Pasta and sauces

Nutty Sage Sauce Recipes

2011-06-13T01:59:00.000-07:00

Nutty Sage Sauce

Ingredients of Nutty Sage Sauce

Butter 1 tbsp. 15 mL

Finely chopped omiom 1 cup 250 mL

Garlic cloves, minced 2 2

Coarsely chopped pecans, toasted 1 cup 250 mL

Chopped fresh sage 2 tbsp. 30 mL

Salt 1/2 tsp. 2 mL

Pepper 1/4 tsp. 1 mL

All-purpose flour 1/4 cup 60 mL

Half-and-half cream 2 cups 500 mL

Prepared vegetable broth 1 cup 250 mL

How to Nutty Sage Sauce

Melt butter in medium saucepan on medium. Add onion and garlic. Cook, uncovered,for about 5 to 10 minutes, stirring often, until onion is softened.

Add next 4 ingredients. Heat and stir for 1 minutes.

Add flour. Heat and stir for 1 minute. Slowly add cream and broth, stirring constantly, until smooth. Heat and stir for 5 to 10 minutes until boilimg and thicked. Store in airtight container in refrigerator for up to 3 day or in freezer for up to 1 month. Makes about 3 cups (750 mL)

Big-Batch Tomato Sauce Recipes

2011-06-13T01:34:00.000-07:00

Big-Batch Tomato Sauce

Ingredients of Big-Batch Tomato Sauce

Cooking oil 1 tbsp. 15 mL

Chopped onion 2 cups 500 mL

Chopped celery 1 cup 250 mL

Italian seasoning 4 tsp. 20 mL

Garlic cloves, minced 3 3

Dried crushed chilies 1/4 tsp. 1 mL

Bay leaves (see Note) 2 2

Can of diced tomatoes (with juice) 28 oz. 796 mL

Chopped green pepper 2 cups 500 mL

Can of diced green pepper 2 cups 500 mL

Can of crushed tomatoes 14 oz. 398 mL

Tomato paste 1/4 cup 60 mL

Ketchup 2 tbsp. 30 mL

Granulared sugar 2 tsp. 10 mL

How to Big-Batch Tomato Sauce

Heat cooking oil in Dutch oven on medium. Add next 6 ingredients. Cook, uncovered, for about 10 minutes, stirring occasionally, until onion is softened.

Add next 6 ingredients. Stir. Reduce heat to medium-low. Simmer, covered, for about 30 minutes to blend flavours. Store in airtight container in refrigerator for up to 1 week or in freezer for up to 6 months. Makes about 7 cups (1.75 L)

Note : While stirring, be careful not to break up the bay leaf

Cajun Seafood Sauce Recipes

2011-06-13T01:21:00.000-07:00

Cajun Seafood Sauce

Ingredients of Cajun Seafood Sauce

Cooking oil 2 tsp. 10 mL

Chopped onion 1 cup 250 mL

Garlic clove, minced 1 1

Diced green pepper 1/2 cup 125 mL

Diced celery 1/4 cup 60 mL

Cajun seasoning 1 tbsp. 15 mL

Dried thyme 1/2 tsp. 2 mL

Bay leaf (see Note) 1 1

Can of diced tomatoes (with juice) 14 oz. 398 mL

Clam tomato beverage 1/2 cup 125 mL

Dry white wine 1/4 cup 60 mL

Granulated sugar 1 tsp. 5 mL

Package of frozen mixed seafood, thawed 12 oz. 340 g

Cod fillets, any small bones removed, cut into 1 inch (2.5 cm) pieces 1/2 lb. 225 g

Chopped fresh basil 1 tbsp. 15 mL

How to Cajun Seafood Sauce

Heat cooking oil in large saucepan on medium. Add onion and garlic. Cook, uncovered, for 5 to 10 minutes, stirring often, until onion is softened.

Add next 5 ingredients. Cook, uncovered, for 3 to 5 minutes, stirring occasionally, until celery starts to soften

Add next 4 ingredients. Stir. Bring to a bpol. Simmer, covered, for about 5 minutes to blend flavours.

Add seafood mix and cod. Cook, covered, for 3 to 5 minutes, stirring once, until fish flakes easily when tested with a fork. Remove and discard bay leaf.

Add basil. Stir in airtight container in refrigerator for up to 2 day. Makes about 5 cups (1.25 L)

Note : While stirring, be careful not to break up the bay leaf.

