Salmon With Green Fettuccine

Salmon With Green Fettuccine
Submitted by: Christine Johnson
Rated: 4 out of 5 by 18 members Prep Time: 15 Minutes
Cook Time: 35 Minutes Ready In: 50 Minutes
Yields: 3 servings

"The red flesh of the salmon contrasts with the dark green pasta to make a gorgeous dish. It is served with a dill flavored white sauce. This recipe makes 3 generous portions or 6 smaller servings."
INGREDIENTS:
12 ounces spinach fettuccine
pasta
1 (14.75 ounce) can canned
salmon, drained, liquid
reserved
1 1/2 cups milk
1/4 cup finely diced onion
1 1/2 cups fresh sliced
mushrooms 3 tablespoons butter
1/4 cup all-purpose flour
1/4 cup dry white wine
1/4 cup grated Parmesan
cheese
2 tablespoons chopped fresh
parsley
1/4 teaspoon dried dill weed
salt and pepper to taste

DIRECTIONS:
1. Cook pasta in boiling, salted water until al dente. Drain. Drain the can of salmon over a 2 cup measure. Add enough milk to make 1 3/4 cups.
2. Meanwhile, prepare sauce. In a large saute pan, melt butter over medium heat. Add onion and mushrooms; saute until onion is tender. Reduce heat to low, and stir in flour. Remove from heat.
3. Stir into cooked vegetables, the milk mixture and wine. Return pan to heat, and bring to a boil, stirring frequently. Reduce heat, and simmer for 2 minutes. Break salmon into chunks; stir into the sauce. Stir in Parmesan cheese, parsley, and dill. Season with salt and pepper to taste, and heat though. Serve over hot pasta.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/9/2005

Pasta Carbonara

Pasta Carbonara I
Submitted by: Jackie
Rated: 4 out of 5 by 50 members Prep Time: 15 Minutes
Cook Time: 15 Minutes Ready In: 30 Minutes
Yields: 8 servings

"Lots of crispy bacon is tossed with hot, buttered noodles, whipped egg and cream, and a generous measure of Parmesan cheese to make this delicious classic. Stir until the heat of the pasta cooks the eggs, then serve with parsley and ground pepper."
INGREDIENTS:
1/2 pound bacon, cut into small
pieces
4 eggs, room temperature
1/4 cup heavy cream at room
temperature 1 cup grated Parmesan cheese
16 ounces dry fettuccine pasta
1/4 cup butter, softened
1/4 cup chopped parsley
ground black pepper to taste

DIRECTIONS:
1. Cook bacon until crisp. Drain on paper towels.
2. In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside.
3. Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. Add bacon and cheese mixture and toss gently until mixed.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/9/2005

Spaghetti Sauce

Nanny's Spaghetti Sauce
Submitted by: Melanie Harvey
Rated: 4 out of 5 by 34 members Yields: 6 servings

"A splendid marinara is just minutes away when you simmer crushed tomatoes, tomato sauce and tomato paste with garlic, sugar, red wine vinegar, dried oregano and as many red pepper flakes as suits your taste. It's really that simple, and so delicious!"
INGREDIENTS:
1 (28 ounce) can crushed
tomatoes
2 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
3 cloves garlic, minced 1 tablespoon white sugar
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1 pinch crushed red pepper
flakes

DIRECTIONS:
1. In a large skillet combine the crushed tomatoes, tomato paste, tomato sauce, garlic, sugar, vinegar, oregano and red pepper flakes. Stir all together and simmer over low heat for at least 30 minutes (for the best flavor). Stir frequently to prevent burning.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/9/2005

Lasagne Verdi al Forno

Lasagne Verdi al Forno
Submitted by: Arianna
Rated: 5 out of 5 by 16 members Prep Time: 1 Hour
Cook Time: 30 Minutes Ready In: 1 Hour 30 Minutes
Yields: 8 servings

"Homemade sheets of spinach pasta layered with a rich meat sauce, bechamel, ricotta and parmesan and baked until golden and bubbly. Delicious."
INGREDIENTS:
PASTA
5 ounces spinach - rinsed,
stemmed, and dried
2 eggs
5/8 cup semolina flour
1 teaspoon salt
1 1/2 cups all-purpose flour

RAGU
2 tablespoons butter
2 slices bacon, diced
1 carrot, diced
1 stalk celery, diced
1 onion, diced
3 1/2 ounces lean ground pork
3 1/2 ounces lean ground beef
3 1/2 ounces minced ham
2 tablespoons tomato paste 1 teaspoon dried oregano
1 cup beef stock
salt and pepper to taste

3 1/2 ounces chicken livers,
trimmed and chopped

BECHAMEL
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups warm milk
1 pinch salt
1 pinch ground nutmeg

CHEESE
1 2/3 cups grated Parmesan
cheese
1 pint ricotta cheese
3 tablespoons butter

