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- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
-
- Title: Pasta with Shrimp and Vegetables
- Categories: Pasta Easy Ethnic Italian Main dish
- Servings: 4
-
- 3/4 c butter 2 ea cloves garlic minced
- 20 ea frozen large shrimp 1 ea Bunch Broccoli Flourettes
- 4 ea large mushrooms, sliced 1/2 t dried thyme
- 1/2 t dried oregano 1 ea zucchini, thinly sliced
- 1/2 t dried basil 1 x Parmesan cheese
- 1 lb cooked drained spaghetti
-
- Melt 1/3 of the butter in a large skillet over medium-high heat. Add
- garlic and saute 1 minute. Add shrimp and cook until pink, about 2
- minutes on each side. Remove shrimp from skillet using slotted spoon
- and set aside. Add remaining butter to skillet and melt. Add broccoli,
- mushrooms, oregano, thyme and basil and saute 2 minutes. Add zucchini
- and continue cooking until vegetables are tender, about 2 minutes.
- Reduce heat to low. Return shrimp to skillet and heat through. Arrange
- vegetables and shrimp over spaghetti. Top with remaining garlic butter
- from skillet. Sprinkle with Parmesian and serve immediately.
-
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- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
-
- Title: Fettuccine with Peas and Ham
- Categories: Pasta Main dish Ham Easy
- Servings: 4
-
- 5 T unsalted butter 1 c Parmesan cheese
- 6 ea green onions 1 lb fettuccine cooked
- 8 oz mushrooms sliced 1 x salt and pepper
- 1 1/4 c whipping cream 1 ea 10 oz pk frozen tiny peas
- 4 oz boiled ham chopped
-
- Melt butter in heavy large skillet over medium head. Add shallots and
- saute until soft. Add mushrooms, increase heat to high and cook until
- mushrooms are very lightly browned. Add cream and boil two minutes.
- Stir in peas and cook about 30 seconds. Reduce heat to low; blend in
- ham cheese and fettuccine and toss until heated, well combined and sauce
- clings to pasta. Season to taste. Serve immediately.
-
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- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
-
- Title: Linguine with White Clam Sauce
- Categories: Pasta Main dish Easy Seafood
- Servings: 4
-
- 2/3 c margarine 1/4 t basil
- 1/3 c olive oil 1/4 t oregano
- 3 ea cloves garlic 1/4 t salt
- 3 ea (8 oz) cans minced clams drained 1 x black pepper to taste
- 1/3 c finely chopped parsley 1 lb linguine
-
- Melt margarine in saucepot; add oil; heat. Saute garlic and clams in
- hot oil mixture over medium heat for 2 to 3 minutes. Stir in parsley,
- basil, oregano, salt, and pepper. Simmer 5-10 minutes. Cook linguine
- according to package directions; drain well. Return to pot; add sauce;
- toss lightly. Serve with grated Parmesan cheese.
-
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- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
-
- Title: Rigatoni alla Fontina
- Categories: Pasta Ethnic Italian Main dish Easy
- Servings: 4
-
- 1 lb rigatoni 3 T salt
- 6 T sweet butter 1/2 lb sliced fontina cheese
- 2 pn nutmeg 1 c parmigiano cheese
- 2 pn black pepper
-
- Preheat oven to 400 degrees.
-
- Cook the rigatoni in 5 to 6 quarts salted boiling water until extra al
- dante (they will finish cooking in the oven). Drain well and place in a
- large bowl.
-
- Add 2/3 of the butter, 1/2 of the parmigiano, and nutmeg and mix well
- until all the pasta is coated. In a buttered baking dish, make a layer
- of the pasta, a layer of the fontina cheese, sprinkle with the
- parmigiano, and repeat the process until the pasta is used up, ending
- with a layer of the fontina on top. Sprinkle with parmigiano and black
- pepper and dot with the remaining butter. Bake for 15 minutes, or until
- the cheese is melted. May be served on flat plates.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
-
- Title: Rigatoni w Three Cheeses
- Categories: Pasta Ethnic Italian Easy Main dish
- Servings: 4
-
- 3 T salt 1 lb rigatoni
- 3 1/2 T melted sweet butter 1/2 c shredded swiss cheese
- 1/2 c shredded fontina 1/2 c shredded mozzarella
- 1 c heavy cream 1/2 c grated parmigiano cheese
- 1/2 t nutmeg
-
- Preheat oven to 375 degrees.
-
- In lots of boiling water, add the salt and rigatoni. Cook until super
- al dante as they are going into the oven. Drain and rinse in cold
- water.
-
- In a large bowl, mix the butter into the pasta until it is well coated.
- Add the three cheeses and the cream. Toss well and add 1/2 the
- parmigiano while tossing. Place in a buttered casserole and sprinkle
- the remaining parmigiano on top. Sprinkle the nutmeg over everything
- and bake for 15 to 20 minutes. When the top of the pasta has turned
- golden brown, it is done.
-
- -----------------------------------------------------------------------------
- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
-
- Title: Fettuccine Alfredo
- Categories: Pasta Ethnic Italian Easy Main dish
- Servings: 2
-
- 4 T butter 1/2 c heavy cream
- 6 T parmesan cheese 1 x salt and pepper to taste
- 8 oz fettuccine
-
- Melt butter in a small saucepan over a low heat. Off the heat add the
- cream and the grated parmesan. Put back on the fire to heat the sauce
- through and melt the cheese. Do not boil. Stir in the salt and pepper.
-
- Cook the fettuccine in plenty of boiling salted water. Drain well.
- Combine the noodles and the sauce and leave to stand covered for two
- minutes before serving.
-
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