Recipe: Assorted Recipes (12) - 07-08-97 Recipe Swap (updated)
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12 ASSORTED RECIPES
Recipe Swap - July 8, 1997
RECIPES IN THIS FILE:
Lighter Fettuccine Alfredo
Sorrento-Style Fusilli (Fusilli Alla Sorrentina)
Linguine with Sundried Tomato Pesto
Chocolate Pasta
Pasta, Corn and Black Bean Salad
Balsamic Vinaigrette Dressing
Dill Sauce for Pasta
Italian Bread Appetizer
Southwestern Tomato Pasta
Brownie Candy Cups
Cookies and Cream Dessert
Marbled Double Chocolate Cheesecake Squares
Kathy, IN: I have a great fettuccine recipe I use. It calls for:
LIGHTER FETTUCCINE ALFREDO
1 (14 ounce) can low fat or fat free evaporated milk
1/2 cup heavy whipping cream
1/2 tablespoons butter
Warm the above up then add:
1 1/4 cups grated Parmesan cheese
Warm until cheese is melted.
Serve over cooked pasta and garnish with 1/4 cup grated Parmesan cheese.
I serve this with broccoli or primavera vegetables and chicken breasts. It is not calorie free, but it is less than the real thing and tastes good.
Risa G., NJ: I guess any chili powder would do but I would add a touch of cayenne to it to make it more spicy and that might do as a substitute although there really isn't a substitute for the flavor of an ancho (sort of like a spicy raisin). You could order some ancho powder from several places.
SORRENTO-STYLE FUSILLI
(FUSILLI ALLA SORRENTINA)
Source: Gourmet Dining in the Colors of Italy by the Italian Trade Commission
Makes 4 servings
3/4 lb fusilli pasta (spiral-shaped)
2 large cloves garlic, finely chopped
Fresh chopped parsley, to taste
Extra virgin olive oil
1 (5 oz) tuna, canned in olive oil, drained
1/4 cup pitted black olives, halved
1/4 cup dry white wine
4 fresh ripe tomatoes, diced
6 fresh mint leaves
Salt and freshly ground black pepper, to taste
Cook pasta al dente, according to package directions; drain.
In a skillet, saute the garlic and parsley in a little oil over medium heat. As soon as the garlic starts to become transparent, add the tuna crumbled by hand and let cook for 2 minutes longer.
Then add the olives, wine and tomatoes, and simmer for 10 to 15 minutes longer. Add the mint leaves, salt and pepper. Toss in the cooked pasta and mix gently. Serve immediately.
LINGUINE WITH SUNDRIED TOMATO PESTO
From: Risa G., NJ
Make 4 servings
FOR THE SUNDRIED TOMATO PESTO:
1 cup drained oil packed sun-dried tomatoes
1/2 cup grated Romano or Parmesan cheese
1/4 cup chopped fresh basil (or 1 tbsp. dried basil)
2 tbsp. pine nuts, toasted
3 garlic cloves
3/4 cup olive oil
FOR THE PASTA:
3/4 lb. linguine, uncooked
Salt and pepper, to taste
TO PREPARE THE SUNDRIED TOMATO PESTO:
Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor. With machine running, gradually add olive oil and process until a smooth paste is formed.
The pesto can be prepared 2 weeks ahead. Cover and refrigerate.
TO PREPARE THE PASTA:
Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
Combine 3/4 cup of the pesto with reserved 1/2 cup cooking water in same pot. Add linguine and toss over medium-high heat to coat, adding more pesto, if desired. Season to taste with salt and pepper and serve.
Risa G., NJ: I've made chocolate pasta before. It is really delicious. Just put some apricot jam in the bottom of a bowl or any kind of jelly you like and then put the hot chocolate pasta on top. The jam becomes like a sauce and it is really good. Bubbles, I have a recipe if you want to make it by hand. I'll have to dig it up but I can post it on the message board if you are interested.
Kathy, IN: Sounds good Risa - may have to try tomorrow.
CHOCOLATE PASTA
This recipe came with the instruction booklet of my pasta machine. I'm sure this could be adapted to do by hand.
1 pasta cup flour (using cup that came with the machine)
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/2 tsp salt
1 tbsp. vanilla
Water or chocolate syrup, as needed
Put the dry ingredients and vanilla in mixing bin and add enough water or chocolate syrup to fill line in cup. Mix and extrude according to manufacturer's directions.
Cook pasta in boiling water for 1-2 minutes or until al dente.
Velma, TN: I was trying to find an authentic Italian recipe. Don't know about this one, but here goes.
