Hot Food & Recipes

Servings: 6 Servings
Category: Pasta | Tnt – badam | Cookbooks s | | gs
Ingredients

• 2 c Macaroni; medium elbow
• -(shells work too)
• 1/4 c Butter; or margarine
• 3 tb Flour; or masa harina **
• 1 ts Salt
• 1/2 ts Garlic powder (or 3 cloves
• -garlic; minced)
• 1/8 ts Black pepper
• 3 c Milk
• 1/4 c Onion; grated onion (I chop)
• 4 oz Green chiles; chopped (OR
• -fresh roasted)
• 2 oz Pimiento; chopped (or red
• -bell pepper)
• 3 c Cheddar cheese*; shredded
• 1/2 c Crushed tortilla chips;
• -(opt.)
• Paprika*
• Salsa* for garnish; opt.)

Directions
* Original recipe calls for Jack cheese ** I keep Masa Harina in bags in freezer. Cook macaroni in boiling salted water until tender but firm and drain. Make cheese sauce (I do this part in microwave oven). Melt butter in large saucepan. Blend in flour, salt, garlic powder, and pepper. Cook , stirring constantly, 2 minutes. Slowly add milk, stirring until smooth. Add onion, chiles, and pimento. Cook until thickened. Stir in cheese and cook until melted. Combine macaroni and cheese sauce. Pour into 2 1/2-quart casserole. Top with tortilla crumbs and sprinkle with paprika. Bake at 350 F degrees 25 minutes. Serve at once. Serves 6 Note: I sometimes top w/fresh salsa, or any kind. Most of my other changes or edits are in parentheses. This dish is good with other veges thrown in too. A good buffet dish for company. Masa Harina, if used in place of flour to thicken, gives dish a nice Mexican kind of flavor. Source: adapted from The Los Angeles Times California Cookbook by Brenda Adams; posted lu 3/2/98. Recipe by: Adapted from The LA Times California Cookbook Posted to recipelu-digest by Badams on Mar 02, 1998

Servings: 30 Servings
Category: Pasta | Meats
Ingredients

• 3 c Buttermilk
• 3 Eggs
• 1/3 c Oil
• 1 1/2 ts Baking soda
• 1 1/2 ts Baking powder
• 1 ts Salt
• 1 ts Vanilla
• 1 c Sugar
• 3 c Bran flakes; slightly crush
• 3 c All-purpose flour

Directions
Put first ingredients through blender on high speed 20 seconds. Pour into bowl and beat in remaining ingredients at low speed of mixer until completely mixed. Cover and refrigerate 24 hours. Fill greased muffin well almost full and bake 400~ 20 to 25 minutes or until cracked on top and a toothpick inserted in center comes out clean. 1 tb plumped raisins can be added to each well of batter before baking. Source: Gloria Pitzer’s Secret Recipes Newsletter. Posted to EAT-L Digest 26 Sep 96 Date: Thu, 26 Sep 1996 18:59:30 -0400 From: Simps

Servings: 6 Servings
Category: Pasta | Italian | Sauces
Ingredients

• 1/2 lb Butter
• 1 tb Sugar
• 1 1/2 lb Onions, peeled, sliced
• 1/4 c Madeira grated cheese

Directions
Saute onions in butter. Stir in sugar, lower heat and cook very slowly one hour. Stir in the wine, cook briefly, and pour over a pound of freshly cooked pasta. Pass the Parmesan. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Pasta | Sauces | Vegetables
Ingredients

• 1/2 c Butter
• 1 1/2 lb Yellow onions; sliced 3/8″ t
• 1 tb Sugar
• 1/4 c Madeira
• Parmesan cheese

Directions
Recipe by: “The New James Beard” Melt the butter in a skillet, add the onion, and cook, covered, over medium heat until soft and transparent. Uncover, stir in the sugar, reduce the he and cook gently until brown, about 1 hour. Stir in the Madeira and cook 2 minutes. Toss the sauce with drained, cooked pasta, preferably tomato pasta spaghetti, or macaroni. Serve at once with grated Parmesan cheese. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Pasta
Ingredients

• 4 Dried black mushrooms
• 2 tb Cloud Ear mushrooms
• 1 lb Noodles
• 1/4 lb Lean pork
• 1 sm Cauliflower
• 2 Scallion stalks
• 1 tb Cornstarch
• 1 c Stock
• 2 tb Oil
• 1/2 ts Salt
• 2 tb Soy sauce
• 1 ts Sesame oil

