grant's special mardi gras pasta

Ingredients

• Servings: 6
• 1 (12 ounce) package dry fettuccine pasta
• 1/2 cup butter
• 3 tablespoons green onions, chopped
• 1/4 cup sliced mushrooms
• 1/2 cup chopped andouille sausage
• 2 tablespoons minced garlic
• 1/2 cup chopped tomato
• 1 cup fresh shrimp - peeled, deveined, and chopped
• 1 tablespoon dry
• 1 tablespoon lemon juice
• 1 cup heavy cream
• 1 1/3 tablespoons chopped green bell pepper
• 1 1/3 tablespoons chopped red bell pepper
• 1 1/3 tablespoons chopped yellow bell pepper
• 1/2 cup diced cold butter
• 1 tablespoon chopped fresh parsley
• salt and ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the fettuccine, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink.
• melt 1/2 cup of butter in a large skillet over medium heat, and cook and stir the green onions, mushrooms, and andouille sausage until the mushrooms begin to release their liquid, about 5 minutes. stir in garlic and tomato, and cook, stirring often, until the garlic is fragrant, 3 minutes; stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 3 more minutes. pour in and lemon juice, and cook until the liquid has reduced by half, about 8 minutes. pour in heavy cream, and cook until the cream has reduced and thickened. stir in the green, red, and yellow bell pepper.
• drop in about 2 tablespoons of the diced cold butter. holding the skillet by the handle, swirl the sauce over medium-low heat until the butter has melted and incorporated; repeat several times with 2 more tablespoons of butter until all remaining butter is incorporated. remove the sauce from the heat, and stir in parsley. season to taste with salt and black pepper. gently toss the sauce with the cooked fettuccine to serve.

Margie's Sour Cream Lamb Chops

Ingredients

• Servings: 4
• 3/4 cup all-purpose flour
• salt and pepper to taste
• 4 1/2-inch thick lamb chops
• 2 tablespoons vegetable oil
• 1 1/4 cups chicken broth
• 5 tablespoons vinegar
• 1 1/4 cups sour cream
• 2 1/2 tablespoons sugar
• 3/4 teaspoon crushed dried summer savory
• 2 bay leaves

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking dish with cooking spray.
• mix the flour, salt, and pepper in a shallow dish. press lamb chops in the mixture to coat.
• heat the vegetable oil in a skillet over medium-high heat, and brown the lamb chops on both sides. in a saucepan over medium-low heat, whisk together the chicken broth, vinegar, sour cream, sugar, savory, and bay leaves. arrange the lamb chops in the prepared baking dish. pour sauce over the lamb chops.
• bake 1 hour in the preheated oven.

Aunt Barb's Spaghetti Pie

Ingredients

• Servings: 1
• 1 pound spaghetti
• 1/4 cup butter
• 1/2 cup parmesan cheese, or to taste
• 1 (16 ounce) container sour cream, divided
• 1 (28 ounce) jar spaghetti sauce (such as ragu® meat)), divided
• 1 (8 ounce) package shredded mozzarella cheese, divided

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
• toss spaghetti with some of the parmesan cheese and butter in a large bowl.
• layer about 1/3 of the spaghetti in the bottom of a 9x13-inch baking dish. top with layers of sour cream and spaghetti sauce. repeat layering until ingredients are all included. top with mozzarella cheese and remaining parmesan cheese and butter.
• bake in preheated oven until top is bubbling and browning on the edges, about 30 minutes.

Greek Chicken Pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2 lemons, wedged, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

Alfredo Light

Ingredients

• Servings: 8
• 1 onion, chopped
• 1 clove garlic, minced
• 2 teaspoons vegetable oil
• 2 cups skim milk
• 1 cup chicken broth
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated parmesan cheese
• 16 ounces dry fettuccine pasta
• 1 (16 ounce) package frozen broccoli florets

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• in a medium saucepan, heat oil over medium heat. add onion and garlic, and saute until golden brown.
• in a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. stir into onion mixture. continue to cook over medium low heat, stirring frequently, until the sauce is thick. stir in parmesan cheese.
• meanwhile, cook pasta in boiling water. add broccoli to the pasta for the last several minutes of cooking. continue cooking until the pasta is al dente.
• drain the pasta and vegetables, and transfer to a large bowl. toss with sauce. serve.

Quick Antipasto Pasta Salad

Ingredients

• Servings: 12
• vinaigrette:
• 3/4 cup extra virgin olive oil
• 2/3 cup red wine vinegar
• 1 clove garlic, chopped
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• salad:
• 1 (16 ounce) package fusilli pasta
• 1 1/2 cups thinly sliced fresh basil
• 1/2 cup thinly sliced genoa salami
• 1/2 cup thinly sliced pepperoni
• 1 (6.5 ounce) jar marinated artichoke hearts, drained and quartered
• 1/4 cup thinly sliced provolone cheese
• 1/4 cup grated asiago cheese
• 3 tablespoons chopped olives
• 3 tablespoons sliced roasted red peppers
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• whisk olive oil, vinegar, garlic, dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in a bowl.
• bring a large pot of lightly salted water to a boil. cook fusilli in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. drain.
• mix fusilli, basil, salami, pepperoni, artichoke hearts, provolone cheese, asiago cheese, olives, roasted red peppers, 1/2 teaspoon black pepper, and 1/4 teaspoon salt in a large bowl; drizzle vinaigrette over salad. toss to evenly coat.

Stuffed Shells Iv

Ingredients

• Servings: 14
• 1 (12 ounce) package jumbo pasta shells
• 8 ounces mushrooms, diced
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 pound ground turkey
• salt and pepper to taste
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 tablespoons chopped fresh parsley
• 2 cups cottage cheese
• 1 cup freshly grated parmesan cheese
• 1 (32 ounce) jar spaghetti sauce
• 1 (8 ounce) package mozzarella cheese, shredded

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. set aside in warm water.
• in a large heavy skillet saute mushrooms, garlic and onions. add ground turkey and cook until evenly brown. season with salt and pepper. remove from heat, and stir in spinach, parsley, cottage cheese and parmesan cheese.
• stuff the cooked shells with the mixture, and place in a 9x13 inch baking dish. cover with spaghetti sauce, and sprinkle top with mozzarella cheese.
• cover with foil, and bake in preheated oven for 30 to 45 minutes, or until heated through.

Winter Pasta With Brown Butter, Squash, And Arugula

Ingredients

• Servings: 8
• 1 cup butternut squash - peeled, seeded, and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (16 ounce) package linguine
• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• 1/4 cup pine nuts
• 4 cups arugula
• 1 cup freshly grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1 tablespoon freshly grated parmesan cheese, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 425 degrees f (220 degrees c).
• spread squash into a baking sheet. drizzle olive oil and sprinkle salt and 1/4 teaspoon black pepper over squash; toss to coat.
• roast in the preheated oven until squash is browned and softened, about 30 minutes. remove from oven and keep warm.
• bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 10 to 11 minutes. drain linguine, reserving 1 cup pasta water.
• melt butter in a pot over medium heat until bubbling and slightly browned, about 5 minutes. cook and stir garlic and pine nuts in the brown butter until fragrant, 2 minutes. add linguine, arugula, 1 cup parmesan cheese, 1/4 teaspoon black pepper, and enough pasta water to moisten to the mixture. toss until parmesan cheese melts.
• transfer linguine mixture to serving plates and top with roasted squash and 1 tablespoon parmesan cheese.

