Cooking segment of Better Home Ideas Host: Ms. Lanie Mercado with Chef Gigi Angkaw Video file 1996.
Question by Nicci_A: I am looking for pasta recipes, has anyone got any?
I don’t like creamy sauces, I normally have tomato sauces with pasta. Thanks
Best answer:
Answer by LadyMady
cooks.com
Know better? Leave your own answer in the comments!
Hindi marunong magluto si lanie, panay ang halo durog na tuna.. di pa inayos pag buhos ng sauce wala tuloy ganda,.
i loved your recipie im gonna make it for dinner tomorrow. thank u!!
this one is alittle complicated and uses orzo instead of a more familiar pasta (but i love orzo)
http://food.yahoo.com/recipes/eatingwell/8/athenian-orzo
i havent tried this one yet, but have been wanting to
http://food.yahoo.com/recipes/food-and-wine/767DF532-F4C0-4462-91FA116092366DA5/baked-shells-with-pesto-mozzarella-and-meat-sauce
i know you said you dont like creamy sauces, and normally i dont either, but i love this one, and its soooo simple
http://food.yahoo.com/recipes/martha-stewart/recipe2850017/spaghetti-carbonara
I also really like this one, and its a pretty good tomato sauce
http://food.yahoo.com/recipes/food-and-wine/B11B464B-4B4A-4195-AE6A8E1E36B1FB61/shrimp-fra-diavolo-with-vermicelli
PASTA DIJON SALAD
1/4 c. Grey Poupon Dijon mustard
1/2 c. olive oil
1/4 c. red wine vinegar
3 scallions, thinly sliced
1 lg. garlic clove, finely minced
1 lg. tomato, seeded and chopped
1/2 c. peas, raw or cooked
1/2 c. pea pods, raw
1 c. broccoli flowerets, separated,
raw
1 c. cauliflower
1 lb. fusilli (any pasta), cooked and
drained (optional)
In large bowl, combine mustard, oil, vinegar, scallions, garlic and tomatoes. Let stand at room temperature for 1 hour. Add remaining ingredients, toss and serve.
“SMOKED” PEAS AND PASTA
4 c. (dry) ziti or penne
1 lg. tomato
1 c. frozen peas
1 slice bacon (smoked is best)
1-2 tbsp. butter
3-4 tbsp. cream, half and half or milk
1-2 tbsp. tomato sauce – any kind
except highly spiced
Grated cheese, about 1/4 c. at most
Dash red pepper
1. Cook pasta, drain. Set aside. 2. Dice bacon. 3. Peel, seed, chop tomato. 4. Saute bacon in non-stick pan. 5. When partially cooked, add peas, saute. 6. After 2-3 minutes at most, add butter. Saute 1 minute. Add tomato sauce, stir. 7. Remove pan from heat. Add cream, stir. 8. Add chopped tomatoes. Return pan to heat. Heat mixture until just hot. 9. Add grated cheese, dash red pepper. 10. Divide pasta on four heated bowls or plates. Top with equal portion of sauce. 11. Note: This is a fast dish, not to be over-cooked. Have all ingredients ready for fast execution of recipe. Note: Sauce should coat pasta and not be too runny. If runny, increase butter and cheese.
STUFFED PASTA SHELLS
1 box lg. pasta shells
1 med. napa or savoy cabbage or bok
choy (5-6 baby or 1 regular)
8-12 oz. mushrooms (botton, shitake,
or any other)
3 med. onions or 6-8 bunches of
scallions
Ricotta cheese
16 oz. tomato sauce
Olive oil (can replace with any other
type of oil)
Place tomato sauce in a pot, spice as desired and simmer on low flame, stir occasionally. Follow instructions on pasta container to cook shells. Slightly undercook them by one or two minutes. Drain, coat lightly with oil to prevent sticking and keep in pot. Dice onions/scallions, mushrooms and cabbage/bok choy and place in preheated wok containing one to two tablespoonfuls of oil. Stir-fry vegetables until soggy. There will be a significant amount of liquid along with the vegetables in the wok; drain this liquid and either place some in the simmering sauce and save the rest for stock or use the liquid along with tomato paste to create a tomato sauce more “from scratch”. Take vegetables and stuff them into the pasta shells until they are almost full, then seal the shells containing the vegetable stuffing with the ricotta cheese. Take your index finger and scoop up some cheese from the container and seal the opening of the pasta shell with it. Then carefully place the sealed pasta shells in a pyrex with the sealed end down and pour the tomato sauce over them. Place in preheated oven at 200 degrees for 10-15 minutes, then serve. Makes 4 servings.
