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Sunday, May 31, 2015

Ten Minutes To Heaven Pasta

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 1 lb linguine or 1 lb fettuccine
  • 4 ounces butter
  • 20 small fresh shiitake mushrooms, chopped
  • 1/4 lb sun-dried tomato
  • 1/2 cup coarsely chopped walnuts (to taste)
  • 1 tablespoon capers
  • 8 ounces heavy whipping cream
  • 1/4 cup dry sherry
  • fresh parmesan cheese
  • fresh pepper, ground

Recipe

  • 1 melt butter over low heat.
  • 2 add chopped mushrooms.
  • 3 meanwhile, rinse sun-dried tomatoes in warm water & slice in strips.
  • 4 cook pasta.
  • 5 add walnuts, capers and tomatoes to mushrooms & saute 5 minutes. stir frequently.
  • 6 add half the cream, stir add sherry.
  • 7 add a few turns of ground pepper, then rest of cream.
  • 8 in last minute, sprinkle genrously with fresh parmesan cheese. if sauce is too thick, add a little more sherry.
  • 9 rinse pasta, put in large bowl, toss with sauce & sprinkle with more cheese.

Speedy Gonzalez's Kielbasa Pasta

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

Ingredients

  • Servings: 4
  • 1 lb shell pasta or 1 lb bow tie pasta, cooked
  • 1/2 lb mushroom, sliced
  • 1 large onion, coarsely shopped
  • 3 cloves garlic, finely chopped
  • 1 bunch spinach, washed and chopped
  • 1 lb baby squash, sliced
  • 1 lb kielbasa, cut into bite-sized pieces
  • 4 fluid ounces dry wine
  • 1 (14 ounce) can condensed cream of chicken soup
  • 1 (14 ounce) can chicken broth
  • 2 tablespoons olive oil
  • salt and pepper
  • 1/2 cup parmesan cheese, grated

Recipe

  • 1 heat the olive oil in a large sauté pan or wok over medium high heat.
  • 2 sauté the garlic, onions, squash and meat very quickly.
  • 3 at the last second, add the spinach and mushrooms.
  • 4 add the wine and cook for 30 seconds more.
  • 5 add the broth and the cream soup.
  • 6 stir only until smooth, season to taste, and add to cooked pasta.
  • 7 garnish with parmesan cheese.

Speedy Tomato Sauced Pasta With Spinach

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • Servings: 6
  • 9 ounces fresh linguine
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 (28 ounce) can tomatoes, undrained
  • 2 cups chopped fresh spinach
  • 1/4 cup chopped fresh basil
  • 3 tablespoons drained capers
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • grated parmesan cheese

Recipe

  • 1 in a large pot, cook linguinie in boiling salted water until almost tender, 1-2 minutes. drain well.
  • 2 add all remaining ingredients. cook over medium heat, stirring, until hot and bubbly, about 5 mintues.
  • 3 serve with cheese.

World's Greatest Macaroni And Cheese

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 2 cups whole wheat macaroni
  • 3 tablespoons butter or 3 tablespoons oil
  • 1 medium onion, chopped
  • 1 medium leek, halved and sliced
  • 1 tablespoon garlic, minced
  • 2 cups ham, diced
  • 1 (10 ounce) box frozen spinach, thawed and drained well
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon turmeric
  • 2 1/2 cups milk
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1 tomato, sliced

Recipe

  • 1 preheat oven to 350°f.
  • 2 prepare macaroni as directed on box and drain in colander.
  • 3 heat butter and/or oil in large skillet. add onions and leeks and sauté until tender. add garlic and cook for 30 seconds. add ham and spinach and heat through.
  • 4 add flour, salt, pepper and turmeric, and cook for 30 seconds until flour is cooked through, stirring constantly. add milk slowly, stirring constantly. cook and stir until thick and bubbly.
  • 5 stir in 1 cup cheese until melted. pour into 13x9 baking dish. top with sliced tomato and remaining ½ cup cheese.
  • 6 bake for 30 minutes.
  • 7 รข€¢variation: substitute 2 diced chicken breast halves for the ham, swiss cheese for the cheddar cheese, and add 1 4 oz. can mushrooms.

Spinach Poppy Seed Pasta Salad

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

  • 454 g rotini pasta (i use the catelli "smart" one as it's a lot better for you. full box, around 6 cups cooked i think)
  • 1/2 small red onion
  • 2 small bell peppers, red
  • 3 cups fresh spinach leaves (i like pre-washed baby spinach)
  • 3/4 cup low-fat feta (smoked mozza would be good too, any sharp dry cheese)
  • 1/2 cup light mayonnaise
  • 3 tablespoons lemon juice
  • 3 tablespoons poppy seeds
  • 2 tablespoons splenda artificial sweetener (or use real sugar)

Recipe

  • 1 cook the pasta al dente and run under cold water to stop it cooking.
  • 2 while that's on the stove chop your red peppers and onions, crumble the feta, and whip the dressing together in a mixing cup.
  • 3 stir together in a big bowl, serve immediately or let the spinach wilt and have leftovers the next day. i like this with a simple bread and cheese side for a light lunch add a bottle of wine for the perfect summer picnic.

Tempting Tetrazzini Casserole

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

  • Servings: 6
  • 1 (26 ounce) can condensed cream of chicen soup
  • 1 1/4 cups milk
  • 3/4 cup grated parmesan cheese
  • 2 tablespoons dry sherry (optional)
  • 1 teaspoon onion powder
  • 3 cups cubed cooked chicken or 3 cups cooked turkey
  • 1 (4 1/2 ounce) jar sliced mushrooms, drained
  • 0.5 (1 lb) package spaghetti, cooked according to package directions (about 4 cups)
  • 1/3 cup dry breadcrumbs
  • 2 tablespoons butter, melted

Recipe

  • 1 stir in the soup, milk, parmesan cheese, sherry if desired, and onion powder in a large bowl. add the chicken or turkey, mushrooms and spaghetti and toss to coat. spoon the chicken mixture into a 3-quart shallow baking dish.
  • 2 stir the bread crumbs and butter in a small bowl with a fork and sprinkle the bread crumb mixture over the chicken mixture.
  • 3 bake at 400°f for 25 minutes or until the mixture is hot and bubbling.
  • 4 recipe tips:.
  • 5 helper: for 3 cups cubed, cooked chicken: cook 1 1/2 pounds skinless, boneless chicken breasts, cubed, in a 3-quart saucepan over medium heat in 5 cups boiling water, for 5 minutes or until the chicken is cooked through.
  • 6 easy substitution: substitute 2 cans (12 1/2 ounces each) swanson premium chunk chicken breast in water, drained, for the cooked chicken.

Sweet And Spicy Pineapple Fried Rice

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

Ingredients

  • Servings: 6
  • 2 tablespoons oil
  • 1 clove minced garlic
  • 1 teaspoon minced fresh ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 3 cups cold cooked rice
  • 1/4 cup soy sauce
  • 1 (8 ounce) can crushed pineapple, drained
  • 1/4 cup sliced green onion

Recipe

  • 1 heat oil over medium low heat, add garlic, ginger and red pepper.
  • 2 cook and stir for 2 minutes.
  • 3 increase heat to medium high and add rice and soy sauce.
  • 4 cook for 2 minutes, stirring often.
  • 5 add pineapple, stir and heat through.
  • 6 garnish with sliced green onions over the top and serve.

Trofie Al Pesto

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

Ingredients

  • Servings: 5
  • 500 g trofie pasta (small twisty pasta)
  • 5 tablespoons olive oil
  • 1 garlic clove (crushed)
  • 1 cup freshly grated basil
  • 50 g pecorino romano cheese (grated)
  • 1 tablespoon chopped parsley
  • 2 tablespoons pine nuts
  • salt and pepper

Recipe

  • 1 begin to cook the pasta in plenty of boiling salted water.
  • 2 in a seperate pot heat the oil.
  • 3 once warm, add the garlic, basil, cheese, parsley, salt & pepper and pine nuts and allow to simmer for 8 minutes.
  • 4 lengthen the sauce with some of the pasta water.
  • 5 drain the pasta and then return it to the pot.
  • 6 add the sauce and mix.
  • 7 serve and add more cheese.

World's Easiest Creole Shrimp!

