Truffredo

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

Ingredients

• Servings: 2
• 1 tablespoon kosher salt
• 8 ounces fettuccine pasta
• 1/4 cup olive oil
• 1/2 cup mushroom, finely chopped
• 3 garlic cloves, pressed
• 1 tablespoon chives, chopped
• 1 tablespoon fresh italian parsley, chopped
• 1/2 cup heavy cream
• 4 ounces cypress grove truffle tremor cheese (rind removed)
• 1/8 cup parmigiano-reggiano cheese, finely grated
• 1 pinch nutmeg
• pepper, to taste
• 1/8 cup pine nuts, toasted

Recipe

• 1 bring a large pot of water to a rolling boil. add kosher salt and fettuccine.
• 2 heat olive oil in a skillet over low heat.
• 3 saute mushrooms until tender. add garlic, chives and parsley to skillet. saute for one minute, remove from heat.
• 4 heat the cream in a small saucepan over low heat.
• 5 stir in truffle tremor until it is barely dissolved with just a few solid pillows remaining (until you can smell the truffle).
• 6 add parmesan cheese, nutmeg and pepper. remove from heat. fold in the olive oil mixture.
• 7 when fettuccine is al dente, drain it while reserving 1/4 cup of the hot water. put fettuccine back in the pot and add the cheese, mushroom and herb mixture.
• 8 stir until blended well. add the reserved water in small increments until sauce is creamy and not dry.

Spinach And Mushroom Ravioli

Total Time: 1 hr 5 mins Preparation Time: 1 hr Cook Time: 5 mins

Ingredients

• 2 cups flour
• 1 cup solmail flour
• 2 eggs
• 1/2 cup water
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 1 small onion
• 1 cup mascarpone cheese
• 2 cups uncook spinach
• 1 teaspoon garlic powder
• 1 tablespoon basil
• 1 pinch salt
• 1 pinch pepper

Recipe

• 1 dough:.
• 2 add flour to bowl make a well.
• 3 add eggs and scramble.
• 4 add water.
• 5 mix.
• 6 kneed until forms a ball.
• 7 rest 15 minutes.
• 8 roll with pasta roller.
• 9 filling.
• 10 add oil to pan.
• 11 saulte onions, mushrooms.
• 12 add spinach.
• 13 add salt pepper and basil.
• 14 cook till most of the moisture is cooked out.
• 15 add mascarpone cheese till mixed.

Truffles On Chicken Breast On Bed Of Angel Hair Pasta

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

Ingredients

• Servings: 5
• 1 lb angel hair pasta
• 2 tablespoons olive oil
• 4 ounces onions, minced
• 2 -4 garlic cloves, minced
• 1 sprig fresh thyme, to taste
• 1 lb chicken breast (5-6 thin cutlets)
• salt and pepper (to season)
• 1/4 cup flour
• 1/3 cup vermouth
• 14 ounces chicken stock, low sodium
• 2 -3 tablespoons butter
• 1 teaspoon truffle oil
• 1/4-1/2 ounce truffle

Recipe

• 1 cook pasta according to directions.
• 2 season chicken with salt and pepper dust with flour.
• 3 set aside.
• 4 saute onions, garlic and thyme in oil in a large frying pan.
• 5 remove onions mixture set aside.
• 6 in same pan brown cutlets until golden brown adding more oil if necessary.
• 7 remove to platter deglaze with vermouth add chicken stock.
• 8 put onions back in skillet reduce to 1/2.
• 9 whisk in butter add chicken back to pan to warm.
• 10 season with salt and pepper.
• 11 toss angel hair with some olive oil and water from pasta to keep from sticking and place on a large platter.
• 12 arrange cutlets over pasta topping with onion sauce.
• 13 drizzle truffle oil over cutlets and garnish with shaved truffles.
• 14 now that`s a presentation!

Truffled Wild Mushroom & Three-cheese Macaroni/pasta

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 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 flour
• 3 cups whole milk, warmed
• 4 ounces herb chevre cheese, crumbled
• 4 ounces sharp cheddar cheese, shredded
• 4 ounces parmigiano-reggiano cheese, separated in 2 2oz piles
• 1 tablespoon fresh thyme leave
• 2 teaspoons fresh rosemary, minced
• 1 teaspoon fresh sage, minced
• 2 -3 tablespoons truffle oil, to taste
• 1 teaspoon crushed red pepper flakes
• 1/2 cup panko breadcrumbs
• 10 ounces elbow macaroni
• sea salt
• fresh cracked black pepper
• fresh shaved truffle

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 lard over medium heat. once the oil is hot, add the mushrooms to the pan and saute for 7-10 minutes or until the mushrooms are fully cooked and slightly caramelized. toss or stir occasionally. season with a pinch of kosher salt and black pepper then deglaze the pan with sherry vinegar. allow all of the vinegar to cook out, then remove the mushrooms from the pan and set aside.
• 2 begin the cheese sauce. add 4 tbsp butter to a medium-sized sauce pan and place the pan on the stove over medium heat. once all the butter is melted and hot, whisk in 4 tbsp flour. cook the flour, whisking, for about 30 seconds , just long enough to get rid of the raw flour taste, but not long enough for the flour to start caramelizing. add the thyme, rosemary, sage, and red pepper flakes. continue stirring and allow the herbs to saute for about another 30 seconds. slowly pour in the milk while whisking continuously, so the roux and milk incorporate smoothly and there are no lumps. allow the bechamel to come to a simmer (it won't gain it's full thickness until it does), stirring occassionally.
• 3 pasta: liberally salt the pot of boiling water, almost to the point it tastes like sea water. this may take a few handfuls of salt . add the pasta to the water and cook the pasta for a minute or two less than the suggested time on the box.
• 4 once the bechamel has reached a simmer, stir in the chevre, cheddar, 2oz of parmigiano, and truffle oil until all the cheese has melted. turn off the heat and and taste the sauce for seasoning levels. season with salt and pepper as necessary. in small mixing bowl, mix together the panko and remaining 2oz of parmigiano reggiano.
• 5 strain the pasta immediately once finished cooking. in a mixing bowl, toss the pasta, cheese sauce, and mushrooms together. pour the macaroni and cheese into a deep glass or ceramic loaf pan and sprinkle the panko/parmigiano mixture evenly across the top.
• 6 bake the mac-n-cheese in the upper part of the oven for about 15 to 20 minutes or until the topping is golden and the cheese sauce is bubbly. serve immediately.

Spanish Egg Casserole

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

Ingredients

• Servings: 8
• 8 ounces noodles
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/4 cup sliced green olives
• 3 tablespoons butter
• 2 1/2-3 cups diced tomatoes
• 1 cup shredded american cheese
• 1/4 cup butter, melted
• 1/2 teaspoon salt
• 1/4 cup flour
• 6 hard-boiled eggs, sliced

Recipe

• 1 cook noodles in lightly salted water until tender.
• 2 drain and spray with cold water.
• 3 in large pan sauté onions and peppers in 3 tblsp butter – about 5 minutes.
• 4 add tomatoes and simmer 10 minutes.
• 5 add cheese, green peppers and sliced olives.
• 6 in separate bowl, melt butter and blend in flour and salt.
• 7 stir butter/flour mixture in tomato mixture and cook until thick.
• 8 place half the cooked noodles in bottom of 2-qt.
• 9 casserole; slice 3 eggs and place on top of noodles; top with half the mixture.
• 10 repeat layers.
• 11 bake in pre-heated 350° oven for 25-30 minutes.
• 12 let cool 10 minutes before serving.

