Favorite Italian Food?!
What is your favorite Italian pasta dish to make!? I love pasta and am looking for a recipe to use tonight!. So if you could, please share :) Thanks!Www@FoodAQ@Com
Answers:
Shrimp, prociutto and peas in a creamy alfredo sauce with bowtie pastaWww@FoodAQ@Com
i like all italian food but my favorite is Manicotti!.
1 pound rigatoni pasta
1 pound ground beef
1 pound Italian sausage
1 (8 ounce) can mushrooms, drained
2 (32 ounce) jars spaghetti sauce
1 1/2 pounds shredded mozzarella cheese
thinly sliced pepperoni (optional)
Preheat oven to 350 degrees F (175 degrees C)!.
Bring a large pot of lightly salted water to boil!. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes!. Drain, and set pasta aside!.
Meanwhile, brown ground beef and italian sausage in a large skillet over medium heat!. With a slotted spoon, remove beef and sausage to a baking dish!. Stir mushrooms, spaghetti sauce, and cooked pasta into the baking dish!. Sprinkle cheese and pepperoni over the top!.
Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes!.Www@FoodAQ@Com
1 pound rigatoni pasta
1 pound ground beef
1 pound Italian sausage
1 (8 ounce) can mushrooms, drained
2 (32 ounce) jars spaghetti sauce
1 1/2 pounds shredded mozzarella cheese
thinly sliced pepperoni (optional)
Preheat oven to 350 degrees F (175 degrees C)!.
Bring a large pot of lightly salted water to boil!. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes!. Drain, and set pasta aside!.
Meanwhile, brown ground beef and italian sausage in a large skillet over medium heat!. With a slotted spoon, remove beef and sausage to a baking dish!. Stir mushrooms, spaghetti sauce, and cooked pasta into the baking dish!. Sprinkle cheese and pepperoni over the top!.
Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes!.Www@FoodAQ@Com
Chicken Marsala! Mmm mmm mmm!.
Chicken breast (large)
Mushrooms (about one or two cups sliced depending on how much you like mushrooms)
Angel Hair spaghetti (or other pasta)
Spices: Garlic powder, Mrs!. Dash, Paprika, Italian Seasoning
Flour to bread chicken (I use Bisquick)!. About two heaping spoonfuls or so!.
Sweet Marsala wine (one cup) [Note: Marsala comes in sweet and dry varieties; I use the sweet variety!.]
Directions:
Preheat water for the angel hair spaghetti if that's what you will be having with this meal!. You want the water ready for the angel hair at a certain point in the chicken preparation!. Timing will be important to have everything come together correctly!.
Prepare the chicken breast(s)!. What you want are chicken pieces that are about a quarter inch thick!. You can pound a breast down to that thickness if you wish!. I prefer to use a partically thawed breast from the freezer and slice it to the proper thickness!. This produces two or three slices from a typical large breast!. It's easier to slice the breast if it's still partially frozen; it doesn't slide around as much!. I usually cut it into small chunks to have with pasta!. Not typical, but that's my preference!.
Mix the dry ingredients and coat the chicken pieces!. Coat them well and completely!. I find the natural juice in the chicken as it further defrosts is sufficient but you can use an egg wash if you need to or want to but be aware it will change the taste!. Reserve some of the coating mix to later thicken the sauce!. (You might want to reserve the mix before coating to avoid contamination by raw chicken juices even though you will be cooking the thickened sauce!.)
When the water is heated, mushrooms sliced, and chicken coated you can start!.
Using medium high heat in a large skillet fry the chicken pieces for two minutes until the first side is browned!. You should not need more than two minutes for this!.
Turn the chicken pieces over!. Directly add the mushroom slices around the sides of the chicken!. Cook another two minutes!.
After the two minutes stir the mushrooms and then add the Marsala wine!. Cover and turn the heat down!. Simmer for ten minutes!. When you've got the cover on put the angel hair in the spaghetti water to cook for eight to ten minutes depending on how "done" you like your pasta!.
