Pasta St. James

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 1 lb italian sausage
• 1 yellow onion, thinly sliced
• 1/4 cup of chardonel wine (st. james winery chardonel)
• 1/2 pint heavy cream
• 1 (1 lb) box penne pasta
• grated parmesan cheese

Recipe

• 1 remove the sausage casings and crumble into a large frying pan. cook sausage over medium heat until browned. drain any excess fat from pan. add onions and saute until limp. add wine and simmer over medium heat for about 10 minutes. add cream and simmer over low heat for about 10 minutes or until thickened. cook pasta according to package directions. drain pasta and toss into sauce. sprinkle with parmesn cheese.

Orecchiette Rabe (broccoli) Pasta

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

Ingredients

• Servings: 4
• 2 cups orecchiette
• 1 lb broccoli rabe (rappinni broccoli)
• 3 garlic cloves
• 5 slices anchovies
• cherry tomatoes (optional)
• hot chili pepper flakes

Recipe

• 1 put olive oil in a non stick pan, add the chopped garlic, pepper flakes, and the anchovies.
• 2 cook till garlic turns a slight brown.
• 3 put rape or rappinni broccoli in boiling hot water, salt, cook till soft.
• 4 strain rabe from the boiling water and use the green water to boil the orecchiette pasta.
• 5 strain water from pasta, add pasta and rape to olive oil mixture,garlic,anchovie mixture, toss and serve it hot.

Pasta With Chicken And Artichokes

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 12 ounces penne or 12 ounces ziti pasta
• 3 tablespoons extra virgin olive oil
• 2 garlic cloves, finely chopped
• 1 (14 ounce) can artichoke hearts, rinsed, drained and chopped (about 8)
• 1/4 cup kalamata olives or 1/4 cup other black olives, pitted and chopped
• 2 cups cooked chicken, shredded
• 1/2 cup canned low sodium chicken broth
• 2 tablespoons finely chopped fresh basil
• 1/2 cup grated parmesan cheese

Recipe

• 1 bring a large pot of water to a boil over high heat. add pasta and cook until tender.
• 2 while pasta is cooking, warm oil over medium heat in a large skillet. add garlic and cook until fragrant, stirring, about 30 seconds. stir in artichokes, olives, chicken broth, shredded chicken and 1/2 teaspoons salt and heat through.
• 3 drain pasta in a colander. return to pot and stir in chicken mixture and basil. sprinkle with cheese and serve immediately.

Pasta With Brie, Tomatoes, Olives, And Basil

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

Ingredients

• Servings: 3
• 6 ounces rigatoni pasta (or other large pasta)
• 6 ounces brie cheese, rind removed, cut into about 1/2-inch chunks
• 7 -8 ounces halved grape tomatoes
• 1/4 cup quartered pitted kalamata olive
• 1 teaspoon minced garlic
• 1/8-1/4 teaspoon red pepper flakes
• 1/2 cup packed fresh basil leaf, chopped
• salt, to taste

Recipe

• 1 cook pasta in large pot of boiling salted water until just tender but still firm to bite. drain, reserving 1/2 cup cooking liquid.
• 2 meanwhile, in a large skillet *off heat*, place cheese cubes, tomatoes, olives, garlic, and crushed red pepper. still off heat, stir to separate cheese pieces. mix in chopped basil.
• 3 add hot pasta and 1/4 cup reserved pasta liquid to skillet with cheese mixture.
• 4 place over medium heat and toss until cheese is partially melted and sauce coats pasta, adding more reserved pasta liquid by tablespoonfuls if dry, about 4-5 minutes.
• 5 season to taste with salt (if needed) and serve.

Orecchiette With Cannellini And Broccoli

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

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 cup chopped onion
• 4 garlic cloves, minced
• 1/2 teaspoon dry crushed red pepper
• 1 (28 ounce) can diced tomatoes with juice
• 1/4 cup water
• 1 (15 ounce) can cannellini, drained and rinsed ( kidney beans)
• 1/2 cup chopped fresh basil
• 8 ounces orecchiette (little ear-shaped pasta) or 1 medium pasta shells
• 1 lb broccoli floret, separated into small florets (about 5 cups)
• 3 tablespoons freshly shaved parmesan cheese

Recipe

• 1 heat oil in large nonstick skillet over medium-high heat. add onion and saute until tender, about 5 minutes.
• 2 add garlic and crushed red pepper; stir 1 minute. stir in tomatoes with juices and 1/4 cup water. bring to boil. reduce heat to medium; boil gently until sauce thickens, stirring occasionally, about 10 minutes.
• 3 stir in beans and basil. season sauce to taste with salt and pepper.
• 4 meanwhile, cook orecchiette pasta in large pot of boiling salted water until almost tender, about 15 minutes. add broccoli florets; cook until pasta is just tender but still firm to bite and broccoli florets are crisp-tender, about 2 minutes longer.
• 5 ladle out 1/2 cup pasta cooking water and reserve. drain orecchiette and broccoli florets; return to pot.
• 6 add tomato sauce and reserved pasta cooking water to pasta and toss to blend. season to taste with salt and peppper.
• 7 sprinkle with cheese to taste and serve.

Pasta With Chicken And Broccoli

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

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 2 garlic cloves, finely chopped
• 1/2 lb boneless skinless chicken breast, cut into 1/2 inch wide stripes
• 1 1/2 cups broccoli florets
• 3/4 cup sun-dried tomato packed in oil, drained and sliced thin
• 1 teaspoon dried basil leaves
• salt and pepper
• 1/4 cup dry wine
• 3/4 cup chicken broth
• 1 tablespoon butter
• 1/2 lb bow tie pasta, cooked according to diections and drained
• parmesan cheese (optional)

Recipe

• 1 in large skillet, heat oil over medium heat.
• 2 saute garlic for about 1 minute, until golden, stirring constantly.
• 3 add the chicken stripes and saute until and almost completely cooked.
• 4 add the broccoli and saute til tender, then add the sun-dried tomatoes, salt and pepper.
• 5 add the wine, then the broth and butter and cook for about 3 to 5 minutes or heated through, stirring occasionally.
• 6 toss the cooked pasta with chicken mixture. serve with parmesan cheese.

Quick Basil Pesto

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 2 cups packed fresh basil leaves
• 2 garlic cloves
• 1/4 cup pine nuts, toasted
• 2/3 cup extra virgin olive oil
• 1/2 cup freshly grated parmesan cheese

Recipe

• 1 combine the basil, garlic, and pine nuts in a food processor. pulse until coarsely chopped.
• 2 add 1/2 cup of oil and process until fully incorporated and smooth. fold in cheese.
• 3 if you aren't using the pesto immediately, cover with a thin film of olive oil and plastic wrap pressed down on the surface.

Pasta With Chicken And Broccoli

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

Ingredients

• Servings: 4
• 12 ounces penne or 12 ounces rigatoni pasta
• 1/2 lb fresh broccoli florets
• 1/4 cup olive oil
• 2 -3 cloves garlic, minced
• 2 tablespoons pesto sauce
• 1 (10 ounce) can diced tomatoes, undrained
• 3/4 cup grated parmesan cheese, more to taste
• 1 lb boneless chicken breast half, cooked and chopped
• 1 pinch red pepper flakes (optional)
• salt
• ground black pepper
• fresh basil, chopped for garnish

Recipe

• 1 in a large pot with boiling salted water cook pasta according to directions until al dente.
• 2 drain.
• 3 meanwhile, blanch broccoli florets in a medium size saucepan for 2 minutes.
• 4 drain and rinse with cold water to stop the cooking.
• 5 in large saute pan add the minced garlic and pesto sauce and olive oil, cooking over medium high heat for for 2 minutes.
• 6 add the chopped tomatoes, broccoli, cooked chicken, salt and pepper and red pepper flakes.
• 7 stir to mix well and until heated.
• 8 add cooked pasta to saute pan and stir to blend.
• 9 add parmesan cheese, fresh chopped basil and serve warm.

