1 (6-oz.)
pkg. fast cooking long grain and
wild rice
1 T. butter or margarine
1-3/4 c. water
1 T. soy sauce
1/2 c. canned crushed pineapple,
drained (reserve liquid)
2/3 c. frozen peas and carrots,
thawed
1/3 c. frozen cut corn kernels,
thawed
Open
fried rice package and reserve seasonings.
Combine rice and butter in a heavy
large skillet and saute over medium
heat until rice is golden brown,
about 3 minutes. Gradually add water,
1/4 cup reserved pineapple liquid
and content of seasoning packet.
Bring to a boil. Cover skillet and
reduce heat to low. Simmer, stirring
occasionally, until rice is tender
(approximately 15 minutes). Remove
skillet from heat and sprinkle pineapple,
peas, carrots, and corn over rice
mixture. Cover and set aside 5 minutes
or until water is absorbed. Fluff
rice with a fork to mix in pineapple,
peas, carrots, and corn. Yields
4 servings.
Recipe
Note: To double this recipe (using
2 packages), prepare with 3 cups
of water and 1/2 cup reserved pineapple
liquid.
Return
to Pasta & Rice List
1
10-oz. pkg. frozen chopped broccoli
2 c. cooked white rice
1/2 c. chopped onion
2 T. butter or margarine, divided
1 (10.75-oz.) can condensed cream
of mushroom soup
1 c. Cheez Whiz brand (or similar)
processed cheese spread
1/2 c. bread crumbs
Cook broccoli according to package
directions; drain and set aside.
Prepare enough rice to yield 2 cups.
Saute onion in 1 tablespoon of the
butter in a large skillet over medium
heat until tender. Add cooked broccoli,
cooked rice, undiluted soup and
Cheez Whiz; mix lightly. Spoon into
a 1-1/2 quart casserole dish. Melt
remaining 1 tablespoon of butter
and toss with bread crumbs; sprinkle
over top of casserole. Bake at 350F
(175C) for 30 to 35 minutes or until
thoroughly heated. Yields 4 servings.
Return
to Pasta & Rice List
|
Baked
Shrimp & Pasta Casserole
|
2½ c. cooked small pasta
shells
6 cloves garlic, minced
2 T. olive oil, divided
4½ tsp. lemon juice
1 c. raw med. shrimp, peeled and
deveined
½ c. finely chopped onion
½ c. finely chopped celery
½ c. finely chopped bell
pepper
1 (10¾-oz.) can condensed
cream of shrimp soup
1 T. dried parsley flakes
Salt and ground black pepper to
taste
4 oz. grated cheddar cheese
½ c. seasoned bread crumbs
Cook
enough pasta shells to yield 2½
cups. Drain, rinse and set aside.
In a large skillet, sauté
garlic in 1 tablespoon of olive
oil. Add lemon juice and shrimp;
sauté over medium heat until
shrimp are pink. Drain pan and add
shrimp to pasta; toss to mix well
and set aside. Using the same skillet,
sauté onion, celery and bell
pepper in remaining 1 tablespoon
of olive oil. Add to shrimp and
pasta mixture. Stir in undiluted
soup and parsley. Season with salt
and pepper; stir well to evenly
distribute ingredients. Place half
of shrimp-pasta mixture into a greased
baking dish and layer with half
of grated cheese, remaining shrimp-pasta
mixture and top with remaining cheese.
Sprinkle bread crumbs evenly over
top of layered casserole. Bake at
350oF until browned (approximately
45 minutes). Serve warm.
Return
to Pasta & Rice List
1 (16-oz.) pkg. ziti or small tube
pasta
1 (15-oz.) carton ricotta cheese
1 egg, lightly beaten
½ c. grated Parmesan cheese,
divided
1 (28-oz.) jar meatless spaghetti
sauce, divided
2 c. (8 oz.) shredded mozzarella
cheese, divided
Cook
pasta according to package directions.
