----- Original Message -----
Sent: Thursday, September 07, 2000 20:50
Subject: Re: noodle
> Sorry I want to try to make noodle's for chicken & noodle's. So I need a
> recipe for homemade noodle's. thanks
OK. Here's a great basic pasta recipe.
Basic Egg Pasta with Flavor Variations
Recipe By : Good-For-You Pasta Cookbook ISBN 0-76150124-x
3 cups all-purpose flour -- unbleached
5 large eggs
1 teaspoon salt
1 tablespoon water -- OR olive oil
To make by hand: Pour the flour (reserving 1/2 cup to add as necessary) into
a mound on a floured work surface and make a well in the center of the
mound. Crack the eggs into the well, then add the oil or water, salt and
optional flavoring. With a fork, carefully beat the liquid ingredients
within the well, then gently incorporate the flour into the liquid as fast
as you can. Begin kneading the dough by folding, pushing, and turning it,
adding the reserved flour, 1 tablespoon at a time, until dough is smooth and
not sticky. Shape dough into a ball and wrap in plastic wrap. Let rest for
To make in food processor: Insert metal blade and place all ingredients
EXCEPT for 1/2 cup of the flour. Process, adding enough of the remaining 1/2
cup of flour, 1 tablespoon at a time, until the dough is smooth and not
sticky. Let the machine knead the dough for a couple minutes. Remove from
work bowl and shape into a ball on a floured work surface. Wrap in plastic
wrap and let rest 20 minutes.
Roll small amounts of the pasta and cut into desired shape or use manual
pasta machine (following directions). Dry on a pasta rack or lay it out on a
tea towel dusted with rice flour for 1 to 5 hours or until dry.
For variety, to the basic egg pasta recipe, add what is listed below, taking
careful not of changes to the number of eggs used or amount of water or oil
Artichoke Pasta: Use 3 eggs. Add 1 6oz jar of artichoke bottoms, drained and
Basil and Garlic Pasta: Add 3 tablespoons minced basil and 6 large garlic
cloves, chopped fine.
Beet Pasta: Use 2 eggs. Add 1 cup drained canned beets, pureed.
Black Pepper Pasta: Add 4 tablespoons cracked black pepper. Cornmeal Pasta:
Substitute 1 cup cornmeal for 1 cup of the flour.
Curry Pasta: Omit water or oil. Add 1 to 4 tablespoons curry paste, to
Dried Tomato Pasta: Omit water or oil. Use dried tomatoes that are not
bottled in oil Reconstitute 1/3 cup dried tomatoes in 1/2 cup very hot
water. Squeeze dry and puree with eggs. Add to rest of ingredients.
Fire-Roasted Red Pepper Pasta: Use 2 eggs. Add 6 ounces (small jar) roasted
red pepper, drained and pureed.
Hot Paprika Pasta: Add 2 to 4 teaspoons hot paprika, to taste.
Jalapeno Pasta: Use 2 eggs. Add 1 4oz can of diced jalapenos, drained and
Lemon Pasta: Use 4 eggs. Add 6 tablespoons lemon juice and 3 tablespoons
Mushroom Pasta : Use 3 eggs. Cook 1 cup sliced washed mushrooms in a pan
until water in mushrooms evaporates. Puree mushrooms, and blend with eggs.
Add to remaining ingredients.
Orange Pasta: Use 4 eggs. Add 6 tablespoons frozen orange juice concentrate
and 3 tablespoons orange zest.
Roasted Garlic Pasta: Use 3 eggs. Roast 2 whole garlic heads. Squeeze garlic
from cloves, and blend with eggs. Add to rest of ingredients.
Saffron Pasta: Add 1 teaspoon saffron.
Semolina Pasta: Substitute 1 cup semolina flour for 1 cup of all purpose.
Spinach Pasta: Use 3 eggs. Cook 1 10oz package of frozen spinach, drain, and
squeeze dry. Puree spinach with the eggs. Add mixture to remaining
Sweet Potato Pasta: Use 2 eggs. Add 1/2 cup cooked and pureed sweet potato
(or 6oz jar sweet potato baby food).
Tomato Pasta: Use 2 eggs. Add 1/4 cup tomato paste.
Whole Wheat Pasta: Use half all-purpose flour and half whole wheat flour.
----- Original Message -----
Sent: Thursday, October 12, 2000 09:31
Subject: Recipe Help
> Thanks for the recipes. I made a mistake on the name of the pasta dish. It
> was cavitini. Or something similiar. Do you know what this is?
I think this is cavatini, which is a favorite at American pizza parlors.
Try the two below recipes.
Makes two 9 x13 inch pans.
