Recipe stuffs

[vejiicakes]

I posted these for raane, but some of you might enjoy 'em. Mostly pastas, as you can see.


Dad's spaghetti sauce
NOTE: These are all approximations--Dad eyeballs all the ingredients, and I just took notes while he cooked. I think things like the bay leaves are totally optional (but make the sauce that much tastier ^^) Makes a LOT, and great for leftovers. Also, this is the definitive spaghetti sauce against which I judge all others >:)

Ingredients:

• 1 onion, chopped
• 2 lbs ground beef, browned (optional: include sliced Italian sausage)
• 2-3 garlic cloves, chopped
• 1 can tomato sauce
• 1 can tomato paste
• 2 palmfuls Italian seasoning
• 2 cups burgundy

• 2 bay leaves
• 1/2 teaspoon sugar
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 lb sliced mushrooms

1. Cook onion, garlic, and brown meat in large saucepan.
2. Combine tomato sauce, paste, and burgundy wine.
3. Add seasoning and bay leaves (the bay leaves should remain whole--they just flavor the sauce, and you'll remove them later).
4. Add remaining dry ingredients.
5. Throw in mushrooms 1/2 hour before serving time. Remove bay leaves before serving. Salt and pepper to taste.

Sweet potato and sausage soup
Serves 8
NOTE: I LOVE THIS SOUP SO MUCH :D It's very hearty, a little bit sweet and a little bit salty, and perfect for leftovers.

Ingredients:

• 3 tablespoons extra virgin olive oil (divided)
• 1 10- to 11-oz. cooked linguica or chorizo kielbasa sausage (cut crosswise into 1/4 in. thick slices--incidentally, I prefer the kielbasa)
• 2 medium onions (chopped)
• 2 large garlic cloves (minced)

• 2 lbs sweet potatoes (or 2 yams, large) peeled, quartered lengthwise, cut crosswise into 1/4-in. pieces
• 1 lb. white-skinned potatoes, cut crosswise into 1/4-in. pieces
• 6 cups chicken broth
• 1 9-oz. bag fresh spinach

1. Heat 2 tablespoons oil in heavy large pot and brown sausage (~8 min.) Transfer sausage to paper towels to drain.
2. Add onions and garlic to pot. Cook until translucent, stirring often (~5 min.) Add all potatoes and cook until nearly softened (12 min.)
3. Add broth, bring to boil, scraping brown bits. Reduce heat to med-low, cover, and simmer until potatoes are soft (20 min.)
4. Mash potatoes in pot. Add sausage to soup. Stir in spinach (5 min.)
5. Stir in remaining 1 tablespoon oil. Salt and pepper to taste.

Linguine with White Clam Sauce
Serves 4
Ingredients:

• 8 oz. linguine
• light cream/milk
• 2 garlic cloves
• 1/4 cup flour
• 1/4 teaspoon salt
• 1/4 cup snipped parsley
• 1/4 grated Parmesan

• 2 (6 oz.) cans minced clams
• 1/2 cup onion, chopped
• 2 tablespoons butter
• 1/2 teaspoon dried oregano, crushed
• 1/8 teaspoon pepper
• 1/4 cup dry white wine

Cook linguine and drain; set aside. Meanwhile, drain clams and reserve liquid from one can. Add enough cream/milk to clam juice to make 2 cups.

FOR SAUCE: In medium saucepan, cook onion and garlic in butter until tender. Stir in flour, oregano, salt and pepper. Add cream mixture all at once. Cook and stir until thickened and bubble. Cook and stir for one minute more. Stir in clams, parsley, and wine. Heat through. Serve sauce over linguine. Sprinkle with Parmesan cheese.

Makes 4 servings.

Cheese Tortellini with Ham & Peas
Serves 6
NOTE: Haven't tried this one yet, but it looked good.

