Pasta Recipes

[Central Bassman]

Does anyone know any good pasta recipes?? I like to cook and want to get some new ideal for a pasta, Any type of recipes or tricks would be great. Thanks

[LABS4ME]

Here's one I do with my veni-tenderloins, but have made it with pheasant strips too...

 Quote:

I figured with all the venison rolling into everyones homes this time of year, we should try and share some new ways to enjoy the fruits of our hunts.

Tonight I made some venison tenderloins with a creamy pepper sauce over bow tie pasta... pretty simple and tasty!

-Slice 2 red bell peppers into thin strips

-finely mince 1/2 - 1 whole jalepeno pepper, depending on how much heat you like. 1/2 will be very mild in this sauce... just a little flavor. 1 is perfect for me. Remove the core and seeds from all peppers.

-Slice a medium white onion into strips

-mince a teaspoon of garlic

add the 4 above ingredients into a fry pan with a couple tablspns of olive oil. Season with salt and pepper, fry for a few minutes till all is tender.

-add 2 oz. of white wine and a qt of heavy whipping creme to the pan and slowly boil it till the cream is reduced by half (took me about 15 minutes or so) stir now and then so as to not scorch the cream

As the cream is reducing, slice the tenderloins into medallions and season liberally with Emeril's essence. ( I soak the tenerloins in milk for about 15 minutes before I slice them). Then immediatly dredge lightly in a seasoned flour. Fry them quickly in a couple tablspns of olive oil till they are warm and pink in the middle. place on some paper towel. Season again with some essence and salt and pepper.

Get your pasta boiling it should take about 12-14 minutes.

Now to your sauce add 2 tblspoons of butter and slowly stir it in till all is blended well.

To serve, put some pasta in a shallow bowl, add 5-6 slices of tenderloin and spoon some of the pepper sauce over the top. One more dash of essence for presentation and you're golden! Enjoy!

Good Luck!

Ken

Here's another:

one of my wife's and daughter's favorite

 Quote:

pheasant and peppers country style:

* Slice 2 pheasant or chicken breast into thin strips

* 1 lb of Italian sausage sliced or 1 lb of bulk Italian sausage

* 1 lb Kiebasa sliced

In a large skillet, Cook all the meat in a small anount of Olive oil until thoroughly cooked, remove from pan and set aside.

* Slice 1 Large white onion and 1 red and 1 green pepper into thin strips (remove core and seeds form peppers). Crush 2-3 cloves of garlic. Saute in olive oil till tender. Season with salt&pepper and italian seasoning.

Return meat to pan with the onions and peppers, pour in half a jar of a good quality pasta sauce, stir till all the ingredients are coated (should be a coating... not thick like spaghetti). Let simmer on med-low for 10-15 minutes with a lid on. Cook mastocholi pasta will simmering. Serve on a large platter with pasta topped with sauce and freshly grated parmesan cheese sprinkled liberally on top. Pass around the platter and let everyone serve themselves up. A piece of fresh baked ciabatta bread goes great with this.

Good Luck!

Ken

[Leaky]

Labs - Those look great!! Here's one I put together this weekend.

Bacon Cheeseburger Goulash

1 lb Hamburger (vension burger)

1 small onion - diced

1 medium green pepper - chopped

5 slices thick bacon - chopped

2 cloves garlic - chopped

1 package fresh mushrooms

1 14 oz can diced tomatoes - undrained

1 6 oz can tomato paste

1/2 cup water

4-5 tbls barbacue sauce (Sweet Baby Rays)

1 can whole kernal corn

1 tbls of Italian Seasoning.

6 oz Valveeta Cheese

1/2 cup of milk

1 Cup Cheddar Cheese

1 lb Elbo Macaroni or Medium Shells

1. Brown Hamburger, bacon, onion, green pepper in a dutch oven Drain grease.

2. Add mushrooms, garlic & corn. Cook down for 5 minutes

3. Add tomatoes, paste, water, barbacue sauce and italian seasoning. Simmer while cooking

macaroni in a seperate pot. Be sure not to overcook the noodles. Should be firm when drained.

4. Back in same pot,add Valveeta and milk to cooked and drained macaroni. Simmer till melted

and slightly thickened.

5. Fold Macaroni & Cheese into Dutch oven and spread Cheddar Cheese over the top. Cover and

cook on low till cheddar is melted or place uncovered in preheated oven at 325 for 15-20 minutes.

Serve with Salad & Garlic Bread. Freeze leftovers for another meal

[Bobb-o]

My favorite pasta recipe of all time i one i sorta made up at work back when i used to cook.

Take some alfredo sauce and put it in a pot on a low setting, next add some thinly stripped red peppers to the sauce, and a whole lot of fresh, chopped basil. let this simmer for almost 10-15 minutes or until the sauce starts to turn orange from the peppers. throw this on some linguini or penne and it is amazing. I like to make it with pheasant or grouse, but chicken or almost any other kind of meat will work also.

