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Blog

Filtering by Category: pasta

Copycat Supreme Pasta Salad

Patricia Reitz

This is my take on a famous "brand name recipe" from years ago.  A coworker's wife would send a giant bowl of it to our office parties and it was always the first thing to disappear from the table.  She always made it with spaghetti, but feel free to use any pasta you like.  This recipe is great for picnics and it keeps well for several days in the fridge so you can easily make it ahead.

Start by making the seasoning mixture by combining romano cheese, sesame seeds, paprika, kosher salt, celery seed, poppy seeds, garlic powder, black pepper, and cayenne pepper.  

Note:  the cheese should be ground.  If your cheese is grated, process it in a mini food processor until it resembles coarse meal.

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Have all the other ingredients ready to go - this recipe is a simple dump and mix together kind of thing.  The pasta should be cooked, rinsed with cold water, and drained - the vegetables should be chopped - and the dressing can be bottled, homemade, or mixed from a packed (that's what I did - Good Seasons Zesty Italian made with red wine vinegar).

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Sprinkle the seasoning mixture over the pasta (cooked, rinsed with cold water, and drained), then add the vegetables and dressing.  Toss well and serve cold.

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Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Items used to make this recipe:


Copycat Supreme Pasta Salad

makes 8 servings

Printable Recipe

Ingredients

  • 1/4 cup ground romano cheese (or parmesan)

  • 1 tablespoon sesame seeds

  • 1 tablespoon paprika

  • 1 teaspoon kosher salt

  • 1 teaspoon celery seed

  • 1 teaspoon poppy seeds

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon cracked black pepper

  • 1/4 teaspoon cayenne pepper

  • 1 pound pasta, cooked, rinsed with cold water, and drained

  • 1 cup diced green bell peppers

  • 1 cup diced cucumbers

  • 2 cups diced ripe tomatoes

  • 8 ounces italian salad dressing

Directions

  1. In a small mixing bowl, make the seasoning mixture by combining the first 9 ingredients together.

  2. In a very large mixing bowl, sprinkle the seasoning mixture over the cooked and cooled pasta; add the remaining ingredients and stir well.

Hot Ume Somen Noodle Bowls

Patricia Reitz

Hot Ume Somen Noodle Bowls - ButterYum

Hot Ume Somen Noodle Bowls - ButterYum

When one of my daughters visited Japan, she brought home a package of pink noodles (ume somen).  The noodles get their lovely color from plums and they have a delicately sweet flavor.  The noodles are hard to find in the US, but if you come across them, do yourself a favor and grab several packages.  If you can't find them, you can make the same tasty dish by substituting white somen or buckwheat soba noodles. 

If you're interested in seeing how these noodles are traditionally used, check out my recipe for cold ume somen with spicy dressing.

For this recipe we'll need the noodles, edamame (soy beans), instant dashi granules, shredded crab meat, salt, and scallions.

Cook the noodles in boiling salted water - they don't take very long to cook so keep a close eye on them.  3-5 minutes is all it takes.

Drain and rinse to stop the cooking process. 

Although the leftover cooking water is a lovely pink color, discard it and fill the same pan with 4 cups of fresh cold water.

Add instant dashi granules to taste - they are VERY STRONG so start with 1/4 teaspoon and add more if needed.

Stir and bring to a simmer.

how to make hot ume somen noodle bowls - recipe and how-to photos

Ladle hot dashi broth into bowls and divide remaining ingredients between the bowls.

Hot Ume Somen Noodle Bowls

makes 2 servings

Printable Recipe

Ingredients

  • 8 ounces Ume Somen (plum noodles) or other noodles
  • 1 teaspoon kosher salt
  • instant dashi granules
  • 8 crab sticks, shredded
  • 1 cup cooked, shelled edamame
  • 2 scallions, thinly sliced

Directions

  1. In a large pot, 8 cups of water to a boil; add salt and stir to dissolve.
  2. Cook noodles in boiling water, stirring frequently, for 3-5 minutes until soft, but not mushy.
  3. Drain noodles and rinse with cold water to stop the cooking process; set aside
  4. Discard the water used to cook the noodles.
  5. In the same large pot, bring 4 cups of water to a boil.
  6. Add instant dashi granules to taste (I start with about 1/4 teaspoon or so).
  7. Ladel hot dashi into soup bowls.
  8. Add noodles, crab, and edamame to the bowls; sprinkle with sliced scallions.