ressing) into the cold cooked pasta -- mix well.
Place into
eat the water to boiling for pasta while you prepare the sauce
oil in a large pot (for pasta).
While water comes to
o the heat and cook for a few minutes. The wine
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
Mix all salad ingredients EXCEPT pasta.
Mix salad dressing and pour over vegetables.
Let stand for 12 hours in refrigerator, stirring occasionally.
Cook and chill pasta.
Add pasta to the vegetables.
Serve as a salad or as a base for entree salads.
Put your choice of pasta on to boil. (salt water).
On low/med. heat Melt butter in sauce pan. Add milk with Baking powder mixed in it before you pour it in with your butter. Wisk it with a fork. Add salt, Parmesan cheese, and garlic powder.
Stir almost constantly so Milk doesn't burn or clump (trust me it will if you don't stir!).
after pasta is strained, pour sauce on the pasta in the pot you boiled the pasta in and mix up well. Let simmer for a minute.
Serve with a little extra parmesan cheese on top.
Cook pasta as directed on package.
Meanwhile, combine all other ingredients in a large bowl.
Add drained pasta; toss to coat.
Note: Like all pasta salads, this still tastes good the next day, but you might have to add some additional Italian Dressing before eating as it tends to get dried up.
1. Heat the butter in a medium heavy-bottomed pot over medium heat; add the shallot and saute for 1 minute. Pour in the chicken stock and boil over high heat until the sauce is reduced to 1/2 cup (125 mL).
2. Turn the heat to low and whisk in the Gorgonzola cheese. When the sauce is smooth and thick, pour over hot, cooked pasta and garnish with fresh Parmesan, pine nuts, and chopped parsley.
ith water for pasta, 1 for zucchini, onion, mushroom & beans & 1 for marinara sauce
pot of boiling water for pasta.
Cut chicken into bite
b>for about 10 minutes, or until done.
Meanwhile, boil water for pasta
Boil water for pasta.
While waiting for water to boil, cut dried tomatoes into strips (scissors work well).
Cook pasta according to instructions (al dente).
Add tomates to freshly drained pasta.
Slice peppers and artichoke hearts, add to mixture.
Crumble feta, add to mixture.
Add olives and seasoning (to taste).
Sprinkle liberally with vinegar, some will be absorbed.
Sprinkle with olive oil.
Mix well.
Refrigerate overnight for best flavor.
Add the onions and cook for one minute. Add the mushrooms
Combine all ingredients except for pasta in crock pot.
Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
Cook pasta in a pot of boiling water according to package directions, drain, then combine with soup and serve.
Boil water for pasta.
Brown meat, salt and pepper to taste.
Drain excess grease.
Add tomatoes and cook over medium until stightly thickened.
Cook Pasta.
Stir cream cheese & onions into tomato & beef mixture until cream cheese melts.
Add shredded cheeses and toss pasta (Add pasta to skillet) .
Remove from heat.
Cover 1-2 Minutes.
Serve and add grated parmesan. (Not required).
large pot with water for the pasta. Bring to a boil
FOR MEAT MIXTURE.
Heat oil
Add fresh pasta to boiling water and cook for approximately 2-3
Melt butter in a frying pan over medium heat. Add onions and mushrooms and cook while stirring until mushrooms are soft, about 4 minutes.
Stir in stock, cream and black pepper to taste, bring to a gentle boil and simmer for 6 to 8 minutes or until sauce reduces and thickens slightly.
Toss with your choice of pasta, sprinkle with parmesan cheese and serve.