I'm having a little dinner party for my friends tonight. They all requested pasta. Some of them are italian and never eat jarred sauces. I want to make my own. Any good recipes??? I want to run out to the store now so it can start cooking and I want it to simmer all day. I heard it's better that way.
I want to use ...
Crushed tomatoes
Onion
Garlic cloves
Basil, Parsley, Oregano .. etc.
Is that all I need?
How much of all this do I need?
Cooking for 6
But I want extra so I can freeze it for more uses in the future.
Thank you!!!!Recipe for homemade pasta sauce? Please help! I'm making dinner tonight!?
It sounds like you have some excellent ingredients already, and a small amount of red wine added to the sauce as it reduces would be good?
If some of your guests like meat, you could always make some meatballs for those who want to add them to their own dish? :o)
Either that, or two different pots of sauces... one vegetarian and one with meat sauce (sweet sausage, meatballs, or both)
Don't forget the garlic bread, parmesan cheese and salad.. YUMMY! :op
Oh p.s... I agree that going on to sites like All Recipes.com, the Food Network, and any of the other kazillion cooking sites is always a great way to get some pointers..
I'll bet by the time you're done, yours will be better than ANY of theirs! :o)Recipe for homemade pasta sauce? Please help! I'm making dinner tonight!?
I always use this recipe here http://find.myrecipes.com/recipes/recipe鈥?/a>
*See the serving sizes and calculate yourself depending on how much you'd like to freeze
Monday, November 21, 2011
Recipe for: Broccoli Garlic Cream sauce over pasta?
start with 4-5 cloves minced garlic
1/2 pac of cream cheese
1/2 cup parm cheese
3/4 cup heavy cream (or milk, but its better with cream!)
saute the garlic in sauce pan with 2 tbs of butter just for a few minutes DO NOT LET IT TURN BROWN!
then add in cream and all of the cheese....
mix continuously till everything is combined and let it thicken.
then steam some broccoli, and boil some pasta
and pile it all together and walla its done!Recipe for: Broccoli Garlic Cream sauce over pasta?
2 ripe medium tomatoes, about 12 oz
3 tablespoons olive oil
2 tablespoons garlic, minced
1/8 teaspoon crushed red pepper
1/2 cup heavy cream
Salt and pepper
4 cups broccoli flowerets, separated into 1 inch pieces (about 1 lb broccoli crowns)
1/2 cup fresh grated Parmesan
DIRECTIONS
Put a large pot of salted* water on to boil.
Cut tomatoes in half and seed into a fine sieve over a small bowl (pressing seeds firmly so not a drop of liquid is missed). Discard seeds and set tomato juice aside. Dice tomatoes and reserve.
In a large skillet heat oil over a medium heat until hot. Add garlic and cook until golden brown; adding red pepper when garlic is almost golden.
Pour cream and tomato liquid into cooked browned garlic. Stirring, bring to a boil until combined. Turn sauce down to a low simmer. Salt and pepper to taste.
Stirring, add pasta to the boiling water and cook according to directions. One minute before pasta is done, add broccoli and stir. Watch time carefully. Drain when broccoli is tender crisp, and pasta is al dente.
Add pasta and broccoli to sauce along with reserved tomatoes and Parmesan. Toss to combine and adjust salt and pepper. Serve.
Recipe for: Broccoli Garlic Cream sauce over pasta?
basically this is how we make it in a restaurant
take a saute pan put put olive oil then sliced garlic ,brown the garlic and when hot add heavy cream ,30 seconds later add a palm full Parmigian cheese to thicken cream when it gets hot see if it is thick enough (if not you can add corn starch to cream about a teaspoon)
then put the broccoli in pan and mix and get them both hot
then you take a bowl or the pot you cooked the pasta in ,put the pasta and sauce in it and mix ,let it sit there about 3-4 minutes then you serve
boil broccoli till it almost done take out of water and keep to side
at same time you cook yourlinguinei and just before it done you strain and keep to side
1/2 pac of cream cheese
1/2 cup parm cheese
3/4 cup heavy cream (or milk, but its better with cream!)
saute the garlic in sauce pan with 2 tbs of butter just for a few minutes DO NOT LET IT TURN BROWN!
then add in cream and all of the cheese....
mix continuously till everything is combined and let it thicken.
then steam some broccoli, and boil some pasta
and pile it all together and walla its done!Recipe for: Broccoli Garlic Cream sauce over pasta?
2 ripe medium tomatoes, about 12 oz
3 tablespoons olive oil
2 tablespoons garlic, minced
1/8 teaspoon crushed red pepper
1/2 cup heavy cream
Salt and pepper
4 cups broccoli flowerets, separated into 1 inch pieces (about 1 lb broccoli crowns)
1/2 cup fresh grated Parmesan
DIRECTIONS
Put a large pot of salted* water on to boil.
Cut tomatoes in half and seed into a fine sieve over a small bowl (pressing seeds firmly so not a drop of liquid is missed). Discard seeds and set tomato juice aside. Dice tomatoes and reserve.
In a large skillet heat oil over a medium heat until hot. Add garlic and cook until golden brown; adding red pepper when garlic is almost golden.
Pour cream and tomato liquid into cooked browned garlic. Stirring, bring to a boil until combined. Turn sauce down to a low simmer. Salt and pepper to taste.
Stirring, add pasta to the boiling water and cook according to directions. One minute before pasta is done, add broccoli and stir. Watch time carefully. Drain when broccoli is tender crisp, and pasta is al dente.
Add pasta and broccoli to sauce along with reserved tomatoes and Parmesan. Toss to combine and adjust salt and pepper. Serve.
Recipe for: Broccoli Garlic Cream sauce over pasta?
basically this is how we make it in a restaurant
take a saute pan put put olive oil then sliced garlic ,brown the garlic and when hot add heavy cream ,30 seconds later add a palm full Parmigian cheese to thicken cream when it gets hot see if it is thick enough (if not you can add corn starch to cream about a teaspoon)
then put the broccoli in pan and mix and get them both hot
then you take a bowl or the pot you cooked the pasta in ,put the pasta and sauce in it and mix ,let it sit there about 3-4 minutes then you serve
boil broccoli till it almost done take out of water and keep to side
at same time you cook yourlinguinei and just before it done you strain and keep to side
What is the recipe for Sprial Pasta Salad (Italian)?
* 1 pound spiral pasta
* 1 cup chopped mushrooms
* 1 cup chopped cucumber
* 1 cup chopped broccoli
* 1 cup white sugar
* 3/4 cup vegetable oil
* 1/4 cup prepared mustard
* 2 tablespoons mayonnaise
* 1/4 cup distilled white vinegar
* 1/4 cup shredded Cheddar cheese
* salt to taste
* ground black pepper to taste
Cook pasta in large pot of boiling salted water until al dente. Rinse with cool water. Drain well. Meanwhile, combine chopped vegetables, sugar, oil, mustard, mayonnaise, vinegar, and shredded Cheddar cheese in a large bowl. Season with salt and pepper to taste. Mix well. Stir in pasta. Refrigerate for 2 to 4 hours before serving.What is the recipe for Sprial Pasta Salad (Italian)?
-3 to 4 c. cooked pasta spirals
-1 head cauliflower
-1 pepper
-1 lg. bunch broccoli
-1 red onion
-Tomatoes (optional)
-1/2 lb. crisp fried bacon
-1 bottle Italian salad dressing
-1/4 to 1/2 c. sugar
-1 tsp. salt
Method:-
1) Cook pasta, drain and cool.
2) Cut up broccoli, cauliflower, pepper, onion, tomatoes, and crumble bacon into large bowl.
3) Add pasta to vegetables.
4) Pour salad dressing, sugar and salt, stir well.
5) Will keep 3 to 4 days in refrigerator.
ENJOY!!What is the recipe for Sprial Pasta Salad (Italian)?
Sprial Pasta Salad (Italian)
Ingredients
1/3 cup Olive Oil
1/4 cup White Vinegar
2 tablespoons Tomoato Juice
Freshly ground Black Pepper
1/4 cup chopped fresh Dill
250 gm Spiral Pasta, cooked, well drained and cooled
5 small firm Ripe Tomatoes, cut into wedges
125 gm Black Olives
200 gm Feta Cheese, crumbled
2 small White Onions, peeled and sliced thinly
Method:
1.Combine olive oil, vinegar, tomato juice, black pepper and fresh dill in screw top jar, shake until well mixed.
2.Place pasta into a large bowl, add dressing , tomatoes, olives, cheese and onions. Mix gently to combine.
3.Serve on large serving plates.
Ingredients
1/3 cup Olive Oil
1/4 cup White Vinegar
2 tablespoons Tomoato Juice
Freshly ground Black Pepper
1/4 cup chopped fresh Dill
250 gm Spiral Pasta, cooked, well drained and cooled
5 small firm Ripe Tomatoes, cut into wedges
125 gm Black Olives
200 gm Feta Cheese, crumbled
2 small White Onions, peeled and sliced thinly
Method:
Combine olive oil, vinegar, tomato juice, black pepper and fresh dill in screw top jar, shake until well mixed.
Place pasta into a large bowl, add dressing , tomatoes, olives, cheese and onions. Mix gently to combine.
Serve on large serving plates.
Preparation time: 10 min
Cooking time: nil
Serves: 4-6
Buy one box of the multi colored pasta- cook in salted boiling water- and check - if it says 8 minutes start checking it in 6 - you want it ala dente' which means slightly hard. drain the hot water, and rinse immediately with cold water- that will get the extra starch out of the pasta. Buy black pitted olives one bottle- sliced in halves. I bottle of seasoned in olive oil red peppers and chop up- not fine- you want the salad to have good texture. Add cleaned and chopped carrots and broccoli- but steam them for about 1 minute and rinse like the pasta. Slice and dice a red onion. Buy 1 block of your favorite cheese- if you are going for a greek salad use feta- if you want a true italian salad - use chopped provolone or asiago which is cubed. Use cherry tomatoes and just cut them in half.
dressing: 1/4 cup of balsalmic vinegar, 3/4 cup of olive oil- extra virgin, garlic salt, ground black pepper, 1/2 teaspoon of dried dill, rosemary and 1/4 tsp of oregano--- use a shaker bottle for the dressing and do not put on the salad until 10-15 minutes before serving.
Other additives are diced prosciutto or hard salami.
bon appetite
SPIRAL PASTA SALAD
8 oz. corkscrew spinach
Macaroni, cooked, drained %26amp; rinsed
1 (8 oz.) can artichoke hearts, drained %26amp; cut up
3/4 c. sliced pitted olives
1/2 c. bottled roasted sweet red pepper or
1 (4 oz.) jar sliced pimento, drained
1/2 tsp. salt
1/2 tsp. pepper
1 med. red onion, chopped (1/2 c.)
1 oz. provolone cheese, cubed
1 oz. Cheddar cheese, cubed
1/3 c. white wine vinegar
1/4 c. salad oil
2 tbsp. honey
3/4 tsp. dried basil, crushed
1/2 tsp. dried dillweed
1/2 tsp. garlic powder
In a large mixing bowl combine the macaroni, artichoke hearts, olives, roasted pepper or pimento, onion and cheeses. Toss to mix.
For Dressing in a screw-top jar or small bowl combine the vinegar, oil, honey, basil, dillweed, garlic powder, pepper and salt. Cover and shake, or whisk to mix well. Pour over macaroni mixture; toss to coat. Cover and refrigerate several hours or overnight. Makes 10-12 side dish servings.cosmetics company
* 1 cup chopped mushrooms
* 1 cup chopped cucumber
* 1 cup chopped broccoli
* 1 cup white sugar
* 3/4 cup vegetable oil
* 1/4 cup prepared mustard
* 2 tablespoons mayonnaise
* 1/4 cup distilled white vinegar
* 1/4 cup shredded Cheddar cheese
* salt to taste
* ground black pepper to taste
Cook pasta in large pot of boiling salted water until al dente. Rinse with cool water. Drain well. Meanwhile, combine chopped vegetables, sugar, oil, mustard, mayonnaise, vinegar, and shredded Cheddar cheese in a large bowl. Season with salt and pepper to taste. Mix well. Stir in pasta. Refrigerate for 2 to 4 hours before serving.What is the recipe for Sprial Pasta Salad (Italian)?
-3 to 4 c. cooked pasta spirals
-1 head cauliflower
-1 pepper
-1 lg. bunch broccoli
-1 red onion
-Tomatoes (optional)
-1/2 lb. crisp fried bacon
-1 bottle Italian salad dressing
-1/4 to 1/2 c. sugar
-1 tsp. salt
Method:-
1) Cook pasta, drain and cool.
2) Cut up broccoli, cauliflower, pepper, onion, tomatoes, and crumble bacon into large bowl.
3) Add pasta to vegetables.
4) Pour salad dressing, sugar and salt, stir well.
5) Will keep 3 to 4 days in refrigerator.
ENJOY!!What is the recipe for Sprial Pasta Salad (Italian)?
Sprial Pasta Salad (Italian)
Ingredients
1/3 cup Olive Oil
1/4 cup White Vinegar
2 tablespoons Tomoato Juice
Freshly ground Black Pepper
1/4 cup chopped fresh Dill
250 gm Spiral Pasta, cooked, well drained and cooled
5 small firm Ripe Tomatoes, cut into wedges
125 gm Black Olives
200 gm Feta Cheese, crumbled
2 small White Onions, peeled and sliced thinly
Method:
1.Combine olive oil, vinegar, tomato juice, black pepper and fresh dill in screw top jar, shake until well mixed.
2.Place pasta into a large bowl, add dressing , tomatoes, olives, cheese and onions. Mix gently to combine.
3.Serve on large serving plates.
Ingredients
1/3 cup Olive Oil
1/4 cup White Vinegar
2 tablespoons Tomoato Juice
Freshly ground Black Pepper
1/4 cup chopped fresh Dill
250 gm Spiral Pasta, cooked, well drained and cooled
5 small firm Ripe Tomatoes, cut into wedges
125 gm Black Olives
200 gm Feta Cheese, crumbled
2 small White Onions, peeled and sliced thinly
Method:
Combine olive oil, vinegar, tomato juice, black pepper and fresh dill in screw top jar, shake until well mixed.
Place pasta into a large bowl, add dressing , tomatoes, olives, cheese and onions. Mix gently to combine.
Serve on large serving plates.
Preparation time: 10 min
Cooking time: nil
Serves: 4-6
Buy one box of the multi colored pasta- cook in salted boiling water- and check - if it says 8 minutes start checking it in 6 - you want it ala dente' which means slightly hard. drain the hot water, and rinse immediately with cold water- that will get the extra starch out of the pasta. Buy black pitted olives one bottle- sliced in halves. I bottle of seasoned in olive oil red peppers and chop up- not fine- you want the salad to have good texture. Add cleaned and chopped carrots and broccoli- but steam them for about 1 minute and rinse like the pasta. Slice and dice a red onion. Buy 1 block of your favorite cheese- if you are going for a greek salad use feta- if you want a true italian salad - use chopped provolone or asiago which is cubed. Use cherry tomatoes and just cut them in half.
dressing: 1/4 cup of balsalmic vinegar, 3/4 cup of olive oil- extra virgin, garlic salt, ground black pepper, 1/2 teaspoon of dried dill, rosemary and 1/4 tsp of oregano--- use a shaker bottle for the dressing and do not put on the salad until 10-15 minutes before serving.
Other additives are diced prosciutto or hard salami.
bon appetite
SPIRAL PASTA SALAD
8 oz. corkscrew spinach
Macaroni, cooked, drained %26amp; rinsed
1 (8 oz.) can artichoke hearts, drained %26amp; cut up
3/4 c. sliced pitted olives
1/2 c. bottled roasted sweet red pepper or
1 (4 oz.) jar sliced pimento, drained
1/2 tsp. salt
1/2 tsp. pepper
1 med. red onion, chopped (1/2 c.)
1 oz. provolone cheese, cubed
1 oz. Cheddar cheese, cubed
1/3 c. white wine vinegar
1/4 c. salad oil
2 tbsp. honey
3/4 tsp. dried basil, crushed
1/2 tsp. dried dillweed
1/2 tsp. garlic powder
In a large mixing bowl combine the macaroni, artichoke hearts, olives, roasted pepper or pimento, onion and cheeses. Toss to mix.
For Dressing in a screw-top jar or small bowl combine the vinegar, oil, honey, basil, dillweed, garlic powder, pepper and salt. Cover and shake, or whisk to mix well. Pour over macaroni mixture; toss to coat. Cover and refrigerate several hours or overnight. Makes 10-12 side dish servings.
Pasta flour can any one find me a recipe with it in?
ok i brought some pasta flour (cheap) and i dont know what to do with it so i was hoping for some one to help me find a recipe or recipe site thank you
calistyforeverPasta flour can any one find me a recipe with it in?
if you have never made your own Pasta before this is the time to put that flour to good use , you could invest in a pasta machine to make this task a bit easier and I guarantee you that you will love it , they are not too expensive to buy either , I don't know if you have one or not so this only a suggestion for you , here are a bunch of recipes
http://www.cdkitchen.com/recipes/cat/611鈥?/a>
http://allrecipes.com/Recipes/Pasta/Main鈥?/a>
http://www.overstock.com/Home-Garden/Lar鈥?/a>
http://i32.photobucket.com/albums/d34/SP鈥?/a>
Merry ChristmasPasta flour can any one find me a recipe with it in?
Lessee. Pasta flour. Why not make pasta? Dump the flour out of the bag onto a work surface and make a well innit. Count 1 egg for each serving, beat it/them and pour into the well. Start stirring with a wooden spoon inside the well until the dough no longer takes up flour. Remove the dough ball and scrape the remaining flour back in the bag. You can now run the dough through yer pasta machine and there you have it.
try www.makansutra.com/pasta
calistyforeverPasta flour can any one find me a recipe with it in?
if you have never made your own Pasta before this is the time to put that flour to good use , you could invest in a pasta machine to make this task a bit easier and I guarantee you that you will love it , they are not too expensive to buy either , I don't know if you have one or not so this only a suggestion for you , here are a bunch of recipes
http://www.cdkitchen.com/recipes/cat/611鈥?/a>
http://allrecipes.com/Recipes/Pasta/Main鈥?/a>
http://www.overstock.com/Home-Garden/Lar鈥?/a>
http://i32.photobucket.com/albums/d34/SP鈥?/a>
Merry ChristmasPasta flour can any one find me a recipe with it in?
