Pasta Recipe Contest (Ends July 28th, 2008) - Page 3

christina · 07-21-2008, 08:22 AM

i want to be part of the context

Mom2JJJ · 07-27-2008, 03:20 PM

Crab and Goat Cheese Shells with Drunken Tomato Sauce

2 Tablespoons extra-virgin olive oil
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans tomato sauce
1/2 cup red wine
2 Tablespoons white sugar
1 1/2 teaspoons dried basil
1/2 teaspoon fennel seed
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper

18 - 20 Jumbo pasta shells

6 ounces goat cheese, brought to room temperture
6 ounces shredded mozzarella cheese
2 Tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
16 ounces lump crabmeat (can subtitute canned crabmeat if necessary)

In a Dutch oven over medium heat, heat the olive oil. Add the onion and saute until transluscent, about 4 to 5 minutes. Add the garlic
and saute one additional minute. Stir in the crushed tomatoes, tomato paste, tomato sauce, and red wine until well combined.
Mix in sugar, basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 45 minutes to
1 hour, stirring occasionally.

Bring a large pot of salted water to a full rolling boil over high heat. Drop the pasta shells into the boiling water. Boil shells for
10 to 15 minutes, just until tender but not falling apart. Once tender, place shells on several layers of paper towels to drain.

While the pasta is boiling, in a medium bowl, mix together the goat cheese, mozzarella cheese, parsley, salt and pepper. Gently
fold in the lump crabmeat, taking care not to break up the crabmeat completely (the texture is much nicer if you leave big lumps).

Once the shells are tender and have cooled enough to handle, gently hold the shells open and fill with enough crab mixture that they
are stuffed, but not overflowing.

Spread the tomato sauce in the bottom of a 9 x 13 inch baking dish. Arrange the stuffed shells in the dish so that they are touching eachother
on top of the tomato sauce. Cover with foil and bake at 350°F for 40 minutes, then uncover and continue to bake for another 5 to 10 minutes,
or until the sauce is bubbling.

CarlaH · 08-09-2008, 02:04 PM

Quote:

Originally Posted by trigatch4

Our Pasta Recipe Contest has begun and the winner will receive a $50 Gift Card to either Amazon.com or Gifts.com (their choice)! Here are the rules:

Pasta must be the main ingredient/focus of the recipe
Recipes must be submitted by July 28th to qualify
There is NO LIMIT to the number of entries you may submit!
Simply REPLY to this thread and post your entry as a response to enter!

*DATES HAVE CHANGED! Finalists will be announced a few days after the September 8th deadline. The recipes will be tested, tasted and the winners will be announced by September 15th! The contest was extended for 1 MONTH because of technical problems... many were unable to submit their entries.

Good luck everybody! We look forward to seeing what creative and yummy dishes you've got in your recipe repertoire!

Pasta with Chickpea Sauce

 15 oz. Can Chickpeas (Dry or Canned)
 Scallions or green onions, diced
 Fire roasted diced tomatoes
 Roasted garlic, minced
 1 Tbsp. Extra Virgin Olive Oil
 1 Tbsp. Red Wine Vinegar with rosemary and basil
 1 Cup Chicken Broth
 Basil, chopped
 Oregano, chopped
 Thyme, chopped
 ½ C. Parmesan or Asiago cheese, shredded
 1 tsp. Sea salt
 1 tsp. Black Pepper
 1 8oz. Pkg. Thin spaghetti or linguini (I recommend Smart Balance pasta, spinach or whole wheat)

If using dried peas, soak peas in cold water overnight.

Turn eye on high and place olive oil, red wine vinegar, garlic and chickpeas in skillet and coat with the liquid. Add onion and sauté’ for a minute. Add tomatoes and broth and bring to a boil. Then, reduce heat to low medium. Simmer until the peas soften. Add the herbs and spice. Mix into peas. Set to low heat.

Bring water to a boil for the pasta. May add salt and a tsp. Of EVOO to water. When boiling, put pasta in pot. When pasta is a la dente, remove from heat and drain; however, do not pour cool water over pasta.

Place pasta in a large bowl and when peas are ready pour over the pasta. Add the cheese. Mix everything together and serve while hot.

Serve with Italian Bread and Arugula Salad.

CarlaH · 08-23-2008, 01:31 PM

INGREDIENTS:
 8 ounces elbow macaroni
 1 chicken bouillon
 3/4 cup shredded sharp cheese
 ½ cup crumbled Feta cheese with herbs
 2 tablespoons butter
 ½ carton light sour cream
 ½ tsp. Oregano
 ½ tsp. Basil
 1 teaspoon salt
 1/8 teaspoon cayenne pepper
 1 tsp. Garlic powder
 1/2 cup soy milk
 Roasted bell peppers (from jar), opt.

