Pasta Dinner

Like Elinor (and many of our other contributors this month), this is my second go-round on the Month of Dinners blog. Last year I made, Mushroom and Herb Strata, which was absolutely delicious. But this year I decided to go with a Pasta dish.

Being a vegetarian, Pasta is a staple in my diet, so Tortellini with Butternut Squash, Mushrooms, and Fontina was at the top of my list of recipes to cook. Here’s how it went:.

Nonnewaug High School’s Team Beta, which takes part in the FIRST Robotics Competition, the CT Electrathon Challenge electric car racing competition, and promote science and technology, are hosting a Pasta Dinner this Saturday, September 24, 2011. The money raised from the event will benefit the team and fund the building of this year’s robot, which will then compete in regional and national competitions in the spring and the building of an electric car, which will also take part in a competition later in the year.

Ken Bond, the owner of the Pierce Street Deli in Kingston,will be hosting a free Pasta Dinner for victims of the Septemberflood. The event will take place at the deli, Sunday, September 18th, 2011 from 5:00 ‘ 6:30. Ken will be offering 200 dinners and they will be first come first served.

Authentic Italian Pasta

Our first sauce hails from Italy’s Ligurian Coast, which is part of the scenic Italian Riviera. The verdant green sauce, called pesto, has also become very popular in the English speaking world in recent decades. The original, created in Genoa, and known as Genovese Pesto, is reportedly so good because the soil and microclimate are both perfect for growing its most essential ingredient ‘ basil.

Pesto is thought to be named for the Italian word pesta, meaning to crush or pound. Long before the invention of the food processor, Authentic pestos were, and still are, prepared with a mortar and pestle, which allows all the ingredients to be mashed and pounded together.

Outstanding recipes from the owner/chef of Quartino, one of Chicago’s finest restaurants. For hundreds of years, pasta dishes have been the family favorites that home cooks rely on regularly. The purpose of this book is to provide key instructions, skills and great recipes for Authentic Italian Pasta dishes.

In higher form for baking pour some meat sauce. Cover dry lasagna sheets. Pour another layer of meat sauce on top ‘ bechamel and sprinkle with parmesan cheese, again cover with lasagna sheets.

So please continue to alternate layers until the meat sauce is complete. On the top, place the sheets of lasagna, pour the last portion of bechamel and sprinkle with parmesan cheese. Put in oven heated to 180 C and bake for about 40 minutes until a brownish crust. Read more on Authentic Italian Pasta

Heather founded CSAHM.com back in March 2006. She is a Christian Stay at Home Mom to three awesome kiddos. Married to a Firefighter.

You are not going to see Pasta with Potatoes in any Italian restaurant, but out here in the South of Italy, most Italian families have this dish on the menu at least once or twice a month in their homes. This particular version of the dish, was given to me by my Italian Mother in Law, who is from Sicily, and it has been passed down through the generations with very little variation. Pasta and potatoes may sound a little odd as a combination, but I can assure you that if it is cooked right, then it is one of the great Southern Italian dishes.

You are not going to see Pasta with Potatoes in any Italian restaurant, but out here in the South of Italy, most Italian families have this dish on the menu at least once or twice a month in their homes. This particular version of the dish, was given to me by my Italian Mother in Law, who is from Sicily, and it has been passed down through the generations with very little variation. Pasta and potatoes may sound a little odd as a combination, but I can assure you that if it is cooked right, then it is one of the great Southern Italian dishes.

Join in and write your own page. It’s easy to do. How. Read more on Authentic Italian Pasta

You are not going to see Pasta with Potatoes in any Italian restaurant, but out here in the South of Italy, most Italian families have this dish on the menu at least once or twice a month in their homes. This particular version of the dish, was given to me by my ItalianMother in Law, who is from Sicily, and it has been passed down through the generations with very little variation. Pasta and potatoes may sound a little odd as a combination, but I can assure you that if it is cooked right, then it is one of the great Southern Italian dishes.

Directions: 1. Once Pasta is cooked and drained toss with 1 tablespoon olive oil, cover and cool in refrigerator for 1-24 hours. 2.