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

Ingredients

  • 1/2 large green bell pepper, cored, seeded and chopped
  • 1/2 large hotel onion, chopped
  • 2 stalks celery & leaves
  • 3 garlic cloves, mashed and minced
  • 1 cup wine
  • 8 ounces tomato and basil pasta sauce
  • 1 dash cayenne, to taste
  • 1/4 teaspoon crushed red pepper flakes (to taste)
  • 1 teaspoon black pepper
  • 1/3 cup organic lime juice
  • 2 tablespoons butter
  • 1 lb shrimp, frozen, tail-off, peeled and deveined 41-50 ct shrimp with bag juices. (defrosted in bag overnight)
  • tony chacere's more spice seasoning (spicy hot)

Recipe

  • 1 prep the first four ingredients and set aside.
  • 2 in a large pot (2 quart or larger), heat 3 tbs of olive oil. enough to just cover bottom of pan.
  • 3 heat oil over medium heat and when a piece of celery leaf 'dances' in the oil, add the ingredients, stirring gently until all items are lightly coated in olive oil and you begin to smell each individual item.
  • 4 then add the wine, pasta sauce and cayenne.
  • 5 bring to a gentle boil.
  • 6 once boiling, add pepper flakes, black pepper, butter and lime juice.
  • 7 stir gently and frequently until the butter is melted.
  • 8 bring to full boil.
  • 9 add shrimp (with juices in bag).
  • 10 stir to mix flavors, add the creole seasoning and allow to cook in the remaining heat of the pot until shrimp turns pink.
  • 11 cover and remove from heat and let it rest while you prepare to serve.
  • 12 if you like more "sauce", you can add more wine and adjust seasonings to taste.
  • 13 serve over a rice of your choice, farfalle or linguine.

World's Best Shrimp Fried Rice

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cornstarch
  • 1 1/2 teaspoons water
  • 6 ounces small shrimp, uncooked, shelled and deveined
  • 4 ounces ham, diced
  • 1 medium onion, diced
  • 2 green onions, diced
  • 2 eggs
  • 1/2 cup peas
  • 4 cups rice, cooked & cold
  • 6 tablespoons vegetable oil

Recipe

  • 1 combine cornstarch and water. mix with 1st four ingredients and marinate shrimp for 15 minutes.
  • 2 beat the eggs lightly with chopsticks and add a dash of salt and pepper.
  • 3 heat wok and add 1 tbsp oil. pour 1/2 egg mixture into wok and cook over medium heat, turning once. cook the other half the same way. cut the egg into small strips and set aside.
  • 4 add 2 tbsp oil to wok and stir-fry the onion and shrimp on hight heat for a few moments. remove and set aside.
  • 5 repeat for ham and green peas.
  • 6 add 2 tbsp oil, turn down heat to medium and stir-fry rice. add a bit of oyster sauce and soy sauce, if desired.
  • 7 combine all the ingredients and stir-fry to blend.
  • 8 enjoy!

Tempting Tuna Parmesano

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

  • Servings: 2
  • 2 large garlic cloves
  • 9 ounces angel hair pasta
  • 1/4 cup butter
  • 1 cup whipping cream
  • 1 cup frozen peas
  • 1/4 teaspoon salt
  • 6 1/2 ounces canned tuna, drained
  • 1/4 cup parmesan cheese

Recipe

  • 1 fill a large deep skillet with very hot tap water.
  • 2 cover and bring to a boil over high heat.
  • 3 peel and mince garlic.
  • 4 add pasta to the skillet, boil for 1-2 minutes or until pasta is al dente.
  • 5 drain, set aside.
  • 6 add butter and garlic to skillet; cook over medium-high heat until butter is melted and sizzling.
  • 7 stir in cream, peas and salt; bring to a boil.
  • 8 break tuna into chunks and stir into skillet with 1/4 cup cheese.
  • 9 return pasta to skillet, cook until heated through, tossing gently.
  • 10 serve with additional cheese and pepper to taste.

Spinach Pesto Pasta

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 6
  • 16 ounces pasta, -uncooked any variety
  • 4 -5 teaspoons dried basil leaves, crushed
  • 2 tablespoons hot water
  • 1 -2 garlic clove
  • 4 cups spinach leaves, -loosely packed fresh
  • 2 tablespoons parmesan cheese, -grated
  • 2 teaspoons slivered almonds
  • 1/4 teaspoon salt
  • 1/4 cup olive oil
  • 2 teaspoons lemon juice

Recipe

  • 1 cook pasta to desired doneness as directed on package. drain. place in large serving bowl; cover to keep warm.
  • 2 meanwhile, in small bowl, combine basil and hot water; set aside.
  • 3 in food processor bowl with metal blade, process garlic until chopped. add spinach, cheese, almonds and salt; process with on/off pulses until chopped. add basil mixture; pulse to mix. slowly add oil and lemon juice; process until well blended.
  • 4 add spinach mixture to hot cooked pasta; toss gently to mix.

The Ultimate Shrimp Alfredo Pasta

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

Ingredients

  • Servings: 4
  • 1 (16 ounce) jar alfredo sauce
  • 1 (8 ounce) package angel hair pasta
  • 2 lbs fresh shrimp, peeled and deveined
  • 1 cup butter, melted
  • 1/2 small green bell pepper, diced
  • 1/2 small red onion, finely chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin

Recipe

  • 1 in a saucepan over low-temperature, heat the alfredo sauce. bring a large pot of lightly salted water to a boil. add pasta and cook for 8 minutes or until al dente; drain.
  • 2 boil shrimp in a large pot of water until they turn orange. then place in bowl with melted butter. let shrimp marinate for 15 to 30 minutes; remove. in a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
  • 3 mix together the cooked pasta, shrimp, pepper-onion mixture and alfredo sauce. season with garlic powder and cumin.
  • 4 see alfredo sauce alfredo sauce.

Spinach Ricotta Bows

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • Servings: 6
  • 10 ounces frozen spinach
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1/2 cup water
  • 1 1/2 cups cottage cheese or 1 1/2 cups ricotta cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 dash nutmeg
  • 1 lb bow tie pasta
  • 1/4 cup parmesan cheese

Recipe

  • 1 thaw and drain spinach. pat spinach dry with paper towels to remove as much liquid as possible.
  • 2 in large skillet, heat olive oil. add the following: chopped onion and minced garlic. cook until onion is softened. add water.bring to a boil. remove from heat. stir in spinach and the following: cottage cheese (or ricotta cheese), salt, pepper, and nutmeg.
  • 3 place in labeled freezer bag; freeze.
  • 4 thaw. cook pasta according to package directions. reheat sauce over low heat until heated through and recombined, stirring gently and requently. spoon sauce over pasta and toss gently with parmesan.

The Ultimate Healthy Muffins

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

Ingredients

  • 2 cups whole wheat flour
  • 1/8 cup wheat germ
  • 1 1/4 teaspoons baking soda
  • 2 egg whites
  • 1 1/4 cups buttermilk (i use warm almond milk with 2 tsp lemon juice)
  • 1/2 cup unsweetened applesauce
  • 1/2 cup sugar substitute (if using stevia, you only need a little)
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 1/4 cups blueberries

Recipe

  • 1 preheat oven to 350°f.
  • 2 if making your own "buttermilk" prepare ahead of time.
  • 3 whisk eggs, applesauce, buttermilk, and vanilla together in bowl.
  • 4 in a separate bowl, mix together dry ingredients.
  • 5 slowly add wet mixture to dry. do not overmix.
  • 6 gently fold in blueberries.
  • 7 spoon into greased muffin cups. (batter doesn't rise much, so its okay to fill them to the top.).
  • 8 bake 30-35 minutes, or until a toothpick inserted in center comes out clean.

The Ultimate Spaghetti Carbonara

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • kosher salt
  • extra-virgin olive oil
  • 8 slices bacon, cut crosswise into thin strips
  • 1 onion, chopped
  • 4 large eggs
  • 6 tablespoons heavy cream
  • 1/4 cup fresh grated parmesan cheese
  • 1 lb spaghetti
  • cracked black pepper
  • 1/4 cup fresh flat-leaf parsley, chopped

Recipe

  • 1 bring a large pot of salted water to a boil for the spaghetti.
  • 2 heat a 3-count of olive oil in a skillet over medium heat. add the bacon and onion and cook for 7-8 minutes, until the onion is caramelized and the bacon is crisp. while cooking the onion and bacon, crack the eggs into a big serving bowl. add the cream and cheese and whisk. scrape the bacon and onion into the bowl along with the cooking fat.
  • 3 before draining pasta, scoop out 1/4 cup of the pasta cooking water and add it to the bowl with the bacon and eggs. drain the spaghetti and add it to the bowl - toss well. place a plate on top of the bowl to hold in the heat and let sit 5 minutes. remove the plate, toss in some salt and cracked black pepper and the parsley.

