{"id":126,"date":"2014-08-20T01:14:01","date_gmt":"2014-08-20T01:14:01","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=126"},"modified":"2016-08-17T23:08:23","modified_gmt":"2016-08-17T23:08:23","slug":"italian","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/meat\/italian\/","title":{"rendered":"~ Italian"},"content":{"rendered":"

See also:\u00a0 RED CLAM SAUCE under Meat-Seafood
\nClick Here for:\u00a0 How to freeze fresh basil<\/a> (for pesto!)<\/p>\n

\n

OLIVE GARDEN FETTUCINI ALFREDO for TWO
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

1\/4 c butter (NOT oleo)
\n1\/4 to \u00be c grated fresh parmesan cheese
\n1 c whipping cream
\npinch garlic powder*
\n\u00bc t black pepper
\npinch salt \u2013 wait & taste before adding<\/p>\n

Melt butter in heavy saucepan.\u00a0 Add cheese.\u00a0 Stir well.
\nAdd rest of ingredients.
\nSimmer 10-12 minutes, stirring frequently so it doesn’t scorch, til thickened.
\n*Can use 1\/4 t minced garlic cloves sauted in butter instead.<\/p>\n

\n

MINI PIZZAS for 2
\n***Family Favorite***
\n<\/strong><\/p>\n

2 (6 inch) individual round pre-baked Italian bread shells or foraccia
\nor pita flatbread
\n1\/8 c pesto (or sliced of Provolone cheese, or Alfredo sauce)
\n1\/2 c chopped chicken, cooked or grilled
\n2T c chopped red, white or green onion
\n4T c sliced pitted ripe olives
\n1\/2 tomato, diced (1\/2 c) sprinkled with garlic salt
\n2 (1 oz each) slices Provolone Cheese (or shredded mozzarella cheese)
\nItalian Seasoning
\nOPT:\u00a0 3-4 fresh mushrooms, sliced
\nOPT:\u00a0 pickled artichoke hearts
\nHeat oven to 425\u00b0.
\nSpread each bread shell with 1 T pesto or a slice of cheese.
\nPlace on baking sheet with holes in bottom.
\nArrange remaining ingredients on top of bread shells, topping with cheese.\u00a0 Sprinkle with Italian Seasoning.
\nBake 10-12 min, til heated thru and cheese is melted.<\/p>\n

\n

MINI PIZZAS (makes 4)
\n***A Family Favorite***<\/strong><\/p>\n

4 (6 inch) individual round pre-baked Italian bread shells or foraccia
\nor pita flatbread. We prefer brand:\u00a0 Toufayan Bakeries (HQ: Orlando Florida)
\n\u00bc c pesto
\n1 c chopped chicken, cooked or grilled
\n1\/3 c chopped red or white onion
\n1\/4 c sliced pitted ripe olives
\nl large tomato, diced (1-1\/2 c)
\n4 (1 oz each) slice Provolone Cheese, cut into quarters
\n(or shredded mozzarella cheese)<\/p>\n

Heat oven to 425\u00b0.
\nSpread each bread shell with 1 T pesto.\u00a0 Place on cookie sheet.
\nArrange chicken, onion, olives, and tomato on top of bread shells.
\nTop with cheese.
\nBake 10-12 min, til heated thru and cheese is melted.<\/p>\n

\n

GALEN\u2019S HOMEMADE PESTO (Rev 10\/07)
\n***FAMILY FAVORITE***<\/strong>
\nMakes about 1\u00bd cups<\/p>\n

