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Pasta

Main Dish/ Pasta

German Meatballs with Spaetzle

German Meatballs with Spaetzle

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Prep Time: 1 hour

Ingredients

  • 3 eggs
  • 1 1/4 c milk
  • 1/4 c dry bread crumbs
  • fresh parsley
  • 1 lb ground beef
  • 1 cup beef broth
  • 4 oz can mushrooms
  • 1/2 c onion
  • 8 oz sour cream
  • 2 c & 2 t flour
  • 1/2 tsp caraway seeds

Instructions

1

Combine 1 slightly beaten egg, ¼ c milk, bread crumbs, 1 T parsley, ½ tsp salt, and 1/4 tsp pepper. Add ground beef and shape into 1 ½-inch meatballs (about 24). Brown, then add broth, mushrooms, and onion; simmer covered 20 min.

2

Combine sour cream, 2 T flour, and caraway seeds. Stir into broth and cook and stir until thickened; cook 1 min longer.

3

Combine 2 c flour and 1 tsp salt. Add 2 eggs and 1 c milk and beat well. Allow it to rest 5-10 min.

4

Bring a large pot of water to boiling. Add spaetzle batter as for soup dumplings. Cook and stir 5 min. Drain and sprinkle with snipped parsley.

Main Dish/ Pasta

Stir-Fried Shrimp and Broccoli

Stir-Fried Shrimp and Broccoli

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By Prep Time: 30 minutes Cooking Time: 20 minutes

Ingredients

  • 1 pound fresh or frozen medium shrimp in shells and/or 12 ounces fresh or frozen scallops
  • ⅓ cup water
  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar or 1 tablespoon cider vinegar
  • 1 tablespoon cornstarch
  • 1 ½ teaspoons sugar
  • 1 tablespoon cooking oil
  • 2 cloves garlic, minced
  • 2 cups broccoli florets
  • 1 cup thinly bias-sliced carrot
  • 1 small onion, halved lengthwise and sliced
  • 1 cup sliced fresh mushrooms
  • 2 cups hot cooked rice or 8 ounces packaged dried vermicelli or fusilli, cooked and drained
  • ¼ cup cashews or sliced almonds, toasted

Instructions

1

Thaw shrimp or scallops, if frozen. If using shrimp, peel and devein shrimp, leaving tails intact . If using scallops, cut any large scallops in half. Rinse shrimp or scallops; pat dry with paper towels. Set aside. In a small bowl combine water, soy sauce, vinegar, cornstarch, and sugar; set aside.

2

Heat oil in a wok or a12-inch skillet over medium-high heat. (Add more oil as necessary during cooking.) Cook and stir garlic in the hot oil for 15 seconds. Add broccoli, carrot, and onion. Cook and stir for 3 minutes. Add mushrooms; cook and stir for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok with slotted spoon. Stir soy sauce mixture. Add to wok; cook and stir until slightly thickened and bubbly. Add shrimp or scallops; cook about 3 minutes or until shrimp or scallops are opaque. Stir in vegetables; heat through. Serve with rice or pasta and sprinkle with cashews.

Notes

Source: https://www.bhg.com/recipe/seafood/stir-fried-shrimp-and-broccoli/

Main Dish/ Pasta/ Salad/ Sides

Pasta with Peas and Asparagus

Pasta with Peas and Asparagus

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Prep Time: 1 hour 10 minutes

Ingredients

  • 1 T butter
  • 1 T olive oil
  • 1/4 lb sliced green onions
  • 1 T minced shallots
  • 1/4 c white wine
  • 1/4 c chicken broth
  • 3/4 lb asparagus, cut into 3/4-inch pieces
  • 1 c peas
  • 1/2 lb campanelle or medium shell-shaped pasta
  • 3 oz sliced lettuce
  • 1/2 c grated parmesan
  • 1/4 c fresh parsley
  • 2 oz bacon cooked and chopped

Instructions

1

Sprinkle onions and shallot with salt and pepper and saute in butter and oil for eight minutes. Add wine and simmer three minutes. Add broth and simmer.

