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    You are in: Home / Cookbooks / Pasta
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    106 recipes in

    Pasta

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    This is like a wild and crazy version of a garlic and oil pasta sauce..with sun-dried tomatoes and roasted red peppers and TONS of garlic. My re-creation of a delicious dish served at Painter's Tavern in NY state. It was one of my favorites on their menu and has become one of my signature dishes. I am finally attempting to nail down measurements for this recipe, as this is something I make entirely by feel. I serve this with Soleo or White Zinfandel wine and nothing more than a simple Caesar salad. I use Carapelli extra virgin olive oil and Parmigiano Reggiano for the cheese. The restaurant never served theirs spicy, but my family likes things zesty. The waiter would come around and grate fresh cheese and cracked black pepper over each portion.

    Recipe #220907

    Serve this very leomony pasta with chicken, fish, or shellfish. Recipe from Historic Requa Inn of California

    Recipe #219963

    I love Club Sandwiches. This is all the flavors of the classic club in this ready in a flash salad.

    Recipe #218766

    A delicious chicken and pasta meal.

    Recipe #217609

    4 Reviews |  By Redsie

    From Family Circle. If tomatoes not in season, could replace fresh tomatoes by 14.5 oz can of diced tomatoes.

    Recipe #216502

    21 Reviews |  By mosma

    These are the best sesame noodles I have ever had. They are so easy to make, and they come out fantastic every time.

    Recipe #215461

    My husband came up with this recipe and it's a great side dish.

    Recipe #206252

    This is a great, Italian recipe. You can make it with meat or without for a vegetarian meal. Got it out of a magazine. Prep. time is more if your meat is not cooked.

    Recipe #203552

    Recipe created by Abigael at cajuncookingrecipes.com

    Recipe #201465

    Our son always loved this recipe. He never knew it was made with you-know-what, FAKE crab, until after he worked on a crab boat a few years ago! Of course, you can always use real crab. It's easy to put together and with a salad it makes a nice meal. I always make it with lowfat sour cream, lowfat soup, and I just use butter flavored cooking spray to replace the butter. When done this way it cuts out almost all the fat, and it's still good.

    Recipe #198660

    From Chef Nora Pouillon, chef-owner of Washington, D.C. restaurants Nora and Asia Nora.

    Recipe #197059

    This was also posted in the Montreal Gazette, and looks good as a comfort food dish. Apparently the editors got this recipe from a man named Peter Duffield.

    Recipe #196758

    This salad is great in the summertime, for buffets or for quick lunches. It has a nice kick to it!!

    Recipe #196100

    I found Egyptian pasta at a health food store and didn't know what to do with it. I found a recipe for Egyptian rice and added sour cream and garlic and what do you know? Stroganoff! Tastes good. It would probably work with any type of rice or risotto.

    Recipe #195673

    This is a recipe given to my Mother by friends in the 70's? I was forbidden to share it but I like sharing and think everyone should have a chance to try it! It's ooey gooey cheesy yummy! It uses "mild" green chilies not hot ones. Everyone that tries it requests the recipe. It is very bad for you but worth having at least once a year for a potluck. I've had friends try to make it with lowfat or nonfat ingredients and it doesn't work. I also have tried mixing all the ingredients together and it doesn't taste as good, the layers matter (even though they melt together)! I usually double or triple it and bake it in a removable crock from my crockpot then put it on low in the crockpot for potlucks. If you do this the layers are still the same but double or triple the amount in each layer. I usually assemble it the night before and put it in the oven right before the event. For extra gooeyness add extra jack cheese in the layers to completely coat them. Remember for a single recipe: you are using 3 cups of "cooked" white rice which is made from 1 cup of dry rice. One cup of cooked rice per layer (3 layers). Enjoy! Very yummy with my Recipe#233148.

    Recipe #195501

    4 Reviews |  By Manami

    Loosely based on"Every Day with Rachel Ray" Nov/06 edition. UPDATE: 08/26/2008 since everyone has increased the amount of garlic to 6 cloves, then I'll suggest that! Also, add some lemon zest. As for the heat - we enjoyed it the way it is. If desired, add some anchovies - it tastes great! Just ANOTHER UPDATE: 06/24/09 - increase the servings to 4 generous servings or 6 regular servings.

    Recipe #194666

    I love perogies but not all the work it takes to make them. I decided there had to be an easier way and this is what I came up with.

    Recipe #190808

    8 Reviews |  By Redsie

    Can you say COMFORT FOOD! :) Adapted from BHG Biggest Book of Italian Recipes

    Recipe #190784

    Important to use fresh ginger. Great with asian veggies.

    Recipe #190414

    My kids love shrimp... however, my husband is not a big fan, so when he has to work nights, this is a treat for the rest of us. This is a simple and delicious recipe.

    Recipe #190372

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