Monday, March 9, 2009

Pasta Recipes for National Noodle Month

March is National Noodle Month. Here at Alicia's we have plenty of tasty pasta recipes for you to try! Whether it's pasta salad or hot noodles, we hope you enjoy this week's issue. You can find all of our pasta recipes here or simply use the search box on our site!

In This Issue:

Pasta Salads
Noodle Soups
Macaroni Dishes
Spaghetti Recipes

Pasta Salads

Caesar Pasta Salad
Printable version available here

1 lb. pasta -- bowtie or spiral
1 pint grape tomatoes -- halved or quartered
4 green onions -- sliced on the bias (4 to 5)
1/2 cup red onion -- minced
1 cucumber -- peeled, seeded and cubed
juice of 1 lemon
12 oz. Caesar dressing -- approx.
1/2 cup shredded Parmesan cheese -- or more to taste
kosher salt and fresh black pepper -- to taste

Cook pasta in salted boiling water. Drain and rinse under cold water.

Meanwhile, in a large bowl mix together tomatoes, green onions, red onion, and cucumber. Add pasta, lemon juice, about 8 oz. of dressing, and salt and pepper. Chill several hours. Before serving stir in the rest of the salad dressing.

Szechwan Pasta Salad
Printable version available here

1/3 c. vegetable oil
2 tsp. red wine vinegar or to taste
1 tbsp. honey
2 tsp. sesame seeds
1 clove garlic, crushed
3/4 tsp. hot pepper sauce (Tabasco)
1/2 tsp. grated ginger
1/4 tsp. salt
3 c. fresh broccoli, florets & stems thinly sliced
2 c. cooked chicken, cut in strips
1/2 lb. bow tie pasta, cooked & drained
1 red pepper, cut into strips
1/4 lb. snow peas, washed & trimmed
2 scallions washed, cut in 1" pieces & julienned

In large bowl combine oil, vinegar, honey, sesame seeds, garlic, hot pepper sauce, ginger and salt; mix well. Add broccoli, chicken, pasta, red pepper, snow peas and scallions. Toss to coat evenly. Cover, chill before serving.

Noodle Soups

Beef Noodle Soup
Printable version available here

1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups frozen egg noodles

In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides. Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes. Serves 6 to 8.

Amish Chicken Noodle Soup
Printable version available here

3 lb. chicken
2 quarts water
2 tsp. salt
1 1/2 c. chicken stock
2 c. celery, chopped
2 c. carrots, chopped
1 tart apple, chopped
1 c. onions, chopped
dash pepper
4 c. egg noodles

Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours). Remove chicken from kettle and strain broth. Debone chicken and return to kettle with strained broth. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook 8-10 minutes.

Macaroni Dishes

Southwestern Macaroni
Printable version available here

1 lb ground beef
1/2 C chopped onion
1/2 C chopped green bell pepper
2 tsp cumin
2 tsp chili powder
1/4 tsp pepper
1/2 tsp garlic powder
2 C tomato juice
2 C water
1-1/2 C uncooked elbow macaroni

Brown meat, onion and bell pepper in large skillet, drain off fat. Stir in the remaining ingredients.. Bring to boil, stirring occasionally. Reduce heat, cover and simmer about 15 minutes, stirring occasionally. Uncover and add more water is necessary. Cook to desired consistency. Serves 6

Baked Ham And Macaroni And Cheese
Printable version available here

1/4 lb. ham, sliced thick
1/4 lb. Mozzarella
2 oz. fontina cheese
2 oz. Provolone cheese
1 oz. Parmesan cheese (1/4 c.), grated
3 tbsp. butter or margarine
2 tbsp. flour
2 c. milk
1/2 lb. rigatoni or other pasta
Salt & pepper
1/4 c. dry bread crumbs

Dice ham. Grate Mozzarella, fontina and provolone coarsely. Grate Parmesan finely. In a saucepan, melt 2 tablespoons butter over low heat. Stir in flour and cook, stirring frequently until it bubbles. Whisk in the milk, bring to a boil, stirring constantly and continue cooking for a minute. Stir the ham and cheeses into the sauce. Heat oven to 375 degrees. Cook the macaroni in boiling salted water until almost done. Drain and mix with the sauce. Season to taste with salt and pepper. Butter a 1-1/2 quart baking dish and pour in the macaroni mixture. Cover loosely with foil and bake until bubbling, about 25 minutes. Remove foil. Heat the broiler. Melt the remaining 1 tablespoon butter and toss in bread crumbs. Scatter the crumbs over the macaroni. Brown the dish in broiler for about 5 minutes and serve.

Spaghetti Recipes

Crock Pot Tetrazzini
Printable version available here

1 bunch green onions, chopped
1/2 c. green olives or pimiento, chopped
1 c. chopped celery
1 bell pepper
1/2 lb. fresh mushrooms, sliced
Parmesan cheese
3 c. chicken, turkey, or ham, cooked and cubed*
1 tbsp. Mrs. Dash or chopped parsley
2 to 3 c. liquid**
1 (8 oz.) pkg. spaghetti, broken into sm. pieces

*(The meats may be mixed to utilize holiday left overs). **(Use small amount of broth, combined with water, or 1 can chicken soup). Cook, rinse and drain spaghetti. Cook onions, bell pepper, and celery 1 to 2 hours, with seasonings (may include salt and pepper to taste). Add meat, then spaghetti. Add mushrooms and olives last. Sprinkle with cheese.

Mexican Spaghetti
Printable version available here

1 lb. ground beef
1 tbsp. Worcestershire sauce
1 tbsp. Tabasco
1 tbsp. onion salt
1 tbsp. garlic salt
Small can tomato juice
2 c. cooked spaghetti

Brown ground meat; add next 4 ingredients and stir. Add tomato juice; simmer for about 5 minutes. Add cooked spaghetti and simmer for 10 minutes more. Serve with toasted garlic bread. You may decrease the onion and garlic salt but it really is good if you don't. I also make a salad to go with this.

Hope you enjoyed the recipes this week! Please feel free to click on "comment" and tell us what you think. Stop by for hundreds more recipes!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...