https://twitchinkitchen.com/ Thu, 07 May 2026 16:09:19 +0000 MyBB https://twitchinkitchen.com/thread-445.html Sun, 04 Apr 2010 16:16:07 -0400 https://twitchinkitchen.com/thread-445.html
This is a Polish/Slavic favorite.

Halushki

1 head cabbage
1 package wide noodles
Onions to taste
Butter
Salt and pepper

Variation 1: Cook wide noodles and drain. Cut up cabbage, onions, add butter and water. Cook until cabbage is done, making sure no water remains (5 to 7 minutes). Pour cabbage over noodles and mix well. Add salt and pepper.


Simple to make and quite tasty. This is a good dish to make and take to picnics and parties. Simply place the finished result in a slow cooker and away you go!]]>
This is a Polish/Slavic favorite.

Halushki

1 head cabbage
1 package wide noodles
Onions to taste
Butter
Salt and pepper

Variation 1: Cook wide noodles and drain. Cut up cabbage, onions, add butter and water. Cook until cabbage is done, making sure no water remains (5 to 7 minutes). Pour cabbage over noodles and mix well. Add salt and pepper.


Simple to make and quite tasty. This is a good dish to make and take to picnics and parties. Simply place the finished result in a slow cooker and away you go!]]> https://twitchinkitchen.com/thread-342.html Thu, 08 Jan 2009 16:28:39 -0500 https://twitchinkitchen.com/thread-342.html This is an old family favorite. You can use any pasta but we like to use small shells because the chick peas get 'stuck' inside each shell.
This is a light sauce so don't worry if it's not very 'thick' like regular tomato sauce.

Chick Peas and Macaroni
serves 4

Ingredients:

• handful of oregano
  
• couple pinches sugar or substitute (optional)
  
• salt & pepper to taste
  
• pinch or two of basil
  
• 1 bay leaf
  
• 1 medium onion - diced
  
• 1 16 oz can chick peas
  
• 1 very large can tomato sauce (about 45 ounces or so)
  
• 2 cloves garlic, pressed
  
• olive oil
  
• 1 pound shell macaroni
  

Bring a pot of water to a boil and get your pasta cooking.

Dice your onions and press the garlic and pour a small amount of olive oil into a sauce pan.
Cook the onions in the oil until they turn 'clear'.
Toss in your seasonings.
Add the whole can of chick peas INCLUDING the water and let this simmer for about 10 mins on low after bringing to a boil.
Add the tomato sauce and bring to a boil.

Taste after 5 mins. Adjust your seasonings if needed.

Let this boil about half hour and watch your pasta.
Once it's done, drain the pasta and put in a big bowl.
Add a small amount of the sauce to the pasta to keep it from sticking to itself.
Dont' worry if the sauce isn't done yet, just a small amount is fine until the sauce is done!

Once the sauce is done, pour over shell pasta and enjoy!

Variation: Substitute green peas for the chick peas.


  shellschickpeas.jpg (Size: 242.14 KB / Downloads: 0) ]]> This is an old family favorite. You can use any pasta but we like to use small shells because the chick peas get 'stuck' inside each shell.
This is a light sauce so don't worry if it's not very 'thick' like regular tomato sauce.

Chick Peas and Macaroni
serves 4

Ingredients:

• handful of oregano
  
• couple pinches sugar or substitute (optional)
  
• salt & pepper to taste
  
• pinch or two of basil
  
• 1 bay leaf
  
• 1 medium onion - diced
  
• 1 16 oz can chick peas
  
• 1 very large can tomato sauce (about 45 ounces or so)
  
• 2 cloves garlic, pressed
  
• olive oil
  
• 1 pound shell macaroni
  

Bring a pot of water to a boil and get your pasta cooking.

Dice your onions and press the garlic and pour a small amount of olive oil into a sauce pan.
Cook the onions in the oil until they turn 'clear'.
Toss in your seasonings.
Add the whole can of chick peas INCLUDING the water and let this simmer for about 10 mins on low after bringing to a boil.
Add the tomato sauce and bring to a boil.