Drain pasta in a colander, rinse
under cool water and drain well;
set aside. Combine ricotta cheese,
egg and ¼ cup Parmesan cheese
in a small mixing bowl. Coat a 13x9x2-inch
baking dish with nonstick cooking
spray. Spread 1 cup of spaghetti
sauce in bottom of pan. Layer one-third
of the pasta, half of the ricotta
mixture, two-thirds cup of mozzarella
cheese, 1 tablespoon Parmesan cheese
and 1 cup spaghetti sauce. Repeat
layers of pasta, ricotta mixture
and mozzarella. Sprinkle with 2
tablespoons Parmesan cheese. Top
with remaining pasta sauce, mozzarella
cheese and Parmesan cheese. Cover
and bake at 375°F until heated
through (45 to 50 minutes). Yields
12 servings.
Return
to Pasta & Rice List
4-5
boneless, skinless chicken breasts
1 rib celery, chopped into lg. pieces
1 carrot, chopped into lg. pieces
4 chicken bouillon cubes
1 (8-oz.) pkg. vermicelli or spaghetti,
broken 3 times
1 (10.75-oz.) can condensed cream
of chicken soup
1 (10.75-oz.) can condensed cream
of mushroom soup
1 (8-oz.) can sliced mushrooms,
drained
1 (2.25-oz.) can sliced ripe (black)
olives, drained
1 (2-oz.) jar diced pimentos, drained
8 oz. pasteurized processed cheese
(e.g. Velveeta), cubed
1 (10-oz.) can diced tomatoes and
green chilies
1 med. onion, coarsely chopped
1 lg. bell pepper, chopped
2 cloves garlic, minced
Cover chicken with water in a large
saucepan. Add celery, carrot and
bouillon cubes. Bring to a boil
and cook until chicken is done.
Remove chicken, cool and cut into
bite-size pieces; set aside. Remove
celery and carrot from broth and
discard; reserve broth to cook pasta.
Cook pasta according to package
directions in prepared broth. (Add
more water to broth only if needed
so that pasta absorbs most of the
liquid.) Remove from heat when done
and drain well in a colander; set
aside. In a large mixing bowl, combine
undiluted cream of chicken and cream
mushroom soups, mushrooms, olives,
pimentos, cheese cubes, tomatoes
and green chilies, onion, bell pepper
and garlic. Stir until well mixed.
Gently fold in cooked chicken pieces
and cooked pasta. Transfer mixture
to a large casserole dish and bake
at 350F (175C) until bubbly (approximately
45 minutes). Remove from oven and
let casserole ‘rest’
at room temperature for 10 minutes
before serving. Serve with a green
salad and garlic bread. Yields 6
to 8 servings.
Return
to Pasta & Rice List
|
Bayou
Oyster & Artichoke Dressing |
10
c. cooked long-grain white rice
8 T. canola or olive oil, divided
2 c. coarsely chopped onions
1/4 tsp. salt
1/8 tsp. ground black pepper
2/3 c. thinly chopped celery
2 cloves garlic, finely minced
1 (14-oz.) can artichoke hearts,
coarsely chopped
2/3 c. thinly sliced walnuts
1 T. Worcestershire sauce
2 qts. sm. to med. oysters, rinsed
and drained
1/2 c. thinly sliced green onions,
green and white portions
1/2 c. coarsely chopped fresh parsley
Cook enough long grain white rice
to yield 10 cups; set aside at room
temperature. Heat 4 tablespoons
of oil in a large saucepan over
high heat. Add chopped onions and
cook until light to medium brown,
stirring continuously. Spoon half
of the cooked onions into a heat-proof
glass dish. Continue to cook remaining
onions until deep golden brown;
remove from heat, add salt and black
pepper and drain off liquid. Combine
browned onions with cooked onions
in glass dish and set aside. Saute
chopped celery in 2 tablespoons
of oil over medium heat until tender.
