TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings Ingredients
Nutritional Facts1-1/4 cups (calculated without Parmigiano-Reggiano cheese) equals 489 calories, 23 g fat (14 g saturated fat), 97 mg cholesterol,453 mg sodium, 43 g carbohydrate, 3 g fiber,26 g protein. Directions
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Ranch Pasta Salad With Bacon 1 (12 ounce) packageuncooked tri-colored rotini pasta 10 slices bacon 1 cup mayonnaise 1 (1 ounce) packet dry ranch dressing mix 1⁄4 teaspoon garlic powder 1⁄2 cup milk (more, if needed) 1 large tomatoes, chopped or 15 grape tomatoes, cut in half 1 (3 ounce) cansliced black olives 1 cup sharp cheddar cheese, shredded salt and pepper DIRECTIONS Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente, drain. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop. In a large bowl, mix mayonnaise, ranch dressing mix and garlic powder. Stir in milk until smooth. Add bacon, tomato, black olives and cheese and toss to coat with dressing. Season with salt and pepper to taste. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry. 1 lb ground beef 1 packages taco seasoning 4 oz cream cheese 16 jumbo pasta shells 1 1/2 cup salsa 1 cup taco sauce 1 cup cheddar cheese 1 cup monterey jack 3 green onions 1 sour cream Directions 1 preheat oven to 350°F 2 Brown ground beef and season with taco seasoning. add cream cheese, cover and simmer until cheese is melted, blend well. cool beef mixture. meanwhile, cook pasta, drain, and set shells out individually on baking sheet/cutting board so they do not stick together. 3 pour salsa on bottom of baking dish. stuff each shell with beef mixture and place on top of salsa. cover the shells with taco sauce, cover baking dish with foil and cook for 30 minutes. 4 add shredded cheese and continue cooking for 10-15 minutes with the foil removed. top with green onions and sour cream. so many different versions of baked mac and cheese heres just one way of about 3 ways I make it and the 3 of us ate the whole thing
Mac and Cheese Bake 1 (12 ounce) package macaroni cooked for 5 minutes only and drained 1 egg 2 1/2 cups milk 3 tablespoons butter, melted 2 1/2 cups shredded Cheddar cheese 1 teaspoon salt 1/2 teaspoon pepper Whisk the egg, salt, pepper and milk together in a large cup. Add butter and 2 cups cheese to the egg and milk. Whisk well. Place macaroni in a greased baking dish. Pour the egg and cheese mixture over the macaroni. Mix well. Sprinkle remainder of cheese on top. Bake uncovered, at 350 for 30 minutes. Skinny Lasagna Rolls10 servings | Cals: 240 | Pro: 15 g | Carbohydrates: 25 g | Fat: 8.5 g | Saturated fat: 3.5 g | Cholesterol: 18 mg | Fiber: 5 g | Sugar: 4 g | Sodium: 460 mg | PointsPlus: 6 | PreviousPoints: 5 | Ingredients
INGREDIENTS2 cups peeled and chopped carrots
2 egg yolks Pinch of salt ⅓ cup grated Parmesan cheese, plus more for garnishing 1½ cups all-purpose flour 8 tablespoons (1 stick) unsalted butter 3 garlic cloves, minced ¼ cup sage leaves Salt and freshly ground black pepper DIRECTIONS 1. Place the carrots in a medium pot and cover with water. Bring to a boil over medium heat. Continue to boil until the carrots are very tender, 12 to 15 minutes. Drain. 2. Transfer the drained carrots to a large bowl and mash until very smooth. Stir in the egg yolks, salt and Parmesan. Add the flour and mix just until incorporated. 3. On a lightly floured surface, roll a third of the carrot dough into a log about ¾ inch thick. Cut the log into 1-inch pieces. Transfer the finished gnocchi to a floured baking sheet. Repeat with the remaining dough. 4. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, 3 to 4 minutes. Drain. 5. In a large sauté pan, melt the butter over medium heat. Cook until the butter begins to turn lightly brown and smells nutty, 8 to 10 minutes. Add the garlic and sage, and cook until fragrant, 1 to 2 minutes. 6. Add the drained gnocchi to the pan and sauté until well coated in butter, garlic and sage. Season with salt and freshly ground black pepper, and garnish with Parmesan. Serve immediately. INGREDIENTS12 ounces spaghetti 2 avocados--halved, pitted and peeled 1 garlic clove, smashed 1 bunch scallions, roughly chopped Juice of 1 lemon ¼ cup extra-virgin olive oil Salt and freshly ground black pepper ½ cup chopped parsley, for garnish DIRECTIONS 1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 6 to 8 minutes. 2. While the pasta cooks, make the sauce: In the bowl of a food processor, pulse the avocados, garlic, scallions, lemon juice and olive oil until smooth. 3. When the pasta is tender, reserve ½ cup of the cooking water, then drain the pasta. Add the reserved water to the avocado mixture and process until smooth. 4. Add the sauce to the pasta and toss to coat. Season with salt and pepper. To serve, portion the pasta onto plates and garnish with parsley. TORTELLINI AL BRODOThis is a traditional recipe for the Christmas holidays here in Florence, really wonderful when made from scratch! My mother-in-law makes the tortellini every Christmas as a soup dish, cooking the tortellini in homemade meat broth and serving it with some freshly grated parmigiano cheese on top.
This recipe produces a lot of tortellini; I recommend that if you are going to make the effort of making tortellini from scratch, you should definitely go ahead and make the whole batch, freezing the tortellini and then separating them into 4 serving size bags that you can later take out as you need and use for a meal. To freeze fresh pasta with a meat filling (such as this one), line a large baking sheet with aluminum foil and spread out the pasta on the sheet so that the pieces do not touch. Freeze overnight then gently drop the pieces into heavy freezer bags and seal, leaving some air in the bag to protect the pasta from being crushed. Freeze up to 3 months. Makes: about 200 tortellini pieces, but really depends on how big or small you make them INGREDIENTSFilling:
Back to Recipe Index TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings Ingredients
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