Quick Beef And Rice

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 lb ground beef or 1 lb turkey
• 2 cups rice
• 1 (2 ounce) package onion soup mix
• 4 cups water
• 1 (15 ounce) can cream of mushroom soup

Recipe

• 1 brown the ground meat and drain if necessary.
• 2 add soup mix, rice, soup, and water and bring to a boil.
• 3 cover and simmer for 20 minutes, till rice is done.

Orecchiette With Broccoli Rabe And Chickpeas

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

Ingredients

• Servings: 1
• 19 ounces chickpeas, drained
• 2 tablespoons extra virgin olive oil
• 2 teaspoons salt
• 1 cup broccoli rabe, coarsely chopped
• 4 ounces orecchiette
• 4 tablespoons red onions, minced
• 1/4 teaspoon red pepper flakes
• 14 ounces diced tomatoes
• fresh ground black pepper
• 2 tablespoons toasted breadcrumbs
• romano cheese, for serving
• 2 cups french bread, cut into cubes
• 4 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 to make the toasted bread crumbs, heat the oven to 350 degrees f.
• 2 in a food processor, pulse the bread cubes until you have coarse crumbs.
• 3 toss the crumbs in a bowl with the olive oil, salt and pepper.
• 4 spread the crumbs on a baking sheet and bake, stirring occasionally, until golden, about 20 minutes.
• 5 store in a covered container for up to 1 month.
• 6 to make the pasta, put the chickpeas in a bowl and drizzle with a bit of olive oil.
• 7 bring a large pot of water to a boil.
• 8 add the salt and then drop in the broccoli rabe and cook until tender, about 3 minutes.
• 9 remove with a slotted spoon and refresh in cold water to set the colour.
• 10 drain and set aside.
• 11 drop the orecchiette into the same boiling, salted water and cook until al dente, about 12 minutes.
• 12 while the pasta cooks, heat the 2 tablespoons of olive oil in a saute pan over medium heat.
• 13 add the onion and cook until tender, about 8 minutes.
• 14 add the garlic, red pepper flakes and chickpeas and cook for 2 minutes.
• 15 add the tomatoes and broccoli rabe and cook until hot.
• 16 season to taste with salt and pepper.
• 17 drain the pasta when it is ready and it to the sauce, along with toasted bread crumbs, and warm through.
• 18 transfer to a warmed bowl and sprinkle with romano cheese.

Pasta With Cherry Tomatoes & Pesto

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

Ingredients

• Servings: 4
• 1 clove garlic
• 1 tablespoon toasted pine nuts
• 3 cups fresh basil leaves
• salt
• 3 tablespoons olive oil
• 3 tablespoons grated parmesan cheese, and pecorino cheeses mixed
• 1 lb cooked short pasta such as penne
• 1 cup small cherry tomatoes, halved
• additional grated cheese, for passing (optional)

Recipe

• 1 put a pot with 4 quarts of water and 2 teaspoons salt on to boil.
• 2 meanwhile, with the motor of a food processor running, drop garlic and pine nuts down the feed tube.
• 3 when pureed, push down the sides and add basil, salt and oil, puree.
• 4 add cheese and pulse just until mixed (this may also be done in a blender or with a mortar and pestle).
• 5 put pesto in a small bowl.
• 6 you should have about 3/4 cup pesto.
• 7 cook pasta according to package directions until firm but tender, about 10 minutes.
• 8 drain pasta, reserving 1/2 cup of the cooking water.
• 9 put pasta in a large mixing bowl.
• 10 add between half and two-thirds of the pesto and toss, adding just enough of the cooking water to make an even sauce.
• 11 add tomatoes, toss again and serve.
• 12 pass around additional grated cheese if desired.

Orecchiette Pasta With Veal, Capers, And Herb- Wine Sauce

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

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 1 lb ground veal
• 2 teaspoons salt
• 2 teaspoons fresh ground black pepper
• 1/2 cup dry wine
• 1 1/2 cups chicken stock
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon fresh rosemary, chopped
• 2 tablespoons capers, drained
• 12 ounces orecchiette, dry
• 1/2 cup parmigiano-reggiano cheese, grated
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 tablespoons butter

Recipe

• 1 in a large skillet, heat the olive oil. add onion and garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes.
• 2 add the ground veal, season with salt and pepper, and cook until veal is no longer pink and most of the liquid has evaporated, about 8 minutes.
• 3 add the wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes.
• 4 reduce heat to moderate, and add the chicken stock, thyme, rosemary and capers and simmer until the liquid is reduced by half, about 10 minutes.
• 5 meanwhile, cook the orecchiette in large pot of boiling, heavily salted water until al dente.
• 6 drain pasta well, then return it to the pot.
• 7 on top of the pasta, add the cheese, parsley, and butter, and stir gently.
• 8 now add the veal sauce mixture to the pasta, stir gently.
• 9 cook the pasta and sauce over moderate heat, stirring frequently, until sauce is thick and creamy, about 2 minutes.
• 10 transfer to bowls and serve right away.

Potluck Chicken Lasagna

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

Ingredients

• Servings: 6
• 1/2 cup green pepper
• 1/2 cup onion, chopped
• 3 tablespoons butter or 3 tablespoons margarine
• 1 can cream of chicken soup
• 1/3 cup milk
• 6 ounces mushrooms, fresh or canned
• 2 cups velveeta cheese
• 8 lasagna noodles, cooked
• 1 1/3 cups cottage cheese
• 3 cups chicken, cooked and cubed
• 1/2 cup parmesan cheese

Recipe

• 1 saute green pepper and onion in butter.
• 2 add soup, milk, mushrooms, and velveeta.
• 3 heat until cheese is melted.
• 4 grease a 9 x 13 pan.
• 5 put 1/2 noodles on bottom of pan.
• 6 top with a layer of sauce, half the cottage cheese, and half of the chicken.
• 7 repeat.
• 8 top with parmesan cheese.
• 9 bake at 350 for 30 minutes or until light brown on top.

Pasta Twists With Tomato And Mozzarella

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

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 3 garlic cloves, halved
• 1 (14 1/2 ounce) can italian-style tomatoes
• 1/4 teaspoon oregano leaves
• 1/4 cup dry red wine
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup fresh basil leaves or 1 tablespoon dry basil
• 1/2 lb rotelle pasta (corkscrew-shaped pasta) or 1/2 lb fusilli (corkscrew-shaped pasta)
• 1 cup mozzarella cheese, shredded
• parmesan cheese, grated, if desired

Recipe

• 1 heat oil in a med size frying pan over medium heat.
• 2 add garlic and cook, stirring, until it turns a pale golden brown.
• 3 remove and discard garlic.
• 4 in the same pan, add toatoes (break up with a spoon) and their liquid.
• 5 add oregano, wine, salt, pepper and basil.
• 6 adjust heat so mixture boils gently.
• 7 cook, uncovered, stirring occasionally until sauce is lightly thickened (approx 15-20 mins).
• 8 while sauce is cooking, cook pasta until al dente.
• 9 drain pasta well and place in a warm serving bowl.
• 10 mix pasta gently with mozzarella cheese.
• 11 spoon tomato sauce over pasta.
• 12 serve with french bread and enjoy!

Lobster Mac & Cheese

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

Ingredients

• Servings: 8
• 8 ounces elbow macaroni (we used more "designer" looking noodles)
• 16 ounces heavy cream
• 8 ounces shredded sharp cheddar cheese
• 4 ounces cream cheese
• 6 ounces fresh grated parmesan cheese
• 4 ounces shredded gruyere cheese
• 1 lb lobster meat, chopped
• 1/2 cup breadcrumbs
• 2 garlic cloves, minced
• 1 shallot, minced
• 1 tablespoon olive oil
• 1 dash salt
• 1 dash pepper

Recipe

• 1 bring salted water to boil and add noodles. cook 8 - 10 minutes (do not overcook). in a double boiler, combine cheddar cheese, 4 oz. parmesan cheese, cream cheese and gruyere cheeses. heat until blended.
• 2 gradually add cream, stirring until smooth.
• 3 in a large pan, heat olive oil, add shallots and garlic. saute. add lobster meat and cook until opaque. remove from heat.
• 4 drain pasta. add to lobster mix, then add cheese sauce, salt and pepper. mix well.
• 5 place in casserole dish, sprinkle with remaining parmesan cheese and top with breadcrumbs.
• 6 bake at 350°f for 6-8 minutes until breadcrumbs are golden brown.

