[PASTA-RECIPE] Fettuccini with Zucchini and Mushrooms (Italian recipe)
Fettuccini with Zucchini and Mushrooms (Italian) Ingredients 1/2 lb. mushrooms 1/4 c. butter 1-1/4 lbs. zucchini, julienned 1 lb. fettuccini 1 c. heavy cream 1/2 c. butter in pieces 3/4 c. grated Parmesan 2 T. Basil 1/3 c. chopped parsley Preparation Boil water with 2 T. salt and 1 T. olive oil. Add noodles. Sauté thinly sliced mushrooms in skillet over high heat for 2 minutes in 1/4 cup of butter. Add cream and remaining butter pieces, bring to a boil and simmer 3 minutes. Add Basil. Drain noodles and add to skillet with Parmesan and parsley. Toss and serve. Don't pick lemons. See all the new 2007 cars at Yahoo! Autos. http://autos.yahoo.com/new_cars.html Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/PASTA-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/PASTA-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[PASTA-RECIPE] Bow Ties with Chicken and Cranverries
Bow Ties with Chicken and Cranberries 12 ounces Bow Tie pasta -- uncooked 3/4 cup dried cranberries 1/3 cup cranberry liqueur OR 1/3 cup port wine 2 tablespoons butter or margarine 1/2 cup sliced shallots OR 1/2 cup chopped sweet onion 1/4 cup all-purpose flour 1 teaspoon paprika 1 teaspoon dried thyme leaves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds boneless, skinless chicken breast -- cut into 1 1/2-inch pieces 1 1/4 cups canned low-sodium chicken broth Chopped fresh thyme or parsley (optional) Combine cranberries and liqueur in a small microwave-safe bowl. Cook in microwave oven at high power 50 seconds or until hot. Let stand while preparing pasta and chicken. Cook pasta according to package directions. Meanwhile, melt butter in a large, deep, nonstick skillet. Add shallots; cook over medium heat 5 minutes, stirring occasionally. Combine flour, paprika, thyme, salt and pepper in a plastic or paper bag. Add chicken; shake to coat. Add chicken and any remaining flour mixture to skillet; cook 5 minutes, or until chicken is no longer pink, stirring occasionally. Add broth to skillet; bring to a simmer, stirring occasionally. Simmer uncovered 5 to 6 minutes or until sauce thickens slightly and chicken is cooked through. Drain cranberries; stir into sauce. Drain pasta; return to pot. Add chicken mixture, tossing well. Sprinkle with thyme, if desired. Finding fabulous fares is fun. Let Yahoo! FareChase search your favorite travel sites to find flight and hotel bargains. http://farechase.yahoo.com/promo-generic-14795097 Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/PASTA-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/PASTA-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[PASTA-RECIPE] Fettucine with Roasted Eggplant and Broccoli Italian
Fettucine with Roasted Eggplant and Broccoli 2 8 ounce eggplant 8 ounces broccoli 1 cup water spray olive oil 3 quarts water 4 ounces whole wheat fettucine 1 tbsp. olive oil 1 clove garlic (minced) 1 tbsp. pinenuts 1 tsp. lemon zest 2 tbsp. balsamic vinegar 1/4 tsp. salt to taste fresh ground black pepper 2 tbsp. flat parsley leaves 1 ounce aged gruyere (Asiago or other hard cheese will do) Cut the eggplant lengthwise and then cut each piece lengthwise again. Cut the quartered eggplant across so that you have "cubes" about 1 inch big. Cut the broccoli so that each floweret has a long tapered stem. Preheat the oven to 325 degrees and place a large sauté pan or grill pan inside. Fit a medium sauce pan with a steamer basket and place the water in the bottom of the pot. Place the eggplant in the pan and then top with the broccoli flowerets. Place the pot over high heat and steam the vegetables for 7 minutes. Remove the broccoli and eggplant and set on the eggplant on the counter to cool. Add the broccoli to the large skillet and spray lightly with olive oil. Place the pan in the oven and roast the broccoli for 7 - 10 minutes in the oven. Remove the broccoli and spray lightly with olive oil. Place the eggplant in the skillet and return the pan to the oven and roast for about 40 