PASTA, CORN AND BLACK BEAN SALAD
Adapted from source: California & Washington Food Company, 1996
Makes 5 cups (3-4 servings)
2 cups cooked pasta*
1 1/2 cups corn kernels
3/4 cup (cooked) black beans, rinsed and drained
6 tablespoons finely chopped red and green bell peppers
3 tablespoons sliced celery
5 tablespoons bottled or homemade salad dressing (recipe follows)
Fresh cilantro leaves (to garnish)
Combine all ingredients for the salad, except cilantro. Serve warm, room temperature or chilled.
*Use radiatore, twists, shells, corkscrews, elbows, or some medium-size, shaped pasta, flavored with vegetables (red bell pepper, spinach, beet, etc.), if desired.
BALSAMIC VINAIGRETTE DRESSING
2 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
2 teaspoons granulated sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground cumin (optional)
1/8 teaspoon onion powder
Combine ingredients for the dressing.
Sigrun, Ut: Have you ever tried this one? You just boil elbow maccaroni. While doing that you brown breadcrumbs in butter and add some sugar and then toss the macaroni into the breadcrumb mixture, after it's drained, of course. You can serve it with apple sauce and jam and more sugar. Your kids and grand kids will looooooooove it.
Kathy, IN: Here's a dill sauce that's good over spinach pasta for a change
1 tbsp butter
1 tsp finely chopped garlic
1 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
2 tbsp fresh dill
1/2 cup diced tomatoes
Melt butter with garlic in pan. Add heavy cream, Parmesan, salt and pepper; stir until cheese is melted.
Reduce heat; add fresh dill and diced tomatoes.
Remove from heat and pour over pasta.
Risa G., NJ: Here is a really easy bruschetta type appetizer:
ITALIAN BREAD APPETIZER
Makes 24-30 servings
1 (1 lb.) oblong loaf Italian bread, cut in half lengthwise
1 garlic clove, minced (or 1 tsp. chopped bottled garlic)
1/3 cup olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper
1/2 cup thinly sliced green onion
1 small tomato, chopped
1 1/2 cups shredded mozzarella cheese (6 oz.)
Preheat oven to 500 degrees F.
Place bread, cut-side up, on a foil-lined baking sheet, set aside.
In a small bowl, mix together the garlic, olive oil, salt and pepper; drizzle mixture over sliced bread. Sprinkle bread with green onion and tomato, then top with cheese.
Bake in upper half of oven for 5-7 minutes until cheese melts and edges of bread brown. Cut into 1-inch pieces and serve.
Garnish with chopped sweet peppers or fresh herbs, if desired.
SOUTHWESTERN TOMATO PASTA
Southern Living Magazine, Summertime edition, 1994.
Makes 2 servings
Just stir together the sauce and serve at room temperature. The only thing you have to cook is the pasta. Add a green salad and commercial breadsticks for an easy meal.
3 small ripe tomatoes
2 tbsp extra-virgin olive oil
3 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped
1 tbsp chopped fresh cilantro
1 tbsp fresh lime juice
1/2 chili powder
1/4 tsp salt
1/4 tsp ground white pepper
4 angel hair pasta, uncooked
4 ounces goat cheese, crumbled
2 tbsp pine nuts, toasted
Peel tomatoes; coarsely chop over a bowl; reserving juice.
Combine tomatoes, reserved juice, olive oil, garlic, jalapeno, cilantro, lime juice, chili powder, salt and pepper. Cover and let stand at room temperature 1 hour.
Cook pasta according to package directions; drain.
Serve tomato mixture over pasta; top with goat cheese and pine nuts.
BROWNIE CANDY CUPS
Makes 30 cupcakes
1 pkg. Duncan Hines brownie plus double fudge brownie mix
2 eggs
1/3 cup water
1/4 cup oil
30 miniature peanut butter cup candies (wrappers off)
Preheat oven to 350 degrees F. Place 30 (2-inch) foil cupcake liners in mini muffin pans or on cookie sheet.
Prepare brownie mix as directed on package.
Place 2 level tablespoons brownie batter in each cupcake liner.
Bake for 10 minutes.
Remove from oven. Push 1 peanut butter candy in center of each cupcake until even with surface of brownie.
Return to oven and bake 5 to 7 minutes longer. Cool completely.
COOKIES AND CREAM DESSERT
From: Jackie/VA
Coarsely crumble Oreo or Hydrox cookies in a heavyplastic bag.
