Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!
Mmmmmmm, pasta!
Recipe Source: Kathleen Novo
Prep/Cooking Time: 30 Min
Ingredients:
1 (16 ounce) package spaghetti
1/4 cup olive oil
3 cloves garlic, chopped
1/2 teaspoon crushed red pepper
1/4 cup grated Parmesan cheese
Directions:
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 a small saucepan over low heat place olive oil, garlic and peppers and simmer. Pour olive oil mixture over cooked pasta and serve with Parmesan cheese.
Recipe Source: Nikki Kate
Prep/Cooking Time: 30 minutes
Ingredients:
3 cups dry noodles
6 ounces chickens
1/2 cup mayonnaise
1/3 cup chopped onions
1/2 teaspoon salt
10 1/2 ounces cream of mushroom soupor cream of chicken soup
1/2 cup milk
8 ounces grated cheddar cheese
Directions:
Cook noodles and drain. Combine chicken, mayonnaise, onion and salt with noodles, set aside. Blend soup and milk. Heat through; then add cheese until melted. Mix together with noodles.
Butter glass 9×13 inch oblong dish. Bake uncovered at 350 degrees for 30 minutes.
Recipe Source: Jean Kressy, “Relish the American Table, May 21, 2006 / relishmag.com
Ingredients:
4 tablespoons butter
1 (8-ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 (14 1/2-ounce) can lower-sodium chicken broth
1 1/3 cups half-and-half
3 tablespoons dry sherry
3/4 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1/8 teaspoon ground nutmeg
3 cups (1 pound) cooked boneless, skinless chicken cut in strips
1/2 pound spaghetti, broken in half and cooked according to package directions
1/2 cup grated Parmesan cheese
Directions:
Heat oven to 425F. In a large nonstick skillet melt butter over medium-high heat. Add mushrooms; sauté 4 minutes or until browned. Sprinkle with flour and toss to combine. Add broth and half-and-half; cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Stir in sherry, salt, pepper and nutmeg. Remove from heat and stir in chicken.
Combine spaghetti and chicken mixture; toss gently and spoon into a 13 x 9-inch baking dish or shallow 3-quart baking dish or casserole; sprinkle with cheese. Bake 20 minutes or until golden brown and bubbly.
Serves 6.
Recipe Source: kraftfoods.com
Prep/Cooking Time: 1 hr 35 min
Ingredients:
1 lb. ground beef
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 jar (26 oz.) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked
Directions:
Preheat oven to 350°F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside.
Drain meat; return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended.
Spread 1 cup of the meat sauce onto bottom of 13×9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining 3 noodles and the remaining meat sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil.
Bake 45 min. Remove foil; continue baking 15 min. or until heated through. Let stand 15 min. before cutting to serve.
Recipe Source: Edna Harter
Ingredients:
2 pounds ground chuck
3/4 teaspoon minced garlic
2 teaspoons oregano
1 teaspoon ground cumin
1 (16-ounce) can refried beans
15 lasagna noodles, uncooked
1 (16-ounce) jar chunky mild salsa
16 ounces water
2 cups sour cream
1 (6-ounce) can sliced black olives
3/4 cup chopped green onions
8 ounces shredded Monterey Jack cheese
Directions:
Preheat the oven to 350 degrees. Lightly grease a 13 x 9-inch baking dish. Brown the beef in a large skillet. Drain it, and return it to the pan. Add the garlic, oregano, and cumin. Mix well, and stir in the beans. Layer 5 lasagna noodles over the bottom of the prepared dish. Spread 1/3 of the meat mixture over the noodles. Add 5 more noodles and another 1/3 of the meat mixture. Repeat the layers with the remaining noodles and meat mixture. Pour the salsa evenly over all. Fill the empty salsa jar with water, and pour it over the top. Cover the lasagna with foil, and bake for 1 hour, until the noodles are tender.
Mix the sour cream, olives, and green onions together. Spoon this evenly over the lasagna. Top with the cheese. Return to the oven, and bake until the cheese is melted.