Add garlic, artichokes and walnuts;
cook for an additional 5 minutes,
stirring continuously. Lightly sprinkle
with salt and black pepper; stir
in Worcestershire sauce. Remove
pan from heat. Add sauteed mixture
in pan to glass dish with cooked
onions. Cook oysters in remaining
2 tablespoons of oil in a Dutch
oven over high heat, stirring frequently,
until edges of oysters begin to
curl (indicating that they are cooked).
Drain any excess liquid from oysters
(see Recipe Note below). Lower heat
to medium and add cooked mixture
in glass dish to cooked oysters.
Mix thoroughly while heating. Add
sliced green onions and chopped
parsley. Stir and cook an additional
3 minutes; remove from heat. Add
cooked rice to thoroughly heated
dressing mixture; mix well. Adjust
seasoning to taste and transfer
to a serving dish. Yields 12 servings.
Recipe Note: The liquid drained
from the cooked oysters may be frozen
and used later in preparing a seafood
gumbo.
Return
to Pasta & Rice List
1 (8 oz.) pkg. uncooked dried egg
noodles
3 slices whole wheat or white bread
1/3 c. butter or margarine
1/4 c. chopped fresh parsley
1/2 tsp. coarsely ground black pepper
1/4 tsp. salt
Cook egg noodles according to package
directions. Meanwhile, place bread
in a food processor or blender.
Process with pulses until coarse
crumbs are formed. (If using a blender,
process 1 slice of bread at a time.)
Melt butter in a 10-inch skillet
over medium heat until sizzling;
add bread crumbs. Cook, stirring
constantly, until golden brown (5
to 7 minutes). Drain cooked noodles.
Toss with bread crumbs, parsley,
pepper and salt. Serve immediately.
Yields 4 to 6 servings.
Return
to Pasta & Rice List
|
Cajun
Spicy Rice & Sausage
|
1/4
c. vegetable oil
1 lb. smoked sausage (see Recipe
Note)
1 (10-oz.) can diced tomatoes and
chilies, do not drain
1-1/2 c. canned chicken broth
1 (10½ -oz.) can condensed
French onion soup
1 c. uncooked long grain white rice
To
prepare sausage and rice: Heat cooking
oil in a heavy 10-inch skillet over
medium heat. Slice smoked sausage
into 3- to 4-inch pieces and cook
in hot oil, turning often, until
evenly browned (10 to 12 minutes).
Add canned tomatoes and chilies
with liquid and cook over high heat
until tomatoes are well sauteed
and liquid has reduced (approximately
10 minutes). Stir in chicken broth,
undiluted French onion soup and
rice. Tightly cover skillet and
cook over medium heat until rice
is fully cooked (approximately 20
minutes). Remove from heat and (leaving
skillet covered) allow sausage and
rice to “rest” for 15
minutes before serving. Freezes
beautifully. Yields 4 generous servings.
Recipe Note: As a matter
of personal taste, smoked hot or
mild pork, beef, turkey or deer
sausage may be selected to prepare
this recipe.
Recipe Variation: This recipe
may also be prepared by substituting
sausage with 4 lean pork chops (cut
approximately 1/2-inch thick).
Return
to Pasta & Rice List
1½ c. cooked wild rice
¼ c. butter or margarine
1½ c. uncooked long grain
rice
1 c. chopped onion
1 c. diced carrots
1 c. golden raisins
3 c. canned chicken broth
1 tsp. onion powder
2 c. frozen English peas, thawed
1 c. cashews
¼ c. thinly sliced green
onions
Prepare
wild rice according to package directions;
set aside. Melt butter in a Dutch
oven over medium heat. Sauté
long grain rice, onions, carrots
and raisins until onion is tender.
Add broth and onion powder; bring
to a boil. Reduce heat, cover and
simmer until liquid is absorbed
and rice is tender (approximately
20 minutes). Stir in thawed peas,
cooked wild rice and cashews; heat
until warmed throughout. Sprinkle
with sliced green onions. Yields
12 servings.
