Free Recipes Archive
1 lb. Whole wheat elbow macaroni 2 Cans stewed tomatoes 2 Cans kidney beans, drained 1/4 cup Parsley 2 teaspoons Minced garlic 1 teaspoon Dried thyme Pepper to taste 1 cup low-fat cheese Cook macaroni, drain. While macaroni cooks, bring Read More …
1 lb. of spaghetti noodles 3/4 cup milk 1 egg 1-16 ounce jar of pizza sauce over spaghetti your favorite pizza toppings: pepperoni, mushrooms, green pepper, onion cheese. Cook spaghetti noodles. Put into greased cake pan. Combine milk and egg, Read More …
4 ounce shiitake mushrooms, chopped 4 ounce portabella mushrooms, chopped 4 ounce domestic mushrooms, chopped 6 ounce veal stock 4 ounce chopped tomato 4 ounce chopped red onions thyme, to taste oregano, to taste 8 ounce rigatoni pasta 4 ounce Read More …
1/2 lb. pasta your choice 2 eggs, beaten 1/2 cup olive oil 4 cloves garlic 2 tablespoon freshly grated Parmesan cheese Salt and pepper to taste Put the pasta onto boil in plenty of salted water. In the meantime, heat Read More …
Source: Mark Chapman – La Mansión del Rio, San Antonio, Texas Pasta 2-1/2 cups semolina pasta flour 1/4 cup Valrhona cocoa powder 3 eggs 1 tablespoon vegetable oil Filling 6 to 8 Hill Country peaches (June Gold preferred) 1/2 cup Read More …
Serve this with a fresh fruit salad and tall glasses of Libbys Kerns nectar for brunch, lunch or a light dinner. Try substituting cooked sausage or bacon for the ham. 1 (10 ounce) package STOUFFER’S One Dish Favorites Fettucini Alfredo, Read More …
250 g scallops 8 oz 15 ml butter 1 tbsp 125 g cooked crab meat, chopped 4 oz 4 fresh tomatoes, diced 1 garlic clove, crushed 5 ml dried basil 1 tsp 50 ml parmesan cheese, grated 1/4 cup 50 Read More …
2 Boneless skinless chicken breast halves, cut into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter or margarine 1 to 2 cups heavy cream 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper seasoning 1/4 teaspoon salt 1/8 teaspoon garlic Read More …
3 ounces goat cheese, softened 1/2 cup fresh basil, chopped 1/2 teaspoon pepper 3 boned and skinned chicken breast halves 1/2 teaspoon salt 8 large basil leaves 8 ounces angel hair pasta, cooked TOMATO-BASIL SAUCE 1 small onion, chopped 4 Read More …
4 tablespoons paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1/8 teaspoon pepper 1 teaspoon dried fines herbes 4 chicken breast halves without skin; boneless 1 clove garlic; crushed 2 tablespoons onion; finely chopped 375 ml chicken stock; low Read More …
This frittata is a tasty way to use up leftover pasta. Good for breakfast, lunch or dinner. 6 large eggs 1/3 cup freshly grated Parmesan cheese 1/4 cup finely chopped red onion 1 tablespoon chopped fresh dill weed 3/4 teaspoon Read More …
6 tablespoons fresh herbs: basil, coriander, dill, parsley, chives, tarragon, oregano, thyme, et cetera Grated rind of one lemon Chop finely, mash in a mortar, add to the flour with the eggs egg pasta: 3 cups flour 4 eggs 1 Read More …
1 package Cappelini; cook; drain 1/2 cup Olive oil 4 cloves Garlic; mince 3 large Plum tomatoes; peel; seed, chop 1/2 lb Arrugula 2 cans Baby clams In olive oil, sauté garlic; add tomatoes. Sauté 5 minutes. Add arrugula and Read More …
After the pasta and onion are sautéed, the oil is drained to minimize the fat content of this interesting pilaf. 2 tablespoon olive oil 1/2 C finely broken vermicelli, uncooked 2 tablespoon diced onion 1 C long-grain white rice, uncooked Read More …
These smoky vegetables are also great on an appetizer platter with goat cheese and bread. Salting the eggplant pulls out some of the bitter flavor, but you can skip that step if you prefer. Any short pasta will work. 1 Read More …
1 tablespoon olive oil 1 large onion, finely chopped 2 cloves garlic, minced 1 cup green and red bell pepper, finely chopped 1 large tomato, diced 1 cup vegetable juice 1 cup precooked lentils 2 cooked, peeled hot chilies, finely Read More …
