Category Archives: Pastas and Grains

recipes, techniques and tips on preparing and cooking all kinds of pasta dishes

Beefaroni Stuffed Peppers

 

Beefaroni Stuffed Pepper

 

 

 

 

 

 

Beefaroni Stuffed Pepper

The other night with a bunch of peppers about to go south I thought I would make stuffed peppers, but no chopped meat defrosted and no left over rice or tomatoes.  What to do?

Well in the closet for emergency fare, for our smallest member, were a few cans of Beefaroni.  I thought why not!  

Not exactly gourmet but quick and easy and actually quite tasty.

Ingredients for Beefaroni Stuffed Peppers
  1. Peppers medium to large any color that suits you
  2. Beefaroni small can will do 2-3 medium peppers
  3. Parmesan and sour cream for garnish
Directions for Beefaroni Stuffed Peppers

Preheat oven to 350º

Cut the tops off the peppers and seed them.  If they do not stand upright by themselves pair a little bit off the bottoms to level them.

Open the Beefaroni and stir the can to distribute the juice that  is on the top, then spoon into the hollowed out peppers until they are full.

Stand the peppers in a baking dish and bake for 60 minutes until the peppers are soft and the pasta is hot.  Carefully spoon out the peppers to a plate and garnish and serve.

 

 

Here are a few items to help with this recipe:

 

 

The Offical Food Taster

 

 

 

 

 

 

I don’t know why but every time we have Pasta of any kind dad calls me his little Pirate “Red Beard”, well he can call me anything he likes as long as the pasta keeps coming!  5 paws Mangia

 

Beefaroni Stuffed Peppers

Beefaroni Stuffed Peppers

Ingredients

  1. Peppers medium to large any color that suits you
  2. Beefaroni small can will do 2-3 medium peppers
  3. Parmesan and sour cream for garnish

Instructions

  1. Preheat oven to 350º
  2. Cut the tops off the peppers and seed them.  If they do not stand upright by themselves pair a little bit off the bottoms to level them.
  3. Open the Beefaroni and stir the can to distribute the juice that  is on the top, then spoon into the hollowed out peppers until the are full.
  4. Stand the peppers in a baking dish and bake for 60 minutes until the peppers are soft and the pasta is hot.  carefully spoon out the peppers to a plate and garnish and serve.
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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

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Swedish Meatballs

Swedish Meatballs
Swedish Meatballs

 

 

 

 

 

 

Swedish Meatballs

The other day it was suggested that I make Swedish meatballs, as something different.  “Something different” because I have not made them in over 30 years.

Many years ago when ever I would be home for a weekend and had time to cook we would invite my grandmother to have dinner with us.  One night I made Swedish meatballs and we sent the left overs home with her.  A few days later my wife was talking to her on the phone and asked how she enjoyed the leftovers.  ” Oh they were fine after I washed that sauce off.” she answered.   I was devastated.

But don’t worry this isn’t the recipe I used then.

Ingredients for Swedish Meatballs

  1. 2 Tbsp butter
  2. 1 medium onion finely diced
  3. 2/3 cup milk
  4. 5 slices day old bread finely chopped
  5. 2#’s lean ground beef or a combination of ground pork, beef & veal (optional)
  6. 1 tsp each salt & pepper
For the Sauce:
  1. 1 tsp ground nutmeg
  2. 2 tsp pepper
  3. 1 tsp cardamom
  4. 1/3 cup flour
  5. 6 Tbsps butter
  6. 32 oz (appox) Beef Stock
  7. ¾ cup sour cream
  8. Salt & pepper to taste
  9. 4 Tbsps lingonberry Jelly
Optional:
  1.  1# wide egg noodles 

While the recipe calls for cardamom, it is a quite expensive ingredient.  You could if you wish substitute a ½ tsp of cinnamon and nutmeg or cloves.  Additionally you could substitute raspberry or another of the berry jellies instead of the lingonberry but it is a fairly common commodity and not that expensive compared to other jellies and does make a difference in the final taste of the sauce.