2 cups of basil leaves, packed, stems removed (about 4 oz)
\n\u00bd c virgin olive oil
\n1\/2 t salt
\n\u00bd t fresh ground black pepper
\n2 cloves garlic
\n\u00bc to 1\/2c pine nuts or walnuts, coarsely chopped
\n5 or 6 oz.(3\/4c) Parmesan cheese, preferably Parmigiano-Reggiano from Italy.\u00a0\u00a0 (NOTE:\u00a0 get a center cut.\u00a0 DON\u2019T get a top or bottom cut or you’ll waste several dollars in rind.\u00a0 Grana Padano is next best. American Parmesan off of a wheel or in a solid wedge is acceptable…Frigo brand was good–only comes in a 5 oz pack, which was enough.\u00a0 DON\u2019T use Krafts in the green can)<\/p>\n

Prepared angel hair pasta or thin spaghetti, bowtie or fettuccini noodles.
\nProcess basil leaves, salt and pepper, oil and garlic in food processor till mush.
\nGrate Parmesan or cut into half inch or less chunks, then drop them into running processor ONE at a time.\u00a0 Blend till it’s all very pasty, smooth, not lumpy.\u00a0 If too thick, gradually add up to \u00bc c hot water with machine running.
\nNUTS:\u00a0 Some recipes also blend nuts to mush, but it seems a waste; so you can just add nuts at the end and spin it a few times so that they’re chopped but still chunky.<\/p>\n

If pesto sauce is too thick, add more olive oil.\u00a0 It should have a very strong flavor.\u00a0 Sprinkle more pine nuts on top when serving.
\nOPTIONAL:\u00a0 Top with tiny ham chunks, onion or cherry tomato slices, but don’t grind them.\u00a0 Also, traditional recipes blend in parsley with basil.<\/p>\n

NOTE:\u00a0 If you heat it up (even for a few seconds) in the microwave cheese will melt and make a real gooey mess.\u00a0 Keeps in fridge for weeks (tho it will turn dark), but let it warm up to room temperature before using.
\nStore sauce separately from noodles.
\nGarnish with parsley and extra grated Romano cheese.<\/p>\n

\n

FETTUCCINE AL PESTO
\n<\/strong><\/p>\n

Prepared fresh pesto
\nPaul Newman\u2019s Alfredo Sauce
\nFettuccine noodles, cooked (or bow tie noodles)
\nCooked chicken, diced<\/p>\n

Heat Sauce and add pesto and chicken.\u00a0 Mix well.
\nGarnish with sliced cherry\/grape tomatoes, chopped green onions<\/p>\n

\n

LOTTINSVILLE\u00a0 (FAUX) CARBONARA \u00a0\u00a0\u00a0 \u00a0(REV 3\/14)
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

1 jar of Paul Newmans Alfredo Sauce–it’s the tastiest!
\n12 oz. bowtie or shell pasta (not a whole pound!)<\/p>\n

MEATS:\u00a0 Use 1 or 2 kinds of meat
\n\u00bc lb Genoa Salami (THIN sliced, cut in bite size pieces)
\n\u00bd lb Italian or Polish sausage (round kind) cooked, diced (or grilled chicken)
\nOr shrimp or Fajita chicken meat
\n1 t minced garlic
\n\u00bc to \u00bd c fresh grated Parmesan or Romano cheese or 3\/4c Ital. blend
\n1\/2 t fresh ground pepper (no salt needed)
\n\u00bd t oregano
\n1 t red pepper flakes
\n2T to 1\/4 c fresh parsley, chopped
\n1\/2 c white wine or sweet vermouth-optional<\/p>\n

Saute or microwave meats to remove grease.
\nWARM up Alfredo sauce\u2014add Parmesan cheese, parsley, oregano, red pepper, garlic, and wine.<\/p>\n

OPTIONAL ITEMS:<\/strong>
\n2 oz. capers, drained-optional
\n\u00bd lb mushrooms, fresh, sliced and cooked
\n4 green onions, finely sliced\/chopped
\n4 oz fresh spinach, chopped
\n1\/2c. cooked green peas
\nsmall can sliced black olives
\n1\/2c red or orange bell pepper-julienne strips–sauted
\n1\/2c Carrots (matchstick or julienne) cooked
\n1\/2c Zucchini rounds, cut in half–sauted
\nTop w\/1 large fresh tomato (peeled & diced in small pieces) or grape tomatoes
\nIf you don\u2019t have picky eaters, you can mix ingredients of your choice and sprinkle parsley over the top.<\/p>\n

