recipes of the day 05/04/04....let's celebrate the carbohydrate.

Discussion in 'Recipes' started by snorton938, May 3, 2004.

  1. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    with all this atkins stuff going down, we need to understand that balance is the essence....ya gotta have the carbs to have the lets go and start off by paying tribute to the man potato (hey, if you are starving on a desert island....this would be your man)...

    Creamy Potato Soup

    4 Tablespoons Butter
    2 med. yellow onions, peeled and sliced
    2 pounds potatoes, peeled and sliced
    3 cups milk
    5 1/2 cups chicken stock
    1/4 cup fresh chives
    1/2 teaspoon celery seeds
    1/4 teaspoon dried thyme, whole
    1 cup light cream
    Salt and pepper to taste Roux
    2 tablespoons butter
    2 tablespoons all purpose flour

    In a large pot add 4 tbls butter and onion, sauté. Don't let the onions brown.
    Add the peeled and sliced potatoes, milk and stock. Add the herbs. Cover and cook gently for about an hour.

    Prepare the roux: melt the butter in a small saucepan and whisk in the flour. Let the flour and butter mixture (the roux) bubble for 2 minutes on medium-low heat, stirring constantly. Thicken the soup with the roux, whisking to avoid lumps. Cook for 5 to 10 minutes and then puree the soup in a food processor or blender.

    Add the cream, do not boil. Season to taste with salt and black pepper. If you like, top each bowl of soup with chopped fresh chives.
  2. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    Potato & Corn Chowder

    8 oz Bacon, diced
    6 oz Celery, finely chopped
    6 oz Carrots, finely chopped
    1 lb Onions, chopped
    1/4 cup Flour
    2 qts Chicken broth
    2 1/2 lb Russet potatoes, peeled and cut into 1/2 inch dice
    4 (14oz) cans Cream-style corn
    8 tsp Worcestershire sauce
    4 tsp Fresh thyme
    1 1/3 cup Low fat milk
    Salt & pepper to taste

    In large saucepan over medium heat, sauté bacon until crisp. Remove with slotted spoon and drain on paper towels. Pour off all but 4 tbsp fat. Add celery and carrots; cook for about 5 minutes. Add onions and cook 5 minutes more. Stir in flour; slowly add chicken broth, stirring continuously until thickened.

    Add 1 quart water and potatoes; simmer about 15 minutes or until potatoes are tender. Add corn, Worcestershire sauce and thyme; return to simmer. Stir in milk to reach desired thickness. Stir in bacon; season with salt and pepper.

    Yield 24 servings
  3. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    Chicken Dijon Potato Salad

    1 1/2 pounds med red potatoes, quartered, cooked
    1 1/2 cups fresh green beans, trimmed and cut
    1 cup Chicken Tonight Light Cooking Sauce for chicken
    Honey Mustard
    1 Tbsp olive oil
    3 Tbsp wine vinegar
    2 Tbsp minced fresh parsley
    1 Tbsp Dijon mustard
    Salt and Pepper, to taste
    2 cups cooked cubed chicken
    1 medium red bell pepper, diced

    Briefly cook green beans in boiling water about 2 minutes. Drain and rinse under cold water.
    To prepare dressing, combine sauce, oil, vinegar, parsley, mustard, salt and pepper. Stir to mix thoroughly. Place potatoes, green beans, cooked chicken and red bell pepper in a large bowl. Add dressing; toss to coat well. Serve chilled.

    Honey Mustard Potato Bacon Salad

    10 - 12 med Red Potatoes, boiled and diced
    2 cups Honey Mustard dressing
    1 onion, diced fine (optional)
    1/4 cup fresh dill, chopped fine
    1 tsp celery salt
    Salt and pepper to taste
    8 strips of bacon, cooked and crumbled
    Chives, for garnish

    Place cooked potatoes into large mixing bowl. Add the honey mustard dressing to the potatoes one cup at a time and toss together until all are well covered. Use as much of the dressing as needed. (You don't want too much liquid) Toss in the onion, dill and seasonings. Cover and chill in the refrigerator for approximately 2 hours to blend the flavors well.
    Remove and toss with cooked, crumbled bacon before serving. Add a little more honey mustard dressing if the salad seems to dry. Serve on a bed of spring mix salad leaves. Garnish with chives. Serves 4-5

