Here we have some amazing Italian and pasta dishes!
Fettuccine Alfredo
by Karen Miles
1 lb fettuccine
3 Tablespoons butter
1 pint heavy cream
1 ½ teaspoons salt
¼ teaspoon pepper
1/8 teaspoon oregano
½ teaspoon garlic powder
½ cup grated Mozzarella
½ cup grated Parmesan
Sprinkle of parsley
Cook fettuccine according to package directions. Place butter and cream in large skillet; add salt, pepper, oregano, and garlic powder. Cook 5 minutes. Add Mozzarella and simmer for 10 minutes over low heat. Stir in cooked fettuccine noodles and mix well. Add Parmesan and parsley.
3 Tablespoons butter
1 pint heavy cream
1 ½ teaspoons salt
¼ teaspoon pepper
1/8 teaspoon oregano
½ teaspoon garlic powder
½ cup grated Mozzarella
½ cup grated Parmesan
Sprinkle of parsley
Cook fettuccine according to package directions. Place butter and cream in large skillet; add salt, pepper, oregano, and garlic powder. Cook 5 minutes. Add Mozzarella and simmer for 10 minutes over low heat. Stir in cooked fettuccine noodles and mix well. Add Parmesan and parsley.
Chicken Parmesan
by Jamie Wilkins
This recipe is simple but delicious!
Ingredients
1 cup bread crumbs (I prefer Italian seasoned)
6 boneless skinless chicken breast halves
1 can sliced olives
1 can sliced mushrooms (optional)
1 bottle chunky spaghetti sauce
1 cup grated mozzarella cheese
Pound chicken breasts to about 1/2 inch in thickness. Rinse chicken in cold water and coat with bread crumbs. Place chicken breasts in 9x13 inch pan. Pour spaghetti sauce over all and top with olives and mushrooms. Bake 60-80 minutes at 375 degrees. Add mozzarella cheese over top the last 10 minutes.
Ingredients
1 cup bread crumbs (I prefer Italian seasoned)
6 boneless skinless chicken breast halves
1 can sliced olives
1 can sliced mushrooms (optional)
1 bottle chunky spaghetti sauce
1 cup grated mozzarella cheese
Pound chicken breasts to about 1/2 inch in thickness. Rinse chicken in cold water and coat with bread crumbs. Place chicken breasts in 9x13 inch pan. Pour spaghetti sauce over all and top with olives and mushrooms. Bake 60-80 minutes at 375 degrees. Add mozzarella cheese over top the last 10 minutes.
Fired-Up Macaroni and Cheese
by Keri Shurtliff
2 cup Uncooked Elbow Macaroni or Other Pasta
0.25 cup Butter
0.25 cup Flour
2 cup Milk
1 teaspoon Salt
0.50 teaspoon Cayenne
1.50 teaspoon Worcestshire Sauce
0.25 teaspoon Tabasco Sauce
2 cup Chedder Cheese, shredded
0.25 cup Parmesan Cheese, grated
3 count White Bread Slices
2 tablespoon Butter, melted
0.25 cup Parmesan Cheese, grated
Preheat the oven to 350 degrees and grease an 8 x 8-inch baking dish.Cook the pasta according to package directions; drain well. Meanwhile, melt the butter over medium heat in a medium saucepan and add the flour. Stir with a spoon or whisk until the mixture is bubbly, about 1 minute. Add the milk, cooking and stirring until the mixture thickens. Add the salt, cayenne, Worcestershire sauce, and Tabasco. Stir for 1 minute. Remove the pan from the heat and add the Cheddar cheese and the 1/4 cup Parmesan cheese. Cook and stir over low heat until the cheese is melted. Stir in the pasta. Transfer the mixture to the prepared baking dish. To make the crumb topping, tear the bread into small pieces and pulse in the food processor to make 1 cup crumbs. Mix in the melted butter and the Parmesan cheese. Sprinkle over the pasta mixture. Bake for 20 to 30 minutes, until hot and bubbly and the topping is browned to your liking. Serve with cooked fresh broccoli seasoned with a little butter, salt, and pepper. Variation: Instead of bread crumbs, top the casserole with more grated Cheddar for a cheesy crust.
0.25 cup Butter
0.25 cup Flour
2 cup Milk
1 teaspoon Salt
0.50 teaspoon Cayenne
1.50 teaspoon Worcestshire Sauce
0.25 teaspoon Tabasco Sauce
2 cup Chedder Cheese, shredded
0.25 cup Parmesan Cheese, grated
3 count White Bread Slices
2 tablespoon Butter, melted
0.25 cup Parmesan Cheese, grated
Preheat the oven to 350 degrees and grease an 8 x 8-inch baking dish.Cook the pasta according to package directions; drain well. Meanwhile, melt the butter over medium heat in a medium saucepan and add the flour. Stir with a spoon or whisk until the mixture is bubbly, about 1 minute. Add the milk, cooking and stirring until the mixture thickens. Add the salt, cayenne, Worcestershire sauce, and Tabasco. Stir for 1 minute. Remove the pan from the heat and add the Cheddar cheese and the 1/4 cup Parmesan cheese. Cook and stir over low heat until the cheese is melted. Stir in the pasta. Transfer the mixture to the prepared baking dish. To make the crumb topping, tear the bread into small pieces and pulse in the food processor to make 1 cup crumbs. Mix in the melted butter and the Parmesan cheese. Sprinkle over the pasta mixture. Bake for 20 to 30 minutes, until hot and bubbly and the topping is browned to your liking. Serve with cooked fresh broccoli seasoned with a little butter, salt, and pepper. Variation: Instead of bread crumbs, top the casserole with more grated Cheddar for a cheesy crust.