\n

CHERIE’s SPAGHETTI SAUCE\u00a0 (Makes 4 servings) 10\/15<\/strong><\/p>\n

4 servings spaghetti noodles
\n1 med onion, chopped
\n2 T olive oil
\n2 t minced garlic cloves
\n2t Italian Seasoning
\n1 t dried basil
\n1t dried oregano
\n1 t salt
\n2T sugar
\n10 oz can crushed tomatoes
\n15 oz can tomato sauce
\n14.5 oz. can diced tomatoes<\/p>\n

Cook noodles per directions.
\nIn dutch oven pan, saute onion in olive oil with seasonings, stirring occasionally til soft.
\nAdd remaining ingredients, cover and cook on very low heat for 6-8 hrs.
\nStir occasionally to prevent scorching.
\nWater may be added if sauce gets too thick.
\nTowards end of cooking time, you may add meatballs or Italian sausages, etc.<\/p>\n

\n

SPAGHETTI\u00a0\u00a0 PIE<\/strong><\/p>\n

1 prepared recipe of your favorite spaghetti sauce
\n6 oz. Spaghetti
\n\u00bc c butter, melted
\n1\/3 c grated Parmesan cheese
\n2 eggs beaten<\/p>\n

Preheat oven to 350\u00b0.
\nCook spaghetti according to package directions.\u00a0 Drain
\nMix together cooked spaghetti noodles with butter, Parmesan cheese and eggs.
\nPlaced in greased 10\u201d pie plate.
\nBake at 350\u00b0 for 20 min.\u00a0 Or microwave at 50% power.
\nCut into slices and spoon your favorite spaghetti sauce over it.<\/p>\n

\n

SPAGHETTI SAUCE\u00a0 (Aunt Virginia Ott’s recipe)<\/strong><\/p>\n

2 (30 oz) cans tomato and herb spaghetti sauce (or spicy)
\n2 (15 oz) cans tomato sauce
\n1 can diced tomato Rotel
\n2-3 t Basil
\n1 t Salt
\n1 t Cilantro
\n1\/2 t Garlic Powder
\n1 t Chili Powder
\n2-3 t Oregano
\n1\/2 t Thyme
\nSugar, to taste<\/p>\n

Mix and simmer, stirring often for 3-4 hours<\/p>\n

\n

CHERIE’s LASAGNE
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

12 oz. box lasagna noodles (17-18 slices)
\n1 Hillshire Farms Polish Sausage Ring*
\n32 oz. spaghetti sauce
\n1 t basil; 1 t oregano; 2 t Italian seasonings
\n2 eggs
\n1 t salt
\n\u00bc\u00a0 t pepper
\n1\/2 c Parmesan cheese
\n\u00bc c chopped dried parsley (optional)
\n2 c small curd cottage cheese
\n2-3 c grated mozzarella cheese<\/p>\n

1.\u00a0 Cook lasagna noodles as directed on package.
\n2.\u00a0 Chop sausage into circles, then cut circles in fourths.
\nPlace on paper towels on plate and micro 2-3 min, til lots of grease cooks out of them.
\n3.\u00a0 Simmer spaghetti sauce with basil, oregano, and Italian Seasoning for at least 10 min.\u00a0 (can do covered in micro.)
\n4.\u00a0 Mix cottage cheese, eggs, salt, pepper, Parmesan cheese and parsley.<\/p>\n

ASSEMBLING:
\nPour 1 cup spaghetti sauce in bottom of 9 x 13 dish, to prevent sticking.
\nLayer 5 cooked noodles, slightly overlapping them; then spread layers of cheese mixture
\nThen spread thin layer of sauce on top of cheese mixture
\nSprinkle 1\/3 of the polish sausage on.
\nRepeat\u00a0 layers two more times, ending with sauce and sausage.
\nWill have 3 layers of noodles total.<\/p>\n