After the ten minutes your pasta is done and the Chicken Marsala is ready to finish!. Drain the pasta and set aside!. Uncover the chicken and stack the chicken pieces up in one side of the skillet!. Slowly add the reserved coating mix, stirring constantly!. This is to thicken the sauce!. Add the amount you need to thicken the sauce to the degree you want!. Stir constantly to minimize clumping!. (Note: if you want to minimize clumping put the coating mix into a jar, add a bit of water, close and shake until a thick mixture results!. Add this slowly to thicken the sauce!.)
Dish and serve!.Www@FoodAQ@Com
Chicken breast (large)
Mushrooms (about one or two cups sliced depending on how much you like mushrooms)
Angel Hair spaghetti (or other pasta)
Spices: Garlic powder, Mrs!. Dash, Paprika, Italian Seasoning
Flour to bread chicken (I use Bisquick)!. About two heaping spoonfuls or so!.
Sweet Marsala wine (one cup) [Note: Marsala comes in sweet and dry varieties; I use the sweet variety!.]
Directions:
Preheat water for the angel hair spaghetti if that's what you will be having with this meal!. You want the water ready for the angel hair at a certain point in the chicken preparation!. Timing will be important to have everything come together correctly!.
Prepare the chicken breast(s)!. What you want are chicken pieces that are about a quarter inch thick!. You can pound a breast down to that thickness if you wish!. I prefer to use a partically thawed breast from the freezer and slice it to the proper thickness!. This produces two or three slices from a typical large breast!. It's easier to slice the breast if it's still partially frozen; it doesn't slide around as much!. I usually cut it into small chunks to have with pasta!. Not typical, but that's my preference!.
Mix the dry ingredients and coat the chicken pieces!. Coat them well and completely!. I find the natural juice in the chicken as it further defrosts is sufficient but you can use an egg wash if you need to or want to but be aware it will change the taste!. Reserve some of the coating mix to later thicken the sauce!. (You might want to reserve the mix before coating to avoid contamination by raw chicken juices even though you will be cooking the thickened sauce!.)
When the water is heated, mushrooms sliced, and chicken coated you can start!.
Using medium high heat in a large skillet fry the chicken pieces for two minutes until the first side is browned!. You should not need more than two minutes for this!.
Turn the chicken pieces over!. Directly add the mushroom slices around the sides of the chicken!. Cook another two minutes!.
After the two minutes stir the mushrooms and then add the Marsala wine!. Cover and turn the heat down!. Simmer for ten minutes!. When you've got the cover on put the angel hair in the spaghetti water to cook for eight to ten minutes depending on how "done" you like your pasta!.
After the ten minutes your pasta is done and the Chicken Marsala is ready to finish!. Drain the pasta and set aside!. Uncover the chicken and stack the chicken pieces up in one side of the skillet!. Slowly add the reserved coating mix, stirring constantly!. This is to thicken the sauce!. Add the amount you need to thicken the sauce to the degree you want!. Stir constantly to minimize clumping!. (Note: if you want to minimize clumping put the coating mix into a jar, add a bit of water, close and shake until a thick mixture results!. Add this slowly to thicken the sauce!.)
Dish and serve!.Www@FoodAQ@Com
Mushroom and feta ravioli
Mar 25 06:40am
Prep Time Cook Time Serves
20 mins 4 mins 4
Ingredients
* 1 tblsp olive oil
* 300g cup mushrooms, thinly sliced
* 1 brown onion, finely chopped
* 1 / 3 cup pine nuts, chopped
* 1 tsp finely grated lemon rind
* 200g feta, crumbled
* 2 tblsps chopped fresh basil
* Salt and pepper, to taste
* 24 sheets gow gee pastry rounds
* 1 egg, lightly beaten
* Extra basil leaves, to garnish
* Cherry tomato sauce
* 400g can Italian cherry tomatoes in tomato juice
* 165g jar sun-dried tomato pesto
* 1 / 4 cup water
1!. Heat oil in a large non-stick frying pan!. Add mushrooms and onion!. Cook, stirring, until soft!. Remove!. Stir in the nuts, rind, cheese and basil!. Season with salt and pepper!. Cool for 10 minutes!.