    Blue Cheese Potato Salad

    3 pounds unpeeled new potatoes - quartered
    1 bottle 8 oz Creamy Blue Cheese Dressing
    1 tsp dried chopped Onion
    1 jar Real Bacon pieces
    1 Tbsp dried Parsley flakes
    1 Tbsp dried Sweet Pepper flakes
    1 tsp ground Black Pepper

    Place potatoes in a large saucepan and cover with salted water. Bring to a boil and cook until potatoes are tender; drain and rinse with cold water. In a large bowl, combine remaining ingredients; stir in potatoes. Cover and refrigerate 2 hours. Serve chilled.
    OPTION: add 3/4 cup Blue Cheese - crumbled. (only if you really like Blue Cheese) Yield about 9 cups.

    Louisiana Potato Salad

    2 pounds red potatoes, cubed, cooked
    1 cup Kraft Zesty Italian Dressing
    1/2 tsp Paprika
    1/2 tsp ground Red Pepper
    8 slices thick cut bacon cut into 1 inch pieces
    1 medium onion, chopped
    2 celery stalks, thinly sliced

    MIX potatoes, dressing and seasonings in large bowl: set aside
    COOK bacon in skillet on medium heat to desired crispness. Remove bacon from skillet; reserve 1 Tbsp drippings in skillet. Drain bacon o paper towels.

    ADD onion and celery to drippings in skillet; cook and stir until crisp-tender. Add to potato mixture with bacon; mix lightly

    OPTIONS: Add color and flavor by substitute 3 green onions, chopped for 1 medium onion. Add 1 red or yellow pepper, chipped. Cook onions and pepper in skillet with celery until crisp-tender.

    German Potato Salad

    1 3/4 pounds small red skinned potatoes
    4 large carrots, cut into 1/2 inch rounds
    1 tsp canola or vegetable oil
    1 pound bacon, thick cut, chopped in 1/2 inch pieces
    2 medium red onions, thinly sliced
    2 celery stalks, thinly sliced
    1 cup fresh peas or frozen, thawed
    3 tbsp chopped fresh parsley leaves
    1 tbsp chopped fresh dill
    1/4 cup cider vinegar
    1 1/2 tbsp mustard
    2 tsp honey
    1/2 tsp salt
    1/2 tsp freshly ground black pepper
    1 large head lettuce

    Bring a large pot of salted water to a boil. Add the potatoes and cook for 10 minutes. Add the carrots and cook until the potatoes are tender when pierced with a fork, about 10 additional minutes. Drain and cool for 10 minutes.
    Heat a large skillet over medium-high heat. Add the oil, then fry the bacon until crisp, stirring frequently, about 4 minutes. You may need to fry the bacon in batches. Use a slotted spoon to transfer the cooked bacon to the bowl with the potatoes and carrots; leave the bacon grease in the pan.

    Reduce the heat to medium and add the onions to the bacon drippings. Cook until oft and translucent, about 3 minutes, stirring frequently. Pour the onions and any remaining bacon drippings into the bowl with the potatoes, then gently stir in the celery, peas, parsley, and dill with a wooden spoon.

    In a small bowl, whisk the vinegar, mustard, honey, salt and pepper until smooth; pour over the potatoes and gently toss until well combined with two serving spoons.

    Divide the lettuce leaves among six plates. Spoon the potato salad on top. Serve immediately.


    Spicy add 2 tbsp bottled horseradish into the dressing

    Traditional: Omit the bacon add 1 pound bratwurst. Fry for a minute in the oil, then add to the potato mixture. Add 1 tsp additional oil to the pan to cook the onion.

    Amish Potato Salad

    6 med Russet Potatoes
    1 small Onion - chopped
    1 cup Celery
    1 tsp Celery Seed
    1 tsp Salt
    4 hard cooked Eggs, diced

    Cook potatoes in their jackets until soft. Cool, peel, and dice. Mix potatoes gently with the remaining 5 ingredients; then add to the dressing.
    DRESSING: 2 eggs, well beaten 3/4 cup sugar, 1 tsp cornstarch, salt to taste, 1/4 to 1/2 cup vinegar (to taste), 1/2 cup cream or evaporated milk, 1 tsp mustard, 3 Tbsp butter softened, 1 cup mayonnaise.