Cover with foil and cook at 350\u00b0 for 30-35 min. til piping hot.\u00a0 Remove foil.
\nSprinkle mozzarella cheese over top.\u00a0 Cook just til cheese melts.
\nRemove from oven and let stand out 10-15 min before cutting and serving.
\n(The standing time helps it to stay in squares when serving it.)
\n*Can substitute 1 lb ground beef, browned for Sausage and mix with spaghetti sauce.<\/p>\n

\n

SPEEDY CARBONARA\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Concocted by Chess & Cherie)
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

BASE RECIPE:
\n12 oz pasta\u2014your choice (we like mini-bowtie pasta)
\n12 oz thin sliced bacon, cut into 1\u201d pieces;*See note re meats below
\n1 T oil (can be olive or veg.)
\n1-1\/2 t garlic, minced
\n1\/2 t red pepper flakes
\n\u00bc c parsley (fresh or dry)
\n15 oz jar Newman’s Own Alfredo Pasta Sauce
\n6 oz (3\/4c) shredded Romano OR Parmesan cheese (we prefer Parmesan)
\nOPTIONAL: 8 large mushrooms, sliced;\u00a0 1 peeled, diced tomato; 4-5 green onions, chopped fine; 2 T fresh parsley; 2 oz capers; 5T fresh finely chopped basil; 1 cup white wine; 4 oz fresh chopped spinach; 8 oz cooked frozen green peas<\/p>\n

Cook pasta per directions, but DON\u2019T add SALT. Drain and pour back into cooking pan.
\nHeat oil in skillet–add garlic and red pepper.\u00a0 Cook 1 min.
\nAdd bacon pieces. Don\u2019t need to separate them\u2014they will separate themselves.
\nCook til bacon is softly done, turning often.
\nRemove bacon from pan and saut\u00e9 mushrooms in bacon grease. Drain off grease.
\nHeat pasta sauce in pan used to boil pasta.
\nAdd (opt) wine. Mix sauce with cheese, bacon and spices (parsley, onions, etc.)
\nStir in pasta. Serve in bowls and top with optional items like: diced tomatoes, capers, green peas.
\nFor Smogasboard:\u00a0 Serve above mixture with bowls of optional ingredients to select from and stir into Base Carbonara
\nFor One Dish:\u00a0 Make Base recipe and mix ingredients together and serve.
\nCan cook more noodles \u2013 but will need more sauce \u2013 so add wine and\/or cream or milk to make sauce go further.<\/p>\n

*MEATS: Can use mixture of:\u00a0 Mini pepperoni rounds; or Genoa Salami-sliced thin; Italian sausage or grilled chicken, cooked in bize-size pieces.<\/p>\n

\n

WEDDING BELLS CARBONARA\u00a0<\/strong>\u00a0 (From:\u00a0 Cooking Round the Clock by Rachael Ray)\u00a0 (Bacon and egg pasta)\u00a0\u00a0 We prefer to cheat and use a sauce like the recipe above!<\/p>\n

1 lb spaghetti or bow-tie pasta
\n1-2 T olive oil
\n\u00bd lb bacon or pancetta (Italian bacon) chopped in 1 wide\u201d pieces
\n\u00be t red pepper flakes
\n1 t minced garlic
\n\u00bd c dry white wine (cooking wine works well)
\n2-3 large egg yolks
\n3-4 oz. Romano cheese, fresh, grated
\n2 T fresh Parsley, chopped
\nSalt & freshly ground black pepper, to taste<\/p>\n