2!. Meanwhile, make cherry tomato sauce!. Combine all ingredients in a large saucepan!. Bring to boil and simmer, uncovered, for about 10 minutes, or until slightly thickened!. Keep warm!.
3!. To assemble ravioli, place 1 heaped tblsp of mushroom mixture in centre of each of 12 pastry rounds!. Brush edges
with egg!. Top with remaining pastry rounds!. Press edges together to seal and remove air bubbles!. Place, in a single layer, on a tray lined with baking paper!.
4!. Cook ravioli, in two batches, in a large saucepan of boiling, salted water, for about 2 minutes, or until pastry is cooked through!. Using a slotted spoon, drain well!. Transfer to large bowl!.
5!. To serve, allow three ravioli for each person!. Top with cherry tomato sauce!. Garnish with extra basil!.
Tip: You'll need a 275g packet of gow gee pastry rounds for this recipe!. They're available from the supermarket chiller sectionWww@FoodAQ@Com
Mar 25 06:40am
Prep Time Cook Time Serves
20 mins 4 mins 4
Ingredients
* 1 tblsp olive oil
* 300g cup mushrooms, thinly sliced
* 1 brown onion, finely chopped
* 1 / 3 cup pine nuts, chopped
* 1 tsp finely grated lemon rind
* 200g feta, crumbled
* 2 tblsps chopped fresh basil
* Salt and pepper, to taste
* 24 sheets gow gee pastry rounds
* 1 egg, lightly beaten
* Extra basil leaves, to garnish
* Cherry tomato sauce
* 400g can Italian cherry tomatoes in tomato juice
* 165g jar sun-dried tomato pesto
* 1 / 4 cup water
1!. Heat oil in a large non-stick frying pan!. Add mushrooms and onion!. Cook, stirring, until soft!. Remove!. Stir in the nuts, rind, cheese and basil!. Season with salt and pepper!. Cool for 10 minutes!.
2!. Meanwhile, make cherry tomato sauce!. Combine all ingredients in a large saucepan!. Bring to boil and simmer, uncovered, for about 10 minutes, or until slightly thickened!. Keep warm!.
3!. To assemble ravioli, place 1 heaped tblsp of mushroom mixture in centre of each of 12 pastry rounds!. Brush edges
with egg!. Top with remaining pastry rounds!. Press edges together to seal and remove air bubbles!. Place, in a single layer, on a tray lined with baking paper!.
4!. Cook ravioli, in two batches, in a large saucepan of boiling, salted water, for about 2 minutes, or until pastry is cooked through!. Using a slotted spoon, drain well!. Transfer to large bowl!.
5!. To serve, allow three ravioli for each person!. Top with cherry tomato sauce!. Garnish with extra basil!.
Tip: You'll need a 275g packet of gow gee pastry rounds for this recipe!. They're available from the supermarket chiller sectionWww@FoodAQ@Com
Tagliatelle Carbonara - and I love this recipe
Ingredients
200g/8oz fresh tagliatell pasta
2 rashers streaky bacon/pancetta, cut into cubes
2 eggs, beaten
100ml/3?fl oz double cream
100g/? tub cream cheese
25g/1oz fresh flat leaf parsley, chopped
freshly ground black pepper
Method
1!. Half fill a large pan with water!. Season with salt and bring to the boil!.
2!. Cook pasta as per packet instructions!.
3!. Heat a medium wok!. Fry the bacon/pancetta for 1-2 minutes, to seal!.
4!. Pour in the eggs and stir occasionally for 1 minute!. (You do not want a consistency like scrambled eggs!.)
5!. Stir in the cream!.
6!. Stir the cream cheese!.
7!. Drain the pasta and gently mix it into the sauce!.
8!. To serve, season with lots of freshly ground black pepper and fold in the parsley!.
NB!. Soft fresh herbs should always be added to cooked dishes just before serving, to retain colour and flavour!.
Reduce fat
Omit 1 egg and replace double cream with low-fat crème fra?che!.Www@FoodAQ@Com
Ingredients
200g/8oz fresh tagliatell pasta
2 rashers streaky bacon/pancetta, cut into cubes
2 eggs, beaten
100ml/3?fl oz double cream
100g/? tub cream cheese
25g/1oz fresh flat leaf parsley, chopped
freshly ground black pepper
Method
1!. Half fill a large pan with water!. Season with salt and bring to the boil!.
