Preparation Time: 5 mins
Cook Time: 10 mins
Ready Time: 15 mins
stir orange juice, ramen noodles and flavoring from packet, grape leaves, onion, soy sauce, , zaatar, sesame oil, red pepper flakes, barbeque sauce, garlic cloves, and bouillon cube together in a saucepan. pour enough water over the mixture to cover.
bring the mixture to a boil and cook until the water reduces to a point where it no longer covers the ingredients, about 10 minutes.
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.
1 1/2 pounds fresh asparagus, trimmed and cut into 1 1/2-inch pieces
3/4 cup packed fresh basil, divided
1/4 cup olive oil
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup grated pecorino-romano cheese, plus more for garnish
1 (16 ounce) package orecchiette pasta
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
heat a skillet over medium-high heat; add pine nuts. cook and stir pine nuts until fragrant and toasted, about 5 minutes.
pour enough water into a skillet to reach a 1-inch depth; bring to a boil. add asparagus and cook until tender, about 5 minutes. remove asparagus from skillet, reserving 1/2 cup cooking water. set aside 1/2 cup asparagus tips.
blend remaining asparagus, pine nuts, reserved 1/2 cup cooking water, 1/2 cup basil, olive oil, garlic, salt, black pepper in a blender until smooth, keeping the center piece of lid removed to release steam. add pecorino-romano cheese; blend until smooth.
bring a large pot of lightly salted water to a boil. cook orecchiette pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. drain and return pasta to pot.
slice the remaining 1/4 cup basil. add sliced basil, asparagus sauce, reserved asparagus tips to pasta; toss to evenly mix. garnish with extra pecorino-romano cheese.
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.
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
preheat oven to 375 degrees f. line a baking sheet with foil; coat with cooking spray.
combine 1/2 can tomato paste, egg, 1 tsp. each basil and oregano, onion powder, garlic powder and pepper in a large bowl. stir in bread crumbs, parmesan and raisins.
mix in turkey with hands or a large spoon until mixture is combined well. shape into 16 meatballs, about 1 1/2-inches in diameter. bake 20 minutes or until browned and cooked through (165 degrees f internal temperature).
meanwhile, stir together remaining tomato paste, diced tomatoes, 1 tsp. each oregano and basil, sugar and salt in a large saucepan. bring to a boil; reduce heat and simmer, uncovered, 10 minutes. add baked meatballs to sauce and simmer 5 minutes for flavors to blend. serve meatballs and sauce over pasta with parmesan cheese, if desired.
9 ounces fresh green beans, trimmed and cut on the diagonal
1/4 cup lime juice
3 tablespoons canola oil
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon asian (toasted) sesame oil
1 tablespoon minced garlic
1 tablespoon grated orange zest
2 small serrano chile peppers, chopped
2 cups carrots, cut into matchsticks
1 cup thinly sliced green onions
salt and black pepper to taste
Recipe
Preparation Time: 30 mins
Cook Time: 20 mins
Ready Time: 2 hrs 20 mins
fill a saucepan with lightly salted water and bring to a rolling boil. 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, and rinse with cold water until the pasta is cool.
bring a saucepan of lightly salted water to a boil, stir in the green beans, and cook, stirring occasionally, until the beans are bright green and slightly tender, 5 to 8 minutes. drain the beans, and rinse with cold water to chill.
in a large salad bowl, combine lime juice, canola oil, soy sauce, brown sugar, sesame oil, garlic, orange zest, and serrano peppers, stirring until the sugar has dissolved. allow the dressing to stand for 30 minutes. lightly toss in the carrots, green onions, linguini and green beans, and season to taste with salt and pepper. cover and chill before serving.
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
heat oil in a large saucepan over medium-high heat. saute onion and prosciutto in hot oil until onion is soft, 5 to 6 minutes. stir garlic, salt, red pepper flakes, and black pepper into onion mixture; saute until fragrant, about 1 minute.
pour chicken broth, tomato sauce, and thyme into onion mixture. add peas and beans; bring to a boil. stir penne into broth mixture and cook for 7 minutes; remove from heat.
stir parmesan cheese into penne mixture, cover the saucepan with a lid, and let sit until the pasta absorbs most of the liquid, about 5 minutes.
