Easy Free Recipes

1/2 lb ricotta cheese — strained

1 egg

pinch salt

pinch pepper

1/2 lb flour

Method: Place ricotta and egg with salt and pepper in a large bowl. With a fork, beat egg and cheese until well combined. Place flour on a flat, smooth work surface (preferably wood). Create a small well in middle of flour. Pour cheese-egg mixture into well.

Draw some of the flour over the well, mixing it in with a fork a little at a time until egg mixture is no longer runny. Draw the sides of the mound together with your hands. Work the mixture together with your fingers and palms until it is smooth and well intergrated.

Continue to knead the dough by hand until it is smooth. If dough seems too moist, just add a little more flour. At this point, pull away small balls of dough about the size of a nickel. Pull away about 10 at a time and cover remaining dough with plastic wrap.

Place a dough ball in the palm of one hand and flatten with the other. Roll out dough, moving hands in opposite directions until it is roughly 3-inches long and about 1/4-inch thick. Place on a towel. Repeat process with remainder of dough. Be careful not to overlap the cavatelli. Allow pasta to dry for at least 10 minutes. Sprinkle with flour to keep individual pieces from sticking.

Store in a cool, dry place until ready to use, up to 24 hours. To freeze leftover pasta for future use, sprinkle liberally with flour, place in a plastic bag and seal.

1 ts Olive oil

2 Garlic cloves, peel & mince

1/2 c Dry white wine

1/4 c Freshly squeezed lemon juice

1 c Chopped tomato (1 medium)

4 oz Spinach angel hair pasta

4 oz Semolina angel hair pasta

1/4 c Chopped fresh basil

2 tb Freshly grated Parmesan

Ground black pepper to taste

Bring a large pot of water to a boil over high heat and maintain at a boil. Put the olive oil and garlic in a saute’ pan and cook over medium heat just until the garlic begins to brown. Remove the saute’ pan from the heat and pour in the wine. Return it to the heat. Cook for another 1 to 2 minutes, until the wine has been reduced by half. Stir in the lemon juice and tomato. Remove the pan from the heat. Place the pasta in the boiling water and cook to desired doneness, 30 seconds to 1 minute. Drain the pasta and put it into a warm serving bowl. Add the basil, Parmesan cheese, and black pepper, along with the tomato mixture. Toss and serve immediately.

3 sm Carrots, diced

2 sm Parsnips, diced

1 md Turnip, cut in chunks

2 ea Celery stalks, diced Celery leaves from 1 lg Onion, stuck with 2 cloves

1 cn Tomatoes with liquid

1 cn Tomato paste

1 sm Bn flat-leaf parsley

1 ea Bay leaf

Fresh rosemary and thyme

Black peppercorns

Put 3 quarts of water in the bottom of a large stock pot with a pasta insert. Add the tomato liquid and tomato paste. Put all of the other ingredients in the pasta insert. Bring to a boil over high heat, lower the heat, cover and simmer for about 3 hours. Lift out the pasta insert, letting out the liquid fall back into the pot. Press down on the solids to extract as much liquid as possible and return all the liquid to the pot. Discard the solids. Note: This started out to be vegetable stock to use up some leftover stuff I had on hand, but after I strained the stock I decided to use it as a cooking liquid for pasta. The pasta thickened and flavored the stock to such an extent that I decided to save the leftovers to use as a tomato-vegetable soup. I may add some vegetables and small pasta to that. Recipe by Diane Lazarus

