ater to a boil. Add elbow pasta to the boiling water and
ater to a boil. Cook elbow macaroni in the boiling water
hred the cheese.
Cook elbow pasta , drain and set aside.While
ater to a boil. Cook elbow macaroni in the boiling water
While boiling the pasta (I used elbow), mix together all ingredients except beans. When pasta is done, drain and stir in sauce and beans. I topped with shredded cheddar/mozerella.
Boil pasta as directed on the package.
Boil peas about 5-8 mins (you can boil with pasta) run under cold water when done.
chop celery and onions
mix pasta, peas, celery and onions together
gently stir in mayo and season with seasoning salt to taste.
refrigerate for at least 1 hour.
o a boil; stir in elbow macaroni. Cook until still firm
oil over high heat. Add pasta and cook for 8 mins
Preheat oven to 400\u00b0F.
Melt margarine in medium ovenproof skillet over medium heat.
Add onion; cook 5 minutes, stirring occasionally.
2.
Stir in pasta, soup, peas, tuna, sour cream, dill and salt; mix well.
Cook 3 minutes or until hot.
Press mixture down in skillet to form even layer.
Unwrap biscuit dough; arrange individual biscuits over tuna mixture.
Bake 15 minutes or until biscuits are golden brown and tuna mixture is bubbly.
Cook and drain pasta according to package directions; rinse with cold water to cool.
In large bowl combine mayonnaise, milk, vinegar, mustard, sugar, salt and pepper.
Add macaroni, celery, green pepper and onion; toss to coat.
Cover; chill to blend flavors.
In the bottom of a dutch oven, saute Onions in Olive or Canola Oil until they start to soften.
Add in Garlic and Red Pepper and cook until fragant.
Stir in Burger Crumbles, sprinkle with worcestershire or soy sauce (if desired), and cook over medium heat until warmed.
Add in remaining ingredients and heat through.
Server over Elbow Pasta and top with Sharp Cheddar, if desired.
In medium saucepan, saute garlic in oil just until it begins to brown.
Add tomatoes, beef broth, parsley, salt, pepper, basil, oregano, and beans.
Simmer uncovered, 20 minutes.
Stir in pasta to heat.
Serve with grated cheese and crusty Italian bread.
p your water for the pasta.
Cut your Kielbasa half
In medium saucepan, saute garlic in oil just until it begins to brown.
Add tomatoes, beef broth, parsley, salt, pepper, basil, oregano, and beans.
Simmer uncovered, 20 minutes.
Stir in pasta to heat.
Serve with grated cheese and crusty Italian bread.
In a large bowl, combine pasta, salami, pepperoni, Asiago cheese, black olives, green olives, pepperoncini, red and green bell peppers and tomatoes. Set aside.
For the dressing, whisk together Italian salad dressing mix, olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese and black pepper.
Just before serving pour dressing over salad, toss to coat.
Serve over iceberg lettuce.
Saute ground beef.
Drain.
Add everything else and simmer until tender.
Add pasta; cook approximately 15 minutes or until pasta is done.
Recipe makes 5 (2-cup) servings.
Bring water, bouillon cubes, pepper and basil leaves to a boil in a 4-quart pot.
Gradually add uncooked pasta so that water continues to boil.
Cover and simmer for 7 minutes, stirring occasionally.
Saute garlic and onion in oil.
Add tomatoes and oregano; cook 15 to 20 minutes.
Boil pasta al dente; drain and add peas.
Pour sauce over pasta and let stand for 5 minutes.
Cook pasta as directed on package; drain.
Cook and stir zucchini, tomato, onion, pepper and garlic in oil in 10-inch skillet over medium heat for 3 minutes.
Stir in pasta and the remaining ingredients.
Cook about 3 minutes, stirring occasionally, until zucchini is crisp-tender.
Serve with grated Parmesan cheese, if desired.
Any other combination of vegetables may be added.
ater for the box of pasta. After the water comes to