Red clam Sauce Recipes

2011-06-13T01:12:00.000-07:00

Red clam Sauce

Ingredients of Red clam Sauce

Cooking oil 1 tbsp. 15 mL

Chopped celery 1 cup 250 mL

Chopped green pepper 1 cup 250 mL

Chopped onion 1 cup 250 mL

Garlic cloves, minced 2 2

Dry red wine 1/2 cup 125 mL

Cans of tomato sauce 2 2

Reserved juice form clams 1 1/2 cups 375 mL

Tomato paste 2 tbsp. 30 mL

Italian seasoning 1/4 tsp. 1 mL

Pepper 1/4 tsp. 1 mL

Salt 1/4 tsp. 1 mL

Cans of whole baby clams 2 2

Chopped fresh parsley 2 tbsp. 30 mL

How to Red clam Sauce

Heat cooking oil in large frying pan on medium. Add next 4 ingredients. Cook for 5 to 10 minutes, stirring occasionally, until onion is softened.

Add wine. Heat and stir for 1 minute.

Add next 6 ingredients. Stir Bring to a boil. Reduce heat to medium-low. Simmer, partially covered, for 15 minutes to blend flavours.

Addclams and parsley. Stir. Storein airtight container in refrigerator for up to 3 day or in freezer for up to 1 month. Makes about 7 cups (1.75 L)

Chipotle Cream Sauce Recipes

2011-06-13T00:59:00.000-07:00

Chipotle Cream Sauce

Ingredients of Chipotle Cream Sauce

Cooking oil 1 tsp. 5 mL

Chopped onion 1 cup 250 mL

Finely chopped chipotle peppers in adobo sauce 1 tbsp. 15 mL

Garlic cloves, minced 2 2

Granulated sugar 1 tsp. 5 mL

Ground cumin 1 tsp. 5 mL

Ground ginger 1 tsp. 5 mL

Salt 1/2 tsp. 2 mL

Pepper 1/4 tsp. 1 mL

All-purpose flour 1 tbsp. 15 mL

Can of diced tomatoes (with juice) 28 oz. 796 mL

Chopped roasted red pepper 1/2 cup 125 mL

Orange juice 1/3 cup 75 mL

Whipping cream 1 cup 250 mL

How to Chipotle Cream Sauce

Heat cooking oil in medium. Add next 8 ingredients. Cook, uncovered, for 5 to 10 minutes, stirring often, until onion is softened.

Add flour. Heat and stir for 1 minute.

Add next 3 ingredients. Heat and stir until boiling and thickened. Carefully peocess wuth hand blender or in blender until smooth (see Note).

Add cream. Stir. Store in airtight container in refrigerator for up to 3 days or in freezer for up to 1 month. Makes about 5 1/2 cups (1.4 L)

Note : Before processing hot liquids, check the operating instructions for your blender

Tip : Chipotle chili pepper are smoked jalareno peppers. Be sure to wash your hand after handing. To store any lefover chipotle chili peppers, divide into recipe-friendly portions and freeze, with sauce, in airtight containers for up to one year.

Mango Chicken Salad Recipes

2011-06-12T02:49:00.000-07:00

Mango Chicken Salad

Ingredients of Mango Chicken Salad

Chopped cooked chicken 2 cups 500 mL

Cooked rigatoni Pasta 2 cups 500 mL

Frozen, thawed mango, large pieces chopped 1 1/2 cups 375 mL

Thinly sliced celery 1 1/2 cups 375 mL

Sour cream 1/2 cup 125 mL

Finely chopped picked jalapeno pepper 1 tbsp. 15 mL

Liquid honey 1 tbsp. 15 mL

Grated lime zest 1 tsp. 5 mL

Ground cumin 1/2 tsp. 2 mL

Garlic powder 1/4 tsp. 1 mL

Salt 1/2 tsp. 2 mL

Pepper 1/4 tsp. 1 mL

How to Mango Chicken Salad

Combine first 4 ingredients in medium bowl.

Combine remaining 8 ingredients in small bowl. Add to pasta mixture. Toss to coat. Makes about 6 cups (1.5 L)

Nut About Noodles Recipes

2011-06-12T02:38:00.000-07:00

Nut About Noodles

Ingredients of Nut About Noodles

Water 8 cups 2 L

Salt 1 tsp. 5 mL

Radiatore pasta 3 1/2 cups 875 mL

Cooked salad shrimp 1 1/2 cups 375 mL

Chopped walnuts, toasted 1 cup 250 mL

Blue cheese dressing 1/4 cup 60 mL

Pepper 1/4 tsp. 1 mL

How to Nut About Noodles

Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 7 to 9 minutes,stirring occasionally, until tender but firm. Drain.Rinse with cold water. Drain.

