Chicken Scampi

CHICKEN SCAMPI

Finely chop 10-12 garlic cloves and handful of fresh basil. Sauté with 1 stick of butter for 15 minutes. Add 1 cup of white cooking wine, juice from 1 lemon (without the seeds ), and 3/4 can of chicken broth (add the chicken broth a little at a time because you might not need it all). Simmer for ½ hour.

Cook 1 lb. of penne. It usually takes about 10 minutes to cook.

Cut chicken breasts (1 per person) into bites. Cut grape tomatoes in ½ (if you want, depends on how you like them). Sauté chicken bits in a little oil until they’re almost done (a little pink). Add chicken and tomatoes to sauce. Cook for 1 minute. SHUT OFF.

** you only want to cook the chick/toms real quick in the sauce. You should throw them in when you're almost ready to serve – the chicken should be almost cooked when you throw it in **

Let it cool for about 10 minutes. Add penne and 1 heaping serving spoon of sour cream (or 1 sm. container) (sour cream is optional. I made it both ways and you liked it both – you probably didn’t even notice the difference!!)

Sprinkle a handful of parmesan cheese in the scampi and mix. Then sprinkle more on top when it’s served.

*I don't know how one of the most popular recipes from our group didn't make it on this site. Sorry it has taken me so so so long to add it!

Fettucinne with sausage and mushrooms

12oz bulk sweet italian sausage

2 cups sliced fresh crimini and or button mushrooms

1 28oz can crushed tomatos

1 8oz can tomato sauce

1 6oz tomato paste

2/3c water

1md onion chopeed

1tbs sugar

1tsp dried rosemary, crushed or 1tbs snipped fresh rosemary

1/4tsp pepper

2 garlic cloved minced

9-12 oz dried fettucinne, spaghetti or mafalda

Freshly shredded or grated parmesan cheese

1 In a large skillet brown sausage. Drain off fat. In slow cooker combine mushrooms, tomatos, tom sauce, tom paste, water, onion, sugar, dried rosemary (if using), pepper and garlic. Stir in sausage.

2 Cover; cook on low heat for 6-8 hours or high heat for 3-4 hours.

3 Just before serving stir in fresh rosemary(if using). Cook pasta according to package directions, drain. Serve sausage mixture over pasta. If desired sprinkle with parmesan cheese.

Smoked Salmon Fettuccine Alfredo Recipe

Serves : 6 Prep. Time : 0:35

12 oz. Fettuccine, uncooked 1 tbsp. butter or margarine 1 large clove garlic, pressed 1 tbsp. all-purpose flour 1 cup skim milk 1 cup grated Parmesan cheese 1/3 cup non-fat sour cream 1 tbsp. chopped fresh dill 8 oz. smoked salmon, cut into small pieces 2 tbsp. capers

Melt butter or margarine in a saucepan over low heat. Add garlic; cook 1 minute. Add flour, stirring constantly. Gradually stir in milk; cook, stirring constantly, until thickened. Add Parmesan cheese and sour cream; cook and stir until cheese melts. Stir in dill. Set aside and keep warm. Cook fettuccine according to package directions; drain. Place in a large bowl; add salmon, capers and sauce. Toss well. Serve immediately.

Clam Linguine

8-12 oz pasta { linguine}

2 TBS minced Garlic

2 TBS olive Oil

2 TBS flour

1 TSP Corn starch

1 TSP Garlic salt

1/2 tsp black pepper

1/4 tsp dried basil flakes

1 1/2 cup milk { can not be SOY}

1/2 cup grated parmesan cheese

1/2 cup canned clams { drain the juice, but do not rinse}

1 block of cream cheese

Ok here are the directions:

Take following ingredients and cook

Basil, clams, minced garlic, garlic salt, olive oil, cook all of these together for about 3 minutes on high,

once all is cooked remove ingredients into a bowl off to the side.

next add your milk, and cream cheese. Once cream cheese is melted into milk add you grated parmesan. use a whisk to blend it all together. once its all mixed well, add the stuff you cooked before. mix it all up well. Cook this on high and bring to a boil. Then slowly add either cornstarch, or flour { for thickening, its your preference, I like cornstarch}Do not add the full amount of flour/cornstarch. Just do it slowly to avoid lumps. once you get desired consistency your ready to eat it. So in the mean time have your pasta cooking. If the sauce gets too thick you can always add more milk. I serve it over my pasta usually with garlic bread and salad. Sometimes a Caesar salad.

Spaghetti Parmesan

Spaghetti Parmesan

12 oz spaghetti

1 lb ground beef/turkey

1 jar spaghetti sauce

½ cp parmesan cheese

2 cps Italian cheese mix

Cook spaghetti according to package directions. While that is cooking, brown ground beef. Add spaghetti sauce to ground beef and warm through. Pour spaghetti into a greased 9 x 3 baking dish. Sprinkle ¼ cp parmesan cheese over noodles. Pour meat sauce over noodles. Sprinkle the rest of the parmesan cheese over the top. Mix sauce into noodles. Top with Italian cheese. Cook at 375 for 25 minutes or until cheese is lightly browned.

