Turkey Pasta Primavera
Servings: 6
Ingredients:
8 ounces fettuccine or spaghetti
1 cup broccoli florets
1 cup julienned carrots
1/2 cup chopped sweet red pepper
2 tablespoons all-purpose flour
1 3/4 cups milk
1 (8 ounce) package cream cheese, cubed 1/2 cup chopped green onions
3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/2 teaspoon salt
2 cups julienned cooked turkey
1/2 cup grated Parmesan cheese
Directions:
1. Cook pasta according to package directions; add broccoli, carrots and red pepper during the last 5 minutes.
2. Meanwhile, in a medium saucepan, stir flour and milk until smooth. Add the cream cheese, onions and seasonings; bring to a boil over medium-low heat. Cook and stir 1-2 minutes. Add turkey and Parmesan cheese; heat through. Drain pasta; toss with cheese sauce.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Friday, November 25, 2011
Saturday, November 12, 2011
Penne with Pumpkin Cream Sauce
Penne with Pumpkin Cream Sauce
4 Servings
1 pound penne pasta
2 tablespoons butter
1 onion, chopped
Salt and pepper
One 15-ounce can pure pumpkin puree
1 cup heavy cream
1/2 cup grated parmesan cheese, plus more for topping
1/4 cup chopped flat-leaf parsley
For a change- Add chopped ham when cooking the onion.
Directions:
In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.
In the same pot, melt the butter over medium-low heat. Add the onion and season with salt and pepper; cook, stirring, until softened, about 6 minutes. Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot along with the reserved pasta cooking water and toss. Stir in the parmesan; season with salt and pepper.
Top the pasta with the parsley and more parmesan.
4 Servings
1 pound penne pasta
2 tablespoons butter
1 onion, chopped
Salt and pepper
One 15-ounce can pure pumpkin puree
1 cup heavy cream
1/2 cup grated parmesan cheese, plus more for topping
1/4 cup chopped flat-leaf parsley
For a change- Add chopped ham when cooking the onion.
Directions:
In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.
In the same pot, melt the butter over medium-low heat. Add the onion and season with salt and pepper; cook, stirring, until softened, about 6 minutes. Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot along with the reserved pasta cooking water and toss. Stir in the parmesan; season with salt and pepper.
Top the pasta with the parsley and more parmesan.
Tuesday, November 1, 2011
Acadian Rigatoni
Acadian Rigatoni
Three ingredients form the foundation of this Acadian dish -onion, celery, and green bell pepper. It's delectable!
Serves: 4
Source: Food and Wine Quick from Scratch
1 tablespoon cooking oil
1 pound hot Italian sausage, or andouille, casings removed, sausage cut into 1-inch pieces
1 onion, chopped
2 ribs celery, chopped
1 large green bell pepper, chopped
2 garlic cloves, chopped
1 1/2 cups canned crushed tomatoes in thick puree, one 16 ounce can
1 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
3/4 pound rigatoni
Directions
In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, stirring, for 3 minutes.
Stir in the onion, celery, green pepper, and garlic. Cover the pan and cook over moderately low heat, stirring occasionally, until the vegetables are soft, about 10 minutes.
Add the tomatoes, salt, and black pepper.
Cover and simmer for 15 minutes longer.
In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain and toss the pasta with the sauce.
Three ingredients form the foundation of this Acadian dish -onion, celery, and green bell pepper. It's delectable!
Serves: 4
Source: Food and Wine Quick from Scratch
1 tablespoon cooking oil
1 pound hot Italian sausage, or andouille, casings removed, sausage cut into 1-inch pieces
1 onion, chopped
2 ribs celery, chopped
1 large green bell pepper, chopped
2 garlic cloves, chopped
1 1/2 cups canned crushed tomatoes in thick puree, one 16 ounce can
1 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
3/4 pound rigatoni
Directions
In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, stirring, for 3 minutes.
Stir in the onion, celery, green pepper, and garlic. Cover the pan and cook over moderately low heat, stirring occasionally, until the vegetables are soft, about 10 minutes.
Add the tomatoes, salt, and black pepper.
Cover and simmer for 15 minutes longer.
In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain and toss the pasta with the sauce.
