Cooker’s Pot

You’ll Need:

150 gm dry lasagna
300 gm Crab chopped
2 tomatoes
1 red bell pepper 2 tbsp flour
1/2 pt milk
Parsley
50 gm Mozzarella cheese
Tabasco
Salt and pepper to taste

Procedure:

Preheat oven 180 C. Puree the tomatoes. Skin the bell pepper and cut in small pieces. Mince the parsley Melt the butter, add flour and milk while steering. Add in bell pepper pieces, mashed tomatoes, 4 to 5 drops Tabasco. Season with salt and pepper. Add in the crab, then the parsley. Stir homogeneously. In a greased pan, put 1/3 of the lasagna. Cover with some crab preparation. Put another 1/3 of the lasagna cover with the rest crab preparation. Cover with sliced mozzarella cheese cook 15 min. in oven and grill 5 minutes.

You’ll Need:

Crabmeat Filling
1/4 cup olive oil
1 yellow onion, small dice
1 summer squash, small dice
1 zucchini, small dice
2 teaspoons mixed fresh herbs
1 pound lump crabmeat, remove all shells
1/2 cup dried bread crumbs
1 bunch green onions
Salt and white pepper to taste

Procedure:

Heat olive oil in saucepan over medium-high heat. Add yellow onion and cook until translucent, about 5 minutes. Add squash and zucchini, cook 5-7 minutes. Add salt, white pepper, mixed herbs and green onions. Cook additional 5 minutes. Remove mixture from heat, pour into colander to drain all liquid. Once mixture has cooled, add crabmeat and bread crumbs. Season to taste. Ravioli Pasta 4 pounds semolina flour 1 pound all-purpose flour 1 tablespoon salt 6 eggs and enough water to total 16 ounces liquid Combine all ingredients and use pasta maker, if no machine available roll out dough to desire thickness and cut into two even sheets. Lightly egg wash the bottom sheet and then place balls of filling 2 1/2 inches apart. Cover filling with the remaining sheet of pasta (do not egg wash) and cut into equal squares. Use your fingers to press edges together (removing any air pockets) and place on cornmeal dusted cookie sheet. Sprinkle ravioli with cornmeal and proceed to cooking instructions. To Cook Pasta: Place ravioli in boiled salted water and cook for 3 1/2 to 4 minutes, then drain. Add cooked ravioli to sauce as directed. Lemon Basil Butter Sauce 1/4 cup white wine 1/4 cup seasoned rice vinegar 2 tablespoons lemon juice 1 shallot, minced 1 pound whole butter (cut into cubes) 1/8 cup heavy cream 2 tablespoons fresh basil (cut into strips) Salt and pepper to taste In a small saucepan, combine white wine, rice vinegar, lemon juice and shallots. Over medium heat reduce until syrupy. Add cream and reduce by half. Adjust heat to low. Whisk in one cube of butter at a time, making sure each cube of butter is melted before you add the next, until all the butter is incorporated. Strain and season with salt, pepper and basil. Toss cooked raviolis in sauce and serve immediately.

You’ll Need:

2 (10 ounce) packages Parmesan cheese
tortellini, cooked as directed
1/2 cup (1 stick) butter
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup Parmesan cheese
1 cup whipping cream
2 teaspoons cornstarch, mixed with 1/4 cup cold water
1/8 cup chopped parsley
1 pound crawfish tails

Procedure:

Cook tortellini as directed on package. Drain and set aside. Saute onion and garlic in butter until clear. Add slightly rinsed crawfish tails. Cook for 5 minutes. Add parsley, cornstarch mixture and whipping cream. Cook just until it starts to simmer. Fold tortellini into sauce. Salt and pepper to taste. Place in lightly buttered casserole pan, sprinkle with Parmesan Cheese. Bake at 350 degrees F until hot. Serves 6. Serve with salad and hot French Bread.

You’ll Need:

12 ounces uncooked spaghetti
1 tablespoon olive oil
1 tablespoon butter
1 (6 ounce) can marinated artichoke hearts
1 small onion
3 cloves garlic, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 teaspoon dried oregano
1/2 cup low-fat cottage cheese
1/2 cup low-fat sour cream
1/2 cup grated Parmesan cheese

Procedure:

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and keep warm. While pasta is cooking, heat a large skillet over medium-high heat. Place olive oil, butter, and liquid from artichoke hearts in skillet. Cut artichoke hearts into bite-size pieces. When olive oil mixture is hot, add onion and garlic. Saute until soft and lightly browned. Stir in artichoke hearts and saute until heated through. Season with salt, black pepper, cayenne pepper, and oregano. Remove from heat and stir in cottage cheese and sour cream. Toss mixture with cooked pasta and top with Parmesan cheese.

