inutes.
Add white wine, Italian seasoning, lemon juice and parsley
Place chicken pieces in a greased 9x13\" baking dish.
Arrange tomato, olives, mushrooms and artichokes on top.
Combine salad dressing and wine; pour over all.
Sprinkle with onion soup mix.
Cover and bake 350 degrees for 1 hour or until chicken is done.
Meanwhile, cook linguine.
Remove chicken from dish.
Combine remaining vegetable mixture with sauce and spoon over linguine on serving platter.
Arrange chicken on top and serve.
Sprinkle with cheese if desired.
Heat oil in a heavy skillet over medium heat.
Add bacon and cook until fat is rendered and bacon begins to color, about 6 minutes.
Drain off fat.
Add shallots and stir 1 minute.
Add cream and bring to a boil.
Turn off heat and add tomatoes.
Cook linguine in large pot of boiling salted water.
Drain.
Return linguine to pot, add sauce and 1/4 cup cheese and stir to coat.
Season with salt and pepper.
Divide between plates.
Sprinkle with pine nuts and parsley.
Serve, passing additional cheese separately.
Cook linguine.
Finely chop vegetables.
Put 1/4 shaker of Salad Supreme into drained linguine.
Add rest of shaker to Italian dressing and stir.
Pour over linguine.
Add vegetables and toss lightly.
This is better if prepared the night before. Makes 12 to 15 servings.
Cook linguine until done.
Rinse and chill.
Chop green pepper, tomato and cucumber into bite-size pieces.
Mix all together linguine and vegetables.
Mix Italian seasoning and Italian dressing and pour on top.
Stir and chill 10 minutes.
Cook linguine according to packaging instructions (al
eady to serve.).
Cook linguine with 2 teaspoons of salt
In a skillet, pour olive oil.
Add onions and peppers and saute.
Add sliced sausage and canned tomatoes.
Turn heat to low and simmer.
Follow directions on package of linguine to cook. Drain linguine.
Serve skillet mixture over linguine.
Yum, yum, yum, yum....
Sprinkle Parmesan cheese over top.
Prepare linguine according to package directions.
Dice vegetables while linguine is cooking.
Drain linguine well.
Mix in seasoning.
Add vegetables and Italian dressing.
Mix well and chill overnight.
Cook linguine according to directions; rinse and drain.
Chop cucumber, tomatoes, onion, celery and eggs.
Mix with linguine. Stir in Italian dressing, McCormick Salad Supreme and Parmesan cheese.
Sprinkle with garlic salt to taste.
Refrigerate for at least 7 hours or overnight.
Serves 8.
Mix linguine, Italian dressing and Salad Supreme.
Peel cucumber, slice thinly and quarter slices.
Add cucumber and tomatoes to the linguine.
Mix well together and refrigerate overnight.
Next day, mix well before serving.
s boiling, stir in the linguine, and return to a boil
Break linguine lengthwise into thirds and cook according to package directions; drain.
Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian seasoning, and salt, mix well.
Add HOT linguine; toss.
Flake tuna with a fork, then stir tuna and thawed peas into the linguine mixture. Gently toss in chopped tomatoes.
Cover; chill several hours or overnight to blend flavors. Serve cold.
Refrigerate any leftovers.
o package directions.
While linguine is cooking, in large skillet
hopped clams and freshly cooked linguine to pot and toss until
Cook linguine according to package directions.
Drain and keep warm.
Chop tomatoes and onion.
Slice zucchini.
Snip parsley.
Heat oil in a stir-fry skillet over medium heat until hot.
Add pressed garlic to skillet; stir-fry for 15 seconds.
Add zucchini and onion; stir-fry 2-3 minutes or until vegetables are crisp-tender.
Add tomatoes, parsley and seasonings.
Heat 1-2 minutes, stirring gently until heated through.
Remove from heat.
Stir in linguine.
Grate parmesan cheese over pasta.
Serve immediately.
Thinly slice sun-dried tomatoes and place in small bowl.
Pour boiling water over tomatoes and let stand for 30 minutes and then drain well.
Spray a large non-stick skillet with cooking spray and heat over med-high heat until hot.
Add shrimp and green onions; saute 5 minutes or until shrimp are almost done.
Add the remaining ingredients from wine to garlic.
Cook 1 minute or until throughly heated.
Remove from heat and toss in cooked linguine.
Mix well.
Sprinkle each serving with Parmesan cheese.
Break linguine in half and cook.
Drain until dry.
Chop onions, tomatoes, cucumbers and peppers.
Mix in with linguine and Viva Italian dressing and 1/2 bottle Salad Supreme seasoning.
Mix through.
Let stand a few hours (to season) in the refrigerator.
Boil linguine per directions on box and cool.
Slice up veggies.
Mix linguine with 3/4 bottle of Zesty Italian dressing and half a bottle of Salad Supreme.
Then add all of your vegetables and mix well.
Then refrigerate until ready to serve.
Cook linguine according to directions.
Rinse and cool.
Chop pepper, tomato and cucumber.
Add Italian dressing; let marinate for 1/2 hour.
Add linguine mix.
Add Salad Supreme.
Mix as you add spice.
If you would like more or different vegetables, use at your discretion.