pasta

Apr 11 14:05

White Lasagne

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Ingredients: 

1 stick (1/2 cup) unsalted butter
1/2 cup all-purpose flour
4 cups milk
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 pound white mushrooms
3/4 pound fresh spinach
5 whole boneless skinless chicken breasts (about 2 1/2
pounds total)
3 tablespoons unsalted butter
1 tablespoon minced garlic
2 tablespoons dry white wine
1 teaspoon Tabasco
a 15-ounce container whole-milk ricotta (about 1 3/4 cups)
1 large egg
1 1/2 teaspoons dried basil
fifteen 7 x 3 1/2-inch sheets dry no-boil lasagne pasta
1/2 cup freshly grated Parmesan(about 1 1/2 ounces)

Make sauce:
In a saucepan melt butter over moderately low heat. Stir in flour and cook roux, stirring, 3 minutes. Add milk in a stream and bring mixture to a boil, whisking until thick and smooth. Add salt and pepper to taste and simmer sauce over low heat, whisking occasionally, 10 to 12 minutes, or until thickened. Transfer sauce to a bowl and cover surface with a buttered round of wax paper.

Make filling:

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Apr 11 13:51

Mushroom Artichoke Pasta

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Ingredients: 

2 lg artichokes
2 T lemon juice
½ C porcini olive oil
1 lb domestic mushrooms, sliced
1 T garlic, minced
1 T fresh thyme, chopped (1 t dried)
4 C chicken broth
¾ lb pasta
1 bunch spinach, well washed and dried
1 bunch flat leaf parsley, minced
salt/pepper
1 C Parmesan cheese

Remove leaves from artichokes. Trim off all dark green parts, cut in half and remove the choke. Slice the heart thinly and put in lemon water to keep color. Sauté mushrooms and artichokes in 2 T porcini oil until brown. Add garlic, sauté until brown. Add thyme, and chicken broth. Bring to a boil and reduce by half. Cook pasta. Add spinach to sauce just to wilt, add remaining oil, parsley, salt/pepper. Toss with pasta and ½ of the cheese. Serve, top with remaining cheese.

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Apr 11 13:48

Manicotti

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Ingredients: 

½ lb. Ground Beef
½ Cup Mayonnaise
1 Garlic Clove, Crushed
8 Manicotti Cooked and Drained
1 Cup Cottage Cheese
1 Jar (16oz.) Spaghetti Sauce
4 ounces Shredded Mozzarella Cheese
½ Tsp. Dried Oregano
½ Tsp. Salt
Parmesan Cheese

Brown beef and garlic; drain fat. Mix next 4 ingredients in bowl; stir in beef. Fill each manicotti with about ¼ Cup cheese-meat filling. Place in baking dish; cover with sauce. Sprinkle with oregano and cheese. Cover with foil. Bake at 350 F. oven 15 minutes. Remove foil; bake 10 minutes longer. Serves 4.

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Mar 30 05:42

Croque Monsieur Mac and Cheese

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Ingredients: 

1/2 pound ziti
2 cups milk
2 cups coarsely grated gruyere cheese (about 6 ounces)
1 cup finely grated parmesan cheese (about 4 ounces)
2 large eggs
3 slices white sandwich bread, roughly diced
2 tablespoons unsalted butter, plus more for greasing
1 medium onion, diced
1 clove garlic, minced
3 tablespoons all-purpose flour
Pinch of cayenne pepper
1/8 teaspoon freshly grated nutmeg
Kosher salt
8 ounces thinly sliced deli-boiled ham

Preheat the oven to 425 degrees. Bring a large pot of salted water to a boil. Add the ziti and cook until al dente, about 6 minutes. Drain and transfer to a large bowl; toss with 1/4 cup milk.

Meanwhile, combine both cheeses in a bowl. Beat 1/4 cup milk and the eggs in another bowl; fold in the bread and add half of the cheese.

Source: 
Foodnetwork.com
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