bring a pot of water to a boil, add acini di pepe and some salt, cook according to package directions until al dente, drain.
mix with 1 tbsp olive oil and set aside.
heat remaining oil in a skillet.
add carrots and onion, cook for 8 minutes.
add garlic, zucchini and peppers, season with salt and pepper to taste, saute 5 minutes.
add wine and scrape up any brown bits.
add the pasta to the pan and stir, combining everything.
remove pan from heat, stir in parsley, oregano, romano cheese. season with salt and pepper, serve.
cook acini di pepe according to package directions, drain, and keep warm.
heat oil and butter in a skillet.
add garlic pepper flakes and scallions, and cook 2 minutes.
add spinach and cook until wilted, 2 minutes or so.
add pasta back to skillet, add feta cheese. season with salt and pepper to taste.
serve.
Cook acini di pepe in a pasta pot of boiling salted water until al dente. Drain well in a sieve. Transfer to a bowl.
Meanwhile, heat oil and butter in a 10-inch heavy skillet over medium-high heat until foam subsides, then saute garlic with red-pepper flakes until golden, about 2 minutes. Remove from heat.
Stir in olives.
Toss with pasta.
Toss basil slivers into pasta mix.
Season with salt and freshly ground pepper.
Serve at room temperature.
Heat butter in a large saucepan. Add the onion and carrot; saute until tender about 5 minutes. Set a food mill over the saucepan and puree the tomatoes. (I just usually put in blender or food processor and puree). Add the chicken broth. Heat to simmering.
Heat the cream in a small saucepan until simmering; gradually whisk into the tomato mixture; DO NOT BOIL.
Add the acini di pepe and heat through. Add salt to taste.
Sprinkle each serving with plenty of black pepper.
oil the 1 cup of Acini De Pepe according to pasta box
Saute onion and pepper in oil in a large saucepan until tender.
Stir in beans, tomatoes and liquid, chili powder, oregano and cocoa.
Heat to boiling; reduce heat and simmer, covered, 10 minutes.
Stir in acini de pepe and cilantro; season to taste with salt and pepper.
Serve topped with cheese.
Drain the pineapple and the oranges and save the juices.
Cook the di pepe as directed on the box.
Drain
and mix it with the pudding.
Cool.
Add the fruit, marshmallows and Cool Whip.
Store in refrigerator.
Combine sugar flour and salt in a saucepan.
Gradually stir in 1 3/4 cup of pineapple juice and eggs and cook until thick.
Add lemon juice and stir well.
In a separate pan boil 3 quarts of water, 1 teaspoon of oil and the dry pasta. Cook until soft.
Drain and rinse with cold water. Let cool to room temperature.
Combine with egg mixture and refrigerate overnight in an air tight container.
Mix lightly and add the mandarin oranges, pineapple, marshmallows and coconut.
Serve immediately.
immer 1-2 hours.
Using tongs remove the carcass & all
Cook R&F Acini Di Pepe as packaged directs; drain.
In a heavy sauce pan beat egg with wire whisk until foamy.
Stir in sugar, flour, salt and reserved pineapple liquid.
Over low heat, cook and stir until thickened and bubbly.
In large bowl, combine Acini Di Pepe with egg mixture.
Chill thoroughly, about one hour. Stir in pineapple, fruit cocktail and marshmallows.
Fold in whipped cream.
Cover, chill thoroughly.
Stir before serving. Refrigerate leftovers.
6-8 servings.
In small saucepan mix sugar, flour, and salt, stir in pineapple juice and egg.
Cook over moderate heat, stirring constantly until thickened.
Add lemon juice.
Set aside and cool.
cook Acini Di Pepe according to package directions.
Combine cooked mixture with Acini Di Pepe.
Cover; place in refrigerator until chilled.
Combine remaining ingredients, stir lightly.
Chill at least 1 hour before serving.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.
The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.
Drain pineapple reserving liquid- 1 3/4 c. Set pineapple aside.
In a saucepan combine juice, sugar, flour & eggs.
Cook over medium heat, stirring frequently 8-10 minutes till thick. Cool.
In a large saucepan cook pasta till soft, approx. 12 minutes.
Rinse in cold water & cool.
In bowl combine pasta & cooled sauce.
Add pineapple, oranges, marshmallows & Cool Whip. Stir gently.
Cover & refrigerate overnight.
Makes 20 servings.
aucepan, boil 1/2 cup Acini di Pepe Pasta in water for 10
nd stir in the uncooked acini di pepe.
Boil, stirring frequently, for
rolling boil; cook the acini di pepe in the boiling water until
Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain and reserve.
In a small saucepan, beat eggs with a wire whisk until foamy. Stir in reserved pineapple juice, lemon juice, sugar, butter and salt.
Cook mixture over low heat until thickened and coats the spoon; stir constantly for 2 minutes and cool to room temperature.
In a large bowl, combine pasta, pineapple, oranges, grapes and marshmallows; mix well. Fold in egg mixture and whipped cream; cover and chill.
When chilled ...
Cook 2 chicken breasts in boiling water until cooked through. Dice or shred into bite size pieces. Set aside.
Cook Acini di Pepe. Set aside.
Combine ground turkey, salt, pepper, parsley, grated parm, and breadcrumbs. Form into marble size meatballs.
Bring 10cups of chicken to a boil and add meatballs. Cook for 30 minutes.
Add thawed spinach and cooked chicken. Cook another 10 minutes.
Beat eggs with cheese and add very slowly drop by drop. Add drained pasta. Cook 10 minutes. Serve.
Bring a large pot of salted water to a boil. Cook the pasta for about 6 minutes or until tender. Drain and rinse under cold water to stop the cooking process.
Toss the pasta with the olive oil, red wine vinegar, and salt. Fold in the tomatoes, pine nuts, radicchio, onion, and basil.
Sprinkle with the feta cheese.
Serve at room temperature.
Cook the pasta in plenty of boiling salted water. Drain.
Add the lemon juice, butter, zucchini and zest to the pasta. Stir gently. Serve hot.