Hunters Style Pasta Recipes

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HUNTER SAUCE



Hunter Sauce image

Make and share this Hunter Sauce recipe from Food.com.

Provided by Pikawicca

Categories     Sauces

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

1 slice bacon, minced
1 medium onion, chopped
1/2 lb mushroom, sliced
3 tablespoons olive oil, divided
1 tablespoon tomato paste
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon dried thyme
1 cup red wine
1 cup reduced-sodium beef broth
2 tablespoons creme fraiche or 2 tablespoons sour cream
1 tablespoon chopped parsley

Steps:

  • Saute bacon in 1 tablespoons olive oil until golden brown.
  • remove bacon to a bowl and saute onion in drippings until soft.
  • remove to bowl with bacon.
  • saute mushrooms in remaining 2 tablespoons olive oil.
  • return bacon and onions to skillet.
  • add tomato paste, thyme, salt, pepper, and paprika.
  • stir until tomato paste is dissolved.
  • add wine and reduce over medium heat for 5 minutes.
  • add beef broth and reduce over medium heat for 10 minutes.
  • stir in creme fraiche and parsley until heated through.
  • spoon over sauteed chicken breasts or veal/pork scallopine.

HUNTER'S SAUCE WITH MUSHROOMS



Hunter's Sauce with Mushrooms image

This sauce is also known as sauce chasseur. It's a nice brown sauce with mushrooms. I sometimes substitute this sauce when the recipe calls for golden mushroom soup.

Provided by PanNan

Categories     Sauces

Time 25m

Yield 2 cups

Number Of Ingredients 8

2 tablespoons minced onions
2 tablespoons butter
1 cup chopped mushroom
1/2 cup white wine
1/2 cup tomato puree
1 cup left over home made beef gravy (or brown gravy/brown sauce made from a packet such as Knorr's)
2 -5 drops maggi seasoning (or other flavor enhancer like Kitchen Bouquet, or even Worcestershire sauce)
salt and pepper

Steps:

  • Saute onions in butter until very tender.
  • Add mushrooms and saute additional 2- 3 minutes.
  • Add wine, simmer, and reduce by half.
  • Add tomato puree and gravy and simmer for 5 minutes.
  • Adjust seasoning to your taste with Maggi, salt and pepper.
  • You can also add your favorite herbs to this sauce.

HUNTER STYLE CHICKEN CACCIATORE



Hunter Style Chicken Cacciatore image

Traditional chicken cacciatore is brought to a new level with onions, peppers, mushrooms and red wine. This hunter-style version gives a heartiness and warmth that will satisfy any appetite! This recipe is inspired by the cacciatore that we enjoy from our favorite Italian restaurant. Serve over pasta with freshly-grated Parmesan and a green salad!

Provided by Pam

Categories     World Cuisine Recipes     European     Italian

Time 2h35m

Yield 12

Number Of Ingredients 23

2 teaspoons olive oil
6 cloves garlic, sliced
2 (28 ounce) cans whole peeled plum tomatoes with juice
1 (6 ounce) can tomato paste
¾ cup red wine
1 tablespoon white sugar
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons olive oil, divided
1 carrot, chopped
1 stalk celery, chopped
2 green bell peppers, cut into chunks
2 onions, cut into chunks
1 pound fresh mushrooms, sliced
2 eggs
2 cups all-purpose flour
¼ cup olive oil
5 pounds skinless, boneless chicken pieces
1 ½ pounds dry linguine pasta
½ cup chopped fresh parsley
1 tablespoon freshly shredded Parmesan cheese, or to taste

Steps:

  • Heat 2 teaspoons of olive oil in a large pot over low heat, and cook and stir the garlic until tender but not browned, about 3 minutes. Pour in the tomatoes with their juice, and mash with a potato masher to leave the tomatoes in chunks. Stir in tomato paste, red wine, sugar, oregano, basil, salt, and black pepper, and mix until the tomato paste is smoothly combined into the sauce. Bring to a simmer, and cook, stirring often, while you prepare the vegetables.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook and stir the carrot and celery until tender, 5 to 8 minutes. Stir into the sauce. In the same skillet, cook and stir the green peppers and onions until the onions are translucent, 5 to 8 more minutes; mix them to the sauce. Heat 1 more tablespoon of olive oil in the skillet, and cook and stir the mushrooms until they give up their liquid, about 10 minutes; stir the mushrooms into the sauce. Allow sauce to simmer while you cook the chicken.
  • Beat the eggs in a bowl. Place the flour in a separate shallow bowl. Heat 1/4 cup of olive oil in a large skillet over medium heat. Dip chicken pieces in egg, then dredge in flour. Tap off any excess flour, and brown the chicken pieces in the hot oil until browned on both sides, about 15 minutes. Set the chicken pieces aside.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Spoon about 1 cup of the tomato sauce into the bottom of a large Dutch oven. Place the chicken pieces into the Dutch oven, and pour remaining sauce and vegetables over the chicken; cover.
  • Bake in the preheated oven until the chicken is tender and no longer pink inside, about 1 hour. If sauce begins to boil harder than a simmer, reduce oven heat to 300 degrees F (150 degrees C).
  • About 15 minutes before serving time, bring a large pot of lightly salted water to a boil. Stir in the linguine pasta, bring back to a boil, and cook, stirring often, until the linguine is tender but still slightly firm, 10 to 12 minutes. Drain the pasta well.
  • Turn the linguine out onto a large platter, and top with the chicken and sauce. Sprinkle with parsley and Parmesan cheese to serve.

