Any unusual Dinner recipes you'd like to share?!
I'm tired of the same old dinners such as lasagna, baked mac n cheese, steak, beef stroganoff,spaghetti, etc!. I really enjoy casserole dishes and pasta!. So if you have any different out of the ordinary recipes, please share!Www@FoodAQ@Com
Answers:
this is just a side dish, but it's a family favorite!.!.!. at thanksgiving, we don't do grean bean casseroles, ick!.!.!. we do this!.
Spinach Casserole
3-4 pks frozen chopped spinach (the box kind, thawed and squeezed well to drain)
16 oz sour cream (lite or fat free works, but it will taste slightly different)
1 envelope lipton onion soup mix
crust - 1 stick butter, melted, 1c+ bread crumbs, 1/3 c parmesan cheese (you can fudge these estimates a bit til it looks nice and crumbly)
combine first 3 ingredients well!. spread in casserole dish!. mix up crust and spread on top!. bake at 350 for around 30 min until the top is dark golden brown!.Www@FoodAQ@Com
Spinach Casserole
3-4 pks frozen chopped spinach (the box kind, thawed and squeezed well to drain)
16 oz sour cream (lite or fat free works, but it will taste slightly different)
1 envelope lipton onion soup mix
crust - 1 stick butter, melted, 1c+ bread crumbs, 1/3 c parmesan cheese (you can fudge these estimates a bit til it looks nice and crumbly)
combine first 3 ingredients well!. spread in casserole dish!. mix up crust and spread on top!. bake at 350 for around 30 min until the top is dark golden brown!.Www@FoodAQ@Com
Beef Noodle Shepherd's Pie
"A classic casserole made with ground beef combined with pasta and topped with mashed potatoes!. Baked until bubbly and slightly browned!. For extra garnish, sprinkle chopped parsley over the top!. Instant mashed potatoes make preparation even faster!."
INGREDIENTS:
1 pound ground beef
1 1/2 cups hot water
1 (1!.25 ounce) package beef
with onion soup mix
1/2 cup uncooked elbow
macaroni
2 cups prepared mashed
potatoes
1/2 teaspoon paprika
DIRECTIONS:
1!. Preheat oven to 425 degrees F (220 degrees C)!.
2!. In a medium skillet, brown beef over medium high heat and drain!. Stir in water, soup mix and elbow macaroni; let simmer all together for 5 minutes!.
3!. Pour mixture into a 9x13 inch baking dish!. Top with potatoes and sprinkle with paprika!. Bake in the preheated oven for 15 to 20 minutes and serve hot!.
ALL RIGHTS RESERVED ? 2008 Allrecipes!.comWww@FoodAQ@Com
"A classic casserole made with ground beef combined with pasta and topped with mashed potatoes!. Baked until bubbly and slightly browned!. For extra garnish, sprinkle chopped parsley over the top!. Instant mashed potatoes make preparation even faster!."
INGREDIENTS:
1 pound ground beef
1 1/2 cups hot water
1 (1!.25 ounce) package beef
with onion soup mix
1/2 cup uncooked elbow
macaroni
2 cups prepared mashed
potatoes
1/2 teaspoon paprika
DIRECTIONS:
1!. Preheat oven to 425 degrees F (220 degrees C)!.
2!. In a medium skillet, brown beef over medium high heat and drain!. Stir in water, soup mix and elbow macaroni; let simmer all together for 5 minutes!.
3!. Pour mixture into a 9x13 inch baking dish!. Top with potatoes and sprinkle with paprika!. Bake in the preheated oven for 15 to 20 minutes and serve hot!.
ALL RIGHTS RESERVED ? 2008 Allrecipes!.comWww@FoodAQ@Com
Poppy Seed Chicken Casserole
This popular dish can be cooked with low-fat or non-fat ingredients for a healthier version, and leaving the topping off would cut the fat content even further, but the topping makes it good!.
* Boil one large chicken with a bay leaf, salt and pepper (you can also add a bouillon cube if salt isn't a problem)
* Remove skin and bones and cut chicken into bite size pieces!.
