I have been boarding with a co-worker last year in New Jersey who is into pasta. So I went ahead and prepared this dish as requested by another co-worker. I thought it would be a good deal to have a small get together and this would be my contribution. I made 2 batches - one to share among friends and the other with my roommate.
1 lb shelled and deveined shrimps
3 - 4 tbsps. butter
1 pint heavy cream
1 stick butter
2 tbsps. cream cheese
1/2 cup grated Parmesan
1 tsp. grated powder
1 box spaghetti or fettucini noodles
Cook raw shrimp in 3 - 4 tbsps. butter until pink. Set aside.
Combine cream cheese, heavy cream and butter. Simmer and mix well. Add parmesan cheese and garlic powder. Simmer for 15 - 20 minutes. Season with salt and pepper to taste.
Mix the sauce with the cooked noodles and top with cooked shrimp.
To add color, i sprinkled it with chopped parlsey.
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
2011-10-07
2010-07-27
Another Baked Macaroni
I guess we are just fanatics for baked macaroni so I made with what was available in the kitchen. It came out pretty well - a Filipino-style sauce which mom likes.
Ingredients:
1/2 kilo (1 lb.) lean pork, ground
4 cloves garlic, minced
1 cup onion, minced
1/3 cup green and red bell pepper, minced
1 kg tomato sauce
3 tbsp. soy sauce
1 tsp. black pepper
1/2 tsp. salt
1 tbsp. chili powder
2 tbsps. sugar
1 bay leaf
1/3 cup milk
500 grams elbow noodles, cooked
1/2 to 1 cup grated cheese
2 tbsps. parsley, chopped
In a sauce pan, saute meat on medium heat until everything is brown. Keep sauteing until the meat is dried out of its juices. Set aside. Add 2 tbsps. olive oil and saute onions, bell pepper and garlic until the onions are translucent. Add in the meat and continue to stir until the ingredients are well blended. Add the soy sauce, salt and black pepper. Pour the tomato sauce and stir until it boils. Reduce the heat and add the sugar and chili pepper and bay leaf. Simmer the sauce for about 10-15 minutes stirring occasionally to avoid the bottom from sticking and burning. Adjust the seasonings based on your taste then add milk to make a creamier sauce. Simmer for additional 3 minutes then turn heat off. Let the sauce cool and let it sit overnight in the refrigerator to allow the spices to marry together with the sauce.
Cook noodles and drain. Mix the noodles with the meat sauce. Pour into a baking dish and top with the grated cheese. Sprinkle the parsley and bake at 350F for 5-8 minutes until the cheese melts and tops slightly turns brown.
Ingredients:
1/2 kilo (1 lb.) lean pork, ground
4 cloves garlic, minced
1 cup onion, minced
1/3 cup green and red bell pepper, minced
1 kg tomato sauce
3 tbsp. soy sauce
1 tsp. black pepper
1/2 tsp. salt
1 tbsp. chili powder
2 tbsps. sugar
1 bay leaf
1/3 cup milk
500 grams elbow noodles, cooked
1/2 to 1 cup grated cheese
2 tbsps. parsley, chopped
In a sauce pan, saute meat on medium heat until everything is brown. Keep sauteing until the meat is dried out of its juices. Set aside. Add 2 tbsps. olive oil and saute onions, bell pepper and garlic until the onions are translucent. Add in the meat and continue to stir until the ingredients are well blended. Add the soy sauce, salt and black pepper. Pour the tomato sauce and stir until it boils. Reduce the heat and add the sugar and chili pepper and bay leaf. Simmer the sauce for about 10-15 minutes stirring occasionally to avoid the bottom from sticking and burning. Adjust the seasonings based on your taste then add milk to make a creamier sauce. Simmer for additional 3 minutes then turn heat off. Let the sauce cool and let it sit overnight in the refrigerator to allow the spices to marry together with the sauce.
Cook noodles and drain. Mix the noodles with the meat sauce. Pour into a baking dish and top with the grated cheese. Sprinkle the parsley and bake at 350F for 5-8 minutes until the cheese melts and tops slightly turns brown.
2009-07-22
Spicy Spanish Fetuccini
Iberico mortadella is an Italian-style sausage made of very finely chopped, cured pork and beef with cubes of white fat. The mixture is delicately spiced with garlic and anise. It is smoked at high temperature then air dried.
"Mortadella" is thought to derive from the word "mortaio", which is Italian for "mortar". Before, it is said that the mixture was produced by pounding with a mortar and pestle. Monks in Bologna would grind their meat till it achieved a fine consistency. The grinded meat is then stuffed into a casing and cooked to make sausage.
