o a boil.
Cook penne until just tender, 12 minutes
Cook pasta until al dente- strain and cool down .
Once pasta is cooled, toss in a bowl with vodka sauce and 1 cup of blanched peas.
For the Pizza:
Top pizza with pasta mixture and an additional 4oz mozzarella.
Bake as directed in recipe #537146.
ater to a boil. Add penne and cook, stirring occasionally, until
dditional minute.
Stir the vodka, crushed tomatoes and light cream
isp, about 5 minutes. Pour vodka into the skillet, standing back
killet. Cook and stir garlic with the bacon until garlic is
Cook onion and garlic in butter over moderate heat, stirring, for 5 minutes, or until softened; add vodka and cook over moderately-high heat for 4 minutes.
Add puree and cream and cook over moderate heat, stirring, for 5 minutes.
Stir in ham, Tabasco and salt to taste.
Cook penne until al dente.
In a large serving bowl, toss penne with sauce.
Sprinkle Parmesan over and serve immediately.
or 30 seconds.
Add vodka (mixture will splatter); raise heat
o taste.
Simmer the sauce, stirring occasionally, for 10 minutes
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
live oil in a medium sauce pan.
Add chicken and
9-inch tart pan with a removable bottom.
Using
d cooked through.
Tahini Sauce.
Blend or Process
VODKA SAUCE.
Heat Olive oil and
b>sauce has thickened slightly.
To serve, toss the cooked penne with the sauce
Combine all ingredients except cheese in crock pot.
Cook on low for 6 hours.
Serve in bowls topped with cheese.
Can also serve with garlic bread and a salad.
ablespoon fresh parsley
Add vodka tomato sauce and 1 cup of
Preheat oven to 350\u00b0.
Grease
9
x
9
x 2-inch baking pan. In large
bowl
combine
flour, sugar, ginger, cinnamon, baking soda, baking powder,
cloves and salt.
Stir in Country Crock, water and molasses
until well blended.
Pour into pan. Bake 40 to 50 minutes
or until cake tester inserted in center comes out clean.
Cool slightly on wire rack.
Serve warm with Lemon Sauce. Makes 9 to 12 servings.
Heat oven to 425\u00b0. Coat bottom of 13 x 9 x 2-inch pan with Crisco oil.
Combine cornmeal, pepper, garlic salt, lemon pepper and Cajun spice in large flat dish.
Combine egg and water.
Rinse fish.
Dip in egg mixture.
Coat with cornmeal mixture.
Place in pan.
Bake at 425\u00b0 for 22 to 25 minutes or until fish flakes easily when tested with fork.
Serve with tartar sauce if desired. Makes 4 servings.
Combine first 4 ingredients; stir in butter and whipping cream. Gently stir in bread and raisins. Pour into lightly greased 2-quart deep baking dish. Bake at 375\u00b0 for 50 to 55 minutes, shielding with aluminum foil after 30 minutes to prevent too much browning. Let stand 10 minutes before serving warm with Vanilla Sauce (recipe follows).