2!. Cook pasta as per packet instructions!.
3!. Heat a medium wok!. Fry the bacon/pancetta for 1-2 minutes, to seal!.
4!. Pour in the eggs and stir occasionally for 1 minute!. (You do not want a consistency like scrambled eggs!.)
5!. Stir in the cream!.
6!. Stir the cream cheese!.
7!. Drain the pasta and gently mix it into the sauce!.
8!. To serve, season with lots of freshly ground black pepper and fold in the parsley!.
NB!. Soft fresh herbs should always be added to cooked dishes just before serving, to retain colour and flavour!.
Reduce fat
Omit 1 egg and replace double cream with low-fat crème fra?che!.Www@FoodAQ@Com
Well, Aliz, it's hard to pick just one!. I love seafood, so, here goes!.!.!.
Shrimp Fra Diavolo (served over linguine)
1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves
Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes!. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat!. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes!.
Transfer the shrimp to a large plate; set aside!. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes!. Add the tomatoes with their juices, wine, garlic, and oregano!. Simmer until the sauce thickens slightly, about 10 minutes!.
Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together!. Stir in the parsley and basil!. Season with more salt, to taste, and serve!.Www@FoodAQ@Com
Shrimp Fra Diavolo (served over linguine)
1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves
Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes!. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat!. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes!.
Transfer the shrimp to a large plate; set aside!. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes!. Add the tomatoes with their juices, wine, garlic, and oregano!. Simmer until the sauce thickens slightly, about 10 minutes!.
Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together!. Stir in the parsley and basil!. Season with more salt, to taste, and serve!.Www@FoodAQ@Com
To make!? Stuffed shells or manicotti!. My recipe is below!. I usually put my cheese filling in Ziplok bag, seal it, press out the air, and snip off a corner!. I have my husband hold the pasta and I fill it (or vice versa)!. They also have an easy no-cook recipe!. I don't like it as well, but the filling is the same and it turns out pretty good!. I also love making Chicken Parmesan with a side of angel hair, but I haven't perfected my recipe yet!
Cheese Filled Manicotti
Prep Time: 30 minutes
Start to Finish: 1 hr 5 minutes
Ingredients:
14 pieces (8 oz!.) Manicotti, uncooked
4 cups (2 lb!.) ricotta cheese
2 cups (8 oz!.) shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 eggs
1/4 cup chopped fresh parsley
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups (16 oz!.) spaghetti sauce
Instructions:
Cook pasta according to package directions; drain!.
Meanwhile, heat oven to 350°F!.
Grease 13 x 9 x 2-inch baking dish!.
In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 1/4 cup Parmesan cheese, eggs, parsley, pepper and salt; spoon into cooled pasta tubes!.
Arrange filled pasta in single layer in prepared dish!.
Pour spaghetti sauce over pasta!.
Sprinkle with remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese!.
Bake 35 minutes or until hot and bubbly!.
6 to 8 servings!.Www@FoodAQ@Com
Cheese Filled Manicotti
Prep Time: 30 minutes
Start to Finish: 1 hr 5 minutes
Ingredients:
14 pieces (8 oz!.) Manicotti, uncooked
4 cups (2 lb!.) ricotta cheese
2 cups (8 oz!.) shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 eggs
1/4 cup chopped fresh parsley
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups (16 oz!.) spaghetti sauce
Instructions:
Cook pasta according to package directions; drain!.
Meanwhile, heat oven to 350°F!.
Grease 13 x 9 x 2-inch baking dish!.
In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 1/4 cup Parmesan cheese, eggs, parsley, pepper and salt; spoon into cooled pasta tubes!.
Arrange filled pasta in single layer in prepared dish!.
Pour spaghetti sauce over pasta!.
Sprinkle with remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese!.
Bake 35 minutes or until hot and bubbly!.
6 to 8 servings!.Www@FoodAQ@Com
I quite like this!. It's quick, easy & tasty!