Truffled Mac & Cheese From Cookiing Light

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

Ingredients

• Servings: 6
• 2 1/4 cups 1% low-fat milk, divided
• 2 cups sliced onions (about 1 medium)
• 1 bay leaf
• 12 ounces uncooked elbow macaroni
• 2 tablespoons all-purpose flour
• 3/4 teaspoon kosher salt
• 3/4 cup shredded fontina cheese
• 1/2 cup shredded gruyere cheese
• 1 1/2 teaspoons truffle oil
• 1/2 cup panko breadcrumbs or 1/2 cup breadcrumbs
• 2 tablespoons grated fresh parmesan cheese
• 2 garlic cloves, crushed

Recipe

• 1 heat 1 3/4 cup milk, onion, and bay leaf in a large saucepan to 180 degrees or until tiny bubbles form around edges (do not boil). cover and remove from eat; let stand 15 minutes.
• 2 cook pasta according to package directions; drain.
• 3 strain milk mixture through a solander over a bowl; discard solids. return milk to saucepan over medium heat. combine remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until well blended. gradually stir flour mixture and salt into warm milk, stirring constantly with a whisk. bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly. remove from heat; let stand 6 minutes or until mixuture cools to 155 degrees. gradually add cheeses, stirring until cheeses are melted. stir in pasta and truffle oil.
• 4 spoon mixture into a 2 quart buttered baking dish.
• 5 mix bread crumbs, parmesean cheese and garlic cloves together. sprinkle on top
• 6 preheat broiler.
• 7 place dish on middle rack in oven; broil 2 minutes or until brown.
• 8 (i preheated oven to 350 degrees and put into preheated oven for 15 minutes).

Truffled Wild Mushroom Spaghetti

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

Ingredients

• Servings: 4
• 1 lb fresh spaghetti
• sea salt
• 1 lb assorted fresh wild mushroom, cleaned and sliced
• 1 large shallot, finely minced
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme leave
• 1 tablespoon fresh sage leaf, minced
• 1 tablespoon fresh chives, minced
• 1 cup heavy whipping cream
• sea salt
• cracked black pepper
• 1/4 cup italian parsley, chopped
• shaved parmesan cheese (for garnish)
• truffle oil (for drizzling)

Recipe

• 1 bring a large pot of water to the boil. add salt until it tastes like the sea – (about 1-2 tbsp).
• 2 in a large sauté pan over medium-high heat, add butter and olive oil. when melted and butter is just beginning to brown, add mushrooms and shallot. sauté over high heat until mushrooms begin to turn golden and shallots are translucent. add herbs and heavy cream and simmer just long enough to slightly reduce the cream. add cracked black pepper and a pinch of sea salt to taste.
• 3 while cooking mushrooms, boil pasta according to directions to al dente, about 2-3 minutes. drain, and toss pasta with hot mushroom/cream mixture.
• 4 garnish each serving with drops of truffle oil, shaved parmesan, and italian parsley.

Tasty Chicken And Rice Soup

Total Time: 7 hrs 10 mins Preparation Time: 10 mins Cook Time: 7 hrs

Ingredients

• 1 lb boneless skinless chicken breast
• 1/2 cup uncooked rice
• 1 (10 ounce) can cream of chicken soup
• 1 (10 ounce) can cream of celery soup
• 1 (14 ounce) can chicken broth with roasted garlic
• 1 (16 ounce) package sliced frozen carrots
• 1 cup half-and-half

Recipe

• 1 .cut chicken into 1-inch pieces, and place in a sprayed 4-5 quart slow cooker sprayed with vegetable cooking spray.
• 2 in a large bowl, combine and mix rice, both soups, chicken broth, and carrots and pour over chicken.
• 3 cover and cook on low for 7-8 hours.
• 4 turn heat to high, and add half-and half cream and cook another 15-20 minutes.

Truffles With Spaghetti

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

Ingredients

• Servings: 2
• 200 g boiled spaghetti
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 cup boiled sliced truffle
• 2 tablespoons fresh cream
• salt
• pepper
• 1/4 cup chopped parsley

Recipe

• 1 in a medium pan, heat the oil, fry the minced garlic for a few seconds, add the truffles, cook for a minute, add cream, salt, pepper and parsley, cook for a minute.
• 2 add boiled spaghetti, mix all things together, put in serving plate.
• 3 enjoy.

Yale Man Yogurt Bread

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 1 cup flour
• 1 cup whole wheat flour
• 2/3 cup brown sugar, firmly packed
• 1/4 cup all-bran cereal
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 egg, beaten
• 6 ounces low-fat plain yogurt, with fruit
• 1/4 cup milk
• 1/4 cup oil

Recipe

• 1 in a mixing bowl stir together flours, sugar, cereal, baking soda, cinnamon, and salt. make a well in the center.
• 2 in a small bowl combine the egg, yogurt milk and oil.
• 3 add all at once to the well in the flour mixture. stir only until moistened.
• 4 pour into a greased 8 x 4 x 2-inch loaf pan. bake at 350° for about 50 minutes or until a wooden pick inserted near the center comes out clean.
• 5 cool in a pan for 10 minutes. serve warm or cool.

Swanson Garlic Shrimp & Pasta

Tasty Chicken Pasta

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

Ingredients

• Servings: 8
• 1 lb chicken
• 1/2 yellow bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1/2 orange bell pepper, chopped
• 1 red onion, chopped
• 2 minced garlic cloves
• garlic powder
• 1/2 tablespoon parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon parsley
• extra virgin olive oil
• bow tie pasta
• mrs. dash seasoning mix

Recipe

• 1 boil bow tie pasta according to package.
• 2 cut chicken & season with salt & pepper.
• 3 stir fry chicken in olive oil with 1 garlic bulb mince & mrs. dash.
• 4 in other pan, heat 1/2 cup olive oil, peppers, 1 minced garlic bulb, onion and 1/2 tea mrs. dash.
• 5 once cooked, add to chicken. set on low fire.
• 6 add pasta & top with parmesan cheese.

Yakisoba With Lamb And Cabbage

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

Ingredients

• Servings: 4
• salt
• 6 ounces chinese egg noodles, dried (or 10 to 12 ounces fresh)
• 1 tablespoon sesame oil
• 3 tablespoons peanut oil
• 2 tablespoons minced ginger
• 2 lamb chops, thinly sliced
• 1 napa cabbage, small, shredded (about 4 cups, can also use savoy)
• 2 carrots, shredded
• 2 tablespoons ketchup
• 1/4 cup soy sauce
• 1/4 cup worcestershire sauce
• 2 tablespoons mirin (or a bit of sugar)
• 3 drops tabasco sauce (to taste)
• 1 bunch scallion, chopped, parts only

Recipe

• 1 bring a pot of water to a boil, salt it and add noodles. cook until just done, about 3 minutes. drain in a colander and run under cold water. toss noodles with sesame oil to keep them from sticking together, and set aside.
• 2 put peanut oil in a large skillet over medium-high heat. when it’s hot, add ginger and cook, stirring, until just fragrant, about 1 minute. add lamb and cook for about 5 minutes or until the lamb is no longer pink and is starting to brown around the edges.
• 3 add cabbage and carrots to skillet and stir; sprinkle with salt. continue to cook until vegetables soften, adding a bit of water as needed to keep them from sticking.
• 4 meanwhile, stir together in a small bowl ketchup, soy sauce, worcestershire sauce, mirin and tabasco. when vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. toss to coat everything well and cook until noodles are warmed through. serve, topped with chopped scallions.

Three Day Lasagna

Total Time: 73 hrs Preparation Time: 72 hrs Cook Time: 1 hr

Ingredients

• 4 lbs blocks mozzarella cheese
• 4 lbs blocks cheddar cheese
• 2 (16 ounce) cans grated parmesan cheese
• 3 quarts ricotta cheese
• 3 quarts cottage cheese
• 2 lbs sausage
• 3 lbs hamburger
• 1 (4 ounce) jar cocktail onions
• 2 (12 ounce) cans medium olives
• 2 (12 ounce) cans tomato sauce
• 3 (12 ounce) cans tomato paste
• 3 (12 ounce) cans mushrooms
• 6 (1 quart) jars spaghetti sauce (i use different flavors ragu pizza sauce, for variety)
• 8 (1 lb) packages lasagna noodles
• 4 eggs
• 2 ounces olive oil
• 2 ounces vegetable oil
• 2 garlic cloves
• 1 medium onion
• 1 medium red onion
• 1/4 teaspoon celery powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon pepper
• 1/2 tablespoon basil
• 1 tablespoon oregano
• 1 tablespoon cocoa powder
• 1 tablespoon seasoning salt
• 1/4 cup italian seasoning
• 1/4 cup medium salsa
• 1/4 cup coffee (brewed)

