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    You are in: Home / Cookbooks / Pasta and Rice
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    190 recipes in

    Pasta and Rice

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    A wonderful accompaniment to any seafood or chicken dish.

    Recipe #51504

    I have been looking for this yummy, very filling recipe and finally found it on a People magazine website. I think it tastes exactly like Panera, especially when reheated. Don't forget to add milk when reheating. I am writing this recipe as published, adding my little notes. 12/13/11 - I am changing the hot sauce to optional...The second time I made this, my DH put a little more than the 1/4 tsp (probably 1 extra drop) and all you could taste was hot sauce. I started making it without the hot sauce and it's fine.

    Recipe #466513

    This recipe was part of what helped me win a cooking competition at school against 7 other people. I got it out of an excellent appetizer book and continue to make it!! Excellent served with any meal. (VEGETARIANS CAN SUBSTITUTE VEGETABLE STOCK FOR CHICKEN STOCK)

    Recipe #32295

    Adapted from _Jamie's Italy_ by Jamie Oliver.

    Recipe #366352

    Found this from a Weight Watchers cookbook - we removed some items and we absolutely love it. Almost like a chop suey but healthy!

    Recipe #217253

    19 Reviews |  By lazyme

    Good and simple side dish that pairs well with lamb or grilled flank steak. ZWT West region (Idaho potatoes).

    Recipe #179707

    Comfort Food! Most polenta recipes (at least the ones I've seen) call for stove-top cooking and a lot of stirring. This recipe gives excellent results without all that. This recipe was adapted from one in the L.A. Times. Give credit to their Test-kitchen staff.

    Recipe #84268

    This baked ravioli has lasagna-like flavor, but is WAY less work.

    Recipe #237265

    A south of the border blend of textures and flavors. serve hot as a main dish or a side dish with grilled meat or chicken.

    Recipe #55768

    This is a basic simple marinara but big on flavor, it can be ready in 1 hour or you can cook it longer and even tastes better the next day that is why I strongly suggest to make this sauce 1-3 days ahead and refrigerate as the flavors will blend and intensify ---this freezes well so make a double recipe and freeze a batch for the next meal, you may omit the wine but I strongly suggest to add it in, it really adds flavor to the sauce --- please make certain to purchase only good-quality canned Italian Roma (plum) tomatoes for this it will make a huge difference to the flavor of the sauce --- all ingredients may be adjusted to suit taste, this sauce can also be simmered for a longer time in a crockpot, throw in some fresh mushrooms also if desired --- also see my recipe#71273

    Recipe #136292

    Simple and substantial, a perfect choice for a casual supper. Serve with salad and crusty french bread for a complete meal.

    Recipe #249334

    24 Reviews |  By Vina

    I have always loved Olive Garden's Pomodoro. This is what I came up with when I experimented at home. This does not heat up your kitchen and is a light supper dish for those hot summer evenings. If you like spice, add some crushed red pepper flakes to taste. Just don't use anything but the freshest ingredients--you'll end up with something that tastes pasty/chemical/bitter/etc.

    Recipe #70032

    This is from Rachael Ray, and oh soooo good!! Like having artichoke dip in a pasta. My son even ate his on top of toasted french bread!

    Recipe #169307

    39 Reviews |  By Mirj

    This recipes comes from a fellow Israeli foodie, Gabi Shahar. I tried it out recently (am on a quinoa kick these days) and it's very good. A good alternative to tabbouli or couscous as a cool summer grain salad.

    Recipe #65131

    Recipe #32639

    This takes very little time to make, which makes it a perfect week night meal.

    Recipe #332089

    Super yummy dish that is quick and easy to make! This is a huge hit in our house. It has the perfect amount of spice. Note that before you begin, the recipe calls for cooked pasta. This recipe goes really quick once you start making it, so don't start the pasta and the recipe at the same time...or you'll end up overcooking the sauce! Take a look at my picture to see just how yummy it is! Bon Appétit!!

    Recipe #446449

    The secret to the best Chinese fried rice is onions, garlic and sesame oil, you may add in cooked chicken, beef, pork or shrimp, also you may add in some frozen thawed peas or fresh sauteed or canned mushrooms, whatever you have handy in your fridge! --- for this recipe it is best to use slightly undercooked rice that is more firm that soft the best recipe is the firm option on my recipe#350260 the amount of egg does not matter, if you like lots of egg then use as many eggs as desired, if you like a little heat then add in some cayenne pepper, I most always do you and you will probably need to adjust the soy sauce to your liking --- you will love this rice!

    Recipe #347607

    I have been making this recipe since my son was small, it's also great made with rotini (corkscrew) pasta ---prep time does not include cooking the macaroni, you may omit the breadcrumb topping if desired.

    Recipe #85275

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