Taste after 5 mins. Adjust your seasonings if needed.

Let this boil about half hour and watch your pasta.
Once it's done, drain the pasta and put in a big bowl.
Add a small amount of the sauce to the pasta to keep it from sticking to itself.
Dont' worry if the sauce isn't done yet, just a small amount is fine until the sauce is done!

Once the sauce is done, pour over shell pasta and enjoy!

Variation: Substitute green peas for the chick peas.


  shellschickpeas.jpg (Size: 242.14 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-278.html Sun, 14 Sep 2008 11:45:17 -0400 https://twitchinkitchen.com/thread-278.html 1 cup ground round steak
3 Tbsp. butter
2 Tbsp. grated Parmesan
Salt & pepper to taste

Melt butter in frying pan, add meat & brown over medium flame. Remove from stove & add cheese, salt & pepper. Set aside to cool.

Make the following dough :

2 eggs
1/4 Tsp. salt
1 Tbsp. oil
1 1/2 cups flour

Knead eggs with flour & salt. If dough is too thin add more flour. Add oil and form dough into a ball. Divide in two parts & roll each half out on lightly floured board to paper thin. Cut into rounds with 2 in. cookie cutter or top of glass. Place teaspoon of meat stuffing in center and fold over once to form a little hat. Press edges together with fork. Cook Cappelletti either in clear broth or chicken broth for 1/2 hour in covered pan. Drain & serve with a sauce of your choice.

This recipe comes from an old Italian grandmother {not mine} who had a cookbook of all her fav recipes printed up and then gave out to all her loved ones. I lovingly call her the "food pusher"...To her, food is love.

Again, if our Admin. has to come in behind me and correct my mistakes in posting a simple recipe, you have my apologies.]]> 1 cup ground round steak
3 Tbsp. butter
2 Tbsp. grated Parmesan
Salt & pepper to taste

Melt butter in frying pan, add meat & brown over medium flame. Remove from stove & add cheese, salt & pepper. Set aside to cool.

Make the following dough :

2 eggs
1/4 Tsp. salt
1 Tbsp. oil
1 1/2 cups flour

Knead eggs with flour & salt. If dough is too thin add more flour. Add oil and form dough into a ball. Divide in two parts & roll each half out on lightly floured board to paper thin. Cut into rounds with 2 in. cookie cutter or top of glass. Place teaspoon of meat stuffing in center and fold over once to form a little hat. Press edges together with fork. Cook Cappelletti either in clear broth or chicken broth for 1/2 hour in covered pan. Drain & serve with a sauce of your choice.

This recipe comes from an old Italian grandmother {not mine} who had a cookbook of all her fav recipes printed up and then gave out to all her loved ones. I lovingly call her the "food pusher"...To her, food is love.

Again, if our Admin. has to come in behind me and correct my mistakes in posting a simple recipe, you have my apologies.]]> https://twitchinkitchen.com/thread-168.html Sat, 12 Apr 2008 09:35:24 -0400 https://twitchinkitchen.com/thread-168.html

This is our family recipe!

Baked Ziti

Ingredients:

1 pound pasta cooked al dente.
1 quart Ricotta cheese
1 1/2 pounds mozzarella cheese - shredded/cubed(use whole milk and not low fat!)
1 egg
handful chopped flat leaf parsley
Spaghetti sauce

Now, keep in mind we don't measure so everything is sort of "as it looks". I tried my best with measurments for you so there is a basic idea and amount. This is for enough for a family of 6 small eaters, 4 big eaters and leftovers for the next day's lunch.

Cook your pasta and drain it well. set aside.

Blend the egg into the ricotta, then the mozzarella in that. Toss in the parsley and mix it all again.

put some pasta sauce in the bottom of a large glass baking dish.
Now, layer cheese mixture, sauce, cheese, sauce until the cheese is all finished. Save a little bit of the mozzarella for topping off last.

