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Thursday, March 31, 2016

pasta primavera with italian turkey sausage

Ingredients

  • Servings: 8
  • 1 (16 ounce) package uncooked farfalle pasta
  • 1 pound hot italian turkey sausage, cut into 1/2 inch slices
  • 1/2 cup olive oil, divided
  • 4 cloves garlic, diced
  • 1/2 onion, diced
  • 2 small zucchini, chopped
  • 2 small yellow squash, chopped
  • 6 roma (plum) tomatoes, chopped
  • 1 green bell pepper, chopped
  • 20 leaves fresh basil
  • 2 teaspoons chicken bouillon granules
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup grated parmesan cheese

Recipe

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

  • bring a large pot of lightly salted water to a boil. place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
  • place sausage in a large skillet over medium heat and cook until evenly brown; set aside. heat 1/4 cup oil in skillet. stir in garlic and onion, and cook until tender. mix in zucchini, squash, tomatoes, bell pepper and basil. dissolve bouillon in the mixture. season with red pepper. stir in remaining oil. continue cooking 10 minutes.
  • mix pasta, sausage and cheese into skillet. continue cooking 5 minutes, or until heated through.

spaghetti aglio e olio

Ingredients

  • Servings: 2
  • 1 pound uncooked spaghetti
  • 6 cloves garlic, thinly sliced
  • 1/2 cup olive oil
  • 1/4 teaspoon red pepper flakes, or to taste
  • salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh italian parsley
  • 1 cup finely grated parmigiano-reggiano cheese

Recipe

    Preparation Time: 10 mins Cook Time: 22 mins Ready Time: 32 mins

  • bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. drain and transfer to a pasta bowl.
  • combine garlic and olive oil in a cold skillet. cook over medium heat to slowly toast garlic, about 10 minutes. reduce heat to medium-low when olive oil begins to bubble. cook and stir until garlic is golden brown, about another 5 minutes. remove from heat.
  • stir red pepper flakes, black pepper, and salt into the pasta. pour in olive oil and garlic, and sprinkle on italian parsley and half of the parmigiano-reggiano cheese; stir until combined.
  • serve pasta topped with the remaining parmigiano-reggiano cheese.

penne in cream

Ingredients

  • Servings: 6
  • 1 pound penne pasta
  • 1/2 cup butter
  • 3/4 cup
  • 1/2 teaspoon dried red pepper flakes
  • 1/4 teaspoon worcestershire sauce
  • 8 ounces tomato sauce
  • 1/2 (6 ounce) can tomato paste
  • 1 cup heavy cream
  • salt and pepper to taste
  • 1/4 cup grated parmesan cheese

Recipe

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

  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • in a large saucepan melt butter over medium low heat; add , red pepper flakes and worcestershire sauce. stir well and simmer for 5 minutes.
  • blend in tomato sauce, tomato paste and cream; increase heat to bring to a boil. simmer for 5 minutes or until sauce has slightly thickened; season with salt and pepper to taste.
  • reduce heat to very low and stir in cheese; add cooked pasta and more cheese, if desired. serve.

Pesto Chicken Florentine

Ingredients

  • Servings: 4
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 4 skinless, boneless chicken breast halves - cut into strips
  • 2 cups fresh spinach leaves
  • 1 (4.5 ounce) package dry alfredo sauce mix
  • 2 tablespoons pesto
  • 1 (8 ounce) package dry penne pasta
  • 1 tablespoon grated romano cheese

Recipe

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

  • heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
  • meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
  • in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
  • add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

greek chicken pasta

Ingredients

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

Recipe

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

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

best marinara

Ingredients

  • Servings: 6
  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 1/2 (28 ounce) cans crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 2 teaspoons dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • salt and pepper to taste

Recipe

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

  • heat oil in large skillet over medium heat. stir in onion, garlic and celery and cook until soft. pour in tomatoes and tomato paste, stir, reduce heat and simmer 5 minutes. stir in parsley, basil, oregano, salt and pepper; simmer 15 minutes, uncovered. serve.

rudy's garlic scape pesto

Ingredients

  • Servings: 2
  • 6 garlic scapes, chopped
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup freshly grated asiago cheese
  • 1 tablespoon fresh lemon juice
  • 1/4 cup pine nuts
  • 3/4 cup extra-virgin olive oil
  • salt and pepper to taste

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • place the garlic scapes, parmesan cheese, asiago cheese, lemon juice, and pine nuts in the bowl of a food processor. drizzle the olive oil over the mixture. blend until the pesto is a brilliant green color and smooth in texture. season with salt and pepper.

greek chicken pasta

Ingredients

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

Recipe

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

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

Low Carb Zucchini Pasta

Ingredients

  • Servings: 1
  • 2 zucchinis, peeled
  • 1 tablespoon olive oil
  • 1/4 cup water
  • salt and ground black pepper to taste

Recipe

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

  • cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. turn zucchini over and continue 'peeling' until all the zucchini is in long strips; discard seeds. slice the zucchini into thinner strips resembling spaghetti.
  • heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. add water and cook until zucchini is softened, 5 to 7 minutes. season with salt and pepper.

