Recipe: Main Dish Pasta Recipes Part 3 (8)

8-10-99 Main Dish Pasta Recipes Part 3

Susan,IL:
Pastitisio
Recipe By : Susan Wilson
Serving Size : 6

1 1/2 cups elbow macaroni
1 egg -- beaten
1/3 cup grated parmesan cheese
1/4 cup milk
1 pound beef -- ground
1/2 cup chopped onion
8 ounces tomato sauce -- 8 ounce
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups milk
1 egg -- beaten
1/4 cup parmesan cheese

Cook macaroni in a large amount of boiling salted water about 10 minutes or till just tender; drain. Combine cooked macaroni, 1 beaten egg and 1/3 cup parmesan cheese, and the 1/4 cup of milk; set aside. In skillet cook ground beef and onion till meat is browned and onion is tender; drain off fat. Stir in tomato sauce, cinnamon, nutmeg, 1/2 teaspoon salt, and 1/8 teaspoon pepper; set aside.

For sauce, in saucepan melt butter or margarine; stir in flour and 1/4 teaspoon salt. Add the 1 1/2 cups milk all at once; cook and stir till thickened and bubbly. Remove from heat. Stir about half of the hot mixture into 1 beaten egg; return to remaining hot mixture in saucepan. Stir in the 1/4 cup grated parmesan cheese.

Place half of the macaroni mixture in an 8x8x2 inch baking dish. Spoon the meat mixture atop; add the remaining macaroni mixture. Spread the sauce over all. Bake uncovered in 350 degree oven for 40-45 minutes. Let stand 10 minutes before serving.

Susan,IL:
Spaghetti Sauce
You can use this sauce with your favorite pasta. I have also made lasagna and mosticholli using this sauce.
Recipe By : Susan Wilson

1/3 cup Olive oil
1/2 pound Ground beef
1/2 cup onion -- chopped
1 clove garlic -- crushed
1 can Italian tomatoes -- 2 lb, 3 oz.
1 can tomato paste -- 6 oz
1 tablespoon light brown sugar
2 teaspoons oregano -- dried
1 1/2 teaspoons salt
1 teaspoon basil -- dried
1/4 teaspoon black pepper

Heat oil in a large skillet. Add ground beef, onion and garlic. saut until meat is no longer red. Add tomatoes, tomato paste, brown sugar, oregano, salt, basil, and pepper. Bring to boiling, stirring constantly. Reduce heat to low; cover & simmer 45 minutes, stirring occasionally. Serve with pasta. Stir-Fried Spicy Lobster
Recipe By : David Jarvis, Melange, Northfield, IL

This recipe is out of the MasterCook file for American Chefs...I discovered it about 5 years ago....however I substituted chicken breasts for the lobster...I only use about 4- 5 lbs..I have also substituted shrimp....Yummy!! But be prepared this is a VERY SPICY dish!!!

8 ounces soy sauce
20 ounces unsalted butter
20 ounces angel hair pasta -- cooked
4 ounces sesame oil
4 ounces hot chili oil
8 1-pound lobsters -- blanched & chopped
2 bunches scallions -- thinly sliced
2 red peppers, seeds, membranes removed -- diced small
2 yellow peppers, seeds, membranes removed -- diced small
8 ounces oyster mushrooms -- cleaned and sliced
8 ounces shiitake mushroom -- cleaned and sliced

CHEF'S NOTE: You will need 8 one-pound lobsters, blanched, with all the meat removed from the shells. Chop the meat, and reserve all the head shells, legs, and tail pieces.

STEP ONE: Soy Butter Sauce and Pasta--
Bring soy sauce to a boil, add butter in chunks, stirring until all is incorporated. Set aside. Cook angel hair pasta in boiling salted water until -inch;al dente.-inch;

STEP TWO: The Lobster--
Combine sesame oil with hot pepper oil (approximately 1 ounce total per portion based on the desired hotness). Stir-fry lobsters in oils after coming up to smoke stage. Add scallions, peppers, and mushrooms. Cook until -inch;al dente.-inch; Add angel hair pasta and soy butter to mixture, toss everything together. Place on center of each plate. Arrange hot lobster shells on plates to appear as a whole lobster presentation.This is my own concoction I adapted from a recipe on the back of a cream of chicken soup can...It is one of my kids favorite...and it is so quick and easy that is wonderful to make when you have only a short time to cook...Serve with some saut ed veggies, a green salad and French bread...very satisfying for both the cook and the hungry ones!! Chicken and Pasta

3-4 boned and skinned chicken breast halves -- cut bite size
2 cans Cream of chicken soup
1 package frozen pasta/vegetable combo
1/4 pound velveeta cheese -- cubed
1/2 cup water
1/4 cup milk ( I use 1% )
paprika -- to taste
salt and pepper -- to taste

In skillet heat 1 tablespoon butter, add chicken and cook until browned. Season chicken with salt, pepper, and paprika after adding to skillet.
Add soup, 1/2 cup water, 1/4 cup milk, and vegetable combination. Cover and cook 5 minutes or until vegetables are tender, stirring often.
Add velveeta cheese and stir occasionally and gently until melted.Susan,IL:
Spaghetti Carbonara
Recipe By : Susan Wilson

4 Tbs. softened butter
1/2 lb. bacon
2 eggs, beaten
1 cup Parmesan cheese
salt and pepper
1 lb. spaghetti
1/2 cup heavy cream
1/2 tsp. dried red pepper flakes

1.Fry bacon until crisp. Remove and crumble bacon.
Pour off all but 2 to 3 Tbs. bacon fat. Add cream and
red pepper and bring to a simmer. Keep warm until
spaghetti is done.