Nutrition Facts : Calories 655 calories, Carbohydrate 72.9 g, Cholesterol 114.2 mg, Fat 21.3 g, Fiber 6.8 g, Protein 40.1 g, SaturatedFat 5.1 g, Sodium 597.7 mg, Sugar 9.2 g

HUNTER-STYLE PASTA WITH WILD MUSHROOMS AND FENNEL



Hunter-Style Pasta With Wild Mushrooms And Fennel image

Provided by Regina Schrambling

Categories     dinner, pastas, main course

Time 1h20m

Yield 4 - 6 servings

Number Of Ingredients 15

1 ounce dried cepes or porcini mushrooms
1 1/2 cups hot water
1/2 cup pine nuts
1 medium bulb fennel
3 tablespoons unsalted butter
2 large shallots, peeled and finely chopped
2 large cloves garlic, peeled and minced
1/4 cup dry vermouth or white wine
2 tablespoon tomato paste
1 teaspoon anchovy paste
2 cups heavy cream
Dash hot red-pepper sauce (optional)
1 pound fresh tomato-flavored linguine
Salt to taste
Freshly grated Parmesan cheese

Steps:

  • Place the dried mushrooms in a deep bowl and pour hot water over. Let stand for 25 to 30 minutes, until the mushrooms are fairly pliable. Carefully lift the mushrooms out of water and cut into thin strips. Set aside. Ladle out a half cup of the mushroom-soaking liquid. Strain through a dish towel or several thicknesses of cheesecloth to remove any grit. Set aside.
  • Preheat the oven to 300 degrees. Spread the pine nuts on a small baking sheet and toast, stirring once or twice, until golden brown, about five to seven minutes. Remove from the oven and transfer to a bowl to cool.
  • Cut any stalks off the fennel and reserve for another dish, or discard. Cut out the tough core at the base of the bulb. Separate the layers of the fennel and slice each into thin strips, about two inches long and a quarter inch wide. Set aside.
  • Melt the butter in a two-quart saucepan over medium heat. Add the fennel, shallots and garlic and saute until tender but not browned, about five minutes. Add the reserved half cup of mushroom liquor and reserved mushrooms along with the vermouth, tomato paste, anchovy paste and heavy cream. Add hot sauce if desired. Cook over medium-high heat until the sauce is thickened, about 10 to 15 minutes.
  • While the sauce is cooking, bring a large pot of water to a rolling boil over high heat. Add salt, return to a boil and add the pasta, stirring to separate strands. Boil for two to three minutes, depending on brand, until the linguine is al dente. Drain well and transfer to a serving bowl.
  • Season the sauce with salt and pepper to taste. Spoon over the pasta. Sprinkle the toasted pine nuts on top and serve hot, with Parmesan cheese.

Nutrition Facts : @context http, Calories 742, UnsaturatedFat 18 grams, Carbohydrate 73 grams, Fat 44 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 23 grams, Sodium 745 milligrams, Sugar 9 grams, TransFat 0 grams

MUSHROOM HUNTER'S SAUCE



Mushroom Hunter's Sauce image

Hunter sauce is a rich brown sauce with an accent of tomato. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

4 cups uncooked extra-wide egg noodles
1-1/2 pounds sliced fresh mushrooms
3 tablespoons butter
1 cup dry red wine
1 tablespoon cornstarch
1-1/4 cups vegetable broth
3 tablespoons tomato paste

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large skillet, saute the mushrooms in butter until tender. Add wine. Bring to a boil; cook until sauce is reduced by half, about 5 minutes. , In a small bowl, combine the cornstarch, broth and tomato paste until smooth. Add to mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Drain noodles; serve with mushroom sauce.

Nutrition Facts : Calories 330 calories, Fat 11g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 427mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein.

HUNTER STYLE CHICKEN



Hunter Style Chicken image

Make and share this Hunter Style Chicken recipe from Food.com.

Provided by Mike 814

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 slices bacon
1 large onion, sliced
1 tablespoon vegetable oil
2 1/2 lbs chicken pieces
1 (16 ounce) can crushed tomatoes
1/3 cup Heinz 57 steak sauce
1/8 teaspoon pepper
2 cups white rice

Steps:

  • In large skillet sauté bacon until crisp. Remove bacon and drain fat. Sauté onions in oil until tender; remove.
  • In same skillet brown chicken adding more oil if necessary. Drain excess fat.
  • Combine bacon, onions, tomatoes, 57 sauce and pepper; pour over chicken. Cover; simmer 20-25 min or until chicken is tender, basting occasionally.
  • Remove chicken. Skim excess fat from sauce. If thicker sauce is desired, gradually stir in mixture of equal part flour and water, simmer until thickened.
  • Serve chicken with rice or noodles.