SAUCE
1 qt Heavy cream

1 c Clam juice

1 c Dry white wine

6 Whole garlic cloves; peeled

2 ts Whole black peppercorns

2 tb Dillweed

1 tb Champagne vinegar

3/4 c Grated parmesan cheese

16 oz Blk pepper angel hair pasta

2 ts Salt

TOPPING
8 oz Smoked salmon

8 oz Heavy cream

1 c Sour cream

4 Sprigs fresh dillweed

In generous saucepot, reduce the one quart heavy cream at a gentle simmer until it is half its original volume. Meanwhile, in separate, smaller pot, combine clam juice, wine, garlic, peppercorns, salt, dill and vinegar. Reduce at a rolling boil to half its original volumbe, then strain & dispose of garlic and peppercorns. Add wine reduction to reduced cream and reserve. With electric mixer, whip 8 oz heavy cream to med. peaks, then add sour cream and whip until blended. (The chef calls this “quick creme fraiche”). In boiling, lightly salted water, cook pasta (if fresh) for 45 seconds or to desired donenesss. Drain in collander and cool by running cold water through it to halt cooking. In 10-12″ saute pan, heat cream/wine sauce to boil, then whisk in parmesan until well blended. (Sauce will continue to reduce quickly). Add cooked pasta to sauce and toss to coat evenly. Divide between 4 dishes, topping each with 2 oz smoked salmon, a dollop of creme fraiche and a sprig of dill. Serves 4. This recipe comes from Chef Susan Pickard, 411 West Italian Cafe, Chapel Hill, NC (HOME OF THE TARHEELS!!). Hope you enjoy!

1 c Cooked thin spaghetti

3 oz Diced cooked chicken

1/2 c Bean sprouts

1/4 c Sliced green onions

1/4 c Diced red pepper

1/2 oz Dry roasted peanuts, chopped

2 tb Reduced-sodium soy sauce

1 tb Water

1 tb Creamy peanut butter

3/4 ts Peanut oil

1/2 Garlic clove, minced

1/4 ts Minced pared gingeroot

1/4 ts Chinese sesame oil

ds Ground red pepper

1 c Shredded lettuce

In medium mixing bowl combine spaghetti, chicken, bean sprouts, scallions, bell pepper, and peanuts; set aside. In blender combine remaining ingredients except lettuce and process on high speed until thoroughly combined. Add to spaghetti mixture and toss to coat. Cover and refrigerate until chilled, about 30 minutes. To serve, on serving platter arrange lettuce around edge of platter; fill center of platter with spaghetti mixture. Each serving provides; 2 1/2 Protein Exchanges, 1 Bread exchange, 2 vegetable exchanges, 1 1/2 fat exchange, 680 mg sodium, 38 mg cholesterol Note: sometimes I use different veggies, the dressing is the best part.

FILLING
2 tb Butter

1 md Onion, finely chopped

1 ea Garlic, clove, finely chopped

4 md Tomatoes, skinned, seeded and coarsely chopped

1/2 lb Shrimp, fresh, peeled, deveined, chopped

Pepper, cayenne Pepper, white Salt

PASTA
9 oz Flour

1 lg Egg

1 tb Butter, unsalted, melted

1/4 c Water

1 ts Salt

Egg wash **

SAUCE
1/2 c Puree, basil ***

2 c Cream, heavy

2 tb Cheese, Parmesan, grated

Salt (to taste)

Pepper (to taste)

** Egg wash is made of 1 egg, a dash of olive oil, salt and pepper to taste.
*** In a blender, add fresh basil to 1 tablespoon of white wine.

Filling:
Melt the butter in a saute pan, then cook the onion, and garlic in the butter for about 5 minutes over medium heat. Add the tomatoes and shrimp, heat to a gentle boil, then simmer for 15 minutes. Add cayenne pepper, salt, and white pepper to taste, then cook for 35 minutes. Set aside in a refrigerator until cold.

Pasta:
In a mixing bowl, combine the flour and egg. Mix slowly, adding cooled melted butter, water, and salt. Mix only enough to incorporate, then run through a pasta machine to form thin sheets. (Mixing too much will result in a tougher pasta.)

Sauce:
Reduce basil puree by one-half. Add cream, reduce to a smooth consistency, and remove from heat. Add Parmesan cheese, salt and white pepper. Strain and reserve. (Sauce should be of a medium consistency.)