**Note: This is super easy and soooo good (asked for in my house). Also, you can kick this up a notch by:

1) Add to ground beef while browning: ½ chopped onion and 1 clove garlic, chopped.

2) Add whatever you choose to the sauce, like mushrooms, green pepper, etc.

3) I usually use 3 cups Italian cheese so it’s extra cheesy.

Jumbo Stuffed Shells

Jumbo Stuffed Shells
Serving: 8
Prep Time: 10 minutes minutes
Cook Time: 30 minutes
Total Time: 40 minutes

1 (12-ounce) package jumbo shells
1 1/2 pounds ground beef or I use ground Itailan Sausage
2 egg whites
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
1 tablespoon chopped parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
1 (8-ounce) package part-skim mozzarella cheese, shredded

For Tomato Sauce:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 cups tomato juice
1 (6-ounce) can tomato paste
1/2 teaspoon sugar
Salt and pepper to taste

For Tomato Sauce:
1. In skillet, saute onion in olive oil until tender. Add remaining ingredients; simmer 10 minutes.

For Stuffed Shells:
1. Cook pasta shells according to directions on package omitting oil; drain and set aside.

2. In skillet, cook sirloin until done. Drain any excess fat. Combine with remaining ingredients except cheese. Stuff shells with filling. Pour half the Tomato Sauce in a 2-quart baking dish.

3. Arrange stuffed shells on top and cover with remaining sauce.

4. Bake at 350 degrees for 20 minutes. Sprinkle with mozzarella cheese and continue baking for 10 minutes longer.

Penne with Spicy Vodka Tomato Cream Sauce

Penne with Spicy Vodka Tomato Cream Sauce
Prep Time: 10 Minutes
Cook Time: 15 Minutes Ready In: 25 Minutes

Yields: 4 servings

INGREDIENTS:
1 pound uncooked penne pasta
1/4 cup extra virgin olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red
pepper flakes
1 (28 ounce) can crushed
tomatoes

3/4 teaspoon salt
2 tablespoons vodka( I used Chicken broth instead with a splash of red wine vinegar)
1/2 cup heavy whipping cream
1/4 cup chopped fresh parsley
3 links sweet Italian sausage ( I used hot just because we like things spicy, I also used the ground sausage instead of the links. That way I didn't have to take the casings off)

DIRECTIONS:
1. 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.
2. In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
3. Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
4. Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

I like lots of sauce so I doubled that sauce part

Mac and Cheese

Mac and Cheese

1lb pasta

1lb American Cheese cut up-get the American Cheese from the deli counter, not the american cheese food that you can buy in packages (this is the important part, do not use another cheese!)

2 Cups Milk

2 tablespoons butter

2 tablespoons flour

1/2 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon pepper

Make pasta put in casserole dish. Melt butter over low heat and remove from heat. Mix in flour, dry mustard, salt and pepper so it makes a paste. Then add milk and return to medium-med high heat. Stir constantly until it boils and then boil for one minute. Mixture should be thick. Then add cheese stir until melted. Mix will pasta. For a topper I take one cup of breadcrumbs mixed with a tablespoon melted butter. Sprinkle over the top and then top with fresh grated parmesean cheese. Cover and Bake at 375 degrees for approximately 45 minutes.

Mini Meatball and Broken Spaghetti Tomato Stoup

Mini Meatball and Broken Spaghetti Tomato Stoup

Rachael Ray
From Every Day with Rachael Ray
November 2006

FOUR SERVINGS

2 tablespoons extra-virgin olive oil (EVOO)
1 onion, chopped
2 carrots, chopped
3 cloves garlic, chopped
1 fresh or dried bay leaf
1 quart chicken broth
One 28-ounce can crushed tomatoes
One 15-ounce can tomato sauce
3/4 pound ground beef sirloin
Flat-leaf parsley, finely chopped (a generous handful)
1 large egg
1/4 to 1/3 cup fine Italian bread crumbs
1/4 cup freshly grated Parmigiano-Reggiano cheese (a generous handful), plus more to pass around the table
Salt and freshly ground pepper
1/2 pound spaghetti, broken into thirds
1 cup fresh basil leaves, shredded

1. In a large soup pot, combine the EVOO, 2 turns of the pan, the onion, carrots, garlic and bay leaf and cook over medium-high heat for 5 minutes. Add the chicken broth, crushed tomatoes and tomato sauce, cover and bring to a boil over medium-high heat.