Tuna and Macaroni Cheese recipe
ingredients
225 to 275 g (8 to 10 oz) macaroni
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 onion, chopped
1/2 cup (50 g) 2 oz flour, sifted
2/3 cup (150 ml) 1/4 pt milk
100 to 175 g (4 to 6 oz) Cheddar cheese, grated
2 hard-boiled eggs, chopped
198 g (7 oz) canned tuna fish, drained and flaked
method
1!. Cook the macaroni in boiling salted water until tender!.
2!. Meanwhile, melt the butter in a saucepan and fry the onion until softened!.
3!. Sprinkle over the flour and cook, stirring, for 2 minutes!.
4!. Gradually stir in the milk and bring to the boil!. Simmer, stirring, until thickened!.
5!. Add most of the cheese and stir until it has melted, then fold in the eggs, tuna, salt and pepper!.
6!. Drain the macaroni and fold into the tuna mixture!.
7!. Turn into a buttered flameproof serving dish and sprinkle over the remaining cheese!.
8!. Brown under a preheated hot grill!.
serving amount
serves 4Www@FoodAQ@Com
Tuna and Macaroni Cheese recipe
ingredients
225 to 275 g (8 to 10 oz) macaroni
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 onion, chopped
1/2 cup (50 g) 2 oz flour, sifted
2/3 cup (150 ml) 1/4 pt milk
100 to 175 g (4 to 6 oz) Cheddar cheese, grated
2 hard-boiled eggs, chopped
198 g (7 oz) canned tuna fish, drained and flaked
method
1!. Cook the macaroni in boiling salted water until tender!.
2!. Meanwhile, melt the butter in a saucepan and fry the onion until softened!.
3!. Sprinkle over the flour and cook, stirring, for 2 minutes!.
4!. Gradually stir in the milk and bring to the boil!. Simmer, stirring, until thickened!.
5!. Add most of the cheese and stir until it has melted, then fold in the eggs, tuna, salt and pepper!.
6!. Drain the macaroni and fold into the tuna mixture!.
7!. Turn into a buttered flameproof serving dish and sprinkle over the remaining cheese!.
8!. Brown under a preheated hot grill!.
serving amount
serves 4Www@FoodAQ@Com
Depends on how many people you are cooking for!. I have this bad as* spaghetti recipe you'll love it!.
Ingredients:
1lb ground beef
spaghetti
Old El Paso taco seasoning
Texas Toast garlic bread sticks
Ragu Sauce meat flavored
Directions:
1) Boil water!. Add spaghetti & let it boil for 10-12 minutes!.
2) While the spaghetti is boiling!. Place the garlic bread sticks in the oven!.
3) Brown the ground beef & add the Old El Paso taco seasoning!.
4) Remove spaghetti from stove & drain the water!.
5) Add the ground beef & Ragu sauce!.
6) Mix well & serve with hot bread sticks!.
*Cheese can be added!Www@FoodAQ@Com
Ingredients:
1lb ground beef
spaghetti
Old El Paso taco seasoning
Texas Toast garlic bread sticks
Ragu Sauce meat flavored
Directions:
1) Boil water!. Add spaghetti & let it boil for 10-12 minutes!.
2) While the spaghetti is boiling!. Place the garlic bread sticks in the oven!.
3) Brown the ground beef & add the Old El Paso taco seasoning!.
4) Remove spaghetti from stove & drain the water!.
5) Add the ground beef & Ragu sauce!.
6) Mix well & serve with hot bread sticks!.
*Cheese can be added!Www@FoodAQ@Com
Creamy Minestrone
2 cans condensed beef broth (10 1/2 ounces each)
1 package (10 ounces) frozen chopped spinach
1 cup macaroni, uncooked
1 can (10 3/4 ounces) condensed tomato soup
1 can (6 ounces) tomato paste
4 cups milk
1 1/2 cups sliced and quartered zucchini, about 2 medium
1 teaspoon dried leaf oregano, crumbled
1/4 teaspoon garlic powder
2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese
4 slices bacon, cooked, drained, and crumbled
Place beef broth and spinach in a large saucepan or Dutch oven; cook over low heat until spinach is thawed, about 10 minutes!.
