Pasta Side Dish
By coconutpatty
@coconutpatty (834)
United States
May 9, 2007 12:26pm CST
I made a great and super easy pasta side dish from left over egg noodles I had in the fridge. It would be great whether served warm or cold. Mine happened to be warm.
-Pasta...any kind you want
-Butter...depends on how much pasta you cook or cooked...enough to coat it a little bit
-Classic Italian Vinegrette dressing...just enough to coat but not soak the pasta
-Grated parmesan cheese
Cook pasta (or reheat it if it is left over) as you normally would. Drain and return to pan. Add butter so it melts. Pour in the Classic Italian Vinegreet dressing. Sprinkle in the grated parmesan cheese and toss it. That's it!
And as I mentioned, you could keep it warm or serve it cold. I serving it cold you may want to skip the butter. =)
1 person likes this
5 responses
@Akeela (2078)
• Trinidad And Tobago
10 May 07
Marinated Flank Steak
Here's an ideal recipe for the busy cook. Just mix the tasty marinade and freeze it with the steak ahead of time, then take the meat out the night before you plan to serve it. After defrosting in the refrigerator all day, it will be ready for dinner in minutes!
Credit: Once-a-Month Cooking by Mimi Wilson and Mary Beth Lagerborg
Servings: 4
Ingredients:
1/2 cup vegetable oil
1/4 cup soy sauce
1/4 cup sherry
2 teaspoons Worcestershire sauce
1/2 teaspoon ground ginger
1 clove garlic, minced
1 1/3 pounds flank steak
Directions:
Mix first six ingredients for marinade. Put flank steak in a freezer bag, pour marinade over it, seal bag and freeze.
To prepare for serving, thaw flank steak, remove from marinade and grill 8 to 10 minutes per side; or set oven control to broil or 550 degrees F. Broil steak 6 inches from heat until brown, turning once, about 6 minutes on one side and 4 minutes on the other. Cut steak across grain at slanted angle into thin slices.
1 person likes this
@coconutpatty (834)
• United States
11 May 07
That sounds delicious. The recipe seems very easy. I like the idea of marinade before freezing. Cuts down on thaw times and having to let it marinade after. Brilliant! I will have to try this some time.
@mailboxmoney (1216)
•
10 May 07
that sounds like a good recipe and quick and easy to do i sometimes make pasta salad and add tomatoes, mushrooms, kidney beans, corn and small peas, i add olive oil, mixed herbs, lemon juice and serve with yoghurt dressing made with fresh natural yoghurt, lemon juice, tarragon and parsley
1 person likes this
@coconutpatty (834)
• United States
11 May 07
That sounds very good as well. I, of course, would skip the tomatoes as I despise raw tomatoes! lol But other than that, it sounds really wonderful. Thanks!
@coconutpatty (834)
• United States
11 May 07
It was really good. And since it wasn't like regular italian dressing, it had a bit more of a vinegar kick. So yummy. I wish I had been born Italian too! My boyfriend's family is so I can deal with that too! =)
@lightningMD (5931)
• United States
9 May 07
This sounds really good. I think i'll try it out with our pork chops tomorrow night. Thanks for posting such a great idea.
@coconutpatty (834)
• United States
11 May 07
That would go great with pork chops! =) I was so thinking that the day I made it. Hope it works out for you!
@coconutpatty (834)
• United States
9 May 07
The butter was mainly because the night we had the noodles we had them plain with butter. So it was already there. Served warm, it's good. Served cold...I'm sure it's not as good. =) And if I like grape tomatoes, or even tomatoes in general, I may do that. But raw tomatoes gross me out! Eww. hehe