Cream Cheese Pasta
by Melissa Zitzelberger
1 skinless, boneless chicken breast
1 tbsp cooking oil
1 (8 oz) pkg cream cheese
3/4 c milk
1/2 c Wishbone Italian salad dressing (I think this brand's flavor is the best)
1/2 c grated parmesian cheese
16 oz pasta (I prefer spaghetti or angel hair)
1 or 2 stalks of broccoli
Directions:
Start water for pasta. While waiting for it to boil cut broccoli into bite size pieces and set aside. Put oil into frying pan, then cut up chicken into small bite size pieces and put in frying pan. Wash hands. Pasta noodles should now be ready to go in. Stir with fork occasionally to prevent noodles sticking together. Put in broccoli with pasta for last 5 minutes of cooking time. Now fry chicken until no longer pink, then add milk and Italian dressing. Cut up cream cheese into small cubes and put them in frying pan as well. Stir to help melt cream cheese. Then stir in parmesian. Noodles and broccoli should be about done, drain water. pour cream cheese mixture in with pasta and broccoli and stir a bit. Serve. Delicious!
1 tbsp cooking oil
1 (8 oz) pkg cream cheese
3/4 c milk
1/2 c Wishbone Italian salad dressing (I think this brand's flavor is the best)
1/2 c grated parmesian cheese
16 oz pasta (I prefer spaghetti or angel hair)
1 or 2 stalks of broccoli
Directions:
Start water for pasta. While waiting for it to boil cut broccoli into bite size pieces and set aside. Put oil into frying pan, then cut up chicken into small bite size pieces and put in frying pan. Wash hands. Pasta noodles should now be ready to go in. Stir with fork occasionally to prevent noodles sticking together. Put in broccoli with pasta for last 5 minutes of cooking time. Now fry chicken until no longer pink, then add milk and Italian dressing. Cut up cream cheese into small cubes and put them in frying pan as well. Stir to help melt cream cheese. Then stir in parmesian. Noodles and broccoli should be about done, drain water. pour cream cheese mixture in with pasta and broccoli and stir a bit. Serve. Delicious!
Mac Burger
by Melissa Zitzelberger
1 box of instant macaroni and cheese
1/4 c butter
1/4 c milk
1 can Cream of Mushroom soup
1lb hamburger
Directions:
Make mac and cheese according to box directions (using above mentioned milk and butter). While the macaroni is cooking, put hamburger into a frying pan, brown the hamburger and drain fat. Add Cream of Mushroom soup to hamburger and mix together. When mac and cheese is made, then add hamburger mixture to it.
1/4 c butter
1/4 c milk
1 can Cream of Mushroom soup
1lb hamburger
Directions:
Make mac and cheese according to box directions (using above mentioned milk and butter). While the macaroni is cooking, put hamburger into a frying pan, brown the hamburger and drain fat. Add Cream of Mushroom soup to hamburger and mix together. When mac and cheese is made, then add hamburger mixture to it.
Baked Ziti
by Heather Boren
8 oz ziti of penne noodles uncooked
1 jar spaghetti sauce
1 1/2 cups water
1 16 oz carton cottage cheese
2 cups shredded mozzarella (divided into 2)
1/4 cup parmesan cheese
Directions:Preheat oven to 350 degrees. Combine all ingredients in bowl (using only 1 cup mozzarella cheese). Pour into 9" x 13" pan and cover with foil. Bake @ 350 degrees for 55 minutes. Remove from oven, take off foil and top with remaining 1 cup mozzarella. Put back in oven uncovered for 5 more minutes to melt cheese on top. Enjoy!
1 jar spaghetti sauce
1 1/2 cups water
1 16 oz carton cottage cheese
2 cups shredded mozzarella (divided into 2)
1/4 cup parmesan cheese
Directions:Preheat oven to 350 degrees. Combine all ingredients in bowl (using only 1 cup mozzarella cheese). Pour into 9" x 13" pan and cover with foil. Bake @ 350 degrees for 55 minutes. Remove from oven, take off foil and top with remaining 1 cup mozzarella. Put back in oven uncovered for 5 more minutes to melt cheese on top. Enjoy!
