Gardens' Alfredo Fettucine
8 oz. Cream cheese cut in bits
3/4 cup Parmesan cheese(grated)
1/4 cup butter
1/4 cup milk
8 oz. Cooked, drained fettucine
In a large sauce pan combine all ingredients but pasta, and
cook, and stir
until smooth. Toss pasta lightly with sauce.
Gardens' Pasta Fagioli
1 lb. Can undrained northern beans
2 cans sliced style stewed tomatoes(14 oz. Each)
1 lb. Jar prego spaghetti sauce
2 ribs celery sliced thin
1 small onion chopped
2 cups small spiral pasta, uncooked
salt and pepper
Combine everything in Dutch Oven on med.-high. Bring to just
a boil; turn
low. Cover the pan with a lid and allow to cook gently for 30
min., or until pasta is tender.
Gardens' Raspberry Mousse Cheesecake
1 1/2 tsp. Gelatin
1 1/2tbsp. Cold water
1/2 cup raspberry preserves
2 tbsp. Sugar
1 cup heavy whipping cream
1 lb. Softened cream cheese
1/2 cup sugar
1/2 tsp. Vanilla
1 9" chocolate crumb crust (prepared)
Filling; preheat an oven to 325. Mix cream cheese, sugar, eggs,
and vanilla with an electric mixer on med. Until thoroughly
blended, about 3-4 min. Pour into prepared crust. Place on baking
sheet and bake for 25 min. Cool to refrigerated temperature.
Mousse; Sprinkle the gelatin over cold water, stir and let stand
one min., put gelatin mixture in a microwave on high for 30
sec, or until the gelatin is completely dissolved. Combine the
gelatin with preserves. Chill 10 min. Cream whip cream until
soft peaks form. Add 2 tbsp. Sugar and cream until stiff peaks
form. Measure out 1 P cups whipped cream for mousse, and set
Put the remainder in the refrigerator, and serve as topping.
Gently fold raspberry mixture into measured whipped cream. Spread
raspberry mousse on top of chilled cheesecake, mounding slightly
in the center. Chill one hour before serving.
Gardens' Spaghetti Sauce
2 lbs. Ground round
2 tbsp. Oil
14 oz. Can stewed tomatoes(cut up)
6 oz. Can V-8
1 16 oz. Jar prego spaghetti sauce
1 pkt. Onion soup mix
1/2 cup grape jelly
Brown meat in oil; crumble with a fork. Stir in tomatoes, V-8,
mix, and jelly. Cook stirring often
Gardens' Bread Sticks
1 loaf unfrozen bread(thaw in a bowl at room temperature)
Pam® non-stick spray
When dough is soft enough to knead, spray your hands with the
pam., and knead dough just enough to shape into cigar-shaped
pieces 8-10. Place the bread sticks 3" apart on a cookie
sheet sprayed with the pam. Let rise in warm place until bread
sticks have doubled in size-about 1 1/2 hours- then holding
the pam. about 8" away lightly spray the top of each stick.
Dust with garlic powder and oregano. Bake at 375, for 20-25
min. Or until golden brown.
Gardens' Ravioletti in Mushroom/Walnut Sauce
12 oz. Tri colored tortellini, or ravioletti(cooked)
2 tbsp. Extra virgin olive oil
8 oz. Sliced mushrooms
1/4 cup chopped walnuts
3/4 cup heavy whipping cream
1/4 tsp. Black pepper
2 cups fresh grated Parmesan
Heat olive oil in a large skillet, over med., heat. Saute mushrooms,
and walnuts until mushrooms are golden. Add cream and cook stirring
frequently for 5 min., until slightly thickened. Turn heat to
warm and when cream stops simmering add pepper, and Parmesan
and stir until sauce smooth. Do not boil. Serve pasta with sauce.
Gardens' Neapolitan Ziti
1 1/2 lbs. Sweet hot Italian link sausage
1 1/3 cups green bell pepper
2 tbsp. Olive oil
3/4 lb. Ziti pasta;cooked
5 cups marinara sauce
28 oz. Can Italian tomatoes, or plum
10 3/4 oz. Tomato puree
1 tsp. Garlic, minced
4 tbsp. Olive oil
1/2 cup fresh basil, packed, and chopped
salt and pepper
Bake or pan fry the sausages until fully cooked, drain, cool.
Halve the sausages and cut the split sausages into P" slices.
Saute bell peppers in olive oil over med., heat only until their
crispness is lost, but peppers are not soft. In a heavy saucepan
add the tomatoes, tomato puree, garlic, olive oil, and fresh
basil and bring to a light simmer on med., heat. Add sauted
pepper strips, and cooked sausage and heat for 3-5 min., serve
with pasta topped with sausage, peppers, and salsa marinara.
gardens' Shrimp Cristoforo
2 oz. Fresh basil leaves(about 2 bunches)
10 oz. Softened butter(2 « cubes)
1 tsp. Minced garlic
1/4 tsp. Salt
1/8 tsp. Black pepper
3 tbsp. Grayed Parmesan cheese + additional for garnish
1 tbsp. Grated Romano cheese
Rest of the dish;
1 lb. Fresh linguine of angel hair pasta
1 lb. Medium shrimp(shelled)
Remove any large stems from basil and wash leaves. Shake off
excess water and dry with a paper towel. Place in a food processor;
with blade attachment process until finely chopped. Process
in two batches if nessescary to get uniformly chopped basil.
Remove from processor and set aside. Place butter in a small
mixing bowl. Using an electric mixer whip butter until pliable.