Makes 6 servings 1-3/4 pounds eggplants 1 large tomato, seeded, coarsely chopped 4 green onions and tops, sliced 2 tablespoons balsamic vinegar, or red wine vinegar 1 tablespoon olive oil 1 to 2 teaspoon lemon juice 1 tablespoon parsley, finely Read More …
red onions, fine dice 6 oz. or 1-1/2 cups olive oil 6 fl oz or 3/4 cup dry white wine 48 fl oz or 1-1/2 qt. PHILADELPHIA Original Cream Cheese, cubed 1 lb. + 14 oz. vegetable stock 18 fl Read More …
1 3.3 lb. pouch or 64 oz. can* red or pink Alaska Salmon, drained 1 lb. (3 ea.) red bell peppers, sliced 1″ 1 lb. (3 ea.) yellow bell peppers, sliced 1″ 1 lb. (3 ea.) zucchini, sliced 1/2″ 1 Read More …
1 (50 oz.) can Campbell’s condensed navy bean soup 2 soup cans water 1 (50 oz.) can Campbell’s condensed vegetable 1 pt. fresh parsley leaves, packed 1/2 c. lightly toasted pine nuts or walnuts 1/2 c. grated Parmesan cheese 2 Read More …
6-1/4 lbs. spiral or corkscrew pasta 4-1/4 lbs. broccoli florets 3-1/2 lbs. cauliflower florets 6-1/4 cups cucumber, cut into 1/2 inch pieces 6-1/4 red bell peppers, seeded and cut into 1/2 inch pieces 3 quarts plus 1 cup Caesar dressing Read More …
12 c. chicken, cooked & diced 8 c. hard cooked eggs, diced 12 c. celery, diced 4 c. green pepper, diced 12 c. shell macaroni, cooked & drained 2 sm. cans pimiento 2 qt. mayonnaise 2 tbsp. salt 6 tbsp. Read More …
6-1/4 lb.. rigatoni or other tube pasta 4-1/4 cups vegetable oil 1-1/2 cups lemon juice 3/4 cup red wine vinegar 2 Tbsp. dried oregano 6-1/2 lb.. broccoli florets 4-3/4 lb.. pepperoni, 1/4 inch pieces 2-1/4 lb.. mozzarella cheese, cut into Read More …
WATER 8 gal SALT 2-1/2 oz OIL,SALAD 1-7/8 oz SPAGHETTI NOODLES,DRY 12 lbs 1 Add salt and salad oil to water; heat to a rolling boil. 2 Slowly add pasta while stirring constantly until water boils again. Cook according to Read More …
Serves 24. 4-1/2 quarts chopped mushrooms (45 ounces) 3/4 cup butter (6 ounce) 3 quarts cherry tomatoes halves (3 3/4 pounds) 1/4 cup minced garlic 4-1/2 quarts broccoli florets, blanched (39 ounces) 3 pints sliced carrots, blanched (24 ounces) 3 Read More …
It takes 20 minutes to heat each gallon of water. Be sure to allow heating time for the water. 1 pound of pasta makes about 8 cups of cooked noodles or spaghetti. One pound of pasta makes 8 moderate servings Read More …
7 pounds 8 ounces spaghetti 12 ounces butter or margarine 7 pounds 8 ounces red and/or yellow bell peppers, diced 1 pounds 8 ounces onions, chopped 1 (50 ounce) can Campbell’s Condensed Cream of Chicken or 98% Fat Free Cream Read More …
Use the quantities below and add 6 to 8 quarts of your favorite sauce to complete your meal. You might go Italian with a tomato sauce, or a Mushroom Stroganoff Recipe that makes 2 quarts of sauce is quick and Read More …
Yieid 100 Portions Each Portion 1 cup Ingredients Weights Measure HAM, CANNED, COOKED, PULLMAN 1 lb 3 cup ONIONS, DRY PEELED, CHOPPED 2 lb 3 cup CARROTS, FRESH CHOPPED 2 lb 6 cup CELERY, FRESH CHOPPED 1 lb 3 cup Read More …
Amount Measure Ingredients Preparation 9 cups rotini pasta uncooked 1 cup celery with leaves chopped 1 pound fresh vegetables, such as mushroom, peas, broccoli, or mixed chopped or sliced 1 cup onion chopped 3/4 cup butter 1 cup Read More …
YIELD: 100 Portions (4 Pans) EACH PORTION: 1 Cup (5-1/2 Ounces) PAN SIZE: 12 by 20 by 4-inch Steam Table Pan Ingredients Weights Measure Water 9 gal. Salt 2-1/2 oz. 1/4 cup Salad oil 2 oz. 1/4 cup Pasta Read More …
2 lbs. Rotini or other similar pasta 4- 15 or 16 ounce cans Black beans, rinsed and drained each 4- 15 or 16 ounce Whole kernel corn, drained 6 cups California Raisins 4 cups Chopped green bell peppers 4 cups Read More …
