TAGLIARINI
In my home town during the 1950's and 60's it seemed like every mom made this dish, it had many names and many different ways of making it. It was called Tagliarini, Talarini, Slumgoli and goulosh. This recipe is close to a neighbor's version that I loved as a kid. She called hers Tagliarini.
Provided by Linda Smith
Categories Other Main Dishes
Time 50m
Number Of Ingredients 17
Steps:
- 1. Saute onion, bell pepper and garlic in oil, add beef cook until beef is lightly browned. Add all ingredients except cheese. cook until noodles are done then add cheese, stir until cheese is mixed in. This can also be baked like a casserole.
TAGLIARINI CASSEROLE
This is my variation of a family classic from the 1950's. Perfect for OAMC as it makes a big batch & freezes well. For OAMC I divide it into 3 8" foil pans, cover tightly with foil, & tape a small baggie with 1 C. shredded cheese to the top & label.
Provided by Chef Cindee
Categories Meat
Time 1h15m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- In a large dutch oven, over medium heat, cook ground beef, stirring, until meat loses its pink color.
- Drain off fat.
- Stir in Adobo, dry onion, garlic powder, pepper, Italian seasoning & chili powder. Add broth, spaghetti sauce, creamed corn & olives.
- Simmer meat mixture on low heat for about 15 minutes.
- Meanwhile, in a large pot of boiling, salted water cook noodles until just al dente & drain.
- Combine meat mixture with cooked noodles & pour into an extra large casserole dish (4 quart 10x14").
- Cover with foil & bake for 45 minutes at 350 degrees.
- Remove foil & sprinkle cheese over top. Return to oven for an additional 5 minutes to melt cheese.
TAGLIARINE (PRONOUNCED "TALARINI")
I inherited this recipe from my mother-in-law before she passed away. I can't remember which of her old recipe books I copied it out of, but I'm sure glad I did. It is absolutely delish and makes enough to feed approx 10 people in two separate batches. You can eat one batch and freeze the second batch. It freezes well for up to 3 months, but I wouldn't leave it in the freezer for more than 2 months. Since I added the mushrooms to this recipe (yum) I believe it to be unique from any other Tagliarini recipe I have ever come across.
Provided by Cahlan2001
Categories One Dish Meal
Time 1h30m
Yield 20-25 serving(s)
Number Of Ingredients 12
Steps:
- Chop onions and pepper into small pieces. Saute with mushrooms, if using fresh, in 1 cube butter or margarine until soft but not browned.
- Fry ground round in another pan in other cube butter or margarine slightly. Add chili powder to meat while frying.
- Boil noodles according to package directions; drain well.
- Grate cheese. Reserve a small amount of cheese for topping.
- Season meat mix with salt and pepper to taste.
- After noodles are cooked, combine all ingredients and bake until thoroughly heated. 325 degrees for glass pan; 350 for metal pan. Bake for 1 hour.
- If this meal is being prepared for a large group (20 to 25) it may be cooked in one batch in a 10x15x3 inch pan or for family in two 9x13x2 inch pans.
Nutrition Facts : Calories 448.3, Fat 24.8, SaturatedFat 13.2, Cholesterol 106.4, Sodium 568, Carbohydrate 36.2, Fiber 3.7, Sugar 4.6, Protein 22
FRESH TAGLIERINI PASTA
Categories Pasta Maker Pasta Dinner Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3/4 lb
Number Of Ingredients 6
Steps:
- Make dough:
- Pulse together all ingredients except additional flour in a food processor until mixture just begins to form a ball. Knead dough on a work surface, incorporating additional flour as necessary, until smooth and elastic, about 8 minutes. Divide dough into 4 pieces and keep each wrapped in plastic wrap until ready to roll out.
- Roll out dough:
- Set smooth rollers of a pasta machine at widest setting. Flatten 1 piece of dough into a rectangle and feed through rollers. Fold in half and feed through rollers 8 or 9 more times to continue kneading, folding in half each time and dusting with flour as necessary to prevent sticking.
- Cut pasta:
- Turn dial to next narrower setting and feed dough through rollers without folding. Continue to feed dough through, without folding, making space between rollers narrower each time until narrowest setting is reached. Halve sheet crosswise and arrange on a dry kitchen towel, letting pasta hang over edge of work surface. Roll out remaining dough in same manner.