2

Boil asparagus for two to four minutes. Remove from water with a slotted spoon and cook the peas in the same water about two minutes. Remove peas and cook pasta in the same water, reserving 1/2 cup cooking liquid when pasta is done.

3

Add lettuce to onion mixture and stir just until wilted, about one minute. Add asparagus and peas and heat through.

4

Add pasta, parmesan, and parsley. Toss, adding reserved liquid if dry. Season with salt and pepper. Transfer to a bowl, top with bacon, and drizzle with olive oil. Serve with additional parmesan.

Main Dish/ Pasta/ Salad/ Sides

Shrimp Pasta Salad

Shrimp Pasta Salad

Print Recipe
Prep Time: 30 minutes

Ingredients

  • 8 oz small pasta shells
  • 1 lb shrimp, peeled and deveined; chopped
  • 1 cup frozen peas
  • 4 green onions; chopped
  • 1/4 cup fresh parsley; minced
  • 1 cup mayonnaise
  • 1 cup plain yogurt
  • 1/4 cup lemon juice
  • 2 tablespoon fresh dill
  • 1/2 teaspoon Salt
  • 1/4 teaspoon white pepper

Instructions

1

Cook pasta according to package directions. Drain; rinse with cold water and drain again.

2

In a large bowl, combine pasta, shrimp, peas, green onions and parsley. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.

Main Dish/ Pasta

Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

Print Recipe
Serves: 4 Prep Time: 30 minutes

Ingredients

  • 4 oz cream cheese
  • 1/2 c grated parmesan
  • 3/4 cup milk
  • 1/4 c butter
  • 1/4 tsp white pepper
  • 1/8 tsp garlic powder
  • 8 oz fettuccine
  • 1/8 tsp ground nutmeg
  • 4 piece (4 oz) chicken breasts

Instructions

1

Melt together the cream cheese, parmesan cheese, milk, butter, white pepper, and garlic powder. Cook fettuccine noodles and toss with oil.

2

Grill the chicken breasts. To serve, top the noodles with the chicken, pour sauce over them, and sprinkle with nutmeg.

Main Dish/ Pasta

Italian Spaghetti

Italian Spaghetti

Print Recipe
By Prep Time: 30 minutes Cooking Time: 1 hour

Ingredients

  • 1 lb hamburger
  • 1 c onion
  • 1 clove garlic
  • 1 c water
  • 1 tsp salt
  • 1 tsp sugar (optional)
  • 1 tsp oregano
  • 3/4 tsp basil
  • 1/2 tsp marjoram
  • 1/4 tsp rosemary
  • 1 bay leaf
  • 8 oz tomato sauce
  • 6 oz tomato paste
  • spaghetti noodles

Instructions

1

Brown hamburger with onion and garlic.

2

Add remaining ingredients except noodles. Cover and simmer for one hour.

3

Cook spaghetti noodles and serve with sauce.

Main Dish/ Pasta

Three Cheese Manicotti

Three Cheese Manicotti

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Serves: 7 Prep Time: 1 hour Cooking Time: 40 minutes

Ingredients

  • 1/4 c onion; chopped
  • 1 clove garlic; minced
  • 1 T olive oil
  • 1 pint tomatoes
  • 8 oz tomato sauce
  • 1 tsp sugar
  • 1 tsp oregano
  • 1/4 tsp thyme
  • 1 bay leaf
  • 7 manicotti
  • 2 eggs beaten
  • 2 c mozzarella; shredded
  • 1 1/2 c ricotta
  • 1/2 c parmesan
  • 1/4 c fresh parsley
  • 1/2 tsp oregano
  • 1/8 tsp pepper

Instructions

1

Cook onion and garlic in oil until tender but not browned.

2

Add undrained tomatoes, tomato sauce, sugar, oregano, thyme, and bay leaf. Simmer for 20 to 25 minutes.

3

Cook manicotti and rinse with cold water.

4

Stir together eggs, half the mozzarella, the other cheeses, parsley, oregano, and pepper.

5

Pour half of the tomato sauce into an 8x11inch pan. Fill manicotti with the cheese and arrange them in the pan. Pour the remaining sauce over the manicotti and sprinkle the remaining 1 c mozzarella on top.