Lessee. Pasta flour. Why not make pasta? Dump the flour out of the bag onto a work surface and make a well innit. Count 1 egg for each serving, beat it/them and pour into the well. Start stirring with a wooden spoon inside the well until the dough no longer takes up flour. Remove the dough ball and scrape the remaining flour back in the bag. You can now run the dough through yer pasta machine and there you have it.
try www.makansutra.com/pasta
I need some pasta salad ideas with chicken, shrimp and beans (not necessarily in the same recipe). Thanks.?
Shrimp Scampi
2 TB olive oil
10 oz large shrimp (can use pre cooked)
2 TB lemon juice
1/4 C fresh parsley chopped
1/4 C fresh or 1 1/2 ts dried basil
3 C chopped green onions
2 minced garlic cloves
Fettuccini (or any other pasta - spaghetti or linguini)
Cook your pasta.
While that is cooking, in a 10'; nonstick skillet, heat the OO %26amp; add all ingredients. Cook until shrimp are cooked through.
Serve with pasta %26amp; enjoy.
Makes a lot of juice. Improvise %26amp; add some cornstarch for a 'sauce' is made.
Angel Hair Pasta Salad
2 (8 ounce) packages angel hair pasta
1/2 pound cooked bay shrimp
3/4 cup chopped green onions
1 1/2 cups ranch-style salad dressing
DIRECTIONS:
Cook the pasta according to package directions; drain and rinse under cold water.
Mix together the pasta, shrimp, green onions and ranch dressing, then carefully work the shrimp into the pasta with your hands. (Note: As the salad sits, it will absorb some of the dressing; add a little dressing right before serving). I need some pasta salad ideas with chicken, shrimp and beans (not necessarily in the same recipe). Thanks.?
Creamy Shrimp and Broccoli Fettuccine Recipe
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Ingredients
2 to 3 cups broccoli florets, cut into bite-sized pieces
1 pound fettuccine (use rice-pasta for gluten-free version)
Extra virgin olive oil
2 cups heavy cream
2/3 cup white wine
6 garlic cloves, thinly sliced
1/2 teaspoon freshly ground black pepper
1 pound peeled, deveined shrimp (if using frozen shrimp, defrost by running cold water over them for a few minutes)
2 Tbsp finely chopped fresh parsley
Salt
Method
1 Fill a large 8-quart stock pot at least half full with water and with 1 Tbsp of salt; bring to a boil.
2 While the water is the large stockpot is heating, bring a smaller saucepan (2-3 quarts) half filled with water to a boil. Blanch the broccoli in the boiling water for 1 minute. Remove from heat. Drain and run the broccoli under cold water to stop the cooking. Set aside.
3 Cook the pasta in the large pot of boiling water according to the directions on the package (anywhere from 3 to 12 minutes, depending on the type of pasta you have) until al dente, or still slightly firm. Drain and toss with a little olive oil to keep from sticking.
4 While the pasta is cooking, combine the cream, wine, garlic, and black pepper in a large skillet and bring to a simmer over high heat. Reduce the heat to medium and simmer for 7 to 10 minutes until the mixture thickens.
5 Add the shrimp and cook 2 to 3 minutes, until the shrimp have turned pink on all sides. Toss in the broccoli and the parsley. Mix in the fettucini. Salt to taste.
I need some pasta salad ideas with chicken, shrimp and beans (not necessarily in the same recipe). Thanks.?
I like to make Pesto Pasta Salad. It is fairly easy and so good.
Need:
Penne Pasta
Sundried Tomatoes
Large bunch Spinach
Large bunch Fresh Basil
Garlic
1 lemon
Parmesan Cheese
Pine nuts (optional)
Olive oil
Grape Tomatoes, halved
Grilled chicken cut into chunks (optional)
Cook box of pasta.
In a food processor or blender, put 1/4 cup olive oil, 1 tablespoon pine nuts, 1/2 the spinach, 1/2 the basil, juice of 1 lemon and 2-3 cloves of garlic (whole or chopped up). Blend until smooth. Add in the rest of the spinach and the rest of the basil. Add 1 tsp. garlic salt and some pepper. Add in 1/4 cup parmesan cheese.
Blend blend blend.
Add a touch of water if you need it to be looser.
Toss pasta with pesto, sundried tomatoes, halved grape tomatoes, chicken. Top again with more parmesan cheese.
Chill.
Try this website: http://www.recipeomnibus.com
There's a lot of salad recipes there. You can probably add macaroni or any pasta to the salads there to turn it into a pasta salad.
Try http://www.dummychef.com
i found some of my salad recipes there
2 TB olive oil
10 oz large shrimp (can use pre cooked)
2 TB lemon juice
1/4 C fresh parsley chopped
1/4 C fresh or 1 1/2 ts dried basil
3 C chopped green onions
2 minced garlic cloves
Fettuccini (or any other pasta - spaghetti or linguini)
Cook your pasta.
While that is cooking, in a 10'; nonstick skillet, heat the OO %26amp; add all ingredients. Cook until shrimp are cooked through.
Serve with pasta %26amp; enjoy.
Makes a lot of juice. Improvise %26amp; add some cornstarch for a 'sauce' is made.
Angel Hair Pasta Salad
2 (8 ounce) packages angel hair pasta
1/2 pound cooked bay shrimp
3/4 cup chopped green onions
1 1/2 cups ranch-style salad dressing
DIRECTIONS:
Cook the pasta according to package directions; drain and rinse under cold water.
Mix together the pasta, shrimp, green onions and ranch dressing, then carefully work the shrimp into the pasta with your hands. (Note: As the salad sits, it will absorb some of the dressing; add a little dressing right before serving). I need some pasta salad ideas with chicken, shrimp and beans (not necessarily in the same recipe). Thanks.?
Creamy Shrimp and Broccoli Fettuccine Recipe
Print Options
Print (no photos)
Print (with photos)
Ingredients
2 to 3 cups broccoli florets, cut into bite-sized pieces
1 pound fettuccine (use rice-pasta for gluten-free version)
Extra virgin olive oil
2 cups heavy cream
2/3 cup white wine
6 garlic cloves, thinly sliced
1/2 teaspoon freshly ground black pepper
1 pound peeled, deveined shrimp (if using frozen shrimp, defrost by running cold water over them for a few minutes)
2 Tbsp finely chopped fresh parsley
Salt
Method
1 Fill a large 8-quart stock pot at least half full with water and with 1 Tbsp of salt; bring to a boil.
2 While the water is the large stockpot is heating, bring a smaller saucepan (2-3 quarts) half filled with water to a boil. Blanch the broccoli in the boiling water for 1 minute. Remove from heat. Drain and run the broccoli under cold water to stop the cooking. Set aside.
3 Cook the pasta in the large pot of boiling water according to the directions on the package (anywhere from 3 to 12 minutes, depending on the type of pasta you have) until al dente, or still slightly firm. Drain and toss with a little olive oil to keep from sticking.
4 While the pasta is cooking, combine the cream, wine, garlic, and black pepper in a large skillet and bring to a simmer over high heat. Reduce the heat to medium and simmer for 7 to 10 minutes until the mixture thickens.
5 Add the shrimp and cook 2 to 3 minutes, until the shrimp have turned pink on all sides. Toss in the broccoli and the parsley. Mix in the fettucini. Salt to taste.
I need some pasta salad ideas with chicken, shrimp and beans (not necessarily in the same recipe). Thanks.?
I like to make Pesto Pasta Salad. It is fairly easy and so good.
Need:
Penne Pasta
Sundried Tomatoes
Large bunch Spinach
Large bunch Fresh Basil
Garlic
1 lemon
Parmesan Cheese
Pine nuts (optional)
Olive oil
Grape Tomatoes, halved
Grilled chicken cut into chunks (optional)
Cook box of pasta.
In a food processor or blender, put 1/4 cup olive oil, 1 tablespoon pine nuts, 1/2 the spinach, 1/2 the basil, juice of 1 lemon and 2-3 cloves of garlic (whole or chopped up). Blend until smooth. Add in the rest of the spinach and the rest of the basil. Add 1 tsp. garlic salt and some pepper. Add in 1/4 cup parmesan cheese.
Blend blend blend.
Add a touch of water if you need it to be looser.
Toss pasta with pesto, sundried tomatoes, halved grape tomatoes, chicken. Top again with more parmesan cheese.
Chill.
Try this website: http://www.recipeomnibus.com
There's a lot of salad recipes there. You can probably add macaroni or any pasta to the salads there to turn it into a pasta salad.
Try http://www.dummychef.com
i found some of my salad recipes there
I'm looking for a recipe for this pasta dish?
I had it at a pot luck and now I want to try to make it. It had different noodles in it, long round tube like ones. It was orange in color with greens in it. It might have had a tangy cheese flavor maybe? Not overly powerful. Anyone have any ideas what I'm talking about?I'm looking for a recipe for this pasta dish?
Sounds like baked ziti to me. Its made with penne pasta (long, round tubes). There are about a 1000 ways to make it.
Its a casserole dish. From your description, I would suggest to just bake the noodles with with a tomato cream sauce (a mixture of marinara and alfredo sauce) parmesan and spinach.
Edit: Sounds like a type of pasta salad. Try tossing penne pasta with a vinaigrette, spinach and parmesan. Or, it could have been made with a creamy dressing, like 1000 Ise or some type of yogurt dressing.I'm looking for a recipe for this pasta dish?
I know this dish the key ingredient to it was...
-Italian dressing (non creamy kind)
-pasta noodles (only thing cooked)
-raw onions (purple for color diced)
-raw chives (diced)
-oregano
You can also add
-chicken (diced)
-raw bell peppers (diced you can use red yellow orange and green)
-raw celery (sliced)
-raw carrots (shaved)
-cilantro
mix serve cold I don't know the name of it though
You must be pertaining to Puttanesca Pasta with the olives and capers in it. mmmmmmmmm my favorite. The name is derived from the woman who just got off (esca=exit) from her night cruising profession already so tired and very hungry grabs the different types of pasta just to create a pasta dish.
Wondering if they were Ziti noodles possibly? Can you name any other ingredients, flavors, or a guess at Nationality? Happy to help if you either e-mail or update your post ;)
sounds like Ziti pasta but as far as a sauce who knows ask the person who hosted the party maybe they would know. at most mixers there's always one woman who knows just what everyone brought and how well it was received.
Sounds like baked ziti to me. Its made with penne pasta (long, round tubes). There are about a 1000 ways to make it.
Its a casserole dish. From your description, I would suggest to just bake the noodles with with a tomato cream sauce (a mixture of marinara and alfredo sauce) parmesan and spinach.
Edit: Sounds like a type of pasta salad. Try tossing penne pasta with a vinaigrette, spinach and parmesan. Or, it could have been made with a creamy dressing, like 1000 Ise or some type of yogurt dressing.I'm looking for a recipe for this pasta dish?
I know this dish the key ingredient to it was...
-Italian dressing (non creamy kind)
-pasta noodles (only thing cooked)
-raw onions (purple for color diced)
-raw chives (diced)
-oregano
You can also add
-chicken (diced)
-raw bell peppers (diced you can use red yellow orange and green)
-raw celery (sliced)
-raw carrots (shaved)
-cilantro
mix serve cold I don't know the name of it though
You must be pertaining to Puttanesca Pasta with the olives and capers in it. mmmmmmmmm my favorite. The name is derived from the woman who just got off (esca=exit) from her night cruising profession already so tired and very hungry grabs the different types of pasta just to create a pasta dish.
Wondering if they were Ziti noodles possibly? Can you name any other ingredients, flavors, or a guess at Nationality? Happy to help if you either e-mail or update your post ;)
sounds like Ziti pasta but as far as a sauce who knows ask the person who hosted the party maybe they would know. at most mixers there's always one woman who knows just what everyone brought and how well it was received.
Does anyone know the recipe for the cheescake factory's ';tomato basil pasta';?
Please report this Kk as an abuser .... I found him doing this very same thing on this cooking board on yahoo answers in the last couple of days He may be changing his name also he has a May 28, 2009 starting date .. maybe they can get an IP address .... as far as a basil sauce it is a simply made sauce and the others have given you a couple of recipes I always add a teaspoon of oregano to my sauces and a good lump of real butter makes it satiny smooth and extra delicious I grow my own basil ..make sure you do not over cook your spaghettiDoes anyone know the recipe for the cheescake factory's ';tomato basil pasta';?
This is practically not a ';Cheesecake factory recipe';.. But i tried to cook this, and it was spectacular, here's the recipe and instructions..
1 lg. bunch FRESH basil leaves
12-15 plum tomatoes
5 cloves garlic
1/2 lb. feta (domestic) cheese, crumbled
1 med. onion
1/2 lb. mushrooms
1 bay leaf
A few sprigs of fresh oregano and fresh rosemary (optional)
Olive or canola oil
Salt and pepper to taste
Angel hair pasta or thin spaghetti
(Imported variety/the best - DiCecco).
Mince garlic, onions. Heat 1/8-1/4 cup oil in large cast iron skillet (no aluminum pans). Add garlic, onions and sliced mushrooms to hot oil. dice about 6 tomatoes into small pieces. Chop the remainder in the food processor. Add tomatoes to hot oil in skillet - chop basil leaves with scissors and add to sauces. Add remaining herbs and seasoning to tomato and garlic-mushroom mixture. Simmer on low flame for 20-60 minutes, depending on individual preference (shorter time - produces a sweeter, fresher sauce; longer time - a more traditional sauce). Add water while simmering - to create a thinner sauce, if desired. Cook imported pasta to al dente consistency. Drain - pour sauce over each dish of pasta - crumble generous portions of feta over each serving. Serve with a crisp green salad.Does anyone know the recipe for the cheescake factory's ';tomato basil pasta';?
INGREDIENTS
* 10 ounces dry fusilli/spiral pasta
* 6 tablespoons olive oil
* 2 cloves crushed garlic
* 1 small onion, finely chopped
* 2 cups diced tomatoes
* 6 leaves fresh basil, torn
* 3 tablespoons grated Parmesan cheese
* 1 1/2 cups crumbled feta cheese
* salt and pepper to taste
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
What to Drink?
Wine Sangiovese
Click here to find out more!
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add fusilli pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Combine olive oil, garlic, onion, tomatoes and basil; let sit at room temperature.
3. Toss warm pasta with Parmesan and feta. Stir in tomato mixture and sprinkle on salt and pepper. You can add more Parmesan if desired. Serve immediately.
this is the excellent RECIPE. no joke :)
i tried this one!
I don't know their recipe, but here is a simple thing my wife and I do, first you need to know how to make home made egg noodles.
http://www.cooks.com/rec/search/0,1-0,ho鈥?/a>
Then you need some FRESH garden tomato's and FRESH home grown basil. I have several ';dehydrators'; that I dry herbs and garlic and tomatoes with, I slice the tomatoes and dry them to crispy, then I blend them into a powder. The same with basil. Then I make my noodles and add tomato powder and basil powder to the noodles.
After the noodles dry, you boil them till done and add them to your sauce or add sauce to them, depends how you look at it, lol. They are delicious. Give it a try. You can even experiment, add some garlic or whatever you like .
Nope. It's probably a secret.
This is practically not a ';Cheesecake factory recipe';.. But i tried to cook this, and it was spectacular, here's the recipe and instructions..
1 lg. bunch FRESH basil leaves
12-15 plum tomatoes
5 cloves garlic
1/2 lb. feta (domestic) cheese, crumbled
1 med. onion
1/2 lb. mushrooms
1 bay leaf
A few sprigs of fresh oregano and fresh rosemary (optional)
Olive or canola oil
Salt and pepper to taste
Angel hair pasta or thin spaghetti
(Imported variety/the best - DiCecco).
Mince garlic, onions. Heat 1/8-1/4 cup oil in large cast iron skillet (no aluminum pans). Add garlic, onions and sliced mushrooms to hot oil. dice about 6 tomatoes into small pieces. Chop the remainder in the food processor. Add tomatoes to hot oil in skillet - chop basil leaves with scissors and add to sauces. Add remaining herbs and seasoning to tomato and garlic-mushroom mixture. Simmer on low flame for 20-60 minutes, depending on individual preference (shorter time - produces a sweeter, fresher sauce; longer time - a more traditional sauce). Add water while simmering - to create a thinner sauce, if desired. Cook imported pasta to al dente consistency. Drain - pour sauce over each dish of pasta - crumble generous portions of feta over each serving. Serve with a crisp green salad.Does anyone know the recipe for the cheescake factory's ';tomato basil pasta';?
INGREDIENTS
* 10 ounces dry fusilli/spiral pasta
* 6 tablespoons olive oil
* 2 cloves crushed garlic
* 1 small onion, finely chopped
* 2 cups diced tomatoes
* 6 leaves fresh basil, torn
* 3 tablespoons grated Parmesan cheese
* 1 1/2 cups crumbled feta cheese
* salt and pepper to taste
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
What to Drink?
Wine Sangiovese
Click here to find out more!
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add fusilli pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Combine olive oil, garlic, onion, tomatoes and basil; let sit at room temperature.
3. Toss warm pasta with Parmesan and feta. Stir in tomato mixture and sprinkle on salt and pepper. You can add more Parmesan if desired. Serve immediately.
this is the excellent RECIPE. no joke :)
i tried this one!
I don't know their recipe, but here is a simple thing my wife and I do, first you need to know how to make home made egg noodles.
http://www.cooks.com/rec/search/0,1-0,ho鈥?/a>
Then you need some FRESH garden tomato's and FRESH home grown basil. I have several ';dehydrators'; that I dry herbs and garlic and tomatoes with, I slice the tomatoes and dry them to crispy, then I blend them into a powder. The same with basil. Then I make my noodles and add tomato powder and basil powder to the noodles.
After the noodles dry, you boil them till done and add them to your sauce or add sauce to them, depends how you look at it, lol. They are delicious. Give it a try. You can even experiment, add some garlic or whatever you like .
Nope. It's probably a secret.
How can I incorporate this shrimp recipe into a pasta dish?
So the shrimp recipe is delicious..with cherry tomatoes and parsley...the sauce always comes out a little thin..
how can i thicken it? would it be a good idea to have the sauce thickened and then serve it over penne pasta?
Heres the recipe:
1 lb shrimp
2 tsp olive oil
1 lb cherry tomateoes
6 tbs butter
parsley
green onions
Then what you basically do is cook the shrimp and tomatoes first then add everything else and let simmer a littleHow can I incorporate this shrimp recipe into a pasta dish?
I'd boil some linguine to add to the shrimp and the sauce. Add a little pasta water, which is starchy from cooking the pasta, to help thicken the sauce a little. I wouldn't think you'd want it really thick and heavy, though.How can I incorporate this shrimp recipe into a pasta dish?