1/4 cup butter
1 onion, chopped
1 green bell pepper, chopped
2 (4.5 ounce) cans sliced mushrooms, drained
2 pounds ground beef
1 (15 ounce) can tomato sauce
1 (32 ounce) jar spaghetti sauce
4 ounces chopped ham
1/2 cup cooked and cubed chicken
3 ounces sliced pepperoni sausage
1/4 teaspoon crushed red pepper flakes
salt to taste
ground black pepper to taste
3/4 cup seashell pasta
6 ounces rotini pasta
2 pounds mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
1 In a small skillet, saute onions, green peppers, and mushrooms in butter
or margarine. Set aside.
2 Brown hamburger in a large skillet over medium heat. Drain. Mix in
tomato sauce, pasta sauce, chopped ham, chopped chicken or turkey,
pepperoni, salt, and red and black pepper. Add vegetable saute to hamburber
3 Cook pasta according to package directions. Drain.
4 Spread a little sauce over the bottom of two 9 x 13 inch pans. In each
pan, place a layer of pasta, a layer of mozarella cheese, a hamburger sauce
layer, a sprinkling of Parmesan cheese, and another layer of mozarella
cheese. Repeat layers. Cover pans.
5 Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.
Makes 12 - 20 servings
2 lbs Italian Sausage (Hot or mild) 1 Green bell pepper 1 Small onion 1 16
oz.Box of Trio pasta OR 1/3 box of mostacioli 1/3 box of rigatoni 1/3 box of
pasta spirals 1 28 oz. jar of spaghetti sauce (I use Prego) 1 15 oz. can of
diced, stewed tomatoes. 2 12 oz. bags of shredded Mozzerella cheese
Cook pasta according to directions. Dice pepper and onion. Fry and crumble
sausage. Drain. Add diced onion & pepper, spaghetti sauce, and stewed
tomatoes. Simmer for about 20 minutes. Combine sauce and pasta in a large
casserole dish. Add mozzerella cheese on top. Bake in pre-heated oven for 30
Lightly season with cayenne pepper, red pepper flakes, or Parmesan cheese if
Serve with caeser salad, wine and fresh baked bread.
1 1/2 lb. Italian sausage
1 med. onion
1/2 tsp. sweet basil
2 tsp. garlic salt
1 (12 oz.) can tomato paste
1 (12 oz.) can pizza sauce
1 pkg. lg. shell macaroni (Rigatoni)
12 oz. mozzarella cheese, grated
Fill medium saucepan 1/3 with water. Boil 1 1/2 pounds sausage.
Push out of its skin. Dice onion, add to liquid and simmer 1/2
hour. Add basil and garlic salt and simmer. Add tomato paste and
pizza sauce. Boil macaroni until tender and drain. Layer macaroni,
sauce and cheese in large casserole. Bake at 450 degrees for 20
Cavatelli Con Broccoli
1 pkg. cavatelli or frozen tortellini
(cook according to directions)
2 sticks margarine
3 cans cream of mushroom soup
2/3 c. milk or half & half
1 pkg. broccoli (cut up)
Garlic to taste
Cook cavatelli or tortellini, drain and add margarine. Combine
soup, milk, broccoli and garlic. Mix together and put in greased 9
x 13 inch casserole or similar. Sprinkle with Parmesan cheese and
bake at 350 degrees for 30 minutes.
Cavatelli With Broccoli
1 lb. cavatelli pasta
1 bunch broccoli
6 scallions, chopped
3 cloves garlic, chopped
1/4 c. olive oil
6 tomatoes, quartered
1 c. chicken broth
2 lbs. basil, chopped
1/4 c. chopped parsley
1/2 tsp. oregano
1/2 tsp. salt
3/4 tsp. lemon pepper
2 tbsp. tomato paste
Cook pasta according to package directions, set aside. Chop off
stems of broccoli, set aside. In a large skillet saute scallions
and garlic in oil for about 3 minutes. Add tomatoes and continue to
saute another 10 minutes. Add next 7 ingredients, bring to boil.
Add broccoli, cover and cook another 10 minutes. Pour over cooked
pasta. Serves 4.
Cavatelli Alla Bea
1 lb. cavatelli macaroni (frozen)
1 lb. cleaned shrimp
1 pkg. frozen broccoli (thawed)
1/2 c. chicken broth
2 cloves garlic
Saute shrimp with garlic in a mixture of oil and butter just until
pink; add broccoli and chicken broth, steam until tender. Add some
fresh basil. Cook cavatelli until cooked to taste. Add to mixture,
sprinkle with grated cheese and lemon.
These are Italian style stuffed beef rolls that can be served as either a
side dish or a main course. They are also quite suitable as appetizers or to
serve for a party dish. This recipe comes by way of my oldest daughter
Bridgett and her grandmother Rose who is full blooded Italian. Enjoy!
