Pasta/Rice

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pasta-rice

Popeye's Dirty Rice

1 lb Spicy breakfast sausage
1/2 C.long grain rice
1 (14 oz.) can of clear chicken broth
1 tsp dry minced onion

Brown the sausage in a skillet until cooked through. As it cooks, crumble the sausage with a fork.
Stir in the broth, rice and minced onion.
Cover and simmer for about 15-20 minutes or until the rice is tender.

Most of the broth should be absorbed.

Shrimp Scampi with Linguini-Tyler Florence

1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini.
Stir to make sure the pasta separates; cover.

The Peace Maker

1 C. Rice
1 French bread loaf
36 Oysters
Butter,
seasoning

Boil the rice and keep hot and dry.
Cut off the top crust of the bread. Hollow out the inside.
Fry the oysters. Butter the inside of the loaf well and place in the oven to brown.
Fill with the hot fried oysters. The top of the loaf of bread may be buttered, toasted and placed on the oysters to
retain the heat, although the oysters stay more crispy if served uncovered.

Serve on a platter with hot boiled rice which is seasoned, dotted with butter, and garnished with minced parsley and paprika.

Spicy Macaroni and Cheese- Sunny Anderson

2 cups elbow pasta, cooked until almost al dente
16 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded
8 ounces Monterey pepper jack cheese, cubed
2 teaspoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
4 slices bread
1 tablespoon butter
Special equipment: 2-quart baking dish

Preheat oven to 350 degrees F.

Basmati Lime Rice-Chipotle Mexican Grill

1 tsp olive oil or butter to equal
2/3 C. white basmati rice
1 C. water
1/2 tsp. kosher salt
2 tsp. fresh cilantro
1 lime

In a heavy 2-quart saucepan heat oil or butter over low heat,stirring occasionally until melted.
Add rice and lime juice, cook, stirring, 1 minute.
Add water and salt and bring to a boil.
Cook covered over low heat until rice is tender and water is absorbed, about 25 minutes.

Fluff rice with a fork.

Meatball Lasagna

1 jar (26 oz) tomato pasta sauce (any variety) or homemade sauce
1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
1 box (12 oz) frozen Italian-style meatballs, thawed, each cut in half
1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, drained
1 container (15 oz) ricotta cheese
1 egg, beaten
2 tablespoons chopped fresh basil leaves
8 uncooked lasagna noodles
3 cups shredded mozzarella cheese (12 oz)
1/4 cup shredded Parmesan cheese (1 oz)

Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Rice Pilaf Amandine

Pepper
1 wide strip lemon zest
2 3/4 cups low sodium chicken broth
1/2 onion, finely chopped
1/2 pound haricots verts or green beans, cut into pieces
1/3 cup sliced almonds
1 tsp lemon juice
1 bay leaf
1 1/2 cups converted parboiled white rice
1 tbs unsalted butter
Salt

Heat oven to 350°.
Spread almonds on a baking sheet and bake until golden brown, 6 min.
Transfer to a bowl and let cool. Bring a saucepan of salted water to a boil. Add haricots verts and cook until crisp tender.

Sweet Macaroni Salad

1 package (16 ounces) elbow macaroni
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
2 cups mayonnaise
1 can (14 ounces) sweetened condensed milk
1 cup sugar
1 cup cider vinegar
1 teaspoon salt
1/2 teaspoon pepper

Directions

Cook macaroni according to package directions; drain and rinse in cold water. In a large serving bowl, combine the macaroni, carrots, green pepper
and onion.
In a small bowl, whisk the mayonnaise, milk, sugar, vinegar, salt and pepper until smooth.

Red Beans & Rice

1 C. dry red beans
4 C. water
1 lb beef sausage, cut into 1/2 inch slices* 1 c chopped onion
1 clove garlic, minced
1 tsp salt
1/2 tsp marjoram
1 bay leaf
1 can (28 oz.) peeled tomatoes
1 C. uncooked rice
1/2 C. coarsely chopped celery
1 med green pepper, coarsely chopped

Wash beans. Soak beans in water overnight. (Or for quick soak method bring beans and hot water to boil and boil for 2 mins. Remove from heat cover with plastic wrap and let stand 1 hr.