If you change out your cherry tomatoes for Roma tomatoes and remove the seeds and center, that will take care of your watery problem. Otherwise, use a little cornstarch to thicken. Another thing that would thicken it would be to add a little shredded Parmesan. Then you wouldn't need the cornstarch. Be sure and add it at the end.
Half the cherry tomatoes and put in sauce pan w/ olive oil, 1/2 stick butter, salt pepper, and maybe a squirt of lemon juice. You can thicken it by whisking in a little cornstarch perhaps or making a rue of flour and water. I think capers would be an excellent addition to the sauce as well. Maybe some garlic too :) Also the longer it simmers, the more it will reduce and get thicker. Even a little heavy cream would give it a nice creamy consistency.
make a sauce with the olive oil, parsley, and green onions. Add the shrimp to that.
Cook the pasta; drain it and toss it in the pan with the shrimp.
how can i thicken it? would it be a good idea to have the sauce thickened and then serve it over penne pasta?
Heres the recipe:
1 lb shrimp
2 tsp olive oil
1 lb cherry tomateoes
6 tbs butter
parsley
green onions
Then what you basically do is cook the shrimp and tomatoes first then add everything else and let simmer a littleHow can I incorporate this shrimp recipe into a pasta dish?
I'd boil some linguine to add to the shrimp and the sauce. Add a little pasta water, which is starchy from cooking the pasta, to help thicken the sauce a little. I wouldn't think you'd want it really thick and heavy, though.How can I incorporate this shrimp recipe into a pasta dish?
If you change out your cherry tomatoes for Roma tomatoes and remove the seeds and center, that will take care of your watery problem. Otherwise, use a little cornstarch to thicken. Another thing that would thicken it would be to add a little shredded Parmesan. Then you wouldn't need the cornstarch. Be sure and add it at the end.
Half the cherry tomatoes and put in sauce pan w/ olive oil, 1/2 stick butter, salt pepper, and maybe a squirt of lemon juice. You can thicken it by whisking in a little cornstarch perhaps or making a rue of flour and water. I think capers would be an excellent addition to the sauce as well. Maybe some garlic too :) Also the longer it simmers, the more it will reduce and get thicker. Even a little heavy cream would give it a nice creamy consistency.
make a sauce with the olive oil, parsley, and green onions. Add the shrimp to that.
Cook the pasta; drain it and toss it in the pan with the shrimp.
I am looking for the recipe from The Cheesecake Factory-Pasta Da Vinci-anyone have it????
I believe it was made with penne pasta-there were large chunks of mushroom(not canned)-some kind of creamy garlic alfredo sauce and large chunks of chicken that tasted like it may have been marinated in something.I am looking for the recipe from The Cheesecake Factory-Pasta Da Vinci-anyone have it????
My favorite resturant...but I couldn't tell you what the recipe is....I just wanted to piggyback your question in case someone else does.I am looking for the recipe from The Cheesecake Factory-Pasta Da Vinci-anyone have it????
http://www.topsecretrecipes.com/home.asp
Sauteed Chicken, Mushrooms, Onions and Garlic in a Delicious
Madeira Wine Sauce Tossed with Penne Pasta and Parmesan
Sauteed Chicken, Mushrooms, Onions and Garlic in a Delicious
Madeira Wine Sauce Tossed with Penne Pasta and Parmesan
I actually ate there recently but had Chicken Piccata.. delicious
HERE ARE SOME people trying to make the Da Vinci
http://www.recipelink.com/mf/14/17372
here is a fake recipe for their chicken romano
http://www.copykat.com/component/option,鈥?/a>cosmetics company
My favorite resturant...but I couldn't tell you what the recipe is....I just wanted to piggyback your question in case someone else does.I am looking for the recipe from The Cheesecake Factory-Pasta Da Vinci-anyone have it????
http://www.topsecretrecipes.com/home.asp
Sauteed Chicken, Mushrooms, Onions and Garlic in a Delicious
Madeira Wine Sauce Tossed with Penne Pasta and Parmesan
Sauteed Chicken, Mushrooms, Onions and Garlic in a Delicious
Madeira Wine Sauce Tossed with Penne Pasta and Parmesan
I actually ate there recently but had Chicken Piccata.. delicious
HERE ARE SOME people trying to make the Da Vinci
http://www.recipelink.com/mf/14/17372
here is a fake recipe for their chicken romano
http://www.copykat.com/component/option,鈥?/a>
Recipe needed! Baked bean pasta bake??? Help chef help?
ive gotta make dinner tonight, i was thinking baked bean pasta baked (its all we got in the drawer). If i make a standard tomato pasta sauce will it be nice if i put baked beans with it? Even just the beans and not the sauce.Recipe needed! Baked bean pasta bake??? Help chef help?
Baked Bean and Pasta Casserole
Ingredients:
19-oz can pinto or kidney beans, drained (or 2 cups cooked pinto or kidney beans)
3 tablespoons molasses
Small onion, finely minced
4 cups cooked pasta, drained
Dash of salt (optional)
Preheat oven to 350 degrees. Mix all the ingredients together. Pour into casserole dish.
Bake at 350 degrees for 15-20 minutes. Serve hot. Recipe makes six servings.Recipe needed! Baked bean pasta bake??? Help chef help?
I need to know what kind of beans do you have? Are they white beans? if yes than use the tomato sauce if they are red kidney don't it will look not very appealing ,
Make a sauce with tomatoes and open the canned beans ,rinse them out to get all the pasty liquid off them add to the sauce if you have oregano add some in the pot as well ,salt and pepper to taste, cook your pasta in a separate pot drain when al dente , grease a baking dish . Mix the pasta with some sauce and beans add to the greased dish , sprinkle with cheese and cook in the oven at 350f for 20 minutes
Here is another recipe if you want to try this one as well .
http://www.bbcgoodfood.com/recipes/1548/鈥?/a>
Merry Christmas
I doubt many actual chefs could help with this...
I'd say if you just mix cooked pasta with baked beans and top with cheese and bake, it would probably be alright.
Ew.
But, if its all you got, its all you got.
Baked Bean and Pasta Casserole
Ingredients:
19-oz can pinto or kidney beans, drained (or 2 cups cooked pinto or kidney beans)
3 tablespoons molasses
Small onion, finely minced
4 cups cooked pasta, drained
Dash of salt (optional)
Preheat oven to 350 degrees. Mix all the ingredients together. Pour into casserole dish.
Bake at 350 degrees for 15-20 minutes. Serve hot. Recipe makes six servings.Recipe needed! Baked bean pasta bake??? Help chef help?
I need to know what kind of beans do you have? Are they white beans? if yes than use the tomato sauce if they are red kidney don't it will look not very appealing ,
Make a sauce with tomatoes and open the canned beans ,rinse them out to get all the pasty liquid off them add to the sauce if you have oregano add some in the pot as well ,salt and pepper to taste, cook your pasta in a separate pot drain when al dente , grease a baking dish . Mix the pasta with some sauce and beans add to the greased dish , sprinkle with cheese and cook in the oven at 350f for 20 minutes
Here is another recipe if you want to try this one as well .
http://www.bbcgoodfood.com/recipes/1548/鈥?/a>
Merry Christmas
I doubt many actual chefs could help with this...
I'd say if you just mix cooked pasta with baked beans and top with cheese and bake, it would probably be alright.
Ew.
But, if its all you got, its all you got.
Question about a certain pasta type - looking for recipe help?
At the store the other day I picked up a bag of Filini pasta. I was thinking about using it to cook lunch for self and the kids. Only thing is I can't seem to find a recipe for anything but two soup recipes online to use it for, AllRecipes, and Cooks.com, have no listings (they think I misspelled the word!)
Have you ever cooked with this pasta, or eaten something cooked with it? Even just ideas would be wonderful. I'm stuck without a car today so I can't pick anything up at the store. I was going to use chicken breasts, and I have some veg at home here - just can't seem to find a good recipe to do so. Thanks in advance!Question about a certain pasta type - looking for recipe help?
Filini are generally used for soup because they're a small cut of pasta.
Just use it like you'd use spaghetti or angel hair (capellini) but follow the cooking time shown on your bag.Question about a certain pasta type - looking for recipe help?
CHICKEN ALFREDO
2 c. cooked chicken, chopped up
2 jars Alfredo sauce
2 c. mushrooms
1 lb. fettuccine or any pasta
2 tsp. butter
Saute chicken and mushrooms in butter until lightly brown. Pour in Alfredo sauce over chicken and let simmer for about 5-7 minutes. Pour mixture over cooked fettuccine or pasta. Sprinkle with Parmesan cheese.
Have you ever cooked with this pasta, or eaten something cooked with it? Even just ideas would be wonderful. I'm stuck without a car today so I can't pick anything up at the store. I was going to use chicken breasts, and I have some veg at home here - just can't seem to find a good recipe to do so. Thanks in advance!Question about a certain pasta type - looking for recipe help?
Filini are generally used for soup because they're a small cut of pasta.
Just use it like you'd use spaghetti or angel hair (capellini) but follow the cooking time shown on your bag.Question about a certain pasta type - looking for recipe help?
CHICKEN ALFREDO
2 c. cooked chicken, chopped up
2 jars Alfredo sauce
2 c. mushrooms
1 lb. fettuccine or any pasta
2 tsp. butter
Saute chicken and mushrooms in butter until lightly brown. Pour in Alfredo sauce over chicken and let simmer for about 5-7 minutes. Pour mixture over cooked fettuccine or pasta. Sprinkle with Parmesan cheese.
Recipe for creamy cold pasta salad!?
I'm looking for a fresh recipe for a cold creamy pasta salad, with basic ingredients.
something thats easy and can hold a while in the fridge!
thanks!Recipe for creamy cold pasta salad!?
this is a favorite of ours
PASTA SALAD
2 cups elbow macaroni
2 cups broccoli florets
1 stalk celery thinly sliced
2 green onions sliced
1/4 cucumber sliced
2 tbsp. fresh parsley
1 cup mayonnaise
1/2 cup sour cream
2 cloves garlic minced
2 tsp. prepared mustard
1/2 tsp. paprika and salt
8 cherry tomatoes optional
Cook pasta adding broccoli during last 4 minutes, drain. Rinse with cold water to cool, drain well.
In a large bowl combine pasta with celery, green onions, cucumber and parsley.
In separate bowl, combine mayonnaise, sour cream, garlic, mustard, paprika and salt, mix well. Pour over pasta mixture and toss to coat well. Cover and chill 2 hours or overnight. Just before serving add tomatoes and toss gently.Recipe for creamy cold pasta salad!?
INGREDIENTS
* 3 tablespoons olive oil
* 2 tablespoons red wine vinegar
* 1 teaspoon Dijon mustard
* 1 teaspoon garlic powder
* salt and pepper to taste
* 1/2 cup chopped green bell pepper
* 1/2 cup diced yellow bell pepper
* 1/2 cup chopped fresh mushrooms
* 1/2 cup chopped white onion
* 1 (8 ounce) package dry penne pasta
* 2 tablespoons light mayonnaise
* 2 tablespoons grated Parmesan cheese
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
DIRECTIONS
1. Preheat the oven broiler.
2. In a bowl, mix the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper. Spread the green bell pepper, yellow bell pepper, mushrooms, and onion on a baking sheet. Pour the oil and vinegar mixture over the vegetables.
3. Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched. Remove from heat, and cool.
4. Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
5. In a large bowl, toss the vegetables, pasta, and mayonnaise. Top with Parmesan cheese to serve.
This is an eye ball it recipe:
Tri colored rotini, boiled and drained. Rinse with cool water and let the noodles cool down.
Chop up some red onions and seperate as well as possible. Mix up 1 itaillian or other vinegarette and 2 parts ranch dressing. Add slice olives, onions, kidney beans, and garbonzo beans to the noodles. Fold in dressing, cover and chill. YUM!!!
The vinegiarette that I like to use is...
Cowboy Vinaigrette:
1 1/2 cups apple cider vinegar
3 tbsp sugar
1/8 cup horseradish
3 cups plus 2 tbsp veggie oil
1/4 cup finely chopped red onion
1/8 cup worcestershire sauce
3/4 tbsp dijon mustard
Place everything but the oil in a food processor, and combine. Slowly add the oil until emulsified. Keep in an air tight container.
Mix with ranch dressing for a creamy vinaigrette for salads or to dip fries in.
---
I make my own ranch from scratch, but the Hidden Valley packets are very good as well.
Here is my recipe for ranch:
Ranch Dressing:
3/4 tsp dried chives
3/4 tsp dried parsley
1/4 tsp dill weed
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/2 tsp black pepper
1 heaping cup mayo
1/2 cup buttermilk
Mix the dry ingredients into the mayo. Add the buttermilk and keep in a container in the fridge
This is a very simple and delicious. I get asked to take this to many carry-ins and picnics.
Bacon Ranch Pasta Salad
1 box pasta (any shape - I like rotini the best)
1 bottle of Ranch (Hidden Valley is my favorite)
---For the veggies, use as much as you like:---
Diced tomatoes or cherry tomatoes, quartered
Red Onion, chopped
Crumbled bacon pieces (I use about 1 package that I'll cook or 2 bags of real bacon pieces. You can use less, we like lots of bacon though)
Just cook pasta according to box directions. Drain and rinse with cold water.
Add veggies and bacon (set aside some bacon to put on top) and mix with 1 bottle of ranch. You need to let it chill a bit before serving. Before you serve it, you can add more ranch if it looks like it needs it and stir. I then sprinkle some bacon on top and serve.
12 oz. salad pasta
16 oz. frozen mixed vegetables
1 c. mayonnaise
4 oz. Italian dressing (creamy)
Dash sage, pepper, garlic %26amp; salt
Cook pasta and the last few minutes of cooking time, add vegetables. Drain both. Add spices. Make dressing with remaining ingredients and stir into pasta. Chill.
1 lb. pasta, cooked %26amp; drained
1 cup Italian salad dressing or vinaigrette
1 tablespoon Salad Supreme seasoning
3 tomatoes, chopped
2 cucumbers, chopped
1 1/2 red onions, chopped
2 green peppers, chopped
A nice traditional style Italian pasta dish
something thats easy and can hold a while in the fridge!
thanks!Recipe for creamy cold pasta salad!?
this is a favorite of ours
PASTA SALAD
2 cups elbow macaroni
2 cups broccoli florets
1 stalk celery thinly sliced
2 green onions sliced
1/4 cucumber sliced
2 tbsp. fresh parsley
1 cup mayonnaise
1/2 cup sour cream
2 cloves garlic minced
2 tsp. prepared mustard
1/2 tsp. paprika and salt
8 cherry tomatoes optional
Cook pasta adding broccoli during last 4 minutes, drain. Rinse with cold water to cool, drain well.
In a large bowl combine pasta with celery, green onions, cucumber and parsley.
In separate bowl, combine mayonnaise, sour cream, garlic, mustard, paprika and salt, mix well. Pour over pasta mixture and toss to coat well. Cover and chill 2 hours or overnight. Just before serving add tomatoes and toss gently.Recipe for creamy cold pasta salad!?
INGREDIENTS
* 3 tablespoons olive oil
* 2 tablespoons red wine vinegar
* 1 teaspoon Dijon mustard
* 1 teaspoon garlic powder
* salt and pepper to taste
* 1/2 cup chopped green bell pepper
* 1/2 cup diced yellow bell pepper
* 1/2 cup chopped fresh mushrooms
* 1/2 cup chopped white onion
* 1 (8 ounce) package dry penne pasta
* 2 tablespoons light mayonnaise
* 2 tablespoons grated Parmesan cheese
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
DIRECTIONS
1. Preheat the oven broiler.
2. In a bowl, mix the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper. Spread the green bell pepper, yellow bell pepper, mushrooms, and onion on a baking sheet. Pour the oil and vinegar mixture over the vegetables.
3. Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched. Remove from heat, and cool.
4. Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
5. In a large bowl, toss the vegetables, pasta, and mayonnaise. Top with Parmesan cheese to serve.
This is an eye ball it recipe:
Tri colored rotini, boiled and drained. Rinse with cool water and let the noodles cool down.
Chop up some red onions and seperate as well as possible. Mix up 1 itaillian or other vinegarette and 2 parts ranch dressing. Add slice olives, onions, kidney beans, and garbonzo beans to the noodles. Fold in dressing, cover and chill. YUM!!!
The vinegiarette that I like to use is...
Cowboy Vinaigrette:
1 1/2 cups apple cider vinegar
3 tbsp sugar
1/8 cup horseradish
3 cups plus 2 tbsp veggie oil
1/4 cup finely chopped red onion
1/8 cup worcestershire sauce
3/4 tbsp dijon mustard
Place everything but the oil in a food processor, and combine. Slowly add the oil until emulsified. Keep in an air tight container.
Mix with ranch dressing for a creamy vinaigrette for salads or to dip fries in.
---
I make my own ranch from scratch, but the Hidden Valley packets are very good as well.
Here is my recipe for ranch:
Ranch Dressing:
3/4 tsp dried chives
3/4 tsp dried parsley
1/4 tsp dill weed
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/2 tsp black pepper
1 heaping cup mayo
1/2 cup buttermilk
Mix the dry ingredients into the mayo. Add the buttermilk and keep in a container in the fridge
This is a very simple and delicious. I get asked to take this to many carry-ins and picnics.
Bacon Ranch Pasta Salad
1 box pasta (any shape - I like rotini the best)
1 bottle of Ranch (Hidden Valley is my favorite)
---For the veggies, use as much as you like:---
Diced tomatoes or cherry tomatoes, quartered
Red Onion, chopped
Crumbled bacon pieces (I use about 1 package that I'll cook or 2 bags of real bacon pieces. You can use less, we like lots of bacon though)
Just cook pasta according to box directions. Drain and rinse with cold water.
Add veggies and bacon (set aside some bacon to put on top) and mix with 1 bottle of ranch. You need to let it chill a bit before serving. Before you serve it, you can add more ranch if it looks like it needs it and stir. I then sprinkle some bacon on top and serve.
12 oz. salad pasta
16 oz. frozen mixed vegetables
1 c. mayonnaise
4 oz. Italian dressing (creamy)
Dash sage, pepper, garlic %26amp; salt
Cook pasta and the last few minutes of cooking time, add vegetables. Drain both. Add spices. Make dressing with remaining ingredients and stir into pasta. Chill.
1 lb. pasta, cooked %26amp; drained
1 cup Italian salad dressing or vinaigrette
1 tablespoon Salad Supreme seasoning
3 tomatoes, chopped
2 cucumbers, chopped
1 1/2 red onions, chopped
2 green peppers, chopped
A nice traditional style Italian pasta dish
Share a recipe for a nice pasta/noodle entre?
Make it simple. I gotta eat this thing.Share a recipe for a nice pasta/noodle entre?
