i really need one for supper tonight =]
either that or some pasta marinara, not including spaghetti.Anyone know any good lasagna recipes? or pasta marinara's?
for my sauce, I use ground beef and italian sausage, mushrooms, peppers, onions and garlic. I put in some crushed tomatoes and 1 can of hunts spaghetti sauce. Then I add a pinch of sugar and some italian seasoning. Let that cook for about an hour.
To make the lasagna:
sauce (just a little)
noodles
sauce
mozzarella %26amp; parmesan cheese
noodles
sauce
cottage cheese, mozzarella %26amp; parmesan cheese
noodles
sauce
mozzarella %26amp; parmesan cheese
bake till it is all melted and smelling delicious
saAnyone know any good lasagna recipes? or pasta marinara's?
This lasagna uses homemade noodles, which results in a lighter dish, but dried noodles will work fine.
You can make the sauce ahead of time 鈥?and the whole thing freezes beautifully.
Ingredients
For the sauce:
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 sweet onion, chopped
2 pounds ground chuck
1/2 teaspoon coarse salt
1/2 teaspoon garlic powder
Freshly ground pepper
1 can [29 ounces] tomato puree
2 cans [28 ounces each] crushed tomatoes
1 tablespoon dried basil
10 sprigs fresh basil
1 teaspoon sugar
2 teaspoons grated Romano cheese
For the Ricotta filling:
1 container [32 ounces] whole-milk ricotta, drained in colander 1 hour
2 eggs, slightly beaten
3 cups shredded mozzarella cheese
1/4 cup coarsely chopped parsley
1/4 cup grated Parmesan cheese
Zest of 1 lemon
Juice of 1/2 lemon
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon cinnamon
Freshly ground pepper
For the noodles:
1/2 teaspoon salt
Fresh lasagna noodles [see recipe below] OR 1 package [16 ounces] dried noodles
For assembly:
3 tablespoons grated Parmesan cheese
1/4 cup shredded mozzarella
Method
For the sauce, heat the oil and butter in a Dutch oven or stockpot over medium heat; add onion. Cook until onion is fragrant, about 1 minute.
Stir in the beef, breaking it up with a spoon over medium-low heat, until browned, about 10 minutes. Add the salt, garlic powder and pepper to taste. Cook, stirring occasionally, about 2 minutes. Stir in the tomato puree and the crushed tomatoes. Stir in the dried basil. Increase heat to medium-high; heat to a boil. Stir in the basil sprigs and sugar. Stir in the Romano cheese. Lower heat to a simmer; cook 1 hour.
Meanwhile, for the ricotta filling, break up the ricotta into small pieces in a large bowl; mix in the beaten eggs, mozzarella, parsley, Parmesan, lemon zest, juice, salt, sugar, cinnamon and pepper to taste, stirring until smooth [do not overmix]. Taste; add additional salt, sugar and/or lemon, if desired.
Heat oven to 350掳
For the noodles, heat a roasting pan or large pan of water to a boil; add salt. Cook noodles until al dente, 3-4 minutes, in batches if necessary [dried will take about 10 minutes]. Remove noodles with tongs to a baking pan, keeping them flat; add a bit of the cooking water to keep pasta supple.
Pour one-fourth of the sauce on the bottom of a 13 x 9 inch buttered baking dish. Sprinkle with 1 tablespoon of the Parmesan; cover completely with one-third of the noodles [overlapping is fine]. Add another one-fourth of the sauce; add half of the ricotta mixture. Add 1 tablespoon of the Parmesan; top with 2 tablespoons of the mozzarella. Cover with one-third of the noodles. Add another one-fourth of the sauce; top with remaining ricotta mixture, remaining 1 tablespoon of the Parmesan and remaining 2 tablespoons of the mozzarella. Cover with remaining third of the noodles. Cover with remaining sauce. [You may have leftover noodles].
Cover pan with foil; bake 30 minutes; uncover. Bake until top is bubbly, about 15 minutes. Set aside to rest 20 minutes before cutting.
Lasagna Noodles
Ingredients
1 1/2 cups all-purpose flour
3/4 cup semolina flour
1 teaspoon salt
3 extra-large [not jumbo] eggs plus 1 egg yolk
1 tablespoon each: olive oil, water
Method
Sift flours into a food processor; sprinkle the salt over the flour. Set aside. Whisk the 3 whole eggs in a small bowl; whisk in the oil and water. With the machine running, pour in the egg-oil mixture slowly; add egg yolk as mixture begins to form into a ball. Process until dough is a buttery color and forms a smooth ball, about 30 seconds. [Do not overmix]. Remove dough from food processor; knead dough about 1 minute. Form into a ball. Wrap with plastic wrap; let rest 10-30 minutes.
Place dough on a lightly floured surface; divide into four equal pieces. [Keep unused dough wrapped in plastic while you work]. Lightly flour one of the dough pieces and form into a disc; feed it through a pasta machine roller set at the thickest setting [No. 1]; repeat. Fold the dough strip into thirds or quarters to create a square; feed dough through pasta machine six times, flouring as needed and decreasing thickness by one setting each time, ending at No. 5 or No. 6, depending on the thickness desired.
Cut dough into 13-inch-long strips while soft; dry strips on a rack or on a board at least 15 minutes. Repeat with remaining pieces of dough. Use immediately, or dry completely, at least 24 hours; store in a large resealable food storage bag for up to 3 days.
to make traditional lasagna the rag霉 needs to be cooked at least 2 hours hope you have time:
For the sauce:
- ground beef (1/2kg)
-an onion, a piece of carrot
-olive oil, salt
- tomato sauce
heat the oil; slice in very small pieces the onion and carrot and tput them in the oil, after a minute ad the meat and let it cook for a few minutes; then add the tomato sauce with some water and stir; let the sauce cook (low fire) for a few hours stirring and adding some water when necessary, remember to taste the sauce to add the correct amount of salt
For the besciamella
-1 lt milk
- 125g of butter
- 3/4 tablespoons of flour
- salt, pepper
- parmigiano
melt the butter then add the flour and some milk and stir very well, then slowly %26amp; stirring add the rest of the milk, continuing to stir let it boil so that it becomes dense; take off from the stove and add the salt, pepper and parmigiano( the more the tastier!!!) and stir well
Preparation of the lasagna.
you can use fresh of dry pasta. the fresh one is better but depending on the country where you live it might be difficult to find...
just put a layer of pasta rag霉 and besciamella on top of another until forming 4 layers. on top of the lasagna add the remaining besciamella and some parmigiano so it will create a crust.
put in the oven for 20 minutes at 200掳C
hope this is understandable!!!
PS: for all the guys above... you don't make lasagna with ricotta!!!
Here's mine:
I buy the sheets of fresh lasagna noodles from the grocery store (Olivieri brand).
Place tomato sauce in the bottom of a baking dish, top with a noodle sheet, top that with cheese mixture, top with another noodle, top with meat sauce, top with noodle, more sauce and grated mozzerella cheese.
Tomato sauce:
Fry onion and garlic and ground beef, add in 2 cans of tomatos, 1 can of tomato paste, seasonings (oregano, basil, salt, pepper, bay leaf, thyme) and let simmer for about 30 minutes.
Cheese mixture:
Tub of ricotta cheese, 1 egg, fresh chopped parsley, salt %26amp; pepper, grated parmasean cheese.
Bake lasagna at 350 for about 45 minutes.
My favorite and the easiest ever
1 9x13 cake pan
1 box oven ready lasagna noodles
2 cans spaghetti sauce
1 tub ricotta cheese
1/4 cup Parmesan cheese
2 Tablespoons fresh minced parsley
2 cups shredded mozzarella
In a bowl, mix the ricotta Parmesan and minced parsley. In pan put down enough sauce to cover the pan. Place a layer of noodles on top. Cover with sauce. Sprinkle with mozzarella, add a layer of noodles a layer of sauce and ricotta mixture. add a layer of noodles a layer of sauce and mozzarella. Bake at 350 for 45-60 min until bubbling well and noodles are tender. Let cool on counter for 5-10 min before cutting and serving so cheese will set up a bit
Boil 12 or 16 lasagna noodles in salted water, until just tender.
Pre-cook tomato sauce with chopped onion %26amp; crushed garlic.
Optionally add dried basil %26amp; oregano leaves, if desired.
Browned ground beef or Italian sausage are optional.
Cooked spinach can be used for a vegetable version.
Build layers in a baking dish, sprayed with Pam.
Start with sauce, add overlapped noodles, spoonfuls of ricotta.
Then repeat, alternating grated mozzarella for ricotta.
End with sauce, sprinkle with Parmesan or Romano cheese.
Bake in 425F oven 20 minutes, until bubbling %26amp; browned.
I made up my own recipes for lasagna, and here are my two i make.
cook your meat in a pan, drain the grease and put back in pan
add the following to it:
baby bella's
chopped green peppers
1 can prego/hunts/emerils etc etc etc spag sauce
1 can diced tomatoes (basil/oregano flavored)
1 can tomatoe paste (big or little)
8 oz container of cottage cheese.
salt pepper garlic garlic powder garlic pepper garlic salt
(obvoisly you don't hve to use all them seasonsings but i love my stuff WELL SEASONED haha)
anyway, so now you have your meat sauce, and your noodles.
1st layer- meat sauce
2nd layer- lots of mozzeralle cheese
3rd layer noodled
and repeat as many layers as you'd like i like lots and lots!
put in over on 350 for 1 hour.
or.... my 2nd lasagna i made is mexican lasagna
again, boil your noodles
meat mixture-
cook in pan, drain grease, put back in pan- add taco season mix (don't add all the water it tells you to, just enough to make is mix well
1 can refried beans (i used fat free)
1 32 oz container of el paso salsa OR sauce
1st layer, taco meat mix
2nd layer, mexican or mixed cheese
3rd layer, noodles
repeat as many times as you'd like..... then 350 in oven for an hour
after it's done we usually use sour cream and shredded lettuce, and taco sauce as toppings...
and as a side item, spanish rice a roni yummmmm
This one is litteraly the BEST lasagna i've ever had :)
http://allrecipes.com/Recipe/Worlds-Best鈥?/a>
Answer mine?
http://answers.yahoo.com/question/index;鈥?/a>
Stouffers....lol.
Monday, August 23, 2010
Tuna pasta salad recipe anyone?
I need the recipe for a great pasta salad with tuna. Do you make the tuna first with mayo and then put it in? Also, I want to use penne pasta...Tuna pasta salad recipe anyone?
TUNA %26amp; PASTA SALAD
1 pkg. sm. sea shell pasta
1 bunch broccoli flowerets (blanched)
2 zucchini, sliced
1 carrot, grated
2-3 green onions, chopped
1 (6 1/2 oz.) can tuna
DRESSING:
3/4 c. Miracle Whip
2 tbsp. spicy brown mustard
Milk to thin
Cook pasta according to package direction. Cool. Mix together pasta, tuna, broccoli, zucchini, carrots and green onions.
Mix together Miracle Whip, mustard and enough milk to thin slightly. Pour over pasta/vegetable mixture mix until well coated. Season to taste with seasoning salt and pepper.Tuna pasta salad recipe anyone?
try this...
I LOVE TUNA %26amp; PASTA,GO TO WWW.ALLRECIPES.COM
An even better idea is to not use mayo at all, but Italian salad dressing. It is lower calorie, lighter, and a refreshing change!
I throw in unchopped baby carrots, chopped green pepper and grape tomatoes for a tuna and pasta salad that gets raves. Of course without the mayo as above.
cook some egg noddles until tender and cool with cold water add tuna, old bay seasoning, tomato with no seed, chopped onion, chopped fresh spinach and mayo.
Antipasto Pasta Salad
1 lb. penne pasta, cooked
1 green pepper, julienned
15 oz. can garbanzo beans, rinsed %26amp; drained
4 oz. Monterey Jack cheese, julienned
4 oz. mozzarella cheese, julienned
4 oz. brick or provolone cheese, julienned
1 bunch green onions, sliced
4 oz. hard salami, thin sliced, julienned
2-1/4 oz. sliced ripe olives, drained
3 oz. thinly sliced pepperoni
1 or 2 Tbsp fresh chives, minced
2 plum tomatoes, sliced and halved
Basil Vinaigrette:
2/3 cup oil
1/3 cup red wine vinegar
3 Tbsp minced fresh basil or 1 Tbsp dried
1 garlic clove, minced
1/4 tsp salt
Instructions:
In a large salad bowl, combine first 12 ingredients.
Combine dressing ingredients in a small bowl Pour over salad; toss to coat.
Cover and refrigerate.
Toss before serving.
Summer Pasta Salad
1/2 pound penne pasta, cooked and cooled
1/2 cup each assorted vegetables
1/2 cup sliced red onion
1/4 pound cubed provolone cheese
1/2 pound bacon, cooked and crumbled
1 bottle Italian salad dressing
Toss pasta, vegetables, onion, cheese and bacon. Add three-fourths bottle of dressing. Salt and pepper to taste.
Mix well. Refrigerate.
Before serving add more dressing and serve.
Pasta Salad with tuna and broccoli
INGREDIENTS:
* 1 head broccoli, separated into florets
* 1 pound penne pasta
* 1 pound fresh tuna steaks
* 1/4 cup water
* 2 tablespoons fresh lemon juice
* 1/4 cup white wine
* 4 medium tomatoes, quartered
* 1 pound mozzarella cheese, diced
* 8 large black olives, sliced
* 1/2 cup walnut pieces, toasted
* 4 cloves garlic, minced
* 2 tablespoons chopped fresh parsley
* 4 anchovy fillets, rinsed
* 3/4 cup olive oil
DIRECTIONS:
Put a large pot of salted water on to boil; use this water to blanch the broccoli and cook the pasta. Blanch broccoli in boiling water. When it is al dente, transfer broccoli to a bowl of ice water. Drain thoroughly.
Cook penne in salted, boiling water until al dente. Drain. Rinse under cold running water until completely cooled, and then drain completely.
Meanwhile, place tuna in a skillet with water, white wine, and lemon juice. Cover, and cook until done. Break fish into chunks.
Combine broccoli, penne, fish, tomatoes, cheese, olives, walnuts, garlic, and parsley in a large serving bowl.
Heat olive oil in small pan over low heat. Cut anchovy fillets into small pieces, add to the olive oil, and mash with a fork until they dissolve. Do not let oil get too hot. Pour oil-anchovy mixture over salad. Toss, and serve immediately.
I got a great one off Kraftfoods.com..... go there they have all kinds of great easy pastas!
Usually in pasta salad you can use pretty much whatever kind of pasta you want. I found a great one in the last cooking light magazine. Just cook your pasta, then drain your tuna, mix those together, get some lemon zest (about a 1/2 a tablespoon), a lemon for the lemon juice, and grape tomatoes cut in half. Throw all those together and put them in the fridge for about an hour. You can make this one hot or cold, but I preferred it cold. For the exact recipe, go to http://www.cookinglight.com (I can't remember the exact name for the recipe)
Tuna Pasta Salad
1 (16 ounce) package small uncooked seashell pasta
1 1/2 cups mayonnaise
1/2 cup milk
2 tablespoons pickle juice
2 teaspoons dried dill weed
1 teaspoon salt
1/8 teaspoon ground black pepper
2 (6 ounce) cans tuna packed in water, drained
1/2 cup chopped onion (optional)
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a large bowl, whisk together the mayonnaise, milk, pickle juice, dill, salt, and pepper. Mix in tuna and onion. Toss with cooked pasta. Cover and refrigerate 1 to 2 hours before serving.
try allrecipes.com
Use your favorite penne pasta salad and add drained, dry
tuna to it.
If you have no recipe, Betty Crocker or Pillsbury basic cookbooks
are fine to use.
good luckspots
TUNA %26amp; PASTA SALAD
1 pkg. sm. sea shell pasta
1 bunch broccoli flowerets (blanched)
2 zucchini, sliced
1 carrot, grated
2-3 green onions, chopped
1 (6 1/2 oz.) can tuna
DRESSING:
3/4 c. Miracle Whip
2 tbsp. spicy brown mustard
Milk to thin
Cook pasta according to package direction. Cool. Mix together pasta, tuna, broccoli, zucchini, carrots and green onions.
Mix together Miracle Whip, mustard and enough milk to thin slightly. Pour over pasta/vegetable mixture mix until well coated. Season to taste with seasoning salt and pepper.Tuna pasta salad recipe anyone?
try this...
I LOVE TUNA %26amp; PASTA,GO TO WWW.ALLRECIPES.COM
An even better idea is to not use mayo at all, but Italian salad dressing. It is lower calorie, lighter, and a refreshing change!
I throw in unchopped baby carrots, chopped green pepper and grape tomatoes for a tuna and pasta salad that gets raves. Of course without the mayo as above.
cook some egg noddles until tender and cool with cold water add tuna, old bay seasoning, tomato with no seed, chopped onion, chopped fresh spinach and mayo.
Antipasto Pasta Salad
1 lb. penne pasta, cooked
1 green pepper, julienned
15 oz. can garbanzo beans, rinsed %26amp; drained
4 oz. Monterey Jack cheese, julienned
4 oz. mozzarella cheese, julienned
4 oz. brick or provolone cheese, julienned
1 bunch green onions, sliced
4 oz. hard salami, thin sliced, julienned
2-1/4 oz. sliced ripe olives, drained
3 oz. thinly sliced pepperoni
1 or 2 Tbsp fresh chives, minced
2 plum tomatoes, sliced and halved
Basil Vinaigrette:
2/3 cup oil
1/3 cup red wine vinegar
3 Tbsp minced fresh basil or 1 Tbsp dried
1 garlic clove, minced
1/4 tsp salt
Instructions:
In a large salad bowl, combine first 12 ingredients.
Combine dressing ingredients in a small bowl Pour over salad; toss to coat.
Cover and refrigerate.
Toss before serving.
Summer Pasta Salad
1/2 pound penne pasta, cooked and cooled
1/2 cup each assorted vegetables
1/2 cup sliced red onion
1/4 pound cubed provolone cheese
1/2 pound bacon, cooked and crumbled
1 bottle Italian salad dressing
Toss pasta, vegetables, onion, cheese and bacon. Add three-fourths bottle of dressing. Salt and pepper to taste.
Mix well. Refrigerate.
Before serving add more dressing and serve.