Bake in a 350°F oven until the center is hot and cheese is melted and bubbly.
Take out of oven and broil the top for a couple of minutes to 'crisp' it up SLIGHTLY. Do NOT walk away from the oven when doing this!! You'll kill the ziti!

Take out of the oven and let it set for about 5 mins and serve hot with extra sauce on the side and nice crusty fresh baked Italian bread.]]>

This is our family recipe!

Baked Ziti

Ingredients:

1 pound pasta cooked al dente.
1 quart Ricotta cheese
1 1/2 pounds mozzarella cheese - shredded/cubed(use whole milk and not low fat!)
1 egg
handful chopped flat leaf parsley
Spaghetti sauce

Now, keep in mind we don't measure so everything is sort of "as it looks". I tried my best with measurments for you so there is a basic idea and amount. This is for enough for a family of 6 small eaters, 4 big eaters and leftovers for the next day's lunch.

Cook your pasta and drain it well. set aside.

Blend the egg into the ricotta, then the mozzarella in that. Toss in the parsley and mix it all again.

put some pasta sauce in the bottom of a large glass baking dish.
Now, layer cheese mixture, sauce, cheese, sauce until the cheese is all finished. Save a little bit of the mozzarella for topping off last.

Bake in a 350°F oven until the center is hot and cheese is melted and bubbly.
Take out of oven and broil the top for a couple of minutes to 'crisp' it up SLIGHTLY. Do NOT walk away from the oven when doing this!! You'll kill the ziti!

Take out of the oven and let it set for about 5 mins and serve hot with extra sauce on the side and nice crusty fresh baked Italian bread.]]> https://twitchinkitchen.com/thread-151.html Wed, 09 Apr 2008 19:38:15 -0400 https://twitchinkitchen.com/thread-151.html

Again, this version of clam sauce and pasta comes from the Pacific Northwest. I make this all the time and its easy to make and absolutely delicious!

Pasta with Creamy White Clam Sauce

Ingredients:
4 pounds clams, steamed and chopped OR 2 cans minced clams (6 1/2 oz each)
3 Tbsp olive oil
1 medium onion, chopped
1 green pepper, chopped
fistful of mushrooms chopped - optional
2 Tbsp flour
1/4 cup chopped flat leaf parsley
1/2 tsp basil
1 cup clam nectar OR juice you reserve from the canned clams
3 cloves garlic chopped fine
1/4 cup dry white wine (use the good stuff!)
1 cup whipping cream
Salt & pepper to taste
Dash of Tabasco sauce
Dash of Worcestershire sauce
1/2 Tbsp fresh lemon juice
1 pound spaghetti

If using fresh clams, steam them and remove the meat from the shells, reserving the nectar. Chop the clam meat. Save some of the nectar for this recipe and serve the remaining nectar in a cup with a bit of freshly ground black pepper on top.

Heat a frying pan and add the olive oil. Sauté the yellow onion, pepper and mushrooms until the onion is clear. Stir in the flour, parsley and basil and remove to a bowl.

Reheat the pan and add the clam juice or nectar along with the garlic and reduce by half. Add the wine and cream and bring to a simmer. Stir in the vegetables with a whip, stirring as they cook so that the mixture can thicken. Cook over medium heat for a few minutes to further reduce and thicken the sauce. Add the remaining seasonings, including the lemon juice. Stir in the clams and pour over the freshly cooked pasta.

Serve with a light salad and bread.]]>

Again, this version of clam sauce and pasta comes from the Pacific Northwest. I make this all the time and its easy to make and absolutely delicious!