Asian Noodle-Vegetable Soup
Serving Size : 12
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
6 cups Beef broth
3 cups Water
1 1/2 pounds Sweet potatoes -- peeled %26amp; cut
bit size pieces (4 cups)
2 teaspoons Garlic -- minced
12 ounces Green cabbage -- thinly sliced
(6 cups)
8 ounces Sugar-snap peas -- trimmed or
peas -- halved crosswise
(2 1/2 cups)
8 ounces Capellini -- broken in thirds
(about 2 1/2 cups)
2 tablespoons Teriyaki sauce
2 tablespoons Dark Oriental sesame oil
Scallions; sliced -- garnish
Bring broth and water to boil in a 4 to 5 quart pot. Stir in sweet potatoes and garlic.
Reduce heat, cover and simmer 8 minutes or until potatoes are crisp-tender.
Stir in cabbage, increase heat to medium and boil gently 4 to 5 minutes.
Stir in snap peas, capellini and teriyaki sauce. Boil 3 to 4 minutes more until potatoes
and cabbage are tender and pasta is firm-tender. Stir in sesame oil.
Serve garnished with sliced scallions. Makes 12 cups or 4 servings.Share a recipe for a nice pasta/noodle entre?
cut up tomatoes into it or sprinkle chesse on top!
go to the store, and buy a can of chef boyardee.
Hamburger Helper Lasagna
1 CAN OF MUSHROOM SOUP
1 CAN OF CHICKEN
1 BAG OF EGG NODDLES
BOIL THE NODDLES WHEN DONE DRAIN AND ADD OTHER INGREDIENTS AND YOU'RE DONE
Asian Noodle-Vegetable Soup
Serving Size : 12
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
6 cups Beef broth
3 cups Water
1 1/2 pounds Sweet potatoes -- peeled %26amp; cut
bit size pieces (4 cups)
2 teaspoons Garlic -- minced
12 ounces Green cabbage -- thinly sliced
(6 cups)
8 ounces Sugar-snap peas -- trimmed or
peas -- halved crosswise
(2 1/2 cups)
8 ounces Capellini -- broken in thirds
(about 2 1/2 cups)
2 tablespoons Teriyaki sauce
2 tablespoons Dark Oriental sesame oil
Scallions; sliced -- garnish
Bring broth and water to boil in a 4 to 5 quart pot. Stir in sweet potatoes and garlic.
Reduce heat, cover and simmer 8 minutes or until potatoes are crisp-tender.
Stir in cabbage, increase heat to medium and boil gently 4 to 5 minutes.
Stir in snap peas, capellini and teriyaki sauce. Boil 3 to 4 minutes more until potatoes
and cabbage are tender and pasta is firm-tender. Stir in sesame oil.
Serve garnished with sliced scallions. Makes 12 cups or 4 servings.Share a recipe for a nice pasta/noodle entre?
cut up tomatoes into it or sprinkle chesse on top!
go to the store, and buy a can of chef boyardee.
Hamburger Helper Lasagna
1 CAN OF MUSHROOM SOUP
1 CAN OF CHICKEN
1 BAG OF EGG NODDLES
BOIL THE NODDLES WHEN DONE DRAIN AND ADD OTHER INGREDIENTS AND YOU'RE DONE
I need a good recipe that uses spiral pasta, ground beef, & cheese.I need to serve about 8-10 people. Thanks?
then you should fix ziti......it's AWESOME.....
one onion chopped
5 pounds cooked ground beef
48 ounces (I think?) cheddar jack cheese, shredded (it's the LARGE shredded cheese bag at walmart)
2 large boxes of your cooked spiral pasta
1 large can hunts spaghetti sauce (any flavor you prefer)
1 TBSP garlic powder
1 tsp black pepper
1 tsp salt
1 tsp italian seasoning (optional)
1 large package cream cheese (softened)
2 eggs
Your hamburger is cooked and drained. Your pasta is already cooked. Beat the eggs, cream cheese and spices....in LARGE bowl, put the meat, pasta and cream cheese mixture......stir.....add spaghetti sauce....stir......add 3/4ths of the cheese.......stir.......ijn a LARGE 13 x 9 pan put the mixture in.....now, bake at 350 for 15 minutes.....cover with foil and cook 15 more minutes....take off foil......put remaining cheese on top and melt (5 minutes probably)......EASY!I need a good recipe that uses spiral pasta, ground beef, %26amp; cheese.I need to serve about 8-10 people. Thanks?
Try going to www.allrecipes.com
They have a great website. I've used recipes from here often, especially when I need a recipe for a large group of people. You can enter the amount of people that you want to cook for and can have a recipe converted into the amount of ingredients that you need for that particular recipe. Good luck!I need a good recipe that uses spiral pasta, ground beef, %26amp; cheese.I need to serve about 8-10 people. Thanks?
Ingredients:
8 ounces uncooked tube or spiral pasta
1 pound ground beef
6 bacon strips, diced
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup shredded cheddar cheese
Barbecue sauce and prepared mustard, optional
Directions:
Cook pasta according to package directions. Meanwhile, in a skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Discard drippings. In the same skillet, cook beef over medium heat until no longer pink; drain. Drain pasta; add to the skillet. Add soup and bacon; heat through. Sprinkle with cheese; cover and cook until the cheese is melted.
Serve with barbecue sauce and mustard if desired.
Double the recipe.
in a large skillet brown hamburger with garlick powder and onion salt till cooked(brown)set aside on bowl, in same skillet put about 2 to 3 table spoons of olive oil heat it up and add about teaspoon of crushed garlick and half of diced onion (cook on medium heat) garlick burns quick don't let it get brown just caramelized) add spaghetti sauce about 2 bottles of your favorite brand and let simmer, mean time cook your spiral spaghetti till soft, (put a Little bit of salt in water no oil )drain and mix in with sauce add as much cheesee as desire mix in then put cheese on top lots! and bake at 350 for about 20minutes or till looks like cheese is melted and has some color to it , watch it it burns easy, enjoy!
one onion chopped
5 pounds cooked ground beef
48 ounces (I think?) cheddar jack cheese, shredded (it's the LARGE shredded cheese bag at walmart)
2 large boxes of your cooked spiral pasta
1 large can hunts spaghetti sauce (any flavor you prefer)
1 TBSP garlic powder
1 tsp black pepper
1 tsp salt
1 tsp italian seasoning (optional)
1 large package cream cheese (softened)
2 eggs
Your hamburger is cooked and drained. Your pasta is already cooked. Beat the eggs, cream cheese and spices....in LARGE bowl, put the meat, pasta and cream cheese mixture......stir.....add spaghetti sauce....stir......add 3/4ths of the cheese.......stir.......ijn a LARGE 13 x 9 pan put the mixture in.....now, bake at 350 for 15 minutes.....cover with foil and cook 15 more minutes....take off foil......put remaining cheese on top and melt (5 minutes probably)......EASY!I need a good recipe that uses spiral pasta, ground beef, %26amp; cheese.I need to serve about 8-10 people. Thanks?
Try going to www.allrecipes.com
They have a great website. I've used recipes from here often, especially when I need a recipe for a large group of people. You can enter the amount of people that you want to cook for and can have a recipe converted into the amount of ingredients that you need for that particular recipe. Good luck!I need a good recipe that uses spiral pasta, ground beef, %26amp; cheese.I need to serve about 8-10 people. Thanks?
Ingredients:
8 ounces uncooked tube or spiral pasta
1 pound ground beef
6 bacon strips, diced
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup shredded cheddar cheese
Barbecue sauce and prepared mustard, optional
Directions:
Cook pasta according to package directions. Meanwhile, in a skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Discard drippings. In the same skillet, cook beef over medium heat until no longer pink; drain. Drain pasta; add to the skillet. Add soup and bacon; heat through. Sprinkle with cheese; cover and cook until the cheese is melted.
Serve with barbecue sauce and mustard if desired.
Double the recipe.
in a large skillet brown hamburger with garlick powder and onion salt till cooked(brown)set aside on bowl, in same skillet put about 2 to 3 table spoons of olive oil heat it up and add about teaspoon of crushed garlick and half of diced onion (cook on medium heat) garlick burns quick don't let it get brown just caramelized) add spaghetti sauce about 2 bottles of your favorite brand and let simmer, mean time cook your spiral spaghetti till soft, (put a Little bit of salt in water no oil )drain and mix in with sauce add as much cheesee as desire mix in then put cheese on top lots! and bake at 350 for about 20minutes or till looks like cheese is melted and has some color to it , watch it it burns easy, enjoy!
Does anyone know the recipe for Jewel-Osco's Cheddar Broccoli Pasta Salad?
I've found a couple on allrecipes.com but they don't contain pasta....I've searched everywhere and come up short....any help would be greatly appreciated!!!Does anyone know the recipe for Jewel-Osco's Cheddar Broccoli Pasta Salad?
MARKET PASTA SALAD
SALAD:
8 oz. uncooked, med. shell macaroni
2 c. broccoli florets
1/2 c. (1 med.) chopped onion
2 med. (2 c.) sliced 1/4 inch yellow squash or zucchini
1 med. red pepper, cut into strips
1 c. (4 oz.) cubed 1/2 inch cheddar cheese
DRESSING:
1/2 c. vegetable oil
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. lemon juice
2 tbsp. country-style Dijon mustard
1 tsp. Worcestershire sauce
1/2 tsp. minced fresh garlic
2 tbsp. grated Parmesan cheese
Cook macaroni according to package directions; drain. In large bowl, stir together all salad ingredients except cheese; stir in hot macaroni. Refrigerate 10 minutes. Stir in cheese.
Meanwhile, in medium bowl stir together all dressing ingredients except Parmesan cheese. Pour dressing over salad; toss to coat. Sprinkle with Parmesan cheese.
BROCCOLI PASTA SALAD
1 c. Miracle Whip salad dressing
1/4 c. chopped parsley
1 tsp. dried basil leaves, crushed
1 garlic clove, minced
8 oz. Cheddar cheese, cubed
3-4 c. broccoli flowerettes, cooked
2 c. (8 oz.) tri-color corkscrew pasta, cooked and drained
Combine salad dressing, parsley, basil, and garlic; mix well. Add cheese, broccoli, and noodles; mix lightly. Chill.
Note: This salad may be used as a main dish. Arrange tomato wedges on a platter and top with the salad.cosmetics company
MARKET PASTA SALAD
SALAD:
8 oz. uncooked, med. shell macaroni
2 c. broccoli florets
1/2 c. (1 med.) chopped onion
2 med. (2 c.) sliced 1/4 inch yellow squash or zucchini
1 med. red pepper, cut into strips
1 c. (4 oz.) cubed 1/2 inch cheddar cheese
DRESSING:
1/2 c. vegetable oil
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. lemon juice
2 tbsp. country-style Dijon mustard
1 tsp. Worcestershire sauce
1/2 tsp. minced fresh garlic
2 tbsp. grated Parmesan cheese
Cook macaroni according to package directions; drain. In large bowl, stir together all salad ingredients except cheese; stir in hot macaroni. Refrigerate 10 minutes. Stir in cheese.
Meanwhile, in medium bowl stir together all dressing ingredients except Parmesan cheese. Pour dressing over salad; toss to coat. Sprinkle with Parmesan cheese.
BROCCOLI PASTA SALAD
1 c. Miracle Whip salad dressing
1/4 c. chopped parsley
1 tsp. dried basil leaves, crushed
1 garlic clove, minced
8 oz. Cheddar cheese, cubed
3-4 c. broccoli flowerettes, cooked
2 c. (8 oz.) tri-color corkscrew pasta, cooked and drained
Combine salad dressing, parsley, basil, and garlic; mix well. Add cheese, broccoli, and noodles; mix lightly. Chill.
Note: This salad may be used as a main dish. Arrange tomato wedges on a platter and top with the salad.
Recipe needed! Baked bean pasta bake??? Help chef help?
ive gotta make dinner tonight, i was thinking baked bean pasta baked (its all we got in the drawer). If i make a standard tomato pasta sauce will it be nice if i put baked beans with it? Even just the beans and not the sauce.Recipe needed! Baked bean pasta bake??? Help chef help?
it should be ok, i'd chop an onion, and fry it off, add some garlic of you have any. Throw in any veg you have, add your tomatoes, and herbs, maybe a splash of wine. I'd then drain and rinse the beans, shove them in the mix and warm through.
it should be ok, i'd chop an onion, and fry it off, add some garlic of you have any. Throw in any veg you have, add your tomatoes, and herbs, maybe a splash of wine. I'd then drain and rinse the beans, shove them in the mix and warm through.
Pasta recipes?
what is a good pasta to make that isnt too difficult?Pasta recipes?
I make these all the time.
Asian Pasta
http://allrecipes.com/Recipe/Asian-Pasta鈥?/a>
Angel Hair Pasta Salad
http://allrecipes.com/Recipe/Angel-Hair-鈥?/a>
Ranch Pasta Salad
http://allrecipes.com/Recipe/Ranch-Pasta鈥?/a>Pasta recipes?
鈥?750g pomodorino tomatoes
鈥?olive oil
鈥?sea salt and freshly . ground black pepper
鈥?good-quality balsamic vinegar
鈥?500g penne
鈥?200g black olives, stoned and halved
鈥?a small bunch of fresh basil, leaves picked
鈥?a chunk of pecorino cheese, to serve
Penne with tomato, basil, olives and pecorino
Preheat oven to 200掳C/400掳F/gas 6.
Throw the tomatoes into a large roasting tin, drizzle them with olive oil, season with some salt and pepper and pop them in the preheated oven for 20 minutes. Once they鈥檙e roasted, squash the tomatoes with a fork to get the juices going and drizzle over some balsamic vinegar.
Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions until al dente. Drain the pasta and add the roasted tomato sauce and the olives. Tear over most of the basil leaves and toss everything together. Season and serve with the reserved basil leaves scattered over and some freshly grated pecorino.
This is super simple:
Spaghetti Piazza:
1 pound box spaghetti noodles
1/2 cup milk
1 large egg
1 Jar Marinara Sauce
1 pound lean ground beef
2 cups shredded mozzarella cheese
13 x 9 glass baking dish
In a large stock pot boil water to cook spaghetti, follow package directions. Drain. Measure milk in large bowl, add egg, mix well, add spaghetti and mix well.
While spaghetti is cooking brown lean ground beef in large saute pan. Drain excess fat, return to pan and add the marinara sauce. Simmer on low.
Lightly grease a 13 x 9 glass baking dish. Pour spaghetti into dish, top with meat mixture and spread cheese on top. Bake for 20-25 minutes uncovered or until cheese has melted.
Want to try a orzo pasta salad?
http://www.cooking-is-easy-and-fun.com/O鈥?/a>
This is my one fake lasagna. 1 box of cooked ziti, 1 large jar of tomato sauce, 1 small container of ricotta cheese, 1 bag of mozz., and 1 lb. cooked ground meat (any will do %26amp; it's right you can skip it all together). Mix all this together except half the bag of mozz cheese, cover with foil and bake at 350 for about 1/2 hour. Top with the rest of the mozz. back in the oven until the cheese is bubbly and slightly brown. If you don't use sausage I suggest seasoning the meat with at least a little salt and pepper.
In a sautee pan cook up some type of flavoring. I like bacon or pancetta, but if you don't do meat just take it out. Take out the meat once it's crispy. Add 1/4 container sliced mushrooms and 1/2 diced onion and cook down. Add about 1 c. heavy cream, a pinch of nutmeg and 1/2 c. parm cheese. Taste for seasoning after it has reduced by about 1/3. Then add 1/2 box cooked pasta to this. Make sure you cook your pasta until just before al dente. Toss around until the sauce gets thick and coats all the pasta. Then put the bacon or pasta back in.
Pasta Casserole
Ingredients: 1 egg, 1 can Campbell's (or other) Cream of Mushroom soup, 1 small jar or can of mushrooms, 1 10 ounce can of chunk white tuna (any brand), 1 small can of green peas, 10 ounces of milk or condensed milk, 1 bag of grated cheese. 1 cup of butter or margarine.
1 box or bag of medium shell pasta.
In a casserole bowl, break and whip the egg. Stir in the tuna. Add the Cream of Mushroom soup and the milk. Stir well. Add the peas and the mushrooms, including the liquid contents of the cans. Stir. Put the butter or margarine on top and don't stir.
In a pot or pan, bring water to a boil and cook the pasta. Drain and add to the other contents. Stir well until there are no traces of the butter or margarine (I use Parkay in a tub, by the way).
Add the cheese on top. (Use your favorite. I like sharp cheddar, but any cheese will work.)
Bake at 350 F for 30 minutes in the casserole bowl--covered.
MANICOTTI
fettucini
spagetti
lasanga
pene pasta aka penny pasta
marinara macoroni
note: got to food network.com
look where it says difficulty and try the easy ones
Spaghetti is always good but if you want to challenge yourself try lasagna. You've got your classic meat lasagna but I recently came across a spinach, chicken, mushroom lasagna that my family really loved.
with broccoli sauted in garlic, olive oil hot red pepper flakes and some chicken stock
I make these all the time.
Asian Pasta
http://allrecipes.com/Recipe/Asian-Pasta鈥?/a>
Angel Hair Pasta Salad
http://allrecipes.com/Recipe/Angel-Hair-鈥?/a>
Ranch Pasta Salad
http://allrecipes.com/Recipe/Ranch-Pasta鈥?/a>Pasta recipes?
鈥?750g pomodorino tomatoes
鈥?olive oil
鈥?sea salt and freshly . ground black pepper
鈥?good-quality balsamic vinegar
鈥?500g penne
鈥?200g black olives, stoned and halved
鈥?a small bunch of fresh basil, leaves picked
鈥?a chunk of pecorino cheese, to serve
Penne with tomato, basil, olives and pecorino
Preheat oven to 200掳C/400掳F/gas 6.
Throw the tomatoes into a large roasting tin, drizzle them with olive oil, season with some salt and pepper and pop them in the preheated oven for 20 minutes. Once they鈥檙e roasted, squash the tomatoes with a fork to get the juices going and drizzle over some balsamic vinegar.
Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions until al dente. Drain the pasta and add the roasted tomato sauce and the olives. Tear over most of the basil leaves and toss everything together. Season and serve with the reserved basil leaves scattered over and some freshly grated pecorino.
This is super simple:
Spaghetti Piazza:
1 pound box spaghetti noodles
1/2 cup milk
1 large egg
1 Jar Marinara Sauce
1 pound lean ground beef
2 cups shredded mozzarella cheese
13 x 9 glass baking dish
In a large stock pot boil water to cook spaghetti, follow package directions. Drain. Measure milk in large bowl, add egg, mix well, add spaghetti and mix well.
