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Must prepare night before.
Cook whole box rotini.
While rotini is cooking, use an electric mixer to mix Hellmann's, water, sugar, vinegar and turmeric.
Drain rotini and add hot rotini to mixture; add celery and onion and mix well.
Cover and refrigerate overnight.
Stir before serving and add salt and pepper to taste.
In a food processor, combine garlic, chickpeas, tahini, lemon juice, soy sauce, and cayenne and process until smooth. Stir in broth and keep warm.
Cook rotini according to package directions. Add broccoli during last 5 minutes of cooking.
Drain pasta and broccoli. Toss with sauce, sprinkle with sesame seeds.
rilled Mushroom and Goat Cheese Rotini: Preheat grill to medium-high
Cook rotini, according to package directions. Add sun-dried tomatoes to pasta pot during the last 5 minutes of cooking; drain rotini and tomatoes.
Meanwhile, combine zucchini and oil in large (6-cup or more)microwave-safe bowl; cover with plastic wrap. Microwave on high 4 minutes, stirring twice.
Stir in pasta sauce and chicken. Cover with plastic wrap; microwave on high 4 minutes, stirring twice. Combine sauce mixture, hot drained rotini with sun-dried tomatoes and cheese. toss to coat.
Serve hot.
Cook rotini pasta as directed and keep warm after draining water.
Combine beef, onion and green pepper and cook over medium heat.
Drain any fat drippings.
Add tomatoes, tomato paste, mushrooms and all seasonings.
Simmer low for 30 minutes.
Fold in the cooked rotini and mix together.
In a 13 x 9-inch casserole dish, layer the rotini mixture and Mozzarella cheese.
Bake for 35 minutes in preheated 350\u00b0 oven.
This is an easy dish to prepare ahead.
Prepare rotini according to package directions.
Preheat oven to 350\u00b0.
Drain rotini and place in large bowl.
Add all vegetables and stir.
Add in all seasonings into pimento cashew cheese.
Add this mixture to bowl of rotini and vegetables and stir in gently, but thoroughly.
Pour into 13 x 9-inch baking dish.
Top with soy Mozzarella.
Bake for approximately 30 minutes or until vegetables are tender.
Makes 10 to 12 servings.
Boil brats, then cut up into bite-size pieces.
Mix all ingredients together but rotini.
Simmer 1 to 1 1/2 hours.
Add rotini 15 minutes before eating or until rotini is tender.
Serves 8 to 10 people.
Cook rotini to desired doneness as directed on package. Drain.
Heat oven to 350\u00b0F Spray 2-quart casserole with nonstick cooking spray.
In large bowl, combine cooked rotini, chicken, celery, onion, basil and pepper; mix well.
In medium -bowl, combine mayonnaise, milk and sour cream; blend well. Add to rotini mixture; mix well.
Spoon mixture into sprayed casserole.
In small bowl, combine all topping ingredients; mix well. Sprinkle over casserole.
Bake for 40 to 45 minutes or until hot and bubbly.
Cook the rotini according to the package directions; drain. Rinse with cold water; drain well.
Combine the rotini and the next 9 ingredients (through parsley) in a large bowl; toss gently.
Combine olive oil, garlic, lemon juice, salt, pepper, and oregano in a jar. Cover tightly and shake vigorously. Pour the dressing over the rotini mixture; toss gently to combine. Cover and chill thoroughly.
Prepare rotini according to package. In skillet, melt butter. Add frozen vegetables.
Cook until vegetables are tender.
In a bowl, blend soup and milk. Add mixture to the skillet along with cheese and pepper.
Cook, stirring constantly, until cheese melts. Stir in rotini and tuna.
Heat.
Serves 4.
Cook rotini and drain.
Cook beef, 1/8 teaspoon pepper and onion for 5 to 7 minutes, stirring until brown.
Drain.
Add tomatoes, bouillon, Worcestershire sauce and pepper; simmer 5 minutes.
Stir in milk, Ricotta cheese, 1 cup Cheddar cheese and rotini.
Pour into 2 1/2-quart baking dish, top with remaining Cheddar cheese.
Bake covered in 350\u00b0 oven for 30 minutes.
Cook rotini according to package directions.
Drain and rinse with cold water.
Combine rotini with remaining ingredients except bacon; toss gently.
Cover and chill at least one hour.
Add bacon; toss gently and serve.
Cook rotini.
In large skillet cook ground beef, green pepper and onions.
Cook until beef is done; drain grease and add tomatoes, bouillon, Worcestershire sauce and pepper.
Simmer 5 minutes.
Remove from heat.
Stir in milk, 1 cup Ricotta cheese, 1 cup Cheddar cheese and rotini.
Pour into 2 1/2-quart baking dish. Top with remaining Cheddar cheese.
Bake covered in a 350\u00b0 oven for 30 minutes.
Prepare rotini as package directs.
Drain well.
Add next 5 ingredients in small bowl.
Blend oil, lemon juice, soy sauce, garlic and ginger.
Toss with rotini mixture.
Chill.
Garnish. Serves 4 to 6.
Prepare rotini according to package directions and drain.
In skillet, cook ground beef, chopped green pepper and onion until beef is done.
Drain fat.
Add tomatoes, bouillon, Worcestershire sauce and pepper.
Simmer 5 minutes.
Remove from heat, stir in milk, Ricotta cheese, 1 cup shredded Cheddar cheese and rotini. Pour into a 2 1/2-quart baking dish.
Top with remaining Cheddar cheese.
Bake, covered, in 350\u00b0 oven for 30 minutes.
Yield: 4 to 6 servings.
Prepare rotini according to package directions; drain.
In large bowl, combine rotini and next seven ingredients.
In small bowl, whisk together next five ingredients.
Pour dressing over pasta mixture; toss to coat.
Cover and chill.
Just before serving, add olives and toss gently.
Refrigerate leftovers. Makes 10 to 12 servings.
Prepare rotini according to package directions; drain.
In a large skillet, cook beef, pepper and onion for 5 to 7 minutes, stirring until browned.
Drain fat.
Add tomatoes, bouillon, Worcestershire sauce and pepper.
Simmer 5 minutes.
Remove from heat; stir in milk, Ricotta cheese, 1 cup Cheddar cheese and rotini.
Pour into a 2 1/2-quart baking dish.
Top with remaining Cheddar cheese.
Bake, covered, in a 350\u00b0 oven for 30 minutes. Refrigerate leftovers.
Makes 4 to 6 servings.
Cook Rotini according to package directions.
In saucepan over medium/low heat melt butter; stir in flour, salt, pepper and garlic powder till smooth.
Slowly stir in milk; bring to a boil and stir till thickened.
Remove from heat and add both cheeses and lemon juice stirring until cheese is melted.
Combine cheese sauce with the Rotini.
Sprinkle with Parsley or Paprika to garnish.
Mix cooked rotini with cucumbers, onions, parsley and pepper.
Mix together cider vinegar, salad oil& sugar.
Pour over rotini mixture and stir completely.
Refrigerate at least 4 hours.
Best if set overnight.