Artichoke & Spinach Dip Restaurant Style

Ingredients

  • Servings: 12
  • 4 cloves garlic
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 (10 ounce) container alfredo-style pasta sauce
  • 1 cup shredded mozzarella cheese
  • 1/3 cup grated parmesan cheese
  • 1/2 (8 ounce) package cream cheese, softened

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
  • in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
  • bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Wednesday, March 30, 2016

Easy Chicken Tetrazzini

Ingredients

  • Servings: 8
  • 1 pound cooked and drained spaghetti
  • 5 chicken breasts, cooked and cubed
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 2 1/4 cups water
  • 1/4 cup butter
  • 2 cubes chicken bouillon
  • 1/4 cup shredded cheddar cheese

Recipe

  • put cooked spaghetti into 9x13-inch baking dish. place chicken on top of spaghetti.
  • in medium saucepan heat together soup, water, butter, and bouillon. bring to a boil and then pour over the pasta and chicken. put shredded cheese (to taste) on top and press down a bit.
  • bake at 350 degrees f (175 degrees c) for 25 minutes.

yummy vegan pesto classico

Ingredients

  • Servings: 16
  • 1/3 cup pine nuts
  • 2/3 cup olive oil
  • 5 cloves garlic
  • 1/3 cup nutritional yeast
  • 1 bunch fresh basil leaves
  • salt and pepper to taste

Recipe

    Preparation Time: 15 mins Ready Time: 15 mins

  • place the pine nuts in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.
  • gradually mix the pine nuts, olive oil, garlic, nutritional yeast, and basil in a food processor, and process until smooth. season with salt and pepper.

homemade tomato basil pasta sauce

Ingredients

  • Servings: 4
  • 1 tablespoon butter
  • 8 small tomatoes, diced
  • 1/4 cup chopped fresh basil
  • 1 teaspoon olive oil
  • 1 teaspoon garlic salt
  • salt and ground black pepper to taste
  • 1 tablespoon all-purpose flour
  • 1/4 cup water
  • 1 clove garlic, grated

Recipe

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

  • melt the butter in a large skillet over medium heat; cook the tomatoes in the melted butter until they begin to fall apart, 5 to 7 minutes. add the basil, olive oil, garlic salt, salt, and pepper. slowly stir the flour into the mixture and cook until it begins to thicken, 5 to 7 minutes. stir the water through the mixture to break up any lumps of the flour. mix the garlic into the sauce and simmer another 5 minutes. serve hot.

cheese lover's tuna casserole

Ingredients

  • Servings: 6
  • 1 cup elbow macaroni
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 2 (6 ounce) cans tuna, drained
  • 1 pound cheddar cheese, cubed
  • 1 1/2 cups seasoned croutons

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. meanwhile, in a 9x13 inch baking dish, combine soup, tuna and 1/2 of the cheese; mix well.
  • add pasta to baking dish and mix together. add remaining cheese to the top of the mixture, then add croutons. cover dish and bake in preheated oven for 15 minutes or until the cheese is melted; serve.

Tuesday, March 29, 2016

chick'n parmesan casserole

Ingredients

  • Servings: 8
  • 2 (15 ounce) cans tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon extra-virgin olive oil
  • 1/4 cup grated parmesan cheese
  • 1 clove garlic, minced
  • 1 dash white pepper
  • 1/2 (16 ounce) package uncooked rotini pasta
  • 1/2 (12 ounce) package artificial chicken tenders (such as quorn™ chik'n tenders), cut in half
  • 1/2 cup shredded mozzarella cheese

Recipe

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

  • preheat an oven to 325 degrees f (165 degrees c).
  • bring the tomato sauce, basil, olive oil, parmesan cheese, garlic, and white pepper to a simmer in a saucepan over medium-high heat. reduce heat to low, and keep at a simmer. fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the rotini, and return to a boil. cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. when the rotini is nearly ready, stir in the artificial chicken. drain well.
  • spread half of the pasta sauce into the bottom of a 2 quart casserole dish, then add the drained pasta mixture. pour the remaining sauce on top of the pasta, then sprinkle with the mozzarella cheese. bake in the preheated oven until the cheese is bubbly and lightly browned, about 20 minutes.

Pesto Chicken Florentine

Ingredients

  • Servings: 4
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 4 skinless, boneless chicken breast halves - cut into strips
  • 2 cups fresh spinach leaves
  • 1 (4.5 ounce) package dry alfredo sauce mix
  • 2 tablespoons pesto
  • 1 (8 ounce) package dry penne pasta
  • 1 tablespoon grated romano cheese

Recipe

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

  • heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
  • meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
  • in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
  • add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

rotini with kale, roasted peppers and pine nuts

Ingredients

  • Servings: 6
  • 1 box barilla veggie rotini
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic
  • 1 bunch kale, chopped
  • 1/3 cup white
  • 3 roasted red peppers, diced
  • salt to taste
  • black pepper to taste
  • 1/4 cup pine nuts, toasted
  • 1/2 cup pecorino cheese, grated

Recipe

  • bring a large pot of water to a boil.
  • in a large skillet, cook garlic in olive oil for 1-2 minutes or until slightly yellow in color. add kale and saute for 3-4 minutes. deglaze with white . add the roasted red bell peppers and season with salt and pepper.
  • in a separate skillet, toast pine nuts until slightly browned, then remove and set aside.
  • cook pasta, drain and toss with sauce. remove from heat and add pine nuts and cheese. stir to combine and serve.

greek chicken pasta

Ingredients

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

Recipe

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

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

Kathy's Delicious Italian Pasta Salad

Ingredients

  • Servings: 6
  • 1 (16 ounce) package dry penne pasta
  • 12 ounces roasted red peppers
  • 7 ounces black olives, chopped
  • 1 small yellow onion, chopped
  • 1 clove garlic, minced
  • 16 ounces mozzarella cheese, cubed
  • 5 roma (plum) tomatoes, chopped
  • 1/4 pound genoa salami, cut into strips
  • 3/4 cup olive oil
  • 1/2 cup balsamic vinegar
  • ground black pepper to taste