Orecchiette W/lemon-parmesan Cream

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

Ingredients

• Servings: 4
• salt
• 1/2 lb orecchiette or 1/2 lb farfalle pasta
• 2 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• 2/3 cup heavy cream
• fresh ground pepper
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup minced fresh chives
• 2 teaspoons finely grated lemon zest

Recipe

• 1 bring a large saucepan of water to a boil. add salt and then the orecchiette and cook, stirring often, until al dente, about 11 minutes.
• 2 drain and return the pasta to the saucepan.
• 3 meanwhile, in a small nonreactive saucepan, melt the butter in the lemon juice and cream over moderately low heat.
• 4 reduce the heat to very low, and cook until the cream is barely simmering, about 10 minutes.
• 5 just before serving, stir the sauce into the pasta.
• 6 add the parmesan, chives, and lemon zest, season with salt and pepper, and toss.

Orecchiette Pasta With Wisconsin Cheese

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

Ingredients

• Servings: 4
• 1/2-1 lb asparagus, tough ends snapped off
• 2 shallots or 1 bunch green onion, diced
• 1 garlic clove, diced (or more)
• 2 tablespoons extra virgin olive oil
• 2 large ripe yellow tomatoes, peeled and chopped or 2 large plum tomatoes
• 1/2 cup italian wine (see below)
• 1/2 cup chicken broth (homemade or canned)
• 1/2 cup fresh basil, cut in chiffonade
• 8 1/2 ounces orecchiette, cooked to al dente (little ears, i think that small shells would work just fine, or plain gnocci)
• 1/2 cup mozzarella cheese, shredded (i used more)
• 1/2 cup provolone cheese, shredded (used a little more, again)
• 3 tablespoons grated parmesan cheese (used a little more again, c,mon! i'm in the dairy state!)

Recipe

• 1 preheat oven to 375°f.
• 2 heat up a good load of boiling water place asparagus in a shallow dish or pan and cover with boiling water.
• 3 cover it and let it sit 3-5 minutes.
• 4 drain and cool.
• 5 cut into 3 to 4 inch pieces.
• 6 sauté shallots (or green onions)and garlic in olive oil until translucent in a large saucepan or deep skillet.
• 7 add tomatoes and sauté until they are soft and give out their juices.
• 8 add wine and chicken broth.
• 9 boil over a high heat until reduced by about 1/4.
• 10 add the asparagus pieces and boil for about 2 minutes or so.
• 11 add basil and mix it up.
• 12 add the freshly cooked pasta and stir to coat.
• 13 add the cheeses and toss to melt.
• 14 put in a lightly oiled baking dish and bake for 20 minutes.
• 15 *if you don't want to use wine, substitute with chicken broth.

Pasta Tuna Salad With Sliced Green Olives

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 1 (7 ounce) box ring pasta
• 1 (7 1/16 ounce) envelope tuna in water or 1 (7 1/16 ounce) envelope canned tuna
• 1 (8 ounce) jar sliced green olives, drained
• 1 cup mayonnaise (i use hellman's light)
• 2 tablespoons milk
• 1 large vine ripe tomato, diced
• 1 cup crushed saltine crackers (approximately)
• salt and pepper

Recipe

• 1 cook pasta according to package directions. rinse under cold water, drain, and place in large bowl.
• 2 add tuna, drained, to the cooked pasta. use albacore or light tuna. if using canned, be sure it's packed in water - not oil.
• 3 add 1 jar of drained sliced green olives.
• 4 add 1 large diced tomato.
• 5 stir in 1 cup mayonnaise. **you may add more or less mayonnaise depending on your peronal preference.
• 6 if the pasta salad seems too thick, add milk by the tablespoonful to thin.
• 7 gently stir the entire dish until everything is mixed well. refrigerate for at least 1 hour prior to serving to chill and let the flavors blend.
• 8 salt and pepper to taste.
• 9 top each serving with a handful of crushed saltine crackers.

Lobster Mac & Cheese

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• kosher salt
• vegetable oil
• 1 lb cavatappi pasta or 1 lb elbow macaroni
• 1 quart milk
• 8 tablespoons unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces gruyere cheese, grated (4 cups)
• 8 ounces extra-sharp cheddar cheese, grated (2 cups)
• 4 ounces blue cheese, such as roquefort, crumbled
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon nutmeg
• crushed red pepper flakes (optional)
• 1 1/2 lbs cooked lobster meat
• 1 1/2 cups fresh breadcrumbs (5 slices, crusts removed)

Recipe

• 1 try ina's variation on this dish with lobster!
• 2 preheat the oven to 375ºf.
• 3 drizzle oil into a large pot of boiling salted water.
• 4 add pasta and cook according to the directions on the package, 6 to 8 minutes; drain well.
• 5 meanwhile, heat the milk in a small saucepan, but don’t boil it. in a large pot, melt 6 tablespoons of butter and add the flour.
• 6 cook over low heat for 2 minutes, stirring with a whisk.
• 7 still whisking, add the hot milk to form a thick and creamy sauce, and cook for a minute or two more until thickened and smooth.
• 8 off the heat, add the gruyere, cheddar, roquefort, 1 tablespoon salt, the pepper, nutmeg and crushed red pepper flakes, if using.
• 9 add the cooked macaroni and lobster and stir well.
• 10 place the mixture in 6 to 8 individual gratin dishes.
• 11 melt the remaining 2 tablespoons of butter, combine them with the fresh breadcrumbs, and sprinkle on the top.
• 12 bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
• 13 enjoy!

Potluck Casserole

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

Ingredients

• Servings: 4
• 1 lb ground beef
• 1 small onion, chopped
• 1 cup cheddar cheese, shredded
• 1 (10 3/4 ounce) can condensed tomato soup
• 2 cups cooked elbow macaroni
• 1 cup frozen corn kernels
• 1/4 cup water
• 2 teaspoons mustard
• 1 teaspoon salt

Recipe

• 1 in a saucepan brown beef and cook onion until tender.
• 2 pour off fat.
• 3 stir in 3/4 cup of the cheese and all other remaining ingredients.
• 4 spoon into 1 1/2 quart casserole.
• 5 top with remaining cheese.
• 6 bake at 350 degrees for 30 minutes.

Quick Barley Soup

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

Ingredients

• Servings: 1
• 1 cup beef stock
• 1 garlic clove, minced
• 1 cup assorted fresh vegetable
• 1 scallion, minced
• 1 bay leaf
• black pepper, to taste
• 1 tablespoon pearl barley

Recipe

• 1 in a small saucepan combine the beef stock, garlic and vegetables. scallion, bay leaf, pepper and barley.
• 2 simmer until barley is tender, about 15 minutes.

Real Horchata

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• 1 cup uncooked rice
• 3 sticks cinnamon
• 8 1/2 cups water
• 1 cup sugar
• 1/2 small lemon

Recipe

• 1 wash rice and place in a plastic bowl. add cinnamon sticks and only 1 1/2 cups of the water. cover bowl and place in refrigerator for about 2 hours.
• 2 in a blender, blend the rice/water/cinnamon mix for about 1 minute
• 3 on top of a pitcher, strain the rice mixture thru a fine mesh sieve. while the sieve is still on top of the mixture, pour the rest of the the 7 cups of water. keep in mind that you will not be able to filter out all of the rice thru the sieve, so there will be some remenants of the rice mix at the bottom of the pitcher. this is ok, just give it a quick swirl before drinking.
• 4 add the 1 cup sugar or more if you would like it sweeter.
• 5 slice the lemon into round circles and add to pitcher.
• 6 swirl drink with spoon before serving or drinking. serve cold.