Combine remaining 5 ingredients in large bowl. Add pasta. Toss. Makes about 6 cups (1.5 L).

Pear And Shrimp Salad Recipes

2011-06-12T02:32:00.000-07:00

Pear And Shrimp Salad

Ingredients of Pear And Shrimp Salad

Cooked rotini pasta 3 cups 750 mL

Cooked salad shrimp 2 cups 500 mL

Chopped peeled pears 1 1/2 cups 375 mL

Chopped red pepper 1 cup 250 mL

Olive (or cooking) oil 3 tbsp. 50 mL

White wine vinegar 2 tbsp. 30 mL

Liquid honey 1 tbsp. 15 mL

Chopped fresh cilantro 2 tsp. 10 mL

Dijon mustard 2 tsp. 10 mL

Ground ginger 1/2 tsp. 2 mL

Salt 1/2 tsp. 2 mL

Pepper 1/4 tsp. 1 mL

How to Pear And Shrimp Salad

Combine frist 4 ingredients in large bowl.

Whisk remaining 8 ingredients in small bowl. Add to pasta mixture. Toss. Makes about 6 cups (1.5 L).

Chicken Caesar Pasta Salad Recipes

2011-06-12T02:21:00.000-07:00

Chicken Caesar Pasta Salad

Ingredients of Chicken Caesar Pasta Salad

Water 8 cups 2 L

Salt 1 tsp. 5 mL

Radiatore pasta 2 cups 500 mL

Romaine lettuce mix, lightly packed 6 cups 1.5 L

Boneless, skinless chicken breast halves 3/4 lb. 340 g

Basil pesto 2 tbsp. 30 mL

Caesar dressing 2/3 cup 150 mL

Lemon juice 1 tbsp. 15 mL

Coarsely ground pepper 1 tsp. 5 mL

Grated lemon zest 1 tsp. 5 mL

Grated Parmesan cheese 1/4 cup 60 mL

Bacon bits 2 tbsp. 30 mL

How to Chicken Caesar Pasta Salad

Combine water and salt in large saucepan. Bring to a boil, uncovered, for 7 to 9 minutes, stirring occasionally, until tender but firm. Drain. Rinse with cold water. Drain well . Transfer to extra- large bowl.

Add lettuce mix. Toss.

Place chicken breasts on greased baking sheet. Brush with pesto. Broil for about 10 minutes, turning once at halftime, until fully cooked and internal temperature reaches 170 F ( 77 C ). Remove to large plate. Cool. Cut into 1 inch (2.5 cm) cuves. Add to pasta mixture.

Whisk next 4 ingredients in small bowl. Add to pasta mixture. Toss.

Sprinkle with cheese and bacon. Makes about 10 cups (2.5 L) .

Greek Rotini Salad Recipes

2011-06-12T02:13:00.000-07:00

Greek Rotini Salad

Ingredients of Greek Rotini Salad

Cooked rotini pasta 3 cups 750 mL

Diced English cucumber (with peel) 1 cup 250 mL

Grape romatoes, halved 20 20

Chopped green pepper 1/2 cup 125 mL

Chopped red onion 1/2 cup 125 mL

Chopped red pepper 1/2 cup 125 mL

Whole pitted kalamata olives 1/4 cup 60 mL

Olive oil 1/3 cup 75 mL

Lemon juice 3 tbsp. 50 mL

Chopped fresh parsley 2 tbsp. 30 mL

Chopped fresh oregano 1 tsp. 5 mL

Garlic clove, minced 1 1

Salt 1/4 tsp. 1 mL

Pepper 1/8 tsp. 0.5 mL

Crumbled feta cheese 3/4 cup 175 mL

How to Greek Rotini Salad

Combine first 7 ingredient in large bowl.

Conbine next 7 ingredients in jar with tight-fitting lid. Shake well. Drizzle over pasta mixture. Toss.

Sprinkle with cheese. Makes about 6 cups (1.5 L).

