Perfect Macaroni Salad


Dressing
1 cup Hellman’s mayonnaise
2 tablespoons vinegar
1 tablespoon mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper

1/2 lb macaroni, cooked and drained
1 cup sliced celery
1/2 cup chopped green pepper
1/2 cup chopped red pepper (a Must)
1/2 cup chopped green onion

Combine dressing ingredients.
Stir into remaining ingredients.
Cover and chill.

Tex-Mex Pasta Salad

Recipe via: Monica Bell

Ingredients:

12 oz bag spiral pasta (can be multicolored to be more festive), cooked and drained

1 red or green pepper, cut in pieces (I use a variety of red, orange, and yellow peppers)

1 can olives, halved

1 can garbanzo beans, drained

1 can kidney beans, drained

1 can corn, drained

1 red onion, thinly sliced (I only use 1/4)

1 pkg. grape tomatoes

1 cup cheese, cubed

1 avocado, sliced (add just before serving)

Mix together. Toss pasta salad with dressing.  Chill before serving.

Dressing:

2 Cups buttermilk

2 Cups Mayonnaise

1 pkg. Hidden Valley Fiesta Ranch dry dressing mix (must be Hidden Valley brand)

Enjoy!  It makes a lot, so be prepared. :)

Low-Carb Spaghetti Squash & Meatballs

by Iowa Girl Eats

Low-Carb Spaghetti Squash & Meatballs is a low-carb way to enjoy spaghetti & meatballs!

Ingredients (serves 4)

·         2 medium-sized spaghetti squash

·         olive oil

·         salt & pepper

·         1 cup marinara sauce

·         1lb prepared meatballs (or 1 batch Sneaky Meatballs made with turkey OR beef)

·         1 cup shredded mozzarella cheese 

Instructions

·         Preheat oven to 400 degrees.

·         Pierce the center of the spaghetti squash several times on all sides with a small, sharp knife then microwave for 3 minutes, flipping once.

·         Cut spaghetti squash in half lengthwise with a very sharp knife, then remove seeds with a spoon. Lay halves cut side up on a foil-lined, non-stick sprayed baking sheet then brush with oil and season liberally with salt & pepper. 

·         Roast for 50-60 minutes, or until a knife inserted into the thickest part of the squash meets no resistance.

·         Let cool for 10 minutes.

·         While squash is roasting, prepare and bake meatballs.

·         When squash is cool enough to handle, scrape flesh every which way with a fork to loosen and fluff strands.

·         Top with 4 hot meatballs, 1/4 cup sauce, and 1/4 cup shredded mozzarella cheese each, then broil until cheese is golden brown and bubbly

Tortellini Vegetable Soup

Recipe via: http://familyfun.go.com/recipes/tortellini-vegetable-soup-682394/

Don't know what it is but I can't stop thinking about Soup!!

Maybe you think alphabets are the most popular soup pasta with kids. Well, wait until you see them spoon up this brothy tortellini dish.


Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 small zucchini, diced
1 medium carrot, peeled and diced
5 1/2 cups chicken stock
1 teaspoon dried basil (more if fresh)
1 bay leaf
1/2 cup canned crushed tomatoes
1/2 teaspoon salt
8 to 9 ounces fresh or frozen tortellini
(cheese or meat filled)
2 to 3 tablespoons chopped fresh parsley
Black pepper, to taste

Instructions
Heat the olive oil in a medium soup pot or large saucepan.
Add the onion, zucchini, and carrot.
Saute over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent.
Add the stock, basil, bay leaf, tomatoes, and salt to the pot.
Increase the heat and bring the mixture to a low boil.
Add the tortellini and bring the soup back to a low boil.
Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer.
Gently stir in the parsley and pepper during the last minute or so.
Makes about 5 servings.

it's a keeper- lasagna recipe

Recipe via:http://www.thesisterscafe.com/2012/02/its-a-keeper-lasagna-recipe

Can ya believe it . . . . and yet another lasagna recipe. . .  but I just have to try this one it sounds really good!!