Ricotta and Basil Lasagna

1 pound fresh lasagna noodles OR 3/4 pound dried
4 tablespoons butter
2 tablespoons flour -- sifted
salt and white pepper
pinch nutmeg
2 cups milk -- warmed
1 1/2 tablespoons fresh basil -- finely chopped
1/2 cup ricotta cheese
1/2 cup Parmesan cheese -- grated
1 1/2 tablespoons fresh basil -- chopped

Cook the lasagna sheets in boiling salted water, a few at a time, until al dente. Remove carefully and drain between dish towels.
Melt butter in a saucepan and stir in flour. Add a little salt, pepper and nutmeg and cook over a gentle heat until flour begins to change color.

Lone Star Pudding

1 cup rice
1 1/2 cups evaporated milk
2/3 cups white or brown sugar
3 tsp. butter or margarine
2 tsp. vanilla
1/2 to 1 tsp. nutmeg
3 eggs, beaten
1/2 to 1 cup raisins

Prepare rice according to package directions in a 2 or 3-quart saucepan. Combine all remaining ingredients with cooked rice and
continue cooking until liquid is absorbed about 20 minutes, stirring occasionally.
Pudding should be slightly moist.

Makes 4 servings

Pineapple Rice Parfait

2 cups cooked rice
1-cup heavy cream, whipped
2 tsp. granulated sugar
1/2 tsp. vanilla
2/3 cup crushed pineapple, drained
1-cup miniature marshmallows
1/4 cup sliced maraschino cherries plus 6 whole cherries to garnish

Whip cream until stiff and fold in sugar and vanilla. Fold cooled rice, crushed pineapple, marshmallow and slice maraschino cherries
into cream.
Spoon onto parfait glasses and garnish with whole cherries.

Makes 6 servings

Pasta Primavera

12 oz fusilli or other corkscrew pasta
2 carrots, shredded
1/4 cup olive or vegetable oil
1 pint cherry or grape tomatoes, halved
1/2 cup roughly chopped mint
4 oz goat cheese, crumbled
1/2 cup grated Parmesan cheese
1/4 tsp red pepper flakes
4 cloves garlic, thinly sliced
1 yellow bell pepper, cut into thin strips
1/2 pound sugar snap peas, halved lengthwise, or broccoli florets, or a combination
Salt

Broccoli & Rice

1 bag chopped broccoli
2 cup Minute Rice
2 cans of cream of chicken soup
1 cup milk
1 small chopped onion
1 8 oz jar of cheese whiz

Directions:
Place all ingredients in a greased crockpot. Stir then cover.
Cook in crockpot until rice is soft. I usually cook on high for 1 hour then low for about another 2 hours.

Spaghetti With Roasted Zucchini

1 tbs grated lemon zest
1/4 cup grated Parmesan cheese
1/4 tsp crushed red pepper
2 cloves garlic, smashed
3 tbs olive or vegetable oil
1/4 cup flat leaf parsley, chopped
Salt
4 zucchini, sliced
2 slices white or wheat bread, torn into pieces
12 oz wheat spaghetti

HEAT oven to 425°. Cook pasta according to package directions. Drain pasta and return it to pot.
Toss pasta with 1 tbs oil.

In a blender or food processor, pulse bread and garlic until bread forms coarse crumbs and garlic is chopped.

Bacon, Lettuce & Tomato Bucatini

Garlic Bread Crumbs:
1 clove garlic
1 cup Italian bread cubes
1 tsp olive oil
Salt to taste

Pasta:
2 strips bacon, diced
1 cup each halved grape or cherry tomatoes and spinach leaves
1/2 tsp sugar
1/2 cup each thinly sliced leeks and low sodium chicken broth
1/4 cup dry white wine, optional
1 tsp red wine vinegar
1/4 tsp each red pepper flakes and minced thyme
4 oz dry bucatini or spaghetti

Bring a pot of salted water to a boil. Mince garlic. Add cubed bread and process until coarse. Heat oil in a skillet.