Directions
1. Separately soak dried black and cloud ear mushrooms. 2. Parboil noodles as in “Parboiled Noodles #1/#2″ but only very briefly. 3. Cut pork in 1-1/2 inch strips. Break cauliflower in small flowerets. Cut scallions in 1-1/2 inch sections. Slice soaked mushrooms. 4. Combine comstarch and cold stock. 5. Heat oil. Add salt, then scallion, and stir-fry a few times. Add pork and stir-fry until it loses its pinkness (2 to 3 minutes). 6. Add cauliflower and dried black mushrooms; stir-fry 2 to 3 minutes more. Add cloud ear mushrooms and soy sauce; stir-fry another 2 minutes. 7. Add cornstarch-stock mixture. Cook, covered, 10 minutes over medium heat, stirring occasionally. 8. Meanwhile heat sesame oil in another pan. Add noodles and stir gently until lightly browned. 9. Add pork-cauliflower mixture to noodles; then simmer, covered, another 10 minutes and serve. From , ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 6 Servings
Category: Pasta
Ingredients

• 2 c Morel mushrooms
• 2 tb Unsalted butter
• 1 tb Finely minced garlic
• 1 tb Finely minced shallots
• -=OR=- Onions
• 1/2 ts Salt
• 1/4 c Sherry or Madeira
• 1/4 c Brandy
• 1/2 c Whipping cream
• 12 oz Fresh pasta; -=OR=-
• 8 oz -Dried Pasta

Directions
This recipe is good on either pasta or rice. Or, you can fill small pie shells with the mixture. WIPE MORELS CLEAN. Cut larger ones in quarters, leave smaller ones whole. Bring 4 quarts of cold, salted water to a boil over high heat on the stove. Melt the butter in a medium skillet over medium heat and add the morels, garlic, shallots and salt. Cook, stirring, for 5 minutes. Add the sherry and brandy. Increase the heat to high and cook until the liquid reduces by about 2/3. Add the cream and cook until the liquid reduces to a saucelike consistency and is thick enough to coat a spoon. Remove from the heat and keep in a warm place until the pasta is finished cooking. Add the pasta to the boiling water, cook until desired doneness, drain and toss with the mushrooms. Place on a serving platter or in a large serving bowl and serve immediately. Can be prepared up to an hour in advance to this point and kept, covered, in the pan. TO FREEZE MUSHROOMS AND SAUCE, fill an airtight plastic freezer bag 3/4 full and squeeze out excess air. Label and place in freezer for up to 3 months. Defrost at room temperature or on the defrost setting of a microwave. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Pasta | Sauces | Low-cal | Low-fat
Ingredients

• 1 tb Olive oil
• 3 md Garlic cloves, chopped fine
• 1 sm Onion, coarsely chopped (3oz
• 1 cn Salt-free whole tomatoes
• - (16-ounce)
• 1 c Pitted black olives, medium,
• -drained and broken up
• 3 tb Capers, drained & rinsed
• 1 tb Balsamic or good quality
• -red wine vinegar
• 1 tb Double-concentrate tomato
• -paste
• 2 ts Sugar
• 1/2 ts Dried oregano
• Cooked pasta of your choice

Directions
In a large skillet or saucepan, heat the olive oil with the garlic and onion over moderate heat. When they sizzle, add the tomatoes, breaking them up with your hands. Then stir in the remaining ingredients. Simmer the sauce until it is thick but still slightly liquid, 5 to 7 minutes. Serve over cooked pasta. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Servings: 4 Servings
Category: Pasta | Soups/stews | German
Ingredients

• 60 g Butter (1/4 cup)
• 2 Eggs, separated
• 100 g Flour (3/4 cup plus 2 Tbsp)
• A bit of milk
• Salt to taste
• A bit of baking powder

Directions
From the Ries area. Cream the butter and 2 egg yolks, then add milk, flour, salt, and baking powder. Meanwhile, beat the 2 egg whites into stiff peaks. Carefully fold into batter. Line a jellyroll sheet with baking parchment, and cover with 1/3 inch layer of the dough. Bake at medium heat. After the pastry has cooled, cut into small strips, about 3/4 inch x 1 1/2 inches big. Add to soup just before serving. Serves 4. From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Pasta
Ingredients

• 500 g Thin spaghetti; rotini
• -or equivalent pasta
• 30 ml Olive oil
• 250 g Pancetta or bacon
• 1 md Yellow onion (chopped)
• 125 ml Cold water
• 60 ml Dry Italian white wine
• 4 Eggs
• 60 ml Heavy cream
• 100 g Parmesan cheese (grated)