It is really, really yummy and full of fantastic flavor. And I’ll tell ya, if I’m going to the great lengths of making homemade lasagna, it better be dang good! In fact, I always double the recipe so I have one for the freezer. So this recipe is written with that in mind – it makes two 9×13 inch pans of lasagna. It freezes great though… or you can take the extra to a friend in need. Either way, it makes me feel much more satisfied seeing two pans of lasagna after all that work and I’m sure you’ll feel the same way! :) Serve it up with a green salad and fresh garlic bread and your family will be very happy campers. Enjoy!


meat sauce:
2 lbs mild Italian sausage
1 lb ground turkey
2 large onions, diced
4 tsp garlic, crushed (6-8 cloves)
2 (12 oz.) cans tomato paste
3 (8 oz.) cans tomato sauce
4 cups stewed tomatoes (mine are homegrown and frozen but you can substitute canned stewed tomatoes)
1/2 cup brown sugar
1 Tb dried basil (or 1/4 cup chopped fresh)
2 tsp Italian seasoning
1/2 tsp black pepper
1/2 tsp red pepper flakes (or more to taste)
1/4 cup fresh parsley, chopped
1/2 cup water

cheese mixture:
32 oz. ricotta cheese (can substitute cottage cheese)
4 oz. cream cheese, optional
2 extra large eggs
1/4 cup fresh parsley, chopped
1 tsp salt
1/8 tsp nutmeg

24 lasagna noodles, soaked in hot water for 20 minutes

2 lbs mozzarella cheese, shredded (8 cups)
1 1/2 cups shredded Parmesan cheese

In a stock pot, cook sausage (remove casings), ground turkey, onion, and garlic over medium heat.
Stir in remaining ingredients listed under meat sauce.
Simmer, covered for 1-2 hours, stirring occasionally.
Use the back of your stirring spoon to break up large chunks of stewed tomatoes.
 **If you are making this the day before you plan on serving it, you can skip the long simmer time. The flavors will meld together as it sits in the fridge, even if you have already assembled the lasagna.**

Soak lasagna noodles in hot water for 20 minutes. (They will be partially cooked – soft but firm enough that they don’t get soggy while baking. This helps the lasagna servings hold their nice square shape when you slice it up.)
While noodles soak, combine ingredients for the cheese mixture and set aside.
Preheat oven to 375 degrees F.
Set out two 9×13 inch pans.

To assemble, scoop 1 1/2 cups of meat sauce in the bottom of each 9×13 inch pan.
Lay down 6 noodles lengthwise over sauce and spread with 1/4 of cheese mixture in each pan. (This will use up half of your cheese mixture.)
Next sprinkle 1 1/2 cups mozzarella and 1/4 cup Parmesan on top per pan. (Or desired amount of cheese) Repeat layers and top with remaining mozzarella and Parmesan.
Cover with foil and
 bake for 1-1.5 hours (depending on if you bake both at once).
For last 15 minutes, remove foil and allow cheese to crisp up on top.
Let lasagna cool for 10 minutes before slicing.

If you wish to freeze one, cover tightly with foil and pop into the freezer without baking.
Remove from freezer the night before you wish to serve it and let it thaw in fridge.
Bake covered in foil for approximately 1-1.5 hours.
If it’s slightly frozen it will take longer of course!