Meanwhile, cook macaroni according to package directions!. Rinse and drain well!.
To the pot add tomato soup and tomato paste, milk, zucchini, oregano, garlic powder, and macaroni!. Bring to a boil; reduce heat and simmer for 10 minutes!. Stir in Cheddar cheese until melted!. Toss together the Parmesan cheese and crumbled bacon; serve as garnish for soup!.
Serves 4 to 6!.Www@FoodAQ@Com
2 cans condensed beef broth (10 1/2 ounces each)
1 package (10 ounces) frozen chopped spinach
1 cup macaroni, uncooked
1 can (10 3/4 ounces) condensed tomato soup
1 can (6 ounces) tomato paste
4 cups milk
1 1/2 cups sliced and quartered zucchini, about 2 medium
1 teaspoon dried leaf oregano, crumbled
1/4 teaspoon garlic powder
2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese
4 slices bacon, cooked, drained, and crumbled
Place beef broth and spinach in a large saucepan or Dutch oven; cook over low heat until spinach is thawed, about 10 minutes!.
Meanwhile, cook macaroni according to package directions!. Rinse and drain well!.
To the pot add tomato soup and tomato paste, milk, zucchini, oregano, garlic powder, and macaroni!. Bring to a boil; reduce heat and simmer for 10 minutes!. Stir in Cheddar cheese until melted!. Toss together the Parmesan cheese and crumbled bacon; serve as garnish for soup!.
Serves 4 to 6!.Www@FoodAQ@Com
mine is a grilled chicken breast lightly seasoned with salt pepper and italian herbs glazed with a honey balsimic viniger sauce ( to make the sauce take a 1 to 3 ratio of honey to viniger and reduce to the concisely you like ) on the side some angle hair with a finedice of redand yellow bells tosses with some fresh wilted greens of your choice tossed with a olive oil butter mix with some of the left over herbs!.Www@FoodAQ@Com
my favourite is neapolitan sauce with just about any spagetti, or macaroni!.
also corrizo and olives for snacks, with some crusty bread and good cheese
by the way the guy with the fetta cheese recipe, that is NOT Italian, Fetta cheese is greek , so there is no authenticity in your dish!.Www@FoodAQ@Com
also corrizo and olives for snacks, with some crusty bread and good cheese
by the way the guy with the fetta cheese recipe, that is NOT Italian, Fetta cheese is greek , so there is no authenticity in your dish!.Www@FoodAQ@Com
Creamy Chicken Pesto Bow Tie Pasta
Easy! I promise!
1/2 c!. basil pesto (Classico's green pesto)
1 tbs butter
1 lb!. boneless skinless chicken breast, cubed
1 can of Cream of Chicken soup (preferably Campbell's)
3 cups of bow tie pasta (I use 3/4-full box of pasta)
1/3 c milk
Boil pasta!. Melt butter in pan and cook the chicken until it's not pink anymore!. When chicken is cooked, try to drain as much of any excess water!. When done, add cream of chicken soup, pesto, and milk!. If you think the sauce is too thick, add more milk!. If you think they flavor is too bland, add more pesto!. Don't add too much pesto! A little goes a long way!. Once the pasta is done boiling, add it to the chicken and sauce mixture and voila! Dinner is served!.Www@FoodAQ@Com
Easy! I promise!