Really Easy, Yummy, Healthy Pasta

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

Ingredients

• Servings: 3
• 1 lb whole wheat pasta
• 1/2 lb mushroom, sliced
• 1 onion, chopped
• garlic
• 2 teaspoons olive oil
• 1/2 cup parmesan cheese
• salt
• pepper

Recipe

• 1 cook pasta in pre-boiled pot of water for about 10 minutes you can tell it's ready when it floats a bit.
• 2 in the meantime, fry onion and garlic in olive oil in a large wok for about 5 mins, or until browned.
• 3 add mushrooms. sautee for 1 minute.
• 4 add cooked pasta, parmesan and salt and pepper to taste.
• 5 cook until cheese is melted- about 5 minutes.
• 6 add a sprinkling of olive oil.
• 7 enjoy!

Pasta With Caramelized Onion Trio, Arugula, With Mozzarella

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 cups chopped leeks
• 1 1/2 cups chopped yellow onions
• 1/4 cup red onion
• 8 ounces uncooked linguine
• 1 cup low sodium chicken broth
• 1 tablespoon balsamic vinegar
• 1/4 cup half-and-half
• 3/4 teaspoon salt
• 2 cups chopped arugula
• 1/2 cup mozzarella cheese, cubed or shredded
• 1 teaspoon chopped fresh thyme

Recipe

• 1 heat olive oil in a skillet. over medium heat cook the onions and leeks for 5 minutes, stirring frequently. reduce heat to low and cover, cooking about 20 minutes or until the onions and leeks are golden brown, stirring frequently.
• 2 prepare pasta according to package directions.
• 3 bring the broth to boil in a saucepan add the vinegar. add the onions, cream and salt to the broth and cook 2 minutes.
• 4 remove from the heat, stir in all ingredients. then toss with the pasta.
• 5 serving size is 1 1/4 cups.

Pasta With Carrots, Sage, And Scallions

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

Ingredients

• Servings: 4
• 8 ounces whole wheat pasta
• 1 tablespoon extra virgin olive oil
• 3 large carrots, julienned
• 3 scallions, thinly sliced
• 12 -15 large fresh sage leaves, cut into thin strips
• salt & freshly ground black pepper
• 1 tablespoon butter
• 1 1/2 tablespoons fresh lemon juice
• 1/4 cup parmesan cheese, grated

Recipe

• 1 bring a big pot of water to a boil and cook the pasta until al dente. when it's done, drain and put back in the pot to keep warm.
• 2 while the pasta cooks, heat the oil in a large skillet over medium-high heat. when hot, add the carrots and cook, stirring frequently, until they are lightly browned, about 5 minutes (more or less depending on how thinly they are cut). add the scallions and sage to the pan and stir around for a couple minutes. season to taste with salt and pepper. if the pasta is still cooking, set the skillet off to the side and keep warm.
• 3 add the butter and lemon juice to the drained pasta and stir until the butter is melted and everything is combined well. divide the pasta among 4 serving plates and top with the carrot mixture. serve garnished with the cheese.

Real French Toast Bake By Rach's Blog

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

Ingredients

• 1/2 cup butter (melted)
• 1 cup brown sugar
• 1 loaf texas toast thick bread (any thick sliced bread of your choice.)
• 4 eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla
• 2 tablespoons cinnamon
• 2 tablespoons powdered sugar (for sprinkling)
• 8 ounces cream cheese (optional)
• 1/4 cup powdered sugar (optional)
• 4 apples (sliced, your choice) (optional)
• maple syrup (optional)

Recipe

• 1 melt butter in microwave & add brown sugar -- stir till mixed.
• 2 pour butter/sugar mix into bottom of 9 x 13 pan -- spread around (this is where i would all the sliced apples).
• 3 beat eggs, milk, & vanilla, & cinnamon.
• 4 lay single layer of texas toast in pan.
• 5 spoon 1/2 of egg mixture on bread layer. (then i would spread the cream cheese and powdered sugar mixture on the bread.).
• 6 add 2nd layer of texas toast.
• 7 spoon on remaining egg mixture and sprinkle a little cinnamon on top.
• 8 cover & chill in fridge overnight.
• 9 bake at 350 for 45 minutes (covered for the first 30 minutes).
• 10 sprinkle with powdered sugar.
• 11 serve with warm maple syrup (i don't do the syrup part).

Pasta With Broccoli And Chicken

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

Ingredients

• Servings: 2
• 450 g pasta (any shape)
• 1 lb boneless skinless chicken breast
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 garlic clove, chopped
• 250 g frozen broccoli
• 2 cups fresh broccoli

Recipe

• 1 1. bring a large pot of water to a boil and salt heavily. cook pasta, drain and add butter to the pasta.
• 2 2. cook the chicken. in a separate pan use a small amount of oil to brown the chicken. usually 4 minutes per side or until browned. add the cooked chicken to the pasta.
• 3 3. in a small pot boil the broccoli until fork tender. i use frozen broccoli and it is ready in 4 minutes.
• 4 4. combine pasta, chicken and broccoli. drizzle with olive oil salt and pepper to taste.
• 5 5. serve and enjoy!

Dippin' Pizza Strips

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

Ingredients

• 1 (13 ounce) package refrigerated pizza crusts
• 20 -30 thin slices pepperoni
• 2 cups shredded mozzarella cheese
• marinara sauce or pasta sauce, for dipping

Recipe

• 1 preheat oven to 400 degrees.
• 2 on greased baking sheet, roll pizza crust into 12x9-inch rectangle. fold edges over to make 3/4 inch crust. bake 7 minutes.
• 3 evenly top pizza crust with pepperoni, then cheese. bake an additional 8 minutes or until cheese is melted. let stand 2 minutes.
• 4 cut pizza in half lengthwise, then cut into 1-1/2 inch strips. serve with warm marinara for dipping.

Quick Carbonara

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

Ingredients

• Servings: 4
• 1 (8 ounce) package spaghetti, uncooked
• 8 slices bacon
• 2/3 cup chopped green onion
• 1 (4 ounce) can sliced mushrooms (or a cup of fresh)
• 3 egg yolks, lightly beaten
• 3/4-1 cup finely shredded cheddar cheese
• 1 dash pepper

Recipe

• 1 cook pasta according to package directions. meanwhile, cook bacon in a large skillet until crisp; remove bacon, reserving 1 tbl. drippings in skillet. coarsely crumble bacon, and set aside.
• 2 cook green onions and mushrooms in drippings in skillet over medium heat 2 minutes. drain pasta, and place in a serving bowl. stir egg yolks into hot pasta immediately after draining it. stir in bacon, green onions and mushrooms, cheese and pepper; toss. serve immediately.

Really Fast Chicken And Noodles (use Your Leftovers!)

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (10 ounce) can chunk chicken (or 1 1/2 cups chopped cooked chicken)
• 3 (14 ounce) cans chicken broth
• 1 teaspoon chicken base
• 1 1/2 cups frozen peas or 1 1/2 cups mixed vegetables
• 2 tablespoons flour
• 4 cups uncooked egg noodles
• fresh ground black pepper

Recipe

• 1 in a large sauce or stock pan add broth, boullion, chicken and veggies. cover and bring to a boil. when it begins to boil uncover and add the noodles and cook for the time specified on the noodle directions.
• 2 when noodles are cooked, remove about 1/4 cup of the broth into a container and whisk in the flour then whisk that back into the pan while it boils. it will thicken slightly but not a whole lot. season with fresh black pepper. serve in bowls.
• 3 this is a fun recipe because you can add things to it to suit your tastes, like fresh broccoli florets or some diced red pepper and chopped onion. you could also add a little rubbed sage or poultry seasoning or skip the noodles and add in one cup of uncooked rice with 2 cups of additional broth (and cook according the rice package) or some leftover rice. i have also subbed vegetable broth for one of the cans of chicken broth. if you like it soupier, add another can of broth, you can do this after the noodles are done, just heat it back up. if you like it creamier, add a can of cream of chicken soup after the noodles cook.
• 4 this also freezes well, but you will need to add a little liquid when you reheat.

