Free Recipes Archive
Makes 4 servings 4 each Rock Cornish game hens 3 tablespoons olive oil 1 onion, large, thinly sliced 4 cloves garlic, thinly sliced 2/3 cup Madeira wine 1 yellow bell pepper, sliced julienne 1 bunch spinach, cleaned and sliced in Read More …
2 boneless, skinless chicken breast halves Italian seasoned bread crumbs 1 egg, beaten 1/4 cup light olive oil 1 stick of butter (not margarine!) 1/2 cup light olive oil 4 large cloves fresh minced garlic 1 tablespoon dried parsley 1/2 Read More …
Cooking by color might not be the surest way to devise holiday-appropriate recipes, but who can resist the lure of black linguine on Halloween? Tossing it with pumpkin-hued vegetables lusty with garlic and hot pepper might seem like hobgoblin overkill, Read More …
1 pound medium shrimp (about 40) 2 pints vine-ripened cherry tomatoes, halved 4 large garlic cloves, finely minced 1 bunch green onions, finely chopped 1/4 cup extra-virgin olive oil 1/2 cup finely chopped fresh basil leaves 1 1/2 cups crumbled Read More …
8 ounces linguine 1 1/2 pounds boneless pork chops 1( 10-ounce) package frozen chopped spinach, thawed and squeezed dry 1 tablespoon onion, chopped 1 teaspoon dried basil 1/2 teaspoon salt 1/4 teaspoon ground pepper 1/8 teaspoon ground nutmeg 1 tablespoon Read More …
Al dente pasta and rich salmon are the stars in this quick and flavorful recipe. 8 ounces linguine, prepared according to package directions 1 pound cooked salmon, broken into bite-size pieces 1 (10-ounce) package frozen broccoli florets, thawed 1 tablespoon Read More …
3/4 cup Italian dressing 2 cloves garlic, finely minced 1/4 cup chopped flat-leaf parsley 2 teaspoons grated lemon peel 1 teaspoon salt Freshly ground black pepper 1 medium yellow squash, julienned 1 medium zucchini, julienned 1 large carrot, shredded 1 Read More …
1 pound dried linguine 3/4 stick (6 tablespoons) unsalted butter 1/4 cup minced fresh parsley leaves 1/4 cup freshly grated Parmesan 1/2 teaspoon dried oregano, crumbled 1/2 cup plain yogurt at room temperature In a kettle of boiling salted water Read More …
Experience the taste of the Mediterranean with this delightful combination of pasta, tomatoes and olives. Serve with steamed green beans and cool glasses of Nestea. 8 ounces linguine, prepared according to package directions 2 (14.5-ounce) cans Italian-style diced tomatoes, drained Read More …
A pasta side dish with a blast of flavor. 1/4 cup olive oil 2 cloves garlic, minced 1/2 teaspoon red pepper flakes 4 cups cooked linguine, drained 1/4 cup parsley, chopped Lime juice of l lime Heat olive oil in Read More …
Instead of using a cream sauce, we’ve roasted the vegetables and made a simple garlic puree to give a full flavor without much fat. The garlic gets quite mellow as it simmers. It’s not at all harsh or overpowering. 1 Read More …
2 tablespoons salt 6 tablespoons extra-virgin olive oil 1/2 medium red onion, minced 4 ounces pancetta, cut into 1/8-inch dice 4 garlic cloves, thinly sliced 1 teaspoon hot red chile pepper flakes 1 pound clams, scrubbed and rinsed (See note) Read More …
1 cup whole pecans, coarsely chopped 2 tablespoons olive oil 3/4 cup finely chopped yellow onion 2 medium cloves garlic, peeled and minced 1 cup vegetable broth 1-1/2 teaspoons arrowroot 1/2 cup light or fat-free half-and-half 1-1/4 cups crumbled Stilton Read More …
Serving Size : 4 1 small broccoli, cut into florets, leave short stems 10 florets cauliflower 14 asparagus tips 1/2 cup sliced black olives 1 cup fresh or frozen peas 12 tablespoons butter 1 pinch nutmeg 4 fresh basil leaves, Read More …
Source: Chef Keith Brunell from Maggiano’s Little Italy Makes 4 servings 3 ounces extra virgin olive oil 3 tablespoons garlic (freshly sliced) 1/2 pound broccoli florets (1-inch pieces) 12 shrimp, peeled and deveined (21-25 count) 10 ounces white wine (dry Read More …
1 pound chicken breast 1/4 teaspoon each salt and pepper 6 tablespoons olive oil 1 tablespoon fresh chopped garlic 16 strips red pepper, julienned 1/8″ 16 strips green pepper, julienned 1/8″ 1-1/2 pounds (24 ounces) cooked linguine or 12 ounces Read More …
