Pasta and Sauces

[Ronzo]

Recipes for Pasta and Sauces thread...

[Ronzo]

Ron's home made Alfredo sauce...

This one is not for the low-calorie, low-fat, low-carb dieters out there... but it sho'nuff is a good'n... and very easy.

Basic list of ingredients:

You'll need a medium saucepan

One stick of lightly salted, sweat cream butter (yes... an entire stick, and don't use margarine or any other imitation spread as it won't come out right)

One quart of Heavy Cream (not milk, and especially not Skim Milk!)

2-3 average sized cloves of crushed garlic (you can roast the garlic beforehand if you prefer - it adds a good flavor) I love garlic...

Dried Italian seasoning

Grated Italian cheese blend (Romano, Parmesan, asiago, or any combination of the three - or just one of the three - make sure it's grated fine and nor 'shreaded'). The amount is based on your preference, however, I would recommend 8 ounces.

Salt and pepper to taste


Directions:


Start out by melting the entire stick of butter in the saucepan, on medium low heat.


Crush the garlic (the absolute best garlic press ever - Zyliss (http://www.zylissusa.com/ProductDetailY.asp?PDID=54&amp;CategoryID=8) <~ click there) into the melted butter and bring the heat up a little to turn the garlic slightly golden.


Add the grated cheese slowly in small batches of two or three tablespoons at a time.


After the grated cheese is dissolved, the butter will thicken to look like slightly yellowish cream, with some graininess. That's the time to add the quart of heavy cream. Slowly pour it in as you stir the mixture to combine and keep it on medium low.


Keep stirring slowly. When you stir, be sure to force the spoon along the bottom slightly to keep the cheese from settling too long.


Add your herbs (Italian seasoning)


Keep it on medium low for about 5-7 minutes to ensure all the ingredients have combined. If you let it go longer, it will thicken up a lot. If it gets to that point, you can always cut it with some half-and-half to thin it out slightly, and if you don't have any half-and-half, you can use milk as a last resort (no non-dairy creamers! and definitely no water... ).


Salt and pepper to taste now, as any salt in the cheese will have been mixed in already. Salting too early can be a MAJOR mistake depending on the salt level of the cheese.


This is great on tortelloni, tortellini, fettuccine (I like both spinach and regular fettuccine - mixed - with this), or any broad noodle pasta. Linguine and other types of spaghetti, IMO, are better with red sauces.


This is also great on Italian Nachos (http://www.apostolicfriendsforum.com/showthread.php?p=1192&posted=1#post1192).

[AmazingGrace]

Cheap and easy


Cheeseburger Pasta

1 lb ground beef
1 can cheddar cheese soup
1 can tomato soup
1 1/2 cup water
2 cups uncooked medium shell pasta

Cook beef in skillet until browned and drain. Add soups water and pasta. Heat to a boil. Cook over medium heat 14 min or until done. Stir often.

[LaVonne]

One of my easy favorites:

Angel hair pasta
garlic sauteed in olive oil
cooked shrimp
pinch of salt

[Ronzo]

One of my easy favorites:

Angel hair pasta
garlic sauteed in olive oil
cooked shrimp
pinch of salt
Add some red pepper flake to it. :D

[LaVonne]

Add some red pepper flake to it. :D

Sounds good to me!

I'll have to try it next time I make it.

[Pressing-On]

This is the best lasagna I have ever made! Since I'm going to make it this week, I thought I would post the recipe.

Classic Lasagna

2 medium onions, chopped
2 Tbsp. olive oil, divided
4 garlic cloves
1 lb. lean ground beef
1 (14.5 oz) can basil, garlic, and oregano diced tomatoes
2 (6 oz) cans tomato paste
1 (8 oz) can basil, garlic, and oregano tomato sauce
1 bay leaf
1 tsp. Italian seasoning
1 1/4 tsp. salt, divided
3/4 tsp. pepper, divided
12 lasagna noodles, uncooked
8 cups boiling water
1 (16 oz) container ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
2 (6 oz) pkgs. part-skim mozzarella cheese slices
Garnish: chopped fresh parsley

Saute' onion in 1 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and saute' 1 minute. Add beef, and cook, stirring occasionally, 10 minutes or until beef crumbles and is no longer pink. Drain beef mixture, and return to skillet. Stir in diced tomatoes, next 4 ingredients, 1 tsp. salt, and 1/2 tsp. pepper; bring to a boil. Reduce heat, cover and simmer, stirring occasionally, 30 minutes. Remove and discard bay leaf; set meat sauce aside.

Place lasagna noodles in a 13x9 inch pan. Carefully pour 8 cups boiling water and remaining 1 Tbsp olive oil over noodles. Let stand 15 minutes.