Pasta Salad with tuna and broccoli
INGREDIENTS:
* 1 head broccoli, separated into florets
* 1 pound penne pasta
* 1 pound fresh tuna steaks
* 1/4 cup water
* 2 tablespoons fresh lemon juice
* 1/4 cup white wine
* 4 medium tomatoes, quartered
* 1 pound mozzarella cheese, diced
* 8 large black olives, sliced
* 1/2 cup walnut pieces, toasted
* 4 cloves garlic, minced
* 2 tablespoons chopped fresh parsley
* 4 anchovy fillets, rinsed
* 3/4 cup olive oil
DIRECTIONS:
Put a large pot of salted water on to boil; use this water to blanch the broccoli and cook the pasta. Blanch broccoli in boiling water. When it is al dente, transfer broccoli to a bowl of ice water. Drain thoroughly.
Cook penne in salted, boiling water until al dente. Drain. Rinse under cold running water until completely cooled, and then drain completely.
Meanwhile, place tuna in a skillet with water, white wine, and lemon juice. Cover, and cook until done. Break fish into chunks.
Combine broccoli, penne, fish, tomatoes, cheese, olives, walnuts, garlic, and parsley in a large serving bowl.
Heat olive oil in small pan over low heat. Cut anchovy fillets into small pieces, add to the olive oil, and mash with a fork until they dissolve. Do not let oil get too hot. Pour oil-anchovy mixture over salad. Toss, and serve immediately.
I got a great one off Kraftfoods.com..... go there they have all kinds of great easy pastas!
Usually in pasta salad you can use pretty much whatever kind of pasta you want. I found a great one in the last cooking light magazine. Just cook your pasta, then drain your tuna, mix those together, get some lemon zest (about a 1/2 a tablespoon), a lemon for the lemon juice, and grape tomatoes cut in half. Throw all those together and put them in the fridge for about an hour. You can make this one hot or cold, but I preferred it cold. For the exact recipe, go to http://www.cookinglight.com (I can't remember the exact name for the recipe)
Tuna Pasta Salad
1 (16 ounce) package small uncooked seashell pasta
1 1/2 cups mayonnaise
1/2 cup milk
2 tablespoons pickle juice
2 teaspoons dried dill weed
1 teaspoon salt
1/8 teaspoon ground black pepper
2 (6 ounce) cans tuna packed in water, drained
1/2 cup chopped onion (optional)
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a large bowl, whisk together the mayonnaise, milk, pickle juice, dill, salt, and pepper. Mix in tuna and onion. Toss with cooked pasta. Cover and refrigerate 1 to 2 hours before serving.
try allrecipes.com
Use your favorite penne pasta salad and add drained, dry
tuna to it.
If you have no recipe, Betty Crocker or Pillsbury basic cookbooks
are fine to use.
good luck
Got a fabulous pasta salad recipe?
One bag of frozen four cheese tortellini, one bag of Birds Eye frozen stir fry vegies cooked together %26amp; drained. Add half a jar of Alfredo sauce. This is wonderful hot or cold.Got a fabulous pasta salad recipe?
get the pasta ready, take some AVACADOs, put them bad boys in the BLENDER. just make sure that they are not moving. a bit of VINAGER. and WALA. AVACADO SALAD!.Got a fabulous pasta salad recipe?
I like penne pasta, olives, roasted tomatoes, romaine and raddichio lettuces, a light vinagrette, and a sprinkle of parmesan.
(L)
A green salad can be one of those dishes that really sings on your plate, or it can be the ho-hum obligation that you eat because you think you should. The difference between the two is often just a matter of a few simple tips and small details. This page will give you lots tips on great green salad making. Put them to use in your kitchen and you'll soon be turning out exciting salads that your dinner guests will be talking about hours later.
Get creative with greens - gone are the days when salad meant a few leaves of wilted iceberg lettuce drizzled with a fat laden creamy dressing. Today's markets have a wide variety of salad greens. Try to use several varieties in your salads. For convenience you can buy premixed mesclun, which contains a variety of greens. You can also blend your own by going through the produce department and mixing and matching greens. Some that will add interesting flavors to the mix are the slightly bitter chicories such as endive or radicchio, peppery arugula or even mild baby spinach. Look for interesting textures and colors in your greens as well. Maybe add some frisee or curly red leaf lettuce for extra dimension.
If you bought a pre-washed mesclun mix, you won't have to worry about cleaning the greens, otherwise they should be thoroughly washed. The hardest part of this is that salad greens should also be dried before being turned into salad, otherwise they will water down the dressing. A salad spinner is a handy kitchen gadget that actually works quite well (order online or pick them up for a song any weekend at a local garage sale). Otherwise, after shaking off most of the water, you can roll the washed lettuce in paper towels to help absorb the remaining moisture.
Plan on about 2 cups of mixed greens per person.
For a slightly sweet, mild anise flavor, try adding some chopped fresh fennel bulb to your salad or use fennel as the basis of the salad itself.
You can add all kinds of other vegetables to your salads depending on your mood. I generally prefer simpler salads that allow one or two ingredients to really shine, but to each his own. Tomatoes and onions seem to be standard fare but don't forget cucumbers, shredded carrots, shredded cabbage, avocado, olives, celery, cauliflower, broccoli, radishes, peas, corn, beans, etc.
Lightly steamed veggies that have been chilled also make excellent salad additions, think asparagus, green beans, broccoli or cauliflower.
While raw mushrooms are a staple of many salad recipes, I now avoid them. Mycology expert Charmoon Richardson of the Sonoma, California company ';Wild About Mushrooms'; recently taught me that raw mushrooms are slightly toxic (these elements are released during cooking).
Fruit can add a bright flavor surprise to green salads. For just a few suggestions, try adding a small amount of sliced fresh strawberries, blueberries or raspberries to your salad mix. Citrus fruit like orange or grapefruit slices or fresh pineapple go really well, especially with dark greens like spinach. Add tropical flavor with fruits like mango or papaya or my favorite. In fall, be sure to try my favorite salad fruit: fresh pomegranate seeds.
Try roasting vegetables on the grill or roasting them in the oven before adding to salads (you can chill first, or add them warm). This works well for onions, asparagus, zucchini, mushrooms (especially portobellos), and many others.
Add grilled chicken, beef or even tofu to your salad and turn it into a meal.
Ingredients that really make a salad sing! The following ingredients are so potent in flavor, you only have to use a small amount, but they will add a distinctive, unforgettable flavor to your salads: crumbled bacon bits; crumbled hard boiled egg; crumbled strong cheeses such as blue cheese, gorgonzola, Roquefort or feta; brine cured olives such as kalamatas; toasted nuts or seeds; anchovies.
If you like toasted nuts on your salad, try sugared nuts, such as pecans or walnuts, for an even greater flavor spectrum. To make these nuts, combine 2 1/4 cups nuts with 1 cup sugar and 1/2 cup of water in a heavy skillet. Cook the mixture over medium heat until the water evaporates and the nuts have a crystal, sugary appearance. Pour onto a baking sheet covered with waxed paper and immediately separate the nuts with a fork. Let cool, store in airtight container.
Mixed green salads with warm goat cheese are on the menus of countless trendy restaurants today, but it's easy to duplicate this feat at home. Simply take a log of goat cheese and slice into slices about 1/2 - 3/4 of an inch thick. Lightly coat the cheese slices with either some seasoned breadcrumbs or finely chopped nuts. Place on a lightly greased baking sheet and place under the boiler. Watch carefully, it takes less than a minute! Broil just until the cheese starts to melt (if you wait too long you will end up it a runny mess). Remove cheese from oven and use a wide spatula to transfer one cheese slice onto each serving plate of dressed, mixed greens.
for more details:
I use this when I want a light pasta salad.
1/2 pound spiral macaroni
2 medium cucumbers unpeeled, slice in half lengthwise and then sliced
1 green pepper diced or thinly sliced
1 medium onion thinly sliced
Cook pasta, rinse and chill. Add vegetables. Add the following dressing.
1/2 cup white sugar
1/2 cup vinegar
1 cup vegetable, canola, or safflower oil
1/2 teaspoon garlic powder
2 tablespoons finely chopped fresh parsley
salt and pepper to taste
Wisk ingredients together and pour over salad. Let marinate in
refrigerator for several hours or overnight so flavors meld.
This one is AWESOME!
Best Chicken Pasta Salad
INGREDIENTS:
2 boneless, skinless chicken breast halves
3/4 cup steak sauce
1 (12 ounce) package fusilli pasta
2 cubes chicken bouillon
1 Vidalia onion, diced
2 avocados - peeled, pitted and diced
1 cup halved cherry tomatoes
1 cup Ranch-style salad dressing
--------------------------------------鈥?br>
DIRECTIONS:
Preheat an outdoor grill for high heat. Place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes.
Grill chicken until no longer pink and the juices run clear. Remove from grill, and chop into bite-size pieces.
To a large pot of boiling water, add bouillon cubes and pasta. Cook pasta until al dente. Drain, and rinse under cold water.
In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Mix in salad dressing, cover, and refrigerate until chilled.
The season for potluck barbecues is here and a quick and easy dish to prepare for a gathering is pesto pasta salad. Spiral pasta catches and hold the bits of basil pesto. You can dress up the pesto and pasta with any number of things; cherry tomatoes, nuts, peas, and olive tapenade is what I had on hand for this particular version, but you could also add goat cheese, slivered almonds, sun-dried tomatoes, or snow peas.
4 cups uncooked spiral pasta (use rice pasta for wheat-free version)
1 cup fresh basil pesto
2 Tbsp chopped green olives, or olive tapenade
1/4 cup pine nuts
1 cup frozen peas, defrosted (or fresh if you can get them)
12 ounces cherry tomatoes, halved
Several fresh basil leaves, coarsely chopped
1 Tbsp olive oil
Salt and pepper
1 Cook pasta according to instructions on the package. Make sure the water is salted (at least a half teaspoon per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).
2 Put pasta in a big bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently mix in cherry tomatoes, peas, fresh basil leaves and olive oil. Salt and pepper to taste. Chill or serve at room temperature.
Serves 6-8.
get the pasta ready, take some AVACADOs, put them bad boys in the BLENDER. just make sure that they are not moving. a bit of VINAGER. and WALA. AVACADO SALAD!.Got a fabulous pasta salad recipe?
I like penne pasta, olives, roasted tomatoes, romaine and raddichio lettuces, a light vinagrette, and a sprinkle of parmesan.
(L)
A green salad can be one of those dishes that really sings on your plate, or it can be the ho-hum obligation that you eat because you think you should. The difference between the two is often just a matter of a few simple tips and small details. This page will give you lots tips on great green salad making. Put them to use in your kitchen and you'll soon be turning out exciting salads that your dinner guests will be talking about hours later.
Get creative with greens - gone are the days when salad meant a few leaves of wilted iceberg lettuce drizzled with a fat laden creamy dressing. Today's markets have a wide variety of salad greens. Try to use several varieties in your salads. For convenience you can buy premixed mesclun, which contains a variety of greens. You can also blend your own by going through the produce department and mixing and matching greens. Some that will add interesting flavors to the mix are the slightly bitter chicories such as endive or radicchio, peppery arugula or even mild baby spinach. Look for interesting textures and colors in your greens as well. Maybe add some frisee or curly red leaf lettuce for extra dimension.
If you bought a pre-washed mesclun mix, you won't have to worry about cleaning the greens, otherwise they should be thoroughly washed. The hardest part of this is that salad greens should also be dried before being turned into salad, otherwise they will water down the dressing. A salad spinner is a handy kitchen gadget that actually works quite well (order online or pick them up for a song any weekend at a local garage sale). Otherwise, after shaking off most of the water, you can roll the washed lettuce in paper towels to help absorb the remaining moisture.
Plan on about 2 cups of mixed greens per person.
For a slightly sweet, mild anise flavor, try adding some chopped fresh fennel bulb to your salad or use fennel as the basis of the salad itself.
You can add all kinds of other vegetables to your salads depending on your mood. I generally prefer simpler salads that allow one or two ingredients to really shine, but to each his own. Tomatoes and onions seem to be standard fare but don't forget cucumbers, shredded carrots, shredded cabbage, avocado, olives, celery, cauliflower, broccoli, radishes, peas, corn, beans, etc.
Lightly steamed veggies that have been chilled also make excellent salad additions, think asparagus, green beans, broccoli or cauliflower.
While raw mushrooms are a staple of many salad recipes, I now avoid them. Mycology expert Charmoon Richardson of the Sonoma, California company ';Wild About Mushrooms'; recently taught me that raw mushrooms are slightly toxic (these elements are released during cooking).
Fruit can add a bright flavor surprise to green salads. For just a few suggestions, try adding a small amount of sliced fresh strawberries, blueberries or raspberries to your salad mix. Citrus fruit like orange or grapefruit slices or fresh pineapple go really well, especially with dark greens like spinach. Add tropical flavor with fruits like mango or papaya or my favorite. In fall, be sure to try my favorite salad fruit: fresh pomegranate seeds.
Try roasting vegetables on the grill or roasting them in the oven before adding to salads (you can chill first, or add them warm). This works well for onions, asparagus, zucchini, mushrooms (especially portobellos), and many others.
Add grilled chicken, beef or even tofu to your salad and turn it into a meal.
Ingredients that really make a salad sing! The following ingredients are so potent in flavor, you only have to use a small amount, but they will add a distinctive, unforgettable flavor to your salads: crumbled bacon bits; crumbled hard boiled egg; crumbled strong cheeses such as blue cheese, gorgonzola, Roquefort or feta; brine cured olives such as kalamatas; toasted nuts or seeds; anchovies.
If you like toasted nuts on your salad, try sugared nuts, such as pecans or walnuts, for an even greater flavor spectrum. To make these nuts, combine 2 1/4 cups nuts with 1 cup sugar and 1/2 cup of water in a heavy skillet. Cook the mixture over medium heat until the water evaporates and the nuts have a crystal, sugary appearance. Pour onto a baking sheet covered with waxed paper and immediately separate the nuts with a fork. Let cool, store in airtight container.
Mixed green salads with warm goat cheese are on the menus of countless trendy restaurants today, but it's easy to duplicate this feat at home. Simply take a log of goat cheese and slice into slices about 1/2 - 3/4 of an inch thick. Lightly coat the cheese slices with either some seasoned breadcrumbs or finely chopped nuts. Place on a lightly greased baking sheet and place under the boiler. Watch carefully, it takes less than a minute! Broil just until the cheese starts to melt (if you wait too long you will end up it a runny mess). Remove cheese from oven and use a wide spatula to transfer one cheese slice onto each serving plate of dressed, mixed greens.
for more details:
I use this when I want a light pasta salad.
1/2 pound spiral macaroni
2 medium cucumbers unpeeled, slice in half lengthwise and then sliced
1 green pepper diced or thinly sliced
1 medium onion thinly sliced
Cook pasta, rinse and chill. Add vegetables. Add the following dressing.
1/2 cup white sugar
1/2 cup vinegar
1 cup vegetable, canola, or safflower oil
1/2 teaspoon garlic powder
2 tablespoons finely chopped fresh parsley
salt and pepper to taste
Wisk ingredients together and pour over salad. Let marinate in
refrigerator for several hours or overnight so flavors meld.
This one is AWESOME!
Best Chicken Pasta Salad
INGREDIENTS:
2 boneless, skinless chicken breast halves
3/4 cup steak sauce
1 (12 ounce) package fusilli pasta
2 cubes chicken bouillon
1 Vidalia onion, diced
2 avocados - peeled, pitted and diced
1 cup halved cherry tomatoes
1 cup Ranch-style salad dressing
--------------------------------------鈥?br>
DIRECTIONS:
Preheat an outdoor grill for high heat. Place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes.
Grill chicken until no longer pink and the juices run clear. Remove from grill, and chop into bite-size pieces.
To a large pot of boiling water, add bouillon cubes and pasta. Cook pasta until al dente. Drain, and rinse under cold water.
In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Mix in salad dressing, cover, and refrigerate until chilled.
The season for potluck barbecues is here and a quick and easy dish to prepare for a gathering is pesto pasta salad. Spiral pasta catches and hold the bits of basil pesto. You can dress up the pesto and pasta with any number of things; cherry tomatoes, nuts, peas, and olive tapenade is what I had on hand for this particular version, but you could also add goat cheese, slivered almonds, sun-dried tomatoes, or snow peas.
4 cups uncooked spiral pasta (use rice pasta for wheat-free version)
1 cup fresh basil pesto
2 Tbsp chopped green olives, or olive tapenade
1/4 cup pine nuts
1 cup frozen peas, defrosted (or fresh if you can get them)
12 ounces cherry tomatoes, halved
Several fresh basil leaves, coarsely chopped
1 Tbsp olive oil
Salt and pepper
1 Cook pasta according to instructions on the package. Make sure the water is salted (at least a half teaspoon per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).
2 Put pasta in a big bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently mix in cherry tomatoes, peas, fresh basil leaves and olive oil. Salt and pepper to taste. Chill or serve at room temperature.
Serves 6-8.
Do you know of a good pasta salad recipe without mayo?
i love pasta salad the recipe i use everyday (just made it yesterday!) is...
Garden roteni (the colors pasta)
a tomoato or 2
a couple radishes
half of a red onion chopped
then there this stuff that you put on top, its like a season except for salads, and i can't remember what its called, but its in like anormal spice bottle at the store and its something like ';salad supreme'; I want to say. and you just use about 3 table spoons of that.
then about a bottle of italian dressing.
its is awsome.
some people even like to add cheese. or if you don't like those veggies, use your favortie kind. like sometimes i like to use cucumbers. HMMM! lol hope you try it, its really good.Do you know of a good pasta salad recipe without mayo?
Antipasto Pasta Salad
1 pound rotini or fusilli pasta, cooked according to package directions
2 garlic cloves
1 tablespoon Dijon-style mustard
1/3 cup red-wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon water
1/4 cup vegetable oil
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
1/2 cup sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes, drained well and chopped
1/2 pound smoked mozzarella, cut into 1/2-inch cubes
1 (16-ounce) can garbanzo beans, drained and rinsed
4 ounces sliced hard salami, cut into julienne strips
10 to 20 bottled small peperoncini, seeded and cut into julienne strips
1/4 teaspoon dried hot red pepper flakes
1 cup loosely packed fresh flat-leafed parsley leaves, minced
1. In a blender blend garlic, mustard, vinegars, water, oils, salt and pepper until dressing is emulsified.
2. In a very large bowl toss pasta with the dressing; stir in sun-dried tomatoes, mozzarella, garbanzos, salami, peperoncini peppers, red pepper flakes, and parsley.
