Asparagus Beef Lo Mein

Ingredients:

* 1 boneless beef sirloin steak (1 pound), thinly sliced
* 2 tablespoons olive oil
* 1 pound fresh asparagus, trimmed and cut into 2-1/2-inch pieces
* 1/4 teaspoon minced garlic
* 2-1/4 cups water, divided
* 2 packages (3 ounces each) beef ramen noodles
* 2/3 cup hoisin sauce

Directions:
In a large skillet or wok, stir-fry beef in oil for 5 minutes or until meat is no longer pink. Add the asparagus and garlic; stir-fry for 2 minutes or until asparagus is crisp-tender.
In a small bowl, combine 1/4 cup water and 1/2 teaspoon seasoning from one ramen noodle seasoning packet; stir until dissolved. Add hoisin sauce; stir into the beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. (Discard remaining seasoning from opened packet.)
In a large saucepan, bring remaining water to a boil; add ramen noodles and contents of remaining seasoning packet. Cook for 3 minutes. Remove from the heat; cover and let stand until noodles are tender. Serve with beef mixture. Yield: 4 servings.

Asparagus Ham Fettuccine

Serving: 2

Ingredients:

• 4 ounces uncooked fettuccine
• 1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
• 1/2 pound fully cooked ham, julienned
• 1/4 cup chopped walnuts (I
  
• 1 green onion, chopped
• 2 tablespoons minced fresh sage or 2 teaspoons rubbed sage (I have used dry sage and have doubled it)
  
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1 cup (4 ounces) shredded cheddar cheese

Directions:

Cook the fettuccine according to package directions. Meanwhile, in a large saucepan, bring 4 cups water to a boil; add asparagus. Cover and cook for 3 minutes. Drain and immediately place in ice water; drain and set aside.
In a skillet, saute the ham, walnuts, onion, sage and pepper in oil until onion is tender. Add asparagus; cook and stir for 1 minute. Drain fettuccine; toss with ham mixture. Sprinkle with cheese.

Italian Sausage with Bow Ties

5 Servings

• 1 package (16 ounces) bow tie pasta
• 1 pound bulk Italian sausage
• 1/2 cup chopped onion
• 1-1/2 teaspoons minced garlic
• 1/2 teaspoon crushed red pepper flakes
• 2 cans (14-1/2 ounces each) Italian stewed tomatoes, drained and chopped
• 1-1/2 cups heavy whipping cream
• 1/2 teaspoon salt
• 1/4 teaspoon dried basil
• Shredded Parmesan cheese

Directions:

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the sausage, onion, garlic and pepper flakes over medium heat for 4-5 minutes or until meat is no longer pink; drain.
Stir in the tomatoes, cream, salt and basil. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened, stirring occasionally. Drain pasta; toss with sausage mixture. Garnish with Parmesan cheese.

CHEESEBURGER MAC AND CHEESE

CHEESEBURGER MAC AND CHEESE

• 1 pound cavatappi (or any curly short) pasta
• 1 pound ground sirloin
• 1 tablespoon grill seasoning (about a palmful)
• 1/4 cup ketchup
• 1/4 cup yellow mustard
• 3 tablespoons extra virgin olive oil, divided
• 2 tablespoons butter
• 1 medium red onion, chopped
• Salt and ground black pepper
• 2 tablespoons flour
• 2 cups milk
• 1 1/4 cups grated yellow cheddar cheese, divided
• 1 1/4 cups grated Swiss cheese, divided
• 3 small tomatoes, seeded and chopped
• 1 deli-style pickle, chopped

Preparation

Pre-heat oven to 400ºF.

Place a large pot of salted water over high heat and bring to a boil. Add pasta to boiling water and cook just shy of al dente, according to package directions. Drain the cooked pasta and reserve.

In a medium-size mixing bowl, combine the ground sirloin with the grill seasoning, ketchup and yellow mustard. Grab about a tablespoon of meat in your hand and roll it into a small ball. Place the mini meatballs onto a baking sheet, drizzle with 2 tablespoons of EVOO and bake until cooked through, about 15 minutes. Turn off the oven and turn on the broiler.

