Best Hay And Straw Recipes

STRAW AND HAY PASTA

Steps:

• In a large stockpot, bring salted water to a rapid boil.
• In a large saute pan over medium heat, add the olive oil and butter. When the butter is melted, add the onions and saute until translucent, but not browned, about 1 minute. Add the prosciutto and cook 1 more minute, stirring. Add the cream and bring to a simmer. Simmer until the sauce is just thick enough to lightly coat the back of a spoon. Season, to taste, with salt and black pepper. Add the peas and remove from the heat.
• Cook the pasta to al dente. Return the sauce to the heat. Drain the pasta and add it to the sauce. Toss well and season with salt and pepper. Finish with parmesan and more cracked black pepper.

HAY AND STRAW

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute ham in butter for 3 minutes. Add peas; heat through. Drain linguine; toss with the ham mixture, Parmesan cheese and cream. Serve immediately.

STRAW AND HAY PASTA

Steps:

• Melt margarine in 10-inch skillet over medium-high heat. Cook mushrooms, ham, parsley and onion in margarine, stirring occasionally, until mushrooms are tender. Stir in brandy. Cook uncovered until liquid has evaporated.
• Stir in whipping cream, salt and pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 15 minutes, stirring frequently, until thickened.
• Cook and drain fettuccines as directed on package. Mix fettuccines and sauce. Sprinkle with cheese. Serve with pepper.

STRAW AND HAY

Steps:

• Cook pasta separately.
• If using peas, cook them with either pasta during the last few minutes.
• Drain and set aside.
• In large, heavy skillet, melt butter over medium heat.
• Stir in ham (or Canadian bacon) and mushrooms (if using).
• Cook until mushrooms are tender.
• Season with salt and pepper.
• Add cream.
• Cook, stirring constantaly until mixture thickens.
• Toss both pastas (and peas, if using) together in a large bowl.
• Divide pasta among 6 deep pasta or soup bowls.
• Divide sauce and spoon over each portion.
• Top each with a generous amount of Parmesan cheese and serve.

STRAW AND HAY

Steps:

• In a blender, combine the milk, cottage cheese and cornstarch; cover and process until smooth. Transfer to a small saucepan; add the salt, pepper and nutmeg. Cook and stir over medium heat until mixture comes to a boil Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/4 cup Parmesan cheese until melted., Cook fettuccine according to package directions. Meanwhile, in a large skillet coated with cooking spray, cook ham and garlic for 2 minutes. Add peas; cook until heated through. Remove from the heat; stir in cheese sauce. , Drain fettuccine. Add to sauce; toss to coat. Sprinkle with remaining Parmesan cheese.

STRAW AND HAY PASTA WITH CREAM AND SMOKED SALMON

Steps:

• Cook the pasta and while it is cooking, melt butter over low heat. Stir in the salmon and warm it for a few seconds Add the cream and reduce over low heat until somewhat thickened. Season to taste with salt and pepper. When pasta is done, drain it and return it to saucepan and toss with sauce; adjust seasoning and serve garnished with chives and caviar if you wish.

GARDEN-STYLE STRAW AND HAY PASTA WITH BAGNA CAUDA SAUCE

Steps:

• Bring a small pot of water to a low boil, then add the garlic and simmer for 20 minutes. Let cool, then drain, peel and mash into a paste. Season with sea salt.
• Bring a few inches of water to a boil in a large pot and season with salt. Fill a large bowl with ice water. Cut the vegetables into similar shapes and sizes but keep them separate. Blanch the vegetables, one kind at a time, until tender-crisp. Delicate vegetables like thin beans will take 1 to 2 minutes, firmer vegetables like squash will take 3 minutes. After each batch, transfer them to the ice bath to cool using a spider or a small strainer. Drain well.
• Heat the EVOO in a small pot over medium heat. Add the anchovies and stir until they break down and melt into the oil. Add the heavy cream, butter and garlic paste, and season with salt and pepper. Cook, stirring, until thickened. Let the sauce cool, then transfer to an airtight container and refrigerate overnight (or longer).
• Bring a large pot of water to a boil for the pasta and season with salt. Add the pasta and cook until al dente, 7 to 8 minutes. Add the vegetables in the last 2 minutes of cooking to reheat them. Reheat the bagna cauda sauce in a saucepan over medium-low heat.
• Toss the pasta and vegetables with the sauce and the parsley. Season with salt and pepper.

