basta pasta ancora cookbook

Anita Augello’s Cookbook, Basta Pasta Ancora is Available Now!

       2 1/2 – 3 Lbs Ground Chuck  2 Cups Seasoned Bread Crumbs 1 Cup Heinz Ketchup  1 Cup Onion – chopped 1 1/2 Tps Garlic Powder 2 Tbs Parsley -fresh and chopped 3 – 4 Eggs – large Salt and Pepper to Taste 2 Eggs – hard boiled, optional Mix meat with Ketchup, bread crumbs, onions and all seasonings. Shape into easy to handle loaves and place in light greased casserole dish and brown in 350° oven turning once. When finished browning, pour off some of the squid on the bottom of the casserole dish. Now pour the sauce over and continue baking. As a surprise, I sometimes would add one or two hard boiled eggs in the middle of the meatloaf. Meat Loaf Sauce 4 Cups Water 4 Beef Bouillon Cubes 1/2 Can Tomato Paste 2 – 3 Tbs Ketchup – to taste 2 Garlic Cloves – peeled and sliced Corn Starch – as needed Bring water to a boil and add beef cubes. Stir to dissolve and then add the tomato paste, Ketchup and garlic cloves. stir until all is well incorporated and hot. Carefully pour over the browned meat loaves in the casserole dish. Cover with aluminum […]
      CRUST: 1 LARGE EGG – separated 5-6 TBS COLD WATER – divided 2 CUPS FLOUR PINCH OF SALT 2/3 CUP BUTTER – cold, cubed In a small bowl beat egg yolk with 2 tablespoons water.  In a large bowl combine flour and salt, cut in the butter until crumbly. Gradually add the beaten egg, tossing with a fork, additional water, just one tablespoon at a time and only as needed, until with the dough you can form a smooth ball.  Divide dough into 2 discs – 1 using ¾ of the dough and the other with the remaining ¼ of the dough. Cover discs and refrigerate for at least 1 hour or overnight.   FILLING: 3 TBS BUTTER 4 CARROTS – medium, peeled, thinly sliced 2 POTATOES, medium, peeled, cut into ½-inch cubes 2 CELERY RIBS -finely chopped 3 TBS FLOUR PINCH DRIED TARRAGON – or to taste 2 TBS CHICKEN BOUILLON GRANUALES FRESHLY GROUND BLACK PEPPER – to taste 1 ½ CUPS HALF and HALF 2 ½-3 CUPS CUBED CHICKEN – cooked 1 ½ CUPS FROZEN PEAS PINCH CELERY SEED – to taste SALT – to taste PINCH OF NUTMEG – to taste In a Dutch oven, melt butter […]
    Some nights just a simple, easy to make Frittata and a nice glass of wine are enough to satisfy after a long day.   6 EGGS 1/3 CUP GRATED CHEESE – Romano or Parmesan 2 TBS FRESH BASIL – finely torn 2 TBS FLOUR – I use Wondra PINCH OF SALT – be careful because cheese is salty FRESHLY GROUND BLACK PEPPER – to taste 8 OZ RICOTTA CHEESE – whole milk, drained 1 CUP ASSORTED VEGETABLES – cooked, chopped 1 TB BUTTER 1 TB OLIVE OIL PREHEAT OVEN TO 400º. In a medium size bowl beat together eggs, grated cheese, basil, flour, salt and pepper. Drain ricotta if a little watery and add and mix in well. Choose any assortment of vegetables that you like, chop and cook in in a skillet until tender-crisp (we use onion, mushrooms,  zucchini, as well as chopped, drained, canned artichokes, etc.). In a large heavy-duty skillet that is also ovenproof, heat butter and oil together over medium heat. When hot, carefully pour in the egg mixture and cook for several minutes until set. Transfer skillet to oven and bake for 12-18 minutes or until the top is firm and nicely colored.  Either serve from […]
    Start with a box mix and whip it up in a jiffy!   1 BOX (15.25oz) TRIPLE CHOCOLATE CAKE MIX 1 ¼ CUP WATER (I substitute with 1 ¼ cups cold coffee) ½ CUP VEGETABLE or CANOLA OIL 3 EGGS – room temperature 1 BOX (3.9 oz) INSTANT CHOCOLATE PUDDING 1 ¾  CUP COLD MILK – whole not low-fat 2 CUPS WHIPPING CREAM 1/3 CUP UNSWEETENED COCOA 1 ½ TSP VANILLA EXTRACT ¼ CUP CHOCOLATE SYRUP 1/3 CUP POWDERED SUGAR – sifted ½ CUP MINI CHOCOLATE CHIPS – semi-sweet 1 JAR (7 ½ oz) MARSHMELLOW FLUFF PREHEAT OVEN TO 350º. COAT BOTTOM OF 13X9-inch PAN LIGHTLY WITH COOKING SPRAY. Prepare cake mix according to package directions using water (or coffee), oil, and eggs. Pour batter into prepared pan and bake in preheated oven according to package directions. Remove from oven and let cool completely on wire rack. When cool, poke holes using the handle end of a wooden spoon all over the cake about 1-inch deep but not through the bottom of the cake or the pudding will seep out. Whisk together the pudding mix and milk in a medium bowl until well blended, about 2-3 minutes. Let stand 1 minute […]
    1 CUP INSTANT WHITE RICE – uncooked 1 CUP CHICKEN BROTH 1 CUP CHEDDAR CHEESE – shredded 1 EGG – lightly beaten 1/3 CUP MAYONNAISE ½ TSP RED PEPPER FLAKES – or to taste 2 SLENDER ZUCCHINI – thinly sliced 4 TBS BUTTER – unsalted, melted ¼ CUP ROMANO CHEESE – freshly grated ITALIAN SEASONINGS OF YOUR CHOICE PINCH OF KOSHER SALT PREHEAT OVEN TO 400º GREASE OR SPRAY A 9-INCH PIE DISH Combine rice, broth, shredded cheese, lightly beaten egg, mayonnaise, and red pepper flakes, mix well and pour into prepared pie dish. Arrange the zucchini on top of the rice overlapping it in a circle around the pie dish. Combine butter, freshly grated cheese, Italian seasonings, and salt and pour over the zucchini. Bake in the preheated oven for about 30-35 minutes until the pie is bubbly and the top is golden brown. NOTE: Use your imagination when it comes to Italian seasonings and use your favorite or chnge it up and use seasonings that you prefer. I keep it simple and only add a little  garlic powder, onion powder and a little dried oregano that I mash through my fingers as I add it to the butter.   […]