3. Chill salad, covered, for 1 hour.
Serves 8 to 10.Do you know of a good pasta salad recipe without mayo?
Just make your favorite salad with ranch dressing.
use Italian dressing. Better yet, fat free italian dressing.
I made this one up because I love pasta salad but wanted to cut back on the calories. You can add or subtract what you like. Enjoy!
1 LB of Tri-color rotini
1 can of red kidney beans (drain %26amp; rinse)
1 can of cut green beans
1 can of sliced carrots
1 can black olives (slice)
1 onion diced
4 oz grated parmesan cheese
1 bottle no fat Italian dressing
salt %26amp; pepper to taste
Cook pasta. rinse in cold water add all ingredients,(drain liquid from cans) toss %26amp; serve. You can double the amount of beans, carrots, olives etc... if you like a richer pasta salad.
I just boil up some tri-colored Rotini, drain and rinse with cold water. Then I cut up some broccoli, green pepper, onion, cucumber, tomato, and carrot. You can also add califlower too if you want. Add all of the veggies to the pasta. Then I add italian dressing and some parmesean cheese. I also love to add mozzerella, but if this is a dish for an outdoor event, it might not be a good idea. Then add salt and pepper to taste :-)
how about pasta tuna? just make it as you would normally but substitute the mayo for a vinagarette dressing!
my family makes the best spaghetti salad!
1 box of spaghetti (or any pasta you like) cooked and rinsed under cool water
Chopped tomatoes
Olives
Cucumbers
1 Bottle italian dressing
Salad Supreme (found in the spice aisle)
Mix and let mingle for a few hours. Even better the second day!
Italian Pasta Salad
Start with the pasta
It's funny how the 'pasta' in pasta salad can refer to any one of several types, each which brings its own texture and taste. Here are a few pastas that do well in cold (or warm) salads.
penne
bowtie pasta
rotini (try tri-color)
tortellini (try cheese or mushroom fill)
Add the veggies
The possibilities abound. Go for what you like, of course, but also give your pasta salad a variety of colors (it's a quick way to make sure you are getting a spectrum of vitamins and minerals). Here's a list of ideas; just pick your favorites:
tomatoes: can be regular tomatoes diced, or whole plum or cherry tomatoes, or a bit of sun dried tomatoes
fresh spinach leaves (frozen spinach will do, too, but the flavor and texture are different...)
mushrooms: try thick slices of portabella, whole button caps, or pieces of porcini
broccoli (the florets are great, but don't forget about the fiber-full stalks)
sliced zucchini
cubed eggplant
sliced green, red, and/or yellow peppers
artichokes
olives: black or green, whole or sliced
Top if off
Give flavor to your pasta salad without sacrificing nutrition -- go heavy on the spices and light on anything else.
fresh basil leaves
minced garlic cloves (fresh preferable to dry)
ground pepper
pine nuts
Parmesan, feta, or blue cheese
Putting it All Together
Cook the pasta as directed on the package.
Saute vegetables and spices in olive oil. Use discretion -- some veggies will require longer cooking times (start with garlic and anything frozen), others should just be tossed in at the end (olives, artichokes, tomato).
(Optional) After draining pasta, add it to the frying pan with veggies. Saute on medium-low heat for 2-3 minutes.
If eating immediately, top with cheese. If eating cold, place pasta in covered container and chill in refrigerator for 1+ hours. Then add cheese.
Garden roteni (the colors pasta)
a tomoato or 2
a couple radishes
half of a red onion chopped
then there this stuff that you put on top, its like a season except for salads, and i can't remember what its called, but its in like anormal spice bottle at the store and its something like ';salad supreme'; I want to say. and you just use about 3 table spoons of that.
then about a bottle of italian dressing.
its is awsome.
some people even like to add cheese. or if you don't like those veggies, use your favortie kind. like sometimes i like to use cucumbers. HMMM! lol hope you try it, its really good.Do you know of a good pasta salad recipe without mayo?
Antipasto Pasta Salad
1 pound rotini or fusilli pasta, cooked according to package directions
2 garlic cloves
1 tablespoon Dijon-style mustard
1/3 cup red-wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon water
1/4 cup vegetable oil
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
1/2 cup sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes, drained well and chopped
1/2 pound smoked mozzarella, cut into 1/2-inch cubes
1 (16-ounce) can garbanzo beans, drained and rinsed
4 ounces sliced hard salami, cut into julienne strips
10 to 20 bottled small peperoncini, seeded and cut into julienne strips
1/4 teaspoon dried hot red pepper flakes
1 cup loosely packed fresh flat-leafed parsley leaves, minced
1. In a blender blend garlic, mustard, vinegars, water, oils, salt and pepper until dressing is emulsified.
2. In a very large bowl toss pasta with the dressing; stir in sun-dried tomatoes, mozzarella, garbanzos, salami, peperoncini peppers, red pepper flakes, and parsley.
3. Chill salad, covered, for 1 hour.
Serves 8 to 10.Do you know of a good pasta salad recipe without mayo?
Just make your favorite salad with ranch dressing.
use Italian dressing. Better yet, fat free italian dressing.
I made this one up because I love pasta salad but wanted to cut back on the calories. You can add or subtract what you like. Enjoy!
1 LB of Tri-color rotini
1 can of red kidney beans (drain %26amp; rinse)
1 can of cut green beans
1 can of sliced carrots
1 can black olives (slice)
1 onion diced
4 oz grated parmesan cheese
1 bottle no fat Italian dressing
salt %26amp; pepper to taste
Cook pasta. rinse in cold water add all ingredients,(drain liquid from cans) toss %26amp; serve. You can double the amount of beans, carrots, olives etc... if you like a richer pasta salad.
I just boil up some tri-colored Rotini, drain and rinse with cold water. Then I cut up some broccoli, green pepper, onion, cucumber, tomato, and carrot. You can also add califlower too if you want. Add all of the veggies to the pasta. Then I add italian dressing and some parmesean cheese. I also love to add mozzerella, but if this is a dish for an outdoor event, it might not be a good idea. Then add salt and pepper to taste :-)
how about pasta tuna? just make it as you would normally but substitute the mayo for a vinagarette dressing!
my family makes the best spaghetti salad!
1 box of spaghetti (or any pasta you like) cooked and rinsed under cool water
Chopped tomatoes
Olives
Cucumbers
1 Bottle italian dressing
Salad Supreme (found in the spice aisle)
Mix and let mingle for a few hours. Even better the second day!
Italian Pasta Salad
Start with the pasta
It's funny how the 'pasta' in pasta salad can refer to any one of several types, each which brings its own texture and taste. Here are a few pastas that do well in cold (or warm) salads.
penne
bowtie pasta
rotini (try tri-color)
tortellini (try cheese or mushroom fill)
Add the veggies
The possibilities abound. Go for what you like, of course, but also give your pasta salad a variety of colors (it's a quick way to make sure you are getting a spectrum of vitamins and minerals). Here's a list of ideas; just pick your favorites:
tomatoes: can be regular tomatoes diced, or whole plum or cherry tomatoes, or a bit of sun dried tomatoes
fresh spinach leaves (frozen spinach will do, too, but the flavor and texture are different...)
mushrooms: try thick slices of portabella, whole button caps, or pieces of porcini
broccoli (the florets are great, but don't forget about the fiber-full stalks)
sliced zucchini
cubed eggplant
sliced green, red, and/or yellow peppers
artichokes
olives: black or green, whole or sliced
Top if off
Give flavor to your pasta salad without sacrificing nutrition -- go heavy on the spices and light on anything else.
fresh basil leaves
minced garlic cloves (fresh preferable to dry)
ground pepper
pine nuts
Parmesan, feta, or blue cheese
Putting it All Together
Cook the pasta as directed on the package.
Saute vegetables and spices in olive oil. Use discretion -- some veggies will require longer cooking times (start with garlic and anything frozen), others should just be tossed in at the end (olives, artichokes, tomato).
(Optional) After draining pasta, add it to the frying pan with veggies. Saute on medium-low heat for 2-3 minutes.
If eating immediately, top with cheese. If eating cold, place pasta in covered container and chill in refrigerator for 1+ hours. Then add cheese.
Anyone have a homemade pasta recipe I really want to try it???
love pasta. :)Anyone have a homemade pasta recipe I really want to try it???
try allrecipes.com or foodnetwork.com they have a lot of great homemade recipes.Anyone have a homemade pasta recipe I really want to try it???
Baby Octopus Pasta Salad
Ingredients:
3 lbs. baby octopus
1 cup olive oil cup 录 chopped parsley
2 garlic cloves
2 Tbs. fresh lemon juice
3 cups of pasta
Clean the octopus well by turning them inside out and removing the eyes and the small bone at bottom of the head.
Boil them in a small amount of salted water from 25-45 minutes, according to their size.
Drain, peel, skin and cut the octopus in small pieces. Season with chopped garlic, olive oil, lemon juice, salt, pepper and all the parsley.
Let stand for a few hours before serving to allow the octopus to become tender by absorbing the condiments.
This salad is also excellent served immediately, while still warm
try allrecipes.com or foodnetwork.com they have a lot of great homemade recipes.Anyone have a homemade pasta recipe I really want to try it???
Baby Octopus Pasta Salad
Ingredients:
3 lbs. baby octopus
1 cup olive oil cup 录 chopped parsley
2 garlic cloves
2 Tbs. fresh lemon juice
3 cups of pasta
Clean the octopus well by turning them inside out and removing the eyes and the small bone at bottom of the head.
Boil them in a small amount of salted water from 25-45 minutes, according to their size.
Drain, peel, skin and cut the octopus in small pieces. Season with chopped garlic, olive oil, lemon juice, salt, pepper and all the parsley.
Let stand for a few hours before serving to allow the octopus to become tender by absorbing the condiments.
This salad is also excellent served immediately, while still warm
Does anyone know any recipes, using mozzerella in it like pasta or something really nice?
Torn mozzarella and peppers.
Ingredients
2 sweet red peppers
2 sweet yellow peppers
2 tbsp extra virgin olive oil
sea salt
freshly ground black pepper
2 tbsp flat parsley leaves
2 balls of fresh mozzarella
2 tbsp small black olives, unpitted
Method
1. Cut the 'sides' of the peppers away from the core and seeds, and cut them into thumbnail-sized squares.
2. Combine the peppers with the olive oil, salt and pepper in a saucepan, and gently stew for ten minutes, without browning.
3. Leave to cool to room temperature.
4. To serve, use a slotted spoon to arrange the peppers in a single layer over a large white serving platter. Tear the parsley leaves into shreds in your fingers and scatter over the top.
5. Drain the mozzarella and pat dry. Tear the soft, fresh cheese into small bits in your fingers and dot around the plate at random. Scatter with the olives, and drizzle with the pepper's cooking oils. (Don't try to rearrange everything or the
colours will get muddy).Does anyone know any recipes, using mozzerella in it like pasta or something really nice?
Creamy Mozerella Pasta
Ingredients
170g/6oz pasta
1 lemon, juice and zest only
陆 glass white wine
1 clove garlic, crushed
1 packet baby mozzarella, roughly torn
4 tbsp double cream
handful rocket
Method
1. Cook the pasta to tender according to the packet instructions.
2. In a pan simmer the wine, lemon juice and zest, garlic and half the mozzarella for a few minutes.
3. Blend using a handheld blender.
4. Add the cream, remaining mozzarella and rocket and stir through.
5. Drain the pasta and add to the pan.
6. Stir through and serve.Does anyone know any recipes, using mozzerella in it like pasta or something really nice?
I've used sliced mozarella in lasagna before now as it's the only cheese my friend can eat. Just make a bolognese sauce then put a layer of it in an oven proof dish followed by a layer of lasagna sheets and a layer of thinly sliced mozarella. repeat with another layer, bolognese, lasagna, mozarella, then cook in a hot oven for 45 minutes! lovely!
Pasta salad
Cook short pasta (fusilli, penne etc) and then chill in cold water. drain.
Chop up mozzarella into chunks, halve cherry tomatoes, shred basil, mix them all together.
super yummy! also you can add other things that you like
Mozzarella and tomato salad always goes down well. Just get a a big beefsteak tomato and slice it and lay slices of mozzarella in between. Put a few leaves of chopped fresh basil on top and drizzle a little bit of olive oil on. Simple and fantastical.
penne pasta (room temperature)
mozzarella (torn into small chunks)
cherry tomatoes (halved)
basil
LOTS of garlic.
and you're done!
Cheesy Pasta =] x
Ingredients
2 sweet red peppers
2 sweet yellow peppers
2 tbsp extra virgin olive oil
sea salt
freshly ground black pepper
2 tbsp flat parsley leaves
2 balls of fresh mozzarella
2 tbsp small black olives, unpitted
Method
1. Cut the 'sides' of the peppers away from the core and seeds, and cut them into thumbnail-sized squares.
2. Combine the peppers with the olive oil, salt and pepper in a saucepan, and gently stew for ten minutes, without browning.
3. Leave to cool to room temperature.
4. To serve, use a slotted spoon to arrange the peppers in a single layer over a large white serving platter. Tear the parsley leaves into shreds in your fingers and scatter over the top.
5. Drain the mozzarella and pat dry. Tear the soft, fresh cheese into small bits in your fingers and dot around the plate at random. Scatter with the olives, and drizzle with the pepper's cooking oils. (Don't try to rearrange everything or the
colours will get muddy).Does anyone know any recipes, using mozzerella in it like pasta or something really nice?
Creamy Mozerella Pasta
Ingredients
170g/6oz pasta
1 lemon, juice and zest only
陆 glass white wine
1 clove garlic, crushed
1 packet baby mozzarella, roughly torn
4 tbsp double cream
handful rocket
Method
1. Cook the pasta to tender according to the packet instructions.
2. In a pan simmer the wine, lemon juice and zest, garlic and half the mozzarella for a few minutes.
3. Blend using a handheld blender.
4. Add the cream, remaining mozzarella and rocket and stir through.
5. Drain the pasta and add to the pan.
6. Stir through and serve.Does anyone know any recipes, using mozzerella in it like pasta or something really nice?
I've used sliced mozarella in lasagna before now as it's the only cheese my friend can eat. Just make a bolognese sauce then put a layer of it in an oven proof dish followed by a layer of lasagna sheets and a layer of thinly sliced mozarella. repeat with another layer, bolognese, lasagna, mozarella, then cook in a hot oven for 45 minutes! lovely!
Pasta salad
Cook short pasta (fusilli, penne etc) and then chill in cold water. drain.
Chop up mozzarella into chunks, halve cherry tomatoes, shred basil, mix them all together.
super yummy! also you can add other things that you like
Mozzarella and tomato salad always goes down well. Just get a a big beefsteak tomato and slice it and lay slices of mozzarella in between. Put a few leaves of chopped fresh basil on top and drizzle a little bit of olive oil on. Simple and fantastical.
penne pasta (room temperature)
mozzarella (torn into small chunks)
cherry tomatoes (halved)
basil
LOTS of garlic.
and you're done!
Cheesy Pasta =] x
Can I have your easy to make meatless hot pasta dish recipe please?
I am the husband and I come home first so I get stuck cooking, So help me with a dish plseCan I have your easy to make meatless hot pasta dish recipe please?
5 Cheese Lasagna like Olive Garden's庐
Serves: 12
Prep. Time: 1:45
1/4 cup butter OR margarine
1/4 cup all-purpose flour
2 cups milk - low-fat okay
1/4 cup oil-packed sun-dried tomatoes - minced
1 Tbls. minced garlic
3 1/2 cups ricotta cheese
3 eggs
1 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 tsp. salt
1 tsp. black pepper
12 lasagna noodles - prepared as directed, cooled
4 cups shredded mozzarella cheese
1 cup fontina cheese
marinara/spaghetti sauce - to top
grated Parmesan cheese - to top
-Melt butter over medium heat in heavy, 1 quart saucepan.
-Add flour and stir until well-blended; cook until frothy.
-Add milk, stirring constantly with wire whisk as mixture comes to a simmer.
-Cook and stir until thickened (3-4 minutes).
-Refrigerate while mixing other ingredients.
-Drain and mince tomatoes and place in 3 quart mixing bowl.
-Add garlic, ricotta, eggs, Parmesan, Romano, salt, and pepper to bowl.
-Add 1 1/2 cups of cooled cream sauce and mix until well blended.
-Refrigerate, reserving 1/2 cup for later use.
-Place 3 lasagna noodles in a 9'; X 13'; X 2'; lightly oiled baking dish, overlapping slightly.
-Spread 1 1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4 cup fontina cheese.
-Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles.
-Spread 1/2 cup of reserved cream sauce over top and cover lightly with aluminum foil.
-Bake in a 350 degree oven for 1 hour.
-Remove from oven and keep warm at least 30 minutes before serving.
-Serve topped with hot marinara and Parmesan cheese.
~~~~~
Spinach Lasagna
Serves: 10
Prep. Time: 2:00
1 cup chopped mushrooms - preferably fresh
1 cup chopped onion
1 Tbls. minced garlic
2 Tbls. olive oil
3 cups ricotta cheese - low-fat okay
2/3 cup grated Romano cheese - low-fat okay
2 cups fresh spinach - optional, but suggested
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. salt
1/2 tsp. black pepper
1 egg
20 lasagna noodles - prepared as directed, drained
3 cups shredded mozzarella cheese - low-fat okay
1 cup grated Parmesan cheese - low-fat okay
3 cups spaghetti sauce
-Cook mushrooms, onions, and garlic in olive oil over medium-high heat until onions are tender; drain excess liquid; set aside to cool.
-Boil spinach for 5 minutes; drain; squeeze out excess liquid; chop.
-Fold together spinach, ricotta, Romano, salt, oregano, basil, pepper, and egg.
-Beat in cooled mushroom mixture with an electric mixer on low speed for 1 minute; set aside.
-Lay 5 lasagna noodles in the bottom of a lightly greased 13'; X 9'; X 2'; baking dish.
-Spread 2 cups of the cheese/spinach mixture over noodles.
-Sprinkle 1 cup mozzarella and 1/3 cup Parmesan on top.
