[Jamestown1630]

I didn’t have time to experiment with anything this week, but here are two recipes I want to try soon - especially the Spaghetti recipe, which looks great for those of us who just like Spaghetti for its own sake, without needing tomato or other sauce.

(If you would like to be on or off of this weekly cooking thread, please send a private message.)

-JT

[Califreak]

I made something kind of tasty out of leftover chicken and ham. I cut it up and mixed it with garlic, green onions, red bell pepper and provolone.

I mixed italian seasoning into some pizza dough and made kind of like mini calzones. I rolled them in parmesan cheese, baked at 400 for 20 minutes. They were pretty good.

I served them with tuscan soup-knock off of the soup they serve at Olive Garden.

[PUGACHEV]

An Italian woman cooked me a simple meal once that consisted of nothing but fettuccini fried in olive oil with garlic and red papers. Somehow she made the fettuccini crisp almost like chow mien noodles, but not burned. I watched her do it, and there was no trick but knowing the exact temperature and time for cooking the noodles. With a little parmesan cheese, it was unbelievably tasty.

[SkyDancer]

What I’d like to know is a good fried chicken coating.

[beethoven]

My granddaughters like “noodles and butter”... I’m sure we’d all like this version. It looks very good.

[Ellendra]

I’m mildly allergic to both peppers and onions, so I learned to make my own spaghetti sauce. Up until then my family had always just gotten it from a can.

I’ve never actually measured the ingredients, so the following is approximate:

1 Tbsp butter
1-2 Tbsp olive oil
2 large cloves garlic, or 3-4 small ones, depending on how small
1 heaping tbsp basil
1 heaping Tbsp oregano
1 heaping Tbsp parsley
1 large dash thyme
1 dash sage
1 pinch summer savory
1 to 1.5 pounds ground beef
2 quarts tomatoes (Diced, pureed, fresh, however you like)
1-2 tsp molasses
Optional: 1 finely-diced beet, or beet greens (or both)
Salt to taste

Peel and slice the garlic. Melt the butter in a pan with the olive oil. Saute the garlic until it just starts turning golden, then add the rest of the spices. Saute the spices all together for a minute, stirring constantly. (This recipe assumes dried spices, I’ve never made it with fresh. Depending on how my garden goes, that may change this year.)

Add the beef to the pan and brown, using your spatula to chop it into crumbles as it cooks. When browned, add tomatoes and remaining ingredients. Let simmer until thick, tasting frequently and adjusting spices as necessary.

This makes a great spaghetti or lasagna sauce. If you use pureed tomatoes and crumble the beef fine, it does well as a pizza sauce, too.

[pugmama]

This is a nice version of Carbonara. I use fresh corn when it is in season and also use pancetta instead of bacon.

http://www.globalgourmet.com/food/special/2005/simpler2/carbonara.html#axzz41mCJGOoc

[Liz]

Straight out of a Calabrese Italian kitchen. Italian chefs drizzle this w/ olive oil before serving.

Pasta con i broccoli / Pasta with broccoli

PREP steam fresh broccoli; cool/cut into smaller pieces.

Cook pasta of choice al dente.... ....use orecchiette, penne, rigatoni, or fusilli pasta.

SAUCE Stir/combine a few minutes on low olive oil, mashed anchovy fillets, capers and steamed broccoli. Add drained cooked pasta. Let flavors meld a bit on high heat for a minute stirring lightly.

SERVE hot w/ a ramekin of Parm on the side. Add a side dish of raw vegetables dressed with a tablespoon of olive oil...and, of couse, a glass of wine

[ANKE69]

Love spaghetti and wanted to try something different.... Made this up.

Thin Spaghetti
Frozen creamed spinach
Hollandaise sauce mix (I used Knorr)
Eggs
Pamesan cheese

Cook spaghetti acording to package directions.
Make hollandaise sauce, add frozen spinach. Stir until melted together.
Cook soft fried egg ( or however you like ‘em).
Combine spaghetti and spinach and toss well. Serve on dinner plate with a friend egg on top and parmesan cheese.