Fennel Avocado Salad Recipes

2011-06-02T01:36:00.000-07:00

Fennel Avocado Salad

Ingredients of Fennel Avocado Salad

Water 8 cups 2 L

Salt 1 tsp. 5 mL

Medium bow pasta 2 cups 500 mL

Large ripe avocado, cut into 1/2 inch(12 mm) cubes 1 1

Crumbled feta cheese 1/3 cup 75 mL

Chopped pitted black olives 1/4 cup 60 mL

Olive oil 3 tbsp. 50 mL

Red wine vinegar 2 tbsp. 30 mL

Lemon juice 1 tbsp. 15 mL

Dried oregano 1 tsp. 5 mL

Salt 1/4 tsp. 1 mL

Pepper 1/4 tsp. 1 mL

Olive oil 1 tsp. 5 mL

Chopped fennel bulb (white part only) 1 cup 250 mL

Garlic cloves,minced (or 1/2 tsp. , 2 mL , powder) 2 2

How to Fennel Avocado Salad

Bring water and salt to a boil in large saucepan. Add pasta. Boil, uncovered, for 10 to 12 minutes, stirring occasionally, until tender but firm. Drain. Rinse with cold water. Drain. Transfer to large bowl.

Add next 3 ingredients. Toss.

Combine next 6 ingredients in small bowl. Add to pasta mixture. Toss.

Heat olive oil in small frying pan on medium. Add fennel and garlic. Cook for 5 to 10 minutes, stirring occasionally, until fennel is softened. Transfer to plate. Let stand for 5 minutes. Add to pasta mixture. Toss. Makes about 4 cups (1 L)

Salami Olive Penne Salad Recipes

2011-06-02T01:27:00.000-07:00

Salami Olive Penne Salad

Ingredients Salami Olive Penne Salad

Water 8 cups 2 L

Penne pasta 1 2/3 cups 400 mL

Can of sliced black olives, drained 4 1/2 oz. 125 mL

Thinly sliced red onion 1/3 cup 75 mL

Thinly sliced salami, cut into strips 2 oz. 57 g

Finely shredded basil 2 tbsp. 30 mL

Lemon juice 2 tbsp. 30 mL

Olive oil 2 tbsp. 30 mL

Dried oregano 2 tsp. 30 mL

Dijon mustard 1 tsp. 5 mL

Granulated sugar 1 tsp. 5 mL

Lemon zest 1 tsp. 5 mL

Garlic cloves, minced 1 1

Salt 1/8 tsp. 0.5 mL

Pepper 1/8 tsp. 0.5 mL

Grated Parmesan cheese 2 tbsp. 30 mL

How to Salami Olive Penne Salad

Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 14 to 16 minutes, stirring occasionally, until tender but firm. Drain. Rinse with cold water. Drain. Transfer to medium bowl.

Add next 4 ingredients. Toss.

Whisk next 9 ingredients in small bowl. Add to pasta mixture. Toss.

Sprinkle with cheese. Toss. Makes about 4 cups (1 L).

Tuna Casserole Salad Recipes

2011-06-02T01:16:00.000-07:00

Tuna Casserole Salad

Ingredients of Tuna Casserole Salad

Water 8 cups 2 L

Salt 1 tsp. 5 mL

Small shell pasta 1 1/2 cups 375 mL

Frozen peas, thawed 1 cup 250 mL

Can of flaked white tuna, drained 6 oz. 170 g

Thinly sliced celery 1/2 cup 125 mL

Diced red pepper 1/4 cup 60 mL

Mayonnaise 1/2 cup 125 mL

Tangy dill relish 3 tbsp. 50 mL

Dijon mustard 2 tsp. 10 mL

Lemon pepper 1/2 tsp. 2 mL

Salt 1/4 tsp. 1 mL

Paprika, Sprinkle

How to Tuna Casserole Salad

Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil uncovered, for 8 to 10 minutes, stirring occasionally, until tender but firm. Drain. Rinse with cold water. Drain well. Transfer to medium bowl.

Add next 4 ingredient. Toss.

Combine next 5 ingredients in small bowl. Add to pasta mixture. Stir to coat.