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. cook chops until browned, 2 to 3 minutes per side.
once browned, stir in mushrooms and cook for 1 minute. add chicken broth and rosemary; cover, and simmer 10 minutes. stir in red , increase heat, and cook, uncovered, until sauce is reduced by half. veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
drizzle with remaining 1 tablespoon olive oil, and serve.
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
heat olive oil in a skillet over medium heat. cook chicken in hot oil until browned completely, 3 to 5 minutes. add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.
pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
heat olive oil in a large saucepan over medium heat. stir in the garlic and cook until lightly brown. stir in tomato puree, water, red , salt, sugar and crushed red pepper. bring to a boil. reduce heat and simmer 30 minutes, stirring occasionally
bring a large pot of lightly salted water to a boil. add linguine and cook for 8 to 10 minutes or until al dente; drain.
stir calamari into the tomato puree mixture. continue to simmer approximately 15 minutes, until squid is opaque. check frequently to avoid overcooking squid. serve squid and sauce over cooked linguine.
Preparation Time: 25 mins
Cook Time: 10 mins
Ready Time: 3 hrs 35 mins
mix together flour, salt baking powder. add warm water and butter; knead dough until stiff. let rest a few minutes. roll into a ball and quarter. using 1/4 of the ball at a time roll out to 1/8 or 1/16 inch thick. cut into desired shapes. let dry for 1 to 3 hours on flat surface. cook as you would pasta
Preparation Time: 10 mins
Cook Time: 35 mins
Ready Time: 45 mins
bring a large pot of lightly salted water to a boil. add penne pasta and cook for 8 to 10 minutes, add broccoli a few minutes before pasta is done; drain.
cook the chicken in a pan, seasoning with lemon pepper as it cooks. when the chicken is no longer pink inside, cut into small pieces. combine chicken to pasta-broccoli mixture. stir in oil and sliced green onion and add lemon pepper to taste.
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.
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
bring a large pot of lightly salted water to a boil. cook pasta at a boil until tender yet firm to the bite, about 8 minutes; drain.
place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes; add onion and garlic to the bacon. cook and stir the bacon mixture until the onions begin to brown, about 5 minutes more.
stir cream, thousand island dressing, pepper juice, ketchup, and steak sauce with the bacon mixture; season with basil and black pepper. bring the mixture to a simmer and cook until it thickens, about 5 minutes; add drained pasta and stir to coat.
1 (8 ounce) package processed cheese food (such as velveeta®), cut into cubes
4 ounces shredded sharp cheddar cheese
Recipe
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 40 mins
heat a large, deep skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
return skillet to heat. stir salsa, taco seasoning mix, and black pepper into the beef; simmer the mixture until hot, about 5 minutes.
stir water, macaroni, and milk into the beef mixture; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer the mixture until the pasta is tender, about 10 minutes.
stir cheese food and cheddar cheese into the pasta mixture; cook until the cheese melts completely, 5 to 7 minutes.
bring a large pot of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes or until al dente. rinse with cold water, drain, and set aside.
in a large bowl, whisk together oil, orange juice, vinegar, salt, and orange zest. stir in cooked chicken until coated. stir in cooked orzo, cantaloupe, grape halves, and mayonnaise. cover and chill for 4 to 6 hours. just before serving, stir in cashews. serve in lettuce lined bowls.
1 bunch fresh asparagus spears, trimmed and cut into 1-inch pieces
salt to taste
1/4 cup grated parmesan cheese, or to taste
4 wedges lemon (optional)
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
bring a large pot of lightly salted water to a boil. cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. drain, reserving 1 cup of the water.
melt 1 tablespoon in a large skillet over high heat. saute shrimp in hot butter until no longer pink, about 5 minutes. remove shrimp with a slotted spoon to a bowl, retaining liquid in the skillet.
reduce heat to medium-high. cook onion and garlic in the retained liquid in the skillet until the onions are translucent 5 to 7 minutes. stir tomatoes into the onion mixture; cook and stir until the tomatoes soften, about 5 minutes.
stir asparagus into the tomato mixture and add the reserved water from cooking the pasta; bring liquid to a simmer and cook until the asparagus is tender, about 5 minutes. add the shrimp and angel hair pasta; stir. cook until the shrimp is completely opaque in the middle, 2 to 3 minutes more. season with salt and garnish with parmesan cheese and lemon wedges.