    MIX eggs with sugar, cornstarch and salt. Add vinegar, cream and mustard. Cook until thickened.

    Remove from heat and beat in butter. Add mayonnaise and mix until smooth. Add potato mixture to the cooled dressing, folding gently together.

    Red Potato and Artichoke Salad



    1 1/2 pound red potatoes, scrubbed & quartered
    1 package (10 ounces) frozen artichoke hearts, thawed & coarsely chopped
    1 med sweet red pepper, coarsely chopped
    1/2 cup chopped red onions
    1/2 cup frozen peas, thawed
    2 tbsp pitted & sliced ripe olives, drained


    1/4 cup coarsely chopped & loosely packed fresh basil
    2 tbsp water
    2 tbsp red wine vinegar
    1 tbsp olive oil
    1 tbsp apple juice
    1/2 tsp dry mustard
    1/4 tsp garlic & herb salt free seasoning
    2 tbsp minced fresh parsley (optional)

    For the salad:

    Place the potatoes in a large saucepan and add enough water to cover. Bring to a boil, then reduce the heat. Cover and simmer about 20 minutes or until the potatoes are tender. Drain and let cool about 30 minutes. In a large bowl, combine the potatoes, artichokes, peppers, onions, peas and olives.

    For the dressing:

    In a small bowl, stir together the basil, water, vinegar, oil, apple juice, mustard and garlic & herb seasoning. Pour the dressing over the potato mixture and toss until well coated. Cover and refrigerate for a least 2 hours before serving. If desired, sprinkle with the parsley just before serving.


    Make sure the cooked potatoes are completely cooled before combining the salad. Otherwise, the skins will come off when you toss the potatoes with the dressing.

    Celery Seed Potato Salad

    6 medium red potatoes
    4 hard cooked eggs, diced
    2 celery ribs, finely chopped
    1 small onion, finely chopped
    1 tsp salt
    1 tsp celery seed
    6 tbsp sugar
    1/2 tsp cornstarch
    1/2 tsp ground mustard
    1/4 cup heavy whipping cream
    1 egg, beaten
    2 tbsp white vinegar
    1/2 cup mayonnaise
    4 1/2 tsp butter

    Place potatoes in pan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain. When cool enough to handle, peel and cube potatoes. Place in a large bowl. Add the hard cooked eggs, celery, onion, salt and celery seed; set aside.

    In a small saucepan, combine the sugar, cornstarch and mustard. Stir in cream, egg and vinegar until smooth. Cook and stir over medium heat until mixture coats the back of a metal spoon. Cook and stir 1-2 minutes longer or until thickened.

    Remove from the heat; let stand for 20 minutes. Whisk in mayonnaise and butter until smooth. Cool slightly. Pour over potato mixture; mix well. Cover and refrigerate for at least 6 hours.

    10-12 servings

    Roasted Potato Salad

    1/2 pound fresh green beans, cut into 1 1/2 inch pieces
    large whole garlic bulb
    2 pounds small red potatoes, quartered
    2 medium sweet red peppers, cut into large chunks
    2 green onions, sliced
    1/4 cup chicken broth
    1/4 cup balsamic vinegar
    2 tbsp olive oil
    2 tsp sugar
    1 tsp minced fresh rosemary or 1/4 tsp dried rosemary, crushed
    1/2 tsp salt

    In a large saucepan, bring 6 cups water to a boil. Add beans; bring to a boil. Cover and cook for minutes. Drain and immediately place beans in ice water; drain and pat dry.

    Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Place but side up in a greased 15 x 10 x 1 baking pan. Add the potatoes, red peppers, onions and beans; drizzle with broth. Bake, uncovered, at 400° for 30-40 minutes or until garlic is softened.

    Remove garlic; set aside. Bake vegetables 30-35 minutes longer or until tender. Cool for 10-15 minutes. Squeeze softened garlic into a large bowl. Stir in the vinegar, oil, sugar, rosemary and salt. Add vegetables; toss to coat. Serve warm or cold.

    Yield 9 servings
  4. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    we got soup and onto the entree all with a potato.....