Recipe

• 1 cut mozzarella and cheddar blocks the long way into 2 by 2 inch slabs the length of the block; wrap each slab in plastic wrap and freeze. at least 2 days before starting sauce.
• 2 cook heat brown sausage and hamburger in 1 oz vegetable oil and 1/4 cup water until done but not brown, preserving the flavor but not searing the meat.
• 3 in a large kettle add seasonings to sauce over medium heat.
• 4 drain and rinse olives and mushrooms to remove packing salt, dice thoroughly and add to sauce.
• 5 drain cocktail olives and cut into quarters, add to sauce.
• 6 dice and crush garlic and brown in 1 oz vegetable oil and add to sauce.
• 7 finely dice onion, over medium heat clarify in olive oil and add to sauce.
• 8 add meat and let simmer 4 hours, stirring regularly to prevent scorching.
• 9 turn heat off, letting sauce rest a few hours. (3 to 4).
• 10 on medium low add jars to sauce, simmering for 3 to 4 hours.
• 11 add tomato paste to sauce. continuing to simmer 3 to 4 hours more.
• 12 for more even flavor, simmer 4 hours, then allow to cool 6 to 8 hours and simmer 4 hours again.
• 13 this allows flavors to blend and ages the sauce. (i repeat this process for 2 days, sometimes 3).
• 14 some assembly required. invite friends.
• 15 with shredder blade on food processor, grate frozen cheeses than add parmesan, mix well.
• 16 in large bowl mix ricotta, cottage cheese and eggs.
• 17 remove sauce and set aside.
• 18 in large kettle cook noodles 8 or 10 at a time. (i have 2 kettles going at once, 10 minutes apart).
• 19 spread bottom of 9 by 13 by 2 inch pan with a little sauce.
• 20 alternating layers of.
• 21 noodles the long way (3 strips).
• 22 sauce.
• 23 shredded cheese.
• 24 noodles the wide way (5 strips).
• 25 cheese paste.
• 26 shredded cheese.
• 27 until pan is full.
• 28 kitchen scissors or pizza wheel are great for cutting noodles right length.
• 29 thin layers make for better mix of flavors.
• 30 cover final layer a spread of sauce. (and extra parmesan if you want).
• 31 bake at 425º for 1 hour.
• 32 let stand 15 minutes before cutting.
• 33 cooled pans can easily be covered and frozen for later.
• 34 reheat at 375º for 1 hour.
• 35 disclaimer: i am not responsible for weight gain or lasagna that seem to disappear, pan and all.
• 36 enjoy!

Yan Can Lo Mein

Total Time: 50 mins Preparation Time: 45 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 8 ounces fresh chinese egg noodles
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 cup shredded carrot
• 2 celery ribs, juliened
• 2 cups bean sprouts
• 1/2 cup snow peas, ends trimmed and cut in half on the diagonal
• 1/2 cup julienned bamboo shoot
• 2 green onions, thinly sliced
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil

Recipe

• 1 bring a large pot filled with water to a boil over high heat; add the noodles and cook according to package directions; drain and rinse with cold water, and drain again.
• 2 place a stir-fry pan over high heat until hot.
• 3 add the vegetable oil, swirling to coat the sides.
• 4 add the garlic and cook, stirring, until fragrant, about 10 seconds.
• 5 add the carrot, celery, bean sprouts, snow peas, bamboo shoots, and green onion; stir-fry until the vegetables wilt slightly, about 2 minutes.
• 6 add the noodles, oyster sauce, and sesame oil; toss to mix the noodles with the vegetables.
• 7 cook, stirring, until all the vegetables are tender, about 2 minutes.
• 8 transfer to a serving plate and serve.
• 9 **fresh chinese noodles are best due to their texture, but can substitute spaghetti or angel hair pasta; may add 1/4 lb cubed tofu, chicken, or shrimp for more substance.

Three Ingredient Tomato Sauce

Total Time: 1 hr 35 mins Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 (28 ounce) cans san marzano tomatoes
• 2 large onions
• 8 ounces butter
• fresh-grated parmesan cheese (optional)

Recipe

• 1 pour both large cans of tomatoes into the pot.
• 2 add the whole stick of butter.
• 3 skin both onions, cut off the ends, and cut in half and put in the pot.
• 4 stir with a long wooden spoon, bring to a boil, then set the heat on low and leave on for 1 1/2 hours.
• 5 pour over your favorite pasta and top with fresh-grated parmesan cheese.

Three In One Bread

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

Ingredients

• 1 cup sugar
• 1 cup oatmeal (regular or quick)
• 1 cup flour
• 1 cup bran buds
• 1 cup sour milk or 1 cup buttermilk
• 1 cup raisins (soft boil for 1-2 minutes, drain)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 egg, beaten

Recipe

• 1 mix all ingredients together and bake in loaf pan at 350 for about 1 hour.

Sweet And Savory Pasta Salad

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 8
• 1 lb tri-color spiral pasta
• 1 (15 ounce) can artichoke hearts, chopped
• 1 (8 ounce) can sliced black olives
• 1 (11 ounce) can mandarin oranges, undrained
• 1 (8 ounce) can sliced mushrooms
• 1/2 cup sliced green olives
• 1 tablespoon green olive juice
• 1 pint grape tomatoes, halved
• 1 small cucumber, diced
• 1/2 small red onion, chopped
• bottled poppy seed dressing

Recipe

• 1 cook the noodles according to the package directions and refrigerate to cool. add remaining ingredients, including the juice from the mandarin oranges. toss together with the poppyseed dressing and chill at least one hour before serving.

Tasty Chicken Noodle Casserole

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• 12 ounces wide egg noodles, cooked and drained
• 1 (10 ounce) can canned chicken breast meat
• 1 (10 ounce) can cream of mushroom soup
• 1 (10 ounce) can cream of chicken soup
• 1 (10 ounce) package frozen peas and carrots
• 1 -2 cup milk
• 8 ounces grated colby-monterey jack cheese
• 1 tablespoon poultry seasoning
• 1 tablespoon salt (to taste)
• 2 teaspoons pepper (to taste)

Recipe

• 1 preheat oven to 350 degrees.
• 2 coat 13x9x2 baking dish with cooking spray.
• 3 combine all ingredients (except cheese) in the dish, adding noodles last.
• 4 add as much milk as needed, making sure it's not too soupy.
• 5 bake at 350 for 30 minutes.
• 6 spread cheese on top and bake for another 5 minutes.

Tasty Herb Bagel Chips With Cream Cheese Dip

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

Ingredients

• 3 bagels, sliced into 5 to 7 thin slices
• 3 -5 tablespoons butter, melted
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1 teaspoon basil
• 6 ounces packages cream cheese, at room temperature
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

Recipe

• 1 preheat toaster oven or a conventional oven to 350°f.
• 2 cut each thin bagel slice into 4 pieces.
• 3 lay out all of the pieces on a plate.
• 4 next, mix the red pepper, black pepper, paprika, oregano, garlic powder, and basil with the melted butter.
• 5 pour butter mixture over bagel pieces, try to get each piece to have the butter mix on it.
• 6 after that you can add a dash of salt if you like.
• 7 transfer bagel pieces to ungreased cookie sheet, and bake for 5 minutes, then flip over bagel chips and bake another 5 minutes or until crispy.
• 8 to make the dip, take cream cheese and mix in the lemon juice, paprika, and black pepper.
• 9 enjoy!

Tasty Chicken Pasta With Tomato And Peppers

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

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts, chopped
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 1 small onion, diced
• 1 small red pepper, diced
• 1 small yellow pepper, diced
• 1 small green pepper, diced
• 1 chicken stock cube
• 400 g chopped tomatoes
• 0.5 (400 g) can water (the empty tin 1/2 filled)
• 2 tablespoons tomato puree
• salt
• pepper
• 1 cup frozen peas (or both) or 1 cup sweet corn (or both)
• 2 tablespoons fresh parsley, chopped (optional)
• pasta shells (enough for 4-6)

Recipe

• 1 heat olive oil and soften garlic and onion.
• 2 add peppers for a few minutes then add chicken.
• 3 when chicken is all over add tomatoes, stock cube, puree, water and seasoning.
• 4 cook gently for 15 mins till chicken is cooked through and sauce has thickened.
• 5 at this time cook pasta.
• 6 add peas if used and finally parsley before serving.
• 7 mix together the sauce and pasta.