Assembly:
Lay buttered sheet of parchment paper on your work surface. Onto the parchment, place one sheet of pasta and brush it with egg wash. Place a large spoonful of filling about every 4 inches on the pasta sheet. Lay a second sheet of pasta over the top and form tightly around the filling, then brush with egg wash. Cut around piles of filling and parchment to form raviolis. Place raviolis in saute pan, and cover with water. Bring to a boil and cook al dente. (Your best bet to know when the ravioli is done correctly is to take a piece of the dough that isn’t used for the sheets, insure that it is the same double thickness as the final raviolis, and add it to the pan as you cook the ravioli. You can use this “spare” piece to judge the al dente qualities of the cooked raviolis.) Place cooked ravioli on a plate and cover with sauce. Garnish with fresh basil leaves and chopped tomato. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jacky Robert, Ernie’s, San Francisco, CA

12 oz Boneless lean pork

1 c Chicken broth

2 tb Reduced-sodium soy sauce

2 ts Cornstarch

5 oz Rice sticks or noodles, angel hair pasta, or vermicelli

2 tb Reduced-sodium soy sauce or oyster sauce

2 tb Finely chopped fresh lemongrass or 3/4 tsp. finely shredded lemon peel

1 1/2 ts Toasted sesame oil

1/2 To 1 tsp. crushed red pepper

1 tb Cooking oil

2 Cloves garlic, minced

8 Green onions, bias-sliced into 1-inch lengths

1 md Red, yellow, orange, or gree sweet pepper, cut into thin strips

2 oz Pea pods, halved crosswise diagonally (1 cup)

1 md Orange, peeled, cut crosswise into 1/2-inch thick slices, and halved

Orange wedges (optional)

Green onions (optional)

Trim fat from pork. Partially freeze meat. Thinly slice across the grain into bite-size strips. Set aside. For sauce, in a small mixing bowl stir together broth, 2 tablespoons soy sauce, and cornstarch; set aside. Soak rice sticks for 15 minutes in enough warm water to cover. Drain well. Cut into 2- to 3-inch lengths, if desired. Set aside. (Or, break pasta into 2- to 3- inch lengths; cook according to package directions.) In another mixing bowl combine pork strips, 2 tablespoons soy sauce or oyster sauce, lemongrass or lemon peel, sesame oil, and crushed red pepper. Cover and let stand for 20 minutes. Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add green onion, pepper strips, and pea pods; stir fry for 2 minutes or till vegetables are crisp-tender. Remove vegetables from wok. Add meat mixture to the hot wok. Stir-fry for 2 to 3 minutes or til no pink remains. Push meat to sides of wok. Stir sauce; add to center of wok. Cook and stir till thickened and bubbly. Add soaked rice sticks or cooked pasta and vegetables; stir to coat. Stir in orange lices. Serve immediately. If desired, garnish with orange wedges and green onions. Makes 4 main-dish servings. Nutrition facts per serving: 253 cal., 11 g total fat (4 g sat. fat), 39 mg chol., 784 mg sodium, 21 g carbo., 2 g fiber, 17 g pro. Daily Value: 20% vit. A, 106% vit C, 3% calcium, 14% iron. Source: Better Homes & Gardens