1. Boil pasta in salted water about 8-9 min. til al dente
\n2. Heat olive oil in large skillet over med. heat.\u00a0 Add bacon. Cook 2 min.
\n3. Add red pepper flakes and garlic to bacon and cook 2-3 min more.
\nDRAIN OFF all but 1T BACON GREASE.
\n4. Add wine and stir with bacon and pan drippings.
\n5. In separate bowl, beat yolks with fork; fill large ladel (1\/2 cup) of pasta cooking water and stir furiously. (This tempers the eggs and keeps them from scrambling when added to the pasta)
\n6. Drain pasta and add it to skillet with bacon mixture.
\n7. Pour egg mixture over pasta, stirring rapidly to coat well.
\n8. Remove from heat and add cheese, parsley with fresh ground black pepper and salt to taste.\u00a0 Stir pasta 1-2 min. til it soaks up egg mixture and thickens<\/p>\n

\n

SPAGHETTI\u00a0 CARBONARA\u00a0 (Marilyn Schroeder) (Rev 8\/06)<\/strong>
\nServes 6<\/p>\n

8 oz. spaghetti or linguini noodles or bowtie pasta
\n{1\/2 lb bacon, fried crispy, cut into 1″ squares
\n{OR:\u00a0 \u00bc to \u00bd lb Italian pancetta browned in olive oil)
\n1\/2 lb ham or chicken, sliced, cut into 1\/2″ chunks
\n3\/4 lb mushrooms, fresh, sliced OR in chunks
\n1 large onion, sliced thinly into strips
\n1\/2 c sweet vermouth
\n1\/2 to 1 c fresh chopped parsley
\n2\/3 c fresh, grated Parmesan or Romano cheese
\n1\/2 c whipping cream
\n1 egg<\/p>\n

Have all ingredients ready (chopped, sliced, measured, etc).
\nAdd pasta to boiling water & set timer per pkg directions.
\nSaute bacon in Pan #1.
\nWhen cooked enough to coat the pan with bacon grease, put bacon in Pan #2 and continue cooking.
\nSaute mushrooms in Pan #1 for about 2 minutes, then add onions and continue to saute.
\nAdd ham or chicken to bacon. Drain off bacon grease.
\nCombine Pan #2 (bacon\/ham) with Pan #1 (mushroom\/onions).
\nAdd vermouth and saute 2 min.
\nAdd parsley and cheese and saute about 1 more min.
\nDrain pasta when done.
\nBeat egg and add whipping cream.
\nMix pasta with whipping cream\/egg mixture and add meat\/mushroom mixture, pepper & salt to taste.<\/p>\n

Sauce by another recipe:<\/strong>
\nBeat 4 large egg yolks; add 2 large ladleful (1 c) pasta cooking water.
\nThis tempers the eggs and keeps them from scrambling when adding to the pasta.\u00a0 Toss the pasta til it soaks up egg mixture and thickens (1-2 min).<\/p>\n

\n

\u201cLASAGNE\u201d NOODLE CASSEROLE\u00a0 (Cheries 1\/2014)<\/strong><\/p>\n

1 lb hamburger meat, browned with garlic salt; drain off grease
\n6 oz. egg noodles (4 c uncooked) or bowties, COOKED
\n16+ oz. spaghetti sauce or tomato sauce w\/Italian seasoning
\n4+ oz fresh mushrooms, sliced, partially cooked, juice drained off (optional)<\/p>\n

MIX TOGETHER:
\n2 eggs
\n1 t salt; \u00bc t pepper; \u00bc c chopped dried parsley
\n1\/2 c Parmesan cheese
\n1 c small curd cottage cheese
\n1 c sour cream<\/p>\n

TOPPING:
\n1 c grated Mozzarella cheese + 1\/2c minced green onions
\nTo cooked hamburger meat, add sauce and heat til hot.
\nGrease (PAM) 10 x 10 casserole dish.
\nPlace noodles in bottom. Top with cheese mixture; then meat mixture.
\nBake covered at 350\u00b0 for 30 min. Turn off oven.
\nRemove cover, top with Mozzarella cheese and green onions-leave in oven til melted.
\nLet casserole rest for 5 min so cheese won\u2019t be as stringy.
\nA double batch will fill a 9 x 13 pan to the top.<\/p>\n