Layer scoops of French vanilla ice cream in parfait glasses placing cookie crumbs in between. Pour a little chocolate syrup over each, if desired, top each with whipped cream and a maraschino cherry.
MARBLED DOUBLE CHOCOLATE CHEESECAKE SQUARES
Makes 20 servings
FOR THE CHOCOLATE CRUST:
1/2 cup butter, softened (1 stick)
1 cup sugar, divided use
1/4 tsp salt
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
FOR THE FILLING:
2 pkg (8 oz each) cream cheese, softened
2 eggs
2 tsp vanilla extract or flavor
1/2 cup chocolate topping
1/4 cup chocolate chips, melted
Heat oven to 350 degrees F. Line an 8-inch square baking pan with foil, extending edges over sides of pan.
TO PREPARE THE CHOCOLATE CRUST:
In a small mixing bowl, beat butter, 1/2 cup sugar and salt until smooth; set aside.
Stir together flour and cocoa powder; gradually add to butter mixture, beating until soft dough is formed. Press dough onto bottom of prepared pan. Set aside.
TO PREPARE THE FILLING:
Beat cream cheese and remaining 1/2 cup sugar until smooth. Add eggs and vanilla; blend well. In separate bowl, mix 1 cup of the cheesecake batter with chocolate topping, stirring until well blended.
Pour 1 cup of topping-flavored batter over dough in pan. Stir melted chocolate chips into remaining topping-flavored batter; set aside.
Gently pour vanilla batter, 1/4 cup at a time, over flavored batter in pan. Drop tablespoonfuls of reserved chocolate flavored batter over top; gently swirl with knife or spatula for marbled effect.
Bake 35 to 40 minutes or until cheesecake is firm and top is slightly puffed. Cool completely in pan on wire rack, then refrigerate.
TO SERVE:
Lift from pan using foil edges; cut into 20 squares. Garnish as desired.
Dayle, B.C. : There was a picture in our Sunday paper, strawberries in tuxedos. Dip strawberries in melted white chocolate but not right to the top, leave a red band and leaves on, then dip in melted dark chocolate at an angle on each side, to make the jacket, leaving a white V for the shirt. With melted dark chocolate, pipe on a tiny bow tie and buttons. Can make ahead 6 hours.
Velma, TN: I've started making my plans for a basket of homemade goodies for gifts. Soon as berries ripen, raspberry and blueberry vinegar. Made apple butter already.
Recipe Swap - July 8, 1997
RECIPES IN THIS FILE:
Lighter Fettuccine Alfredo
Sorrento-Style Fusilli (Fusilli Alla Sorrentina)
Linguine with Sundried Tomato Pesto
Chocolate Pasta
Pasta, Corn and Black Bean Salad
Balsamic Vinaigrette Dressing
Dill Sauce for Pasta
Italian Bread Appetizer
Southwestern Tomato Pasta
Brownie Candy Cups
Cookies and Cream Dessert
Marbled Double Chocolate Cheesecake Squares
Kathy, IN: I have a great fettuccine recipe I use. It calls for:
LIGHTER FETTUCCINE ALFREDO
1 (14 ounce) can low fat or fat free evaporated milk
1/2 cup heavy whipping cream
1/2 tablespoons butter
Warm the above up then add:
1 1/4 cups grated Parmesan cheese
Warm until cheese is melted.
Serve over cooked pasta and garnish with 1/4 cup grated Parmesan cheese.
I serve this with broccoli or primavera vegetables and chicken breasts. It is not calorie free, but it is less than the real thing and tastes good.
Risa G., NJ: I guess any chili powder would do but I would add a touch of cayenne to it to make it more spicy and that might do as a substitute although there really isn't a substitute for the flavor of an ancho (sort of like a spicy raisin). You could order some ancho powder from several places.
SORRENTO-STYLE FUSILLI
(FUSILLI ALLA SORRENTINA)
Source: Gourmet Dining in the Colors of Italy by the Italian Trade Commission
Makes 4 servings
3/4 lb fusilli pasta (spiral-shaped)
2 large cloves garlic, finely chopped
Fresh chopped parsley, to taste
Extra virgin olive oil
1 (5 oz) tuna, canned in olive oil, drained
1/4 cup pitted black olives, halved
1/4 cup dry white wine
4 fresh ripe tomatoes, diced
6 fresh mint leaves
Salt and freshly ground black pepper, to taste
Cook pasta al dente, according to package directions; drain.
In a skillet, saute the garlic and parsley in a little oil over medium heat. As soon as the garlic starts to become transparent, add the tuna crumbled by hand and let cook for 2 minutes longer.