Pasta With Scallops, Zucchini, And Tomatoes

Ingredients

• Servings: 8
• 1 pound dry fettuccine pasta
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 zucchinis, diced
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1 cup chopped fresh basil
• 4 roma (plum) tomatoes, chopped
• 1 pound bay scallops
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• in a large pot with boiling salted water cook pasta until al dente. drain.
• meanwhile, in a large skillet heat oil, add garlic and cook until tender. add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
• pour sauce over cooked pasta and serve with grated parmesan cheese.

Momma's Hot Dog Casserole

Ingredients

• Servings: 6
• 1 (12 ounce) package rotini pasta
• 1/4 cup butter
• 2 sweet onions, chopped
• 1 (26 ounce) can tomato soup (such as campbell's®)
• 1 (16 ounce) package hot dogs (such as oscar mayer®), sliced 1/4 inch thick
• 1 (15.25 ounce) can whole kernel corn, undrained
• 4 teaspoons dill pickle relish
• 1 tablespoon prepared yellow mustard

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• melt butter in a large skillet over medium heat; cook and stir onions until translucent, 8 to 10 minutes. transfer onions to a large bowl and mix cooked rotini, tomato soup, hot dogs, corn with its juice, dill pickle relish, and yellow mustard into onions. pour mixture into a baking dish.
• bake in the preheated oven until bubbling and the top is lightly browned, about 1 hour.

Momma's Hot Dog Casserole

Ingredients

• Servings: 6
• 1 (12 ounce) package rotini pasta
• 1/4 cup butter
• 2 sweet onions, chopped
• 1 (26 ounce) can tomato soup (such as campbell's®)
• 1 (16 ounce) package hot dogs (such as oscar mayer®), sliced 1/4 inch thick
• 1 (15.25 ounce) can whole kernel corn, undrained
• 4 teaspoons dill pickle relish
• 1 tablespoon prepared yellow mustard

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• melt butter in a large skillet over medium heat; cook and stir onions until translucent, 8 to 10 minutes. transfer onions to a large bowl and mix cooked rotini, tomato soup, hot dogs, corn with its juice, dill pickle relish, and yellow mustard into onions. pour mixture into a baking dish.
• bake in the preheated oven until bubbling and the top is lightly browned, about 1 hour.

Fideo (mexican Spaghetti)

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 4 skinless, boneless chicken breast halves
• 1 (12 ounce) package spaghetti noodles, broken in half
• 5 roma (plum) tomatoes, chopped
• 1 large onion, chopped
• 1/2 tablespoon ground cumin
• 2 1/2 teaspoons chili powder
• salt and pepper to taste
• 1 1/2 cups water
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• heat 1 tablespoon of vegetable oil in a large skillet over medium heat. cook chicken breasts in the oil until nicely browned on the outside. remove from the skillet and set aside.
• add remaining oil to the skillet, and add the broken spaghetti. cook, stirring constantly until spaghetti is browned. drain off any excess oil, and add tomatoes and onion. dice the chicken breasts, and return them to the skillet. season with cumin, chili powder, salt and pepper. pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. check towards the end, and add more water if necessary.
• spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.

Rich Pasta For The Poor Kitchen

Ingredients

• Servings: 4-5
• 1 (6 ounce) package dry spaghetti
• 8 tablespoons butter
• 2 tablespoons minced garlic
• salt and freshly ground black pepper to taste
• 1 tablespoon chopped fresh parsley
• cayenne pepper (optional)
• 1 cup grated parmesan cheese

Recipe

Fideo (mexican Spaghetti)

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 4 skinless, boneless chicken breast halves
• 1 (12 ounce) package spaghetti noodles, broken in half
• 5 roma (plum) tomatoes, chopped
• 1 large onion, chopped
• 1/2 tablespoon ground cumin
• 2 1/2 teaspoons chili powder
• salt and pepper to taste
• 1 1/2 cups water
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• heat 1 tablespoon of vegetable oil in a large skillet over medium heat. cook chicken breasts in the oil until nicely browned on the outside. remove from the skillet and set aside.
• add remaining oil to the skillet, and add the broken spaghetti. cook, stirring constantly until spaghetti is browned. drain off any excess oil, and add tomatoes and onion. dice the chicken breasts, and return them to the skillet. season with cumin, chili powder, salt and pepper. pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. check towards the end, and add more water if necessary.
• spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.

Football Spread

Ingredients

• Servings: 10
• 3 (3 ounce) packages beef-flavored ramen noodles
• boiling water to cover
• 1 cup mayonnaise
• 1 (4 ounce) can diced jalapeno peppers
• 1 (12 ounce) can chicken breast, drained and shredded
• 1/2 (7 ounce) bottle hot sauce (such as pico paca®)

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 15 mins


• break ramen noodles into a bowl into small pieces and add seasoning packets. pour enough boiling water over noodles to cover; cover bowl and let sit until noodles are tender, about 5 minutes.
• stir mayonnaise, chicken, jalapeno peppers, and hot sauce into noodle mixture. refrigerate until chilled, about 1 hour.

Rich Pasta For The Poor Kitchen

Ingredients

• Servings: 4
• 1 (6 ounce) package dry spaghetti
• 8 tablespoons butter
• 2 tablespoons minced garlic
• salt and freshly ground black pepper to taste
• 1 tablespoon chopped fresh parsley
• cayenne pepper (optional)
• 1 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. cook pasta for 8 to 10 minutes, or until al dente; drain.
• heat a skillet over medium-low heat. melt butter with garlic very slowly to avoid burning the garlic. season with salt, freshly ground black pepper, and parsley. sprinkle with cayenne pepper to taste, if desired.
• toss pasta into the skillet until well-coated with butter. increase heat to medium, and cook until pasta is heated through and has absorbed some of the butter. adjust seasoning with salt and pepper, if necessary. serve with grated parmesan cheese.

Three Pepper Pesto

Ingredients

• Servings: 1
• 2/3 cup grated parmesan cheese
• 1/4 cup extra-virgin olive oil
• 1/2 cup chopped red bell pepper
• 1/4 cup tightly packed basil leaves
• 1/4 teaspoon red pepper flakes
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• place the parmesan cheese and olive oil in a blender or food processor; blend until smooth. add the red bell pepper, basil, red pepper flakes, and black pepper; blend again until smooth.

