Posts Tagged ‘yummy’

How to cook and prepare spider crabs and lobster the easy way

Wow your family with this easy and very yummy “Salmon Pasta” recipe! Here is Rich’s version of the recipe, feeds family of 6 with some leftovers (cut recipe in half if you have less people to feed: INGREDIENTS: 2 lbs of Bow Tie pasta 1/4 cup of extra-virgin olive oil 4 cloves of garlic 1/2 tsp red pepper flakes 3 cans of whole peeled tomatoes with their juice 2 lbs of Salmon, cut into 1/2 in. dice 1 Qt. heavy cream 1 pkg. of chopped fresh basil PREPARATION: Remove skin and debone Salmon fillets. Put olive oil, garlic and red pepper flakes in a large skillet over med-hi heat and cook until garlic changes color. Add tomatoes, when they begin to bubble turn heat down to med-low and cook about 20 min. Cook bow tie pasta in 4 qts of boiling water. Add salmon to skillet with tomato sauce and let it cook a bit, then add the cream, cook over med heat until the cream has reduced by half. Stir in basil and remove from heat. When pasta is cooked al dente, drain it and pour sauce in the the noodle pot. Taste for salt and spiciness and serve at once. Also good to use Penne pasta. Original recipe comes from, The Classic Pasta Cookbook, by Giuliano Hazan

Homemade pasta = Love

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In this video, Betty gives you a way to use up some of your leftover baked ham from Easter–her After Easter Cheddar Ham Casserole recipe! It’s a combination of great ingredients, and it will never taste like leftovers. Plus, you can make it from canned tender-chunk ham, if you don’t have leftover ham! Ingredients: 6 oz. uncooked pasta (I used medium -sized shells.) 1/2 pot boiling water 1 tablespoon salt 2 tablespoons butter or margarine 1/4 cup flour 1 1/2 cups milk 1 1/2 cups shredded Cheddar cheese dash of salt (for the cheese sauce) (2) 5 oz. can tender-chunk ham (I used Hormel.) 1/2 cup chopped green pepper 1/2 cup milk–added after all other ingredients cooking oil spray Place 6 oz. uncooked pasta into rapidly boiling water in a medium to large pot. Add 1 tablespoon salt. Stir and then let cook for about 8 minutes, until al dente (cooked, but still chewy, not mushy). While cooking your pasta, prepare your cheese sauce. Melt 2 tablespoons butter or margarine in a saucepan. Remove from heat and add 1/4 cup flour. Stir the flour and butter or margarine until blended. Now, add 1 1/2 cups milk and 1 1/2 cups shredded Cheddar cheese. Return this mixture to the stove, add a dash of salt, and cook, stirring constantly, until mixture is thickened and smooth. Your pasta should be done now, and when it is done, drain the water through a colander and return the cooked pasta to its original pan. Combine the cooked cheese sauce with the cooked pasta. Add (2) 5 oz. cans of tender …