Garlic Cheese Noodles

Total Time: 14 mins Preparation Time: 7 mins Cook Time: 7 mins

Ingredients

• Servings: 3
• 3 garlic cloves, chopped finely
• 1 -2 cup milk
• 1/2 cup monterey jack cheese, grated
• 1/2 cup cheddar cheese, grated
• 1 tablespoon butter
• 2 cups angel hair pasta

Recipe

• 1 put milk and garlic in a saute pan.
• 2 cook on medium for 2 minutes.
• 3 add the cheese and cook 5 minutes, or until.
• 4 the cheese is melted.
• 5 add the butter and let it melt.
• 6 put in the noodles.
• 7 enjoy!

Orecchiette With Chickpeas And Broccoli Rabe

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

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 (15 1/2 ounce) can chickpeas, drained
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 8 ounces broccoli rabe, chopped into 1-inch pieces
• 3 cups vegetable broth
• 4 cups hot cooked orecchiette ("little ears" pasta)
• 1/8 teaspoon salt
• 1/4 cup grated parmesan cheese (optional)

Recipe

• 1 heat oil in a dutch oven over medium-high heat; add chickpeas and saute 2 minutes or until they're just beginning to brown.
• 2 add garlic and crushed red pepper and saute 30 seconds.
• 3 add broccoli rabe and vegetable broth to pan; bring to a simmer and cook 3 minutes or until broccoli rabe is crisp-tender.
• 4 stir in hot pasta and salt; cook 2 minutes or until heated throughout.
• 5 divide among 4 shallow bowls, and top with parmesan cheese if desired.

Pasta With Carrots, Cooked Risotto-style

Pasta With Bread Crumbs - La Pasta Con Le Briciole Di Pane

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

Ingredients

• Servings: 2
• 12 ounces spaghetti noodles
• 1/4 cup olive oil
• 1 garlic clove, crushed
• 1 cup breadcrumbs (insides of homemade bread no crust)
• 1/4 cup parmesan cheese, grated

Recipe

• 1 prepare your favorite spaghetti noodles and set aside.
• 2 in a large or deep frying pan add the olive oil, crushed garlic clove and bread crumbs and fry until golden brown.
• 3 next add the cooked pasta into your frying pan, warm and toss contents until well coated.
• 4 plate and sprinkle with parmesan cheese.

Orecchiette With Chard And Ricotta Salata

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

Ingredients

• Servings: 4
• 2 bunches of green chard leaves, about 14 ounces each
• 1/3 cup plus 1 tablespoon extra virgin olive oil
• 6 garlic cloves, thinly sliced
• 1/4 teaspoon hot red pepper flakes
• salt and fresh black pepper
• 1 lb of dried orecchiette
• 2 ounces ricotta salata

Recipe

• 1 separate the chard leaves from ribs with a knife. wash the leaves and transfer to a pot, with just water clinging to them. cover and cook over moderate heat until wilted, about 5 minutes. drain, pressing out excess water, but don't squeeze them dry. chop coarsely.
• 2 heat 1/3 cup of olive oil in a 12-inch skillet over moderate heat. add garlic and hot pepper flakes and saute until garlic is lightly covered, about 2 minutes. add greens, season highly with salt and pepper and toss to coat with seasonings. keep warm.
• 3 bring a large pot of salted water to boil over high heat. add pasta and cook until al dente. drain, reserving 1/2 cup of the cooking water. return pasta to pot and add remaining tablespoon of oil. toss until coated, then add greens and toss again. grate ricotta salata over the pasta and toss again, adding some reserved water if needed to keep pasta moist.
• 4 transfer to warm plates.

Pasta With Broccoli And Pepperoni

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

Ingredients

• Servings: 3
• 1 bunch broccoli
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 pepperoni, sliced
• 3/4 lb ziti pasta (or your choice)
• 1/4 cup butter
• 1 cup grated parmesan cheese

Recipe

• 1 cut broccoli into small pieces and cook until almost done and drain well.
• 2 saute garlic on low heat, then add pepperoni and cook a few minutes.
• 3 add broccoli and cook until tender.
• 4 cook pasta and drain, then add butter and melt over low heat.
• 5 add pasta and toss with half the cheese, then add pepperoni, broccoli mixture.
• 6 serve with additional cheese and red pepper flakes, if desired.

Pasta With Chicken And Pepper Cheese Sauce

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

Ingredients

• Servings: 6
• 3 tablespoons flour
• 2 whole chicken breasts, cubed
• 2 tablespoons oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon jalapeno, seeded and chopped
• 1 sweet red pepper, sliced
• 3/4 cup chicken broth
• 1/2 cup milk
• 1 teaspoon worcestershire sauce
• 1 cup shredded monterey jack cheese or 1 cup monterey jack pepper cheese, if you want the dish hotter
• 1/4 cup sour cream
• 1/8 teaspoon cayenne
• cooked pasta, of your choice

Recipe

• 1 over medium heat saute the chicken breasts in the oil until all the pink is gone.
• 2 remove the meat from the skillet.
• 3 in the same skillet, add onion, red and jalapeno pepper and garlic.
• 4 cook until just tender.
• 5 stir in the flour and cook for 1 minute.
• 6 add broth, milk and worcestershire sauce.
• 7 cook and stir until bubbly.
• 8 stir in cheese and sour cream; then add the chicken to the sauce.
• 9 reheat-- but do not let boil.
• 10 serve over cooked spaghetti.

Orecchiette With Leeks, Peas, And Pecorino

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

Ingredients

• Servings: 4
• 1 lb dry orecchiette or 1 lb some other short pasta
• 1/4 cup fresh mint leaves, torn
• 2 tablespoons olive oil
• 4 leeks, thinly sliced ( and light green parts only)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 garlic cloves, finely chopped
• 1 (10 ounce) package frozen peas, thawed
• 3/4 cup heavy cream
• 1 cup grated pecorino cheese
• 2 teaspoons lemon zest

Recipe

• 1 cook the pasta according to the package directions.
• 2 meanwhile, heat the oil in a large saucepan over medium heat. add the leeks, season with the salt and 1/4 teaspoon of the pepper, and cook, stirring occasionally, until soft, about 7 minutes.
• 3 add the garlic and peas and cook for 2 minutes more. stir in the cream and 3/4 cup of the pecorino.
• 4 simmer until the sauce has thickened slightly, about 4 minutes.
• 5 drain the pasta and return it to pot. add the sauce, lemon zest, and mint and toss.
• 6 divide the pasta among shallow bowls and sprinkle with the remaining pecorino and pepper.

Pasta With Brie

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

Ingredients

• Servings: 4
• 1/2 lb linguine
• 2 tablespoons olive oil
• 1 teaspoon minced fresh garlic
• 1 cup packed fresh basil leaf, washed,dried and torn into small pieces
• 1/2 cup slivered sun-dried tomato (reconstituted if not oil-packed)
• 1/2 lb brie cheese, rind removed and cut into 1/2-inch pieces

Recipe

• 1 put water on to boil for pasta, then begin preparing other ingredients.
• 2 cook pasta according to package directions; drain and return to pan.
• 3 toss pasta with remaining ingredients and serve immediately.
• 4 season to taste at the table with salt and pepper, if desired.

Potluck Macaroni And Cheese

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

Ingredients

• Servings: 8
• 1 lb elbow macaroni
• 1/4 cup onion (minced)
• 2 tablespoons all-purpose flour
• 2 tablespoons smart balance butter spread
• 1/4 teaspoon seasoned sea salt
• 1/4 teaspoon black pepper
• 2 cups 2% low-fat milk
• 12 ounces velveeta reduced fat cheese product (cubed)
• 1/4 cup sharp cheddar cheese (shredded)

Recipe

• 1 heat oven to 350. boil macaroni as desired on box.
• 2 heat margaine in a 3-quart saucepan over medium heat.
• 3 cook onions in margarine for about 2 minutes.
• 4 stir in flour, salt, and pepper. cook until mixture bubbles.
• 5 stir in milk. heat to boiling stirring constantly.
• 6 remove pan from heat and add velveeta cubes.stir cheese until melted.
• 7 put macaroni in an ungreased casserole dish and pour cheese mixture into dish. stir until macaroni is completely coated.
• 8 stir in shredded cheddar.
• 9 bake for about 35 to 40 minutes or until bubbly.