Yakisoba (japanese Style Chow Mein)

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

Ingredients

• Servings: 4
• 3 (7 ounce) packages yakisoba noodles or 3 (7 ounce) packages angel hair pasta
• 1/4 lb lamb (sliced or ground)
• 1 carrot
• 1/2 cup chopped cabbage
• 4 shiitake mushrooms (optional)
• fresh ground black pepper, to taste
• 2 tablespoons cooking oil
• 2 tablespoons worcestershire sauce
• 2 tablespoons ketchup
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce

Recipe

• 1 mix worcestershire sauce, ketchup, soy sauce, and oyster sauce together.
• 2 heat oil to medium high heat.
• 3 sauté lamb, then add vegetables, cook until soft, but not too soft.
• 4 add cooked yakisoba and sauce.
• 5 your done!

Yan's Sweet Rice Dumplings

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

Ingredients

• 1/4 cup chunky peanut butter
• 2 tablespoons unsalted peanuts, chopped
• 2 tablespoons packed brown sugar
• 1 1/2 cups glutinous-rice flour
• 1/3 cup boiling water
• 5 tablespoons cold water
• 2/3 cup water
• 1/2 cup chunky peanut butter
• 2 tablespoons packed brown sugar

Recipe

• 1 combine filling in a bowl. mix well and set aside.
• 2 measure rice flour into a bowl. make a well in the center of the flour and pour boiling water into it. mix well with a fork until evenly moistened.
• 3 add cold water and stir, adding a few more drops if necessary, until dough forms a ball.
• 4 on a lightly floured surface, knead dough for 5 minutes until smooth and shiny. cover with a damp cloth and let rest 10 minutes.
• 5 roll dough into an 18 inch long cylinder. cut cylinder crosswise into 3/4 inch pieces. dust palms with rice flour and roll each piece into a ball.
• 6 to shape each dumpling -- flatten a ball dough with a rolling pin to make a 2 1/2 inch circle; keep remaining dough covered to keep from drying.
• 7 place 1/2 tsp filling in center of circle. gather and pinches edges at the top to seal securely. roll carefully between your palms to form a round ball. cover filled dumpling with a damp cloth and repeat to fill remaining dumplings.
• 8 cooking:.
• 9 in a large pot of boiling water, cook dumplings, stirring occasionally, for 5 minutes or until dumplings float to the surface. lift out dumpling with a slotted spoon and place in a colander to drain.
• 10 combine sauce ingredients in a small sauce pan. bring to a boil over medium heat, stirring until smooth.
• 11 pour sauce onto a platter and place dumplings on top of sauce. serve hot.

Truly Amazing Tuna Mayonnaise

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 3 egg yolks
• 1 1/2 tablespoons lemon juice
• 1/2 cup olive oil
• 1/2 cup vegetable oil
• 1 garlic clove (crushed)
• 2 tablespoons capers (drained & chopped)
• 6 ounces canned tuna (drained & flaked)
• 2/3 cup heavy cream

Recipe

• 1 using a blender, immersion blender or food processor -- blend egg yolks & lemon juice till smooth.
• 2 while continuing to blend, all oils gradually till the mixture is thick.
• 3 add garlic, capers, tuna + cream & blend till smooth.
• 4 recipe notes: best made a day ahead to allow flavors to develop & blend -- store covered in refrigerator -- not suitable for use in freezer or microwave -- may add dill or curry powder to portions of the yield when those flavors are desired.
• 5 serving suggestions: serve as a condiment to accompany or use as a sauce to dress tuna patties, grilled tuna steaks & baked, broiled or poached fish fillets -- spoon desired amt atop mixed green salads as a dressing & toss to serve -- sub for reg mayo in tuna salad, shrimp salad, macaroni/pasta salads or devilled eggs -- or use as your imagination dictates. :-).

Tasty Chicken & Fennel Soup In A Crock Pot

Total Time: 6 hrs Preparation Time: 30 mins Cook Time: 5 hrs 30 mins

Ingredients

• Servings: 6
• 1 fennel bulb, small, trimmed, quartered, thinly sliced
• 1 medium sweet onion, coarsely chopped
• 2 carrots, peeled, thinly sliced
• 2 parsnips, peeled, thinly sliced
• 2 celery hearts, thinly sliced
• 1 tart apple, finely chopped
• 1/2 cup mushroom, button, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 8 skinless chicken thighs, deboned, remove all fat
• 5 cups chicken broth
• 2 cups apple cider
• 1 cinnamon stick, 2-inch piece
• 1/2 cup great beans, canned, drained and rinsed
• 1 cup orzo pasta
• 2 1/2 cups spinach, baby
• 1/4 cup parmesan cheese, good quality, coarsely shredded
• 1/8 cup asiago cheese, coarsely shredded

Recipe

• 1 lightly spray crock-pot with cooking spray.
• 2 in the crock pot add fennel, onion, carrot, parsnips, celery hearts, apple, mushrooms and garlic in slow cooker.
• 3 stir in 1/2 tsp of salt and pepper and make sure to spread the mixture evenly over the bottom of the pot.
• 4 cut the chicken thighs into 6 equal pieces. season the chicken chunks with the remaining salt and pepper.
• 5 next place the chicken on top of the vegetable mixture.
• 6 pour in the apple cider and chicken broth and cover.
• 7 set slow cooker on high and cook for 1 hour.
• 8 reduce heat to low setting and continue to cook for 2 additional hours.
• 9 next add the cinnamon stick, orzo and beans, cover and cook on low for 1 1/2 hours, then remove the cinnamon stick.
• 10 now check to see if orzo and chicken are tender and too your liking, if not, cook the soup for an additional 30 - 45 minutes.
• 11 place the baby spinach on top of the chicken but do not stir.
• 12 cover and continue to cook on low for an additional 10 to 15 minutes.
• 13 now, turn off the heat, add the parmesan cheese and stir the spinach and cheese into the chicken soup, taste and adjust seasoning if needed.
• 14 garnish with the asiago cheese and serve with nice heavy bread and butter.

Three Herb Pesto With Walnuts

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

Ingredients

• Servings: 4
• 1 cup fresh basil
• 1/2 cup fresh flat-leaf parsley
• 1/2 cup fresh dill
• 1/2 cup chopped walnuts
• 2 garlic cloves, minced
• 1/2 cup olive oil
• 2 tablespoons grated romano cheese
• 1/2 cup pasta cooking liquid
• 1 lb cooked spaghetti, warm

Recipe

• 1 finely chop the herbs, walnuts and garlic in a food processor.
• 2 with motor running, gradually add the olive oil. add the cheese.
• 3 remove 1/2 cup of the pasta cooking liquid before draining the pasta.
• 4 toss hot pasta with the sauce and reserved liquid. serve.

Spanish Garlic Soup

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

Ingredients

• Servings: 2
• 12 cloves garlic
• 1 ounce jamon serrano, finely minced (spanish dry-cured ham or similar substitute)
• 4 cups water
• 4 ounces bread, cubed
• 1 1/2 teaspoons paprika
• 1/4 cup olive oil
• 2 eggs
• salt and pepper, to taste

Recipe

• 1 peel garlic and cut into large chunks.
• 2 heat oil in a saucepan.
• 3 when oil is hot, add garlic and bread cubes and sauté until lightly browned.
• 4 add water, salt, pepper and paprika and simmer, covered, for 5-10 minutes until bread looks as if it is dissolving.
• 5 add jamon serrano and stir.
• 6 crack two eggs into the soup (do not stir), and allow the eggs to poach until they are set (about 4 minutes).
• 7 stir only very slightly and serve.

