Cook and drain pasta.
Saute onion, garlic and mushrooms in margarine.
Stir
Toss hot pasta with 3/4 cup of salad dressing, reserve remainder to serve on side with completed salad.
Cover and chill 12 hours.
Just before serving toss chicken with mayonnaise and pasta and place on a platter. Sprinkle tomatoes, scallions, mushrooms, green pepper and croutons on top of chicken and pasta.
Serve with reserved dressing.
For the dressing, whisk together olive oil, red wine vinegar and mustard. Set aside.
Combine herbs in a shallow dish. Roll goat cheese in herbs to coat. Slice into 4 rounds.
Distribute tomatoes between serving plates. Season. Top with a piece of goat cheese and drizzle with dressing. Add prosciutto and pine nuts. Serve with crusty bread.
tal spatula turn salmon over and cook until golden brown. Transfer
In a 1 1/2-quart casserole dish, combine water, contents of seasoning packet and rice.
Stir well.
Stir in chicken and broccoli.
Bake uncovered for 20 minutes at 425\u00b0.
Reduce heat to 400\u00b0 and continue baking for 25 minutes more.
Sprinkle top of casserole with cheese and bread crumbs.
Return to oven for 10 minutes.
Pound chicken breasts, not too thin.
Place margarine and generous portion of cream cheese and chives.
Roll chicken breasts.
Wrap with 1 slice bacon.
Cook at 400\u00b0 for 40 minutes.
Grind bacon, cheese and onion with medium grinder attachment, using equal parts.
Mix well and spread on rye slices.
Place under broiler until mixture melts and becomes slightly brown.
A favorite among guests.
Recipe is often requested.
an, add the mushrooms and cook for 2-3 mins
arge skillet, saute the onions and peppers in the olive oil
sto:
First and foremost wash basil and parsley well and dry in
n high heat. Cook the pasta according to package directions. Drain
Cook pasta as directed on package.
Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat for 6 minutes or until done. Add salsa, corn, cream cheese and cumin; simmer on medium-low heat 6 minutes or until corn is heated through and cream cheese is melted, stirring occasionally.
Drain pasta; add to skillet with half the shredded cheese. Simmer 3 minutes or until heated through. Top with remaining shredded cheese; cover. Remove from heat and let stand 5 minutes or until cheese is melted.
Cook the pasta in a large saucepan of
Tbs. butter.
Cook pasta according to package directions; drain
drain.
While pasta cooks, drain the clams and reserve 3/4C
Preheat oven to 400\u00b0F.
Cook pasta in boiling salted water until tender. Drain.
Meanwhile, melt butter in a saucepan over medium heat. Add flour and cook, stirring, until mixture thickens and bubbles. Gradually add milk. Continue stirring until sauce boils and thickens. Stir in peas, 2 tbsp Parmesan and 4 oz Cheddar cheese. Add pasta and toss to combine.
Transfer to a shallow baking dish and sprinkle with remaining cheese. Bake for 20 mins, or until lightly browned.
Cook pasta according to package directions; drain.
Pour evaporated milk into a large skillet and heat over med-high heat, stirring frequently until hot. Stir in blue cheese and continue to cook, stirring frequently until cheese is partially melted.
Add pasta, peas, and walnuts to skillet and stir to coat well. Heat through and serve.
whisk together vinegar, mustard, salt and pepper. Drizzle in the olive
dd cayenne pepper, salt and pepper and mix well.
Raise heat
Heat olive oil in medium-size skillet over medium-high heat. Add wet spinach; cover pan; cook until spinach is wilted, 1 to 2 minutes.
Stir in cream cheese and salt and pepper to taste until cheese is melted.(You can also add a couple of tablespoons of water or milk if desired).
To serve, spoon over 1 pound of pasta, cooked.