Easy Fettucine Alfredo Sauce

This is a new recipe for a very yummy Fettucine Alfredo sauce.
Recipe via Irene Ormston

Mix:
1 can cream of chicken soup
1/2 cup caesar salad dressing ( I used light, and it worked out great!)
1/2 cup milk
Parmesan cheese to taste
1 tsp parsley flakes

Toss it on your cooked noodles

Pasta Salad

Recipe via Shirley Asplund

Recipe feeds 50  - adjust according to need
1 pkg fusilli pasta
1 pkg Rotini pasta
1 red onion
1 green pepper
1 red pepper
1 yellow pepper
1 head broccoli
1 cauliflower
5 stalks celery
5 carrots
1 can pitted black olives

Add last:
Fresh mushrooms
Fresh tomatoes

*Can add vegetables of choice as well

Cook pastas separately, rinse and cool
Mix salad and marinate salad 5 - 6 hours*

Dressing
2 bottles Zest Italian dressing
2 TBSP Worcestershire sauce
1/4 cup vinegar
1/4 cup sugar
parmaesan cheese
1 clove garlic minced

*Can use Cucumber or Ranch or Pasta Primivera dressing (no need to use other ingredients in dressing)

Mushroom-Herb Macaroni & Cheese

Recipe via Brown Eyed Baker


Serves 6 as a main dish or 8-10 as a side dish

11 tablespoons butter, divided
1 pound cremini mushrooms, roughly chopped
1 shallot, minced
Salt & pepper
2 tablespoons white wine vinegar
4 tablespoons all-purpose flour
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh chives
3 cups whole milk
6 ounces shredded Gruyere cheese, divided
6 ounces shredded white cheddar cheese, divided
1 box (12-16 ounces) elbow or other small pasta
1 cup breadcrumbs (plain, seasoned or panko will all work)

1. Preheat the oven to 400°F. Have a 9×13-inch baking dish ready. Set a pot of water (for the pasta) over high heat and cover.

2. In a large skillet, melt 3 tablespoons of the butter over medium-high heat. Add the mushrooms and shallot and saute, stirring occasionally, until the mushrooms have cooked down and are browned, 8-10 minutes. Season with salt and pepper. Add the vinegar and cook, stirring, until the liquid has cooked off. Turn off the heat and set aside.

3. For the bechemel sauce, in a medium-sized saucepan, melt 4 tablespoons of the butter over medium heat. Once the butter has melted, whisk in the flour and cook for about 30 seconds, whisking constantly. Add the herbs and, still whisking, saute for another 30 seconds. In a slow, steady stream, whisk in the milk. Allow the sauce to come to a simmer.

4. While waiting for the sauce to simmer, add the pasta to the pot of boiling water and cook to al dente, or 1-2 minutes less than the box calls for.

5. Once the bechemel sauce simmers, stir in 5 ounces each of the Gruyere and white cheddar cheeses until completely melted. Season with salt and pepper. Turn off the heat.

6. Melt the remaining 4 tablespoons butter. In a small bowl, mix the melted butter with the breadcrumbs.
7. Strain the pasta and in a large mixing bowl, toss the pasta, the sauce, and the mushrooms. Pour into the baking dish. Sprinkle with remaining 1 ounce each of Gruyere and white cheddar. Sprinkle the breadcrumb mixture on top of the cheese.

8. Bake for 15-20 minutes, until browned and bubbly. Let sit for 10-15 minutes before serving.

Peter's Genuine Lasagna

Peter's Pasta and Lasagna Sauce
Recipe via ourbestbites.com http://www.ourbestbites.com/2009/02/part-ii-peters-lasagna.html

1/2 lb. ground beef or Italian sausage
2 15-oz. cans Italian-style diced tomatoes
1 15-oz. can tomato sauce
3-4 (which is 5-6 in Kate Language) cloves of garlic, minced or pressed
1 onion, chopped
1 zucchini, chopped or grated
2 carrots, peeled and chopped into small pieces
2 stalks celery, chopped
2 tsp. sugar
About 1/4 tsp. baking soda (this neutralizes the acid)
Salt and pepper to taste

In a large saucepan or skillet with a lid, brown ground beef (or sausage), onions, and garlic until meat is cooked and onions are tender.
Add the remaining ingredients to the cooked meat, stir, and bring to a simmer.
Cover, turn heat to low, and simmer for an hour, stirring occasionally. After an hour, remove from heat