minutes. After the eggplant has been cooking for about 30 minutes place the 3 quarts water in a medium stockpot over high heat. When the water is boiling add the fettucine. Cook at a slow boil stirring occasionally. About 5 minutes after starting the fettucine, heat the olive oil in a large skillet over medium heat. Add the garlic, pinenuts and lemon zest. Cook for about 3 minutes, stirring frequently. Using tongs remove the cooked fettucine from the boiling water and add to the pan. Add the vinegar and salt and pepper to taste. Add 1/3 cup of the water that the pasta boiled in and then add the cooked broccoli and eggplant. Toss the fettucine and vegetables together for about two minutes and add the parsley leaves. Serve topped with 1/2 ounce of the aged gruyere grated over each serving. __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/PASTA-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/PASTA-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[PASTA-RECIPE] Italian Spiral Salad
Italian Spiral Salad 1 16-ounce package spiral shaped pasta 1/2 cup white beans -- soaked and cooked OR 1 cup canned white beans -- drained and rinsed 4 plum tomatoes -- chopped 1/2 red pepper -- cut in long, thin slices 1/2 green pepper -- cut in long, thin slices 10 black olives -- pitted and halved 2 tablespoons fresh parsley or basil -- chopped BALSAMIC VINAIGRETTE 1 tablespoon Dijon mustard 2 tablespoons balsamic vinegar 1 tablespoon lemon juice 1 clove garlic -- minced 1/2 cup olive oil Salt and pepper -- to taste Cook pasta according to package directions. Drain and rinse under cold water. In a large bowl, combine remaining salad ingredients. Add pasta and toss lightly to mix. Dressing: Mix all ingredients together, whisking the olive oil in gradually at the end, until dressing is slightly thickened. Season with salt and pepper. Just before serving, pour dressing over salad and toss. __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/PASTA-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/PASTA-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[PASTA-RECIPE] Penne Olive Rigate (Italian)
This is even better the next day! Penne Olive Rigate (Italian) 2 cups California black whole pitted ripe olives 2 tablespoon olive oil 1 cup green bell pepper -- sliced 3 cans chopped tomatoes with garlic (14 1/2 ounce each can) 1 tablespoon fresh rosemary -- sliced 1/2 teaspoon crushed red pepper 2 teaspoon sugar 6 cups penne pasta -- cooked and warm Measure whole ripe olives and reserve. Heat olive oil in heavy pot. Add bell pepper slices. SautîWor 2 minutes. Reduce heat. Drain tomatoes, reserving 1 cup juice. Add chopped tomatoes and juice to bell peppers. Simmer for 20 minutes. Add reserved whole olives with rosemary, red pepper and sugar. Simmer 10 more minutes. Place in large bowl. Add pasta. Toss gently. Serve with chopped parsley and grated Parmesan. 8:00? 8:25? 8:40? Find a flick in no time with the Yahoo! Search movie showtime shortcut. http://tools.search.yahoo.com/shortcuts/#news Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/PASTA-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/PASTA-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[PASTA-RECIPE] Angel Hair with Shrimp and Sauce
Angel Hair with Shrimp and Sauce 8 ounces Angel Hair (Capellini) -- uncooked 1 pound asparagus -- trimmed and cut into 1-inch pieces 2 teaspoons vegetable oil 5 cloves garlic -- chopped 1 cup sliced mushrooms 1/4 cup low-sodium soy sauce 2 tablespoons sesame oil 1 tablespoon brown sugar 3 tablespoons chutney (any type) 2 tablespoons toasted sesame seeds 1 bunch scallions -- finely chopped 1/2 cup vinegar 1 pound frozen medium shrimp -- thawed Prepare pasta according to package directions; two minutes before pasta is done, add asparagus pieces. When pasta and asparagus are done, drain. Place oil, garlic and mushrooms in a 2-quart saucepan. SautîWor 3 to 4 minutes. Add soy sauce, sesame oil, brown sugar, chutney, toasted sesame seeds, scallions and vinegar. Simmer for 3 to 5 minutes. Add shrimp to the sauce and cook for another 5 to 8 minutes. Toss shrimp and sauce with pasta and asparagus and serve. 8:00? 8:25? 8:40? Find a flick in no time with the Yahoo! Search movie showtime shortcut. http://tools.search.yahoo.com/shortcuts/#news Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/PASTA-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/PASTA-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[PASTA-RECIPE] Colorful Pasta Veggie Salad