1/2 c!. basil pesto (Classico's green pesto)
1 tbs butter
1 lb!. boneless skinless chicken breast, cubed
1 can of Cream of Chicken soup (preferably Campbell's)
3 cups of bow tie pasta (I use 3/4-full box of pasta)
1/3 c milk
Boil pasta!. Melt butter in pan and cook the chicken until it's not pink anymore!. When chicken is cooked, try to drain as much of any excess water!. When done, add cream of chicken soup, pesto, and milk!. If you think the sauce is too thick, add more milk!. If you think they flavor is too bland, add more pesto!. Don't add too much pesto! A little goes a long way!. Once the pasta is done boiling, add it to the chicken and sauce mixture and voila! Dinner is served!.Www@FoodAQ@Com
gnocci al forno
basically get some gnocci, Boil it (takes 3-4 mins)
Get some nice pasta sauce (tomato and marscepone)
Chuck pasta and sauce into an over-proof dish
Tear some fresh mozzerella over the top
Drizzle of olive oil
Black pepper
Shove in the oven at 220 deg (uk) for 20 mins
et voila!Www@FoodAQ@Com
basically get some gnocci, Boil it (takes 3-4 mins)
Get some nice pasta sauce (tomato and marscepone)
Chuck pasta and sauce into an over-proof dish
Tear some fresh mozzerella over the top
Drizzle of olive oil
Black pepper
Shove in the oven at 220 deg (uk) for 20 mins
et voila!Www@FoodAQ@Com
I love this recipe, but I use my own sauce not store bought!.
http://www!.kissrecipes!.com/kiss/pasta/ba!.!.!.
I also add whatever veggies I have around the house, mushrooms, zucchini, etc!.!.!.Www@FoodAQ@Com
http://www!.kissrecipes!.com/kiss/pasta/ba!.!.!.
I also add whatever veggies I have around the house, mushrooms, zucchini, etc!.!.!.Www@FoodAQ@Com
manacotti shells stuffed :
buy the muellers manacotti shells and stuff them with ricotta chesse ,add parmesan then add sauce then more parmesan and then top it off with mozarella cheese in chunks!. throw in oven at 350 for about an hour yummy !!!
serve with garlic bread and salad !.Www@FoodAQ@Com
buy the muellers manacotti shells and stuff them with ricotta chesse ,add parmesan then add sauce then more parmesan and then top it off with mozarella cheese in chunks!. throw in oven at 350 for about an hour yummy !!!
serve with garlic bread and salad !.Www@FoodAQ@Com
http://www!.foodnetwork!.com/food/recipes/!.!.!.
this is sooo yummy!Www@FoodAQ@Com
this is sooo yummy!Www@FoodAQ@Com
Italian wedding soup, stuffed shells, meatballs, ravioli lasagna!. YUM! Oh, and chicken parmesan w/ homemade marinara of course!. :)Www@FoodAQ@Com
Baked zete, Spaghetti, Anti pasti, lasagna, things that look great and taste great!.Www@FoodAQ@Com
carbonara
http://allrecipes!.com/Recipe/Spaghetti-C!.!.!.Www@FoodAQ@Com
http://allrecipes!.com/Recipe/Spaghetti-C!.!.!.Www@FoodAQ@Com
deffinatley Chicken Alfredo!.
that is the best italian thing ever!.
:DWww@FoodAQ@Com
that is the best italian thing ever!.
:DWww@FoodAQ@Com
Stuffed Shells!.
http://allrecipes!.com/Recipe/Stuffed-She!.!.!.Www@FoodAQ@Com
http://allrecipes!.com/Recipe/Stuffed-She!.!.!.Www@FoodAQ@Com
Lasagna is the best! Try putting Italian Sausage in it! Can't go wrong wither way!.!.!.!.Www@FoodAQ@Com
why choose, all italian is amazing!Www@FoodAQ@Com
Spaghetti!!!!!!Www@FoodAQ@Com
angel hair pasta with those italian meatballs with creamy sauceWww@FoodAQ@Com
Anything with Pesto! Mmmm!.!.!.Www@FoodAQ@Com
pasta mmmmmmmmmmmmWww@FoodAQ@Com
Pizza!.!.!.!. or
Garlic Chicken alfredoWww@FoodAQ@Com
Garlic Chicken alfredoWww@FoodAQ@Com
CALZONES!! any kindWww@FoodAQ@Com
SURE
10 oz spaghetti
3 cup ground cat meat
2 cup semen
1 cup feces
dash of salt
PUT IT IN A POT, STIR IT UP, SERVE WITH LOVE!. ENJOY!Www@FoodAQ@Com
10 oz spaghetti
3 cup ground cat meat
2 cup semen
1 cup feces
dash of salt
PUT IT IN A POT, STIR IT UP, SERVE WITH LOVE!. ENJOY!Www@FoodAQ@Com