    Hot Potato Supper

    1. MICROWAVE 2 baking potatoes on high for 8 - 10minutes or until done.
    2. SLICE open. Top with MEAT and ADD-INS (below pick 'em)
    3. TOP with cheese. Microwave on high for 2 minutes or until cheese is melted (pick your cheese....samples below)

    recommended combo's with your potato (the first is the meat that goes with the cheese that goes with the topping....mix and match as much as you want).....

    Chicken Strips
    Cheez Whiz

    Sliced Pepperoni
    Shredded Mozzarella
    Sliced Olives

    Canned Tuna, Drained
    Shredded Cheddar
    Green Pepper

    Bacon Bits
    Grated Parmesan
    Green Onions

    Left over Roast, Taco filling
    Blue Cheese

    Cooked Hamburger
    Pepper Jack

    Cooked Sausage
    what! not cheese! snort says have some swiss!!!!
    Ranch or Blue Cheese Dressing (cheese on cheese is a good thing!) or if you want about some nice marinated peppers that have been fried in soft....sooooo goood with sausage and potato.

    and on all these you can add:

    Diced Tomatoes
    Shredded Lettuce
    Sour Cream
    and whatever else you like....remember, it's a meal.

    Potato Meatloaf

    1 1/2 lbs ground Beef
    1 1/2 cups grated raw Potatoes
    1/2 cup Oatmeal
    3 Eggs
    1/2 cup minced Onion
    1/2 tsp Sage
    1/8 tsp Pepper
    1 1/2 tsp Salt
    1 tsp Garlic powder
    1 Tbsp Worcestershire sauce
    1 (10 3/4 oz) can Tomato soup

    In a bowl, mix together ground beef, potatoes, oatmeal, eggs, onion, sage, pepper, salt, garlic powder, 1/2 Tbsp Worcestershire sauce, and 1/2 cup tomato soup. Shape into mound in a casserole dish. Add 1/2 Tbsp Worcestershire sauce to remaining tomato soup. Spread over top.
    Bake 1 hour at 350°. Garnish with parsley. Serves 6

    Twice Baked Cheese Potatoes

    3 med baking potatoes
    1 cup cooked navy beans
    3 cups chopped spinach (about 4 oz)
    1 cup nonfat ricotta cheese
    1 cup shredded reduced fat Cheddar cheese (4 ounces)
    3/4 cup chopped onion (about 2 large)
    1/2 cup cholesterol free egg produce or 3 egg whites
    2 tbsp chopped fresh chives
    2 tbsp low fat sour cream
    2 tsp margarine, softened
    1 tsp caraway seed
    2 tbsp low fat sour cream
    2 tbsp chopped fresh chives

    Heat oven to 375° Bake potatoes 1 to 1 1/4 hours or until tender. Cool just until easy to handle. Cut potatoes lengthwise into halves; scoop out pulp, leaving thin shells. Mash potato pulp and beans. (or place potato pulp and beans in blender or food processor; cover and blend until smooth.) Mix potato mixture and remaining ingredients except 2 tbsp sour cream and 2 tbsp chives. Divide mixture among potato shells. Place in ungreased rectangular pan, 13x9x2 inches. Bake uncovered 15 to 20 minutes or until hot and light brown. Top with sour cream and chives. 6 servings

    This hearty potato needs only a light soup or salad to make a satisfying meal. The potatoes may be prepared and refrigerated up to 24 hours ahead of time; increase the baking time by 5 to 10 minutes.
  5. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    and a few potato side dishes....

    Special Potatoes

    6 to 7 medium Potatoes boiled & grated
    1/2 cup Butter
    1/3 cup chopped Onions
    2 cans Cream Chicken Soup
    1 pint Sour Cream
    1/2 cup grated Cheese
    1 cup crushed Cornflakes

    Heat & mix butter, onions, soup, sour cream and cheese.

    Layer potatoes, sauce and cheese in a 9 x 12 pan. Let stand overnight.

    Before you put into oven, top with one cup crushed cornflakes mixed with 2 Tbsp butter.

    Bake 1 hour or until bubbly.

    Onion Roasted Potatoes

    2 pounds Red potatoes
    1/4 cup water
    1 packet dry onion soup mix

    Preheat oven to 400° Cut potatoes into chunks. Mix water and dry onion soup, coat potatoes with soup mix, making sure potatoes are well coated. Place mixture into casserole dish, and cover. Bake for 30 minutes, stirring occasionally. Uncover, and bake for 30 more minutes.