-Spread 1 cup spaghetti sauce over cheese.
-Repeat layering 2 times.
-Cover dish with aluminum foil and bake in a 350 degree oven for 1 hour.
-Cool for 15 minutes before serving.Can I have your easy to make meatless hot pasta dish recipe please?
Cook pasta per instructions. I've used spinach linguini, vermicelli, or whatever.
Chop onions and saute in olive oil and butter (garlic if you want); add oregano, thyme, or whatever you like, salt, pepper; grate zucchini into it when the onions are near done.
Dump the pasta in, and add Parmesan.
OR onion, garlic, bell pepper sauteed with salt and pepper. Add tomato sauce, oregano, bay leaf, sage, thyme (whatever spices you like); add veggies (zucchini, spinach). Red wine. Cook pasta per instructions.
Put pasta on plate, add cottage cheese, sauce, and Parmesan. (This is a nice one-dish meal.)
OR,
3 cans of consume and a little water. Cook vermicelli in that. In a really large bowl that can hold hot liquid without self-destructing, butter (half a cube or so) a LOT of Parmesan, and an egg yolk.
When pasta is ready add a little liquid to the bowl and stir until the stuff melts. Dump in the rest of the pasta and liquid. Add milk. If you want, you can reheat. Serve with good bread and salad.
I usually put grilled chicken in this but it's great without.
Angel hair pasta
Your favorite pesto sauce ( if you don't make one, the Knorr pesto sauce in the packet is great! add water and olive oil)
Fresh broccoli, mushrooms,onion, and garlic
Parmesan cheese
Make the pesto sauce ( use jarred if you like, I've never met a pesto I didn't like) Set aside. Saute a small bunch of broccoli, mushrooms, onion and garlic in some olive oil. While sauteing, cook angel hair pasta. When pasta is done, toss with the veggies, pesto sauce and top with Parmesan cheese.Serve with a salad and some garlic bread and pop open a bottle of white wine!
2 tins chopped tomatoes
1 medium onion
3 peppers - one each of red, yellow, and green, cut into strips
One can tuna (if you don't eat fish omit this)
Basil, oregano, fresh black pepper
1 tsp sugar
Parmesan cheese, to serve
Olive oil
Chop the onion and fry gently until soft in the olive oil.
Add the chopped tomatoes (in their juice), the peppers, and the seasonings and sugar. Simmer.
Put on the pasta to cook.
Add the tuna if using.
Make sure everything is heated through and softened.
Grate the parmesan, drain the pasta, and serve with the sauce.
Enjoy!
Here there are some without meat such as penne alla pizzaiola, aglio olio and peperoncino, tuna and olives, tuna and capers, tuna and mushrooms, pesto and, if you want to try something longer but delicious, mushrooms lasagne :)
Hope you find something helpful for you!
http://www.happystove.com/pasta.php
you need a bag of pasta or box any size any variety like for family 13 14 oz. and cook it till done
now u need veggies any kind you like cut diagonally for looks only
like asparagus carrots zucchini onions bell peppers
well once sliced place on skillet with olive oil on medium heat add salt to taste and garlic powder or fresh;; once the veggies are done how you like them add pasta and saute a little longer and serve hot sprinkle with parmesan cheese if u like or just like that with a slice of french bread smeared with butter or olive oil voila enjoy
5 Cheese Lasagna like Olive Garden's庐
Serves: 12
Prep. Time: 1:45
1/4 cup butter OR margarine
1/4 cup all-purpose flour
2 cups milk - low-fat okay
1/4 cup oil-packed sun-dried tomatoes - minced
1 Tbls. minced garlic
3 1/2 cups ricotta cheese
3 eggs
1 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 tsp. salt
1 tsp. black pepper
12 lasagna noodles - prepared as directed, cooled
4 cups shredded mozzarella cheese
1 cup fontina cheese
marinara/spaghetti sauce - to top
grated Parmesan cheese - to top
-Melt butter over medium heat in heavy, 1 quart saucepan.
-Add flour and stir until well-blended; cook until frothy.
-Add milk, stirring constantly with wire whisk as mixture comes to a simmer.
-Cook and stir until thickened (3-4 minutes).
-Refrigerate while mixing other ingredients.
-Drain and mince tomatoes and place in 3 quart mixing bowl.
-Add garlic, ricotta, eggs, Parmesan, Romano, salt, and pepper to bowl.
-Add 1 1/2 cups of cooled cream sauce and mix until well blended.
-Refrigerate, reserving 1/2 cup for later use.
-Place 3 lasagna noodles in a 9'; X 13'; X 2'; lightly oiled baking dish, overlapping slightly.
-Spread 1 1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4 cup fontina cheese.
-Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles.
-Spread 1/2 cup of reserved cream sauce over top and cover lightly with aluminum foil.
-Bake in a 350 degree oven for 1 hour.
-Remove from oven and keep warm at least 30 minutes before serving.
-Serve topped with hot marinara and Parmesan cheese.
~~~~~
Spinach Lasagna
Serves: 10
Prep. Time: 2:00
1 cup chopped mushrooms - preferably fresh
1 cup chopped onion
1 Tbls. minced garlic
2 Tbls. olive oil
3 cups ricotta cheese - low-fat okay
2/3 cup grated Romano cheese - low-fat okay
2 cups fresh spinach - optional, but suggested
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. salt
1/2 tsp. black pepper
1 egg
20 lasagna noodles - prepared as directed, drained
3 cups shredded mozzarella cheese - low-fat okay
1 cup grated Parmesan cheese - low-fat okay
3 cups spaghetti sauce
-Cook mushrooms, onions, and garlic in olive oil over medium-high heat until onions are tender; drain excess liquid; set aside to cool.
-Boil spinach for 5 minutes; drain; squeeze out excess liquid; chop.
-Fold together spinach, ricotta, Romano, salt, oregano, basil, pepper, and egg.
-Beat in cooled mushroom mixture with an electric mixer on low speed for 1 minute; set aside.
-Lay 5 lasagna noodles in the bottom of a lightly greased 13'; X 9'; X 2'; baking dish.
-Spread 2 cups of the cheese/spinach mixture over noodles.
-Sprinkle 1 cup mozzarella and 1/3 cup Parmesan on top.
-Spread 1 cup spaghetti sauce over cheese.
-Repeat layering 2 times.
-Cover dish with aluminum foil and bake in a 350 degree oven for 1 hour.
-Cool for 15 minutes before serving.Can I have your easy to make meatless hot pasta dish recipe please?
Cook pasta per instructions. I've used spinach linguini, vermicelli, or whatever.
Chop onions and saute in olive oil and butter (garlic if you want); add oregano, thyme, or whatever you like, salt, pepper; grate zucchini into it when the onions are near done.
Dump the pasta in, and add Parmesan.
OR onion, garlic, bell pepper sauteed with salt and pepper. Add tomato sauce, oregano, bay leaf, sage, thyme (whatever spices you like); add veggies (zucchini, spinach). Red wine. Cook pasta per instructions.
Put pasta on plate, add cottage cheese, sauce, and Parmesan. (This is a nice one-dish meal.)
OR,
3 cans of consume and a little water. Cook vermicelli in that. In a really large bowl that can hold hot liquid without self-destructing, butter (half a cube or so) a LOT of Parmesan, and an egg yolk.
When pasta is ready add a little liquid to the bowl and stir until the stuff melts. Dump in the rest of the pasta and liquid. Add milk. If you want, you can reheat. Serve with good bread and salad.
I usually put grilled chicken in this but it's great without.
Angel hair pasta
Your favorite pesto sauce ( if you don't make one, the Knorr pesto sauce in the packet is great! add water and olive oil)
Fresh broccoli, mushrooms,onion, and garlic
Parmesan cheese
Make the pesto sauce ( use jarred if you like, I've never met a pesto I didn't like) Set aside. Saute a small bunch of broccoli, mushrooms, onion and garlic in some olive oil. While sauteing, cook angel hair pasta. When pasta is done, toss with the veggies, pesto sauce and top with Parmesan cheese.Serve with a salad and some garlic bread and pop open a bottle of white wine!
2 tins chopped tomatoes
1 medium onion
3 peppers - one each of red, yellow, and green, cut into strips
One can tuna (if you don't eat fish omit this)
Basil, oregano, fresh black pepper
1 tsp sugar
Parmesan cheese, to serve
Olive oil
Chop the onion and fry gently until soft in the olive oil.
Add the chopped tomatoes (in their juice), the peppers, and the seasonings and sugar. Simmer.
Put on the pasta to cook.
Add the tuna if using.
Make sure everything is heated through and softened.
Grate the parmesan, drain the pasta, and serve with the sauce.
Enjoy!
Here there are some without meat such as penne alla pizzaiola, aglio olio and peperoncino, tuna and olives, tuna and capers, tuna and mushrooms, pesto and, if you want to try something longer but delicious, mushrooms lasagne :)
Hope you find something helpful for you!
http://www.happystove.com/pasta.php
you need a bag of pasta or box any size any variety like for family 13 14 oz. and cook it till done
now u need veggies any kind you like cut diagonally for looks only
like asparagus carrots zucchini onions bell peppers
well once sliced place on skillet with olive oil on medium heat add salt to taste and garlic powder or fresh;; once the veggies are done how you like them add pasta and saute a little longer and serve hot sprinkle with parmesan cheese if u like or just like that with a slice of french bread smeared with butter or olive oil voila enjoy
What is your favorite cold pasta salad recipe?
i box rotini, cooked,drained and cooled.
sliced red onion
black olives
sliced cucumbers
sliced celery
chopped green pepper
blanced brocolli
cubed cheddar cheese-sprinkle on top when ready to serve
7-seas viva italian dressing or ranch dressingWhat is your favorite cold pasta salad recipe?
About 8 oz. of tri-color rotini, boiled and drained. Add some halved cherry tomatoes, chopped green onions, sliced black olives, some Italian dressing, and top with Parmesan and basil. Sometimes I used to toss in garbanzo beans.
I could eat the whole bowl in one day.What is your favorite cold pasta salad recipe?
Macaroni-Tuna Salad
I or 2, 16ounce boxes of elbow macaroni
3 to 6 chopped hard boiled eggs
1 chopped onion
chopped celery, relish, or finely chopped green pepper (if you like).
2 to 4 cans of tuna in oil
Season salt and black pepper to taste
Mayo
Mix well and chill. Bon Apetite!!!!!!!!!!!
Boil pasta and drained well, mix with some extra virgin olive oil, one or two tins of tuna,chopped fresh tomatoes and fresh basil!!! put in the fridge and serve cold
Seafood pasta salad, with lemon juice
Cavitappi (sp?) or small shells, mayo, finely chopped onion, carrots and celery, peas, and either imitation crab meat or tuna.
Im a vegetarian now so I dont eat it anymore, but MAN it was good!!spots
sliced red onion
black olives
sliced cucumbers
sliced celery
chopped green pepper
blanced brocolli
cubed cheddar cheese-sprinkle on top when ready to serve
7-seas viva italian dressing or ranch dressingWhat is your favorite cold pasta salad recipe?
About 8 oz. of tri-color rotini, boiled and drained. Add some halved cherry tomatoes, chopped green onions, sliced black olives, some Italian dressing, and top with Parmesan and basil. Sometimes I used to toss in garbanzo beans.
I could eat the whole bowl in one day.What is your favorite cold pasta salad recipe?
Macaroni-Tuna Salad
I or 2, 16ounce boxes of elbow macaroni
3 to 6 chopped hard boiled eggs
1 chopped onion
chopped celery, relish, or finely chopped green pepper (if you like).
2 to 4 cans of tuna in oil
Season salt and black pepper to taste
Mayo
Mix well and chill. Bon Apetite!!!!!!!!!!!
Boil pasta and drained well, mix with some extra virgin olive oil, one or two tins of tuna,chopped fresh tomatoes and fresh basil!!! put in the fridge and serve cold
Seafood pasta salad, with lemon juice
Cavitappi (sp?) or small shells, mayo, finely chopped onion, carrots and celery, peas, and either imitation crab meat or tuna.
Im a vegetarian now so I dont eat it anymore, but MAN it was good!!
What is your best cold pasta salad recipe??
I'm looking for really good cold pasta salad recipe that has a lot of taste. The other day I made one and it had no taste to it, it was very bland. Any good recipes?What is your best cold pasta salad recipe??
I have 2 tried and true pasta salads for you!!!
1 bag spiral pasta
1 cup miracle whip
1/2 can sweetened condensed milk
2 carrots; shredded
1 small onion; diced
1 small green pepper; diced
Cook pasta til al dente; drain and rinse under cold water. Add the rest of the inngredients and chill for 3 hours or until COLD.
**************************************鈥?br>
Zesty Pasta Salad
1 bag tri colored pasta
1 bottle Zesty Italian dressing
1 bag pepperoni; sliced in half
1 bad shredded cheddar cheese
1 small can sliced olives; drained and rinsed
Cook pasta til al dente; drain and rinse under cold water.
Add the rest of the ingredients and chill for about 3 hours or until COLD.What is your best cold pasta salad recipe??
Summer Spaghetti Salad
鈥?16 oz. thin spaghetti, broken
鈥?3 medium tomatoes, diced
鈥?3 small zucchini, diced
鈥?1 cucumber, seeded and diced
鈥?1 each red and green pepper, diced
鈥?8 oz. Italian salad dressing
鈥?2 tablespoons Parmesan cheese
鈥?1 1/2 teaspoons sesame seeds
鈥?1 1/2 teaspoons poppy seeds
鈥?1/2 teaspoon paprika
鈥?1/4 teaspoons celery seed
鈥?1/8 teaspoon garlic powder
鈥?Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. In a separate bowl combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.
OK this is the best:
1 box of farafelli or bowtie pasta cooked as directed, rinsed in cold water. Drained.
1/2 bottle or more or less of each of these Zesty Italian salad dressing and French Dressing
1/2 Red onion minced
1/2 block of extra sharp cheddar cheese cut into very small cubes (slice thin then Julienne then cut into small cubes)
Ham or Chicken cut into smallish chunks
Red pepper flakes
Few pinches of garlic powder (not garlic salt) or one finely minced clove of garlic
Red bell pepper minced
Cherry tomatoes (although I leave them out so the pasta can last longer in fridge, just add them when you eat it)
salt and pepper (this is important especially pepper)
One small can of yellow sweet corn drained of liquid
place pasta in bowl, add salt and pepper gently mix. Add one teaspoon of white sugar. Mix again add peppers, onion, cheese, meat, and corn mix again. add garlic mix once more (as you see you must mix at every addition to ensure proper coating and delicious taste, takes time but you'll love it) add Italian dressing first, mix, then add french, mix then add meat product (or no meat at all) mix. Test for proper seasoning.
.
Let sit in fridge to marry flavors.
I put it in a zip lock so I can easily remix when eating.
add cherry or other tomatoes when eating.......cause it will make salad too watery and messy.
Pasta should be well coated but not dripping with dressing....it will be sorta orange.....and it will be like heaven in a plate LOL.....enjoy
Please note: mincing onion and peppers and cheese will allow them the adhere to pasta better and not overwhelm you when eating....oh you can use leftover cold cuts too works just fine......
Zesty Pasta Salad
3 cups tricolor rotini, cooked, drained, cooled
1 cup cubed Colby Jack cheese
1 cup cherry tomatoes
1 cup diced cucumber
1 cup raw broccoli
1/2 cup sliced black olives
1 bottle Kraft Zesty Italian dressing
Toss all ingredients in a bowl. Refridgerate so that the salad can marinate in its own yumminess.
I'm getting hungry now, I want to make this pasta salad again, haha. Feel free to use any veggies you want too, not just these!
Chilled Spaghetti Salad
1 pound thin spaghetti, broken into 3-inch pieces
2 cucumbers
1 green bell pepper
2 medium tomatoes
2 medium onions
1 small bottle Italian dressing
1/2 (2 ounce) bottle McCormick's Salad Supreme Seasoning
Cook and drain spaghetti; set aside. Peel cucumbers; remove seeds and cut into small pieces. Cut green pepper, tomatoes and onions into small pieces. Mix all ingredients with the spaghetti including seasoning. Pour Italian dressing over all. Let marinate overnight.
Chicken MacRanch Salad
INGREDIENTS
1 pound macaroni, cooked
1 cup chopped cooked chicken breast
4 cups frozen mixed vegetables, thawed
1/4 cup shredded Cheddar cheese
1 cup Ranch-style salad dressing
In a large bowl toss together the macaroni, chicken, vegetables, cheese and dressing. Chill for 20 minutes and serve.
1/2 table spoon bacon bits adds some flavor. (optional)
Orzo Pasta Salad
Cook the Orzo according to the directions. Cool
Chop, Cucumber, tomato, green onions and Fresh Dill. Salt and Pepper to taste
Coat with Marie's Greek Dressing
You can add Chicken or Shrimp to make it part of a dinner or lunch.
i like orzo or cous cous to make cold pasta salads. I use olives, sun dried tomatoes and some of the oil they're packed in, celery, bell pepper, spinach, and sometimes chicken. I season with dried basil or italian seasoning, black pepper, and a bit of kosher salt.
YUM!
Greek Salad! Mmm.
Toss to Taste:
Bow Tie Macaroni
Feta Cheese (DON'T BE SKIMPY!)
Fresh Spinach
Tomatos (I use grape tomatos and cut them in half)
Black Olives
Greek or Italian Dressing
I absolutely adore two pasta salads only.
Feta cheese, with cucumber, tomatoes, red onions and a sprinkling of dried oregano and olive oil as alight dressing.
Tuna mixed in with mayo and onions, maybe sweetcorn too.
Pasta Salada
Cheese tortilini pasta
one english cucumber
gape tomatoes
black olives
red and yellow peppers
McCormick salad supreme
Wishbone zesty italian dressing
Mix together it is better the longer it sits.
Enjoy
cooked pasta,
tuna,
sweetcorn,
peas,
red pepper,
mayo/garlic mayo
pepper.
mix, add a squeeze of fresh orange or put some chunks in.
wonderful!! x
Do your salad again and just add finely diced dry salami to it.Then add some creole seasoning.The longer the salad sits the better the flavor.Try flavored vinaigrette's for your dressing...
rontini pasta
grilled zucchini and red peppers.
sliced red onions
1 bottle of italian salad dressing
crumbled feta cheese
I have 2 tried and true pasta salads for you!!!