Return
to Pasta & Rice List
6
whole boneless, skinless chicken
breasts
3 T. butter or margarine
1 lb. diced tasso (see Recipe Note
below)
2 tsp. chopped garlic
3 c. heavy cream
1 bunch green onions, coarsely chopped
Salt and coarsely ground black pepper,
to taste
1 lb. capellini or angel hair pasta
Cut
each chicken breast into 4 pieces.
Melt butter in a large skillet and
saute chicken pieces over medium
heat until browned. Add tasso and
garlic and cook for an additional
5 minutes. Stir in cream and green
onions. Season with salt and pepper
to taste. Reduce heat and simmer
sauce, uncovered, for 10 minutes
(do not allow sauce to boil). In
the meantime, prepare pasta according
to package directions; drain well
and transfer to a large serving
platter or pasta bowl. Toss pasta
with warm sauce and serve with green
salad and garlic bread (see Bonus
Recipe below). Yields 6 servings.
Recipe Note: Tasso is a highly
seasoned smoked ham used in a variety
of Cajun dishes. If unavailable,
lean smoked ham may be substituted.
Return
to Pasta & Rice List
4 T. butter or margarine
½ c. finely chopped onion
2 stalks celery, finely chopped
½ med. green bell pepper,
chopped
½ med. red bell pepper, chopped
2 c. chicken broth
2 c. uncooked instant rice
¼ tsp. ground black pepper
½ tsp. salt
In
a skillet, melt butter over medium
heat. Sauté onion, celery,
green pepper and red pepper until
tender. Remove from heat; set aside.
In a saucepan, bring broth to a
full boil. Remove from heat and
quickly stir in rice, pepper, salt
and sautéed vegetables. Cover
and let stand for 6 to 7 minutes.
Stir before serving. Yields 6 servings.
Return
to Pasta & Rice List
1 lb. fresh or frozen crabmeat
1 (16-oz.) pkg. med. seashell pasta
1 c. mayonnaise
1 T. white wine vinegar
1 tsp. lemon (or lime) juice
1 tsp. granulated sugar
1/2 tsp. garlic powder
1/2 tsp. dried dill weed
1/2 tsp. dried basil
1/4 tsp. finely ground black pepper
1 med. bell pepper, diced
3/4 c. thinly sliced green onion, white and green portions
1/2 c. sliced black olives
12-14 grape tomatoes, halved
1/2 c. celery, sliced into 1/4-inch thick pieces
1 (2-oz.) jar diced pimiento pepper, well drained
Pick over crabmeat to remove any pieces of shell or membrane; set aside. Prepare pasta according to package directions. Transfer cooked pasta to a colander, rinse with cold water; drain well and set aside. In a large bowl, whisk together the mayonnaise, vinegar, lemon juice, sugar, garlic powder, dill, basil and pepper, adjusting seasonings to suit your taste. Add pasta to the dressing and toss to coat. Mix the bell pepper, onion, olives, tomatoes celery and pimiento, into the pasta mixture. Gently fold in crabmeat. Cover and refrigerate overnight to allow time for the flavors to blend. Yields 6 to 8 servings.
Return
to Pasta & Rice List
3/4
c. (1 & 1/2 sticks) butter or
margarine
2
med. onions, chopped
1
med. bell pepper, chopped
2
ribs celery, chopped
3
cloves of garlic, minced
1
T. all-purpose flour
3
pkg. (12-oz. each) frozen crawfish
tails, thawed
1
(16-oz.) pkg. Mexican Velveeta brand
cheese, cubed
8
oz. light cream (see Recipe Note
2)
6–8
green onions, chopped (white and
green portions)
8
oz. pkg. Fettuccini or small egg
noodles
1
tsp. dried parsley flakes
Parmesan
cheese
Melt
butter in a 4- to 5-quart Dutch
oven over medium heat. Saute chopped
onions, bell pepper, celery and
garlic in butter until tender. Whisk
in flour, then add thawed crawfish;
lower heat and simmer for 15 minutes.
Add cubed cheese, light cream and
green onions; continue to simmer
for another 15 minutes, stirring
often. In the meantime, prepare
pasta according to package directions.
