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dntbgmeb4cofe
*~ 30 minute Pasta & Seafood ~*
July 5, 2011 at 6:32 PM

Ravioli with Tomato-Alfredo Sauce

30-minute-raviol-tomato-alfredo

Ingredients:

2 packages (9 ounces each) refrigerated dried tomato or cheese filled ravioli
1 package (8 ounces) sliced mushrooms
1 large onion, coarsely chopped (1 cup)
1 jar (28 ounces) spaghetti sauce
½ cup half-and-half
¼ cup grated Parmesan cheese
¼ cup chopped fresh parsley


Directions:

1. Cook and drain ravioli as directed on package, keep warm.

2. Spray same saucepan with cooking spray, heat over medium heat.

3. Cook mushrooms and onion in saucepan about 5 minutes, stirring frequently until onion is crisp-tender.

4. Stir in spaghetti sauce and half-and-half. Heat to boiling, reduce heat.

5. Stir in ravioli, cheese and parsley. Serve with warm buttered Italian bread. Makes 6 servings.

Replies

  • dntbgmeb4cofe
    July 5, 2011 at 6:32 PM

    Savory Salmon Patties

    30-minute-savory-salmon-patties

    Ingredients:

    1 (15 ounce) can of salmon, cleaned and 2 Tablespoons juice reserved
    1 egg
    1/3 cup celery, minced
    ½ cup flour
    1½ teaspoon baking powder
    2 Tablespoons oil


    Directions:

    1. In a medium mixing bowl, combine salmon, egg and celery until mixed thoroughly.

    2. Stir in flour.

    3. In a small mixing bowl, combine baking powder and reserved juice; stir into salmon mixture and form 6 patties.

    4. In a large skillet, fry patties and oil for 3 to 5 minutes per side or until golden brown. Serve with steamed and buttered corn on the cob or broccoli. Makes 6 servings.

     

  • dntbgmeb4cofe
    July 5, 2011 at 6:33 PM

    Quick and Easy Garlic Herbed Shrimp
    with Buttered Noodles

    30-minute-meals-garlic-herb-shrimp

    Ingredients:

    2 pounds cooked shrimp, peeled and deveined
    1 cup oil
    1 teaspoon celery salt
    1 teaspoon paprika
    1 teaspoon dried basil
    1 teaspoon dried oregano
    1 teaspoon dried, minced garlic
    1 pound egg noodles, cooked and buttered


    Directions:

    1. Layer shrimp on the bottom of an ungreased 13x9 baking dish.

    2. In a small mixing bowl, combine oil, celery salt, paprika, basil, oregano and garlic.

    3. Pork mixture over shrimp. Broil 4 to 5 inches from heat source on low-heat four 5 to 10 minutes or until shrimp are bright pink and hot. Serve with egg noodles. Makes 6 servings.

     

  • dntbgmeb4cofe
    July 5, 2011 at 6:33 PM

    Lemon Pepper Fish with Steamed White Rice

    30-minute-lemon-pepper-cod

    Ingredients:

    1 pound frozen cod, thawed
    16 ounce package frozen stir-fry vegetables
    Salt to taste
    1 teaspoon lemon-pepper
    1 teaspoon dried rosemary
    1 cup tomato juice
    2½ Tablespoons grated Parmesan cheese


    Directions:

    1. Line a 13x9 baking dish with aluminum foil.

    2. Place cod in dish and cover with vegetables. Season with salt, lemon-pepper and rosemary.

    3. Pour tomato juice over everything, sprinkle With Parmesan cheese.

    4. Bake at 400 degrees F for 20 to 25 minutes or until fish flakes and vegetables are tender.

    5. Serve with steamed white rice. Makes 4 servings.

  • dntbgmeb4cofe
    July 5, 2011 at 6:34 PM

    Sautéed Ravioli with Spinach and Mushrooms

    ravioli with spinach and mushrooms recipe

    Ingredients:

    1 pound mushrooms
    2 packages (10 ounces each) frozen spinach, thawed
    3 Tablespoons olive oil
    4 cloves garlic, minced
    1 pound cheese filled ravioli
    3 Tablespoons butter 
    1½ teaspoons oregano
    ¼ teaspoon salt
    ¼ teaspoon pepper
    ¼ cup grated Parmesan cheese