6

Chill up to 24 hours before baking, or bake right away. Bake for 35 to 40 minutes at 350 degrees.

Main Dish/ Pasta

French Beef au Gratin

French Beef au Gratin

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Prep Time: 1 hour

Ingredients

  • 1/2 c butter
  • 2 c onion thinly sliced
  • 1 lb beef tenderloin or sirloin
  • 3 T flour
  • 1 T brown sugar
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 c beef broth
  • 6 oz fettuccine cooked
  • 1 c mozzarella cheese (4 oz)
  • 1/2 c parmesan cheese

Instructions

1

Saute onion in butter 15-20 minutes until caramelized. Remove.

2

Cube beef and brown it on all sides.

3

Return onions to the pan. Mix flour, sugar, cumin, salt, and pepper. Add and stir 1 minute. Gradually add broth; simmer 10 minutes.

4

Ladle over fettuccine in an ovenproof casserole. Mix cheeses and sprinkle on top. Broil 5 minutes.

Main Dish/ Pasta

Spaghetti and Meatballs

Spaghetti and Meatballs

Print Recipe
By Prep Time: 1 hour 25 minutes

Ingredients

  • 2 slices bread; crusts removed, torn up
  • 1/2 c buttermilk
  • 3/4 lb ground chuck
  • 1/4 lb ground pork
  • 1/4 c parmesan
  • 2 tablespoon fresh parsley
  • 1 egg yolk
  • 1 clove garlic
  • 3/4 teaspoon Salt
  • 1 c vegetable oil
  • 2 tablespoon olive oil
  • 1 clove garlic
  • 28-oz can crushed tomatoes
  • 1 tablespoon fresh basil
  • 1 lb spaghetti

Instructions

1

For the meatballs, combine the bread and buttermilk in a small bowl. Let sit for 10 minutes, mashing occasionally with a fork, until a smooth paste forms.

2

Place the ground meat, cheese, parsley, egg yolk, garlic, salt, and pepper to taste in a medium bow. Add the bread mixture and combine until evenly mixed. Shape 3 tablespoons of the mixture into a 1 1/2-inch round meatball to make about 14 meatballs total.

3

Pour the vegetable oil into a 10- or 11-inch sauté pan to a depth of 1/4 inch. Turn the heat to medium-high. After several minutes, test the oil with the edge of a meatball. When the oil sizzles, add the meatballs in a single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes. Keep the oil sizzling but not smoking. Transfer the browned meatballs to a plate lined with paper towels and set aside.

4

Bring 4 quarts water to a rolling boil in a large pot.

5

Discard the oil in the pan, but leave behind any browned bits. Add the olive oil and garlic and sauté, scraping up the browned bits, just until the garlic is golden, about 30 seconds. Add the tomatoes, bring to a simmer, and cook until the sauce thickens, about 10 minutes. Stir in the basil and salt and pepper to taste. Add the meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over low heat.

6

Add 1 tablespoon salt and the pasta to the boiling water and stir to separate the noodles. Cook until al dente, drain, and return to the pot. Ladle several large spoonfuls of the sauce over the spaghetti and toss until the noodles are well coated.

7

Serve pasta with meatballs, remaining sauce, and parmesan cheese.

Notes

The meatballs can be covered with plastic wrap and refrigerated for several hours ahead of time before browning them.

Main Dish/ Pasta

Campbell’s Chicken and Broccoli Alfredo

Campbell's Chicken and Broccoli Alfredo

Print Recipe
By Prep Time: 35 minutes

Ingredients

  • 8 oz linguine
  • 2 c fresh or frozen broccoli
  • 2 T butter
  • 1 lb chicken cubed
  • 10 3/4 oz cream of mushroom soup
  • 1/2 c milk
  • 1/2 c grated parmesan cheese
  • 1/4 tsp pepper

Instructions

1

Cook linguine, adding broccoli for the last 4 minutes. Drain.

2

Heat butter in skillet. Cook chicken until browned. Add soup, milk, cheese, pepper, and linguine with broccoli. Heat through.

Notes

Source: https://www.campbells.com/recipes/chicken-broccoli-alfredo/