Pasta: same day or leftovers?
Nexis
what to serve at my daughters b-day party). I was mentioning that I wanted
to make something I could make ahead and reheat when it was time....with
him, that's most pasta dishes! He really prefers spaghetti, shells, etc the
next day, reheated. He actually likes it when the parmesan gets all gooey in
the sauce, which makes it too thick for my tastes. So that got me
wondering....do you prefer dishes like spaghetti the day you prepare it? Or
leftovers? I used to eat leftover spaghetti for breakfast all through
highschool, but I stored them separately and reheated them separately. I can
do leftover lasagna, but most things I don't like them stored with the
sauce.
kimberly
RMiller
I enjoy cold spaghetti, even mixed together, and I have to say LO pizza ia a
favorite, but other cold mixed pasta does very little for me.
Rosie
Katra
wrote:
Pasta seafood salad..... ;-d
K
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Nexis
"Katra" <KatraM...@centurytel.net> wrote in message
news:KatraMungBean-5EC...@corp.supernews.com...
> In article <Om60c.3837$506.1259@fed1read05>, "Nexis" <nex...@cox.net>
> wrote:
>
> > My husband and I were talking last night about pasta (we were discussing
> > what to serve at my daughters b-day party). I was mentioning that I
wanted
> > to make something I could make ahead and reheat when it was time....with
> > him, that's most pasta dishes! He really prefers spaghetti, shells, etc
the
> > next day, reheated. He actually likes it when the parmesan gets all
gooey in
> > the sauce, which makes it too thick for my tastes. So that got me
> > wondering....do you prefer dishes like spaghetti the day you prepare it?
Or
> > leftovers? I used to eat leftover spaghetti for breakfast all through
> > highschool, but I stored them separately and reheated them separately. I
can
> > do leftover lasagna, but most things I don't like them stored with the
> > sauce.
> >
> > kimberly
> >
> >
>
> Pasta seafood salad..... ;-d
>
> K
>
Sounds like something hubby would love...care to post your recipe? :-)
kimberly
Melba's Jammin'
wrote:
> My husband and I were talking last night about pasta (we were
When the sauce and noodles come out even, I cheer. Depending on the
leftover quantity of each, I put the sauce on the pasta (if there's only
a serving of each left) and reheat it together. If there's a fair
amount of either or both left over, I store them separately and combine
on a dinner plate for nuking to reheat. Cinchy.
--
-Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!
Katra
wrote:
Oh I don't have a set recipe, I just play as the mood strikes. ;-)
But, here is the general idea:
Tri-color fusili <sp?> That white, green and red twisty pasta, cooked
per usual in a little lightly salted water.
Drain and chill.
To that, add some chopped fake crab meat and/or salad shrimp, a dash of
garlic powder and salt free lemon pepper, and dill relish to taste.
Dress with Mayonaissa, the mayonaisse that is made with lime.
Good flavor. :-) I'll also often add a little sour cream to sweeten it a
bit.
You can also add your choice of pickled veggies, like some chopped green
olives, artichoke hearts, maybe some asparagus...
It's very easy to get creative with pasta salad.
Hope this helps? :-)
K.
Jiminy
Italians eat only pasta freshly made and are, of course, disgusted by
things such as canned spaghetti...
Hovewer, one of the best dishes (and my favourite too) are the
"frittata di maccheroni": leftover spaghetti (or any kind pasta) mixed
with eggs then fried omelette-style...
Also cold and, cutted in pieces, eated by hand (non fork nor plate)
it's delicious... so delicious that we made it even with pasta made
expressely for the purpose, not necessarily with leftovers...
You can add a bit of cheese, mozzarella or whatever else too...
best,
Jiminy
Katra
Jiminy <webp...@libero.it> wrote:
> On Sat, 28 Feb 2004 11:55:29 -0800, "Nexis" <nex...@cox.net> wrote:
>
> >My husband and I were talking last night about pasta (we were discussing
> >what to serve at my daughters b-day party). I was mentioning that I wanted
> >to make something I could make ahead and reheat when it was time....with
> >him, that's most pasta dishes! He really prefers spaghetti, shells, etc the
> >next day, reheated. He actually likes it when the parmesan gets all gooey in
> >the sauce, which makes it too thick for my tastes. So that got me
> >wondering....do you prefer dishes like spaghetti the day you prepare it? Or
> >leftovers? I used to eat leftover spaghetti for breakfast all through
> >highschool, but I stored them separately and reheated them separately. I can
> >do leftover lasagna, but most things I don't like them stored with the
> >sauce.
>
> Italians eat only pasta freshly made and are, of course, disgusted by
> things such as canned spaghetti...
> Hovewer, one of the best dishes (and my favourite too) are the
> "frittata di maccheroni": leftover spaghetti (or any kind pasta) mixed
> with eggs then fried omelette-style...
Oh man, I've actually done this. ;-)
> Also cold and, cutted in pieces, eated by hand (non fork nor plate)
> it's delicious... so delicious that we made it even with pasta made
> expressely for the purpose, not necessarily with leftovers...
> You can add a bit of cheese, mozzarella or whatever else too...
>
>
>
> best,
>
> Jiminy
"leftovers" omelette or frittata can be a beautiful thing...... :-)
I do this a lot with stir fry. Heat up the leftovers in a skillet and
add eggs and jack or mozarella cheeze. Fold gently until the eggs are
soft cooked. Simple, quick and yummy!
Nexis
It does, thanks! :-)
I make pasta salad with grape tomatoes, cukes, broccoli, cheese, olives, and
whatever else suits me at the time. I am not a big cold seafood eater, so
I've never made a seafood version!
Thanks
kimberly
Katra
wrote:
You are most welcome! :-)
I really like the sweetness that the seafood meat adds...
Gotta be sea bugs tho', not fish. <G>
I like your vegetarian version above! I may have to try that, thanks!
Kate Connally
Well, if it's a casserole (lasagna, macaroni and cheese, etc.)
leftover is fine. I also eat leftover spaghetti and other
"sauced" pastas but I do as you do and store them separately.
I don't like sauce on my spaghetti until just when I'm ready
to eat it. But I do like to cook the pasta ahead since there's
just me and I don't want to heat a pot of water every night
to cook just one serving of pasta. I cook it ahead and put
the leftovers in a ziplock bag. Then I just heat enough
pasta each night in a ziplock bag in the microwave for one
serving. Then I put the sauce over it and heat a little
longer on the plate to heat the sauce. That seems to work
quite well and it tastes just like freshly made pasta. I
do the same if I have ravioli or tortellini, etc., with sauce.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:conn...@pitt.edu