Colorful Pasta Veggie Salad 8 ounces bow-tie pasta (3 cups) 3/4 cup dried tart cherries 1 cup diced multi colored sweet peppers 1/2 cup chopped carrots 1/2 cup chopped cucumber 1/4 cup chopped green onions 1/4 cup red wine vinegar 3 tablespoons vegetable oil 2 tablespoons lemon juice 2 tablespoons Dijon-style mustard 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme Freshly ground black pepper -- to taste Cook pasta according to package directions. Drain well. In a large bowl, combine pasta, cherries, carrots, cucumber and green onions, sweet peppers, mix gently. In a small bowl, combine vinegar, oil, lemon juice, mustard, basil, oregano, thyme and pepper; mix well. Pour over pasta mixture; mix gently. Refrigerate, covered, at least 2 hours, or overnight. Mix gently before serving. We won't tell. Get more on shows you hate to love (and love to hate): Yahoo! TV's Guilty Pleasures list. http://tv.yahoo.com/collections/265 Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/PASTA-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/PASTA-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[PASTA-RECIPE] Herbs, Lemon, And Shrimp Sauce
Herbs, Lemon, And Shrimp Sauce 1/2 cup butter grated zest of 1 large lemon 6 large garlic cloves, chopped 1/2 teaspoon hot red pepper flakes 2 teaspoons dried basil 2 teaspoons dried oregano 1 pound medium shrimp, shelled and deveined 1/2 cup finely chopped fresh parsley 2 whole green onions, finely chopped salt to taste lots of freshly ground black pepper 1/4 cup fresh lemon juice 1/4 cup freshly grated Parmesan cheese 3/4 pound spaghetti or linguine, cooked Melt butter in a large, heavy skillet. Add lemon zest, garlic, red pepper flakes, basil, and oregano, and cook 2 minutes. Add shrimp and saute until opaque, about 4 minutes. Add parsley, green onions, salt, and pepper, and cook 1 minute. Stir in lemon juice and cook another minute, then toss with hot pasta and Parmesan cheese, and serve at once. Serve with or without extra grated cheese. Need a quick answer? Get one in minutes from people who know. Ask your question on www.Answers.yahoo.com Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/PASTA-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/PASTA-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[PASTA-RECIPE] Tuna, Broccoli and Red Peppers With Farfalle
Tuna, Broccoli and Red Peppers With Farfalle 8 ounces farfalle 1 bunch broccoli 4 red pepers, cut into 1 inch squares 2 7 1/2 ounces cans solid white tuna in oil, drained and broken into large chunks 1 cup italian olives or other cured green olives Dressing: 1/2 cup olive oil 3 teaspoons red wine vinegar 2 teaspoons capers, drained 1 teaspoon oregano, chopped 2 cloves garlic, minced 3/4 teaspoon salt 1/4 teaspoon ground pepper Cook pasta until al dente. Drain, rinse with cold water, drain again and transfer to a large shallow bowl. Toss with 2 tablespoons olive oil. Cut broccoli stems from florets. Peel and slice into 1/2 inch pieces. Divide florets into approximately 1 inch pieces. Cook stems in boiling salted water about 5 minutes. Cook florets in boiling salted water about 3 minutes. Drain broth, rinse with cold water and drain again. Gently pat dry with paper towels. Toss florets only with 1/4 cup dressing and chill; reserve. Add the broccoli stems, peppers, olives and tuna to the pasta and toss gently with the remaining dressing. Cover and chill at least 2 hours before serving. Make a border with the broccoli florets before bringing to the table. Serves 6. Never Miss an Email Stay connected with Yahoo! Mail on your mobile. Get started! http://mobile.yahoo.com/services?promote=mail Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/PASTA-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/PASTA-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[PASTA-RECIPE] Spring Pasta With Walnuts
