Cook the pasta as per package instructions. Rinse in cold water and toss with a little olive oil. Refrigerate.
For each day, whisk together the liquid ingredients, if there is more than one.
Mix the remaining ingredients with 1 1/2 cup of the cooked pasta, then toss with the liquid ingredients.
For the Chicken and Pesto version, I found that warming the pasta in the microwave just a bit helped it toss more evenly with the pesto. You do need to let it cool a bit before packing it up for your lunch.
On hot frying pan add oil, garlic, and onions that aren't green and fry for 2 minutes.
Add rice break apart gently.
Add water and mix all ingredient up.
Place cover on frying pan, and let sit for 3 minutes to re steam rice.
Uncover frying pan and scoop rice on a plate.
Garnish with green onions.
In medium saucepan, cook rice according to package directions. Cool. Cover and refrigerate 3 to 4 cups cooked rice for quick day.
Stir vegetables, butter and parsley into remaining rice; heat through.
ot with cider- leaving room for the apple and orange to
ach following day for as long as needed for up to
ho depend on me for made-from-scratch recipes. Also, it's
In a large pot, saute garlic in oil for 2 minutes.
Add tomatoes in juice and tomato paste.
Cook over medium heat, stirring and breaking up tomatoes; let cook for about 10 minutes.
Add raisins and wine, pine nuts, sardines, fennel, sugar, salt and pepper.
Cook at least 30 minutes over low heat.
Add oregano and parsley; Stir well.
Simmer 10 minutes more.
Serve over pasta.
~NOTE~This pasta is never served with grated cheese.
Serve only with special St.
Joseph's Day bread crumbs.
et for beneficial yeasts and bacteria for your digestive system.
DAY ONE
Set first 6 ingredients for 2 or 3 days.
Add red food coloring and cherries.
Yields 32 (4 ounce) servings.
Ten recipes for 300 people.
head. If not, let sit for 10 minutes before putting in
br>Add remaining ingredients except for baking soda, parmesan cheese, olive
cover and put in oven for about 3 hours, or until
ata's skin. Continue cooking for another hour or until tender
o 3 quarts of water for the pasta. Add 1 tsp
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.
ramekins can be refrigerated for a day if preparing in advance; cover
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
ayer cake pan.
Cool for 15 minutes in pan, then
arge baking pan and bake for about 30 minutes or until
ed pepper flakes and saute for for about 5 minutes or until