While spaghetti is cooking brown lean ground beef in large saute pan. Drain excess fat, return to pan and add the marinara sauce. Simmer on low.
Lightly grease a 13 x 9 glass baking dish. Pour spaghetti into dish, top with meat mixture and spread cheese on top. Bake for 20-25 minutes uncovered or until cheese has melted.
Want to try a orzo pasta salad?
http://www.cooking-is-easy-and-fun.com/O鈥?/a>
This is my one fake lasagna. 1 box of cooked ziti, 1 large jar of tomato sauce, 1 small container of ricotta cheese, 1 bag of mozz., and 1 lb. cooked ground meat (any will do %26amp; it's right you can skip it all together). Mix all this together except half the bag of mozz cheese, cover with foil and bake at 350 for about 1/2 hour. Top with the rest of the mozz. back in the oven until the cheese is bubbly and slightly brown. If you don't use sausage I suggest seasoning the meat with at least a little salt and pepper.
In a sautee pan cook up some type of flavoring. I like bacon or pancetta, but if you don't do meat just take it out. Take out the meat once it's crispy. Add 1/4 container sliced mushrooms and 1/2 diced onion and cook down. Add about 1 c. heavy cream, a pinch of nutmeg and 1/2 c. parm cheese. Taste for seasoning after it has reduced by about 1/3. Then add 1/2 box cooked pasta to this. Make sure you cook your pasta until just before al dente. Toss around until the sauce gets thick and coats all the pasta. Then put the bacon or pasta back in.
Pasta Casserole
Ingredients: 1 egg, 1 can Campbell's (or other) Cream of Mushroom soup, 1 small jar or can of mushrooms, 1 10 ounce can of chunk white tuna (any brand), 1 small can of green peas, 10 ounces of milk or condensed milk, 1 bag of grated cheese. 1 cup of butter or margarine.
1 box or bag of medium shell pasta.
In a casserole bowl, break and whip the egg. Stir in the tuna. Add the Cream of Mushroom soup and the milk. Stir well. Add the peas and the mushrooms, including the liquid contents of the cans. Stir. Put the butter or margarine on top and don't stir.
In a pot or pan, bring water to a boil and cook the pasta. Drain and add to the other contents. Stir well until there are no traces of the butter or margarine (I use Parkay in a tub, by the way).
Add the cheese on top. (Use your favorite. I like sharp cheddar, but any cheese will work.)
Bake at 350 F for 30 minutes in the casserole bowl--covered.
MANICOTTI
fettucini
spagetti
lasanga
pene pasta aka penny pasta
marinara macoroni
note: got to food network.com
look where it says difficulty and try the easy ones
Spaghetti is always good but if you want to challenge yourself try lasagna. You've got your classic meat lasagna but I recently came across a spinach, chicken, mushroom lasagna that my family really loved.
with broccoli sauted in garlic, olive oil hot red pepper flakes and some chicken stock
Any good pasta recipes?
i need something i can make with rotini pasta, maybe somekind of special sauce or casserole. do you any recipes?Any good pasta recipes?
****Chicken Florentine Casserole****
4 boneless, skinless chicken breast halves (about 1 pound total)
3/4 cup water
1/2 cup dry white wine
1 large clove garlic, sliced
1 pound fresh spinach, rinsed
1 tablespoon olive oil
2 tablespoons all-purpose flour
1-1/2 tablespoons fresh lemon juice
1-1/2 teaspoons dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
6 ounces less-fat cream cheese, cut up and softened
3/4 cup grated Parmesan cheese
1/2 pound rotini pasta
2 tablespoons plain dry bread crumbs
1/2 teaspoon paprika
Directions
1. Heat oven to 375掳F. Lightly oil 8 x 8 x 2-inch glass baking dish. Bring large pot of lightly salted water to boiling over high heat.
2. Combine chicken, 3/4 cup water, wine and garlic in saucepan. Bring to boiling over high heat; reduce heat; gently simmer, covered, 15 minutes.
3. Remove chicken from broth and set aside to cool. Measure broth, adding water if needed to make a total of 1-3/4 cups. Tear chicken into about 1/2-inch-wide shreds.
4. Place wet spinach in large nonreactive pot; cover; cook over high heat until wilted, 3 minutes. Drain, lightly pressing out excess water. Coarsely chop; return to pot.
5. Heat oil in saucepan over medium heat. Stir in flour; cook 1 minute. Stir in reserved 1-3/4 cups broth mixture; cook, stirring, until thickened and smooth, 3 to 4 minutes. Add lemon juice, oregano, salt, pepper and nutmeg. Bring to boiling. Remove from heat. Stir in cream cheese and 1/2 cup Parmesan.
6. Add cheese sauce and shredded chicken to spinach in pot.
7. Meanwhile, add pasta to boiling water; cook until firm but tender, 2 minutes less than the suggested cooking time. Drain; add to spinach mixture. Turn into prepared casserole.
8. Combine remaining Parmesan cheese, bread crumbs and paprika in small bowl. Sprinkle over top.
9. Bake in 375掳F oven about 30 minutes or until golden and bubbly. Let stand at least 15 minutes. Serve.Any good pasta recipes?
BAKED ROTINI
1 lb. pkg. rotini pasta
1 lb. ground beef or Italian sausage
1 c. chopped onion
1 sm. green pepper, chopped
1 (28 oz.) can tomatoes, cut up
1 (6 oz.) can tomato paste
1 (4 oz.) can sliced mushrooms
1 tsp. salt
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. garlic
1/4 tsp. red pepper
2 c. mozzarella cheese, grated
Prepare pasta until done. Drain. In large skillet cook ground meat, onion and green pepper. Drain fat. Add tomatoes, tomato paste, mushrooms and seasonings. Simmer on low, heat for 20 minutes.
Combine rotini and sauce; layer 1/2 into a baking dish, top with 1 cup cheese, layer remaining mixture and top with remaining cheese. Bake at 350 degrees for 35 minutes.
Boil the rotini.
Toss it with JAR OF SAUCE of your choice, 1 can DICED TOMATOES.
Lots of sauce!!!
Stir in 1 tub of RICOTTA CHEESE.
Pour into a baking dish.
Top with lots of SHREDDED MOZZARELLA and bake, covered with tin foil, for 35-40 mins on 350.
here is 1
http://allrecipes.com/Recipe/Rotini-Past鈥?/a>
****Chicken Florentine Casserole****
4 boneless, skinless chicken breast halves (about 1 pound total)
3/4 cup water
1/2 cup dry white wine
1 large clove garlic, sliced
1 pound fresh spinach, rinsed
1 tablespoon olive oil
2 tablespoons all-purpose flour
1-1/2 tablespoons fresh lemon juice
1-1/2 teaspoons dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
6 ounces less-fat cream cheese, cut up and softened
3/4 cup grated Parmesan cheese
1/2 pound rotini pasta
2 tablespoons plain dry bread crumbs
1/2 teaspoon paprika
Directions
1. Heat oven to 375掳F. Lightly oil 8 x 8 x 2-inch glass baking dish. Bring large pot of lightly salted water to boiling over high heat.
2. Combine chicken, 3/4 cup water, wine and garlic in saucepan. Bring to boiling over high heat; reduce heat; gently simmer, covered, 15 minutes.
3. Remove chicken from broth and set aside to cool. Measure broth, adding water if needed to make a total of 1-3/4 cups. Tear chicken into about 1/2-inch-wide shreds.
4. Place wet spinach in large nonreactive pot; cover; cook over high heat until wilted, 3 minutes. Drain, lightly pressing out excess water. Coarsely chop; return to pot.
5. Heat oil in saucepan over medium heat. Stir in flour; cook 1 minute. Stir in reserved 1-3/4 cups broth mixture; cook, stirring, until thickened and smooth, 3 to 4 minutes. Add lemon juice, oregano, salt, pepper and nutmeg. Bring to boiling. Remove from heat. Stir in cream cheese and 1/2 cup Parmesan.
6. Add cheese sauce and shredded chicken to spinach in pot.
7. Meanwhile, add pasta to boiling water; cook until firm but tender, 2 minutes less than the suggested cooking time. Drain; add to spinach mixture. Turn into prepared casserole.
8. Combine remaining Parmesan cheese, bread crumbs and paprika in small bowl. Sprinkle over top.
9. Bake in 375掳F oven about 30 minutes or until golden and bubbly. Let stand at least 15 minutes. Serve.Any good pasta recipes?
BAKED ROTINI
1 lb. pkg. rotini pasta
1 lb. ground beef or Italian sausage
1 c. chopped onion
1 sm. green pepper, chopped
1 (28 oz.) can tomatoes, cut up
1 (6 oz.) can tomato paste
1 (4 oz.) can sliced mushrooms
1 tsp. salt
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. garlic
1/4 tsp. red pepper
2 c. mozzarella cheese, grated
Prepare pasta until done. Drain. In large skillet cook ground meat, onion and green pepper. Drain fat. Add tomatoes, tomato paste, mushrooms and seasonings. Simmer on low, heat for 20 minutes.
Combine rotini and sauce; layer 1/2 into a baking dish, top with 1 cup cheese, layer remaining mixture and top with remaining cheese. Bake at 350 degrees for 35 minutes.
Boil the rotini.
Toss it with JAR OF SAUCE of your choice, 1 can DICED TOMATOES.
Lots of sauce!!!
Stir in 1 tub of RICOTTA CHEESE.
Pour into a baking dish.
Top with lots of SHREDDED MOZZARELLA and bake, covered with tin foil, for 35-40 mins on 350.
here is 1
http://allrecipes.com/Recipe/Rotini-Past鈥?/a>
Help with recipe? Working on a pasta dish, and need....pizzaz.?
We're having 'Italian night' on Wednesday, and it's also my father's birthday, so we're having him over.
I have a fresh tagliatelle recipe I'm dying to try (which should be interesting as I don't have a pasta machine, but rolling pins, ho!).
My idea was to toss the tagliatelle with:
roasted heirloom tomatoes (going to halve these) and roasted garlic (roast them both tossed with olive oil, sea salt %26amp; cracked black pepper), and then just add a couple tablespoons of some sort of fat (brown butter? Ghee? Olive oil? Help...) and some grated parm or romano. I'm not sure which. I had also debated on capers.
We're having strip steak with this, and also probably some sort of salad, so I don't think it needs meat. My instinct was for pancetta, but I don't like the idea of having pork AND beef in the same meal. As far as salad I'll probably just carmelize some pears and pecans in brown butter and brown sugar, and put them over baby greens with some goat cheese (am addicted to goat cheese).
I'm not sure about the pasta- I'm going for 'simplistic', but I don't want to sacrifice 'interesting'. Any ideas to make it more of a stand-out dish?Help with recipe? Working on a pasta dish, and need....pizzaz.?
pastsa and meat sauce salad garlic breadHelp with recipe? Working on a pasta dish, and need....pizzaz.?
Sounds tasty!
For the pasta add extra virgin olive oil - nice flavor that will add depth. Use romano - again deeper flavor. I would also add at the very end finely chopped fresh basil (personally I believe the more basil the better).
Also, add some fresh italian oregano and basil to the tomatoes and garlic before roasting.
Olive oil for sure, and I always add black olives to my pasta dishes!
I have a fresh tagliatelle recipe I'm dying to try (which should be interesting as I don't have a pasta machine, but rolling pins, ho!).
My idea was to toss the tagliatelle with:
roasted heirloom tomatoes (going to halve these) and roasted garlic (roast them both tossed with olive oil, sea salt %26amp; cracked black pepper), and then just add a couple tablespoons of some sort of fat (brown butter? Ghee? Olive oil? Help...) and some grated parm or romano. I'm not sure which. I had also debated on capers.
We're having strip steak with this, and also probably some sort of salad, so I don't think it needs meat. My instinct was for pancetta, but I don't like the idea of having pork AND beef in the same meal. As far as salad I'll probably just carmelize some pears and pecans in brown butter and brown sugar, and put them over baby greens with some goat cheese (am addicted to goat cheese).
I'm not sure about the pasta- I'm going for 'simplistic', but I don't want to sacrifice 'interesting'. Any ideas to make it more of a stand-out dish?Help with recipe? Working on a pasta dish, and need....pizzaz.?
pastsa and meat sauce salad garlic breadHelp with recipe? Working on a pasta dish, and need....pizzaz.?
Sounds tasty!
For the pasta add extra virgin olive oil - nice flavor that will add depth. Use romano - again deeper flavor. I would also add at the very end finely chopped fresh basil (personally I believe the more basil the better).
Also, add some fresh italian oregano and basil to the tomatoes and garlic before roasting.
Olive oil for sure, and I always add black olives to my pasta dishes!
Recipe: simple tomato-flavour pasta meal with kidney beans?
Hi I'm on cooking dinner tonight, I don't know how to cook much but I want to cook some pasta, and mix it with beans cooked with onion, garlic and tomato puree (also chopped tomatoes, soy sauce, italian herbs, salt). And I guess I'll put some cheese on top of it all.
Those are just my thoughts on how I should cook it but I've never done it before, so any hints? Any suggestions on what else to add - or what not to add - or how to do it?
Thanks very muchRecipe: simple tomato-flavour pasta meal with kidney beans?
I'd skip the soy sauce, otherwise, you are right on track--salt and pepper of course. Make sure you put salt in the water before you cook the pasta. The pot will boil over too, so you have to watch it--I put a big metal spoon in mine. Also follow the directions on the box, because one cup of uncooked pasta expands about triple. It won't take long. Chop the onion and garlic and fry it very lightly in some olive oil or oil (saute). The garlic will burn real fast, so stay by the stove and keep stuff moving--it won't take long--add the puree and your Italian herbs and pepper and I can of water--let it simmer on low heat. Drain and rinse the beans. Bring a pot of water to boiling, add salt, cook the pasta according to directions 6-10 minutes. Drain the pasta in a colander/strainer. You can add a little of the pasta water to the tomato mixture. Mix everything together and just put it back on the heat for a couple minutes, but make sure the fire is low so it doesn't burn. Don't stir the pasta a lot because everything will get gooey. Serve it up and put some cheese on top.Recipe: simple tomato-flavour pasta meal with kidney beans?
That sounds like a terrific idea for a dish. Since you're cooking tonight, use canned beans... I think butter beans or fava beans if you can find them.
Start with the onion and saute it in extra virgin olive oil for a couple of minutes, until it is soft. Then add the garlic and stir for a minute. Add the tomato puree and tomatoes and stir until almost at a boil. Then add the herbs and let simmer for a minute or two.
I would not put soy sauce in this dish. The tomatoes have enough sodium in them to flavor it. If you choose your herbs wisely, additional salt won't be necessary.
Pour the sauce over cooked pasta. Sprinkle with cheeses, Mozarella or Provolone and Parmesan.
Try some Cajun Spices for some Louisiana kick in it!
add some chili powder and maybe some red pepper flakes and make it like chili and pasta.......not sure about the cheese, maybe you should let them put that on if they want. Add some corn if you like, I take it you don't want meat in it.
Those are just my thoughts on how I should cook it but I've never done it before, so any hints? Any suggestions on what else to add - or what not to add - or how to do it?
Thanks very muchRecipe: simple tomato-flavour pasta meal with kidney beans?
I'd skip the soy sauce, otherwise, you are right on track--salt and pepper of course. Make sure you put salt in the water before you cook the pasta. The pot will boil over too, so you have to watch it--I put a big metal spoon in mine. Also follow the directions on the box, because one cup of uncooked pasta expands about triple. It won't take long. Chop the onion and garlic and fry it very lightly in some olive oil or oil (saute). The garlic will burn real fast, so stay by the stove and keep stuff moving--it won't take long--add the puree and your Italian herbs and pepper and I can of water--let it simmer on low heat. Drain and rinse the beans. Bring a pot of water to boiling, add salt, cook the pasta according to directions 6-10 minutes. Drain the pasta in a colander/strainer. You can add a little of the pasta water to the tomato mixture. Mix everything together and just put it back on the heat for a couple minutes, but make sure the fire is low so it doesn't burn. Don't stir the pasta a lot because everything will get gooey. Serve it up and put some cheese on top.Recipe: simple tomato-flavour pasta meal with kidney beans?
That sounds like a terrific idea for a dish. Since you're cooking tonight, use canned beans... I think butter beans or fava beans if you can find them.
Start with the onion and saute it in extra virgin olive oil for a couple of minutes, until it is soft. Then add the garlic and stir for a minute. Add the tomato puree and tomatoes and stir until almost at a boil. Then add the herbs and let simmer for a minute or two.
I would not put soy sauce in this dish. The tomatoes have enough sodium in them to flavor it. If you choose your herbs wisely, additional salt won't be necessary.
Pour the sauce over cooked pasta. Sprinkle with cheeses, Mozarella or Provolone and Parmesan.
Try some Cajun Spices for some Louisiana kick in it!
add some chili powder and maybe some red pepper flakes and make it like chili and pasta.......not sure about the cheese, maybe you should let them put that on if they want. Add some corn if you like, I take it you don't want meat in it.
Recipe for Rigatoni Roma from Pasta House...?
Does anyone know the recipe for Pasta House's Rigatoni Roma? Or at least how to make the sauce??? thanks!Recipe for Rigatoni Roma from Pasta House...?
Try searching for '; Rigatoni Roma from Pasta House at google.com and I found a few interesting links.cosmetics company
Try searching for '; Rigatoni Roma from Pasta House at google.com and I found a few interesting links.
Recipe for a cold tuna pasta salad..?
Preferably the ones with grated carrots etc..
but i wouldn't mind sticking with tuna and sweetcorn pasta salad!Recipe for a cold tuna pasta salad..?
Pasta, tuna in chunks, halved cherry tomatoes, sweetcorn, diced cucumber, grated carrots, raisins, a couple of spoonsful of red pesto.
you can use mayonnaise as a dressing but I prefer a good vinaigrette with plenty of mustard or a rasberry vinaigrette.Recipe for a cold tuna pasta salad..?
you can put any veggies at all you want in any pasta salad. You can use any canned meats you like as well.
basicly you need 2 or more cups cooked pasta, use the variety shapes for differnent looks.
1/3 cup pickle relish, can be sweet or dill, doesn't matter
1/2 cup mayonnaise
then comes the fun part of adding the other more colorful stuff.
1 cup grated anything you like carrots is good.
1 cup frozen peas
1 cup broccoli or broccoli/cauliflower blend
1 or 2 cans of any canned meats you like or 1 to 2 cups any diced meats you like!!
you can add grated or diced cheeses to this too.
Put any and all into your salad bowl and toss well. Chill.
