For the crust:
Heat the
live oil in a medium sauce pan.
Add chicken and
he 1/2 cup pecans for the crust in a food
Cook ground turkey.
Add spices.
Add onions and spinach.
Add sauce.
Boil pasta for 12 mins in hot water.
Add pasta and cook till hot.
VODKA SAUCE.
Heat Olive oil and
owl, combine vodka and red pepper flakes. Set aside for 1 hour
ook, stirring, for an additional minute.
Stir the vodka, crushed tomatoes
ot over high heat.
For the sauce: Pour the tomatoes and
Vodka Sauce:
Heat butter and oil in saucepan.
Add onions, garlic and Prosciutto; saute for 5 minutes.
Add crushed tomatoes and saute for 10 minutes.
Add Vodka and bring to a light boil; lower heat and cover for about 10 minutes.
Add heavy cream; cook for about 30 to 35 minutes more, then remove from gas.
Pour over bed of bow ties and sprinkle with grated cheese.
iling water and set time for 7 minutes and 30
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.
ablespoon fresh parsley
Add vodka tomato sauce and 1 cup of
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.
bring water to a boil for pasta.
meanwhile, heat olive
ook penne. Also heat vodka sauce in medium sauce pot.
Meanwhile, saute
For the sauce:.
In a medium bowl,
For the polenta, bring stock and
For Chimichangas: Place 1 candy bar
Mix the meats together very well.
Mix egg, milk and cracker crumbs together; add to meat mixture and blend thoroughly.
Place mixture in a bread pan and bake at 350F for 45 to 60 minutes.
For the sauce: Place horseradish in a small saucepan.
Add flour, salt, paprika and butter; pour in cream and cook until thick and smooth stirring constantly.
Remove from heat, pour over egg yolk, stirring constantly and return to saucepan; cook for 30 seconds.
Serve at once.
ew sliced green onions for garnish.
For the sauce:
Mash garlic