1 bag spiral pasta
1 cup miracle whip
1/2 can sweetened condensed milk
2 carrots; shredded
1 small onion; diced
1 small green pepper; diced
Cook pasta til al dente; drain and rinse under cold water. Add the rest of the inngredients and chill for 3 hours or until COLD.
**************************************鈥?br>
Zesty Pasta Salad
1 bag tri colored pasta
1 bottle Zesty Italian dressing
1 bag pepperoni; sliced in half
1 bad shredded cheddar cheese
1 small can sliced olives; drained and rinsed
Cook pasta til al dente; drain and rinse under cold water.
Add the rest of the ingredients and chill for about 3 hours or until COLD.What is your best cold pasta salad recipe??
Summer Spaghetti Salad
鈥?16 oz. thin spaghetti, broken
鈥?3 medium tomatoes, diced
鈥?3 small zucchini, diced
鈥?1 cucumber, seeded and diced
鈥?1 each red and green pepper, diced
鈥?8 oz. Italian salad dressing
鈥?2 tablespoons Parmesan cheese
鈥?1 1/2 teaspoons sesame seeds
鈥?1 1/2 teaspoons poppy seeds
鈥?1/2 teaspoon paprika
鈥?1/4 teaspoons celery seed
鈥?1/8 teaspoon garlic powder
鈥?Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. In a separate bowl combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.
OK this is the best:
1 box of farafelli or bowtie pasta cooked as directed, rinsed in cold water. Drained.
1/2 bottle or more or less of each of these Zesty Italian salad dressing and French Dressing
1/2 Red onion minced
1/2 block of extra sharp cheddar cheese cut into very small cubes (slice thin then Julienne then cut into small cubes)
Ham or Chicken cut into smallish chunks
Red pepper flakes
Few pinches of garlic powder (not garlic salt) or one finely minced clove of garlic
Red bell pepper minced
Cherry tomatoes (although I leave them out so the pasta can last longer in fridge, just add them when you eat it)
salt and pepper (this is important especially pepper)
One small can of yellow sweet corn drained of liquid
place pasta in bowl, add salt and pepper gently mix. Add one teaspoon of white sugar. Mix again add peppers, onion, cheese, meat, and corn mix again. add garlic mix once more (as you see you must mix at every addition to ensure proper coating and delicious taste, takes time but you'll love it) add Italian dressing first, mix, then add french, mix then add meat product (or no meat at all) mix. Test for proper seasoning.
.
Let sit in fridge to marry flavors.
I put it in a zip lock so I can easily remix when eating.
add cherry or other tomatoes when eating.......cause it will make salad too watery and messy.
Pasta should be well coated but not dripping with dressing....it will be sorta orange.....and it will be like heaven in a plate LOL.....enjoy
Please note: mincing onion and peppers and cheese will allow them the adhere to pasta better and not overwhelm you when eating....oh you can use leftover cold cuts too works just fine......
Zesty Pasta Salad
3 cups tricolor rotini, cooked, drained, cooled
1 cup cubed Colby Jack cheese
1 cup cherry tomatoes
1 cup diced cucumber
1 cup raw broccoli
1/2 cup sliced black olives
1 bottle Kraft Zesty Italian dressing
Toss all ingredients in a bowl. Refridgerate so that the salad can marinate in its own yumminess.
I'm getting hungry now, I want to make this pasta salad again, haha. Feel free to use any veggies you want too, not just these!
Chilled Spaghetti Salad
1 pound thin spaghetti, broken into 3-inch pieces
2 cucumbers
1 green bell pepper
2 medium tomatoes
2 medium onions
1 small bottle Italian dressing
1/2 (2 ounce) bottle McCormick's Salad Supreme Seasoning
Cook and drain spaghetti; set aside. Peel cucumbers; remove seeds and cut into small pieces. Cut green pepper, tomatoes and onions into small pieces. Mix all ingredients with the spaghetti including seasoning. Pour Italian dressing over all. Let marinate overnight.
Chicken MacRanch Salad
INGREDIENTS
1 pound macaroni, cooked
1 cup chopped cooked chicken breast
4 cups frozen mixed vegetables, thawed
1/4 cup shredded Cheddar cheese
1 cup Ranch-style salad dressing
In a large bowl toss together the macaroni, chicken, vegetables, cheese and dressing. Chill for 20 minutes and serve.
1/2 table spoon bacon bits adds some flavor. (optional)
Orzo Pasta Salad
Cook the Orzo according to the directions. Cool
Chop, Cucumber, tomato, green onions and Fresh Dill. Salt and Pepper to taste
Coat with Marie's Greek Dressing
You can add Chicken or Shrimp to make it part of a dinner or lunch.
i like orzo or cous cous to make cold pasta salads. I use olives, sun dried tomatoes and some of the oil they're packed in, celery, bell pepper, spinach, and sometimes chicken. I season with dried basil or italian seasoning, black pepper, and a bit of kosher salt.
YUM!
Greek Salad! Mmm.
Toss to Taste:
Bow Tie Macaroni
Feta Cheese (DON'T BE SKIMPY!)
Fresh Spinach
Tomatos (I use grape tomatos and cut them in half)
Black Olives
Greek or Italian Dressing
I absolutely adore two pasta salads only.
Feta cheese, with cucumber, tomatoes, red onions and a sprinkling of dried oregano and olive oil as alight dressing.
Tuna mixed in with mayo and onions, maybe sweetcorn too.
Pasta Salada
Cheese tortilini pasta
one english cucumber
gape tomatoes
black olives
red and yellow peppers
McCormick salad supreme
Wishbone zesty italian dressing
Mix together it is better the longer it sits.
Enjoy
cooked pasta,
tuna,
sweetcorn,
peas,
red pepper,
mayo/garlic mayo
pepper.
mix, add a squeeze of fresh orange or put some chunks in.
wonderful!! x
Do your salad again and just add finely diced dry salami to it.Then add some creole seasoning.The longer the salad sits the better the flavor.Try flavored vinaigrette's for your dressing...
rontini pasta
grilled zucchini and red peppers.
sliced red onions
1 bottle of italian salad dressing
crumbled feta cheese
I am looking for a pasta salad recipe.?
The recipe I am looking for has shell pasta, calamata olives, shrimp and feta chese. I can not remember the dressing.
Help pleaseI am looking for a pasta salad recipe.?
GREEK PASTA SALAD
2 cups ruffled or shell pasta,
cooked and drained
1 cup cubed cooked chicken or small shrimp
1/2 pint cherry tomatoes, cut in half
1 medium cucumber, cut in half lengthwise and sliced
1/2 large red onion, coarsely chopped
3 tablespoons fresh lemon juice
1 to 2 teaspoons salt
1/3 cup olive oil
1 1/2 teaspoons dried oregano
1 container (4 oz.) crumbled feta cheese
1/2 cup sliced Kalamata olives
Combine cooked pasta, chicken, tomatoes, cucumber and onion in a large bowl.
Stir lemon juice and salt in a small bowl until salt dissolves. Add olive oil and oregano; stir until blended. Pour over pasta mixture; stir to blend. Add feta cheese and olives. Toss gently to mix.
Spoon pasta salad into a 1 1/2 quart bowl. Cover and refrigerate for at least 2 hours.
Servings: 6I am looking for a pasta salad recipe.?
glad you enjoyed it :o) Report Abuse
hummmm - you want sweet, tangy, simple? I good tangy is :
1 tsp. grated lemon rind
1 TLBSPN fresh lemon juice
cracked pepper
salt - no more than 1/4 tsp.
wisk or quick wisk in blender,
then slowly add 1/4 C (or less) good flavored olive oil until mulsified.....
If you want to sweeten add couple tbls of sugar or honey....but I recommend not to......not bad, especially with olives
ATHENIAN PASTA SALAD
3/4 c. loosely packed fresh dill
1/2 c. loosely packed fresh mint
1 lg. garlic clove
1 (3 oz.) red onion, quartered
2/3 c. olive oil
3 tbsp. fresh lemon juice
1/4 tsp. salt
Freshly ground pepper
16 lg. cooked shrimp, peeled and deveined (tails left on)
8 oz. dried fusilli pasta
12 cherry tomatoes, halved
16 oil-cured black olives
6 oz. Feta cheese, cut into 1/3 inch dice
Steel Knife: Place dill and mint in work bowl. With machine running, drop garlic through feed tube and mince. Add onion and chop coarsely using 12 on/off turns. Add oil, lemon juice, salt, and pepper; mix 5 seconds.
Toss shrimp with 1/4 cup dressing. Refrigerate at least 3 hours or overnight. Chill remaining dressing separately.
Cook fusilli in large pot of boiling, salted water until just tender but still firm to bite, stirring occasionally. Drain well. In large bowl, toss warm fusilli with enough reserved dressing to coat to taste. Cool. Add tomatoes, olives, and Feta, tossing gently to combine. Garnish with shrimp. Serve pasta salad at room temperature, passing remaining dressing separately.
yep go with SweetThang
Help pleaseI am looking for a pasta salad recipe.?
GREEK PASTA SALAD
2 cups ruffled or shell pasta,
cooked and drained
1 cup cubed cooked chicken or small shrimp
1/2 pint cherry tomatoes, cut in half
1 medium cucumber, cut in half lengthwise and sliced
1/2 large red onion, coarsely chopped
3 tablespoons fresh lemon juice
1 to 2 teaspoons salt
1/3 cup olive oil
1 1/2 teaspoons dried oregano
1 container (4 oz.) crumbled feta cheese
1/2 cup sliced Kalamata olives
Combine cooked pasta, chicken, tomatoes, cucumber and onion in a large bowl.
Stir lemon juice and salt in a small bowl until salt dissolves. Add olive oil and oregano; stir until blended. Pour over pasta mixture; stir to blend. Add feta cheese and olives. Toss gently to mix.
Spoon pasta salad into a 1 1/2 quart bowl. Cover and refrigerate for at least 2 hours.
Servings: 6I am looking for a pasta salad recipe.?
glad you enjoyed it :o) Report Abuse
hummmm - you want sweet, tangy, simple? I good tangy is :
1 tsp. grated lemon rind
1 TLBSPN fresh lemon juice
cracked pepper
salt - no more than 1/4 tsp.
wisk or quick wisk in blender,
then slowly add 1/4 C (or less) good flavored olive oil until mulsified.....
If you want to sweeten add couple tbls of sugar or honey....but I recommend not to......not bad, especially with olives
ATHENIAN PASTA SALAD
3/4 c. loosely packed fresh dill
1/2 c. loosely packed fresh mint
1 lg. garlic clove
1 (3 oz.) red onion, quartered
2/3 c. olive oil
3 tbsp. fresh lemon juice
1/4 tsp. salt
Freshly ground pepper
16 lg. cooked shrimp, peeled and deveined (tails left on)
8 oz. dried fusilli pasta
12 cherry tomatoes, halved
16 oil-cured black olives
6 oz. Feta cheese, cut into 1/3 inch dice
Steel Knife: Place dill and mint in work bowl. With machine running, drop garlic through feed tube and mince. Add onion and chop coarsely using 12 on/off turns. Add oil, lemon juice, salt, and pepper; mix 5 seconds.
Toss shrimp with 1/4 cup dressing. Refrigerate at least 3 hours or overnight. Chill remaining dressing separately.
Cook fusilli in large pot of boiling, salted water until just tender but still firm to bite, stirring occasionally. Drain well. In large bowl, toss warm fusilli with enough reserved dressing to coat to taste. Cool. Add tomatoes, olives, and Feta, tossing gently to combine. Garnish with shrimp. Serve pasta salad at room temperature, passing remaining dressing separately.
yep go with SweetThang
Can you give me some pasta/tagliatelle recipes?
chicken pasta with mushroom %26amp; cream sauce
ingredients:-
- 4 - 5 medium mushrooms
- 400 gms pasta
- Butter
- Garlic cloves
- Chicken breasts (4-5 pieces)
- Salt %26amp; pepper
- Whipping cream 250 gms
Directions:
- cut the mushroom into big pieces %26amp; add 2 - 3 minced garlic cloves with 1 table spoon of butter, salt %26amp; pepper put on the cook on medium heat with the lead on, after the mushroom suck all the juice then its ready.
- chicken breasts that are cut into pieces around 3X3 cm until put on a pan with 1 table spoon of vegetable oil until they are cooked %26amp; golden in color (add them to the mushroom)
- add whipping cream to the above %26amp; put to boil then turn of the heat
- Boil some pasta and add them to all the above
Present the dish with some parsley on the top %26amp; enjoy
Bon apetitCan you give me some pasta/tagliatelle recipes?
heres a whole bunch of pasta recipes, theres over 40,000 free recipes on the site, hope you find something ya want to make :)
http://sharedrecipes.org/Pasta.html
ingredients:-
- 4 - 5 medium mushrooms
- 400 gms pasta
- Butter
- Garlic cloves
- Chicken breasts (4-5 pieces)
- Salt %26amp; pepper
- Whipping cream 250 gms
Directions:
- cut the mushroom into big pieces %26amp; add 2 - 3 minced garlic cloves with 1 table spoon of butter, salt %26amp; pepper put on the cook on medium heat with the lead on, after the mushroom suck all the juice then its ready.
- chicken breasts that are cut into pieces around 3X3 cm until put on a pan with 1 table spoon of vegetable oil until they are cooked %26amp; golden in color (add them to the mushroom)
- add whipping cream to the above %26amp; put to boil then turn of the heat
- Boil some pasta and add them to all the above
Present the dish with some parsley on the top %26amp; enjoy
Bon apetitCan you give me some pasta/tagliatelle recipes?
heres a whole bunch of pasta recipes, theres over 40,000 free recipes on the site, hope you find something ya want to make :)
http://sharedrecipes.org/Pasta.html
I need a simple pasta recipe?
For the eggplant:
4 lbs eggplant
coarse salt
about 2 cups all-purpose flour
2 cups peanut oil
For the sauce:
2 medium onions, chopped
1/2 lb ground beef
2 T fresh basil, torn into pieces
2 bay leaves, fresh if possible
coarse salt and freshly ground black pepper
1/2 t ground cinammon
1 1/2 lbs fresh ripe tomatoes, peeled and seeded, or the equivalent in canned Italian plum tomatoes
1 T tomato paste
For the pasta:
1 lb 4 oz packaged rigatoni
8 T unsalted butter
2 oz freshly grated Gruyere cheese
4 oz freshly grated Parmesan cheese
Per serving: Calories 724 - Protein 21g - Total Fat 44g - Sodium 968mg - Cholesterol 45mg - Carbohydrates 65g - Fiber - 2gI need a simple pasta recipe?
al dente vermicelli *ultra thin spagetti* mixed with canned clam chowder (not the chunky soup kind though). Instant pasta and clam sauce.I need a simple pasta recipe?
Boil pasta, mix with sauteed onions, toss lightly with olive oil. You can skip the onions and do more oil, cheese and spices. Yum.
Creamy Dijon Pasta Salad
If you're a fan of potato salad but need a new twist, try this delicious pasta salad! It's great served at backyard barbecues with grilled burgers, chicken or ribs.
1 package Betty Crocker庐 Suddenly Salad庐 ranch %26amp; bacon pasta salad mix
1/2 cup mayonnaise or salad dressing
1 tablespoon Dijon mustard
4 medium chopped green onions (1/4 cup)
1 medium celery stalk, thinly sliced (1/2 cup)
3 hard-cooked eggs, coarsely chopped
1. Fill large saucepan 2/3 full of water. Heat to boiling. Stir in contents of Pasta-Vegetable pouch. Gently boil uncovered 15 minutes, stirring occasionally, until tender.
2. Drain pasta. Rinse with cold water. Shake to drain well.
3. Stir together Seasoning mix, mayonnaise, mustard, onions and celery in large bowl. Stir in pasta and eggs until evenly coated. Cover and refrigerate leftovers.
Boil your pasta and strain it and put it ona platter then top with browned butter. add shrimp
spaghetti just place it in water for about 5 10 minutes till soft and add ragu sauce
Shrimp Alfredo...Cook your pasta as usual. Steam or Saute your shrimp (whatever you prefer.) Add a jar of Alfredo sauce to your pasta %26amp; add the shrimp. Stir it all together %26amp; heat until heated through. You can also add some spices or cajun seasoning to make a Cajun Shrimp Alfredo. Its yummy %26amp; simple!
look up cooking
Baked rigatoni is simple and easy. Boil rigatoni noodles until al dente. (They will cook more in the oven) Stir in 1 small container of ricotta cheese, 1 large jar of sauce, and 1/2 cup of grated parmesan cheese. You can also add some cooked hamburger meat or some cooked Italian sausage, either crumbled or sliced. Stir all together. Put in a greased casserole dish and top with mozzarella cheese. It's kind of like a lazy lasagna. You can also omit the ricotta and just make it a baked rigatoni dish.
Ingredients:
Packet of Pasta Shells
Jar of Pasta Stir Thru Sauce
Water
Method: Add pasta to boiling water in a saucepan. Simmer until soft. Drain water from pasta, stir through sauce and serve - simple!
B
Alfredo Sauce
75 g. butter (5 T.)
1 c. heavy cream
1 c. parmesan
Melt butter. Add cream and mix until heated through. Add parmesan. Serve hot over hot cooked pasta.
BAKED PASTA
A spicy pasta casserole, a good one to serve a crowd. Of course you can use more or less seasonings to suit your taste.
Ingredients:
4 cups penne or other small pasta
1 pound ground beef
4 cloves garlic, minced
2 onions, chopped
1 can (28 oz.) stewed tomatoes
1 tablespoon brown sugar
1 tablespoon cumin
1 tablespoon basil
1/2 teaspoon dried chilies
1/2 teaspoon Tobasco sauce
1/2 teaspoon salt
1 can (15 oz.) tomato sauce
1 package (8 oz.) cream cheese
2 cups grated mozzarella cheese
Directions:
Cook pasta and drain.
In a large saucepan, brown the ground beef, garlic and onion. Drain fat. Add tomatoes, brown sugar, and seasonings. Bring to a boil, reduce heat, and simmer 15 minutes. Stir in the tomato sauce and pasta.
Cut cream cheese into 1/2 inch cubes and stir into the meat sauce.