Orzo with Mushrooms
Orzo with Mushrooms
16 ounces Orzo
2 tablespoons butter
8 ounces fresh mushrooms, diced
1/2 cup finley chopped fresh parsley
4 tomatoes, diced
Directions
Cook orzo for 9-11 minutes or until "al dente"; drain. Meanwhile in a large skillet saute mushrooms in butter.
Add fresh parsely, tomatoes and cooked orzo and heat through.
Fresh lemon juice may be squeezed over orzo mixture.
Great side dish with any kind of meat!
16 ounces Orzo
2 tablespoons butter
8 ounces fresh mushrooms, diced
1/2 cup finley chopped fresh parsley
4 tomatoes, diced
Directions
Cook orzo for 9-11 minutes or until "al dente"; drain. Meanwhile in a large skillet saute mushrooms in butter.
Add fresh parsely, tomatoes and cooked orzo and heat through.
Fresh lemon juice may be squeezed over orzo mixture.
Great side dish with any kind of meat!
Orzo Salad with Fresh Mint, Beef and Spinach
Orzo Salad with Fresh Mint, Beef and Spinach
16 ounces Dakota Growers Orzo
2 cups roast beef, cubed
1 cup cherry tomatoes, halved
2 cups chopped fresh spinach
1/3 cup finely chopped green onion
1/ cup chopped carrots
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Prepare pasta according to package directions; drain, rinse in cold water and drain well.
In a small bowl, whisk together lemon juice, olive oil, balsamic vinegar, salt and pepper until emulsified.
Toss dressing with pasta, roast beef, vegetables and herbs. Refrigerate for one hour. Toss gently before serving.
Servings 10
16 ounces Dakota Growers Orzo
2 cups roast beef, cubed
1 cup cherry tomatoes, halved
2 cups chopped fresh spinach
1/3 cup finely chopped green onion
1/ cup chopped carrots
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Prepare pasta according to package directions; drain, rinse in cold water and drain well.
In a small bowl, whisk together lemon juice, olive oil, balsamic vinegar, salt and pepper until emulsified.
Toss dressing with pasta, roast beef, vegetables and herbs. Refrigerate for one hour. Toss gently before serving.
Servings 10
Saturday, October 29, 2011
Butternut Squash and Chicken Pasta
Butternut Squash and Chicken Pasta
SERVES 4 -6
1/4 cup extra-virgin olive oil
1 large onion, chopped
3 large garlic cloves, finely chopped
2 lbs chicken breasts, cut into 1 inch pieces
1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 teaspoon fresh rosemary
3 1/4 cups chicken broth
12 ounces pasta
Heat the oil in a heavy large nonstick frying pan over medium heat. Add onion and saute until tender, about 5 minutes. Add the garlic and saute for just a minute. Add the cubed chicken and cook through. Add squash, rosemary and saute for 8 to 10 minutes. Add the broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes. Season, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often. Drain pasta.
Toss the pasta and squash mixture in a large bowl until the liquid thickens slightly and coats the pasta. Transfer the pasta mixture to a wide shallow bowl and serve.
SERVES 4 -6
1/4 cup extra-virgin olive oil
1 large onion, chopped
3 large garlic cloves, finely chopped
2 lbs chicken breasts, cut into 1 inch pieces
1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 teaspoon fresh rosemary
3 1/4 cups chicken broth
12 ounces pasta
Heat the oil in a heavy large nonstick frying pan over medium heat. Add onion and saute until tender, about 5 minutes. Add the garlic and saute for just a minute. Add the cubed chicken and cook through. Add squash, rosemary and saute for 8 to 10 minutes. Add the broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes. Season, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often. Drain pasta.
Toss the pasta and squash mixture in a large bowl until the liquid thickens slightly and coats the pasta. Transfer the pasta mixture to a wide shallow bowl and serve.
Wednesday, October 26, 2011
Creepy-Crawly Pasta Salad Recipe
Creepy-Crawly Pasta Salad Recipe
As a change of pace from pasta salads featuring Italian salad dressing or mayonnaise, our home economists developed a delicious sweet-and-sour dressing.