Then add the olives, wine and tomatoes, and simmer for 10 to 15 minutes longer. Add the mint leaves, salt and pepper. Toss in the cooked pasta and mix gently. Serve immediately.
LINGUINE WITH SUNDRIED TOMATO PESTO
From: Risa G., NJ
Make 4 servings
FOR THE SUNDRIED TOMATO PESTO:
1 cup drained oil packed sun-dried tomatoes
1/2 cup grated Romano or Parmesan cheese
1/4 cup chopped fresh basil (or 1 tbsp. dried basil)
2 tbsp. pine nuts, toasted
3 garlic cloves
3/4 cup olive oil
FOR THE PASTA:
3/4 lb. linguine, uncooked
Salt and pepper, to taste
TO PREPARE THE SUNDRIED TOMATO PESTO:
Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor. With machine running, gradually add olive oil and process until a smooth paste is formed.
The pesto can be prepared 2 weeks ahead. Cover and refrigerate.
TO PREPARE THE PASTA:
Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
Combine 3/4 cup of the pesto with reserved 1/2 cup cooking water in same pot. Add linguine and toss over medium-high heat to coat, adding more pesto, if desired. Season to taste with salt and pepper and serve.
Risa G., NJ: I've made chocolate pasta before. It is really delicious. Just put some apricot jam in the bottom of a bowl or any kind of jelly you like and then put the hot chocolate pasta on top. The jam becomes like a sauce and it is really good. Bubbles, I have a recipe if you want to make it by hand. I'll have to dig it up but I can post it on the message board if you are interested.
Kathy, IN: Sounds good Risa - may have to try tomorrow.
CHOCOLATE PASTA
This recipe came with the instruction booklet of my pasta machine. I'm sure this could be adapted to do by hand.
1 pasta cup flour (using cup that came with the machine)
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/2 tsp salt
1 tbsp. vanilla
Water or chocolate syrup, as needed
Put the dry ingredients and vanilla in mixing bin and add enough water or chocolate syrup to fill line in cup. Mix and extrude according to manufacturer's directions.
Cook pasta in boiling water for 1-2 minutes or until al dente.
Velma, TN: I was trying to find an authentic Italian recipe. Don't know about this one, but here goes.
PASTA, CORN AND BLACK BEAN SALAD
Adapted from source: California & Washington Food Company, 1996
Makes 5 cups (3-4 servings)
2 cups cooked pasta*
1 1/2 cups corn kernels
3/4 cup (cooked) black beans, rinsed and drained
6 tablespoons finely chopped red and green bell peppers
3 tablespoons sliced celery
5 tablespoons bottled or homemade salad dressing (recipe follows)
Fresh cilantro leaves (to garnish)
Combine all ingredients for the salad, except cilantro. Serve warm, room temperature or chilled.
*Use radiatore, twists, shells, corkscrews, elbows, or some medium-size, shaped pasta, flavored with vegetables (red bell pepper, spinach, beet, etc.), if desired.
BALSAMIC VINAIGRETTE DRESSING
2 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
2 teaspoons granulated sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground cumin (optional)
1/8 teaspoon onion powder
Combine ingredients for the dressing.
Sigrun, Ut: Have you ever tried this one? You just boil elbow maccaroni. While doing that you brown breadcrumbs in butter and add some sugar and then toss the macaroni into the breadcrumb mixture, after it's drained, of course. You can serve it with apple sauce and jam and more sugar. Your kids and grand kids will looooooooove it.
Kathy, IN: Here's a dill sauce that's good over spinach pasta for a change
1 tbsp butter
1 tsp finely chopped garlic
1 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
2 tbsp fresh dill
1/2 cup diced tomatoes
Melt butter with garlic in pan. Add heavy cream, Parmesan, salt and pepper; stir until cheese is melted.
Reduce heat; add fresh dill and diced tomatoes.
Remove from heat and pour over pasta.
Risa G., NJ: Here is a really easy bruschetta type appetizer:
ITALIAN BREAD APPETIZER
Makes 24-30 servings
1 (1 lb.) oblong loaf Italian bread, cut in half lengthwise
1 garlic clove, minced (or 1 tsp. chopped bottled garlic)
1/3 cup olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper
1/2 cup thinly sliced green onion
1 small tomato, chopped
1 1/2 cups shredded mozzarella cheese (6 oz.)
Preheat oven to 500 degrees F.
Place bread, cut-side up, on a foil-lined baking sheet, set aside.
In a small bowl, mix together the garlic, olive oil, salt and pepper; drizzle mixture over sliced bread. Sprinkle bread with green onion and tomato, then top with cheese.