Put the mixture in a 4 quart casserole dish, or 9 x 13 inch pan. Sprinkle the mozzarella cheese on top. Bake at 350 degrees F. for 30 to 35 minutes. Makes 8 servings.
Depends on if you want a hot or cold pasta.
Cold Pasta
Tri colored spirals (cooked, drained and cooled)
assorted veggies (carrots, celery, pepper, tomato, olives, broccoli, cucumbers..pick what you have and what you like)
Italian salad dressing or my favorite, poppy seed.
Toss and serve.
Hot pasta
Your choice of pasta cooked and drained
sauted zuchini, onion, pepper, squash, carrots, broccoli in a small about of olive oil. Add fresh basil, rosemary or oregano or dried if you don't have fresh.
Toss with pasta. You can add cooked shrimp to this also if you need more protein and serve.
Delicious!
Sorry have to do this. Safeway noodles. 99 cents. Cook 8 to 10 minutes. Pour can of sauce over the top. :)
10 minutes done.
roast pumpkin, cooked proscuito, sage, %26amp; cooked Pine Nuts.. creamy textured pasta.
Cooked and drained pasta, throw in chopped tomatoes, chopped spring onions, chopped cucumber, cheese chopped into cubes, cooked smoked bacon (chopped!),slightly cooked chopped mushrooms and enough mayo to make it slighty gooey, it is my fave pasta dish and goes down really well with anyone!
4 lbs eggplant
coarse salt
about 2 cups all-purpose flour
2 cups peanut oil
For the sauce:
2 medium onions, chopped
1/2 lb ground beef
2 T fresh basil, torn into pieces
2 bay leaves, fresh if possible
coarse salt and freshly ground black pepper
1/2 t ground cinammon
1 1/2 lbs fresh ripe tomatoes, peeled and seeded, or the equivalent in canned Italian plum tomatoes
1 T tomato paste
For the pasta:
1 lb 4 oz packaged rigatoni
8 T unsalted butter
2 oz freshly grated Gruyere cheese
4 oz freshly grated Parmesan cheese
Per serving: Calories 724 - Protein 21g - Total Fat 44g - Sodium 968mg - Cholesterol 45mg - Carbohydrates 65g - Fiber - 2gI need a simple pasta recipe?
al dente vermicelli *ultra thin spagetti* mixed with canned clam chowder (not the chunky soup kind though). Instant pasta and clam sauce.I need a simple pasta recipe?
Boil pasta, mix with sauteed onions, toss lightly with olive oil. You can skip the onions and do more oil, cheese and spices. Yum.
Creamy Dijon Pasta Salad
If you're a fan of potato salad but need a new twist, try this delicious pasta salad! It's great served at backyard barbecues with grilled burgers, chicken or ribs.
1 package Betty Crocker庐 Suddenly Salad庐 ranch %26amp; bacon pasta salad mix
1/2 cup mayonnaise or salad dressing
1 tablespoon Dijon mustard
4 medium chopped green onions (1/4 cup)
1 medium celery stalk, thinly sliced (1/2 cup)
3 hard-cooked eggs, coarsely chopped
1. Fill large saucepan 2/3 full of water. Heat to boiling. Stir in contents of Pasta-Vegetable pouch. Gently boil uncovered 15 minutes, stirring occasionally, until tender.
2. Drain pasta. Rinse with cold water. Shake to drain well.
3. Stir together Seasoning mix, mayonnaise, mustard, onions and celery in large bowl. Stir in pasta and eggs until evenly coated. Cover and refrigerate leftovers.
Boil your pasta and strain it and put it ona platter then top with browned butter. add shrimp
spaghetti just place it in water for about 5 10 minutes till soft and add ragu sauce
Shrimp Alfredo...Cook your pasta as usual. Steam or Saute your shrimp (whatever you prefer.) Add a jar of Alfredo sauce to your pasta %26amp; add the shrimp. Stir it all together %26amp; heat until heated through. You can also add some spices or cajun seasoning to make a Cajun Shrimp Alfredo. Its yummy %26amp; simple!
look up cooking
Baked rigatoni is simple and easy. Boil rigatoni noodles until al dente. (They will cook more in the oven) Stir in 1 small container of ricotta cheese, 1 large jar of sauce, and 1/2 cup of grated parmesan cheese. You can also add some cooked hamburger meat or some cooked Italian sausage, either crumbled or sliced. Stir all together. Put in a greased casserole dish and top with mozzarella cheese. It's kind of like a lazy lasagna. You can also omit the ricotta and just make it a baked rigatoni dish.
Ingredients:
Packet of Pasta Shells
Jar of Pasta Stir Thru Sauce
Water
Method: Add pasta to boiling water in a saucepan. Simmer until soft. Drain water from pasta, stir through sauce and serve - simple!
B
Alfredo Sauce
75 g. butter (5 T.)
1 c. heavy cream
1 c. parmesan
Melt butter. Add cream and mix until heated through. Add parmesan. Serve hot over hot cooked pasta.
BAKED PASTA
A spicy pasta casserole, a good one to serve a crowd. Of course you can use more or less seasonings to suit your taste.
Ingredients:
4 cups penne or other small pasta
1 pound ground beef
4 cloves garlic, minced
2 onions, chopped
1 can (28 oz.) stewed tomatoes
1 tablespoon brown sugar
1 tablespoon cumin
1 tablespoon basil
1/2 teaspoon dried chilies
1/2 teaspoon Tobasco sauce
1/2 teaspoon salt
1 can (15 oz.) tomato sauce
1 package (8 oz.) cream cheese
2 cups grated mozzarella cheese
Directions:
Cook pasta and drain.
In a large saucepan, brown the ground beef, garlic and onion. Drain fat. Add tomatoes, brown sugar, and seasonings. Bring to a boil, reduce heat, and simmer 15 minutes. Stir in the tomato sauce and pasta.
Cut cream cheese into 1/2 inch cubes and stir into the meat sauce.
Put the mixture in a 4 quart casserole dish, or 9 x 13 inch pan. Sprinkle the mozzarella cheese on top. Bake at 350 degrees F. for 30 to 35 minutes. Makes 8 servings.
Depends on if you want a hot or cold pasta.
Cold Pasta
Tri colored spirals (cooked, drained and cooled)
assorted veggies (carrots, celery, pepper, tomato, olives, broccoli, cucumbers..pick what you have and what you like)
Italian salad dressing or my favorite, poppy seed.
Toss and serve.
Hot pasta
Your choice of pasta cooked and drained
sauted zuchini, onion, pepper, squash, carrots, broccoli in a small about of olive oil. Add fresh basil, rosemary or oregano or dried if you don't have fresh.
Toss with pasta. You can add cooked shrimp to this also if you need more protein and serve.
Delicious!
Sorry have to do this. Safeway noodles. 99 cents. Cook 8 to 10 minutes. Pour can of sauce over the top. :)
10 minutes done.
roast pumpkin, cooked proscuito, sage, %26amp; cooked Pine Nuts.. creamy textured pasta.
Cooked and drained pasta, throw in chopped tomatoes, chopped spring onions, chopped cucumber, cheese chopped into cubes, cooked smoked bacon (chopped!),slightly cooked chopped mushrooms and enough mayo to make it slighty gooey, it is my fave pasta dish and goes down really well with anyone!
Anyone got an interesting pasta recipe that does not require animal products ?
My favorite recipe:
Penne Vodka From Veganomicon.
2 tsp olive oil
4 cloves minced garlic
1/4 tsp crushed red pepper
28-ounce can crushed tomatoes
1/4 cup vodka
1/4 tsp dried thyme
1/4 tsp dried oregano
1/2 tsp salt
a few dashes fresh black pepper
1/2 cup sliced or slivered almonds
1/4 cup finely chopped fresh basil, plus a little extra for garnish
1/2 pound penne
Bring a pot of water to boil for the pasta. Preheat a saucepan over medium/low heat. Add the oil, garlic and crushed red pepper to the saucepan and saute for about a minute, until fragrant, being careful not to burn. Add the crushed red tomatoes, vodka, thyme, oregano, salt and black pepper. Cover, and turn the heat up a bit to bring to a simmer for about 20 minutes, stirring occasionally. Meanwhile, add the pasta to the water and cook according to package directions.
Once the sauce has simmered for 20 minutes, add the almonds. Use an immersion blender to blend the almonds into the sauce until creamy and only slightly grainy. The pasta should be done by now, so drain and set aside. Add the basil to the sauce, and mix the sauce and pasta together in the pot. Serve, garnished with a little extra chopped basil.
Note: I found the blender to work best for blending the almonds.Anyone got an interesting pasta recipe that does not require animal products ?
Have you tried this yet? It's REALLY yummy! Report Abuse
Anyone got an interesting pasta recipe that does not require animal products ?
This is my favorite recipe.
4 cups shell pasta
6 spoons of melted cheese
4 spoons salsa
1 spoon italian seasoning
3 spoons broccoli
1 spoon of chopped tofu
1 spoon of chopped mushrooms
Mix the tofu, broccoli and mushrooms together. Cook the pasta.Mix the vegetables together with the pasta. add the melted cheese and salsa. Put the itallian seasoning on the pasta.
a personal favorite of mine is penne with broccolie and garlic. i couldnt find the recipie i use but this ones not that differend :-) obviously you will use the waster instead of chicken broth
There are lot's and lot's of these. Just leave out the parmesan.
Try Putanesca; Saute briefly in whatever ratio you like
EVOO
Garlic
Diced Tomato
Olives
Capers
Salt%26amp;Pepper
Or
EVOO
3 cloves Garlic
3/4 pound Mushrooms minced
1-2 Green Peppers diced
1/2 cup silken tofu
Thyme
Salt%26amp;Pepper
Or Pesto; Blend together
1 1/2 cup Fresh Basil
1/2 cup Pine Nuts
1/2 cup Tofu
1/2 cup EVOO
3-4 cloves Garlic
Salt%26amp;Pepper
Or, again in whatever ratio appeals
EVOO
Garlic
Sun Dried tomato in Oil
Fresh Basil
Whole wheat penne with Cauliflower sauce!!! MMM so yummy. Substitute the chicken stock for vegetable stock and it's animal free.
http://www.foodnetwork.com/recipes/racha鈥?/a>
Enjoy!
Just make a sauce with diced tomatoes, sauteed onions and garlic, olives and fresh basil, then finish with extra virgin olive oil.
Pasta with EVOO, broccoli and garlic
No, all interesting pasta dishes are complete with meat sauce or chicken. The animals were put on this Earth for us to eat. Enjoy.
Penne Vodka From Veganomicon.
2 tsp olive oil
4 cloves minced garlic
1/4 tsp crushed red pepper
28-ounce can crushed tomatoes
1/4 cup vodka
1/4 tsp dried thyme
1/4 tsp dried oregano
1/2 tsp salt
a few dashes fresh black pepper
1/2 cup sliced or slivered almonds
1/4 cup finely chopped fresh basil, plus a little extra for garnish
1/2 pound penne
Bring a pot of water to boil for the pasta. Preheat a saucepan over medium/low heat. Add the oil, garlic and crushed red pepper to the saucepan and saute for about a minute, until fragrant, being careful not to burn. Add the crushed red tomatoes, vodka, thyme, oregano, salt and black pepper. Cover, and turn the heat up a bit to bring to a simmer for about 20 minutes, stirring occasionally. Meanwhile, add the pasta to the water and cook according to package directions.
Once the sauce has simmered for 20 minutes, add the almonds. Use an immersion blender to blend the almonds into the sauce until creamy and only slightly grainy. The pasta should be done by now, so drain and set aside. Add the basil to the sauce, and mix the sauce and pasta together in the pot. Serve, garnished with a little extra chopped basil.
Note: I found the blender to work best for blending the almonds.Anyone got an interesting pasta recipe that does not require animal products ?
Have you tried this yet? It's REALLY yummy! Report Abuse
Anyone got an interesting pasta recipe that does not require animal products ?
This is my favorite recipe.
4 cups shell pasta
6 spoons of melted cheese
4 spoons salsa
1 spoon italian seasoning
3 spoons broccoli
1 spoon of chopped tofu
1 spoon of chopped mushrooms
Mix the tofu, broccoli and mushrooms together. Cook the pasta.Mix the vegetables together with the pasta. add the melted cheese and salsa. Put the itallian seasoning on the pasta.
a personal favorite of mine is penne with broccolie and garlic. i couldnt find the recipie i use but this ones not that differend :-) obviously you will use the waster instead of chicken broth
There are lot's and lot's of these. Just leave out the parmesan.
Try Putanesca; Saute briefly in whatever ratio you like
EVOO
Garlic
Diced Tomato
Olives
Capers
Salt%26amp;Pepper
Or
EVOO
3 cloves Garlic
3/4 pound Mushrooms minced
1-2 Green Peppers diced
1/2 cup silken tofu
Thyme
Salt%26amp;Pepper
Or Pesto; Blend together
1 1/2 cup Fresh Basil
1/2 cup Pine Nuts
1/2 cup Tofu
1/2 cup EVOO
3-4 cloves Garlic
Salt%26amp;Pepper
Or, again in whatever ratio appeals
EVOO
Garlic
Sun Dried tomato in Oil
Fresh Basil
Whole wheat penne with Cauliflower sauce!!! MMM so yummy. Substitute the chicken stock for vegetable stock and it's animal free.
http://www.foodnetwork.com/recipes/racha鈥?/a>
Enjoy!
Just make a sauce with diced tomatoes, sauteed onions and garlic, olives and fresh basil, then finish with extra virgin olive oil.
Pasta with EVOO, broccoli and garlic
No, all interesting pasta dishes are complete with meat sauce or chicken. The animals were put on this Earth for us to eat. Enjoy.
Have you a Filling Pasta Recipe for 10, must be eaten Cold.?
Here is a cool summertime favorite of mine ...... = )
Antipasto Salad
Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
Antipasto Salad:
1 pound fusilli pasta, multi colored rotini, or farfalle
1/2 cup hard salami, cut into strips (about 3 ounces)
1/2 cup smoked turkey, cut into strips (about 3 ounces)
1/4 cup provolone cheese, cut into strips
1/4 cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vinaigrette:
In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. .Have you a Filling Pasta Recipe for 10, must be eaten Cold.?
If it's something you can prepare, but you want to serve it cold, how about making a pasta salad? You can try using the curly pasta noodles that come in different colors, like green, red and the regular yellow. Cook the pasta, add italian dressing, and you can throw just about any type of vegtables in there. Such as corn, celery, or broccoli. Or you can run a search for pasta salad recipes online.Have you a Filling Pasta Recipe for 10, must be eaten Cold.?
COLD PASTA SALAD
1 lb. macaroni, cooked %26amp; drained
1/2 lb. hard salami, chopped
1/2 lb. pepperoni, chopped
1/2 lb. Provolone cheese, chopped
3 tomatoes, chopped
1 onion, chopped
1 sm. jar olives, chopped
DRESSING:
1 c. oil
1/2 c. vinegar
1 tbsp. oregano
1 tsp. salt
1 tsp. pepper
Add tomatoes with the dressing and toss.
======
Chinese Cold Pasta Salad
INGREDIENTS
8 ounces dry fettuccine pasta
2 tablespoons natural peanut butter
1/2 cup vegetable broth
2 tablespoons soy sauce
3 cloves garlic, minced
2 teaspoons crushed red pepper flakes
1 red bell pepper, chopped
2 green onions, chopped
1/2 cup chopped fresh cilantro
DIRECTIONS
Cook pasta in a large pot of boiling water until al dente. Rinse and drain. Set aside.
In a large bowl, combine peanut butter, broth, soy sauce, garlic, and crushed red pepper. Mix well. Add pasta, sliced red pepper, scallions, and cilantro; toss to combine. Chill.
-----------------
Macaroni Salad with a Twist
INGREDIENTS
1 (16 ounce) package small seashell pasta
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large Vidalia or sweet onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrots
1 pound diced cooked ham
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, 8 to 10 minutes. Drain pasta, but do not rinse. Let stand 5 minutes.
To make the dressing, combine the mayonnaise, vinegar, sugar, mustard, salt, and pepper in a bowl. Set aside.
Combine the onion, celery, bell pepper, carrots, and ham in a large bowl. Stir in the dressing. Add the pasta and toss gently to blend all ingredients. Chill at least 4 hours before serving- OR SERVE IMMEDIATELY
Chicken Pasta Salad with Cashews and Dried Cranberries
INGREDIENTS
3 cups bow tie (farfalle) pasta
1 (16 ounce) bottle bottled coleslaw dressing
1/2 cup mayonnaise
1/2 cup creamy salad dressing (such as Miracle Whip鈩?
4 cups cubed cooked chicken
1 1/2 cups seedless green grapes, halved
1 1/2 cups seedless red grapes, halved
2 (5 ounce) cans water chestnuts, drained and quartered
2 cups thinly sliced celery
1/2 cup thinly sliced green onions
2 cups cashew halves
2 cups dried cranberries
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, and set aside.
In a medium bowl, whisk together coleslaw dressing, mayonnaise, and creamy salad dressing.
In a large bowl, combine pasta, chicken, green grapes, red grapes, water chestnuts, celery, and green onions. Stir in dressing, and mix well. Place the salad in the refrigerator to marinate for 2 hours, or overnight ++OR JUST CHILL QUICKLY. Mix in cashews and dried cranberries just before serving. Serve cold.
What about a pasta pie, you make the pasta, meat %26amp; tomato sauce herbs veg etc, then mix the whole lot with half a dozen eggs and pour it into a big baking dish that has been lined with pastry, quite thick, put cold pasta/egg mix in, pastry on top, few holes for letting out steam, bake 1.5 hours and cool to room temp. I am pretty sure the Greeks do one, the Italians do one and the Maltese as well. Cut into wedges when you are ready to serve.
How about stuffed seashells....
boil the number of seashells you need in SALTED WATER then dry them and chill
In a large mixing bowl or food processor:
Place 2 large blocks of creamed cheese
thin with sour cream enough to make easy to spread
dash of salt and pepper white or black
Chopped Italian parsley washed well
Dill weed 1 1/2 teaspoons found in spice section of grocery store
1 tiny jar of pimentos drained
Dash of hot sauce like Tabasco
Place all ingredients in food processor or mixing bowl ...beat until all is blended then add one of the following:
canned drained shrimp 2 small cans
canned drained crab meat 2 small cans
or fresh seafood that you steamed and chilled
Whichever one you decide to use...blend in and stuff into the seashells...place in oblong serving dish and chill overnight or long enough for flavors to become more intense.