* Mix together and add the following ingredients:
1/2 c!. broth from the chicken (skim fat off the top or use a gravy measuring cup)
1 c!. lite or fat-free sour cream
1 c!. reduced fat cream of chicken soup
1 T!. poppy seeds (store this expensive spice in the freezer to keep fresh longer)
* Melt 1/2 stick margarine!.
* Crush 1/2 tube of reduced fat Ritz crackers (crush them while they are still in the package, makes clean up easier)
* Top the chicken mixture with crackers and drizzle with melted margarine!.
Serve over rice and a side salad!.Www@FoodAQ@Com
This popular dish can be cooked with low-fat or non-fat ingredients for a healthier version, and leaving the topping off would cut the fat content even further, but the topping makes it good!.
* Boil one large chicken with a bay leaf, salt and pepper (you can also add a bouillon cube if salt isn't a problem)
* Remove skin and bones and cut chicken into bite size pieces!.
* Mix together and add the following ingredients:
1/2 c!. broth from the chicken (skim fat off the top or use a gravy measuring cup)
1 c!. lite or fat-free sour cream
1 c!. reduced fat cream of chicken soup
1 T!. poppy seeds (store this expensive spice in the freezer to keep fresh longer)
* Melt 1/2 stick margarine!.
* Crush 1/2 tube of reduced fat Ritz crackers (crush them while they are still in the package, makes clean up easier)
* Top the chicken mixture with crackers and drizzle with melted margarine!.
Serve over rice and a side salad!.Www@FoodAQ@Com
Do you like shrimp!?
MEDITERRANEAN SHRIMP
1 (14 ounce) can diced tomatoes (Italian herb variety)
1/2 cup chopped green onions
2 teaspoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound small shrimp, peeled and deveined
4 ounces feta cheese, diced
cooked orzo
Heat large nonstick skillet over medium-high heat!. Add tomatoes!. Add onions, oregano, salt and pepper!. Cook until slightly thickened, about 5 minutes!. Stir in shrimp and cook until pink, 5 to 7 minutes!. Toss with feta cheese!. Mix in cooked orzo and serve!.
Yield: 4 servingsWww@FoodAQ@Com
MEDITERRANEAN SHRIMP
1 (14 ounce) can diced tomatoes (Italian herb variety)
1/2 cup chopped green onions
2 teaspoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound small shrimp, peeled and deveined
4 ounces feta cheese, diced
cooked orzo
Heat large nonstick skillet over medium-high heat!. Add tomatoes!. Add onions, oregano, salt and pepper!. Cook until slightly thickened, about 5 minutes!. Stir in shrimp and cook until pink, 5 to 7 minutes!. Toss with feta cheese!. Mix in cooked orzo and serve!.
Yield: 4 servingsWww@FoodAQ@Com
German Potato Salad
Both sweet and savory with plenty of bacon!. Serve hot!.
1 lb!. bacon - fried, crumbled, grease reserved
9 med!. potatoes - peeled, sliced, boiled until tender
1 lrg!. onion - sliced thin
1/2 cup all-purpose flour
2 1/4 cups water
1 1/4 cups distilled white vinegar
1/2 cup granulated sugar
-Toss together crumbled bacon, potatoes, and onion in a bowl; set aside!.
-Melt bacon grease in saucepan over medium-high heat; stir in flour; slowly whisk in water and vinegar; stir in sugar; continue cooking, stirring constantly, until thickened!.
-Pour hot mixture over potatoes in the bowl!.
-Serve hot!.Www@FoodAQ@Com
Both sweet and savory with plenty of bacon!. Serve hot!.
1 lb!. bacon - fried, crumbled, grease reserved
9 med!. potatoes - peeled, sliced, boiled until tender
1 lrg!. onion - sliced thin
1/2 cup all-purpose flour
2 1/4 cups water
1 1/4 cups distilled white vinegar
1/2 cup granulated sugar
-Toss together crumbled bacon, potatoes, and onion in a bowl; set aside!.
-Melt bacon grease in saucepan over medium-high heat; stir in flour; slowly whisk in water and vinegar; stir in sugar; continue cooking, stirring constantly, until thickened!.
-Pour hot mixture over potatoes in the bowl!.