Low calorie compared to alfredo sauce. Mari Spring Pasta With Walnuts 8 ounces uncooked farfalle (bow-tie pasta) 2 medium yellow squash, halved lengthwise and sliced (about 1-1/2 cups) 1 medium zucchini, halved lengthwise and sliced (about 1-1/2 cups) 2 cups frozen corn kernels 1/2 cup finely chopped fresh basil 1 cup low-fat ricotta cheese 1/2 cup low-fat buttermilk 1/4 cup grated Parmesan cheese 3/4 tsp. salt 1/4 tsp. pepper 1-1/2 cups diced seeded tomatoes 1/2 cup chopped walnuts, toasted Cook pasta in boiling water 8 minutes. Add squash and zucchini; return to a boil, and cook 3 minutes. Add corn; cook an additional 2 minutes. Drain well. Combine basil and next 5 ingredients (basil through pepper) in a large bowl. Add pasta mixture and tomatoes; toss gently to coat. Sprinkle with walnuts, and serve immediately. Makes 4 servings. Nutritional information per serving: calories: 239; sodium: 305mg; fat: 7.5g; cholesterol: 6mg; protein: 12g; calcium: 124mg Sucker-punch spam with award-winning protection. Try the free Yahoo! Mail Beta. http://advision.webevents.yahoo.com/mailbeta/features_spam.html Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/PASTA-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/PASTA-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[PASTA-RECIPE] Bowtie Pasta With Shrimp and Asparagus
Bowtie Pasta With Shrimp and Asparagus 5 tablespoon olive oil 2 garlic cloves 8 ounce shrimp 1 pound asparagus 1 teaspoon salt 1 teaspoon hot red pepper flakes 1/2 cup vegetable stock 2 tablespoon Italian parsley 10 basil leaves 1 pound farfalle pasta 2 tablespoon Parmigiano-Reggiano cheese Cook the pasta in a large pot of boiling salted water until al dente (firm to the bite), about 8 to 10 minutes. While the pasta is cooking, heat olive oil in a large saute pan and cook the garlic until golden. Add the shrimp and saute for an additional 2 minutes. Remove the shrimp from the pan and add the asparagus, salt, hot red pepper flakes, and vegetable stock. Bring the mixture to a boil and simmer for 3 minutes. Return the shrimp to the pan and add the parsley and basil and stir to combine. Add the well-drained pasta to the sauce and stir over low heat until the pasta is coated with the sauce. Remove the pan from the heat and add the Parmigiano-Reggiano and stir. Serve immediately. Serves 4. Do you Yahoo!? Everyone is raving about the all-new Yahoo! Mail beta. http://new.mail.yahoo.com Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/PASTA-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/PASTA-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[PASTA-RECIPE] Spicy Couscous Patties
Spicy Couscous Patties 10 oz Couscous 1 ts Mustard seeds 6 Green chillies 1/2 c Urad dahl 1 1" piece of ginger 3 Dry red chillies Salt; to taste Curry leaves (2-3 sprigs) 2 ts Vegetable oil 2 tb Coconut (optional) You will be able to get mustard seeds, curry leaves and urad dahl in any local Indian store. Save about 2 tsp of urad dahl and soak the rest of the urad dahl in water for about an hour. After an hour, grind the urad dahl, green chillies and ginger to the consistency of Pancake batter and keep aside. In a pan, heat the 2 tsp veg oil and add the mustard seeds, 2 tsp urad dahl (that was saved), the curry leaves and the red chillies (after cutting them into fine pieces). When the mustard seeds start spluttering and the urad dahl starts turning golden brown, add 3 1/2 cups of water and the urad dahl batter, mix well and close the pan. When the water starts boiling, add salt. (The batter already added will tend to form clusters- Don't worry - Can be fixed later) Add the couscous and mix thoroughly (use a Potato masher and get rid of any clusters by mashing them well). After the mixture has solidified, (This