Drain pasta, rinse briefly under
cool water; and drain a second time.
Fold cooked pasta into shrimp mixture,
sprinkle in parsley and stir gently
to coat pasta with sauce. Transfer
to a casserole dish and sprinkle
Parmesan cheese over top. Bake at
350F (175C), uncovered, until bubbly
(about 25 minutes). Serve with green
salad and slices of garlic bread.
Yields 8 servings.
Recipe Notes:
(1)
Crawfish tails may be substituted
with 2 pounds of small to medium
peeled raw shrimp.
(2)
The volume of light cream (also
known as ’half & half’)
called for in the recipe may be
prepared by combining 4 ounces of
heavy cream (whipping cream) with
4 ounces of whole milk.
Return
to Pasta & Rice List
1
c. long grain white rice, uncooked
1 (10.5-oz.) can condensed beef
consomme
1 (10.5-oz.) can condensed French
onion soup
1 (4-oz.) can mushroom pieces, drained
1/2 c. (1 stick) butter or margarine,
melted
In a large mixing bowl, combine
uncooked rice, undiluted beef consomme,
undiluted French onion soup, drained
mushrooms pieces and melted butter.
Transfer to an 8x8-inch glass casserole
dish. Bake, uncovered, in a preheated
325F (165C) oven for 1 hour. Yields
6 servings.
Return
to Pasta & Rice List
16-oz.
pkg. dried fettuccini
6 T. unsalted butter
1 shallot, minced
1 c. heavy cream
1 c. finely grated Parmesan cheese,
divided
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Fresh chopped parsley for garnish,
optional
Cook fettuccini according to package
directions until al dente. Drain
in a colander, reserving 1/4 cup
of the pasta cooking liquid. While
the pasta is cooking, melt butter
in a medium saucepan over medium-high
heat. Add minced shallot and saute
until tender. Add heavy cream and
bring to just under a boil. (Do
not bring to a full boil –
boiling will cause the cream to
separate.) Lower heat and simmer
until sauce has reduced slightly
(8 to 10 minutes). Remove from heat.
Return drained pasta to the pot
it was cooked in, add reserved cooking
liquid and set over medium-high
heat. Add the butter-cream mixture
and half of the Parmesan; toss to
combine thoroughly. Season to taste
with salt and pepper. Sprinkle with
remaining Parmesan and garnish with
optional parsley, if desired. Serve
immediately. Yields 4 to 6 servings.
Recipe Note: The preferred Parmesan
cheese for preparing this recipe
is grated Parmigiano-Reggiano.
Return
to Pasta & Rice List
|
Easy
Crawfish Mac & Cheese |
1
(12-oz.) pkg. med. macaroni
3 T. butter or margarine, divided
1 (12-oz.) pkg. frozen crawfish
tails, thawed
2 c. grated mild Cheddar, divided
3 lg. eggs, lightly beaten
2 c. whole milk
1/2 tsp. paprika
1/4 tsp. ground cayenne pepper
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 c. bread crumbs
Cook
macaroni according to package directions;
drain. In a buttered 9x13-inch baking
dish, layer the cooked macaroni,
crawfish tails and 1-1/2 cups of
the grated cheese. In a separate
bowl, whisk eggs, milk, paprika,
cayenne pepper, salt and black pepper
together. Pour egg mixture over
layered macaroni, crawfish and cheese.
Sprinkle the top with bread crumbs,
dot with remaining 2 tablespoons
of butter and top with the remaining
grated cheese. Bake in a preheated
350F (175C) oven for 25 to 30 minutes
or until knife inserted in center
comes out clean. Remove from oven
and let stand for 5 to 10 minutes
at room temperature before serving.
Yields 4 to 6 servings as an entree.
Recipe Note: Not only is this recipe
great tasting, it is quick, easy
and inexpensive to prepare. Serve
with a green salad and toasted garlic
bread.