    Directions:

    1. Bring a large pot of water to a boil.

    2. Thinly slice the mushrooms. Squeeze out excess moisture from spinach.

    3. In a large skillet, warm 1 Tablespoon of the oil over medium-high heat until hot.

    4. Add the garlic and cook until slightly browned.

    5. Add the ravioli to the boiling water and cook until al dente, 8 to 10 minutes, or according to package directions.

    6. Add 1 Tablespoon of the oil and the mushrooms to skillet and stir-fry until mushrooms begin to soften (3 to 5 minutes).

    7. Add 2 Tablespoons of the butter, the oregano, salt, pepper, and spinach. Cook until spinach is just limp and heated through, (about 3 minutes).

    8. Divide the spinach and mushrooms among four plates.

    9. Drain the ravioli. Add the remaining 1 Tablespoon each oil and butter to the skillet.

    10. Add the drained ravioli and stir-fry until the ravioli are just beginning to brown, 2 to 3 minutes.

    11. Serve the ravioli on top of the spinach and mushrooms. Sprinkle with Parmesan.

  • dntbgmeb4cofe
    July 5, 2011 at 6:34 PM

    Broccoli Spinach Fettuccine

    30-minute-broccoli-fettucine

    Ingredients:

    1 package (10 ounces) frozen chopped spinach
    2 cups frozen chopped broccoli
    ½ pound fettuccine
    4 Tablespoons butter
    3 Tablespoons olive oil
    4 cloves garlic, minced
    ¾ teaspoon salt
    ½ teaspoon pepper 
    1 cup sour cream
    2/3 cup grated Parmesan cheese


    Directions:

    1. Bring a large pot of water to a boil.

    2. Thaw the spinach and broccoli in a microwave (one at a time). Set the broccoli and spinach aside on paper towels to drain excess moisture.

    3. Add the pasta to boiling water and cook until al dente, 10 to 12 minutes, or according to package directions.

    4. In a large skillet, warm the butter in the oil over medium heat until butter is melted.

    5. Add the garlic and sauté until lightly browned.

    6. Increase the heat to medium-high and add the spinach, broccoli, salt and pepper.

    7. Cook, stirring, until the vegetables are heated through (about 5 minutes).

    8. Stir in the sour cream and remove from the heat.

    9. Drain the pasta and toss it with the vegetables and Parmesan cheese.

  • dntbgmeb4cofe
    July 5, 2011 at 6:35 PM

    Pasta Twists with Broccoli Sauce

    pasta twists with broccoli sauce recipe

    Ingredients:

    3 cloves garlic
    1 medium onion
    2 medium stalks broccoli
    1 large red bell pepper
    ¾ pound pasta twists (about 4½ cups) 
    2 Tablespoons olive oil
    ¾ teaspoon oregano
    ½ teaspoon salt
    black pepper to taste
    1 cup heavy cream
    ½ cup grated Parmesan cheese


    Directions:

    1. Bring a large pot of water to a boil.

    2. Finely chop the garlic and onion.

    3. Separate the broccoli tops from the stems, cut the stems and tops into bite-size pieces. Coarsely chop the red bell pepper.

    4. Add the pasta to the boiling water and cook until Al Dente, 10 to 12 minutes, or chording to package directions.

    5. While pasta is cooking, in a large skillet, warm of 1 Tablespoon of the oil over medium-high heat until hot but not smoking.

