Italian Food, Pasta, etc.

Discussion in 'BOC Member Cookbook' started by Whistler, Oct 17, 2005.

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  1. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Paul Louderback(Catfish Commando)

    I know many will think this is disgusting, but I have served it numerous times and it is good.

    Well, it is good in a pinch :)

    At night, your crew will think you’re a Pizza God!


    Ingredients:

    1. White or wheat bread

    2. Cheese Slice

    3. Canned or cut Mushrooms, if you know the where-abouts of wild-ones, " Will add to your mountain man persona" Almost worth planting mushrooms so you can get off boat, walk in the woods, and come back in 5 minutes with a bucket of shroom's.. definate awwwwwwwwww factor!

    4. Ragu sauce

    5. Misses Dash

    6. Propane blow torch

    7. Pie pan

    8. Butter slab


    Procedure.

    Lay pan on a brick that sets on top of a wood block to protect boat. Heat pan until hot with torch. 1 minute tops. Need at least 1 minute so they can just stare and wonder what your doing! Place small pat of butter on pan to lubricate can use PAM for heart health :)

    Once pan hot, place bread slices on pan, glaze tops with flame until looks like toast, flip and do other side.

    Once brownish in color add cheese, quickly melt, and add mushroom slices, glaze to color.


    Add spoon of Ragu, miss’s dash to taste.


    For a special occasion, get a tomato from the garden, and cut small slices, place in a plastic bag, add to top of the boat pizza.

    from time fishing partner looks hungry to eating is 3 minutes.. You beat Dominoes by 27 minutes and save the dollar delivery charge :)

    Serve on paper plate to crew member, and receive just rewards.

    YOU ARE NOW A PIZZA GOD!!!
     
  2. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    This is an economical way to feed a BUNCH of in-law company! QUICK!

    4 lbs hamburger
    2 tablespoons oregano
    1 tablespoon basil
    1 tablespoon salt
    1 teaspoon black pepper
    4 big jars spaghetti sauce (Prego, Ragu, etc.)
    2 loaves of bread
    butter
    garlic salt
    4 pounds of uncooked spaghetti



    Brown meat in a big pot and cook until well done. Add spices and salt and cook 5 minutes more. Add spaghetti sauce and cook to boiling point, turn off heat.
    Cook spaghetti in big pot until done.
    Arrange bread slices on cookie sheets, spread with butter, sprinkle with garlic salt and toast until brown. Arrange spaghetti, sauce and toast on big table and let in-laws help themselves. Do not allow in-laws to become too comfortable after the meal, or you will wind up having to make supper for them also! LOL! Keep fishing!
     

  3. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    This is a great recipe when you have a "load" of folks drop in on you! It is cost-effective, quick, crowd pleasing.....just a super dish!

    4 pounds dry uncooked macaroni
    2 cups butter
    2 cups flour
    1/4 cup salt
    2 teaspoons pepper
    6 tablespoons dry mustard
    4 cups dry milk
    4 quarts water
    6 pounds American cheese shredded
    3 cups buttered breadcrumbs

    Cook macaroni in boiling salted water until tender. Drain. Melt butter in large pan. Combine flour, salt, pepper, mustard and dry milk. Add water and cook until thickened, stirring constantly. Add cheese and stir until well blended. Combine cheese sauce with macaroni and pour into three greased baking pans. sprinkle with bread crumbs and bake at 300 for 30 minutes. Serve with loaf bread, cheap root beer and store-bought cinnamon rolls. This will feed about 48 normal people or 16 BOC fishermen! Keep fishing!
     
  4. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    This recipe will feed 20 normal fishermen or 10 BOC jugliners!

    2 pounds ground meat
    6 onions chopped
    1 stick butter
    1 bunch carrots grated
    2 peppers grated
    1 bunch parsley chopped
    3 cloves garlic chopped
    2 cans tomatoes
    2 cans tomato soup
    1 can sliced mushrooms
    2 pounds uncooked spaghetti
    1 pound sharp cheddar cheese

    Brown meat and onion in butter. Add carrots, green peppers, parsley, and garlic. Add tomatoes and tomato soup. Simmer for 45 minutes. Add mushrooms and simmer of 15 minutes more.
    Cook Spaghetti in boiling salted water until tender. Cool. Arrange spaghetti and sauce in layers in 3 large casserole dishes. Top with cheese. Bake at 350 for 30 minutes. Serve with crusty baked garlic toast, iced tea with a fresh fruit cup for dessert. Keep fishing!
     