* 13 Servings
* Prep: 25 min. + chilling
Ingredients
* 8 ounces uncooked fusilli pasta or other spiral pasta
* 1 medium zucchini, julienned
* 1 cup cherry tomatoes
* 1 cup fresh cauliflowerets
* 1 cup colossal ripe olives, halved
* 3/4 cup pimiento-stuffed olives
* 1 small green pepper, chopped
* 1/2 cup chopped red onion
DRESSING:
* 1/4 cup ketchup
* 2 tablespoons sugar
* 2 tablespoons white vinegar
* 1/2 small onion, cut into wedges
* 1 garlic clove, peeled
* 1 teaspoon paprika
* 1/4 teaspoon salt
* 1/4 cup canola oil
Directions
* Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the zucchini, tomatoes, cauliflower, olives, green pepper and red onion.
* In a blender, combine the ketchup, sugar, vinegar, onion, garlic, paprika and salt; cover and process until blended. While processing, gradually add oil in a steady stream; process until thickened. Pour over pasta salad; toss to coat. Cover and refrigerate for at least 2 hours before serving.
Yield: 13 servings.
Creepy-Crawly Pasta Salad published in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p242 Beth Layman :)
As a change of pace from pasta salads featuring Italian salad dressing or mayonnaise, our home economists developed a delicious sweet-and-sour dressing.
* 13 Servings
* Prep: 25 min. + chilling
Ingredients
* 8 ounces uncooked fusilli pasta or other spiral pasta
* 1 medium zucchini, julienned
* 1 cup cherry tomatoes
* 1 cup fresh cauliflowerets
* 1 cup colossal ripe olives, halved
* 3/4 cup pimiento-stuffed olives
* 1 small green pepper, chopped
* 1/2 cup chopped red onion
DRESSING:
* 1/4 cup ketchup
* 2 tablespoons sugar
* 2 tablespoons white vinegar
* 1/2 small onion, cut into wedges
* 1 garlic clove, peeled
* 1 teaspoon paprika
* 1/4 teaspoon salt
* 1/4 cup canola oil
Directions
* Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the zucchini, tomatoes, cauliflower, olives, green pepper and red onion.
* In a blender, combine the ketchup, sugar, vinegar, onion, garlic, paprika and salt; cover and process until blended. While processing, gradually add oil in a steady stream; process until thickened. Pour over pasta salad; toss to coat. Cover and refrigerate for at least 2 hours before serving.
Yield: 13 servings.
Creepy-Crawly Pasta Salad published in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p242 Beth Layman :)
Sunday, October 2, 2011
Pumpkin Lasagna
Pumpkin Lasagna
SERVINGS: 4
Ingredients
2 tablespoons olive oil
2 onions, chopped
2 pounds Swiss chard,tough stems removed,leaves washed well and chopped
2 1/4 teaspoons salt
1 teaspoon fresh-ground black pepper
1 teaspoon dried sage
1/2 teaspoon grated nutmeg
3 cups canned pumpkin puree (one 28-ounce can)
1 1/2 cups heavy cream
1 1/2 cups grated Parmesan
1/2 cup milk
9 no-boil lasagna noodles (about 6 ounces)
1 tablespoon butter
Directions
1. In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.
2. Heat the oven to 400 F. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.
3. Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.
SERVINGS: 4
Ingredients
2 tablespoons olive oil
2 onions, chopped
2 pounds Swiss chard,tough stems removed,leaves washed well and chopped
2 1/4 teaspoons salt
1 teaspoon fresh-ground black pepper
1 teaspoon dried sage
1/2 teaspoon grated nutmeg
3 cups canned pumpkin puree (one 28-ounce can)
1 1/2 cups heavy cream
1 1/2 cups grated Parmesan
1/2 cup milk
9 no-boil lasagna noodles (about 6 ounces)
1 tablespoon butter
Directions
1. In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.
2. Heat the oven to 400 F. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.
3. Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.
Capellacci de Zucca — Pumpkin Ravioli
Capellacci de Zucca — Pumpkin Ravioli
(makes 35 ravioli) by Beth Flaherty, Coriander's Fine Foods and Catering (17011 US Highway 17 N Hampstead NC, 910-270-3413)
1 - 2 pounds whole pumpkin or butternut squash (or 1.5 cups canned packed pumpkin)
2 large eggs
1/2 cup ricotta cheese
1/2 cup Reggiano Parmesan cheese
1/8 teaspoon nutmeg
Kosher salt and black pepper
1 package wonton wrappers
4 - 6 teaspoons butter
4 fresh sage leaves
Preheat oven to 350 degrees. Halve the squash and remove the seeds. Bake, cut-side down, for one hour or until tender. Scoop out the flesh, discard the skin.