    Almond Potatoes

    6 large potatoes
    1/4 lb butter
    4 small onions, chopped
    1 can mushroom soup
    1 cup grated Velveeta
    1 1/2 cup chopped almonds
    salt & pepper to taste

    Cook potatoes in jackets until just barely done; cool and skin. Dice into buttered casserole. Cook onions in butter until soft and add entire mixture to potatoes. Combine soup and Velveeta and cook over low heat until cheese melts and mixture is smooth. Pour over potatoes and mix well. Add almonds and season to taste. Cook at 350° until hot. May be made the day before and reheated in double boiler. Serves 12.

    this next one is for you mama maria....

    Italian Potatoes

    2 cups 1 inch cubes unpeeled baking potatoes (about 3 medium)
    3/4 cup finely chopped onions (about 1 1/2 medium)
    1/2 cup finely chopped carrot (about 1 medium)
    1/2 cup chicken broth
    1 tbsp tomato paste
    1/4 tsp salt
    1/4 tsp pepper
    2 cloves garlic, finely chopped (about 1 tsp)
    2 tbsp chopped fresh parsley

    Cook all ingredients except parsley in 2 qt saucepan over medium low heat 25 to 30 minutes, stirring occasionally, until potatoes are tender. Stir in parsley.

    6 servings

    Note: Baking potatoes are best in this dish, as they retain their shape and don't become mushy. Use your food processor to chop the carrot, onions and garlic all at the same time - a time saver. These potatoes also keep nicely when placed over low heat for up to 20 minutes.

    Mashed Potatoes

    3 pounds potatoes
    water to cover
    1/2 to 3/4 cup milk (or cream)
    6 tbsp butter, room temperature
    3/4 tsp salt
    1/8 tsp pepper

    Peel potatoes and cut into large pieces. Cover and cook in boiling salted water for 15 to 20 minutes, or until potatoes are tender. Drain potatoes. Put potatoes through a ricer or mash in a large mixing bowl until no lumps remain. Add milk in small amounts, beating after each addition, until desired consistency is reached. Add butter, 1/4 tsp salt, and pepper, beating until mashed potatoes are light and fluffy. Yields 6 to 8 servings

    here's a different kind of au gratin style potatoes....

    Au Gratin Pub Potatoes

    4 cups frozen southern-style hash brown potatoes, thawed
    8 oz. Pub Cheese Garlic & Herbs
    1/3 cup sour cream
    1/3 cup shredded mild natural cheddar cheese
    1/4 cup chopped green onion
    2 Tbsp. butter, melted

    Heat oven to 400º. Mix all ingredients except Pub Cheese. Spoon into a 1 quart casserole dish. Bake in oven 30 minutes or microwave 15 minutes. Stir in Pub while still hot. Reheat in oven for 10 minutes or microwave for 5 minutes.

    some types of "pub" cheese that you can use are: cheddar, cheddar plus add some horseradish, cheddar plus add some jalapeno, cheddar and add some salsa, maybe use a white cheddar and add some garlic and herbs....let your mind go wild...... :D :D :D :D :D :D
  6. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    some fun facts about potatoes.....

    Potato Facts


    Store at room temperature in a dark area.

    Do Not store potatoes in the refrigerator. Refrigeration converts the starch in potatoes to sugar which will cause the potato to darken when cooked.

    Prolonged exposure to light causes greening and makes the potato taste bitter. Peel or pare green area from the potato before using.

    If your potatoes begin to sprout or grow, cut off the sprouts and prepare normally.

    Nutrition & Cooking tips

    Contrary to a common misconception, potatoes are not high in calories. One medium sized potato contains 110 calories, while a one-cup serving of rice has 225 calories, and a cup of pasta has 155 calories.

    Potatoes are one of the most nutritious foods you can eat. One medium sized potato has fewer calories than a grapefruit, more potassium than a banana, and more usable iron than any other vegetable. Potatoes are also high in fiber, and loaded with complex carbohydrates. And best of all, potatoes are fat-free.

    For fluffier boil potatoes, simply pour off all the water after they are boiled and cover the pot with a double thickness of paper towels, then cover with the sauce pan lid. In ten minutes, steam will be absorbed by the towels and your potatoes will be dry and fluffy.

