400592 Fri May 11 08:16:10 -0700 2007 4 31 Home Cooking 0 2561278 I figured that with a rainy Friday night, what better to do then spend the night cooking? My boyfriend requested a pasta dish (for tonight) and I want to make a second dish (not for tonight). I was thinking for the second dish maybe a soup/stew, but not wintery, that I can keep refridgerated for week or freeze. I'm pretty tired of my own pasta dishes that I consistently go back (usually some form of homemade tomato sauce) so I'm looking for some new ideas. Any suggestions are much appreciated! Thanks!! Fri May 11 08:16:10 -0700 2007 82426 jdream 1 2561381 Do you ever make Carbonara? The Marcella Hazan recipe is great, and I found it here: http://fooddownunder.com/cgi-bin/recipe.cgi?r=157958 How about gazpacho for your soup? Fri May 11 08:46:52 -0700 2007 2561278 75002 Megiac 1 2561432 Two of our household favourites. Baked Ziti 1/2 (16 ounce) package ziti pasta 1/2 pound mild Italian sausage, casings removed 3-4 cups marinara sauce 1 teaspoon dried basil, divided 6 ounces ricotta cheese 1 teaspoon Italian seasoning, divided 1/2 tsp salt and pepper 1/2 pound mozzarella cheese, shredded DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1/2 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1/2 teaspoon Italian seasoning, salt and pepper. Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning. Bake in preheated oven for 40 to 45 minutes Lemon Chicken Soup 2 cups chicken broth 2 tablespoons fresh lemon juice 2 tablespoons shredded carrots 2 tablespoons chopped onion 2 tablespoons chopped celery 1/8 teaspoon ground white pepper 1 tablespoon margarine 1 tablespoon all-purpose flour 1/4 cup cooked white rice 1/4 cup diced, cooked chicken meat 4 slices lemon 2 egg yolks DIRECTIONS In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery and white pepper. Bring to a boil on high, then simmer for 20 minutes. Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently. Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices. As far as freezing goes....just make the broth and freeze it. You can also cook and freeze the rice and chicken just seperately from the broth. When your ready to eat heat up the broth add the egg yolks, lemon slices chicken and rice. Fri May 11 09:05:07 -0700 2007 2561278 91989 chefbec 1 2561564 this Baked Spaghetti is always good http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24294,00.html?rsrc=search Fri May 11 09:48:45 -0700 2007 2561278 11128 pamd 1 2561604 This is simple, quick and flavorful! http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_10847,00.html?rsrc=search Fri May 11 09:58:40 -0700 2007 2561278 23762 Papa Kip Chee