Stir together ricotta cheese, eggs, Parmesan cheese, remaining 1/4 tsp. salt and remaining 1/4 tsp. pepper until blended.

Spoon half of the meat sauce mixture in a lightly greased 13x9 baking dish. Shake excess water from noodles, and arrange 6 noodles over meat sauce; top with half of ricotta mixture and 1 package mozzarella cheese slices. Repeat layers once.

Bake, uncovered at 350 for 55 minutes. Uncover and bake 10 to 15 minutes or until bubbly. Let lasagna stand 10 minutes before serving.

[Sherri]

I made the most amazing Stuffed Manicotti tonight!!! I have John Grisanti's book from his old restaurant in Memphis (now closed). This is meat manicotti with Italian sausage, ground beef and spinach in the stuffing. Then it has a Swiss Cheese sauce poured on top of that, and then mozarella and then romano cheeses. It all sits in a marinara sauce, that I actually just used Prego Meat Sauce and added sugar, because we like it sweet. The rest was all homemade, including stuffing those little pasta tubes. That was the hard part, but oh......so yummy!!!

[Esther]

Ron's home made Alfredo sauce...

This one is not for the low-calorie, low-fat, low-carb dieters out there... but it sho'nuff is a good'n... and very easy.

Basic list of ingredients:

You'll need a medium saucepan

One stick of lightly salted, sweat cream butter (yes... an entire stick, and don't use margarine or any other imitation spread as it won't come out right)

One quart of Heavy Cream (not milk, and especially not Skim Milk!)

2-3 average sized cloves of crushed garlic (you can roast the garlic beforehand if you prefer - it adds a good flavor) I love garlic...

Dried Italian seasoning

Grated Italian cheese blend (Romano, Parmesan, asiago, or any combination of the three - or just one of the three - make sure it's grated fine and nor 'shreaded'). The amount is based on your preference, however, I would recommend 8 ounces.

Salt and pepper to taste


Directions:


Start out by melting the entire stick of butter in the saucepan, on medium low heat.


Crush the garlic (the absolute best garlic press ever - Zyliss (http://www.zylissusa.com/ProductDetailY.asp?PDID=54&amp;CategoryID=8) <~ click there) into the melted butter and bring the heat up a little to turn the garlic slightly golden.


Add the grated cheese slowly in small batches of two or three tablespoons at a time.


After the grated cheese is dissolved, the butter will thicken to look like slightly yellowish cream, with some graininess. That's the time to add the quart of heavy cream. Slowly pour it in as you stir the mixture to combine and keep it on medium low.


Keep stirring slowly. When you stir, be sure to force the spoon along the bottom slightly to keep the cheese from settling too long.


Add your herbs (Italian seasoning)


Keep it on medium low for about 5-7 minutes to ensure all the ingredients have combined. If you let it go longer, it will thicken up a lot. If it gets to that point, you can always cut it with some half-and-half to thin it out slightly, and if you don't have any half-and-half, you can use milk as a last resort (no non-dairy creamers! and definitely no water... ).


Salt and pepper to taste now, as any salt in the cheese will have been mixed in already. Salting too early can be a MAJOR mistake depending on the salt level of the cheese.


This is great on tortelloni, tortellini, fettuccine (I like both spinach and regular fettuccine - mixed - with this), or any broad noodle pasta. Linguine and other types of spaghetti, IMO, are better with red sauces.


This is also great on Italian Nachos (http://www.apostolicfriendsforum.com/showthread.php?p=1192&posted=1#post1192).


This sounds really good. About how long does it take to make?

[Esther]

I made the most amazing Stuffed Manicotti tonight!!! I have John Grisanti's book from his old restaurant in Memphis (now closed). This is meat manicotti with Italian sausage, ground beef and spinach in the stuffing. Then it has a Swiss Cheese sauce poured on top of that, and then mozarella and then romano cheeses. It all sits in a marinara sauce, that I actually just used Prego Meat Sauce and added sugar, because we like it sweet. The rest was all homemade, including stuffing those little pasta tubes. That was the hard part, but oh......so yummy!!!

Share. :)

[Blubayou]

I made this recipe the other night- It is good, quick and low fat what more could you ask for!!!!
Shrimp and Bowtie Pasta
16 ounces bow tie pasta
2 pounds shelled shrimp
1/4 teaspoon salt
dash pepper
1/4 teaspoon cajun seasoning
3 tablespoons olive oil, divided
1/2 cup chicken borth
4 tablespoons lemon juice
1 tablespoon lemon zest
3 green onions chopped finely

Cook pasta following package directions until tender, rinse and drain.

