Date: Thu, 19 Aug 93 10:31:34 +0200
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: acc4636@tamsun.tamu.edu (Anthony C.) APPROXIMATE ALFREDO SAUCE ========================= Ingredients: ------------ 1 pint whipping cream 1 cup parmesan cheese 1 stick of butter. Instructions: ------------- Melt the butter and slowly add cheese cream and cooked pasta. You need to add the cheese slowly so it doesnt form clumps. I have modified this recipe by taking out all the butter and using whipping cream and milk instead of all whipping cream. It doesnt taste as good but its not nearly as bad. Sprinkle with nutmeg to serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: jm5p+@andrew.cmu.edu (Judi Mancuso) BLENDER SPINACH SAUCE ===================== Ingredients: ------------ 1 cup chopped/washed/drained spinach 2 tblsp olive oil 1/2 cup no fat plain yogurt crushed garlic, dried basil 1 handful of fresh chopped parsley Juice from one lemon 2 tblsp crumbled feta cheese Instructions: ------------- Whirl all ingredients -- except Feta cheese -- until chunky-smooth. Add warm water to thin a little if necessary. Cook pasta (al dente). Toss pasta with a little margarine then add sauce -- mix very well -- add feta cheese and toss again. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) FRESH TOMATO SAUCE WITH MINT AND GARLIC ======================================= Ingredients: ------------ 4 garlic cloves, minced 3 tblsp extra-virgin olive oil 3 lb tomatoes -- peeled, seeded and chopped 1/2 tsp salt 1/2 tsp freshly ground pepper 1 tblsp chopped fresh mint leaves, or more to taste Instructions: ------------- In a large skillet, place the garlic and 2 talespoons of the oil. Cook over low heat until the garlic is fragrant, about 2 minutes. Increase the heat to high and cook until the garlic is golden, about 10 seconds longer. Add the tomatoes and cook over high heat, stirring occasionally, until the sauce is thick but chunky and some tomato liquid still remains, about 10 minutes. Turn of the heat and season with the salt, pepper and mint. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: therese@garnet.berkeley.edu (Therese) Source: _The_Best_125_Meatless_Pasta_Dishes_ Toomay and Geiskopfhadler HOT BABA GHANOUSH WITH PASTA ============================ Ingredients: ------------ 1 large eggplant 1/2 cup lowfat yogurt 2 tblsp tahini 1/4 cup dry sherry 1/4 cup lemon juice 3 cloves garlic, minced 1 tblsp olive oil 1/2 tsp salt 1/8-1/4 tsp cayenne, to taste 1/4 cup fresh parsley for garnish 1 lb dry pasta - spirals or wide ribbons are recommended Instructions: ------------- Preheat oven to 400 degrees. Cut the eggplant in half, and place cut side down on lightly oiled baking sheet. Pierce with fork several times, then bake for 40 minutes, until really soft and collapsing. When it has cooled, scoop out the insides and puree everything except the parsley and pasta in a food processor or blender. Let sit awhile to flavors can blend. Bring several quarts of water to a boil and cook pasta al dente. While pasta is cooking, gently heat the sauce. Drain the pasta and mix with the sauce. Garnish with fresh parsley (you can also put parmesan on this, it sounds really weird but is good - it's also good without it!). Serves 4 big pasta fans, or 6 pasta wimps. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: tara@starburst.umd.edu (Tara McDermott)
ITALIEN-STYLE BEET SAUCE
========================
Ingredients:
------------
2-4 cloves garlic
1 cup diced onions
3 cups diced buttercup squash
1 cup diced beet root
1/4 tsp salt
3 1/2 cups water or stock
2 tblsp tamari or soy sauce
1 tblsp italian herb blend (sage, marjoram, rosemary, basil,
oregano, thyme)
1 tblsp arrowroot powder
1/2 cup water
Instructions:
-------------
Place first six ingredients ina heavy pot. Cover, bring to a boil and
simmer 30-40 minutes, until vegetables are soft. Puree in a food
processor or blender. Return to pot and add tamari and herbs.