Knefla Soup Ii

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 1 egg
• 1/2 cup water
• 1 pinch salt
• 1 large potato, diced
• 1 onion, diced
• 1/2 pound bacon, chopped
• 3 cups milk
• 1 cup heavy cream
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• in a medium bowl, combine flour, egg, 1/2 cup water and salt to form a dough. cut into thin strips or small pieces.
• bring a large pot of water to boil. stir in dough, potatoes and onion. cook 20 minutes, until potatoes are tender. drain.
• while pasta and potatoes are cooking, cook bacon in a large skillet over medium heat until crisp. save drippings.
• return pasta and potato mixture to large pot over medium-low heat, and combine with bacon, a teaspoon of bacon grease, milk, cream and salt and pepper. adjust bacon grease to taste and milk or cream to cover. simmer 20 minutes, without boiling. serve hot.

Fast And Easy Tofu Lo-mein

Ingredients

• Servings: 4
• 1 (16 ounce) package extra firm tofu
• 2 tablespoons olive oil
• 2 (3 ounce) packages oriental flavored ramen noodles
• 1 (16 ounce) package frozen stir-fry vegetables
• 1 1/2 cups water
• 1 tablespoon soy sauce, or to taste

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• press tofu between paper towels to remove some of the water; cut in to bite size cubes. heat olive oil in large skillet over medium-high heat. add tofu, and fry until golden brown, about 15 minutes. stir occasionally to prevent burning.
• meanwhile bring water to a boil in a medium saucepan. add noodles from ramen packages, reserving the seasoning envelopes. boil for about 2 minutes, just until the noodles break apart. drain.
• add the stir-fry vegetables to the pan with the tofu, and season with the ramen noodle seasoning packet. cook, stirring occasionally until vegetables are tender, but not mushy. add noodles, and stir to blend. season with soy sauce to taste and serve.

Chicken Riggies I

Ingredients

• Servings: 4
• 1 (8 ounce) package uncooked rigatoni pasta
• 4 skinless, boneless chicken breast halves, cubed
• 2 cups red spaghetti sauce
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 onion, chopped
• 1 (8 ounce) package sliced fresh mushrooms
• 1 (15 ounce) can sliced black olives, drained
• 1 (8 ounce) jar hot cherry peppers, drained
• 2 cups alfredo sauce

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a large skillet over medium high heat, saute chicken for 5 to 7 minutes, until well browned. add spaghetti sauce, reduce heat to low, and simmer for 20 minutes.
• add green bell pepper, red bell pepper, onion, mushrooms, olives, and hot peppers. stir all together and simmer for 40 minutes.
• add alfredo sauce, stir until blended, and simmer for another 10 minutes. spoon over hot, cooked pasta and serve.

Deluxe Ham Casserole

Ingredients

• Servings: 8
• 3 cups elbow macaroni
• cooking spray
• 1 tablespoon butter
• 1 cup cubed ham
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 2 cups shredded cheddar cheese
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 cup frozen peas
• 1 cup milk
• 1/2 cup sour cream
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 (6 ounce) can french-fried onions, crushed

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• bring a large pot of salted water to boil. stir in the macaroni. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
• preheat oven to 350 degrees f (175 degrees c).
• spray a 9x13-inch baking dish with cooking spray.
• melt butter in a large skillet over medium-high heat. cook and stir ham and onion in melted butter until onion is tender, about 5 minutes.
• stir garlic into ham mixture and cook for about 2 minutes more; remove skillet from heat.
• mix cooked pasta, cheddar cheese, cream of celery soup, peas, milk, sour cream, onion powder, and garlic powder into the ham mixture until well mixed.
• transfer pasta mixture to the prepared baking dish.
• bake in the preheated oven until cheese is melted, about 25 minutes. sprinkle french-fried onions atop casserole and bake until golden, about 5 minutes more.

Chicken Pasta Salad With Cashews And Dried Cranberries

Ingredients

• Servings: 6
• 3 cups bow tie (farfalle) pasta
• 1 (16 ounce) bottle bottled coleslaw dressing
• 1/2 cup mayonnaise
• 1/2 cup creamy salad dressing (such as miracle whip™)
• 4 cups cubed cooked chicken
• 1 1/2 cups seedless green grapes, halved
• 1 1/2 cups seedless red grapes, halved
• 2 (5 ounce) cans water chestnuts, drained and quartered
• 2 cups thinly sliced celery
• 1/2 cup thinly sliced green onions
• 2 cups cashew halves
• 2 cups dried cranberries

Recipe

Preparation Time: 35 mins Cook Time: 10 mins Ready Time: 2 hrs 45 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain, and set aside.
• in a medium bowl, whisk together coleslaw dressing, mayonnaise, and creamy salad dressing.
• in a large bowl, combine pasta, chicken, green grapes, red grapes, water chestnuts, celery, and green onions. stir in dressing, and mix well. place the salad in the refrigerator to marinate for 2 hours, or overnight. mix in cashews and dried cranberries just before serving. serve cold.

Deluxe Ham Casserole

Ingredients

• Servings: 8
• 3 cups elbow macaroni
• cooking spray
• 1 tablespoon butter
• 1 cup cubed ham
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 2 cups shredded cheddar cheese
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 cup frozen peas
• 1 cup milk
• 1/2 cup sour cream
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 (6 ounce) can french-fried onions, crushed

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• bring a large pot of salted water to boil. stir in the macaroni. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
• preheat oven to 350 degrees f (175 degrees c).
• spray a 9x13-inch baking dish with cooking spray.
• melt butter in a large skillet over medium-high heat. cook and stir ham and onion in melted butter until onion is tender, about 5 minutes.
• stir garlic into ham mixture and cook for about 2 minutes more; remove skillet from heat.
• mix cooked pasta, cheddar cheese, cream of celery soup, peas, milk, sour cream, onion powder, and garlic powder into the ham mixture until well mixed.
• transfer pasta mixture to the prepared baking dish.
• bake in the preheated oven until cheese is melted, about 25 minutes. sprinkle french-fried onions atop casserole and bake until golden, about 5 minutes more.

Chicken Riggies I

Ingredients

• Servings: 4
• 1 (8 ounce) package uncooked rigatoni pasta
• 4 skinless, boneless chicken breast halves, cubed
• 2 cups red spaghetti sauce
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 onion, chopped
• 1 (8 ounce) package sliced fresh mushrooms
• 1 (15 ounce) can sliced black olives, drained
• 1 (8 ounce) jar hot cherry peppers, drained
• 2 cups alfredo sauce

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a large skillet over medium high heat, saute chicken for 5 to 7 minutes, until well browned. add spaghetti sauce, reduce heat to low, and simmer for 20 minutes.
• add green bell pepper, red bell pepper, onion, mushrooms, olives, and hot peppers. stir all together and simmer for 40 minutes.
• add alfredo sauce, stir until blended, and simmer for another 10 minutes. spoon over hot, cooked pasta and serve.

