| We find answers to questions and solutions to problems. Who? What? Where? When? Why? Which? How? Recipes, food, cooking, beverages, history, science, popular culture, geography, sociology, psychology, trivia, etc.... |
| Food Trivia Recipes History Cooking Movies Beverages TV Science Health Literature Psychology Culture |
From: Diane Date sent: Sun, 9 Jan 2000 14:08:31 EST Subject: Italian cookie To: phaedrus > I am looking for a cookie you roll out, cut with a ravioli cutter into > strips, twist and roll into rosettes, fry in oil, then drain and cover > with wine and honey. I remember them being sticky but good!!!!!!!!! > Thanks, Diane
Hi Diane,
I think "Crispelles" are what you want.
Phaed
Crispelle 6 cups flour 6 eggs oil for frying 1 jar honey Make a well in the flour and add the eggs one at a time, working the dough into a smooth ball. Cut the dough into four pieces. Roll each piece to 1/4" thickness. If you have a macaroni machine, roll out to next to last notch. Cut dough into strips 3-4" long with a fluted pastry wheel, pinching the "rosette" in 3 or 4 spots so it will hold together. Fry in hot oil, not crowding them in the oil, until golden brown. Drain on brown paper bag and let cool. Pour honey over top and serve.
From: desperate Date sent: Thu, 6 Jan 2000 01:11:14 EST Subject: Re: italian dessert To: phaedrus > It's not a cookie. I know you make some sort of batter and slowly pour > into hot oil. (Fried) It's done in practically seconds and after > removal you top with powdered sugar. I hope that's good enough because > that's all I know:) > > signed, > desperate and hungry >
Hi desperate,
Well, it's not easy with so little to go on. There are three possibilities, recipies for each are listed below. Hope one of them suits...If it's not any of these, I'll have to have more info to find it.
Phaed
1) Farfalette dolci ingredients: 6 eggs 3 tbsp. granulated sugar 3 cups flour 1/2 tsp orange flavoring oil for frying 1 tsp almond flavoring 1/2 cup confectioner's sugar 1/4 tsp salt 2 tbsp. butter, softened Beat eggs, sugar, salt, and flavorings. Place flour on board, cut in butter, add eggs, and knead until a smooth ball. If the dough is too soft, gradually add a little flour. Divide dough in 4 pieces, roll each piece to 1/4" thickness on floured borad. Cut with pastry cutter into thin strips, 6" long and 1" wide, tie into a loose knot. Deep fry in hot oil until golden brown, drain and sprinkle with confectioner's sugar. 2) Variation on 1): 6 cups flour 6 eggs 1/2 cup lard or vegetable shortening 1/4 cup sugar 2 tbsp baking powder oil for frying 1 tsp salt oil for frying 1 cup confectioner's sugar Follow blending and kneading directions above. Cut dough into strips, tie into a knot. Fry, then drain on paper towels. Cool and sprinkle with powdered sugar. 3) Cenci ingredients: 2 1/4 cups flour 2 eggs, slightly beaten 2 tbsp rum or white wine 2 egg yolks 1 tbsp confectioner's sugar 1/8 tsp salt Place 2 cups of flour in a large bowl. Make a well - add eggs, yolks, rum, confectioner's sugar, and salt. Work to a very stiff but pliable dough. Knead well, using more flour if needed. Wrap in a cloth and let reast 1 hour in a cool place. On a floured board, roll out one quarter of the dough (rather thin) to approximately 1/8" thickness. Cut into rectangles, 3" by 4 1/2". Make 3 lengthwise cuts into each rectangle. Tie the strips into loose knots. Fry the knots, 3 or 4 at a time, in hot oil until puffed and golden brown. Drain on paper towels. When cold, dust with confectioner's sugar. Makes about 4 dozen.
From: Diane Date sent: Sun, 9 Jan 2000 13:58:10 EST Subject: Italian Roast Beef from scratch with gravy To: phaedrus > I hope your sources can reach into their magic recipe file and find > this one. I had an original recipe for home made Roast beef, Italian > style, with all the seasonings to make it taste like Mom use to make. > Please Help!!!!!!!!!!! Thanks, Diane
Hi Diane,
Here are several recipes for Italian roast beef. I hope one of them is what you want. If not, give me some more clues and I'll try again.