2. In a large bowl, using a fork, combine the ground beef, parsley, egg, bread crumbs and 1/4 cup cheese; season with salt and pepper. Roll the meat into balls the size of a large walnut and drop each one into the soup pot (you should have about 16 meatballs). Simmer the stoup for 10 minutes.

3. Stir the broken spaghetti into the pot and cook, stirring occasionally, until al dente, about 12 minutes. Turn off the heat, stir in the basil and season the stoup with salt and pepper to taste. Serve, passing more cheese around the table.

Spinach Lasagna

18-20 oz of swiss and mozzarella cheese
2 # ground meat
2 envelope of spaghetti mix
2 T dehydrated onions
1 t salt
1 t garlic salt
2 14 oz can of Italian stewed tomatoes
1 8 oz can tomato sauce
1 pkg frozen spinach (thawed and drained , make sure to squeeze out all the moisture)
3 large eggs well beaten
1 # container of small curd cottage cheese
1/2 c of grated parmesan
lasagna noodles

Brown meat with onions and salts, drain. Drain tomatoes really well and add to meat. Add sauce, and packages of spaghetti mix ( add mix only, don't follow package directions). Mix mozzarella and swiss cheese in a bowl together. Add eggs, cottage cheese, parmesan and spinach together in a bowl.

Layer meat, shredded cheese, cottage cheese , and noodles.
If you feel like boiling noodles feel free but trust me it ain't worth the extra work. Use regular lasagna noodles it works great

Bake covered at 350 for 30 minutes if noodles are boiled and 60 minutes if not boiled. Uncover for last 15 minutes to brown cheese. Let sit for 20 -25 minutes before cutting. A really hearty lasagna that serves a bunch!!!

PS. you really dont even taste the spinach, but for those who dont wanna try it, i have made it plenty of times w/o the spinach. Nothing changes in recipe.

Macaroni Grill's Penne Rustica

Gratinata sauce
1	teaspoon butter
1	teaspoon chopped garlic
1/2	teaspoon Dijon mustard
1/2	teaspoon dill
1/2	teaspoon chopped rosemary
1/2	cup marsala wine (I used cooking wine)
1/8	teaspoon cayenne pepper
4	cups heavy cream
Penne Rustica
1/2	ounce pancetta or bacon or prosciutto (used bacon)
9	shrimp, peeled and deveined
6	ounces grilled chicken breasts, sliced
8-12	ounces penne pasta, cooked
1 1/2	teaspoons chopped pimiento (skipped this)
3	ounces butter
1/2	teaspoon chopped shallots (J couldn't find so I used green onions, IK totally different, next time I'll find shallots! lol)
1/2	pinch salt and pepper
1/2	cup parmesan cheese (used fresh)
1/4	teaspoon paprika
3	sprigs fresh rosemary (skipped this)

1. For Gratinata Sauce: Saute butter, garlic, and rosemary until garlic begins to brown.
2. Add Marsala wine and reduce by one-third.
3. Add remaining ingredients, reduce by half of the original volume.
4. Set aside.
5. For Penne Rustica: Saute pancetta until it begins to brown. (cooked & drained bacon, then did next step)
6. Add butter, shallots, and shrimp.
7. Cook until shrimp are evenly pink but still translucent.
8. Add chicken, salt, pepper, and mix thoroughly.
9. Add gratinata sauce and 1/2 cup parmesan cheese.
10. Simmer until sauce thickens.
11. In a large bowl, combine shrimp & chicken mixture with the cooked pasta.
12. Pour into a large casserole dish or roaster.
13. Top with remaining cheese, pimientos and sprinkle with paprika.
14. Bake at 475 degrees for 10 to 15 minutes.
15. Remove and garnish with fresh rosemary sprig.

Serve w/salad and bread, so good!

Baked Ziti

Baked Ziti

1 lbs. hamburger mean browned w/some onion (I use about 1lbs. or so)

1 lg. jar of Prego spag. sauce

small bag of penne pasta, cooked according to directions

6 slices of Provolone cheese

sour creem

Parm. cheese, grated

Mozz. cheese, grated

Cook the penne pasta while browing your hamb. meat. Once meat is browned, add jar of spag. sauce to it and mix well. When pasta is cooked, pour into a 9X13 greased baking dish. (I just Pam it) On top of pasta, lay out the provolone cheese adding a dollop (sp?) of sour cream on each slice of cheese. (the more you add the creamier it is). Sprinkle w/ some mozz. cheese and cover w/meat mixture. Top meat mixture w/more mozz. cheese and the Parm. cheese and bake in a 350 oven until heated through.

Slow cooker lasagna

Slow cooker lasagna

1 pound lean ground beef

1 onion, chopped

2 teaspoons minced garlic

1 (29 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1 1/2 teaspoons salt

1 teaspoon dried oregano

1 (12 ounce) package lasagna noodles

12 ounces cottage cheese

1/2 cup grated Parmesan cheese

16 ounces shredded mozzarella cheese

1. In a large skillet over medium heat cook the ground beef, onion, and garlic untill brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorported. Cook untill heated through.

