From:
Kimberly
Ingredients:
1 pkg angel hair pasta
6 tbsp butter
3 cloves garlic, minced
4 cups diced plum tomatoes (about 7)
1/2 cup packed chopped fresh basil leaves
2 tbsp balsamic vinegar
Grated Parmesan cheese
Hot pepper flakes, optional
Directions:
Cook pasta according to package directions.
Melt butter in a large saucepan over medium-high heat until foamy. Add garlic. Cook and stir 2 minutes. Stir in tomatoes and bring mixture to the boil. Reduce heat, cover and simmer 5 minutes. Remove from heat and stir in basil and vinegar. Add salt and pepper to taste.
Drain pasta and return to pot. Pour tomato mixture over pasta; toss to combine. Sprinkle each serving with Parmesan cheese and hot pepper flakes, if desired.
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Apr 27, 2012
Dec 24, 2009
Sauerkraut Pierogi Filling
Ingredients:
2 cans sauerkraut
2 tbsp butter
1/2 lb bacon, cut into pieces
1 med onion, diced finely
pepper to taste
Directions:
Dump sauerkraut and juices into a large saucepan. Add butter. Cook, covered, over medium-low heat for an hour or two (the longer you cook it, the more mellow the flavor. If you want to cook it longer, it's fine, you'll just need to add some water so it doesn't burn.)
Place sauerkraut in a colander and push out as much liquid as possible. Leave draining while you prepare the bacon. In a large frying pan, cook bacon until fat is rendered and the edges turn crispy. Add onion, cook until translucent. Add sauerkraut and pepper, stirring until heated through. Return everything to the colander, and push out as much liquid as possible. Cool, draining as thoroughly as possible.
When adding this filling to pierogi, squeeze out any additional water while forming balls of filling.
2 cans sauerkraut
2 tbsp butter
1/2 lb bacon, cut into pieces
1 med onion, diced finely
pepper to taste
Directions:
Dump sauerkraut and juices into a large saucepan. Add butter. Cook, covered, over medium-low heat for an hour or two (the longer you cook it, the more mellow the flavor. If you want to cook it longer, it's fine, you'll just need to add some water so it doesn't burn.)
Place sauerkraut in a colander and push out as much liquid as possible. Leave draining while you prepare the bacon. In a large frying pan, cook bacon until fat is rendered and the edges turn crispy. Add onion, cook until translucent. Add sauerkraut and pepper, stirring until heated through. Return everything to the colander, and push out as much liquid as possible. Cool, draining as thoroughly as possible.
When adding this filling to pierogi, squeeze out any additional water while forming balls of filling.
Dec 23, 2009
Beef Pierogi Filling
Ingredients:
2 cups grated onion
1 1/2 lbs ground beef
1 tsp salt
3/4 tsp dried marjoram
3/4 tsp dried sweet basil
1/4 tsp pepper
1/3 cup fine bread crumbs
2 tsp beef stock / broth / bouillon
Directions:
Fry onion until tender, add meat. Cook until browned, stir in seasonings and bread crumbs. Add just enough stock to make a paste. Cool to make handling easier.
2 cups grated onion
1 1/2 lbs ground beef
1 tsp salt
3/4 tsp dried marjoram
3/4 tsp dried sweet basil
1/4 tsp pepper
1/3 cup fine bread crumbs
2 tsp beef stock / broth / bouillon
Directions:
Fry onion until tender, add meat. Cook until browned, stir in seasonings and bread crumbs. Add just enough stock to make a paste. Cool to make handling easier.
Dec 22, 2009
Great Grandma Rose's Pierogi Dough
Ingredients:
2 cups flour
2 eggs
1/2 tsp salt
1/2 cup butter, melted
(1/4 cup cold mashed potatoes if desired)
(small amount of water as needed for additional moisture)
ridiculous amounts of butter as desired for coating pierogi
Directions:
Mix all ingredients by hand in a large mixing bowl. Knead until elastic and smooth. Roll out on a floured surface and cut into 4 inch circles. Place rounded ball of filling in the center of each circle. With water, moisten the edge of half the circle. Fold the circle over and pinch the edges well to seal. With a fork, crimp the edges. Boil in batches of about 12 pierogi for about 7 minutes or until tender. (Can throw a scrap of dough into the water with the pierogi - then test this for tenderness.) Place in a tray coated with melted butter and drizzle more melted butter over the top of the pierogi as they come out of the water. Continue cooking your batches until all are cooked. Can cool and reheat with more butter later or serve hot. Sauteed onions in the butter topping are optional but delicious.
2 cups flour
2 eggs
1/2 tsp salt
1/2 cup butter, melted
(1/4 cup cold mashed potatoes if desired)
(small amount of water as needed for additional moisture)
ridiculous amounts of butter as desired for coating pierogi
Directions:
Mix all ingredients by hand in a large mixing bowl. Knead until elastic and smooth. Roll out on a floured surface and cut into 4 inch circles. Place rounded ball of filling in the center of each circle. With water, moisten the edge of half the circle. Fold the circle over and pinch the edges well to seal. With a fork, crimp the edges. Boil in batches of about 12 pierogi for about 7 minutes or until tender. (Can throw a scrap of dough into the water with the pierogi - then test this for tenderness.) Place in a tray coated with melted butter and drizzle more melted butter over the top of the pierogi as they come out of the water. Continue cooking your batches until all are cooked. Can cool and reheat with more butter later or serve hot. Sauteed onions in the butter topping are optional but delicious.
Oct 28, 2008
Fettucine Alfredo
Ingredients:
1/2 lb fettuccine, cooked and drained
1/4 cup butter
2 tbsp AP flour
1/2 cup whipping cream (can substitute half and half, but it's not as thick)
1/2 cup water
1/2 cup parmesan cheese, grated
2 tsp parsley
1/2 tsp pepper
1/2 tsp garlic salt
1/4 tsp poppy seeds, optional
Directions:
Melt butter in saucepan over low heat, add flour. Stirring constantly, cook 1 minute. Add cream mixed with water, stirring constantly, until thick and bubbly. Stir in cheese and spices. Toss with fettuccine and serve.
1/2 lb fettuccine, cooked and drained
1/4 cup butter
2 tbsp AP flour
1/2 cup whipping cream (can substitute half and half, but it's not as thick)
1/2 cup water
1/2 cup parmesan cheese, grated
2 tsp parsley
1/2 tsp pepper
1/2 tsp garlic salt
1/4 tsp poppy seeds, optional
Directions:
Melt butter in saucepan over low heat, add flour. Stirring constantly, cook 1 minute. Add cream mixed with water, stirring constantly, until thick and bubbly. Stir in cheese and spices. Toss with fettuccine and serve.
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