line a cookie sheet with foil and grease with spray-on cooking oil.
pour noodles into a large bowl. melt the butter and marshmallows over medium heat, stirring until smooth. pour marshmallow mixture over noodles, stirring until well coated.
rub some butter on hands and form noodle mixture into six round balls. place balls on prepared cookie sheet. with the back of a teaspoon, press the center of each ball to make a hollow indentation.
let nests set until they are firm. fill each with small jelly beans. (other small candies of your choice may be substituted, such as m & m's, small gumdrops, chocolate covered raisins, chocolate covered peanuts, etc.)
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. bring to a boil. puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. place the sprigs of rosemary into the pan without breaking off the leaves. the sprigs will be removed before serving.
add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. remove rosemary, and season with salt and pepper.
heat oil in a large pot over medium heat. saute onions and garlic until lightly browned. season with allspice, cloves and cayenne. stir in , and cook until liquid is reduced. add tomato juice, tomato paste and sugar. season with oregano, salt and pepper; bring to a boil. reduce heat, and simmer 90 minutes, or until thickened.
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.
bring a large pot of lightly salted water to a boil. cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
heat olive oil in a large pot over medium heat. cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. add garlic; cook and stir until fragrant, about 1 minute more. season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
bring the broth to a boil. partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
stir orzo, lemon juice, and lemon zest into the broth; add chicken. cook until the chicken and orzo are heated through, about 5 minutes. add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. ladle soup into bowls; garnish with lemon slices and parmesan cheese.
2 1/2 cups butternut squash, peeled and cut into 1/2-inch cubes
1 tablespoon olive oil
1 tablespoon butter
1/3 cup onion, finely chopped
3 cloves garlic, minced
1/3 apple, peeled and chopped
1 cup chicken broth
1/3 cup milk
1/3 cup italian cheese blend (parmesan, asiago, and romano)
salt and ground black pepper to taste
Recipe
Preparation Time: 20 mins
Cook Time: 35 mins
Ready Time: 55 mins
place the squash into a saucepan, cover with water, and bring to a boil. simmer the squash until very tender, 15 to 20 minutes. drain excess water. cooked squash should equal 2 cups.
heat olive oil and butter in a skillet over medium-low heat, and cook the onion, garlic, and apple, stirring frequently, until softened and brown, about 15 minutes. add butternut squash and chicken broth, and bring to a boil over medium heat. reduce heat just to a simmer, and stir in the milk and cheese blend. stir until the cheese has melted and the sauce has reached desired thickness, 5 to 10 minutes. season to taste with salt and black pepper.
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
bring a large pot of lightly salted water to a boil. cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to the pot.
while the pasta boils, heat olive oil in a large non-stick skillet over medium heat; cook and stir mushrooms and garlic in hot oil until the mushrooms are softened, about 10 minutes. drizzle balsamic vinegar into the mushroom mixture while stirring.
stir mushroom mixture into the pasta in the pot; season with pepper and stir. top with pecorino romano cheese and basil.
Preparation Time: 20 mins
Cook Time: 15 mins
Ready Time: 35 mins
bring the chicken broth to a boil over high heat. add the orzo pasta, and cook until al dente, 8 to 10 minutes. drain well, then pour the orzo into a bowl, and toss with the butter to keep it from sticking; set aside.
while the pasta is cooking, heat the olive oil in a skillet over medium heat. stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. stir in the basil, thyme, red pepper flakes, and pine nuts. cook and stir until the pine nuts have toasted to a light golden brown.
stir the pine nut mixture into the orzo along with the olives, capers, feta cheese, spinach, and lemon juice. serve either warm or cold, but it's better the next day.