PASTA-BEEF CASSEROLE
2 c. (4 oz.) bow tie pasta
1/2 lb. ground beef
1/4 c. chopped onion
1 clove garlic, minced
1 (8 oz.) can tomato sauce
1/4 tsp. oregano
4 oz. part skim Mozzarella cheese,
shredded
Cook pasta as directed on package; drain. Meanwhile, brown beef with onion and garlic in small skillet. Stir in tomato sauce and oregano. Spoon 1 or 2 tablespoon meat sauce into 1-quart baking dish or 4 individual dishes. Top with half of the pasta, sauce and cheese. Repeat layers. Bake at 425 degrees for 20-25 minutes or until mixture is bubbly and cheese is melted. Makes 4 servings
MEXICAN PASTA CASSEROLE
1 med. onion, chopped and browned
1 lb. ground lean beef, browned and
drained
12 oz. tri-colored pasta, cooked 6
minutes and drained
1 med. can tomato sauce
1 sm. can corn
1 c. tomato sauce with bits or 8 oz.
mild salsa
1 can green chilies, drained and
chopped (optional)
1 sm. can chopped black olives
(optional)
4 oz. Velveeta Mexican cheese, cubed
Stir together all ingredients. Divide mixture into two 2-quart casseroles. Add to the top of each casserole, 4 oz. grated Cheddar cheese. Bake at 350 degrees for 30 minutes, serve hot. Casseroles may be frozen. Each casserole serves 4.
PASTA PERFECT CASSEROLE
1/2 c. chopped onion
2 tbsp. margarine or oil
1 lb. chopped beef
1 can (16 oz.) whole peeled tomatoes
1 can (8 oz.) tomato sauce
2 tbsp. dried parsley
1/2 tsp. oregano
1/2 tsp. salt
1/4 grated Parmesan cheese, if desired
2 c. cooked elbow macaroni
In large pan, saute onion in oil. Add beef and brown. Stir in tomatoes, sauce, parsley, seasoning and simmer 1 to 2 minutes. If adding cheese, mix macaroni and 2 tablespoons cheese in 2 quart dish. Stir in sauce mixture. Sprinkle remaining cheese on top. Bake at 375 degrees for 20 to 30 minutes.
Chilled Spaghetti Salad
1 pound thin spaghetti, broken into 3-inch pieces
2 cucumbers
1 green bell pepper
2 medium tomatoes
2 medium onions
1 small bottle Italian dressing
1/2 (2 ounce) bottle McCormick’s Salad Supreme Seasoning
Cook and drain spaghetti; set aside. Peel cucumbers; remove seeds and cut into small pieces. Cut green pepper, tomatoes and onions into small pieces. Mix all ingredients with the spaghetti including seasoning. Pour Italian dressing over all. Let marinate overnight.
Pasta casserole
Ingredients: 1 egg, 1 can Campbell’s (or other) Cream of Mushroom soup, 1 small jar or can of mushrooms, 1 10 ounce can of chunk white tuna (any brand), 1 small can of green peas, 10 ounces of milk or condensed milk, 1 bag of grated cheese. 1 cup of butter or margarine.
1 box or bag of medium shell pasta.
In a casserole bowl, break and whip the egg. Stir in the tuna. Add the Cream of Mushroom soup and the milk. Stir well. Add the peas and the mushrooms, including the liquid contents of the cans. Stir. Put the butter or margarine on top and don’t stir.
In a pot or pan, bring water to a boil and cook the pasta. Drain and add to the other contents. Stir well until there are no traces of the butter or margarine (I use Parkay in a tub, by the way).
Add the cheese on top. (Use your favorite. I like sharp cheddar, but any cheese will work.)
Bake at 350 F for 30 minutes in the casserole bowl–covered.
Pasta Salad.
1 lb pasta – shape of your choice
1 or 2 carrots, peeled and diced
1 small cucumber, cut into bite-sized pieces
1 red pepper, cut into dice
1 – 2 cups cut up meat, poultry, or fish (salmon has body and works well)
1 large tomato, cut up OR a cup of split cherry tomatoes
Any additional vegetables you like
1 cup frozen peas
1 envelope Good Seasons Italian dressing, mixed with vinegar and good olive oil
Grated parmesan cheese to add on top.
Bring water to a boil and toss in the pasta to cook for the directed time. While you’re boiling the water and the pasta cut up all of your vegetables and the protein and mix the dressing.