-Serve hot!.Www@FoodAQ@Com
I cook ground chicken, place it in the bottom of a casserole pan, add 2 cans of Campbell's cream of chicken, then I layer more ground chicken on top, then I throw chopped brocolli and shredded cheddar cheese all over the top and bake!. It is quite a unique, simple, and delicious casserole!.Www@FoodAQ@Com
Hi
Try slow cooked lamb shanks!.
Fry up the lamb shanks in a deep pot/pan with onion (just peel and cut in half) garlic!.
Throw in caned tomatoes or pasta sauce, your favourite herbs and spices, red wine, anything you want really!.
I would slow cook this for about 3 hours!. Stir as you go!. Add water when needed!.
Serve on a bed of mashed potato!.
enjoyWww@FoodAQ@Com
Try slow cooked lamb shanks!.
Fry up the lamb shanks in a deep pot/pan with onion (just peel and cut in half) garlic!.
Throw in caned tomatoes or pasta sauce, your favourite herbs and spices, red wine, anything you want really!.
I would slow cook this for about 3 hours!. Stir as you go!. Add water when needed!.
Serve on a bed of mashed potato!.
enjoyWww@FoodAQ@Com
This isn't exactly unusual, but breakfast for dinner every once in a while is great!. Eggs, Toast, Bacon, Hash Browns!. French Toast and Sausage links!. Omelet's!. Whatever you love!. Drink Mimosa's!. (Champagne & Orange Juice)Www@FoodAQ@Com
BAKED ARTICHOKE CASSEROLE
2 medium California artichokes
2 tablespoons lemon juice
2 medium onions, sliced thick
2 tablespoons olive oil
1 teaspoon Italian herb seasoning
2 medium tomatoes, sliced
6 ounces mozzarella or
Monterey Jack cheese, sliced
Bend back outer petals of each artichoke until they snap off easily near base!. Edible portion of petals should remain on artichoke bottom!. Continue to snap off and discard thick petals until central core of pale green petals is reached
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Chicken Italianio (this sounds harder than it is - you can even leave out the wine and rosemary, add extra oil if needed to prevent burning)
3 lbs chicken breasts, cut up
8 tbsp salad oil
12 garlic cloves
1/2 cup dry white wine
2 tsp salt
1/2 tsp pepper
1/2 tsp dried rosemary leaves
1 medium-sized onion, sliced
4 medium-sized tomatores, cute into wedges
1 8 oz pkg spaghetti
In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken and garlic until golden brown on all sides, about 20-25 minutes!. When done, add wine, salt, pepper, rosemary, onion and half the tomato wedges; over high heat, heat to boiling!. Reduce heat to low; cover and simmer 15 minutes or until chicken is fork-tender!. Skim fat from liquid in skillet (if there is any)!. Add remaining tomatores; heat through!. While this is simmering, prepare spaghetti as label direct!.
To serve, drain spaghetti; place on large platter!. Spoon chicken mixture on top of spaghetti!.- serves 2
Asparagus Au Gratin!.
2 tbsp butter
1/4 cups fresh bread crumbs
1/4 tsp sage, crushed
2 tbsp sliced green onion
1 can (10 1/2 oz) Asparagus, drained
1/4 cup of shredded Swiss Cheese
In 8x8 inch ovenproof dish, melt butter!. Stir in crumbs and sage, mix well!. Bake at 400 degress for 6 minutes!. Remove from oven!. Stir in onion, remove from dish!. Arrange asparagus in buttered 1-quart baking dish!. Sprinkle cheese over asparagus!. Top with crumb mixture!. Bake for 400 degrees for 10 minutes or until cheese melts!. for 2 people
Isabellas (Oatmeal Cookies) - have this for dessert
1 cup butter
1/2 cup sugar
1 tsp vanilla
1 1/4 cups flour
1 1/2 cups oats
Dash salt, optional
Powdered Sugar
Cream butter and sugar until light!. Mix in vanilla, then flour, oats and salt!. Chill thoroughly!. Shape into small balls and place 2 inces apart on an ungreased baking sheet!. Flatten with a fork, crisscrossing!. Bake at 350 degrees for 12-18 minutes (depending on your oven)!. Sprinkle with Powdered Sugar
Buttered Potatoes Time: 25 - 30 minutes
2 -3 potatoes
1 tbs butter
salt & pepper
Scrub potatoes and cut into quarters!. Put into a sauce pan and cover with water to which you add 1/4 tsp salt!. Cover and bring to a boil!. When boiling move cover so it is ajar else the potatoes will boil over!. They will, I promise!.!. Remove from heat when done (stick a knife in and test - should go in easily)!. Drain, add butter, salt & pepper if using, and serve!.
