Poll....I need a great Pasta sauce recipe...could you share yours with me??!
Answers:
Carbonara sauce with asparagus
2 cloves garlic, minced
4 oz!. Prosciutto, cut into thin strips
1 lb!. asparagus, washed, trimmed and cut into 1 inch pieces
2 TB butter
2 TB olive oil
1/4 c!. flour
3c!. milk
1/3 c!. parmesan cheese
salt and pepper
Heat olive oil in heavy skillet, add prosciutto and asparagus and saute until asparagus begins to slightly brown, remove asparagus and prosciutto from skillet, add butter and garlic and saute for 2 min!. Add flour and stir til well mixed!. Slowly add milk while whisking to prevent lumps!. Cook til bubbling and slightly thickened!. Add asparagus and prosciutto back to sauce, stir in cheese, salt and pepper to taste!. Serve over your favorite pasta!.Www@FoodAQ@Com
2 cloves garlic, minced
4 oz!. Prosciutto, cut into thin strips
1 lb!. asparagus, washed, trimmed and cut into 1 inch pieces
2 TB butter
2 TB olive oil
1/4 c!. flour
3c!. milk
1/3 c!. parmesan cheese
salt and pepper
Heat olive oil in heavy skillet, add prosciutto and asparagus and saute until asparagus begins to slightly brown, remove asparagus and prosciutto from skillet, add butter and garlic and saute for 2 min!. Add flour and stir til well mixed!. Slowly add milk while whisking to prevent lumps!. Cook til bubbling and slightly thickened!. Add asparagus and prosciutto back to sauce, stir in cheese, salt and pepper to taste!. Serve over your favorite pasta!.Www@FoodAQ@Com
Red:
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (32-ounce) cans crushed tomatoes
1 dried bay leaves
The best part is to make the whole sauce, and then after its cool just portion it into ziploc sandwich baggies and throw them in the freezer!. That way, the next time you want to make dinner all you have to do is boil the pasta and pull one of your prepared sauces out of the freezer and reheat in a saucepan!.
White:
1 stick of butter (browned)
1 c!. heavy cream
1/2 c!. Parmesan
Salt and Pepper
Brown the butter, then add and simmer the cream for 5 minutes!. Take off the heat and stir in the Parmesan!.
It's really rich and should be served immediately!. Use good ingredients too, because cheap flavors aren't hidden by anything in this sauce!.Www@FoodAQ@Com
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (32-ounce) cans crushed tomatoes
1 dried bay leaves
The best part is to make the whole sauce, and then after its cool just portion it into ziploc sandwich baggies and throw them in the freezer!. That way, the next time you want to make dinner all you have to do is boil the pasta and pull one of your prepared sauces out of the freezer and reheat in a saucepan!.
White:
1 stick of butter (browned)
1 c!. heavy cream
1/2 c!. Parmesan
Salt and Pepper
Brown the butter, then add and simmer the cream for 5 minutes!. Take off the heat and stir in the Parmesan!.
It's really rich and should be served immediately!. Use good ingredients too, because cheap flavors aren't hidden by anything in this sauce!.Www@FoodAQ@Com
I made this the other night for some friends!. They loved it!.
Chicken stock
Cream
Chicken diced
bacon diced
parmesan cheese
red onion
baked pumpkin
baby spinach
pesto
fry the chicken, bacon, onion!.
roast small cubes of pumpkin
mix cream and chicken stock (amounts to taste) and parmesan - reduce
mix pasta in pesto, place onion, bacon and chicken and sauce on top then toss in a few pieces of pumpkin and some baby spinach!.
really good!.
tossWww@FoodAQ@Com
Chicken stock
Cream
Chicken diced
bacon diced
parmesan cheese
red onion
baked pumpkin
baby spinach
pesto
fry the chicken, bacon, onion!.
roast small cubes of pumpkin
mix cream and chicken stock (amounts to taste) and parmesan - reduce
mix pasta in pesto, place onion, bacon and chicken and sauce on top then toss in a few pieces of pumpkin and some baby spinach!.
really good!.
tossWww@FoodAQ@Com
Creamy Pasta Primavera Sauce:
Heat some zesty italian dressing in a medium skillet and cook desired veggies with chicken for about 10 minutes!. Add about a cup of chicken broth and about a 1/3 cup pf cream cheese!. Cook until it's mixed and add some parmesan (about 1/4 cup) It's ready when it simmers!.Www@FoodAQ@Com
Heat some zesty italian dressing in a medium skillet and cook desired veggies with chicken for about 10 minutes!. Add about a cup of chicken broth and about a 1/3 cup pf cream cheese!. Cook until it's mixed and add some parmesan (about 1/4 cup) It's ready when it simmers!.Www@FoodAQ@Com
* 2 small (14 - 16 oz) or 1 large (28 oz) can crushed tomatoes
* 4 cloves of garlic, halved
* 4 or 5 anchovy filets, chopped
* 3 T olive oil
* 10 - 12 black olives, stoned and coarsley chopped
* 2 TBSP capers, soaked and drained
* 2 TBSP Italian parsley, chopped
* 1/2 to 1 small red chili, chopped
* salt
* 1 lb spaghetti or spaghettini
OO Pasta pot, saucepan or skillet (we use a large non-stick wok) large enough to fit all ingredients!.
