OR that recipe for that pasta slad with italian dressing?Pasta recipes?
Summer Spaghetti Salad
鈥?16 oz. thin spaghetti, broken
鈥?3 medium tomatoes, diced
鈥?3 small zucchini, diced
鈥?1 cucumber, seeded and diced
鈥?1 each red and green pepper, diced
鈥?8 oz. Italian salad dressing
鈥?2 tablespoons Parmesan cheese
鈥?1 1/2 teaspoons sesame seeds
鈥?1 1/2 teaspoons poppy seeds
鈥?1/2 teaspoon paprika
鈥?1/4 teaspoons celery seed
鈥?1/8 teaspoon garlic powder
鈥?Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. In a separate bowl combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.Pasta recipes?
BBQ Chili Pasta
INGREDIENTS
* 1 (8 ounce) package rotini pasta
* 1 tablespoon olive oil
* 1 onion, chopped
* 8 ounces ground turkey
* 1 green bell pepper, chopped
* 1 (15 ounce) can whole kernel corn, drained
* 1 tablespoon chili powder
* 1 tablespoon dried oregano
* 1/2 teaspoon salt
* 1 (8 ounce) can tomato sauce
* 3/4 cup barbecue sauce
DIRECTIONS
1. In a large pot with boiling salted water cook rotelle pasta until al dente. Drain.
2. Meanwhile, in a large non-stick skillet heat oil over medium-high heat, add onion and cook until onion for 2 minutes, or until softened. Add ground turkey and cook until no pink remains, about 3 to 4 minutes. Stir in chopped green bell pepper, corn, chili powder, dried oregano, salt, tomato sauce, and BBQ sauce. Bring mixture to a boil. Reduce heat to medium and simmer until slightly thickened, about 3 to 4 minutes, stirring occasionally.
3. In a large serving bowl, combine the turkey mixture with the pasta. Serve immediately
Vegetable Pasta Salad I
INGREDIENTS
* 4 skinless, boneless chicken breast halves
* 1 pound rotini pasta
* 8 ounces frozen mixed vegetables
* 2 tablespoons olive oil
* salt and pepper to taste
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. Bake chicken breast halves in a preheated oven until the juices run clear. About 30 minutes if thawed, 45 minutes if frozen.
3. Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
4. 4 minutes before the pasta is ready, add frozen vegetables. When pasta is cooked, remove pasta and vegetables from heat, drain. Cut chicken into small cubes and add to the pasta-vegetable mix. Season with olive oil, pepper, salt.
I cook orzo pasta, add cilantro, kalamata olives, cherry tomatoes , soft fresh mozzarella, (cook if fresh) artichoke hearts, asparagus. **Mix add salt and pepper and a light Italian salad dressing, Paul Newman's.
Here's a great one:
Italian Chopped Salad in Shells
36 appetizers 3录 hours 3 hours prep
1 (16 ounce) package jumbo pasta shells
4 cups chopped romaine lettuce
1/2 cup chopped fresh basil
1 cup coarsley chopped cooked chickens
1 cup coarsley chopped tomatoes
3/4 cup coarsley chopped cucumbers
3 ounces italian hard salami, chopped
1/3 cup roasted garlic vinaigrette dressing
Cook pasta shells as directed on the package.
Drain and cool.
Place remaining ingredients except vinaigrette in a medium bowl.
Pour vinaigrette over the salad, toss to coat.
Stuff the shells with the salad.
Cover and refrigerate 2 hours before serving.
When it comes to pasta salad,use your imagination and enjoy.The pasta,the Italian dressing.Now add whatever you like,salami,tomatoes,black beans,diced cucumbers,corn,olives(back or green or both)diced onions,whatever you have in fridge that is good,rinse and add.The secret is to make it and put in fridge and let it marinate with the dressing.
I don't have an exact recipe since I make things from memory and make up my own recipes, but this recipe I have been taking to parties for years and everyone raves about it
1 package of your favoite pasta
1 jar of marinated artichoke hearts- cut up and reserve liquid for dressing
1 can of chopped black olives
finely shredded carrots
finely chopped orange, yellow, and green or red bell peppers
chopped chicken breasts- you can use a rotesserie chicken from the deli which is what I do or the already cooked chopped chicken in deli section
cut up tomatoes- I like grape tomatoes or cherry
Dressing
Mayo
Italian dressing
mustard
left over marniade
Pour over mixture and add salt and pepper to taste and let set overnight for flavors to marry. tastes so much better the next day.