Tortellini Primavera

Ingredients

• Servings: 5
• 20 ounces refrigerated cheese tortellini
• 2 cups halved cherry tomatoes
• 1 1/2 cups bite-sized broccoli florets
• 1 cup diced yellow bell pepper
• 3/4 cup shredded parmesan cheese
• 6 ounces pepperoni sausage, cubed (optional)
• 1 cup italian-style salad dressing (such as newman's own®)
• 1/4 cup italian-style salad dressing (such as newman's own®) (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. cook tortellini at a boil until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
• stir cooked tortellini, tomatoes, broccoli, yellow bell pepper, parmesan cheese, and pepperoni together in a bowl. pour in 1 cup italian dressing and toss to coat. cover and refrigerate for at least 4 hours. if salad looks dry, stir in an additional 1/4 cup italian dressing before serving.

Italian Rice Balls

Ingredients

• Servings: 24
• 2 eggs
• 1/3 cup grated parmesan cheese
• 1 tablespoon dried parsley
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 1 quart water
• 1 teaspoon salt
• 1 cup uncooked rice
• 1 1/2 cups dried bread crumbs
• 2 cups olive oil

Recipe

Preparation Time: 45 mins Cook Time: 15 mins Ready Time: 2 hrs


• in a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt. cover and refrigerate.
• pour water and 1 teaspoon salt into a large saucepan and bring to a boil. stir in rice and reduce heat to low. cook rice until water is almost absorbed, stirring frequently. remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. allow rice mixture to cool for 1 hour.
• pour bread crumbs into a pile on one end of a cutting board. dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs.
• in a small, deep skillet, heat olive oil to 350 degrees f (175 degrees c). (should have enough oil to completely cover rice balls.) fry rice balls 6 at a time, turning as needed to ensure even browning. drain on paper towels and serve warm.

Arica's Chicken Piccata

Ingredients

• Servings: 4
• 1 (12 ounce) package farfalle (bow tie) pasta
• 1 tablespoon olive oil, or as needed
• 1/4 cup lemon juice
• 2 cloves garlic
• 4 skinless, boneless chicken breast halves
• salt and ground black pepper to taste
• 1 (14.5 ounce) can chicken broth
• 1 cup wine
• 1/2 cup parmesan cheese
• 1/4 cup capers

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• heat oil in a skillet over medium heat. stir lemon juice and garlic into the oil and cook until the garlic is soft, about 5 minutes. put chicken into the skillet, place a cover on the skillet, and cook until browned completely, about 5 minutes per side.
• remove chicken from skillet to a plate and cover with aluminum foil to retain moisture. add chicken broth and wine to the skillet; bring to a simmer and cook 5 minutes. stir parmesan cheese and capers into the liquid mixture; cook and stir until thickened, about 5 minutes. mix bow-tie pasta into sauce; toss to coat. transfer pasta to a serving bowl.
• return chicken to the skillet. place a cover on the skillet and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• transfer chicken to a serving platter; serve alongside bow-tie pasta.

Tortellini Primavera

Ingredients

• Servings: 5
• 20 ounces refrigerated cheese tortellini
• 2 cups halved cherry tomatoes
• 1 1/2 cups bite-sized broccoli florets
• 1 cup diced yellow bell pepper
• 3/4 cup shredded parmesan cheese
• 6 ounces pepperoni sausage, cubed (optional)
• 1 cup italian-style salad dressing (such as newman's own®)
• 1/4 cup italian-style salad dressing (such as newman's own®) (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. cook tortellini at a boil until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
• stir cooked tortellini, tomatoes, broccoli, yellow bell pepper, parmesan cheese, and pepperoni together in a bowl. pour in 1 cup italian dressing and toss to coat. cover and refrigerate for at least 4 hours. if salad looks dry, stir in an additional 1/4 cup italian dressing before serving.

Italian Rice Balls

Ingredients

• Servings: 24
• 2 eggs
• 1/3 cup grated parmesan cheese
• 1 tablespoon dried parsley
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 1 quart water
• 1 teaspoon salt
• 1 cup uncooked rice
• 1 1/2 cups dried bread crumbs
• 2 cups olive oil

Recipe

Preparation Time: 45 mins Cook Time: 15 mins Ready Time: 2 hrs


• in a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt. cover and refrigerate.
• pour water and 1 teaspoon salt into a large saucepan and bring to a boil. stir in rice and reduce heat to low. cook rice until water is almost absorbed, stirring frequently. remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. allow rice mixture to cool for 1 hour.
• pour bread crumbs into a pile on one end of a cutting board. dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs.
• in a small, deep skillet, heat olive oil to 350 degrees f (175 degrees c). (should have enough oil to completely cover rice balls.) fry rice balls 6 at a time, turning as needed to ensure even browning. drain on paper towels and serve warm.

Arugula, Chicken, And Walnut Couscous

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 1/4 cup chopped walnuts
• 1 teaspoon olive oil
• 1/2 pound shiitake mushrooms, sliced
• 1 teaspoon olive oil
• 1/2 pound skinless, boneless chicken breast halves, cubed
• 3 cloves garlic, thinly sliced
• 1 1/4 cups fat-free chicken broth
• 3 cups ( lightly packed) baby arugula, very coarsely chopped
• 1 (5.9 ounce) package parmesan-flavored couscous
• 1/4 cup chopped fresh basil

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 35 mins


• place a saucepan over medium heat for about 1 minute and pour olive oil into hot pan. cook and stir walnuts in hot oil until lightly browned and fragrant, 2 to 3 minutes. remove from heat and transfer walnuts to a bowl.
• heat 1 teaspoon olive oil in same pan; cook and stir shiitake mushrooms until softened, about 5 minutes. remove mushrooms from pan. add 1 more teaspoon olive oil to pan; cook and stir chicken and garlic until chicken is browned and meat is no longer pink inside, about 10 minutes.
• pour chicken broth into chicken mixture, add arugula, and stir contents of couscous seasoning packet into mixture; bring to a boil and simmer for 1 minute. stir couscous into mixture, cover pan, and remove from heat. let stand until liquid has been absorbed and couscous is tender, about 5 minutes. add walnuts and basil, lightly fluff couscous with a fork to combine, and serve.

Knefla Soup Ii

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 1 egg
• 1/2 cup water
• 1 pinch salt
• 1 large potato, diced
• 1 onion, diced
• 1/2 pound bacon, chopped
• 3 cups milk
• 1 cup heavy cream
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• in a medium bowl, combine flour, egg, 1/2 cup water and salt to form a dough. cut into thin strips or small pieces.
• bring a large pot of water to boil. stir in dough, potatoes and onion. cook 20 minutes, until potatoes are tender. drain.
• while pasta and potatoes are cooking, cook bacon in a large skillet over medium heat until crisp. save drippings.
• return pasta and potato mixture to large pot over medium-low heat, and combine with bacon, a teaspoon of bacon grease, milk, cream and salt and pepper. adjust bacon grease to taste and milk or cream to cover. simmer 20 minutes, without boiling. serve hot.

