Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

Quick And Easy Alfredo Sauce

Ingredients

• Servings: 4
• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 2 teaspoons garlic powder
• 2 cups milk
• 6 ounces grated parmesan cheese
• 1/8 teaspoon ground black pepper

Recipe

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


• melt butter in a medium, non-stick saucepan over medium heat. add cream cheese and garlic powder, stirring with wire whisk until smooth. add milk, a little at a time, whisking to smooth out lumps. stir in parmesan and pepper. remove from heat when sauce reaches desired consistency. sauce will thicken rapidly, thin with milk if cooked too long. toss with hot pasta to serve.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

Quick And Easy Alfredo Sauce

Ingredients

• Servings: 4
• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 2 teaspoons garlic powder
• 2 cups milk
• 6 ounces grated parmesan cheese
• 1/8 teaspoon ground black pepper

Recipe

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


• melt butter in a medium, non-stick saucepan over medium heat. add cream cheese and garlic powder, stirring with wire whisk until smooth. add milk, a little at a time, whisking to smooth out lumps. stir in parmesan and pepper. remove from heat when sauce reaches desired consistency. sauce will thicken rapidly, thin with milk if cooked too long. toss with hot pasta to serve.

Asian Pasta

Ingredients

• Servings: 4
• 1 (8 ounce) package thin spaghetti
• 2 tablespoons sesame oil
• 1 dash soy sauce
• 1/2 teaspoon cayenne pepper
• 1 red bell pepper, julienned
• 1 bunch fresh cilantro leaves, finely chopped

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water to cool.
• place pasta in a large bowl, and toss with the sesame oil, soy sauce, and cayenne pepper. add the red bell pepper and cilantro and toss again until well mixed. cover and refrigerate for one hour. serve chilled.

Salmon And Asparagus With Penne And Light Cream Sauce

Ingredients

• Servings: 2
• 1 teaspoon olive oil
• 1/2 cup uncooked penne pasta, or as needed
• 1/4 cup olive oil
• 1/4 teaspoon white pepper
• 1/4 teaspoon dried dill weed
• 1/4 teaspoon salt
• 1/2 pound salmon fillet
• 1 pinch salt (optional)
• 1/2 cup cut fresh asparagus (1 inch pieces), or as needed
• 2 cloves garlic, minced, or to taste
• 2 slices fresh lemon
• 1 1/2 cups heavy cream
• 1/4 cup freshly grated parmesan cheese, or to taste
• 1 pinch salt, or to taste (optional)

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. pour in 1 teaspoon of olive oil. once the water is boiling, stir in the penne, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink.
• heat 1/4 cup of olive oil, the white pepper, dill, and 1/4 teaspoon of salt in a skillet over medium-low heat until the oil is shimmering. gently lay the salmon fillet into the oil, and sprinkle with 1 pinch of salt. arrange the cut asparagus and bits of minced garlic around the salmon in the skillet. squeeze the lemon slices over the salmon and asparagus, and place the squeezed slices into the skillet. cover and cook for 8 minutes. flip the salmon, and cook until the salmon is no longer translucent in the center, about 8 more minutes.
• remove the salmon, asparagus, garlic, and lemon slices from the skillet to a warmed plate, leaving the juices in the skillet. whisk in the cream and enough parmesan cheese to thicken the sauce. let the cheese melt, and season to taste with salt. to serve, divide the cooked penne pasta, salmon, and asparagus between two plates, with the pasta to the side of the salmon. spoon the cream sauce over the pasta, and serve.

greek pasta salad

Ingredients

• Servings: 8
• 1 (16 ounce) package penne pasta
• 1/4 cup vegetable oil
• 1 teaspoon lemon juice
• 1 teaspoon dried basil
• 1 teaspoon ground black pepper
• 1 teaspoon garlic salt
• 2 tomatoes, chopped
• 1 green bell pepper, chopped
• 1 sweet onion, chopped
• 1 cucumber, coarsely chopped
• 1 cup black olives, chopped

Recipe

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


• cook pasta in a large pot of boiling water until al dente. drain, and rinse in cold water.
• in a small bowl, mix together oil, lemon juice, basil, garlic salt, and black pepper.
• in a large bowl, combine pasta, tomatoes, green pepper, onion, cucumber, and black olives. add dressing, and toss to coat. chill in the refrigerator for 30 minutes.