[bassNspear]

 Originally Posted By: Central Bassman

Does anyone know any good pasta recipes?? I like to cook and want to get some new ideal for a pasta, Any type of recipes or tricks would be great. Thanks

you like to cook becuase your a good eater

[89Bronco]

I just tried this recipe with fresh walleye and my wife and I loved it. The recipe came from Red Lobster and they use Tilapia, but the walleye was just as good or better. The pasta is mostly just a side dish.

Parmesan Crusted Tilapia

Serves 4

Ingredients:

4 ea 5-6 oz Tilapia Fillets

Non-stick Cooking Spray

½ lb. Linguini, cooked

Parmesan Crust:

½ cup Panko Bread Crumbs

½ cup Parmesan Cheese, pre-shredded

Parmesan Base:

½ cup Parmesan Cheese, pre-shredded

1 Tbsp. Parsley, dried

10 oz Prepared Refrigerated Alfredo Sauce

Parmesan Cream Sauce:

2 Tbsp. Fresh Basil, Chopped

¼ cup Chablis or Chardonnay Wine, optional

¼ cup Half and Half

Preparation:

Preheat oven to 425 degrees.

Spray a 9X13 baking dish with Non-stick Cooking Spray. Place the 4 Tilapia fillets in the dish and set aside.

In a small bowl, mix the Panko bread crumbs and ½ cup Parmesan cheese to make the crust for the topping. Set aside.

To assemble the Parmesan Base, place ½ cup Parmesan cheese, 1 Tbsp. parsley and the prepared Alfredo sauce in a medium bowl and stir well.

Remove ½ cup of the mixture (reserving the rest to make the Parmesan Cream Sauce) and brush onto the 4 pieces of Tilapia, making a thick, even covering on the fish. Evenly sprinkle the Parmesan Crust on top of the fish. Bake on the top shelf of the oven for 15-20 minutes or until fish reaches 140-150 degrees and the crust is golden brown.

Meanwhile while the fish is baking, make the Parmesan Cream sauce. Place the remaining Parmesan Base in a medium sauce pan, add the fresh Basil, Wine, and Half and Half and heat over medium heat until the sauce is simmering, stirring often.

Toss the Parmesan Cream Sauce and the Linguini together and serve with the Parmesan Crusted Tilapia. Sprinkle with additional Parmesan cheese if desired.

[Valv]

Mamma Mia, how did I miss this !!!!

Ok, what do you need to know, quick recipes or old timer slow cooking type.

I am a quick recipe guy, mine don't take more than pasta cooking time.

One of my favorite, Pasta Arrabbiata;

Fill a pot full of water and boil, add 1 tespoon of salt, and a box of Barilla Rigatoni, cook until "al dente".

On the side get a small pan, add 2 tablespoons of olive oil, 3 cloves of garlic sliced in 1/2, brown them then toss the garlic.

Get 1 can of diced tomatoes (just diced, NOT stewed or flavored) add to hot oil, and cook. Add 1 tablespoon of Basil flakes (fresh Basil would be wonderful) and as much as you can handle Hot Red pepper in powder or crushed. Easy on the pepper, get to know your limits before you anesthetize everybody's mouth, then just a dash of salt!!! Cook until past is ready and serve.

Enjoy, it's very simple, very easy and very successful.

Next, Pasta Aglio & Olio:

Cook spaghetti as usual, on the side take a large frying pan and add 2 tablespoons of olive oil, 4 cloves of garlic and brown it slowly, add as much Hot Red pepper as you want (same rule as above).

Drain pasta just a little before done and add it to the frying pan, stir while cooking to incorporate the condiment, serve with parmisan/romano on the side, this is a very quick recipe, well suited when company is around and need a quick snack.

A variation of last one is add bacon pieces to the oil and fry it with the garlic.

I can go on with others like Pasta Carbonara, etc. but we stop at this for now.

Frank (Surface Tension), now it's your turn !!!!

[Central Bassman]

Sound Good

[Schloogs]

WOW, does that sound tasty Bronco, I may be trying that one this weekend.

[89Bronco]

Schloogs,

Get the good cheese, not the Kraft green can stuff...makes a HUGE difference.

[bassNspear]

these all sound great, and im sure there is alot more out there.

[wmn luv me walleye fearme]

Just a easy tasty fish marinara

start off with 1 onion diced and about 8 cloves of garlic (diced)(I use a lot of garlic) I also use about a teaspoon of crushed red pepper flakes which gives the sauce some heat. Saute in Olive oil for about 3-5 minutes

toss in about half pound walleye/crappie etc, cook just for a minute or 2 so its white on the outside

add 1 32 oz can of diced tomatoes

same quantity of tomato sauce (dont use jar sauce just plain tomato sauce)

Add salt pepper and some oregano ( I also use a little onion powder)

Heat on a simmer for about 15-20 minutes

Then if you are adding any other seafood put it in now. (I typically add about 8 oz of uncooked shrimp and a can of clams)

Shrimp we be fully cooked through in about 5 more minutes

serve over pasta. Fish will be broken up in much smaller pieces by that time. Sorry i don't have much in the amounts of seasoning but i just eyeball and keep tasting

[2x4]

Here's one that I made up a few years ago. On either fishing or hunting trips, it has been a big success every time.