should not take more than 5-10 minutes) take the pan out of the heat and let cool. After the mixture has cooled, take a small portion of the mixture and make into a patty and set aside. (You can use some water and/or oil to make the patties if the batter is too sticky) The amounts mentioned in this recipe should yield about 30 patties. Serve with sphaghetti Sauce or any Spicy chutney. Low, Low, Low Rates! Check out Yahoo! Messenger's cheap PC-to-Phone call rates (http://voice.yahoo.com) Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/PASTA-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/PASTA-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[PASTA-RECIPE] LASAGNA PRIMAVERA
LASAGNA PRIMAVERA (8 servings) 12 uncooked lasagna noodles 3 cups frozen broccoli florets, thawed, well drained 2 cups carrots, coarsely shredded 1 can 14.5 ounces diced tomatoes, well drained 2 medium bell peppers, cut into 1/2 inch pieces 1 container 15 ounces ricotta cheese 1/2 cup grated Parmesan cheese 1 egg 2 containers 10 ounces each Alfredo sauce 4 cups shredded mozzarella cheese Cook and drain noodles as directed on package. Meanwhile, cut broccoli florets into bite-size pieces if necessary. In large bowl, mix broccoli, carrots, tomatoes and bell peppers. In small bowl, mix ricotta cheese, Parmesan cheese, and egg. Heat oven to 350 degrees. In 13-by-9-inch (3-quart) glass baking dish, spoon 2/3 cup of the Alfredo sauce. Place 4 noodles over sauce. Spread with half of cheese mixture and 2½ cups of vegetable mixture; randomly spoon 2/3 cup remaining sauce in dollops over noodles. Sprinkle with 1 cup of the mozzarella cheese. Top with 4 noodles. Spread with remaining cheese mixture and 2½ cups vegetable mixture; randomly spoon 2/3 cup sauce in dollops over vegetables. Sprinkle with 1 cup mozzarella cheese. Top with remaining 4 noodles and vegetable mixture; randomly spoon remaining sauce in dollops over top. Sprinkle with remaining 2 cups mozzarella cheese. Bake uncovered 45 to 60 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting. Makes 8 servings. __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/PASTA-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/PASTA-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[PASTA-RECIPE] Cowboy Spaghetti
Cowboy Spaghetti Prep Time: 10 minutes. Cook Time: 20 minutes. 1 pound spaghetti Salt 1 tablespoon extra-virgin olive oil, 1 turn of the pan 3 slices smoky bacon, chopped 1 pound ground sirloin 1 medium onion, chopped 3 to 4 cloves garlic, chopped Ground black pepper 2 teaspoons hot sauce 1 tablespoon Worcestershire sauce 1/2 cup beer 14-ounce can chopped or crushed fire-roasted tomatoes 8-ounce can tomato sauce 8 ounces sharp cheddar cheese 4 scallions, chopped Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente or with a bite to it. Heat a deep skillet over medium-high heat. Add extra-virgin olive oil and bacon. Brown and crisp bacon, 5 minutes; remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3 to 4 minutes. Add onion and garlic and stir into meat. Season meat with salt and pepper, hot sauce and Worcestershire. Add 1/2 cup beer and deglaze pan, scraping up browned bits from the bottom of the pan as you stir. Cook 5 to 6 minutes more, then stir in tomatoes and tomato sauce. Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon. Serves 4. from Rachael Ray's "30 Minute Meals" __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/PASTA-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/PASTA-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[PASTA-RECIPE] Shellfish With Dill