Telba(ethiopian Flaxseed Drink)

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

Ingredients

  • 1 cup flax seed
  • 6 cups hot water
  • 1 -2 tablespoon honey, to taste

Recipe

  • 1 heat a cast-iron skillet over low heat. add the flaxseed and dry roast it in the skillet, stirring, for about 5-10 minutes. remove from heat and set aside to cool.
  • 2 place the toasted flaxseed in a spice grinder and grind to a powder. sift through a medium-mesh sieve into a bowl.
  • 3 add the hot water to the flaxseed, stir and let set for about 10-20 minutes to allow solids to settle out.
  • 4 strain into a pitcher, add honey and chill before serving.
  • 5 note:.
  • 6 toasted, unhulled barley and sunflower seeds are sometimes added to telba for additional flavor.

Tropical Breakfast Risotto

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 6
  • 1 1/2 cups water
  • 1 cup instant brown rice
  • 1 (8 ounce) can pineapple tidbits, drained, liquid reserved
  • 1 (12 ounce) can undiluted evaporated skim milk
  • 1/2 cup sun-maid natural raisins
  • 1/2 cup sweetened flaked coconut
  • 1/4 cup toasted sliced almonds
  • 1 medium banana, diced

Recipe

  • 1 combine water, rice and pineapple liquid in 2-quart saucepan. cook over high heat to boiling. reduce heat to medium and simmer uncovered, stirring occasionally until most of water is absorbed, 7 to 8 minutes.
  • 2 stir in milk and increase heat to high. cook until mixture boils. reduce heat to medium. cook until most of milk is absorbed and mixture is soft and creamy, stirring occasionally, 10 to 12 minutes.
  • 3 stir in pineapple, raisins, coconut, almonds and banana.

Ten-minute Lamb Lo Mein

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 1 tablespoon vegetable oil
  • 3/4 lb lamb tenderloin, cut into thin strips
  • 2 (3 ounce) packages lamb-flavored ramen noodles
  • 1 1/2 cups water
  • 1 red bell pepper, cut into thin strips
  • 1 cup broccoli floret
  • 1/2 cup chopped green onion (optional)
  • 1 tablespoon soy sauce

Recipe

  • 1 heat 12-inch skillet or wok over medium-high heat and add oil.
  • 2 add lamb; stir-fry about 5 minutes or until lamb is no longer pink.
  • 3 gently break apart noodles.
  • 4 stir in noodles, seasoning pack from noodles and remaining ingredients into lamb.
  • 5 heat to boiling.
  • 6 boil 3 to 4 minutes, stirring occasionally, until noodles are completely softened.

Super Quick Pasta With Ricotta And Cream

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 8 ounces pasta
  • 2 teaspoons butter
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup ricotta cheese
  • 1/4 cup heavy cream
  • 1 dash garlic powder (optional)
  • salt and pepper, to taste

Recipe

  • 1 cook pasta according to package directions.
  • 2 drain and return to pan.
  • 3 immediately add remaining ingredients.
  • 4 stir until cheeses are melted and pasta is evenly coated.
  • 5 good served with grilled chicken or steamed broccoli.

World's Easiest Lasagna

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

Ingredients

  • Servings: 12
  • 2 (23 ounce) jars chunky pasta sauce (i use prego chunky garden combo)
  • 1 -1 1/2 lb ground turkey, cooked
  • 4 -8 ounces oven-ready dry lasagna noodles (i like american beauty brand)
  • 16 ounces low fat cottage cheese
  • 16 ounces lowfat mozzarella cheese

Recipe

  • 1 preheat oven to 375 degrees.
  • 2 spray baking dish with non-fat cooking spray.
  • 3 in large bowl, mix together the pasta sauce and ground turkey.
  • 4 line bottom of prepared dish with 1/3 of the pasta sauce mixture.
  • 5 lay strips of uncooked lasagna noodles on top of pasta sauce.
  • 6 spread 1/2 of the cottage cheese over noodles and sprinkle one half of the mozzarella cheese over the cottage cheese.
  • 7 start with 1/3 of the sauce again, and repeat layers one more time, ending with the last third of the sauce.
  • 8 cover with foil and bake at 375 for 1 hour.
  • 9 note: to avoid a mess with the lasagna bubbling over, place dish on a cookie sheet or sheet of foil.

World's Best Mac And Cheese

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • butter or vegetable oil, for baking dish
  • 6 ounces penne
  • 2 cups beecher's flagship cheese sauce (or your favorite jar or can or homemade sauce)
  • 1 ounce cheddar cheese, grated (1/4 cup)
  • 1 ounce gruyere cheese, grated (1/4 cup)
  • 1/4-1/2 teaspoon dried chipotle powder

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 butter or oil and 8-inch baking dish; set aside.
  • 3 bring a large pot of water to a boil over high heat.
  • 4 cook penne, according to package direction, for 2 minutes less than recommended on the package.
  • 5 rinse pasta in cold water; set aside.
  • 6 in a medium bowl, mix together cooked pasta and sauce gently but thoroughly.
  • 7 pour pasta into prepared baking dish; sprinkle with cheeses and chile powder.
  • 8 bake, uncovered, for 20 minutes.
  • 9 let stand 5 minutes before serving.

Savory Sausage And Spinach Penne

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

Ingredients

  • Servings: 6
  • 8 ounces penne pasta
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 lb sweet ground sausage (i use jimmy dean's maple)
  • 1 lb spinach
  • 1 cup crushed tomatoes
  • 1/2 cup chicken broth
  • 1/2 cup dry wine
  • 3/4 cup sun-dried tomato packed in oil
  • 1 tablespoon fresh basil or 1 teaspoon dried basil
  • 2 teaspoons tabasco sauce
  • salt and pepper
  • parmesan cheese, on top

Recipe

  • 1 cook pasta according to directions on box.
  • 2 cook oil and garlic until browned. add sausage, brown, push to side of pan. add spinach, cook until wilted. add remaining ingredients and saute (about 15 minutes).
  • 3 serve topped w/ parmesan cheese.

Spinach Pesto (aka Spanakopita Pesto) Pasta With Paprika Grilled

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

Ingredients

  • Servings: 4
  • 1 lb pasta (whole wheat penne)
  • 2 chicken breasts (pounded thin)
  • 2 teaspoons paprika (hot and smoky)
  • salt and pepper
  • spinach, pesto (aka spanakopita pesto, see below)
  • 1 handful walnuts (toasted)
  • 1 handful feta (crumbled)
  • 1 cup baby spinach (packed)
  • 1/4 cup fresh herb (chopped, i used a combination of parsley, dill and mint)
  • 1 clove garlic
  • 2 tablespoons walnuts (toasted)
  • 1/4 cup feta
  • 3 tablespoons olive oil
  • lemon juice
  • salt and pepper

Recipe

  • 1 start cooking the pasta as directed on the package.
  • 2 season the chicken with the paprika, salt and pepper.
  • 3 grill the chicken until it is cooked all the way through, about 5-7 minutes per side.
  • 4 drain the pasta, reserving some of the water and toss the pasta with the pesto and the reserved pasta water.
  • 5 slice the chicken, serve it on the pasta and garnish with the walnuts and feta.

Trisha's Pasta Salad

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

Ingredients

  • Servings: 10
  • 1 can artichoke heart, drained and chopped
  • 1 can black olives, sliced and chopped
  • 1 package cherry tomatoes
  • 1 can bamboo shoot
  • 1 can water chestnut
  • 2 zucchini, cut into bite-size pieces
  • 1 lb pasta (fussilli,tricolor rotini,or shells)
  • 1 -2 package ranch dressing (kind you add milk to)
  • 1 bottle wishbone italian dressing

Recipe

  • 1 cook pasta;drain.
  • 2 add other ingredients.
  • 3 sprinkle one package of ranch-style dressing over pasta and mix.
  • 4 cover with wishbone dressing.
  • 5 marinate overnight.
  • 6 check for flavor and add more dry dressing if it tastes bland.
  • 7 you can also add other optional ingredients such as red peppers, celery, carrots, walnuts, etc.
  • 8 good for potlucks.