Brussels Sprouts with Lemon Butter
12 - 16 Brussels sprouts -
2 tbs butter
1 tsp thyme
1 tbs lemon juice
salt & pepper
Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored!. With the tip of your knife make a small X in the stem end - that, supposedly, aids even cooking!. Put in a steamer basket over an inch of water and steam for 20 - 30 minutes or until done!. They should be tender when pierced with a sharp knife but do not overcook!. When done remove basket and empty water!. Return pan to heat and melt butter!. Add herbs, lemon, salt & pepper!. Return sprouts to pan and sauté, stirring for 1 - 2 minutes!. ServeWww@FoodAQ@Com
2 medium California artichokes
2 tablespoons lemon juice
2 medium onions, sliced thick
2 tablespoons olive oil
1 teaspoon Italian herb seasoning
2 medium tomatoes, sliced
6 ounces mozzarella or
Monterey Jack cheese, sliced
Bend back outer petals of each artichoke until they snap off easily near base!. Edible portion of petals should remain on artichoke bottom!. Continue to snap off and discard thick petals until central core of pale green petals is reached
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Chicken Italianio (this sounds harder than it is - you can even leave out the wine and rosemary, add extra oil if needed to prevent burning)
3 lbs chicken breasts, cut up
8 tbsp salad oil
12 garlic cloves
1/2 cup dry white wine
2 tsp salt
1/2 tsp pepper
1/2 tsp dried rosemary leaves
1 medium-sized onion, sliced
4 medium-sized tomatores, cute into wedges
1 8 oz pkg spaghetti
In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken and garlic until golden brown on all sides, about 20-25 minutes!. When done, add wine, salt, pepper, rosemary, onion and half the tomato wedges; over high heat, heat to boiling!. Reduce heat to low; cover and simmer 15 minutes or until chicken is fork-tender!. Skim fat from liquid in skillet (if there is any)!. Add remaining tomatores; heat through!. While this is simmering, prepare spaghetti as label direct!.
To serve, drain spaghetti; place on large platter!. Spoon chicken mixture on top of spaghetti!.- serves 2
Asparagus Au Gratin!.
2 tbsp butter
1/4 cups fresh bread crumbs
1/4 tsp sage, crushed
2 tbsp sliced green onion
1 can (10 1/2 oz) Asparagus, drained
1/4 cup of shredded Swiss Cheese
In 8x8 inch ovenproof dish, melt butter!. Stir in crumbs and sage, mix well!. Bake at 400 degress for 6 minutes!. Remove from oven!. Stir in onion, remove from dish!. Arrange asparagus in buttered 1-quart baking dish!. Sprinkle cheese over asparagus!. Top with crumb mixture!. Bake for 400 degrees for 10 minutes or until cheese melts!. for 2 people
Isabellas (Oatmeal Cookies) - have this for dessert
1 cup butter
1/2 cup sugar
1 tsp vanilla
1 1/4 cups flour
1 1/2 cups oats
Dash salt, optional
Powdered Sugar
Cream butter and sugar until light!. Mix in vanilla, then flour, oats and salt!. Chill thoroughly!. Shape into small balls and place 2 inces apart on an ungreased baking sheet!. Flatten with a fork, crisscrossing!. Bake at 350 degrees for 12-18 minutes (depending on your oven)!. Sprinkle with Powdered Sugar
Buttered Potatoes Time: 25 - 30 minutes
2 -3 potatoes
1 tbs butter
salt & pepper
Scrub potatoes and cut into quarters!. Put into a sauce pan and cover with water to which you add 1/4 tsp salt!. Cover and bring to a boil!. When boiling move cover so it is ajar else the potatoes will boil over!. They will, I promise!.!. Remove from heat when done (stick a knife in and test - should go in easily)!. Drain, add butter, salt & pepper if using, and serve!.