- Attach ribbon-pasta cutters to pasta machine and attach handle to 1/8-inch-wide cutter. Line a tray with a dry kitchen towel. Feed first rolled-out pasta sheet, which will have dried slightly but should still be flexible, through cutter and toss with some flour. Form pasta loosely into a nest and arrange on kitchen-towel-lined tray. Make more taglierini with remaining dough. Cover taglierini with plastic wrap until ready to use.
MY GRANDMOTHER'S TALLERINI
A yummy, easy to mix crowd pleaser. Most people love this. My husband and two year old can't get enough.
Provided by Angel894
Categories One Dish Meal
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat w/onion. Season w/Tony's (use less if you're using soup mix, which already has salt).
- Add soup and water and corn. Bring to a boil.
- Add noodles and cook on medium heat for 7 minutes. .
- Add cheese and simmer until melted.
Nutrition Facts : Calories 632.5, Fat 26.9, SaturatedFat 12.2, Cholesterol 123.4, Sodium 1582.8, Carbohydrate 70.4, Fiber 4.8, Sugar 17.1, Protein 30
TALARINI
I got this from my Sister-In-Law years ago...I don't get to make this as often as I'd like, it is time consuming, but the taste is wonderful....
Provided by strawberryjane
Categories Weeknight
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Saute the bell peppers and onions in about 3 Tbsp.
- oil until onions and peppers are light brown.
- Add hamburger meat (bout a pound and a half) to peppers and onions, and cook until meat is browned.
- Drain off grease and add 2 cans (8oz.) tomato sauce,1 can corn and your Velveeta cheese (cubed).
- Season with salt and pepper,a little garlic salt and you can also add a little chili powder if desired.
- Pour this into 13by9by2 inch baking pan and add a 10 oz.
- package cooked noodles.
- Mix well and bake in 375 degree oven until cheese is melted.
- I can't recall how long it actually takes to bake this, seems around an hour or so, maybe longer-- It does make alot and I would suggest a huge bowl to mix it all in before you add it to your baking dish-- Cook the noodles very first thing.
Nutrition Facts : Calories 400.6, Fat 18.4, SaturatedFat 9.5, Cholesterol 90.6, Sodium 1045.2, Carbohydrate 38.2, Fiber 3.2, Sugar 8.9, Protein 21.7
TALARINI
A tasty casserole perfect for a weeknight after a hard day at work (or play). Easy fixin' with ingredients you probably have on hand.
Provided by b4uc1or2
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook noodles according to package directions.
- Brown meat, onion, and garlic.
- Add tomato sauce and corn and seasoning, simmer a few minutes.
- Add olives.
- Layer drained noodles in greased casserole dish.
- Sprinkle with cheese.
- Bake at 350 degrees about 30 minutes or until brown and bubbly.
Nutrition Facts : Calories 621.5, Fat 24.2, SaturatedFat 9.1, Cholesterol 136, Sodium 742.2, Carbohydrate 64.8, Fiber 5.4, Sugar 5.3, Protein 38.3
TALLERINA CASSEROLE
Super easy and makes a lot - great for leftovers. My mom always made this great casserole for family picnics and potlucks. Everyone loved it, but my dad's brother was a fanatic! I believe this casserole was originally based on a Spanish dish. My mom's recipe called for black olives, but she never used them nor do I.
Provided by My_Mothers_Daughter
Categories One Dish Meal
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef with chopped onion until beef is thoroughly cooked and onion is soft and translucent. Drain fat.
- Place DRY noodles in bottom of 9x13 pan.
- Spread ground beef mixture evenly across the noodles.
- Drain 2 cans of corn and spread in pan on top of ground beef.
- Open tomatoes, but DO NOT drain. Layer in pan evenly, breaking tomatoes up slightly so that the tomatoes are evenly dispersed.
- Cut Velveeta cheese into 8 thick slices and layer on top of casserole. You can substitute other processed cheese loaf-type cheese, but be aware that some do not melt well on this casserole, so I always use Velveeta.
- Bake 45-60 minutes at 350 degrees (no need to preheat oven) until cheese is melted and brown.
- Noodles will be cooked and soft - infused with the flavors of the ingredients. Enjoy!
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