Submitted by Wally
| 1 whole head garlic, roasted |
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1 – 1½ medium potatoes per diner |
| 3 tbsp butter |
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¼ c. whole milk, half & half, or cream |
| 1/3 c. shredded Parmesan |
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1 tbsp dried parsley |
| salt & pepper to taste |
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To Roast Garlic:
1. Cut the top off of all the individual cloves of the head, keeping the entire head of garlic intact.
2. Place in a square of aluminum foil that will be large enough to wrap the entire head & enclose it.
3. Drizzle olive oil over the top & sprinkle with a pinch of kosher salt.
4. Wrap the garlic in the foil & place in 350°F oven for 1 hour.
For Main Dish:
1. Cut potatoes into roughly bite sized pieces, close to the same size. Place potatoes in a large stock pot & cover with enough water to just barely cover the potatoes.
2. Bring to a boil & reduce heat to medium & simmer for approximately 10-15 minutes or until the potatoes are fork tender.
3. Remove the potatoes from the water, but place them back into the still warm pot. Add butter & milk, & mash with either potato masher or electric hand mixer until it begins to smooth but is still quite lumpy.
4. Add parmesan & continue to mash until you reached the desired consistency. Add parsley on top for garnish & enjoy.
Submitted by Trish
Serves 6
| 12 large manicotti shells |
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4 c. shredded mozzarella cheese, divided |
| 2 c. ricotta cheese |
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6 tbsp chopped fresh basil or |
| 1 (26 oz.) jar prepared spaghetti sauce, divided |
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2 tbsp dried basil |
| ½ c. grated Parmesan or Romano cheese |
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1. Preheat oven to 350°F. Spray 13″ x 9″ baking dish with nonstick cooking spray.
2. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels.
3. For filling, in medium bowl, stir together 3 c. mozzarella with the ricotta & fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.
4. Spoon 2 c. spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
5. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
Submitted by smalltownsongs
Serves 4
| 1 box Barilla brand fettuccine |
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½ stick butter |
| 1 qt heavy cream |
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8 oz. Parmesan cheese |
| 6 cloves garlic, minced |
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2 tbsp basil |
| 1 tbsp oregano |
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1 tsp salt |
| 2 tsp black pepper |
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olive oil |
1. In a big pot fill ¾ of the way with cold water. Dash some salt in there, & about a tbsp or so of Olive Oil. Bring that to a boil, & throw in your box of pasta. If it’s Barilla brand it will be about 11½ – 12 minutes to boil until done. Be sure to stir it every so often. Drain it, put it aside.
2. In a good sized saucepan, throw in the garlic, basil, oregano, salt, & pepper with the butter. On low-medium heat, simmer until butter melts. Once the butter melts, sauté herbs for about 3-5 minutes (stirring constantly), any longer than that & the mixture will burn.
3. Turn the heat up to medium level & splash a little heavy cream in there & get a good stir going. I’d say, maybe ½ c.. Keep that up every 5 minutes until you have about a ½ container left. Now you’ve got about ½ container of cream left, some unused cheese, & the herb mixture. Open the container of cheese. With a kitchen knife, stab at the cheese in the container & break the bigger clumps of cheese down.
4. Put about a quarter of the cheese into the pot. Stir well, pour in ½ c. of the remaining cream, & repeat until you have no more cheese or cream left. Turn the heat up to medium-high heat & stir every 3-5 minutes for about 15 minutes The cream will eventually expand & “puff” up the whole thing, so don’t panic. When that happens, turn the heat to low, & get ready to serve. If it doesn’t happen, no worries, after your 15 minutes is up (after adding the last of the cream & cheese) just turn the heat down to low & prepare to serve.
5. Put some pasta on the plate, dump some sauce on all over it, garnish with a basil leaf.
Submitted by Pixy
Serves 4
| 1 c. button mushrooms |
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1 leek, thinly sliced |
| 5 slices good bacon, finely diced |
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2½ c. (600mL) light cream |
| ½ c. good white wine |
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¼ c. FRESH Parmesan |
| Pasta for 4; whatever you like best. Veal tortellini |
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Fresh herbs: thyme, oregano, flat parsley |
| works very well. |
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1 tbsp olive oil (may not need it) |
1. Cook enough pasta for 4 people following the directions on the pkg.
2. Heat a large non-stick pan to medium heat. If you don’t have non-stick pans, use approximately 1 tbsp of olive oil to coat the pan.
3. When the pan is warm, add the bacon & cook until well browned & crispy. Add mushrooms & leek to the pan & cook until the leek is transparent & mushrooms have wilted.
4. Add white wine to this mixture. Add cream & stir thoroughly. Turn down to simmer & leave for 10 minutes.
5. Add parmesan & fresh herbs. Allow to simmer for a further 5 minutes. Add cooked pasta to pan & stir through.
6. Garnish with fresh herbs & serve with a crispy side salad.
Submitted by MyDogmaKickedYourKarma
Serves 4
| 3 tbsp extra virgin olive oil |
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2 garlic cloves, minced |
| 6 heads broccoli, cleaned & chopped roughly |
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¼ c. fresh grated Parmesan cheese |
| ½lb. linguine |
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freshly chopped parsley |
1. Warm oil in a heavy pan. Add garlic to oil & cook gently until it bubbles & begins to color, but don’t let it brown.
2. Stir in brocolli. Drain cooked linguine & add to brocolli mixture.
3. Sprinkle with cheese & pepper & toss well.
4. Sprinkle on parsley & serve. Pass more cheese around at the table.
