Pasta Macedonia Recipes

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PASTA MACEDONIA



Pasta Macedonia image

Provided by Marian Burros

Categories     dinner, easy, quick, weekday, pastas, main course

Time 10m

Yield 4 servings as main course

Number Of Ingredients 10

2 small onions or 1 large, coarsely chopped
1/4 pound butter
1 pound mezzania, thin tubular pasta, cooked and drained
16 ounces sour cream
1 1/2 cups crumbled feta cheese
12 ripe calamata olives, pitted and sliced
1/2 cup finely grated Pardo or Parmesan cheese
Salt and freshly ground black pepper to taste
1 pound fresh spinach, steamed
Additional feta cheese

Steps:

  • Sautee the onions over medium heat until translucent.
  • Mix together the pasta, sour cream, onion, feta, olives and 1/2 cup cheese. Season with salt and freshly ground black pepper. Place in serving bowl.
  • Top with spinach and additional cheese.

Nutrition Facts : @context http, Calories 1101, UnsaturatedFat 20 grams, Carbohydrate 100 grams, Fat 64 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 39 grams, Sodium 1128 milligrams, Sugar 11 grams, TransFat 1 gram

MACEDONIAN SALAD



Macedonian Salad image

Small cubes of roasted eggplant, marinated with fresh vegetables in a lemony, herby vinaigrette

Provided by Food Network

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 19

1 large eggplant (about 9 inches long)--or its approximate equivalent in medium or small eggplants--peeled or not, and cut into 1-inch cubes, or even smaller
a little oil for the baking tray
4 tablespoons olive oil
2 tablespoons red wine vinegar
1 medium clove garlic, minced
1/2 teaspoon salt (more, to taste)
Freshly ground black pepper
1/2 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon marjoram or oregno
1 tablespoon fresh lemon juice
1/4 cup (packed) finely minced parsley
2 small scallions, very finely minced
1/2 medium red bell pepper, minced
1/2 medium green bell pepper, minced
1 medium tomato, diced
Olives (Greek, oil-cured, or Nicoise)
Yogurt
Crumbled Feta cheese

Steps:

  • 1) Preheat oven to 375 degrees F. Spread the eggplant cubes onto a lightly oiled baking tray, and roast in the oven about 15 minutes, or until tender enough so a fork can slide in easily. Remove from oven.
  • 2) Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a medium-sized bowl. Add the still-warm eggplant and stir. Cover, and let sit for at least 2 hours. (At this stage, it will keep in the refrigerator for several days.)
  • 3) Add the remaining vegetables within an hour or two of serving. Serve garnished with olives and yogurt or crumbled feta cheese.

MACEDONIA



Macedonia image

Categories     Summer     Boil

Yield serves: 6 to 8

Number Of Ingredients 5

2 cups sugar
Zest of 1 lemon, removed in large strips with a peeler
4 cups assorted summer fruit (any combo of the following: peaches, nectarines, plums, cantaloupe, honeydew, watermelon, strawberries, raspberries, blueberries, or any other firm-fleshed fruit you like), cut into bite-size pieces
8 fresh mint leaves, cut into a chiffonade just before serving (see page 58)
1 pint lemon sorbet

Steps:

  • In a medium saucepan, combine the sugar with 2 cups water and the lemon zest. Bring to a boil (BTB), then turn off the heat and let cool. (You have made simple syrup!) When the syrup is cool, remove the lemon zest.
  • Transfer the syrup to a large mixing bowl, add the fruit, and mix to combine. Cover and refrigerate for at least 1 hour-the idea is to serve this COLD on a HOT summer day.
  • Ladle the fruit into individual serving bowls and sprinkle with the mint.
  • Nestle a scoop of lemon sorbet in each dish of fruit. Serve cold!

MACARONI PASTA



Macaroni Pasta image

A Great Meal For A Family Using Cheese And Mint Meat.

Provided by ankieplankie

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.
  • Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.
  • Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.
  • Meanwhile, preheat the grill to hot.
  • Remove the sauce from the hob, add 175g/6oz of the cheese and stir until the cheese is well combined and melted.
  • Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
  • Sprinkle over the remaining cheddar and the parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.

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