RECIPES

Foods to make in praise of our Blessed FSM, pasta based and otherwise.

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RECIPES

Postby TwistedSister on Sat May 30, 2009 3:22 pm

Just thought since we are sharing some yummy sounding recipes, we should have a place to put them so they don't get lost.
I made this for the first time last weekend. Took it to a cookout. It was a big hit.
Mediterranean Pasta & Bean Salad
2 cups chopped fresh tomato (I removed the seeds)
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1/4 cup red wine vinegar (or white)- I used a little more than 1/4 cup
2 gloves garlic, smashed and finely chopped
1- 16 oz. box short cut pasta of choice
1/2 cup olive oil
2- 15 oz. cans cannellini, great Northern, Roma or kidney beans, drained and rinsed.

In large bowl, stir together tomato, onion, parsley, vinegar and garlic to marinate.
Cook pasts. Rinse with cold water to cool quickly, drain well.
Stir oil into marinade, toss in cooled pasta and beans. Serve immediately or cover and refrigerate.
I also grated in some fresh Parmesan cheese.
You could add olives, feta, whatever to this and it would just add to the flavor.
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Re: RECIPES

Postby Scott the Pirate on Sat Jun 20, 2009 2:46 pm

Your Noodly Master Would like this one. (taken from Cooks Country on PBS)

Meatballs and Marinara

From the episode: Feeding a Crowd, Italian-Style

The meatballs and sauce both use the same onion mixture.

Serves 8 .

Ingredients

Onion Mixture
1/4 cup olive oil
3 onions , chopped fine
8 garlic cloves, minced
1 tablespoon dried oregano
3/4 teaspoon red pepper flakes

Easy Marinara
1 (6-ounce) can tomato paste
1 cup dry red wine
1 cup water
4 (28-ounce) cans crushed tomatoes
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaf
Salt
1 - 2 teaspoons sugar , as needed

Meatballs
4 slices hearty white sandwich bread
3/4 cup milk
1/2 pound sweet Italian sausage , casings removed
1 cup grated Parmesan cheese
1/2 cup chopped fresh parsley leaves
2 large eggs
2 garlic cloves, minced
1 1/2 teaspoons salt
2 1/2 pounds ground beef chuck (80 percent lean)

Instructions
1. For the onion mixture: Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer half of onion mixture to large bowl and set aside.

2. For the marinara: Add tomato paste to remaining onion mixture in pot and cook until fragrant, about 1 minute. Add wine and cook until slightly thickened, about 2 minutes. Stir in water and tomatoes and simmer over low heat until sauce is no longer watery, 45 to 60 minutes. Stir in cheese and basil and adjust seasonings with salt and sugar.

3. For the meatballs: Meanwhile, adjust oven rack to upper-middle position and heat oven to 475 degrees. Mash bread and milk in bowl with reserved onion mixture until smooth. Add remaining ingredients, except ground beef, to bowl and mash to combine. Add beef and knead with hands until well combined. Form mixture into 2 1/2-inch meatballs (you should have about 16 meatballs), place on rimmed baking sheet, and bake until well browned, about 20 minutes.

4. Transfer meatballs to pot with sauce. Simmer for 15 minutes. Serve over pasta. (Meatballs and marinara can be frozen for up to 1 month.)

Yummy!
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Re: RECIPES

Postby PKMKII on Sat Jun 20, 2009 8:27 pm

Sugar in marinara sauce? :barf:

If you want to cut the acidity, try throwing a peeled carrot in the sauce when you go to simmer it for the hour or so, then take it out before serving.
"How is it that hardly any major religion has looked at science and concluded, 'This is better than we thought! The Universe is much bigger than our prophets said, grander, more subtle, more elegant. God must be even greater than we dreamed'? Instead they say, 'No, no, no! My god is a little god, and I want him to stay that way.'" - Carl Sagan

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Re: RECIPES

Postby bacon on Sun Jun 21, 2009 7:24 am

i've heard of using sugar, but personally, i prefer to sweeten my sauce by using a little bit of wine
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Re: RECIPES