100 servings You need fresh basil and garlic Make dressing in batches 6 pounds rotini 1 cup olive oil, fruity 10 pounds frozen vegetables: asparagus stirfry, California or Italian blend 6 cups green onions with tops, thinly sliced 2 quarts Read More …
1 tablespoon Light margarine 1 teaspoon Preminced garlic or 2-1/2 Cloves of minced garlic 1 cup Cooked pasta of your choice 3 ounces Cooked shrimp 1 teaspoon Dill 1 teaspoon Parsley 1/2 teaspoon Basil Salt and pepper to taste Parmesan Read More …
These smoky vegetables are also great on an appetizer platter with goat cheese and bread. Salting the eggplant pulls out some of the bitter flavor, but you can skip that step if you prefer. Any short pasta will work. 1 Read More …
1 tablespoon olive oil 1 large onion, finely chopped 2 cloves garlic, minced 1 cup green and red bell pepper, finely chopped 1 large tomato, diced 1 cup vegetable juice 1 cup precooked lentils 2 cooked, peeled hot chilies, finely Read More …
Makes 6 servings 1-3/4 pounds eggplants 1 large tomato, seeded, coarsely chopped 4 green onions and tops, sliced 2 tablespoons balsamic vinegar, or red wine vinegar 1 tablespoon olive oil 1 to 2 teaspoon lemon juice 1 tablespoon parsley, finely Read More …
800 gr. of dried broad beans, extra virgin olive oil, salt, 2 little bunches of wild fennels, 500 gr. of short pasta. Place the dried broad beans in a pot and add plenty of salted water, leave them there all Read More …
1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/2 pounds) 4 cups uncooked tri-colored corkscrew pasta, cooked 1 (14-ounce) can quartered artichoke hearts, drained 1 large red bell pepper, cut into thin strips 1 cup small pitted Read More …
Makes 8 servings 9 California tomatoes 1 tablespoon white vinegar 1/4 cup chopped dried parsley 1 tablespoon chopped fresh basil 1 teaspoon finely chopped garlic 3/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon red hot pepper 1 pinch ground Read More …
Source: Olive Garden Restaurants 2 (16 ounce) cans garbanzo beans, drained 6 slices bacon, cooked, drained, and chopped 1/3 cup olive oil 3/4 cup diced onions 1 cup diced celery 1/4 teaspoon minced garlic 1 cup julienned carrots 1-1/2 cups Read More …
1 pound ground beef 1 small onion, diced (1 cup) 1 large carrot, julienned (1 cup) 3 stalks celery, chopped (1 cup) 2 cloves garlic, minced 2 14.5-ounce cans diced tomatoes 1 15-ounce can red kidney beans (with liquid) 1 Read More …
800 gr. of dried broad beans, extra virgin olive oil, salt, 2 little bunches of wild fennels, 500 gr. of short pasta. Place the dried broad beans in a pot and add plenty of salted water, leave them there all Read More …
Makes 8 servings 9 California tomatoes 1 tablespoon white vinegar 1/4 cup chopped dried parsley 1 tablespoon chopped fresh basil 1 teaspoon finely chopped garlic 3/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon red hot pepper 1 pinch ground Read More …
16 ounces penne pasta, cooked 3 cups shredded cooked chicken 16 ounces processed cheese product, cubed 1 3/4 cups small-curd cottage cheese 1 (16-ounce) container sour cream 2 large eggs, lightly beaten 1/4 teaspoon garlic powder 1/4 teaspoon pepper Stir Read More …
750 ml cut-up chicken 3 cup 150 ml caesar dressing 2/3 cup 1 medium red bell pepper, diced 2 medium zucchini, diced 1 medium onion, cut into wedges 750 ml small shell pasta 3 cup salt & pepper to taste Read More …
3 boneless skinless chicken breasts 25 ml vegetable oil 2 tbsp 2 large carrots, julienned 1 small onion, chopped 25 ml gingerroot, minced 2 tbsp 250 ml mushrooms, sliced 1 cup 2 cloves garlic, minced 500 ml snow peas, trimmed Read More …
1-1/2 teaspoon oil 1 pound ground beef 6 ounce onion, chopped 7 ounce carrots, slivered 7 ounce celery, diced 24 ounce tomatoes, canned, diced 1 cup red kidney beans 1 cup white kidney beans 44 ounce beef stock 1-1/2 teaspoon Read More …