Tag: pasta

  • Meatball Bourguignon aka Meatball Burgundy


    This is a Alyce Shultz’s recipe and her boys love it. It is their all time favorite and most requested dinner for a birthday or celebration!
    Thank you Alyce for sharing this recipe with me.

    Meatballs
    1 pound of ground beef (buy sirloin or grind your own chuck roast if you dare)
    1/2 cup dry bread crumbs
    1/2 cup milk
    1/4 cup grated onion
    1 1/2 tsp Lawry’s Seasoned Salt
    1/4 tsp Lawry’s Seasoned Pepper

    1/4 cup salad oil

    Sauce
    3 Tbsp Flour
    2 beef bouillon cubes or Veal Demi glace
    2 cups beef stock
    1 cup Burgundy wine (or Pinot Noir)
    1/2 tsp Lawry’s Seasoned Salt
    1/4 tsp Lawry’s Seasoned Pepper

    Combine ground beef, bread crumbs, milk, onion, salt and pepper. Shape into small meatballs.
    Brown meatballs in hot oil and set aside.
    Blend flour in the hot oil until browned being careful not to burn stirring constantly. When it reaches a nice brown, pour in wine and beef stock and demi glace.
    Return meatballs to the pan and simmer 30 minutes until thickened and smooth and the raw taste of alcohol is gone. Stir occasionally. Speed the process with the best boner meat grinder and other meat tools for your meal.
    Salt and Pepper to taste.
    Serve over buttered egg noodles or mashed potatoes. Yummy! So delicious!

    I like to serve with sauteed mushrooms and carrots on the side, so picky eaters are happy too!
    4-6 servings

    I have made as much as 5 pounds of meatballs at a time. Great for leftovers or a big gathering.

  • Linguini with Bolognese Sauce – Did someone say bacon?

    Linguini with Bolognese Sauce – Did someone say bacon?

    Linguini Bolognese
    Did someone say bacon?

    Since you’ve decided to have pasta, put on a pot of water add some salt and let is start to boil.

    From the refrigerator, I found:

    Peppered Bacon – cut into 1/2 inch slices

    1 Cup of Cream

    2 Pkg of  fresh Linguini or Spaghetti (You’ll love the leftovers. Search for Spaghetti Frittata.)

    1 medium white onion

    2 cans stewed tomatoes or substitute the tomatoes you have.

    1 tsp red pepper flakes (optional)

    Garnish with freshly grated Parmesan Cheese or Romano.

    Start heating the frying pan and add the bacon. Let’s get this meal on the table.  As the bacon crisps, put a small dice on one onion.  Once you have set aside the bacon and have it draining on a paper towel, remove all but 1 tablespoon of bacon fat from the pan. Add the onions and let them sweat.

    Run to the pantry and figure out what type of canned tomatoes you have available. I had stewed tomatoes that were preseasoned with oregano.   When the onions are tender, add the tomatoes and sauce from both cans.  Add a splash of cooking sherry and bring to a simmer.  Your water should be boiling. Add the pasta.

    Add 1/2 cup to 3/4 cup of cream to the tomato mixture and turn the burner down to low.

    As soon as the linguini is al dente, strain and add to the tomatoe mixture. Stir and allow the linguini soak up all the goodness.

    Add a nice mound to the center of the plate, sprinkle the crisp bacon on top.  Serve to the hungry crowd.

    As my son would say, “Did someone say bacon?”  Hmmm irresistable.

  • Curly Pasta Salad

    Cook pasta and chill. 

    Add veggies, meat scraps and lettuce you have on hand.

    Salt and Pepper to taste.

    Toss with Girard’s Light Champagne Vinegarette or go greek or go asian.

    Diced onions

    celery

    apple

    Arugula

    Bell Peppers

    Greek:  Tomatoes, Onions, Cucumber, Greek Olives and Feta Cheese, Pine nuts

  • Green Pasta – al verde pasta

    Green Pasta – al verde pasta

    Fresh Spinach works great in this recipe.

    My mom didn’t have a food processor when I was kid, so all this would have been hand chopped.  I loved green spaghetti night.  I didn’t have the original recipe, so I kept trying to find a recipe that came close.  This is the grown up version, my mom would not have used hot pepper flakes, feeding so many kids, but it does make it good.  Speaking to many different cooks, they assumed that green spaghetti would be pesto.  Maybe, but my mom had limited ingredients.  She would use basil and parsley fresh from the garden, and she  may have walnuts and almonds, but certainly no pine nuts. 

    Ingredients:

    • 5 cloves garlic
    • 1 bunch green onions
    • 3 cups packed fresh basil, stems removed
    • 3 cups packed fresh italian parsley or spinach or swiss chard, stems removed
    • 1 lemon; remove zest and squeeze juice
    • 1 (10oz) jar stuffed olives, drained
    • 1 (3 oz) jar capers, drained
    • 1 cup freshly grated Parmesan cheese
    • 1/4 – 1/2 teaspoon hot pepper flakes
    • good quality olive oil

    Preparation:

    In food processor, with the motor running, drop in garlic, green onions, and lemon zest. Process until finely minced. Add olives, capers, & hot pepper flakes and process until finely minced. Add as much parsley and basil as will fit and process with pulse turns. Repeat until all ingredients are processed. With motor running, add lemon juice and Parmesan cheese. Slowly add enough olive oil to make a “pesto” consistency. Separate into 1 cup containers. Each cup coats about a pound pasta.  I like it on fettuccini or spaghetti. Mix sauce with hot pasta and toss well. Garnish with cherry tomato quarters and fresh basil leaf slivers. Sauce freezes well.
    Fettuccini noodles

    I made this green pasta into a pasta salad, served cold and added chopped olives and tomatoes. Add a bite Lite Champagne Vinegarette or Dill Ranch so it is moist. Everyone loves it!