Recipe

    Preparation Time: 35 mins Ready Time: 35 mins

  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente. drain and rinse under cold running water until cool.
  • mix together: red peppers, olives, onion, garlic, mozzarella cheese, tomatoes and salami.
  • combine in large bowl, pasta and vegetable mixture. pour in olive oil, balsamic vinegar and black pepper. mix well together.

chick'n parmesan casserole

Ingredients

  • Servings: 8
  • 2 (15 ounce) cans tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon extra-virgin olive oil
  • 1/4 cup grated parmesan cheese
  • 1 clove garlic, minced
  • 1 dash white pepper
  • 1/2 (16 ounce) package uncooked rotini pasta
  • 1/2 (12 ounce) package artificial chicken tenders (such as quorn™ chik'n tenders), cut in half
  • 1/2 cup shredded mozzarella cheese

Recipe

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

  • preheat an oven to 325 degrees f (165 degrees c).
  • bring the tomato sauce, basil, olive oil, parmesan cheese, garlic, and white pepper to a simmer in a saucepan over medium-high heat. reduce heat to low, and keep at a simmer. fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the rotini, and return to a boil. cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. when the rotini is nearly ready, stir in the artificial chicken. drain well.
  • spread half of the pasta sauce into the bottom of a 2 quart casserole dish, then add the drained pasta mixture. pour the remaining sauce on top of the pasta, then sprinkle with the mozzarella cheese. bake in the preheated oven until the cheese is bubbly and lightly browned, about 20 minutes.

farfalle with zucchini, butternut squash and pecorino cheese

Ingredients

  • Servings: 7
  • 1 box barilla plus farfalle
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic, chopped
  • 1 teaspoon fresh oregano, chopped
  • 1 butternut squash, diced into large pieces
  • 2 zucchini, sliced into half moons
  • salt to taste
  • black pepper to taste
  • 1/3 cup pecorino cheese, grated

Recipe

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

  • bring a large pot of water to a boil.
  • in a large skillet, saute garlic and oregano in olive oil for 1-2 minutes. add butternut squash and saute for 8-10 minutes. add zucchini and saute for 2 minutes. season with salt and pepper.
  • cook pasta 1 minute under required cooking time and reserve 1 cup of the cooking liquid.
  • add 1 cup of cooking liquid to the skillet and bring to a simmer. add cooked pasta to the sauce and cook for 1 minute. the sauce should become creamy. remove from heat and toss with cheese.

Angela's Alfredo Ham

Ingredients

  • Servings: 4
  • 8 ounces fresh tortellini pasta
  • 1 slice ham
  • 16 ounces frozen green peas
  • 8 ounces fresh mushrooms, sliced
  • 1 1/2 (16 ounce) jars alfredo-style pasta sauce

Recipe

  • to cook tortellini: add pasta to a large pot of boiling salted water. let cook for 8 to 10 minutes or until al dente. drain and set aside.
  • heat a skillet to medium heat. add the ham, peas and mushrooms and toss together until heated through. add sauce and reserved tortellini and stir all together. let all simmer for 3 to 5 minutes and serve.

Monday, March 28, 2016

tangy buffalo chicken pasta salad

Ingredients

  • Servings: 6
  • 1 (8 ounce) package rotini pasta
  • 2 cups cubed cooked chicken
  • 2 stalks celery, diced
  • 1/3 cup jarred roasted red pepper, drained (reserve juice) and chopped
  • 1 green onion, thinly sliced
  • 1/2 cup mayonnaise (such as hellmann's®/best foods®)
  • 2 tablespoons hot pepper sauce (such as frank's redhot®), or to taste
  • 2 tablespoons crumbled gorgonzola cheese
  • 1 teaspoon worcestershire sauce

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr

  • bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and cool.
  • mix pasta, chicken, celery, roasted red pepper, and 1 tablespoon of reserved roasted red pepper juice in a salad bowl. stir mayonnaise, hot sauce, gorgonzola cheese, and worcestershire sauce together in a separate bowl until thoroughly combined. pour dressing over pasta mixture and toss lightly to coat. chill before serving.

mango cream sauce

Ingredients

  • Servings: 6
  • 1 cup heavy cream
  • 1 (15.25 ounce) can mango slices, with juice
  • 1 (1.5 fluid ounce) jigger
  • 2 tablespoons brown sugar

Recipe

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

  • in a medium saucepan over medium heat, blend heavy cream, mango juice, , and brown sugar until thickened. stir in mangoes, and bring to a boil over high heat. continue to cook and stir about 1 minute. serve warm.

buttery herb sauce

Ingredients

  • Servings: 8
  • 1/4 cup butter
  • 1 (4 ounce) jar mushrooms, drained
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup white
  • 2 teaspoons italian seasoning
  • 1 cup chicken broth
  • 1 egg
  • 1/2 cup heavy cream

Recipe

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

  • melt the butter in a skillet over medium heat. add the mushrooms and cook until browned. mix in flour, italian seasoning and salt until smooth. gradually stir in and chicken broth so that no lumps form and bring to a simmer. whisk together the egg and cream; stir into the sauce. heat through until thickened, but do not allow it to boil.