italian rice balls

Ingredients

• Servings: 24
• 2 eggs
• 1/3 cup grated parmesan cheese
• 1 tablespoon dried parsley
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 1 quart water
• 1 teaspoon salt
• 1 cup uncooked white rice
• 1 1/2 cups dried bread crumbs
• 2 cups olive oil

Recipe

Preparation Time: 45 mins Cook Time: 15 mins Ready Time: 2 hrs


• in a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt. cover and refrigerate.
• pour water and 1 teaspoon salt into a large saucepan and bring to a boil. stir in rice and reduce heat to low. cook rice until water is almost absorbed, stirring frequently. remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. allow rice mixture to cool for 1 hour.
• pour bread crumbs into a pile on one end of a cutting board. dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs.
• in a small, deep skillet, heat olive oil to 350 degrees f (175 degrees c). (should have enough oil to completely cover rice balls.) fry rice balls 6 at a time, turning as needed to ensure even browning. drain on paper towels and serve warm.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

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


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Quick And Easy Alfredo Sauce

Ingredients

• Servings: 4
• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 2 teaspoons garlic powder
• 2 cups milk
• 6 ounces grated parmesan cheese
• 1/8 teaspoon ground black pepper

Recipe

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


• melt butter in a medium, non-stick saucepan over medium heat. add cream cheese and garlic powder, stirring with wire whisk until smooth. add milk, a little at a time, whisking to smooth out lumps. stir in parmesan and pepper. remove from heat when sauce reaches desired consistency. sauce will thicken rapidly, thin with milk if cooked too long. toss with hot pasta to serve.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

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


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

bow ties with sausage, tomatoes and cream

Ingredients

• Servings: 6
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Recipe

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


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
• stir cooked pasta into sauce, and heat through. sprinkle with parsley.

Baked Ziti I

Ingredients

• Servings: 10
• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. add ziti pasta, and cook until al dente, about 8 minutes; drain.
• in a large skillet, brown onion and ground beef over medium heat. add spaghetti sauce, and simmer 15 minutes.
• preheat the oven to 350 degrees f (175 degrees c). butter a 9x13 inch baking dish. layer as follows: 1/2 of the ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. top with grated parmesan cheese.
• bake for 30 minutes in the preheated oven, or until cheeses are melted.

Dad's Spaghetti

Ingredients

• Servings: 6
• 1 pound spaghetti
• 2 pounds lean ground beef
• 1 onion, minced
• 1 (6 ounce) can tomato paste
• 2 (10.75 ounce) cans condensed tomato soup
• 2 1/2 cups water

Recipe

Cook Time: 25 mins Ready Time: 25 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a large skillet over medium heat, cook ground beef with onion until meat is brown. drain. return meat mixture to pan with tomato paste, tomato soup and water. cook, stirring, until heated through and thickened, 5 to 15 minutes. serve over cooked pasta.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

olive oil bread

Ingredients

• Servings: 1
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon white sugar
• 1 teaspoon salt
• 4 tablespoons olive oil
• 2 1/2 cups all-purpose flour

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 15 mins


• in a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil. stir in 2 cups of the flour in order to make a soft ball. knead in additional flour so that dough is soft and not sticky. place kneaded dough in a medium size greased bowl. cover and let rise until doubled in size.
• punch down dough, and form into ball or loaf shape. place a greased cookie sheet. cover and let rise for 15 to 20 minutes. preheat the oven to 375 degrees f (190 degrees c).
• bake in the preheated oven for 30 to 40 minutes, until golden brown.

Spicy Couscous With Dates

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 whole star anise pods
• salt to taste
• 3 cloves garlic, peeled and chopped
• 1/2 red bell pepper, chopped
• 2 dried hot red peppers, diced
• 1/2 teaspoon ground black pepper
• 4 large fresh mushrooms, chopped
• 1 tablespoon lemon juice
• 1/4 cup chopped dates
• 1 teaspoon ground cinnamon
• 1 cup uncooked couscous
• 1 1/2 cups vegetable stock

Recipe

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


• heat oil in a medium saucepan over medium heat, and saute onion until tender. season with anise pods and salt. mix in garlic, red bell pepper, dried hot red peppers, and black pepper. continue to cook and stir until vegetables are tender.
• stir mushrooms and lemon juice into the vegetable mixture. mix in dates and cinnamon, and simmer over low heat for about 10 minutes.
• place couscous in a medium saucepan, and cover with vegetable stock. bring to a boil. reduce heat to low. cover, and simmer 3 to 5 minutes, until all moisture has been absorbed.
• fluff couscous with a fork, mix into the vegetables, and serve.

