You can add your own flair to this recipe. Pick your own pasta, type, shape. Pick your favorite Italian Dressing, Pick your own veggies and create your own mix. Pasta Salad 8 oz Your Choice Pasta 1 Cup Your Choice Italian Dressing 3 Cups Your Choice Mixed Vegetables/Cheeses/Proteins (this time: I large diced one cucumber, 2 large carrots, half a large purple onion, a handful of cherry tomatoes and a small can of sliced black olives) Cook pasta according to directions. While pasta is cooking, dice vegetables, mix in 3/4 cup of your Italian dressing and set in bowl in fridge to keep cool. Drain pasta once cooked and place in a separate bowl, add about 1/4 Cup of the Italian dressing to the cooked pasta and toss, set aside to cool. Once pasta is cooled down, take the vegetables and pasta and mix together and serve. Remember it is easier to add the Italian dressing then to take it away. Make sure to taste as you go, Average thought is 1 Cup Dressing to every 8 oz of dry pasta. You can also add just a pinch of sugar if you want that slightly sweet edge but, mix in well. This is best served cold - if the salad is too dry, add more dressing a Tablespoon at a time, mixing in and tasting as you go. Recipe & Photo by: Diane Baker for Canning and Cooking at Home
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Turkey Tetrazzini Casserole Ingredients: 1 package (7 ounces) spaghetti, noodles broken in half 2-3 cups cubed/shredded cooked turkey 1 1/2 cups shredded cheddar cheese 2 cans condensed cream of chicken soup, undiluted 1 large onion, chopped 2 Tbs butter 1 can sliced water-chestnuts 3/4 cup sour cream 1/4 cup milk 1 jar (2 ounces) chopped pimentos, drained 1/4 teaspoon salt 1/8 teaspoon pepper 2-3 Roma tomatoes, sliced fresh or dried parsley Sliced mushrooms, optional Diced roasted red peppers, optional Directions: Cook spaghetti according to package directions; drain. Transfer to a large bowl. In a skillet add butter and chopped onion, sauté approx 5 mins until onion is tender. In a large bowl add turkey, 1/2 the cheese, soup, water-chestnuts, sour cream, milk, pimentos, mix until combined then add in the onion and spaghetti noodles - fold all together and spoon into a greased 9x13 casserole dish. Salt & Pepper to taste. Sprinkle with remaining 1/2 of cheese. Place tomato slices over top of casserole. Bake, uncovered, at 350 for 35 minutes or until heated through. I do turn on the broiler for 5 mins and let the cheese brown a bit. Sprinkle parsley over top when out of oven. Let stand for 5 mins. then serve. Recipe and Photo by: Diane Baker for Canning and Cooking at Home It's hard to believe that it's been just under six months since my friend said to me "why don't you start your own Food Page?" I think the perplexed look on my face was enough to stop anyone in their tracks! No, not him, he encouraged me when others thought I was crazy to try. I started out with a simple Facebook Food Page and as that started to grow - I decided to create and manage my own website with this Blog - and here you have it! just about six months (7/23 will be 6 months) now and my Facebook Page has over Twenty Thousand "Fan/Likes/Friends". This website gets visited on average of 800 times a day (have no clue if that is good or not but, make me happy) and I hope in some way - you are learning along with me - inventing new recipes and trying new things! Here is a wonderful recipe from the man who told me to "go for it" Michael Van Horn aka The Social Chef. This is a beautiful dish and I suggest toasting the fennel a bit before grinding - it really does add such a nice depth of flavor! Enjoy! and thank you for coming along on this magicial mystery tour with me!! Diane Sausage & Fennel Cream Sauce over Penne Pasta Ingredients
Homemade Pappardelle with Spinach Basil Pesto Sauce ****************** Pappardelle Ingredients: 1 3/4 cups all-purpose flour, plus more for dusting 1 cup semolina flour, plus more for dusting 6 large eggs, at room temperature 4 teaspoons extra-virgin olive oil Salt Directions: Make the dough. Sift both flours together on a large work surface and make a well in the center. Place the eggs, olive oil and a pinch of salt in a bowl, then pour into the well; with a fork, break up the eggs, then gradually mix the wet ingredients into the flour mixture just until combined. Knead by hand. Gather the dough into 2 equal-size balls; flour the surface. To knead each piece, push the dough away from you with the heel of your hand, fold the dough over itself and turn it counterclockwise. Continue pushing, folding and turning until the dough is smooth and elastic, 4 to 5 minutes. Rest the dough. Pat each piece into a ball. Flatten slightly, wrap in plastic and refrigerate for at least 30 minutes or overnight. (You can freeze 1 ball for later, or roll out both and freeze the cut pasta.) Roll out the dough. Place the dough on a lightly floured surface and dust with flour. Starting in the middle, push away from you with a rolling pin, easing up on the pressure as you approach the edge. Continue rolling the dough into a sheet, turning occasionally, until you can see your fingers through the bottom. Let dry about 10 minutes. Cut the pappardelle. Dust the top of the sheet of dough with flour and loosely roll it into a cylinder. Using a sharp knife, cut into 3/4-inch-wide slices. Unwrap the noodles; dust with semolina and gently toss to separate. Place on a sheet pan and cover with a tea towel until ready to cook (or freeze in freezer bags for up to 2 months). *************************** Spinach Basil Pesto Ingredients: 1 1/2 cups baby spinach leaves 3/4 cup fresh basil leaves 1/2 cup toasted pine nuts 1/2 cup grated Parmesan cheese 4 cloves garlic, peeled and quartered 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon fresh lemon juice 1/2 teaspoon lemon zest 1/2 cup extra-virgin olive oil 2 Roma tomatoes, diced Directions: Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth. Fold in cut up tomatoes. Pasta Recipe Adapted from : Michael Chiarello Pesto Recipe from: Dianne Casonnic Photo by: Diane Baker for Canning and Cooking at Home |