Artichoke & Spinach Dip Restaurant Style

Ingredients

  • Servings: 12
  • 4 cloves garlic
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 (10 ounce) container alfredo-style pasta sauce
  • 1 cup shredded mozzarella cheese
  • 1/3 cup grated parmesan cheese
  • 1/2 (8 ounce) package cream cheese, softened

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
  • in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
  • bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

pasta pascal

Ingredients

  • Servings: 4
  • 5 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 4 roma (plum) tomatoes, diced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • salt and pepper to taste
  • 1 pound angel hair pasta

Recipe

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

  • in a medium skillet over medium-high heat, saute garlic in oil 1 to 2 minutes. stir in onion and cook 2 minutes more. stir in tomatoes, oregano, basil, salt and pepper. reduce heat to medium-low and let simmer.
  • bring a large pot of lightly salted water to a boil. add pasta and cook for 3 to 5 minutes or until al dente; drain.
  • toss hot pasta with tomato mixture. serve.

spinach lasagna roll ups

Ingredients

  • Servings: 8
  • 8 lasagna noodles
  • 1 tablespoon olive oil
  • 2 large cloves garlic, minced
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon salt
  • 1 (14 ounce) jar spaghetti sauce
  • 1/4 cup grated parmesan cheese, or to taste

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • bring a large pot of lightly salted water to a boil. cook lasagna in boiling water until cooked through but firm to the bite, about 8 minutes; drain and lay noodles flat a flat surface.
  • heat olive oil in a skillet over medium heat. cook and stir garlic in hot oil until fragrant, about 2 minutes. transfer garlic to a large bowl; add spinach, ricotta cheese, mozzarella cheese, and salt. stir mixture until evenly combined.
  • spread a heaping 1/4 cup of spinach mixture into the middle of each lasagna noodle. roll noodle firmly around the filling. arrange rolled noodles into a baking dish. pour spaghetti sauce over the rolls. cover dish with aluminum foil.
  • bake in preheated oven for 30 minutes. remove foil from dish and continue cooking another 5 minutes. sprinkle parmesan cheese over the rolls to serve.

greek chicken pasta

Ingredients

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

Recipe

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

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

Sunday, March 27, 2016

Easy Carbonara Sauce

Ingredients

  • Servings: 6
  • 6 ounces bacon, diced
  • 1 large onion, diced
  • 1 tablespoon minced garlic
  • 1 (12 ounce) jar alfredo sauce
  • 1/2 cup water
  • 3 roma (plum) tomatoes - halved, seeded, and chopped

Recipe

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

  • cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. drain all but about 2 tablespoons bacon drippings from skillet. cook and stir onion with bacon in reserved drippings until onion is translucent, 5 to 10 minutes. add garlic; cook and stir until fragrant, 2 minutes.
  • pour alfredo sauce into onion-bacon mixture; rinse jar with the water and pour into skillet. stir sauce with a wooden spoon, thoroughly scraping any brown bits of food from bottom of the skillet. bring sauce to a simmer; add tomatoes. simmer sauce until flavors blend, about 5 minutes.

steak parmesan

Ingredients

  • Servings: 8
  • 1 cup dry bread crumbs
  • 1/2 cup grated parmesan cheese
  • salt and pepper to taste
  • 2 pounds cube steak
  • 1/4 cup vegetable oil for frying
  • 1 (32 ounce) jar spaghetti sauce

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • in a medium bowl, combine the bread crumbs, parmesan cheese, salt, and pepper. dredge the meat in the crumbs.
  • heat oil in a large skillet over medium-high heat. place the breaded meat in the oil, and saute for 5 to 10 minutes, or until well browned on both sides.
  • drain excess oil, and pour in the spaghetti sauce. reduce heat to low, and simmer for 30 minutes.

Italian Style Pot Roast

Ingredients

  • Servings: 6
  • 3 1/2 pounds boneless chuck roast
  • 2 tablespoons vegetable oil
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 1/2 cups pizza sauce
  • 1/2 cup grated parmesan cheese
  • 4 teaspoons worcestershire sauce
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 pound fresh mushrooms, sliced
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 1 (12 ounce) package egg noodles

Recipe

    Preparation Time: 10 mins Cook Time: 2 hrs 40 mins

    Ready Time: 2 hrs 50 mins

  • heat a dutch oven over medium-high heat, and brown meat on all sides in hot oil.
  • in large bowl combine tomatoes, pizza sauce, cheese, worcestershire sauce, garlic, salt, oregano, and pepper. pour over meat. cover and simmer over medium heat for 2 hours, turning meat each half hour.
  • remove meat from pan, and cool slightly. skim fat from pan juices. measure juices, and add enough water to make 6 cups liquid. return liquid to dutch oven. blend cornstarch and 3 tablespoons cold water; stir into pan juices. cook and stir till thickened and bubbly.
  • slice meat thinly against the grain. return meat to pot, and add mushrooms. simmer for 30 minutes longer.
  • cook pasta in a large pot of boiling water until done. drain. to serve, place meat slices over hot noodles, and pour some sauce over. pass remaining sauce.

Four-cheese Pasta Florentine

Ingredients

  • Servings: 4
  • 3 cups mostaccioli pasta, uncooked
  • 1 (10 ounce) package frozen chopped spinach
  • 4 ounces philadelphia cream cheese, cubed
  • 1 cup breakstone's or knudsen 2% milkfat low fat cottage cheese
  • 2 eggs
  • 1 (8 ounce) package kraft shredded low-moisture part-skim mozzarella cheese
  • 1/4 cup kraft grated parmesan cheese

Recipe

    Preparation Time: 20 mins Ready Time: 45 mins

  • heat oven to 375 degrees f.
  • cook pasta as directed on package, omitting salt. meanwhile, cook spinach as directed on package; drain well. place in large bowl. add cream cheese; stir until melted. stir in cottage cheese and eggs until well blended.
  • drain pasta. add to spinach mixture with mozzarella; mix lightly. spoon into 8- or 9-inch square baking dish; top with parmesan.
  • bake 25 min. or until center is set.