\n

BAKED ITALIAN CASSEROLE\u00a0\u00a0 \u00a0(Judy Bates)<\/strong><\/p>\n

\u00bd lb ground beef
\n\u00bd lb pork sausage
\n\u00bd pkg pepperoni slices, cut in half
\n1 Jar Ragu traditional spaghetti sauce
\n1 cup mozzarella cheese, grated
\n12 oz. pasta\u2014bowtie, ziti, whatever you want
\nsliced black olives-optional
\nsliced fresh mushrooms-optional
\nsliced green onions-optional<\/p>\n

Brown meats together.\u00a0 Salt and pepper to taste.
\nMix in \u00bd Ragu sauce.
\nBoil pasta, drain and toss with remaining sauce.
\nIn casserole dish, layer pasta, meat, \u00bd cheese; repeat layers.
\nBake covered at 350\u00b0 for 20-25 min.<\/p>\n

\n

PASTA ALLA PUTTANESCA\u00a0\u00a0 \u00a0CHESS LOVES! (Rev 6\/09)<\/strong>
\n(Meatless)<\/p>\n

2 T olive oil
\n3 cloves garlic, peeled, minced
\n2 oz. anchovies, drained, chopped
\n2 cans (one 28 ounces and one 14.5 ounces) diced tomatoes, drained
\n1 small can tomato paste-optional
\n4 T capers, drained
\n1-1\/4 cups black or kalamata olives, pitted, chopped
\n1 t dried Italian Seasoning
\n1\/4 t dried red pepper flakes
\n1 lb spaghetti or your favorite pasta
\nSome recipes use onions; shrimp<\/p>\n

Heat oil in large skillet over medium low heat.
\nAdd garlic and saute briefly.
\nAdd anchovies, tomatoes, capers, olives, oregano and red pepper flakes.
\nSimmer over low heat for 20-25 minutes, stirring occasionally.
\nSauce will reduce and thicken as it simmers.\u00a0 T
\nTaste and add salt if necessary.
\nServe with cooked pasta or rice.<\/p>\n

\n

MOCK\u00a0 RAVIOLI\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0BH&G Cookbook<\/strong>
\nServes 8-10.<\/p>\n

Brown:\u00a0 1 lb ground beef;\u00a0 \u00bd c chopped onion (opt); 1 clove garlic, minced
\nDrain grease off, and add to meat mixture:<\/p>\n

26 oz can spaghetti sauce w\/mushrooms (spiced up as you desire)
\n\u00bd t salt and dash pepper
\nCook per pkg directions:
\n10 oz pkg frozen chopped spinach
\nCook:\u00a0 7 oz. elbow macaroni or spaghetti and drain
\nAdd to pasta with spinach:
\n1 c grated sharp cheese or mozzarella cheese
\n\u00bd c soft bread crumbs
\n2 well beaten eggs
\n1\/3 c oil<\/p>\n

Preheat oven to 350\u00b0.
\nSpread pasta mixture in 9 x 13 baking dish.\u00a0 Top with meat sauce.
\nCover with foil and bake for 30 min.
\nRemove cover and sprinkle with \u00be c grated mozzarella cheese.
\nLet stand\u00a0 for 10 min before serving.\u00a0\u00a0\u00a0 DO NOT OVERCOOK!!<\/p>\n

\n

ITALIAN RAVIOLI –\u00a0 From Scratch – the old fashioned hard way!!
\nMakes 15 -20 dozen.<\/strong>
\n(Heirloom Recipe from: Louise Montgomery & Dot Berry)<\/strong><\/p>\n

