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§  Diana's Menu& Recipe Box  §

Home/Fit & Fare/Vegetarian/On the Grill/Leftovers/Breakfast/Sauces/Gravy/Dips & Dressings/Menu for a Month/Cooking Tips/Frugal Living

The Menu

Soups

Salads

Appitizers

Subs & Wraps

Beef

Chicken

Pork

Turkey

Seafood

Other Meats

Meatless

Sides

Veggies

Breads

Desserts

Beverages

 

Pasta with Gravy

Pasta and Gravy
  • Cooked Pasta (any)
  • Gravy (any)
  • Cooked meat (any, optional)

 

Serve gravy over pasta or toss together. Add meat if desired.

 
Scalloped Noodles
scalloped noodles
  • 1 cup sour cream
  • 2 cups noodles, cooked and drained
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1/2 small onion, minced
  1. Mix all ingredients and put in greased baking drish. Bake at 350F for 45 minutes.

 

Souper Noodles

Souper Noodles
  • Cooked Noodles
  • Can cream soup
  • 1/2 Can milk

 

Mix ingredients and serve. Stir in ideas include cooked chicken, beef, broccoli and anything you like.

 

Pasta with Butter & Herbs

Butter Herb Pasta
  • Cooked Pasta
  • Butter
  • 2-tbsp parsley
  • 2-tbsp basil

 

Mix all ingredients and serve.

  1.  

 

Fresh Homemade Pasta

  • 2 cups unbleached all-purpose flour (10 ounces)
  • 3 large eggs , beaten 

Place flour on a clean surface making a mound. Make a depression in the center of the mound and pour the eggs in the middle. Slowly incorporate the surrounding flour into the egg. Knead until dough is smooth, adding flour or water as needed.  Cover with plastic wrap and let stand for 15 minutes to 2 hours to relax. 
Using a manual pasta machine, roll out the dough. Repeat the first thickness once, folding the ends towards the middle. Cut the pasta sheets into long strands to make fettuccine. Start with the first sheet you rolled out, it will have had the most time to dry. I catch the cut pasta in a cookie sheet dusted with a lot of flour to help prevent sticking. 

Pasta Primavera

  • Peas
  • Carrots
  • Broccoli
  • Cauliflower
  • Onion
  • Scallions
  • Zucchini
  • Peppers
  • Spinach

White sauce made with chicken or veggie broth instead of milk. Add herbs as desired and a variety of veggies: Peas, Carrots, Broccoli, Cauliflower, Onion, Scallions, Zucchini, Peppers, Spinach, just about anything you like! You can even toss in a little cheese.

Penne in Vodka Cream Sauce

  • 1 tablespoon butter or 1 tablespoon olive oil (Preferred)

  • 2 medium cloves garlic , minced or chopped 

  • 1 cup vodka

  • 1 can crushed tomatoes (32 ounces) or can diced tomatoes, un-drained

  • 1/2 -1 cup heavy cream

  • Salt and pepper to taste 

  • 2 tablespoons minced fresh basil leaves chopped

Melt butter or heat oil in a large nonstick skillet over medium-high heat. Add garlic, onion and mushrooms to pan; sauté 4 minutes or until tender. Add red pepper flakes and chopped tomatoes, stir for 30 seconds, then add vodka and simmer for 2-3 minutes or until liquid is reduced by about half (The alcohol burns off and makes tomatoes "come alive"). Add can tomatoes and parmesan cheese if desired, simmer 5 minutes, then add heavy cream and simmer another 1-2 minutes. Salt and pepper to taste, toss hot pasta with sauce and basil leaves, serve immediately.