Chicken Alfredo

Ingredients

• Servings: 4
• 6 ounces dry fettuccine pasta
• 1 (8 ounce) package cream cheese
• 6 tablespoons butter
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 2 skinless, boneless chicken breast halves - cooked and cubed
• 2 cups chopped fresh broccoli
• 2 small zucchini, julienned
• 1/2 cup chopped red bell pepper

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• while pasta is cooking, melt cream cheese and butter in a skillet over low heat. stir until smooth. stir in milk, and season with garlic powder, salt, and pepper. simmer for 3 minutes, or until thickened, stirring constantly.
• mix in chicken, broccoli, zucchini, and red pepper. cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or until vegetables are tender. serve over fettuccine.

Chicken Alfredo

Ingredients

• Servings: 4
• 6 ounces dry fettuccine pasta
• 1 (8 ounce) package cream cheese
• 6 tablespoons butter
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 2 skinless, boneless chicken breast halves - cooked and cubed
• 2 cups chopped fresh broccoli
• 2 small zucchini, julienned
• 1/2 cup chopped red bell pepper

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• while pasta is cooking, melt cream cheese and butter in a skillet over low heat. stir until smooth. stir in milk, and season with garlic powder, salt, and pepper. simmer for 3 minutes, or until thickened, stirring constantly.
• mix in chicken, broccoli, zucchini, and red pepper. cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or until vegetables are tender. serve over fettuccine.

Good For You Macaroni And Cheese

Ingredients

• Servings: 1
• 1 (16 ounce) package elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 (12 fluid ounce) can evaporated milk
• 1/2 cup water
• 1 pinch red pepper flakes, or to taste
• 1 pinch ground nutmeg, or to taste
• salt and pepper to taste
• 1/2 cup canned garbanzo beans, rinsed and drained
• 1/2 cup dry bread crumbs
• 1/4 cup grated parmesan cheese
• 1 cup mashed sweet potatoes
• 1 cup sour cream
• 2 cups shredded, yellow sharp cheddar cheese, divided
• 1/2 cup shredded, extra-sharp cheddar cheese, divided
• 2 tablespoons butter

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the macaroni, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still very firm to the bite, about 5 minutes. drain well in a colander set in the sink, and rinse with cold water until cold; set aside.
• meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-low heat. whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. gradually whisk the evaporated milk and water into the flour mixture, and bring to a simmer over medium heat. season to taste with red pepper flakes, nutmeg, salt, and pepper. cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
• preheat an oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
• place the garbanzo beans into a blender. cover, and puree until smooth. scrape the puree into a small bowl and stir in the bread crumbs and parmesan cheese; set aside.
• once the sauce has thickened, whisk in the sweet potatoes and sour cream; return to a simmer. whisk in half of the yellow and cheddar cheeses until melted. stir in the macaroni until well coated with the sauce, then pour half into the prepared baking dish. sprinkle the remaining cheddar cheeses overtop, then cover with the remaining macaroni. smooth the top, then dot with the garbanzo bean mixture and the remaining 2 tablespoons of butter.
• bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 30 to 40 minutes. allow the dish to rest for 5 minutes before serving.

Good For You Macaroni And Cheese

Ingredients

• Servings: 1
• 1 (16 ounce) package elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 (12 fluid ounce) can evaporated milk
• 1/2 cup water
• 1 pinch red pepper flakes, or to taste
• 1 pinch ground nutmeg, or to taste
• salt and pepper to taste
• 1/2 cup canned garbanzo beans, rinsed and drained
• 1/2 cup dry bread crumbs
• 1/4 cup grated parmesan cheese
• 1 cup mashed sweet potatoes
• 1 cup sour cream
• 2 cups shredded, yellow sharp cheddar cheese, divided
• 1/2 cup shredded, extra-sharp cheddar cheese, divided
• 2 tablespoons butter

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the macaroni, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still very firm to the bite, about 5 minutes. drain well in a colander set in the sink, and rinse with cold water until cold; set aside.
• meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-low heat. whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. gradually whisk the evaporated milk and water into the flour mixture, and bring to a simmer over medium heat. season to taste with red pepper flakes, nutmeg, salt, and pepper. cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
• preheat an oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
• place the garbanzo beans into a blender. cover, and puree until smooth. scrape the puree into a small bowl and stir in the bread crumbs and parmesan cheese; set aside.
• once the sauce has thickened, whisk in the sweet potatoes and sour cream; return to a simmer. whisk in half of the yellow and cheddar cheeses until melted. stir in the macaroni until well coated with the sauce, then pour half into the prepared baking dish. sprinkle the remaining cheddar cheeses overtop, then cover with the remaining macaroni. smooth the top, then dot with the garbanzo bean mixture and the remaining 2 tablespoons of butter.
• bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 30 to 40 minutes. allow the dish to rest for 5 minutes before serving.

Koshary

Ingredients

• Servings: 8
• 1 (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1/4 cup red wine vinegar
• 1 teaspoon ground coriander
• 1 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 (16 ounce) package ditalini pasta
• 1 1/2 cups short-grain rice, rinsed
• cold water, to cover
• 1 1/2 cups dark brown lentils
• water, to cover
• 1 pinch salt and ground black pepper to taste
• 1 tablespoon olive oil
• 1 yellow onion, minced
• 3 cloves garlic, minced
• 1 (14 ounce) can crushed tomatoes
• 1 tablespoon butter
• 3 cups chicken stock
• 1 (3 ounce) can french-fried onions

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• combine the chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. store in refrigerator while prepping remainder of dish, shaking occasionally.
• bring a pot of lightly salted water to a rolling boil. cook the ditalani pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.
• combine the rice with enough cold water to cover; allow to soak for 20 minutes. drain.
• meanwhile, combine the lentils with enough water to cover in a pot; season with salt and pepper. bring the lentils to a boil and cook at a boil until tender, about 30 minutes. drain.
• heat the olive oil in a saucepan over medium-high heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. add the crushed tomatoes, season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.
• melt the butter in a pot over medium-high heat. add the rice to the butter, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. pour the chicken stock over the rice; bring to a boil. season the rice mixture with salt and pepper, reduce heat to low, cover the pot, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.
• mix the rice and lentils together on a large serving platter. spread the cooked ditalani over the rice and lentil mixture. serve with the marinated chickpeas, the tomato sauce, and the french-fried onions as condiments.