This will last up to 3 days in the fridge though it is so yummy I doubt it will last that long.
ITALIAN PASTA SALAD
7 oz. box noodles
1 sm. can sliced ripe olives
1/4 c. green pepper, diced
1/4 c. onion, diced
1 oz. pepperoni (optional)
1 sm. can sliced mushrooms
Italian salad dressing
Parmesan cheese
Cook noodles according to package directions and then drain. Drain juice from olives and mushrooms and add to the pasta. Add peppers and onions and stir. Add dressing until other ingredients are thoroughly coated. Add pepperoni (cut up) and Parmesan cheese to taste. You may also salt and pepper if you wish.
TERIYAKI PASTA WITH CHICKEN
6-8 oz. linguine, cooked and drained
2 tbsp. oil
1 lb. boneless chicken breasts, cut into bite-sized pieces
8 oz. can pineapple tidbits or chunks, drained
8 oz. can sliced water chestnuts, drained
2 carrots, julienned, cut like matchsticks
1 to 1 1/2 c. broccoli flowerettes, bite size
1/2 to 3/4 c. teriyaki sauce
Use the thicker type that is like a glaze.
Boil water, begin cooking linguine. Chop carrots and broccoli. Place in bowl with drained pineapple and water chestnuts. Chop up chicken breast. Heat large skillet or wok with oil in it. Add chicken. Stir fry for 3-4 minutes. Remove from wok, put into clean bowl.
Add bowl of vegetable ingredients to wok. Stir fry 2-3 minutes. Re-add cooked chicken, also teriyaki sauce and stir fry 1 minute. Drain linguine, toss pasta and chicken. Mix together and serve hot.
ITALIAN PASTA SALAD
7 oz. box noodles
1 sm. can sliced ripe olives
1/4 c. green pepper, diced
1/4 c. onion, diced
1 oz. pepperoni (optional)
1 sm. can sliced mushrooms
Italian salad dressing
Parmesan cheese
Cook noodles according to package directions and then drain. Drain juice from olives and mushrooms and add to the pasta. Add peppers and onions and stir. Add dressing until other ingredients are thoroughly coated. Add pepperoni (cut up) and Parmesan cheese to taste. You may also salt and pepper if you wish.
I use a lot of cream sauces. I have others, but these were already typed up.
Recipe: Chicken Breasts with Creamy Garlic Sauce and Morels
Ingredients:
4 tbsp Butter or Olive Oil
4 large cloves of garlic, crushed %26amp; minced
2 large boneless, skinless chicken breasts
5 dried morel mushrooms
2 tbsp all-purpose flour
1/4 c. and 1/3 c. cooking sherry
1 c. Milk
1 c. Heavy Cream
8 oz Spaghetti
Salt, Pepper, and Italian Seasoning to taste
Parsley for garnish
Directions:
1) Put dried morels in a cup and add just enough hot tap water to barely cover, let sit till soft. 2) Chop morels coarsely and reserve the water. 3) Place 2 tbsp butter or olive oil in a large saut茅 pan and heat on medium. 4) Place chicken breasts in pan and season with salt, pepper and Italian seasoning; cook on both sides (does not have to be thoroughly cooked at this point); remove chicken from pan and set aside. 5) Place half of the garlic in the pan and saut茅 till garlic just begins to brown (if there鈥檚 not enough oil in the pan, add just a little). 6) Deglaze the pan by adding 1/4 c. cooking sherry and the water from the morels and let reduce down to a thick syrupy texture. 7) Add 2 tbsp of butter or olive oil and 2 tbsp of all purpose flour and mix with a fork (note: This is called a roux). 8) Add milk and cream, stirring with a fork to make sure the roux is thoroughly blended; add salt and pepper to taste. 9) Add morels and return chicken to pan; simmer on medium-low, stirring occasionally. 10) Place pasta in salted boiling water and cook until al dente. 11) When sauce begins to thicken add 1/3 c. cooking sherry and the remaining garlic, stirring to blend; simmer until thickened and chicken is cooked through. 12) Spoon sauce over pasta and chicken; garnish with parsley.
Notes:
Just kind of threw this one together one night, but it was very worthy of a write-up in my recipes. You could use fresh morels instead of dried, or any other type of mushroom for that matter, and it shouldn鈥檛 change the flavor of the dish much.
