"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 11-09-2004, 08:38 PM   #31
Senior Cook
 
honeybee's Avatar
 
Join Date: Aug 2004
Location: Winter Park, FL
Posts: 188
Hit me with your best pasta dish!

I like spaghetti. Nothing special in my recipe - pasta, mushrooms, onions, ground beef, can of tomato sauce and some seasonings ie. garlic, oregano, pepper.

I used to make lasagna on an almost monthly basis years ago. It's a good make ahead meal. Assemble it ahead of time and bake it before dinner. Sometimes I would freeze a batch but it's necessary to cover it well before freezing lest the noodles dry out.

I used to buy a lot of "boxed" macaroni and cheese. I prefer mac and cheese from scratch but my family isn't too enthusiastic about from scratch mac and cheese so I make it maybe once a year, if that.

Occasionally I make baked ziti. Just the usual with nothing spectacular in it but it's good 'though the recipe I use makes an awful lot considering we're a three-person-household now.

My husband likes "beefaroni" as he calls it. That's macaroni elbows with tomato sauce and ground beef. I usually make that when we need something made ahead.

Sometimes I make - usually in the summer when I want to make dinner ahead of time - a salad of macaroni elbows, tuna, boiled eggs, peas, a little bit of chopped onion, and mayonnaise. I thin the mayonnaise with a little bit of milk. I mix all ingredients together and sometimes I put them all on a bed of lettuce. Chill for several hours.
__________________

__________________
honeybee
honeybee is offline   Reply With Quote
Old 10-03-2005, 02:12 PM   #32
Senior Cook
 
Join Date: Oct 2004
Location: USA - Chicago, Illinois ~ On a windy day, I can almost get a frisbee to Midway Airport.
Posts: 280
Quote:
Originally Posted by Ardge
Being that I made this dish last night, AND it was a knockout, AND it is a pasta dish, I figured I'd post it here....

OK, now.... FOR THE RECORD..... I do cook fancier pasta dishes. I'm totally into Bolognese and wicked pan sauces for my pasta. I make a Sunday gravy that is second to none. (Well, second only to my Mom's.) However, this pasta dish is just too darn good NOT to share. This is my Grandma's recipe. It is so easy, you won't believe it. It will vanish in seconds, just like it did last night.

You can cut it in 1/2, but believe me, it goes too quick that way. Trust me....


Italian Style Mac n Cheese


Here's what you'll need.


2 pounds of Rigatoni
2 sticks of unsalted butter
2 pounds (large brick) of Velveeta cheese
2, 28 oz cans of whole peeled tomatoes
6 large cloves of garlic, creamed or passed through a microplaner
4 leaves of basil, stems removed, chiffinade (bundled and sliced very thin)

Cook off the pasta in salted water. While you're waiting for it to cook, make the cheese sauce. Cube up the butter and Velveeta. Place the cubes in a large sauce pot. (My 8 quart stock pot is the perfect fit.) Stir them over low heat till they start to melt together. Hand crush the tomatoes into the butter and cheese. (I always discard the white, hard stem areas.) Pour the tomato juice in as well. Add the garlic and basil. Simmer and stir the cheese sauce till your pasta is 95% done. Turn the heat off the cheese sauce, drain the pasta, then pour the pasta directly into the cheese sauce. (This is why you need the 8 quart stock pot.) Stir to coat evenly. Make sure the burner is off. Every 3 minutes or so, stir the pasta and cheese. In 15 minutes or so, the cheese sauce will set, giving you the easiest, cheeseest, goodest, can I have 3rds please?, OMG I need this recipe, bestest, quickest pasta dish on Earth.

You can quote me on this. I wrote the recipe out three times last night. Now, I'm just gonna direct people to this link. :)

RJ
Hey Alex, here is the recipe I gave you last night in AIM. I think I am gonna make it today. Then again, I am hungry and ANYTHING sounds good right now.

RJ
__________________

__________________
Ardge is offline   Reply With Quote
Old 10-03-2005, 02:25 PM   #33
Cook
 
Join Date: May 2005
Location: St. Clair Shores, Michigan
Posts: 88
I like adding a couple of cans of drained Italian tuna in olive oil to a simple tomato sauce
(marinara) to any pasta I am in the mood for. Sometimes add mushrooms, also.
__________________
Some days you win Some days you lose Some days you get rained out But you have to put the uniform on everyday and be ready to Play................. Nick
gwkr36a is offline   Reply With Quote
Old 10-03-2005, 03:36 PM   #34
Hospitality Queen
 
jkath's Avatar
 
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
Ardge, thanks so much for reviving this thread!!! YUMMMMMY!