2 cups fresh spinach - rinsed, dried and torn into bite size pieces
1 small green bell pepper, cut into 1 inch pieces
1 small red bell pepper, cut into 1 inch pieces
1 small yellow bell pepper, cut into 1 inch pieces
1/2 cup canola oil
1/4 cup walnut oil
1/3 cup vinegar
2 tablespoons honey
2 cups crumbled gorgonzola cheese
1 cup chopped walnuts
Recipe
Preparation Time: 20 mins
Cook Time: 12 mins
Ready Time: 1 hr 32 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. toss with 2 tablespoons oil, then refrigerate for 1 hour, or until cool.
heat a non-stick pan over medium heat. cook spinach until wilted. in a large bowl, combine spinach, green pepper, red pepper, yellow pepper and cooled pasta. whisk together 1/2 cup canola oil, walnut oil, vinegar and honey. pour vinaigrette over pasta mixture, and toss until evenly coated. sprinkle top with gorgonzola and chopped walnuts.
Preparation Time: 30 mins
Cook Time: 20 mins
Ready Time: 50 mins
heat a dutch oven or stockpot over medium-high heat. cook and stir beef, red bell peppers, green onions, and garlic in the hot dutch oven until browned and crumbly, 5 to 10 minutes; drain and discard grease. add water, diced tomatoes, tomato paste, italian seasoning, salt, and pepper to ground beef mixture; bring to a boil.
stir farfalle pasta into ground beef-tomato mixture; cook for 10 minutes. add corn, peas, and mushrooms to mixture and continue cooking, stirring occasionally, until pasta is cooked through yet firm to the bite, about 5 more minutes.
Preparation Time: 15 mins
Cook Time: 15 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.
in a large saute pan, melt the butter over medium heat. add the onion and garlic and cook until softened. stir in the sliced mushrooms and the oregano, basil, and parsley. cook, stirring occasionally, until the liquid from the mushrooms has evaporated. add the ham pieces and cook for another 4 to 5 minutes.
pour in the heavy cream and bring to a boil. slowly stir in the spaghetti sauce and crushed red pepper blending it into the cream. cook, stirring occasionally, until the sauce has reduced by a third and is thick.
place fettuccini on plates and ladle even portions of sauce over top.
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
cook rigatoni according to package directions and drain.
in a 10 inch skillet cook the bacon over medium heat, stirring occasionally, until the bacon is browned. add the broccoli and garlic. cook, stirring occasionally, until the broccoli is slightly tender (about 4 to 5 minutes).
stir in the cooked rigatoni, mozzarella cheese, parmesan cheese and cayenne pepper. cook, stirring occasionally, until the cheese is melted. sprinkle with the fresh chopped parsley.
in a medium stock pot combine the diced tomatoes, tomato sauce, chopped onion, italian seasoning, salt and water. stir in the minced garlic in quantity desired. allow mixture to simmer for 2 hours. if sauce seems dry add additional water.
in large pot of boiling salted water cook the ravioli until done. drain.
in a 9x13 inch pan layer sauce and cooked ravioli. top with grated parmesan cheese and grated mozzarella cheese.
in a preheated 400 degrees f(205 degrees c) oven bake for 30 minutes, or until light golden brown. let cool 15 minutes before serving.
Preparation Time: 25 mins
Cook Time: 15 mins
Ready Time: 1 hr 40 mins
to prepare the sauerkraut filling, melt the butter in a skillet over medium heat. stir in the onion, and cook until translucent, about 5 minutes. add the drained sauerkraut and cook for an additional 5 minutes. season to taste with salt and pepper, then remove to a plate to cool.
for the mashed potato filling, melt the butter in a skillet over medium heat. stir in the onion, and cook until translucent, about 5 minutes. stir into the mashed potatoes, and season with salt and white pepper.
to make the dough, beat together the eggs and sour cream until smooth. sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. knead the dough on a lightly floured surface until firm and smooth. divide the dough in half, then roll out one half to 1/8 inch thickness. cut into 3 inch rounds using a biscuit cutter.
place a small spoonful of the mashed potato filling into the center of each round. moisten the edges with water, fold over, and press together with a fork to seal. repeat procedure with the remaining dough and the sauerkraut filling.
bring a large pot of lightly salted water to a boil. add perogies and cook for 3 to 5 minutes or until pierogi float to the top. remove with a slotted spoon.