Sprinkle with paprika. Makes about 3 1/2 cups (875 mL)

SALMON CASSEROLE SALAD : Omit tuna. Add canned salmon, round bones and skin removed

Gazpacho Salad Recipes

2011-06-02T01:07:00.000-07:00

Gazpacho Salad

Ingredients of Gazpacho Salad

Water 8 cups 2 L

Salt 1 tsp. 5 mL

Radiatore pasta 2 cups 500 mL

Can of diced tomatoes, drained 14 oz. 398 mL

Diced English cucumber (with peel) 1 cup 250 mL

Diced red pepper 1 cup 250 mL

Olive oil 3 tbsp. 50 mL

Red wine vineger 2 tbsp. 30 mL

Chopped fresh basil (or 1 tsp.,5 mL, dried) 4 tsp. 20 mL

Lemon juice 1 tbsp. 15 mL

Liquid honey 1 tbsp. 15 mL

Chopped fresh cilantro 2 tsp. 10 mL

Ground cumin 1/2 tsp. 2 mL

Salt 1/2 tsp. 2 mL

Pepper 1/4 tsp. 1 mL

How to Gazpacho Salad

Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 7 to 9 minutes, stirring occasionally, until tender but firm. Drain. Rinse with cold water. Drain well. Transfer to medium bowl.

Add next 3 ingredients. Toss

Whisk remaining 9 ingredients in small bowl. Add to pasta mixture. Toss. Makes about 6 cups (1.5 L)

Honey Lime Crab salad Recipes

2011-06-02T00:56:00.000-07:00

Honey Lime Crab salad

Ingredients of Honey Lime Crab salad

Water 8 cups 2 L

Salt 1 tsp. 5 mL

Small shell pasta 2 cups 500 mL

Grated carrot 1 cup 250 mL

English cucumber (with peel) ,quartered lengthwise and pieces Can of flaked crabmeat (4 1/4 oz.,120 g, each),drained, cartilage removed 2 2

Thinly sliced celery 1/2 cup 125 mL

Capers (optional) 2 tbsp. 30 mL

Mayonnaise 1/2 cup 125 mL

Lime juice 1 tbsp. 15 mL

Grated lime zest 2 tsp. 10 mL

Liquid honey 1 tsp. 5 mL

Ground cumin 1/2 tsp. 2 mL

Salt 1/4 tsp. 1 mL

Pepper 1/4 tsp. 1 mL

How to Honey Lime Crab salad

Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 8 to 10 minutes, stirring occasionally, until tender but firm. Drain. Rinse with cold water . Drain. Transfer to medium bowl.

Add next 5 ingredients to pasta. Toss.

Combine remaining 7 ingredients in small bowl. Add to pasta mixture. Toss to coat. Makes about 6 cups (1.5 L).

Sensational Sesame Salad Recipes

2011-06-01T00:46:00.000-07:00

Sensational Sesame Salad

Ingredients of Sensational Sesame Salad

Water 8 cups 2 L

Salt 1 tsp. 5 mL

Angel hair pasta, broken into thirds 4 oz. 113 g

Liquid honey 2 tbsp. 30 mL

Cooking oil 1 tbsp. 15 mL

Sesame oil (for flavour) 1 tbsp. 15 mL

Soy sauce 1 tbsp. 7 mL

Finely grated ginger root 1 1/2 tsp. 7 mL

Dried crushed chilies 1/2 tsp. 2 mL

Coleslaw mix 2 cups 500 mL

Thinly sliced red pepper 1/2 cup 125 mL

Sliced green onion 2 tbsp. 30 mL

Sesame seed, toasted (see tip, below), for garnish 1 tbsp. 15 mL

How to Sensational Sesame Salad

Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil. uncovered, for 3 to 5 minutes, stirring occasionally, until tender but firm. Drain. Rinse with cold water. Drain well.

Conbime next 6 ingredients in large bowl.

Add next 3 ingredients and pasta. Toss.

Sprinkle with sesame seeds. Makes about 4 cups (1 L)

Tip : When toasting nuts, seeds or coconut, cooking times will vary for each type of nut so never toast them together. For small amounts, place ingredient in an ungreased frying pan. Heat on medium for 3 to 5 minutes, stirring often, until golden. For larger amounts, Spread ingredient evenly in an ungreased shallow pan. Bake in a 350 F (175 C) oven for 5 to 10 minutes, stirring or shaking often, until golden.

