Not exact matches
1
pound dry rotini
pasta shape 2 cups, approximately, marinara sauce such as Prego 1 cup finely diced, lightly sautéed green pepper 1/2 cup thin sliced, pepperoni Salt, pepper, garlic powder, to taste 1 1/2 cups shredded mozzarella cheese
2 teaspoons olive oil 1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup baby carrots, in 1/2 inch slices 3/4
pounds yukon gold potatoes, in 1/2 inch dice 1 teaspoon
dried thyme 1/4 teaspoon
dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup
dried small
pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas
The solution: Use plenty of water, about 5 quarts per
pound of
dry pasta.
1/2 cup medium uncooked
pasta shells 1
pound ground beef 1/2 cup chopped onion 3 cans (14 1/2 ounces each) beef broth 1 package (16 ounces) frozen mixed vegetables 1 can (16 ounces) kidney beans, rinsed and drained 1 can (14 1/2 ounces) diced tomatoes, undrained 1 can (6 ounces) tomato paste 3 teaspoons Italian seasoning 1 teaspoon salt 1/4 teaspoon
dried thyme 1/4 teaspoon
dried basil 1/4 teaspoon pepper
4 ears corn, shucked Canola oil for corn 3 garlic cloves, peeled 1/3 cup walnuts 1 ounce grated Parmesan, plus more for garnish 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 cup olive oil 1
pound dried rotelle
pasta 1 cup slow - roasted cherry tomatoes 2 tablespoons chopped fresh basil
2 tablespoons olive oil 4 cloves minced garlic 1/4 teaspoon crushed red pepper 1 28 - ounce can crushed tomatoes 1/4 cup vodka 1/4 teaspoon
dried thyme 1/4 teaspoon
dried oregano 1/2 teaspoon salt A few dashes of fresh black pepper 1/2 cup sliced or slivered almonds 1/4 cup finely chopped fresh basil, plus extra for garnish 1/2
pound penne
pasta
1
pound Pasta (I used whole wheat penne) 1
pound Large, Uncooked Shrimp, peeled and deveined 4 tablespoons Olive Oil 5 Garlic Cloves, minced 1 medium Onion, chopped 1 cup
Dry White Wine 1 (28 ounce) can Crushed Tomatoes 1 teaspoon Red Pepper Flakes 1/4 teaspoon
Dried Oregano Fresh Flat - Leaf Parsley, for garnish Fresh Basil, for garnish (we omitted) Parmesan Cheese, for garnish
Cook the spaghetti (using 6 quarts of water and 1 tablespoon salt per
pound of
dried pasta), and heat a little of the truffled olive oil in a skillet, gently cooking the garlic until softened.
2 cups arugula 1 cup spinach 2 - 3 cloves garlic 1 teaspoon
dried herbs of your choice (I used basil and thyme) cayenne pepper, to taste (optional) salt & pepper, to taste 1/3 cup nuts, I used a mix of pine nuts and pecans 1/2 cup olive oil 2 tablespoons lemon juice 1/4 cup parmesan cheese 1 16 ounce can of artichoke hearts, drained and chopped 1
pound farfalle or
pasta of your choice
Serving suggestion: cook 250g / 0.5
pound of
dried long or short
pasta according to directions.
dry penne
pasta (1/2 of a 1 -
pound box) 2 Tablespoons grated parmesan cheese kosher salt and freshly ground black pepper to taste
1 Tablespoon vegetable oil 2 medium onions, cut into medium dice 1 whole chicken (about 4
pounds), breast removed and split; remaining chicken cut into 2 - inch pieces Salt 2 bay leaves 1 large carrot, peeled and sliced 1/4 inch thick 1/2 teaspoon
dried thyme leaves 2 cups (3 ounces) hearty egg noodles (or 1/4 -1 / 3 cup
dry stars
pasta) Ground black pepper 1/4 cup mined fresh parsley leaves
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2
pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo
pasta or angel hair
pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2
pound shrimp, deveined and peeled 1/2
pound bay scallops, rinsed and patted
dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning
Is it 1
pound of
dry pasta with 4 cups of broth?
1/2
pound extra-lean ground beef 1 egg, lightly beaten 2 tablespoons
dry bread crumbs 1 tablespoon freshly grated Parmesan cheese 1 teaspoon chopped fresh basil 1/2 teaspoon onion powder 6 cups chicken broth 1 cup minced Italian parsley 1 cup uncooked orzo
pasta 1/3 cup finely chopped carrot Garlic hot sauce, such as Tabasco ®, to taste
1/2
pound dried elbow
pasta 1 cup crumbled feta cheese 1/2 cup grated Jack cheese 1/2 cup grated Pecorino cheese 2 small shallots, minced 1 cup thawed frozen chopped spinach, thoroughly drained 3/4 cup canned artichoke hearts, drained and quartered 2 cups Mac Sauce (recipe follows) 1/2 cup panko (Japanese bread crumbs)
They inspect, sort and repack 2.8 - million
pounds of food each month, including meats,
pasta, frozen vegetables and freeze -
dried vegetables.
Ingredients: 3/4
pound Brussels sprouts, trimmed and halved 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 ounce finely diced pancetta 8 ounces
dried orecchiette
pasta 2 teaspoons minced garlic 3 tablespoons freshly grated Parmesan 1 teaspoon minced fresh thyme 1/4 cup chopped hazelnuts, toasted
1/2
pound dried elbow
pasta 1 cup crumbled feta cheese 1/2 cup grated Jack cheese 1/2 cup grated Pecorino cheese 2 small shallots, minced 1 cup thawed frozen chopped spinach, thoroughly drained 3/4 cup canned artichoke hearts, drained and quartered 2 cups Mac Sauce (recipe follows) 1/2 cup panko (Japanese bread crumbs)
8 ounces of elbow macaroni (check your box, because mine was 12 ounces), or your favorite shaped
pasta 2 ounces of sundried tomatoes (if
dried: soak in hot water till tender, and slice; but you may find them chopped in oil, which is delicious and with no need to soak) Fresh diced onion to taste, sauteed in olive oil, or I used
dried minced onion 1 clove of garlic, chopped (I always buy the jarred chopped garlic from the produce section) 1
pound of ground beef, browned (I cook mine in bulk ahead of time in the crockpot) 12 ounces of tomato sauce (if you have leftover
pasta sauce, I would use that) 1 teaspoon of
dried basil Salt and pepper to taste