PASTA IN DANISH BUTTER SAUCE
Make and share this Pasta in Danish Butter Sauce recipe from Food.com.
Provided by Parsley
Categories Cheese
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain.
- While pasta cooks, melt the butter in a large skillet over low-med heat. Saute the onion, garlic and mushrooms for about 2 minutes.
- Reduce heat to low and add the blue cheese; stir until melted.
- Add chicken broth and lemon juice; simmer on low heat for 2 minutes.
- Combine cooked, drained pasta and the sauce; toss well to coat.
- Sprinkle with the parmesan cheese and chives and serve.
MACARONI WITH DANISH BUTTER SAUCE
Make and share this Macaroni With Danish Butter Sauce recipe from Food.com.
Provided by iewe7726
Categories Danish
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook macaroni by pkg directions, drain and set aside.
- Melt butter in large skillet and saute mushrooms for 1 minute Add blue cheese and stir until melted.
- Add chicken broth and lemon juice and simmer over low heat for 2 minutes Add macaroni, salt and pepper, mix thoroughly. Add Parmesan cheese and chives and stir and serve.
FRESH PASTA WITH PARMESAN BUTTER SAUCE
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the pasta: You can prepare the dough either using a stand mixer or by hand.
- Using a stand mixer: In the bowl of a stand mixer fitted with the hook attachment, add the flours and mix to combine. Add the eggs and mix on medium speed until the dough come together and forms a ball. If the dough is dry, add a little water, 1 teaspoon at a time. Reduce the speed to low and mix until the dough is smooth, about 6 minutes. Wrap the dough with plastic wrap or a damp towel. Let it sit at room temperature for about 30 minutes.
- By hand: On a wooden table or in a bowl, create a volcano shape with the flours. Then make a large hole in the middle. Break the eggs inside of the volcano. Whip the eggs with a fork to create a uniform color (until you can't see the difference between egg yolk and egg white). Then, little by little with the tips of your fork, start to incorporate the flour, starting from the center and moving out (never break or pass beyond the volcano). If the dough is dry, add a little water, 1 teaspoon at a time. When the mixture is uniform, use your hands and knead the dough until smooth. Wrap the dough with plastic wrap or a damp towel. Let it sit for about 30 minutes.
- Flour the table and roll out the dough until very thin (until you can just see your hands through the dough). For pappardelle, roll the dough up into a log, lightly flouring the dough as you roll it. Slice into about 1-inch-thick slices. Unroll the slices and lay out the strips flat onto a floured sheet tray until ready to cook.
- For the sauce: When ready to cook the pasta, bring a pot of water to a boil and add salt. Cook the pasta for 3 minutes.
- Meanwhile, in a pan, bring the vegetable stock to a simmer. Add the butter and cooked pasta. Season it with freshly milled black pepper and salt. At the very end, add the Parmigiano-Reggiano little by little, stirring it in as you go. Garnish with fresh herbs and more cheese.
BUTTERED PASTA FOR CHILDREN
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of cold water to a boil over high heat and salt it generously. Add the pasta and boil, stirring occasionally, until al dente, about 12 minutes. Drain pasta in a colander, leaving 3 to 4 tablespoons pasta water in the bottom of the pot.
- Return pot to a low heat. Whisk the butter in bit by bit, letting each piece melt completely before adding the next, to make a creamy sauce. Toss the pasta in the sauce. Season with salt and pepper and nutmeg if desired. (Add a little warm water if the pasta looks shiny.) Transfer to warmed bowls and serve warm, with Parmesan sprinkled over each dish if desired.
- Copyright 2005 Television Food Network, G.P. All rights reserved
SAUSAGE AND MACARONI BAKE
Tasty treat we tried out, inspired by a recipe found up here.
Provided by curtisfamily
Categories Main Dish Recipes Casserole Recipes
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
- Melt butter in a separate pot over medium heat. Cook and stir sausage and onion in melted butter until the onion is translucent, 5 to 7 minutes.
- Stir tomatoes, green bell pepper, yellow bell pepper, orange bell pepper, red bell pepper, basil, thyme, and oregano into the sausage mixture; continue to cook and stir until the peppers have softened, 5 to 7 minutes. Add drained macaroni; bring to a simmer and cook another 5 minutes. Pour the mixture into a 2-quart casserole dish and top with cheese cubes.
- Bake in preheated oven until the cheese has melted, about 5 minutes. Stir melted cheese through the macaroni mixture, pat the mixture down into a flat layer, and continue baking until heated through, 10 to 15 minutes more.
Nutrition Facts : Calories 495.4 calories, Carbohydrate 29.2 g, Cholesterol 76 mg, Fat 30.5 g, Fiber 2.2 g, Protein 24.7 g, SaturatedFat 13.7 g, Sodium 1476.4 mg, Sugar 7.8 g
GARLIC-BUTTERED PASTA
This pasta goes nicely with any entree. Guests always leave a spot for it on their plates. It's great hot or served cold with fresh herbs from my garden.-Stephanie Moon, Boise, Idaho.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Meanwhile, in a large saucepan, cook garlic in butter over medium-low heat until mixture is fragrant, 4-5 minutes; remove from heat. Drain pasta; add to garlic butter. Stir in the Parmesan cheese, parsley, salt and pepper; toss to coat.
Nutrition Facts : Calories 401 calories, Fat 25g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 425mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 2g fiber), Protein 8g protein.
GARLIC BUTTER SAUCE I
A rich, buttery sauce for pasta with herbs and garlic. Great with grated Parmesan or Romano cheese. Try serving it over your favorite pasta. Easy to double or triple.
Provided by Christine
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Yield 1
Number Of Ingredients 4
Steps:
- In a small saucepan melt butter, add garlic and saute until cooked. Add dried oregano and dried basil and stir until heated through.
- Serve warm.
Nutrition Facts : Calories 559 calories, Carbohydrate 3.7 g, Cholesterol 162.7 mg, Fat 61.7 g, Fiber 1.8 g, Protein 1.3 g, SaturatedFat 39 g, Sodium 437.2 mg, Sugar 0.2 g
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