2.Cook spaghetti in boiling water until done. Drain well.
Toss the spaghetti with the butter and 1/2 cup
Parmesan cheese. Then add cream mixture and beaten
eggs, mixing everything together thoroughly. Season to
taste and serve with additional Parmesan cheese. Serve
immediately.Taco Twist (otherwise known as)
Michelle's mexi twist
Name given because her Mom ate this just a few hours before she made her entrance into the world. :)
1# ground beef
1 package. taco seasoning mix
1 can 16 oz tomato sauce (or 2 C your own sauce
1/4 c. chopped green pepper
3 C. cooked -inch;springs-inch; pasta (rotini)
1 C. cheddar cheese shredded
1/2 c. SOUR CREAM

Brown meat, stir in seasoning..tomato sauce and green pepper.
combine cooked pasta with the cheese and sour cream.
Place on bottom of 6x10 dish (or casserole dish)
top with meat mixture and remaining cheese.add more..cheddar
Bake 375 for 30 min.
serves 6..or maybe 3 :) depends who's eating.
this doubled makes a 9x13 -inch; pan.No Cheese Lasagna

12 strips lasagna noodles
1 large onion, chopped
1 tbsp oil or 3 tbsp water
2-4 garlic cloves, chopped finely
1/4 cup fresh basil (or 1/2 tsp dried)
1/4 cup fresh parsley (or 1/2 tsp dry)
2 1/2 cups tomato sauce
1/4 cup fresh oregano (1/2 tsp dried)
2 pkgs frozen spinach, thawed/drained
1 cup sliced mushrooms
1 cup sliced zucchini
salt and pepper to taste

Saut 1/3 onion in oil or water for 1 minute or until translucent. Add 1/3 garlic and cook for 1 minute then add mushrooms and cook another 2 minutes or until the mushrooms are soft. Remove from pan and set aside. Put another 1/3 of the onion and 1/3 garlic in the same pan and cook for one minute.

Add zucchini and parsley and cook for another minute. Remove from pan and set aside. Do the same with the remaining onion, garlic and spinach.

Heat tomato sauce in another pan and add basil and oregano. Simmer for 2-3 minutes.

Boil the noodles as per directions, drain well. Heat the oven to 375 F. In a rectangular baking dish, pour 3/4 cup of the tomato sauce and lay about 3 of the lasagna noodles to cover the bottom of the dish. Spread 1/2 the spinach on top. Arrange another 3 pieces of lasagna and spread the mushroom mixture on top. Add a bit of the sauce and arrange another 3 pieces of lasagna noodles on top.

Next, spread the zucchini mixture and add the remaining spinach on top. Finish with the remaining lasagna noodles and pour the remaining sauce on top. Bake for 40-50 minutes.

Note: 1/2 cup of low fat mozzarella cheese, grated, can be sprinkled on top of each vegetable layer. Colored Pasta Dough

These amounts should be enough to color about 1 1/2 pounds of pasta dough, made with 3 to 4 cups of flour, 4 eggs and 2 tbsp olive oil.

You'll probably need to add a little bit of extra flour to compensate
for the extra moisture from the vegetables.

Green pasta. Parboil 1/2 pound of spinach for about two minutes for five minutes. Drain, rinse in cold water and squeeze the eaves as dry as possible. Puree the spinach or chard through a sieve, or chop it fine by hand or with a food processor. With a fork, combine the spinach with the pasta ingredients. Knead, and roll out.

Speckled green pasta. Trim, wash, pat dry and chop fine about 6 tablespoons of mixed fresh herbs: parsley, sorrel, thyme, sage leaves, tarragon, lovage, marjoram, basil, dandelion, rocket, hyssop and tender savory shoots are all suitable. However, the strong herbs -- thyme, sage, savory, marjoram and tarragon -- do not marry well with some others, so choose your herb mixture carefully. Stir the herbs into the dough ingredients with a fork. Knead and roll out.

Red/pink pasta. Boil two small unpeeled beets in salted water for 40 minutes to one hour or until tender. Peel and chop the beets, then puree them in a food processor. Stir the beet puree into the pasta dough ingredients before kneading the dough and rolling it out.

Orange pasta. Stir about 1/4 cup of well-reduced tomato sauce or pureed tomato into pasta dough ingredients. Knead and roll out.

Yellow pasta. Add a pinch of ground saffron to the flour and salt for the pasta dough. Mix well. Stir in the eggs and oil. Knead and roll out.