Triple Cheese Macaroni

RECIPE # 43

Triple Cheese Macaroni

INGREDIENTS:

8 ounces elbow macaroni

2 eggs

3/4 cup whole milk

1/2 cup half and half

1/2 cup heavy cream

1/2 teaspoon chopped parsley

1/4 teaspoon sugarPinch cayenne pepper

3/4 teaspoon sea salt

1/2 tablespoon ranch seasoning

10 ounces sharp cheddar cheese, grated

5 ounces Monterey Jack cheese, grated

5 ounces Parmesan cheese, grated

DIRECTIONS:

Preheat the oven to 350F. Cook the macaroni according to package directions, drain and set aside. In a large mixing bowl, beat the eggs. Add the milk, half and half, cream, parsley, sugar, cayenne, salt and ranch seasoning and mix until well blended. Add the macaroni, cheddar, Monterey Jack and Parmesan cheeses and mix until fully incorporated. Pour into a large baking dish. Cover the dish with plastic wrap, then cover with aluminum foil and bake for 30 to 35 minutes.

Triple Cheese Macaroni

Rigatoni Ala Vodka

RECIPE # 42

Rigatoni Ala Vodka

INGREDIENTS:

2 lbs. rigatoni

24 oz. canned tomato sauce (plain)

2 tablespoons olive oil

2 cloves fresh garlic, minced

1/2 teaspoon cracked red pepper

1 tablespoon salt

1/2 teaspoon black pepper

1 teaspoon dried basil

1/2 quart heavy cream

1-1/2 oz. vodka

1 oz. grated Romano Cheese

1 oz. bacon bits

1/2 oz. Italian parsley, chopped

DIRECTIONS:

In a medium sauce pan, heat oil until hot. Add garlic and saute until golden brown. Add tomato sauce, salt, red pepper, black pepper, and basil. Cook over medium heat, stirring occasionally, until thoroughly heated. Add heavy cream and vodka. Stir to mix and cook for a few minutes. Boil rigatoni according to package instructions (do not overcook). In a mixing bowl, combine drained pasta with cream sauce. Mix thoroughly. Transfer to a serving bowl and sprinkle with grated cheese, bacon, and parsley. Serve immediately.

Rigatoni Ala Vodka

One Pot Tuna Pasta

RECIPE # 41

One Pot Tuna Pasta

INGREDIENTS:

8 oz. elbow macaroni, uncooked

1 large can white albacore tuna packed in water, drained

1/4 chopped cup fresh parsley

2 1/2 cups water

2 chicken bouillon cubes

1/8 teaspoon pepper

1 teaspoon fresh basil

1 - 4 oz. jar pimento

1 - 9 oz. package frozen cut green beans

1 cup milk

4 oz. Cheddar cheese, grated

DIRECTIONS:

Bring water, bouillon cubes, pepper and basil leaves to a boil in a 4-quart pot. Gradually add pasta so that water continues to boil. Cover and simmer for 7 minutes, stirring occasionally. Meanwhile, dice pimento. Stir diced pimento, green beans and milk into pot; cover and simmer 6 to 8 minutes or until pasta and beans are tender. Stir in cheese, tuna and parsley until cheese is melted. Serve immediately.

One Pot Tuna Pasta

Mexican Manicotti

RECIPE # 40

Mexican Manicotti

INGREDIENTS:

1 lb. lean ground beef

1 (16 ounce) can refried beans

3 teaspoons chili powder

3 teaspoons oregano

1 (8 ounce) package manicotti shells

2 1/2 cups water

16 ounces picante sauce

16 ounces sour cream

1 cup shredded monterey jack cheese

1/4 cup sliced green onions

1/4 cup sliced ripe olives

DIRECTIONS:

In bowl, mix uncooked beef, beans, chili powder, and oregano. Spoon into uncooked manicotti shells. Place in greased 13x9 baking pan. Mix water and sauce, pour over manicotti. Cover and refrigerate 8 hours. Remove from refrigerator 30 minutes before baking. Cover and bake at 350F for 1 hour. Uncover; spoon on sour cream. Sprinkle with cheese, onions, and olives. Bake for 8 minutes more.

Mexican Manicotti

Manicotti Alla Romana

RECIPE # 39

Manicotti Alla Romana

INGREDIENTS:

2 tablespoons olive oil

1/2 cup chopped onion

6 cloves garlic, finely chopped

1 pound ground beef

1 tablespoon salt, or to taste

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 (12 ounce) package manicotti shells

2 cups ricotta cheese2 eggs, beaten

3 cups spaghetti sauce, divided
2 tablespoons butter

2 tablespoons all-purpose flour

2 tablespoons chicken bouillon granules

2 cups half-and-half

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh basil

1/2 cup grated Parmesan cheese

DIRECTIONS:

Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool. Cook spinach according to package directions.

Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half ofthe time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking. To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking. Preheat oven to 350F.

Prepare the white sauce by melting thebutter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing. Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.

Manicotti Alla Romana

Linguini With Clam Sauce

RECIPE # 38

Linguini With Clam Sauce

INGREDIENTS:

1 (16 ounce) package dry linguini

1 onion, chopped6 cloves garlic, chopped

3 tablespoons olive oil

4 (6.5 ounce) cans minced clams

1/2 cup buttersalt and pepper to taste

2 tablespoons dry white wine

DIRECTIONS:

Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well. In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice. Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened. Spoon the clam sauce over the linguini and serve.

Linguini With Clam Sauce

Ham And Asparagus Fettuccine

RECIPE # 37

Ham And Asparagus Fettuccine

INGREDIENTS:

12 ounces dry fettuccini noodles

8 ounces fresh asparagus, trimmed and cut into 2 inch pieces

1/2 cup butter2 cups heavy cream

3/4 cup grated Parmesan cheese

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

1 pinch cayenne pepper

1/2 pound cooked ham, diced

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain. While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through. Toss pasta and asparagus with sauce and serve immediately.

Ham And Asparagus Fettuccine

Greek−Style Penne

RECIPE # 36

Greek−Style Penne

INGREDIENTS:

2 pounds tomatoes, halved, seeded, chopped1 cup chopped green onions (white and pale green parts only)7 ounces feta cheese, crumbled6 tablespoons chopped fresh parsley1/4 cup chopped fresh dill1/4 cup extra−virgin olive oil12 ounces penne pasta

DIRECTIONS:

Mix first 6 ingredients in large bowl. Set tomato mixture aside. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.

Greek−Style Penne

Fettuccine Alfredo

RECIPE # 35

Fettuccine Alfredo

INGREDIENTS:

8 oz. cream cheese, cut in bits

3/4 cup Parmesan cheese, grated

1/2 cup butter or margarine

1/2 cup milk

8 oz. fettuccine, cooked and drained

DIRECTIONS:

In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers can be frozen.

Fettuccine Alfredo

Dijon Chicken Pasta

RECIPE # 34

Dijon Chicken Pasta

INGREDIENTS:

Dijon Pasta Sauce:

1 clove garlic, pressed

1/2 teaspoon olive oil

1 cup strained fat-free yogurt*

2 tablespoons cornstarch

1 cup evaporated skim milk

1/4 cup fat-free milk

2 teaspoons Grey Poupon Dijon mustard

2 tablespoons grated Parmesan cheese

1/4 teaspoon salt

dash ground black pepper

1-1/2 tablespoons fresh parsley, chopped

* make the strained yogurt by pouring a large container of plain yogurt into a coffee filter placed in a metal steamer basked or strainer. Overnight, the liquid whey will drain from the yogurt, leaving a thick, cheese like substance in the strainer. Measure this thick stuff for the recipe and toss out the liquid.

INGREDIENTS:

Chicken Spice Blend:

2 teaspoons salt

1 teaspoon paprika

fat-free butter-flavored spread or spray

4 skinless chicken breast fillets

1/2 teaspoon dried thyme

dash or two ground black pepper

1 pound package penne pasta

3 to 4 quarts water

Garnish:

1 small tomato, diced

fresh parsley, chopped

DIRECTIONS:

Preheat barbecue or stovetop grill to medium/high heat. Prepare pasta sauce by first saut ing the pressed garlic in the olive oil in a medium saucepan. Saute only for a minute or two over medium heat. Do no let the garlic brown or it will become bitter. Remove pan from heat. Combine strained yogurt with cornstarch in a medium bowl. Add evaporated milk, fat-free milk, and mustard, and mix. Pour mixture into saucepan and place it back over heat. Add Paremsan cheese, salt and pepper, and stir. When sauce thickens, add parsley and turn heat to low, stirring often. As sauce cooks, prepare the Dijon Chicken Pasta

Dijon Chicken Pasta

Coq Au Vin Pasta

RECIPE # 33

Coq Au Vin Pasta

INGREDIENTS:

2 lbs. pasta, any kind

1-1/2 lbs. ground turkey

1 cup butter

1 cup of flour

1/2 cup parsley

8 slices of cooked bacon, chopped

1/2 cup Brandy

12 whole mushrooms

6 green onions, diced

1 bay leaf

2 garlic cloves, minced

2 cups white wine

1 tsp. thyme

Salt & Pepper

DIRECTIONS:

In medium bowl mix together turkey, salt and pepper and shape into meatballs. Coat with flour. In large fry pan, heat butter and place all themeatballs (if they fit) into fry pan and brown. When meat is totally cookedremove from heat. Repeat with remaining meatballs. Add in the brandy,parsley, bacon, mushrooms, onions, bay leaf, garlic, wine and thyme. Simmerfor 20 minutes. Meanwhile, cook pasta according to package directions.Return meatballs to frying pan and cook until warmed through. Serve overpasta with a baby greens salad and vinagrette.

Coq Au Vin Pasta

Cavatini

RECIPE # 32

Cavatini

INGREDIENTS:

1 large green pepper, diced

1 large onion, diced

2 oz. (1/2 stick) margarine

1 teas. garlic powder

1 lb. assorted pasta (wheels, shells, spirals, ziti)

1/2 lb. pepperoni − sliced thin − then cut in half

8 oz. mozarella cheese (shredded)

1/2 lb. hamburger (browned)

1/2 lb. italian sausage (browned)

1 − 16 oz. jar meat flavored Prego sauce

DIRECTIONS:

Melt margarine over medium high heat in a skillet. Add onions, peppers, and garlic powder. Saute for about 4 minutes. Meanwhile, cook pasta according to box directions. Heat sauce and combine with cooked hamburger and cooked sausage. Use cooking spray to lightly grease an 11 X 13 casserole dish. Place 1/2 of the cooked pasta in the dish, followed by 1/2 the vegetables, 1/2 of the pepperoni, and 1/2 sauce. Repeat another layer. Spread mozzarella cheese over top. Bake at 350F for about 45 minutes or until cheese is melted.

Cavatini

Capellini Primavera

RECIPE # 31

Capellini Primavera

INGREDIENTS:

1/2 cup (1 stick) butter

1-1/2 cups chopped onions

3/4 cup julienne-cut carrots (1/8-by-1/8-by-1 1/2-inch)

5 cups (12 ounces) broccoli florets, cut into 1-inch pieces

3 cups (about 8 ounces) sliced mushrooms

1 1/4 cups thinly sliced yellow squash (cut squash in halflengthwise before slicing)

1 teaspoon minced garlic

1-1/2 cups water
1 tablespoon beef bouillon granules (or vegetable broth)

1/4 cup sun-dried tomatoes, oil-packed, minced

1 1/4 cups crushed tomatoes in puree

1 tablespoon finely chopped fresh parsley

1/4 teaspoon dried oregano

1/4 teaspoon dried rosemary

1/8 teaspoon crushed red pepper flakes
1 pound fresh angel-hair pasta

1/2 cup grated Parmesan cheese

DIRECTIONS:

Melt butter in Dutch oven over medium heat. Saute onions, carrots and broccoli in butter 5 minutes. Add mushrooms, squash and garlic. Saute 2 minutes. Add all remaining ingredients except pasta and cheese; stir well. Bring to simmer, then cook 8 to 10 minutes or until vegetables are tender and flavors are well blended. Serve over cooked angel hair pasta. Top with Parmesan cheese. Makes 4 to 6 generous servings.

Capellini Primavera

PASTA

PASTA

Pasta

- Lettuce keeps better if you store in refrigerator without washing first so that the leaves are dry. Wash the day you are going to use.

- Do not use metal bowls when mixing salads.Use wooden, glass or china.

- Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.

- To keep potatoes from budding, place an apple in the bag with the potatoes.

- Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.

- If you have a problem opening jars: Try using latex dishwashing gloves. They give a no-slip grip that makes opening jars easy.

- Add a little lemon and lime to tuna to add zest and flavor to tuna sandwiches. Use cucumbers soaked in vinegar and pepper in sandwich instead of tomatoes. Use mustard instead of mayo to cut the fat and add a tang.

- Instead of the water your recipe calls for, try juices, bouillon, or water you've cooked vegetables in. Instead of milk, try buttermilk, yogurt or sour cream. It can add a whole new flavor and improve nutrition.

Steak Sauce With A Kick: Deglaze your frying pan (after searing your New York steaks) with brandy. Add two tablespoons of butter, a little white wine and a splash of Grand Marnier. Serve over steaks - you'll never use steak sauce again.


PASTA