1 loaf French bread
\n1 chicken
\n1 medium pork roast
\n1 large beef roast
\n6 cloves garlic
\n1 large onion
\n1 can tomato sauce
\n2 cans spinach, drained; or fresh spinach
\n5-6 eggs
\nsalt, pepper
\n1 envelope Italian salad dressing mix, unmixed
\nOne recipe your favorite spaghetti sauce<\/p>\n

One day ahead of time, break half the loaf of French bread into pieces so it can dry.
\nUse the rest of bread with meal. Blend into small crumbs after dry.
\nBoil chicken, adding lots of water and salt, pepper and 2 cloves garlic.
\nReserve broth\u00a0 and debone. Chill meat.
\nBrown roasts together with remaining garlic, onion, salt, pepper.
\nAdd water and boil until done. Debone and chill.
\nBlend meats in blender and put in large pan.
\nAdd spinach.
\nMix salad dressing mix into the can of tomato sauce and add to meat mixture.
\nMix everything together, using hand mixer if desired.
\nChill mixture.<\/p>\n

DOUGH for 50-60 raviolis or a meal for 4:
\n3-1\/2 c flour
\n4 eggs
\n1 t salt
\n4-5 T water
\nIn mixing bowl, combine the above ingredients by hand; divide into three parts.
\nOn floured board, roll out one part until quite thin. Cut with biscuit cutter.
\nPut a small spoonful of meat mixture in the center of each circle.
\nFold in half. Use fork and press edges together firmly.
\nSet on cookie rack to dry for 10-12 hours.
\nTurn to other side after 6 hours. Don\u2019t stack.
\nWhen you are\u00a0 ready to serve them, drop into boiling chicken broth added water, if necessary for 10-15 minutes.\u00a0 Serve in spaghetti sauce and eat and eat and eat.<\/p>\n

RAVIOLI NOTES:<\/strong>
\nThe meat mixture may be mixed up and frozen.
\nBe sure to divide it into small portions.
\nCan make all mixture into raviolis and dry and freeze them in bags.
\nCan substitute other meats; i.e. use two beef roasts, etc.; use turkey for chicken
\nSave leftover roast and chicken in freezer until you have enough for a batch. Doesn’t take much.<\/span><\/p>\n

\n

LEMON PASTA W\/TOMATOES\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 8\/15\/16
\n<\/strong>
\n16 ounces angel hair pasta
\n2 cups ripe tomatoes, diced (4 small or 2 large) Remove juice
\nJuice of 1 large lemon
\n2 t lemon zest
\n2 T capers (no juice)
\n3 cloves garlic, minced
\n4 large basil leaves, chopped
\n\u00bc cup extra virgin olive oil (or more)
\nHimalayan or Sea Salt, to taste
\n\u00bd cup Parmesan cheese, freshly grated (optional)
\nRed peppers flakes, (optional) to taste<\/p>\n

Boil water \u00a0for pasta (follow pkg. instructions). Place diced tomatoes on paper towels to absorb extra juice. Place tomatoes and basil a large bowl, set aside. Combine olive oil, minced garlic, lemon zest and lemon juice, capers and a pinch of sea salt in a small dish, whisk. Add to tomatoes. Add pasta to boiling water.<\/p>\n

When pasta is done, drain and pour over tomato mixture. Toss til combined. Sprinkle with Parmesan (optional), sea salt and red pepper flakes, if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"

See also:\u00a0 RED CLAM SAUCE under Meat-Seafood Click Here for:\u00a0 How to freeze fresh basil (for pesto!) OLIVE GARDEN FETTUCINI ALFREDO for TWO ***FAMILY FAVORITE*** 1\/4 c butter (NOT oleo) 1\/4 to \u00be c grated fresh parmesan cheese 1 c whipping cream pinch garlic powder* \u00bc t black pepper pinch salt \u2013 wait & taste […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":113,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-126","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/126","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=126"}],"version-history":[{"count":15,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/126\/revisions"}],"predecessor-version":[{"id":1332,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/126\/revisions\/1332"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/113"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}