bring a pot of water to a boil, add acini di pepe and some salt, cook according to package directions until al dente, drain.
mix with 1 tbsp olive oil and set aside.
heat remaining oil in a skillet.
add carrots and onion, cook for 8 minutes.
add garlic, zucchini and peppers, season with salt and pepper to taste, saute 5 minutes.
add wine and scrape up any brown bits.
add the pasta to the pan and stir, combining everything.
remove pan from heat, stir in parsley, oregano, romano cheese. season with salt and pepper, serve.
cook acini di pepe according to package directions, drain, and keep warm.
heat oil and butter in a skillet.
add garlic pepper flakes and scallions, and cook 2 minutes.
add spinach and cook until wilted, 2 minutes or so.
add pasta back to skillet, add feta cheese. season with salt and pepper to taste.
serve.
Cook acini di pepe in a pasta pot of boiling salted water until al dente. Drain well in a sieve. Transfer to a bowl.
Meanwhile, heat oil and butter in a 10-inch heavy skillet over medium-high heat until foam subsides, then saute garlic with red-pepper flakes until golden, about 2 minutes. Remove from heat.
Stir in olives.
Toss with pasta.
Toss basil slivers into pasta mix.
Season with salt and freshly ground pepper.
Serve at room temperature.
Heat butter in a large saucepan. Add the onion and carrot; saute until tender about 5 minutes. Set a food mill over the saucepan and puree the tomatoes. (I just usually put in blender or food processor and puree). Add the chicken broth. Heat to simmering.
Heat the cream in a small saucepan until simmering; gradually whisk into the tomato mixture; DO NOT BOIL.
Add the acini di pepe and heat through. Add salt to taste.
Sprinkle each serving with plenty of black pepper.
b>Salad Please follow directions exactly.
Boil the 1 cup of Acini
Drain pineapple reserving liquid- 1 3/4 c. Set pineapple aside.
In a saucepan combine juice, sugar, flour & eggs.
Cook over medium heat, stirring frequently 8-10 minutes till thick. Cool.
In a large saucepan cook pasta till soft, approx. 12 minutes.
Rinse in cold water & cool.
In bowl combine pasta & cooled sauce.
Add pineapple, oranges, marshmallows & Cool Whip. Stir gently.
Cover & refrigerate overnight.
Makes 20 servings.
Drain the pineapple and the oranges and save the juices.
Cook the di pepe as directed on the box.
Drain
and mix it with the pudding.
Cool.
Add the fruit, marshmallows and Cool Whip.
Store in refrigerator.
Saute onion and pepper in oil in a large saucepan until tender.
Stir in beans, tomatoes and liquid, chili powder, oregano and cocoa.
Heat to boiling; reduce heat and simmer, covered, 10 minutes.
Stir in acini de pepe and cilantro; season to taste with salt and pepper.
Serve topped with cheese.
Mix together the first 6 ingredients, cook and make custard. Cool.
Cook the acini de pepe in the water, oil and salt.
Drain and cool.
Mix with custard and refrigerate overnight.
Add the remaining ingredients to custard mixture.
Fruit is optional.
Can substitute other fruits. Freezes well.
il to boil.
Add acini de pepe.
Cook at rolling
Cook and drain acini de pepe (macaroni).
Drain crushed pineapple and mandarin oranges.
Save juice.
Cook R&F Acini Di Pepe as packaged directs; drain.
In a heavy sauce pan beat egg with wire whisk until foamy.
Stir in sugar, flour, salt and reserved pineapple liquid.
Over low heat, cook and stir until thickened and bubbly.
In large bowl, combine Acini Di Pepe with egg mixture.
Chill thoroughly, about one hour. Stir in pineapple, fruit cocktail and marshmallows.
Fold in whipped cream.
Cover, chill thoroughly.
Stir before serving. Refrigerate leftovers.
6-8 servings.
Combine sugar flour and salt in a saucepan.
Gradually stir in 1 3/4 cup of pineapple juice and eggs and cook until thick.
Add lemon juice and stir well.
In a separate pan boil 3 quarts of water, 1 teaspoon of oil and the dry pasta. Cook until soft.
Drain and rinse with cold water. Let cool to room temperature.
Combine with egg mixture and refrigerate overnight in an air tight container.
Mix lightly and add the mandarin oranges, pineapple, marshmallows and coconut.
Serve immediately.
Cook pasta per box directions. Drain and rinse when done then set aside to cool.
Heat pineapple juice, sugar, salt, flour, and eggs over medium heat. Bring to a boil, stirring until mixture thickens. Set aside to cool.
When both pasta and pineapple juice mixture are cool, combine them then refrigerate in an airtight container overnight.
Next day: stir in fruit and nuts (if desired). Fold in Cool-Whip. Refrigerate until ready to serve. Makes enough for a big crowd!
In small saucepan mix sugar, flour, and salt, stir in pineapple juice and egg.
Cook over moderate heat, stirring constantly until thickened.
Add lemon juice.
Set aside and cool.
cook Acini Di Pepe according to package directions.
Combine cooked mixture with Acini Di Pepe.
Cover; place in refrigerator until chilled.
Combine remaining ingredients, stir lightly.
Chill at least 1 hour before serving.
br>Mix all the drained fruit in with your pasta. You
rolling boil; cook the acini di pepe in the boiling water until
Drain and save juices from pineapple, oranges and fruit cocktail.
Refrigerate drained fruit.
Mix juices with sugar, flour and eggs; cook until thick.
Cook macaroni according to directions; rinse and drain.
Pour juices which you prepared over macaroni and refrigerate overnight.
Next day, add fruit and Cool Whip.
Cook pasta in salted water for 12 minutes; rinse in cold water.
Drain.
Drain the canned fruit.
Put the juice in a saucepan and add the eggs, sugar, salt and flour.
Bring to a boil, stirring constantly, until thick.
Pour over drained pasta and let chill several hours or overnight
Boil acini de pepe macaroni in salted water; blanch and cool. Combine sugar, flour, salt, pineapple juice and egg yolks together; cook over medium heat, stirring constantly, until thick. Let cool and add macaroni.
Let set in refrigerator overnight. Add mandarin oranges, crushed pineapple, small marshmallows and Cool Whip to previous mixture and chill.