Brussels Sprouts with Lemon Butter
12 - 16 Brussels sprouts -
2 tbs butter
1 tsp thyme
1 tbs lemon juice
salt & pepper
Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored!. With the tip of your knife make a small X in the stem end - that, supposedly, aids even cooking!. Put in a steamer basket over an inch of water and steam for 20 - 30 minutes or until done!. They should be tender when pierced with a sharp knife but do not overcook!. When done remove basket and empty water!. Return pan to heat and melt butter!. Add herbs, lemon, salt & pepper!. Return sprouts to pan and sauté, stirring for 1 - 2 minutes!. ServeWww@FoodAQ@Com
When I get in a rut, I make a meal of either appetizers or salads!. For appetizers, we'll have chicken wings, maybe potato skins, dips and chips, or a hot dip of some sort w/ bread slices!. For salads, we'll have a green salad, chicken or tuna salad, a pasta salad, and a fruit salad!. Just for a change, KWIM!?
Other neat recipes:
Sour Cream Chicken Enchiladas
Filling:
4 chicken breasts
1 onion, chopped
1 T!. margarine
1 (4 oz!.) can chopped green chiles
1 - 1/4 C!. shredded cheddar cheese
2 (4 oz!.) cans sliced mushrooms, drained
1/2 t garlic powder
1/2 t chili powder
1 cup sour cream (can use low fat)
8 large flour tortillas
Sauce:
1/4 c flour
1/4 c melted butter
1 -1/2 c shredded monteray jack cheese
1 -1/2 c sour cream
chili powder to taste
Rinse chicken!. Cook in water to cover until tender!. Drain, reserving 1-1/2 cups of broth!. Cool, debone, and chop!. (Leftover cooked chicken or a roasted deli chicken meat can also be used!.)
Saute onion in margarine in large skillet!. Add chicken, green chilis, mushrooms, cheddar cheese, garlic powder, 1/2 t chili powder and 1 c!. sour cream!. Mix well!.
Microwave tortillas until softened!. Spoon chicken mixture into each tortilla and roll!. Place seam side down in 13X9 baking dish!.
Blend flour and butter in saucepan!. Stir in reserved broth and 1 C!. jack cheese, 1-1/2 cups sour cream and additional chili powder!. Pour over enchiladas!. Bake 350 for 30 minutes!. Sprinkle with remaining jack cheese and put back in oven until cheese melts!.
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Swiss Steak
1 round or cube steak, (approximately 1?lbs), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 oz) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut steak into serving-size pieces!. Season, to taste, with garlic powder and salt and pepper!. Dust meat with flour!. In heavy skillet, brown both sides of meat in vegetable oil!. Transfer to Dutch oven!. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water!. Pour over steak and simmer over low heat until meat is tender, about 1? hours adding water, if necessary to keep meat partially covered!. Season, to taste, with additional salt and pepper!. Serve meat and gravy over steamed rice or egg noodles!.
Hint: Cook this in a slow-cooker on low for a most fabulous dinner!. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 oF!.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber!.
--Paula Dean
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Penne with 5 Cheeses
Kosher salt
2 C!. heavy cream
1 C!. crushed tomatoes in thick tomato puree
1/2 c freshly grated Pecorino Romano (1 1/2 oz!.)
1/2 c!. shredded imported Italian fontina (1 1/2 oz!.)
1/4 c!. crumbled Italian Gorgonzola (1 1/2 oz!.)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter
Preheat oven to 500 degrees F!.
Bring 5 quarts of salted water to a boil in a stockpot!.
Combine all the ingredients except the penne and butter in a large mixing bowl!. Mix well!.
Drop the penne into the boiling water and parboil for 4 minutes!. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine!. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 c!. capacity) Dot with the butter and bake until bubbly brown on top, 7 to 10 minutes!.
