Pasta

Ingredients Cheese sauce: 1/2 cup butter 1/2 cup all purpose flour 1 quart milk, warm 1/4 tsp ground nutmeg 1 tbsp dijon or other fancy mustard 1 tsp salt or more to taste 1 tsp black pepper or more to taste 2 cups shredded parmesan cheese (the good stuff NOT the powder) Vegetables and Pasta: 2 tbsp olive oil 2 cups chopped onions 5 garlic cloves, minced 2 tbsp white wine 1 medium head cauliflower, cut into florets 1 tsp salt or more to taste 3 cups chopped tomatoes 1/2 cup fresh basil (or more if you have it) 3 tbsp lemon juice 1 pound chunky pasta (penne is the easy choice) 2 cups shredded mozzarella cheese Instructions Cheese sauce: melt butter in a heavy saucepan on medium heat. Whisk in flour and cook, stirring constantly, for a couple minutes. Stir in warmed milk, whisking constantly for some time until sauce thickens. Stir in rest of the sauce ingredients and remove from heat. Set aside. Cook pasta according to package ingredients. Set aside, after draining in pot. Keep it in the pot; that will be used to mix things at the end. In a large pot on medium heat, add onions, garlic and cook covered, stirring often, until the onions are translucent. Add wine, cauliflower, and salt, cover and cook, stirring often, until cauliflower is tender. Stir in tomatoes, basil, and lemon juice and remove from heat. Preheat oven to 375 F. Oil a 13x9x2 in. pan (or deeper pan). In large pasta pot, combine everything except only half of mozzarella. Add salt and pepper to taste. Put this in pan and then top with rest of mozzarella. Bake, covered, for 20 minutes. Bake uncovered for 20-25 minutes, until bubbling and golden on top.

Ingredients Fish: 5 white fish (cod or anything) filets thawed Oil All seasonings below sprinkled on top Touch of lime juice on all Pasta Stuff: 0.6 lb pasta, preferably short pasta (cook according to package directions) 3 cups of veggies, dealer’s choice (ex: zucchini, onion, asparagus diced small, etc.) 0.5 cup parmesan cheese (the hard, good kind) 2 tbsp butter ? cup wine Few tbsp olive oil 4 oz can green chilis ...

Ingredients Ingredients chicken 2 pounds chicken thighs (sliced 0.25" or so thin) Salt, pepper, paprika, italian seasoning Alfredo pasta ingredients (using off the shelf alfredo sauce) 4 cloves garlic minced 1 yellow onion diced small Jar (~15 oz) good alfredo sauce (better than ragu makes a difference) Red pepper flakes to taste (1 tsp or so) Salt and pepper to taste (1 tsp each to start) 1/4 tsp dried basil (optional) ...

Ingredients 1 lb spicy italian sausage 1 pound long pasta (dealers choice), cook according to package directions 1 jalapeno, diced 1 large onion, diced 2-3 cloves garlic, minced 1 poblano, diced 1 zucchini, diced (optional) 1 package sliced mushrooms 4-6 ripe, fresh tomatoes (if garden size 4-6, if roma size 8) Red pepper flakes Black pepper Garlic salt Ground basil and oregano 1 jar of off the shelf alfredo sauce ...

Ingredients 6 cups sliced onions Salt 1/4 cup olive oil 1 lb fettuccine 2 cups yogurt, plain 1 cup grated pecorino romano cheese Black pepper to taste Instructions Slice the onions and saute in large sauce pan. Carmelize. Sprinkle with salt during process to taste. This will take 30+ minutes or so. Can add a splash of water if things start to stick and this also speeds the process Cook fettuccine in water according to package directions In large serving bowl, add 1/4 cup of hot pasta water with yogurt, stir until smooth. Add drained pasta, grated cheese, onions, and black pepper Toss everything together well and add touch more water if necessary Serve immediately

Ingredients 1 lb fettuccine, cooked according to package directions 6 large ripe tomatoes peeled, seeded and diced 1 large cup, packed, fresh basil, chopped 1/2 cup parsley chopped ¼ cup olive oil 6 cloves of garlic minced 1 jalapeno minced and seeded Instructions Peel the tomatoes by putting in boiling water for 15 seconds, remove and cut slit in skin, and it should peel right off. Combine tomatoes, basil and parsley in a bowl. Heat oil and saute garlic and pepper until soft. Add tomato mixture to hot pan for another minute to warm up. Mix with pasta well and serve (it is best to have pasta warm and just drained prior to mixing so things come out fully warm)