Mayo absorbs into the pasta, so just before serving add another half cup.
Creamy Tuna Pasta Salad
INGREDIENTS (Nutrition)
* 1 (8 ounce) package small seashell pasta
* 2 yellow squash, chopped
* 1 zucchini, chopped
* 1/2 cup chopped banana squash
* 1 (15 ounce) can kidney beans, drained and rinsed
* 1/2 (15 ounce) can canned corn
* 2 (6 ounce) cans tuna, drained
* 1/2 cup Italian-style salad dressing
DIRECTIONS
1. Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
2. Place squash and zucchini in a medium saucepan with 2 cups of water. Bring to a boil and cook until tender, about 15 minutes. Drain and set aside.
3. In a large bowl, combine pasta, squash, zucchini, kidney beans, corn and tuna. Mix well and chill for at least 30 minutes. After salad is chilled, stir in dressing and serve.
I make a big batch every summer, but don't use a recipe or measure. I use a big Dutch oven %26amp; cook about 1 lb of tri-color rotini (you can use macaroni, shells, penne - whatever you like), rinse under cold water, %26amp; drain. I add 1-2 can drained solid white tuna, mayo, a little fresh lemon juice, %26amp; s%26amp;p (to taste). You can use Italian dressing in place of mayo, if you wish.
Add in whatever you like here. I add sliced black olives, diced red onion, peas, (sometimes, drained, chopped marinated artichoke hearts and/or sliced mushrooms), parsley %26amp; parmesan cheese. Use any cheese you prefer, i.e. shredded sharp cheddar, etc.) I cover %26amp; refrigerate for about 2 hours, %26amp; add cherry, grape or pear tomatoes before serving. You can add in sundried tomatoes to the mix, if you like. The pasta soaks up the dressing, so taste before you serve %26amp; add more if necessary.
If you like corn %26amp; shredded carrots, add them in as well. Taste and adjust seasonings.
i dont have exact measures because i make it to taste but i boil up some pasta (any u like) and let it cool under cold water then i add a tin of tuna, chopped yellow and red pepper, kidney beans, sweetcorn, i add a clove of crushed garlic but u can leave it out it tastes just as good without, and then some mayo, mayo is the best with this as long as u dont mind the calories. i love this pasta and hope that u enjoy it too.
Try going on a few different recipes website such as yahoo foods.allreceipes.com,or type in tuna salad with grated carrots and hit such.i did that once for a recipe i was looking for and got a few different websites with really good receipes for boneless chicken
A quick easy one - boil the pasta, drain the water out in a colander, cool the pasta under cold water. Put pasta into a bowl, add a tin of tuna, squirt on loads of salad cream and mix!! Yum yum
I love just cooled down pasta, tuna, red onion, (peppers can be added too), and mayo ( or salad cream) Delicious, plain and very easy.
or instead of mayo and salad cream you can add pesto.
yummy
but i wouldn't mind sticking with tuna and sweetcorn pasta salad!Recipe for a cold tuna pasta salad..?
Pasta, tuna in chunks, halved cherry tomatoes, sweetcorn, diced cucumber, grated carrots, raisins, a couple of spoonsful of red pesto.
you can use mayonnaise as a dressing but I prefer a good vinaigrette with plenty of mustard or a rasberry vinaigrette.Recipe for a cold tuna pasta salad..?
you can put any veggies at all you want in any pasta salad. You can use any canned meats you like as well.
basicly you need 2 or more cups cooked pasta, use the variety shapes for differnent looks.
1/3 cup pickle relish, can be sweet or dill, doesn't matter
1/2 cup mayonnaise
then comes the fun part of adding the other more colorful stuff.
1 cup grated anything you like carrots is good.
1 cup frozen peas
1 cup broccoli or broccoli/cauliflower blend
1 or 2 cans of any canned meats you like or 1 to 2 cups any diced meats you like!!
you can add grated or diced cheeses to this too.
Put any and all into your salad bowl and toss well. Chill.
Mayo absorbs into the pasta, so just before serving add another half cup.
Creamy Tuna Pasta Salad
INGREDIENTS (Nutrition)
* 1 (8 ounce) package small seashell pasta
* 2 yellow squash, chopped
* 1 zucchini, chopped
* 1/2 cup chopped banana squash
* 1 (15 ounce) can kidney beans, drained and rinsed
* 1/2 (15 ounce) can canned corn
* 2 (6 ounce) cans tuna, drained
* 1/2 cup Italian-style salad dressing
DIRECTIONS
1. Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
2. Place squash and zucchini in a medium saucepan with 2 cups of water. Bring to a boil and cook until tender, about 15 minutes. Drain and set aside.
3. In a large bowl, combine pasta, squash, zucchini, kidney beans, corn and tuna. Mix well and chill for at least 30 minutes. After salad is chilled, stir in dressing and serve.
I make a big batch every summer, but don't use a recipe or measure. I use a big Dutch oven %26amp; cook about 1 lb of tri-color rotini (you can use macaroni, shells, penne - whatever you like), rinse under cold water, %26amp; drain. I add 1-2 can drained solid white tuna, mayo, a little fresh lemon juice, %26amp; s%26amp;p (to taste). You can use Italian dressing in place of mayo, if you wish.
Add in whatever you like here. I add sliced black olives, diced red onion, peas, (sometimes, drained, chopped marinated artichoke hearts and/or sliced mushrooms), parsley %26amp; parmesan cheese. Use any cheese you prefer, i.e. shredded sharp cheddar, etc.) I cover %26amp; refrigerate for about 2 hours, %26amp; add cherry, grape or pear tomatoes before serving. You can add in sundried tomatoes to the mix, if you like. The pasta soaks up the dressing, so taste before you serve %26amp; add more if necessary.
If you like corn %26amp; shredded carrots, add them in as well. Taste and adjust seasonings.
i dont have exact measures because i make it to taste but i boil up some pasta (any u like) and let it cool under cold water then i add a tin of tuna, chopped yellow and red pepper, kidney beans, sweetcorn, i add a clove of crushed garlic but u can leave it out it tastes just as good without, and then some mayo, mayo is the best with this as long as u dont mind the calories. i love this pasta and hope that u enjoy it too.
Try going on a few different recipes website such as yahoo foods.allreceipes.com,or type in tuna salad with grated carrots and hit such.i did that once for a recipe i was looking for and got a few different websites with really good receipes for boneless chicken
A quick easy one - boil the pasta, drain the water out in a colander, cool the pasta under cold water. Put pasta into a bowl, add a tin of tuna, squirt on loads of salad cream and mix!! Yum yum
I love just cooled down pasta, tuna, red onion, (peppers can be added too), and mayo ( or salad cream) Delicious, plain and very easy.
or instead of mayo and salad cream you can add pesto.
yummy
Great salad recipe, any type (vegetable, pasta, fruit, etc.)?
I am looking for a classier salad, that i could bring to a party i am going to. Its a little more formal, kind of professional, so I am looking for something that I can really jazz up and make really fancy, but i also want it to taste really good. Does anyone have some sort of recipe like this, sort of like the dishes that you bring and their gone in 10 minutes?
sorry, I know that its kind of a difficult question, any help is appreciated. Thanks so much!Great salad recipe, any type (vegetable, pasta, fruit, etc.)?
Here's a delicious salad that all my friends like and have gotten the recipe from me so they can make it themselves.
Almond-Orange Salad
Dressing:
1/4 cup salad oil
2 Tbs. sugar
2 Tbs. white wine vinegar
1/4 tsp. almond extract
Put all dressing ingredients in small jar and shake to combine.
Salad Ingredients:
6 cups torn greens - we like leaf or bibb lettuce best
2 medium oranges - sectioned (or use canned mandarin oranges)
1 cup sliced celery - it's prettier if cut on diaganol
3 Tbs. chopped green onion or chives
1/3 cup toasted blanched almonds
Toss all salad ingredients together and then toss lightly with dressing.Great salad recipe, any type (vegetable, pasta, fruit, etc.)?
Lime Jell-O Mold
1 large box Lime Jell-O
8 ounces Cream Cheese - room temperature
1 can Crushed Pineapple - chilled
8 ounce container of Cool Whip
Drain pineapple saving liquid to use in Jell-O. Make Jell-O using the quick-set instructions replacing some of the cold water with the pineapple juice. Make sure gelatin is well dissolved. Place in fridge until semi-set. In a blender combine cream cheese and pineapple until well blended. Mix into semi-set Jell-O than fold in Cool Whip. Pour into a gelatin mold and refrigerate until set or over night. To serve, unmold onto a plate large enough for the mold.
Potluck Pasta Salad Prep: 30 minutes
Chill: 2 to 24 hours
Ingredients
3 cups dried wagon wheel macaroni, rotini or other desired pasta (8 ounces)
2 cups yellow summer squash or zucchini, halved lengthwise and sliced (1 medium)
1 cup frozen peas, thawed; shelled fresh peas, cooked and cooled (page 000); or frozen whole kernel corn, thawed
1 medium red sweet pepper, cut into strips (about 1/2 cup)
8 ounces smoked cheddar cheese or cheddar cheese, cubed (2 cups)
1 6-ounce can pitted ripe olives, drained and coarsely chopped
1 cup cherry tomatoes, halved
1/2 cup chopped red onion (1 medium)
2 tablespoons snipped fresh oregano or basil or 2 teaspoons dried oregano or basil, crushed
1 cup bottled balsamic vinaigrette or red wine vinaigrette salad dressing
Directions
1. Cook pasta according to package directions; drain. Rinse with cold water; drain again.
2. In a large bowl combine pasta, squash, peas, sweet pepper, cheese, olives, tomatoes, onion, and oregano. Add dressing to pasta mixture; toss gently to coat. Cover and chill for 2 to 24 hours.
3. Makes 16 side-dish servings
Pasta Salad with Orange Dressing
Prep: 30 minutes
Chill: 2 to 24 hours
Ingredients
6 oz. dried whole grain or plain pasta, such as penne or bow tie (1-1/2 cups)
1 15-oz. can black beans, rinsed and drained
1 cup chopped cooked chicken
1/2 a large green sweet pepper, seeded and cut into thin bite-size strips
1/2 cup thin wedges of red onion
1 orange
1 8-oz. carton light dairy sour cream
1/4 tsp. salt
1/4 tsp. ground black pepper
Milk
1-1/2 cups lightly packed arugula leaves, coarsely shredded
3 Tbsp. snipped fresh cilantro
Directions
1. Cook pasta according to package directions. Drain pasta, rinse with cold water; drain again. Transfer to bowl. Add black beans, chicken, sweet pepper, and red onion; set aside.
2. Finely shred enough peel of the orange to get 1-1/2 teaspoons. Place shredded peel in bowl; stir in sour cream, salt, and pepper. Juice orange. Add 3 tablespoons orange juice to sour cream mixture.
3. Add sour cream mixture to pasta mixture; toss to coat. Cover; refrigerate 2 to 24 hours. Before serving, stir in enough milk (1 to 2 tablespoons) until salad is desired consistency. Stir in arugula and cilantro. Makes 4 servings.
Fruit Salad with Cranberry Dressing
Prep: 25 minutes
Chill: 2 hours
Ingredients
2 cups cranberries
1/3 cup water
1 cup sugar
1/4 cup orange juice
Bibb lettuce leaves
2 large oranges, peeled and sectioned (2 cups)
1/2 large pineapple, peeled, cored, sliced, and cut into wedges
2 large ripe pears, cored and sliced into wedges* (2 cups)
2 kiwifruit and/or golden kiwifruit, peeled and sliced lengthwise into wedges (1 cup)
Directions
1. For dressing, in a medium saucepan combine cranberries and water. Bring to boiling; reduce heat. Simmer, covered, for 4 to 5 minutes or until berries just begin to pop. Remove saucepan from heat; stir in sugar and orange juice. When cool, press mixture through a sieve. Discard cranberry skins. Cover and chill the dressing about 2 hours or until thoroughly chilled. (The dressing will thicken slightly as it chills.)
2. To serve, line 6 small bowls or plates with lettuce leaves. Arrange fruit on lettuce leaves. Drizzle with dressing.
3. Makes 6 side-dish servings
4. *Note: To prevent pears from darkening, brush cut edges with lemon juice.
Hey girl I have just the recepie for you. In india it is called ANAR RAITA or simply pomogranate with yoghurt.
Take some yoghurt and put pomogranate all over and mix it well. Take some more pomogranate and crush them in the Yoghurt, ie. put some of its juice in it. If needed add some sugar or salt. Quick and easy does the trick.
HAM, PECAN AND BLUE CHEESE SALAD
4 oz. fully cooked ham, cut into thin strips
1 c. broken pecans
3/4 c. (3 oz.) crumbled blue cheese
1/3 c. snipped parsley
1/3 c. olive oil or salad oil
2 tsp. dried rosemary, crushed
1/2 tsp. coarse ground pepper
1/4 tsp. garlic powder
8 oz. bow tie macaroni, uncooked
Grated fresh Parmesan cheese
In a large salad bowl, combine first eight ingredients. cover and let stand for 30 minutes at room temperature. Meanwhile, cook macaroni according to package directions. Drain; toss with ham mixture. Sprinkle with Parmesan cheese. Serve warm or at room temperature. Cover and chill any leftovers. To reheat leftovers, place 3 to 4 cups of the salad in a microwave safe bowl. Cook, covered on high for 1 to 1 1/2 minutes or until warm, stirring once.
HOLIDAY SPINACH AND BLUE CHEESE SALAD
20 oz. fresh spinach (crinkled leaf variety preferred)
4 oz. blue cheese, crumbled
1 jar (2 oz.) diced or sliced pimientos, drained
2 tbsp. butter
1/2 c. diced onion
2 eggs
3/4 c. vegetable oil
1/4 c. red wine vinegar
Salt to taste
Coarsely ground black pepper to taste
1 lb. bacon, cooked and crumbled
Wash spinach well under cold running water; drain and dry. Remove coarse stems and tear leaves into large bite-size pieces. Put spinach pieces in a large salad bowl. Top with cheese and pimientos. Cover bowl and refrigerate until ready to serve.
Just before serving, make dressing: Melt butter in a medium size skillet. Add onion and saute until onion is tender, about 5 minutes. Meanwhile, put eggs, oil and vinegar in a small bowl and beat with a fork until ingredients are blended. When onion is tender, reduce heat to low. Add egg mixture to onion in skillet and cook, stirring constantly, until mixture thickens, about 30 seconds. Remove from heat. Season with salt and pepper.
Distribute bacon and dressing over top of spinach. Toss well and serve immediately. Yield: 8 to 10 servings.
Potato salad always goes down well. cube potatoes and boil till slightly tender add mayonnaise sour cream shallots salt and freshly ground pepper
Sometimes simpler is better! I like to make a fresh fruit salad with strawberries, pineapple, pink grapefruit, papaya, peaches, apples, melon. Whatever is fresh and in season. Make it the night before so the fruit marinates in its' own juices. It can be served with whipped cream (on the side) or some like to put a little liquer (I don't) over it.
My faveorite pasta salad
Take some of your favorite pasta boiled and drained. add a can of six bean mixed beans. Add a can of flaked tuna,some radishes thinly sliced,some celery chopped up,some red pepper chopped small,some feta cheese crumbled, some extra old cheddar cubed,some Parmesan cheese.some salt some pepper, some garlic powder, And of course some mayo. (i like to add a little ranch dressing to my mayo.)
oh and add the beans last so they don't get all crushed up when you mix the salade and fold everything together gently.
sorry, I know that its kind of a difficult question, any help is appreciated. Thanks so much!Great salad recipe, any type (vegetable, pasta, fruit, etc.)?
Here's a delicious salad that all my friends like and have gotten the recipe from me so they can make it themselves.
Almond-Orange Salad
Dressing:
1/4 cup salad oil
2 Tbs. sugar
2 Tbs. white wine vinegar
1/4 tsp. almond extract
Put all dressing ingredients in small jar and shake to combine.
Salad Ingredients:
6 cups torn greens - we like leaf or bibb lettuce best
2 medium oranges - sectioned (or use canned mandarin oranges)
1 cup sliced celery - it's prettier if cut on diaganol
3 Tbs. chopped green onion or chives
1/3 cup toasted blanched almonds
Toss all salad ingredients together and then toss lightly with dressing.Great salad recipe, any type (vegetable, pasta, fruit, etc.)?
Lime Jell-O Mold
1 large box Lime Jell-O
8 ounces Cream Cheese - room temperature
1 can Crushed Pineapple - chilled
8 ounce container of Cool Whip
Drain pineapple saving liquid to use in Jell-O. Make Jell-O using the quick-set instructions replacing some of the cold water with the pineapple juice. Make sure gelatin is well dissolved. Place in fridge until semi-set. In a blender combine cream cheese and pineapple until well blended. Mix into semi-set Jell-O than fold in Cool Whip. Pour into a gelatin mold and refrigerate until set or over night. To serve, unmold onto a plate large enough for the mold.
Potluck Pasta Salad Prep: 30 minutes
Chill: 2 to 24 hours
Ingredients
3 cups dried wagon wheel macaroni, rotini or other desired pasta (8 ounces)
2 cups yellow summer squash or zucchini, halved lengthwise and sliced (1 medium)
1 cup frozen peas, thawed; shelled fresh peas, cooked and cooled (page 000); or frozen whole kernel corn, thawed
1 medium red sweet pepper, cut into strips (about 1/2 cup)
8 ounces smoked cheddar cheese or cheddar cheese, cubed (2 cups)
1 6-ounce can pitted ripe olives, drained and coarsely chopped
1 cup cherry tomatoes, halved
1/2 cup chopped red onion (1 medium)
2 tablespoons snipped fresh oregano or basil or 2 teaspoons dried oregano or basil, crushed
1 cup bottled balsamic vinaigrette or red wine vinaigrette salad dressing
Directions
1. Cook pasta according to package directions; drain. Rinse with cold water; drain again.
2. In a large bowl combine pasta, squash, peas, sweet pepper, cheese, olives, tomatoes, onion, and oregano. Add dressing to pasta mixture; toss gently to coat. Cover and chill for 2 to 24 hours.
3. Makes 16 side-dish servings
Pasta Salad with Orange Dressing
Prep: 30 minutes
Chill: 2 to 24 hours
Ingredients
6 oz. dried whole grain or plain pasta, such as penne or bow tie (1-1/2 cups)
1 15-oz. can black beans, rinsed and drained
1 cup chopped cooked chicken
1/2 a large green sweet pepper, seeded and cut into thin bite-size strips
1/2 cup thin wedges of red onion
1 orange
1 8-oz. carton light dairy sour cream
1/4 tsp. salt
1/4 tsp. ground black pepper
Milk
1-1/2 cups lightly packed arugula leaves, coarsely shredded
3 Tbsp. snipped fresh cilantro
Directions
1. Cook pasta according to package directions. Drain pasta, rinse with cold water; drain again. Transfer to bowl. Add black beans, chicken, sweet pepper, and red onion; set aside.