Spinach Pesto

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 4
  • 2 garlic cloves, peeled
  • 2 cups fresh spinach leaves
  • 1/2 cup fresh basil leaf
  • 1/2 cup fresh parsley leaves
  • 1/3 cup extra virgin olive oil
  • 1/4 cup pine nuts
  • 3 tablespoons lemon juice
  • sea salt & freshly ground black pepper

Recipe

  • 1 place peeled garlic in the workbowl of a food processor fitted with a metal blade. process to chop. add the spinach, basil and parsley leaves and process to chop.
  • 2 while the motor is running, add the olive oil and nuts, starting with the lesser amount of olive oil. add the lemon juice and process again. if the pesto seems too dry, add the rest of the olive oil or additional lemon juice.
  • 3 season to taste with salt and black pepper and serve on freshly cooked pasta.

World's Easiest And Best Peanut Butter Cookies

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • 1 cup peanut butter
  • 1 cup sugar
  • 2 large eggs

Recipe

  • 1 mix all three ingredients together until smooth.
  • 2 drop by spoonfuls onto a silicone baking mat or parchment paper. press down with a fork to a traditional peanut butter cookie design.
  • 3 bake at 350 degrees for 8-10 minutes. if they start to brown, they are almost overdone.
  • 4 cool and enjoy. these should not be overcooked, they will stay chewy for days if they last that long.
  • 5 the batter will be very sticky, this is normal. i use a portion scoop to drop these onto the mat, it works great.

World's Best Mac & Cheese

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

Ingredients

  • Servings: 6
  • 1 1/2 cups sliced cremini mushrooms
  • 1 1/2 cups sliced shiitake mushrooms
  • 2 tablespoons oil or 2 tablespoons bacon fat
  • 1 1/2 tablespoons sherry wine vinegar
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk, warmed
  • 4 ounces herbed chevre cheese (goat cheese)
  • 4 ounces sharp cheddar cheese (shredded)
  • 4 ounces parmigiano-reggiano cheese (separated into two 2 oz piles)
  • 1 tablespoon fresh thyme
  • 2 teaspoons fresh rosemary, minced
  • 1 teaspoon fresh sage, minced
  • 3 tablespoons truffle oil
  • 1 teaspoon red pepper flakes
  • 1/2 cup panko breadcrumbs (japanese bread crumbs)
  • 10 ounces pasta (elbow, or whatever you prefer)
  • kosher salt
  • fresh cracked black pepper

Recipe

  • 1 preheat oven to 400 degrees. place a large pot of water over high heat and cover. place a large saute pan with 2 tbsp oil or bacon grease over medium heat. once oil is hot, add mushrooms to the pan and saute for 7-10 minutes or until fully cooked and slightly caramelized. toss or stir occasionally. season with a pinch of kosher salt and black pepper then deglaze the pan with the sherry vinegar. allow all of the vinegar to cook out, then remove the mushrooms from the pan and set aside.
  • 2 now time for the cheese sauce! add 4 tbsp butter to a medium sauce pan. place the pan on the stove over medium heat. once the butter is melted, whisk in 4 tbsp all-purpose flour. whisk for about 30 seconds, just long enough to lose the raw flour taste but not long enough for the flour to caramelize. add the thyme, rosemary, sage and red pepper flakes. continue stirring to allow the herbs to saute for about 30 seconds. slowly pour in the warm milk while whisking continuously so the roux and milk incorporate smoothly with no lumps. (hint: sometimes removing the pot from the heat source while you stir in the milk will help reduce the possibility of lumps forming.) allow the mixture to come to a low simmer, stirring occasionally, until thickened.
  • 3 while waiting for the sauce to simmer, start the pasta. liberally salt the pot of boiling water. the water should taste very salty for best results. add the pasta to the water and cook for a minute or two less than the suggested time on the pasta package so that the pasta is very firm, because you will be baking it later and you don't want it to get too soft.
  • 4 once your sauce has reached simmer, stir in the chevre, cheddar and half (2 oz) of the parmigiano reggiano cheeses. add truffle oil and slowly stir until the sauce is smooth, with all cheese melted. remove from heat. add salt and pepper to taste.
  • 5 in a small mixing bowl combine remaining parmigiano reggiano and panko.
  • 6 remove the pasta from heat and strain immediately making sure it is well drained. return to empty pot or use a large mixing bowl to toss the pasta, cheese sauce and mushrooms. place mixture in a deep glass or ceramic loaf pan, spreading evenly. sprinkle the panko/cheese mixture over the top, coating evenly. bake on upper shelf of the oven for 15 to 20 minutes, or until the top is golden brown and cheese sauce is bubbly. remove from oven and allow to sit for 10 minutes, then serve and enjoy the best mac & cheese you'll ever eat!

Tropical Basmati Rice Salad

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • Servings: 6
  • 1 cup basmati rice (can use texmati or long grain rice)
  • 1 3/4 cups water (plus 2 tbsp.)
  • 3/4 cup mango chutney
  • 12 ounces cooked chicken, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup pecan halves, toasted and chopped
  • 3/4 teaspoon fresh ground black pepper

Recipe

  • 1 combine the rice and 1 3/4 cups water in a medium saucepan and bring to a boil. reduce the heat and simmer, covered, until the rice is tender and the water is absorbed, about 20 minutes. fluff the rice with a fork.
  • 2 meanwhile, combine the chutney and the remaining 2 tablespoons water in a small saucepan. cook over low heat, stirring constantly, until chutney melts and the mixture is smooth, about 1 minute.
  • 3 combine the rice, chicken, cranberries, pecans and pepper in a large bowl. toss with melted chutney.

Slow Cooker Hearty Turkey Ragu

Total Time: 9 hrs Cook Time: 9 hrs

Ingredients

  • 2 (1 1/2 lb) turkey thighs
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/4 cup olive oil
  • 2 medium onions, chopped
  • 2 carrots, chopped
  • 1 celery rib, chopped
  • 2 large garlic cloves, chopped
  • 2 teaspoons chopped fresh rosemary
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (8 ounce) package button mushrooms, quartered
  • 1/2 cup water
  • 1 lb pasta

Recipe

  • 1 pat turkey dry with paper towels; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. heat oil in large skillet over medium heat until hot. cook turkey thighs 8 to 10 minutes or until browned, turning once. place turkey in 5- to 6-quart slow cooker.
  • 2 cook onions, carrots, celery, garlic and rosemary in same skillet over medium heat 10 minutes or until tender, stirring frequently. add to slow cooker, along with tomatoes, mushrooms, water and remaining 1 teaspoon salt and 1/4 teaspoon pepper.
  • 3 cook, covered, on low 8 to 9 hours or until turkey is tender and pulls away from bones. remove turkey, leaving cooker on. cut into bite-size pieces; discard skin and bones. return turkey to slow cooker; cook 15 minutes.
  • 4 meanwhile, cook pasta according to package directions; drain. serve ragu over pasta.

Tropical Breakfast Risotti

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

Ingredients

  • Servings: 6
  • 1 1/2 cups water
  • 1 cup instant brown rice
  • 1 (8 ounce) can pineapple tidbits, drained, liquid reserved
  • 1 (12 ounce) can skim evaporated milk, undiluted
  • 1/2 cup raisins
  • 1/2 cup sweetened flaked coconut
  • 1/2 cup toasted sliced almonds
  • 1 medium banana, diced

Recipe

  • 1 combine water, rice, and pineapple liquid in a 2-qt saucepan. cook over high heat to boiling. reduce heat to medium and simmer uncovered, stirring olcassionally until most of the water is absorbed, 7 to 8 minutes.
  • 2 stir in milk and increase heat to high. cook until mixture boils, reduce heat to medium.
  • 3 cook until most of the milk is absorbed and mixture is soft and creamy, stirring occasionally, 10 to 12 minutes.
  • 4 stir in pineapple, raisins, coconut, almonds and banana.