chef john's meatless meatballs

Ingredients

• Servings: 16
• 1 tablespoon olive oil
• 1 pound fresh white mushrooms, finely chopped
• 1 pinch salt
• 1 tablespoon butter
• 1/2 cup finely chopped onion
• 4 cloves garlic, minced
• 1/2 cup quick-cooking oats
• 1 ounce very finely shredded parmigiano-reggiano cheese
• 1/2 cup bread crumbs
• 1/4 cup chopped flat-leaf (italian) parsley, packed
• 2 eggs, divided
• 1 teaspoon salt
• freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 pinch dried oregano
• 3 cups pasta sauce
• 1 tablespoon very finely shredded parmigiano-reggiano cheese, or to taste
• 1 tablespoon chopped flat-leaf (italian) parsley, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 5 hrs 30 mins


• heat olive oil in a skillet over medium-high heat. add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
• stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. transfer mixture to a mixing bowl.
• mix oats into mushroom mixture until thoroughly combined. gently stir 1 ounce parmigiano-reggiano cheese into mixture. add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. mix together with a fork until crumbly. stir in remaining 1 egg. mixture should hold together when pressed.
• cover bowl with plastic wrap and refrigerate at least 4 hours. for best flavor and texture, refrigerate overnight.
• preheat oven to 450 degrees f (230 degrees c). line a baking sheet with a silicone baking mat or parchment paper.
• form mixture into small meatballs using a 2-tablespoon scoop. roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
• bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
• bring pasta sauce to a boil in a large saucepan; reduce heat to low. gently stir meatballs into sauce until coated. simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. transfer to a serving bowl and garnish with 1 tablespoon parmigiano-reggiano cheese and 1 tablespoon parsley.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

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


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Baked Ziti I

Ingredients

• Servings: 10
• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. add ziti pasta, and cook until al dente, about 8 minutes; drain.
• in a large skillet, brown onion and ground beef over medium heat. add spaghetti sauce, and simmer 15 minutes.
• preheat the oven to 350 degrees f (175 degrees c). butter a 9x13 inch baking dish. layer as follows: 1/2 of the ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. top with grated parmesan cheese.
• bake for 30 minutes in the preheated oven, or until cheeses are melted.

mom's best spaghetti sauce

Ingredients

• Servings: 8
• 4 (14.5 ounce) cans whole peeled tomatoes
• 2 (15 ounce) cans tomato sauce
• 4 (6 ounce) cans tomato paste
• 3 cups water
• 4 cups fresh sliced mushrooms
• 2 onions, chopped
• 4 cloves garlic, minced
• 4 teaspoons white sugar
• 1/4 cup chopped fresh basil
• salt to taste
• ground black pepper to taste
• 2 pinches baking soda
• 1/4 cup grated parmesan cheese

Recipe

• mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. bring to a boil, stirring. reduce to a simmer, and cook for 4 hours minimum.
• stir in another pinch of baking soda; the sauce will foam. simmer, stirring occasionally, until thick and almost brown. make sure to scrape the sides of the pan in to the sauce.
• after the sauce is fork consistency, stir in parmesan cheese. watch that the cheese does not burn. taste sauce. if it is too tangy or acidic, add another pinch of baking soda and simmer another 1/2 hour.
• cool, cover, and refrigerate overnight. the next day, reheat and serve.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

chef john's meatless meatballs

Ingredients

• Servings: 16
• 1 tablespoon olive oil
• 1 pound fresh white mushrooms, finely chopped
• 1 pinch salt
• 1 tablespoon butter
• 1/2 cup finely chopped onion
• 4 cloves garlic, minced
• 1/2 cup quick-cooking oats
• 1 ounce very finely shredded parmigiano-reggiano cheese
• 1/2 cup bread crumbs
• 1/4 cup chopped flat-leaf (italian) parsley, packed
• 2 eggs, divided
• 1 teaspoon salt
• freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 pinch dried oregano
• 3 cups pasta sauce
• 1 tablespoon very finely shredded parmigiano-reggiano cheese, or to taste
• 1 tablespoon chopped flat-leaf (italian) parsley, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 5 hrs 30 mins