Add in Ideas: 1/4-1/2 finely chopped onion. 2 shallots, minced, Mushrooms, sliced, 1/4–1/2 teaspoon hot red pepper flakes, 1/2 Tomato, chopped, 1/4 cup Parmesan cheese, Artichokes, chicken, sausage, wilted greens

Spätzle or Spaetzle

Spätzle
  • 2 cups flour
  • 1 teaspoon salt
  • 2-4 large eggs
  • 1 cup cold water or milk (your choice)
  • 1/4 teaspoon freshly grated nutmeg (Optional)
  • 1/2 Tsp Dill weed (Optional)
Combine flour, eggs, salt, and seasonings in bowl, mix, preferably with paddle attachment. Mix on medium until combined, slowly pour in water or milk, mix until batter is smooth. Mix for about 5 minutes more or until batter is elastic. Let rest 5-30 min. Place batter in deep fryer basket, potato ricer or colander with large holes and press through with back of spoon or spatula right into boiling salted water. Cook stirring occasionally, about 3 to 4 minutes. They will rise when done. Lift cooked spätzle out of water with slotted spoon, or strain into colander. Serve right away or sauté finished spätzle in butter or oil until golden. Alternatively, you can put the buttered Spätzle into the oven at 200 degrees centigrade for 15 to 20 minutes and then serve. Optional, sprinkle with Parmesan cheese. 
This is what the dough should look like when you have reached the right consistency. If you have added too much water, you can balance that out by adding a bit more flour.

Note: If you make the spätzle ahead of time, cool them off in an ice bath after cooking. Once cool, transfer the spätzle to an airtight container and toss with a bit of vegetable oil before sealing so they don't dry out. To reheat, either shock them in boiling water or sauté them in butter until golden brown. 

Spätzle

Sautéed Egg Noodles

  • Egg noodles, cooked, rinsed and drained
  • 3 Tbs Oil or margarine

Heat oil in large skillet over medium high heat. Add a handful of noodles and turn or stir every 1 - 2 minutes until hot and done.

Pierogi

  • 9-12 Frozen Pierogi
  • 3-4 Qts Water
  • 1 Cup Bread Crumbs (Optional)
  • 1/2 Tsp Garlic Powder (Optional)
  • 1/2 Tsp Onion Powder (Optional)
  • 1/2 Tsp Pepper (Optional)
  • Oil (enough for frying) (Optional)

On high heat, bring water to a rolling boil in large pot. Gently place frozen Pierogi in boiling water and boil until Pierogi floats. Remove from water and serve or fry.

If frying: Mix all dry ingredients in a zipper bag. Shake a few damp boiled Pierogi in mix and place in hot oil to fry. Pierogi is done when golden. Remove from oil and drain on paper towels. Repeat until all Pierogi are done.

Homemade Macaroni & Cheese

Stir-in ideas include but not limited to: broccoli, chopped tomatoes, cauliflower, peas, ground beef, ground pork, sweet or hot sausage, chicken, bacon, turkey, shrimp, hotdogs, kielbasa, anything you think would mix well with cheese!
  • 1 Lb Macaroni, Cooked
  • 1 Lb Extra Sharp Cheddar Cheese, Grated
  • 2 Tbs Margarine
  • 2 Tbs Flour
  • 2 Cups Milk
  • 1 Tbs Yellow Mustard
  • 1 Lb Precooked Ham, Cubed, or
  • Ham Steak (Optional) Cubed or s
  • liced Tomatoes (Optional)
  • Broccoli (Optional)
  • 1/2 Cup Italian Style Bread Crumbs

Preheat oven to 375°. Melt margarine in 2 Qt sauce pan over medium heat, add flour stirring constantly, then add mustard (keep Stirring). Now slowly add milk. Start putting in the cheese in a little at a time, as cheese melts, put more in. Add all but 1/4 cup for topping. Stir the white sauce into the macaroni.  If you are using cubed ham, cubed tomatoes or broccoli, add it now and stir. Pour mix into oblong baking dish. If using ham steak or sliced tomatoes, place on top now. Sprinkle the rest of cheese on top, then sprinkle the bread crumbs on. Place in oven and bake until done. 

Macaroni Salad

  • 1 Lb Macaroni, Cooked, Rinse and Cooled
  • 1 Meaty Tomato, chopped
  • 1 Cucumber, Chopped
  • 1/2 Onion, chopped (Optional)
  • 2 Eggs, boiled and chopped
  • Mayonnaise, 1-3 cups, Depending on preference
  • Squirt Mustard (Optional)
In large bowl, combine macaroni, tomato, cucumber and eggs, mix well. Now add desired amount mayonnaise and stir until well blended. Refrigerate until ready to serve.