    For crisp skins, rub lightly with oil or butter (to prevent skin from cracking and to improve the taste). For more tender skins, leave dry.

    Aluminum foil wrapped potatoes are not baked but steamed in their own moisture. The texture of a steamed potato is entirely different from that of a baked potato.

    Eating potatoes with the skin on adds extra fiber, vitamin and flavor.

    Most of the nutrients in a potato reside just below the skin layer.
  7. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    alright....enough potato....on to is the first and original fettucine alfredo (no sauce):

    Fettucine Alfredo in 40 words or less

    Boil 1 lb fresh pasta, 3 minutes or until tender. Drain. Add one stick unsalted butter and 2/3 c freshly grated Parmigiano-Reggiano cheese. Toss with salt and freshly ground pepper to taste. Invite cardiologist for dinner. (snort says ha ha)

    This short and sweet recipe, based on the recipe used by John and Galina Mariani in The Italian American Cookbook, is based on the original Fettucine Alfredo created by Alfredo di Lelio. It's not as saucy as the American version; the cream (which makes the American version more properly fettucine alla panna) was added to the recipe to make up for deficiencies in American ingredients. If you can get real Reggiano, though, try making it this way instead of mixing up a batch of Alfredo sauce.

    o.k. you want an americanized version? here it is......loaded to the moon (a "blue" moon)......

    Alfredo Blue
    Submitted by: Melanie

    "This is the best alfredo sauce I have ever come up with and any kind of meat or vegetable can be added to it."
    Yields 8 servings.

    Avg. Member Rating:
    • 56 Ratings
    • 39 Reviews

    1 (16 ounce) package fettuccini pasta
    1 tablespoon olive oil
    1 clove garlic, sliced
    4 ounces blue cheese, crumbled
    1/4 cup grated Parmesan cheese
    2 cups heavy cream
    1 tablespoon Italian seasoning
    salt and pepper to taste

    1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
    2 Heat olive oil in a small skillet over medium heat. Saute garlic in olive oil until golden. Remove garlic, and reserve oil.
    3 In a medium saucepan over medium-low heat, combine blue cheese, Parmesan cheese, and cream. Stir until cheeses are melted. Stir in the oil from the garlic pan. Season with Italian seasoning, salt, and pepper.
    4 Toss sauce with hot pasta, and let stand 5 minutes before serving.

    Makes 8 servings
  8. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    Tex-Mex Pasta Dinner

    Created By: Antonio Cecconi
    (snort's note: i'm promising you that i'm trying to find "other than italian" pasta dishes.....i mean who'd think an italian would come up with tex-mex?)

    16 ounces Dakota Growers Medium Shells
    2 tablespoons olive oil
    1/4 cup green onion, chopped
    1 tablespoon fresh parsley, chopped or 1 teaspoon dried
    1 teaspoon chili powder
    1 can (15-ounces) black beans, drained and rinsed
    1 cup corn, drained
    1 teaspoon lime juice
    1 teaspoon Tabasco sauce
    1 cup medium chunky salsa
    8 ounces shredded cheddar cheese
    Optional: 16 ounces ground beef or diced cooked chicken

    Heat oil in skillet over medium heat. Sauté onion, parsley and chili powder until sizzling. If adding meat, brown ground beef or chicken. Add black beans and corn and cook, stirring occasionally, for 5 minutes. Stir in lime juice, Tabasco, and salsa. Cover and cook 10 minutes. Meanwhile, prepare pasta according to package instructions; drain. Toss in bowl with other ingredients, mixing in cheese. Serve immediately.
    Servings 4

    o.k., after this one we are going to find another site.....

    Thin Spaghetti with Pork Chops
    Spaghettini al Maiale

    Created By: Antonio Cecconi

    16 ounces Dakota Growers Thin Spaghetti
    1/4 cup olive oil
    1/4 cup red onion, chopped
    2 cloves garlic, minced
    1 tablespoon fresh parsley, chopped or 1 teaspoon dried
    1 can (14-ounces) stewed tomatoes
    4 pork loin chops
    1 cup flour
    1/2 cup white wine or water
    1 jar (32-ounces) marinara sauce
    Salt and pepper to taste
    1/2 cup freshly grated Parmesan cheese


    Heat oil in frying pan over medium heat. Cook onions, garlic and parsley 5 minutes. Break up tomatoes and add to pan. Coat pork chops with flour and cook 5 minutes on each side. Pour in wine, let evaporate. Add marinara sauce, season with salt and pepper, and cook covered for 30 minutes. Meanwhile, cook pasta according to package instructions; drain, and portion into individual bowls. Place one pork chop on top of pasta mound, and ladle sauce over it. Top with Parmesan and serve.
    Servings 4
  9. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    anyone ever seen mac & cheese made like this before......