DIRECTIONS:
1. For the pasta dough: Steam the spinach in a steamer or over boiling water until bright green, 2 minutes. Squeeze to remove excess moisture and process in a food processor to make a paste. Combine spinach with eggs, semolina, and salt and process until smooth. Stir in enough of the flour to make a smooth dough. Knead briefly, cover and set aside.
2. For the ragu: In a large skillet, melt butter over medium-high heat. Saute bacon, carrot, celery and onion until onion is translucent. Stir in ground pork, ground beef and minced ham, and cook until browned. Stir in tomato paste, oregano and beef stock. (Reserve the chicken livers for later.) Season with salt and pepper, reduce heat to low, cover and simmer 20 minutes.
3. For the bechamel: While the ragu is simmering, combine 2 tablespoons butter and 2 tablespoons flour in a medium saucepan over medium-low heat. Whisk to make a roux. Remove from heat, let rest one minute, then whisk in warm milk. Return to heat, simmer 10 minutes, stirring constantly, until thickened. Season with salt and nutmeg. Remove from heat.
4. To cook pasta: Bring a large pot of lightly salted water to a boil. On a floured surface, divide pasta dough into three portions. Roll each portion out to a thin sheet. Have ready an ice water bath. Cook each sheet 3 minutes in the boiling water; remove from the boiling water and dip in the ice water; drain and dry on a clean, dry cloth.
5. To finish the ragu: Stir the chicken livers into the simmering sauce. Cook 1 minute, remove from heat and set aside.
6. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 baking dish.
7. To assemble lasagna: Place one pasta sheet in bottom of prepared baking dish. Spread one-third of the ragu, one-quarter of the bechamel, one-third of the ricotta, and one-quarter of the parmesan over the pasta. Repeat layers twice. Top with remaining bechamel and parmesan and dot with butter.
8. Bake in preheated oven 30 minutes, until top is golden brown.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/9/2005

Easy Seafood Fettucini

Easy Seafood Fettucini
Submitted by: Vulla
Rated: 4 out of 5 by 22 members Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 30 Minutes
Yields: 4 servings

"Shrimp, crab, and scallops, in mushroom soup, over fettuccini."
INGREDIENTS:
4 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups milk
1 (10.75 ounce) can
condensed cream of mushroom soup
4 ounces fresh shrimp, peeled
and deveined
4 ounces crabmeat
8 bay scallops, raw
16 ounces dry fettuccini
noodles

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large saute pan, melt butter and saute onions and garlic until onions are almost translucent.
3. Stir in flour, coating all of the onions well. Gradually pour in milk, stirring constantly. Stir in mushroom soup and seafood.
4. Cook for 10 minutes or until shrimp are pink and scallops are opaque. Serve over pasta.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/9/2005

Easy Chicken Cacciatore

Easy Chicken Cacciatore
Submitted by: Sara
Rated: 4 out of 5 by 9 members Prep Time: 5 Minutes
Cook Time: 15 Minutes Ready In: 20 Minutes
Yields: 2 servings

" Chicken simmered with a heap of vegetables and tomatoes in a sauce fragrant with oregano."
INGREDIENTS:
1/3 cup chopped onion
1 clove garlic, chopped
1/3 cup chopped green bell
pepper
3/4 pound chicken meat, cooked and cubed
1/2 cup whole peeled tomatoes
1/2 cup green beans
1/4 teaspoon dried oregano

DIRECTIONS:
1. In a large skillet, saute onion, garlic and bell pepper until soft. Add chicken, then stir in tomatoes, beans and oregano.
2. Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly. Remove from heat and serve hot.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/9/2005

Chicken Fettuccini Alfredo

Chicken Fettuccini Alfredo
Submitted by: Emily
Rated: 5 out of 5 by 99 members Prep Time: 30 Minutes
Cook Time: 30 Minutes Ready In: 1 Hour
Yields: 8 servings

"Savory, sauteed chicken is cooked in a cheesy, creamy sauce with Roma tomatoes. The mixture is served atop a bed of fettuccini pasta."
INGREDIENTS:
6 skinless, boneless chicken
breast halves - cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion, diced
1 (8 ounce) package sliced
mushrooms
1/3 cup all-purpose flour 1 tablespoon salt
3/4 teaspoon ground white
pepper
3 cups milk
1 cup half-and-half
3/4 cup grated Parmesan
cheese
8 ounces shredded Colby-
Monterey Jack cheese
3 roma (plum) tomatoes, diced
1/2 cup sour cream

DIRECTIONS:
1. In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/9/2005

Alfredo Light

Alfredo Light
Submitted by: Dorothy
Rated: 4 out of 5 by 133 members Prep Time: 20 Minutes
Cook Time: 20 Minutes Ready In: 40 Minutes
Yields: 8 servings

"Whip up a delightful Alfredo sauce with skim milk, chicken broth and flour in place of heavy cream. Parmesan cheese gives it just the right zing. Add sauteed onions and garlic and lightly cooked broccoli, and you have a terrific dish!"
INGREDIENTS:
1 onion, chopped
1 clove garlic, minced
2 teaspoons vegetable oil
2 cups skim milk
1 cup chicken broth
3 tablespoons all-purpose flour
1/2 teaspoon salt 1/4 teaspoon ground black
pepper
1/2 cup grated Parmesan
cheese
16 ounces dry fettuccine pasta
1 (16 ounce) package frozen
broccoli florets

DIRECTIONS:
1. In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown.
2. In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.
3. Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.
4. Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/9/2005

American Lasagna

American Lasagna
Submitted by: Rosemary Stoker
Rated: 5 out of 5 by 1282 members Prep Time: 30 Minutes
Cook Time: 1 Hour 30 Minutes Ready In: 2 Hours
Yields: 8 servings

"Lasagna appeals to the eye as well as to the taste buds. Here, ground beef, onion, garlic, basil, tomatoes and a dash of brown sugar make up the sauce, while ricotta, Parmesan, mozzarella, eggs and parsley are the filling for this layered casserole. Prepare up to 2 days in advance, if desired, and chill covered in the refrigerator until ready to bake. Increase the baking time by about 15 minutes."
INGREDIENTS:
1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh
basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced
tomatoes
2 (6 ounce) cans tomato paste 12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan
cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese,
shredded
2 tablespoons grated
Parmesan cheese

DIRECTIONS:
1. In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
2. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
4. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
5. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

This recipe appears in the Allrecipes "Tried & True Favorites" cookbook. Buy it online at http://allrecipes.com/favorites/
ALL RIGHTS RESERVED © 2005 Allrecipes.com Printed from Allrecipes.com 12/9/2005