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    You are in: Home / Cookbooks / Kaboodle of Noodles!
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    49 recipes in

    Kaboodle of Noodles!

    There are so many different kinds of pasta! My noodle recipes are in here!
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    This is a wonderful yummy pasta sauce that is Spanish in origin. Adapted from the Great Good Food cookbook.

    Recipe #184757

    Creamy and delicious! The cashews make the sauce so creamy and the meals comes together so quick! Another one from Pinterest with credit going to Half Baked.

    Recipe #506885

    Extra special served with Hungarian Roast Chicken with Horseradish Sauce. This recipe comes from The Food Network Kitchens cookbook, that I won when I played in Iron Chef game. Enjoy!

    Recipe #385298

    From Foodnetwork Specials, Racheal Ray's Block Party. I haven't tried this yet, but it sounds so different, I am intrigued and will try it soon!

    Recipe #124364

    Cat Cora makes these to serve with her Kota Kapama(Chicken Stewed in Wine, Garlic and Cinnamon). This would also make a simple dinner paired witha big green salad. From Cat Cora's Kitchen cookbook.

    Recipe #378226

    This is a rich, creamy sauce with a lovely pale-green colour. You won't need much of it to dress up a plate of pasta.

    Recipe #39366

    I just got a new cookbook, Good Cooking by Jill Dupleix! Some simple but wonderful recipes(and the pictures are fabulous!). This is the same principal as for pasta carbonara, but with zucchini instead of bacon and is beautiful with a creamy golden sauce! Enjoy!

    Recipe #293301

    This pasta dish is full of bright and unexpected flavors. Whips up in ten minutes! Great for lunch. The garlic-infused oil adds a delicate flavor. Adapted from Whole Foods.

    Recipe #502757

    From The Splendid Table, this is delicious!

    Recipe #119434

    Delicate angel hair pasta served with spinach, tomato and lime sauce, a treat indeed! From the Pasta cookbook. You may substitute lemon for the lime, if desired.

    Recipe #139229

    Inspired by Romana Neri, head chef at Olive Garden Riserva di Fizzano restaurant in Tuscany and the Culinary Institute of Tuscany, this is a simple and delicious pasta dish with fresh green beans, tomatoes and extra-virgin olive oil tossed with penne in a white wine herb sauce. Adapted from Lanier Publishing. There is a large Italian population in New England!

    Recipe #127689

    Fresh shitake mushrooms and sesame oil are true oriental iingredients in this yummy stir fry, but it is the Italian balsamic vinegar that gives it the edge. From the cookbook Pasta!

    Recipe #148103

    Simple and elegant, a great way to use zucchini!

    Recipe #70755

    Fettucini, with sun dried tomatoes and feta cheese! If you like, you can substitute another cheese for the feta and make it a whole other dish! Or add chicken or beef for meat eaters. Adapted from BH&G magazine.

    Recipe #184916

    This makes a great side dish, or add veggies and/or meat of your choice and turn it into a nice dinner, with maybe a salad. Adapted from Rachael Ray's Big Orange Book cookbook!

    Recipe #394681

    A wonderful way to use leftover roasted salmon! Serve roasted salmon in the beginning of the week, making enough to have leftovers. Then a few days later, serve this delicious meal! Adapted from Quick Fix Meals with Robin Miller,Method's of Heat.

    Recipe #292590

    This simple and flavor-packed pesto is made using the native Australian Macadamia nut. The delicious nut lends its rich crunch well to this Italian favorite. The pesto is great served with fresh pasta, with roast lamb or simply spread on a fresh piece of bread. Keep the pesto for up to a month in a sterilized, air-tight jar. The recipe didn't give serving amount, so making a guesstimate. From about.com.

    Recipe #508530

    Tired of using ground beef the same old way? Try this spicy dish! Feel free to double the sauce if you like it really saucy! Update: the hoisin sauce is quite sweet, so you might start off with just a little and work your way up!

    Recipe #48760

    This recipe is from One Dish Vegan by Robin Robertson. So many quick and easy recipes. Serving amount is a guess, since there was none given. This looks yummy so putting here for safekeeping.

    Recipe #513630

    This is said to have been invented in America, at the Le Cirque restaurant in New York City, but is common in Italy. Adapted from the Vegetarian Times magazine.

    Recipe #154208

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