Creamy Shrimp and Mushroom Pasta

INGREDIENTS:
4-8 oz fettuccine or linguine
10 tbsp butter, divided
8 oz fresh, sliced mushrooms
2 garlic cloves, minced
3 oz cream cheese, cut into small pieces
2 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped (you can use dried herbs if thats all you have)
2/3 cup boiling water (from your noodle pot)
1 lb cooked shrimp
INSTRUCTIONS:
Boil and salt a large pot of water and cook your pasta
While your pasta is cooking, cook your shrimp if necessary and reserve. If your
shrimp are pre-cooked and frozen, quickly thaw them under running water.
In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until
soft and brown. Season with salt and pepper.
Reserve cooked mushrooms and melt remaining butter in the skillet. Add minced
garlic, cream cheese, and herbs.
Simmer cream cheese mixture until well blended. Get a scoop of boiling pasta water
from your noodle pot and mix it in, stirring quickly to smooth out the sauce.
Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring
often) until everything is hot and thickened, about 10 minutes-you wont ruin this
sauce by accidentally boiling it so dont worry.
Toss sauce with cooked noodles and serve.

Spaghetti Carbonara

INGREDIENTS
1 tablespoon extra-virgin olive oil
10 ounces pancetta, cut into 1/2-inch dice
1 pound spaghetti
1 cup heavy cream, plus more if needed
4 large egg yolks
2 cups grated (about 5 ounces) Parmesan cheese, plus more for garnish
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
DIRECTIONS
Bring a large saucepan of water to a boil. Heat a medium skillet over medium heat.
Add the olive oil and pancetta to skillet, and cook until the pancetta is browned, 3 to
4 minutes. Remove skillet from heat, and keep warm.
Cook spaghetti in boiling water until al dente, about 8 minutes. While spaghetti is
cooking, whisk cream, egg yolks, Parmesan, salt, and pepper in a medium bowl until
combined. Drain pasta, and return to saucepan. Immediately stir in egg-and-cheese
mixture until well combined. Add warm pancetta and fat from pan. Toss well. Thin
sauce with additional cream, if necessary. Serve immediately, garnished with grated
Parmesan cheese.
NOTES
Raw eggs should not be used in food prepared for pregnant women, babies, young
children, the elderly, or anyone whose health is compromised.

Creamy Ham Carbonara Pasta

Makes: 4 servings

INGREDIENTS:
1/2 pound short cut pasta
3 lb. butternut squash, peeled and diced
2 cups chicken or vegetable stock + extra if needed
2 cloves garlic, finely minced
salt & pepper, to taste
2 tablespoons butter
1 cup grated parmesan cheese {use the real stuff!} + extra to taste
DIRECTIONS:
Bring large pot of salted water to boil for pasta. Stir in half a pound of short cut
pasta and cook until al dente. Drain and set aside.
While pasta is cooking, bring butternut squash and chicken stock to boil in a
separate pot. Cover and simmer 10-15 minutes or until squash is fork tender. Using
a potato masher, mash squash into a paste. DO NOT drain out the chicken stock.
This will make the sauce. Stir in garlic, salt, pepper, butter and 3/4 of the cheese
and cooked pasta. Stir and add in more chicken stock to make sauce the
consistency you desire, if needed. Sprinkle remaining cheese over top and serve
immediately.

Tuna Pasta Salad

INGREDIENTS:
1 lb. mini bowtie pasta
1 cup frozen peas
1/2 cup diced red or white onion
3/4 cup diced dill pickle
2-5 oz. cans tuna, drained {I used albacore tuna packed in water}
1/2 lemon, juiced
1 cup real mayonnaise
1 tablespoon dried dill
salt & pepper, to taste
DIRECTIONS:
Bring large pot of water to boil. Salt water and cook pasta until al dente. Stir in
frozen peas and cook 30 seconds. Drain pasta and peas. If you want room
temperature pasta salad, don't rinse. If you want cold pasta salad, rinse with cold
water.
In a large bowl, stir cooked pasta and peas together with remaining ingredients until
everything is evenly coated in sauce {made from mayonnaise and lemon juice}.
Serve or refrigerate covered until ready to serve.