Colorful Rice Pilaf

2 tablespoons reduced-fat margarine or light butter
1/2 cup finely chopped celery
1/2 cup thinly sliced scallions
1/2 cup finely chopped carrot
3 cups cooked brown rice
1/4 teaspoon salt
1 tablespoon finely chopped fresh parsley or 1 teaspoon dried

Place the margarine or butter in a large nonstick skillet and preheat over medium heat. Add the celery, scallions and carrots.

Cover and cook stirring occasionally for several mins until the vegetables are tender.

Scampi with Spinach

1/4 cup fat-free, reduced sodium chicken broth
2 Tbsp dry white wine
1 Tbsp fresh lemon juice
2 1/2 tsp minced garlic, divided
1/8 tsp red pepper flakes, or to taste
4 tsp extra-virgin olive oil, divided
One pkg (6 oz) baby spinach, rinsed and shaken almost dry
1 lb large shrimp (25-30), peeled and deveined
Salt and freshly ground black pepper
3 cups cooked brown rice
1 tsp butter

In a measuring cup combine the broth, wine, lemon juice, 2 teaspoons of the garlic and the red pepper. Set aside.

Garlic Shrimp W/ Angel hair Pasta

1/4 cup lemon juice
1/4 tsp crushed red pepper
1 pound peeled, deveined large shrimp
2 tbs olive oil
12 oz angel hair pasta
1/2 cup flat leaf parsley, chopped
Salt
1 tbs grated lemon zest
2 cloves garlic, finely chopped
2 1/2 tbs butter

Cook pasta according to package directions. Reserve 1 cup of pasta water. Drain pasta and return it to the pot.

Heat 2 tbs butter and oil in a skillet. Add garlic and cook until fragrant.

Add shrimp, lemon zest, red pepper and 1/2 tsp salt and cook until shrimp are opaque throughout, 5 min. stir in lemon juice.

Herbed Pasta

4 oz. packed spaghetti Linquine, or fettuccine
2 tbsp. butter, cut up
1/2 tsp. dried basil, oregano, thyme or marjoram, crushed
Dried dillweed or caraway seed

Cook pasta. Drain well. Return to hot saucepan. Add butter and desired herb. Toss gently until pasta is well coated.
Season to taste with salt and pepper.

Serves 4.

Lemon - Chive Pasta: Prepare as above except omit herb and add 1/4 cup snipped chives and 1 teaspoon finely shredded lemon peel with butter.

Homemade Noodles

2 1/2 cups all-purpose flour
2 eggs
1/3 cup milk
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 cup (1/2 stick) butter

In a large bowl, combine all the ingredients; mix until a stiff dough forms. On a lightly floured work surface, roll the dough out to form a 16" x 20"rectangle.

Cut into 1/4" x 5" strips and allow to sit for 15 minutes.

Meanwhile, bring a soup pot of water to a boil over high heat.

Drop about half the noodles into the boiling water and cook for 10 to 12 minutes, or until tender, stirring frequently.

Garden Pasta Toss

12 ounces uncooked tri-colored rotelle or other twist pasta
3 cups broccoli florets
1/2 pound fresh mushrooms, quartered
1 large red onion, cut in half and sliced
1 medium red bell pepper, cut into 1/4-inch strips
1 (10-1/2-ounce) can condensed chicken broth
2 teaspoons dried basil
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/2 teaspoon salt
1 (16-ounce) container reduced-fat sour cream

Cook the pasta according to the package directions; drain, rinse, drain again, and set aside in a large bowl. Cover to keep warm.

Three Cheese Baked Ziti (Low fat)

Three Cheese Baked Ziti

15 ozs. fat−free cottage cheese
2 whole eggs, slightly beaten
1/4 cup fat−free parmesan cheese
16 ozs. ziti pasta, cooked and drained
1 teaspoon salt
26 ozs. spaghetti sauce (low fat)
1 cup low−fat mozzarella cheese, shredded

Preheat oven to 350.
Prepare a 13 x 9" pan with cooking spray; set aside. In a mixing bowl, combine cottage
cheese, eggs, and parmesan cheese; set aside.

In another mixing bowl, combine cooked pasta, pasta sauce, and salt.