Spicy Tomato Chicken

Ingredients

  • Servings: 8
  • 6 skinless, boneless chicken breast halves
  • 7 ounces vermicelli pasta
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 (15 ounce) can baby peas, drained
  • 1 (8 ounce) package processed cheese, shredded

Recipe

  • bring a large pot of salted water to a boil. add chicken breasts and boil until cooked through and juices run clear. remove chicken from pot, chop into bite size pieces and set aside.
  • strain remaining cooking broth, return to pot and bring to a boil. break pasta in half (will make it easier to mix) and add to boiling broth. cook for 8 to 10 minutes or until al dente. drain and return pasta to pot.
  • meanwhile, saute onion and bell pepper in butter or margarine in a small saucepan. add tomatoes with green chile peppers, sauteed onion/bell pepper mixture, peas and reserved chicken to pasta. top with cheese and mix together well.
  • preheat oven to 350 degrees f (175 degrees c).
  • pour chicken mixture into a 9x13 inch baking dish and bake in the preheated oven for 25 to 35 minutes.

Turkey Tetrazzini I

Ingredients

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

Recipe

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

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

rushin' casserole

Ingredients

  • Servings: 6
  • 1 (16 ounce) package wide egg noodles
  • 4 cups plain yogurt
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 teaspoons ground cinnamon
  • 1 lemon, juiced
  • 1/2 teaspoon salt

Recipe

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

  • bring a large pot of lightly salted water to a boil. add noodles and cook for 8 to 10 minutes or until al dente. drain, and transfer to a serving dish. while the pasta is cooking, mix together the yogurt and garlic in a medium bowl. cover, and refrigerate until serving.
  • in a large skillet over medium heat, brown the ground beef with the onion. season with cinnamon while cooking. drain off excess grease, and stir in lemon juice and salt. adjust seasoning to taste. toss the meat mixture with noodles, and serve hot with cold yogurt sauce spooned over.

Saturday, March 26, 2016

Artichoke & Spinach Dip Restaurant Style

Ingredients

  • Servings: 12
  • 4 cloves garlic
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 (10 ounce) container alfredo-style pasta sauce
  • 1 cup shredded mozzarella cheese
  • 1/3 cup grated parmesan cheese
  • 1/2 (8 ounce) package cream cheese, softened

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
  • in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
  • bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Tuna Noodle Stew

Ingredients

  • Servings: 4
  • 1 (8 ounce) package egg noodles
  • 1 (6 ounce) can tuna, drained
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 cup frozen green peas
  • 1/2 cup chopped red bell pepper
  • 1 onion, diced
  • salt and pepper to taste

Recipe

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

  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain leaving about a 1/2 cup of water in the pot.
  • to the pot of pasta, add tuna, celery soup, peas, red bell pepper, onion, and salt and pepper to taste.
  • simmer until hot. if needed, add more water or milk.

greek chicken pasta

Ingredients

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

Recipe

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

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

marinated chicken and pasta salad

Ingredients

  • Servings: 6
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons tomato sauce
  • 2 tablespoons plum sauce
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon sesame seeds
  • 1 teaspoon chopped fresh basil
  • 3 skinless, boneless chicken breast halves
  • 2 cups elbow macaroni
  • 2 tablespoons olive oil
  • 1/2 cup low-fat mayonnaise
  • 1/2 cup fat free sour cream
  • 1 teaspoon coarse grained prepared mustard
  • 1 tablespoon honey
  • 1 tablespoon tomato sauce
  • 1 teaspoon worcestershire sauce
  • 1/4 cup shredded sharp cheddar cheese
  • 1 avocados - peeled, pitted and sliced
  • 1/2 cup cashews

Recipe

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

  • in a large bowl, combine 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons tomato sauce, 2 tablespoons plum sauce, 1 tablespoon worcestershire sauce, sesame seeds, and basil. add chicken, and turn to coat. marinate in refrigerator for at least 1 hour.
  • bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes or until al dente; drain and rinse.
  • heat olive oil in a skillet over medium heat. cook chicken until no longer pink, and juices run clear. drain on paper towels. allow to cool, then cut into bite-size strips.
  • in a large bowl, whisk together mayonnaise, sour cream, mustard, 1 tablespoon honey, 1 tablespoon tomato sauce, and 1 teaspoon worcestershire sauce. mix in cooked pasta, chicken, and cheddar cheese. gently stir in sliced avocado and cashews just before serving.

sandy's greek pasta salad

Ingredients

  • Servings: 8
  • 1 (15.5 ounce) can garbanzo beans, drained
  • 1 (10 ounce) container grape tomatoes, halved
  • 1 cucumber, peeled and diced
  • 1 (4 ounce) can sliced black olives, drained
  • 1/4 red onion, finely diced
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, diced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh basil
  • salt and ground black pepper to taste
  • 1 (12 ounce) package tricolored (rainbow) rotini pasta
  • 1/2 cup crumbled feta cheese

Recipe

    Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 55 mins

  • stir garbanzo beans, grape tomatoes, cucumber, black olives, red onion, olive oil, garlic, balsamic vinegar, lemon juice, basil, salt, and black pepper in a large salad bowl.
  • bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain. gently fold pasta into salad and chill 15 to 20 minutes to blend flavors. mix feta cheese into salad.

mom's favorite baked mac and cheese

Ingredients

  • Servings: 6
  • 2 tablespoons butter
  • 1/4 cup finely chopped onion
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 3/4 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon ground black pepper
  • 1 (8 ounce) package elbow macaroni
  • 2 cups shredded sharp cheddar cheese
  • 1 (8 ounce) package processed american cheese, cut into strips

Recipe

    Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • melt butter in a medium saucepan over medium heat. saute onion for 2 minutes. stir in flour and cook 1 minute, stirring constantly. stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
  • meanwhile, bring a pot of lightly salted water to a boil. add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  • to the milk mixture add the cheddar and american cheeses; stir until cheese melts. combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
  • bake in preheated oven for 30 minutes, or until hot and bubbly. let cool 10 minutes before serving.