Dissolve arrowroot in 1/2 cup of water. Stir this into sauce. Bring
sauce back to boil, stirring constantly as arrowroot thickens. Simmer
10 minutes to blend flavors. Add more water if too thick, or cook down
with pot uncovered if too thin.
Note: This is reccomended in the winter and spring when tomatoes are
hard to find, and these vegetables aren't. Try over pasta.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: jberetta@lib.uwo.ca (Janet Beretta) LASAGNA MEAT SAUCE ================== Ingredients: ------------ 3 cloves garlic, minced 1 large onion, chopped 1 lb of lean ground beef 1 28 oz. can of tomatoes (I use puree) 1/2 lb mushrooms, sliced 1/4 cup of balsamic or wine vinegar 1 tblsp sugar assorted herbs; basil, oregano, thyme, marjoram and rosemary salt and pepper %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: m1mlr00@fed.frb.gov (Mark L Rodini)
MUSHROOM PASTA SAUCE
====================
Ingredients:
------------
1/2 a medium sized onion, chopped
1/3 cup dried porcini mushrooms that have been
soaking in about 1/2 cup lukewarm water
1 cup regular white mushrooms, chopped but not too finely
1/2 cup cream
2 tblsp butter
1/4 cup tomato paste
salt to taste
marsala to taste (optional)
Instructions:
-------------
Soak porcini mushrooms in water for about 1/2 hour until rehydrated.
Remove from water and chop them. SAVE the water they soaked in and run
it through a filter to filter out dirt or other "foreign" object that
may have been stuck on the porcinis. Melt butter in pan and saute onion
until transluscent. Add regular and porcini mushrooms and saute with
onion. Add porcini water and cream and simmer until sauce begins to
thicken a bit. Add salt. About 5 minutes before it's done, add tomato
paste. Also, now's the time to add the marsala if you want it, but the
sauce will need to simmer a bit longer to boil away the extra liquid.
Best served on penne or mostaccioli, not spaghetti.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: Ann.Adamcik@corp.sun.com (Ann Adamcik) PASTA SAUCE =========== Ingredients: ------------ 1/2 cup Half and half (aka light cream - half milk, half cream) 1 cube pesto (this was a frozen icecube tray cube, from last summer - about 2-3 tablespoons, I think) 6-8 sun dried tomatoes, chopped up a bit 1-2 tblsp romano Instructions: ------------- Heat the first 3 ingredients in a small saucepan over low heat. When heated, add cheese. Toss with cooked linguini. Makes 2 servings. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: jrh@lamont.ldgo.columbia.edu (John Hopper)
QUICK AND EASY PASTA SAUCE
==========================
Ingredients:
------------
1/4 cup olive oil (for 2)
3-4 garlic cloves
1 bay leaf
ground thyme and rosemary
fresh ground black pepper
salt (optional)
fresh steamed vegatables (broccoli's my favorite with this)
Instructions:
-------------
1. In a small cast iron pan -- add some olive oil (probably about 1/4
cup for two)
2. Chop some garlic cloves -- I use three or four if it's just for me.
3. Sautee the garlic in the olive oil (they lose potency, thats why you
use alot) along with a bay leaf.
4. When the garlic is just starting to brown add a little bit of ground
thyme and rosemary
5. It's ready when the garlic is all golden brown. Take it off the
heat BEFORE it's actually done -- the garlic will still cook in the hot
oil for about a minute after you remove the heat.
6. Add it to the pasta along with any of the following: fresh ground
black pepper (salt) fresh steamed vegatables (broccoli's my favorite
with this)
I usually do not cook with salt, but you can add it if you must. I also
usually put heaps of fresh grated parmesan on it -- but depending on how
low fat you want -- it can easily be skipped.
Have lots of fresh Italian bread around to soak up the extra olive oil
left on your plate!
