Turkey Tetrazzini I

Ingredients

• Servings: 6
• 1 (8 ounce) package angel hair pasta
• 2/3 cup sliced onion
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon ground mustard
• 2 cups milk
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons chopped pimento peppers
• 1 (4.5 ounce) can sliced mushrooms
• 1 pound cooked turkey, chopped

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat the oven to 400 degrees f (200 degrees c). bring a large pot of lightly salted water to a boil. add the pasta and cook for 4 minutes, or until almost tender. drain.
• melt the butter in a saucepan over medium heat. add the onion; cook and stir until tender. stir in the flour until blended, then gradually stir in the milk so that no lumps form. season with salt, pepper, poultry seasoning and mustard. cook over medium heat, stirring constantly until the mixture thickens. remove from the heat and add 2/3 cup cheese and pimento, stirring until cheese melts. add undrained mushrooms to cheese sauce.
• place a layer of pasta in the bottom of a 9x13 inch baking dish. cover with a layer of turkey, and then a layer of cheese sauce. repeat the layers. sprinkle remaining 1/3 cup cheese over top.
• bake for about 25 minutes in the preheated oven, until sauce is bubbly and cheese on top is toasted.

Penne With Chicken And Pesto

Ingredients

• Servings: 8
• 1 (16 ounce) package penne pasta
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 skinless, boneless chicken breast halves - cut into thin strips
• 2 cloves garlic, minced
• salt and pepper to taste
• 1 1/4 cups heavy cream
• 1/4 cup pesto
• 3 tablespoons grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 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.
• heat butter and olive oil in a large skillet over medium heat. saute chicken and garlic until chicken is almost cooked. reduce heat and stir in salt, pepper, cream, pesto and parmesan cheese. cook until chicken is no longer pink inside. stir in cooked pasta.

spaghetti torte

Ingredients

• Servings: 6
• 1 pound uncooked spaghetti
• 1/2 cup grated parmesan cheese
• 1/2 cup ricotta cheese
• 1 tablespoon italian seasoning
• 4 egg whites
• 1/4 cup chopped fresh basil
• 2 tomatoes, chopped
• 4 slices provolone cheese, cut into fourths

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 5 mins


• heat oven to 350 degrees f (175 degrees c). spray a 9x3 inch springform pan with cooking spray.
• cook spaghetti according to package directions. rinse with cold water, and drain.
• while spaghetti is cooking, combine parmesan cheese, ricotta cheese, italian seasoning, and egg whites in a large bowl. toss with cooked spaghetti to coat.
• press half the spaghetti mixture in bottom of prepared pan. sprinkle with half the basil, and top with half the tomatoes and half the provolone cheese. press remaining spaghetti mixture into pan, sprinkle with remaining basil, and top with remaining tomatoes. place remaining provolone cheese over the top.
• bake for 30 minutes. let stand about 15 minutes, remove sides of pan, transfer to a serving platter. cut into wedges to serve.

Sayguh's Spicy Olive Oil, Tomato And Lime Pasta Sauce

Ingredients

• Servings: 6
• 1/2 cup olive oil
• 1 pint grape tomatoes, halved
• 1 small tomato, chopped
• 2 limes, halved
• 2 teaspoons chili flakes
• 1/3 teaspoon ground black pepper
• salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• heat the olive oil in a saucepan over medium-low heat for about 5 minutes. add the grape tomatoes and chopped tomato to the hot oil. squeeze the limes over the tomatoes and add the lime halves to the pan. season with the chili flakes, pepper, and salt. allow the mixture to simmer until it thickens, about 30 minutes.

Rosa Marina Fruit Salad

Ingredients

• Servings: 24
• 1 (16 ounce) package rosa marina (orzo) pasta
• 2 (15 ounce) cans mandarin oranges, drained and juice reserved
• 1 (16 ounce) can pineapple chunks, drained with juice reserved
• 1 (16 ounce) can crushed pineapple, drained and juice reserved
• 1 (4 ounce) jar maraschino cherries, drained and halved
• 3/4 cup white sugar
• 2 large eggs
• 3 tablespoons all-purpose flour
• 1 (16 ounce) container whipped topping (such as cool whip®)

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 9 hrs


• bring a large pot of lightly salted water to a boil. cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. drain and transfer to a large bowl. add mandarin oranges, pineapple chunks, crushed pineapple, and maraschino cherries to orzo.
• combine juice from mandarin oranges, juice from pineapple chunks, juice from crushed pineapple, sugar, eggs, and flour in a saucepan over low heat; cook, stirring often, until sauce is thickened, 5 to 7 minutes. remove sauce from heat and cool, about 30 minutes.
• pour cooled sauce over orzo mixture and toss to coat. refrigerate until flavors blend, 8 hours to overnight. fold whipped topping into orzo mixture before serving.

pasta e fagioli ala weeble

Ingredients

• Servings: 4
• 1 cup ditalini pasta
• 3 tablespoons olive oil
• 1 onion, diced
• 4 slices bacon, diced
• 2 cloves garlic, minced
• 1 quart chicken broth
• 1 (15 ounce) can romano beans, drained
• 1/4 cup tomato paste
• 1 pinch crushed dried chile pepper
• 2 tablespoons chopped fresh parsley
• salt and ground black pepper to taste
• 4 teaspoons grated romano cheese, or to taste

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in the ditalini, and return to a boil. cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes; drain.
• heat olive oil in a large pot over medium heat; stir in onion and bacon and saute until onions are soft, about 5 minutes. stir garlic into onion mixture; cook over medium-low heat just until fragrant, about 1 minute.
• stir chicken broth, beans, tomato paste, and chile pepper into onion-bacon mixture; bring to a simmer and cook until fully heated through, about 10 minutes. stir ditalini and parsley into the soup; season with salt and pepper. sprinkle each serving with romano cheese.

minute tomato soup with tortellini

Ingredients

• Servings: 4
• 2 (10.75 ounce) cans condensed tomato soup
• 1 teaspoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon dried parsley
• 3/4 teaspoon ground black pepper
• 4 1/2 ounces fresh tortellini pasta

Recipe

Cook Time: 20 mins Ready Time: 20 mins


• prepare soup in a medium saucepan according to package directions. add the oregano, basil, parsley and ground black pepper, stirring well, over medium heat. simmer for 5 minutes, reduce heat to low and add the tortellini. continue to simmer for 5 more minutes, or until tortellini is cooked.