2. Finely shred enough peel of the orange to get 1-1/2 teaspoons. Place shredded peel in bowl; stir in sour cream, salt, and pepper. Juice orange. Add 3 tablespoons orange juice to sour cream mixture.
3. Add sour cream mixture to pasta mixture; toss to coat. Cover; refrigerate 2 to 24 hours. Before serving, stir in enough milk (1 to 2 tablespoons) until salad is desired consistency. Stir in arugula and cilantro. Makes 4 servings.
Fruit Salad with Cranberry Dressing
Prep: 25 minutes
Chill: 2 hours
Ingredients
2 cups cranberries
1/3 cup water
1 cup sugar
1/4 cup orange juice
Bibb lettuce leaves
2 large oranges, peeled and sectioned (2 cups)
1/2 large pineapple, peeled, cored, sliced, and cut into wedges
2 large ripe pears, cored and sliced into wedges* (2 cups)
2 kiwifruit and/or golden kiwifruit, peeled and sliced lengthwise into wedges (1 cup)
Directions
1. For dressing, in a medium saucepan combine cranberries and water. Bring to boiling; reduce heat. Simmer, covered, for 4 to 5 minutes or until berries just begin to pop. Remove saucepan from heat; stir in sugar and orange juice. When cool, press mixture through a sieve. Discard cranberry skins. Cover and chill the dressing about 2 hours or until thoroughly chilled. (The dressing will thicken slightly as it chills.)
2. To serve, line 6 small bowls or plates with lettuce leaves. Arrange fruit on lettuce leaves. Drizzle with dressing.
3. Makes 6 side-dish servings
4. *Note: To prevent pears from darkening, brush cut edges with lemon juice.
Hey girl I have just the recepie for you. In india it is called ANAR RAITA or simply pomogranate with yoghurt.
Take some yoghurt and put pomogranate all over and mix it well. Take some more pomogranate and crush them in the Yoghurt, ie. put some of its juice in it. If needed add some sugar or salt. Quick and easy does the trick.
HAM, PECAN AND BLUE CHEESE SALAD
4 oz. fully cooked ham, cut into thin strips
1 c. broken pecans
3/4 c. (3 oz.) crumbled blue cheese
1/3 c. snipped parsley
1/3 c. olive oil or salad oil
2 tsp. dried rosemary, crushed
1/2 tsp. coarse ground pepper
1/4 tsp. garlic powder
8 oz. bow tie macaroni, uncooked
Grated fresh Parmesan cheese
In a large salad bowl, combine first eight ingredients. cover and let stand for 30 minutes at room temperature. Meanwhile, cook macaroni according to package directions. Drain; toss with ham mixture. Sprinkle with Parmesan cheese. Serve warm or at room temperature. Cover and chill any leftovers. To reheat leftovers, place 3 to 4 cups of the salad in a microwave safe bowl. Cook, covered on high for 1 to 1 1/2 minutes or until warm, stirring once.
HOLIDAY SPINACH AND BLUE CHEESE SALAD
20 oz. fresh spinach (crinkled leaf variety preferred)
4 oz. blue cheese, crumbled
1 jar (2 oz.) diced or sliced pimientos, drained
2 tbsp. butter
1/2 c. diced onion
2 eggs
3/4 c. vegetable oil
1/4 c. red wine vinegar
Salt to taste
Coarsely ground black pepper to taste
1 lb. bacon, cooked and crumbled
Wash spinach well under cold running water; drain and dry. Remove coarse stems and tear leaves into large bite-size pieces. Put spinach pieces in a large salad bowl. Top with cheese and pimientos. Cover bowl and refrigerate until ready to serve.
Just before serving, make dressing: Melt butter in a medium size skillet. Add onion and saute until onion is tender, about 5 minutes. Meanwhile, put eggs, oil and vinegar in a small bowl and beat with a fork until ingredients are blended. When onion is tender, reduce heat to low. Add egg mixture to onion in skillet and cook, stirring constantly, until mixture thickens, about 30 seconds. Remove from heat. Season with salt and pepper.
Distribute bacon and dressing over top of spinach. Toss well and serve immediately. Yield: 8 to 10 servings.
Potato salad always goes down well. cube potatoes and boil till slightly tender add mayonnaise sour cream shallots salt and freshly ground pepper
Sometimes simpler is better! I like to make a fresh fruit salad with strawberries, pineapple, pink grapefruit, papaya, peaches, apples, melon. Whatever is fresh and in season. Make it the night before so the fruit marinates in its' own juices. It can be served with whipped cream (on the side) or some like to put a little liquer (I don't) over it.
My faveorite pasta salad
Take some of your favorite pasta boiled and drained. add a can of six bean mixed beans. Add a can of flaked tuna,some radishes thinly sliced,some celery chopped up,some red pepper chopped small,some feta cheese crumbled, some extra old cheddar cubed,some Parmesan cheese.some salt some pepper, some garlic powder, And of course some mayo. (i like to add a little ranch dressing to my mayo.)
oh and add the beans last so they don't get all crushed up when you mix the salade and fold everything together gently.
I WANT THE recipe for the cold pasta at the free food stands at Rathyatra in Los Angeles??
I know it has tricolor fusilli (corkscrew pasta), artichoke hearts, olive oil, sun-dried tomatoes, sliced olives, some spices (probably basil with other stuff). I've tried putting the ingredients together but they dont taste the same as at Rathyatra! HELP ME!!!!!!!!!!!!!!!!!!!!!!!!!!!
oh and if you know of the other recipes at Rathyatra like the peanut butter chocolate dessert and the other items, PLEASE SHARE YOUR SECRETS!!!I WANT THE recipe for the cold pasta at the free food stands at Rathyatra in Los Angeles??
I've been googling for a little while, it doesn't appear to be online I think you should ask them. Maybe just add some MSG? LOL
oh and if you know of the other recipes at Rathyatra like the peanut butter chocolate dessert and the other items, PLEASE SHARE YOUR SECRETS!!!I WANT THE recipe for the cold pasta at the free food stands at Rathyatra in Los Angeles??
I've been googling for a little while, it doesn't appear to be online I think you should ask them. Maybe just add some MSG? LOL
Can someone give me recipe of a cold pasta salad which contains macroni, capsicum,french beans, carrots?
it had somewhat sour creamy dressing and it didnt smell like cream. its veg i suppose.Can someone give me recipe of a cold pasta salad which contains macroni, capsicum,french beans, carrots?
If you get a bottle of Italian Dressing and a jar of Salad Supreme (sold in the spice section) you can do just about anything with it.
Cook you noodles ( I use spaghetti) add chopped onions, red and green bell pepper, cucumber or anything you heart desires. Mix and enjoy.
Another neat way is to get your capsicum, french beans and carrots (chopped) and add some mixed beans (canned). Get a jar of French Dressing and a bag of regular size Frito's. Mix in the Frito's and salad dressing right before serving.
Both are good.Can someone give me recipe of a cold pasta salad which contains macroni, capsicum,french beans, carrots?
Boil macaroni-any shape, shells look gud. Cut capsicum,carrots %26amp; watever veggies u want. Take boiled peas. U can also blanch all veggies if u dont like them raw. Put all in a bowl, macaroni too. Add mayonnaise(easily available in mkt.) salt, white pepper pwdr(black will also do),little vinegar(only few drops) Mix well. put in fridge for sum time.its ready to eat.
Blanch means to put the things in hot water %26amp; take out after 2-3 min.
Hop u like it!!
i usually use shells not macaroni, dice capsicum, grate carrot and put in corn and sometimes peas, then i use a thousand island dressing. yum :)
If you get a bottle of Italian Dressing and a jar of Salad Supreme (sold in the spice section) you can do just about anything with it.
Cook you noodles ( I use spaghetti) add chopped onions, red and green bell pepper, cucumber or anything you heart desires. Mix and enjoy.
Another neat way is to get your capsicum, french beans and carrots (chopped) and add some mixed beans (canned). Get a jar of French Dressing and a bag of regular size Frito's. Mix in the Frito's and salad dressing right before serving.
Both are good.Can someone give me recipe of a cold pasta salad which contains macroni, capsicum,french beans, carrots?
Boil macaroni-any shape, shells look gud. Cut capsicum,carrots %26amp; watever veggies u want. Take boiled peas. U can also blanch all veggies if u dont like them raw. Put all in a bowl, macaroni too. Add mayonnaise(easily available in mkt.) salt, white pepper pwdr(black will also do),little vinegar(only few drops) Mix well. put in fridge for sum time.its ready to eat.
Blanch means to put the things in hot water %26amp; take out after 2-3 min.
Hop u like it!!
i usually use shells not macaroni, dice capsicum, grate carrot and put in corn and sometimes peas, then i use a thousand island dressing. yum :)
Pasta Recipes?
What are some of your favorite pasta recipes? Do you have any favorites that aren't too heavy, i.e. lasagna ( though I do love it!).
I love this one recipe that is roasted tomatoes and garlic with olive oil and ziti. So, do you mind sharing you favorite pasta recipes?Pasta Recipes?
Enjoy!!!
1 Box; (16 oz) of favorite cooked pasta (elbows or rotini)
½ cup Black olives chopped
1 Red or green pepper chopped
½ Onion chopped
2 tablespoon Oregano
½ cup Fat Free or reduced calorie italian style salad dressing; up to 3/4, up to
½ teaspoon Black pepper
First cook the pasta noodles %26amp; strain. After the noodles have cooled off, 2nd, combine the rest of ingredients making sure that the noodles are moistened thoroughly (add more salad dressing if necessary). Chill and Serve..Pasta Recipes?
google it.
Linguine and garlic sauce
1box linguine
extra virgin olive oil
butter
2 garlic cloves
Cook linguine according to package. In a fry pan combine three to four tablespoons of the extra virgin olive oil and three tablespoons butter over low heat . Chop garlic and place in the butter and olive oil. Let the oil and butter combine with the garlic. When the pasta is done drain and add to the sauce. Mix together well. And enjoy...
Stuffed Shells
Get 20 large pasta shells and cook until soft, not too tender. Cool. fill with Ricatta cheese, beef and the vegetables and/or seasonings of your choice.
Lay flat in a glass cassarole dish.
Next make up your tomato sauce with chopped onions, different colored peppers, and chunks of tomato and any beef you have left over. season to your preference.
pour over shells and bake 30 - 45 minutes at 350 degrees. keep a close eye on it the first time you bake, so you know how long to do this in the future
top with parmesain cheese and serve
this can also be made vegetarian as well, just leave off the beef!
Slow Cooker Fresh Veggie Soup with Pasta
1 medium onion, chopped
2 cups water
2 carrots, peeled and sliced
2 T. chopped parsley
2 zucchini, sliced
1 T. chopped oregano
2 medium tomatoes, peeled %26amp; seeded
1/2 cup small shell-shaped pasta
2 cans condensed beef broth
grated Parmesan cheese
Chop tomatoes. In slow cooker, combine all ingredients except for pasta and Parmesan cheese. Cover and cook on low for 8 to 9 hours or until vegetables are tender. Turn on high. Add pasta. Cover and cook on high 20 minutes or until pasta is tender. Ladle into serving bowls and sprinkle with Parmesan cheese.
______________________
Summer Shell Salad
1 oz. sun dried tomatoes
3/4 pound medium pasta shells
1 can (13 oz.) chicken broth
1 bag (16 oz.) frozen broccoli
1 T. cornstarch
2 cloves garlic, minced
2 t. olive oil
1/4 t. red pepper flakes
1 large sweet onion, thinly siced
1/4 cup chopped fresh basil
Place sun-dried tomatoes in a 1-cup glass measuring cup and add ½ cup of the chicken broth. Microwave 1 minute until hot; cover and set aside for 5 minutes to soften. Using fork, remove tomatoes, reserving broth. Chop tomatoes, then return them to broth in cup. Add cornstarch mixed with 1 T. water, stirring with fork until smooth; set aside.
Bring large pot of lightly salted water to a boil. In a 12” nonstick skillet, cook onion in oil over medium-low heat 15 minutes, stirring often, until soft and golden. Add pasta to boiling water and cook, stirring occasionally, 10 minutes, or until tender. Add broccoli, garlic, and red pepper flakes to onion; cook, stirring, 3 minutes. Stir in sun-dried tomato mixture along with remaining chicken broth and cook 5 minutes, or until thickened. Drain pasta. Toss pasta with sauce and basil.
_________________________
Cook your pasta. In a fry pan put a little(1/4 cup) Virgin Olive Oil in a pan, heat and when the oil is good and hot add fresh chopped garlic cloves. Brown the garlic, add salt and pepper to taste, Add pasta and stir. You want to coat the pasta with the garlic and oil. Dish it up and add grated Parmigiano Cheese. You has Pasta Olio. (Pasta Aoya). Serve the dish with Garlic Bread and Red Wine. Salute.
I love this one recipe that is roasted tomatoes and garlic with olive oil and ziti. So, do you mind sharing you favorite pasta recipes?Pasta Recipes?
Enjoy!!!
1 Box; (16 oz) of favorite cooked pasta (elbows or rotini)
½ cup Black olives chopped
1 Red or green pepper chopped
½ Onion chopped
2 tablespoon Oregano
½ cup Fat Free or reduced calorie italian style salad dressing; up to 3/4, up to
½ teaspoon Black pepper
First cook the pasta noodles %26amp; strain. After the noodles have cooled off, 2nd, combine the rest of ingredients making sure that the noodles are moistened thoroughly (add more salad dressing if necessary). Chill and Serve..Pasta Recipes?
google it.
Linguine and garlic sauce
1box linguine
extra virgin olive oil
butter
2 garlic cloves
Cook linguine according to package. In a fry pan combine three to four tablespoons of the extra virgin olive oil and three tablespoons butter over low heat . Chop garlic and place in the butter and olive oil. Let the oil and butter combine with the garlic. When the pasta is done drain and add to the sauce. Mix together well. And enjoy...
Stuffed Shells
Get 20 large pasta shells and cook until soft, not too tender. Cool. fill with Ricatta cheese, beef and the vegetables and/or seasonings of your choice.
Lay flat in a glass cassarole dish.
Next make up your tomato sauce with chopped onions, different colored peppers, and chunks of tomato and any beef you have left over. season to your preference.
pour over shells and bake 30 - 45 minutes at 350 degrees. keep a close eye on it the first time you bake, so you know how long to do this in the future
top with parmesain cheese and serve
this can also be made vegetarian as well, just leave off the beef!
Slow Cooker Fresh Veggie Soup with Pasta
1 medium onion, chopped
2 cups water
2 carrots, peeled and sliced
2 T. chopped parsley
2 zucchini, sliced
1 T. chopped oregano
2 medium tomatoes, peeled %26amp; seeded
1/2 cup small shell-shaped pasta
2 cans condensed beef broth
grated Parmesan cheese
Chop tomatoes. In slow cooker, combine all ingredients except for pasta and Parmesan cheese. Cover and cook on low for 8 to 9 hours or until vegetables are tender. Turn on high. Add pasta. Cover and cook on high 20 minutes or until pasta is tender. Ladle into serving bowls and sprinkle with Parmesan cheese.
______________________
Summer Shell Salad
1 oz. sun dried tomatoes
3/4 pound medium pasta shells
1 can (13 oz.) chicken broth
1 bag (16 oz.) frozen broccoli
1 T. cornstarch
2 cloves garlic, minced
2 t. olive oil
1/4 t. red pepper flakes
1 large sweet onion, thinly siced
1/4 cup chopped fresh basil
Place sun-dried tomatoes in a 1-cup glass measuring cup and add ½ cup of the chicken broth. Microwave 1 minute until hot; cover and set aside for 5 minutes to soften. Using fork, remove tomatoes, reserving broth. Chop tomatoes, then return them to broth in cup. Add cornstarch mixed with 1 T. water, stirring with fork until smooth; set aside.
Bring large pot of lightly salted water to a boil. In a 12” nonstick skillet, cook onion in oil over medium-low heat 15 minutes, stirring often, until soft and golden. Add pasta to boiling water and cook, stirring occasionally, 10 minutes, or until tender. Add broccoli, garlic, and red pepper flakes to onion; cook, stirring, 3 minutes. Stir in sun-dried tomato mixture along with remaining chicken broth and cook 5 minutes, or until thickened. Drain pasta. Toss pasta with sauce and basil.
_________________________
Cook your pasta. In a fry pan put a little(1/4 cup) Virgin Olive Oil in a pan, heat and when the oil is good and hot add fresh chopped garlic cloves. Brown the garlic, add salt and pepper to taste, Add pasta and stir. You want to coat the pasta with the garlic and oil. Dish it up and add grated Parmigiano Cheese. You has Pasta Olio. (Pasta Aoya). Serve the dish with Garlic Bread and Red Wine. Salute.
Pasta sauce recipes?!???
ok, well im planning WAYYYY ahead for this xmas, and i have decided to make mi dad a care package with things like shampoo, bodywash, razers, ect. but im also puttin in home~made canned stuff like jams, jellies, pasta sauces, soup, chilli, ect. they need to be relatively easy (nothin too complicated) so anyways, i need some pasta sauce recipes that are easy to make and can be canned. and i also need more ideas please!!! thanks in advanced!!
PS: im asking more questions, and will post the links so its all connected later on. thanks again and bye!!Pasta sauce recipes?!???
I usually make this sauce with my meatballs for added flavor, but it is not necessary to do so. If desired, freeze the meatballs for future use and jar the sauce separately.
CAROL'S SPAGHETTI SAUCE
3/4 c. chopped onion
3 tbsp. salad oil
2 1lb. cans Italian tomatoes
2 6 oz. cans tomato paste
2 c. water
1-1/2 tsp. dried oregano
2 tsp. dried parsley
2 cloves garlic, chopped
1-1/2 tsp. salt
pepper to taste
In Dutch oven, saute onions and garlic in hot oil until tender. Add remaining ingredients. Stir well. (If using meatballs, and them now.) Simmer for 3 hours. Stir often. Add more water if sauce becomes too thick.
MEATBALLS
If you decide to make the sauce with the meatballs, drop them into the sauce after you add the spices. It is not necessary to fry or bake them first and in fact it is not recommended. The meatballs will cook in the sauce.
