Potato Pierogi
Posted on October 27, 2007
1 egg
2 heaping tablespoons sour cream
1 cup milk
1 cup water
4 1/2 to 5 cups all-purpose flour
4 tablespoons unsalted butter, melted
2 tablespoons cornmeal
5 pounds baking potatoes, peeled and quartered (about 10 medium potatoes)
1/4 pound unsalted butter (1 stick), melted
2 ounces (about 1/2 cup) cheddar cheese, grated
4 ounces cream cheese
Coarse salt and freshly ground black pepper, to taste
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Potato Fritters
Posted on October 27, 2007
1 cup water
1/4 cup unsalted butter
1/2 teaspoon salt
4 eggs
4 medium potatoes
black pepper
vegetable oil for deep fat frying
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Mashed Potatoes
Posted on October 27, 2007
4 large potatoes
1 cup milk or sour cream
1/4 cup butter
salt and pepper to taste
Peel potatoes and cut into quarters. Place in a large saucepan with water to cover. Bring to a boil, lower heat, cook for about 25 to 30 minutes or until tender. Drain well. Place potatoes in mixing bowl of electric mixer and beat until smooth. Heat milk or cream in small saucepan and add to potatoes along with butter, salt and pepper. Beat until smooth and fluffy.
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Lemon Parmesan Spaghetti
Posted on October 27, 2007
8 ounces spaghetti
1/3 cup unsalted butter
1 (8 ounce) container sour cream
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
salt to taste
ground black pepper to taste
Cook spaghetti according to package directions until al dente. Drain and place spaghetti in a greased 1.5 quart casserole dish.
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Creamy Penne Pasta
Posted on October 27, 2007
1 (16 ounce) package penne pasta
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 cup chopped fresh basil
1/4 cup chopped fresh oregano
2 tablespoons chopped fresh parsley
1 tomato, diced
salt and pepper to taste
1 (8 ounce) package cream cheese
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Chicken Manicotti with Chive Cream Sauce
Posted on October 27, 2007
12 Manicotti pasta shells
8 oz Whipped cream cheese with chives&onion
2/3 cup Milk
1/4 cup Romano cheese grated
2 cups Cooked chicken chopped
1 10 oz pkg frozen broccoli, (chopped) thawed, and drained
1 4 oz jar pimiento chopped and drained
1/4 ts Pepper
Paprika to taste
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Kasha Varnishkes
Posted on October 27, 2007
1 egg, lightly beaten
1 cup whole roasted buckwheat groats
2 cups chicken stock or water
3 Tbs. schmaltz or margarine
1 cup onions, chopped
1/4 lb. egg bowtie noodles
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Pasta Primavera
Posted on October 27, 2007
2 Tbs. cornstarch
11 ounces chicken stock
1/2 cup water
1 tsp. dried basil leaves, crushed
1/4 tsp. garlic powder, or 2 cloves garlic, minced
2 cups broccoli florets
2 medium carrots, sliced
1 medium onion, cut into wedges
1 medium tomato, diced
4 cups thin spaghetti, hot cooked
1/2 cup grated Parmesan cheese
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Linguine with Clam Sauce
Posted on October 27, 2007
12 oz Linguine pasta
2 tb Olive oil
1 lg Clove garlic,minced
1 sm Onion, finely chopped
1 10 oz can minced clams
1/4 c Chopped parsley
1 tb Lemon juice
1 ds Hot pepper sauce
Grated Parmesan cheese to taste
Cook linguine according to package directions, making sure that it is not overcooked. While pasta cooks, heat oil in a skillet. Saute garlic and onions until soft but not browned. Add clams with liquid, parsley, lemon juice and hot pepper sauce. Heat through. Drain linguine; place on a platter and pour clam sauce over it. Sprinkle with Parmesan cheese, as desired. Yields 2 servings.
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Spaghetti with Garlic and Oil
Posted on October 27, 2007
1/3 cup olive oil (extra virgin preferred)
2 to 3 cloves garlic, chopped fine
12 oz (300 g) spaghetti
2 Tbs finely chopped parsley
Salt and freshly ground black pepper to taste
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