World's Fastest Tomato Sauce Pasta

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

Ingredients

  • Servings: 4
  • 16 ounces tomato sauce (best quality, not that generic stuff)
  • 1/4 cup unsalted butter, at room temperature
  • 1/2 teaspoon dried oregano or 1/2 teaspoon basil
  • 1/2 teaspoon salt (to taste)
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup parmesan cheese, freshly grated plus extra for serving
  • 1 lb pasta (fettuccine, penne rigati, linguine or spaghetti)
  • 1/2 cup basil leaves, fresh coarsely chopped

Recipe

  • 1 combine tomato sauce, butter, oregano, salt, crushed red pepper and parmesan cheese in a pasta serving bowl.
  • 2 set aside to warm up (use a method described above).
  • 3 cook pasta in a large pot of boiling, salted water until al dente.
  • 4 drain pasta and immediately add to sauce in bowl.
  • 5 sprinkle with chopped basil and toss.
  • 6 serve at once with extra parmesan cheese.

The Ultimate Turkey Tetrazzini

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

Ingredients

  • Servings: 8
  • 1 1/2 cups onions, chopped
  • 7 tablespoons unsalted butter, divided
  • 2 teaspoons garlic, minced
  • 1 lb button mushrooms, sliced
  • 1 1/2 teaspoons creole seasoning
  • 1 teaspoon thyme leaves
  • 1/4 cup all-purpose flour
  • 1/2 cup dry wine
  • 2 cups low sodium chicken broth
  • 1 3/4 cups heavy cream
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 12 ounces wide egg noodles
  • 1 lb cooked turkey, cubed
  • 1 tablespoon fresh parsley leaves, chopped
  • 3/4 teaspoon black pepper, ground
  • 1/2 cup parmesan cheese, grated
  • 6 ounces italian seasoned breadcrumbs, crushed

Recipe

  • 1 saute the onions 4 tablespoons butter in a large skillet over high heat until soft, about 4 minutes.
  • 2 add the garlic and cook for 2 minutes, stirring.
  • 3 add the mushrooms, creole seasoning, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes.
  • 4 sprinkle with the flour and cook, stirring, for 2 minutes.
  • 5 add the wine and chicken stock stirring, until smooth and thick, about 2 minutes.
  • 6 add the heavy cream and cream soups then bring to a boil.
  • 7 reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 5 to 10 minutes.
  • 8 preheat the oven to 375°f
  • 9 meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 7 minutes. drain in a colander and set aside.
  • 10 butter a casserole or baking dish with 1 tablespoon of butter and set aside.
  • 11 when the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper, and parmesan cheese to the skillet and stir until thoroughly combined.
  • 12 melt the last of the butter and toss into bread crumbs.
  • 13 transfer to the prepared casserole and top with the bread crumb/butter mixture.
  • 14 bake uncovered until bubbly and golden brown, about 30 minutes.
  • 15 serve immediately.

Tropical Breakfast Risotto

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 4
  • 1 cup arborio rice (this is the italian rice risotto is made with)
  • 2 cups water
  • 1 (15 ounce) can coconut milk
  • 1 (8 ounce) can pineapple chunks (save juice)
  • 1/4 cup sliced almonds
  • 1/4 cup raisins
  • 1 cup cubed firm banana, about 1/2 inch pieces

Recipe

  • 1 bring water with rice to a boil in medium sized sauce or soup pan on high heat.
  • 2 once it comes to a boil, turn heat to medium low and simmer uncovered.
  • 3 stirring frequently for creaminess.
  • 4 while rice is cooking prepare rest of ingredients.
  • 5 as water is absorbed in rice add pineapple juice from can and keep cooking.
  • 6 when that is absorbed add the can of coconut milk.
  • 7 as that gets absorbed, but while still creamy, add rest of ingredients.
  • 8 heat for another 2-3 minutes and serve when rice is tender.
  • 9 this should be still juicy and creamy without being runny.
  • 10 this is good served warm or cold.

Strawberry Pasta

Total Time: 4 mins Preparation Time: 2 mins Cook Time: 2 mins

Ingredients

  • Servings: 2
  • 1 pint fresh strawberries
  • 1/2 lb spaghetti
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons butter
  • 1/4 cup heavy cream
  • mint sprig (to garnish)

Recipe

  • 1 purée strawberries in blender.
  • 2 drain to remove seeds.
  • 3 cook spaghetti according to package.
  • 4 drain and toss with cheese.
  • 5 heat butter and cream in a small saucepan.
  • 6 place pasta in a sealable container, then add strawberries, followed by the butter sauce.
  • 7 serve with additional cheese and garnish with mint, if desired.

Spinach Filling For Cannelloni, Ravioli And Tortellini

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 2 onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoons butter
  • 10 ounces fresh spinach, torn into small pieces
  • 4 ounces feta cheese, crumbled
  • 4 ounces farmer cheese, crumbled
  • 1/4 teaspoon freshly ground nutmeg
  • salt & freshly ground black pepper
  • 2 eggs
  • 1/4 cup chopped fresh parsley

Recipe

  • 1 melt the butter in a saucepan and saute the onion and garlic until golden; steam spinach until well wilted; remove from heat, cool enough to handle, and squeeze dry.
  • 2 combine onion mixture and spinach; stir in cheeses and beat in seasonings, eggs and parsley; refrigerate until ready to stuff pasta.

Teff Muffins With Fruit & Nuts

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

  • 3/4 cup teff flour
  • 3/4 cup brown rice flour
  • 1/2 cup arrowroot
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/3 cup olive oil
  • 2/3 cup water
  • 1/2 nuts, hammed into small pieces
  • 1/2 cup raisins
  • 1/2 cup golden raisin
  • 1/2 cup dried apricot, chopped
  • 1/2 cup dried cranberries

Recipe

  • 1 preheat the oven to 400 degrees. grease muffin or small loaf tins.
  • 2 put all dry ingredients in a mixing bowl. whisk together until thoroughly mixed.
  • 3 add eggs, oil, water & nuts to the center of the dry ingredients. whisk the eggs together, then continue whisking until all the liquid in mixed. now continue whisking until all dry ingredients are fulling mixed inches.
  • 4 pour the mixture into the muffin or small loaf tin. bake for 25 minutes. test for doneness with a toothpick. stick a toothpick into the thickest part of one of the little cakes. if it comes out clean, the cakes are done.

The Realtor's Creamy Cheese Tortellini With Asparagus

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

Ingredients

  • Servings: 4
  • 2 cups reduced-sodium chicken broth
  • 2 tablespoons garlic, minced
  • 1/4 teaspoon thyme
  • 1/2-1 teaspoon lemon pepper
  • 1 (16 ounce) package cheese tortellini
  • 2 teaspoons cornstarch
  • 2/3 cup heavy cream
  • 1 bunch asparagus, trimmed and thinly sliced diagonally in 1 1/2 inch pieces (3/4 pound)
  • 3/4 cup grated parmigiano-reggiano cheese

Recipe

  • 1 boil broth with garlic, thyme and lemon pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes or so.
  • 2 meanwhile, cook tortellini in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) according to package directions. drain.
  • 3 stir cornstarch into cream, then whisk into broth. bring to a simmer, whisking, then continue to simmer 1 minute. add asparagus and simmer until crisp-tender, about 2 minutes. stir in cheese and tortellini and cook, gently stirring, until heated through.

Spinach Linguini With Brie

Total Time: 2 hrs 15 mins Preparation Time: 2 hrs Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 2/3 cup olive oil
  • 1 teaspoon balsamic vinegar
  • 1 lb brie cheese, rind removed and chopped into small pieces
  • 5 ounces sun-dried tomatoes packed in oil, drained and cut into thin strips
  • 3 ripe roma tomatoes, chopped
  • 1/2 cup kalamata olive, pitted and roughly chopped
  • 4 cloves garlic, minced
  • 1 cup chopped fresh basil
  • 1/2 teaspoon black pepper
  • 1 lb spinach linguine
  • 2 tablespoons butter, melted
  • freshly grated parmesan cheese, for garnish
  • pine nuts, for garnish

Recipe

  • 1 cut the brie into small pieces.
  • 2 please note that brie is easier to cut when it is chilled; but after cutting, let it come to room temperature before combining with other ingredients.
  • 3 in a large bowl, combine the cut-up brie cheese, sundried tomatoes, fresh tomatoes, olives, garlic, basil, and pepper.
  • 4 in a small bowl, whisk together olive oil and balsamic vinegar.
  • 5 pour immediately over the brie mixture and toss to cover well.
  • 6 cover and let sit at room temperature for 2 hours, tossing occasionally.
  • 7 prepare spinach linguini according to package directions.
  • 8 drain pasta and toss with brie/tomato mixture and melted butter.
  • 9 serve immediately, garnished with grated parmesan cheese and pine nuts.
  • 10 makes 5-6 servings.