Three Layer Penne Lasagna

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

Ingredients

• Servings: 8
• 1 lb penne pasta
• 24 ounces marinara sauce
• 12 ounces grated whole milk mozzarella cheese
• 6 ounces grated sharp cheddar cheese
• 1 1/2 cups warm milk
• 2 tablespoons flour
• 6 tablespoons butter
• 2/3 cup parmesan cheese
• 1 cup seasoned italian breadcrumbs

Recipe

• 1 cook pasta till aldente.
• 2 in a sauce pan , melt 2 tblsp of the butter over medium low heat, add flour and cook for 3 minutes, stirring with a wisk.
• 3 add warm milk and continue stirring 2 or 4 minutes until it is slightly thickened.
• 4 remove from heat, stir in mozzarella and cheddar cheeses till melted.
• 5 pour marinara sauce into a baking casserole dish, add cooked pasta and toss to coat.
• 6 pour cheese mixture over the top.
• 7 in a microwave safe dish, melt the remaining butter, then stir in breadcrumbs and parmesan.
• 8 top casserole with crumb mixture.
• 9 bake in 375 degree oven for 30 minutes.
• 10 when you serve, make sure you get a little of all 3 layers.

Three Garlic Pasta

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

Ingredients

• Servings: 4
• 1 head garlic
• 8 garlic cloves
• 1 lb spaghetti
• 2 tablespoons olive oil
• 3/4 cup dry wine
• 1 cup loosely packed fresh flat-leaf parsley, roughly chopped
• 1 teaspoon red pepper flakes
• salt & freshly ground black pepper
• parmesan cheese, for grating

Recipe

• 1 preheat oven to 425°. wrap garlic head in foil, or place in garlic roaster; roast until soft and golden, about 1 hour.
• 2 let cool, trim tip of head; squeeze out cloves, using back of knife. transfer to small bowl; set aside.
• 3 cook pasta until al dente. drain, and run under cold water to stop cooking.
• 4 thinly slice five cloves of unroasted garlic. finely chop remaining three cloves. heat oil over medium heat in large skillet. add sliced garlic; toast until golden and crisp.
• 5 remove garlic with slotted spoon; set aside.
• 6 add chopped garlic; sauté until translucent, about 1 1/2 minutes. add roasted garlic and wine; let simmer about 3 minutes. add pasta, parsley, red pepper, and salt and pepper to taste; toss.
• 7 serve sprinkled with toasted garlic slivers. grate parmesan over each serving.

Yang Rou Hui Mian (hui Style Lamb Noodle Soup)

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

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 tablespoon ginger, minced
• 1 tablespoon garlic, minced
• 3/4 lb boneless lamb, fat trimmed, cut into bite-size pieces
• 1/2 teaspoon salt
• 2 tomatoes, chopped
• 5 cups hot water
• 1 cup spinach or 1 cup baby spinach or 1 cup chard leaves, chopped and packed into measuring cup
• 3/4 lb wide egg noodles or 3/4 lb fresh lasagna noodles, cut into 1-inch sections
• 3/4 cup cilantro leaf, minced
• chinkiang vinegar (optional)
• soy sauce (optional)

Recipe

• 1 heat oil in large, heavy pot over medium. add ginger and garlic. cook, stirring occasionally, until softened, about 5 minutes. raise heat to medium-high.
• 2 add meat; brown all over. stir in salt, then tomatoes. lower heat to medium. cook, stirring occasionally, 5 minutes.
• 3 add water. raise heat to high; bring to boil. lower heat to medium. simmer, partially covered, 10 minutes. stir in spinach. cook 1 minute.
• 4 meanwhile, bring large pot salted water to boil over high heat. add noodles; cook as per package instructions until tender. drain. (if they're ready too soon, toss with a little hot water or oil to coat all surfaces and prevent from sticking.).
• 5 divide noodles among 4 large bowls. divide soup evenly over each. top each with 1 heaping tablespoon cilantro.
• 6 serve with remaining cilantro, vinegar and soy sauce passed separately.

Three Grain Muffins (w/ Grape Nuts Cereal)

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

Ingredients

• 1/2 cup flour
• 1/2 cup cornmeal
• 1/3 cup dark brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 cups post grape-nuts cereal
• 1/2 cup quick oats
• 1 cup milk
• 1 egg, slightly beaten
• 1/3 cup oil
• 2 tablespoons butter
• 1/3 cup dark brown sugar
• 1 cup corn flakes

Recipe

• 1 mix flour, cornmeal, sugar, baking powder, salt and cinnamon together. set aside.
• 2 combine grape nuts, oats and milk. let stand 3 minutes. add oil and egg to cereal mixture.then add to flour mixture. stir enough to moisten flour. batter will be thick.
• 3 spoon into greased or paper-lined muffins cups, 3/4 full. mix topping ingredients together and top muffins before baking.
• 4 bake at 450 for 15 minutes.

Sauteed Scallops With Angel Hair Pasta

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 2 lbs fresh sea scallops, cut into quarters
• 2 tablespoons butter
• 1/2 cup wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh chives (chopped)
• 1/4 teaspoon garlic salt
• 2 cloves garlic (minced)
• 1/8 teaspoon pepper
• 1 lb angel hair pasta (cooked according to package directions)
• 1 tablespoon fresh parsley (chopped)

Recipe

• 1 rinse scallops in cold water, drain.
• 2 add butter to large skillet and melt over low heat.
• 3 add scallops& cook over medium high heat 5 to 6 minutes, stirring constantly.
• 4 remove scallops using a slotted spoon and set aside.
• 5 add wine, lemon juice and chives to skillet.
• 6 cook over medium heat 2 minutes, stirring occasionally.
• 7 add garlic salt, garlic& pepper.
• 8 remove from heat.
• 9 to serve, spoon sauce over drained pasta, spoon scallops over sauce and sprinkle with parsley.

Truffles With Rice

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

Ingredients

• Servings: 4
• 2 cups clean chopped truffles
• 2 cups basmati rice
• 2 tablespoons corn oil
• 1 medium onion, finely chopped
• salt
• 1/2 cup lamb, chopped to small pieces (optional)

Recipe

• 1 boil truffles in water till tender, about 15 minutes.
• 2 in a medium-sized pot, heat oil, fry onions till it becomes transparent, add meat, cook until it changes in color and juices dry, add drained boiled truffles and continue cooking for about a minute.
• 3 add the truffle boiling water and about enough water to let it 1 inch over the rice, and let the mixture boil for about 15 minutes to allow time for the meat to cook.
• 4 add the rice and salt to taste, let the mixture on medium heat, let it boil till all the fluids are absorbed.
• 5 lower the heat, cover the pot and let the rice to cook till it's done, about 7-10 minutes.
• 6 serve and enjoy.

Truffle-scented Mushroom Risotto

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 3 tablespoons butter
• 1/2 cup finely chopped onion
• 1 teaspoon minced garlic
• 8 ounces thinly sliced cremini mushrooms (a.k.a. baby portabello)
• 2 cups arborio rice
• 5 -6 cups chicken broth or 5 -6 cups stock
• 1 cup dry wine
• 1/3 teaspoon dried thyme (or 1 tsp. fresh if available)
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup whole milk
• 2 teaspoons chopped fresh parsley
• 2 ounces boursin cheese or 2 ounces other soft herb-infused cheese
• 2 teaspoons truffle oil
• 4 ounces chopped prosciutto (optional)

Recipe

• 1 in a medium saucepan, bring chicken broth to a simmer and keep warm over low heat.
• 2 in a large, heavy saucepan, melt butter over medium-high heat. add onions and garlic, and cook, stirring until soft, about 3 minutes.
• 3 add the mushrooms and thyme. cook, stirring gently, about 4 minutes.
• 4 add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute.
• 5 add the wine and cook, stirring, until nearly evaporated.
• 6 using a ladle, add about 3/4 cup of broth to rice mixture. cook, stirring frequently, until the stock is mostly absorbed. add another ladle-full of stock each time the previous addition is nearly absorbed, until the rice is tender and creamy, about 18 to 20 minutes.
• 7 add milk, boursin, and parsley. mix until creamy.
• 8 remove from heat. season with pepper to taste. stir in truffle oil.
• 9 serve immediately, topping each portion with proscuitto.