Italian Chicken Noodle Soup
by Emily McCleve
1-2 chicken breasts (you can even put them in frozen)
5 cups chicken broth
¼ large onion, chopped
½ cup carrots, sliced
1-2 stalks celery, sliced
½ Tbsp Italian Seasoning
1 tsp garlic
Pepper/Salt (to taste)
1 cup half and half
10 oz. egg noodles
Put 3 cups broth, sliced vegetables, whole chicken breast(s), Italian Seasoning, garlic, pepper, and salt in crock pot. Slow cook covered on low for 6 hours. Uncover and remove chicken breasts. Cover crock pot and shred chicken breasts using two forks. Replace chicken in both. Add remaining 2 cups of broth, the half and half, and egg noodles. Add enough hot water to cover all ingredients. Simmer on high for 25-30 minutes.
*Note: This recipe tastes even better the second day when all the flavors have really blended together
5 cups chicken broth
¼ large onion, chopped
½ cup carrots, sliced
1-2 stalks celery, sliced
½ Tbsp Italian Seasoning
1 tsp garlic
Pepper/Salt (to taste)
1 cup half and half
10 oz. egg noodles
Put 3 cups broth, sliced vegetables, whole chicken breast(s), Italian Seasoning, garlic, pepper, and salt in crock pot. Slow cook covered on low for 6 hours. Uncover and remove chicken breasts. Cover crock pot and shred chicken breasts using two forks. Replace chicken in both. Add remaining 2 cups of broth, the half and half, and egg noodles. Add enough hot water to cover all ingredients. Simmer on high for 25-30 minutes.
*Note: This recipe tastes even better the second day when all the flavors have really blended together
Easy Lasagna
by Darci Neeley
1 lb ground beef
1/2 medium onion, diced
1/2 green pepper, diced
1 can Hunts spicy tomato sauce
1 16 oz. cottage cheese
1 can black olives (some people prefer mushrooms)
1 pkg. oven-ready lasagna noodles
2 1/2 cups shredded cheese
Directions:
Brown beef with onion and pepper in frying pan.
Add tomato sauce and stir over low heat.
Remove from heat and pour into mixing bowl.
Add cottage cheese and stir.
Spray 9x13 pan with no-stick and place a layer of noodles on the bottom.
Spread 1/2 the mixture on the noodles. Spread sliced olives on the top.
Top with cheese. Repeat layers.
Cook for 11/2-2 hours at 350 degrees.
1/2 medium onion, diced
1/2 green pepper, diced
1 can Hunts spicy tomato sauce
1 16 oz. cottage cheese
1 can black olives (some people prefer mushrooms)
1 pkg. oven-ready lasagna noodles
2 1/2 cups shredded cheese
Directions:
Brown beef with onion and pepper in frying pan.
Add tomato sauce and stir over low heat.
Remove from heat and pour into mixing bowl.
Add cottage cheese and stir.
Spray 9x13 pan with no-stick and place a layer of noodles on the bottom.
Spread 1/2 the mixture on the noodles. Spread sliced olives on the top.
Top with cheese. Repeat layers.
Cook for 11/2-2 hours at 350 degrees.
Fabulous French Loaves
by Nicky Smith
1 package of active dry yeast
1/4 cup warm water
1 cup water
3 cups of flour
1/2 Tbs salt
1/2 Tbs white sugar
2 1/2 Tbs vegetable oil
1 Tbs cornmeal
1 egg white, beaten
1 Tbs sesame seeds
Directions
1/4 cup warm water
1 cup water
3 cups of flour
1/2 Tbs salt
1/2 Tbs white sugar
2 1/2 Tbs vegetable oil
1 Tbs cornmeal
1 egg white, beaten
1 Tbs sesame seeds
Directions
- In a small bowl, dissolve yeast in 1/4 cup warm water. Let stand until creamy, about 10 mins.
- In a large bowl, combine the yeast mixture with 1 cup water, flour, salt, sugar, and vegetable oil. Stir well.
- Knead until smooth and elastic (about 8 mins)
- Let it rise until doubled in volume (about 1 hour)
- Divide dough in half. Roll each half into a rectangle and roll it up starting at the long edge. Seal the edges and place seam down on a large baking sheet that has been sprinkled with cornmeal.
- Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white and sprinkle with sesame seeds.
- Cover and allow to rise for about 30 mins.
- Preheat oven to 400 degrees F and bake for 35 minutes or until golden brown.
Tomato-Basil Crostini
by Nicky Smith
2 ripe tomatoes, chopped
1/4 cup olive oil
1 Tbs balsamic vinegar
4 to 6 fresh basil leaves, finely chopped
1 tsp minced fresh garlic
1/2 tsp salt
1/4 tsp black pepper
4 slices of French loaf (use the Fabulous French Loaves recipe)
Directions
1/4 cup olive oil
1 Tbs balsamic vinegar
4 to 6 fresh basil leaves, finely chopped
1 tsp minced fresh garlic
1/2 tsp salt
1/4 tsp black pepper
4 slices of French loaf (use the Fabulous French Loaves recipe)
Directions
- Stir together the tomato, oil, vinegar, basil, garlic, salt, and pepper.
- Preheat boiler. Arrange bread slices on a pan and brush both sides of the slices with olive oil.
- Broil until golden brown (about 4 mins), turning once.
- Spoon some of the tomato mixture on top of the toasted bread slice.
