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.
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.
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
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.
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.
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.
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.
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.
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.
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.
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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