Yakitori Domburi

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

Ingredients

• Servings: 6
• 6 boneless skinless chicken breast halves
• 1/2 cup soy sauce
• 1/2 cup mirin or 1/2 cup sake
• 1 teaspoon gingerroot, minced
• 1 garlic clove, minced
• 2 tablespoons vegetable oil
• 2 cups water
• 2 tablespoons sugar
• 2 scallions
• 3 cups hot cooked rice

Recipe

• 1 mix soy sauce, mirin, gingerroot and garlic in medium glass or plastic bowl. place chicken in soy mixture, marinate for 15 minutes.
• 2 drain chicken, reserving soy mixture.
• 3 heat oil in 12-inch skillet until hot.
• 4 cook chicken over medium heat until brown on both sides and done, about 15 minutes.
• 5 heat water, sugar and reserved soy mixture to boiling in 3-quart saucepan; boil and stir 2 minutes.
• 6 stir in scallions (cut into 1/4 inch pieces green and parts).
• 7 cut each chicken breast half into 6 diagonal slices by holding the knife or cleaver at a 45-degree angle to the cutting surface.
• 8 place 6 slices on rice in soup bowl.
• 9 spoon hot liquid over chicken.

Sweet And Nutty Moroccan Couscous

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

Ingredients

• Servings: 8
• 2 cups vegetable broth
• 2 tablespoons unsalted butter
• 1/3 cup dates, chopped
• 1/3 cup dried apricot, chopped
• 1/3 cup golden raisin
• 2 cups couscous, dry
• 2 teaspoons ground cinnamon
• 1/2 cup slivered almonds, toasted

Recipe

• 1 pour the vegetable broth into a large saucepan, and bring to a boil. add the butter, apricots, dates and raisins. boil for 2 to 3 minutes.
• 2 remove from the heat, and stir in the couscous.
• 3 cover, and let stand for 5 minutes. stir in the cinnamon and toasted almonds, and serve.

Sweet And Peppery Sauteed Cabbage And Noodles

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 2 lbs cabbage, shredded
• 1/2 cup mild flavored oil (can use more)
• 1 tablespoon salt
• 1/4 cup sugar
• 1/2 teaspoon pepper
• 30 ounces flat noodles (approximately) or 30 ounces bow tie pasta, cooked and drained

Recipe

• 1 steam cabbage in a covered saucepan for several minutes on a low heat with a few tablespoons of water.
• 2 add oil and seasonings and sauté until cabbage is real soft and tender (not at all crunchy). add warm noodles. serve hot or at room temperature.

Sweet And Creamy Peanut Butter

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

Ingredients

• 1 kg dry roasted salted peanut
• 50 g refined sugar

Recipe

• 1 mix all the ingredients.
• 2 grind until creamy.
• 3 put the peanut butter in a dry bottle.
• 4 serve with fresh loaf bread or toasted bread.

Yakisoba Amerikajin

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

Ingredients

• Servings: 3
• 400 g chicken fillets, chopped into 1 inch pieces
• 1 large onion, chopped
• 2 green peppers, chopped
• 1/2 head cabbage, chopped
• 1 tablespoon chicken bouillon (instant granules)
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 2 teaspoons worcestershire sauce
• 3 packages fresh chinese noodles (tri-pack with foil seasoning packet can be used)

Recipe

• 1 in oil, saute onion and green pepper; add chicken pieces and stir to slightly brown.
• 2 add seasonings including one foil packet from the noodles.
• 3 add cabbage last.
• 4 slit noodle packets and heat one minute in the microwave (or can steam or pan fry noodles to heat).
• 5 place in a soup bowl and ladle chicken mixture over.
• 6 note: can substitute beef or lamb as meat and add any of the following vegetables (chopped): celery, leeks (slice thin), carrot (sliced thinly or chopped finely), mushrooms, bean sprouts (in place of or use less cabbage).
• 7 mirin (sweet sake) optional.
• 8 use beef bouillon when using beef.
• 9 adjust seasoning amounts to taste.
• 10 pickled ginger is great with this dish.

Spinach And Mascarpone Fettuccine

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb fettuccine pasta
• 1 tablespoon olive oil
• 2 teaspoons butter
• 2 garlic cloves, peeled and sliced
• 1 pinch nutmeg
• 14 ounces fresh spinach, washed and finely sliced
• 1/2 cup heavy cream
• 5 ounces mascarpone cheese
• 1/4 cup freshly grated parmesan cheese
• salt
• black pepper

Recipe

• 1 cook pasta according to package directions and reserve some of the cooking water.
• 2 heat a medium skillet over medium heat. add olive oil, butter, garlic and nutmeg. once the butter has melted add the spinach. cook for 5 minutes, or until wilted. season the spinach with salt and pepper to taste.
• 3 add the cream, mascarpone and a ladle full of cooking water to the skillet. simmer and then add more salt and pepper if needed.
• 4 stir the drained pasta into the spinach sauce. add the parmesan and toss to coat. add more cooking water if needed, making sure the sauce is a silky consistency. check once more for seasoning and serve.

Three Cheese Pasta Salad

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 8 ounces medium pasta shells
• 1 cup chopped pitted black oil-cured olives
• 1 cup chopped red bell pepper
• 1 cup crumbled feta cheese
• 1/2 cup diced sharp cheddar cheese
• 1/2 cup grated gouda cheese
• 6 tablespoons chopped fresh basil
• 1/4 cup red wine vinegar
• 3/4 cup olive oil
• 1 pinch sugar

Recipe

• 1 cook pasta in pot of boiling water until tender but still firm to bite.
• 2 drain.
• 3 rinse with cold water and drain well.
• 4 mix pasta, olives, bell pepper, all cheeses and basil in large bowl to combine.
• 5 pour vinegar into small bowl.
• 6 gradually whisk in oil.
• 7 add sugar; season dressing to taste with salt and pepper.
• 8 toss salad with enough dressing to coat.
• 9 cover and refrigerate until well chilled, about 2 hours.

Yakhni Puloa

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

Ingredients

• Servings: 4
• 1 1/4 lbs chicken breasts or 1 1/4 lbs lamb, cut into bite-size pieces
• 1 cup basmati rice
• 1 1/4 cups stock (chicken or beef)
• 4 green cardamom pods
• 10 whole peppercorns
• 1 cinnamon stick
• 1 bay leaf
• 1 star anise
• 1 small pinch saffron
• 2 tablespoons fresh grated ginger
• 2 cloves garlic, minced
• 1 cup diced onion
• 1/3 cup sultana (golden raisins)
• 1/3 cup chopped dried apricot
• 1/2 cup almonds or 1/2 cup cashews
• salt
• chopped cilantro (to garnish)

Recipe

• 1 in a large pot heat 2 tablespoons of oil over medium heat. add the cardamom, cinnamon, bay leaf, anise and saffron. stir for to release the flavors and add the onions.
• 2 sauté for 2-3 minutes, then add the ginger and garlic and sauté another 2 minutes. add the chicken to the pot. salt liberally and cook for 1-2 minutes.
• 3 next add the rice and stir to coat it in oil. add the stock and bring to a boil. once boiling pour the sultanas on top, cover, and reduce the heat to low.
• 4 steam the rice for 15 minutes. then remove from heat. stir in the chopped apricots and nuts and cover again.
• 5 allow the puloa to sit another 5 minutes, covered. serve with cilantro sprinkled on top! serves 4.

Three Cheese Macaroni

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 7 ounces elbow macaroni
• 10 ounces condensed cheddar cheese soup, undiluted
• 2 slices process american cheese
• 1/4 cup shredded parmesan cheese
• 1/4 cup milk
• 1 tablespoon butter

Recipe

• 1 cook macaroni according to package directions.
• 2 meanwhile, in a large saucepan, combine the soup, cheeses, milk and butter.
• 3 cook and stir until cheese is melted.
• 4 drain macaroni; stir into cheese sauce.