Recipe: Krab %26amp; Cream Sauce with Fettuccini
Ingredients:
1 pkg Imitation Crab
5 tbsp Butter
1/4 tsp Garlic Powder
1 tsp Capers
1/4 tsp Ground Rosemary
1/2 tsp Fresh Ground Pepper
Kosher Salt, to taste
1/8 tsp Old Bay Seasoning
5 tbsp Flour
4 c Milk
1/2 c Heavy Cream
1/4 c Sherry or White Wine
8oz Frozen Peas %26amp; Diced Carrots
8oz pkg Fettuccini
Directions:
1) Very coarsely chop the imitation crab and set aside. 2) Place butter, garlic powder, capers, rosemary, ground pepper, and salt in a deep skillet and heat on medium-high until butter melts and begins to bubble, but not browned. 3) Add flour and stir in with a whisk or fork. 4) Add milk and heavy cream when the roux is blended together and stir until the roux is fully incorporated into the milk (no lumps, besides the capers, of course); stir occasionally to keep from scorching. 5) Turn heat to medium and add the Old Bay seasoning. 6) Heat frozen vegetables in saucepan or microwave until tender; drain and set aside. 7) When sauce begins to thicken, stir in sherry. 8) Cook pasta according to directions on the package. 9) When sauce reaches desired consistency, add vegetables, continue to simmer for five minutes. 10) Add imitation crab last and only cook long enough to heat the imitation crab through. 11) Remove from heat, serve over pasta; garnish with chopped green onion over top.
Notes:
A great meal to have with a good crusty bread or salad. I also grilled tiger shrimp on skewers and served them on the side. I sprinkled garlic powder, lemon pepper, ground rosemary, and kosher salt on the skewered shrimp and then took 2 tbsp of honey and 3 tbsp of bourbon and blended them together. I brushed the bourbon-honey mixture on the shrimp and grilled them, repeating the brush on when I turned them over. Don鈥檛 over-grill them as shrimp can get tough if they are overcooked. One day I think I鈥檒l try this recipe with real crab. I鈥檓 sure it鈥檒l be superb! If your sauce looks like it鈥檚 not thickening enough, you can add two more tbsp of flour diluted in enough cold water to make it into a milk-like consistency. Just whisk it in the sauce as it simmers. If it looks too thick, add more milk.
Recipe: Seafood Alfredo
Ingredients
1/4 lb Bay Scallops
1/2 lb Medium Raw Shrimp
1/4 lb Crab Meat
4 Tbsp Butter (or Olive Oil for a lower fat option)
4 Tbsp Flour
3/4 C Grated Parmesan Cheese (out of the can is fine)
4 1/2 C Milk
1/2 C White Wine or Sherry (Though the sauce is fine without it)
2 Tsp Garlic Powder (or 2 cloves of garlic, minced)
Salt %26amp; Pepper to Taste
2 Tsp Old Bay Seasoning
1 Box of Penne or Fettuccini pasta
Directions
1) Rinse and prepare your scallops and shrimp, check crab for any bits of shell or cartilage. 2) Put pasta water on to boil, adding 1/8 C salt to the water to season the pasta (the chefs say this is the only time you have to season the pasta) and cook pasta. 3) Meanwhile, melt the butter in a large skillet or saut茅 pan and add the flour, blending together with a fork or whisk. 4) Mix in half of the milk, stirring the mixture in the pan as you pour to avoid lumps. 5) Blend in the parmesan, stirring constantly to blend until the mixture looks smooth, this will be pretty thick at this point. 6) Stir in the rest of the milk and all seasonings, including fresh garlic if you are using it instead of the garlic powder. 7) Add the wine or sherry if you are using it and stir to combine. 8) Simmer the sauce to the desired consistency. Add all seafood and cook through, being careful not to overcook as scallops and shrimp become tough if overcooked; remove from heat. 9) Ladle sauce over pasta; garnish with chopped parsley or green onion and a lemon wedge.
Notes:
I tend to buy the precooked and frozen snow crab legs for this and remove the meat myself, but any other crab will work, including the crab meat that comes from the plastic containers at the seafood counter. Seafood can be a little tricky to cook because it鈥檚 very easy to overcook. When the shrimp turns pink and just barely begins to curl they are done. By the time they curl up into tight balls they are probably overcooked. By the time the shrimp are done, so are the scallops. Once the seafood is added it should only take a few minutes for them to cook through in the hot sauce and they will continue to cook when you take the sauce off the heat. As always, if the sauce is too thick for your taste, just add a little more milk and stir into the sauce.
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