Sentences with phrase «try cooked pasta»

Not exact matches

I eat them on eggs, in sandwiches, cooked and raw in every possible format from paste to pasta to chili and seriously, don't even try to bring me a cream cheese - schmeared bagel without a thin slice of tomato on it.

Unfortunately I cooked orzo the other day and wasn't a big fan of it... I don't know what I was expecting... but it was just like some kind of «Mexican pasta» (semillitas de melon is the name in Spanish) which I love but more like in a «soup» kind of thing... not so much drier... this looks delicious though... could it make me try Orzo again?

I am going to try your method of pasta cooking this weekend!!

Try them pickled or in salads, of course, but I've also tried them roasted and incorporated raw into a no - cook pasta sauce recipe.

Try these recipes too: Vegetable Packed Stuffed Shells, Orecchiette with Chicken Sausage, Mushrooms and Leeks, Whole Wheat Pasta with Bacon, Mushrooms and Onions, Pasta with Mushrooms, Herbs and Cheese from What's Gaby Cooking, or Lemon Butter Pasta with Mushrooms from Barefeet in the Kitchen.

When you cook shredded cabbage until very tender in your favorite pasta sauce and then top it with a sprinkling of your favorite parmesan cheese (try this vegan version if you like), it's transformed into a comforting dish that has the classic flavor of spaghetti.

While I am still partial to vegetables with a bit of bite, eaten straight from the colander (broccoli is particularly good for that I find), it is so true that the long and slow cooking brings out so much more flavour — it wasn't until I tried a dish called pasta con le mappe (essentially pasta tossed with panfried cauliflower) that I realised how sweet cauliflower can be.

Serve leftovers, plan on having a few meals in the freezer ready - to - go (try this Cincinatti Chili), make slow cooker meals (two of our favorites are Black Bean Turkey Chili and Jamaican Chicken), repurpose leftovers (this is a good one ~ Triple Cheese Chicken Pasta Bake), make recipes that reheat easily (another family favorite ~ Turkey Bolognese), and have a handful of tried - and - true recipes (this is the easiest recipe ~ Tomato Paste Pasta) you can count on.

I try not to refrigerate cooked pasta, Brenda.

Were I to try it again, I would double the pasta amount, cook it in a separate pot (you're already using the stove and its not like a pasta pot adds any significant clean - up time), and dilute the sauce.

My daughter is grown now, of course, and quite a cook herself, but I guess old habits die hard: whenever I see a new kind of sauce or pasta recipe that doesn't use tomatoes, I can't help but try it out to report back to her

Try these summer pasta recipes from Cooking Channel pair noodle types (Penne?

I can't wait to try cooking them like pasta!

Don't just use it on pasta: rocket, pistachio, citrus juices and mint are often used in Middle - Eastern cooking so try this stirred through rice, -LSB-...]

I've never tried or cooked with rice flour pasta, and never cooked pasta made from quinoa flour either but I had a great surprise because the texture is great.

At dinner, try 2 to 3 ounces of cooked meat, 1/2 cup of vegetables and 1/2 cup of pasta, rice or potatoes.

Since your child is eating purees try using table foods - cooked veggies, puree pasta dishes, potatoes (sweet and white) in mini food processor which will provide more flavor, more calories, and more nutrition.

Try chopping the cooked pasta very finely — we used to do this with a pair of kitchen scissors.

Just think about it: if you were trying to balance a very tight budget in an operation which lives or dies based on how well students accept your food, and if many (sometimes, the vast majority) of those students came from homes in which nutritionally balanced, home cooked meals are far from the norm, and if the food industry was bombarding those kids with almost $ 2 billion a year in advertising promoting junk food and fast food, and if you had no money of your own for nutrition education to even begin to counter those messages, and if some of those kids also had the option of going off campus to a 7 - 11 or grabbing a donut and chips from a PTA fundraising table set up down the hall, wouldn't you, too, be at least a tiny bit tempted to ramp up the white flour pasta, pizza and fries and ditch the tasteless, low - sodium green beans?

Some other foods you can try include: scrambled eggs, cooked and chopped pieces of broccoli, carrots, peas, beets and butternut squash, cooked, cut up pasta and noodles, rice, couscous, any grain, pieces of toast and chopped up pieces of fruit.

Think beyond your salad, try throwing greens in your smoothie like the recipe below in addition to stirring it into soups, stews and pasta at the end of cooking.

Other wheat challenges that you could try Day # 1 1/2 cup cooked pasta Day # 2 1 cup cooked pasta Day # 3 1 1/2 cup cooked pasta Wheat prepared with sourdough culture or white varieties seems easiest to re-introduce from my experience.

I have no idea how to cook... I literally burn pasta to the side of the pot every time I try to boil it.

I'm so impressed with what you whipped up with «nothing» in your pantry: — RRB - I tried to cook up some pasta for my kids last night before heading out, then forgot about it, and the entire pot turned black and the pasta was ruined.

We try to keep a good environment, so on Mondays, we cook pasta.

It's another thing entirely to try and cook more complicated dishes like making pasta but only using local ingredients.