STRAW AND HAY

Steps:

• In medium skillet, sauté onions and garlic in 1/4 cup butter until onion is golden.
• Stir in ham, mushrooms, basil, salt, nutmeg, sage, thyme and pepper; sauté 3 minutes.
• Stir in 1/2 cup cream.
• Cook, stirring until slightly thickened.
• Remove from heat and set aside.
• In large deep skillet, melt remaining butter over low heat, blend in remaining 1/2 cup cream.
• Add pasta; toss lightly to coat with sauce.
• Add 1/2 ham and mushroom sauce and Parmesan cheese.
• Toss thoroughly.
• Make a well in the center of the pasta; pour in remaining ham and mushroom sauce.
• Serve immediately.

EASY STRAW AND HAY

Steps:

• Cook fettuccine in large saucepan to desired doneness as directed on package. (Spinach fettuccine may cook in less time; add to plain fettuccine according to times on package.) Add broccoli during last 3 to 4 minutes of cooking time. Drain in colander.
• In same saucepan, heat sauce as directed on jar. Add fettuccine and broccoli; mix well. Stir in ham, roasted peppers and olives. Sprinkle with cheese.

"STRAW AND HAY"

Steps:

• Bring a large pot of salted water to boil for pasta.
• Melt the butter in the olive oil in a large skillet over medium heat. Stir in the onion, and cook until softened but not browned, about 5 minutes. Add prosciutto, peas, and scallions. Cook until scallions are wilted, about 2 to 3 minutes. Season with the salt, then add the stock and cream. Adjust heat so the sauce is cooking rapidly, then simmer until thickened, about 5 minutes.
• Slip the fettuccine into the boiling water, and cook until al dente. When the pasta and sauce are ready, remove the pasta with tongs and add directly to the sauce, along with 1/2 cup pasta cooking water. Increase the heat so the sauce is boiling, and toss to coat the pasta with the sauce. When the sauce is thickened and coats the pasta, remove the skillet from the heat and sprinkle with the grated cheese. Toss well, and serve immediately.

CREAMY STRAW AND HAY FETTUCCINE

Steps:

• Directions 1. Cook pasta following package directions. Drain well. 2. While pasta is cooking, heat oil in large skillet over medium-high heat. Add mushrooms; sauté for 10 minutes. 3. Stir in cream, peas, sun-dried tomatoes, prosciutto, salt, nutmeg and pepper. Bring to a simmer. Stir in 1/4 cup grated Parmesan cheese. 4. Toss cooked pasta with sauce. If desired, sprinkle with additional cheese and garnish with herbs.

STRAW AND HAY PASTA WITH SALMON

Steps:

• Cut the salmon lengthwise into 1 1/2" widths. Cut each piece on the bias into 1 1/2" lengths. Set aside. In a skillet, heat half the butter and add the shallots and hot red pepper. Cook about 30 seconds, stirring all the time. Then add the salmon pieces and cook about 1 minute. Add the wine and cook another 1 minute longer. Add salt and pepper to taste. Add the cream and when it returns to a boil, cook over high heat about 3 or 4 minutes. Add the nutmeg. Turn off the heat and set the skillet aside. Cook both pastas al dente ("firm to the bite"), drain well and return them to the pot. Add the remaining butter and toss. Pour the pasta onto a large serving platter. Pour the salmon and sauce over the pasta. Toss gently and sprinkle with basil and chives. Serves 4 to 6.

STRAW AND HAY PASTA

Steps:

• melt butter
• saute garlic.
• add peas
• add cream season to taste
• simmer 4 minutes
• add ham
• add pasta
• add cheese.

