Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

I alread emailed these to Jenn for the book, but wanted to post them here too for you ladies. These are 2 delish pasta recipes. The first one is my all time fav pasta dish and we make it often!

Mom-mom’s Shells with Prosciutto

Submitted by: Jessica (Aug07OFCbride)
Original recipe by: my grandmother


INGREDIENTS:

• 1 lb large shell pasta
• ½ lb prosciutto
• about ½ cup or little more of sun-dried tomatoes, sliced
• 2-3 bouillon cubes
• ¼ cup red onions, chopped
• 2-3 tbsps sweet butter
• little less than ½ pint light table cream
• 3 tbsps olive oil

DIRECTIONS:

Chop onions, sun-dried tomatoes, and prosciutto (I lay all the slices on top of each other, long ways left to right, and start slicing thin portions until it is all chopped up).

Drop 2 or 3 bouillon cubes into 1 ½ cups of water and microwave to break it down. Use a fork to break it down further if it is still in cube-form after microwaving.

Boil your water (add teaspoon or so of salt to water) and add pasta.

Once you put your water on, heat 3 tablespoons oil in pan

Add onions to pan and cook until transparent.

Add sun-dried tomatoes, stir occasionally, for a minute or two.

Add prosciutto and stir to mix all together, let it cook for a couple minutes, stir occasionally.

Add 2 or 3 tablespoons of sweet butter. Let it melt in and mix all together.

Add chicken broth slowly, little at a time. Stir occasionally.

As your pasta is just about finishing up, add your ½ pint light cream into the pan at the very end, a little at a time. Stir occasionally.

Drain pasta and pour it into a large pasta bowl, and then add the pan contents into bowl and mix all together.

Yields- 4-6 servings

Special notes: You will want to wait a couple minutes before serving so that the cream gets thicker. It may seem too liquidy at first. You can sprinkle parmesan cheese on top, but we usually don’t.

I only use San Daniele or Parma brand prosciutto. I also use just 2 bouillon cubes and 2 tbsps butter, but you can use a little more if you like saltier taste. But be careful because the prosciutto is salty as well. As for the cream, it must be light cream and may go by one of a few names (table cream, light cream, light whipping cream).

This is my favorite pasta dish ever, hands down!

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Ellen’s Shells with Sausage and Tomato

Submitted by: Jessica (Aug07OFCbride)
Original recipe by: Ellen (my sister’s mother-in-law)
Recipe adapted by: Jessica


INGREDIENTS:

• 1 lb large shell pasta
• 2 lbs sausage
• 3 tbsp butter
• ½ cup chopped onion
• 1 clove garlic
• 2 tbsp chopped parsley
• 2-3 chopped tomatoes
• Sprinkle of parmesan cheese

DIRECTIONS:

Fill a pot with water and add the sausage- medium high. Bring to boil so that the sausage is white all the way through. Then drain and slice the sausage (will look like coins). Don’t worry if the sausage is still slightly pink, since it will cook in the pan too.

Sautee garlic and onion in butter in a pan.

Add parsley to pan a couple minutes later, once the onions appear transparent

Add sausage to pan- brown it so that all of the pink is out.

Add chopped tomatoes.

Cover the pan and lower the heat. Let simmer for 45 mins.

After sausage mixture has been simmering for a while (30 mins or so), you will want to start your pasta. Put your water on to boil and cook your shells for the last 10 minutes or so.

Then mix all together and sprinkle with parmesan cheese.

Special notes: I try to use wheat pasta if I can find it. I also use sweet Italian turkey sausage instead of regular sausage. I found that the tomatoes really cook down a lot during the 45 minute simmer, so it may be better to add them closer to the end of the simmering process. Also, you can cut the sausage down a bit smaller if preferred- maybe cutting each slice in two. Just a warning- this is a rich tasting dish.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Sorry for this late submission Jen! i actually made this yesterday & forgot to take a pic!!!

This is a pasta dish I make for my family & have also made it for some friends and it's a hit everytime!! I'm not sure if it's an 'alfredo' dish but that's what I call it!

Shrimp & Spinach Fettuccini Alfredo
Submitted by SylvieB (Sylvia)
Original Recipe by my mom
Adapted by Sylvia

Ingredients:

1 lb. Fettuccini
1-2 lb. large shrimp (raw, peeled & deveined)
1 pint heavy cream (you can also use light heavy cream)
1 stick of butter
1 cup of frozen spinach
2 tablespoons of flour
2 cloves of fresh garlic- chopped
Garlic powder, salt & pepper to taste

Directions:

Cook shrimp on low temp in big saucepan. As they cook and start turning pink they will release their own juices that will give the sauce a nice flavor. Boil pasta. Add the chopped garlic and let simmer for a couple of minutes. Add the entire stick of butter to shrimp. Once the butter melts, pour ¾ of cream into shrimp. Mix the rest of it w/ 2 tbs. of flour in a separate cup then pour into the shrimp. This acts as a thickener for the sauce. Add spinach, garlic powder, salt & pepper to taste. Cover and let cook for another 10 minutes. Taste again and add more salt, pepper & garlic powder if needed. Serve over pasta.