Phaed
Italian Roast Beef Rump or sirloin roast 1 tsp. oregano 2 c. water 1 tbsp. Worcestershire sauce 2 beef bouillon cubes 1 clove garlic, minced 1 tsp. marjoram Few drops of Tabasco (optional) 1 tsp. thyme Salt and pepper to taste Bake roast in 350 degree oven until it is rare. To pan drippings add water and beef bouillon cubes. (For more gravy, use 3 cups water and 3 bouillon cubes.) Add marjoram, thyme, oregano, Worcestershire, garlic, Tabasco and salt and pepper. Simmer for 15 minutes. Slice roast very thin when it is cool. (Cornstarch can be added to gravy to thicken if desired.) Cooked strips of green pepper and onion can also be added to gravy. Add sliced beef to gravy a little at a time; simmer just long enough to heat beef. Serve on fresh French bread rolls. ------------------------------------- Italian Roast Beef Recipe 4 Lb beef roast 2 Cloves garlic 2 Tbl basil, dried or 1/2 cup fresh 1 Tsp dried oregano salt pepper 1 Large can Italian tomatoes with basil 1 onion, chopped 750 ml Italian red wine Cut slits in the roast and insert pieces of garlic and onions, brown roast over med-high heat. Add all ingredients and enough water to cover, cook 3-4 hours until tender, covered over low heat. Reduce sauce to two cups. --------------------------------- ITALIAN BEEF 4 lbs beef rump roast 1 med onion 2 cups water 4 t or cubes instant beef bouillon 1 t oregano 1 t thyme 3 drops Tabasco 1 clove garlic 2 T Worcestershire sauce 1/2 to 1 jar (approx. 10 1/2 oz) pepperoncini peppers Trim roast of any fat. Place in a roaster & cover the top of the beef with chopped onion. Combine the rest of the ingredients in blender until finely chopped. Pour over the roast. Cover with roaster lid. Bake 3 hours or until done. There will be a lot of juice & the meat will be easy to slice. Put sliced beef on the hard rolls and ladle juice over. ---------------------------------- Italian Roast Beef 1/4 lb ground pork back fat (or shortening) 2 T chopped fresh parsley 2 cloves garlic, minced salt and pepper to taste Sirloin tip roast (5-6 pounds) 1 can (16 ounces) tomatoes 3 carrots cut in chunks 5 cups of water divided 1/4 cup flour In bowl, combine back fat (or shortening) with parsley, garlic, 1 T salt and 1 t pepper. Spread on top of roast. Place in covered roaster. Roast at 350' 1 hour. Add tomatoes & carrots. Cover & bake1 hour longer, basting occasionally. Remove roast from drippings. Chill roast for better slicing. Refrigerate drippings to harden fat. Remove fat from drippings. Pour drippings, tomatoes & carrots in sieve over saucepan. Press through sieve. Add 4 cups of water. Bring to boil over medium-high to high heat. Make a paste of flour & remaining 1 cup water. Add to pan & cook, stirring until gravy thickens. (additional water and thickening can be added if more gravy is desired). If desired season with salt & pepper to taste. Slice roast & put in baking dish. Pour gravy over meat. Cover. Bake at 350 30 minutes. Makes 20-24 servings. ------------------------------------------
From: Gayle Date sent: Sun, 2 Jan 2000 13:55:04 EST Subject: Pignolia Cookies To: phaedrus >I have been looking everywhere for a recipe for pignolia cookies, the > really moist ones! At $12 a pound in the local bakery, I know I could > do it cheaper. Thanks. >
Hi Gayle,
I believe the below recipe (two slight variations included) is what you are looking for.
Phaed
PIGNOLI NUT COOKIES
Ingredients :
1/2 c. sugar
1/2 c. confectioners sugar
1/4 c. flour
1/8 tsp. salt
1 can (8 oz.) almond paste
2 egg whites, slightly beaten
Pegnoli nuts (pine nuts)
Preparation :
Sift sugar, flour, salt, and set aside. In a medium bowl break
up paste with wooden spoon. Add egg whites and beat until fairly
smooth. Stir in flour mixture. Drop slightly rounded teaspoonfuls 2
inches on 2 lightly greased cookie sheets. Lightly press nuts into
cookie. Bake at 300 degrees for 20-25 minutes or golden.