In a large mixing bowl, mix the squash (or packed pumpkin), 1 egg, ricotta, 1/4 cup of the Parmesan and the nutmeg until smooth. Season to taste with salt and pepper and set aside.
Beat remaining egg with 1 tablespoon of water. Brush a wonton wrapper with egg wash. Place about 1 tablespoon of filling in the center of each wrapper, fold to form a triangle and press firmly to seal. These can be assembled four to 24 hours before serving. (Keep chilled in refrigerator in a single layer on parchment or wax paper. Keep covered.)
Bring about 6 quarts of water to a boil and add about 2 tablespoons of salt. Drop pasta in the water and lower the heat to a high simmer. Cook until tender, about three to four minutes.
Melt the butter in a sauté pan. When butter begins to brown, add sage leaves. Gently drain the pasta and add to the pan with the butter. Brown for about one minute on each side and serve sprinkled with the remaining cheese. Makes about 35 ravioli.
(makes 35 ravioli) by Beth Flaherty, Coriander's Fine Foods and Catering (17011 US Highway 17 N Hampstead NC, 910-270-3413)
1 - 2 pounds whole pumpkin or butternut squash (or 1.5 cups canned packed pumpkin)
2 large eggs
1/2 cup ricotta cheese
1/2 cup Reggiano Parmesan cheese
1/8 teaspoon nutmeg
Kosher salt and black pepper
1 package wonton wrappers
4 - 6 teaspoons butter
4 fresh sage leaves
Preheat oven to 350 degrees. Halve the squash and remove the seeds. Bake, cut-side down, for one hour or until tender. Scoop out the flesh, discard the skin.
In a large mixing bowl, mix the squash (or packed pumpkin), 1 egg, ricotta, 1/4 cup of the Parmesan and the nutmeg until smooth. Season to taste with salt and pepper and set aside.
Beat remaining egg with 1 tablespoon of water. Brush a wonton wrapper with egg wash. Place about 1 tablespoon of filling in the center of each wrapper, fold to form a triangle and press firmly to seal. These can be assembled four to 24 hours before serving. (Keep chilled in refrigerator in a single layer on parchment or wax paper. Keep covered.)
Bring about 6 quarts of water to a boil and add about 2 tablespoons of salt. Drop pasta in the water and lower the heat to a high simmer. Cook until tender, about three to four minutes.
Melt the butter in a sauté pan. When butter begins to brown, add sage leaves. Gently drain the pasta and add to the pan with the butter. Brown for about one minute on each side and serve sprinkled with the remaining cheese. Makes about 35 ravioli.
Wednesday, September 28, 2011
Lemon Herb Ozo
Lemon Herb Ozo
2 1/2 cups uncooked orzo
1/4 cup chopped fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons fresh lemon zest
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1/8 teaspoon pepper
Directions
Prepare pasta according to package directions. Combine all ingredients in a large bowl and stir well.
Servings 10
2 1/2 cups uncooked orzo
1/4 cup chopped fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons fresh lemon zest
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1/8 teaspoon pepper
Directions
Prepare pasta according to package directions. Combine all ingredients in a large bowl and stir well.
Servings 10
Thursday, September 22, 2011
Chicken Spaghetti Recipe
Chicken Spaghetti Recipe
"This cheesy chicken and pasta dish freezes well, so you can take one casserole to a potluck and save the second for another time," suggests Debbi Smith of Crossett, Arkansas. "It makes a quick, comforting meal."
10 Servings
Ingredients
4 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2-1/2 cups chicken broth
1 medium green pepper, chopped
1 medium onion, chopped
2 celery ribs, chopped
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound process cheese (Velveeta), cubed
1 package (12 ounces) spaghetti, cooked and drained
1 can (2-1/4 ounces) sliced ripe olives, optional
Directions
In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired.
Transfer to two greased 11-in. x 7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer.
To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed. Yield: 2 casseroles (5 servings each).
Chicken Spaghetti published in Quick Cooking November/December 1999, p53
Beth Layman :)
"This cheesy chicken and pasta dish freezes well, so you can take one casserole to a potluck and save the second for another time," suggests Debbi Smith of Crossett, Arkansas. "It makes a quick, comforting meal."