Yields:
4-6 servings


I usually have Caesars Salad and garlic toast w/ it. You can do your own variation such as replacing shrimp w/ chicken or deleting the spinach.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Mom's Easy Taco Salad

Submitted by: loribeth2728
Original recipe by: my mom!
Adapted by: Lori Beth

INGREDIENTS:
1 head of lettuce (large and firm), torn up.
2 tomatoes (I use Italian Roma), chopped
1 onion, chopped
8 oz, shredded cheddar cheese (I use the Mexican or taco flavored kind)
1 can kidney beans, drained (though I don’t like ‘em so I usually leave them out)
1 package of Doritos, crushed (orig. recipe calls for Taco flavor but I don’t think they sell those anymore. Also, you’ll probably use less than a whole regular sized bag, depending on how big )
8 oz 7 Seas (or other brand) Creamy Italian Dressing (usually you can only get a 16 oz bottle)

DIRECTIONS:
Just mix them all together in a reallyREALLY big bowl! It’s best if you mix everything up last minute, esp. because the Doritos will get soggy! It’s nice to have extra Doritos to add to any leftover salad you have, just to have the crunch!

Yields: a lot!

This is an entree and a fast meal too!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Mexican Chicken 'A One Pot Wonder'
(recipe from my school's PTA cookbook)
Submitted by: Tara (GettinHutched)

1 large can tomato sauce
1 can chicken broth
1 can corn
1 taco mix seasoning
1 red pepper
1 green pepper
1 yellow pepper
1 c. premium uncooked rice
4 chicken breasts
Sour cream
Shredded cheddar cheese
Large bag white corn Tostitos chips

Cut up chicken breasts into small pieces. Brown chicken in large deep skillet with a pinch of oil. Add taco mix, can of corn, can of tomato sauce, chicken broth, and cut up peppers into deep skillet/pot. Add the rice. Simmer until rice is soft, stirring occasionally and mixture is absorbed. Serve over Tostitos chips and then top with sour cream and shredded cheese. Pick up chips with fingers!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Kate's Pasta
(recipe from my school's PTA cookbook)
submitted by: Tara (GettinHutched)

12 oz. pasta (any kind)
1 (8 oz.) jar sun-dried tomatoes
1 (14 oz.) bag frozen broccoli florets
12 oz. chicken apple sausage (about 4 links)
1/4 c. Parmesan cheese

Cook pasta according to box instructions and drain. Cut up sausage into bite-size pieces and cook in skillet (or heat in skillet if using precooked frozen sausage). Combine cooked pasta and sausage in large bowl. Cook frozen broccoli in micorwave and add to large bowl. Add jar of sun-dried tomatoes and its oil into large bowl; stir to mix all ingredients. Add Parmesan cheese. Mix and you're done!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Jenn's Eggplant Parmesean
submitted by Jenn (Jenn122397)

Ingredients:
1 eggplant (peeled and sliced, about 1/4 in. thick)
1lb. mozzarella
1 lb. riccotta
1/2 c. grated parmesean cheese
1-2 eggs
splash of milk
bread cumbs (as needed for breading - about 1c.)
vegetable oil for frying
2 cups of your favorite marina sauce (homemade or store-bought)

Directions:
Get two bowls and a plate ready as well as a plate for the breaded eggplant when it is done. In one bowl mix up two eggs and a splash of milk.
In the other bowl should be the bread crumbs. I like to use the italian ones and I add about 2-3 tbsp. of grated cheese. Bread each slice of eggplant by dipping it in the egg mixture, then the breadcrumbs. Stack on a platter when done.

Heat oil in a large frying pan. To test, drop a pinch of breadcrumbs - the oil should sizzle when you drop them in. Fry each slice of eggplant for about a minute on each side, or until is is golden brown.

Once you have fried all the slices of eggplant, get a casserole dish. Put a ladle-full of sauce around the bottom to coat it fully. Next, begin layering: eggplant, sauce, riccotta, sauce, parmesean cheese then start again with eggplant and repet until the dish is full. The final layer should be topped off with about 8 slices of mozzarella cheese.

Place the casserole dish in an oven preheated to 350 degrees. Cook for about 20 minutes, or until the mozzarella has melted.
Serve with pasta of your choice.

Servings: about 6

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Portobello pizzas


4 5 to 6 ounce fresh Portobello mushrooms
5 teaspoons olive oil
1 4ounce round Brie cheese, thinly sliced
¼ cup small arugula leaves
4 thin tomato slices


Clean mushrooms, brush mushrooms 2 teaspoons with olive oil, sprinkle salt and pepper, place mushrooms stemmed sides up on a foil lined baking sheet, bake in 400 oven for 8 to 10 min., or until mushrooms are tender, turning once, remove from oven.

Turn mushrooms caps, stemmed sides up, top with brie cheese and arugula leaves, drizzle with the remaining 3 teaspoon oil top with tomato slices, sprinkle some oregano.

Re: UPDATE: NOW CLOSED! NO MORE SUBMISSIONS FOR OFFICIAL LIW RECIPE BOOK

UPDATE: NOW CLOSED! NO MORE SUBMISSIONS FOR OFFICIAL LIW RECIPE BOOK

Sorry girls!

Re: UPDATE: NOW CLOSED! NO MORE SUBMISSIONS FOR OFFICIAL LIW RECIPE BOOK

Bumping.
Even though the cook book never came about, this thread has really been helpful!

Re: UPDATE: NOW CLOSED! NO MORE SUBMISSIONS FOR OFFICIAL LIW RECIPE BOOK

GOOD! Then we got something out of it.
AND SHOOT! Taryn did you ever send me your address??? I dont think i ever emailed you all the recipes!

Re: UPDATE: NOW CLOSED! NO MORE SUBMISSIONS FOR OFFICIAL LIW RECIPE BOOK

I had to bump this...so many yummy looking recipes on this thread!!!

Re: UPDATE: NOW CLOSED! NO MORE SUBMISSIONS FOR OFFICIAL LIW RECIPE BOOK

Good Idea!! It was nice to see PETSYBRIDES name on the board too!!

Re: UPDATE: NOW CLOSED! NO MORE SUBMISSIONS FOR OFFICIAL LIW RECIPE BOOK

BUMP