Pasta Sauce With Turkey Meatballs

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 2 tablespoons extra virgin olive oil
• 1/2 large diced onion
• 1 teaspoon kosher salt
• 3 garlic cloves, minced
• 8 ounces sliced mushrooms
• 1/2 green pepper, diced
• 2 celery ribs, chopped
• 1/4 cup fresh basil or 1 1/2 tablespoons dried basil
• 3/4 tablespoon dried oregano
• 1 teaspoon thyme
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon cinnamon
• 6 -8 cups tomato sauce or 2 (28 ounce) cans good quality tomatoes, crushed
• 1 bay leaf
• 2 tablespoons balsamic vinegar
• 1/4 cup red wine
• 1 lb lean ground turkey
• 1/2 cup breadcrumbs
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon black pepper

Recipe

• 1 heat large pot or dutch oven on medium heat. once pot is heated, add oil. lower heat and add chopped onion, stir then sprinkle with healthy pinch of kosher salt. heat for 2minutes then add minced garlic and stir. cook for one minute being careful not to burn and add sliced mushrooms, celery and diced green pepper, stir. add spices and stir. once vegetables are tender add tomato sauce and stir. add bay leaf. simmer. add 2 tbsps balsamic vinegar and a generous splash of red wine. continue to simmer, stirring to ensure that sauce is not sticking to bottom of pan. reduce heat if necessary.
• 2 to make the meatballs.
• 3 in a medium bowl add italian bread crumbs, dried basil, oregano, garlic powder, onion powder, season salt and black pepper. stir and add minced lean turkey. mix well but try not to handle too much to keep them tender. form into balls and drop into sauce. ensure meat balls are covered in sauce. simmer and stir carefully until done, a good 2 hours. ensure that sauce does not burn to bottom of pot. add chicken broth or water if sauce becomes too thick. once meat balls are cooked, taste sauce and add more salt, seasoning and/or cayenne pepper to taste.
• 4 i have found, depending on thickness of pot the sauce will sometimes be very thick. when i make at home i often have to add cups of liquid to the sauce, but it is dependent upon personal preference.

Pasta Subito By Luciano Pavarotti

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4-5
• 3 large tomatoes, ripe, peeled, seeded and chopped
• 1/4 cup flat-leaf italian parsley, coarsely chopped
• 3 leaves fresh basil, chopped
• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 garlic cloves, crushed
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon fresh ground black pepper, to taste
• 1 lb spaghetti

Recipe

Lobster Mac & Cheese By Ina Garten

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• 1 teaspoon kosher salt (to taste)
• 1 tablespoon vegetable oil (for cooking pasta)
• 1 lb cavatappi pasta or 1 lb elbow macaroni
• 1 quart milk or 4 cups milk
• 8 tablespoons unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces gruyere cheese or 4 cups gruyere cheese, grated
• 8 ounces extra-sharp cheddar cheese or 2 cups extra-sharp cheddar cheese, grated
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon nutmeg
• 1 1/2 lbs cooked lobster meat
• 1 1/2 cups fresh breadcrumbs or 5 slices fresh breadcrumbs, crusts removed
• 1 teaspoon mustard powder (optional)

Recipe

• 1 directions.
• 2 preheat the oven to 375 degrees f.
• 3 drizzle oil into a large pot of boiling salted water. add the pasta and cook according to the directions on the package, 6 to 8 minutes. drain well.
• 4 meanwhile, heat the milk in a small saucepan, but don't boil it. in a large pot, melt 6 tablespoons of butter and add the flour. cook over low heat for 2 minutes, stirring with a whisk. still whisking, add the hot milk and mustard powder then cook for a minute or two more, until thickened and smooth. off the heat, add the gruyere, cheddar, 1 tablespoon salt, the pepper, and nutmeg. add the cooked macaroni and lobster and stir well. place the mixture in 6 to 8 individual gratin dishes.
• 5 melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Potluck Pasta Soup

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

Ingredients

• 1 1/2 lbs ground beef
• 2 quarts water
• 2 (14 1/2 ounce) cans stewed tomatoes
• 2 cups carrots, diced
• 1 1/2 cups celery, diced
• 1 cup onion, chopped
• 8 ounces tomato sauce
• 1 (1 1/4 ounce) envelope onion soup mix
• 1 tablespoon sugar
• 1 teaspoon italian seasoning
• 2 garlic cloves, minced
• 2 bay leaves
• 1/2 teaspoon pepper
• 3 cups cooked elbow macaroni
• 15 ounces garbanzo beans, rinsed and drained
• 1/2 cup green pepper, chopped

Recipe

• 1 in a soup kettle, cook beef over medium heat until no longer pink; drain.
• 2 add water, tomatoes, carrots, celery, onion, tomato sauce, soup mix, and seasonings; bring to a boil.
• 3 reduce heat; simmer, uncovered for 1 hour.
• 4 stir in macaroni, beans and green pepper; heat though.
• 5 discard bay leaves before serving.

Pasta Sauce #1

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

Ingredients

• Servings: 4
• 4 cloves garlic
• 1 teaspoon kosher salt or 1 teaspoon sea salt
• 3 tablespoons of a robust extra virgin olive oil (it does make a difference)
• 1/2 medium onion, diced
• 3/4 cup chicken broth
• 1 (24 ounce) can whole tomatoes
• 1 (6 ounce) can tomato paste
• 1/2 teaspoon fresh cracked black pepper
• 1/2 teaspoon red pepper flakes
• 1 teaspoon sugar
• 1 teaspoon dried parsley
• 1/2 teaspoon dried basil

Recipe

• 1 on your cutting board, chop and smash the garlic into a paste with the salt.
• 2 heat a large saucepan with the oil in it over medium-high heat.
• 3 add the onions and garlic to the pan and cook for about 8 minutes or until the onions are all brown.
• 4 add the chicken broth to the pan and scrape the bottom to get all the"flavor" bits off of it.
• 5 crush the tomatoes into the pan using your hand (it's a little gross, but it will give the sauce texture like you've never seen).
• 6 add the tomato paste and all of the seasonings except the parsley and basil.
• 7 stir to combined.
• 8 bring to a soft boil, turn the heat to low, and cover.
• 9 let it simmer for 1 to 1 1/2 hours, stir occasionally.
• 10 add the parsley and basil.
• 11 serve over pasta, rice, pizza, anything.

Potluck Bean And Pasta Salad

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

Ingredients

• Servings: 6
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon dijon mustard
• 2 tablespoons worcestershire sauce
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 garlic cloves, minced
• 1/2 cup extra virgin olive oil
• 2 tablespoons minced parsley
• 1 tablespoon basil pesto
• 3 cups rotini pasta, cooked until tender
• 1 1/2 cups kidney beans (1-14 oz. can , well drained)
• 1 1/2 cups chickpeas (1-14 oz. can , well drained)
• 1 cup diced yellow pepper
• 1/2 cup sliced black olives
• 3 large plum tomatoes, seeded and chopped
• 1/2 red onion, diced

Recipe

• 1 whisk together all dressing ingredients until thick and smooth. set aside.
• 2 in large bowl toss together all salad ingredients.
• 3 add dressing and mix well.
• 4 season to taste with salt and pepper and chill till serving.