Lasagna
1 recipe pasta and lasagna sauce
12 no-boil lasagna noodles
8 oz. shredded mozzarella, divided
4 oz. shredded fresh Parmesan
1 egg, lightly beaten
1 16oz tub container ricotta cheese

Béchamel Sauce
1/4 c. (1/2 stick) real butter, NO SUBSTITUTES
1/4. c. white flour
2 1/2 c. milk

Preheat oven to 350.
To prepare Béchamel sauce, melt butter over medium-low heat in a medium saucepan. When melted, whisk in flour until combined. Slowly add milk, whisking constantly. Heat until bubbly and thickened to a medium consistency that that looks like this on a spoon:

Traditionally, when you make a lasagna with Béchamel sauce, you have a layer of red sauce and then a layer of Béchamel on top. But for me, I could never get the proportions of red sauce to white sauce right. So one day, I just mixed the two. Maybe I'm a blasphemer, but I do it all for the sake of lasagna-eaters everywhere who want to eat it more than once every five years. So if you feel like taking a walk on the wild side, mix the Béchamel in with the red sauce.

After you've made (and mixed) the Béchamel, combine 6 oz. mozzarella (about 1 3/4 c.), ricotta, Parmesan, and the beaten egg.

Using a ladle that measures 1/2 c. (or a 1/2 c. measuring cup), spread 1 c. of sauce onto the bottom of a 9x13 pan. Add 3 noodles. Spread a layer of the cheese mixture. Spread 1 1/2 c. sauce and repeat so you have 4 layers of noodles. You should end with a layer of sauce on top. Sprinkle with remaining mozzarella (and some extra Parmesan if you have some left over).

Cover tightly with foil and bake about 50 minutes.

Remove from oven and remove foil. It will probably look a little runny. Don't be scared--you still need to let it stand about 15-20 minutes. During that time, it will thicken up nicely and it won't even be that oozy when you cut it.

This serves 12. And wanna know what's awesome? If you use super lean ground beef, it has around 250 calories and 5 Weight Watcher points! Seriously, the TASTIEST, most filling 5 points you'll ever have in your life

Butter and Garlic Shrimp Penne

Recipe via My Kitchen Cafe  slightly adapted from The Best of America’s Test Kitchen
A delicious silky, light sauce comes together to coat the shrimp and pasta with a heady garlic and butter flavor that is lightened with a squeeze of fresh lemon juice. Honestly, this sauce is perfection, especially when paired with the tender, succulent shrimp.  The reactions in my house justified the indulgence: my husband’s jaw dropped, my kids’ mouths were watering, we were all convinced it was worth the splurge

 *Serves 4-6

*Note: this meal comes together quickly, especially if you marinate the shrimp as you prepare the other ingredients.

5 garlic cloves, minced (about 5 teaspoons)
4 garlic cloves, smashed
1 1/2 pounds large shrimp (21 to 25 count), peeled, deveined and each shrimp cut into 3 pieces
3 tablespoons olive oil
Salt
1 pound penne pasta
1/4 teaspoon red pepper flakes
1 tablespoon all-purpose flour
1/2 cup chicken broth
3/4 cup clam juice (you can find this by the tuna, usually)
1/2 cup chopped fresh parsley or 1 tablespoon dried
3 tablespoons butter
1 teaspoon fresh lemon juice

In a medium bowl, toss the shrimp with 2 teaspoons of the minced garlic, 1 tablespoon of the olive oil, and 1/4 teaspoon salt. Let the shrimp stand in this mixture for 20 minutes at room temperature while you prepare the other ingredients.

In a large nonstick skillet, heat the rest of the oil (2 tablespoons) over medium-low heat and add the smashed garlic cloves. Stir the mixture now and then to prevent the garlic burning and cook until the garlic is light and golden, about 5 minutes. Remove the skillet from the heat and use a slotted spoon to take out the garlic, leaving as much oil as you can in the skillet. Throw the garlic away and set the skillet aside.