Shellfish With Dill 1/3 cup butter 1 small onion, finely chopped 1/3 cup flour 2 teaspoons garlic, minced 1 cup dry white wine 2 cups milk 1 pound cooked shellfish 2 tablespoons fresh dill, chopped, or 1 to 2 teaspoons dried 1/2 cup parmesan cheese, grated salt, to taste freshly ground pepper, to taste 1 pound pasta Melt butter in a heavy-bottomed sauce pan. Saute onion for 2 to 3 minutes, until it begins to soften. Stir in flour until blended and continue to cook for a couple of more minutes. Add garlic and gradually stir in wine and milk. Continue stirring over medium heat until thickened. Add seafood, dill and parmesan. Reduce heat and cook for a few more minutes, constantly stirring. Serve over the pasta of your choice. Salt and pepper to taste. Serves 4. __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/PASTA-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/PASTA-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[PASTA-RECIPE] Ratatouille Spaghetti Pie (with various versions)
Ratatouille Spaghetti Pie (with various versions) 8 ounces Spaghetti, Linguine, or Thin Spaghetti -- uncooked 1/2 cup skim milk 1/4 cup egg substitute OR 1 large egg white 2 teaspoons olive oil or vegetable oil 1 large onion -- coarsely chopped 2 cups peeled, diced eggplant 2 small zucchini OR 2 small yellow squash -- diced 1 red or green bell pepper -- diced 3 cloves garlic -- minced 1 14 1/2-ounce can crushed or stewed tomatoes 3 tablespoons tomato paste 1/4 teaspoon hot red pepper flakes 1/4 cup chopped fresh basil OR 1 teaspoon dried basil 1/4 cup grated Parmesan cheese 1/4 cup seasoned Italian bread crumbs Prepare pasta according to package directions; drain. Toss hot pasta with milk and egg substitute. Coat a 13 X 9-inch baking dish with cooking spray. Add pasta, pressing into an even layer. In a large skillet, heat oil over medium-high heat. Add onion, eggplant, squash, bell pepper and garlic; mix well. Cover; simmer over medium heat 10 minutes or until vegetables are tender-crisp, stirring once. Add tomatoes, tomato paste and hot red pepper flakes; mix well. Simmer uncovered 8 minutes, stirring occasionally. Remove from heat; stir in basil. Heat oven to 425?F. Spoon vegetable mixture evenly over pasta.. Combine cheese and bread crumbs; sprinkle over vegetables. Bake 15 minutes or until heated through. Let stand 5 minutes before serving. Yahoo! Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+ countries) for 2¢/min or less. __._,_.___ SPONSORED LINKS Cooking recipes Healthy cooking recipe Cooking recipe software Cooking pasta Cooking food Your email settings: Individual Email|Traditional Change settings via the Web (Yahoo! ID required) Change settings via email: Switch delivery to Daily Digest | Switch to Fully Featured Visit Your Group | Yahoo! Groups Terms of Use | Unsubscribe __,_._,___
[PASTA-RECIPE] Beef Broccoli Linguine with Spice
Beef Broccoli Linguine with Spice 1 pound Linguine, Spaghetti or Thin Spaghetti -- uncooked 1 pound flank steak -- cut into very thin strips 1 beef bouillon cube 1 cup hot water 2 teaspoons vegetable oil 1 bunch broccoli florets (about 4 to 5 cups) 2 cups low-sodium tomato sauce 15 cherry tomatoes -- cut in half MARINADE 1/2 cup red wine vinegar 1/2 teaspoon hot red pepper flakes 1/4 cup brown sugar 1/4 teaspoon cayenne pepper 3 cloves garlic -- minced Prepare pasta according to package directions. While pasta is cooking, stir together marinade ingredients in a large, shallow dish. Add beef strips to the marinade. Dissolve bouillon cube in 1 cup hot water. In a large skillet, warm the oil over high heat until it begins to smoke. Drain the beef thoroughly, reserving the marinade. Add beef to skillet and sautîfntil nicely browned, about 3 minutes. Remove beef with a slotted spoon. . Reduce heat under skillet to medium and add broccoli and marinade. SautäSbr>until broccoli is tender, about 6 minutes. Add tomato sauce, dissolved bouillon and flank steak to skillet. When pasta is done, drain it well and transfer to serving dish. Spoon steak sauce over top and garnish with cherry tomatoes. Serve immediately. Do you Yahoo!? Everyone is raving about the all-new Yahoo! Mail. __._,_.___ SPONSORED LINKS Cooking recipes Healthy cooking recipe Cooking recipe software Cooking pasta Cooking food YAHOO! GROUPS LINKS Visit your group "PASTA-RECIPE" on the web. To unsubscribe from this group, send an email to: [EMAIL PROTECTED] Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service. __,_._,___