2. In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.

3. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.

4. Cover and cook on low heat in slow cooker for 4-6 hours. (the original recipe said 6-8 hours but it came out dry so I cook for about 5 on low).

Serves about 10

Cowboy Spagheti

1 pound spaghetti
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices smoky bacon, chopped
1 pound ground sirloin
1 medium onion, chopped
3 to 4 cloves garlic, chopped
Ground black pepper
2 teaspoons hot sauce, eyeball it
1 tablespoon Worcestershire sauce, eyeball it
1/2 cup beer
1 (14-ounce) can, chopped or crushed fire roasted tomatoes
1 (8-ounces) can, tomato sauce
8 ounces sharp Cheddar
4 scallions, chopped

Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente or with a bite to it. Heat a deep skillet over medium-high heat. Add extra-virgin olive oil and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3 to 4 minutes. Add onions, garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Add 1/2 cup beer and deglaze the pan. Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce. Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon

Easy-to-Stuff Manicotti

Easy-to-Stuff Manicotti

1 package (8 oz) manicotti shells
1 pound ground beef
1/2 cup chopped onion
1 jar spaghetti sauce (26 oz)
14 pieces string cheese
1 1/2 cups shredded mozzarella cheese

Cook manicotti shells according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce. Spread half of the meat sauce into a greased 9x13 baking dish.

Drain manicotti; stuff each shell with a piece of string cheese. Place over meat sauce; top with remaining meat sauce. Cover and bake at 350 for 25-30 minutes or until heated through. Sprinkle with mozzarella cheese. Bake, uncovered, for 5-10 minutes or until the cheese is melted.

Pasta with Peanut Sauce

Pasta with Peanut Sauce

From the kitchen of Kori

8 oz spaghetti, uncooked (I usually use whole wheat angel hair pasta instead)

12 green onions

3 yellow squash

1 red bell pepper

1 Tbsp dark sesame oil

1 Tbsp minced garlic

¼ cup creamy peanut butter

¼ reduced sodium soy sauce

3 Tbsp lime juice

1 Tbsp sugar

1 tsp dried crushed red pepper (I reduce this a little to make it more kid friendly)

• Cook pasta, drain and keep warm.
• Cut white portion of onions into 2 inch pieces; reserve green tops for another use. Cut squash in half lengthwise, and cut halves into slices. Remove and discard seeds from bell pepper, and cut pepper into thin strips.
• Cook vegetables in a sauce pan in boiling water to cover 3 minutes; drain veggies and set aside.
• Pour oil into a large skillet; place over medium heat until hot. Add garlic, and cook, stirring constantly 1 minute. Add peanut butter, stirring until smooth. Stir in soy sauce and next 3 ingredients.
• Add vegetables to skillet, and toss gently to coat; remove veggies from skillet with slotted spoon.
• Add spaghetti to sauce in skillet, tossing to coat; transfer to a serving plate, and top with vegetables. Serve immediately.

Yield: 4 servings

*** Sometimes I add cooked shredded or chopped chicken to this to make my hubby happy. J If you do this, I would double the sauce so it won’t be too dry.

Pasta with Peanut Sauce

Pasta with Peanut Sauce

From the kitchen of Kori

8 oz spaghetti, uncooked (I usually use whole wheat angel hair pasta instead)

12 green onions

3 yellow squash

1 red bell pepper

1 Tbsp dark sesame oil

1 Tbsp minced garlic

¼ cup creamy peanut butter

¼ reduced sodium soy sauce

3 Tbsp lime juice

1 Tbsp sugar

1 tsp dried crushed red pepper (I reduce this a little to make it more kid friendly)

• Cook pasta, drain and keep warm.
• Cut white portion of onions into 2 inch pieces; reserve green tops for another use. Cut squash in half lengthwise, and cut halves into slices. Remove and discard seeds from bell pepper, and cut pepper into thin strips.
• Cook vegetables in a sauce pan in boiling water to cover 3 minutes; drain veggies and set aside.
• Pour oil into a large skillet; place over medium heat until hot. Add garlic, and cook, stirring constantly 1 minute. Add peanut butter, stirring until smooth. Stir in soy sauce and next 3 ingredients.
• Add vegetables to skillet, and toss gently to coat; remove veggies from skillet with slotted spoon.
• Add spaghetti to sauce in skillet, tossing to coat; transfer to a serving plate, and top with vegetables. Serve immediately.

Yield: 4 servings

*** Sometimes I add cooked shredded or chopped chicken to this to make my hubby happy. J If you do this, I would double the sauce so it won’t be too dry.