2 tb Olive oil

1 Onion, chopped

2 Garlic cloves, minced

3 c Mushrooms, sliced

1 Sweet green pepper, chopped

1 1/2 ts Dried basil

1 1/2 ts Granulated sugar

1 ts Dried oregano

1 ts Salt

3/4 ts Pepper

28 oz Canned tomatoes, chopped

2 tb Tomato paste

3 1/2 c Rigatoni pasta

1 1/3 c Mozzarella, shredded

1/4 c Parmesan, freshly grated

MEATBALLS
1 Egg

1/3 c Onion, finely chopped

1/4 c Dry bread crumbs

2 Garlic cloves, minced

3 tb Parmesan, freshly grated

1 ts Dried oregano

3/4 ts Salt

1/2 ts Pepper

1 lb Lean ground turkey chicken or beef may be used

Meatballs: In bowl, beat egg lightly; mix in onion, crumbs, garlic, Parmesan, oregano, salt and pepper. Mix in turkey. Shape heaping tablespoonfuls into balls. In large skillet, heat oil over medium-high heat; cook meatballs, in batches if necessary, for 8-10 minutes or until browned on all sides. Transfer to paper towel-lined plate. Add onion, garlic, mushrooms, green pepper, basil, sugar, oregano, salt, pepper and 2 tb water to skillet; cook over medium heat, stirring occasionally, for about 10 minutes or until vegetables are softened. Stir in tomatoes and tomato paste; bring to boil. Add meatballs; reduce heat and simmer for 30 minutes or until slightly thickened. Meanwhile, in large pot of boiling salted water, cook rigatoni for about 8 minutes or until pasta is tender but firm. Drain and return to pot; add tomato sauce, stirring to coat rigatoni. Transfer to 11×7-inch baking dish or 8-cup shallow oven casserole. Sprinkle mozzarella (use part-skim mozzarella), then Parmesan evenly over top. Bake in 400F 200C oven for about 20 minutes or until cheese is melted and top is golden. Per serving: about 780 calories, 49 g protein, 34 g fat, 70 g carbohydrate very high source fibre, excellent source calcium and iron. Source: Canadian Living magazine [Jan 96] cover article

10 ounces frozen spinach

60 ounces spaghetti sauce — two 30 oz. jars

2 cups ricotta cheese, part skim milk

1 1/2 cups mozzarella cheese, part skim milk — shredded

1 egg — beaten

8 ounces lasagne noodles

1/8 teaspoon black pepper

1/2 teaspoon oregano — optional

1/2 teaspoon basil — optional

1/2 cup vegetable juice cocktail

1/2 cup water

* Spaghetti sauce is available in a 30 ounce jar and also in smaller containers. For this recipe, I use about 1-1/2 to 2 jars of the Ragu Sauce in the 30 ounce container.

1. Thaw the spinach and squeeze dry.

2. In a large container mix the two cheeses, beaten egg, black pepper, oregano and basil. Add the thawed spinach and blend well.

3. Use a 13 x 9 inch pan. Put a small amount of the sauce in bottom and spread lightly to cover bottom. This keeps the lasagne from sticking as it cooks, and enables you to remove it easily in neat portions.

4. Place one third of the uncooked noodles, one third of the sauce and one third of the cheese-spinach mixture. Make 3 layers this way, ending with the sauce.

5. Combine the water and vegetable juice cocktail or tomato juice. Pour this carefully around the edges of the casserole, moving the noodles slightly with a spatula to get the liquid distributed evenly. Sprinkle with grated parmesan cheese if desired.

6. Cover tightly with foil. Bake at 350 degrees for 1 hour to 1 and 1/4 hours. Remove foil and continue baking for a few minutes more, until lightly browned and bubbling.

7. Let stand for at least 15 minutes before serving. This lasagne can be sliced with a flat edged spatula and lifted out in serving-sized portions.

Ingredients
8 tablespoon oil, olive
1 bn basil, fresh
1/4 cup pine nuts
4 garlic, cloves
salt, to taste
pepper, white, to taste
3 tablespoon butter
2 each shallots, chopped
1 tablespoon basil, fresh, chopped
1 1/2 cup broccoli, chopped into tiny florets
1 1/2 cup carrots, julienned
1 1/2 cup zucchini, julienned
1 1/2 cup snow peas
2 cup heavy cream
32 oz pasta, angel hair, cooked al dente
1/2 cup parmesan, freshly grated

Directions:

In a food processor place the olive oil, the bunch of basil, pine nuts, and garlic. Blend the ingredients together until a paste is formed. Add the salt and white pepper, and stir them in. Set the pesto aside.

In a large skillet place the butter and heat it on medium high until it has melted. Add the shallots, the 1 tablespoon of basil, broccoli, carrots, zucchini, and snow peas. Saute the vegetables for 3 to 4 minutes, or until they are cooked al dente.

Add the heavy cream and stir it in. Bring the ingredients to a boil. Add the cooked pasta and stir it in. Add the pesto to the angel hair pasta and stir it in well. Season the dish with the salt and the white pepper.

On each of 4 individual serving plates place the pasta. Sprinkle the parmesan cheese on top.