2. In a large saucepan, heat 2 tablespoons of the olive oil over medium heat; add shrimp and saute , stirring until they are almost done, about 3 minutes. Remove shrimp with a slotted spoon and set asside. Add the remaining olive oil, add the the mushrooms to the saucepan and saute, stirring until tender. Add the broth, lemon juice, lemon zest, onion, salt and pepper, cajun seasoning, garlic and artichoke hearts. Bring to a boil; reduce heat, cover and simmer for 3 minutes. Stir in tomato wedges, basil and shrimp and pasta, heat through. Toss with parmesan cheese just before serving.

3. You can use chicken instead of shrimp with this recipe.

[Trouvere]

Okay Greek food is one of my favorites.
Saute minced garlic in olive oil in a pan until softened and browned.
To this add pesto sauce(put 1/4 cup pine nuts/1 cup fresh basil/1/4 cup
fresh parsley/1/2 cup parmesian cheese/salt/black pepper in blender and pulse) stir together and simmer covered for about ten minutes heating until bubbly.Stir in a cup of diced tomatoes.Serve over linguine pasta cooked
aldente.Top with fresh feta cheese crumbled on top.You cannot beat this with a stick.Sometimes I get lemon flavored pasta or add lemon juice when I do the pesto.Its awesome.Don't forget the fresh heated pita bread and a greek salad and maybe some rice pudding for dessert.God is good!

[Blubayou]

Okay Greek food is one of my favorites.
Saute minced garlic in olive oil in a pan until softened and browned.
To this add pesto sauce(put 1/4 cup pine nuts/1 cup fresh basil/1/4 cup
fresh parsley/1/2 cup parmesian cheese/salt/black pepper in blender and pulse) stir together and simmer covered for about ten minutes heating until bubbly.Stir in a cup of diced tomatoes.Serve over linguine pasta cooked
aldente.Top with fresh feta cheese crumbled on top.You cannot beat this with a stick.Sometimes I get lemon flavored pasta or add lemon juice when I do the pesto.Its awesome.Don't forget the fresh heated pita bread and a greek salad and maybe some rice pudding for dessert.God is good!

Yum- Gonna try this one!

[Felicity]

Okay Greek food is one of my favorites.
Saute minced garlic in olive oil in a pan until softened and browned.
To this add pesto sauce(put 1/4 cup pine nuts/1 cup fresh basil/1/4 cup
fresh parsley/1/2 cup parmesian cheese/salt/black pepper in blender and pulse) stir together and simmer covered for about ten minutes heating until bubbly.Stir in a cup of diced tomatoes.Serve over linguine pasta cooked
aldente.Top with fresh feta cheese crumbled on top.You cannot beat this with a stick.Sometimes I get lemon flavored pasta or add lemon juice when I do the pesto.Its awesome.Don't forget the fresh heated pita bread and a greek salad and maybe some rice pudding for dessert.God is good!

*makes mental note --- do not beat with a stick*

:toofunny

[Trouvere]

haha...serve it on a huge blue willow platter and its even better but don't beat the platter either.

[Trouvere]

Hey does anyone here make sauces to eat on hot garlic bread?

[Margies3]

Hey does anyone here make sauces to eat on hot garlic bread?

no, but I have a recipe for the best garlic bread you will ever eat. It sounds disgusting, but try it before you knock it.......

1 loaf of french bread cut in half length-wise
1 c. real mayonnaise
1/4 c. shredded cheddar cheese
1/2 c. shredded Parmesan cheese (use the real stuff not that junk in the shaker can)
couple of green onions, chopped fine
minced garlic to taste (I use alot because I love garlic)

Mix this all together and spread over the bread. Broil until bubbly and light brown. It's delicious.

[Trouvere]

no, but I have a recipe for the best garlic bread you will ever eat. It sounds disgusting, but try it before you knock it.......

1 loaf of french bread cut in half length-wise
1 c. real mayonnaise
1/4 c. shredded cheddar cheese
1/2 c. shredded Parmesan cheese (use the real stuff not that junk in the shaker can)
couple of green onions, chopped fine
minced garlic to taste (I use alot because I love garlic)

Mix this all together and spread over the bread. Broil until bubbly and light brown. It's delicious.


Hey I am going to try this.I wish I would have seen it before I made dinner.I had fresh herbs from my garden made into pesto to add to a spaghetti sauce that I had premade and frozen.I also made lima beans and ham and then some Texas toast.I would have loved some real garlic bread.I will try this and let you know how it turns out.