Bake in upper half of oven for 5-7 minutes until cheese melts and edges of bread brown. Cut into 1-inch pieces and serve.
Garnish with chopped sweet peppers or fresh herbs, if desired.
SOUTHWESTERN TOMATO PASTA
Southern Living Magazine, Summertime edition, 1994.
Makes 2 servings
Just stir together the sauce and serve at room temperature. The only thing you have to cook is the pasta. Add a green salad and commercial breadsticks for an easy meal.
3 small ripe tomatoes
2 tbsp extra-virgin olive oil
3 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped
1 tbsp chopped fresh cilantro
1 tbsp fresh lime juice
1/2 chili powder
1/4 tsp salt
1/4 tsp ground white pepper
4 angel hair pasta, uncooked
4 ounces goat cheese, crumbled
2 tbsp pine nuts, toasted
Peel tomatoes; coarsely chop over a bowl; reserving juice.
Combine tomatoes, reserved juice, olive oil, garlic, jalapeno, cilantro, lime juice, chili powder, salt and pepper. Cover and let stand at room temperature 1 hour.
Cook pasta according to package directions; drain.
Serve tomato mixture over pasta; top with goat cheese and pine nuts.
BROWNIE CANDY CUPS
Makes 30 cupcakes
1 pkg. Duncan Hines brownie plus double fudge brownie mix
2 eggs
1/3 cup water
1/4 cup oil
30 miniature peanut butter cup candies (wrappers off)
Preheat oven to 350 degrees F. Place 30 (2-inch) foil cupcake liners in mini muffin pans or on cookie sheet.
Prepare brownie mix as directed on package.
Place 2 level tablespoons brownie batter in each cupcake liner.
Bake for 10 minutes.
Remove from oven. Push 1 peanut butter candy in center of each cupcake until even with surface of brownie.
Return to oven and bake 5 to 7 minutes longer. Cool completely.
COOKIES AND CREAM DESSERT
From: Jackie/VA
Coarsely crumble Oreo or Hydrox cookies in a heavyplastic bag.
Layer scoops of French vanilla ice cream in parfait glasses placing cookie crumbs in between. Pour a little chocolate syrup over each, if desired, top each with whipped cream and a maraschino cherry.
MARBLED DOUBLE CHOCOLATE CHEESECAKE SQUARES
Makes 20 servings
FOR THE CHOCOLATE CRUST:
1/2 cup butter, softened (1 stick)
1 cup sugar, divided use
1/4 tsp salt
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
FOR THE FILLING:
2 pkg (8 oz each) cream cheese, softened
2 eggs
2 tsp vanilla extract or flavor
1/2 cup chocolate topping
1/4 cup chocolate chips, melted
Heat oven to 350 degrees F. Line an 8-inch square baking pan with foil, extending edges over sides of pan.
TO PREPARE THE CHOCOLATE CRUST:
In a small mixing bowl, beat butter, 1/2 cup sugar and salt until smooth; set aside.
Stir together flour and cocoa powder; gradually add to butter mixture, beating until soft dough is formed. Press dough onto bottom of prepared pan. Set aside.
TO PREPARE THE FILLING:
Beat cream cheese and remaining 1/2 cup sugar until smooth. Add eggs and vanilla; blend well. In separate bowl, mix 1 cup of the cheesecake batter with chocolate topping, stirring until well blended.
Pour 1 cup of topping-flavored batter over dough in pan. Stir melted chocolate chips into remaining topping-flavored batter; set aside.
Gently pour vanilla batter, 1/4 cup at a time, over flavored batter in pan. Drop tablespoonfuls of reserved chocolate flavored batter over top; gently swirl with knife or spatula for marbled effect.
Bake 35 to 40 minutes or until cheesecake is firm and top is slightly puffed. Cool completely in pan on wire rack, then refrigerate.
TO SERVE:
Lift from pan using foil edges; cut into 20 squares. Garnish as desired.
Dayle, B.C. : There was a picture in our Sunday paper, strawberries in tuxedos. Dip strawberries in melted white chocolate but not right to the top, leave a red band and leaves on, then dip in melted dark chocolate at an angle on each side, to make the jacket, leaving a white V for the shirt. With melted dark chocolate, pipe on a tiny bow tie and buttons. Can make ahead 6 hours.
Velma, TN: I've started making my plans for a basket of homemade goodies for gifts. Soon as berries ripen, raspberry and blueberry vinegar. Made apple butter already.
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- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
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The message
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!