>from “Pasta” by Parragon Publishing 1lb asparagus tipsolive oilsalt and pepper8oz Gorgonzola, crumbled6 fl oz heavy cream12 oz dried tagliatelle 1) Place asparagus tips in a single layer in a shallow ovenproof dish. Sprinkle with a little olive oil and season with salt and pepper. Turn to coat in the oil and seasoning. Roast in […]
Learn More>from bettycrocker.com Notes: I bought a 5 oz box of vermicelli already broken into small pieces – it was “for soups”. Try and find it…it makes the recipe much easier. I also used chipotle-flavored diced tomatoes for a richer flavor. 1 1/2 teaspoons olive or vegetable oil4 oz uncooked vermicelli, broken into 1-inch pieces1 medium […]
Learn More>from Betty Crocker 1 medium onion, chopped (1/2 cup)1 clove garlic, finely chopped1 lb boneless beef tip steak, cut into 1/2-inch pieces2 cans (18 oz each) Progresso® Vegetable Classics creamy mushroom soup1/2 cup water2 1/2 cups uncooked wide egg noodles (4 oz)1 cup sour cream2 tablespoons chopped fresh parsley, if desired 1. In 3 1/2- […]
Learn More>Recipe and picture from KraftFoods.com 1/2 lb. linguine, uncooked1 pkg. (1/2 lb.) sliced fresh mushrooms1/2 cup chicken broth1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Light Cream Cheese Spread2 cups baby spinach leaves COOK pasta as directed on package. MEANWHILE, heat skillet sprayed with cooking spray on medium-high heat. Add mushrooms; cook and […]
Learn More>from Betty Crocker’s Quick-to-Fix Casseroles, February, 2005 1 bag (25 oz) frozen Italian sausage-filled ravioli1 bag (14 oz) frozen broccoli florets1/2 c chopped, drained, roasted red bell pepper1 jar (1 lb) Alfredo past sauce3/4 c milk1/2 t Italian seasoning1 c Parmesan croutons; crushed Layer frozen ravioli on the bottom of a 9×13 casserole dish. Top […]
Learn More>from Cooking in Oz Note: I used fresh thyme. 1/4 cup butter or margarine, softened2 tablespoons snipped parsley1 teaspoon crushed dried thyme (or 1 tablespoon fresh)1/8 teaspoon pepper1 8-ounce package cream cheese, softened1/2 cup boiling water8 ounces fettuccine or medium noodles3/4 cup shredded Romano or Parmesan cheese, divided In a saucepan combine the butter or […]
Learn MoreThis is my Dad’s lasagna recipe. He writes: “Here it is. I first used cheddar cheese because I did not know what ricotta cheese was and the store did not have it. In other words, the cheddar cheese was an accident. This was when John and I shared an apartment right after getting out of […]
Learn More>from the Texas Co-op Power Cookbook Notes: I used chopped onion and celery and left them in the recipe (not just for seasoning the chicken). Next time I think I am going to make the sauce separately. It was too hard to stir to get the cheese mixed into the pasta. 4 medium chicken breasts3 […]
Learn MoreThis is a recipe I created from a traditional Spaghetti Pie recipe I found in my Better Homes & Gardens cookbook. The amounts are not exact, as you will see. Play with the amounts to suit your taste.4oz spaghetti1 T butter or margarine1 egg, beaten1/4 c parmesan1/2 c mozzarella8oz cottage cheese8oz vodka sauce1 pkg frozen […]
Learn More> from allrecipes.com * 8 ounces uncooked penne pasta * 1 (8 ounce) package fat-free cream cheese, cubed * 1/2 cup fat-free milk * 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry * 1 teaspoon dried oregano * 1 pound lean ground beef * 2 garlic cloves, minced * 1 (16 ounce) […]
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