Return
to Pasta & Rice List
1
(16-oz.) pkg. linguine
1 T. butter or margarine
2 c. julienned fully cooked ham
3 c. frozen English peas, thawed
1½ c. shredded Parmesan cheese
¼ tsp. garlic powder
½ c. heavy cream
Salt and black pepper to taste
Cook
linguine according to package directions.
While pasta is cooking, melt butter
over medium heat in a large skillet
and sauté ham for three minutes.
Add peas and heat through. Drain
linguine, transfer to a large serving
dish and toss with ham and pea mixture,
Parmesan cheese, garlic powder and
cream. Add salt and pepper; adjust
seasoning to taste. Serve immediately.
Yields 8 servings.
Return
to Pasta & Rice List
1
(12-oz.) pkg. frozen crawfish tails
(see Recipe Note 1 below)
1 (16-oz.) pkg. Rotini or Fusilli
pasta, cooked al dente
1/2 c. (1 stick) butter -- do not
use margarine
1 lg. bunch green onions, chopped
(including tops)
3 to 10 cloves garlic, minced (amount
of garlic depends on personal taste)
16 oz. commercial half-and-half
or light cream (see Recipe Note
2 below)
1 to 2 T. Cajun Seasoning (see Recipe
Note 3 below)
1/4 tsp. ground nutmeg
Prepare
ahead: Remove frozen crawfish
tails from freezer and allow to
thaw in package. Cook pasta according
to package directions. Drain pasta,
rinse under cool water and drain
again; set aside.
To prepare crawfish pasta:
Melt butter in a 5- to 6-quart Dutch
oven over medium heat. Saute onions
and garlic for 3 minutes. Add thawed
crawfish tails directly from package;
saute for 5 minutes. Stir in light
cream. Add small amounts of Cajun
seasoning, tasting after each addition
until seasoning is adjusted to taste.
Stir in nutmeg and continue to cook
over medium heat for 10 minutes,
stirring frequently. (Do not allow
sauce to come to a hard boil during
preparation to prevent cream from
separating.) Add cooked, well-drained
pasta and toss well to coat with
sauce. Warm for an additional 10
minutes over low heat (stirring
often) to thicken. Serve immediately
as an entree with green salad, French
bread and dry white wine. Yields
6 generous servings.
Recipe Notes:
(1) If fresh boiled crawfish are
available, by all means use in this
recipe. If fresh or frozen crawfish
are not available, an equal amount
of lump crabmeat or small peeled
shrimp may be substituted in preparing
this simple yet elegant dish.
(2) Light cream (half-and-half)
may be prepared by mixing equal
parts whole milk and heavy cream.
(Ex: 8 oz. whole milk + 8 oz. heavy
cream = 16 oz. light cream)
(3) You can find the recipe for
preparing Cajun Seasoning listed
under the “Sauces & Seasonings”
category of Bedrock Press Recipes
or you may substitute a commercial
seasoning such as Tony Chachere's
Creole Seasoning in this recipe.
Return
to Pasta & Rice List
|
Macaroni
& Cheese Soufflé
|
2 c. elbow macaroni
½ stick butter or margarine
3 eggs, lightly beaten
2 c. whole milk
1 tsp. salt
½ tsp. ground black pepper
3 c. shredded cheddar cheese
1 (8-oz.) pkg. cream cheese
Cook
macaroni according to package directions.
Drain well and stir in butter while
pasta is still warm. Beat eggs,
milk, salt and pepper together with
a wire whisk. Add to macaroni and
butter mixture. Gently stir in shredded
cheese. Cube cream cheese (to allow
even incorporation) and add to mixture.
Place macaroni and cheese mixture
into a buttered casserole dish.
Bake at 350oF for 45
minutes. Serve warm.
Return
to Pasta & Rice List
1 (16-oz.) pkg. tri-colored pasta
twists
¼ lb. lean, fully cooked
ham, cubed
1 (4-oz.) block provolone cheese,
cubed
12-14 cherry tomatoes, halved
3 stalks celery, chopped
1 lg. green bell pepper, chopped
½ c. sliced stuffed green
olives
½ c. sliced pitted ripe (black)
olives
1 bunch green onions, thinly sliced
8 oz. bottled Italian dressing
¼ c. grated Parmesan cheese
Cook
pasta according to package directions.