Pasta & Ranch Salad

  • 1 Lb Rotini, or Shells, Cooked, rinsed and cooled
  • 1 Bottle Bacon Bits (Optional)
  • 4 Oz Frozen Peas (not canned), rinsed & thawed (Optional)
  • 1 or Carrot, shredded or finely chopped
  • 1/2 Green Pepper, finely chopped
  • 1/2 Tomato, Finely chopped (Optional)
  • 16 oz Bottle Ranch Dressing (Not low Fat)
In large bowl, combine all ingredients and mix well. Refrigerate until ready to serve.

Pasta Salad

  • 1 lb cooked pasta, Rinsed & Cooled
  • 1 Meaty tomato, cut into chunks (Optional)
  • 1 Cucumber, cut into chunks (Peel if desired) (Optional)
  • 1 Green pepper, cut into chunks (Optional)
  • 1 Onion, cut into chunks (Optional)
  • 1 Stalk Celery, chopped (Optional)
  • 1 Carrot, Shredded (Optional)
  • 4 Eggs, Boiled and cut into chunks (Optional)
  • Black Olives cut in halves (Optional)
  • American Cheese, cubed (Optional)
  • Swiss Cheese, cubed (Optional)
  • Grated Parmesan Cheese (Optional)
  • 16 oz Italian Dressing
Toss everything together in large bowl. Sprinkle with parmesan cheese if desired. Refrigerate until ready to serve.

Baked Ziti

  • 1 Lb Cooked Ziti noodles
  • 1 Jar Favorite Spaghetti Sauce
  • 1/2 Lb Shredded Mozzarella Cheese
  • 1/4 Cup Parmesan Cheese
Mix well ziti, & most of sauce, 1/4 Lb Mozzarella and parmesan cheeses. Spread in oblong baking dish. Pour the rest of the sauce overtop and sprinkle the rest of the mozzarella. Bake in a 375° oven 30 minutes or until hot.

Goulash

  • 1/2 Onion, Chopped and sautéed (Optional)
  • 1/2 Green Pepper, Chopped and sautéed (Optional)
  • 1 Clove Garlic, Chopped and sautéed (Optional)
  • 1 Lb box Macaroni Cooked & drained
  • 1 Jar Spaghetti Sauce
  • 1 Cup Parmesan Cheese

Mix macaroni, onion, sauce and 3/4 cup parmesan cheese and put in baking dish. Sprinkle the rest of the parmesan cheese on top and bake in 400° oven 30 minutes or until done.

Spaghetti

Image:Spaghetti-prepared.jpg

  • 1Lb Spaghetti, Cooked & drained
  • 1 Jar Favorite Sauce
  • Grated Parmesan Cheese

Fettuccini Alfredo

I have 3 variations of this family favorite, One with packaged fettuccini Alfredo, one with jar Alfredo and home made sauce. 

Stir-in ideas include, but not limited to: Chicken, Broccoli, Shrimp, Turkey, Carrots, Cauliflower, Lobster, Crab Meat, Etc.

From the Package Ingredients:

  • 2 Packages Fettuccini Alfredo
  • 1 Cup Milk
  • 1/2 stick butter, (I think)
  • Water

From the Jar Ingredients:

  • Salt
  • 1 Lb Package egg noodles
  • 1 Jar Alfredo Sauce
From the Package Make Fettuccini Alfredo according to package directions except add the veggies in the beginning.
From the Jar In large pot, fill with water, add salt to taste, and bring to a boil. Add egg noodles and veggies and cook according to noodle directions. Drain and add sauce. Reheat in microwave if necessary.

Broccoli Chicken/Turkey Bake

  • 3 cups cooked white rice, Alternately you can use Cooked Pasta
  • 2 cups cooked, chopped chicken or Turkey
  • 1 (10 ounce) package frozen broccoli, thawed 
  • 1 cup shredded Cheddar cheese 
  • 1 (7 ounce) package whole wheat crackers, crushed 
  • 3 tablespoons butter, melted

Preheat oven to 350 degrees F (175 degrees C). 
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. 
In a 9x13 inch baking dish combine chicken, broccoli, cheese and cooked rice. 
In a small bowl combine crushed crackers and melted butter. Spread over rice mixture. 
Bake in preheated oven for 20 to 30 minutes, or until crackers are crispy. 


 
 

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