Remove to
rack.
----------------------------------
PINE NUT COOKIES
Ingredients :
1/2 c. sugar
1/4 to 1/2 c. flour
2 egg whites, whipped
1/2 c. powdered sugar
8 oz. almond paste
Pine nuts for topping
Preparation :
Mix well first 5 ingredients. Place teaspoonfuls onto greased
pan. Flatten slightly and sprinkle with pine nuts. Lightly press
nuts into batter. Batter should press down to about 2 1/2 inch
diameter and not touch each other. Bake in preheated 300 degree
oven for 20-25 minutes. Makes 2 1/2 dozen.
----------------------------------
PINE NUT COOKIES
Ingredients :
4 egg whites
2 c. granulated sugar
1 lb. almond paste, not almond filling
8 oz. pine nuts
Preparation :
In large bowl with electric mixer beat egg whites until frothy.
Add sugar and beat 30 seconds. Cut almond paste into tiny
pieces and add to bowl. Beat several minutes until smooth and
well combined. Wet hands and pinch off approximately 1
tablespoon of the mixture. Roll between moistened palms until
smooth. Roll into the pine nuts and place on lightly greased
baking sheet. Bake 15 minutes at 350 degrees or until brown
around edges. Remove from oven and let set 5 minutes before
removing from pan. Remove carefully with spatula.
From: Bill Date sent: Sat, 1 Jan 2000 20:32:04 EST Subject: Fried Blakeye pea bread To: phaedrus > Sir, We ate at a restaurant while traveling and I do not remember the > name of it. In Wilmington, NC, I believe. We tried a pan fried Blackeye > pea bread and it was delicious. Can you help me with a recipe? Thanks, > Bill >
Hi Bill,
I'm not sure if this is what you had in NC, but it's all I could locate.
Phaed
Mini Black-Eyed Pea Cakes
2 cups dried black-eyed peas
4 slices bacon, finely chopped
6 cups water
1 small red onion, chopped (about 1/2 cup)
1/2 small red bell pepper, chopped (about 1/4 cup)
1 tablespoon minced garlic
2 eggs, lightly beaten
3 tablespoons chopped fresh cilantro
1 tablespoon minced jalapeno, seeded
1 teaspoon Tabasco sauce
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup yellow cornmeal
1 cup vegetable oil
1 cup prepared salsa
Sort and rinse the peas. Fry the bacon in a saucepan until crisp.
Drain, reserving 1 tablespoon of the drippings. Bring the peas,
bacon and water to a boil in a saucepan; reduce heat to medium.
Simmer for 25 minutes or until the peas are tender. Let stand for
10 minutes; drain. Let stand until cool.
Saute the onion, red pepper and garlic in the reserved bacon
drippings in a skillet over medium heat until tender. Combine the
peas, sauteed vegetables, eggs, cilantro, jalapeno, Tabasco
sauce, cumin, salt and pepper in a bowl and mix well, mashing
some of the peas. Chill for 1 hour. Shape into 1-1/2-inch round
cakes about 1/2 inch thick; coat both sides lightly with cornmeal.
Fry cakes in oil in skillet until brown on both sides; drain on paper
towels. Arrange on a serving platter; top each cake with salsa.
Prepare, fry and drain black-eyed pea cakes 1 day in advance.
Store, covered, in the refrigerator. Reheat in a 375-degree oven
for 5 minutes.
Makes sixty mini cakes.
From: Claire Date sent: Thu, 30 Dec 1999 14:20:59 EST Subject: tiramisu To: phaedrus > anyone have a recipe for this one?Or is it taramisu?? > Thanks,Claire >
Hi Claire,
We have several recipes for tiramisu. There are several variations below.
Phaed
TIRAMISU
ingredients:
2 pkgs. Savoiardi Lady Fingers
(If necessary you can substitute another brand of ladyfingers - 12 -
or even pieces of sponge cake.)
10 eggs, separated
10 tbsp. sugar
2 cups espresso coffee, room temperature
(Stong regular coffee may be substituted)
2 lbs Mascarpone (room temperature)(Italian Cream Cheese)
(Ricotta cheese blended until smooth may be substituted,
or, in a pinch, ordinary cream cheese.)