While the mini meatballs are in the oven, heat a large saucepot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Cook the red onion with some salt and pepper until softened, about 5 minutes. Sprinkle flour over top and cook for about 1 minute. Whisk in the milk, season with salt and pepper, and cook until thickened, about 5 minutes.

Remove sauce from heat and whisk in 1 cup of each cheese. Add the drained pasta to the cheese sauce along with the baked meatballs and toss to combine. Pour everything out into a casserole dish and sprinkle with the remaining cheddar and Swiss cheeses.

If serving immediately, toss the mac under the broiler until the top is golden brown and bubbly. Top with the chopped tomatoes and pickles, and serve.

Creamy Ham Fettuccine

6 servings

• 1 package (12 ounces) fettuccine or Spinach fettuccine
  
• 3 cups cubed fully cooked ham
• 2 cups frozen peas, thawed
• 2 cups grated Parmesan cheese
• 1 cup heavy whipping cream

Directions:

In a large saucepan or Dutch oven, cook fettuccine according to package directions; drain. In the same pan, heat the ham; add the peas, Parmesan cheese, cream and fettuccine. Cook and stir until heated through.

Asian Noodle Toss

5 Servings

Ingredients:

• 8 ounces uncooked thin spaghetti
• 1 package (10 ounces) julienned carrots
• 1 package (8 ounces) sugar snap peas
• 2 cups cubed cooked chicken
• 1 can (11 ounces) mandarin oranges, undrained
• 1/2 cup citrus-flavored stir-fry sauce or stir-fry sauce
  

Directions:

Cook spaghetti according to package directions. Stir in carrots and peas; cook 1 minute longer. Drain; place in a bowl. Add the chicken, oranges and stir-fry sauce; toss to coat.

Italian "Sausage" Spaghetti Sauce

1 Tb. olive oil
1 pound ground beef
1/2 pound to 1 pound bulk pork sausage
garlic to taste use garlic powder
2 large cans tomato puree
2 small cans tomato paste
2 Tbs dried Oregano
1 Tb. fennel (Chop seeds with blender)
coarsely ground black pepper to taste
1 Tb. sugar

3-4 inches of anchovy paste in place of table salt. found in market in tube. don't worry there is no fishy taste, just extra favor.

Red wine to thin sauce to desired consistency. I use the cheapest wine on the shelf or buy the little bottles of four and use one small bottle.

Brown the meats in as little oil as possible, just enough to prevent the from sticking . Add remaining ingredients except for the red wine, mix well. Add wine to the desired consistency. Bring to a boil and let simmer for about 1/2 hour. Remove from heat and if possible allow the sauce to rest in refrigerator for several hours or over night, to meld flavors. I have used same day just sitting less than two hours. The flavor is fine but I have tasted more flavor the next day
Cook your favorite pasta and serve sauce over it topped with grated Parmesan cheese.
I have made this sauce and had leftover enough to make a lasagna with this sauce.

Lingine with Spicy Leek and Tomato Sauce

4 servings

1/4 cup extra-virgin olive oil
2 garlic cloves, chopped
1/2 teaspoon dried crushed red peppers
1/2 teaspoon fennel seeds
2 medium leeks (white & pale green parts only). split lengthwise, sliced crosswise
1 1/4 pounds plum tomatoes, diced
1/2 cup dry white wine
1 tablespoon white wine vinegar
12 ounces linguine
1 3/4 cups freshly grated Parmesan Cheese, divided

(I added sausage and artichoke heart to the sauce, it was really good. You can also add small clams or mussels into the sauce for a sea-food dish)

Heat oil in large skillet over medium-high heat. Add next 3 ingredients; saute 1 minute. Add leeks; saute until beginning to soften, about 4 minutes. Add diced tomatoes; stir 1 minute. Add wine and vinegar; bring to a boil. Cover and cook until tomatoes break down. Stirring often, about 5 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 1/4 cups pasta cooking liquid.
Add pasta, 1/2 cup reserved pasta liquid, and 3/4 cup cheese to sauce in skillet. Toss over medium-high heat until sauce coats pasta, adding more liquid by 1/4 cupfuls if dry. Seaosn with salt and pepper. Serve, passing 1 cup cheese separately.