Tri-color Rotini Pasta Salad With Peaches And Basil

Ingredients

• Servings: 6
• 1 (12 ounce) box barilla® tri-color rotini
• 1 tablespoon olive oil
• 2 pounds peaches, pitted and halved
• dressing:
• 1 clove garlic, chopped
• 1/3 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 4 tablespoons sugar
• 1 tablespoon chopped fresh basil
• 1 teaspoon curry powder
• salt and pepper to taste
• 1 tablespoon chopped fresh parsley
• 1/3 cup thinly sliced celery
• 3 spring onions, thinly sliced
• 4 slices bacon, cooked and chopped

Recipe

• cook pasta according to package directions. toss with 1 tablespoon olive oil; set aside.
• grill peaches on barbecue grill or grill pan until lightly caramelized and browned. cool, then slice.
• to make dressing, gently saute garlic in olive oil until yellow. combine the olive oil and garlic with vinegar, sugar, chopped basil, curry powder, and salt and pepper. mix well. refrigerate until needed.
• to make salad, mix peaches, pasta and remaining ingredients together in a bowl. add dressing. stir to combine.

Chicken Alfredo

Ingredients

• Servings: 4
• 6 ounces dry fettuccine pasta
• 1 (8 ounce) package cream cheese
• 6 tablespoons butter
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 2 skinless, boneless chicken breast halves - cooked and cubed
• 2 cups chopped fresh broccoli
• 2 small zucchini, julienned
• 1/2 cup chopped red bell pepper

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• while pasta is cooking, melt cream cheese and butter in a skillet over low heat. stir until smooth. stir in milk, and season with garlic powder, salt, and pepper. simmer for 3 minutes, or until thickened, stirring constantly.
• mix in chicken, broccoli, zucchini, and red pepper. cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or until vegetables are tender. serve over fettuccine.

Quick Weeknight Skillet Chicken

Ingredients

• Servings: 4
• 1 tablespoon olive oil, or as needed
• 1 pound skinless, boneless chicken breast halves, cut into bite-size pieces, or more as needed
• 1 teaspoon poultry seasoning, or to taste
• 1/2 teaspoon ground black pepper to taste
• 1 1/2 cups water
• 1 (16 ounce) package fresh angel hair pasta, cut into thirds
• 1 (10 ounce) package frozen peas
• 1 cup sliced fresh mushrooms (optional)
• 2 splashes wine
• 2 tablespoons garlic powder, or to taste
• 1 (6 ounce) bag fresh spinach (optional)
• 1/4 cup grated parmesan cheese, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat oil in a large skillet over medium heat. place chicken in hot oil and sprinkle with poultry seasoning and black pepper. cook and stir chicken in hot oil until no longer pink, 5 to 8 minutes.
• pour water into skillet and bring to a simmer. stir angel hair pasta, peas, and mushrooms into skillet; cook until pasta is tender, 4 to 5 minutes.
• stir wine and garlic powder into pasta mixture. add spinach and stir until spinach wilts, about 2 minutes. sprinkle individual servings with parmesan cheese.

Koshary

Ingredients

• Servings: 8
• 1 (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1/4 cup red wine vinegar
• 1 teaspoon ground coriander
• 1 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 (16 ounce) package ditalini pasta
• 1 1/2 cups short-grain rice, rinsed
• cold water, to cover
• 1 1/2 cups dark brown lentils
• water, to cover
• 1 pinch salt and ground black pepper to taste
• 1 tablespoon olive oil
• 1 yellow onion, minced
• 3 cloves garlic, minced
• 1 (14 ounce) can crushed tomatoes
• 1 tablespoon butter
• 3 cups chicken stock
• 1 (3 ounce) can french-fried onions

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• combine the chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. store in refrigerator while prepping remainder of dish, shaking occasionally.
• bring a pot of lightly salted water to a rolling boil. cook the ditalani pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.
• combine the rice with enough cold water to cover; allow to soak for 20 minutes. drain.
• meanwhile, combine the lentils with enough water to cover in a pot; season with salt and pepper. bring the lentils to a boil and cook at a boil until tender, about 30 minutes. drain.
• heat the olive oil in a saucepan over medium-high heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. add the crushed tomatoes, season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.
• melt the butter in a pot over medium-high heat. add the rice to the butter, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. pour the chicken stock over the rice; bring to a boil. season the rice mixture with salt and pepper, reduce heat to low, cover the pot, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.
• mix the rice and lentils together on a large serving platter. spread the cooked ditalani over the rice and lentil mixture. serve with the marinated chickpeas, the tomato sauce, and the french-fried onions as condiments.

Bow-tie Pasta With Sausage, Peas, And Mushrooms

Ingredients

• Servings: 4
• 1/2 cup olive oil, divided
• 1 pound italian sausage, casings removed
• 1 (10 ounce) package portobello mushrooms, sliced
• 3/4 teaspoon sea salt, or more to taste, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 (10 ounce) package frozen peas, partially thawed
• 1 (16 ounce) package farfalle (bow-tie) pasta
• 1/2 cup parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• heat 2 tablespoons olive oil in a large skillet over high heat; cook and stir sausage in the hot oil, breaking up any large chunks, until browned and crumbly, about 5 minutes. transfer cooked sausage to a plate.
• heat 2 more tablespoons olive oil in the same large skillet over medium heat; cook and stir mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper in the hot oil until mushrooms are tender and all the liquid has evaporated, about 8 minutes.
• stir peas into mushroom mixture and cook until peas are warmed, about 2 minutes. return sausage to mushroom mixture; cook and stir until flavors have blended and sausage is heated, about 3 minutes.
• bring a large pot of lightly salted water to a boil. cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain pasta, reserving 1/2 cup pasta water. return pasta to pot and stir in sausage-mushroom mixture; cook and stir, adding reserved pasta water as needed, until mixture is evenly mixed, about 5 minutes.
• drizzle remaining 1/4 cup olive oil over pasta mixture and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. add parmesan cheese; toss to combine.

Foreplay Pasta With Brie, Basil, And Garlic

Ingredients

• Servings: 8-9
• 1 pound brie cheese, cut into cubes
• 4 large plum tomatoes, diced
• 1 cup shredded fresh basil
• 1/2 cup extra-virgin olive oil, or more to taste
• 3 cloves garlic, crushed, or more to taste
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 pounds farfalle (bow-tie) pasta
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons salt

Delicious And Easy Mock Risotto

Ingredients

• Servings: 4
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1/2 small onion, finely chopped
• 2 (14 ounce) cans chicken broth
• 2 cups uncooked orzo pasta
• salt and pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• heat a saucepan over medium heat. when it is not getting any hotter, pour in the olive oil. add the garlic and onion; cook and stir until tender, about 3 minutes. pour in the chicken broth, and stir to loosen any bits from the bottom of the pan.
• when the broth comes to a boil, stir in the orzo pasta. reduce heat to low, cover the pan, and simmer for 15 minutes, or until pasta has absorbed all of the liquid. stir occasionally to prevent sticking, especially towards the end. season with salt and pepper before serving.