• heat olive oil in a skillet over medium-high heat. add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
• stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. transfer mixture to a mixing bowl.
• mix oats into mushroom mixture until thoroughly combined. gently stir 1 ounce parmigiano-reggiano cheese into mixture. add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. mix together with a fork until crumbly. stir in remaining 1 egg. mixture should hold together when pressed.
• cover bowl with plastic wrap and refrigerate at least 4 hours. for best flavor and texture, refrigerate overnight.
• preheat oven to 450 degrees f (230 degrees c). line a baking sheet with a silicone baking mat or parchment paper.
• form mixture into small meatballs using a 2-tablespoon scoop. roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
• bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
• bring pasta sauce to a boil in a large saucepan; reduce heat to low. gently stir meatballs into sauce until coated. simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. transfer to a serving bowl and garnish with 1 tablespoon parmigiano-reggiano cheese and 1 tablespoon parsley.

Quick And Easy Alfredo Sauce

Ingredients

• Servings: 4
• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 2 teaspoons garlic powder
• 2 cups milk
• 6 ounces grated parmesan cheese
• 1/8 teaspoon ground black pepper

Recipe

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


• melt butter in a medium, non-stick saucepan over medium heat. add cream cheese and garlic powder, stirring with wire whisk until smooth. add milk, a little at a time, whisking to smooth out lumps. stir in parmesan and pepper. remove from heat when sauce reaches desired consistency. sauce will thicken rapidly, thin with milk if cooked too long. toss with hot pasta to serve.

spaghetti squash i

Ingredients

• Servings: 6
• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet.
• place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. remove squash from oven and set aside to cool enough to be easily handled.
• meanwhile, heat oil in a skillet over medium heat. cook and stir onion in oil until tender. add garlic; cook and stir until fragrant, 2 to 3 minutes. stir in tomatoes and cook until tomatoes are warmed through.
• use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. toss with the vegetables, feta cheese, olives, and basil. serve warm.

Fideo (mexican Spaghetti)

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 4 skinless, boneless chicken breast halves
• 1 (12 ounce) package spaghetti noodles, broken in half
• 5 roma (plum) tomatoes, chopped
• 1 large onion, chopped
• 1/2 tablespoon ground cumin
• 2 1/2 teaspoons chili powder
• salt and pepper to taste
• 1 1/2 cups water
• 1 cup shredded cheddar cheese

Recipe

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


• heat 1 tablespoon of vegetable oil in a large skillet over medium heat. cook chicken breasts in the oil until nicely browned on the outside. remove from the skillet and set aside.
• add remaining oil to the skillet, and add the broken spaghetti. cook, stirring constantly until spaghetti is browned. drain off any excess oil, and add tomatoes and onion. dice the chicken breasts, and return them to the skillet. season with cumin, chili powder, salt and pepper. pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. check towards the end, and add more water if necessary.
• spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.

Baked Ziti I

Ingredients

• Servings: 10
• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. add ziti pasta, and cook until al dente, about 8 minutes; drain.
• in a large skillet, brown onion and ground beef over medium heat. add spaghetti sauce, and simmer 15 minutes.
• preheat the oven to 350 degrees f (175 degrees c). butter a 9x13 inch baking dish. layer as follows: 1/2 of the ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. top with grated parmesan cheese.
• bake for 30 minutes in the preheated oven, or until cheeses are melted.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

Quick And Easy Alfredo Sauce

Ingredients

• Servings: 4
• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 2 teaspoons garlic powder
• 2 cups milk
• 6 ounces grated parmesan cheese
• 1/8 teaspoon ground black pepper

Recipe

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


• melt butter in a medium, non-stick saucepan over medium heat. add cream cheese and garlic powder, stirring with wire whisk until smooth. add milk, a little at a time, whisking to smooth out lumps. stir in parmesan and pepper. remove from heat when sauce reaches desired consistency. sauce will thicken rapidly, thin with milk if cooked too long. toss with hot pasta to serve.