Super Healthy Cheesy Sauce

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

  • Servings: 4
  • 1 (16 ounce) can great northern beans, rinsed and drained (will yield 10 oz. of beans)
  • 1 cup low-fat cheddar cheese (or you could use regular fat cheese)
  • 1 cup skim milk
  • 1 tablespoon dried onion flakes
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • salt

Recipe

  • 1 combine rinsed and drained beans with the cheese, skim milk, and all the spices except salt.
  • 2 put in a blender, and blend till completely smooth.
  • 3 heat over stove until cheese sauce bubbles or reaches desired consistency, stirring frequently.
  • 4 add as much salt as desired.
  • 5 this is really good with ravioli and pasta, but i suppose you could also put it on vegetables as well.

The Quick Snack

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 1
  • 6 ounces any type yogurt
  • 1/2 banana, chopped
  • 10 grapes, halved
  • 1/4 cup any berries
  • 1/4 cup favorite cereal

Recipe

  • 1 take out a bowl and mix all the ingredients. let stand for about 3 minutes, so the cereal absorbs a bit of the yogurt. dont have to do that, but i like to. then relax and enjoy!

Teddy Bears

Total Time: 3 hrs 25 mins Preparation Time: 3 hrs Cook Time: 25 mins

Ingredients

  • 1/2 cup warm water (100 to 110of)
  • 2 (1/4 ounce) envelopes active dry yeast
  • 3/4 cup warm milk (100 to 110of)
  • 1/4 cup butter or 1/4 cup margarine, softened
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 3 -3 1/2 cups all-purpose flour
  • 3 large eggs
  • 1 1/2 cups whole wheat flour
  • dates, pieces or raisins, to decorate

Recipe

  • 1 place warm water in large warm bowl. sprinkle in yeast; stir until dissolved. add warm milk, butter, sugar, salt, and 2 cups all-purpose flour; blend well. stir in 2 eggs, whole wheat flour, and enough remaining all-purpose flour to make stiff batter. grease top; cover tightly with plastic wrap.
  • 2 refrigerate 2 to 24 hours.
  • 3 remove from refrigerator. punch dough down. remove dough to lightly floured surface. divide dough into 4 equal portions; set aside 2 portions. shape 1 portion into ball for body. place on large greased baking sheet; flatten slightly.
  • 4 divide 1 portion in half; break off 3/4-inch piece, and shape into ball for nose. shape remaining piece into ball for head. attach head to body; pinch to seal. attach nose to head; pinch to seal.
  • 5 divide remaining half of portion into 6 equal pieces. shape into balls, and attach to body and head to form paws and ears; pinch to seal.
  • 6 press date pieces or raisins into dough for eyes and buttons. repeat with remaining portions. cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes.
  • 7 beat remaining egg with 1 tablespoon water; brush over dough. redefine shapes, if necessary.
  • 8 bake at 350of for 25 minutes or until golden.
  • 9 remove from sheets; let cool on wire racks.
  • 10 you may tie a ribbon on if you like!

Teese Baked Mac & Cheese (vegan)

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • Servings: 6
  • 1 tablespoon earth balance margarine
  • 1 garlic clove, minced
  • 1/4 cup all-purpose flour
  • 1 tablespoon all-purpose flour
  • 1 cup water
  • 1/4 cup nutritional yeast
  • 1 tablespoon soy sauce
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon sweet paprika
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon prepared yellow mustard
  • 1 1/2 cups teese vegan mozzarella cheese or 1 1/2 cups teese vegan mozzarella cheese, shredded
  • 1 -2 slice whole wheat bread, toasted and crumbled into pieces
  • 1/2 lb macaroni

Recipe

  • 1 preheat oven to 350 degrees. cook macaroni until it is almost al dente but still slightly undercooked. melt earth balance in small saucepan and add 1 tbsp flour. cook until it gets bubbly, about 2 minutes. add garlic and cook until fragrant, about 1 minute. whisk in remaining flour, water, nutritional yeast, soy sauce, turmeric, paprika, pepper, and cayenne, and cook, whisking often, until the sauce thickens but is still runny enough to drip off of the whisk. mix in mustard. add sauce and teese to cooked macaroni in a casserole dish (i used an 8 x 6 1/2 inch pyrex dish) and mix until well combined. top with breadcrumbs and cook for about twenty minutes, with a couple of minutes under the broiler if you want the breadcrumbs extra crunchy.

The Shanghai Style Vegetable Rice

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

Ingredients

  • Servings: 4
  • 800 g pak choi, cut into 2cm length (or some may call "bak coy")
  • 3 cups uncooked rice
  • 4 chinese sausage (or you may use bacon instead)
  • 2 garlic cloves, finely chopped
  • 800 ml stock
  • salt
  • dried small shrimp
  • oil

Recipe

  • 1 1. cut the pak choi and bacon. soak the dried small shrimp for about 10 minutes and leak dry. add oil, garlic, bacon, and dried shrimp into the cast iron casserole and saute for about 2 minutes.
  • 2 2. add the pak choi into the casserole and cook until the stem is mildly soft. season with salt.
  • 3 3. add the washed rice and stock into the casserole. bring to boil with small heat and cover the lid for 15 minutes.
  • 4 4. uncover the lid after 15 minutes and check whether the stock is almost reduced. if it is, turn off the heat and cover the lid, using the temperature within the cast iron casserole to cook the rice.
  • 5 5. uncover when 20 minutes pass and it's ready to serve.
  • 6 p.s. you are welcome to visit our blog at http://flamboinc.blogspot.tw/ for a detailed photo-based recipe.

Salmon And Asparagus Pasta - Clean Eating

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 8 asparagus spears, cut into chunks
  • 4 ounces penne pasta, whole wheat (can use regular)
  • 1 cup low-fat ricotta
  • 1/4 cup lemon juice
  • 1/4 cup pasta water, reserved
  • 4 salmon fillets, cooked and flaked (about 1 lb)
  • salt and pepper, to taste

Recipe

  • 1 blanch asparagus (to save time, blanch in a colander placed in the pasta water as it boils), then run under cold water to stop the cooking process.
  • 2 broil pasta.
  • 3 meanwhile, in a large bowl, combine ricotta, lemon juice and, once pasta is done, water.
  • 4 toss with asparagus, pasta, salmon salt and pepper.

Saturday, May 30, 2015

Special Pomodoro Sauce

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

Ingredients

  • Servings: 4
  • 1/4 cup virgin olive oil
  • 1 large red bell pepper, chopped
  • 1 medium onion, chopped
  • 4 garlic cloves, finely chopped (about 2 teaspoons)
  • 1 (14 1/2 ounce) can hunt's petite diced tomatoes, drained
  • 1/2 cup thinly sliced fresh basil leaf (2/3 ounce)
  • 1 tablespoon red wine vinegar
  • 1/2 cup slivered almonds, toasted*

Recipe

  • 1 heat oil in large skillet over high heat 1 minute. add bell peppers, onions and garlic; cook 8 to 9 minutes, or until onions are tender and liquid is evaporated, stirring frequently.
  • 2 add tomatoes, basil and vinegar; stir. cook 1 minute or until heated through, stirring occasionally. stir in almonds.
  • 3 serve over hot cooked pasta, seafood or chicken. or, serve spread onto french bread slices or wrapped in lettuce leaves as an easy appetizer.