Add garlic, salt, pepper, Parmesan, and Romano cheeses, and
basil; mix until well incorporated. Basil butter can be used
immediately, or stored in the refrigerator, covered for 3 days.
Cook pasta according to directions on the pkg., drain well,
and keep warm. Melt basil butter in a large skillet over med.,
heat. Add shrimp and saute just until done. About 2-3 min.,
serve over hot cooked pasta. Garnish with freshly grated Parmesan
cheese. Makes 4-6 servings.
gardens' Tiramisu Dessert
1 sponge cake(10-12") about 3" tall
3 oz. Strong black coffee(or instant espresso)
3 oz. Brandy or rum
1 lb. Cream cheese, or mascarpone, at room temperature
1 cups superfine powdered sugar
unsweetened cocoa powder
Cut across middle of sponge cake, forming two layers, each about
1 « inches high. Blend coffee and brandy. Sprinkle enough
of the mixture over bottom half of cake to flavor it strongly.
Don't moisten cake too, much or it may collapse on serving.
Beat room temp., cream cheese and 1 cup sugar until sugar is
completely dissolved and cheese is light and spreadable. Test
for sweetness, during beating, adding more sugar if needed.
Spread cut surface of bottom layer with half of the cheese mixture.
Replace second layer and top this with remaining cheese mixture.
Sprinkle top liberally with sifted cocoa. Refrigerate cake for
at least 2 hours before cutting and serving. 6 servings
gardens' con Zucchini Sauce
1/3 cup olive oil
1 cup chopped onion
1 lb. Fresh mushrooms, divided
1 1/2 tsp. Minced garlic
3 cups crushed tomatoes
16 oz. Canned, diced, drained tomatoes
1 1/2 cups tomato puree
1 cup sliced, drained black olives
2 tsp. Drained capers
1/2 tsp. Dried oregano
1/2 tsp. Dried basil
1/4 tsp. Black pepper
1/4 tsp. Crushed red pepper
1/2 tsp. Fennel seeds
1/2 tsp. Salt
4 large zucchini, sliced, lengthwise-about 1/4" thick
2 tbsp. Olive oil
salt, and black pepper
1 lb. Rigatoni-cooked
Sauce: cut 1/2 of the mushrooms into quarters, and reserve.
Finely mince the remaining portion. Heat olive oil in heavy
Dutch oven over med., heat. Add onions and minced mushrooms.
Cook 10 min., or until onions are very soft, stirring frequently.
Add garlic and mushroom quarters and cook, 5 min., stirring
constantly. Add remaining ingredients, stir and bring to a simmer.
Reduce heat and simmer 20 min., stirring frequently. Sprinkle
sliced zucchini with salt, pepper, basil, and oregano. Heat
1 tbsp. Olive oil in a large skillet over med., heat. Place
zucchini slices in one layer in the pan. Saute about 3 min.,
per side, just until tender. Remove to heated platter and cover
to keep warm while sauteeing remaining zucchini. Add remaining
olive oil as needed. Ladle sauce over pasta. Top with zucchini
slices and serve. Pass extra sauce and Parmesan cheese.
gardens' Gazpacho Italiano
28 oz. Canned Italian plum tomatoes
1 clove minced garlic
1/2 cup mixed herbs chopped very, fine
1/2 cup olive oil
3 tbsp. White wine vinegar
3 tbsp. Lemon juice
1 tsp. Salt
1/4 cup white or red onion diced
3 cups chicken broth
3/4 tsp. Tabasco sauce
1 tsp. Sugar(opt.)
1/2 cup green bell pepper, chopped fine
1 cup tomato, peeled and chopped, fine
1/2 cup ditalini or tubetti, cooked, rinsed, and drained
This soup should be served cold, about 35-45 degrees. The vegetable
and pasta solids should not be added to soup base until it is
time to serve, because they will get soggy. Soup base; process
tomatoes, juice, garlic, and herbs. Mix in a non-aluminum bowl,
with olive oil, vinegar, lemon juice, salt, onion, stock, and
sugar. Place in refrigerator allowing 4 hours for soup base
to chill and marry flavors. Prepare veggies and chill along
with the pasta. To serve; soup bowls should be very cold. Stir
base well, and ladle 6 oz. Soup per bowl. Add about 1 tbsp.
Of blended veggies, and 2 tbsp. Pasta. Per bowl. Garnish with
a few croutons and sprinkle the croutons with Parmesan and chopped
gardens' Fontina Cheese Sauce
6 tbsp. Butter
6 tbsp. Flour
3 cups milk
6 oz. Fontina cheese, shredded
salt, and pepper
In a heavy, non-aluminum pot, melt butter, add flour and cook
on moderate heat, for 2 min., stirring constantly with a wire
whisk add milk, and bring barely to the boiling point. Turn
off the heat and add cheese and blend into hot milk. Adjust
salt and pepper to your taste.
Gardens' Capellini Pomodoro
2 cloves minced garlic
2 lbs. Plum tomatoes seeded, and diced
1 oz. Fresh basil leaves, minced
1/3 cup extra virgin olive oil
3 oz. Parmesan cheese
12 oz. Angel hair pasta, cooked
1/4 tsp. Pepper
Heat olive oil and add garlic; cook until it turns white, add
tomatoes and pepper and heat through, stirring constantly, about
2-3 min. Tomatoes should be not lose their shape. Remove from
heat. Transfer hot cooked pasta to a large bowl. Toss pasta
gently with tomato mixture, basil, and half of Parmesan cheese.
Serve immediately, top with remaining Parmesan.