Pesto Chicken Florentine

Ingredients

  • Servings: 4
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 4 skinless, boneless chicken breast halves - cut into strips
  • 2 cups fresh spinach leaves
  • 1 (4.5 ounce) package dry alfredo sauce mix
  • 2 tablespoons pesto
  • 1 (8 ounce) package dry penne pasta
  • 1 tablespoon grated romano cheese

Recipe

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

  • heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
  • meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
  • in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
  • add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

spaghetti torte

Ingredients

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

Recipe

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

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

Egg Noodles

Ingredients

  • Servings: 6
  • 2 1/2 cups all-purpose flour
  • 1 pinch salt
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1 tablespoon butter

Recipe

    Preparation Time: 15 mins Cook Time: 3 mins Ready Time: 33 mins

  • in a large bowl, stir together the flour and salt. add the beaten egg, milk, and butter. knead dough until smooth, about 5 minutes. let rest in a covered bowl for 10 minutes.
  • on a floured surface, roll out to 1/8 or 1/4 inch thickness. cut into desired lengths and shapes.
  • allow to air dry before cooking.
  • to cook fresh pasta, in a large pot with boiling salted water cook until al dente.

Friday, March 25, 2016

Stuffed Shells I

Ingredients

  • Servings: 8
  • 1 (16 ounce) package jumbo pasta shells
  • 4 cups large curd cottage cheese
  • 12 ounces mozzarella cheese, shredded
  • 1/2 cup grated parmesan cheese
  • 2 eggs, lightly beaten
  • 1 pinch garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 (26 ounce) jar spaghetti sauce
  • 1/4 cup grated parmesan cheese

Recipe

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

  • cook shells according to package directions. place in cold water to stop cooking. drain.
  • mix together cottage cheese, mozzarella cheese, 1/2 cup parmesan cheese, eggs, and garlic powder. rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. stuff mixture into the shells.
  • spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. place shells open side up, and close together in pan. spread remaining sauce over top, and sprinkle with remaining 1/4 cup parmesan cheese.
  • bake at 350 degrees f (175 degrees c) for 25 to 35 minutes, or until bubbly. let stand 10 minutes before serving.

cold spaghetti

Ingredients

  • Servings: 4
  • 4 ripe tomatoes - peeled and seeded
  • 3 cloves garlic, peeled
  • 1/3 cup chopped fresh basil
  • 1 teaspoon olive oil
  • 1/2 teaspoon white sugar
  • 1 (8 ounce) package uncooked spaghetti
  • 1/2 cup shredded parmesan cheese

Recipe

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

  • in a blender or food processor, combine tomatoes, garlic, basil, oil and sugar and process until smooth. cover and refrigerate sauce.
  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • remove sauce from refrigerator and pour over spaghetti. toss to coat and serve topped with parmesan cheese.

Best Chicken Pasta Salad

Ingredients

  • Servings: 8
  • 2 boneless, skinless chicken breast halves
  • 3/4 cup steak sauce
  • 1 (12 ounce) package fusilli pasta
  • 2 cubes chicken bouillon
  • 1 vidalia onion, diced
  • 2 avocados - peeled, pitted and diced
  • 1 cup halved cherry tomatoes
  • 1 cup ranch-style salad dressing

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 3 hrs

  • preheat an outdoor grill for high heat. place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes.
  • grill chicken until no longer pink and the juices run clear. remove from grill, and chop into bite-size pieces.
  • to a large pot of boiling water, add bouillon cubes and pasta. cook pasta until al dente. drain, and rinse under cold water.
  • in a large bowl, combine chicken, pasta, onion, avocados and tomatoes. mix in salad dressing, cover, and refrigerate until chilled.

baby portobella alfredo sauce

Ingredients

  • Servings: 4
  • 10 cremini mushrooms, trimmed
  • 1/2 onion, cut into chunks
  • 4 cloves garlic
  • 4 tablespoons butter, divided
  • 2 tablespoons flour
  • 1 cup half-and-half
  • 3/4 cup shredded italian cheese blend
  • salt and pepper to taste

Recipe

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

  • process mushrooms, onion, and garlic in a blender until mixture is pureed. melt 2 tablespoons butter in a saucepan over medium heat. cook and stir the mushroom paste in the melted butter until smooth.
  • melt 2 more tablespoons butter in a separate saucepan over medium heat; gradually sprinkle flour into the melted butter, stirring continually. whisk half-and-half into the flour paste; cook and stir until the sauce is thick and smooth, 4 to 5 minutes. whisk mushroom mixture into sauce and cook until sauce has thickened a bit more, about 10 minutes. stir cheese into the sauce; cook until the cheese melts, 2 to 3 minutes. season with salt and black pepper.

Ez Meatloaf

Ingredients

  • Servings: 8
  • 2 pounds lean ground beef
  • 1 (6 ounce) package dry bread stuffing mix
  • 2 eggs
  • 1 cup water
  • 1 onion, chopped
  • 1 (28 ounce) jar pasta sauce

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large bowl, combine the ground beef, dry bread stuffing mix, eggs, water and onion. mix thoroughly.
  • shape into 2 small loaves, or 1 large loaf. put into a 9x13 inch baking dish and cover with pasta sauce.
  • bake, uncovered, in the preheated oven for 45 minutes to 1 hour.