Drain cooked pasta in a colander,
rinse in cold water and drain well.
Transfer pasta to a large bowl.
Add ham, provolone, tomatoes, celery,
bell pepper, olives and green onion.
Add Italian dressing and toss to
coat all ingredients. Cover and
refrigerate overnight. Prior to
serving, sprinkle salad with Parmesan
cheese and toss. Yields 12 to 16
servings.
Return
to Pasta & Rice List
1½ lb. lean ground beef
1 c. chopped onion
1 (26-oz.) meatless spaghetti sauce
1 (15-oz.) can black beans, rinsed
and drained
1 c. whole kernel corn, drained
1 (14½-oz.) can diced tomatoes
1 (10-oz.) can diced tomatoes and
green chilies
1 c. mild salsa
1 T. chili powder
¼ tsp. salt
¼ tsp. ground black pepper
1 (16-oz.) pkg. thin spaghetti
3 T. butter, softened
In
a large skillet, cook beef and onion
over medium heat until meat is browned.
Remove from heat, drain off fat
and set aside. In a large saucepan,
combine spaghetti sauce, beans corn,
canned tomatoes, canned tomatoes
and chilies, salsa, chili powder,
salt and pepper. Stir in beef and
onion mixture. Bring to a boil,
reduce heat and simmer (uncovered)
for 30 minutes, stirring often.
While sauce simmers, prepare spaghetti
according to package directions;
drain. Toss hot cooked spaghetti
with butter; arrange on warm serving
platter. Top with hot meat sauce.
Yields 6 to 8 servings.
Return
to Pasta & Rice List
|
Orzo
with Lemon Zest and Parsley |
1
(8-oz.) pkg. orzo
1 T. extra-virgin olive oil
Zest of 2 large lemons
1/4 c. finely chopped flat leaf
parsley
Salt and ground black pepper to
taste
Cook orzo according to package directions;
drain well (do not run under cold
water). Transfer hot pasta to a
serving bowl. Drizzle with olive
oil. Add lemon zest and parsley;
toss to combine flavors. Season
to taste with salt and pepper, if
desired. Yields 4 servings.
Return
to Pasta & Rice List
3½
c. water
1½ c. uncooked long grain
rice
½ c. butter (no substitutes)
1½ c. shredded Parmesan cheese
1 T. minced fresh parsley
Salt and ground black pepper, to
taste
In
a large saucepan, bring water to
a boil; stir in rice. Reduce heat
to low; cover and cook 20 minutes
or until tender. Melt butter in
a skillet over medium heat. Place
hot rice in a serving dish, sprinkle
with Parmesan cheese and drizzle
with butter. Season to taste with
salt and pepper. Cover and let stand
for 2 to 3 minutes. Sprinkle with
parsley. Yields 6 servings.
Return
to Pasta & Rice List
|
Pasta
with Asparagus & Prosciutto |
1 (16-oz.) pkg. bow tie pasta
1-1/2 c. heavy whipping cream
1 lb. fresh asparagus, trimmed and
cut into 1-inch pieces
3 T. water
1/2 c. shredded Parmesan cheese
6 oz. thinly sliced prosciutto or
thinly sliced deli ham, cut into
strips
Cook pasta according to package
directions. Meanwhile, bring cream
to a boil in a small saucepan over
medium heat. Reduce heat to low
and simmer, uncovered’ until
slightly thickened (6 to 7 minutes);
remove from heat. Place asparagus
and water in a microwave-safe dish.
Cover dish and microwave on high
until crisp-tender (3 to 4 minutes).
Remove asparagus from microwave
and drain. Place well-drained cooked
pasta in a large serving bowl. Add
cream, asparagus, Parmesan cheese
and prosciutto; toss to coat. Yields
4 to 6 servings.