Chipotle Pepper Cream Sauce w/ Chicken or Pheasant

3 Red Bell Peppers

3 Cloves of Garlic

3 oz. Chipotle Peppers

1 can Diced Tomatoes

1 tbspn Oregano

1 tbspn Italian Seasoning

8 oz Cream Cheese

1/4 cup Parmesan Cheese

1 lb Chicken Breasts or Pheasant

2 oz Vegetable Oil

1 qt Heavy Whipping Cream

Pasta of your choice, Penne or Tortellini works best

Cut and trim Bell Peppers into pieces. Peel Garlic Cloves put all into a frying pan with the Vegetable oil. Cook all ingredients to al dente (cook until soft, but still semi crispy) By the way this will smell awesome! After cooking to al dente, put in blender with a little bit of Heavy Whipping Cream, Chipotle Peppers and puree until completely liquified. After liquified add the can of Diced Tomatoes, Oregano, Italian Seasoning and blend well with sauce. Return to frying pan and put on low heat. Add the balance of the Heavy Whipping Cream, and add the Cream Cheese and Parmesan Cheese and simmer until the sauce is thick enough for your likening.

While the sauces is thickening, cook your Chicken or Pheasant and season. I like using something that has Rosemary to give it a little bit sweeter taste. You can also cook the pasta of your choice. After all is completed, trim the poultry to bite size pieces and stir into sauce.

[LABS4ME]

2x4...

that sounds like a winner!

Good Luck!

Ken

[Surface Tension]

Got a Ham Bone?

Pasta Fazool(Pasta E Fagioli)

Put the ham bone(leave some meat on it) in a sauce pan with 1 gallon water or enough to cover. If you have some stock put that in there too. Low boil for and hour or so with cover on.

Dice up onion, garlic and celery. In a saute pan med high heat, a couple tbsp of EVO. Add the onion and celery, stir for a few minutes then add the garlic and a grated carrot. Once the celery and onion become soft/translucent, add fresh basil, parsley and rosemary when you smell them add one can 32oz of diced tomatoes. Let that get back up to temp.

Strain the broth and ham bone into a container. Pick the meat from the bone. Add meat to the broth and back into sauce pan and toss the ham bone. Add the contents of the saute pan to the sauce pan. Add 1 1/2 cans white kidney beans. Mash up the other half can of beans and add to the sauce pan. Add salt and pepper to taste. Cover and bring to boil. Add 1/2 pound medium shells.

Cover and bring back to boil, then reduce heat to low boil.

When the shells are to the tooth its done. Adjust salt and pepper.

Bowl up and top with Parmesan cheese.

Cool whats left in the sauce pan. Its even better the next day.

[Central Bassman]

 Originally Posted By: Surface Tension

Got a Ham Bone?

Uncle ownes a meat market so i can get my hands on one really fast.

Some good recipes i will/have do some of these!!!

[mr walleye]

 Originally Posted By: 89Bronco

I just tried this recipe with fresh walleye and my wife and I loved it. The recipe came from Red Lobster and they use Tilapia, but the walleye was just as good or better. The pasta is mostly just a side dish.

Did any of you know we have TILAPIA Farms in Minnesota.

and about 90% of the fish they raise goes to Canada.

and almost all the Tilapia we get here comes from Asia or South America.

How screwed-up is that?

[Central Bassman]

I dont understand how that all works, it doesnt make since

[Dark Cloud]

Made this last night and everyone except my dad loved it. He said it was alright? He's not a huge fan of cream sauces...

"Pesto Spinach Bowties"

About a 1/2 pound of bowtie pasta

One bag fresh spinach

1/2 pint of heavy cream

2-3 cloves of chopped garlic

Salt-Pepper

About a tablespoon of prepaired pesto, maybe a little more

A little olive oil

Grated romano or parmesian cheese, or both

Crumbly Gorgonzola cheese - Gorgonzola is very strong so either omit if you dont like it or use sparingly. I like it, but too much will overpower and ruin the dish...

In a bigger fry pan or saute type dish heat up a small amount of olive oil to a med heat and add the bag of spinach. Shortly add some salt and pepper and the garlic. Keep stirring and tossing it so to not burn the garlic. The spinach will cook and wilt down quickly.

Now add a table spoon or so of pesto. You can make your own - its just olive oil, fresh basil, usually pine nuts, garlic, and salt and pepper pureed together in a food processor. Unless im at the restaurant for a few bucks you can pick up a small jar already prepaired. Cora brand and a few others I tried were all good.

Add the cream now and let it come up to a gentle boil.

Now I add some grated parm or romano and some of the gargonzola. Maybe a table spoon or less of two. You can add more cheese to your plate.

Toss in the cooked pasta, maybe some more salt n pepper and your done! The right amount of salt really makes the dish. The spinach needs it but the cheese also adds it...

Some additional options could be some shrimp, some grilled chicken, priscuto ham, or maybe some sundried tomato. Or as is for a side dish...