5 tbsp. rum
2 tbsp. powdered semi-sweet cocoa
Beat egg yolks and sugar together, add cream cheese and blend
well. Beat egg whites until peaks form, then fold into cheese
mixture.
In an oblong baking dish, place a thin layer of the cheese mixture. Mix
the coffee and rum, dip the lady fingers in the mixture and make a layer
of them in the pan. Add another layer of cheese mixture and sprinkle with
cocoa. Add another layer of lady fingers, then final layer of cheese
mixture and finish with sprinkling of cocoa. Refrigerate two hours before
serving.
---------------------------------
TIRAMISU
Ingredients :
1 c. brewed espresso
4 egg yolks
3 tbsp. sugar
1 lb. Mascarpone (or you may
substitute 8 oz. cream cheese and
8 oz. ricotta)
1 pkg. ladyfingers
Unsweetened cocoa
1 c. whipping cream, whipped
1/4 c. amaretto or Frangellica
Powdered sugar
Preparation :
Prepare espresso. Beat egg yolks and 3 tablespoons sugar until
lemon in color and thick. Add cheese and blend. Add liquor. Set
aside. In separate bowl, beat whipping cream and set aside. Dip
cookies in cooled espresso and place on 10 x 9 1/2 x 2 inch
platter; covering the pan bottom as well as you can. Pour half the
cheese mixture over the cookies, then spread all the whipped
cream, spreading it evenly. Sprinkle lightly with cocoa. Dip more
ladyfingers and make another layer. Add the rest of the cheese.
Sprinkle with more cocoa. Cover with plastic wrap and refrigerate
for several hours. Before serving, sprinkle with powdered sugar if
desired.
----------------------------------
TIRAMISU
Ingredients :
3 eggs
3 tbsp. sugar
1/2 lb. mascarpone cheese
Lady fingers
Espresso coffee
Unsweetened cocoa powder
Sweet liqueur (i.e. Tia Maria, Creme
de Cacao)
Preparation :
Make enough espresso coffee for 6 demi-tasse cups and sugar
to taste. Soak lady fingers in coffee and layer on bottom of 9 inch
round or square pan. Separate eggs. Beat yolks with sugar (3
tablespoons) until fluffy. In separate bowl beat egg whites until stiff.
Add mascarpone and yolks to egg whites. Fold and mix well. Pour
mixture over lady fingers. Spread evenly. Sprinkle cocoa powder on top.
Sprinkle sweet liqueur on top. Refrigerate several hours.
----------------------------------
TIRAMISU
Ingredients :
6 egg yolks
1 1/4 c. sugar
1 1/4 c. marcarpone cheese*
1 3/4 c. whipping cream
3/4 c. water
2 tsp. instant coffee granules
1 1/2 tbsp. brandy
2 (3 oz.) pkgs. ladyfingers
Preparation :
Combine egg yolks and sugar in top of a double boiler. Beat at
medium speed of an electric mixer until thick and lemon-colored.
Bring water to a boil and reduce heat to low. Cook 8 to 10
minutes, stirring constantly. Remove from heat. Add mascarpone
and beat until smooth. Beat whipping cream in a medium bowl
until soft peaks form; fold into cheese mixture. Combine water,
coffee granules and brandy. Brush on cut side of ladyfingers.
Line sides and bottom of a trifle bowl or 3-quart souffle dish with 36
ladyfingers. Pour in half of filling. Layer remaining ladyfingers on
top. Cover with remaining filling. Garnish, if desired. Cover and
chill 8 hours. *As a substitute for mascarpone cheese, combine two
8-ounce packages cream cheese, 1/3 cup sour cream and 1/4 cup whipping
cream. Beat well. Use 1 1/4 cup mixture for recipe, reserving remainder
for other uses. Yield: 10 to 12 servings.
----------------------------------
TIRAMISU
Ingredients :
1-2 pkgs. ladyfingers or 1 (10"-12")
diameter sponge cake, about 3" tall
3 fluid ounces strong black coffee or
prepared instant espresso
3 fluid ounces brandy or rum or your
favorite liqueur
1 1/2 lbs. mascarpone cheese at room
temperature (I use ricotta)
1 1/2 c. powdered sugar
1/4 - 1/2 c. cocoa powder, unsweetened
Preparation :
Line bottom of 9" square pan with ladyfingers. Blend coffee or
espresso and liqueur and sprinkle on ladyfingers. Mix cheese with
sugar and beat until sugar is dissolved. Spread one third of cheese
mixture over bottom layer of ladyfingers. Add another layer of
ladyfingers and cheese. Repeat once again, ending with cheese on top.