Here's mine:
My Favorite Fettucine
__________________
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 10-03-2005, 04:04 PM   #35
Senior Cook
 
Join Date: Oct 2004
Location: USA - Chicago, Illinois ~ On a windy day, I can almost get a frisbee to Midway Airport.
Posts: 280
Mmmmmm.... Pasta is so awesome. I think I might get a pasta tattoo.

:o)

RJ
__________________
Ardge is offline   Reply With Quote
Old 10-03-2005, 05:00 PM   #36
Hospitality Queen
 
jkath's Avatar
 
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
...or at least you could get a tattooed pasta bowl


I'm with you, though, Ardge - pasta is my comfort food of choice!
__________________
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 10-03-2005, 06:32 PM   #37
Master Chef
 
SizzlininIN's Avatar
 
Join Date: Sep 2004
Location: USA,Indiana
Posts: 5,023
This is a really good side dish and its a great way to use up some of the extra veggies you have in your fridge.

Cook up some elbow macaroni or any other pasta salad type noodle......look on the box and it'll tell you how much to cook for the number of people you want to serve. I like my pasta noodles to have a little bite left.......I don't recommend cooking till their really squishy. Drain and rinse in cold water draining off all the excess water. Put in a big bowl and toss in some fresh veggies cut up into small pieces. I like carrots (julianed), green/red/yellow bell peppers, cucumbers and red onions. Then I toss in some crumbled fried bacon. Then I add some ranch dressing from the bottle....keep adding till you get the creaminess consistency you desire. Right before I serve it I toss in some fresh chopped tomatoes and the greens from a scallion.
__________________
Se non supporta il calore, vattene dalla cucina!
SizzlininIN is offline   Reply With Quote
Old 10-03-2005, 06:44 PM   #38
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
with putanesca sauce (tomato, spicey olives, capers, anchovies, basil)

with shellfish arrabita (crushed tomato, red pepper, garlic, rosemary, safron, orange zest, wine, shrimp, clams, mussles, scallops, calamari, etc. )
__________________
Robo410 is offline   Reply With Quote
Old 10-03-2005, 07:46 PM   #39
Senior Cook
 
Join Date: Oct 2004
Location: USA - Chicago, Illinois ~ On a windy day, I can almost get a frisbee to Midway Airport.
Posts: 280
Quote:
Originally Posted by Robo410
with putanesca sauce (tomato, spicey olives, capers, anchovies, basil)

with shellfish arrabita (crushed tomato, red pepper, garlic, rosemary, safron, orange zest, wine, shrimp, clams, mussles, scallops, calamari, etc. )
I've had good and bad putanesca sauce. Some were just too hot and some were just too something or other.... just not good.

When dining at an Italian place, I always try to order something with clams. Cream or tomato, seafood is the way for me.

Shellfish Arrabita.... Mmmmmmmmm.....

RJ
__________________
Ardge is offline   Reply With Quote
Old 10-03-2005, 08:04 PM   #40
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
I have to do a Pasta Bar "action station" out in the dining room where I work. I usually put out about 15 or more different ingredients; shrimp, chicken, meatballs, calamari, scallops, broccoli/cauliflower, zucchini/yellow squash, onions and peppers, tomatoes, diced ham, peas, and I just started to put out some Kalamata olives. For sauces, my boss gives me Alfredo, Marinara, and a seafood sauce of some kind. I always bring out pesto. My boss always wondered about that, until he found out how popular it's becoming with the membership. I've also convinced many folks that the best sauce is a mix of alfredo and pesto (and yes, it's GOOD!). I have many folks come back up to me and tell me that the dish I sauteed up for them was the best they'd ever had.
__________________

__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Artichoke Risotto GB Pasta, Rice, Beans, Grains... 13 03-19-2005 05:47 PM
Fresh Lasagna Noodles amber Pasta, Rice, Beans, Grains... 14 01-22-2005 11:47 AM
Sweet Pasta with White Chocolate Cream kansasgirl Desserts, Sweets & Cookies & Candy 0 12-08-2004 04:51 PM
Pasta with Anchovie Sauce debthecook Pasta, Rice, Beans, Grains... 0 11-26-2004 05:57 AM
Hand Forming Stuffed Pasta Darkstream Pasta, Rice, Beans, Grains... 3 11-09-2004 02:37 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:27 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.