Tasty Bulgar Burgers With Lime Mayo

Total Time: 3 hrs 15 mins Preparation Time: 3 hrs Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/2 cup diced onion
• 1 tablespoon olive oil
• 1/2 cup bulgar wheat
• 1 cup water
• 1 (15 1/2 ounce) can pinto beans, drained
• 1 1/2 tablespoons soy sauce
• 3/4 cup walnuts
• 2 garlic cloves
• 1/2 cup cilantro
• 3/4 teaspoon cumin
• 1/4-1/2 teaspoon dried chipotle powder or 1/4-1/2 teaspoon cayenne pepper
• olive oil, for brushing
• 1/4 cup mayonnaise
• 1/4 teaspoon lime zest
• 1 teaspoon lime juice

Recipe

• 1 saute onion in olive oil until the onions are nice and carmel in color.
• 2 in a separate saucepan cook bulgar in the water until all the liquid has been absorbed.
• 3 then combine all of the ingredients in a food processor and blend until smooth. you may want to pulse walnuts on their own first then add remaining ingredients to get a smoother texture.
• 4 line a cookie sheet with wax paper and brush with olive oil. using wet hands, form patties and place on wax paper brush tops of patties with a little oil.
• 5 chill in refrigerator a few hours until good and cold, about 3 - 4 hours.
• 6 in a separate bowl combine all of the dressing ingredients and chill until ready to use.
• 7 grill or pan fry until heated through, flipping once. they can be crumbly so flipping often will cause them to fall apart.
• 8 serve on whole wheat buns with lime mayo and your favorite burger toppings.

Yam Casserole

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 2 lbs sweet potatoes
• 16 fluid ounces whole berry cranberry sauce
• 1/2 teaspoon cinnamon
• 2/3 cup self-rising flour
• 2/3 cup firmly packed brown sugar
• 2/3 cup quick-cooking oats, uncooked
• 1/4 cup unsalted butter
• 2 tablespoons unsalted butter
• 1 cup miniature marshmallow

Recipe

• 1 cook yams in boiling water to cover 20 minutes or until tender.
• 2 let cool to touch.
• 3 peel and mash yams.
• 4 stir in whole cranberry sauce and cinnamon.
• 5 spoon into a lightly greased 2-quart casserole.
• 6 combine flour, sugar and oats.
• 7 cut in butter until mixture resembles coarse crumbs.
• 8 spoon over yams.
• 9 bake at 375°f for 20 minutes.
• 10 top with marshmallows and bake until golden brown.

Sweet And Simple Couscous With Fruit

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

Ingredients

• Servings: 6
• 2 cups water
• 1 cup sugar
• 1/2 cup slivered almonds
• 1/2 cup of shelled hazelnuts
• 1 1/2-2 cups of diced dried fruit
• 1 1/2 cups of dried couscous

Recipe

• 1 toast the nuts, either by dry toasting them in a pan on the stove or on a baking sheet in the oven. once toasted, chop them coarsely.
• 2 disolve the sugar in the water and bring to a boil.
• 3 add the fruit to the water. allow to simmer for a while to allow the fruit to rehydrate and cook.
• 4 add 1 cup of couscous to the water, stir. if mixture appears too thin, gradually add remaining couscous until mixture is thick enough. a lot of this will depend on how much water the fruit absorbed.
• 5 remove from heat, cover, let sit approximately 5 minutes.
• 6 fluff couscous with a fork, add the nuts, and mix well.

Three Cheese Tortellini

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

Ingredients

• Servings: 6
• 2 (1 lb) jars alfredo sauce (i use ragu)
• 2 (9 ounce) packages cheese tortellini (i use digiorno)
• 1 cup italian cheese blend, divided
• 1/2 cup grated parmesan cheese
• garlic powder, to taste

Recipe

• 1 in a large mixing bowl, combine alfredo sauce, tortellini, half of the italian blend cheese, parmesan cheese and garlic powder.
• 2 pour the mix into a greased glass baking dish.
• 3 sprinkle remaining cheese on top.
• 4 bake at 350 for about 20 minutes, or until cheese is golden brown.

Three Cheese Mac And Cheese Lite (yes Lite)

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 cups elbow macaroni
• 1 tablespoon light margarine
• 2 tablespoons flour
• 2 cups skim milk
• 4 ounces 2% velveeta reduced fat cheese product (cubed)
• 2 cups 2% cheddar cheese (divided)
• 1 cup 2% mozzarella cheese

Recipe

• 1 cook macaroni according to box, pour into colander and leave. do not rinse>.
• 2 turn burner to med. melt butter in pan, add flour and whisk together. add milk and whisk constantly till warm and thickened. remove from heat. whisk in velveeta, 1 cup cheddar and mozzarella, till melted and smooth.
• 3 add macaroni to cheese mixture. stir until well combined.
• 4 heat oven to 350°f pour mac and cheese into 2 qt casserole. top with remaining cheese.
• 5 bake for 20 minutes or till cheese on top is melted.

(spicy) Pasta Fagioli

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

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 4 garlic cloves, finely chopped
• 2 (8 ounce) cans tomato sauce, low sodium
• 2 cups water
• 2 (14 1/2 ounce) cans chicken broth, low sodium
• 1 (15 ounce) can diced tomatoes, low sodium
• 1 teaspoon italian seasoning
• 2 cups ditalini
• 4 carrots, peeled and sliced into coins
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 1/4 lb capicola (spicy italian ham)
• salt and pepper
• grated parmesan cheese (optional)

Recipe

• 1 heat oil in saucepan over medium-high heat. add garlic and cook 1 minute.
• 2 stir in broth, water, tomato sauce, diced tomatoes and italian seasoning. bring to a boil.
• 3 add pasta and carrots; simmer for 10 minutes, stirring occasionally.
• 4 stir in beans, capicola, salt and pepper. heat through.
• 5 serve with grated parmesan cheese and garlic bread.

Three Cheese Stuffed Shells Italiano

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

Ingredients

• 16 jumbo pasta shells
• 1 1/2 cups mozzarella cheese, shredded
• 1 cup ricotta cheese
• 1/2 cup fresh parmesan cheese, grated
• 2 eggs, beaten
• 1 tablespoon fresh parsley, chopped
• 1 (14 ounce) can italian tomato sauce (preseasoned)

Recipe

• 1 preheat oven to 350°f (180°c).
• 2 in a large saucepan, cook shells according to package directions; drain.
• 3 in medium bowl, combine 3 cheeses, eggs and parsley.
• 4 fill each shell with cheese mixture. spread tomato sauce in 2 qt (2 l) shallow rectangular casserole; arrange filled shells on top. cover and bake for 30 minutes.

Three Cheese Vinaigrette

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 cups vegetable oil (try half olive oil)
• 3/4 cup wine vinegar
• 2 tablespoons parmesan cheese, grated
• 2 tablespoons romano cheese, grated
• 2 tablespoons asiago cheese, grated
• 3 teaspoons sugar (or try 2 tsp. honey)
• 2 teaspoons dried oregano
• 1/2 teaspoon dried basil
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper (optional)

Recipe

• 1 place all ingredients in a food processor.
• 2 pulse until smooth.
• 3 serve over salads, use to marinate chicken or fish, mix with pasta, etc. enjoy!

Three Cheese Ravioli Filling

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 1 (12 ounce) carton ricotta cheese (12 oz may not be correct, but it is the largest container available)
• 2 bunches spinach (cooked, drained, and chopped. or about 7 oz frozen chopped spinach thawed)
• 1 teaspoon fresh parsley, chopped (or 1/4 tsp dried)
• 1/2 cup parmesan cheese, freshly grated
• 1/2 cup mozzarella cheese, shredded
• 2 egg whites
• 1/4 teaspoon nutmeg
• 1 teaspoon salt
• 1 teaspoon pepper

Recipe

• 1 in a large bowl, mix all ingredients.
• 2 for large ravioli place 1 tbsp of mixture on sheet of pasta per ravioli square. for small ravioli, place 1 tsp of mixture per ravioli square.

Three Cheese Spinach Lasagna

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

Ingredients

• Servings: 6
• 250 g ricotta cheese, creamy style (i use low fat)
• 250 g mozzarella cheese
• 250 g cheddar cheese (i use low fat)
• 570 g tomato & onion flavoured pasta sauce
• 500 g baby spinach leaves (frozen is ok too, just defrost and remove excess water first)
• 375 g lasagna sheets (i use fresh sheets)

Recipe

• 1 pre hear oven to 180c.
• 2 grease lasagne pan.
• 3 spread some of tomato sauce on bottom of dish.
• 4 lay lasagne sheets on top of sauce.
• 5 spread half riccotta cheese on top.
• 6 spread a third of the mozzarella and a third of the cheddar cheese.
• 7 lay half of the spinach on top of cheeses.
• 8 spread some more of the tomato sauce on top and repeat.
• 9 finish with lasagne sheets and top with remaining mozzarella and cheddar cheese.
• 10 bake in oven for 40 minutes.