    Deep-Fried Macaroni and Cheese

    1 (40-ounce) package Stouffer's Family-Style Recipes Macaroni & Cheese
    Fresh crumbs made from plain white bread

    Remove macaroni and cheese from the freezer and, while still frozen, scoop into balls about 1 1/2 inches in diameter. Roll balls in bread crumbs. Place balls on a cookie sheet or tray and refreeze 10 to 15 minutes. Preheat oil in deep fryer to 350 F. To fry, use tongs or a long-handled spoon to place frozen balls in oil. Cook 3 minutes, but watch carefully; if overcooked, they will fall apart. Makes about 35 balls.

    fryin' up some mac & cheese sounds pretty good to me..... :D

    Fried Macaroni And Cheese

    8 ounces medium or sharp cheddar cheese, grated
    2 cups dry elbow macaroni, cooked and drained
    1/2 teaspoon table salt
    1/4 teaspoon black pepper
    1/8 teaspoon paprika (optional)
    3 large fresh eggs (room temperature), beaten
    2 tablespoons butter, melted
    1 tablespoon oil or bacon drippings

    Grate cheese of choice and set aside. Cook 2 cups dry elbow macaroni to al dente stage according to directions. Drain well in colander. Place in a large bowl. Season with salt, black pepper and paprika (optional). In a medium bowl, beat eggs briskly with a wire whisk until light and fluffy and pale yellow. In a large skillet over low heat, heat oil and butter together. Quickly mix together macaroni, grated cheese and beaten eggs. Add mixture to skillet and stir and fry until brown and crispy. Serve immediately.

    here is one more tribute to mac & cheese......

    Horseradish Grill's Ultimate Macaroni and Cheese

    1 3/4 cup Elbow Macaroni -- Small
    5 ounces Cheddar Cheese, Extra Sharp -- Cubed
    1 2/3 tablespoon Flour
    1 1/2 teaspoon Salt
    1 1/2 teaspoon Dry Mustard
    1/4 teaspoon Ground Pepper
    1/8 teaspoon Cayenne
    1/8 teaspoon Ground Nutmeg
    1 1/3 cup Half And Half
    1 1/3 cup Whipping Cream
    2/3 cup Sour Cream
    2 large Eggs
    3/4 teaspoon Worcestershire Sauce
    5 ounces Extra Sharp Cheese -- Grated

    Preheat oven to 350. Lightly butter 9x13x2-inch glass baking dish. Cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite. Drain pasta. Transfer to prepared dish. Mix in cubed cheese. Whisk flour, salt, mustard, black pepper, cayenne pepper and nutmeg in medium bowl until no lumps remain. Gradually whisk in half and half, then whipping cream and sour cream. Add eggs and Worcestershire sauce; whisk to blend. Pour over macaroni mixture; stir to blend. Sprinkle grated cheese over.

    Bake macaroni and cheese until just set around edges but sauce is still liquid in center, about 25 mins. Remove from oven; let stand 10 mins to thicken slightly (sauce will be creamy).

    Don't have to use extra sharp cheese for it. I used a mild cheddar [very mild from the cube I had of it] and a taco mix shredded cheese like they have at Weis which has 3 different cheeses in it [ie Colby etc..] Worked GREAT. Everyone wanted the recipe except Gordon [who can have it anytime] and my sister who was pouting. 6 people including those who don't cook wanted the recipe.
  10. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    hey.....we got some healthy pasta goin' on here....