  5. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    Your In-Laws don't have to be Italian to enjoy this crowd pleasing spaghetti!

    1 quart chopped onions
    6 cloves garlic chopped
    1 pint corn oil
    1 quart chopped green peppers
    2 cups sliced mushrooms
    1 quart chopped parsley
    1 gallon tomato paste
    1 gallon water
    1/4 cup salt
    2 teaspoons pepper
    4 teaspoons celery seed
    4 teaspoons nutmeg
    4 teaspoon oregano
    4 teaspoons basil (not available in Georgia)
    4 teaspoons thyme
    6 bay leaves
    6 pounds spaghetti
    1/4 cup salt
    4 gallons water
    Parmesan cheese

    Saute the onions and garlic in oil until brown. Add remaining sauce ingredients and simmer for one hour. Remove bay leaves and keep hot.
    Add spaghetti to boiling salted water and and cook until tender. Drain. For each serving...put spaghetti on plate, cover with sauce, sprinkle Parmesan cheese on top. This recipe serves 50 BA$$ fishermen or about 8 BOC "Good Old Boys"! Keep fishing!
     
  6. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Mike Holladay(Jholl949) for Donna Holladay

    Here's the recipe for Donna's pasta salad for all who want it:

    PASTA AND VEGETABLE SALAD


    INGREDIENTS:

    1 BAG (12 OZ.) PASTA SWIRLS
    1 CUCUMBER, DICED
    2 TOMATOES, DICED
    1 CUP PURPLE ONION, DICED
    2- TABLESPOONS CANOLA OIL
    ½ CUP WHITE VINEGAR
    ½ CUP SUGAR
    1-TABLESPOON DRIED PARSLEY
    2- TEASPOONS DRIED MUSTARD
    1-TEASPOON GARLIC SALT
    1-TEASPOON PEPPER
    ½ TEASPOON SALT


    DIRECTIONS:

    Cook pasta according to package instructions without salt or fat.
    Rinse with cold water. Drain.
    In a large mixing bowl, combine cooked pasta, cucumber, tomatoes, and purple onion.
    In a small mixing bowl, combine remaining ingredients.
    Pour over pasta mixture and toss.
    Refrigerate 4 hours before serving.
     
  7. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by David Carroll(Catdaddy_64)

    Meatballs
    1 pound hamburger
    1/2 cup uncooked rice
    1/2 cup water
    1/3 cup chopped onion
    1 teaspoon salt
    1/2 teaspoon celery salt
    1/8 teaspoon garlic powder
    1/8 teaspoon pepper
    Sauce
    1 can (5 ounce) tomato sauce
    1 cup water
    2 teaspoon Worcestershire sauce

    In a mixing bowl combine the hamburger, rice, 1/2 cup water, onion,
    salt, celery salt, garlic powder, and pepper. Mix well. Shape into
    balls. Place meatballs in an ungreased baking dish. Mix together the
    tomato sauce, 1 cup water, and Worcestershire sauce. Pour over the
    meatballs. Cover and bake in a 400 degree F. oven for 45 minutes.
    Remove cover and continue baking for an additional 15 minutes.
    This meatball recipe will make 15-20 meatballs.
     
  8. elphaba7

    elphaba7 New Member

    Messages:
    795
    State:
    Mo'town, WV
    fresh green beans
    butternut squash
    pancetta
    chestnuts
    ricotta cheese
    bittersweet chocolate
    pinot grigio

    *dice pancetta, brown in skillet with a diced onion
    *peel and cube squash, add to pan with pancetta
    *cover with chicken stock, simmer until squash mashes easily with fork
    *roast and peel chestnuts
    *combine ricotta with an egg, some fresh parsley, and fresh grated parm cheese
    *boil lasagne noodles (I make homemade sheets of pasta for this)
    *dice chestnuts, and stir into your squash sauce
    * make into lasagne (I do individual ones for this dish)
    * bake at 350 until heated through and bubbling
    *blanch green beans, then saute with olive oil and garlic

    *melt butter and sugar in a double boiler over low heat. when sugar is all dissovled, add in heavy cream, when temp comes up to hot again add in chocolate...voila! Chocolate sauce for ice cream, fondue, whatever for desert!