10 Servings
Ingredients
4 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2-1/2 cups chicken broth
1 medium green pepper, chopped
1 medium onion, chopped
2 celery ribs, chopped
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound process cheese (Velveeta), cubed
1 package (12 ounces) spaghetti, cooked and drained
1 can (2-1/4 ounces) sliced ripe olives, optional
Directions
In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired.
Transfer to two greased 11-in. x 7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer.
To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed. Yield: 2 casseroles (5 servings each).
Chicken Spaghetti published in Quick Cooking November/December 1999, p53
Beth Layman :)
Saturday, September 17, 2011
BOW TIE TUNA PASTA
BOW TIE TUNA PASTA
Serves 6.
1 7-ounce jar roasted red peppers
3 garlic cloves
1 red onion
1/4 cup pine nuts
1/2 cup olive oil
1/2 teaspoon red pepper flakes
1 teaspoon marjoram
1/2 teaspoon salt
1 16-ounce can water-packed tuna, drained
2 tablespoons fresh lemon juice
1/4 cup drained capers
1/4 cup chopped fresh parsley
1 pound bow tie pasta
freshly-ground Parmesan cheese
Drain the red peppers, and cut them into 1/2" dice. Mince the garlic. Peel and cut the red onion into 1/2" dice. In a medium-size frying pan over medium heat, brown the pine nuts, shaking the pan constantly. Be careful since the nuts will burn quickly once they start to brown. Immediately remove them from the pan once they are brown. Place in a plastic container and refrigerate.
Add the oil, garlic, and onion to the pan and cook for 5 minutes or until the onions are soft. Add the roasted red peppers, red pepper flakes, and marjoram, and cook for another 3 to 4 minutes. Sprinkle with the salt and stir. In a large, plastic bowl, break up the tuna into chunks. Add the lemon juice, capers, and parsley. Toss well. Bring a large pot of salted water to a boil and cook the pasta until tender. Drain and add to the tuna mixture.
Toss in the red pepper mixture. Sprinkle with the pine nuts. Transfer to a large plastic container. When ready to serve, place Parmesan cheese on the side.
Serves 6.
1 7-ounce jar roasted red peppers
3 garlic cloves
1 red onion
1/4 cup pine nuts
1/2 cup olive oil
1/2 teaspoon red pepper flakes
1 teaspoon marjoram
1/2 teaspoon salt
1 16-ounce can water-packed tuna, drained
2 tablespoons fresh lemon juice
1/4 cup drained capers
1/4 cup chopped fresh parsley
1 pound bow tie pasta
freshly-ground Parmesan cheese
Drain the red peppers, and cut them into 1/2" dice. Mince the garlic. Peel and cut the red onion into 1/2" dice. In a medium-size frying pan over medium heat, brown the pine nuts, shaking the pan constantly. Be careful since the nuts will burn quickly once they start to brown. Immediately remove them from the pan once they are brown. Place in a plastic container and refrigerate.
Add the oil, garlic, and onion to the pan and cook for 5 minutes or until the onions are soft. Add the roasted red peppers, red pepper flakes, and marjoram, and cook for another 3 to 4 minutes. Sprinkle with the salt and stir. In a large, plastic bowl, break up the tuna into chunks. Add the lemon juice, capers, and parsley. Toss well. Bring a large pot of salted water to a boil and cook the pasta until tender. Drain and add to the tuna mixture.
Toss in the red pepper mixture. Sprinkle with the pine nuts. Transfer to a large plastic container. When ready to serve, place Parmesan cheese on the side.
TUNA & PASTA CHEDDAR MELT
TUNA & PASTA CHEDDAR MELT
one 10 1/2 oz. can condensed chicken broth
1 soup can water
3 cups uncooked corkscrew-shaped pasta (rotini)
one 10 3/4 oz. can condensed cream of mushroom soup
1 cup milk
one 6 oz. can tuna, drained, flaked
1 cup shredded cheddar cheese (about 4 oz.)