    Pasta Potluck Dinner
    Serves 10

    8 oz. Wide Egg Noodles
    1 10-3/4 oz. can reduced fat cream of mushroom soup
    1 10-3/4 oz. can reduced fat cream of celery soup
    1 12 oz. can no fat evaporated milk
    1 15 oz. can English peas, drained
    1 14 oz. can baby carrots, drained
    3 C. cooked extra lean ham, cubed
    2 C. lite mozzarella cheese, shredded
    1 large onion, thinly sliced, rings separated
    1/2 cup cheddar cheese
    salt and pepper to taste

    Cook pasta according to package directions, drain. While pasta is cooking, combine the soups and milk until well blended. Stir in the peas, carrots, ham, cheese, onions, and seasonings. Mix soup mixture with drained pasta until well blended. Pour into a greased 13x9 casserole dish. Top with cheddar cheese. Bake at 375 degrees for 30 minutes, or until bubbly.


    Pasta and Health

    Pasta is a “good” carb. Carbohydrates are the source of most of the body's glucose, which is the crucial fuel energy source for the brain, red blood cells, muscle and organs. Pasta is an excellent source of complex carbohydrates.

    Pasta is not a “white” food. Pasta is golden or amber because it is made from semolina flour, which is ground from durum wheat. White flour used to make white bread is ground from common wheat.

    Pasta is nutritious. Pasta is a good source of B vitamins, iron and niacin. It is very low in sodium and is cholesterol free.

    Pasta has a low Glycemic Index (GI) of 41. This is similar to the GI of a pear, legumes, beans and nuts, and less than the GI of pumpernickel bread. Pasta has a low glycemix index, so it does not cause sugar in the blood to rise quickly. (Glycemic index measures how rapidly a carbohydrate triggers a rise in blood sugar; the higher the number, the greater the blood sugar response.)

    Healthy Pasta Meals and The Mediterranean Diet

    Pasta meals are efficient “delivery systems” for healthy foods. Pasta is eaten with its plate partners, such as vegetables, fish, olive oil, cheese, tomato sauce, beans, poultry and meat. By pairing pasta with ingredients, the complete pasta meal is nutritious and satisfying.

    Pasta meals are central to the Mediterranean diet. The Mediterranean diet is characterized by abundant variety of plant foods (fruits, vegetables, breads, pasta, other forms of cereals, potatoes, beans, nuts, and seeds), olive oil as the principal source of fat, dairy products (mostly cheese and yogurt), fish and poultry consumed in low to moderate amounts, zero to four eggs consumed weekly, red meat consumed in low amounts, and wine consumed in low to moderate amounts.

    The New England Journal of Medicine reported that the Mediterranean Diet reduces the risk of death from heart disease and cancer. Cereals, which include pasta, are an integral part of the Mediterranean Diet.

    Pasta & A Balanced Diet

    Most international Dietary Guidelines define a well-balanced diet as an eating pattern that get 45-65% of its calories from carbohydrates, 15-20% from protein, and 30-35% from fats.

    The US Nutrition Facts label defines a serving of pasta as approximately 1 cup cooked (1/2 cup uncooked), containing about 200 calories.

    Low-Carbohydrate Diets

    Studies in the New England Journal of Medicine and the Journal of the American Medical Association report there are no significant differences in weight loss between low-carbohydrate diets and conventional weight loss plans. The studies attribute weight-loss to a reduction in calories, not carbohydrates. 2,3

    A review in the Journal of the American Medical Association (April 9, 2003) of low-fat diets conducted between 1966 and 2003, concluded that weight loss from low-carbohydrate diets was the result of length of diet, pre-diet weight, and the number of calories consumed, but not reduced carbohydrate content.4

    High-protein/high-fat diets have not been clinically proven to provide significant weight-loss benefits over the traditionally accepted low-fat diets. Although people following the diet have reported decreases in weight, a recent study published in the Journal of American Medical Association (JAMA Apr. 9, 2003) concluded that there was insufficient evidence to recommend or advise against the use of such diets.5
    Two recent studies in the New England Journal of Medicine reported that although a low-carbohydrate diet produced a greater weight loss than did a conventional diet for the first six months, the weight loss differences were not significant at one year. The authors concluded that a carbohydrate-restricted diet should not be endorsed until studies evaluating long-term cardiovascular outcomes are conducted.6

    Pasta's Famous Palatability

    Pasta meals are comfort food for families and especially for children (macaroni and cheese); treasured by gastronomes (pasta e pesto); wonderful in movies (Moonstruck); and popular all over the world.

    In one form or another, pasta is a staple in family meals in Europe, North America, South America, Central Asia, and northern India.

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