20 slices Iberico mortadella, cut into julienne strips
10 slices of honey-cured bacon, finely chopped
1/4 cup butter
1 cup button mushrooms, sliced
3 cups of bechamel sauce
2 tbsps. all-purpose cream
1 cup grated cheddar
1/8 tsp. basil leaves
salte and pepper
500 grams fetuccini noodles, cooked according to the package directions
Stir-fry the sausages, bacon and mushrooms in butter and bechamel sauce. Add the cream and half of the grated cheese. Season with bsil, salt and pepper. Simmer for a few minutes. Pour sauce on noodles. Top with the remaining grated cheese. Bake for 10 minutes.
Bechamel Sauce:
1/4 cup butter
1 tbsp. of all-purpose flour
3 cups broth
1 eggyolk
1/4 cup milk
1 1/2 tbsps. white wine, optional
1 1/2 tbsps. all-purpose cream
a dash of nutmeg
salt and pepper to taste
Melt roux out of butter and flour. Gradually add the broth, eggyolk, milk, white wine and cream. Continue stiring until thickened. Add nutmeg, salt and pepper to taste. Turn off the heat at once and set it aside.
Notes: This recipe was made by Senor Anastacio de Alba for Iberico Exclusive meats.
"Mortadella" is thought to derive from the word "mortaio", which is Italian for "mortar". Before, it is said that the mixture was produced by pounding with a mortar and pestle. Monks in Bologna would grind their meat till it achieved a fine consistency. The grinded meat is then stuffed into a casing and cooked to make sausage.
20 slices Iberico mortadella, cut into julienne strips
10 slices of honey-cured bacon, finely chopped
1/4 cup butter
1 cup button mushrooms, sliced
3 cups of bechamel sauce
2 tbsps. all-purpose cream
1 cup grated cheddar
1/8 tsp. basil leaves
salte and pepper
500 grams fetuccini noodles, cooked according to the package directions
Stir-fry the sausages, bacon and mushrooms in butter and bechamel sauce. Add the cream and half of the grated cheese. Season with bsil, salt and pepper. Simmer for a few minutes. Pour sauce on noodles. Top with the remaining grated cheese. Bake for 10 minutes.
Bechamel Sauce:
1/4 cup butter
1 tbsp. of all-purpose flour
3 cups broth
1 eggyolk
1/4 cup milk
1 1/2 tbsps. white wine, optional
1 1/2 tbsps. all-purpose cream
a dash of nutmeg
salt and pepper to taste
Melt roux out of butter and flour. Gradually add the broth, eggyolk, milk, white wine and cream. Continue stiring until thickened. Add nutmeg, salt and pepper to taste. Turn off the heat at once and set it aside.
Notes: This recipe was made by Senor Anastacio de Alba for Iberico Exclusive meats.
2009-06-12
Pasta with Asparagus, Shitake and Sun Dried Tomatoes
I went to the market bought a kilo of fresh salmon fillet. Then I came across a stall selling fresh shitake mushrooms and asparagus. I called my brother if he wanted me to get some with the catch that he will be cooking it. So I got a pound of asparagus and 200 grams of shitake. So he prepared it with pasta and sun dried tomatoes. It is came out great :D
Ingredients:
400-500 grams cooked long noodles such as Gemelli, Bucatini
1 lb asparagus, sliced into 2 inches
200 grams shitake mushrooms, chopped
1/2 cup sundried tomato, chopped
3-4 cloves garlic, chopped
1/4-1/2 cup olive oil (I reused some of the olive oil from the sundried tomatoes)
1 tsp. dried oregano or thyme or italian seasoning
salt and pepper
grated parmesan
Saute the garlic until tender in 1/2 cup oil. Avoid letting it brown to avoid a bitter taste. Add mushrooms and asaparagus. Cook until the vegetables are tender. Season with salt and pepper, and dried oregano. Add more olive oil to make sure the noodles get covered. Add tomatoes and saute for 2 minutes more. Toss in noodles and mix thoroughtly. Transfer to serving dish and sprinkle with parmesan cheese.
Ingredients:
400-500 grams cooked long noodles such as Gemelli, Bucatini
1 lb asparagus, sliced into 2 inches
200 grams shitake mushrooms, chopped
1/2 cup sundried tomato, chopped
3-4 cloves garlic, chopped
1/4-1/2 cup olive oil (I reused some of the olive oil from the sundried tomatoes)
1 tsp. dried oregano or thyme or italian seasoning
salt and pepper
grated parmesan
Saute the garlic until tender in 1/2 cup oil. Avoid letting it brown to avoid a bitter taste. Add mushrooms and asaparagus. Cook until the vegetables are tender. Season with salt and pepper, and dried oregano. Add more olive oil to make sure the noodles get covered. Add tomatoes and saute for 2 minutes more. Toss in noodles and mix thoroughtly. Transfer to serving dish and sprinkle with parmesan cheese.