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: holsend@local.host SAUCE FOR ITALIAN DISHES ======================== I got this recipe from an old Italian who resides in a small railroad town filled with old Italians. It is the best I have tasted and leaves no water on the plate when used with spagetti. We use it for lasagne and stuffed noodles and most everything else that calls for red Italian sauce. Ingredients: ------------ 1.5 lbs of beef short ribs 4 large cloves of crushed garlic 2 qt of tomato juice (strange but true) 1 large can of tomato paste Combination of Italian spices to taste (oregano, basil, etc.) olive oil Salt and pepper Instructions: ------------- In olive oil, fry garlic and brown off the short ribs. Add the tomato juice and tomato paste. Add spices, salt and pepper to taste. Slow boil for 30 minutes. Cover and cook for seven hours, add water occasionally when the sauce gets thick. GREAT. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly) SCALLOPS AND RED PEPPER WITH LINGUINE ===================================== Ingredients: ------------ 1 lemon 12 oz dry linguine (i used fresh) 1 lb scallops, rinsed and drained 1/4 cup butter 1/4 cup olive oil 3 large red bell peppers, seeded and cut into this slivers 2 cloves garlic, minced or pressed 1/4-1/2 tsp crushed red pepper 1/4 cup regular strength chicken broth 1/4 cup finely chopped parsley salt and pepper Instructions: ------------- Using a zester, cut peel from lemon in fine shred. Set aside Squeeze juice from lemon - you need 1/4 cup. Set aside. In a 5 to 6 quart pan cook linguine in 4 qts of boiling water until tender to bite. Drain well and set aside. Meanwhile, slice scallops 1/4 inch thick and set aside. (I don't do this, since I buy the smaller ones) Melt butter in oil in a wide frying pan over med-high heat. Add bell peppers, garlic, and crushed red pepper, then cook, stirring , for 1 minute. Lift out bell peppers with slotted spoon and keep warm. Add broth and lemon juice to pan and bring to boil. Add scallops, cover and cook until scallops are opaque throughout(2-3 minutes) Remove from heat and lift out scallops and add to bell peppers. Add cooked pasta to pan mixing lightly with 2 forks untill pasta is hot. Transfer pasta a sauce to a warm serving dish, then top with parsley, scallops and peppers mixture and lemon peel. Mix lightly and season with salt and pepper. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: matthews_k@cubldr.colorado.edu (Kellie M-S) SHRIMP & CHICKEN SPAGHETTI SAUCE ================================ Ingredients: ------------ 1/2 lb skinless, boneless chicken breast, cubed 1/2 lb raw shrimp, shelled & deveined 1 medium onion, diced 3 cloves garlic, minced 1 small green pepper, diced 1 small sweet red pepper, cut in strips 1 large (28oz) can whole italian plum tomatoes 1/2 tsp hot red pepper flakes (more or less if you like) 1/4 tsp salt oregano, marjoram & basil to taste (LOTS!) Instructions: ------------- Sautee chicken and vegetables until chicken is firm and onions are translucent. Crush tomatoes lightly in your hands (or food-processor if you're not a tactile cook) and add to chicken & veggies with their liquid. Simmer over low heat uncovered for 1/2 hour. Turn off heat, add the shrimp wait 10 minutes and serve over fettucini or spaghetti. The residual heat should cook the shrimp within 5 minutes, but give it 10 just to be sure. A dash of white wine when you add the shrimp is also nice. Note: This is a thin sauce, don't expect it to cling to the pasta! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: aad@siemens.com (Anthony Datri) SPAGHETTI SAUCE =============== My mother would chop up the tomatos into a big soup-pot kinda thing and throw in whatever sorts of flavorings were on-hand. She's dump in a bunch of [dried, sigh] parsley, not enough garlic, and a random selection of things like basil and green onions, then simmer it for a few hours until it was quite gloopy. I don't think she added extra water, but I guess at least some wouldn't hurt. The seeds were taken care of by zapping the gloop in a blender for a while. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: uribe@jarthur.Claremont.EDU (Lydia M. Uribe) SPAGHETTI SAUCE =============== (Makes about 6 cups) Ingredients: ------------ 3 cloves garlic, minced 3 tblsp olive oil 1 29oz can tomato puree 1 12oz can tomato paste 36 oz water (3 tomato paste canfuls) 1 tsp salt 1 tsp brown sugar 1 tsp basil 1/2 tsp oregano 1/4 tsp tarragon Instructions: ------------- 1. Saute garlic in olive oil. 2. Add remaining ingredients & simmer, uncovered, 1 1/2 hours, stirring every 30 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: hadden@wrc.xerox.com (Lucy Hadden) SPAGHETTI SAUCE RECIPE ====================== Ingredients: ------------ 2 28-oz cans of tomatoes (I tend to like diced, but whole, pureed, or any combination work fine) 1 3-oz (the smallest you can find) can tomato paste 1 medium-sized onion 3 or so cloves garlic, or to taste (optional: a smallish, say 1 x 1/2 inch, chunk of ginger) 1 bay leaf oregano, thyme, rosemary (dried or fresh) (marjoram, basil are also possible) oil for sauteeing Instructions: ------------- Peel and chop the onion, garlic, and, if using it, ginger. Get these as small as you can/have patience for. I use the food processor. Saute onion and garlic (and ginger) in the oil for a few minutes, until the onion is transparent, but not brown. Add the canned tomatoes, including the juice. Also add the tomato paste, and mix. Add the bay leaf and other herbs. Simmer for at least 1/2 hour, or until the consistency is right; you may need to add a little water. I don't tend to use measured amounts of herbs, but experience has shown that you don't want to add too much rosemary (a tsp. is probably enough, and a Tbsp. too much), but it does fine with lots of oregano and a goodly amount of thyme. Also, it keeps really well in the refrigerator and freezes quite successfully. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: Laura.Aden@ebay.sun.com (Laura Aden) SPAGHETTI SAUCE WITH MEATBALLS ============================== Ingredients: ------------ Olive Oil 1 Large Onion (chopped) 1 Bell Pepper (chopped) Whole Head of Garlic (minced) 3 or 4 bay leaves ca. 2 tblsp Oregano ca. 2 tblsp Basil ca. 2 tblsp Salt ca. 2 tblsp Sugar 2 12oz cans Tomato Paste 4 24oz cans Tomato Puree 2 24oz cans Whole Tomatoes Instructions: ------------- Pour Olive Oil in the bottom of LARGE pot, enough to cover bottom (about 1/4 inch deep), add onions, garlic and bell pepper. Lightly brown in oil. Add all tomato stuff, stir well, add all other ingredients, stir well. add a couple cans of water (approx 24 oz's). Let simmer at least 5 hours (the longer it cooks the better it is!) Meatballs: ---------- 1 lb hamburger 4 cloves of garlic 1 tsp of oregeno 1 tsp of basil 1 1/2 cup of bread crumbs 1 cup of parmeasan cheese Veg oil (cover bottom of heave frying pan about 1 inch) Mix all ingredients together except for oil. Make little balls, and fry in oil until cooked. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: ntmtv!hsieh@ames.arc.nasa.gov (Linda Hsieh) WHITE (NOT CREAM) CLAM SAUCE ============================ Ingredients: ------------ 4 cans 6.5 oz minced clams 4 tblsp olive oil 1-3 tsp minced garlic 2 tblsp white wine 3/4 cup fresh parsley 1 tsp basil salt to taste Instructions: ------------- Drain clams and reserve the juice. Saute the garlic in the olive oil over medium heat for a minute or so. Add wine, parsley, basil and the clam juice to the olive oil and garlic. Bring to a boil and simmer for 15 minutes. Add the clams and cook just till heated through. Add salt to taste. Serve over cooked linguine (or any other pasta). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: ruths@brownvm.brown.edu (Ruth) ZESTY CLAM SAUCE ================ Ingredients: ------------ 4 cans (6.5 oz. ea.) minced clams, undrained 1 cup Classic Olive Oil Italian Dressing 2 large tomatoes, chopped 1 cup sliced pitted olives 1/2 cup grated Parmesan cheese 1/2 cup chopped parsley Instructions: ------------- In large skillet, bring minced clams and Italian Dressing to a boil, then boil one minute. Remove from the heat and stir in tomatoes, olives, cheese and parsley. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.