Springtime Pasta Recipes

2011-06-01T00:34:00.000-07:00

Springtime Pasta

Ingredients of Springtime Pasta

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Penne pasta 3 cups 750 mL

Olive oil 2 tbsp. 30 mL

Chopped fresh asparagus 1 1/2 cups 375 mL

Chopped green onion 1/2 cup 125 mL

Garlic cloves,minced 2 2

Dried oregano 1 1/2 tsp. 7 mL

Fresh spinach leaves, lightly packed 4 cups 1 L

Frozen peas 1 cup 250 mL

Salt 1/2 tsp. 2 mL

Coarsely ground pepper 1/4 tsp. 1 mL

Grated Parmesan cheese 1/2 125 mL

How to Springtime Pasta

Combine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil, uncovered, for 14 to 16 minutes, stirring occasionally, until tender but firm. Drain, reserving 1/2 cup (125 mL) cooking water. Return pasta to same pot. Cover to keep warm.

Heat olive oil in large frying pan on medium. Add next 4 ingredients. Cook for about 5 minutes, stirring occasionally, until asparagus is tender-crisp.

Add next 4 ingredients. Cook for about 3 minutes, stirring occasionally, until spinach is wilted and peas are heated through. Add reserved pasta water. Stir. Add to pasta.

Sprinkle with cheese. Toss. Makes about 8 cups (2 L).

Farfalle Fagioli Y Fungi Recipes

2011-06-01T00:20:00.000-07:00

Farfalle Fagioli Y Fungi

Ingredients of Farfalle Fagioli Y Fungi

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Medium bow pasta 4 cups 1 L

Can of romano (or pinto) beans,rinsed and drained 19 oz. 540 mL

Olive (or cooking) oil 1 tbsp. 15 mL

Sliced fresh brown (or white) mushrooms 3 cups 750 mL

Olive (or cooking) oil 2 tsp. 10 mL

Diced red pepper 1 cup 250 mL

Chopped onion 1 cup 250 mL

Garlic clove,minced 1 1

Can of diced tomatoes (with juice) 19 oz. 540 mL

Half-and-half cream 1/2 cup 125 mL

Grated Parmesan cheese 1/3 cup 75 mL

Salt 1/2 tsp. 2 mL

Pepper 1/4 tsp. 1 mL

How to Farfalle Fagioli Y Fungi

Combine water and salt in Ducth oven. Bring to a boil. Add pasta. Boil, uncovered, for 10 minutes, stirring occasionally. Add bean. Stir. Cook, uncovered, for about 2 minutes until pasta is tender but firm. Drain. Return to same pot. Cover to keep warm.

Heat first amount of olive oil in ;arge saucepan on medium. Add mushrooms. Cook, uncovered, for 5 to 10 minutes, stirring often, until mushrooms are browned. Add to pasta mixture.

Reduce heat to medium. Heat second amount of olive oil in same pan. Add next 3 ingredients. Cook, uncovered,for 5 to 10 minutes, stirring occasionally, until onion is softened.

Add remaining 5 ingredients. Cook, uncovered, for about 5 minutes, stirring occasionally, to blend flavours. Carefully process with hand blender or in blend until smooth (see note) .Add to pasta mixture. Toss gently. Makes about 8 cups (2 L).

Note : Before processing hot liquid, check operating instructions for your blender.

Bean-Stuffed Shells Recipes

2011-05-31T23:08:00.000-07:00

Bean-Stuffed Shells

Ingredients of Bean-Stuffed Shells

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Jumbo shell pasta 24 24

Tomato pasta sauce 2 cups 500 mL

Half-and-half cream 1/2 cup 125 mL

Fresh spinach leaves,lightly packed 4 cups 1 L

Can of navy beans,rinsed and drained 19 oz. 540 mL

Ricotta cheese 1 cup 250 mL

Basil pesto 1 tbsp. 15 mL

Grated lemon zest 1 1/2 tsp. 7 mL

Garlic powder 1/2 tsp. 2 mL

Salt 1/2 tsp. 2 mL

Pepper 1/4 tsp. 1 mL

Grated Parmesan cheese 1 cup 250 mL

How to Bean-Stuffed Shells

Combine water and salt in Dutch oven. Bring to a boil. Add pasta shells. Boil, uncovered, for 10 to 12 minutes, stirring occasionally, until tender but firm. Drain.

Combine pasta sauce and cream in small bowl. Spread 1 cup (250 mL) sauce mixture in bottom of greased 9 x 13 inch (22 x 33 cm) baking dish.

Put next 8 ingredient into food processor. Pulse with on/off motion until smooth. Spoon into large resealable freezer bag with piece snipped off corner. Pipe into pasta shells. Arrange in single layer over sauce mixture. Pour remaining sauce mixture over top.