Sift cocoa powder on top. Cover and refrigerate for at least two hours
before cutting and serve.
----------------------------------
TIRAMISU
Ingredients :
2 (8 oz.) pkgs. cream cheese
2/3 c. confectioners' sugar
1/3 c. plus 3 tbsp. coffee flavored
liqueur
1 1/2 tsp. vanilla
3 (1 oz.) squares semi sweet
chocolate, grated
1 1/2 c. whipping cream
2 tsp. instant expresso coffee powder
2 (3 oz. to 4 1/2 oz.) pkgs.
ladyfingers
Preparation :
In a large bowl, with mixer at medium speed, beat cream cheese
and 3 tablespoon milk until smooth and fluffy. Beat in
confectioners' sugar with coffee flavored liqueur and 1 teaspoon
vanilla. Stir in grated chocolate, saving enough to sprinkle on top of
dessert. In a small bowl, with mixer at medium speed, beat 1 cup
whipping cream until stiff peaks form. With rubber spatula or wire
whisk, fold whipped cream into cheese mixture. In small bowl, stir
instant expresso powder, remaining 1/3 cup coffee liqueur, remaining
vanilla and 2 tablespoons water. Separate ladyfingers into halves. Line
2 1/2 quart glass or crystal bowl with one fourth of lady fingers, brush
with 2 tablespoons espresso mixture. Spoon one third cheese mixture over
ladyfingers. Repeat with ladyfingers, expresso mixture and cheese mixture
to make two more layers. Top with remaining lady fingers, gently
pressing into cheese mixture. Brush ladyfingers with remaining expresso
mixture. Sprinkle remaining grated chocolate over top of dessert. In
small bowl, with mixer at medium speed, beat remaining 1/2 cup cream and
2 tablespoon confectioners' sugar until stiff peaks form. Use this to
decorate top of dessert. Refrigerate at least two hours or until chilled.
16 servings. Total preparation time: 3 hours.
----------------------------------
TIRAMISU'
Ingredients :
1 (16 oz.) container mascarpone cheese
1/2 tsp. salt
1/2 c. plus 2 tbsp. confectioners
sugar
3 tbsp. plus 1/3 c. coffee-flavor
liqueur (Kahlua)
1 1/2 tsp. vanilla extract
3 (1 oz.) sqs. semi-sweet chocolate,
grated
1 1/2 c. heavy or whipping cream
2 tsp. instant expresso-coffee powder
2 (3 to 4 1/2 oz.) pkgs. ladyfingers
Preparation :
*Begin 3 hours before serving or early in day. In large bowl,
with wire whisk or fork, beat mascarpone, salt, 1/2 cup
confectioners sugar, 3 tablespoons coffee-flavor liqueur, 1 teaspoon
vanilla extract, and two-thirds of grated chocolate. (Set aside
remaining chocolate for top of dessert.) In small bowl, with mixer at
medium speed, beat 1 cup heavy or whipping cream until stiff peaks form.
With rubber spatula or wire whisk, fold whipped cream into cheese
mixture. In small bowl, stir instant expresso powder, remaining 1/3 cup
coffee-flavor liqueur, remaining 1/2 teaspoon vanilla extract, and 2
tablespoons water. Separate ladyfingers into halves. Line 2 1/2 quart
glass or crystal bowl with 1/4 of ladyfingers; brush with 2 tablespoons
of espresso mixture. Spoon 1/3 of cheese mixture over ladyfingers.
Repeat with ladyfingers, espresso mixture, and cheese mixture to make 2
more layers.
Top with remaining ladyfingers, gently pressing ladyfingers into cheese
mixture. Brush ladyfingers with remaining espresso mixture.
Sprinkle remaining grated chocolate over top of dessert, reserving 1
tablespoon for garnish. In small bowl, with mixer at medium speed,
beat remaining 1/2 cup cream and remaining 2 tablespoons confectioners
sugar until stiff peaks form. Spoon whipped cream mixture into
decorating bag with large star tube. Pipe large rosettes on top of
dessert. Sprinkle reserved grated chocolate on whipped-cream rosettes.