Yield: 6 to 8 servings
Recipe Source: Teresa Mourad
Ingredients:
1 pound fusilli or gemelli pasta
1/2 cup olive oil
2 cloves garlic, minced
1 16-ounce can garbanzo beans, drained
1 15-ounce can diced tomatoes
2-3 tablespoons fresh basil, chopped
1/2 cup Parmesan cheese, grated
Directions:
Prepare pasta according to package instructions, making sure not to overcook. When pasta is almost done, sauté garlic in olive oil in a separate saucepan. Stir tomatoes and beans into the oil and heat through. The pasta should be done at the same time the other ingredients are hot. Toss them together with the cheese and basil. Season to taste. Serves 4 to 6.
Tips: Great northern or black beans can be used in place of the garbanzos. Add sliced red and green peppers to the vegetable mixture for a colorful flair.
Recipe Source: Jean Kressy, “Relish the American Table,” February 19, 2006 (relishmag.com)
Ingredients:
3/4 pound ground lean beef
1 cup diced onion
1 garlic clove, pressed
1 (15-ounce) can lower-sodium tomato sauce
1 1/2 cups water
2 teaspoons unsweetened cocoa
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper, or to taste
1 1/2 teaspoons cider vinegar
6 ounces uncooked spaghetti, cooked according to package directions (3 cups cooked)
1 (15-ounce) can red kidney beans, heated
Chopped onion
1/2 cup shredded Cheddar cheese
Directions:
Crumble beef into a large nonstick skillet and cook over medium-high heat. Add diced onion; cook, mixing with a large spoon to break up meat, until beef is browned. Add garlic, tomato sauce, water, cocoa, chili powder, salt, allspice, cinnamon, cumin, red pepper and vinegar. Bring to a simmer, reduce heat and simmer slowly, uncovered, 1 hour.
Stir occasionally and add more water as necessary to make consistency of a meat sauce.
Spoon sauce over cooked spaghetti, top with beans, onion and cheese. Serve with oyster crackers.
Serves 4.
Recipe Source: Dawn / allrecipes.com
Prep/Cooking Time: 30 Min
Ingredients:
1 pound penne pasta
1/2 cup butter
3/4 cup vodka
1/2 teaspoon dried red pepper flakes
1/4 teaspoon Worcestershire sauce
8 ounces tomato sauce
1/2 (6 ounce) can tomato paste
1 cup heavy cream
salt and pepper to taste
1/4 cup grated Parmesan cheese
Directions:
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 and reserve.
In a large saucepan melt butter over medium low heat; add vodka, red pepper flakes and Worcestershire sauce. Stir well and simmer for 5 minutes.
Blend in tomato sauce, tomato paste and cream; increase heat to bring to a boil. Simmer for 5 minutes or until sauce has slightly thickened; season with salt and pepper to taste.
Reduce heat to very low and stir in cheese; add cooked pasta and more cheese, if desired. Serve.
Recipe Source: WI Cheesehead / recipezaar.com
Prep/Cooking Time: 35 min / 15 min prep
Ingredients:
1 cup dry elbow macaroni
1 cup thin white sauce
1/8 teaspoon dry mustard
1 pinch paprika
4 ounces shredded cheddar cheese (1 C)
1/4 cup shredded cheddar cheese
1/4 teaspoon worcestershire sauce
Directions:
Preheat oven to 350°F. Boil macaroni till tender. Make a white sauce (or use jar kind) and add dry mustard and paprika. Thouroughly blend. Add 4 oz. cheddar cheese to white sauce and stir until melted. Add Worcestershire sauce and blend.
Spray a 9×13-inch baking dish with cooking spray. Layer noodles and sauce alternately for two layers.
Sprinkle with 1/4 C cheddar cheese and paprika. Bake for 20-30 minutes or until lightly browned.
Serves 8.
Recipe Source: kraftfoods.com
Prep/Cooking Time: 40 min
Ingredients:
1 jar (26 oz.) spaghetti sauce
6 Tbsp. Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1-1/2 cups shredded Mozzarella Cheese
Directions:
Preheat oven to 375°F. Pour sauce into 13×9-inch baking dish. Carefully stir in 4 Tbsp. (1/4 cup) of the Parmesan cheese. Add chicken; turn over to evenly coat both sides with sauce. Cover with foil.
Bake 30 min. Uncover.
Top with mozzarella cheese and remaining 2 Tbsp. Parmesan cheese; continue baking 5 min. or until chicken is cooked through and cheese is melted.
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