[Sherri]

Share. :)
GRISANTI'S BAKED MANICOTTI

14-16 dried manicotti, cooked and drained
4c. Italian meat sauce
Manicotti filling
Creamy Swiss Cheese sauce
8 oz. mozarella, thinly sliced
Freshly grated Romano cheese

Manicotti Filling
2 lb. ground beef
1/4 lb. Italian pork sausage
1 small yellow onion, finely chopped
1/2 clove garlic, minced
1/2 t. salt
1/2 t. dried oregano
1/4 t. freshly ground pepper
1 c. cooked spinach (I used frozen), drained and finely chopped
2 large eggs
1/4 c. grated Romano cheese
1 c. dried bread crumbs

Saute meats, onion, garlic and seasonings in a lart, heavey saucepan over medium heat until meats are cooked. Spoon off grease as it accumulates. Reduce heat and add spinach, stirring until well blended. Place eggs and cheese in a blender and process until liquifed. Add to meat mixture and stir well. Stir in bread crumbs; remove from heat and let cool. I actually used about equal amounts of beef and Italian sausage; it was a little stronger, but really good.


[U]Creamy Swiss Cheese Sauce[U]
2 T. flour
2 T. real butter
2 c. milk
4 oz. Swiss cheese, finely chopped (hard to melt)
1/2 t. salt
pinch of white pepper
Melt butter in a saucepan over medium heat. Add flour and cook 3-4 minutes. Add milk, cheese, butter, salt & pepper, cooking and stirring until sauce is smooth and thick and cheese is all melted.

TO PUT TOGETHER:

I cooked the meat sauce and the Swiss cheese sauce earlier in the day, which made this much easier.

Grease a 9x13 casserole dish with olive oil. Fill it with the 4 c. of Italian meat sauce (I used Prego meat sauce with sugar added). Stuff the manicotti with the filling and arrange them on the meat sauce. Ladle the Cheese sauce over the manicotti and cover with the slices of mozarella. Sprinkle grated Romano over all and bake in a 350 degree oven for about 20-30 minutes until the cheeses begin to bubble and start to brown.

UNBELIEVABLE!!!

[Esther]

GRISANTI'S BAKED MANICOTTI

14-16 dried manicotti, cooked and drained
4c. Italian meat sauce
Manicotti filling
Creamy Swiss Cheese sauce
8 oz. mozarella, thinly sliced
Freshly grated Romano cheese

Manicotti Filling
2 lb. ground beef
1/4 lb. Italian pork sausage
1 small yellow onion, finely chopped
1/2 clove garlic, minced
1/2 t. salt
1/2 t. dried oregano
1/4 t. freshly ground pepper
1 c. cooked spinach (I used frozen), drained and finely chopped
2 large eggs
1/4 c. grated Romano cheese
1 c. dried bread crumbs

Saute meats, onion, garlic and seasonings in a lart, heavey saucepan over medium heat until meats are cooked. Spoon off grease as it accumulates. Reduce heat and add spinach, stirring until well blended. Place eggs and cheese in a blender and process until liquifed. Add to meat mixture and stir well. Stir in bread crumbs; remove from heat and let cool. I actually used about equal amounts of beef and Italian sausage; it was a little stronger, but really good.


[U]Creamy Swiss Cheese Sauce[U]
2 T. flour
2 T. real butter
2 c. milk
4 oz. Swiss cheese, finely chopped (hard to melt)
1/2 t. salt
pinch of white pepper
Melt butter in a saucepan over medium heat. Add flour and cook 3-4 minutes. Add milk, cheese, butter, salt & pepper, cooking and stirring until sauce is smooth and thick and cheese is all melted.

TO PUT TOGETHER:

I cooked the meat sauce and the Swiss cheese sauce earlier in the day, which made this much easier.

Grease a 9x13 casserole dish with olive oil. Fill it with the 4 c. of Italian meat sauce (I used Prego meat sauce with sugar added). Stuff the manicotti with the filling and arrange them on the meat sauce. Ladle the Cheese sauce over the manicotti and cover with the slices of mozarella. Sprinkle grated Romano over all and bake in a 350 degree oven for about 20-30 minutes until the cheeses begin to bubble and start to brown.

UNBELIEVABLE!!!

thanks Sherri!

[Esther]

Olive Garden Alfredo Sauce

Description Well I finally figured out how to get that taste. Let the sauce simmer as long as you can!
Ingredients
At a glance
Course
Main Dishes
Source
Copykat Recipe
Makes
81 pint of Heavy Cream
1 stick of butter
2 Tbsp. Cream Cheese
1/2 - 3/4 C. Parmesan cheese
1 tsp. Garlic powder


Methods/steps
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 - 20 minutes on low. You may wish to season with a little salt and pepper. I have done this with half and half, but we prefer the heavy cream. But I wouldn't try it with plain milk.