2008-05-17
Beef Lasagna
I remember growing up, my brother would painstakingly prepare lasagna for the family. This time around, it is my turn to make my own for the family. I don't have the family recipe with me so I decided to check different typed of beef lasagna recipes until I decided to get bits and pieces for other recipes and combine what I think was do-able for my version. The verdict: Mom's friends loved it. :D.
The Ingredients:
Meat Sauce:
2 lbs. lean ground beef (or 1 1/2 lb. lean ground beef with 1/4 lb. lean ground pork)
4 cloves garlic, minced
1/2 cup white onion, minced
1/2 cup tomatoes, seeded, chopped finely
1/3 cup celery, minced
1/3 cup bell pepper, minced
4-6 cups tomato sauce
2 tbsp. tomato paste
1/3 cup button mushrooms, sliced
1 to 2 tbsp. oregano or italian seasoning
1 tbsp. sugar
1/2 tsp. hot sauce
1 tbsp. Worcestershire sauce
salt and pepper to taste
White Sauce (Bechamel)
3 tbsp. flour
3 tbsp. melted butter
1 carton of fresh milk
1/2 cup grates quick melt cheese
1/2 cup grated sharp cheddar cheese
salt and pepper to taste
9 cooked lasagna noodles
1/4 cup parsley, chopped
3/4 - 1 cup grated cheese (mozzarella, cheddar, quick melt)
Cooking Procedure:
Meat Sauce:
Saute meat in a non-stick casserole pam until brown. Drain the meat of the oil. Leave 1 tbsp. oil and saute the garlic, onions, tomato, bell pepper, and celery until cooked through (about 3 minutes) over medium heat. Add drained beef into the pan and mix into vegetables. Pour in tomato sauce and paste and let it simmer for 5 minutes. Season the meat with salt, pepper, seasonings, sugar and add in the mushroom. Simmer again for another 3 minutes. Stir occasionally making sure the bottom doesn't stick. Season the sauce to taste and set it aside.
White Sauce:
Mix flour and butter to form a roux. Slowly pour milk while stirring continuously with a wire whisk to avoid lumps. Continue to stir milk and simmer for 3 minutes. Add the grated cheese, seasonings. Continue to simmer until the sauce is thick and easily falls out of the spoon. You may run a finger at the back of the spoon and when it comes out clean, you may set the sauce aside.
Assemble:
Pour a thin layer of meat sauce on the bottom of a pan. Layer with noodles, then pour an even layer of meat sauce. Then pour a thin layer of white sauce. Sprinkle with a few pinches of parsley. Layer again with noodles. Repeat the process again until there are three to four layers of noodles. On the last noodle layer, pour remaining meat sauce then white sauce. Sprinkle with remaining parsley and 3/4 cup cheese on top. Cover with aluminum foil. Broil lasagna in a preheated 350 degrees F oven for 20 minutes. In the last 5 minutes, remove the foil and brown the cheese and white sauce.
2008-02-26
Celebrity Italian Table - a Free Cookbook with a Cause
I was reading one of my favorite blogs and was attracted to her latest entries. Pinch My Salt came across this site from a fellow blogger Spicy Salty Sweet and it offers a free cookbook. WOW!
The Celebrity Italian Table offers a free download of their cookbook which features celebrated-known personalities from the America, famous Italian chefs and prominent U.S. party planners. The cookbook offers special wonderful pasta dishes and are accompanied with a beautiful and creative table setting concepts to match.
Not only does this delight cook enthusiasts such as moi, but it also allows us to help feed the unfortunate. Barilla's program, which is on its second year, promotes awareness and money to support America's Second Harvest, a US charity that donates 2 billion pounds of food products annually. For each downloaded copy, Barilla will donate $1, up to $100,000, and this will help reach out and feed the less fortunate. The cookbook will be available for the whole month of February, 2008 in PDF format.
The Celebrity Italian Table offers a free download of their cookbook which features celebrated-known personalities from the America, famous Italian chefs and prominent U.S. party planners. The cookbook offers special wonderful pasta dishes and are accompanied with a beautiful and creative table setting concepts to match.
Not only does this delight cook enthusiasts such as moi, but it also allows us to help feed the unfortunate. Barilla's program, which is on its second year, promotes awareness and money to support America's Second Harvest, a US charity that donates 2 billion pounds of food products annually. For each downloaded copy, Barilla will donate $1, up to $100,000, and this will help reach out and feed the less fortunate. The cookbook will be available for the whole month of February, 2008 in PDF format.
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