chiacchiere with sanguinaccio

Ingredients

• Servings: 4
• 2 cups all-purpose flour
• 5 tablespoons white sugar
• 1 pinch salt
• 2 eggs
• 3 tablespoons butter, melted
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons dry white
• 2 tablespoons
• 1 teaspoon grated lemon zest
• 5 cups white sugar
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 cups cornstarch
• 1 quart whole milk
• 1 teaspoon vanilla extract
• 13 (1 ounce) squares unsweetened chocolate
• 1 quart vegetable oil for frying
• 1/2 cup miniature semisweet chocolate chips
• 1/4 cup confectioners' sugar

Recipe

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


• sift the flour, 5 tablespoons sugar, and salt into a large bowl, and make a well in the center. whisk together the eggs, butter, olive oil, , , and lemon zest in a separate bowl until smooth; pour into the flour mixture. stir together until a dough forms, then knead on a lightly floured work surface until smooth and elastic, about 10 minutes. place into a lightly oiled bowl, cover with plastic wrap, and set aside for 1 hour.
• while the dough rests, stir together 5 cups white sugar, cocoa powder, cinnamon, and cornstarch in a large saucepan. slowly pour in the milk, whisking constantly. stir in the vanilla. add the unsweetened chocolate, and bring to a simmer over medium heat, stirring constantly. simmer for 5 minutes, stirring constantly, then remove from the heat and allow the sauce to cool to room temperature.
• transfer the dough to a lightly floured work surface. roll with a well-floured rolling pin to a thickness of 1/8 of an inch. use a sharp knife to cut the dough into 2x5 inch rectangles. alternately, pinch off an egg-sized piece of dough and roll it through a pasta machine. repeat with the remaining dough.
• heat oil in deep-fryer to 375 degrees f (190 degrees c).
• fry the chiacchiere a few at a time until golden brown; remove and drain on a paper towel-lined plate. to serve, pour the cooled sanguinaccio sauce into a bowl, and sprinkle with chocolate chips to garnish. place the fried chiacciere a serving platter and sprinkle with confectioner's sugar to serve.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

Florentine Stuffed Chicken

Ingredients

• Servings: 4
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/4 cup grated parmesan cheese
• 1/2 cup chopped onion
• 4 bone-in chicken breast halves, with skin
• 2 cups spaghetti sauce
• 1/4 cup shredded mozzarella cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, combine the spinach, parmesan cheese and onion and mix thoroughly. stuff the cavity of each chicken breast with 1/4 of the mixture. (note: bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.)
• lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.
• bake at 350 degrees f (175 degrees c) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.

father-in-law's scallops with sun-dried tomatoes and bacon

Ingredients

• Servings: 4
• 4 slices double smoked bacon
• 1 1/2 tablespoons olive oil
• 12 large scallops, patted dry
• 1/2 cup dry white
• 3 tablespoons sun-dried tomatoes packed in oil, drained and thinly sliced
• 1/4 cup heavy cream
• 2 tablespoons butter, at room temperature
• 2 teaspoons minced garlic
• 1 (8 ounce) package angel hair pasta
• salt and black pepper to taste

Recipe

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


• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate. chop the bacon, and set aside.
• bring a large pot of lightly salted water to a boil for the pasta. while water is coming to a boil, heat olive oil in a large, heavy skillet over high heat, and pan-fry the scallops until browned and opaque, about 2 minutes per side. remove scallops to a plate.
• stir the angel hair pasta into the boiling water, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. drain well in a colander set in the sink, and divide the hot pasta between 4 plates.
• pour white and sun-dried tomatoes into the skillet, and scrape up and dissolve any browned flavor bits left in the pan. stir in the cream, bring to a boil over medium heat, reduce heat, and simmer until thickened, about 2 minutes. remove the pan from the heat, and add the butter and garlic. whisk the butter into the sauce, return the scallops to the pan, and cover with sauce.
• spoon scallops and sauce over the pasta, sprinkle with chopped bacon, and season to taste with salt and pepper.

Short Cut Mexican Fideo (vermicelli)

Ingredients

• Servings: 4
• 1 tablespoon canola oil
• 2 tablespoons minced onion
• 7 ounces vermicelli pasta
• 4 cups chicken stock
• 2 cubes tomato-flavored bouillon

Recipe

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


• heat the oil in a large sauce pan over medium-high heat. cook and stir the onion in the hot oil for 1 minute. stir in the vermicelli and cook until golden brown, about 3 minutes. add the stock and bouillon cubes; cover. simmer until the vermicelli is tender, 10 to 11 minutes.