Mama Jazzy Geri
if the food is going to be out for a while you can place the serving dish on a bed of chunks of ice....and cover the ice with lettuce leaves like romaine to disguise the ice.....and it adds color too.
2 kilo whatever pasta you like
250g spicy salami (cut into julienne)
15 polish pickles or gherkins (julienne)
2 red onions thinly sliced
200g black olives (stoned and sliced)
200g semi dried tomatoes (julienne)
200ml good mayonnaise
100ml sour cream
2 bunches basil (julienne)
Mix everything together and season with sea salt and freshly ground white pepper, done.
We cooked pasta, cut up whatever garden veggies that we had and then put Italian Salad Dressing on it. It tastes great and is easily portable.spots
Antipasto Salad
Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
Antipasto Salad:
1 pound fusilli pasta, multi colored rotini, or farfalle
1/2 cup hard salami, cut into strips (about 3 ounces)
1/2 cup smoked turkey, cut into strips (about 3 ounces)
1/4 cup provolone cheese, cut into strips
1/4 cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vinaigrette:
In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. .Have you a Filling Pasta Recipe for 10, must be eaten Cold.?
If it's something you can prepare, but you want to serve it cold, how about making a pasta salad? You can try using the curly pasta noodles that come in different colors, like green, red and the regular yellow. Cook the pasta, add italian dressing, and you can throw just about any type of vegtables in there. Such as corn, celery, or broccoli. Or you can run a search for pasta salad recipes online.Have you a Filling Pasta Recipe for 10, must be eaten Cold.?
COLD PASTA SALAD
1 lb. macaroni, cooked %26amp; drained
1/2 lb. hard salami, chopped
1/2 lb. pepperoni, chopped
1/2 lb. Provolone cheese, chopped
3 tomatoes, chopped
1 onion, chopped
1 sm. jar olives, chopped
DRESSING:
1 c. oil
1/2 c. vinegar
1 tbsp. oregano
1 tsp. salt
1 tsp. pepper
Add tomatoes with the dressing and toss.
======
Chinese Cold Pasta Salad
INGREDIENTS
8 ounces dry fettuccine pasta
2 tablespoons natural peanut butter
1/2 cup vegetable broth
2 tablespoons soy sauce
3 cloves garlic, minced
2 teaspoons crushed red pepper flakes
1 red bell pepper, chopped
2 green onions, chopped
1/2 cup chopped fresh cilantro
DIRECTIONS
Cook pasta in a large pot of boiling water until al dente. Rinse and drain. Set aside.
In a large bowl, combine peanut butter, broth, soy sauce, garlic, and crushed red pepper. Mix well. Add pasta, sliced red pepper, scallions, and cilantro; toss to combine. Chill.
-----------------
Macaroni Salad with a Twist
INGREDIENTS
1 (16 ounce) package small seashell pasta
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large Vidalia or sweet onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrots
1 pound diced cooked ham
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, 8 to 10 minutes. Drain pasta, but do not rinse. Let stand 5 minutes.
To make the dressing, combine the mayonnaise, vinegar, sugar, mustard, salt, and pepper in a bowl. Set aside.
Combine the onion, celery, bell pepper, carrots, and ham in a large bowl. Stir in the dressing. Add the pasta and toss gently to blend all ingredients. Chill at least 4 hours before serving- OR SERVE IMMEDIATELY
Chicken Pasta Salad with Cashews and Dried Cranberries
INGREDIENTS
3 cups bow tie (farfalle) pasta
1 (16 ounce) bottle bottled coleslaw dressing
1/2 cup mayonnaise
1/2 cup creamy salad dressing (such as Miracle Whip鈩?
4 cups cubed cooked chicken
1 1/2 cups seedless green grapes, halved
1 1/2 cups seedless red grapes, halved
2 (5 ounce) cans water chestnuts, drained and quartered
2 cups thinly sliced celery
1/2 cup thinly sliced green onions
2 cups cashew halves
2 cups dried cranberries
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, and set aside.
In a medium bowl, whisk together coleslaw dressing, mayonnaise, and creamy salad dressing.
In a large bowl, combine pasta, chicken, green grapes, red grapes, water chestnuts, celery, and green onions. Stir in dressing, and mix well. Place the salad in the refrigerator to marinate for 2 hours, or overnight ++OR JUST CHILL QUICKLY. Mix in cashews and dried cranberries just before serving. Serve cold.
What about a pasta pie, you make the pasta, meat %26amp; tomato sauce herbs veg etc, then mix the whole lot with half a dozen eggs and pour it into a big baking dish that has been lined with pastry, quite thick, put cold pasta/egg mix in, pastry on top, few holes for letting out steam, bake 1.5 hours and cool to room temp. I am pretty sure the Greeks do one, the Italians do one and the Maltese as well. Cut into wedges when you are ready to serve.
How about stuffed seashells....
boil the number of seashells you need in SALTED WATER then dry them and chill
In a large mixing bowl or food processor:
Place 2 large blocks of creamed cheese
thin with sour cream enough to make easy to spread
dash of salt and pepper white or black
Chopped Italian parsley washed well
Dill weed 1 1/2 teaspoons found in spice section of grocery store
1 tiny jar of pimentos drained
Dash of hot sauce like Tabasco
Place all ingredients in food processor or mixing bowl ...beat until all is blended then add one of the following:
canned drained shrimp 2 small cans
canned drained crab meat 2 small cans
or fresh seafood that you steamed and chilled
Whichever one you decide to use...blend in and stuff into the seashells...place in oblong serving dish and chill overnight or long enough for flavors to become more intense.
Mama Jazzy Geri
if the food is going to be out for a while you can place the serving dish on a bed of chunks of ice....and cover the ice with lettuce leaves like romaine to disguise the ice.....and it adds color too.
2 kilo whatever pasta you like
250g spicy salami (cut into julienne)
15 polish pickles or gherkins (julienne)
2 red onions thinly sliced
200g black olives (stoned and sliced)
200g semi dried tomatoes (julienne)
200ml good mayonnaise
100ml sour cream
2 bunches basil (julienne)
Mix everything together and season with sea salt and freshly ground white pepper, done.
We cooked pasta, cut up whatever garden veggies that we had and then put Italian Salad Dressing on it. It tastes great and is easily portable.
Any one have a good creamy pasta salad recipe?
I have bin the mood for it and I just can't find the right one.Any one have a good creamy pasta salad recipe?
Good and SIMPLE!
Cook one pound of shells, elbows, rotini or other pasta in salted water according to directions, adding one cup of frozen peas for the last 5 minutes.
Drain and cool under running cold water.
Mix about one cup of real mayonnaise, one pkg of dry ranch dressing mix, 6 slices of crisp crumbled bacon and (optionally) one bunch of scallions (green onions), sliced, tops included in a small bowl.
Combine the dressing with the drained pasta and peas. Add more mayonnaise if it seems too dry. Add a bit of milk if it seems too ';thick';. Season to taste with salt and freshly ground black pepper.
Refrigerate for a couple of hours before serving.Any one have a good creamy pasta salad recipe?
Creamy, Cheesy Pasta Salad
1 (8 ounce) package elbow macaroni, cooked according to package directions and drained
3 dill pickles, finely chopped
3 hard-boiled eggs, finely chopped
2 cups frozen peas, thawed
3 celery ribs, sliced thinly
1/2 medium onion, finely chopped
8 ounces sharp cheddar cheese, diced into 1/4 inch cubes
For the Dressing
1 cup mayonnaise (can use low-fat Hellmann's or Kraft)
1/2 cup milk
1/4 cup sugar or Splenda sugar substitute
1/4 cup cider vinegar
salt and pepper
1. Gently toss all the salad ingredients together in a large bowl.
2. Set aside.
3. For the dressing, combine the mayonnaise and milk.
4. Then add the sugar and vinegar.
5. Stir well, and season with salt and pepper to taste.
6. Pour the dressing over the salad, and toss gently to combine.
7. Refrigerate at least 2 hours Overnight is even better.
________________
I made one the other day...1 lb of whole wheat penne pasta boiled and chilled. Add 1/2 chopped red onion, 1/2 chopped green and red bell pepper, 1/2 diced tomato, 4 slices of bacon fried, drained, and diced, 1 small bunch of cilantro leaves (No stems), 1/4 cup of mayo, 1/4 bottle of fat-free Italian salad dressing, season salt to taste. Add the juice of 1/2 lemon and 1/2 lime, and 1 or 2 teaspoons of sugar. Mix all ingredients and chill...it's very coastal and refreshing.
CREAMY PESTO PASTA SALAD
1 (7 oz.) pkg. refrigerated prepared pesto
1/2 c. Miracle Whip Salad Dressing
3 c. (8 oz.) corkscrew noodles, cooked, drained
1/2 c. pitted ripe olive slices
3 tbsp. chopped sun-dried tomatoes in oil, drained
1/2 tsp. pepper
Hope it helps!
Mix together pesto and salad dressing until well blended. Stir in remaining ingredients; chill. 4 cups.
I have a baby nearly asleep on my lap, so I can't go get mine. It does have avocado, orange segments and mayo in it. I know the orange sounds peculiar, but it is really good!
4 cups cooked and drained spiral or shell pasta or (any you prefer)
1 cup frozen peas (thawed)
1/2 cup chopped green pepper
2 cups fine shredded cheese (cheddar or mixed)
1/2 cup finely chopped onion
1/2 cup chopped sweet red pepper
1/2 cup finely shredded carrot (may omit)
2 cups imitation crabmeat shredded
2 cups Ranch or Peppercorn Ranch Dressing (bottled)
2 cups halved cherry tomatoes
1/2 cup of parmesan cheese (optional)
PREPARATION:
Cook pasta until done but not overcooked. Cool under cold running water; drain well. In large bowl combine all ingredients except tomatoes and Parmesan cheese. Toss gently but blend thoroughly. Refrigerate 3-4 hours.
Bacon Ranch Pasta Salad
INGREDIENTS
1 (12 ounce) package uncooked tri-color rotini pasta
10 slices bacon
1 cup mayonnaise
3 tablespoons dry ranch salad dressing mix
1/4 teaspoon garlic powder
1/2 teaspoon garlic pepper
1/2 cup milk, or as needed
1 large tomato, chopped
1 (4.25 ounce) can sliced black olives
1 cup shredded sharp Cheddar cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente; drain.
Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.
Party Pasta Salad
2 packages of spiral pasta (Rotini) cooked and drained
1/2 cup lemon juice
3 spoons of Lawry's Season Salt
Stir S. salt into lemon juice and pour over pasta in large covered plastic bowl or zip lock bag. Store in frig, turning periodically.
Hours or the next day later, add 1 cup finally minced red onion, 1 cup finally minced green onions or scallions, 1 cup finally minced celery 1 can of sliced black olives, or minced black olives, a minced red bell pepper. mix it with a couple spoons of virgin olive oil, then add to as much mayo or salad dressing as you prefer. Make it ahead for flavor to mingle.
(hint) add yellow food coloring to the water used to cook pasta. This is good with that fake crab meat added.
Good and SIMPLE!
Cook one pound of shells, elbows, rotini or other pasta in salted water according to directions, adding one cup of frozen peas for the last 5 minutes.
Drain and cool under running cold water.
Mix about one cup of real mayonnaise, one pkg of dry ranch dressing mix, 6 slices of crisp crumbled bacon and (optionally) one bunch of scallions (green onions), sliced, tops included in a small bowl.
Combine the dressing with the drained pasta and peas. Add more mayonnaise if it seems too dry. Add a bit of milk if it seems too ';thick';. Season to taste with salt and freshly ground black pepper.
Refrigerate for a couple of hours before serving.Any one have a good creamy pasta salad recipe?
Creamy, Cheesy Pasta Salad
1 (8 ounce) package elbow macaroni, cooked according to package directions and drained
3 dill pickles, finely chopped
3 hard-boiled eggs, finely chopped
2 cups frozen peas, thawed
3 celery ribs, sliced thinly
1/2 medium onion, finely chopped
8 ounces sharp cheddar cheese, diced into 1/4 inch cubes
For the Dressing
1 cup mayonnaise (can use low-fat Hellmann's or Kraft)
1/2 cup milk
1/4 cup sugar or Splenda sugar substitute
1/4 cup cider vinegar
salt and pepper
1. Gently toss all the salad ingredients together in a large bowl.
2. Set aside.
3. For the dressing, combine the mayonnaise and milk.
4. Then add the sugar and vinegar.
5. Stir well, and season with salt and pepper to taste.
6. Pour the dressing over the salad, and toss gently to combine.
7. Refrigerate at least 2 hours Overnight is even better.
________________
I made one the other day...1 lb of whole wheat penne pasta boiled and chilled. Add 1/2 chopped red onion, 1/2 chopped green and red bell pepper, 1/2 diced tomato, 4 slices of bacon fried, drained, and diced, 1 small bunch of cilantro leaves (No stems), 1/4 cup of mayo, 1/4 bottle of fat-free Italian salad dressing, season salt to taste. Add the juice of 1/2 lemon and 1/2 lime, and 1 or 2 teaspoons of sugar. Mix all ingredients and chill...it's very coastal and refreshing.
CREAMY PESTO PASTA SALAD
1 (7 oz.) pkg. refrigerated prepared pesto
1/2 c. Miracle Whip Salad Dressing
3 c. (8 oz.) corkscrew noodles, cooked, drained
1/2 c. pitted ripe olive slices
3 tbsp. chopped sun-dried tomatoes in oil, drained
1/2 tsp. pepper
Hope it helps!
Mix together pesto and salad dressing until well blended. Stir in remaining ingredients; chill. 4 cups.
I have a baby nearly asleep on my lap, so I can't go get mine. It does have avocado, orange segments and mayo in it. I know the orange sounds peculiar, but it is really good!
4 cups cooked and drained spiral or shell pasta or (any you prefer)
1 cup frozen peas (thawed)
1/2 cup chopped green pepper
2 cups fine shredded cheese (cheddar or mixed)
1/2 cup finely chopped onion
1/2 cup chopped sweet red pepper
1/2 cup finely shredded carrot (may omit)
2 cups imitation crabmeat shredded
2 cups Ranch or Peppercorn Ranch Dressing (bottled)
2 cups halved cherry tomatoes
1/2 cup of parmesan cheese (optional)
PREPARATION:
Cook pasta until done but not overcooked. Cool under cold running water; drain well. In large bowl combine all ingredients except tomatoes and Parmesan cheese. Toss gently but blend thoroughly. Refrigerate 3-4 hours.
Bacon Ranch Pasta Salad
INGREDIENTS
1 (12 ounce) package uncooked tri-color rotini pasta
10 slices bacon
1 cup mayonnaise
3 tablespoons dry ranch salad dressing mix
1/4 teaspoon garlic powder
1/2 teaspoon garlic pepper
1/2 cup milk, or as needed
1 large tomato, chopped
1 (4.25 ounce) can sliced black olives
1 cup shredded sharp Cheddar cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente; drain.
Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.
Party Pasta Salad
2 packages of spiral pasta (Rotini) cooked and drained
1/2 cup lemon juice
3 spoons of Lawry's Season Salt
Stir S. salt into lemon juice and pour over pasta in large covered plastic bowl or zip lock bag. Store in frig, turning periodically.
Hours or the next day later, add 1 cup finally minced red onion, 1 cup finally minced green onions or scallions, 1 cup finally minced celery 1 can of sliced black olives, or minced black olives, a minced red bell pepper. mix it with a couple spoons of virgin olive oil, then add to as much mayo or salad dressing as you prefer. Make it ahead for flavor to mingle.
(hint) add yellow food coloring to the water used to cook pasta. This is good with that fake crab meat added.
None pasta italian recipes?
i need to find a non pasta or pizza italian recipe i can cook for GCSE food tec.
all the other dishes i have done have been pizza or pasta.
please help
thanks in advanceNone pasta italian recipes?
These are Italian Classics and simple too. If you have an aversion to Veal (I do) you can successfully substitute turkey breast slices.
1) Saltimbocca
http://www.saveur.com/article/Our-Favori鈥?/a>
2) Piccata
http://www.bigoven.com/20315-Veal-Piccat鈥?/a>
I would serve either with Rainbow Chard sauteed in Olive Oil, Garlic %26amp; Red Vinegar, and a simple pasta (Penne?) with butter, garlic and your favorite italian cheese.None pasta italian recipes?
Here are 200 antipasto Italian recipes.
http://www.cooks.com/rec/search/0,1-00,a鈥?/a>
Leave out anything with pasta or pizza.
Risotto, pollenta, bruschetta
http://www.bellaonline.com/subjects/500.鈥?/a>
Italian stuffed veggies with meat or without meat.
http://food.yahoo.com/search?tp=recipe%26amp;i鈥?/a>
Ossobucco
http://food.yahoo.com/recipes/epicurious鈥?/a>
Saltinboca.
There are tons of italian soups and veggie dishes to be found on the internet simply do not add any pasta to them.
I could literally fill this page with ideas.
From Mama Leone's cookbook
One of my favorites
Italian pot roast
5 lbs top or bottom round or rump
Bacon
2 T olive oil
陆 t salt
1 t pepper
1/3 lb onions diced
2 cloves garlic mashed
8 sprigs parsley
1 t crumbled dried rosemary
陆 c red wine
2 T grated carrots
陆 celery stalk minced
2 medium sized ripe tomatoes chopped
1 c boiling water
录 c melted butter
Place oil and bacon in a casserole and heat. Add the beef and brown on all sides. Add salt, pepper, and onions and cook slowly for 10 minutes. Chop parsley and garlic together and add. Sprinkle rosemary all over the meat. Cook for 5 minutes. Add the wine, cover, and simmer for 10 minutes. Add carrot, celery, tomatoes, and boiling water.
Simmer slowly for about 3 hours, or until tender. Turn, stir and baste occasionally. Add butter. Taste for salt. Serve mashed potatoes with the pot roast, and spoon the gravy over the meat and potatoes. Serves 6 to 8.