PREPARATION:
Preheat oven to 350 degrees. Boil macaroni in salted water, add a chicken bouillon for flavor and follow package directions. Drain under running cold water. Mix ingredients and pour in a 2-quart baking dish. Bake for 30-40 minutes.

cheviotgirl · 09-02-2008, 10:58 AM

Saterday Morning Scramble

Hey yall how about some pasta for dinner or mabey for breakfast? Thats right have pasta for breakfast! This creative little recipe has the pasta you love with the falvors you crave in the morning. So why not have this pasta scamble on Saterday morning, you know you want to.

3 cups pre cooked spageti
2 potatos
3 T butter
1 red onoin
1 green bell pepper
2 yellow or red medium tomatos
6 Slices pre cooked bacon
2/3 cup pre cooked pork sausage
1 tsp basil
1 tsp oregano
sat (to taste)
pepper (to taste)
tobasco (to taste)
7 farm fresh eggs (if available, if not store bought is fine)
1 cup garted pepepr jack cheese

Chop potaotos in to cubes, place in a microwave safe bowl, add water to cover plus about 1.5" extra on top. microwave on high for 7 minutes. drain any water, set potatos aside.

Chop the pepper, onoin, and tomaots. run a knife through the spageti and slice it so that the noodles are about 2"-4" long.

crack all the eggs in to a bowl, whisk to break up the yolks.

Heat a large non stick skillet on med heat with the butter. when the butter is melted toss in vegtables, noodles, potatos and meat, toss in the spices. cook stiring and moving the mixture untill the vegtables are tender.

Stir in the eggs and continue stiring and moving the contents of the skillet so that the eggs do not burn. when the eggs are cooked stir in the cheese, stir to distribute the cheese through out the mixture. spoon in to a large bowl.

serve with a fruit salad, waffles or mabey just a hot cup of coffee. and enjoy!

life is to short to wait until dinner or even lunch to saver that comfort food of warm pasta so why wait? Have some fun! Who said that pasta has to be served with fancy sauces and meats? Live life on the wild side with this Saterday Morning Scamble!

v5dmm · 09-07-2008, 04:29 PM

Cavatelli Black Spice Shrimp Bowl

1/4 cup olive oil
1 stick unsalted butter
4 cloves minced garlic
3 minced shallots
3 lbs. fresh shrimp, peeled and deveined
1/2 cup dry white wine
1/4 cup fresh squeezed lemon juice
4 tbsp. blackening spice mix
3 tbsp. chopped parsley
1 pound Cavatelli pasta, cooked and drained
3 TBSP parsley, chopped, for garnish
3 TBSP chives or scallions, green parts only, chopped, for garnish
1 TBSP crushed red pepper flakes

1. In a large skillet, heat the oil and the butter together until mixture begins to sizzle.
2. Sauté garlic and shallots together in pan until shallots are limp and clear.
3. Add the shrimp and stir fry until slightly pink, stirring frequently.
4. Add wine, lemon juice and blackening spices. Cook shrimp mixture 2 to 3 minutes more until heated throughout and pink are clear and pink.
5. Spoon mixture over cooked pasta and garnish pasta with parsley, chives, and hot red pepper flakes.

CarlaH · 09-07-2008, 09:07 PM

Mediterranean Pasta

I threw this pasta dish together with leftovers and the first thing that looked good in the refrigerator. It worked! It was amazingly wonderful!

Serves 2-4

 1 small white onion, chopped
 1 tsp. Minced garlic
 1 Portabella or Shitake mushroom, chopped or 1 can
 1/3 C. roasted red bell pepper strips
 5 green olives with pimento, chopped
 2 tbsp. Jar Brushetta (Roasted red peppers, eggplant and tomatoes in olive oil)
 1 tbsp. Extra Virgin Olive Oil
 3 Grilled Chicken tenderloins, chopped
 12 Boiled Shrimp, peeled
 1 tsp. Sea salt
 1 tsp. Oregano
 1 tsp. Creole seasoning (Tony Chacheres)
 fresh herbs (basil, rosemary and savory) Whatever you have on hand
 2 C. cooked pasta
 ¼ C. Parmesan cheese, shredded or grated

Put garlic and onion in sauté’ pan and brown until onion is translucent. Add mushrooms, peppers, olives and brushetta and heat for a minute. Drizzle in olive oil. Add chicken, shrimp and seasonings. Stir until heated through. Add pasta and cheese to mixture. Coat the pasta and pour in pasta bowl. Serve warm.