Sprinkle with Parmesan cheese. Bake, covered, in 350 F (175 C) oven for 20 minutes until heated through and cheese is bubbling. Bake, uncovered for another 20 minutes until cheese is browned. Makes 24 stuffed shells. Serves 4.

Nutty Edamame Shells Recipes

2011-05-31T22:56:00.000-07:00

Nutty Edamame Shells

Ingredients of Nutty Edamame Shells

Water 8 cups 2 L

Salt 1 tsp. 5 mL

Small shell pasta 3 cups 750 mL

Frozen shelled edamame (soybeans) 2 cups 500 mL

Cooking oil 1 tsp. 5 mL

Chopped onion 1 cup 250 mL

Vegetable broth 2 cups 500 mL

Thai peanut sauce 1/4 tsp. 1 mL

Salt 1/4 tsp. 1 mL

Pepper, just a pinch

Frozen Oriental mixed vegetables 2 cups 500 mL

Water 1 tbsp. 15 mL

Cornstarch 2 tsp. 10 mL

How to Nutty Edamame Shells

Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 6 minutes, stirring occasionally. Add edamame. Cook, uncovered, for 5 to 8 minutes, stirring occasionally, until pasta is tender but firm. Drain. Return to same pot. Cover to keep warm.

Heat cooking oil in large frying pan on medium. Add onion. Cook for 5 to 10 minutes, stirring often softened.

Add next 4 ingredient. Stir. Bring to a boil. Simmer for 5 minutes to blend flavours.

Add vegetables. Heat and stir small cup. Add to vegetavle mixture. Heat and stir for 1 to 2 minutes until bubbling and thickened. Add to pasta mixture. Toss. Makes about 8 cups (2 L). Serves 4.

Basil Garlic Spaghetti Recipes

2011-05-31T00:57:00.000-07:00

Basil Garlic Spaghetti

Ingredients of Basil Garlic Spaghetti

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Spaghetti 12 oz. 340 g

Cherry tomatoes 3 cups 750 mL

Kalamata olives 1/4 cup 60 mL

Garlic cloves, coarsely chopped 6 6

Salt 1/2 tsp. 2 mL

Coarsely ground pepper 1/2 tsp. 2 mL

Olive oil 2 tbsp 30 mL

Bocconcini or mozzarela, cut up (See Note) 8 oz 225 g

Chopped fresh basil 1/4 cup 60 mL

How to Basil Garlic Spaghetti

Combine water and salt in Dutch oven. Bring to a boil. Add pasta. oil, uncovered, for 10 minutes, stirring occasionally, until tender but firm. Drain. Return to same pot. Cover to keep warm.

Cobine next 5 ingredient in ungreased 9 x 13 inch (22 x 33 cm) baking dish.

Drizzle with olive oil. Toss. Bake, uncovered, in 425 F (220 C) oven for about 15 minutes, stirring occasionally, until garlic is softened.

Add bocconcini, basil and pasta to tomato mixture. Toss. Transfer to serving bowl. Makes about 7 1/2 cups (1.9 L).

Note : Bocconcini is fresh mozzarella cheese.

Pepper And Kale Linguine Recipes

2011-05-31T00:42:00.000-07:00

Pepper And Kale Linguine

Ingredients of Pepper And Kale Linguine

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Whole-wheat linguine 10 oz. 285 g

Chopped kale leaves, lightly packed 6 cups 1.5 mL

Olive oil 1 tsp. 5 mL

Thinly sliced onion 1 cup 250 mL

Garlic cloves,minced 2 2

Thinly sliced red pepper 2 cups 500 mL

Thinly sliced yellow pepper 2 cups 500 mL

Orange juice 1/2 cup 125 mL

Rice vinegar 2 tbsp. 30 mL

Soy sauce 2 tbsp. 30 mL

Ground ginger 1 tsp. 5 mL

Pepper 1/4 tsp. 1 mL

Water 1 tbsp. 15 mL

Cornstarch 1 tbsp. 15 mL

How to Pepper And Kale Linguine

Combine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil, uncovered, for 7 minutes, stirring occasionally. Add kale. Stir. Cook, uncovered, for about 3 minutes until pasta is tender but firm and kale is tender. Drain, reserving 1/2 cup (125 mL) cooking water. Return pasta and kale to same pot. Cover to keep warm.

Heat olive oil in large frying pan on medium. Add onion and garlic. Cook for 5 to 10 minutes, stirring often, until onion is softened.