Foreplay Pasta With Brie, Basil, And Garlic

Ingredients

• Servings: 8
• 1 pound brie cheese, cut into cubes
• 4 large plum tomatoes, diced
• 1 cup shredded fresh basil
• 1/2 cup extra-virgin olive oil, or more to taste
• 3 cloves garlic, crushed, or more to taste
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 pounds farfalle (bow-tie) pasta
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons salt
• 1/4 cup freshly grated parmesan cheese, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs 25 mins


• mix brie cheese, plum tomatoes, basil, 1/2 cup olive oil, garlic, 1/2 teaspoon salt, and pepper in a bowl; cover bowl with plastic wrap and marinate for 2 hours.
• bring a large pot of water to a boil; add 1 tablespoon olive oil and 2 teaspoons salt. cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. add pasta to cheese-tomato mixture; toss. sprinkle pasta with parmesan cheese.

Quick Weeknight Skillet Chicken

Ingredients

• Servings: 4
• 1 tablespoon olive oil, or as needed
• 1 pound skinless, boneless chicken breast halves, cut into bite-size pieces, or more as needed
• 1 teaspoon poultry seasoning, or to taste
• 1/2 teaspoon ground black pepper to taste
• 1 1/2 cups water
• 1 (16 ounce) package fresh angel hair pasta, cut into thirds
• 1 (10 ounce) package frozen peas
• 1 cup sliced fresh mushrooms (optional)
• 2 splashes wine
• 2 tablespoons garlic powder, or to taste
• 1 (6 ounce) bag fresh spinach (optional)
• 1/4 cup grated parmesan cheese, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat oil in a large skillet over medium heat. place chicken in hot oil and sprinkle with poultry seasoning and black pepper. cook and stir chicken in hot oil until no longer pink, 5 to 8 minutes.
• pour water into skillet and bring to a simmer. stir angel hair pasta, peas, and mushrooms into skillet; cook until pasta is tender, 4 to 5 minutes.
• stir wine and garlic powder into pasta mixture. add spinach and stir until spinach wilts, about 2 minutes. sprinkle individual servings with parmesan cheese.

Bacon, Brussels Sprouts, And Mushroom Linguine

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine
• 2 tablespoons olive oil, or as needed
• 1 pound bacon, cut into bite-size pieces
• 1/2 teaspoon dried rosemary
• 1 1/2 pounds crimini mushrooms, sliced
• salt and ground black pepper to taste
• 1 1/2 pounds brussels sprouts, trimmed and chopped
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain pasta, reserving 1/2 cup pasta water. return pasta to the pot and toss with olive oil to coat.
• place bacon in a large skillet and cook and stir until bacon begins to crisp, about 10 minutes. drain and discard 1/2 the bacon fat, leaving bacon in the skillet; stir in rosemary.
• stir mushrooms, salt, and black pepper into bacon mixture. add brussels sprouts; cook and stir until mushrooms and sprouts are heated through, 1 to 2 minutes. pour reserved pasta water into bacon mixture; add linguine and parmesan cheese and toss vegetables with pasta until thoroughly mixed and heated through, about 2 minutes. season with salt and pepper.

Couscous With A Kick!

Ingredients

• Servings: 6
• 3 cups water
• 2 cups couscous
• 1/2 cup crumbled feta cheese
• 1 fresh jalapeno pepper, chopped
• 1/2 cucumber, diced
• 1 clove garlic, minced
• 1/2 cup chopped green onion
• 3 tablespoons chopped fresh mint
• 3 tablespoons chopped fresh basil
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh parsley
• 2 teaspoons ground cumin
• 2 teaspoons cayenne pepper
• 1 lemon, juiced

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• bring the water to a boil in a saucepan. remove from the heat and stir in the couscous. cover and let stand until the couscous absorbs the water entirely, about 10 minutes; fluff with a fork.
• while the couscous soaks, stir the feta cheese, jalapeno pepper, cucumber, garlic, green onion, mint, basil, cilantro, parsley, cumin, cayenne pepper, and lemon juice in a large bowl. add the prepared couscous and mix well.

Mostaccioli With Spinach And Feta

Ingredients

• Servings: 6
• 8 ounces penne pasta
• 2 tablespoons olive oil
• 3 cups chopped tomatoes
• 10 ounces fresh spinach, washed and chopped
• 1 clove garlic, minced
• 8 ounces tomato basil feta cheese
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• cook pasta according to package directions. drain, and set aside.
• heat oil in a large pot. add tomatoes, spinach, and garlic; cook and stir 2 minutes, or until spinach is wilted and mixture is thoroughly heated. add pasta and cheese; cook 1 minute. season to taste with salt and pepper.

Patty's String Pie

Ingredients

• Servings: 6
• 1 pound ground beef
• 1/2 cup diced onion
• 1/4 cup diced green bell pepper
• 1 (15.5 ounce) jar spaghetti sauce
• 1 (8 ounce) package spaghetti
• 2 eggs, beaten
• 1/2 cup grated parmesan cheese
• 1 (8 ounce) container ricotta cheese
• 2 cups shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes. drain and set aside in a bowl. cook and stir onion and green bell pepper in the same skillet until onion is translucent, about 5 minutes. stir onion, green pepper, and spaghetti sauce into ground beef.
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. drain and transfer to a bowl. let pasta cool slightly and stir beaten eggs and parmesan cheese into spaghetti.
• spread spaghetti mixture into a 9x13-inch baking dish. spread ricotta cheese over pasta mixture in an even layer; top with ground beef mixture. sprinkle mozzarella cheese evenly over the top of the casserole.
• bake in the preheated oven until the casserole is set in the center and the cheese topping is melted and lightly browned, about 35 minutes.

Seasoned Orzo And Black Beans

Ingredients

• Servings: 6
• 6 cups water
• 1 cup uncooked orzo pasta
• 1 (16 ounce) package frozen mixed vegetables
• 1 (15 ounce) can black beans, rinsed and drained
• 3 tablespoons butter
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried thyme
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• in a 4 quart saucepan, combine water and pasta. cook over medium high heat until mixture comes to a full boil, 4 to 6 minutes. continue cooking, stirring occasionally, until pasta is tender, 8 to 10 minutes.
• stir in frozen vegetables, cover, and reduce heat to medium low. cook until vegetables are tender crisp, 2 to 4 minutes. do not overcook. drain.
• stir in beans, butter or margarine, tarragon, and thyme. continue cooking until heated through. season to taste with salt and pepper.

Patty's String Pie

Ingredients

• Servings: 6
• 1 pound ground beef
• 1/2 cup diced onion
• 1/4 cup diced green bell pepper
• 1 (15.5 ounce) jar spaghetti sauce
• 1 (8 ounce) package spaghetti
• 2 eggs, beaten
• 1/2 cup grated parmesan cheese
• 1 (8 ounce) container ricotta cheese
• 2 cups shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes. drain and set aside in a bowl. cook and stir onion and green bell pepper in the same skillet until onion is translucent, about 5 minutes. stir onion, green pepper, and spaghetti sauce into ground beef.
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. drain and transfer to a bowl. let pasta cool slightly and stir beaten eggs and parmesan cheese into spaghetti.
• spread spaghetti mixture into a 9x13-inch baking dish. spread ricotta cheese over pasta mixture in an even layer; top with ground beef mixture. sprinkle mozzarella cheese evenly over the top of the casserole.
• bake in the preheated oven until the casserole is set in the center and the cheese topping is melted and lightly browned, about 35 minutes.

