Cook pasta until al dente, drain, rinse in cold water and drain again.
Mix with 1/4 cup of Creamy Garlic Sauce.
Discard heavy bottom stems of broccoli.
Peel remaining stems and slice 1/4 inch thick.
Break florets of broccoli into smaller pieces.
Blanch stems and pieces about 2 minutes in boiling water.
Drain, rinse in cold water and drain again.
Pat dry with paper towels.
Add to pasta in serving bowl and toss with 1/2 cup or more of the dressing.
Serve at room temperature or lightly chilled.
and saute, while stirring occasionally, for 3-4 minutes or until
nd cook in the microwave for about 30 seconds in high
ooking pot when doing this recipe. The metal will react with
Peel and seed cucumbers.
This is a good recipe for larger cucumbers.
Pack them in jars.
Boil rest of ingredients and pour over cucumbers in jars.
Cold pack for 5 minutes.
arge enough to toss sliced cucumbers in.
Slice onion and
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Mix all ingredients except cucumbers until creamy.
Add cucumbers. Refrigerate until well chilled.
I dish mine out using a slotted spoon and then season with salt and pepper.
b>cucumbers, chopping them into chunks. If desired, English cucumbers can be substituted for
bout the soup: The recipe software interpreted \"creamy mushroom soup\" as cream
Follow the recipe for Creamy Macaroni and Cheese.
Heat a 10-inch skillet over medium-high heat. Cook sausage, breaking it up as it fries, until it loses its raw color, 3 to 4 minutes. Add onion and pepper slices, and saute until soft, about 5 minutes. Add basil, then stir mixture into macaroni. Serve hot.
Peel cucumbers and slice in half lengthwise.
With a small spoon, scrape out seeds and slice cucumbers about 1/4 inch thick slices.
In bowl combine sour cream, apple cider vinegar, Splenda, chives, salt, and pepper.
Mix until well blended.
Add cucumbers and stir till well coated.
Store in refrigerator until ready to serve.
FOR Creamy Maple Syrup: Combine sugar, 1/
Slice cucumber(s).
Mix mayonnaise and vinegar together until creamy.
Add the milk, salt and pepper.
Pour over cucumbers. Refrigerate until ready to serve.
Peel cucumbers and slice in half lengthwise.
With a small spoon, scrape out seeds and slice cucumbers about 1/4 inch thick slices.
In a storage bowl with a lid, combine the sour cream, vinegar, sugar, chives and salt and pepper.
Mix until well blended.
Add cucumbers, replace lid, and shake bowl to mix.
Store in refrigerator until ready to serve, at least 15 minutes.
Serve cold.
Follow basic recipe for Creamy Macaroni and Cheese, but use pepper Jack cheese, not cheddar.
Heat a 10-inch skillet over medium-high heat. Cook ground beef, seasoning lightly with salt and pepper, until most of the liquid evaporates, about 5 minutes. Stir in chili powder, salsa and chilies; simmer, 2 to 3 minutes. Add cilantro, then stir mixture into macaroni. Serve hot.
Follow recipe for Creamy Macaroni and Cheese.
Heat oil in medium-high heat in a 10-inch skillet. Saute shallots until golden brown, 2 to 3 minutes. Add ham; continue to saute until meat begins to brown, about 2 minutes. Add vermouth and simmer until liquid almost evaporates, about a minute. Add peas. Stir mixture into macaroni and cheese. Serve hot.
Follow the recipe for Creamy Macaroni and Cheese using Vermont white cheddar.
Fry bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Transfer to a paper towel-lined plate. Pour off all but 3 tablespoons of bacon drippings. Add onions and thyme; saute until soft and golden brown, 8 to 10 minutes. Stir bacon and onions into macaroni. Serve hot.
Melt butter; stir in flour, salt, pepper and dry mustard. Slowly add milk and cook, stirring until thick.
Add tuna, onion, celery, parsley and lemon juice.
Mix well; chill until very cold. Shape into cone shape croquettes; roll in crumbs, then egg which has been mixed with water, then roll in crumbs again.
Fry in deep fat which has been heated, until golden brown.
Serve with Creamy Cheese Sauce.
(See recipe for Creamy Cheese Sauce.)
Mix all ingredients together.
Chill.
Let set in refrigerator for 1 hour before serving.