Pasta & Rice Recipes
2 large head cabbage,
grated into small pieces
In a large bowl put grated cabbage. Sprinkle salt over top. Let stand about 45 minutes until juice forms. In a large pot, add vegetable oil. Squeeze juice out of cabbage and place in pot. Add pepper. Sautee until golden brown, stirring frequently. In Large pot, boil noodles. Drain. Add noodles to cabbage mixture. Mix well.
Yellow Pepper Stew with Egg Drop Noodles
3 medium onions,
In a large pot
add oil and onions. Sautee until golden brown. Remove from burner
and add paprika. Mix well. Add sweet yellow peppers, tomatoes,
salt and 1 cup water. Mix well. Cover and simmer for 10 minutes. Add
*egg drop noodles and 1 cup water. Mix well. Cover and simmer
for 20 minutes, stirring often. Add
* egg drop noodles can be purchased at almost any European deli.
Spinach & Wild Mushroom Lasagne
8 tbsp butter, plus extra for greasing
Lightly grease an ovenproof dish with a little butter. Melt 4 tbsp of the butter in a saucepan. Add the garlic, shallots and wild mushrooms and fry over a low heat for 3 minutes. Stir in the spinach,cheddar cheese, nutmeg and basil. Season well with salt and black pepper and set aside. Melt the remaining butter in another saucepan over low heat. Add the flour and cook, stirring constantly,for 1 minute. Gradually stir in the hot milk, whisking constantly until smooth. Stir in1/4 cup of the cheshire cheese and season to taste with salt and black pepper. Spread half of the mushroom and spinach mixture over the base of the baking dish. Cover with a layer of lasagne and then with half of the cheese sauce. Repeat the process and sprinkle over the remaining Cheshire cheese. Bake in a preheated oven 400F for 30 minutes, until golden brown.
Spicy Spring Pasta
5 C chopped mustard greens (about 3/4 lb.)
Wash the mustard greens. Discard the stems and coarsely chop the leaves. Heat oil in a large wok or saute pan. Cook the garlic, onions, and carrots over high heat for 5 min., stirring frequently. Lower the heat to medium, stir in the curry powder, and cook for 1 min. Toss in the mustard greens and grated ginger. Partially cover with a lid and cook for 5 min., until the greens are tender. Cook and drain noodles. Toss the greens with the noodles and season with tamari and cayenne.
Basil, Brie & Tomato Pasta
1 lb. brie (remove rind)
After removing the rind from the brie, cut or tear the cheese into small pieces no larger than 1 inch in size. Then combine brie with the tomatoes, basil, garlic, salt, pepper, and olive oil. Set aside, covered, at room temperature for at least two hours before serving time. This is important to ensure that the flavors will blend and the brie will be soft enough to melt properly. Cook the pasta according to the directions on the package. Drain well. Toss at once with the marinated brie sauce. Serve immediately with freshly grated parmesan cheese (if desired). Served with a salad and toasted garlic bread this makes a great meal for a family of four. If doubled, this recipe will handily feed 4 to 6 people with hearty appetites.
Balsamic Bells with Pasta
1 red bell pepper, sliced
Cook the pasta and drain it. Meanwhile, throw the vinegars in a skillet. Heat it up and saute the garlic in it for about a minute. Put the pepper slices in, stir them, bring to a boil. Reduce heat. Throw in the capers and stir to mix. Let the whole thing simmer for about 15-20 minutes. Toss with pasta.
"Capellini with Fresh Tomato and Basil Sauce"
2 pounds fresh
plum tomatoes, peeled, seeded and coarsely chopped
Combine tomatoes and basil. Marinate at room temperature 1 to 2 hours or overnight in refrigerator. Blend vinegar, capers, salt and pepper into tomato mixture. Bring large amount of salted water to rapid boil Add pasta and cook until just tender but still firm to bite; drain well. Transfer to platter. Add enough oil to coat. Mix in tomato sauce. Let stand 5 minutes before serving.
Lemon Pepper Pasta & Asparagus
uncooked farfelle (bow-tie) pasta
drain pasta per package directions. While pasta is cooking, heat oil
in a 12-inch skillet over medium high heat. Cook bell pepper, asparagus,
lemon peel, salt, and 1/2 tsp. pepper in oil, stirring occasionally, until
vegetables are crisp-tender. Stir in lemon juice and beans.
Cook until beans are hot. Add pasta; toss
Rigatoni Ai Quattro Formaggi
For each serving:
1 Tbsp butter
- melt and cool
Melt butter and cool. Add the rest of the ingredients and cook over low heat just until melted. Then add to 1 cup cooked, drained rigatoni and eat.
Mushroom Cheese Raviolis
32 round gyoza wrappers (available in Asian markets and some grocery stores)
5 oz white
head of garlic: cut 1/2 inch off the top of the head. Rub all over with olive
oil, and pour a little inside through the cut. Roast over a low grill or
in a 350F oven for 1 hour, or until soft and caramelized. Remove cloves from
paper, mash, and set aside. Soak dried porcini in 1/2 cup boiling water for
20 minutes, or until soft. Remove mushrooms, reserving liquid. Chop finely.
Chop button mushrooms finely (a food processor on pulse works really well).
Mix together and simmer for 15 minutes. Serve over ravioli.
Cafeteria-Style Macaroni & Cheese
the oven to 350F. Butter a shallow 2 quart baking dish. In a large pot
of boiling salted water, cook the macaroni until tender but still firm,
about 8 minutes. Drain well. Meanwhile, in a small heavy saucepan,
bring the milk to a simmer over
Quick & Creamy Chicken Pasta.
1/2 cup Mayonnaise
Combine Mayonnaise, sour cream and seeded mustard. Cover and set aside. Mix chicken, Bell pepper and spinach in a serving dish. Cook pasta according to packet instructions, drain and toss hot pasta through chicken mixture. Pour dressing over pasta and mix well.
1 cup rice
Cook rice, chop bacon finely,chop onion finely add pinch mixed herbs. Combine together, then it is ready for use.