LIGHT- STRAW AND HAY

Steps:

• In a large stockpot, bring salted water to a rapid boil. Cook both pastas until al den te' drain and return to pot to keep warm. (Do not return pot to heat)
• Remove chicken sausage from casings, discard casings, and slice bacon into strips vertically. In a large sauté pan over medium heat, ADD 1 tbs. olive oil, sausage and bacon brown, drain on paper towel, then ADD reserved 1tbs. olive oil, shallots and mushrooms, sauté 1-2 minutes, ADD drained bacon and sausage cook 1 more minute, stirring. ADD the chicken broth and peas simmer 2-3 more minutes.
• Pour sausage, chicken broth mixture over pasta and toss top with fresh grated parmesan cheese and cracked pepper.

STRAW AND HAY FETTUCCINE

Steps:

• Prepare pasta according to package directions; drain.
• Sauté mushrooms in margarine over low heat for 5 minutes. Add the peas, cover and cook until tender. Remove from heat and set aside.
• In small bowl, combine ricotta cheese, milk and Parmesan cheese. Add cheese mixture to mushrooms and peas.
• Toss with pasta and serve.

STRAW AND HAY VEGETABLE SALAD

Steps:

• In a small saucepan cook 6 garlic cloves, peeled, in boiling water to cover for 15 minutes, or until they are soft, and drain them. In a food processor fitted with the steel blade or in a blender blend the garlic cloves with 1 large egg yolk and 4 teaspoons lemon juice. With the motor running add 1/2 cup each of olive oil and vegetable oil in a stream. Blend in 1/4 cup lukewarm water, add lemon juice, cayenne, salt, and pepper to taste, and transfer the dressing to a serving bowl.Halve crosswise 1 seedless cucumber and with a vegetable peeler cut it lengthwise into very thin slices. Cut the slices lengthwise into 1/8-inch-wide strands and transfer the strands to a salad bowl. With the vegetable peeler cut 3/4 pound daikon (Oriental white radish, available at Oriental markets) lengthwise into very thin slices. Cut the slices lengthwise into 1/8-inch-wide strands and transfer the strands to the salad bowl. Toss the vegetable strands with 3 tablespoons shredded pickled ginger (available at Oriental markets), drizzle some of the dressing over the salad, and serve the remaining dressing separately. Serves 4.

GARLIC IN THE STRAW AND HAY

Steps:

• Melt 3 Tablespoons butter in large frying pan. Add garlic and saute until slightly brown.
• Add sliced mushrooms, sprinkle with a dash of salt and saute for 3 minutes tossing occasionally.
• Remove from heat.
• In another pan, saute prosciutto in remaining 3 Tablespoons of butter until browned.
• Using 2 pots cook pasta according to directions. The green pasta will take about 1 minute longer to cook then the white.
• After draining the pastas, combine the pastas in a large bowl.
• Reheat skillet with garlic and mushrooms, add cream and chicken broth. When sauce simmers, add parmesan cheese and stir to mix.
• Add prosciutto and toss again.
• Add the pastas to pan, and heat until warm.
• Sprinkle with additional parmesan to taste.

STRAW AND HAY PASTA

Steps:

• 1. Melt butter in 10-inch skillet over medium-high heat. Cook mushrooms, ham, parsley and onion in butter, stirring occasionally, until mushrooms are tender. Stir in brandy. Cook uncovered until liquid has evaporated.2. Stir in whipping cream, salt and pepper. Heat to boiling reduce heat. Simmer uncovered about 15 minutes, stirring frequently, until thickened.3. Cook fettuccines as directed on package.4. Drain fettuccines. Mix fettuccines and sauce. Sprinkle with cheese and pepper.NUTRITION FACTS: 1 Serving (about 1 1/4 cups): Calories 730 (Calories from Fat 290) Fat 32g (Saturated 17g) Cholesterol 210mg Sodium 680mg Carbohydrate 87g (Dietary Fiber 4g) Protein 28g % DAILY VALUE: Vitamin A 20% Vitamin C 2% Calcium 22% Iron 34% DIET EXCHANGES: 5 Starch 1 High-Fat Meat 2 Vegetable 4 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

HAY AND STRAW

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute ham in butter for 3 minutes. Add peas; heat through. Drain linguine; toss with the ham mixture, Parmesan cheese and cream. Serve immediately.