Makes 4 servings.

You’ll Need:

12 to 15 slices of bacon
1/2 cup sliced fresh mushrooms
2 garlic cloves minced
16 ounces cooked and drained penne pasta
1 cup grated parmesan cheese
2 cups heavy cream
1/2 teaspoon pepper
1/2 cup sliced green onions

Procedure:

Cook bacon until crisp, remove and drain on paper towels and crumble. Reserve 2 tablespoons bacon drippings in same skillet, add mushrooms and garlic and cook until tender. Stir in cooked pasta and the next three ingredients. Simmer over medium to low heat stirring often until sauce is thickened. Stir in bacon and green onions, mixing to incorporate. Serve hot.

You’ll Need:

1 pound penne pasta
4 cups broccoli florets
1 onion, sliced
1 tablespoon olive oil
1/2 pound boneless, skinless chicken breasts,
cut in 3 x 1-inch strips
3/4 cup sun dried tomatoes in oil, drained and
finely chopped
1 cup heavy cream
1/2 cup chicken broth
2 tablespoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup Parmesan cheese

Procedure:

Cook pasta according to package directions. Stir in broccoli during last 2 minutes of cooking. Saute onion in olive oil until softened. Add chicken and saute. Stir in sun dried tomatoes, cream, broth, vinegar, salt and pepper. Simmer about 4 minutes. Drain pasta and broccoli, toss with chicken mixture and parmesan cheese.

Makes 6 servings

You’ll Need:

8 ounces cream cheese, cubed
3/4 cup grated Parmesan cheese
1/2 cup butter or margarine
1/2 cup milk
8 ounces fettuccine, cooked and drained

Procedure:

In large saucepan, combine cream cheese, Parmesan cheese, margarine or butter and milk; stir over low heat until smooth. Add fettuccine; toss lightly.

Makes 4 servings.

You’ll Need:

8 ounces cream cheese
3/4 cup grated Parmesan cheese
1/2 cup butter
1/2 cup milk
1/2 pound fettuccine, cooked and drained
1 clove garlic, minced
10 ounces large mushrooms, chunked

Procedure:

In large saucepan, melt butter and saute garlic until almost soft. Add mushrooms and cook for about a minute. In a saucepan, combine cream cheese, Parmesan cheese and milk. Stir over low heat until smooth. Add fettuccine and toss lightly.

Serves 4.

You’ll Need:

1 1/2 cups thinly sliced carrots
2 cups bite-size broccoli
1 (6 ounce) package frozen snow peas
1 (10 ounce) package fettuccine or medium wide noodles, cooked, drained
2 cups prepared Hidden Valley Ranch original ranch-style salad dressing
1/4 cup Parmesan cheese (optional)
2 tablespoons chopped parsley (optional)

Procedure:

Cook carrots and broccoli in boiling water for 3 to 4 minutes or until tender; drain well. Pour warm water over snow peas to thaw; drain. In a large skillet, warm Hidden Valley Ranch salad dressing over moderate heat until almost simmering. DO NOT BOIL. Add noodles and vegetables. Toss to coat. Remove from heat. Sprinkle with Parmesan cheese and parsley.

Makes 6 to 8 servings.

You’ll Need:

2 cups Campbell’s Cream of Mushroom Soup
1/2 cup milk
1/2 cup water
1 pound thin spaghetti
1 tablespoon olive oil
1 1/2 pounds fresh peeled shrimp
2 or 3 ounces cream sherry

Procedure:

Sauce: In a medium saucepot, mix together mushroom soup, milk and water. Heat to a simmer, stirring constantly until boiling. Add pasta to 4 to 6 quarts of water, bringing to a rapid boil. Add 1 tablespoon oil to keep pasta separated. Boil, uncovered, 8 to 10 minutes. After 7 minutes of boiling the pasta, add the shrimp and cream sherry to the sauce. Steam in the sauce for 3 to 5 minutes. Spoon sauce over each serving of the pasta, and garnish with fresh parsley sprigs.

Yields 4 to 6 servings.