2 T. italian-seasoned dry bread crumbs
2 tsp. butter, melted
Heat broth, water in a 12" skillet over medium-high heat to a boil. Stir in pasta. Reduce heat to medium. Cook until pasta is tender, stirring often. Do not drain. Stir soup, milk, tuna in skillet. Top with cheese. Stir bread crumbs, butter in a small bowl. Sprinkle over tuna mixture. Cook until cheese is melted.
one 10 1/2 oz. can condensed chicken broth
1 soup can water
3 cups uncooked corkscrew-shaped pasta (rotini)
one 10 3/4 oz. can condensed cream of mushroom soup
1 cup milk
one 6 oz. can tuna, drained, flaked
1 cup shredded cheddar cheese (about 4 oz.)
2 T. italian-seasoned dry bread crumbs
2 tsp. butter, melted
Heat broth, water in a 12" skillet over medium-high heat to a boil. Stir in pasta. Reduce heat to medium. Cook until pasta is tender, stirring often. Do not drain. Stir soup, milk, tuna in skillet. Top with cheese. Stir bread crumbs, butter in a small bowl. Sprinkle over tuna mixture. Cook until cheese is melted.
Thursday, September 15, 2011
Oriental Pasta Salad
Oriental Pasta Salad
12 ounces cooked spaghetti or other pasta
1/4 cup sesame seeds
1/2 cup vegetable oil
1 teaspoon sesame oil
1/3 cup soy sauce
1/3 cup vinegar
3 tablespoons sugar
1/4 teaspoon pepper
1/2 teaspoon ginger
3 cups shredded cooked chicken
Combine sesame seeds, oils, soy sauce, vinegar, sugar, pepper and ginger. Add chicken. Pour over
pasta and mix well. Cover and chill 1-6 hours, stirring occasionally. Stir again just before serving.
12 ounces cooked spaghetti or other pasta
1/4 cup sesame seeds
1/2 cup vegetable oil
1 teaspoon sesame oil
1/3 cup soy sauce
1/3 cup vinegar
3 tablespoons sugar
1/4 teaspoon pepper
1/2 teaspoon ginger
3 cups shredded cooked chicken
Combine sesame seeds, oils, soy sauce, vinegar, sugar, pepper and ginger. Add chicken. Pour over
pasta and mix well. Cover and chill 1-6 hours, stirring occasionally. Stir again just before serving.
Wednesday, September 14, 2011
Monterey Mac & Cheese
Monterey Mac & Cheese
1 package ground turkey, chicken or beef
1 tablespoon vegetable oil
1 package (1 ounce) taco seasoning mix
1 can (11 ounces) Mexican-style corn, drained
1 can (14 1/2 ounces) diced tomatoes, drained
1/4 cup sliced or chopped black olives
1/2 pound macaroni or other shaped pasta
1 cup cubed Monterey Jack cheese
In large skillet, heat vegetable oil over medium heat. Add ground turkey or chicken and stir, breaking into small pieces. Cook for 5-7 minutes or until no longer pink and juices run clear.
Add taco seasoning and stir to distribute evenly. Add corn, tomatoes and olives. Stir to heat through. Keep warm.
Prepare pasta according to package directions. When pasta is ready, remove 1/2 cup of the cooking water, set aside and drain pasta.
In large bowl, toss hot pasta with turkey or chicken mixture and the reserved cooking water. Add cheese, stirring until soft.
1 package ground turkey, chicken or beef
1 tablespoon vegetable oil
1 package (1 ounce) taco seasoning mix
1 can (11 ounces) Mexican-style corn, drained
1 can (14 1/2 ounces) diced tomatoes, drained
1/4 cup sliced or chopped black olives
1/2 pound macaroni or other shaped pasta
1 cup cubed Monterey Jack cheese
In large skillet, heat vegetable oil over medium heat. Add ground turkey or chicken and stir, breaking into small pieces. Cook for 5-7 minutes or until no longer pink and juices run clear.
Add taco seasoning and stir to distribute evenly. Add corn, tomatoes and olives. Stir to heat through. Keep warm.
Prepare pasta according to package directions. When pasta is ready, remove 1/2 cup of the cooking water, set aside and drain pasta.
In large bowl, toss hot pasta with turkey or chicken mixture and the reserved cooking water. Add cheese, stirring until soft.