Pasta With Tuna Sauce

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves crushed garlic
• 1 tablespoon capers
• 1 (14.5 ounce) can crushed tomatoes
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon red pepper flakes
• 2 (6 ounce) cans tuna, drained
• 1 (16 ounce) package dry pasta

Recipe

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


• in a large saute pan, heat oil over low heat. add onion and garlic; cook and stir until onion is tender. stir in capers, tomatoes, lemon juice, and parsley. season with red pepper flakes to taste. simmer gently for 3 minutes to thicken sauce. fold in tuna, and heat through.
• while sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. drain well.
• toss pasta with sauce, and serve.

Eggs And Spaghetti

Ingredients

• Servings: 1
• 4 ounces spaghetti
• 2 tablespoons butter
• 2 eggs
• 2 teaspoons garlic powder
• 2 teaspoons ground black pepper
• 1 tablespoon minced onion
• 1 tablespoon dried rosemary

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, in a large skillet melt butter over medium heat; cook eggs sunny-side up (so that egg yolks are not broken). sprinkle garlic powder, ground black pepper, onion and rosemary on eggs while cooking.
• place hot pasta and cooked eggs on a plate and stir together; the broken yolks will create the sauce. serve hot.

tomato brie bow tie pasta

Ingredients

• Servings: 8
• 1 (12 ounce) package bow tie pasta
• 2 (14.5 ounce) cans italian-style diced tomatoes
• 1/2 pound brie cheese, cubed
• 2 tablespoons chopped fresh basil

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, in a large saucepan, heat tomatoes over medium-high heat. bring to a slow boil and stir in cheese. reduce heat to medium-low, and stir to melt cheese.
• toss pasta with tomato sauce and top with chopped basil before serving.

Quick And Easy Alfredo Sauce

Ingredients

• Servings: 4
• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 2 teaspoons garlic powder
• 2 cups milk
• 6 ounces grated parmesan cheese
• 1/8 teaspoon ground black pepper

Recipe

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


• melt butter in a medium, non-stick saucepan over medium heat. add cream cheese and garlic powder, stirring with wire whisk until smooth. add milk, a little at a time, whisking to smooth out lumps. stir in parmesan and pepper. remove from heat when sauce reaches desired consistency. sauce will thicken rapidly, thin with milk if cooked too long. toss with hot pasta to serve.

Baked Ziti I

Ingredients

• Servings: 10
• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. add ziti pasta, and cook until al dente, about 8 minutes; drain.
• in a large skillet, brown onion and ground beef over medium heat. add spaghetti sauce, and simmer 15 minutes.
• preheat the oven to 350 degrees f (175 degrees c). butter a 9x13 inch baking dish. layer as follows: 1/2 of the ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. top with grated parmesan cheese.
• bake for 30 minutes in the preheated oven, or until cheeses are melted.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

Quick And Easy Alfredo Sauce

Ingredients

• Servings: 4
• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 2 teaspoons garlic powder
• 2 cups milk
• 6 ounces grated parmesan cheese
• 1/8 teaspoon ground black pepper

Recipe

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


• melt butter in a medium, non-stick saucepan over medium heat. add cream cheese and garlic powder, stirring with wire whisk until smooth. add milk, a little at a time, whisking to smooth out lumps. stir in parmesan and pepper. remove from heat when sauce reaches desired consistency. sauce will thicken rapidly, thin with milk if cooked too long. toss with hot pasta to serve.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

curried scallops with angel hair pasta

Ingredients

• Servings: 2
• 2 ounces whole-wheat angel hair pasta
• 1 teaspoon extra-virgin olive oil
• 1 onion, chopped
• 1 teaspoon curry powder
• 1/4 cup fat free, low-sodium chicken broth
• 1/4 cup evaporated skim milk
• 2 teaspoons low-sodium tomato paste
• 10 ounces fresh scallops
• 1/4 cup fat free, low-sodium chicken broth

Recipe

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


• bring a pot of lightly salted water to a boil. cook angel hair in the boiling water until cooked through yet firm to the bite, 4 to 5 minutes; drain. divide between 2 plates and keep warm.
• heat olive oil in a skillet over medium heat. cook and stir onion in the hot oil until softened, about 3 minutes. stir curry powder into the onion; cook and stir 1 minute more.
• transfer the onion mixture to a blender; add 1/4 cup chicken broth along with evaporated milk and tomato paste.
• return the skillet to medium heat. sear scallops on each side in the hot skillet, 2 to 3 minutes per side. place scallops atop the angel hair pasta; keep warm.
• pour 1/4 cup chicken broth into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. pour the contents of the skillet into the blender; blend until smooth and return the mixture to the skillet. simmer the sauce until warm; pour over the scallops and pasta to serve.

bow ties with sausage, tomatoes and cream

Ingredients

• Servings: 6
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Recipe

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


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
• stir cooked pasta into sauce, and heat through. sprinkle with parsley.