    *serve lasagne with green beans, fresh homemade bread, and pinot grigio!
     
  9. elphaba7

    elphaba7 New Member

    Messages:
    795
    State:
    Mo'town, WV
    One of the favorite West Virginia treats, supposedly "miner" food, for the men to take down into the coal mines with them, are Pepperoni Rolls. Most local recipes use a sweeter dough, but I prefer my homemade ones with a basic Italian bread or pizza dough.

    Dough of your choice
    Mozzarella, provolone, or pepper jack cheese. grated
    Pepperoni, sticks or slices
    Banana peppers (optional)

    prepare bread dough (you can use frozen if desired). Let rise the first time, then punch down. Let the dough rest for 10 minutes, then divide into individual amounts, or leave whole to make one big loaf.

    roll out each portion into a rectangle. at one end, place one stick of pepperoni and a pinch of cheese, then roll halfway. Repeat process with more pepperoni and cheese, roll the rest of the way, and place seam side down on baking sheet. Repeat until all rolls are done. Let rise again, until almost doubled in size. I can only get four rolls on a sheet, at the size I make them. I usually get 8 individual rolls, but double the recipe for 16.

    Bake at 375 degrees for approximately 20 minutes, or until golden brown. I like them best when the are fresh out of the oven, the crust is crispy, and the cheese nice and gooey!:)
     
  10. pythonjohn

    pythonjohn New Member Supporting Member

    Messages:
    11,533
    State:
    F L A Swamps
    Basic: for two -3 persons

    Two whole onions and 8 pods of fresh garlic 6 oz.of olive oil.
    Chop the oniions and garlic up fine.
    Pour the 6 oz. of olive oil in a pot and on medium heat cook the garlic and onions until tender approx.( 6 Min.)
    I another pot cook 12-16 oz. of thin spaghetti
    Drain spaghetti and put back in the pot add the mixture of cook onions and garlic to the spaghetti add salt and pepper and stir. Add Parmesan cheese to the top.

    Note; This sounds like a lot of olive and garlic. I like mine with lots.

    Additions:
    Slice link sausage in thin round peices and cook in a pan drain and add to the above mixture.

    Fry pork chops and eat as a side dish with the above basic.

    Stir fry shrimp until done and add to the basic.

    French bread goes good with this

    I first ate this dish 38 years ago while in the Fire Department, I didn't like it the first time but after that I spent many years eating lots of this.
    Hope you Enjoy it!
     
  11. Ketch

    Ketch New Member

    Messages:
    469
    State:
    Minnesota
    Never really posted before in here, thought I would give it a try. This is what I made for dinner last night. My wife and kids love it.

    Ingredients
    8 ounces Fetticcini
    1/4 smoked bacon (not needed if using real bacon bits)
    1/2 vidalia onion
    1/2 pound raw peeled deveined shrimp
    2 cups Asiago Cheese (an Italian blend will work here)
    1/4 cup extra virgin olive oil (only needed if using real bacon bits)
    4 cloves garlic
    2 teaspoons Kosher salt

    Alfredo Sauce
    1/2 cup butter
    1 cup heavy cream
    1 cup grated Parmesan cheese (not the stuff in a can)
    2 teaspoons black pepper


    Start with the noodles and get them going. Make sure to bring the water to a boil before adding noodles to prevent them from getting starchy.

    Start Alfredo sauce in a medium saucepan. Combine all the sauce ingrediants into a pan and bring to a low boil. Reduce heat to lowest setting, stirring often.

    Heat large skillet and add bacon. Add garlic and onion (both finely chopped). Onions and garlic should carmelize some while bacon is frying. Remove bacon, garlic and onions from skillet. Bacon needs to be finely chopped (if bacon is fried pretty crisp this is much easier). Once these ingrediants are chopped and drained, add to alfredo sauce. Do NOT throw away bacon grease. Reduce skillet to medium heat.

    Add shrimp to skillet (if using bacon bits, fry shrimp in olive oil). This will only take 2-3 minutes to cook completely. Watch for shrimp to lose translusence to tell when they are done.

    Serve by putting noodles into bowl. Then add shrimp and sprinkle with Asiago Cheese. Cover with sauce and serve. Flaked parsely makes a good garnish when serving.
     
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