Pasta with Creamy White Clam Sauce

Ingredients:
4 pounds clams, steamed and chopped OR 2 cans minced clams (6 1/2 oz each)
3 Tbsp olive oil
1 medium onion, chopped
1 green pepper, chopped
fistful of mushrooms chopped - optional
2 Tbsp flour
1/4 cup chopped flat leaf parsley
1/2 tsp basil
1 cup clam nectar OR juice you reserve from the canned clams
3 cloves garlic chopped fine
1/4 cup dry white wine (use the good stuff!)
1 cup whipping cream
Salt & pepper to taste
Dash of Tabasco sauce
Dash of Worcestershire sauce
1/2 Tbsp fresh lemon juice
1 pound spaghetti

If using fresh clams, steam them and remove the meat from the shells, reserving the nectar. Chop the clam meat. Save some of the nectar for this recipe and serve the remaining nectar in a cup with a bit of freshly ground black pepper on top.

Heat a frying pan and add the olive oil. Sauté the yellow onion, pepper and mushrooms until the onion is clear. Stir in the flour, parsley and basil and remove to a bowl.

Reheat the pan and add the clam juice or nectar along with the garlic and reduce by half. Add the wine and cream and bring to a simmer. Stir in the vegetables with a whip, stirring as they cook so that the mixture can thicken. Cook over medium heat for a few minutes to further reduce and thicken the sauce. Add the remaining seasonings, including the lemon juice. Stir in the clams and pour over the freshly cooked pasta.

Serve with a light salad and bread.]]> https://twitchinkitchen.com/thread-119.html Sun, 06 Apr 2008 17:33:05 -0400 https://twitchinkitchen.com/thread-119.html

I wasn't sure where to put this as its clearly not a vegetable dish nor is it fully a side dish. It is a little of both I guess.

This is one of our founding father's favorite dishes. Thomas Jefferson loved to cook and he has a whole font of recipes we can give him credit for and call them American cuisine.

This dish is from his original Monticello cookbook and it was served to his guests at formal parties. Thomas Jefferson is the inventor of Macaroni and Cheese!

Macaroni Pie

Ingredients:
2 cups uncooked macaroni
1/4 pound butter, melted
1/4 pound grated white or yellow American cheese
Salt to taste

Boil the pasta in salted water until barely tender (al dente= 'to the tooth')
Drain. Mix with the cheese and butter and place in a baking dish.
Bake at 350°F until the cheese is melted and bubbly, about 15 mins.

Here's a little true story you can tell the kids when you serve this next time.

Remember the song Yankee Doodle? Well it was originally an English song making fun of the colonists who were eating well and and becoming very 'fat and arrogant' with King George of England.
Who did we think we were eating Italian food and smart mouthing the King?

The "doodles" were us, the colonists and we'd taken to eating macaroni! So the song refers to the Yankees getting a little 'fancy' with feathers in our hats.... and calling it macaroni.
The colonists thought it was funny and began singing the song themselves. We can give Mr. Jefferson credit for this whole episode in our history!]]>

I wasn't sure where to put this as its clearly not a vegetable dish nor is it fully a side dish. It is a little of both I guess.

This is one of our founding father's favorite dishes. Thomas Jefferson loved to cook and he has a whole font of recipes we can give him credit for and call them American cuisine.

This dish is from his original Monticello cookbook and it was served to his guests at formal parties. Thomas Jefferson is the inventor of Macaroni and Cheese!

Macaroni Pie

Ingredients:
2 cups uncooked macaroni
1/4 pound butter, melted
1/4 pound grated white or yellow American cheese
Salt to taste

Boil the pasta in salted water until barely tender (al dente= 'to the tooth')
Drain. Mix with the cheese and butter and place in a baking dish.
Bake at 350°F until the cheese is melted and bubbly, about 15 mins.

Here's a little true story you can tell the kids when you serve this next time.

Remember the song Yankee Doodle? Well it was originally an English song making fun of the colonists who were eating well and and becoming very 'fat and arrogant' with King George of England.
Who did we think we were eating Italian food and smart mouthing the King?

The "doodles" were us, the colonists and we'd taken to eating macaroni! So the song refers to the Yankees getting a little 'fancy' with feathers in our hats.... and calling it macaroni.
The colonists thought it was funny and began singing the song themselves. We can give Mr. Jefferson credit for this whole episode in our history!]]>