Pasta Sauce Delicioso

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

Ingredients

• 1 (28 ounce) can crushed tomatoes
• 1 (28 -29 ounce) can tomato sauce
• 1/3 cup extra virgin olive oil
• 1 large onion, chopped
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 5 garlic cloves, minced
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup red wine vinegar

Recipe

• 1 in a large saucepan/pot, on medium high burner, slowly bring all ingredients (except the vinegar) to a boil, then set burner on medium low.
• 2 simmer the sauce covered for 1/2 hour, stirring occasionally.
• 3 simmer for another 1/2 hour uncovered, stirring occasionally.
• 4 add and stir in the vinegar 5 minutes before done.
• 5 remove the bay leaf.
• 6 unused sauce can be frozen.
• 7 note: this sauce is a bit on the tart side. if you prefer a sweeter sauce, gradually stir in sugar to taste until it is to your liking.

Orecchiette With Spicy Sausage And Broccoli Rabe

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

Ingredients

• Servings: 4
• 2 bunches broccoli rabe, stalks trimmed and quartered crosswise
• 12 ounces dried orecchiette
• 3 tablespoons qood quality olive oil
• 1 lb spicy bulk sausage
• 3 garlic cloves, minced
• 1/8-1/4 teaspoon dried crushed red pepper flakes
• 1/4 cup freshly grated parmesan cheese
• 1/2 teaspoon fresh ground pepper

Recipe

• 1 bring a large pot of salted water to boil. add the broccoli rabe and cook until crisp-tender, about 1 minute. strain the broccoli rabe, and reserve all the cooking liquid. set the broccoli rabe aside.
• 2 cook the orecchiette in the same pot of boiling water until tender but still firm about 8 minutes, stir occasionally. drain reserving 1 cup of the cooking liquid.
• 3 in a large skillet, heat the oil over medium heat.
• 4 add the sausage and cook breaking up with a spoon until the sausage is brown and juices form, about 8 minutes.
• 5 add the garlic and red pepper flakes, and saute until fragrant, about 30 seconds. add the broccoli rabe and toss to coat.
• 6 add the pasta and enough reserved cooking liquid, 1/4 cup at a time, to moisten.
• 7 stir in the parmesan cheese, salt to taste, and pepper into the pasta mixture. serve immediately or at room temperature.

Potluck Pasta Salad

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 12
• 1 1/2 lbs rotini pasta
• 1 green pepper, chopped
• 1/2 red onion, finely chopped
• 2 pints cherry tomatoes, halved
• 1 (12 ounce) can jumbo black olives, drained and sliced
• 1 1/4 cups italian salad dressing
• 1 1/2 cups hellmann's mayonnaise

Recipe

• 1 bring a large pot of water to a boil ( add 1 tsb olive oil, to help pasta not to stick togtther ).
• 2 add rotini and cook for 8 mins until al dente,stirring frequently. drain well.
• 3 put pasta in a large bowl.
• 4 stir in all the vegetables.
• 5 whisk the italian dressing and the mayonnaise together and pour over the pasta and toss the salad making sure it is well coated with the dressing.
• 6 cover and chill for at least 1 hour.

Potluck Spaghetti Salad

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 (16 ounce) package spaghetti, broken in half
• 3 medium tomatoes, diced
• 1 cucumber, seeded and diced
• 1 green pepper, diced
• 1 red onion, diced
• 1 (10 ounce) bottle italian salad dressing
• 1 teaspoon poppy seed
• 1/2 teaspoon paprika
• 1/4 teaspoon celery salt
• 1 teaspoon sesame seeds
• 1/8 teaspoon garlic salt

Recipe

• 1 cook spaghetti according to directions; rinse in cold water and drain.
• 2 in a large bowl mix together spaghetti and vegetables.
• 3 in a small bowl mix together all the remaining ingredients.
• 4 pour dressing over the spaghetti mixture.
• 5 toss to coat.
• 6 refrigerate overnight.
• 7 toss before serving.

Pasta Toss With A Kick

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

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 minced garlic cloves
• 1 (28 ounce) can chopped tomatoes
• 1/2 cup red wine (optional)
• 1/2 tablespoon oregano
• 1/2 tablespoon basil
• 1/2 tablespoon parsley
• 1/4 cup yellow onion, finely chopped
• 1 jalapeno, chopped (seeds and ribs removed)
• 1/2 teaspoon sugar
• parmesan cheese

Recipe

• 1 finely chop jalapeno,onion,garlic.
• 2 saute above with olive oil until soft,translucent.
• 3 add can tomatoes,wine and sugar.
• 4 simmer on low for 15 minutes.
• 5 add oregano and basil simmer another 5 minute.
• 6 toss sauce over cooked pasta
• 7 garnish with parsley and cheese.
• 8 serve with good italian bread-.

Oregano Chicken With Orzo

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

Ingredients

• Servings: 4
• 4 medium skinless chicken breasts (about 1 1/2 lb.)
• 2 tablespoons vegetable oil
• 1 medium fennel bulb, cut into 1/2 inch pieces
• 1 medium onion, cut into wedges
• 2 cloves garlic, minced
• 2 cups water
• 2 tablespoons balsamic vinegar
• 2 teaspoons instant chicken bouillon granules
• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes (or to taste)
• 1 1/3 cups orzo pasta
• 1 medium tomato, chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped pitted ripe olives
• 1 tablespoon snipped fresh oregano

Recipe

• 1 brown chicken breasts in hot oil in a large skillet; drain off fat.
• 2 add the fennel, onion, and garlic to a 4-quart slow-cooker.
• 3 add the chicken breasts.
• 4 in a small bowl, add the water, balsamic vinegar, bouillon granules, dried oregano (if using), and crushed red pepper flakes; stir to mix then pour over chicken.
• 5 cover and cook on low for 5-6 hours.
• 6 stir in 1 tablespoon fresh oregano (if using); check for seasoning and add salt/pepper if desired.
• 7 prepare orzo according to package directions; drain.
• 8 add tomato, cheese, olives, and remaining fresh oregano into orzo; stir to combine; season with salt/pepper if desired.
• 9 serve chicken and vegetables with orzo.

Orecchiette With Pesto, Broad Beans And Italian Sausage

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

Ingredients

• Servings: 4
• 200 g orecchiette
• 100 g spaghetti, no3 (broken into 4 pieces)
• 300 g pesto sauce (cheese free)
• 400 g broad beans (uncooked)
• 1 italian sausage (sliced)
• 1 shallot (finely chopped)
• 2 garlic cloves (finely minced)
• 1 tablespoon olive oil (for cooking)
• pecorino cheese, to serve (optional)
• extra virgin olive oil, to serve (optional)
• fresh ground black pepper, to serve (optional)

Recipe

• 1 first, add the broad beans to salted boiling water and cook them until tender. drain them and remove the outer greyish skin. while the beans are draining, add the orecchiette to salted boiling water as well and cook them al dente, as per package. take them out and drain them.
• 2 cook the onion and the sausage, stirring, until the onion changes color. add the garlic and cook for few seconds. mix in the pasta, the broad beans and the pesto and toss to coat everything in everything.
• 3 this dish is abundant in great mild flavors so there is no need to add much else. serve with some grated pecorino cheese, a splash of olive oil and generous amounts of freshly ground black pepper.

Pasta Salad--inspired By Rita

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 2 cups elbow macaroni, uncooked
• 1 cup frozen peas, uncooked (or fresh peas, scalded for 1 to 2 minutes)
• 3/4 cup baby carrots
• 2 celery ribs
• 5 -6 spring onions or 5 -6 green onion tops
• 1/3-1/2 cup salad dressing (or your favorite mayo)
• 1 tablespoon tarragon vinegar
• 1 tablespoon fresh ground horseradish
• 1 clove fresh garlic, minced
• 1 1/2 teaspoons dijon mustard (i use grey poupon for this)
• 1 teaspoon sugar
• salt and pepper, to taste
• rita grilled portabella mushroom, diced (grilled portabella mushrooms) (optional)

Recipe

• 1 cook macaroni according to package instructions, al dente.
• 2 drain in colander, then rinse with cold water.
• 3 when macaroni is chilled and well drained, return to pan.
• 4 in foodprocessor, chop celery ribs and carrots (separately if using mini-food processor).
• 5 gently toss frozen peas with pasta, breaking apart any peas that are frozen together.
• 6 add chopped celery and carrots and gently toss again.
• 7 in foodprocessor, blend remaining ingredients, excluding the mushrooms.
• 8 pour over pasta and vegetables, gently folding until coated.
• 9 refrigerate for 2 hours or overnight to allow flavors to meld.
• 10 note: if using the option of rita's grilled portabello mushrooms, they can be blended in with the carrot and celery addition, or served as an optional topping or side to be added by each individual.