CHICKEN PASTA PICNIC BOWL
CHICKEN PASTA PICNIC BOWL
1 (8 oz.) pkg. macaroni
1 (10 oz.) pkg. frozen peas and carrots
2 c. diced, cooked chicken
1 c. Cheddar cheese, cubed
1/2 c. sliced celery
Dressing:
1/2 c. oil
1/3 c. vinegar
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. dry mustard
1/2 tsp. marjoram
1/4 tsp. pepper
2 Tbsp. parsley, chopped
2 Tbsp. onion, chopped
Cook macaroni following label directions; drain. Cook peas and carrots until barely tender. Drain and cool, then add to macaroni in large bowl. Add chicken, cheese and celery. Combine remaining ingredients in jar with tight lid. Shake until blended. Pour dressing over macaroni mixture; toss well.
Chill several hours or overnight. Toss before serving.
Makes 6 to 8 servings.
1 (8 oz.) pkg. macaroni
1 (10 oz.) pkg. frozen peas and carrots
2 c. diced, cooked chicken
1 c. Cheddar cheese, cubed
1/2 c. sliced celery
Dressing:
1/2 c. oil
1/3 c. vinegar
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. dry mustard
1/2 tsp. marjoram
1/4 tsp. pepper
2 Tbsp. parsley, chopped
2 Tbsp. onion, chopped
Cook macaroni following label directions; drain. Cook peas and carrots until barely tender. Drain and cool, then add to macaroni in large bowl. Add chicken, cheese and celery. Combine remaining ingredients in jar with tight lid. Shake until blended. Pour dressing over macaroni mixture; toss well.
Chill several hours or overnight. Toss before serving.
Makes 6 to 8 servings.
Penne Ala Vodka
Penne Ala Vodka
28 oz. can crushed tomatoes
1 clove garlic, chopped
4 slices prosciutto, 1/4-inch thick (or thick slab bacon)
1/2 stick butter
1/2 cup heavy cream
1/4 cup Vodka
1/2 tsp. hot pepper flakes
dash salt
Box penne or rigatoni
Cut prosciutto or bacon into small pieces. Melt butter and saute prosciutto and garlic until lightly browned. Add tomatoes, pepper flakes and salt and cook for 1 hour stirring occasionally. keep partially covered so that the sauce can reduce. When sauce has reduced to about half, add heavy cream and vodka, bring to a boil, stirring constantly. Simmer for 1/2 hour and serve over Penne, Ritatoni, or other shaped pasta.
Note: If sauce becomes too thick add more cream or water.
28 oz. can crushed tomatoes
1 clove garlic, chopped
4 slices prosciutto, 1/4-inch thick (or thick slab bacon)
1/2 stick butter
1/2 cup heavy cream
1/4 cup Vodka
1/2 tsp. hot pepper flakes
dash salt
Box penne or rigatoni
Cut prosciutto or bacon into small pieces. Melt butter and saute prosciutto and garlic until lightly browned. Add tomatoes, pepper flakes and salt and cook for 1 hour stirring occasionally. keep partially covered so that the sauce can reduce. When sauce has reduced to about half, add heavy cream and vodka, bring to a boil, stirring constantly. Simmer for 1/2 hour and serve over Penne, Ritatoni, or other shaped pasta.
Note: If sauce becomes too thick add more cream or water.
Pasta Perfecto
Pasta Perfecto
1/2 pound boneless, skinless chicken breast, cut crosswise into
1/2-inch-thick slices
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon olive oil
1/4 pound shiitake mushrooms, sliced
1 cup heavy or whipping cream
1/2 cup crumbled Gorgonzola cheese, divided 1/3 cup freshly grated
Parmesan cheese
1/2 pound rigatoni or penne, cooked according to package directions and drained
2 tablespoons chopped fresh parsley
Sprinkle chicken with 1/4 teaspoon each salt and pepper.Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken and cook 1-1/2 mins per side, until edges are light brown. Add mushrooms and cook, stirring, until softened, 2 to 4 mins. Stir in cream. Cook until mixture is reduced by half, about 3 mins. Stir in 1/4 cup of the Gorgonzola and the Parmesan. Simmer, stirring, 1 min more, until cheeses melt. Stir in remaining salt and pepper.Toss hot pasta with sauce and divide among 4 serving plates. Sprinkle with remaining 1/4 cup Gorgonzola and the parsley.
Makes 4 servings.
