e remaining ingredients in the \"Meat and Seasoning\" grouping. Heat on
everal deep slits into the meat and fill with the above mixture
a boil, add the pasta, and set the timer for 6
talian sausage until done. Cool and slice into 1/4\" pieces
>Add worcestershire and season with salt, pepper and rosemary or
remove the sausage meat from its skin and heat the oil in
Preheat oven to 350 degrees F.
In a large pot, boil salted water for angel hair pasta. When cooked, drain and set aside.
In a large bowl mix together the chicken, sausage, ham, onions, cheddar cheese and cottage cheese.
In a separate small pot, dissolve bouillon cubes with hot water and pour over the meat and pasta.
Pour mixture into a 9 by 12 by 2-inch greased baking dish and top with the parmesan cheese. Bake for 30 to 35 minutes or until the bubbling around the edges.
il, put over medium heat, and add chicken. It must be
Toss pasta with 1 tablespoon oil and garlic powder.
In a
o a boil, add salt and pasta and cook until al dente.
salt and pepper in a baggie and toss the meat and dredge.
Cut spare ribs into individual ribs. Cut salscicia into small 3 inch chunks. Saute rubs and salscicia in olive oil and drain. Add fresh oil and saute 3 large chopped onions. Add white wine (about 1/2 bottle) and simmer for 1 minute. Add ribs and salscicia, 5 cans chopped tomatoes with garlic, basil and oregano and 1 bunch fresh basil, (destemmed and chopped). Cover and simmer for about 2 - 2 1/2 hours. Cook pasta and drain. Remove meat from sauce. Mix sauce with cooked pasta. Serve meat and pasta separately. Pass Parmesan cheese.
whisk together vinegar, mustard, salt and pepper. Drizzle in the olive
o 450\u00b0F.
Cook pasta in a large pot of
Cook the pasta according to box instructions then drain and set aside, saving
lace in boiling water, and submerge the pepper.
Heat oil in Dutch oven over med.
-highheat.
Add meat and onion; cook 5 tp 6 minutes or until meat is browned, stirring frequently.
Drain.
Add all remaining chili ingredients, except potatoes.
Leave hot peppers whole.
Reduce heat to med; cover and cook 40 to 50 minutes or until meat is tender, stirring occasionally.
Stir in potatoes; cook 15 t0 20 minutes or until potatoes are tender.
Remove bay leaf and hot peppers.
To serve, ladle chili into bowls; top each with a dollop of sour cream and/or horseradish.
In a large saucepan, heat oil at medium heat. Add onion, garlic and carrot. Cook, stirring often, for about 5 minutes or until onion has softened.
Add stock and pasta. Bring to boil. Reduce heat to low and let simmer for 8 minutes.
Add small peas and bring to boil again. Reduce the heat to low and let simmer 3 minutes. When ready to serve, sprinkle each serving with parmigiano.
Cook pasta; drain with cold water. Transfer to ungreased 2-quart baking dish. In a mixing bowl, beat sour cream and cream cheese. Stir in the chives, salt and pepper. Spoon over pasta.
In a wok or large frying pan, heat oil over medium heat.
Add meat and cook, stirring constantly.
Add soy sauce and garlic and continue to stir.
Add onions and pepper and keep stirring.
Add tomato and cover pan for about one minute.
Remove cover and add drained pasta.
Stir well.
If pasta is too dry, add more oil or soy sauce.
Makes one serving.