Refrigerate until chilled and to blend flavors, at least 2 hours.
From: WLewis Date sent: Sat, 1 Jan 2000 14:28:48 EST Subject: Find a recipe To: phaedrus > I would like to find A good recipe for a good Italian sea food salad, > and five very good pasta salads. Thank you very much. >
Hi Wlewis,
Well, below is what I came up with on short notice. I haven't tried any of them, but they look quite tasty.
Phaed
Italian Seafood Salad 1 lb. peeled and deveined shrimp, 26-30 count, raw 1 lb. calamari, (squid), cleaned and cut into thin rings with tentacles 1 lb. large scallops, cut into 1/4's 1 quart water, boiling 1 bay leaf 1 tsp. salt few black peppercorns 2 ribs celery, cut thin on diagonal 1 small red pepper, diced 1/4 cup chopped red onion 2 cloves garlic, minced 1/2 cup olive oil (use a good quality extra virgin) juice of 2 lemons 1/4 cup chopped fresh parsley pinch of salt and pepper Have the seafood cleaned and ready to cook. Bring water to boil in 4 quart pot. Add bay leaf, salt and peppercorns. Add the shrimp, cook 30 seconds; add calamari and scallops. Cook another 2-3 minutes or until shrimp are pink and scallops are opaque. Strain seafood; set aside. Remove the bay leaf and peppercorns. In a medium bowl, combine the celery, red pepper, red onion, and garlic. Stir in olive oil, juice of 2 lemons, parsley and salt and pepper. Add the seafood. Stir to mix well; refrigerate at least 1 hour before serving. Serves 6-8 NOTE: You can substitute 1 lb. mussels and 1 lb. clams for squid or add more shrimp and scallops to salad if you don't care for squid. -------------------------------------- Italian Pasta Salad 2 cups fusilli or rotelle pasta 1/2 cup ripe olives, thinly sliced 2 oz. Sun-dried tomatoes (3/4 of 3 oz. package), thinly sliced 1/2 medium fresh roasted red bell pepper, peeled, seeded, and chopped - optional 1/2 small red or white onion sliced in rings and quartered 1/2 medium yellow pepper, thinly sliced or chopped 4 to 6 artichoke hearts thinly sliced and halved 1 cup sliced mushrooms porcini, domestic or a combination of each 1/2 lb. low fat sweet or spicy Italian turkey sausage, cooked and drained of any fat 1/4 cup fresh grated Parmesan cheese Dressing 1/2 cup plus 2 tablespoons fat free white or red wine vinaigrette dressing 1 small clove garlic, pressed or minced 1 teaspoon extra virgin olive oil 1/2 teaspoon crumbled oregano 1/2 teaspoon crumbled or 2 tablespoons fresh chopped basil fresh ground pepper to taste. 1. Cook pasta according to package directions without salt and oil. Do not overcook, pasta should be al dente. Drain pasta and rinse with cold water. If you don't plan on assembling the salad until later, lightly spray pasta with cooking spray, tossing gently to mix. This will prevent pasta from sticking together. 2. Soak tomatoes in boiling water for 10 minutes to soften, unless package indicates other wise (some brands come ready to use). Remove tomatoes from water, slice tomatoes into thin strips, cover and set aside. 3. In a small bowl mix choice of dressing, with garlic, olive oil, oregano, basil and black pepper and set aside. 4. In a large bowl, add cooled pasta with olives, onion, peppers, tomatoes, artichokes, mushrooms, sausage, and Parmesan cheese. 5. Gently toss 3/4 of dressing with pasta mixture. Refrigerate salad and remaining dressing until chilled, 2 to 3 hours. Just before serving, toss salad with remaining dressing. -------------------------------------------- Pasta Salad with Basil, Spinach, and Tomato 1 lb. Pasta, such as orecchiette, gemelli, penne 1/4 cup olive oil 1/4 cup canola oil 4 cloves garlic, minced 1 tsp. Salt 1 tsp. Coarse black pepper 1 lb. Bag fresh spinach leaves, coarsely chopped 1 cup fresh basil leaves, coarsely chopped 1/2 cup pitted kalamata olives 12 roma tomatoes, cut into 1" pieces Optional Ingredients 1 cup feta cheese, crumbled 2 cups grilled chicken breasts, diced or 1 lb. Medium peeled and deveined cooked shrimp In boiling salted water, cook pasta until "al dente". While pasta is