Return
to Pasta & Rice List
3 c. uncooked elbow macaroni
½ c. butter or margarine
½ c. all-purpose flour
2 c. whole milk
1 lb. shredded American cheese
1 (10-oz.) can diced tomatoes and
green chilies
Cook
macaroni according to package directions;
drain and set aside. In a large
saucepan, melt butter over low heat.
Stir in flour; cook 1 minute, stirring
constantly until mixture is smooth
and bubbly. Stir in milk; heat to
a boil; stirring constantly. Reduce
heat and simmer until thickened
(1 to 2 minutes). Add cheese and
tomatoes with chilies. Stir until
cheese is melted; remove from heat.
Stir cooked macaroni into cheese
sauce; mix well. Transfer into an
ungreased 9x12x2-inch baking dish.
Bake uncovered at 375oF
for 30 minutes or until heated throughout.
Yields 10 servings.
Return
to Pasta & Rice List
1 1b. spaghetti, cooked al dente
and well drained
2 lbs. jumbo shrimp, peeled and
deveined
1 lemon, juiced
1/2 c. chopped flat-leaf parsley,
divided
1-1/2 tsp. crushed red pepper flakes,
divided
4 cloves garlic, crushed and peeled
1 tsp. coarse salt
1/4 c. plus 2 T. extra-virgin olive
1 (2-oz.) tin anchovy fillets
6 to 8 lg. garlic cloves, minced
1/2 tsp. crushed red pepper flakes
Coarse salt to taste
Crusty bread, as an accompaniment
Prepare pasta according to package
directions. While pasta is cooking,
combine shrimp in a large bowl with
lemon juice, 1/4 cup parsley, 1
teaspoon crushed red pepper, 4 crushed
garlic cloves, salt and 2 tablespoons
of olive oil; toss to coat shrimp
evenly. Heat a large, nonstick skillet
over medium high heat; add half
of the shrimp. Cook shrimp 3 minutes
until pink and just firm. Remove
shrimp to a warm platter and repeat
process with remaining shrimp. Return
pan to heat and reduce heat to medium
low. Add remaining 1/4 cup of oil.
Add anchovies, minced garlic and
remaining 1/2 teaspoon pepper flakes
to oil. Break up anchovies with
a wooden spoon until they melt away
into the oil and garlic mixture;
remove pan from heat. Toss cooked
spaghetti and remaining 1/4 cup
of parsley with the garlic oil in
pan, then season to taste with salt.
Top servings of spaghetti with spicy
shrimp and serve with crusty bread.
Recipe Note: Cooked anchovies have
a salted-nutty (rather than fishy)
taste that compliments the garlic
as it sweetens and softens.
Return
to Pasta & Rice List
4
c. chicken broth or water
6 T. butter or margarine, divided
2 c. long grain white rice
1/2 tsp. ground black pepper
1/2 c. chopped onion
1/2 c. chopped bell pepper
1/2 c. chopped celery
2 cloves garlic, minced
Combine
broth and 2 tablespoon of butter
in a medium saucepan and bring to
a boil. Stir in rice and pepper.
Cover and cook over low heat for
20 minutes or until rice is done
and most of the liquid is absorbed.
While rice is cooking, sauté
onion, bell pepper, celery and garlic
in the remaining 4 tablespoons of
butter over medium heat. Cook until
vegetables are tender. Stir sautéed
vegetables into cooked rice and
serve warm. Yields 6 to 8 servings
as a side dish.
Return
to Pasta & Rice List
1 (6-oz.) pkg. wild
rice
1/2 c. salted cashew pieces
3/4 c. seedless red grapes, sliced
in half
Prepare
rice according to package directions.
Just prior to serving, stir in cashew
pieces and warm slightly (30 to
60 seconds); remove from heat. Add
grape halves, toss gently and serve.
Yields 4 servings.
Recipe Note: If there is any leftover
rice (which is doubtful), refrigerate
and remove grape halves before reheating
at a later time; return grapes to
heated rice immediately before serving.
Return
to Pasta & Rice List