Nutrition Facts : Calories 892, Fat 40.3, SaturatedFat 11.4, Cholesterol 144.8, Sodium 560.2, Carbohydrate 86.6, Fiber 4.7, Sugar 5.8, Protein 42.2

HUNTER'S HERO



Hunter's Hero image

Provided by Guy Fieri

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 26

2 tablespoons extra-virgin olive oil
1 red onion, diced to equal 1 cup
1/2 red bell pepper, minced to equal 1/2 cup
5 cloves garlic, minced to equal 2 tablespoons
1 teaspoon salt
1 cup 2 percent milk
2 slices sourdough bread, crust removed, cut into 1/2-inch pieces to equal 1 cup
1 pound ground beef (80/20 fat content)
1 pound ground pork sausage, casings removed
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh oregano leaves
2 tablespoons minced Italian parsley leaves
1 tablespoon freshly ground black pepper
1 1/2 teaspoons red chili flakes
1/2 cup finely grated Parmesan plus 2 tablespoons shredded, for garnish
1 egg, beaten
4 hoagie rolls
1 cup Marinara Sauce, recipe follows
12 slices mozzarella, about 3/4 pound
1/4 cup extra-virgin olive oil
1 yellow onion, minced
4 medium garlic cloves, smashed
6 cups canned San Marzano tomatoes
1 tablespoon roughly chopped fresh basil leaves
1/2 tablespoon roughly chopped fresh oregano leaves
Salt and freshly ground black pepper

Steps:

  • Preheat broiler.
  • In a large saute pan over medium heat, add 1 tablespoon oil and saute onions, bell peppers and garlic. After 2 minutes, add salt and cook until tender. Remove from pan and let cool.
  • In a medium bowl, pour milk over bread crumbs and let soak for 5 minutes. Remove from milk and squeeze out excess milk, until bread is moist but not soggy. In a large bowl, mix together beef, pork sausage, soaked bread, cooled vegetables, basil, oregano, parsley, pepper, chili flakes, grated Parmesan and egg. Gently roll into 2-inch balls.
  • In same large saute pan used for vegetables, heat over medium heat and add 1 tablespoon oil. Cook meatballs, browning completely until the internal temperature reaches 165 degrees F, using an instant-read thermometer.
  • Meanwhile, remove inside dough from hoagie rolls. To assemble heroes, fill hoagies with 4 meatballs each. Drizzle with 1/4 cup Marinara Sauce and top with 3 slices of mozzarella cheese. Place heroes on a sheet pan under the broiler until the cheese melts and turns golden brown. Top each sandwich with 1/2 tablespoon Parmesan.
  • In medium saucepan, heat olive oil, add onions and cook over medium to low heat until onions are transparent. Add garlic and cook until almost brown and then add tomatoes. Cook for 1/2 hour over low to medium heat, then add basil and oregano and continue to cook for 30 minutes longer. In a food mill or a blender, puree into a sauce. Season with salt and pepper, to taste.

HUNTER'S STYLE PASTA



Hunter's Style Pasta image

This casserole is very rich and tasty. Don't snack on chips before dinner because you'll want to go back for seconds on this dish. Toasted French bread and salad accompanies this dish very well. Leftovers can be stored in the refrigerator for up to 3 days.

Provided by Cooking to Perfecti

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

8 -12 ounces elbow macaroni
1/2 lb mild Italian sausage
3/4 cup chopped onion (about 1 small-medium onion)
2 -3 cloves garlic, chopped
1 (16 ounce) can diced tomatoes (not drained)
1 1/2 cups mild cheddar cheese or 1 1/2 cups sharp cheddar cheese, shredded
1 teaspoon oregano or 1 teaspoon dried basil leaves, chopped
1/2 cup breadcrumbs, about
1/4 cup parmesan cheese, about
2 tablespoons olive oil, about

Steps:

  • Preheat oven to 375-400°.
  • Cook noodles, slightly undercooked.
  • In a separate pan, sauté onions and garlic in olive oil; add sausage and brown.
  • After brown, add tomatoes and spices, and pepper to taste.
  • Simmer for roughly 5 minutes.
  • Drain noodles and pour into 2-3 quart casserole dish.
  • Pour tomato/sausage mixture into dish and toss.
  • Add cheddar cheese and blend.
  • Sprinkle breadcrumbs and parmesan cheese to cover top of casserole.
  • Sprinkle roughly 2 Tbsp.
  • olive oil over casserole.
  • Bake for 20-25 minutes, or until top is brown and casserole is heated.

Nutrition Facts : Calories 516.4, Fat 26.6, SaturatedFat 11.2, Cholesterol 54.9, Sodium 928.6, Carbohydrate 45.9, Fiber 3.1, Sugar 5.5, Protein 23.2

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