Three Cheese Macaroni

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 3 cups elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 teaspoon each salt and pepper
• 2 cups milk
• 2 cups old cheddar cheese, shredded
• 1 cup asiago cheese, shredded
• 1/4 cup cracker crumb
• 1/4 cup parmesan cheese
• 1 tablespoon butter, melted

Recipe

• 1 in large pot of salted, boiling water, cook pasta for 8 to 9 minutes, or until pasta is tender but firm.
• 2 drain rinse with cold water and drain again, return to pot.
• 3 meanwhile, in saucepan melt butter over medium heat.
• 4 sprinkle with flour, salt and pepper, cook, stirring for 1 minute.
• 5 whisk in milk, bring to boil.
• 6 reduce heat and simmer, whisking often, for about 5 minutes or until sauce thickens.
• 7 stir in cheddar cheese, whisking until smooth.
• 8 add to pasta, mixing well.
• 9 fold in asiago and pour mixture evenly into greased 8 cup (2 l) baking dish.
• 10 mix together cracker crumbs and parmesan, toss with butter and sprinkle over top of macaroni.
• 11 bake in 350f over for 30 to 35 minute, or until topping is golden brown.

Tasty Breakfast Pizza

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

Ingredients

• Servings: 6
• 10 ounces pillsbury ready to heat pizza crusts
• 1 cup whole roasted ham, diced
• 2 cups shredded mozzarella cheese (or swiss)
• 1/2 cup liquid egg substitute
• 12 ounces sour cream
• 1/2 cup chopped fresh onion

Recipe

• 1 preheat oven to 425.
• 2 grease an 11x17"-inch baking sheet with nonstick cooking spray. roll out and gently ease out the pizza dough to the edge of the baking sheet. put the ham and cheese over the pizza dough.
• 3 combine the egg substitute, sour cream and onions in a medium bowl and beat together with a whisk until fluffy incorporated. pour this mixture over the pizza.
• 4 place the baking sheet in the preheated oven and bake for 20 minutes until the pizza crust is crisp and golden brown.

Sweet And Sour Peppers And Pasta

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• 1 garlic clove, minced
• 2 tablespoons capers, drained and rinsed
• 2 tablespoons raisins
• 1 teaspoon dry mustard
• 1 lime, juice of
• 1 teaspoon lemon peel, dried finely grated
• 1 teaspoon clear honey
• 2 tablespoons coriander seeds, ground
• 8 ounces bow tie pasta
• black pepper
• parmesan cheese, fresh, shaved (optional)

Recipe

• 1 quarter the peppers and remove the stalks and seed. put the quarter in boling water and cook for 10-15 minutes or until tender. drain and rinse under cold water, then peel off the skina nd cut the flesh into strips lenghtwise.
• 2 put the garlic, capers, raisins, mustard, lemon rind, lime juice, honey and pepper in a bowl and whisk.
• 3 cook the pasta according to package directions until al dente and then drain completely.
• 4 return pasta to the pan and then add the pepper strips and dressing. heat gently tossing to mix. place in warm serving bowl and serve with shavings of cheese if desired.

Three Cheese Macaroni And Tomatoes

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

Ingredients

• Servings: 6
• 3 cups macaroni, dry
• 1 (28 ounce) can diced tomatoes, drained
• 1 teaspoon italian seasoning
• 1 tablespoon garlic, minced
• 1 1/2 cups cheddar cheese, shredded
• 1 1/2 cups mozzarella cheese, shredded
• 1 cup parmesan cheese, shredded
• salt and pepper

Recipe

• 1 preheat oven to 350 degrees (farenheit).
• 2 bring a large pot of salted water to a boil and cook macaroni according to package directions.
• 3 drain pasta and pour back into large pot.
• 4 in a bowl stir together the tomatoes, garlic, italian seasoning, salt and pepper.
• 5 stir into the hot pasta: 1 cup cheddar, 1 cup mozzarella and 1/2 cup parmesan cheese.
• 6 stir in the tomato mixture.
• 7 pour mixture into a greased 9x13 casserole dish.
• 8 sprinkle the remaining cheese on top of the casserole.
• 9 bake in preheated oven for 20 minutes.

Three Cheese Pizza With Mushrooms And Basil

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 (8 ounce) package pre- sliced mushrooms
• 1/2 cup part-skim ricotta cheese
• 1/4 cup shredded fresh parmesan cheese
• 1 (10 ounce) italian cheese-flavored boboli pizza crusts
• 1 cup chunky pasta sauce with vegetables (ragu)
• 1/2 cup shredded part-skim mozzarella cheese
• 2 tablespoons thinly sliced fresh basil

Recipe

• 1 heat a large nonstick skillet coated with cooking spray over medium-high heat.
• 2 add in mushrooms; stir/saute 5 minutes; remove pan from heat.
• 3 in a bowl, combine ricotta and parmesan cheeses.
• 4 place pizza crust on a baking sheet or stone.
• 5 spread pasta sauce over crust, leaving a 1-inch border.
• 6 dollop ricotta cheese mixture evenly over sauce; top with mushrooms.
• 7 sprinkle with mozzarella.
• 8 bake in a 450° oven for 12 minutes or until crust is crisp.
• 9 sprinkle with basil; cut into 4 wedges.

Yakisoba (japanese Spaghetti) 5 Ww Points

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

Ingredients

• Servings: 3
• 1 small onion, chopped
• 1 sweet red pepper, sliced
• 4 medium mushrooms, sliced
• 1/2 head bok choy, sliced
• 1/2 cup green peas, frozen
• 1/2 cup bean sprouts
• 1 (6 ounce) can water chestnuts, drained & rinsed
• 1 teaspoon sesame oil
• 2 tablespoons worcestershire sauce
• 2 tablespoons ketchup
• 2 tablespoons light soy sauce
• 2 tablespoons oyster sauce
• 6 ounces japanese noodles

Recipe

• 1 chop bok choy (or napa cabbage). slice sweet red pepper, mushroom, onion. mince garlic. measure peas and bean sprouts.
• 2 combine ketchup with soy, worcestershire, and oyster sauces. set aside.
• 3 cook yakisoba (udon, or dry spaghetti). separate as it cooks. drain & set aside.
• 4 heat oil in large skillet. add peppers, mushroom, garlic, onion, bean sprouts, and peas. stir fry about 5 minutes. add water chestnuts, and bok choy, and continue to stir fry. add cooked noodles and sauce. mix well. serve.
• 5 extra sauce is 0 points. add points for peanuts, shrimp or other additions.

Three Cheese Macaroni And Cheese

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

Ingredients

• Servings: 6
• 12 ounces uncooked elbow macaroni
• 2 cups lowfat 1% low-fat milk
• 2 tablespoons all-purpose flour
• 1 1/2 cups shredded 2% cheddar cheese (6oz)
• 1/2 cup lowfat 1% cottage cheese
• 1 teaspoon mustard powder
• 1/8 teaspoon ground cayenne pepper
• 3/4 teaspoon salt
• 6 ounces fresh baby spinach
• 2 tablespoons plain breadcrumbs
• 2 tablespoons grated parmesan cheese

Recipe

• 1 heat oven to 350. coat a 2 1/2 or 3 quart baking dish or six 10oz-12oz ramekins with nonstick cooking spray.
• 2 cook pasta following package directions. drain and return to the pot.
• 3 while the pasta cooks, combine milk and flour in a medium-size saucepan and whisk until smooth. cook over medium heat, whisking constantly, until mixture comes to a boil and thickens slightly. remove from heat and add cheddar cheese, whisking until smooth. whisk in cottage cheese, dry mustard, cayenne and salt.
• 4 stir cheese sauce into pasta. gently fold in spinach in two additions.
• 5 spoon mixture into the prepared baking dish. stir together breadcrumbs and parmesan cheese. sprinkle on top.
• 6 bake at 350 for 25-30 minutes for large dish, 20 minutes for ramekins or until heated through. remove from oven; let stand for 10 minutes before serving.