In a large pot, bring at least 4 quarts of water to a boil. Add 1 tablespoon of salt once the water comes to a boil and add the pasta. Cook until the pasta is tender (look at the package directions as each brand of pasta can differ). Drain the pasta, reserving 1/4 cup of the cooking water in a small bowl. Once drained, throw the pasta back into the pot.

While the pasta is boiling, return the skillet with the oil to medium heat and add the shrim with the marinade to the skillet, making sure the shrimp is in a single layer. Cook the shrimp, without stirring or moving them, until the oil starts to gently bubble, about 1 to 2 minutes. Now you can start stirring the shrimp and continuing to cook until the shrimp is just cooked through, about 1-2 minutes. It will cook fast so be careful not to overcook or the shrimp will turn tough.

Using a slotted spoon, transfer the shrimp to a medium bowl. Add the remaining 3 teaspoon minced garlic and the red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the flour and stirring constantly, cook the mixture for 1 minute. Whisk in the chicken broth and cook, whisking constantly, for 1-2 minutes, until the clumps of flour incorporate and become smooth. Whisk in the clam juice and parsley and cook until the mixture begins to thicken 2-3 minutes. Take the skillet off the heat and whisk in the butter and lemon juice. Add the shrimp and sauce to the pasta, adjusting the consistency with the pasta water if it is too dry (I didn’t need to add any pasta water to mine). Serve immediately.

Spaghetti & Meatballs

Recipe via Make A Mix Cookery Cookbook

Cooked Spaghetti

Meatball mix (recipe below)

Italian Cooking Sauce Mix ~ thawed (recipe below)

Parmesan cheese

Italian Cooking Sauce Mix

Super, savory and simple

2 (14 1/2 oz) can stewed tomatoes, pureed

4 (8oz) cans tomatoe sauce

2 cups water

2 (6oz) cans tomato paste

2 TBSP instant minced onion

2TBSP parsley flakes

3 tsp salt

2 TBSP cornstarch

4 tsp green pepper flakes

1 tsp instant minced garlc

]3 tsp sugar

1 1/2 tsp Italian Seasoning

Combine all ingredients in a large pot. Simmer 15 minutes over medium-low heat ~ Cool

Put into six 1 pint freezer container, leaving 1/2 inch space at toop.  Seal and label containers

Freeze ~ Use within 6 months

Makes about 6 pint of sauce mix

* To use Stir in meatballs and simmer 15 minutes pour over cooked spaghetti and sprinkle with Parmesan cheese

Meatball Mix:

Can be used for : Spaghetti and Meatballs or Sweet and Sour Meatballs

4 lbs lean ground beef

4 eggs slightly beaten

2 cups dry breadcrumbs

1/2 cup finely chopped onion

1 TBSP salt

2 TBSP cornstarch

1/4 tsp pepper

2 tsp worcestershire sauce

Preheat oven to 400*

Combine all ingredients in a large bowl. Blend well.

Shape mixture itno 1 inch balls.

Place meatballs on ungreased baking sheet and bake 10 - 15 minutes, until browned

Remove immediately and drain on paper towels.

Can be frozen use within 3 months

*Amounts can be adjusted for a smaller batch

Chicken Pepper Fettuccine

Recipe via Irene
(4- 6 servings)

 2 TBSP butter

1 red onion, thinly sliced
1 tsp chopped garlic
Pinch red pepper flakes
1 pound boneless chicken breast, cut in thin strips
Red pepper (cut in pieces)
Green pepper (cut in pieces)
1 ½ cups real whipping cream
1 ½ tsp salt
375 gram bag fettuccine pasta
¼ cup chopped parsley or basil

• Melt butter in large frying pan
• Add onion, garlic and pepper flakes
• Cook 5 minutes
• Add chicken and cook until no longer pink
• Add peppers and cook for another 5 minutes
• Add whipping cream, salt and pepper
• Gently bring to a boil, reduce heat and simmer 5 – 8 minutes
• Meanwhile cook fettuccine until tender, drain well
• Toss pasta with sauce and parsley/basil