SET the pasta water to boil!.
SET aside some of the olives, parsley and capers as a garnish!.
IN a deep pan lightly brown the garlic in hot oil!. Add anchovies, crush to a paste with a fork!.
ADD the tomatoes, olives, capers and the chili, cook over medium high heat for 10 minutes, stirring occasionally!.
ADD parsley and cook for a couple minutes more!.
COOK the pasta!. Drain well!.
IN the pan, or in a warm serving bowl, put the cooked and drained pasta, add the sauce, and mix thoroughly!. Some like to add a sprinkling of fresh chopped parsley at this point!.
Cheese is not usually served with this dish!.
i love love love this !!!!!Www@FoodAQ@Com
* 4 cloves of garlic, halved
* 4 or 5 anchovy filets, chopped
* 3 T olive oil
* 10 - 12 black olives, stoned and coarsley chopped
* 2 TBSP capers, soaked and drained
* 2 TBSP Italian parsley, chopped
* 1/2 to 1 small red chili, chopped
* salt
* 1 lb spaghetti or spaghettini
OO Pasta pot, saucepan or skillet (we use a large non-stick wok) large enough to fit all ingredients!.
SET the pasta water to boil!.
SET aside some of the olives, parsley and capers as a garnish!.
IN a deep pan lightly brown the garlic in hot oil!. Add anchovies, crush to a paste with a fork!.
ADD the tomatoes, olives, capers and the chili, cook over medium high heat for 10 minutes, stirring occasionally!.
ADD parsley and cook for a couple minutes more!.
COOK the pasta!. Drain well!.
IN the pan, or in a warm serving bowl, put the cooked and drained pasta, add the sauce, and mix thoroughly!. Some like to add a sprinkling of fresh chopped parsley at this point!.
Cheese is not usually served with this dish!.
i love love love this !!!!!Www@FoodAQ@Com
GNOCCHI DI PATATE
4 lg!. Idaho potatoes (or other dry mealy potatoes)
1 tsp!. salt
1 lg!. egg, beaten
2 1/2 c!. flour
2 c!. tomato sauce (preferably meat)
1 c!. grated Parmesan cheese
Cook potatoes with skins in boiling water until tender!. Drain and when cool enough to handle, peel and work potatoes through a ricer or food mill!. Spread mashed potatoes on a flat board and cool to room temperature!. In the meanwhile, bring about 4 quarts of sliced water to a boil in a very large pot!.
Add beaten egg to potatoes and sprinkle 2 cups of flour over potatoes and knead the mixture!. When smooth and dough-like; set aside!.
Lightly sprinkle large wooden board with flour from the remaining half cup!. Cut piece of dough from the potato mixture, about size of 3 inch ball!. Roll on board with your hands into tubular roll about 1/2 inch thick!. Cut into 1 inch length!. Press center of lengths with 2 fingers rolling dough as you press down in center, on the floured board!. Continue this process until the entire mixture is used up!.
Drop gnocchi into the boiling water and simmer about 5 minutes or so!. An indication that they are cooked is when gnocchi rise to top of pot!. Lift gnocchi gently out of boiling water with a strainer and place on hot serving dish as you remove from pot!. Add meat sauce to taste and top with Parmesan cheese!. Serve immediately, very hot!. This is a favorite North Italian dish!.Www@FoodAQ@Com
4 lg!. Idaho potatoes (or other dry mealy potatoes)
1 tsp!. salt
1 lg!. egg, beaten
2 1/2 c!. flour
2 c!. tomato sauce (preferably meat)
1 c!. grated Parmesan cheese
Cook potatoes with skins in boiling water until tender!. Drain and when cool enough to handle, peel and work potatoes through a ricer or food mill!. Spread mashed potatoes on a flat board and cool to room temperature!. In the meanwhile, bring about 4 quarts of sliced water to a boil in a very large pot!.
Add beaten egg to potatoes and sprinkle 2 cups of flour over potatoes and knead the mixture!. When smooth and dough-like; set aside!.
Lightly sprinkle large wooden board with flour from the remaining half cup!. Cut piece of dough from the potato mixture, about size of 3 inch ball!. Roll on board with your hands into tubular roll about 1/2 inch thick!. Cut into 1 inch length!. Press center of lengths with 2 fingers rolling dough as you press down in center, on the floured board!. Continue this process until the entire mixture is used up!.
Drop gnocchi into the boiling water and simmer about 5 minutes or so!. An indication that they are cooked is when gnocchi rise to top of pot!. Lift gnocchi gently out of boiling water with a strainer and place on hot serving dish as you remove from pot!. Add meat sauce to taste and top with Parmesan cheese!. Serve immediately, very hot!. This is a favorite North Italian dish!.Www@FoodAQ@Com