Pasta Salad- From What's On Hand

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

Ingredients

• 4 ounces dry pasta
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon spinach dip mix, like tastefully simple's
• 1 tablespoon garlic parmesan seasoning, like garlic gourmet's
• 10 slices pepperoni, sliced into 1/16 inch ribbons
• 1 ounce mozzarella cheese, diced in 1/4 inch cubes
• 1 tablespoon capers, drained
• 1/2 cup frozen peas
• 1/2 cup frozen corn kernels
• 1/2 teaspoon paprika
• salt and pepper

Recipe

• 1 cook the pasta in salted boiling water until done, but not soggy.
• 2 while the pasta is cooking, whisk together the oil, vinegar, dip mix, and garlic seasoning in a bowl large enough to hold all of the salad ingedients.
• 3 when the pasta is done, drain well, and add to the dressing while still hot.
• 4 stir well to coat the pasta with the dressing.
• 5 add the pepperoni, cheese, capers, corn, and peas. stir to combine.
• 6 chill for at least two hours to let the flavors combine.
• 7 when ready to serve, taste, and add salt or pepper as needed.
• 8 sprinkle paprika over the salad, mix gently, and serve.
• 9 other ideas to add: leftover roast chicken or sliced ham instead of the pepperoni; cheddar or swiss cheese instead of the mozzerella; artichoke heart quarters, cooked beans, broccoli florets (blanched and drained); frozen lima beans or green beans.
• 10 you can use bottled salad dressing instead of the oil, vinegar and seasonings, or use a seasoning mix your family likes mixed with the oil and vinegar.

Orecchiette With Swiss Chard, Tomatoes And Goat Cheese

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

Ingredients

• Servings: 4
• 3/4 lb orecchiette
• 1 bunch swiss chard, stems separated from leaves, each chopped
• 1 tablespoon extra virgin olive oil
• 1 lb tomato, cut in small dice
• 1 pinch red pepper flakes
• 2 garlic cloves, minced
• salt & freshly ground black pepper
• 1 teaspoon fresh herbs of choice, chopped (basil or rosemary are particularly good here)
• 2 ounces goat cheese, crumbled (1/2 cup)

Recipe

• 1 cook pasta according to package instructions. reserve ½ cup pasta water prior to draining pasta.
• 2 meanwhile, heat 1 tablespoon of the olive oil over medium high heat in a large, heavy skillet, and add the chard stems and sauté for 2-3 minutes, then add tomatoes and the red pepper flakes. cook, stirring often, until tender, 2-3 minutes. add the garlic and salt to taste, and stir for 30 seconds. then stir in the chopped chard leaves and the herbs. stir together for a few seconds, then turn the heat to very low.
• 3 add about 1/2 cup of the pasta water to the pan with the chard mixture. stir in the goat cheese. drain the pasta, transfer to the pan and toss with the chard, tomatoes and goat cheese mixture. season to taste with salt and pepper. serve hot.

Orecchiette With Tuna And Arugula

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

Ingredients

• Servings: 4
• 1 lb orecchiette
• 1/4 cup extra virgin olive oil
• 3 inches chunk italian bread or 3 inches baguette, cut into small cubes
• salt and pepper
• 2 garlic cloves, finely chopped
• 2 bunches arugula, coarsely chopped
• 2 (6 ounce) cans tuna in vegetable oil, drained and flaked
• 1 lemon, juice of
• 1/2 cup grated pecorino romano cheese or 1/2 cup parmesan cheese

Recipe

• 1 in large pot of boiling, salted water, cook the pasta until al dente.
• 2 drain, reserving 2 cups cooking water. return the pasta to the pot to keep warm.
• 3 meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium heat. add the bread cubes and cook, tossing occasionally, until golden and crusty, about 3 minutes.
• 4 season lightly with salt and pepper. transfer to a plate and set aside.
• 5 in the same skillet, heat the remaining 2 tablespoons olive oil over medium-high heat.
• 6 add the garlic and cook, stirring, until golden, 1 to 2 minutes. stir in the arugula, then pour in 1 1/2 cups of the reserved pasta cooking water.
• 7 cook, stirring occasionally, until the greens are wilted, about 3 minutes.
• 8 add the pasta, tuna, lemon juice and remaining 1/2 cup cooking water and toss until heated through. add the cheese, season to taste with salt and pepper and toss again. top each serving with the reserved croutons.

Pasta Sauce With Chicken And Olives

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

Ingredients

• Servings: 6
• 1/2 lb chicken breast, sliced thin
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 4 ounces mushrooms
• 1 small onion, diced
• 1 cup diced tomatoes with juice
• 2 banana peppers, fresh
• 1 cup wine
• 1 1/2 cups chicken broth
• 1/4 cup sliced black olives
• 1/4 cup green olives, sliced
• 2 tablespoons capers
• 1/4 teaspoon oregano
• 3 tablespoons pesto sauce
• salt
• black pepper
• 1/4 cup romano cheese
• 1 lb linguine, cooked

Recipe

• 1 cook pasta in boiling water until tender, set aside.
• 2 saute chicken ,garlic, onion and peppers in oil until onions are transparent.
• 3 add wine, tomatoes, and broth
• 4 simmer 15 minutes.
• 5 add olives, capers, pesto and seasonings cook 5 minutes.
• 6 add cheese serve over pasta.

Potluck Macaroni Salad

Total Time: 3 hrs 22 mins Preparation Time: 22 mins Cook Time: 3 hrs

Ingredients

• 1 (12 ounce) package shell macaroni (the smaller ones)
• 6 hard-boiled eggs, shelled and sliced
• 1 1/2 cups sweet onions, sliced (or you can use red onion, i have done both and like them equally well)
• 1 1/2 cups celery, sliced
• 1 1/2 cups dill pickles, chopped (i use the zesty garlic ones)
• 1 cup green olives, sliced (the ones that are stuffed with pimiento)
• 1 cup medium cheddar, cut into small cubes (very small cubes)
• 1 (6 ounce) can tuna, albacore, drained and flaked
• 2 1/2 cups mayonnaise (can use more if you like or add 1/2 c buttermilk to the mayonnaise and mix well)
• 1 dash ol old bay seasoning
• 1 dash garlic powder
• 1 dash onion powder
• 1 dash creole seasoning (or to taste)
• lettuce leaf
• 1 dash paprika (to garnish)

Recipe

• 1 cook macaroni according to pkg. directions (i like mine a lot softer than most people so i don't cook it "al dente").
• 2 rinse in cold water and set aside.
• 3 in large mixing bowl combine macaroni, eggs, onion, celery, pickles, olives, cheese and tuna. mix gently but well.
• 4 in small bowl, combine mayonnaise (and buttermilk if using) and seasonings. pour over macaroni mixture and gently mix well.
• 5 refrigerate for at least 3 hours before serving (longer if you can).
• 6 serve on separate plates on a bed of lettuce leaves.
• 7 sprinkle with a dash of paprika before serving.

Pasta Sydney

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

Ingredients

• Servings: 4
• 1 lb frozen asparagus cuts
• 1/4 cup low sodium chicken broth
• 1/2 lb sliced mushrooms
• 1 tablespoon flour
• 8 ounces angel hair pasta
• 1/2 cup parmesan cheese
• 1 tablespoon olive oil
• 1 dash cayenne pepper

Recipe

• 1 saute asparagus and mushrooms in a pan over medium heat until tender. add flour to coat veggies and begin to brown for nutty flavor. add chicken broth and mushroom slices. cook until thickened.
• 2 drain pasta and transfer to pan with sauce and gently toss. top with cheese and pepper.