12 ounces precooked smoked chicken sausage, such as andouille or chorizo, sliced
1/4 cup chopped italian parsley, divided
4 ounces shredded mozzarella cheese
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
preheat oven to 375 degrees f.
cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.
meanwhile, heat oil in a large deep skillet or saucepan. add onion, mushrooms, carrots, peppers, garlic and basil. cook until vegetables are soft, about 8 minutes.
stir in tomato puree, sausage, cooked pasta and 2 tbsp. parsley. heat through. transfer to a 13x9-inch baking dish. sprinkle evenly with remaining parsley and mozzarella cheese. bake 10 to 15 minutes until cheese is melted. let stand 5 minutes before serving.
3 skinless, boneless chicken breasts, cut into 1-inch pieces
2 tablespoons italian seasoning
1 (16 ounce) jar prepared alfredo sauce
2 cups shredded mozzarella cheese
salt and ground black pepper to taste
1/4 cup grated parmesan cheese
Recipe
Preparation Time: 10 mins
Cook Time: 55 mins
Ready Time: 1 hr 5 mins
preheat an oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
bring a large pot of lightly salted water to a rolling boil; boil the ravioli until it floats and the filling is hot, 6 to 8 minutes; drain.
melt the butter in a skillet over medium heat. add the chicken to the skillet, season with the italian seasoning, and cook and stir until the chicken is no longer pink in the middle, about 15 minutes.
spread about 1/2 cup of alfredo sauce into the bottom of the prepared baking dish. arrange enough ravioli over the sauce to cover the bottom of the dish completely. top the ravioli with about half the cooked chicken. sprinkle 1 cup of the mozzarella cheese over the chicken; season with salt and pepper. repeat the layers until all ingredients are used.
bake in the preheated oven until heated through completely and the mozzarella cheese is melted, about 25 minutes. sprinkle the parmesan evenly over the top of the dish; return to oven to cook another 5 minutes before serving.
1/2 pound hot italian sausage, sliced into bite-sized pieces
1/2 pound mild italian sausage, sliced into bite-sized pieces
2 pounds ground chuck
salt to taste
ground black pepper to taste
1 large onion, diced
3 cloves garlic, diced
1 1/2 cups water
1 (12 ounce) can tomato paste
1/4 cup grated parmesan cheese
1 tablespoon dried basil, or to taste
1 tablespoon dried oregano, or to taste
1 tablespoon dried parsley, or to taste
Recipe
Preparation Time: 30 mins
Cook Time: 3 hrs 30 mins
Ready Time: 4 hrs
heat tomato puree in a large pot over medium-low heat; simmer while prepared the remaining ingredients.
heat a skillet over medium heat; cook and stir hot italian sausage, mild italian sausage, and ground chuck until browned and cooked through, 10 to 15 minutes. season with salt and pepper. remove cooked sausage and chuck with a slotted spoon and transfer to the simmering tomato puree.
cook and stir onion and garlic in the same skillet used for browning meat until onions are lightly browned, 5 to 8 minutes. transfer onion mixture to meat mixture.
stir water and tomato paste in the same skillet used for onion mixture over low heat until slightly thickened, about 15 minutes; add to the sauce in the pot. sprinkle parmesan cheese, basil, oregano, and parsley over the sauce; stir to combine. simmer over low heat, stirring occasionally, for 3 hours.
Preparation Time: 25 mins
Cook Time: 25 mins
Ready Time: 1 hr
preheat oven to 375 degrees f (190 degrees c). lightly grease a baking dish.
combine flour, 1/2 teaspoon salt, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. place chicken tenderloins into flour mixture, seal the bag, and shake to coat.
beat egg and half-and-half thoroughly in a shallow bowl. mix seasoned break crumbs, panko crumbs, parmesan cheese, and parsley in another bowl. dip floured chicken tenderloins into beaten egg, let excess egg drip off, then press chicken into crumb mixture to coat. let chicken stand for 10 minutes to set coating.
heat olive oil in a large skillet over medium heat; cook chicken tenderloins until the juices run clear, chicken is no longer pink inside, and coating is golden brown, about 5 minutes per side.
bring water and 1 tablespoon salt to a boil in a large pot; stir angel hair pasta into boiling water. cook pasta, stirring occasionally, until cooked through, about 5 minutes. drain.
pour 3/4 cup marinara sauce into prepared baking dish; top sauce with cooked angel hair pasta. pour remaining 3/4 cup sauce over pasta and arrange chicken tenderloins over sauce. sprinkle italian cheese blend over chicken.
bake in the preheated oven until cheese topping is melted and bubbling, about 10 minutes.