Ted's Pad Thai

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

Ingredients

  • Servings: 6
  • 1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs
  • 8 ounces wide rice noodles
  • 2 large eggs
  • 6 -8 green onions
  • 8 ounces fresh bean sprouts
  • 2 garlic cloves
  • 2 teaspoons rice wine or 2 teaspoons dry sherry
  • 1 1/2 tablespoons vegetable oil
  • 3 tablespoons fish sauce
  • 3 tablespoons rice vinegar
  • 2 1/2 tablespoons brown sugar
  • 1 tablespoon chili-garlic sauce
  • 1/4 cup unsalted dry roasted peanuts
  • 1 lime

Recipe

  • 1 cut chicken into 1/2 inch cubes and marinate in the 2 teaspoons of wine for 10 minutes.
  • 2 prepare rice noodles according to package.
  • 3 mince the garlic.
  • 4 lightly beat the eggs.
  • 5 cut the green onions into 2 inch lengths.
  • 6 rinse the bean sprouts.
  • 7 chop the peanuts.
  • 8 cut the lime into wedges.
  • 9 place a stir-fry pan or wok over high heat until hot. add vegetable oil and swirl it around the sides of the pan.
  • 10 add garlic and stir-fry till fragrant, about 15 seconds.
  • 11 add chicken and stir-fry till done, about 3 minutes.
  • 12 push the chicken to one side of the pan, then add the eggs and scramble on the other side.
  • 13 add noodles, fish sauce, rice vinegar, brown sugar, and chili garlic sauce all at once. continue stir-frying until everything is well mixed.
  • 14 add the green onions and bean sprouts and continue cooking till heated through.
  • 15 place pad thai in a serving dish or on separate plates and garnish with the peanuts and lime.

Sweet And Spicy Sausage Ragu

Total Time: 4 hrs Preparation Time: 4 hrs

Ingredients

  • Servings: 4
  • 2 onions, cut into 1-inch dice
  • 1 small fennel bulb, tops and tough middle stalk removed, cut into 1-inch dice
  • 2 celery ribs, cut into 1-inch dice
  • 3 garlic cloves, smashed
  • extra virgin olive oil
  • kosher salt
  • 2 cups tomato paste
  • 2 cups hearty red wine
  • 1 lb sweet italian sausage, casings removed
  • 1 lb hot italian sausage, casings removed
  • 2 bay leaves
  • 1 thyme, bundle tied with butcher's twine
  • 1 lb spaghetti
  • 1/2-3/4 cup freshly grated parmigiano

Recipe

  • 1 put the onions, fennel, celery, and garlic in a food processor and puree to a coarse paste.
  • 2 coat a wide, deep, pan with olive oil, add the puréed veggies, season with salt, and bring to medium-high heat. cook the veggies until all the liquid has evaporated and they begin to stick to the pan—you want to brown the crap out of these guys until crud starts to form on the bottom of the pan. stir occasionally to scrape up the brown bits, then let the crud form again be patient here and don’t rush it—this is where the big flavor develops—it will take up to 30 minutes.
  • 3 when the lovely brown crud has formed and been scraped down a couple of times, add the tomato paste, stirring to combine. let it start to brown a little and continue stirring for 2 to 3 minutes. there’s not much liquid at this point to keep things from burning, so be careful and move fast. add the wine, stir to combine, and scrape up any remaining brown bits; cook until about half the wine has evaporated, 4 to 5 minutes. add both the sweet and spicy sausage and, using a spoon to break it up, cook until the meat is brown (this is where another round of big brown flavors is formed, so take your time), 10 to 15 minutes.
  • 4 add enough water to the pan to cover the meat about ½ inch. stir to combine well and add the bay leaves, and the thyme bundle. taste, season with salt, and taste again—it’s by no means done, but it should taste good. bring the sauce to a boil and reduce to a simmer. continue cooking, checking occasionally, for 3 hours, tasting, seasoning, and adding more water as needed.
  • 5 during the last half hour of the cooking process, bring a large pot of well-salted water to a boil. add the pasta and cook for 1 minute less than the instructions on the package suggest. taste it: it should be toothsome with just a little nugget of hard pasta still in the center—this is al dente. drain, reserving ½ cup of the pasta cooking water. remove the thyme bundle and bay leaf from the sauce. then remove half of the ragù from the pan and reserve.
  • 6 immediately add the cooked pasta to the pan with the ragù and toss to combine, adding more of the reserved ragù or pasta water if needed; continue cooking for another couple of minutes, until the pasta and sauce cling together and the liquid has reduced. remove the pot from the heat and add the parmigiano and a generous drizzle of the olive oil. toss the pasta and sauce vigorously—this is the marriage of the pasta and sauce, and the cheese and olive oil are the glue that holds this lovely relationship together.

Spinach Fettuccine With Garlic-onion Sauce

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

  • Servings: 4
  • 1/2 cup butter
  • 1 tablespoon olive oil
  • 1 lb vidalia onion, sliced
  • 12 garlic cloves, chopped
  • 1 tablespoon honey
  • 1/4 cup marsala wine
  • 1 lb spinach fettuccine, cooked and drained
  • salt and black pepper
  • parmesan cheese (optional)

Recipe

  • 1 heat butter and oil in large skillet over medium heat. add onions and garlic; cover and cook until soft. add honey; reduce heat to low. cook, uncovered, 30 minutes, stirring often. add wine; cook 5 minutes more. season with salt and pepper. toss sauce over pasta. sprinkle with parmesan cheese.

Teena's Famous Lasagna

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

  • Servings: 8
  • 2 tablespoons extra virgin olive oil
  • 1 lb ground veal
  • 1 (6 ounce) can tomato paste
  • 6 ounces chicken broth (or water)
  • 2 (24 ounce) cans tomato sauce (reserve 1 cup sauce for assembly)
  • 5 -6 garlic cloves, minced
  • 1 onion, finely chopped
  • 2 tablespoons sugar
  • 5 -7 sprigs fresh basil, finely chopped
  • 1 pinch dried italian seasoning mix
  • salt & pepper, to taste
  • 2 1/2 cups grated mozzarella cheese (1 lb)
  • 2 cups grated fontina cheese (8 oz)
  • 1 3/4 ups finely grated parmigiano-reggiano cheese (3-1/2 oz)
  • 2 cups whole milk ricotta cheese (1 lb) (optional)
  • 8 -10 fresh lasagna noodle sheets

Recipe

  • 1 tomato sauce.
  • 2 in a large stockpot, sauté the garlic, and onion until soft and fragrant in the olive oil, about 2 minutes.
  • 3 add ground meat in with the onion mixture and sauté until the meat is browned and cooked thoroughly, about 5 minutes. season with salt and pepper to taste.
  • 4 pour in the tomato paste, tomato sauce, italian seasoning, sugar and fresh basil. stir to mix well. add the chicken broth or water.
  • 5 let mixture simmer, uncovered for 2 or more hours, stirring occasionally.
  • 6 assembbly.
  • 7 position a rack in the centre of the oven and preheat the oven to 350°f.
  • 8 set aside 1 cup of plain tomato sauce. if using the ricotta cheese, combine the ricotta cheese with the completed meat sauce, then set aside. mix the mozzarella, fontina & 1 cup parmigiano-reggiano in another bowl.
  • 9 spread 1/2 cup of the reserved plain tomato sauce on the bottom of a baking dish. cover the sauce with a layer of cooked noodles slightly overlapping layer of cooked noodles, cutting them as need to fill any gaps.
  • 10 evenly spread 1-1/2 cups of the meat or ricotta mixture over the noodles. sprinkle 1 rounded cup of the grated cheese mixture evenly over the meat sauce.
  • 11 add another layer of noodles, and repeat the layers as instructed above to make a total of 4 meat & cheese layers and 5 pasta layers.
  • 12 spread the remaining 1/2 cup plain sauce evenly over the top noodle layer. sprinkle with the remaining 3/4 cup parmigiano-reggiano cheese.
  • 13 cover the baking dish with foil and bake for 40 minutes. remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. let cool for at least 10 minutes before serving.

Ww 3 Pts - Cheaters Minestrone Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

  • 1 teaspoon olive oil
  • 1 cup onion, chopped
  • 2 garlic cloves, minced
  • 2 carrots, peeled and medium dice
  • 1/2 cup celery, sliced
  • 1 teaspoon dried basil
  • 1 (14 ounce) can low sodium beef broth
  • 10 ounces condensed bean with bacon soup, campbell's, undiluted
  • 1 1/2 cups water
  • 1 (14 ounce) can diced tomatoes with juice
  • 1 cup green cabbage, chopped, sub. slaw mix
  • 1 cup zucchini, cubed
  • 1 cup ditalini, cooked according to package directions
  • parmesan cheese, freshly grated at serving

Recipe

  • 1 1. in a soup pan, over medium heat warm the olive oil. sauté onions until slightly translucent; add garlic and sauté an additional 3 to 5 minutes. be careful not to burn the garlic.
  • 2 4. add carrots, celery, basil, broth, bean and bacon soup, water, tomatoes, cabbage, and zucchini.
  • 3 5. note: add points for pasta and cheese if using.
  • 4 6. in the mean time: boil water for pasta. cook according to package directions.
  • 5 7. do not add pasta to the soup. rinse cooked pasta with hot water to remove the starch residue and prevent sticking. set aside.
  • 6 8. ladle hot soup over cooked macaroni; top with grated parmigiano reggiano cheese, if using.