Steak Involtini (serves 4)
Breading:
1 cup plain bread crumbs
1/4 cup grated Parmesan
Filling:
3/4 cup grated Parmesan
3/4 cup shredded mozzarella cheese
1/4 cup olive oil, plus 1/4 cup
1/2 cup chopped fresh basil leaves
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 (8-ounce) London broil steaks, trimmed and pounded 1/8-inch thick
1 (26-ounce) jar marinara sauce
For the breading: In a small bowl, combine the bread crumbs and 1/4 cup Parmesan cheese. Set aside.
For the filling: In a large bowl, mix together 1/4 cup of Parmesan, mozzarella cheese, 1/4 cup olive oil, basil, and garlic. Season with salt and pepper, to taste. Cut the steaks in half crosswise and place on a work surface. Spread the mixture evenly over the steaks. Roll up the steaks and secure with skewers.
In a medium skillet, heat the remaining 1/4 cup of oil over medium heat. Roll the steaks in the bread crumb mixture until coated and add to the skillet. Cook the steaks until brown on all sides, about 6 to 8 minutes. Add the marinara sauce to the pan. Bring the sauce to a simmer and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer, turning occasionally, for 10 to 15 minutes for medium-well.
Remove the skewers, place the steaks on a cutting board and slice thinly. Arrange the steak slices on plates and serve with the marinara sauce.
Emilian-Style Sformato Recipe with Ham and Cheese - Sformato All'Emiliana
Ingredients:
鈥? 3/4 pounds (800 g) potatoes
鈥? ounces (200 g) fresh Parmigiano (fresh Parmigiano is mild and firm, but not crumbly; you could substitute a
鈥ild fontina or even a mild cheddar for it)
鈥?/4 cup milk
鈥?/4 pound (100 g) lean ham, in a single slice
鈥?/3 cup unsalted butter
鈥? tablespoon breadcrumbs
鈥alt and pepper
Preparation:
Wash the potatoes and boil them until done in salted water. Dice the ham.
Butter a high-sided 7-inch pot, dust it with bread crumbs, and turn it over to let the excess fall free. When the potatoes are done peel them and let them cool, then cut them into finger-thick slices. Melt all but a tablespoon of the butter over a very low flame. Finely slice the cheese.
When everything is ready, put a layer of potatoes in the bottom of the pot, overlapping them slightly. Brush them with melted butter, then cover them with some of the cheese and some of the ham, and continue until all is used up, finishing with a potato layer. Pour the milk over all and dot the top of the sformato with the remaining butter.
Bake the sformato in a preheated 360 F (180 C) oven for about a half hour, or until the top is nicely browned. Unmold it and serve it at once.
Why not a vegetable pie? We use them a lot when we need to cook in advance.
use ready-made puff pastry
put a first layer of puff pastry in the oven pan
cut into pieces and quickly stir fry a type of vegetable you like - spinach, beets, broccoli, artichokes, courgettes - with olive oil and a little garlic. If you've chosen spinach or beets or broccoli you can simply boil them, if you prefer.
When your vegetables are cooled down, add 2 cups of soft cheese and 1 cup of parmesan cheese, salt, a little pepper if you like, marjorane if you have some. You can add 2 or 3 eggs if you like (most people like a pie with eggs, I don't)
Mix well and fill the dough.
COver with a second layer of puff pastry.
spread olive oil and a little salt on top
bake in the oven for about half an hour
A very simple minestrone recipe:
Just boil a mix of diced vegetables with little water, the more varied the better.
The secret to a tasty minestrone is to add also a piece of bacon rind and a piece of parmesan cheese crust (never throw away the crust of parmesan cheese!). You can also add a spoonful of pesto sauce.
Boil until all the veggies are tender and serve in a bowl adding a spoonful of extra virgin olive oil and parsley or basil leaves for decoration.
Buon appetito!
Baked whole fish (Pesce al Forno)
2 large tomatoes
录 cup (60ml) olive oil
2 green onions (shallots), thinly sliced
2 cups (140g) fresh breadcrumbs (see tip)
陆 cup chopped parsley
录 cup (40g) chopped pine nuts
2kg whole fish, such as jewfish, snapper or barramundi
录 cup oregano leaves
lemon wedges to serve
1. Preheat oven to 200掳C. Finely dice one tomato and slice remaining one, reserving for later.
2. Heat half of oil in a frying pan on low. Saut茅 green onion for 3 minutes, until soft. Add diced tomato, cook for another minute. Remove from heat and stir in breadcrumbs, parsley and pine nuts. Season to taste.
3. Make three diagonal cuts through thickest part of each side of fish. Fill cavity with breadcrumb mixture and place fish in baking pan. Season well and scatter any leftover breadcrumb mixture over fish. Top with tomato slices and oregano, drizzle with remaining oil. Cover with foil and bake for 30-35 minutes, until just tender. Serve with lemon wedges.
For a very quick, simple and cheap Italian style meal try buying some pre-cooked meatballs (available from Tesco or Ikea). Place them in a pyrex dish. Take a small onion and slice very finely. Place this over the meatballs. Take a tin of chopped tomatoes with herbs and pour this over the onions and meatballs. Finally grate some cheese (cheddar will do or mozzarella depending on personal taste). place in the oven for approximately 30 minutes or until the meatballs are cooked through.
Hi Claire,
Oh I remember cooking at school. Classroom chaos in my case...
I have a great recipe for you. It takes two hours, but I would argue it's the tastiest non-pasta Italian food going.
It's called 'parmigiana di melanzane' (in American, eggplant - or UK aubergine - parmigiana). It's like lasagna but uses fried aubergine where the pasta should go.
I've never met anyone who didn't absolutely love this dish. You can eat it on its own, as a side serving, or cold in sandwiches - for example with ham.
Check out my recipe and if you make it, do let me know how you get on! http://www.pasta-recipes-made-easy.com/e鈥?/a>
(Just be careful with the hot oil when frying, it should sizzle but not spit!)
Best of luck with your exams,
Matt.
Never forget: ';Nothing is Impasta-ble';
Wishing you the best!
...
Eggplant parmesan. Or easy proschuitto wrapped asparagus spears (thinking antipasto platter) with boccocini cheese.
Yum!
Italian chix breasts w. pesto mayo
Here the chicken is boned, stuffed and rolled. It can be a little show-stopper on that brunch table you insist on crowding with egg and sausage casseroles. As if the mayonnaise wasn't enough, surprise your guests with an unexpected touch, drop a few pearls of Basil Oil on medallions of the stuffed chicken.
Ingredients
2 red bell peppers
1 [1 lb. 5 oz] bunch leaf spinach, washed
1 [3 1/2 lbs.] chicken, boned
5 oz thinly sliced mild salami
1/4 cup drained sun-dried tomatoes, thinly sliced
5 oz mozzarella cheese, grated
freshly ground black pepper
1 tablespoon olive oil
1 clove garlic, crushed
String for securing
Pesto Mayonnaise
1 cup lightly packed basil leaves
1 clove garlic, crushed
2 tablespoons grated Parmesan cheese
1/4 cup olive oil
1/2 cup prepared mayonnaise
Method
Quarter the bell peppers and remove seeds and membranes.
Broil or grill the peppers, skin side up, until the skin blisters and blackens. Peel away the skin and cut the peppers into strips.
Boil, steam or microwave spinach until just wilted. Drain well and pat dry with paper towels.
Preheat oven to 375
Lightly pound the chicken to flatten. Lay the spinach leaves evenly over the chicken, top with the salami, roasted peppers, tomatoes and mozzarella cheese; sprinkle with pepper and press down firmly. Roll up tightly from the long side, tuck the ends in and continue rolling. Secure the roll with string at 1-inch intervals.
Brush the roll with the combined oil and garlic. Bake 1 hour,
or until the juices run clear when tested with a skewer. Leave to cool, then refrigerate for several hours.
Pesto Mayonnaise
Blend or process the basil, garlic, Parmesan cheese and oil until smooth.
Combine the basil mixture and mayonnaise in a bowl and season with salt and pepper to taste, mixing well. Keep tightly covered until required.
Remove the string from the chicken and slice thinly.
Serve with the Pesto Mayonnaise.
spaghetti?? im not sure if that is classed as pasta or not and i didnt a GCSE catering course too!! but i forget easily, ive slept since then lol
all the other dishes i have done have been pizza or pasta.
please help
thanks in advanceNone pasta italian recipes?
These are Italian Classics and simple too. If you have an aversion to Veal (I do) you can successfully substitute turkey breast slices.
1) Saltimbocca
http://www.saveur.com/article/Our-Favori鈥?/a>
2) Piccata
http://www.bigoven.com/20315-Veal-Piccat鈥?/a>
I would serve either with Rainbow Chard sauteed in Olive Oil, Garlic %26amp; Red Vinegar, and a simple pasta (Penne?) with butter, garlic and your favorite italian cheese.None pasta italian recipes?
Here are 200 antipasto Italian recipes.
http://www.cooks.com/rec/search/0,1-00,a鈥?/a>
Leave out anything with pasta or pizza.
Risotto, pollenta, bruschetta
http://www.bellaonline.com/subjects/500.鈥?/a>
Italian stuffed veggies with meat or without meat.
http://food.yahoo.com/search?tp=recipe%26amp;i鈥?/a>
Ossobucco
http://food.yahoo.com/recipes/epicurious鈥?/a>
Saltinboca.
There are tons of italian soups and veggie dishes to be found on the internet simply do not add any pasta to them.
I could literally fill this page with ideas.
From Mama Leone's cookbook
One of my favorites
Italian pot roast
5 lbs top or bottom round or rump
Bacon
2 T olive oil
陆 t salt
1 t pepper
1/3 lb onions diced
2 cloves garlic mashed
8 sprigs parsley
1 t crumbled dried rosemary
陆 c red wine
2 T grated carrots
陆 celery stalk minced
2 medium sized ripe tomatoes chopped
1 c boiling water
录 c melted butter
Place oil and bacon in a casserole and heat. Add the beef and brown on all sides. Add salt, pepper, and onions and cook slowly for 10 minutes. Chop parsley and garlic together and add. Sprinkle rosemary all over the meat. Cook for 5 minutes. Add the wine, cover, and simmer for 10 minutes. Add carrot, celery, tomatoes, and boiling water.
Simmer slowly for about 3 hours, or until tender. Turn, stir and baste occasionally. Add butter. Taste for salt. Serve mashed potatoes with the pot roast, and spoon the gravy over the meat and potatoes. Serves 6 to 8.
Steak Involtini (serves 4)
Breading:
1 cup plain bread crumbs
1/4 cup grated Parmesan
Filling:
3/4 cup grated Parmesan
3/4 cup shredded mozzarella cheese
1/4 cup olive oil, plus 1/4 cup
1/2 cup chopped fresh basil leaves
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 (8-ounce) London broil steaks, trimmed and pounded 1/8-inch thick
1 (26-ounce) jar marinara sauce
For the breading: In a small bowl, combine the bread crumbs and 1/4 cup Parmesan cheese. Set aside.
For the filling: In a large bowl, mix together 1/4 cup of Parmesan, mozzarella cheese, 1/4 cup olive oil, basil, and garlic. Season with salt and pepper, to taste. Cut the steaks in half crosswise and place on a work surface. Spread the mixture evenly over the steaks. Roll up the steaks and secure with skewers.
In a medium skillet, heat the remaining 1/4 cup of oil over medium heat. Roll the steaks in the bread crumb mixture until coated and add to the skillet. Cook the steaks until brown on all sides, about 6 to 8 minutes. Add the marinara sauce to the pan. Bring the sauce to a simmer and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer, turning occasionally, for 10 to 15 minutes for medium-well.
Remove the skewers, place the steaks on a cutting board and slice thinly. Arrange the steak slices on plates and serve with the marinara sauce.
Emilian-Style Sformato Recipe with Ham and Cheese - Sformato All'Emiliana
Ingredients:
鈥? 3/4 pounds (800 g) potatoes
鈥? ounces (200 g) fresh Parmigiano (fresh Parmigiano is mild and firm, but not crumbly; you could substitute a
鈥ild fontina or even a mild cheddar for it)
鈥?/4 cup milk
鈥?/4 pound (100 g) lean ham, in a single slice
鈥?/3 cup unsalted butter
鈥? tablespoon breadcrumbs
鈥alt and pepper
Preparation:
Wash the potatoes and boil them until done in salted water. Dice the ham.
Butter a high-sided 7-inch pot, dust it with bread crumbs, and turn it over to let the excess fall free. When the potatoes are done peel them and let them cool, then cut them into finger-thick slices. Melt all but a tablespoon of the butter over a very low flame. Finely slice the cheese.
When everything is ready, put a layer of potatoes in the bottom of the pot, overlapping them slightly. Brush them with melted butter, then cover them with some of the cheese and some of the ham, and continue until all is used up, finishing with a potato layer. Pour the milk over all and dot the top of the sformato with the remaining butter.
Bake the sformato in a preheated 360 F (180 C) oven for about a half hour, or until the top is nicely browned. Unmold it and serve it at once.
Why not a vegetable pie? We use them a lot when we need to cook in advance.
use ready-made puff pastry
put a first layer of puff pastry in the oven pan
cut into pieces and quickly stir fry a type of vegetable you like - spinach, beets, broccoli, artichokes, courgettes - with olive oil and a little garlic. If you've chosen spinach or beets or broccoli you can simply boil them, if you prefer.
When your vegetables are cooled down, add 2 cups of soft cheese and 1 cup of parmesan cheese, salt, a little pepper if you like, marjorane if you have some. You can add 2 or 3 eggs if you like (most people like a pie with eggs, I don't)
Mix well and fill the dough.
COver with a second layer of puff pastry.
spread olive oil and a little salt on top
bake in the oven for about half an hour
A very simple minestrone recipe:
Just boil a mix of diced vegetables with little water, the more varied the better.
The secret to a tasty minestrone is to add also a piece of bacon rind and a piece of parmesan cheese crust (never throw away the crust of parmesan cheese!). You can also add a spoonful of pesto sauce.
Boil until all the veggies are tender and serve in a bowl adding a spoonful of extra virgin olive oil and parsley or basil leaves for decoration.
Buon appetito!
Baked whole fish (Pesce al Forno)
2 large tomatoes
录 cup (60ml) olive oil
2 green onions (shallots), thinly sliced
2 cups (140g) fresh breadcrumbs (see tip)
陆 cup chopped parsley
录 cup (40g) chopped pine nuts
2kg whole fish, such as jewfish, snapper or barramundi
录 cup oregano leaves
lemon wedges to serve
1. Preheat oven to 200掳C. Finely dice one tomato and slice remaining one, reserving for later.
2. Heat half of oil in a frying pan on low. Saut茅 green onion for 3 minutes, until soft. Add diced tomato, cook for another minute. Remove from heat and stir in breadcrumbs, parsley and pine nuts. Season to taste.
3. Make three diagonal cuts through thickest part of each side of fish. Fill cavity with breadcrumb mixture and place fish in baking pan. Season well and scatter any leftover breadcrumb mixture over fish. Top with tomato slices and oregano, drizzle with remaining oil. Cover with foil and bake for 30-35 minutes, until just tender. Serve with lemon wedges.
For a very quick, simple and cheap Italian style meal try buying some pre-cooked meatballs (available from Tesco or Ikea). Place them in a pyrex dish. Take a small onion and slice very finely. Place this over the meatballs. Take a tin of chopped tomatoes with herbs and pour this over the onions and meatballs. Finally grate some cheese (cheddar will do or mozzarella depending on personal taste). place in the oven for approximately 30 minutes or until the meatballs are cooked through.
Hi Claire,
Oh I remember cooking at school. Classroom chaos in my case...
I have a great recipe for you. It takes two hours, but I would argue it's the tastiest non-pasta Italian food going.
It's called 'parmigiana di melanzane' (in American, eggplant - or UK aubergine - parmigiana). It's like lasagna but uses fried aubergine where the pasta should go.
I've never met anyone who didn't absolutely love this dish. You can eat it on its own, as a side serving, or cold in sandwiches - for example with ham.
Check out my recipe and if you make it, do let me know how you get on! http://www.pasta-recipes-made-easy.com/e鈥?/a>
(Just be careful with the hot oil when frying, it should sizzle but not spit!)
Best of luck with your exams,
Matt.
Never forget: ';Nothing is Impasta-ble';
Wishing you the best!
...
Eggplant parmesan. Or easy proschuitto wrapped asparagus spears (thinking antipasto platter) with boccocini cheese.
Yum!
Italian chix breasts w. pesto mayo
Here the chicken is boned, stuffed and rolled. It can be a little show-stopper on that brunch table you insist on crowding with egg and sausage casseroles. As if the mayonnaise wasn't enough, surprise your guests with an unexpected touch, drop a few pearls of Basil Oil on medallions of the stuffed chicken.
Ingredients
2 red bell peppers
1 [1 lb. 5 oz] bunch leaf spinach, washed
1 [3 1/2 lbs.] chicken, boned
5 oz thinly sliced mild salami
1/4 cup drained sun-dried tomatoes, thinly sliced
5 oz mozzarella cheese, grated
freshly ground black pepper
1 tablespoon olive oil
1 clove garlic, crushed
String for securing
Pesto Mayonnaise
1 cup lightly packed basil leaves
1 clove garlic, crushed
2 tablespoons grated Parmesan cheese
1/4 cup olive oil
1/2 cup prepared mayonnaise
Method
Quarter the bell peppers and remove seeds and membranes.
Broil or grill the peppers, skin side up, until the skin blisters and blackens. Peel away the skin and cut the peppers into strips.
Boil, steam or microwave spinach until just wilted. Drain well and pat dry with paper towels.
Preheat oven to 375
Lightly pound the chicken to flatten. Lay the spinach leaves evenly over the chicken, top with the salami, roasted peppers, tomatoes and mozzarella cheese; sprinkle with pepper and press down firmly. Roll up tightly from the long side, tuck the ends in and continue rolling. Secure the roll with string at 1-inch intervals.
Brush the roll with the combined oil and garlic. Bake 1 hour,
or until the juices run clear when tested with a skewer. Leave to cool, then refrigerate for several hours.
Pesto Mayonnaise
Blend or process the basil, garlic, Parmesan cheese and oil until smooth.
Combine the basil mixture and mayonnaise in a bowl and season with salt and pepper to taste, mixing well. Keep tightly covered until required.
Remove the string from the chicken and slice thinly.
Serve with the Pesto Mayonnaise.
spaghetti?? im not sure if that is classed as pasta or not and i didnt a GCSE catering course too!! but i forget easily, ive slept since then lol
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