1/2 pound boneless, skinless chicken breast, cut crosswise into
1/2-inch-thick slices
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon olive oil
1/4 pound shiitake mushrooms, sliced
1 cup heavy or whipping cream
1/2 cup crumbled Gorgonzola cheese, divided 1/3 cup freshly grated
Parmesan cheese
1/2 pound rigatoni or penne, cooked according to package directions and drained
2 tablespoons chopped fresh parsley
Sprinkle chicken with 1/4 teaspoon each salt and pepper.Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken and cook 1-1/2 mins per side, until edges are light brown. Add mushrooms and cook, stirring, until softened, 2 to 4 mins. Stir in cream. Cook until mixture is reduced by half, about 3 mins. Stir in 1/4 cup of the Gorgonzola and the Parmesan. Simmer, stirring, 1 min more, until cheeses melt. Stir in remaining salt and pepper.Toss hot pasta with sauce and divide among 4 serving plates. Sprinkle with remaining 1/4 cup Gorgonzola and the parsley.
Makes 4 servings.
Outback Steakhouse Mac A Roo N' Cheese
Outback Steakhouse Mac A Roo N' Cheese
Outback Steakhouse Mac A Roo N' Cheese
Ingredients
12 oz. Package of Medium Size Rigatoni Pasta
1/2 LB Store Brand Processed Cheese Food (cubed)
3 Tbsp. Butter
2 Tbsp. Flour
1/4 tsp. Salt
1/8 tsp. Paprika
1 1/2 C. Milk
Directions
Prepare Rigatoni using package instructions. Drain and set aside. In a large saucepan on medium heat melt butter and add flour, stirring constantly. Mixture should thicken. When flour thickens add milk, salt, paprika, and cheese cubes. Stirring constantly until the sauce thickens but yet is smooth. The cheese sauce should resemble an extra thick cream. If mixture is to thick a little more milk may be added. Pour the drained pasta in the sauce and gently stir well. When pasta is completely coated with sauce mixed well the Mac A Roo is ready to serve
Rhonda G in Missouri
Outback Steakhouse Mac A Roo N' Cheese
Ingredients
12 oz. Package of Medium Size Rigatoni Pasta
1/2 LB Store Brand Processed Cheese Food (cubed)
3 Tbsp. Butter
2 Tbsp. Flour
1/4 tsp. Salt
1/8 tsp. Paprika
1 1/2 C. Milk
Directions
Prepare Rigatoni using package instructions. Drain and set aside. In a large saucepan on medium heat melt butter and add flour, stirring constantly. Mixture should thicken. When flour thickens add milk, salt, paprika, and cheese cubes. Stirring constantly until the sauce thickens but yet is smooth. The cheese sauce should resemble an extra thick cream. If mixture is to thick a little more milk may be added. Pour the drained pasta in the sauce and gently stir well. When pasta is completely coated with sauce mixed well the Mac A Roo is ready to serve
Rhonda G in Missouri
Rotini with Cheesy Zucchini
Rotini with Cheesy Zucchini
7 ounces rotini
1 tablespoon olive oil
2 cloves garlic -- chopped
4 1/2 cups zucchini -- sliced
Salt and black pepper to taste
2/3 cup ricotta cheese -- crumbled
1 handful basil -- chopped
Cook the pasta in plenty of boiling water with a little salt and oil.
Meanwhile, heat the oil in a heavy-based pan and very gently fry the garlic until soft (don't let it brown).
Add the zucchini and gently stir-fry for 4-5 minutes. Season and set aside.
Drain the pasta and mix with the zucchini. Add the cheese, check the seasoning, garnish with basil, and serve immediately.
Source: "The Big Book of Quick & Healthy Recipes, published by Hearst Books/Sterling Publishing 2007."
7 ounces rotini
1 tablespoon olive oil
2 cloves garlic -- chopped
4 1/2 cups zucchini -- sliced
Salt and black pepper to taste
2/3 cup ricotta cheese -- crumbled
1 handful basil -- chopped
Cook the pasta in plenty of boiling water with a little salt and oil.
Meanwhile, heat the oil in a heavy-based pan and very gently fry the garlic until soft (don't let it brown).
Add the zucchini and gently stir-fry for 4-5 minutes. Season and set aside.
Drain the pasta and mix with the zucchini. Add the cheese, check the seasoning, garnish with basil, and serve immediately.
Source: "The Big Book of Quick & Healthy Recipes, published by Hearst Books/Sterling Publishing 2007."
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