Tuna Carbonara

Ingredients:
4 tbsp Butter
2 cans (155 grams each) Tuna Chunks in Oil (drained, reserve oil)
tbsp Grated Cheddar Cheese
cup Canned sliced Mushroom
4 tsp Lemon Juice
1 tsp Grated Lemon Rind (optional)
1 pack (400 grams) Del Monte Spaghetti (cooked, reserve cup pasta broth)
2 pouches (200 grams each) Del Monte Carbonara Sauce
Instructions:
Saut mushrooms in butter or margarine for 3 minutes, (if using tuna with oil, include oil in sauting).
Add tuna and lemon juice, cook for 2 minutes.
Add DEL MONTE Carbonara Sauce and pasta broth. Season with salt and pepper to taste. Cover
and simmer over low heat for 5 minutes.
Add cheese and lemon rind. Pour over cooked DEL MONTE Spaghetti. Top with extra cheese if
desired .
Makes 8 servings

PRAWN, KIMCHI AND NOODLE SALAD

INGREDIENTS:
FOR THE KIMCHI:
1 Chinese cabbage
35g Maldon sea salt
6 spring onions, trimmed and finely sliced
4 garlic cloves, crushed
6cm piece root ginger, peeled and grated
3 tablespoons Thai fish sauce
3 tablespoons gochujang
2 teaspoons soft, light brown sugar
FOR THE SALAD:
275g medium egg noodles
1 tablespoon toasted sesame oil
Juice of 1 lime
cucumber, peeled, halved, de-seeded and sliced
150g beansprouts

350g large, cooked and peeled prawns

1 small bunch (about 28g) coriander, finely chopped
INSTRUCTIONS:
For the kimchi, halve the cabbage lengthways and remove the core. Slice into 3cmwide strips and place in a large mixing bowl. Sprinkle over the salt and rub into the
cabbage for 2-3 minutes until the cabbage starts to release some moisture. Pour
over enough cold water to cover the cabbage. Cover and leave overnight at room
temperature.
Drain the cabbage and rinse thoroughly under cold water. Squeeze out as much
liquid as possible and set aside in a mixing bowl. Mix together the remaining kimchi
ingredients to form a paste and stir into the cabbage. Mix everything really well,
then pack tightly into a 1-litre sterilised Kilner jar. Seal and leave at room
temperature for 2 days, by which stage the cabbage should be bubbling slightly, a
sign it is fermenting. Refrigerate at this stage.
For the salad, cook the noodles in boiling water according to the packet instructions.
Drain and refresh with cold water. Place in a mixing bowl and stir in the sesame oil,
lime juice and about 5-6 tablespoons kimchi, depending on how much heat you like.
Add the cucumber, beansprouts and prawns, then the coriander, and toss
everything together just before serving. Season if necessary with a little Thai fish
sauce.
Note: Kimchi is a lightly pickled, fermented cabbage condiment from Korea. You can
buy it from delis and specialist shops, but it is not difficult to make. You need to
allow 4 days and it can be made up to a week ahead. Gochujang is a Korean fiery
chilli paste, which is available online.

Slow Cooker Beef Stroganof

INGREDIENTS:
2 lbs trimmed stew meat
cup beef broth
16 oz. sliced mushrooms
2 packages Lipton onion soup mix
4 Tablespoons Worcestershire sauce
cup half and half
2 cups sour cream
1 package cooked egg noodles
PREPARATION:
Place meat, beef broth, mushrooms, soup mix, and Worcestershire sauce cook on LOW for 5-6
hours or until meat is cooked completely.
After meat has cooked through, add sour cream and half and half.
Serve over egg noodles.

BROCCOLI WALNUT PESTO

Serves 6
INGREDIENTS:
Broccoli:
1 large head of broccoli, florets only
dash of salt
Pasta:
16 oz. of dry pasta
dash of salt
Pesto Sauce:
1/3 cup of walnuts, chopped
2 garlic cloves, whole
1 Tbsp. fresh basil paste or small handful of fresh basil (optional)
1 Tbsp. lemon juice
1 Tbsp. walnut oil (olive oil will work, too)
1 Tbsp. miso paste
1 tsp. apple cider vinegar
Notes: Be sure to reserve about 1/2 cup of the pasta water for the pesto sauce.

