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Full Online Book HomeLearning KitchenPasta And Pastasauces - Pastitsio By Charleen
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Pasta And Pastasauces - Pastitsio By Charleen Post by :coreya Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2863

Click below to download : Pasta And Pastasauces - Pastitsio By Charleen (Format : PDF)

Pasta And Pastasauces - Pastitsio By Charleen

Thin Cream Sauce:
4 Tablespoons Butter
2 Cups Hot Milk
1/3 Cup All Purpose Flour
2 Egg Yolks

Thick Cream Sauce:
4 Cups Milk
1/2 Cup All Purpose Flour
4 Eggs

1 1/2 Cups Chopped Onions
Dash of ground cinnamon, be generous
2 Pounds Ground Beef
salt and pepper to taste
4 Tablespoons butter
1 Tablespoon minced garlic
2 Cups Italian Plum Tomatoes, Chopped
1 1/4 Pounds Tubular Pasta, such as ziti # 2
1 Cup Tomato Sauce
1/2 Cup Bread Crumbs
1 Teaspoon dried or tablespoon fresh chopped oregano
1 cup fresh grated kefalatiri Parmesan cheese

Prepare Thin Sauce: Melt butter in saucepan. Stir in flour and cook until mixture turns golden. Gradually stir in hot milk and cook, stirring until sauce is smooth and hot. In a small bowl, beat egg yolks, then briskly stir 1 cup of hot milk mixture. Pour egg milk mixture into remaining sauce. Stir and remove from heat without cooking the eggs.

Prepare Thick Sauce: Heat milk to a simmer, and set aside. In a bowl, beat eggs with flour. Gradually stir hot milk into the egg mixture. Return to saucepan and cook, stirring constantly, until mixture is quite thick. Do not boil after the eggs have been added.

Main Recipe: Brown chopped onions and meat in butter. Add tomatoes, tomato sauce, spices and seasonings. Cover and simmer for 30 minutes, or until liquid has been absorbed.

Preheat Oven to 350° F. Cook pasta according to package directions, and drain.

Sprinkle bread crumbs into a buttered 11x14x2 inch baking pan. Place a layer of pasta in the baking pan; then add half the thin cream sauce. Add meat. Sprinkle with 1/4 cup grated cheese. Cover with remaining thin cream sauce. Spread thick cream sauce over the top and sprinke it with remaining 1/2 cup cheese. Bake for 1 hour, or until golden. Let stand for 15 minutes to cool, and cut into squares

Note: You cannot cut the Pastitsio easily unless you cool it for 15 minutes. When ready to server, reheat in hot oven.
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Pasta And Pastasauces - Pastitsio By Diane Pasta And Pastasauces - Pastitsio By Diane

Pasta And Pastasauces - Pastitsio By Diane
3/4 lb. elbow macaroni 1 lb. ground round 1/2 white onion, chopped 1 clove garlic, minced 2 (12 oz.) cans evaporated milk 8 oz. soft cream chese 1/2 lb. butter, divided 8 oz. tomato sauce 8 oz. grated Parmesan cheese 1 egg cinnamon, garlic salt, pepper, sugar Preheat the oven to 325 degrees, and use three burners as follows: Macaroni mix, Meat sauce, Cream sauce. In a large pot boil 1 gallon of water, add salt and macaroni, cook 10 minutes. Drain, mix in 3/4 stick of butter (melted), the egg (beaten) and half of the Parmesan cheese.

Pasta And Pastasauces - Macaroni And Tomatoes Pasta And Pastasauces - Macaroni And Tomatoes

Pasta And Pastasauces - Macaroni And Tomatoes
1 lb. ground beef macaroni, enough to feed however many you are serving 1 (16 oz.) can stewed tomatoes, whole or diced Italian seasoning to taste 1 (12 oz.) can tomatoe juice Brown ground beef. Cook macaroni per package directions, drain. Add ground beef and rest of ingredients and cook till hot.