2 slices day-old bread
milk
2 lbs. hamburger
2 eggs
1/2 c. Romano cheese
2 tbsp. dried parsley
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
Soak bread in milk 2 to 3 minutes. Squeeze out extra milk and tear into small pieces. Mix well with meat and remaining ingredients. Shape into 2'; balls. Drop the meatballs into the spaghetti sauce and cook.
Note: the bread and eggs keep the meatballs from falling apart.Pasta sauce recipes?!???
definitely check out http://www.highclassrecipes.com for some great recipes online.
heres a couple. hope this helps..
Tomato Cream Sauce
INGREDIENTS
2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
3/4 teaspoon white sugar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup heavy cream
1 tablespoon butter
DIRECTIONS
In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.
Feta and Bacon Pasta Sauce
INGREDIENTS
8 slices bacon, chopped
2 leeks, sliced
1 tablespoon butter
1/4 cup all-purpose flour
2 cups milk
8 ounces feta cheese, crumbled
ground black pepper to taste
DIRECTIONS
Place bacon in a large skillet over medium-high heat. Fry for a few minutes, then add the leeks. Cook and stir until bacon is crisp and leeks are tender. Set aside.
Melt the butter in a saucepan over medium heat. Whisk together the flour and milk, then pour into the saucepan with the butter. Bring to a boil and cook, stirring constantly, until thickened. Remove from the heat and stir in the feta cheese. Mix in bacon and leeks, then season with pepper to taste. Serve over your favorite pasta.
a pretty simple one is... PESTO SAUCE...
2 cups fresh basil leaves
1/2 cup olive oil
2 cloves of garlic, minced
2 tbs of pine nuts (or walnuts)
1 tsp salt
1/2 cup grated parmesan cheese.
Blend the chopped basil, oil, garlic and nuts at high speed until pureed. Pour mixture into a bowl and thoroughly mix in salt and parmesan cheese.
or TOMATO SAUCE
1/4 cup extra virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon fine grain sea salt or just salt!
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
zest of one lemon
Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now.
Just open the link below and you'll find a lots of recipes ,also for your other questions.
http://www.freshpreserving.com/pages/hom鈥?/a>cosmetics company
PS: im asking more questions, and will post the links so its all connected later on. thanks again and bye!!Pasta sauce recipes?!???
I usually make this sauce with my meatballs for added flavor, but it is not necessary to do so. If desired, freeze the meatballs for future use and jar the sauce separately.
CAROL'S SPAGHETTI SAUCE
3/4 c. chopped onion
3 tbsp. salad oil
2 1lb. cans Italian tomatoes
2 6 oz. cans tomato paste
2 c. water
1-1/2 tsp. dried oregano
2 tsp. dried parsley
2 cloves garlic, chopped
1-1/2 tsp. salt
pepper to taste
In Dutch oven, saute onions and garlic in hot oil until tender. Add remaining ingredients. Stir well. (If using meatballs, and them now.) Simmer for 3 hours. Stir often. Add more water if sauce becomes too thick.
MEATBALLS
If you decide to make the sauce with the meatballs, drop them into the sauce after you add the spices. It is not necessary to fry or bake them first and in fact it is not recommended. The meatballs will cook in the sauce.
2 slices day-old bread
milk
2 lbs. hamburger
2 eggs
1/2 c. Romano cheese
2 tbsp. dried parsley
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
Soak bread in milk 2 to 3 minutes. Squeeze out extra milk and tear into small pieces. Mix well with meat and remaining ingredients. Shape into 2'; balls. Drop the meatballs into the spaghetti sauce and cook.
Note: the bread and eggs keep the meatballs from falling apart.Pasta sauce recipes?!???
definitely check out http://www.highclassrecipes.com for some great recipes online.
heres a couple. hope this helps..
Tomato Cream Sauce
INGREDIENTS
2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
3/4 teaspoon white sugar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup heavy cream
1 tablespoon butter
DIRECTIONS
In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.
Feta and Bacon Pasta Sauce
INGREDIENTS
8 slices bacon, chopped
2 leeks, sliced
1 tablespoon butter
1/4 cup all-purpose flour
2 cups milk
8 ounces feta cheese, crumbled
ground black pepper to taste
DIRECTIONS
Place bacon in a large skillet over medium-high heat. Fry for a few minutes, then add the leeks. Cook and stir until bacon is crisp and leeks are tender. Set aside.
Melt the butter in a saucepan over medium heat. Whisk together the flour and milk, then pour into the saucepan with the butter. Bring to a boil and cook, stirring constantly, until thickened. Remove from the heat and stir in the feta cheese. Mix in bacon and leeks, then season with pepper to taste. Serve over your favorite pasta.
a pretty simple one is... PESTO SAUCE...
2 cups fresh basil leaves
1/2 cup olive oil
2 cloves of garlic, minced
2 tbs of pine nuts (or walnuts)
1 tsp salt
1/2 cup grated parmesan cheese.
Blend the chopped basil, oil, garlic and nuts at high speed until pureed. Pour mixture into a bowl and thoroughly mix in salt and parmesan cheese.
or TOMATO SAUCE
1/4 cup extra virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon fine grain sea salt or just salt!
3 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
zest of one lemon
Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now.
Just open the link below and you'll find a lots of recipes ,also for your other questions.
http://www.freshpreserving.com/pages/hom鈥?/a>
Pasta recipe?
I need a great but simple pasta recipe.Pasta recipe?
Here are a few favorites:
Fettucini Carbonara
1/2 pound bacon
1/4 cup whipping cream
4 beaten eggs
1 pound fettucini, cooked
1/4 cup butter, melted
1 cup grated parmesan cheese
1/4 cup snipped parsley
Heat oven-proof serving dish in 250 degree
oven. In skillet cook bacon till crisp. Drain; crumble. Heat cream till just warm. Remove from heat; beat in eggs. Toss pasta with butter. Pour egg mixture atop. Toss till well-coated. Add bacon, cheese, and parsley; toss to mix.
Sprinkle with pepper. Serves 6.
Chicken Scampi
1/2 cup butter
1/4 cup olive oil
1 tsp dried parsley
1 tsp dried basil
1/4 tsp dried oregano
3 cloves garlic, minced
3/4 tsp salt
1 Tbsp lemon juice
4 boneless, skinless chicken breast halves, sliced lengthwise into thirds
In a skillet heat the butter and olive oil on medium high heat until butter is melted. Add parsley, basil, oregano, garlic and salt and mix together. Stir in lemon juice.
Then add chicken pieces and saute for 3 minutes or until white. Lower the heat and cook for about 10-15 mintues or until chicken is cooked through. More butter can be added if needed. Serve chicken over hot angel hair, or other pasta and pour some of the sauce over it all.
Creamy Cajun Chicken Pasta
2 servings 25 min 10 min prep
2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning
2 tablespoons butter
1 thinly sliced green onion
1-2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese
Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, saut茅 chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss,with Parmesan cheese.Pasta recipe?
This is simple..and if you've never had pancetta, it's an Italian bacon..it's not smoked the way our bacon is but still offers a nice flavor.
**Pasta with Pancetta and Tomato Sauce**
6 ounces pancetta, diced
2 tablespoons olive oil
1 onion, chopped
Sea salt
2 garlic cloves, coarsely chopped
Pinch dried crushed red pepper flakes
1 (28-ounce) can tomato puree
1 pound linguine
1/2 cup grated Pecorino Romano
Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.
Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.
Here's one of my favorites and it's really simple.
Cook Penne pasta, and set aside.
In a deep frying pan, pour some Olive Oil in, chop up a few cloves of Garlic, and simmer with the Olive Oil. til golden.
Add the Penne Macaroni, a small can of Artichoke hearts, some Sundried Tomatoes, and some Black Olives. Simmer together, toss till it's all mixed. It's called ';Penne Amore' in some restaurants, and it's really good...
If you have a little spaghetti sauce, you can add a bit to the mixture, if you want.
Hope you enjoy this!
Lots of ingredients, but it's really easy and good.
Pasta Puttanesca
2 Tbsp. extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
陆 tsp crushed red pepper flakes
20 oil-cured black olives, pitted and coarsely chopped
3 Tbsp. capers
1 (32-oz) can crushed tomatoes
1 (14.5-oz) can diced tomatoes, drained
A few grinds black pepper
1/4 cup flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente
Crusty bread, for mopping
Grated Parmigiano Reggiano or Romano, for garnish
Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Toss sauce with cooked pasta. Pass bread and cheese at the table. Serve w/ salad of baby greens, simple dressed.
--Rachael Ray
--------------------------------------
Real Fettucine Alredo
1 pound fettucine noodles
8 Tbsp. butter
1 cup heavy cream
1 cup freshly grated Parmigginao-Reggiano cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg
As the water for the pasta begins to boil, melt butter in large saut茅 pan over low heat. Add cream to butter and let it warm.
At the same time, salt the pasta water and cook until al dente, according to package instructions. Drain pasta thoroughly, and mix with butter and cream in saut茅 pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.
Remove from heat and serve immediately with additional cheese on the side.
Serves 4-6
--Parmaggano-Reggino Cheese Cookbook
Here are some links to pasta recipes...
Pasta Recipes
http://www.recipehound.com/Recipes/pasta鈥?/a> (a bunch of pasta recipes)
http://www.netcooks.com/recipes/Pasta.ht鈥?/a> (pasta and bean recipes)
http://www.lesleycooks.com/pasta/pasta.h鈥?/a> (scroll down on right side)
http://allrecipes.com/Recipes/Pasta/Past鈥?/a> (pasta sauces)
http://www.bellybytes.com/recipe/pasta/i鈥?/a> (healthy pasta recipes)
http://www.completerecipes.com/pasta1.ht鈥?/a> (15 pages)
http://www.publix.com/wellness/notes/Dis鈥?/a> (a lot of pasta recipes, some Italian, some Asian)
Here are a few favorites:
Fettucini Carbonara
1/2 pound bacon
1/4 cup whipping cream
4 beaten eggs
1 pound fettucini, cooked
1/4 cup butter, melted
1 cup grated parmesan cheese
1/4 cup snipped parsley
Heat oven-proof serving dish in 250 degree
oven. In skillet cook bacon till crisp. Drain; crumble. Heat cream till just warm. Remove from heat; beat in eggs. Toss pasta with butter. Pour egg mixture atop. Toss till well-coated. Add bacon, cheese, and parsley; toss to mix.
Sprinkle with pepper. Serves 6.
Chicken Scampi
1/2 cup butter
1/4 cup olive oil
1 tsp dried parsley
1 tsp dried basil
1/4 tsp dried oregano
3 cloves garlic, minced
3/4 tsp salt
1 Tbsp lemon juice
4 boneless, skinless chicken breast halves, sliced lengthwise into thirds
In a skillet heat the butter and olive oil on medium high heat until butter is melted. Add parsley, basil, oregano, garlic and salt and mix together. Stir in lemon juice.
Then add chicken pieces and saute for 3 minutes or until white. Lower the heat and cook for about 10-15 mintues or until chicken is cooked through. More butter can be added if needed. Serve chicken over hot angel hair, or other pasta and pour some of the sauce over it all.
Creamy Cajun Chicken Pasta
2 servings 25 min 10 min prep
2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning
2 tablespoons butter
1 thinly sliced green onion
1-2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese
Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, saut茅 chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss,with Parmesan cheese.Pasta recipe?
This is simple..and if you've never had pancetta, it's an Italian bacon..it's not smoked the way our bacon is but still offers a nice flavor.
**Pasta with Pancetta and Tomato Sauce**
6 ounces pancetta, diced
2 tablespoons olive oil
1 onion, chopped
Sea salt
2 garlic cloves, coarsely chopped
Pinch dried crushed red pepper flakes
1 (28-ounce) can tomato puree
1 pound linguine
1/2 cup grated Pecorino Romano
Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.
Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.
Here's one of my favorites and it's really simple.
Cook Penne pasta, and set aside.
In a deep frying pan, pour some Olive Oil in, chop up a few cloves of Garlic, and simmer with the Olive Oil. til golden.
Add the Penne Macaroni, a small can of Artichoke hearts, some Sundried Tomatoes, and some Black Olives. Simmer together, toss till it's all mixed. It's called ';Penne Amore' in some restaurants, and it's really good...
If you have a little spaghetti sauce, you can add a bit to the mixture, if you want.
Hope you enjoy this!
Lots of ingredients, but it's really easy and good.
Pasta Puttanesca
2 Tbsp. extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
陆 tsp crushed red pepper flakes
20 oil-cured black olives, pitted and coarsely chopped
3 Tbsp. capers
1 (32-oz) can crushed tomatoes
1 (14.5-oz) can diced tomatoes, drained
A few grinds black pepper
1/4 cup flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente
Crusty bread, for mopping
Grated Parmigiano Reggiano or Romano, for garnish
Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Toss sauce with cooked pasta. Pass bread and cheese at the table. Serve w/ salad of baby greens, simple dressed.
--Rachael Ray
--------------------------------------
Real Fettucine Alredo
1 pound fettucine noodles
8 Tbsp. butter
1 cup heavy cream
1 cup freshly grated Parmigginao-Reggiano cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg
As the water for the pasta begins to boil, melt butter in large saut茅 pan over low heat. Add cream to butter and let it warm.
At the same time, salt the pasta water and cook until al dente, according to package instructions. Drain pasta thoroughly, and mix with butter and cream in saut茅 pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.
Remove from heat and serve immediately with additional cheese on the side.
Serves 4-6
--Parmaggano-Reggino Cheese Cookbook
Here are some links to pasta recipes...
Pasta Recipes
http://www.recipehound.com/Recipes/pasta鈥?/a> (a bunch of pasta recipes)
http://www.netcooks.com/recipes/Pasta.ht鈥?/a> (pasta and bean recipes)
http://www.lesleycooks.com/pasta/pasta.h鈥?/a> (scroll down on right side)
http://allrecipes.com/Recipes/Pasta/Past鈥?/a> (pasta sauces)
http://www.bellybytes.com/recipe/pasta/i鈥?/a> (healthy pasta recipes)
http://www.completerecipes.com/pasta1.ht鈥?/a> (15 pages)
http://www.publix.com/wellness/notes/Dis鈥?/a> (a lot of pasta recipes, some Italian, some Asian)
Can someone give me recipe of a cold pasta salad which contains macroni, capsicum,french beans, carrots?
it had somewhat sour creamy dressing and it didnt smell like cream. its veg i suppose.Can someone give me recipe of a cold pasta salad which contains macroni, capsicum,french beans, carrots?
here's a fab recipe:
3 cups of pasta al dente
1 cup of capsicum (all colors red, green and yellow)
1 tbsp oregano
5-7 tbsp shredded cheese
2 teaspoon lemon juice
2 teaspoon olive oil
salt to taste
saute the capsicums in olive oil for 2 min. dont over do it. they should remain crisp. add oregano and saute some more. add the pasta and mix thoroughly. put the shredded cheese inside until it melts into the pasta. turn off the heat. add the lemon juice and salt as per taste. serve hot or cold. either ways it shall taste fab.
instead of the 3 colored capsicum u can substitute blanched carrots, french beans and just yellow capsicums. this way u'll add varitety and color to the salad as well.Can someone give me recipe of a cold pasta salad which contains macroni, capsicum,french beans, carrots?
COLD PASTA SALAD
1 lb. macroni cooked %26amp; drained
1 (16 oz.) bottle Italian salad dressing
1 bottle Salad Supreme seasoning
3 med. tomatoes, chopped
2 med. capsicum, chopped
4 oz. French beans chopped
2 Oz fresh Carrots chopped
Combine all above ingredients into a very large bowl and marinate overnight. Put a lid over your bowl. Serve cold.
Try Allrecipes.com and there's something you can click on that will let you put in the ingredients and it will pull up the recipe if there's one available. OR try Recipezaar.com
you have got answers already... main chef !!
here's a fab recipe:
3 cups of pasta al dente
1 cup of capsicum (all colors red, green and yellow)
1 tbsp oregano
5-7 tbsp shredded cheese
2 teaspoon lemon juice
2 teaspoon olive oil
salt to taste
saute the capsicums in olive oil for 2 min. dont over do it. they should remain crisp. add oregano and saute some more. add the pasta and mix thoroughly. put the shredded cheese inside until it melts into the pasta. turn off the heat. add the lemon juice and salt as per taste. serve hot or cold. either ways it shall taste fab.
instead of the 3 colored capsicum u can substitute blanched carrots, french beans and just yellow capsicums. this way u'll add varitety and color to the salad as well.Can someone give me recipe of a cold pasta salad which contains macroni, capsicum,french beans, carrots?
COLD PASTA SALAD
1 lb. macroni cooked %26amp; drained
1 (16 oz.) bottle Italian salad dressing
1 bottle Salad Supreme seasoning
3 med. tomatoes, chopped
2 med. capsicum, chopped
4 oz. French beans chopped
2 Oz fresh Carrots chopped
Combine all above ingredients into a very large bowl and marinate overnight. Put a lid over your bowl. Serve cold.
Try Allrecipes.com and there's something you can click on that will let you put in the ingredients and it will pull up the recipe if there's one available. OR try Recipezaar.com
you have got answers already... main chef !!
A recipe says to use 3 cups of COOKED pasta... what would this measurement be uncooked?!?!?
pasta will expand and not quite double in size so in case u need 3 cups of cooked u will use like 1 and a half uncooked xx A recipe says to use 3 cups of COOKED pasta... what would this measurement be uncooked?!?!?
Pasta usually doubles in size. The best bet to be sure is to measure out at least 2 cups of uncooked pasta and cook it. You may have some leftovers but pasta is cheap and you can use the leftovers in another recipe perhaps. A recipe says to use 3 cups of COOKED pasta... what would this measurement be uncooked?!?!?
Pasta will increase in volume about 2.5 to 3 times when cooked. One cup of pasta = 2.5 to 3 cups of cooked pasta.
the side of the box should tell you a serving size and how much it equals in either ml or oz once cooked.
I didn't think pasta changed in size, only rice doubles?
I would try 1 1/2 cups.
My guess would be about 1 cup of uncooked.
No one cup should do the trick
Pasta usually doubles in size. The best bet to be sure is to measure out at least 2 cups of uncooked pasta and cook it. You may have some leftovers but pasta is cheap and you can use the leftovers in another recipe perhaps. A recipe says to use 3 cups of COOKED pasta... what would this measurement be uncooked?!?!?
Pasta will increase in volume about 2.5 to 3 times when cooked. One cup of pasta = 2.5 to 3 cups of cooked pasta.
the side of the box should tell you a serving size and how much it equals in either ml or oz once cooked.
I didn't think pasta changed in size, only rice doubles?
I would try 1 1/2 cups.
My guess would be about 1 cup of uncooked.
No one cup should do the trick
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