Preparation Time: 30 mins
Cook Time: 20 mins
Ready Time: 50 mins
melt 1 tablespoon of butter in a large skillet over medium-high heat. add the cubed chicken, and cook just until it turns white on the outside. add the onion, garlic, and mushrooms. saute until onions begin to turn clear. pour in just enough italian dressing to coat the chicken mixture, then add 1 tablespoon of lemon juice. cover, reduce heat to low, and simmer while you make the sauce.
combine cream of chicken soup with milk in a small saucepan over medium heat. heat through, but do not allow it to boil. when the mixture is thoroughly heated, stir in 4 tablespoons of lemon juice, and season with salt and pepper to taste. be careful with the lemon - if you add it too soon the milk will curdle. the result of it done correctly will be a shiny smooth sauce.
meanwhile, bring a large pot of lightly salted water to a boil. add noodles, and cook until tender, about 8 minutes. drain.
fit a steamer basket into a saucepan, and add one inch of water, 1 tablespoon of butter, and remaining 2 teaspoons of lemon juice. bring to a boil, and add broccoli. cover, and allow the broccoli to steam for 5 minutes, or until tender, but still bright green.
to finish the dish, mix together the sauce and noodles, and place them on a serving platter. top with chicken in the center, and arrange broccoli around the outside edge.
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
bring a large pot of lightly salted water to a boil. cook radiatore in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 to 15 minutes. drain and rinse under cold water. soak in cold water for 3 minutes. drain again.
combine radiatore, ham, red bell pepper, zucchini, black olives, cotija cheese, and greek dressing together in a large bowl; toss to coat.
1 1/2 cups cauliflower florets, broken into bite size pieces
3/8 cup chopped fresh parsley
3/4 teaspoon dried thyme
3 tablespoons all-purpose flour
2 cups whole milk
2 tablespoons soy sauce
Recipe
in a large saute pan, melt margarine, add onions and cook over medium heat until translucent. reduce heat to low.
in a large stock pot, add water and bring to a boil. add carrots, potatoes, pearl barley, and cook for 10 minutes. add chicken broth, penne, celery (including leaves), chicken soup base, red bell pepper and green bell pepper and bring back to a boil. reduce heat and cook for 15 minutes.
add white pepper, cauliflower florets, parsley, thyme and cook for an additional 5 minutes.
in a food processor or blender, puree 3 cups of all-ready cooked soup and return to stock pot.
in a small mixing bowl, mix together flour and 3/4 cup whole milk; blend well. add flour mixture to the cooked onions and mix well. gradually add remainder of milk, stirring constantly until soup is heated through.
add onion mixture to soup and stir. add soy sauce and bring to a boil. adjust seasonings to taste and serve soup hot.
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 (16 ounce) package mini penne pasta
1 teaspoon olive oil
1/4 cup grated parmesan cheese
Recipe
Preparation Time: 30 mins
Cook Time: 15 mins
Ready Time: 45 mins
set oven rack about 6 inches from the heat source and preheat the oven's broiler.
mix lamb, pine nuts, cinnamon, 1/2 teaspoon salt, and black pepper in a bowl; shape lamb mixture into 1/2-inch meatballs and arrange on a baking sheet.
bake meatballs in the preheated oven until browned and center is no longer pink, 3 to 4 minutes per side. turn the tray around once to be sure the meatballs roast evenly; flip meatballs halfway through cooking.
bring a large pot of lightly salted water to a boil. cook mini penne in the boiling water for about 5 minutes, stirring occasionally. add spinach and continue cooking until pasta is cooked through but firm to the bite, about 3 minutes more. reserve about 1/4 cup pasta cooking water and drain remaining water.
return pasta and spinach to the pot and stir in olive oil, parmesan cheese, and reserved cooking water. top pasta with meatballs before serving.
