ver high heat. Dredge the rattlesnake meat in flour and pan
Boil Pasta.
In a Large skillet heat olive oil & add garlic, onion and chicken, cook 3 minute Add red pepper and Creole seasoning. When Chicken is done add butter, shrimp and garlic powder. cook 1 minute Add Alfredo sauce and cayenne pepper, cook on low for 5 minute Add pasta and serve.
Add crushed red pepper flakes for more heat.
NOTE: Can substitute or add sliced Italian sausage.
Cook the pasta as directed on the box.
Rinse pasta with cold water and transfer to a large mixing bowl.
Add tuna, grape tomatoes,artichoke hearts, and mayo. You may use more or less artichokes as you like -- I find that 1 jar of artichoke hearts is good to make this recipe 3 times, which is why I say use a third of it. Same with mayo -- use more or less to your tasting.
Mix well.
sprinkle cheese and croutons.
enjoy :).
Basic Pasta Recipe: Start with the flour - measure
p your water for the pasta.
Cut your Kielbasa half
Cook pasta according to package directions.
ater for the box of pasta. After the water comes to
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Rinse pasta in cold water until cool; drain.
Toss drained pasta, tomatoes, green bell pepper, yellow bell pepper, cucumber, black olives, and celery together in a large bowl.
Pour Italian-style dressing over the pasta mixture; toss to coat.
Chill salad 20 minutes before serving.
ater to boil and cook pasta according to package directions; add
Pour the pasta (uncooked) into a large casserole dish.
Pour the Olive Oil over the pasta, stir it up, and let it sit for about 20 minutes.
Pour the tomato sauce and diced tomatoes over the pasta; stir.
Add the seasonings and stir.
Cover and bake in a 400 degree oven for 40 minute.
Stir a couple of times while baking to avoid the top becoming crusty.
After cooking stir in the parmesan cheese and serve.
edium heat. Add salt and pasta. Bring to boil. Cook for
f boiling salted water, cook pasta according to package directions -- until
In skillet brown chicken in hot oil. Set aside. Add soup, water and vegetables in a saucepan. Heat to a boil. Add uncooked pasta. Cook over medium heat for 10 minutes, stirring often. The pasta cooks in the soup. Add browned chicken. Cook 5 minutes more or until pasta is done, stirring often. Serve with grated Parmesan cheese.
Cook pasta until done.
Brown sausage.
Mix spaghetti sauce, pasta, pepperoni and optional veggies; mix well.
Place 1/2 in cake pan.
Spread cottage cheese over that; top with other half of pasta mixture.
Top off with Mozzarella cheese.
Bake until heated through.
Cook the pasta until it is Al Dente (follow directions on the box), drain and place in a mixing bowl.
Add the shrimp, diced tomatoes, and green onions to the pasta while it is still hot. Pour in a little bit of the Italian dressing, sprinkle in some salt, and mix gently to combine the ingredients.
Repeat another layer of Italian dressing and salt as desired, and mix the ingredients gently.
Chill in the refrigerator for 5 minutes before serving.
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.
Bring a large pot of lightly salted water to a boil. Add the pasta and return the water to a boil. Stir the olive oil and garlic into the pasta and water; continue cooking until cooked through yet firm to the bite, about 11 minutes; drain. Reduce the heat to medium-low and return the pasta to the pot.
Stir the tomatoes, bell pepper, fava beans, onion, and lemon juice into the pasta; simmer together until hot and the flavors have melded, 7 to 8 minutes. Top with halloumi cheese and sliced almonds to serve.
0 minutes.
Add the pasta and mix well.
Transfer
Cook the pasta in lightly salted water following directions on package. Drain the pasta and rinse it with cold water until completely cool.
Combine Green Pepper, Black Olives, Tomato, Pepperoni, Mozzarella, Capers and Artichoke Hearts in a large bowl. Stir in the pasta.
Top the salad with desired amount of dressing and cracked pepper, then refrigerate at least 30 minutes before serving so flavors can blend.
Enjoy!
Cook pasta accordiing to directions, reserve spices.
Chop veggies while oil and butter are warming in medium hot in saute pan. Quickly saute the chopped veggies 1-2 minutes. Gently stir in reserved spices to the saute veggie.
Add frozen muscles (to saute veggies). Turn heat to medium. Start timer for muscles per box directions.
When timer goes off, stir in wine. Stir in diced tomatoes to veggie saute pan and heat through and turn heat down to warm until pasta is done.
Spoon veggies and muscles over pasta to serve.