Creamy Broccoli Chicken Shells and Cheese

Ingredients
9 oz large shell pasta, dry (3 1/4 cups)
1 lb boneless skinless chicken breasts, cooked and shredded into small bites size
pieces
12 oz broccoli florets, diced into small bite size pieces (4 1/2 cups once diced)
2 1/2 Tbsp butter
1/4 cup all-purpose flour
1/2 tsp onion powder
1/4 tsp garlic powder
Salt and freshly ground black pepper
3 cups low-fat milk
6 oz 2% reduced fat sharp cheddar cheese, shredded (1 1/2 cups)*
1 oz parmesan cheese, finely shredded (1/3 cup)
Directions
1. Boil pasta according to directions listed on package adding broccoli during last 3 4 minutes of boiling, drain well (reserve 1/4 cup pasta water, just in case you want
to thin pasta sauce).
2. Meanwhile, in a pot melt butter over medium heat then stir in flour. Cook mixture
stirring constantly for 1 minute. While whisking vigorously, slowly add in milk, then
season with onion powder, garlic powder and salt and pepper to taste. Increase heat
to medium-high, cook mixture, stirring constantly until it boils and thickens. Remove
from heat, allow to cool for 1 minute then add in cheddar and parmesan cheese and
stir until melted. Add drained pasta and broccoli and chicken and toss to evenly
coat. As it sits it will thicken, you can thin it with a few tbsp pasta water if desired.
*If you want a stronger cheddar cheese flavor you can use 8 oz.

New England Lobster Pasta Salad

Ingredients
1 pound Dreamfields Pasta Penne Rigate, cooked al dente
2 cups cooked lobster meat
1 cup celery, diced
1 cup green onions, sliced
For the Dressing
cup light mayonnaise
1 Tbsp brown spicy mustard
1 Tbsp fresh dill, chopped
salt and pepper to taste
Instructions
In a large mixing bowl, combine pasta, lobster meat, celery and green onions.
In a small bowl, combine all dressing ingredients.
Gently fold dressing into lobster/pasta mixture.
Chill for at least an hour. Garnish with extra fresh dill and serve.

Spaghetti & Meatballs

Ingredients
Pasta
3 tablespoons salt
1 1/2 gallons (5.76 liters) of water
1 pound (454 grams) dry spaghetti
Meatballs
2 pounds (907 grams) ground chuck
2 pounds (907 grams) ground pork shoulder
12 ounces (340 grams) seasoned bread crumbs
1 cup (240 milliliters) grated Parmesan cheese or Romano cheese
3/4 cup (180 milliliters) fresh parsley, minced
4 eggs
1 1/2 tablespoons finely minced garlic
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper

1/2 teaspoon salt

olive oil
3 garlic cloves
Sauce
1/2 teaspoon crushed red chile pepper flakes
4 cloves garlic, crushed or chopped
1 small, finely chopped onion
1 cup (240 milliliters) beef, stock (available on soup aisle in market in small paper boxes)
28 ounces (794 grams) crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil, torn or thinly sliced
Procedure
Fill your largest pot with one and a half gallons of water along with three tablespoons of salt. Place it
over high heat on the stove.
Combine ground meat, bread crumbs, grated cheese, minced parsley and lightly beaten eggs (add
eggs one at a time while stirring ingredients together). Sprinkle with minced garlic, two tablespoons
of olive oil and seasonings. Then mix well until everything is combined.
Form meat mixture into meatballs, using an ice cream scoop or your hands, pressing lightly, just
enough so that meat holds together, but not so much that the meat is very compressed or the
meatballs will be tough and dry.
In a heavy skillet, heat olive oil over medium low heat. Add whole garlic cloves. Turn the garlic cloves
to color them on all sides, then when lightly roasted, press them into the oil; as they brown, remove
them.
As soon as the oil is hot, add the meatballs to the skillet, leaving about one and a half inches
between them so that they can be easily turned. Turn them often using a spatula or large spoon so
that they dont stick. Make sure there is enough oil in the pan (about one half inch). You dont need
extra virgin olive oil for this, any good quality Italian olive oil will do.
When the meatballs are browned well on all sides, remove from the pan and drain on paper towels.