Creamy Artichoke Pasta

Ingredients

• Servings: 4
• 12 ounces uncooked spaghetti
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 (6 ounce) can marinated artichoke hearts
• 1 small onion
• 3 cloves garlic, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 1 teaspoon dried oregano
• 1/2 cup low-fat cottage cheese
• 1/2 cup low-fat sour cream
• 1/2 cup grated parmesan cheese

Recipe

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


• bring a large pot of salted water to a boil. add spaghetti and cook until al dente. drain and keep warm.
• while pasta is cooking, heat a large skillet over medium-high heat. place olive oil, butter, and liquid from artichoke hearts in skillet. cut artichoke hearts into bite-size pieces. when olive oil mixture is hot, add onion and garlic. saute until soft and lightly browned. stir in artichoke hearts and saute until heated through. season with salt, black pepper, cayenne pepper, and oregano. remove from heat and stir in cottage cheese and sour cream. toss mixture with cooked pasta and top with parmesan cheese.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

Clam Linguine

Ingredients

• Servings: 2
• 1/4 cup olive oil
• 1/4 cup butter
• 3 cloves garlic, crushed
• 3 large tomatoes, diced
• 1/2 cup chopped fresh parsley
• 1 (6.5 ounce) can minced clams, with juice
• 1/2 pound linguine pasta
• 1/2 cup freshly grated parmesan cheese

Recipe

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


• in a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. add some clam juice if the sauce reduces too much.
• bring a large pot of lightly salted water to a boil. add pasta and cook for 3 minutes or until al dente; drain.
• add clams to the skillet and heat through; top with cheese and serve immediately.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

Jambalaya In A Jiffy

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 1 pound fully cooked kielbasa, cubed
• 1 (28 ounce) can diced tomatoes with juice
• 1/2 cup water
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 3 dashes hot sauce
• 1 1/2 cups orzo pasta

Recipe

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


• heat olive oil in a large, deep skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until tender, 5 to 8 minutes. stir garlic into vegetables and cook until fragrant and softened, about 2 minutes.
• stir kielbasa sausage, tomatoes with juice, water, paprika, oregano, thyme, and hot sauce into onion mixture, bring to a boil, and stir in orzo. reduce heat to low, cover, and simmer until orzo are tender, about 10 minutes.

Vegetable Lo Mein Delight

Ingredients

• Servings: 4
• 8 ounces angel hair pasta
• 3/4 cup chicken broth
• 1/4 cup soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons canola oil
• 1 3/4 cups chopped celery
• 1 3/4 cups sliced fresh mushrooms
• 1 3/4 cups sliced red bell peppers
• 1/2 cup sliced onion
• 2 cups bean sprouts
• 2 cups snow peas
• 1 cup chow mein noodles

Recipe

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


• bring a pot of lightly salted water to a boil. add angel hair pasta and cook for 3 to 5 minutes or until al dente; drain.
• in a small bowl, whisk together the chicken broth, soy sauce, and cornstarch.
• heat the oil in a wok over medium-high heat. stir in the celery, mushrooms, peppers, and onion, and cook about 3 minutes. add the broth mixture, bean sprouts, and snow peas. continue to cook and stir about 5 minutes, until vegetables are tender but crisp.
• in a large bowl, toss together the cooked pasta and the vegetable mixture. top with chow mein noodles to serve.

chef john's meatless meatballs

Ingredients

• Servings: 16
• 1 tablespoon olive oil
• 1 pound fresh white mushrooms, finely chopped
• 1 pinch salt
• 1 tablespoon butter
• 1/2 cup finely chopped onion
• 4 cloves garlic, minced
• 1/2 cup quick-cooking oats
• 1 ounce very finely shredded parmigiano-reggiano cheese
• 1/2 cup bread crumbs
• 1/4 cup chopped flat-leaf (italian) parsley, packed
• 2 eggs, divided
• 1 teaspoon salt
• freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 pinch dried oregano
• 3 cups pasta sauce
• 1 tablespoon very finely shredded parmigiano-reggiano cheese, or to taste
• 1 tablespoon chopped flat-leaf (italian) parsley, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 5 hrs 30 mins


