Amazing and delicious Recipes!
NEW! Kim’s Yummy Sausage Casserole (Taste Kim’s wonderful nuts at www.germanroastednuts.biz) :
1 package of Georgetown Garlic and Cracked Pepper
1 package of Italian Herb and Spice
2 Cooked links (Smoky or Mild – Spicy Italian) Sausage, 1/2″ sliced at an angle
3 cups garlic flavored croutons (about 5 oz)
1/4 cup slivered almonds, toasted (about 1 oz) ….you can toast them in a frying pan with butter
1 cup roasted red bell peppers, julienned
3/4 cup extra-virgin olive oil
4-6 ounces of provolone or your favorite cheese
Boil a large pot of salted water to a boil over high heat. Add a half a package of each of the pastas and boil for 7 minutes. Drain pasta into large bowl and toss in all the ingredients on top (except the sausage and cheese) and toss like a salad. Top with sausage and cheese. YUMMY!!!
Italian Tradition:
This recipe is one of my favorites. Take one package of my Texas Tomato Basil Garlic and
Italian Herb and Spice (depending on how many you want to feed) and cook the two together.
Strain and add olive oil and/or butter and salt to taste. Take a couple of links of Italian Sausage
and slice them up and sauté’ it with some diced onions, red bell peppers and mushrooms in my
olive oil in a pan until they are brown and a little softened.
HEB, Wal-mart, Costco and Sam’s Club all have precooked meatballs in the frozen section.
Cook some of those up and throw everything on top of the pasta (veggies are optional) and top
with fresh grated Parmesan cheese. It’s Delicious!!!!
Texas Meatballs:
Take some ground beef, turkey or pork & add diced jalapenos (or salsa), breadcrumbs & eggs
and form into golf ball size meatballs and bake for 20-25 minutes.
Crazy ‘Bout Mushrooms:
Take one package of my Martinez Wild Mushroom pasta for this great dish. While the pasta is
cooking, get about 2/3 of a pound of mixed mushrooms of your choice (per one package of
pasta) and slice and/or dice them up. Dice up half of a sweet yellow onion. Sauté’ onions and
mushrooms in a pan with some extra virgin olive oil and/or butter. After pasta is done add olive
oil and/or butter and salt to taste and then pour onions and mushrooms on top. Top it all off with
fresh Parmesan cheese.
White Wine and Sour Cream Sauce:
Brown some wild mushrooms in butter and olive oil, add 1 cup of white wine, reduce liquid by
half. Then add 1-cup sour cream & a cup of the water you cooked the pasta in, toss in the wild
mushroom pasta and serve with cracked pepper and top the dish off with fresh Parmesan cheese.
Dessert Pasta:
Put your favorite fruit in a blender and add some red wine or yogurt and blend into a sauce.
Take a package of my Comfort Texas Chocolate Pasta and cook for 3-4 minutes and place in a
bowl, add the sauce and top off with whipped cream and chocolate sauce. Take more fruit
(apples, pears, etc.) and slice them up and add some strawberry to put around the plate and use
that to dip into the delicious dish. Heavenly!
Chicken Fettuccine Alfredo:
One package of Georgetown Garlic and Cracked Pepper Fettuccine, 1 1/2 cups half and-half, 5
tablespoons butter, cut into pieces, a pinch nutmeg, 1/4 teaspoon ground pepper, 3/4 cup grated
Parmesan cheese. Cook pasta according to directions. Meanwhile, in a large skillet, bring halfand-
half just to a boil. Reduce heat and simmer, stirring constantly, for 4 minutes. Remove from
heat. Drain fettuccine well and add to half-and-half in skillet. Over medium heat, toss well and
add butter pieces, nutmeg, pepper, and 3/4 cup of the Parmesan cheese. Toss again while heating
through.
Amazing Carbonara:
Dice half of a sweet onion. In a large skillet, take a 1/2-pound of bacon and cook until crisp.
Remove bacon and drain and blot with a paper towel. When cool, roughly chop. Drain off all
but 2 tablespoons of bacon fat, cook onion in it. Beat 5 eggs well with 1/4-cup heavy cream and
1/2 cup grated Parmesan. Cook 1 package of one of my pastas and reserve 1 cup of cooking
liquid, then drain pasta. Add pasta into pan with cooked onion, pour egg mixture over all and
add 1/2 the cooked chopped bacon. Toss well, the eggs will begin to set and you need to
continue to stir the pasta until the sauce is thick. Then add some of the cooking water to thin
back into sauce consistency. Place in large serving bowl and grind plenty of black pepper over
the top. In the center, sprinkle the remaining bacon. Add more grated cheese and serve.
Pasta With Shrimp:
Peel and devein 1 pound of medium to jumbo-sized shrimp. Pour 1 1/2 cups of pineapple juice
into a bag along with the shrimp, 1/4-1/2 cup of olive oil (preferably my imported Spanish Olive
Oil is the best), 1 teaspoon of salt and pepper, 1/2 clove of garlic, 1/2 an onion diced in 1/2’’
pieces and (optional) 1/3 of a diced up red bell pepper, yellow bell pepper and orange bell pepper
in 1/2’ pieces and marinate for about 1 1/2 hours. Cook your favorite of my wonderful pastas
(Longhorn Lemon Pepper, Round Rock Red Bell Pepper or Georgetown Garlic and Cracked
Pepper) and cook as directed and cover with olive oil after it’s cooked and drained and save
about a cup of the cooking water. Grill the shrimp and vegetables to your liking and toss into a
bowl with the pasta and the pasta water. An excellent treat!
Delicious Mushroom Stroganoff:
One package of Martinez Wild Mushroom, 1 tablespoon of olive oil (preferably my wonderful
imported Spanish Olive Oil), 4 cups of sliced mushrooms (I suggest many different types), 3/4
cup of diced onions, 1-2 cloves of minced garlic, 1/2 cup of dry red wine, 2 tablespoons of all
purpose flour, 1 1/2 pounds of boneless beef sirloin, 1—14 oz can of beef broth, 1 cup sour
cream, salt and pepper to taste. Heat oil in frying pan and add brown the beef. Add the onions
and mushrooms and cook until tender. Remove beef mixture from the pan and deglaze pan with
wine and broth. Heat to a boil. Mix the sour cream and flour together and whisk into broth
mixture until smooth. Cook until thickened, stirring. Add beef mixture back to sauce and heat.
Serve over hot pasta cooked al dente.
Lemon Pepper Chicken:
Brown 4 boneless skinless chicken breasts in olive oil (preferably my Spanish Olive Oil) in a
pan. Cut into long pieces if you want. Salt and pepper to taste. Start cooking a package of
Longhorn Lemon Pepper and then when that is done strain it and pour into the pan with the
chicken and squeeze real lemon juice over the dish and add more salt and pepper to taste. If it is going to sit for a little while, add a little of the pasta water.
More to come…..