3 lbs. Rump roast, trimmed and sliced 1/4 inch thick across grain.
Stuffing (see below).
Marinara Sauce (see below).
2 tbsp. Olive oil.
Brown the slices of beef in a skillet with the olive oil and set aside. Once
the slices have been browned, fill with stuffing and hold together with a
toothpick. Arrange the rolls in a baking dish and cover with the Marinara
sauce. Bake at 375 degrees for 11/2 hours and serve.
Use a basic turkey like stuffing as follows:
12 oz. regular bread cubes plus cornbread cubes, with seasoning mix.
4 oz. pine-nuts.
3 stalks celerey.
1 diced onion.
1 diced apple.
First brown the nuts and other ingredients in a saucepan so they soften and
the flavors blend. Add the seasoning mix before putting into the bread and
add broth as directed. You want medium moisture content.
4 tbsp olive oil.
4 cloves pressed garlic.
1 medium onion, diced.
1 tbsp. oregano.
1 tbsp. sweet basil.
11/2 tsp. tarragon.
1 tsp. thyme.
1 tsp. sage.
3T dried parsley.
1 tsp. savory.
salt & pepper to taste.
1 small can tomato paste.
32 oz. tomato sauce.
16 oz. crushed tomatoes.
two cans Italian style stewed tomatoes or 4 cups fresh chopped roma
3/4 cup thin 1" slices bell pepper (yellow or red preferred).
11/2 cups sliced mushrooms.
1 16 oz can olives chopped.
3/4 cup zucchini (optional).
1 tsp. baking soda.
11/2 tbsp. brown sugar.
1/2-1 cup red wine.
4 to 6 Italian sausages (hot or mild to taste).
In a large pot, pour the olive oil, onions, garlic, and spices. Saute
ingredients to break the flavor. Add tomato paste and continue to saute for
about 5 minutes. Add the tomato sauce, crushed tomatoes and chopped
tomatoes. Next, add peppers, mushrooms and chopped olives. Then add baking
soda, brown sugar and red wine.
Brown 4-6 Italian sausages in a skillet (I like few hot, few regular), and
add them to the sauce. Cook the sauce for at least two hours before serving.
This sauce can be used on pasta of any type, or on top of other dishes
manicotti. You can double this batch and freeze some for later.
Yields: 12 servings
Preparation Time: 1 hour, 30 minutes
A 20-minute Chicken Parmesan
4 Boneless and skinless
-chicken breast halves
1 Egg, slightly beaten
1/2 c Seasoned bread crumbs
2 tb Butter or margarine
1 3/4 c Spaghetti sauce
1/2 c Shredded mozzarella cheese
1 tb Grated parmesan cheese
1/4 c Chopped fresh parsley
Using palm of hand flatten chicken to even thickness. Dip chicken
into egg then into crumbs to coat. In skillet over medium heat, in
hot margarine, brown chicken on both sides. Add sauce. Reduce heat.
Cover; simmer 10 minutes. Sprinkle with cheeses and parsley.
Cover; simmer 5 minutes or until cheese melts.
4 - 6 chicken breasts, boned and skinned
3 tablespoons olive oil
1/3 cup bread crumbs
1/2 cup grated Parmesan cheese
1 egg, beaten
3/4 cup chopped onion
1 (15 oz.) can tomato sauce
1/4 teaspoon pepper
1 teaspoon dried oregano
1/4 pound thinly sliced mozzarella cheese
Preheat oven to 350 degrees F. Combine bread crumbs and Parmesan cheese.
Heat 2 tablespoons of oil in a large frying pan.
Dip chicken pieces in beaten egg, then in the bread crumb mixture. Cook to
brown on both sides - about 5 to 7 minutes.
Meanwhile in a saucepan heat the remaining tablespoon of oil, and saute the
onions until tender. Stir in the tomato sauce, salt, pepper and oregano.
Bring to a boil.
Place the chicken pieces in a baking dish. Pour 3/4 of the sauce over top.
Arrange the mozzarella slices over top, and pour the remaining sauce over
Bake, uncovered, for about 20 minutes, until chicken is cooked and cheese is
melted. Makes 4 to 6 servings.
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup mayo or salad dressing
1/4 cup Parmesan cheese
1 teaspoon Italian seasoning
4 boned and skinned chicken breast halves
Stir together the first 3 ingred. Place chicken on rack of broiler pan.
Brush with half the sauce. Broil,5-7" from heat, 8-10 min.
Turn; brush with the remaining sauce. Continue broiling 8-10 min. or until
tender, Sprinkle with 1/4 cup more Parmesan.