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Posts Tagged ‘pasta recipe’

Clockwise from top: Salad, Cheesy Bow Tie Pasta, Cantelope and Cranberry nut Dessert.

The cheesy bow tie pasta was good, as usual.  James and the kids really liked the cranberry nut dessert; however, I thought it was too “zippy.”  YOWSA!! 

Cheezy Bowties

2 medium onions, chopped fine
2 tsp garlic, chopped fine
1 box mini bow tie pasta, cooked and salted (cook while preparing everything else)
2 pk spreadable cheese : I used Garlic and Herb Alouette*
1 can vegetable broth
2 Tbl. EVOO (or use just broth for less fat)
Spices, to Taste: Salt, Pepper

Directions
Cook bowtie pasta in salted water for about 8 min. until past al dente

While pasta is cooking:
Dice onions pretty small
Dice other veges you would like to add, if any.

When pasta is done cooking:
Drain pasta and rinse with cold water (to stop cooking process)
Put EVOO (or Broth) in same pot that you used for the pasta
Add onions in and cook until desired crispness.
When almost done, add the garlic and stir so it doesn’t burn
Add vege broth and then add the spreadable cheese and melt.
Add pasta and toss into cheese.
Serve hot.

Cranberry Nut Dessert

1 ¼ C. fresh (or frozen) Cranberries*
1/2 C. Brown Sugar
½ C. Chopped Pecans (or other Nut)**

1 Egg
½ C. Sugar
½ C. Flour
1/3 C. Margarine, melted

Preheat Oven to 325 degrees
Place cranberries in a greased 9” pie plate. Sprinkle with brown sugar and nuts.
In a medium bowl, mix egg. Gradually add sugar (while still mixing), margarine and flour. Mix well (until smooth).
Pour over berries.
Bake for 40 to 45 minutes or until golden brown. (It took about an hour to cook in my oven.)

*One regular bag of Cranberries will make 2 containers of dessert.
** The larger bag of Pecan Cookie Pieces is much cheaper than the small bags of nuts.

NOTE: The Pasta recipe was an adaptation of a recipe from Mary Ann Thomas.  The Dessert recipe was from a magazine (not sure which one).

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Clockwise from top: Salad with Ranch dressing, Cauliflower, Pasta and Cheese Casserole and Tropical Fruit (Mago, Banana and Coconut)

Oh, my.  After two days of leftovers, if was kinda nice to have something different!!  This was a REALLY good dinner!!  I was actually kinda surprised that the casserole was so good, ’cause it was SO quick and simple to make.  The tropical fruit was really yummy, too.


Cauliflower, Cheese and Pasta

1 28 oz. can of chunky style crushed tomatoes, or chopped whole tomatoes in heavy puree
1 1/2 cups heavy cream
1/2 cup pecorino romano
1/2 cup shredded fontina
1/2 cup ricotta
1/2 tsp crushed red pepper flakes (or more to taste)
1 tsp kosher salt
1 head of cauliflower, chopped into bite sized pieces (or so, mine are a little large sometimes)
1 pound medium pasta shells or penne 

Preheat oven to 500 degrees and bring very large pot of water to boil on stove, generously salt the water.
Combine the tomatoes, cream, cheeses, peppers and salt in large bowl.
Add the cauliflower and pasta to the boiling water and cook at a boil for about 5 minutes.  Pasta will still be al dente.
Drain cauliflower and pasta, add to tomato/cream mixture and stir to combine.  Divide into prepared dishes or put in large jelly roll pan, and bake for 15-30 minutes, watch to see pasta getting slightly golden brown, ovens temps vary.
Serves 6-10
NOTE: I only did 1/2 of the recipe and it fit nicely in a 9×13 in. casserole dish….that was plenty for the four of us (with leftovers).

~ I forgot which website I got this from…thanks though for sharing.

Tropical Fruit

1 Mango, cut to your specifications
2 Bananas, cut to your specifications
1 to 2 T. Honey, to taste
1/2 to 1 tsp. Cinnamon, to taste
1/8 to 1/2 C. Shredded Coconut, to taste
very small amount of salt and (if you have it) coconut extract

Mix all ingredients well.

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