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 35 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.
combine cream, clams with juice, garlic, and anchovies in a large pot over medium heat; bring to a simmer and remove from heat. add red pepper flakes and stir.
beat egg yolk in a small bowl. add one spoonful hot cream mixture to egg and stir. repeat twice. pour egg yolk mixture into cream mixture and stir.
add cooked spaghetti to the cream mixture; stir to coat the pasta, cover the pot, and let sit until flavors combine and pasta soaks up some of the sauce, about 5 minutes. sprinkle parmesan cheese over the top and season with salt. ladle pasta into bowls; top with croutons and basil.
Preparation Time: 30 mins
Cook Time: 20 mins
Ready Time: 50 mins
melt 1 tablespoon of butter in a large skillet over medium-high heat. add the cubed chicken, and cook just until it turns white on the outside. add the onion, garlic, and mushrooms. saute until onions begin to turn clear. pour in just enough italian dressing to coat the chicken mixture, then add 1 tablespoon of lemon juice. cover, reduce heat to low, and simmer while you make the sauce.
combine cream of chicken soup with milk in a small saucepan over medium heat. heat through, but do not allow it to boil. when the mixture is thoroughly heated, stir in 4 tablespoons of lemon juice, and season with salt and pepper to taste. be careful with the lemon - if you add it too soon the milk will curdle. the result of it done correctly will be a shiny smooth sauce.
meanwhile, bring a large pot of lightly salted water to a boil. add noodles, and cook until tender, about 8 minutes. drain.
fit a steamer basket into a saucepan, and add one inch of water, 1 tablespoon of butter, and remaining 2 teaspoons of lemon juice. bring to a boil, and add broccoli. cover, and allow the broccoli to steam for 5 minutes, or until tender, but still bright green.
to finish the dish, mix together the sauce and noodles, and place them on a serving platter. top with chicken in the center, and arrange broccoli around the outside edge.
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 40 mins
saute onion in the butter in a pan until clear. add the salmon and saute at medium to low heat for approximately 2 more minutes. very gradually, start to add the cream. stir constantly until thickened. sauce should be very thick once you have added all the cream. top with tomato and parsley; season with pepper.
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
bring a large pot of lightly salted water to a boil. cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer to a serving bowl.
heat olive oil and butter together in a large frying pan; cook and stir mushrooms, onions, and garlic in the oil-butter mixture until mushrooms are tender, 5 to 10 minutes.
stir cream cheese, white , tomato paste, lemon juice, cornstarch, beef bouillon, parsley, seasoned salt, and paprika together in a bowl; add steak. pour cream cheese mixture into frying pan with mushroom mixture; cook and gently stir mixture over low heat just until sauce is warmed and smooth, 5 to 10 minutes. add enough milk to reach desired consistency.
pour sauce over pasta and toss to coat. season with black pepper.
1/4 teaspoon lemon pepper seasoning, or to taste (optional)
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
heat butter in a saucepan over low heat; gradually stir flour into melted butter until smooth and bubbly, 2 to 4 minutes. add salt; stir to combine. remove from heat; gradually stir in milk until smooth.
return white sauce to stovetop; bring to a boil. reduce heat and simmer over low heat.
cook and stir prosciutto and figs in a non-stick pan over medium heat until warm, about 5 minutes. stir lemon zest and lemon pepper seasoning into the white sauce. serve figs and prosciutto atop sauce.
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
preheat the oven to 350 degrees f (175 degrees c). grease a muffin tin with nonstick cooking spray. in a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
bring a large pot of lightly salted water to a boil. add the macaroni and cook for about 8 minutes, it should still be a little bit firm. remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. reserve 1/2 cup of sharp cheddar cheese and stir the remaining cheddar cheese, milk and mozzarella cheese into the pasta. spoon into the prepared muffin tin. sprinkle the reserved cheese and the bread crumb mixture over the tops.
bake for 30 minutes in the preheated oven, or until the topping is nicely browned. allow the muffins to cool for a few minutes before removing from the pan. this will allow the cheese to set and they will hold their muffin shape.
Preparation Time: 30 mins
Cook Time: 20 mins
Ready Time: 2 hrs 50 mins
bring a large pot of lightly salted water to boil. add pasta and cook until al dente, about 8 to 10 minutes; drain. transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.
place lentils into a small saucepan, cover with water, and bring to a boil. cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. drain and set aside to cool.
combine the remaining olive oil, vinegar, and garlic in a small bowl.
remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. season to taste with salt and pepper. cover and refrigerate for at least 2 hours.