Directions for Swedish Meatballs

In a sauté pan place the butter and bring up to medium heat, add the onion and sauté until translucent.

Take the bread and in a food processor finely chop.

Combine the meat,onion, bread, milk and the salt and pepper.  Mix well and then gently roll into slightly smaller than golf ball size balls.

Place the finished meatballs on a cooking tray and bake in the center of a 350º oven for about 25-30 minutes until they are cooked through.  This step can be done ahead of time and refrigerated until ready to cook.

In a large sauté pan that will hold all the meatballs in a single layer melt the butter and add the flour and cook for a few minutes to cook out the raw flour.   Add the nutmeg, cardamom, and pepper and combine.  Now add the beef stock and bring slowly up to a boil stirring to dissolve the flour roux.

 Once the sauce is thickened, remove from heat add the sour cream and stir to combine completely.  Once combined add the jelly stir to dissolve,  taste and adjust seasoning if necessary.   Place back of a medium heat add the meatballs and allow them to come up to heat and be covered in sauce.

Serve over wide egg noodles.

 

Here are a few items to help make this recipe:
http://www.amazon.com/Simply-Calphalon-Nonstick-5-qt-Saut%C3%A9/dp/B001ASBBTK/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1464196614&sr=1-4&keywords=large+saute+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=9330d6098afc6ee51f55f1cad49fcaaf
http://www.amazon.com/Farberware-Nonstick-Bakeware-13-Inch-Rectangular/dp/B00008W70F/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1464196676&sr=1-6&keywords=baking+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=69942497d1d882e966d383dcc67fa8bc

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Meatballs !! How can you go wrong?  Although I think they would have been better if you washed that sauce off them.  Still 5 Paws.

IMG

 

 

 

Swedish Meatballs

Swedish Meatballs

Ingredients

  1. 2 Tbsp butter
  2. 1 medium onion finely diced
  3. 2/3 cup milk
  4. 5 slices day old bread finely chopped
  5. 2#'s lean ground beef or a combination of ground pork, beef & veal (optional)
  6. 1 tsp each salt & pepper
  7. For the Sauce:
  8. 1 tsp ground nutmeg
  9. 2 tsp pepper
  10. 1 tsp cardamon
  11. 1/3 cup flour
  12. 6 Tbsps butter
  13. 32 oz (appox) Beef Stock
  14. ¾ cup sour cream
  15. Salt & pepper to taste
  16. 4 Tbsps Ligonberry Jelly
  17. Optional:
  18. 1# wide egg noodles
  19. While the recipe calls for cardamon, it is a quite expensive ingredient. You could if you wish substitute a ½ tsp of cinnamon and nutmeg or cloves. Additionally you could substitute raspberry or another of the berry jellies instead of the ligonberry but it is a fairly common commodity and not that expensive compared to other jelliies and does make a difference in the final taste of the sauce.

Instructions

  1. In a saute pan place the butter and bring up to medium heat, add the onion and saute until tranlucent.
  2. Take the bread and in a food processor finely chop.
  3. Combine the meat,onion, bread, milk and the salt and pepper.  Mix well and then gently roll into slightly smaller than golf ball size balls.
  4. Place the finished meatballs on a cooking tray and bake in the center of a 350º oven for about 25-30 minutes until they are cooked through.  This step can be done ahead of time and refrigerate until ready to cook.
  5. In a large saute pan that will hold all the meatballs in a single layer melt the butter and add the flour and cook for a few minutes to cook out the raw flour.   Add the nutmeg, cardamon, and pepper and combine.  Now add the beef stock and bring slowly up to a boil stirring to dissolve the flour roux.
  6.  Once the sauce is thickened, remove from heat add the sour cream and stir to combine completely.  Once combined add the jelly stir to dissovle,  taste and adjust seasoning if necessary.   Place back of a medium heat add the meatballs and allow them to come up to heat and be covered in sauce.
  7. Serve over wide egg noodles.
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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2016 all rights reserved

White Clam Sauce & Linguine

White Clam Sauce & Linguine
White Clam Sauce & Linguine

 

 

 

 

 

 

White Clam Sauce & Linguine

White clam sauce is a fairly easy to prepare sauce, that does not really take a long time.  This recipe will serve 4 persons with a pound of pasta.  Of course the choice of which style pasta you use is up to you but linguine does go great with it .