    6. Add the garlic onion mixture and stir-fry until browned, about 5 minutes.

    7. Add the remaining 1 Tablespoon oil, the broccoli tops and stems, the bell pepper, oregano, salt, and black pepper.

    8. Stir fry until vegetables are crisp-tender, about 5 minutes.

    9. Add the heavy cream and Parmesan and bring the mixture to a gentle boil over medium heat.

    10. Cook, stirring, until the mixture thickens slightly, 2 to 3 minutes.

    11. Drain the pasta and toss with the vegetables and sauce. Serve with warm Italian bread.

     

  • dntbgmeb4cofe
    July 5, 2011 at 6:35 PM

    Skillet Homestyle Macaroni and Cheese

    skilletmacncheese

    Ingredients:

    3½ cups water
    1 (12 ounce) can evaporated milk
    12 ounces elbow macaroni (3 cups)
    salt and pepper
    1 teaspoon cornstarch
    ½ teaspoon dry mustard
    ¼ teaspoon Tabasco sauce
    2 cups shredded cheddar cheese
    2 cups shredded Monterey Jack cheese
    3 Tablespoons unsalted butter


    Directions:

    1. Bring water, 1 cup of the evaporated milk, macaroni, and ½ teaspoon salt to a simmer in a 12 inch nonstick skillet over high heat, stirring often, until macaroni is tender (8 to 10 minutes).

    2. Whisk remaining ½ cup evaporated milk, cornstarch, mustard, and Tabasco sauce together. Stir into skillet.

    3. Continue to simmer until slightly thickened, about 1 minute.

    4. Remove from heat. Stir in cheeses, ½ cup at a time, adding additional water as needed for smooth sauce.

    5. Stir in butter and season with salt and pepper to taste. Makes 4 servings.

  • dntbgmeb4cofe
    July 5, 2011 at 6:36 PM

    Skillet Tuna Noodle Casserole

    30-minute-skillet-tuna-noodle-casserole

    Ingredients:

    2 Tablespoons unsalted butter
    10 ounces sliced mushrooms
    1 onion, mixed
    salt and pepper
    3½ cups chicken broth
    1 cup heavy cream
    8 ounces egg noodles (3 cups)
    1 cup frozen peas
    2 (7 ounce) pouches water packed white tuna, flaked
    2 Tablespoons minced fresh parsley
    1 cup Ritz crackers, coarsely crushed


    Directions:

    1. Preheat oven to 475 degrees F.

    2. Melt butter in 12 inch oven safe skillet over medium-high heat. Add mushrooms, onion, and ½ teaspoon salt. Cook until mushrooms are lightly browned (5 to 7 minutes).

    3. Stir in broth, cream, and noodles. Increase heat to high and cook, stirring often, until noodles are tender and sauce is thickened (about 8 minutes).

    4. Stir in peas, tuna, and parsley.

    5. Season with salt and pepper to taste. Sprinkle cracker crumbs over top.

    6. Transfer skillet oven and bake until lightly browned (about 8 minutes). Makes 4 servings.

     

  • dntbgmeb4cofe
    July 5, 2011 at 6:36 PM

    Broccoli Macaroni and Cheese with Bacon

    Broccoli Macaroni and Cheese with Bacon Recipe

    Ingredients:

    2½ cups uncooked elbow macaroni
    1 cup frozen chopped broccoli
    8 ounces processed cheese (Velveeta), cubed
    3 bacon strips, cooked and crumbled


    Directions:

    1. Cook macaroni according to package directions. While macaroni is cooking, cook broccoli in a large saucepan according to package directions until crisp-tender. Drain.

    2. Add the cheese, cook and stir over medium-low heat until cheese is melted.

    3. Drain macaroni, transfer to a large bowl. Stir in the cheese mixture. Sprinkle with bacon.

    4. Serve with a crisp side salad. Makes 4 servings.

  • dntbgmeb4cofe
    July 5, 2011 at 6:37 PM

    Fast Fresh Penne with Feta

    fast-fresh-penne-with-feta

    Ingredients:

    6 ounces uncooked penne pasta
    ½ pound fresh mushrooms, sliced
    1 Tablespoon olive oil
    1 can (14½ ounces) diced tomatoes, undrained
    1 teaspoon dried basil
    ¼ teaspoon salt
    1/3 cup crumbled feta cheese


    Directions:

    1. Cook pasta according to package directions. While pasta is cooking sauté mushrooms in oil in a large skillet for 5 minutes.

    2. Add the tomatoes, basil and salt. Cook and stir for 5 minutes.

    3. Drain pasta and add to the skillet. Stir in the cheese, heat through.

    4. Serve with warm buttered Italian bread or rolls. Makes 4 servings.

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