Thursday, March 24, 2016

greek penne and chicken

Ingredients

  • Servings: 4
  • 1 (16 ounce) package penne pasta
  • 1 1/2 tablespoons butter
  • 1/2 cup chopped red onion
  • 2 cloves garlic, minced
  • 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
  • 1 (14 ounce) can artichoke hearts in water
  • 1 tomato, chopped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • salt to taste
  • ground black pepper to taste

Recipe

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

  • in a large pot with boiling salted water cook penne pasta until al dente. drain.
  • meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
  • reduce heat to medium- low. drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. cook until heated through, about 2 to 3 minutes.
  • season with salt and ground black pepper. serve warm.

greek chicken pasta

Ingredients

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

Recipe

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

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

chick'n parmesan casserole

Ingredients

  • Servings: 8
  • 2 (15 ounce) cans tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon extra-virgin olive oil
  • 1/4 cup grated parmesan cheese
  • 1 clove garlic, minced
  • 1 dash white pepper
  • 1/2 (16 ounce) package uncooked rotini pasta
  • 1/2 (12 ounce) package artificial chicken tenders (such as quorn™ chik'n tenders), cut in half
  • 1/2 cup shredded mozzarella cheese

Recipe

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

  • preheat an oven to 325 degrees f (165 degrees c).
  • bring the tomato sauce, basil, olive oil, parmesan cheese, garlic, and white pepper to a simmer in a saucepan over medium-high heat. reduce heat to low, and keep at a simmer. fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the rotini, and return to a boil. cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. when the rotini is nearly ready, stir in the artificial chicken. drain well.
  • spread half of the pasta sauce into the bottom of a 2 quart casserole dish, then add the drained pasta mixture. pour the remaining sauce on top of the pasta, then sprinkle with the mozzarella cheese. bake in the preheated oven until the cheese is bubbly and lightly browned, about 20 minutes.

Crab Linguine

Ingredients

  • Servings: 4
  • 1 (8 ounce) package linguine pasta
  • 1 3/4 cups water
  • 1/2 cup onion, diced
  • 1/4 cup butter
  • 1 1/2 tablespoons chicken bouillon granules
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 1/8 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1 (12 ounce) package imitation crabmeat, diced
  • 1 cup whipping cream
  • 1/2 cup shredded swiss cheese

Recipe

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

  • fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the linguine, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink.
  • bring water, onion, butter, chicken bouillon granules, lemon juice, garlic powder, parsley, oregano, and pepper to a boil in a skillet over medium-high heat. reduce heat to medium-low and continue to simmer until the liquid is reduced, about 10 minutes, then add the imitation crabmeat, and cook for 2 more minutes. stir in the whipping cream and swiss cheese until combined. serve cream sauce over prepared pasta.

yummy summer pasta

Ingredients

  • Servings: 4
  • 1 (13.25 ounce) package whole wheat rotini pasta
  • 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 (8 ounce) package sugar snap peas, ends and strings removed
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1/2 cup freshly grated pecorino romano cheese
  • 1/4 cup thinly sliced fresh basil
  • 1/2 teaspoon salt
  • 1/4 tablespoon coarsely ground black pepper

Recipe

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

  • bring a large pot of lightly salted water to a boil; cook the whole-wheat rotini at a boil until just beginning to become tender, 3 to 5 minutes. stir in asparagus and snap peas and cook until vegetables are bright green and pasta is tender, about 3 more minutes. drain pasta and vegetables, reserving 1/2 cup of the cooking water. transfer rotini, asparagus, peas, and the cooking water to a large serving bowl and keep warm.
  • heat olive oil in a large skillet over medium heat; cook and stir onion until barely golden, 10 to 12 minutes; stir in lemon juice and lemon zest and cook until lemon zest is fragrant, about 2 minutes.
  • toss onion mixture, pecorino romano cheese, and basil into the pasta and vegetables; season with salt and black pepper.

easy marinara sauce

Ingredients

  • Servings: 16
  • 3 tablespoons olive oil
  • 1 spanish onion, chopped
  • 1/4 green bell pepper, chopped
  • 4 cloves garlic, finely chopped
  • 2 tablespoons brown sugar
  • 2 teaspoons italian seasoning
  • 2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 4 (14.5 ounce) cans diced tomatoes
  • 1 (14 ounce) can tomato sauce
  • 2 (6 ounce) cans tomato paste
  • 1 cup white

Recipe

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

  • heat olive oil in a large pot over medium heat; cook and stir onion, green bell pepper, and garlic until onion is translucent, 5 to 10 minutes. add brown sugar, italian seasoning, salt, oregano, basil, black pepper, and red pepper flakes; cook and stir until brown sugar dissolves and seasoning is fragrant, 1 to 2 minutes.
  • stir tomatoes, tomato sauce, tomato paste, and white into the seasoned onion mixture; bring to a boil for 10 minutes. reduce heat and simmer, stirring occasionally, until flavors have blended, at least 30 minutes.