cooking, combine the chopped olive oil, canola oil, garlic, salt, pepper, spinach, basil, olives and chopped tomatoes. Mix well and add drained and cooked pasta. Taste for seasoning. Add optional ingredients, if desired. Serves 8-10 ------------------------------------------- Pasta Salad Recipe serves 4 8 ounces linguine, or other pasta 1 cup cherry tomatoes, halved 1 ounce pepperoni, sliced and quartered 1/4 red onion, sliced to make rings 2 ounces feta cheese, crumbled 1/2 green bell pepper, chopped 2 tablespoons green olives, about 8-10 olives sliced 2 tablespoons black olives, about 8-10 olives sliced 1 tablespoon fresh basil, finely chopped 3/4 cup Fat-Free Bernstein's Dressing Cook pasta according to package directions until al dente. Drain, rinse with cold water, and drain again. Combine pasta with halved tomatoes, pepperoni, onion slices, cheese, bell pepper, olives, and chopped basil. Toss with salad dressing. Add more or less dressing according to taste. Allow to chill throughly to blend flavors. Serve with crusty French bread. ----------------------------------------------- Chicken Pasta Salad 16 oz. package of rotini pasta 2 cups cooked and cubed chicken breast 2 large cucumbers peeled and chopped 1/4 cup chopped red onion 2 Tablespoons chopped green onion 12 cherry tomatoes, quartered 1 cup cooked salad shrimp (opt.) 1 package dry ranch dressing mix (Like Hidden Valley Ranch Brand) 1 cup buttermilk 1 cup mayonnaise Cook rotini according to package directions. Drain and rinse in cold water. Chill. Add chicken, cucumbers, red onion, green onion, cherry tomatoes, and shrimp to chilled pasta and mix. In a separate bowl, combine dry dressing mix, buttermilk, and mayonnaise. Mix well and pour over pasta mixture and toss together. Serve in hollowed out tomatoes or peppers or serve over a bed of lettuce or kale. Note: Other types of pasta can also be used. Other ingredients such as cubed cheese, chopped zucchini, grated carrots, sliced olives etc. can also be added. More dressing may need to be added as dressing tends to be absorbed by the rotini. --------------------------------------------------------------- Greek Pasta Salad 2 cups rotelle noodles, shells, or pasta of choice 1/2 cup red onion, slivered 1/2 red or yellow pepper, thinly sliced 3/4 cup sliced mushrooms 4 to 6 pepperoncini peppers, diced 1 cup fresh spinach, shredded 1 cup (4 oz.) 98% fat free smoked turkey breast cut in strips 1/2 cup (2 oz.) low fat feta cheese, crumbled Dressing: 1/2 cup plus two tablespoons fat free red wine vinalgrette dressing 1 small clove garlic, pressed or minced 1 teaspoon extra virgin olive oil 1 teaspoon crumbled oregano fresh ground pepper to taste 1. Cook rotelle according to package directions without salt and oil. Do not overcook, pasta should be al dente. Drain pasta and rinse with cold water. 2. In small bowl, mix red wine and vinalgrette with garlic, olive oil, oregano, black pepper and set aside. 3. In large bowl, add cooled pasta with onion, peppers, mushrooms, spinach, turkey and feta cheese. 4. Toss 3/4 of dressing with pasta mixture. Refrigerate salad and remaining dressing until chilled, 2 to 3 hours. Just before serving, toss salad with remaining dressing. Yeild: 8 1-cup servings
PAGE TWO:
Look here for previous questions.
| Food Trivia Recipes History Cooking Movies Beverages TV Science Health Literature Psychology Culture |
|
Our WEB page is always under construction, always
experimental, and changes with our mood and current interests.
But the basic idea has always been to answer your questions, so no
matter what you may see posted here, if you have a question, write
to us and we will do our best to find the answer.
The INTERNET is a tremendous storehouse of information. But finding the answer to a specific question in this sea of material is not always easy, even with all of the search engines that are available. That's where this site enters the picture. We answer questions. |
Copyright (c) 1996, 1997, 1998, 1999, 2000 Phaedrus
Our LINKS!