Postby Scott the Pirate on Tue Jun 23, 2009 6:36 pm

So a ratio of 4 (28-ounce) cans crushed tomatoes:1 - 2 teaspoons sugar sounds like a bunch of sugar to you?
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Re: RECIPES

Postby PKMKII on Tue Jun 23, 2009 6:46 pm

I'm just saying it's unnecessary. Tomatoes are a fruit, not a vegetable, so they have a natural amount of sweetness. Even more so when you add tomato paste and cook it down.
"How is it that hardly any major religion has looked at science and concluded, 'This is better than we thought! The Universe is much bigger than our prophets said, grander, more subtle, more elegant. God must be even greater than we dreamed'? Instead they say, 'No, no, no! My god is a little god, and I want him to stay that way.'" - Carl Sagan

"To doubt everything or to believe everything are two equally convenient solutions; both dispense with the necessity of reflection." - Henri Poincaré
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Re: RECIPES

Postby TwistedSister on Tue Jun 23, 2009 7:32 pm

I use my own canned tomatoes and then make sauce. At times I do add a bit of sugar to the sauce, I've also tried the carrots, adding a semi sweet red wine (like bacon mentioned) helps also. I guess it's all about what you have on hand at the time.
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Re: RECIPES

Postby Nef Yoo BlackBeard on Wed Jun 24, 2009 10:17 am

Hi show yer mayk a cheez sanwech inner hat.

Yer get sum bred

Yer get sum cheez

Yer get a hat

Ef it a jyint hat, yer need moor bred an moor cheez.

Ye put sum bred
Ye put sum cheez
Ye put sum moor bred
Ye put sum moor cheez
Ye put sum moor bred
Ye put sum moor cheez
Ye put sum moor bred.
Hi run outer cheez, so hi stop now.

Yer put cheez sanwech inner hat. Dunt put no sugar on it.

THE END

Fank ye, ye welkum.
:nefyoobash:
cabin boy fir hyer. jyint hat no hextra charj.
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Re: RECIPES

Postby Scott the Pirate on Thu Jun 25, 2009 12:44 pm

Either way, it depends on the tomatoes. Some are sweeter than others. I forget their name, but the ones we grew on the porch last summer were almost too sweet to make into sauce.
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Re: RECIPES

Postby Calico Jack on Thu Jun 25, 2009 2:59 pm

peanuts
Jack got all yer wemmin!!!!
Who Jack pay???
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Re: RECIPES

Postby Scott the Pirate on Fri Jun 26, 2009 1:51 pm

You want "Word Association Game" there Jack.
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Re: RECIPES

Postby TwistedSister on Sun Jul 05, 2009 10:42 am

Anyone have some good ideas for fresh spinach???
Steamed: did that
Cooked in olive oil: did that
Boiled: did that
Salad: did that
Creamed: not going there.

I have a whole brown bag full of spinach I picked this morning, now I don't know what to do with it all!!!!
Help!
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Re: RECIPES

Postby PKMKII on Sun Jul 05, 2009 10:56 am

quiche?
"How is it that hardly any major religion has looked at science and concluded, 'This is better than we thought! The Universe is much bigger than our prophets said, grander, more subtle, more elegant. God must be even greater than we dreamed'? Instead they say, 'No, no, no! My god is a little god, and I want him to stay that way.'" - Carl Sagan

"To doubt everything or to believe everything are two equally convenient solutions; both dispense with the necessity of reflection." - Henri Poincaré
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Re: RECIPES

Postby Ubi Dubium on Sun Jul 05, 2009 11:00 am

Rice Florentine?
Soup?
Freeze it for later?
Mail it to me?
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Re: RECIPES

Postby TwistedSister on Sun Jul 05, 2009 12:07 pm

Thanks for the suggestions. I looked in the cookbook and couldn't find many recipes for spinach.
Also, I have a very picky eater in the house.

I may cook and freeze or try giving it away before it turns to mush.

I would love to send any of you some (in the States) but the cost of UPS Red could buy alot of spinach!
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