Winter Pasta With Brown Butter, Squash, And Arugula

Ingredients

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

Recipe

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

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

angel hair pasta and scallops with margherita® prosciutto

Ingredients

  • Servings: 4
  • 12 ounces angel hair pasta
  • 1 1/2 pounds fresh scallops
  • 1 ounce olive oil
  • 8 ounces sliced margherita® prosciutto or julienned margherita® genoa salami
  • 2 garlic cloves, chopped
  • 8 ounces sliced grape tomatoes
  • 1 pound sliced crimini mushrooms
  • 1 pound fresh baby spinach
  • 8 fluid ounces dry white
  • 2 tablespoons fresh lemon juice
  • salt and pepper to taste
  • 4 ounces cold unsalted butter
  • 4 ounces fresh basil

Recipe

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

  • cook pasta according to package instructions. cover to keep warm; set aside.
  • heat 12-inch saute pan over medium high, add 1 ounce olive oil. sear scallops for 2 minutes on each side, remove from pan and cover.
  • add sliced margherita® prosciutto or julienned genoa salami to heated pan, saute for two minutes. add garlic, tomatoes and mushrooms. saute for another two minutes. add and lemon juice, cook to reduce by half by deglazing the pan. add salt and pepper, then stir in butter until melted.
  • add scallops back into pan and cook until they are heated through. add fresh spinach and cook until spinach is wilted.
  • place cooked pasta in the pan. mix until pasta is well covered in sauce.
  • garnish with fresh basil and serve.

Wednesday, March 23, 2016

home style macaroni and cheese

Ingredients

  • Servings: 6
  • 7 ounces macaroni
  • 1/4 cup butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 (8 ounce) package cream cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons dijon mustard
  • 2 cups shredded cheddar cheese
  • 1 cup dry bread crumbs
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley

Recipe

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

  • preheat oven to 400 degrees f (200 degrees c).
  • bring a large pot of lightly salted water to a boil. add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
  • in a 3 quart saucepan over medium heat, melt butter and stir in flour. cook for about 1 minute, until smooth and bubbly; stirring occasionally. mix in milk, cream cheese, salt, pepper, and dijon mustard. continue cooking until sauce is thickened. add cooked macaroni and cheddar cheese.
  • pour into 2 quart casserole dish. in small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. bake for 15 to 20 minutes or until golden brown and heated through.

dandelion pesto

Ingredients

  • Servings: 2
  • 2 cups dandelion greens
  • 1/2 cup olive oil
  • 1/2 cup grated parmesan cheese
  • 2 teaspoons crushed garlic
  • salt to taste (optional)
  • 1 pinch red pepper flakes, or to taste (optional)

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • place dandelion greens, olive oil, parmesan cheese, and garlic in a food processor; blend until smooth. season with salt and red pepper flakes.

greek chicken pasta

Ingredients

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

Recipe

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

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

penne in cream

Ingredients

  • Servings: 6
  • 1 pound penne pasta
  • 1/2 cup butter
  • 3/4 cup
  • 1/2 teaspoon dried red pepper flakes
  • 1/4 teaspoon worcestershire sauce
  • 8 ounces tomato sauce
  • 1/2 (6 ounce) can tomato paste
  • 1 cup heavy cream
  • salt and pepper to taste
  • 1/4 cup grated parmesan cheese

Recipe

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

  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • in a large saucepan melt butter over medium low heat; add , red pepper flakes and worcestershire sauce. stir well and simmer for 5 minutes.
  • blend in tomato sauce, tomato paste and cream; increase heat to bring to a boil. simmer for 5 minutes or until sauce has slightly thickened; season with salt and pepper to taste.
  • reduce heat to very low and stir in cheese; add cooked pasta and more cheese, if desired. serve.

Pesto Chicken Florentine

Ingredients

  • Servings: 4
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 4 skinless, boneless chicken breast halves - cut into strips
  • 2 cups fresh spinach leaves
  • 1 (4.5 ounce) package dry alfredo sauce mix
  • 2 tablespoons pesto
  • 1 (8 ounce) package dry penne pasta
  • 1 tablespoon grated romano cheese

Recipe

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

  • heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
  • meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
  • in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
  • add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

Best Chicken Pasta Salad

Ingredients

  • Servings: 8
  • 2 boneless, skinless chicken breast halves
  • 3/4 cup steak sauce
  • 1 (12 ounce) package fusilli pasta
  • 2 cubes chicken bouillon
  • 1 vidalia onion, diced
  • 2 avocados - peeled, pitted and diced
  • 1 cup halved cherry tomatoes
  • 1 cup ranch-style salad dressing

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 3 hrs

  • preheat an outdoor grill for high heat. place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes.
  • grill chicken until no longer pink and the juices run clear. remove from grill, and chop into bite-size pieces.
  • to a large pot of boiling water, add bouillon cubes and pasta. cook pasta until al dente. drain, and rinse under cold water.
  • in a large bowl, combine chicken, pasta, onion, avocados and tomatoes. mix in salad dressing, cover, and refrigerate until chilled.

best marinara

Ingredients

  • Servings: 6
  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 1/2 (28 ounce) cans crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 2 teaspoons dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • salt and pepper to taste

Recipe

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

  • heat oil in large skillet over medium heat. stir in onion, garlic and celery and cook until soft. pour in tomatoes and tomato paste, stir, reduce heat and simmer 5 minutes. stir in parsley, basil, oregano, salt and pepper; simmer 15 minutes, uncovered. serve.

Italian Tomato Pasta Salad

Ingredients

  • Servings: 6
  • 1 (8 ounce) package angel hair pasta
  • 1/2 cup zesty italian dressing
  • 2 tomatoes, chopped
  • 1/4 cup grated parmesan cheese

Recipe

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

  • bring a large pot of lightly salted water to a boil. add pasta and cook for 4 to 5 minutes or until al dente; drain and place into a large serving bowl. toss with dressing and tomatoes. top with parmesan and serve.

Tuesday, March 22, 2016

Artichoke & Spinach Dip Restaurant Style

Ingredients

  • Servings: 12
  • 4 cloves garlic
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 (10 ounce) container alfredo-style pasta sauce
  • 1 cup shredded mozzarella cheese
  • 1/3 cup grated parmesan cheese
  • 1/2 (8 ounce) package cream cheese, softened

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
  • in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
  • bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.