Teixeira's Chourico Bread Stuffing

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

  • Servings: 12
  • 1 1/2 lbs portuguese chourico
  • 1 loaf bread
  • 1 loaf whole wheat bread
  • 2 medium yellow onions
  • 2 cups milk
  • 1 cup butter
  • 2 tablespoons bell's seasoning
  • 1 teaspoon salt
  • salt and pepper

Recipe

  • 1 open the bread bags and leave out for 48 hours. you can skip this step if you don't have the time and instead lightly toast both loaves to dry them.
  • 2 tear the bread into small (nickle to quarter sized) chunks and set aside in a large baking pan. the disposable foil 18" x 13.25" pans w/ cover work well for this.
  • 3 pre-heat oven to 350 degrees.
  • 4 grind the chourico, onion in a food processor or finely chop it by hand. do not liquefy!
  • 5 melt butter in large skillet over low heat.
  • 6 add chourico, onion, salt and seasoning to butter and saute.
  • 7 add milk to chourico mixture.
  • 8 pour the entire mixture over the bread in baking pan. combine thoroughly. start by tossing the mixture and as soon as the butter/sausage cools to a workable temperature combine by hand. the bread should be entirely coated with no dry spots.
  • 9 spread the mixture evenly around the pan and bake uncovered for 25-30 minutes. the stuffing should start to brown on the top.

Spinach Fettuccine With Sausage, Peppers & Olives

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 6
  • 1 (19 7/8 ounce) package johnsonville hot italian sausage links, casings removed
  • 1 (9 ounce) package uncooked refrigerated spinach fettuccine
  • 1/4 cup olive oil
  • 1 large onion, sliced
  • 3 large garlic cloves, minced
  • 1 red pepper, sliced
  • 5 large italian plum tomatoes, chopped
  • 3/4 cup kalamata olive, pitted and halved
  • 1/2 cup chopped fresh basil
  • 1/2 cup parmesan cheese, shredded

Recipe

  • 1 remove sausage from casing and brown in skillet. drain and reserve. cook fettuccine according to package directions. meanwhile, heat oil in large skillet. add onion and cook 2-3 minutes. add garlic and red pepper and cook 3-4 minutes. add tomatoes and sausage and cook 4-5 minutes or until vegetables are crisp-tender. stir in olives and basil. drain pasta and toss with sausage mixture. sprinkle with cheese.

Spinach Fettuccine

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 3
  • 1/2 lb fresh spinach
  • 1 garlic clove, mashed
  • 2 tablespoons chopped onions
  • 1/2 cup butter
  • 8 ounces fettuccine pasta
  • 1/2 cup heavy cream
  • 1 cup grated parmesan cheese

Recipe

  • 1 tear or coarsely chop spinach.
  • 2 in pan, cook garlic and onion in 1/2 of butter until golden.
  • 3 add spinach, cover and cook until wilted.
  • 4 meanwhile, cook fettucine.
  • 5 drain and mix with remaining butter.
  • 6 toss with cream, cheese and spinach.
  • 7 season with lots of pepper and some salt.

Ww 2 Points Potluck Pasta Salad

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

Ingredients

  • Servings: 12
  • 4 ounces uncooked whole wheat pasta, corkscrew shape
  • 4 ounces uncooked whole wheat pasta, macaroni shaped
  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium garlic cloves, minced
  • 10 medium black olives, pitted and sliced
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 3/4 cup grape tomatoes, halved
  • 1 medium summer squash, halved and sliced
  • 1 medium zucchini, halved and sliced
  • 1 cup frozen peas, thawed

Recipe

  • 1 cook pasta according to package directions, drain.
  • 2 rinse pasta with cold water, drain again and set aside.
  • 3 meanwhile, prepare salad dressing by mixing together oil, lemon juice, oregano, msutard, salt, black pepper and garlic in small bowl and setting aside.
  • 4 in a large bowl, combine cooked pasta with vegetables, pour in dressing and toss thoroughly to coat.
  • 5 cover and chill about 2 hours.
  • 6 points figured on 1 cup per serving.

The Real Olive Garden Alfredo Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 1 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 1/2 cup imported parmesan cheese, grated
  • 1/2 cup imported romano cheese, grated
  • 6 egg yolks, from fresh jumbo eggs
  • salt and black pepper

Recipe

  • 1 heat milk and cream in a heavy bottom saucepan until it begins to simmer.
  • 2 turn off heat.
  • 3 slowly whip in cheese, then remove from heat.
  • 4 place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture.
  • 5 slowly add egg yolk mixture back into remaining cream mixture.
  • 6 place back on very low heat and continually stir until simmering.
  • 7 take sauce off heat so it thickens. (this will increase temperature of egg yolks, known as tempering).
  • 8 season to taste with salt and black pepper.
  • 9 serve over your favorite pasta.

Spinach Feta Orzo

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

Ingredients

  • Servings: 4
  • 1 cup orzo pasta
  • 2 teaspoons olive oil
  • 1 small onion, finely chopped
  • 7 ounces frozen chopped spinach, thawed and squeezed dry
  • 3 tablespoons feta cheese, crumbled
  • fresh ground black pepper
  • 1 tablespoon fresh dill, minced

Recipe

  • 1 cook the orzo according to package directions.
  • 2 drain.
  • 3 heat the oil in a skillet over medium high heat.
  • 4 add the onion and saute‚ for 5 minutes or until softened, but not browned.
  • 5 add the spinach and saute for 3 more minutes.
  • 6 toss the onion and spinach mixture with the hot orzo.
  • 7 add the feta cheese, chopped dill and ground pepper and toss well.
  • 8 serve immediately.

The Realtor's Seafood Fra Diavolo

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

Ingredients

  • Servings: 6
  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced green pepper
  • 2 tablespoons minced garlic (add more if you want)
  • 2 (14 1/2 ounce) cans diced tomatoes (i like the roasted garlic and onion ones)
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup dry red wine
  • 2 teaspoons dried basil leaves
  • 1/2 teaspoon dried red pepper flakes
  • 1 lb thin spaghetti
  • 1 lb large shrimp, cleaned
  • 1 lb lump crabmeat, picked over

Recipe

  • 1 in a large skillet over medium heat, heat oil, add onion, green pepper and garlic. cook 5 minutes, stirring occasionally unitl starting to soften. add tomatoes with their juice, tomato sauce, wine, basil, and red pepper flakes. meanwhile, cook the pasta according to package directions. never add oil to the water or the sauce won't stick to the pasta later.
  • 2 when the pasta is just about done, add the shrimp to the sauce mixture and cook about 3-4 minutes until just oink.
  • 3 drain pasta and spoon sauce over pasta. sprinkle the crabmeat over top being careful not to break up the lumps.
  • 4 note- you can use the crabmeat or switch it out and substitute scallops, clams, oysters, calamari or any combination of seafood you like best. our favorites are crabmeat and/or scallops with the shrimp.

Ww 4 Pt. Spaghetti With Fresh Basil And Tomatoes

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • 4 large plum tomatoes or 8 small plum tomatoes, peeled, seeded and chopped
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, bruised (place fresh clove on cutting board and smack hard with side of knife, leaving the clove intact but b)
  • 1/4 teaspoon salt
  • fresh ground black pepper, to taste
  • 6 ounces spaghetti
  • 1/2 cup fresh basil, minced

Recipe

  • 1 in a large serving bowl, combine the tomatoes, oil, garlic, salt and pepper. let flavours meld while making spaghetti.
  • 2 in a large pot of boiling water, cook the spaghetti according to package directions, until al dente. drain; set aside and keep warm.
  • 3 remove and discard the garlic clove from the tomato mixture. add the spaghetti and toss to coat; sprinkle with fresh basil. serve immediately.