Prep and cook time about 60 minutes Makes four to six servings 19.76 ounce package Mild Italian Sausage, grilled and coin sliced 2 pounds rigatoni 3 tablespoons olive oil 2 minced garlic cloves 1 large red bell pepper, chunked 1 26 ounce jar pasta sauce Mozzarella and Parmesan cheese for topping Cook pasta and sausage according to package directions. Keep warm. Saute garlic in olive oil for 30 seconds. Add peppers and cook until tender. Combine sausage with pasta sauce and peppers. Heat until warm. Mix with pasta. Top with shredded cheese. ~*~*~*~*~ My notes: This works well served with garlic toast and a small salad. It reheats great, so don't worry if there's leftovers. It also freezes well so you can make TV dinners. You can drop the pasta down to a pound if you like your pasta super saucy. I like mine a little on the drier side.
Showing posts from October, 2011
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Ready In: 60 minutes Yield: 8 servings Ingredients 1 bag frozen chicken tender strips, thawed 1/2 cup flour 2 tablespoons lemon pepper seasoning 12 tablespoons butter, divided 4 tablespoons finely chopped onion 2 cup chicken broth 6 tablespoons fresh lemon juice 2 package wheat egg noodles Directions Cook egg noodles according to package directions. Drain and toss with a tablespoon or two of butter. Mix flour and lemon pepper seasoning together on a plate. Coat chicken with flour mixture. Melt 4 tablespoons of butter. Cook chicken over medium-high heat until cooked through, browning both sides. Remove chicken from pan and keep warm. Add onion and cook until soft, 1-2 minutes. Add chicken broth and bring to a boil. Scrape up any drippings. Add lemon juice and boil until mixture is reduced by half. Remove from heat and add remaining butter. Return chicken to pan and heat through. Serve with egg noodles. ~*~*~*~*~ And now for my notes: I have f
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Prep and cook time about 30 minutes Makes four cup and a half servings 1 tablespoon butter 1 medium leek, thin sliced 1 small shallot, chopped 2 tablespoons quick mixing flour 2 cups half and half 2 cups vegetable broth 1 head fresh broccoli florets (3-4 cups) 1 carrot, diced 4 cups sharp cheddar cheese, grated precooked bacon slices Melt butter in microwave safe casserole dish. Add leek and shallot and microwave on high 1 minute. Stir in flour and microwave 1 minute. Stir in half and half and microwave 1 minute. Add veggie broth, broccoli, and carrot, microwave 10 minutes. Add cheese and stir until melted. Cover and microwave 2 minutes. Top with bacon and serve hot. ~*~*~*~* My notes: This recipe originally came with a pasta and more, but I don't see why it couldn't be used with a casserole dish. We eat this with bread to dip in the soup. It's pretty filling. This doesn't really reheat all that great since it becomes watery. You're better off making it fresh