Pasta
« Previous EntriesPenne with Eggplant
Monday, August 18th, 2008
12 oz Penne
1 md Eggplant
3 tb Olive oil
1 sm Onion, coarsely chopped
1/2 c Thin sliced white mushrooms
1 1/2 c Tomato sauce
1 t Dried basil
1 Dried bay leaf
1 t Dried oregano
1/4 c Dry red wine
1/2 c Shredded part-skim
-mozzarella cheese (2 oz) Salt to taste Pepper to taste 1. Cook penne according to package directions until al [...]
Babysitter’s Spaghetti Casserole
Monday, August 18th, 2008
1 lb Hamburger
2 Onions; chopped
2 Celery stalks; chopped
1 Green pepper; chopped
1 c Tomatoes; 28 oz
1 pk Spaghetti or other pasta 500
2 ts Cheese; blue, crumbled (opt
1/4 c Cheese; grated
Preheat oven to 350F. In frypan, brown meat, stirring till light brown & crumbly. Add onions, celery & green pepper. Cook for 3 min. Add tomatoes & [...]
Cavatelli with Broccoli and Cream
Monday, August 18th, 2008
3 tb Fresh lemon juice
1/2 lb Mushrooms, sliced
4 tb Butter
1 Garlic clove; finely chopped
2 tb Marsala wine
1 c Whipping cream
Salt Freshly ground black pepper 1/2 lb Cavatelli
1/2 lb Broccoli florets; parboiled
1/3 c Freshly grated Parmesan
Cavatelli are small, ear-shaped pasta. This dish is more of an American invention than a classic Italian dish, but it’s delicious [...]
Anchovy Yogurt Dressing
Saturday, August 16th, 2008
1/2 c Plain low-fat yogurt;
1 tb Salflower;
-=OR=- 1 tb Corn oil;
2 tb White vinegar;
pn Salt; 1/8 ts White pepper;
1 cl Garlic; minced
2 tb Fresh parsley; chopped
1 tb Anchovy paste;
ds Red(cayenne)pepper Excellent dressing for vegetables, pasta, fish, or salads. Place all ingedients in a blender and process until smooth. Refrigerate to blend flavors; adjust seasoning before [...]