Ingredients:

• 2 tablespoons unsalted butter
• 2 shallots, chopped
• 1 1/2 tablespoons flour
• 2 cups milk
• 1 pkg (10 oz.) frozen peas
• 3/4 lb. cooked ham, cubed

• 3/4 cup grated Parmesan
• 1/2 cup chopped parsley
• 1/2 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 3 pkg (9 oz. each) cheese tortellini

Melt butter in saucepan over medium heat. Add shallots; cook 1 min. Stir in flour; cook, stirring for 1 min. Add milk; cook stirring, until mix reduces and thickens, about 10 min. Add peas; cook another 2 min. Stir in ham, Parmesan cheese, parsley, salt, and red pepper flakes. Turn heat off under pan.

MEANWHILE, cook tortellini. Drain, reserving 1/2 cup of cooking water. Return tortellini to pot. Pour sauce over, stirring to coat evenly. Stir in pasta water to achieve desired consistency. Divide tortellini among bowls.

Three Cheese Macaroni Bake
Serves 8
NOTE: Also haven't tried this one, but it looks hard to mess up. Also, cheesy!! Prep time: 10 min. Cook time: 45 min.

Ingredients:

• 1/2 lb. gobetti or radiatore pasta
• 4 tablespoons butter, divided
• 3 tablespoons flour
• 1 1/2 cups milk
• 1/2 tablepoon prepared mustard

• 2 cups sharp cheddar (shredded)
• 1/2 cup Havarti cheese (shredded)
• 1/4 cup fresh Parmesan (grated)
• 1/4 teaspoon each salt and pepper
• 1/2 cup fresh bread crumbs

1. Preheat oven to 350°.
2. Lightly butter 11x7 in baking dish.
3. Cook pasta until al dente. Drain and set aside.
4. While pasta cooks, melt 3 tablespoons butter in large saucepan. Add flour; cook and stir 2 min. Slowly whisk in milk; cook for a few minutes more or until smooth and slightly thick. Whisk in cheese and seasonings; cook over low hear until cheeses melt.
5. Stir in drained pasta and transfer to dish.
6. Melt remaining 1 tablespoon butter in small saucepan and stir in breadcrumbs; sprinkle over pasta.
7. Bake 30 min. or until top browns.

Butter Mochi
NOTE: My aunt gave me this recipe, it's super yum and easy! Gooey, ricey-buttery goodness ^_^

Ingredients:

• 1 box mochiko (3 c.)
• 4 cups milk
• 2 cups sugar
• 4 eggs
• 1/2 teaspoon vanilla
• 1/2 cup butter

Beat eggs well, add milk. Add sugar and vanilla, mix. Stir in mochiko, mix well. Add melted butter and mix. Pour into greased 9x13" pan.

Bake at 350° for 1 hr 15 min. If top gets too golden brown, turn down to 325°.

Chocolate Peanut-Butter Cream Pie
NOTE: I saw this recipe on Fandom Wank. Haven't tried it yet, but it does look much easier than the one I ended up making that one time...

Ingredients:

• 1 1/4 cups graham cracker crumbs
• 1/4 cup melted butter
• 1/3 cup hot fudge dessert topping, divided
• 1/2 cup smooth peanut butter
• 1 1/2 cups cold milk
• 1 pkg. jello-vanilla instant pudding
• 2 cups thawed cool whip

1. Combine crumbs and butter in 9" pie plate. Press firmly onto bottom and up-side of plate. Spread 1/4 cup of fudge topping into bottom of crust. Place in freezer 10 min.
2. Mix peanut butter and milk in large bowl with wire whisk until well blended.
3. Add pudding mix; beat 2 min or until well blended.
4. Gently stir in 1 cup of the whipped topping. Gently spoon over chocolate layer. Top with remaining 1 cup whipped topping.
5. Refridgerate 3 hrs or until set. Drizzle with remaining fudge topping just before serving. Store leftover pie in the refridgerator.
6. Dip bottom of pie plate in warm water (20 sec) before slicing to serve.