The Healthy My Ass Cookbook

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Index
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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs

Lasagna

Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole

Meatloaf

Oven Barbecued Baby Back Ribs

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Roasted Pork Butt

Stromboli

Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole

Turketti

Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Mizithra Cheese and Browned Butter Spaghetti

Spaghetti in a unique browned butter and Mizithra cheese sauce.

Ingredients:

1 lb. Spaghetti, dry
1/3 lb. Mizithra Cheese
1 cup Butter, lightly salted

Directions:

Heat enough water to prepare the Spaghetti according to package directions in a large pot to a rolling boil.

Meanwhile, grate the Mizithra Cheese and set aside.

Heat the Butter in a small skillet over medium low heat until it browns.  It will foam or froth a bit as all the liquid is cooked off, after which you should stir it frequently as it starts to turn a nice golden brown.  Let the butter cook stirring constantly until it is a light caramel color and gives off a nutty aroma and before it foams again.  Be careful not to let it burn.  Remove from the heat and set aside.

Once the butter begins to brown you can add the spaghetti to the boiling water.  Cook according to package directions, drain and return it to the pot.  Add the cheese and pour the butter over all.  Toss and serve immediately.

Notes:

I've seen this spelled as Myzithra cheese and Mitzithra cheese.

It was recommended that when you pour the butter over the cheese, you leave behind the browned solids that have settled to the bottom of the pan.  I've tried it both ways and prefer throwing it all in.

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Other Information:

Source: My imitation of The Old Spaghetti Factory's menu item by the same name.

Total Time: 0:45

Yield: 9 cups
Servings: 6

Nutrition Facts per Serving:
636 Calories
38g Fat (53.6% calories from fat)
16g Protein
58g Carbohydrate
2g Dietary Fiber
108mg Cholesterol
647mg Sodium.

Exchanges per Serving:
4 Grain(Starch)
6 Fat.

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