Then add the next batch to the pan and continue until all are cooked.
Add the pasta to the water now boiling in your pot and cook until al dente. This should take about 12
minutes.
Add pepper flakes, garlic and finely chopped onion in the same oil you used to cook the meatballs.
Saut five to seven minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs.
Bring to a simmer and cook for about 10 minutes.
Toss hot, drained pasta with a few ladles of the sauce. Turn meatballs in remaining sauce.
Place pasta on dinner plates. Top with meatballs, sauce and extra grated cheese.

Tuna Fettuccine in Brown Butter Sauce

Serves 2 to 4 Prep Time 7 minutes Cooking Time 15 minutes

Ingredients:
250 grams fettucine noodles
3 tablespoons butter
8 fresh sage leaves, stemmed
2 cans tuna in oil
2 tablespoons chicken broth
3 tablespoons Parmesan cheese
salt and pepper to taste

Procedure:
1 Cook noodles according to package directions.
2 Melt butter over medium-low heat. Add and stir sage, cooking until butter is dark amber in color.
Set aside sage leaves once they curl up.Toss in tuna.
3 Add stock to butter, followed by pasta and cheese. Toss to coat. Add some pasta water if sauce is
too dry.
4 Season with salt and pepper. Garnish with cooked sage leaves and top with more cheese.

Tuna and Lemon Fettuccine

Ingredients
1 lemon
2 (about 300g each) tuna steaks
1/3 cup (80ml) extra virgin olive oil
375g dried fettuccine
1 long fresh red chilli, seeded, thinly sliced
1 garlic clove, finely chopped
1 tablespoon salted baby capers, rinsed, drained
1/4 cup (45g) toasted pine nuts
1 cup flat-leaf parsley leaves
50g baby rocket leaves
Method

Step 1
Use a zester to remove rind from lemon. (Alternatively, use a vegetable peeler to
peel rind from lemon. Use a small sharp knife to remove white pith from rind. Cut
rind into very thin strips).
Step 2
Season tuna with salt and pepper. Heat 1 teaspoon of the oil in a medium frying pan
over high heat. Add the tuna and cook for 1 minute each side for medium rare or
until cooked to your liking. Remove from heat and set aside for 2 minutes to rest.
Use a sharp knife to thinly slice.
Step 3
Meanwhile, cook the pasta in a large saucepan of salted boiling water, following
packet directions until al dente. Drain well.
Step 4
Heat the remaining oil in the pan over low heat. Add the chilli, garlic, capers and
lemon rind and cook for 1 minute. Remove from heat. Add the pasta, pine nuts,
parsley and rocket and gently toss to combine. Divide evenly among serving plates.
Top with tuna and serve immediately.
See more at http://www.taste.com.au/recipes/25772/tuna+and+lemon+fettuccine
LASAGNA

Recipe 1: Extra-Easy Lasagna

Yield: 6 to 8 servings
Ingredients:

1 pound lean ground beef

4 cups tomato-basil pasta sauce
6 uncooked lasagna noodles
1 (15-ounce) container ricotta cheese
2 1/2 cups (10 ounces) shredded mozzarella cheese
1/4 cup hot water
Preparation
Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain.
Stir in pasta sauce.
Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles
and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.)
Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour
1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty
aluminum foil.
Bake at 375 for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before
serving.
See more at http://www.myrecipes.com/recipe/extra-easy-lasagna
Recipe 2: Lasagna
Ingredients:
FOR THE SAUCE:
1 cup extra virgin olive oil
2 medium red onions, finely diced
2 large cloves minced garlic
8 ounces pancetta, diced
Salt and freshly ground black pepper
1 cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste

 pound ground sirloin

cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsley, leaves only, washed and dried
2 large whole cloves garlic
cup flour
1 pound Italian sausage, a mix of hot and sweet
FOR THE LASAGNA:
1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, preferably Antica Pasteria
Instructions:
For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions,
minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season
liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced,
about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2
cups lukewarm water. Simmer for 1 hour.
Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until
fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until
all the ingredients are well blended. Shape into meatballs and set aside.
Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour,
shaking of excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through)
and transfer to the sauce.
In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2
hours.
Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley
and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.

Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop
coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a
layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese
mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and
cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes.
Let stand 10 minutes before serving

Baked Macaroni

Recipe 1: BAKED MACARONI WITH CHEESE TOPPING

Yield: 6 to 8 Servings
INGREDIENTS:
1 (16 ounces) package small elbow macaroni
For the Meat Sauce:
1 tablespoon oil
2 to 3 Filipino-style hotdogs, sliced diagonally
1 small onion, peeled and diced
2 cloves garlic, peeled and minced
red bell pepper, seeded and chopped

1 pounds ground beef

green bell pepper, seeded and chopped
2 cups tomato sauce
cup tomato paste
1 cup banana ketchup (preferably sweet and spicy)
1 cup beef broth
1 teaspoon sugar
teaspoon Italian seasoning
salt and pepper to taste
For the Cheese Topping
cup butter
cup flour
3 cups milk
1 (16 ounces) Velveeta cheese (or any quickmelt), cubed
cup cheddar cheese, shredded
teaspoon ground nutmeg
salt and pepper to taste
INSTRUCTIONS
In a large pot over medium heat, bring about 4 quarts salted water to a boil. Add macaroni and cook
2 to 3 minutes less than package's directions or until outside of pasta is cooked and inside is
underdone. Rinse under cold running water and drain well.
In a large bowl, combine macaroni and meat sauce. Gently toss together until well-combined.
Grease bottom and sides of a large baking dish with nonstick cooking spray. Transfer pasta-meat
mixture into prepared dish. Spoon cheese sauce on top, spreading across to completely cover pasta.
In a 400 F oven, bake for about 10 to 15 minutes or until bubbly. Remove from oven and allow to cool
for about 7 to 10 minutes before cutting into serving portions.
For the Meat Sauce
In a pot over medium heat, heat oil. Add sliced hotdogs and cook, stirring occasionally, for about 1 to
2 minutes or until lightly browned. Remove from pan and set aside.
Add onions and garlic and cook until limp. Add bell peppers and cook for about 2 to 3 minute or until
softened. Add ground beef and cook, stirring occasionally and breaking into small pieces, for about 7
to 10 minutes until lightly browned. Drain any excess fat.
Add tomato sauce, tomato paste, ketchup and beef broth. Stir in sugar and Italian seasoning. Bring
to a boil. Lower heat, cover and continue to cook for about one hour or until meat is fully cooked and

sauce is thickened. During the last 10 minutes of cooking, add browned hotdogs. Season with salt
and pepper to taste.
For the Cheese Sauce
In a skillet over medium heat, melt butter. Add flour and stir well into a smooth paste. Cook, stirring
regularly, for about 5 to 7 minutes or until golden (but NOT browned) and starts to bubble a bit.
In pot over medium heat, heat milk until just about to boil. Slowly add the heated milk in 1 cup
increments to the roux (flour-butter mixture), whisking vigorously until very smooth. Cook, whisking
regularly, for about 2 to 3 minutes or until thickened but still pourable. Add quick-melt and cheddar
cheese and cook, whisking regularly, until melted. Remove from heat. Stir in nutmeg and salt and
pepper to taste.
See more at http://www.kawalingpinoy.com/2014/11/baked-macaroni/
Recipe 2: Baked Macaroni and Cheese
Ingredients:
1 (12 ounce) package macaroni
1 egg
2 cups milk
2 tablespoons butter, melted
2 1/2 cups shredded Cheddar cheese
salt and pepper to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over
the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking
dish.
Bake uncovered, for 30 to 40 minutes, or until the top is brown.

Creamy Shrimp and Mushroom Pasta

INGREDIENTS:
4-8 oz fettuccine or linguine
10 tbsp butter, divided
8 oz fresh, sliced mushrooms
2 garlic cloves, minced
3 oz cream cheese, cut into small pieces
2 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped (you can use dried herbs if thats all you have)
2/3 cup boiling water (from your noodle pot)
1 lb cooked shrimp
INSTRUCTIONS:
Boil and salt a large pot of water and cook your pasta
While your pasta is cooking, cook your shrimp if necessary and reserve. If your shrimp are precooked and frozen, quickly thaw them under running water.
In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown.
Season with salt and pepper.
Reserve cooked mushrooms and melt remaining butter in the skillet. Add minced garlic, cream
cheese, and herbs.
Simmer cream cheese mixture until well blended. Get a scoop of boiling pasta water from your
noodle pot and mix it in, stirring quickly to smooth out the sauce.
Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often) until
everything is hot and thickened, about 10 minutes-you wont ruin this sauce by accidentally boiling it

so dont worry.
Toss sauce with cooked noodles and serve