COLD SPAGHETTI
This is a fresh tomato, garlic and basil sauce and is best in the summer when the tomatoes are fresh. It is a great side dish for lamb but is also great on its own.
Provided by Cheryl
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a blender or food processor, combine tomatoes, garlic, basil, oil and sugar and process until smooth. Cover and refrigerate sauce.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Remove sauce from refrigerator and pour over spaghetti. Toss to coat and serve topped with Parmesan cheese.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 48.3 g, Cholesterol 7.2 mg, Fat 5 g, Fiber 3.4 g, Protein 12.4 g, SaturatedFat 2.1 g, Sodium 179.7 mg, Sugar 5.3 g
REAL N'AWLINS MUFFALETTA
A favorite in the Big Easy, this is better than any I've had at restaurants in New Orleans. Instead of the traditional Mortadella (which is just a fancy balogna) I use pepperoni. I use Boscoli Olive Salad, so it saves a ton of time on prepping. It is available in some international markets, and I believe you can order it online. The traditional Muffaletta is served on a round loaf, but any shape will do as long as it is tasty and has a nice crust. Surprisingly, this freezes very well; I have frozen individual serving sizes and eaten it 6 weeks later and it tasted just as good as when fresh!
Provided by Treewoman
Categories Lunch/Snacks
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- At least a day before serving- Cut bread in half horizontally; hollow out some of the excess bread to make room for the filling. Spread each piece of bread with equal amounts of the olive salad, including oil.
- Top the bottom half (over the olive salad) with layers of the meats and cheeses in any order. I like to layer a meat, then a cheese.
- Put the two halves together and wrap tightly. Refrigerate for several hours or preferably overnight; this allows the flavors to mingle and the olive salad to soak into the bread. I turn the loaf over several times while in fridge so the oil evenly soaks both top and bottom of sandwich.
- To serve- cut into serving sizes; this sandwich is so fat you may need to put toothpicks in it to hold it together! It is extremely filling; a little bit goes a long way. Easily serves 8-10 hungry people.
Nutrition Facts : Calories 409.1, Fat 22.3, SaturatedFat 9.5, Cholesterol 63.5, Sodium 1043.6, Carbohydrate 29.2, Fiber 1.5, Sugar 0.7, Protein 21.7
N'AWLINS SPAGHETTI
Steps:
- Drizzle olive oil in a large skillet, then add diced hot links and cook over medium heat, stirring frequently. When the hot links have released enough oil, add garlic, onions, bell peppers and jalapeno into the pan and stir. Saute' until the onions are nearly translucent; about 3 minutes, then slowly add corn starch, gumbo filet and cajun seasoning. Coat the hot links and veggies with corn starch mixture, then slolwy stir in the wine and de-glaze, removing all of the residue from the sides of the pan. At this point, add chicken stock and cream and scallops and stir until all of the ingredients are well blended. Add chopped tomatoes, dried oregano and fresh time. Add half of the fresh basil and set the othe half to the side. Stir the sauce, cover the skillet and reduce heat to simmer for 15 minutes. In the mean time, prepare the spaghetti according to the directions on the package. Once ten minutes have passed, return the temprature to medium and add mushrooms, shrimp and crab to the mixture. Cover and cook on medium heat for 12-15 minutes. Uncover and stir every 2-3 minutes. Remove from heat and pour on top of spaghetti in a large pasta platter or individual plates. Combine the other half of the basil with parsley and sprinkle on top of the sauce with fresh Parmesan cheese.
REAL N'AWLINS MUFFULETTA
So OK, I buy mine in a jar and have never really made it from scratch but here's the recipe if you're ever adventurous. Found this in Gourmet Recipe Book. Needs to chill overnight. Posted for ZWT3
Provided by Julie Bs Hive
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- To make olive salad:
- In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar. If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
- To make sandwiches:.
- Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer "bottom half" of each loaf with 1/2 of the salami, ham, mortadella, Mozzarella and Provolone. Replace top half of bread on each loaf and cut sandwich into quarters.
- Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.
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