• heat olive oil in a skillet over medium-high heat. add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
• stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. transfer mixture to a mixing bowl.
• mix oats into mushroom mixture until thoroughly combined. gently stir 1 ounce parmigiano-reggiano cheese into mixture. add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. mix together with a fork until crumbly. stir in remaining 1 egg. mixture should hold together when pressed.
• cover bowl with plastic wrap and refrigerate at least 4 hours. for best flavor and texture, refrigerate overnight.
• preheat oven to 450 degrees f (230 degrees c). line a baking sheet with a silicone baking mat or parchment paper.
• form mixture into small meatballs using a 2-tablespoon scoop. roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
• bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
• bring pasta sauce to a boil in a large saucepan; reduce heat to low. gently stir meatballs into sauce until coated. simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. transfer to a serving bowl and garnish with 1 tablespoon parmigiano-reggiano cheese and 1 tablespoon parsley.

Quick And Easy Alfredo Sauce

Ingredients

• Servings: 4
• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 2 teaspoons garlic powder
• 2 cups milk
• 6 ounces grated parmesan cheese
• 1/8 teaspoon ground black pepper

Recipe

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


• melt butter in a medium, non-stick saucepan over medium heat. add cream cheese and garlic powder, stirring with wire whisk until smooth. add milk, a little at a time, whisking to smooth out lumps. stir in parmesan and pepper. remove from heat when sauce reaches desired consistency. sauce will thicken rapidly, thin with milk if cooked too long. toss with hot pasta to serve.

skillet chicken pasta

Ingredients

• Servings: 2
• 1/2 (8 ounce) package spaghettini
• 2 tablespoons olive oil
• 8 roma (plum) tomatoes, halved and sliced
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 2 teaspoons dried basil
• 1 pinch salt
• 1 teaspoon ground black pepper
• 1 1/2 teaspoons white sugar
• 1 tablespoon ketchup
• 3 tablespoons olive oil
• 2 skinless, boneless chicken breasts, cut into thin strips
• 2 garlic cloves, crushed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 red onion, chopped
• 1 cup sliced fresh mushrooms (optional)
• 1/4 cup grated parmesan cheese

Recipe

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


• bring a large pot of water to a boil over high heat. stir in the spaghettini, and return to a boil. cook the pasta until it has cooked through, but is still firm to the bite, about 6-8 minutes. drain well and keep warm.
• heat 2 tablespoons oil in a large skillet over medium heat. stir in the tomatoes; cook until they soften and begin to break down. stir in the garlic powder, oregano, basil, salt, pepper, sugar, and ketchup. heat sauce through and reserve.
• heat the remaining 3 tablespoons oil in a separate cast iron skillet over medium heat. stir in chicken; cook until browned. stir in crushed garlic cloves; cook for 1 additional minute.
• remove chicken from skillet and reserve. turn heat to high. stir the green pepper, red pepper, onion, and mushrooms into the skillet and cook until they begin to soften. stir in browned chicken. turn heat to medium and cook until chicken is no longer pink in the center, and the vegetables are cooked through, about 5 minutes.
• toss the chicken and vegetables with the tomato sauce and the hot pasta. serve sprinkled with parmesan cheese.

manicotti shells

Ingredients

• Servings: 4
• 2 cups all-purpose flour
• 2 cups water
• 6 eggs
• 1/4 teaspoon salt

Recipe

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


• mix together: flour, water, eggs and salt to make a thin, smooth batter. pour about 1/4 cup batter lightly greased griddle. cook until top forms film.

Anchovy Linguine

Ingredients

• Servings: 6
• 1 (16 ounce) package linguini pasta
• 4 cloves garlic, minced
• 6 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 3 (2 ounce) cans anchovy filets
• 1 cup water

Recipe

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


• brown sliced garlic in olive oil. stir in parsley and chopped anchovies. add water to cover, and simmer for a few minutes.
• meanwhile, cook pasta in boiling salted water until al dente.
• drain pasta. toss with anchovy sauce.