Pasta and Rice Dishes
Favorite pasta dishes with simple, step-by-step instructions: Lasagna Little Italy,Fettucine Alfredo and Fettucine Carbonara and more!
Rice dishes are delightfully varied in flavor: Shrimp Fried Rice, Louisiana Jambalaya, and Spanish Rice add tasteful additions to your table.
- Lasagna Little Italy
- Spaghetti and Meatballs
- Fettucine Alfredo
- Fettucine Carbonara
- Simple Marinara Sauce
- Quick and Spicy Shrimp Pasta Sauce
- Basic Rice
- Spanish Rice
- Herbed Rice
- Shrimp Fried Rice
- Louisiana Jambalaya
- Rice Casserole
- Add A Favorite Pasta or Rice Dish
Here’s a Sample Recipe from the “Pasta and Rice” Chapter; Enjoy!
Spaghetti and Meatballs
(From The American Gourmet Collection Cookbook)
1 cup chopped Onion
1 cup chopped Green Pepper
2 minced Garlic Cloves
1 tablespoon Olive Oil
3 16-oz. cans Tomatoes, cut up
1 6-oz. can Tomato Paste
2 teaspoons Brown Sugar
1-1/2 teaspoons dried Oregano, crushed
1 teaspoon Salt
1/2 teaspoon crushed dried Basil
1/2 teaspoon crushed Thyme
1 Bay Leaf
2 cups Water
Meatballs (recipe below)
1. In a large saucepan, heat olive oil over medium heat. Saute onion, pepper, and garlic until tender.
2. Stir in tomatoes, tomato paste, brown sugar, oregano, salt, basil, thyme and bay leaf. Add water, stirring constantly, and set heat on high. Bring mixture to a boil, reduce heat, and simmer for 2 hours, or until sauce is thickened.
3. Prepare meatballs as the spaghetti sauce cooks. Add browned meatballs to the sauce the last 30 minutes of cooking, stirring gently.
Meatballs:
(From The American Gourmet Collection Cookbook)
1-1/2 pound Ground Beef
3 slices White Bread
1 beaten Egg
1/4 cup Milk
1/3 cup finely chopped Onion
1 teaspoon Garlic Salt
1 tablespoon Olive Oil
4. Pulverize bread into soft bread crumbs in a blender; set aside. In a small bowl, combine egg and milk. Set aside.
5. Place ground beef in a large mixing bowl. Sprinkle garlic salt evenly over the meat. With clean hands, work onion evenly through meat. Add milk-egg mixture, working with clean hands, and finally, mix in bread crumbs.
6. With wet hands, shape meat mixture into about 40 1-inch meatballs. Wash hands thoroughly.
7. In a 10-inch skillet, heat olive oil over medium-low heat. Brown meatballs slowly (so that they are cooked through) and drain well.
8. Add meatballs to spaghetti sauce the last 30 minutes of cooking. Serve spaghetti and meatballs over cooked spaghetti or linguini. Serves 6.
NOTE: Make cooking pasta easier: add about a tablespoon of olive oil to cooking water. This helps prevent sticking and gives an authentic flavor to spaghetti, linguini, fettucine, etc.
The American Gourmet Collection Cookbook is available exclusively at Amazon.com; you can order your copy here.
