Guest guest Posted May 1, 1999 Report Share Posted May 1, 1999 Buster has placed 4 MasterCook recipes in this file: Artichoke Tetrazzini Asian Noodles Cheese Ravioli With Fresh Tomato And Artichoke Sauce Inside-Out Manicotti These are from www.pastarecipe.com and were all recipes of the day recently. Kathleen * Exported from MasterCook * Artichoke Tetrazzini Recipe By : http://www.pastarecipe.com/ 4/6/99 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces packaged linguine pasta 1 cup sliced fresh mushrooms 1/4 cup chopped onions 2 tablespoons butter or margarine 1/8 teaspoon dried thyme 2 tablespoons all-purpose flour 10 3/4 ounces canned broth 1 cup half and half 6 1/2 ounces marinated artichokes 1/4 cup freshly grated Parmesan cheese Marinated artichokes are the centerpiece in this pasta dish. Recipe can be doubled for a larger crowd. 1 Cook linguini in a large pot of boiling salted water until tender. 2 Meanwhile, saute mushrooms and onion in butter or margarine with thyme. Remove from heat. Stir in flour. Then stir in broth and half and half. Return to heat, and stir until the sauce boils and thickens. Strain artichokes, and stir the liquid into the sauce. Add the fresh Parmesan. 3 Drain linguini, and toss with sauce. Fold in the strained artichokes. Serve immediately. Makes 4 servings Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asian Noodles Recipe By : www.pastarecipe.com/ 4/2/99 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Soyfoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package capellini pasta -- (8 ounce) 1/2 pound shiitake mushrooms or white mushrooms -- sliced 1 red or green bell pepper -- thinly sliced 1/4 cup rice wine vinegar 3 tablespoons soy sauce 1 tablespoon vegetable oil 1 teaspoon grated fresh ginger 1 tablespoon chopped fresh parsley This simple dish is a good accompaniment for grilled chicken or tofu. 1 Bring a large pot of water to a boil. Cook pasta according to package directions; add mushrooms and pepper during last 2 minutes of cooking. 2 Combine vinegar, soy sauce, oil, and ginger to make dressing. 3 Drain pasta and vegetables. Transfer to a serving bowl; combine with dressing. Sprinkle with parsley before serving. Makes 4 servings Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese Ravioli With Fresh Tomato And Artichoke Sauce Recipe By : http://www.pastarecipe.com/ 4/99 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 ounces packaged fresh cheese ravioli 1 teaspoon olive oil 1 tablespoon olive oil 1 pound fresh ripe plum tomatoes, peeled and chopped 6 1/2 ounces jarred marinated artichokes -- drained well 1/2 cup sliced scallions 3 cloves garlic -- crushed 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper grated Parmesan cheese This sauce is quick and easy. It goes well with other pasta types such as tortellini or penne. I serve this with a good quality, crusty bread. 1 Cook ravioli according to package directions. 2 While the pasta is cooking, prepare the sauce. In a large nonstick skillet, heat 1 tablespoon oil over a medium high flame. Add tomatoes, artichokes, scallions, garlic, and salt and pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are warmed through. Remove from heat. 3 Drain pasta well. Transfer to a large bowl, and toss with 1 teaspoon oil. Add half of the sauce to the ravioli; toss gently, but thoroughly to mix. Transfer ravioli to a large serving platter. Pour remaining vegetable sauce over ravioli. Garnish with Parmesan cheese. Makes 4 - 6 servings Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Inside-Out Manicotti Recipe By : www.pastarecipe.com/ 4/5/99 Serving Size : 1 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 1/3 cup chopped onions 2 cloves garlic -- minced 28 ounces canned crushed tomatoes 6 ounces canned tomato paste 1 teaspoon dried basil 1/2 teaspoon salt 16 ounces part-skim ricotta cheese 1 cup grated part-skim mozzarella cheese 1 egg 1 teaspoon ground black pepper 1 teaspoon ground nutmeg 8 ounces ziti Here's a quick way to have the wonderful flavor of manicotti without all the work of stuffing the tubes. Use a smaller pasta, and cover it with sauce and cheese. 1 Cook pasta according to package directions. Drain. 2 In a large saucepan, heat oil over moderately high heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is translucent. Stir in crushed tomatoes, tomato paste, basil, and salt. Bring to a boil, then reduce heat to moderately low. Simmer, covered, for 20 minutes. 3 In a medium bowl, blend together ricotta, mozzarella, egg, black pepper, and nutmeg. 4 Cover the bottom of a 2 1/2 quart baking dish with about 1 cup of the tomato sauce. Layer with half of the ziti, half of the cheese mixture, 2 more cups of the tomato sauce, and remaining ziti. Top with remaining cheese mixture and sauce. 5 Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, until sauce is bubbly and cheese is melted. Makes 4 servings Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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