Add next 7 ingredients and reserved cooking water. Stir. Bring to a boil. Cook for about 3 minutes, stirring occasionally, until pepper are tender-crisp.

Stir water into cornstarch in small cup. Add to pan. Heat and stir for 1 to 2 minutes until boiling and slightly thickened. Add to pasta mixture. Toss. Makes about 8 cups (2 L).

Fresh Tomato Spinach Pasta Recipes

2011-05-31T00:22:00.000-07:00

Fresh Tomato Spinach Pasta

Ingredients of Fresh Tomato Spinach Pasta

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Angel hair pasta, broken in half 8 oz. 225 g

Olive oil 1 tbsp. 15 mL

Large tomatoes,diced 4 4

Garlic cloves, minced 3 3

Fresh spinach leaves,lightly packed,coarsely chopped 3 cups 750 mL

Prepared vegetable broth 1/3 cup 75 mL

Dried marjoram 1 tbsp. 15 mL

Salt 1/2 tsp. 2 mL

Crumbled feta cheese 1/2 cup 125 mL

How to Fresh Tomato Spinach Pasta

Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 3 to 5 minutes, stirring occasionally, until tender but firm. Drain. Return to same pot. Cover to keep warm.

Heat olive oil in large frying pan on medium. Add tomato and garlic. Heat and stir for about 3 minutes until fragrant. Add to pasta. Cover to keep warm.

Add next 5 ingredients to same frying pan. Heat on medium for 3 to 5 minutes, stirring occasionally, until spinach is wilted. Add to pasta mixture. Toss. Transfer to serving bowl.

Sprinkle with cheese. Makes about 6 cups (1.5 L)

Three-Cheese Spaghetti Pie Recipes

2011-05-31T00:12:00.000-07:00

Three-Cheese Spaghetti Pie

Ingredients of Three-Cheese Spaghetti Pie

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Spaghetti,broken into thirds 8 oz. 225 g

Butter 2 tbsp. 30 mL

Large eggs, fork-beaten 4 4

Ricotta cheese 1 cup 250 mL

Milk 1/2 cup 125 mL

Thinly sliced roasted red peppers 1/2 cup 125 mL

Sliced green onion 1/4 cup 60 mL

Salt 1/2 tsp. 2 mL

Grated mozzarella cheese 1/2 cup 125 mL

Grated Parmesan cheese 1/4 cup 60 mL

How to Three-Cheese Spaghetti Pie

Combine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil, uncovered, for 10 to 12 minutes, stirring occasionally, until tender but firm. Drain. Return to same pot. Add butter. Toss.

Combine next 6 ingredients in small bowl. Add to pasta. Toss until combined. Spread evenly in greased, deep-dish 9 inch (22 cm) pie plate. Bake , uncovered, in 350 F (175 C) oven for about 40 minutes until just set.

Sprinkle with mozzarella and Parmesan cheese. Bake for about 5 minutes until cheese is bubbly. Let stand for 10 minutes. Cuts into 6 wedges

Creamy Tomato Shiitake Rigatoni Recipes

2011-05-31T00:02:00.000-07:00

Creamy Tomato Shiitake Rigatoni

Ingredients of Creamy Tomato Shiitake Rigatoni

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Rigatoni pasta 3 1/2 cups 875 mL

Olive oil 1 tbsp. 15 mL

Sliced fresh shiitake mushrooms 2 cup 500 mL

Chopped green onion 2/3 cup 150 mL

Garlic cloves, minced 3 3

Dry white wine 1/3 cup 75 mL

Can of tomato sauce 14 oz. 398 mL

Chopped fresh parsley 1/4 cup 60 mL

Granulated sugar 2 tsp. 10 mL

Half-and-half cream 3/4 cup 175 mL

Grated Romano cheese 1/4 cup 60 mL

How to Creamy Tomato Shiitake Rigatoni

Conbine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil, uncovered. for 14 to 16 minutes, stirring occasionally, until tender but firm. Drain. Return to same pot. Cover to keep warm.

Heat olive oil in large frying pan on medium. Add next 3 ingredients. Cook for 3 to 5 minutes until onion is softened.

Add wine. Cook for about 3 minutes until liquid is evaporated.

Add next 3 ingredients. Stir. Reduce heat to medium-low. Simmer for about 5 minutes to blend flavours.

Add cream. Stir. Add to pasta. Toss.

Sprinkle with cheese. Makes about 6 cups (1.5 L)