2 lbs fresh clams in their shells 6 tablespoons olive oil 2 cloves garlic crushed 14 ounces fresh or canned tomatoes, finely chopped 4 tablespoons fresh chopped parsley salt and fresh ground black pepper to taste 1 lb linguine Scrub Read More …
Servings 6 1 pound linguine 1 cup reduced-sodium chicken broth 2 tablespoons fresh lemon juice 1 bay leaf 1 pound shrimp, peeled and deveined 1 tablespoon olive oil 1 small yellow onion, chopped 3 cloves garlic, minced 1 teaspoon no-salt Read More …
1 pound linguine or spaghetti 1/3 cup combination of olive oil and vegetable oil – proportioned to taste. 1/2 cup ( 1 stick ) butter 3 – 4 garlic cloves, minced ( I personally use more ) 2 pounds uncooked Read More …
Serves 6 (1 cup pasta and about 1 cup sauce) 12 ounces uncooked linguine 2 teaspoons olive oil 2 teaspoons bottled minced garlic 1 (25.5-ounce) bottle fat-free marinara pasta sauce 2 tablespoons sun-dried or regular tomato paste 1/4 teaspoon crushed Read More …
8 ounce package linguine 3 ounce dried tomatoes 1/2 cup boiling water 2 Tablespoons basil 1 pound scallops 1 garlic clove, minced 1/2 cup water 1 teaspoon lemon juice 1 cup lite evaporated milk 1 Tablespoon unbleached flour 1/2 teaspoon Read More …
Yield: 4 servings 1 pa linguine; uncooked 1 pa Green Giant Frozen Broccoli Florets 1 tablespoon margarine or butter 3/4 lb bay scallops, fresh or frozen; thawed, rinsed 1 ja Green Giant Sliced Mushrooms; drained 1/2 c nonfat half-and-half or Read More …
2 lb. Bay Scallops, with juice 1 cup light cream 1 lb. frsh water shrimp (21-25) 2 cups fresh pea pods 1/2 cup sliced spring onions 6 cloves minced garlic 5 tablespoon extra Virgin olive oil 1/4 cup fresh chopped Read More …
serves 2 Delicious, when paired with Bella Sera® Di Toscana Sangiovese 1 Small globe eggplant, cut into 1-inch cubes 1/4 Cup Olive oil 2 Cups Chopped ripe tomatoes 1/4 Cup Pecorino cheese, shredded 4 ounce Goat cheese, softened to room Read More …
Take your pick of garlic, herb, basil or sun-dried-tomato-flavored feta for this tasty pasta dish. A neat trick: In addition to cooking the linguine, the pasta water is used to make the creamy sauce. 1 pound linguine 1 pound medium Read More …
8 ounces chicken stock 2 ounces Parmesan cheese 1 teaspoon basil/parsley 5 ounces cooked and pulled white chicken meat 12 ounces linguini pasta 1 teaspoon fresh lemon 1 ounce whole butter 2 ounces pesto 7 ounces boneless white chicken breast Read More …
Yield: 4 servings 1 tablespoon Salt 1 tablespoon Oil 1 lb Dried or fresh linguine 1/2 cup Butter 1/2 cup Grated Parmesan cheese 4 large Eggs, well beaten 1 tablespoon Chopped fresh parsley In a 6 qt saucepan, bring 4 Read More …
8 ounce linguine 1/4 cup unsalted butter (can use salted–just omit salt later) 3/4 lb. shrimp (deveined, peeled and sliced) 1/4 lb. sliced fresh mushrooms 4-6 (or more) garlic cloves, finely chopped 1/2 teaspoon salt 1/4 teaspoon pepper 1/3 cup Read More …
This pasta recipe is so easy to make, and also easy to tweak. Add small canned shrimp as well to add a little extra flavor. 2/3 cup Margarine 1/3 cup Olive oil 3 Cloves garlic 3 8 ounce cans minced Read More …
16 ounces marinara sauce 16 ounces clam sauce 20 ounces mussels 8 ounces squid, cleaned 3 ounces chopped garlic 2 ounces olive oil 2-1/2 pounds linguini Heat olive oil in a large sauté pan. Add chopped garlic and sauté until Read More …
3 shrimp 3 scallops 6 – 8 mussels 10 ounce jar of marinara or tomato sauce of your choice 12 ounces of cooked linguine salt and white pepper, to taste Cook all the above (except linguine) over medium heat in Read More …
Use up leftover pasta to make this quick and easy entree. 1 (9 ounce) package BUITONI Linguine, cooked and drained 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry 1/2 cup loose-pack frozen whole-kernel corn 1/2 cup finely Read More …
Serves: 24 (8 oz. each) 1 3.3 lb. pouch or 64 oz. can* red or pink Alaska Salmon, drained 3 lbs. linguine or spaghetti, dried 2 cups basil pesto, prepared 1/2 cup olive oil 1 1/2 cups green onions, chopped Read More …