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, and rinse with cold water to cool.
stir together chicken, celery, onion, and mayonnaise; fold in cold pasts, and season to taste with salt and pepper. place in refrigerator, and let rest for at least an hour before serving.
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.
mix ground beef, chorizo sausage, bread crumbs, 1/2 cup pasta sauce, egg, garlic, italian seasoning, salt, and pepper together in a bowl until well combined. shape meat mixture into a loaf pan. spread 1 tablespoon prepared pasta sauce over top of loaf.
bake in preheated oven until no longer pink in the center, about 1 hour. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c).
in a large skillet saute onions in olive oil until lightly browned and cooked through. add barilla marinara sauce and bring to a simmer. season with salt and pepper.
cook pasta 2 minutes under cooking directions. drain, reserving 1/2 cup cooking liquid.
add pasta and cooking liquid to sauce. cook pasta and sauce together for 2 minutes.
once finished add arugula and stir to combine. toss with cheese.
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 1 hr 40 mins
in a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
place eggs in a saucepan and cover completely with cold water. bring water to a boil. cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
whisk together the salad dressing, sugar, vinegar, salt and pepper.
in a large bowl, combine the pasta, eggs, peas, green onion, pickles, celery and cheese. pour dressing over salad; mix well and chill before serving.
Preparation Time: 15 mins
Cook Time: 5 mins
Ready Time: 20 mins
cook and stir marshmallows, peanut butter, and butter in a saucepan over medium heat until the marshmallows melt completely into the mixture, about 5 minutes.
put chow mein noodles into a large bowl. pour marshmallow mixture over the chow mein noodles; stir to coat.
spray hands with cooking spray or coat with butter so the noodles will not stick to your hands. scoop noodle mixture from bowl with an ice cream scoop and form into balls, hollowing the center out to create the nest. arrange 4 chocolate eggs into each nest.
1 dash hot pepper sauce (such as tabasco®), or to taste
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
combine diced tomatoes, water, kidney beans, corn, rotini, tofu, wheat germ, and hot pepper sauce in a pot; bring to a boil, reduce heat, and simmer until rotini are tender, about 20 minutes.
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
bring a pot of lightly salted water to a rolling boil; cook the angel hair pasta in boiling water until the pasta has cooked through yet firm to the bite, 4 to 5 minutes. drain.
heat the olive oil in a skillet over medium-high heat. add the pimentos, lemon juice, vinegar, sugar, 1 tablespoon parsley, basil, oregano, garlic powder, and onion powder to the oil and stir; cook until the herbs are heated and fragrant. stir the parmesan cheese into the mixture. add the pasta to the skillet and toss to evenly coat with the seasonings. season with salt and pepper, garnish with remaining parsley, and serve hot.
in 12-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. add chicken; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. cook 5 to 6 minutes, stirring frequently, until chicken is no longer pink in center. add butter and garlic; cook until garlic is softened. stir in cooking sauce, parmesan cheese and cream. simmer 5 to 8 minutes, stirring occasionally, until well blended.
1 cup shredded queso asadero (white mexican cheese)
1/2 cup chopped cilantro
1 clove garlic, finely minced
1/2 teaspoon cumin
1 teaspoon salt
1 (14 ounce) package round wonton wrappers
1 teaspoon olive oil
1 tablespoon salt
Recipe
Preparation Time: 20 mins
Cook Time: 16 mins
Ready Time: 36 mins
add chorizo to a hot skillet set over medium heat; cook, stirring, until cooked through. set aside to cool.
in a large bowl, stir together ricotta, queso asadero, cilantro, garlic, cumin, and salt.
place chorizo in a blender or food processor, and pulse until finely ground. pour combined ingredients into blender, and pulse until well blended.
place a teaspoonful of filling on a wonton wrapper. dip a finger in water, and wet the top half edge of the wrapper. fold in half, and pinch the edges to seal. set aside, and continue filling and sealing the remaining wrappers.
add oil and about 1 tablespoon salt to a pot of boiling water. gently place raviolis into water, and cook until raviolis float to the top, about 6 minutes. remove to plates with a slotted spoon, and serve topped with marinara sauce.