Seasoned Orzo And Black Beans

Ingredients

• Servings: 6
• 6 cups water
• 1 cup uncooked orzo pasta
• 1 (16 ounce) package frozen mixed vegetables
• 1 (15 ounce) can black beans, rinsed and drained
• 3 tablespoons butter
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried thyme
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• in a 4 quart saucepan, combine water and pasta. cook over medium high heat until mixture comes to a full boil, 4 to 6 minutes. continue cooking, stirring occasionally, until pasta is tender, 8 to 10 minutes.
• stir in frozen vegetables, cover, and reduce heat to medium low. cook until vegetables are tender crisp, 2 to 4 minutes. do not overcook. drain.
• stir in beans, butter or margarine, tarragon, and thyme. continue cooking until heated through. season to taste with salt and pepper.

Mostaccioli With Spinach And Feta

Ingredients

• Servings: 6
• 8 ounces penne pasta
• 2 tablespoons olive oil
• 3 cups chopped tomatoes
• 10 ounces fresh spinach, washed and chopped
• 1 clove garlic, minced
• 8 ounces tomato basil feta cheese
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• cook pasta according to package directions. drain, and set aside.
• heat oil in a large pot. add tomatoes, spinach, and garlic; cook and stir 2 minutes, or until spinach is wilted and mixture is thoroughly heated. add pasta and cheese; cook 1 minute. season to taste with salt and pepper.

Creamy Salmon And Leek Pasta

Ingredients

• Servings: 2
• 1/2 (8 ounce) package spaghetti
• 1 tablespoon butter
• 1 large leek - light parts only, rinsed, and chopped
• salt to taste
• 1/2 cup wine
• 1/2 lemon, juiced
• 1 cup creme fraiche
• 1 teaspoon tarragon dijon mustard
• 1 pinch cayenne pepper, or to taste
• 6 ounces skinless, boneless salmon, sliced
• 1/2 cup chopped cilantro, or to taste
• 1 pinch cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. drain and return to the pot.
• melt butter in a saucepan over medium heat. cook and stir leek in butter until slightly softened, 6 to 7 minutes; season with salt. pour wine and lemon juice over the leeks, and bring to a boil while scraping any browned bits of food from the bottom of the pan with a wooden spoon. simmer until most of the liquid evaporates, about 5 minutes.
• stir creme fraiche, mustard, and 1 pinch cayenne pepper into the leek mixture. reduce heat to low and let cook until warmed, about 5 minutes. add salmon to sauce; cook and stir until salmon starts to flake and is no longer pink in the center, 2 to 3 minutes. remove pan from heat and stir in cilantro. pour sauce over spaghetti; toss to coat. garnish with a pinch of cayenne pepper.

Savory Pumpkin Soup

Ingredients

• Servings: 10
• 5 cups pumpkin puree
• 2 cups vegetable broth
• 2 cups heavy cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 4 ounces dry pasta
• 1/2 teaspoon pumpkin pie spice
• 1/2 cup fresh parsley, minced
• 1/4 cup cilantro, minced
• 1/4 cup butter, softened
• 1/2 cup plain yogurt
• 1/2 cup sour cream, for topping
• 1/4 cup shredded mozzarella cheese
• 1/4 cup toasted almonds

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• in a large saucepan, mix the pumpkin, vegetable broth, heavy cream, garlic powder and onion powder. bring to a boil. stir in the pasta. cook 12 minutes, or until pasta is tender but firm. reduce heat to simmer.
• stir in pumpkin pie spice, parsley and cilantro. slowly stir butter, plain yogurt and sour cream into the mixture, making sure they do not curdle. stir in the cheese, allowing it to melt. serve topped with nuts.

Knefla Soup Ii

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 1 egg
• 1/2 cup water
• 1 pinch salt
• 1 large potato, diced
• 1 onion, diced
• 1/2 pound bacon, chopped
• 3 cups milk
• 1 cup heavy cream
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• in a medium bowl, combine flour, egg, 1/2 cup water and salt to form a dough. cut into thin strips or small pieces.
• bring a large pot of water to boil. stir in dough, potatoes and onion. cook 20 minutes, until potatoes are tender. drain.
• while pasta and potatoes are cooking, cook bacon in a large skillet over medium heat until crisp. save drippings.
• return pasta and potato mixture to large pot over medium-low heat, and combine with bacon, a teaspoon of bacon grease, milk, cream and salt and pepper. adjust bacon grease to taste and milk or cream to cover. simmer 20 minutes, without boiling. serve hot.

Knefla Soup Ii

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 1 egg
• 1/2 cup water
• 1 pinch salt
• 1 large potato, diced
• 1 onion, diced
• 1/2 pound bacon, chopped
• 3 cups milk
• 1 cup heavy cream
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• in a medium bowl, combine flour, egg, 1/2 cup water and salt to form a dough. cut into thin strips or small pieces.
• bring a large pot of water to boil. stir in dough, potatoes and onion. cook 20 minutes, until potatoes are tender. drain.
• while pasta and potatoes are cooking, cook bacon in a large skillet over medium heat until crisp. save drippings.
• return pasta and potato mixture to large pot over medium-low heat, and combine with bacon, a teaspoon of bacon grease, milk, cream and salt and pepper. adjust bacon grease to taste and milk or cream to cover. simmer 20 minutes, without boiling. serve hot.

Creamy Salmon And Leek Pasta

Ingredients

• Servings: 2
• 1/2 (8 ounce) package spaghetti
• 1 tablespoon butter
• 1 large leek - light parts only, rinsed, and chopped
• salt to taste
• 1/2 cup wine
• 1/2 lemon, juiced
• 1 cup creme fraiche
• 1 teaspoon tarragon dijon mustard
• 1 pinch cayenne pepper, or to taste
• 6 ounces skinless, boneless salmon, sliced
• 1/2 cup chopped cilantro, or to taste
• 1 pinch cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. drain and return to the pot.
• melt butter in a saucepan over medium heat. cook and stir leek in butter until slightly softened, 6 to 7 minutes; season with salt. pour wine and lemon juice over the leeks, and bring to a boil while scraping any browned bits of food from the bottom of the pan with a wooden spoon. simmer until most of the liquid evaporates, about 5 minutes.
• stir creme fraiche, mustard, and 1 pinch cayenne pepper into the leek mixture. reduce heat to low and let cook until warmed, about 5 minutes. add salmon to sauce; cook and stir until salmon starts to flake and is no longer pink in the center, 2 to 3 minutes. remove pan from heat and stir in cilantro. pour sauce over spaghetti; toss to coat. garnish with a pinch of cayenne pepper.