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.
TALLERINI (CHEESY ITALIAN PASTA)
So cheesy and delicious. We eat this a lot.
Provided by barbara lentz
Categories Casseroles
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. Cook the spaghetti in boiling salted water. Drain and toss with butter. Set a sided.
- 2. Brown the beef and pork with green pepper, onion, and garlic until cooked.
- 3. Mix in all ingredients except 4 cheese blend.
- 4. Place in greased 9 x 13 pan. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and top with cheese and bake 15 more minutes.
TALLERINE...SOME SPELL IT TALLERINI
My Mother got this recipe from an Italian family, that lived in an Italian settlement, back in 1950 when she worked with one of the ladies. Everyone in the settlement got together every year to make homemade Spaghetti for the big festival they held at the settlement every year to celebrate the grape harvest. "The Tontitown...
Provided by Straws Kitchen(*o *)
Categories Beef
Number Of Ingredients 21
Steps:
- 1. Preheat oven to 350° F Bake in a casserole dish, uncovered, at 350° F for 30 minutes; cover with foil and bake for another 15 minutes or until heated through.
- 2. Remove from oven and put cheeses on top, return to oven until cheese is melted.
- 3. CHEESE: Approximately 2 cups of shredded cheddar cheese with 1 cup cubed velveeta cheese, (or 2 cups of a 4-cheese blend with 1 cup cubed velveeta...I like it this way).
- 4. OPTIONAL: Sprinkle grated Parmesan cheese over top of plated servings (as some do not like parmesan cheese).
- 5. Suggested Sides: Toss Green Salad, Garlic Toast, Homemade Bread or Hot Rolls; (or maybe a loaf of homemade beer bread).
- 6. Beer Bread: 3 c self rising flour 3 T sugar 1 (12 oz) can beer Preheat oven to 375° F Mix all 3 ingredient together with wooden spoon and pour into bread loaf pan. Melt 3 T butter and pour over top of dough before placing in oven. Bake for approximately 1 hour. When done remove to cool for 15 minutes on wire rack before taking out of pan. TIP: Sometimes I add 1 T garlic powder and 1 T of Itilian Herb Mix and blend into the flour before adding the beer. P.S. oooh...BTW, you may want to grease the loaf pan or spray some not-stick spray in it (on bottom and up the sides)...guess I forgot to tell ya that!!!
- 7. I serve a light dessert with this meal...such as my "Cin's Tarts".
- 8. P.S. The Italian Village in Tontitown, AR....is celebrating their 114th year for their "Italian Grape Festival" this year Aug. 7th thru 11th, 2012. The annual event is always in August...serving the dinners on Thursday, Friday & Saturday nights only. These Itallian's immigrated to the United States and setteled a town they called Tontitown, AR in 1898.
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!
TALERINI
A quick easy beef and noodle casserole to whip up in a jiffy. An old family favorite. The orginal recipe in my family called for velveta cheese, but I prefer cheddar. Makes great leftovers too!
Provided by Mary JPGR
Categories One Dish Meal
Time 50m
Yield 1 9x13 casserole, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- In large pot, cook noodles as directed on package. Drain, rinse and set aside.
- Meanwhile, cook ground beef and onion in large skillet until meat is no longer pink and onions are tender.
- Add the garlic and simmer another 3 - 5 minutes. Drain off fat.
- To meat mixture, add tomato sauce, creamed corn and olives.
- Stir cooked noodles into meat mixture.
- Pour into 9 x 13 inch baking dish and top with cheese.
- Bake at 375 for 20 to 30 minutes or until hot and bubbly.
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
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
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.
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.
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