--Ina Garten
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Mushroom Walnut Sauce for Pasta
2 Tbsp!. extra virgin olive oil
8 oz!. Mushrooms - sliced
1/4 C!. Walnuts - chopped
3/4 C!. Heavy whipping cream
1/4 tsp!. Black pepper
1/2 C!. Fresh Parmesan - grated
Heat olive oil in large skillet over medium heat!. Saute mushrooms and walnuts until mushrooms are golden!. Add cream and cook stirring frequently for 5 minutes until slightly thickened!. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth!. Do not boil!. Serve over pasta!. Especially good w/ stuffed pastas!.Www@FoodAQ@Com
Other neat recipes:
Sour Cream Chicken Enchiladas
Filling:
4 chicken breasts
1 onion, chopped
1 T!. margarine
1 (4 oz!.) can chopped green chiles
1 - 1/4 C!. shredded cheddar cheese
2 (4 oz!.) cans sliced mushrooms, drained
1/2 t garlic powder
1/2 t chili powder
1 cup sour cream (can use low fat)
8 large flour tortillas
Sauce:
1/4 c flour
1/4 c melted butter
1 -1/2 c shredded monteray jack cheese
1 -1/2 c sour cream
chili powder to taste
Rinse chicken!. Cook in water to cover until tender!. Drain, reserving 1-1/2 cups of broth!. Cool, debone, and chop!. (Leftover cooked chicken or a roasted deli chicken meat can also be used!.)
Saute onion in margarine in large skillet!. Add chicken, green chilis, mushrooms, cheddar cheese, garlic powder, 1/2 t chili powder and 1 c!. sour cream!. Mix well!.
Microwave tortillas until softened!. Spoon chicken mixture into each tortilla and roll!. Place seam side down in 13X9 baking dish!.
Blend flour and butter in saucepan!. Stir in reserved broth and 1 C!. jack cheese, 1-1/2 cups sour cream and additional chili powder!. Pour over enchiladas!. Bake 350 for 30 minutes!. Sprinkle with remaining jack cheese and put back in oven until cheese melts!.
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Swiss Steak
1 round or cube steak, (approximately 1?lbs), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 oz) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut steak into serving-size pieces!. Season, to taste, with garlic powder and salt and pepper!. Dust meat with flour!. In heavy skillet, brown both sides of meat in vegetable oil!. Transfer to Dutch oven!. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water!. Pour over steak and simmer over low heat until meat is tender, about 1? hours adding water, if necessary to keep meat partially covered!. Season, to taste, with additional salt and pepper!. Serve meat and gravy over steamed rice or egg noodles!.
Hint: Cook this in a slow-cooker on low for a most fabulous dinner!. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 oF!.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber!.
--Paula Dean
------------------------------------
Penne with 5 Cheeses
Kosher salt
2 C!. heavy cream
1 C!. crushed tomatoes in thick tomato puree
1/2 c freshly grated Pecorino Romano (1 1/2 oz!.)
1/2 c!. shredded imported Italian fontina (1 1/2 oz!.)
1/4 c!. crumbled Italian Gorgonzola (1 1/2 oz!.)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter
Preheat oven to 500 degrees F!.
Bring 5 quarts of salted water to a boil in a stockpot!.
Combine all the ingredients except the penne and butter in a large mixing bowl!. Mix well!.
Drop the penne into the boiling water and parboil for 4 minutes!. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine!. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 c!. capacity) Dot with the butter and bake until bubbly brown on top, 7 to 10 minutes!.
--Ina Garten
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Mushroom Walnut Sauce for Pasta
2 Tbsp!. extra virgin olive oil
8 oz!. Mushrooms - sliced
1/4 C!. Walnuts - chopped
3/4 C!. Heavy whipping cream
1/4 tsp!. Black pepper
1/2 C!. Fresh Parmesan - grated
Heat olive oil in large skillet over medium heat!. Saute mushrooms and walnuts until mushrooms are golden!. Add cream and cook stirring frequently for 5 minutes until slightly thickened!. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth!. Do not boil!. Serve over pasta!. Especially good w/ stuffed pastas!.Www@FoodAQ@Com