Ingredients 2 cups all purpose flour 3 large eggs 1/2 tsp salt 1/2 tbsp olive oil Instructions Place flour on clean, flat surface and make a nest. Add eggs, oil and salt to center and use fork to break/mix things in while keeping flour walls intact Now use hands to gently bring the flour inward to incorporate Work ball with your hands to bring it together and continue to knead for 10 minutes or so. (it will feel dry at first but be patient). It should beome conhesive and smooth. If still dry and kneaded to death, add a smidge of water to finalize it. IF too sticky, add a smidge of flour Let dough rest at room temp for 30 minutes Now, proceed to use dough such as with pasta attachment on kitchen aid or something

Ingredients Meatballs: 1/2 lb ground chicken 1/2 lb Italian sausage (mild) 1/2 cup bread crumbs, Italian style works 2 large cloves garlic, minced 3 tbsp chopped cilantro, chopped small 1/2 cup parmesan cheese, the nice stuff NOT the powder 3 tbsp milk or so 1 large egg Salt and pepper to taste (tbsp of each to start is good) Soup: 2 tbsp good olive oil 1 yellow onion, minced 3 large carrots, chopped 1 cup chopped celery (or more doesn’t hurt) 10 cups good chicken stock (kitchen basics) 1/2 cup dry white wine 1 cup small, star pasta 1/4 cup minced, fresh dill 12 oz baby spinach, trimmed and lightly chopped Instructions Combine all meatball ingredients in mixing bowl with fork and hands if needed. Scoop into greased sheet pan and spread out ~40 meatballs over pan. Note: these are small meatballs and a tsp could be used to scoop. Bake for 35 minutes at 350°F Heat olive oil in large soup pot and saute carrots, onion, and celery until soft (6-8 min) Add chicken stock and wine. Bring to boil Add pasta and cook 6-8 minutes Add dill, meatballs, and spinach. Cook another minute Check for salt and pepper Serve and sprinkle parmesan over bowls

Ingredients 28 oz jar good marinara sauce 2 large garden tomatoes, chopped 2 cloves garlic, chopped 1 cup spinach, chopped 1 lb ground hot Italian sausage (optional and leave out for vegetarian option) 1.5 cups water 12 oz ricotta cheese 3 cups mozzarella 1/2 cup parmesan cheese 2 eggs Small bunch parsley 9 uncooked lasagna noodles 1 garden tomato, thinly sliced 1/2 cup mozzarella Instructions Preheat oven to 350°F In deep fry pan, cook sausage and garlic until cooked through. Add and cook spinach for another minute. Add marinara sauce, tomatoes, and 1.5 cups water. Simmer for 10 minutes In large mixing bowl, mix: ricotta, mozzarella, parmesan cheese, eggs, and parsley In deep baking dish, layer in order: some sauce → 3 noodles → half cheese mixture → some sauce → 3 noodles → other half cheese mixture → some sauce → 3 noodles → any remaining sauce → thinly sliced tomato evenly on top → mozzarella sprinkled on top Cover with tinfoil and bake for 1 hour. Last 15 minutes, remove the tinfoil

Ingredients 1 lb linguine (cook according to package directions) 6 tbsp olive oil 1 yellow onion, diced small 8 or more cloves garlic, minced 1 cup dry white wine (pinot grigio, chardonnay or sauvignon blanc) 1 tbsp red pepper flakes (more or less to taste) 2 pounds littleneck clams (~40 of them), scrubbed (or 1 lb sea scallops, or 1 lb shrimp) 1 small batch parsley, finely chopped 3 tbsp butter 1.5 tbsp lemon juice (more or less to taste) Instructions Cook pasta to package directions and set aside. (If you cook a smidge less (1 min), less than al dente, that can help the final product soak up more juice) In large saute pan (or pot), over med-high heat, cook the olive oil with onion and garlic until just golden (do NOT burn) Add the wine, red pepper flakes, some salt to taste, clams (or whatever seafood you are using), and all but 2 tbsp of the parsley. Bring to simmer and cook, covered, until clams open (6-8 minutes). Discard any unopened clams Add butter and lemon juice and dissolve into the sauce Add pasta to the saute pan and stir while it cooks for another minute or two (goal is to have pasta soak up the juice). If it becomes too dry add a smidge bit of water Add salt to taste and serve