Ingredients for White Clam Sauce

  1. ¼ cup Olive oil + more to drizzle over finished dish
  2. 1 medium onion finely diced
  3. 6-8 cloves of garlic finely diced
  4. 1-2 tsp red pepper flakes 
  5. 1 tsp dried oregano
  6. 3 small cans chopped clams (6.5oz.) juice reserved
  7. ½ cup chicken broth
  8. 3 Tbs butter
  9. ¼-½ cup chopped parsley + ½ cup extra for garnish
  10. 1lb. Pasta
  11. Parmesan cheese (optional)
  12. Fresh ground black pepper

Directions for White Clam Sauce

Place the Olive oil in a large sauté pan and bring up to medium heat.  Add the onion and garlic and cook until translucent.

Strain the clams and set aside reserving the broth.  You should have 2+ cups of clam liquor if not add a little water.

Add the pepper flakes, oregano and clam liquid to the pan bring up to a boil and cook until the liquid is reduced by ½.

While it is reducing begin to cook your pasta.  Making sure you cook the pasta in well salted water.

When the sauce is reduced lower heat to a simmer and add the chicken broth.

Once the pasta is done, strain.

Now add the butter and parsley to the sauce and twirl the pan to melt and combine the butter.  When fully incorporated into the dish add the calms and allow to cook for a minute or two to bring up to heat.

Return the pasta to the pot you cooked it in and pour the sauce over the top and toss to combine and coat all the pasta with the sauce.  Serve.

I like to serve with a little extra virgin Olive oil drizzled over the pasta & Parmesan cheese and fresh ground black pepper and a little parsley on top.

 

Here are a few items to help make this recipe:
Simply Calphalon Nonstick 5-qt. Sauté Pan & Cover
Calphalon Classic Stainless Steel 8 quart Stock Pot with Steamer and Pasta Insert
Fitz and Floyd 5 Piece Maxwell and Williams Alfresco Pasta Plates Set, White

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

I’m more a red gravy girl, skip the fishy stuff and bring on the meatballs and I’ll be saying “sono buoni” all night!!!

 

White Clam Sauce & Linguine

White Clam Sauce & Linguine

Ingredients

  1. ¼ cup Olive oil + more to drizzle over finished dish
  2. 1 medium onion finley diced
  3. 6-8 cloves of garlic finely diced
  4. 1-2 tsp red pepper flakes
  5. 1 tsp dried oregano
  6. 3 small cans chopped clams (6.5oz.) juice reserved
  7. ½ cup chicken broth
  8. 3 Tbs butter
  9. ¼-½ cup chopped parsley + ½ cup extra for garnish
  10. 1lb. Pasta
  11. Parmesan cheese (optional)
  12. Fresh ground black pepper

Instructions

  1. Place the Olive oil in a large saute pan and bring up to medium heat. Add the onion and garlic and cook until translucent.
  2. Strain the clams and set aside reserving the broth. You should have 2+ cups of clam liquor if not add a little water.
  3. Add the pepper flakes, oregano and clam liquid to the pan bring up to a boil and cook until the liquid is reduced by ½.
  4. While it is reducing begin to cook your pasta. Making sure you cook the pasta in well salted water.
  5. When the sauce is reduced lower heat to a simmer and add the chicken broth.
  6. Once the pasta is done, strain.
  7. Now add the butter and parlsey to the sauce and twirl the pan to melt and combine the butter. When fully incorporated into the dish add the calms and allow to cook for a minute or two to bring up to heat.
  8. Return the pasta to the pot you cooked it in and pour the sauce over the top and toss to combine and coat all the pasta with the sauce. Serve.
  9. I like to serve with a little extra virgin Olive oil drizzled over the pasta & Parmesan cheese and fresh ground black pepper and a little parsley on top.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2016 all rights reserved