RECIPE: I have 2 recipes that use CARDAMOM--> Sour Cream Apple Pie and NISSUA BREAD: REC:

RECIPE:
REC: Stuffed Jumbo Shells -- here ya go -- been making this for years!

Stuffed Jumbo Shells

Can be made ahead and baked at last minute. The walnuts add a surprising flavor.

1/2 pkg. jumbo shell macaroni (about 20 shells)
1 tbl. salad oil
1-1/2 lb. ground beef
1 medium onion, minced
1 cup finely minced celery
2 garlic cloves, minced
2 tsp. salt
1 tsp. pepper
2 (15 oz) jars spaghetti sauce (homemade or purchased)
1 cup walnuts, finely chopped
2 tbl. grated parmesan cheese

Cook shells according to label and drain well. Meanwhile, in a large skillet over med-hi heat, in hot salad oil, cook ground beef, onion, garlic, celery, salt and pepper until meat is well browned. Remove from heat and drain fat. Stir in walnuts and 1/2 jar of spaghetti sauce. Stuff rounded spoonful of meat mixture into each shell. Reserve remaining meat mixture.
Spoon 1 cup of spaghetti sauce into a 10x2” round casserole or a 12x8” rectangular baking dish; sprinkle with remaining meat mixture. Arrange stuffed shells over sauce in 1 layer. Spoon rest of spaghetti sauce evenly in and around shells; sprinkle with cheese. Bake at 350 deg. oven for 20 minutes or until heated through.

 
Here you go Orchid, REC: Linguini with Ricotta-Walnut Sauce

LINGUINI WITH WALNUT SAUCE
from Italian Family Cooking by Anne Casale
A rich and satisfying combination. A word of warning--keep the portions small.

Serves 6 as a main course and 8 as first course.

I cup whole milk ricotta cheese
1/2 cup heavy cream
1/2 cup freshly grated Parmagiano cheese
3 Tbs. olive oil
2 Tbs. unsalted butter
3 large cloves garlic, split in half
1 cup coarsely chopped walnuts
3 Tbs. minced fresh basil or 1 Tbs. crumbles dried basil
1 lb. linguini
1 Tbs. salt
1 Tbs. unsalted butter, softened
Freshly grated Parmagiano cheese, for serving

In a small bowl, combine ricotta, cream and Parmagiano cheese. Mix well with a fork and set aside.

In a medium skillet, heat olive oil over medium heat until haze form., then add 2 Tbs. butter. Saute garlic, stirring constantly, until lightly golden. Discar with a slotted spoon. Add walnuts, turn heat to low, and saute, stirring constantly, until lightly toasted, about 1 minute. Stir in basil and mix well; remove from heat.

Cook pasta in 6 quarts boiling water with 1 Tbs. salt until al dente. Drain in a colander, transfer to a bowl containing 1 Tbs. softened butter and toss quickly. Toss all the cheese mixture and half of the walnut-basil mixture with pasta. Spoon remaining walnut-basil mixture on top and serve with freshly grated Parmagiano cheese.

 
Thanks cheezz, though if I try it I may sneak a little ricotta in there without telling you.

 
The next time I make this cake I'm going to try it w/o the ground cloves

as my sister does (and hers tastes wonderful too) as my husband won't even try it (I think it's the cloves scaring him off smileys/smile.gif I remember as a kid biting into an actual clove that came with my slice of Baked Virginia Ham. It was not a pleasant experience so maybe that's why some folks steer clear of them.

 
aw heck, we'll just leave out ALL the spice and call it Swedish Cake! But then who would eat it?!

 
Pretty easy! But I must admit it's been years since I made it. I remember it could get a bit gummy..

so I would save a little of the pasta water before draining to toss in to loosen it if necessary, a trick I've learned since then for thick rich sauces.

 
EEEEEEEEEEEECCCCKKKKKKK!!!!! Mimi- I think we need an intervention here for chat abuse! smileys/smile.gif

 
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