes or until hot and bubbly. Uncover;
immediately top with remaining 1 cup cheddar cheese. Let stand 10
minutes before serving. Refrigerate leftovers. |
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Lasagna
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Steve's Favorite |
1/2 Cup Water
1/2 Cup Onion, chopped
1 Cup Celery, chopped
1 Clove Garlic (crushed) |
Put 1/2 cup water, onion, celery and garlic in
a large skillet. Place over medium heat, uncovered, and cook for
about 10 minutes or until vegetables are tender and all the water has
evaporated. Be sure to watch carefully; the vegetables should not
brown. |
1/2 lb. Ground Beef, lean
1 lb, 12 oz Italian plum tomatoes (undrained)
6 oz Tomato Paste
1/4 Cup Parsley, chopped
2 Teaspoons Dried Oregano
1 Teaspoon Dried Basil
1 Teaspoon Salt
9 lasagna noodles, cooked according to package. |
Add ground beef to vegetables in skillet and
cook over medium heat, breaking up meat with the back of a wooden
spoon. Cook until meat is browned. Stir in tomatoes, tomato
paste, parsley, oregano, basil and salt.
Bring tomato mixture to a boil over high heat. Reduce heat to low
and simmer, uncovered, for about 20 minutes, stirring occasionally with a
wooden spoon. At the end of the cooking time, the sauce should be
thick and the flavors well blended. |
16 oz dry curd cottage cheese or ricotta
6 Tablespoons Grated Parmesan
1 Egg
8 oz Mozzarella Cheese, shredded
Paprika (optional)
Yield: 6 servings |
In a small bowl, combine cottage cheese and 4
tablespoons Parmesan cheese with the egg; stir until very well blended.
Cover the bottom of a 9x13 ovenproof baking dish with a small amount of
olive oil. Arrange 3 of the noodles in the bottom of the dish and top
with one third of the cheese-egg mixture, spreading it evenly over the
noodles. Top with half of the meat sauce. Repeat layering.
LAYERS:
Noodles
Egg/cheese mixture
Meat sauce
Bake, uncovered, for 45 minutes at 350F or until very hot and golden
brown. Remove from oven and let stand 10 minutes before serving. |
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REUBEN MAC n CHEESE
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Cook time: 15 Min
Servings: 6 |
| Salt |
| 1 pound cavatappi (hallow corkscrew shaped pasta or, other short cut) |
| 2 slices rye bread |
| 3 tablespoons butter plus some for buttering toast |
| A handful fresh parsley leaves |
| 1 teaspoon paprika |
| 3 tablespoons all-purpose flour |
| 2 cups milk |
| 1/4 cup spicy brown deli mustard (recommended: Gulden's) |
| 1 cup shredded Swiss cheese |
| 1 cup shredded Gruyere |
| 1 cup shredded yellow Cheddar |
| 3/4 pound good quality deli corned beef, sliced
as thick as bacon, chopped |
| 1 pound sauerkraut, rinsed and well drained |
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Bring a large pot of water to a boil for the pasta. Salt water and cook
pasta to al dente.
While pasta cooks, toast rye bread in toaster then butter hot bread.
Coarsely chop bread and place in food processor. Add parsley and paprika
to bread and process into bread crumbs, reserve.
Heat a sauce pot over medium heat. Add butter to pot and melt, whisk in
flour 1 minute then milk. Season the sauce with salt and pepper, thicken
sauce 5 to 6 minutes then stir in mustard. Melt 2/3 of the combined
cheeses into the sauce.
Preheat broiler.
Drain pasta and return to hot pot. Toss hot pasta with chopped meat and
sauerkraut to combine, stir in cheese sauce and coat. Transfer mac n
cheese to casserole and top with bread crumbs and remaining cheese. Brown
under broiler 3 to 4 minutes, serve.
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Unbelievable Easy Lasagna
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No Cook Lasagna Noodles |
4-5 Cups Pre-made spaghetti sauce
1/2 lb Ground Beef, cooked, drained
10 strips uncooked lasagna noodles
1 lb Ricotta or Cottage Cheese
8 oz Mozzarella Cheese, sliced
1 Cup Parmesan Cheese |
Mix cooked, ground beef with sauce. Pour
1 cup sauce in 13x9 baking dish. Place a layer of lasagna noodles in
dish. Top with some sauce. Add some cottage cheese, mozzarella
cheese, Parmesan cheese and sauce.
Continue layering ingredients, ending with cheeses. Bake,
uncovered, at 350F for 45-55 minutes. Let stand 15 minutes before
slicing. |
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Italian-Style Spaghetti Sauce
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Della's Sauce |
1/2 Cup Olive Oil (first squeeze)
1/2 Cup Onion, chopped
2 Cloves Garlic, crushed
2 Tablespoons Sugar
1 Tablespoon Salt
1 1/2 Teaspoons Dried Basil Leaves
1/2 Teaspoon Fennel Seed
1/4 Teaspoon Black Pepper, course
2 lbs 3 oz Italian-Style Plum Tomatoes
6 oz Tomato Paste
1/2 Cup Water |
Put oil in a 4-5 quart Dutch oven and heat over
moderately high heat. Add onion and garlic and sauté until
golden.
Add sugar, salt, basil, fennel, pepper, tomatoes and tomato paste to sautéed
onion-garlic mixture in Dutch oven. Pour in water; mix, mashing
tomatoes with the back of a large wooden spoon. Bring to boil over
high heat; reduce heat to low. Cover and simmer 1/2 hour. |
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Fiesta Salad
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Della's Recipe - Summer Favorite |
4 Cups Shell Macaroni
3-4 Green Onions, diced
1/4 Cup Green Bell Pepper
1/4 Cup Red Bell Pepper (sweet)
1/4 Cup Yellow Bell Pepper (sweet)
1 Cup Celery, diced
3 Chicken Breasts halves, cooked and cubed
1/2 Cup Cheddar Cheese, course grate
2/3 Cup Mayonnaise
2 Tablespoon Vinegar
1 Teaspoon Prepared Mustard
2/3 Cup Milk
1/2 Teaspoon Salt (optional) |
Cook shells in salted water until tender.
Drain. Rinse with cold water.
Combine all ingredients and toss with shells until well coated.
Refrigerate.
Can be made a day ahead, adding cheese before serving.
Ham can be substituted for the chicken, but omit salt, if added.
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Shrimp Scampi with Linguine
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1 lb. Linguine
1 pound (25ct) shrimp
1 Stick butter
4 Tablespoons Olive Oil
1/2 teaspoon salt
4 cloves garlic, minced
1 Tablespoon chopped parsley |
In the time it takes to cook the linguine, the
shrimp is ready to go. Cook linguine according to package directions.
Sauté garlic in oil, salt and butter. Add shrimp, single layer, and
cook for about 2 min on each side. Add parsley.
Drain Linguine. Pour Shrimp mixture on top of linguine.
Serve. |
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