When the pasta is done cooking pour the frozen peas into your colander and then pour the pasta and it’s water over the peas. The boiling water will defrost them but leave the peas with body.
Mix this in with the other vegetables and cut up protein.
Pour the prepared dressing over this to taste, some like it wetter than others. Add the parmesan to top.
1/4 cup of minced onion or shallot
1’8 grated carrot
tsp chopped fresh thyme
tbs chopped fresh basil
can of crushed tomatoes or stewed tomatoes
1/2 lb of fresh spinach or plain pasta sheets. cut into wide strips
a drizzle of white truffle oil.
olive oil (extra virgrin)
salt and pepper
add olive oil to hot saute pan and saute onions and carrot until onions are transluscent. add tomato. cook for a few minutes until it comes to a boil and then lower temp to a simmer. cook until proper consistancy. Meanwhile cook pasta in salted water until al’Dente” or somewhat firm. add pasta to sauce and toss until pasta is coated. next stir in fresh herbs and a drizzle equal to about a tbs of of truffle oil/
*note truffle oil can be found at most specialty stores. if can be pricey but goes a long way. It adds a very eligant flavor to cream or tomatoe sauce. This dish is also great with shelfish. or fish
I found this one in my local newspaper a while back and it is not my favorite pasta dish
Penne With Slow Roasted Tomatoes-
8 ounces short pasta of choice
1 cup slow roasted tomatoes (recipe follows)
1 tablespoon of extra virgin olive oil
1/4 grated or shredded Parmesan cheese
Salt and pepper to taste
Slow Roasted Tomatoes-
2 (28 ounce) cans diced tomatoes
Cooking oil spray
2 large onions (about 2 cups chopped)
1 tablespoon minced garlic ( I like a little more)
3 tablespoons olive oil
1 tablespoon dried basil.
Cooking Instructions-
Place rack in the middle of the oven. Preheat the over to 300 degrees
Pour the tomatoes into a colander and set them in the sink to drain. Spray a 13×19 inch glass or ceramic baking dish with cooking oil spray. Set aside
Peel and coarsely chop the onions and scatter the pieces in the baking dish. add the drained tomatoes to the dish (if some juice is still clinging to the tomatoes that is okay) add the olive oil, garlic, and basil to the dish. stir until the ingredients are well combined.
Bake uncovered in the middle of the oven for 2 1/2 hours stirring once halfway through, until the tomatoes are thick and most of the liquid has evaporated.
Use at once or refrigerate in an airtight container for up to 4 days. Reheat tomatoes if necessary in the microwave, covered with a paper towel for 1-2 minutes.
Cook pasta as directed on the box. drain. Mix in a serving bowl pasta and tomato mixture, add some more olive oil, and grate Parmesan cheese.
Enjoy!
4 boneless, skinless chicken breast halves
1 1/2 cups Italian bread crumbs
1/2 cup grated parmesan
2 eggs, lightly beaten, in a pie plate
3 tablespoons olive oil
2 cups of favorite spagetti sauce
1 1/2 cups grated mozzarella
Place chicken breasts between two pieces of plastic wrap and pound out to 1/2″ thickness using a mallet or rolling pin. Combine bread crumbs, 1/4 cup parmesan in a bowl. Dip each breast in the egg and then into the bread crumb mixture. Set coated chicken aside on a plate. Heat oil in a large non-stick skillet. Carefully add chicken to pan, cooking two pieces at a time. Cook until golden on both sides. Spread one cup of the spagetti sauce in the bottom of a baking dish and top with golden chicken breasts. Top each breast with the remaining sauce and sprinkle with mozzarella and parmesan cheeses. Bake in a 375 degree oven for 20 minutes or until cheese is bubbly. Serve hot over spaghetti noodles.
Pasta Con Broccoli
INGREDIENTS
1/2 pound dry fettuccine pasta
2 cups heavy whipping cream
1/4 cup butter
2 ounces tomato sauce
1 teaspoon minced garlic
1 cup broccoli florets
1/2 cup fresh sliced mushrooms
salt to taste
ground black pepper to taste
1/4 cup grated Parmesan cheese
Cook fettuccini in a large pot of boiling salted water until “almost” done. Drain, and return noodles to pot.
Stir cream, butter or margarine, tomato sauce, garlic, and broccoli into the noodles. Simmer until noodles are done. Stir in sliced mushrooms, and remove from heat. Sprinkle with Parmesan cheese, and season with salt and pepper to taste.