Pasta with Roasted Pepper and Tomato Sauce- Cat Cora

Kosher salt
1 Tbsp. extra-virgin olive oil
2 cloves garlic
1 jar roasted red bell peppers
1 can (6 ounces) chopped tomatoes with juices or fresh tomatoes or chicken stock or vegetable stock (if on hand)
1 pound dried whole wheat pasta (fettuccine, spaghetti or capellini)
1/8 tsp. freshly ground black pepper
Freshly grated Parmesan cheese , for garnish
1/2 jar (12 ounces) roasted peppers

Fill a large pot or a pasta pot fitted with a strainer with 1 1/2 cups water, add 1 tablespoon of salt and bring to a boil.

Shrimp Linguine

1/4 lb. linguine
1 tbsp. vegetable oil
1 large clove garlic, minced
2 tbsp. shallots, finely chopped
2 large tomatoes, coarsely chopped
1/4 tsp. dried basil
1/4 lb. small shrimp, cooked
2 green onions, chopped
Salt & pepper to taste

In a large pot of boiling water; cook linguine until tender but firm; drain.
Meanwhile, in heavy skillet, heat oil over high heat. Add garlic and shallots; cook, stirring for about 30 seconds.
Add tomatoes and basil; cook stirring, for about 1 minute.
Add shrimp and cook until shrimp are hot.

Shrimp Marinara

1 (16 oz.) can of tomatoes, cut up
2 tbsp. minced parsley
1 clove garlic, minced
1/2 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
1 (6 oz.) can tomato paste
1/2 tsp. seasoned salt
1 lb. cooked shelled shrimp
Grated Parmesan cheese
Cooked spaghetti

In a crock pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste, and seasoned salt. Cover and cook on low for 6 to 7 hours.
Turn control to high, stir in shrimp, cover and cook on high for 10 to 15 minutes more.

Serve over cooked spaghetti.
Top with Parmesan cheese.

Angel Hair Pasta With Sea Scallops

1/2 cup soft breadcrumbs
8 ounces angel hair pasta -- uncooked
1 tablespoon olive oil -- for vegetables
1 teaspoon olive oil -- for scallops
1/2 cup chopped fresh parsley -- divided
1 clove garlic -- minced
1 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1 tablespoon all-purpose flour
1/4 teaspoon pepper
8 ounces clam juice -- (1 bottle)
1 pound fresh sea scallops cut into 1/2-inch pieces

Place breadcrumbs on a baking sheet. Bake at 375 deg for 5 minutes or until golden brown; set aside.

Orange Rice

1 C. rice, uncooked
1 C. water
1 C. orange juice
1 tsp. reduced calorie margarine
Dash of salt
1 tbsp. orange rind, freshly grated
1/2 C. fresh orange sections, seeded

In a 2-quart microwave safe casserole, combine the rice, water, orange juice, margarine and salt. Cover, microwave on High for 5 minutes. Stir in the orange rind. Turn the bowl 1/4 turn. Microwave on High for an additional 10 minutes, turning the bowl after 5 minutes.

Do not uncover the bowl. Allow to set, covered for an additional 10 minutes or until all of the liquids have been absorbed.

Fettucini With Shellfish, Tomatoes & Olives

6 tbsp. olive oil
2 lbs. ripe tomatoes, peeled and chopped
3 tbsp. drained capers
2 tbsp. chopped anchovies
1 tbsp. chopped garlic
3/4 lb. med. shrimp, peeled
1/2 lb. sea scallops, halved
2 tbsp. chopped, pitted Kalamate olives
1 lb. fettuccine
Light red wine like a bezujolias or Garbaresco

Heat 4 tablespoon oil in heavy large skillet over high heat.
Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, about 10 minutes.

Add shrimp and scallops and saute until cooked through about 2 to 3 minutes.

Baked Macaroni, Cheese & Spinach

1 pound elbow macaroni
15 oz. low fat ricotta cheese
1 3/4 cups skim milk
1/2 cup egg substitute
2 teaspoons brown mustard
1 −2 teaspoons Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 cups shredded low fat cheddar cheese
2 cups torn fresh spinach leaves
1/4 cup grated Parmesan cheese
1/4 cup fine bread crumbs
1 teaspoon paprika

Preheat oven to 375F. Spray a 9 X 13 or 3 quart baking dish with nonstick spray oil. Cook macaroni according to package directions.