FRESH PASTA WITH PARMESAN BUTTER SAUCE
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the pasta: You can prepare the dough either using a stand mixer or by hand.
- Using a stand mixer: In the bowl of a stand mixer fitted with the hook attachment, add the flours and mix to combine. Add the eggs and mix on medium speed until the dough come together and forms a ball. If the dough is dry, add a little water, 1 teaspoon at a time. Reduce the speed to low and mix until the dough is smooth, about 6 minutes. Wrap the dough with plastic wrap or a damp towel. Let it sit at room temperature for about 30 minutes.
- By hand: On a wooden table or in a bowl, create a volcano shape with the flours. Then make a large hole in the middle. Break the eggs inside of the volcano. Whip the eggs with a fork to create a uniform color (until you can't see the difference between egg yolk and egg white). Then, little by little with the tips of your fork, start to incorporate the flour, starting from the center and moving out (never break or pass beyond the volcano). If the dough is dry, add a little water, 1 teaspoon at a time. When the mixture is uniform, use your hands and knead the dough until smooth. Wrap the dough with plastic wrap or a damp towel. Let it sit for about 30 minutes.
- Flour the table and roll out the dough until very thin (until you can just see your hands through the dough). For pappardelle, roll the dough up into a log, lightly flouring the dough as you roll it. Slice into about 1-inch-thick slices. Unroll the slices and lay out the strips flat onto a floured sheet tray until ready to cook.
- For the sauce: When ready to cook the pasta, bring a pot of water to a boil and add salt. Cook the pasta for 3 minutes.
- Meanwhile, in a pan, bring the vegetable stock to a simmer. Add the butter and cooked pasta. Season it with freshly milled black pepper and salt. At the very end, add the Parmigiano-Reggiano little by little, stirring it in as you go. Garnish with fresh herbs and more cheese.
DANISH MEATBALLS WITH PAN GRAVY
My great-grandmother made these meatballs, and I'm sure her mother must have taught her. Six generations have enjoyed them, and one of my daughters even served them at her wedding. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first seven ingredients. Add beef and sausage; mix lightly but thoroughly. Shape 1/4 cupfuls of mixture into 18 meatballs; flatten to 1-in. thickness., In a large skillet, heat oil and 1 tablespoon butter over medium-low heat; cook meatballs in batches 8-9 minutes on each side or until a thermometer reads 160°. Remove from pan, reserving 1/4 cup drippings in pan. (If necessary, add additional butter to the drippings to reach 1/4 cup.), For gravy, stir flour, bouillon granules, pepper and salt into drippings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with meatballs.
Nutrition Facts : Calories 333 calories, Fat 24g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 786mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 18g protein.
GARLIC-BUTTERED PASTA
This pasta goes nicely with any entree. Guests always leave a spot for it on their plates. It's great hot or served cold with fresh herbs from my garden.-Stephanie Moon, Boise, Idaho.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Meanwhile, in a large saucepan, cook garlic in butter over medium-low heat until mixture is fragrant, 4-5 minutes; remove from heat. Drain pasta; add to garlic butter. Stir in the Parmesan cheese, parsley, salt and pepper; toss to coat.
Nutrition Facts : Calories 401 calories, Fat 25g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 425mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 2g fiber), Protein 8g protein.
DANISH BUTTER COOKIES
Ah, the holidays: that wonderful time of the year marked by an ubiquity of iconic blue tins filled with those delicate, buttery Danish shortbread cookies. Declare your love for the Dansk® by adding your personal twist to this homemade version! Cookies can be made 1 day ahead and stored in an airtight container before dipping in chocolate. Yes, chocolate! Get excited.
Provided by TheOtherJuliaGulia
Categories World Cuisine Recipes European Scandinavian
Time 2h35m
Yield 84
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C), with racks in the upper and lower third. Line 2 large baking sheets with parchment paper.
- Whisk flour, sugar, and baking soda together in a large bowl. Set aside.
- Beat butter using the paddle attachment of an electric mixer on medium-high speed until fluffy, about 1 1/2 minutes. Gradually add flour mixture and beat on medium-low speed until just combined, about 2 minutes. Divide dough into quarters.
- Working with one quarter at a time, roll dough between 2 large sheets of parchment until 1/8-inch thick. Chill between the parchment on a baking sheet until firm, about 15 minutes.
- Cut out enough cookies to fill the 2 baking sheets with 2-by-1 1/2-inch rectangles or your desired shapes. Arrange 1 inch apart on the sheets. Brush tops of cookies with some of the egg and sprinkle evenly with a portion of turbinado sugar. Keep unused dough in the fridge.
- Bake cookies, 2 sheets at a time, until pale golden, 14 to 15 minutes, rotating pans after 7 minutes. Let cookies cool on sheets for about 5 minutes, then carefully move them to a wire rack to cool completely before dipping. Cut, brush, and bake the remaining cookie dough in the meantime.
- Place chocolate in a microwave-safe bowl. Microwave on high for 30-second intervals until melted and smooth, about 1 1/2 minutes. Either dip cookies halfway in chocolate mixture and let excess drip off, or use a fork and drizzle chocolate Jackson Pollack-style over cookies over a parchment-lined baking sheet. Sprinkle salt over chocolate. Let rest until chocolate sets, about 1 hour.
Nutrition Facts : Calories 90.2 calories, Carbohydrate 10.1 g, Cholesterol 13.8 mg, Fat 5.4 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 3.3 g, Sodium 143.1 mg, Sugar 5.4 g
MACARONI WITH DANISH BUTTER SAUCE
Make and share this Macaroni With Danish Butter Sauce recipe from Food.com.
Provided by iewe7726
Categories Danish
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook macaroni by pkg directions, drain and set aside.
- Melt butter in large skillet and saute mushrooms for 1 minute Add blue cheese and stir until melted.
- Add chicken broth and lemon juice and simmer over low heat for 2 minutes Add macaroni, salt and pepper, mix thoroughly. Add Parmesan cheese and chives and stir and serve.
PASTA IN DANISH BUTTER SAUCE
Make and share this Pasta in Danish Butter Sauce recipe from Food.com.
Provided by Parsley
Categories Cheese
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain.
- While pasta cooks, melt the butter in a large skillet over low-med heat. Saute the onion, garlic and mushrooms for about 2 minutes.
- Reduce heat to low and add the blue cheese; stir until melted.
- Add chicken broth and lemon juice; simmer on low heat for 2 minutes.
- Combine cooked, drained pasta and the sauce; toss well to coat.
- Sprinkle with the parmesan cheese and chives and serve.
DANISH MEATBALLS WITH DILL SAUCE
This is a very tasty, but unique, meatball recipe perfect for holiday parties. For some reason, men love these! I have found that purchasing pre-made meatballs cuts the prep time significantly and tastes good, too.
Provided by MPFEIFFER
Categories Appetizers and Snacks Meat and Poultry Pork
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy cream. With moistened hands, shape the mixture into 1 inch balls. Roll the balls in the bread crumbs until all balls are well coated. Arrange in a single layer on a large, shallow baking sheet.
- Melt 1/2 cup butter in a large saucepan over low heat. Stir in the flour. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill.
- Melt remaining butter in a small saucepan, and drizzle over the meatballs. Bake meatballs in the preheated oven 35 minutes, turning occasionally, until evenly browned.
- Place meatballs in a chafing dish and cover with the sauce to serve.
Nutrition Facts : Calories 449.4 calories, Carbohydrate 11.1 g, Cholesterol 151.3 mg, Fat 37.6 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 20.9 g, Sodium 794.8 mg, Sugar 1.1 g
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