Italian Pasta Dish

Keith: Having grown up on the DelMarVa penninsula it was obvious to me that I had to go back to my roots for this ingredient. Historically a crab cake made with blue crab has been attributed to Maryland. Yes the blue crab flourishes in the Chesapeake Bay but did you know they also do very well just to the north in the Delaware Bay.

Maryland has a larger crab industry and thus they have better PR. Over the years I have become somewhat of a crab cake snob. Normally I avoid any listing on a menu that lists ‘Maryland Style’ crab cake. If they have to point out a ‘style’ then you are not in Maryland or Delaware and it just won’t be good. The worst offense in the construction of a crab cake is TOO MUCH BREAD. I can’t say that enough. Too many recipes (even those of big name chefs) call for an oversized amount of bread crumbs providing for a soggy bready mess. It is a crab cake not a fried bread cake. In researching for this post I created my own recipe that reflects what I feel a crab cake should be. Just enough ingredients to hold the crab together leaving the crab itself as the center of attention. I prefer a broiled crab cake but they can just as easily be pan fried to give them a crispy crust. A good crab cake will change your life. Thanks.

I love all types of cuisines from around the world, by my all time favorite has always been Italian. Any type of Italian Pasta Dish is such a comfort food for me. My favorite is carbonara, which I make in a variety of ways.

I can hear everyone saying ‘ but pasta is Italian. Actually, pasta did not originate in Italy, but rather in China. It was however the Italians who have regulated the making of pasta ‘ durum wheat only, and who taught us that pasta should be eaten al dente.

Tip #8: Use Pasta sauce, not oil, to keep your Pasta from sticking together in the serving dish. If you plan on dishing out the Pasta at the table and then ladling the sauce over it on the plates, you will need to do something to keep the Pasta from fusing into a giant mass before you can serve it. Some people toss the Pasta with olive oil, which gives it a pretty sheen, but I strongly recommend using a small amount of the Pasta sauce instead.

Olive oil simply doesn’t work very well for the task, since it is absorbed so readily by the Pasta. Also, drizzling cold olive oil on the warm Pasta is counterproductive. Instead, ladle a small amount of the Pasta sauce into the Pasta serving dish and toss it thoroughly. It’s not quite as pretty a solution, perhaps, but it works much better. Article body: getting rid of the mortgage early is something that many home owners in the uk aspire to achieve.

Prawn Thai curry tagliatelle Recipe Ingredients 1 tsp Thai Yellow Curry Paste 1 tsp garlic puree (or minced garlic cloves) 1/4 tsp turmeric 100ml coconut cream or thick coconut milk 50ml vegetable stock 1 tsp sugar 1/4 lime juice Raw king prawns Tagliatelle fresh chives for garnish Method First de-gut the prawns Marinade the prawns with the curry paste, garlic and turmeric for 5 minutes Start the tagliatelle cooking in a large pan of boiling water Heat a 1 tbsp oil in a large frying pan or wok Add the marinated prawns and fry for 2-3 minutes until golden Add the coconut milk, sugar & vegetable stock and simmer for 5 minutes. By now the Tagliatelle should be cooked. Drain and add.

Squeeze over the lime, taste for seasoning and serve, topped with chopped chives.

Where you can fuel up before or after the race. Because researchers have shown that man cannot live on bike crashes alone, we bring you our look at grub spots in the racing area. Each section’s full of stops where you can drink, dine and perhaps even dance for next to nothing, as well as others that will reward you for dropping a few pretty pennies.’ Italian Pasta Dish

Pasta With Bacon, Artichokes, Gorgonzola And Pistachios is another Northern Italian Pasta Dish that also has roots in Sicily the difference in the Sicilian is more pepper is added for the fiery tastes that Sicilians have for their food. This is a very rich pasta dish and is made with an ingredient that you don’t often find in pasta dishes and that is nuts. Please try this recipe I know that you will just love it.

and please visit my blog at http:www.richardblainesezcooking.com and www.richardblainesezcooking.com I have a fellow foodie here at YouTube that makes some really excellent dishes of all types. Her name is Sandy and here channel is www.youtube.com and she has a really excellent blog as well. Check out one of her excellent pasta dishes here at: easycookingwithsandyb.blogspot.com.