Directions
Date: Sun, 11 Feb 1996 14:01:28 -0500 From: kmeade@ids2.idsonline.com (The Meades) Recipe By : Byron Howes North Carolina Education Computing Service, Rese 1. Put large bowl in oven to warm at lowest possible setting. 2. Soak chopped onion in cold water for 15 minutes to reduce pungency. 3. Chop Pancetta or bacon into 5mmx2cm strips. 4. Beat eggs and cream together with a fork. Add 50 g parmesan cheese to the mixture. 5. Wash pasta. Put on water to cook pasta. Add pasta when boiling. In the meantime… 6 . Dry onions and saute with pancetta or bacon in olive oil until onions are barely translucent. 7. Add wine and reduce heat when initial boiling ceases. Meat should not be crisp. 8. When pasta is cooked, drain, but .I do not wash. .S 9. Quickly remove bowl from oven, put pasta in it and toss with egg, cream and cheese mixture so that heat from pasta cooks eggs. 10. Add meat, onions and wine without draining fat and toss until thoroughly mixed. 11. Sprinkle remaining cheese to taste, toss and serve immediately. Author’s Notes: My wife and I had the pleasure of staying at the Villa Virgiliana (owned by The Vergilian Society) in Cuma, Italy just outside of Naples in June, 1985. Biagio and Maria Sgariglia, the proprietors of the villa, served us excellent Italian farm meals for a week, each meal being more delicious than the last. This dish was the gastronomic highlight of our stay. Pasta should be cooked al dente so that it offers resistance to the teeth without crunching. Fresh pasta is desirable (dried pasta is a poor imitation of the real thing.) Pasta should be used immediately when done so as to stop its internal cooking. If both portions of the recipe cannot be completed at the same time, the meat and onion mixture should finish first. I have made a very successful variation on this using hot country sausage. Make sure the sausage is fairly lean if you try it, however. All of the quantities are adjustable, and may depend on the kind of pasta or meat you use. Too much cream will cause the egg mixture to separate from the pasta and meat. Too little cream will essentially give you scrambled eggs and bacon with pasta. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 3 Servings
Category: Pasta | Italian | Usenet
Ingredients

• 1 lb Spaghetti (thin),
• -rotini or equivalent
• -pasta
• 2 tb Olive oil
• 1/2 lb Pancetta or bacon
• 1 md Yellow onion
• -(chopped)
• 1/2 c Cold water
• 1/4 c Italian white wine,
• -dry
• 4 Eggs
• 4 tb Heavy cream
• 8 tb Parmesan cheese
• -(grated)

Directions
Put large bowl in oven to warm at lowest possible setting. Soak chopped onion in cold water for 15 minutes to reduce pungency. Chop Pancetta or bacon into 1/4-inch x 1-inch strips. Beat eggs and cream together with a fork. Add about 4 T Parmesan cheese to the mixture. Wash pasta. Put on water to cook pasta. Add pasta when boiling. In the meantime… Dry onions and saute with pancetta or bacon in olive oil until onions are barely translucent. Add wine and reduce heat when initial boiling ceases. Meat should not be crisp. When pasta is cooked, drain, but DO NOT WASH. Quickly remove bowl from oven, put pasta in it and toss with egg, cream and cheese mixture so that heat from pasta cooks eggs. Add meat, onions and wine without draining fat and toss until thoroughly mixed. Sprinkle remaining cheese to taste, toss and serve immediately. NOTES: * Spaghetti Carbonara, Neapolitan Style — My wife and I had the pleasure of staying at the Villa Virgiliana (owned by The Vergilian Society) in Cuma, Italy just outside of Naples in June, 1985. Biagio and Maria Sgariglia, the proprietors of the villa, served us excellent Italian farm meals for a week, each meal being more delicious than the last. This dish was the gastronomic highlight of our stay. * Pasta should be cooked AL DENTE so that it offers resistance to the teeth without crunching. Fresh pasta is desirable (dried pasta is a poor imitation of the real thing.) Pasta should be used immediately when done so as to stop its internal cooking. If both portions of the recipe cannot be completed at the same time, the meat and onion mixture should finish first. * I have made a very successful variation on this using hot country sausage. Make sure the sausage is fairly lean if you try it, however. All of the quantities are adjustable and may depend on the kind of pasta or meat you use. Too much cream will cause the egg mixture to separate from the pasta and meat. Too little cream will essentially give you scrambled eggs and bacon with pasta. : Difficulty: moderate to hard (timing is critical). : Time: 30 minutes. : Precision: measure the ingredients. : Byron Howes : North Carolina Education Computing Service, Research Triangle Park, NC : bch@ecsvax or {akgua,decvax}!mcnc!ecsvax!bch : Copyright (C) 1986 USENET Community Trust From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini