Italian Pasta Bake

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INGREDIENTS:

1 box Mueller’s creamy Italian pasta bake salad
8 oz. tomato paste
1 med. onion
1 tbsp. mayonnaise
1/4 c. milk
2 eggs
1 1/2 lb. hamburger meat
2 or 3 tbsp. water

DIRECTIONS:

Prepare noodles as directed. Save the seasoning mix. Combine seasoning mix with milk, eggs and mayonnaise. Brown hamburger and onion, drain. Add tomato paste and water. In baking dish, layer noodles, then hamburger. Top with seasoning mixture. Bake at 350 degrees for 25 minutes. Sprinkle with Parmesan cheese.

Diwali Special Non-Vegetarian – Palak Chicken

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palakchicken.jpgIngredients:

    For Marination

  • 1 tsp Coriander powder
  • ½ tsp Turmeric powder
  • 2 tsp Red Chilli powder
  • 10 Chicken leg piece
  • 1 tsp Cumin powder
  • ½ cup plain Curd

    • For Gravy

  • 3 Cloves
  • 4-5 tbsp Oil
  • 3 Cardamom
  • 1 bunch Spinach
  • 10 Green Chilli
  • 1 stick Cinnamon
  • 2 medium Onions
  • 3 tsp Garlic paste
  • 2 tsp Cumin powder
  • 1 tsp Ginger, minced
  • 4 Tomatoes, chopped
  • Salt according to taste
  • 1 tsp Red Chilli powder
  • 2 tsp Coriander powder
Method:
  1. Clean and cut the chicken into sizeable pieces.
  2. Marinate in the dry powders and curd for about 1 hour.
  3. Shallow fry the chicken in about 1-2 tbsp oil till it`s done.
  4. Chop one onion and blend the other onion with the palak (spinach), nuts, tomato, ginger, garlic, green chilies, cinnamon, cloves and cardamom.
  5. Heat the remaining oil and fry the chopped onion.
  6. When it turns translucent, add the blended masala and fry for about 10-12 minutes till the oil starts leaving the sides of the masala.
  7. Add the salt, corriander-cumin powder and chili powder and cook for a minute.
  8. Now add the chicken pieces and 1-2 cups of water. Bring it to a boil on low heat till the chicken is cooked.
  9. Serve garnished with chopped onions.

Apple Pie Italian (Crostata Di Mele)

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Tart dough 6 md Cooking apples

-pare, thinly sliced 2 tb Lemon juice

2 tb Sugar

Prepare Tart Dough. Heat oven to 375 degrees. Toss together apples and lemon juice. Roll three-fourths of the dough into 11-inch circle on lightly floured surface. Ease dough into ungreased 9×1 1/4-inch pie plate, pressing firmly against bottom and side. Turn apples into pie plate and sprinkle with sugar. Roll remaining dough into 11×5-inch rectangle. Cut lengthwise into 11 strips, 1/2-inch wide. Arrange strips in lattice pattern on apples. Fold edge of lower crust over ends of strips. Seal and flute. Bake 30 to 35 minutes or until crust is golden brown. —–

Italian Sausage with Grilled Onions, Peppers, Pineapple and Jalapeno

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4 large Italian sausage links — sliced in half

– lengthwise 1 large green bell pepper — cut into 1 1/2 ”

– wide strips 1 large red bell pepper — cut into 1 1/2 ”

– wide strips 1 large vidalia onion — cut in center and

– then in 1″ slices 2 jalapenos — quartered

1 cup fresh pineapple — cut in large chunks

1/4 cup fresh pineapple juice

1 tablespoon fresh picked rosemary

salt freshly ground pepper

Prepare a wood or charcoal grill and allow it to burn down to embers.

Toss vegetables and pineapple in olive oil and season to taste with salt and pepper. Grill with sausage for 5 minutes or until vegetables are tender and sausage is brown and heated through. Place in a small mixing bowl and add pineapple juice and rosemary. Toss and season to taste with salt and pepper. Serve over mashed potatoes.

Italian Grilled Tuna

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3/4 cup extra virgin olive oil

1/2 cup minced parsley

1/2 cup jarred marinated roasted peppers — drained and diced

1/2 cup thinly sliced scallions

1/4 cup fresh lemon juice

2 tablespoons capers — drained

2 tablespoons minced fresh oregano — or

2 teaspoons dried oregano

1/4 teaspoon salt

6 8-oz tuna steaks — about 3/4 inch thick

1/8 teaspoon freshly ground pepper

1. In medium saucepan, combine 1/2 cup olive oil with parsley, red peppers, sca llions, 2 tbsp. lemon juice, capers, oregano, and salt. Simmer over low heat 5 minutes, stirring occasionally, to blend flavors. Remove from heat and set asi de. 2. Place tuna in a single layer in a glass baking dish. Drizzle remaining 1/4 c up olive oil and 2 tbsp. lemon juice over fish. Season with pepper. Turn to coa t both sides. Cover with plastic wrap and marinate at room temperature 30 minut es. 3. Prepare a hot fire. Place fish on an oiled grill set 4 to 6 inches from coal s. Reheat sauce by placing saucepan on side of grill. Grill tuna, turning once, until opaque throughout but still moist, about 8 to 10 minutes. Transfer to a serving plate and spoon sauce over each steak.

Italian Pasta Salad

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INGREDIENTS:

1 bag dried multi-colored spiral shaped pasta
1 cucumber, diced with peels on
1 package pepperoni, quartered
1 cup sliced celery
1 medium bell pepper, diced
1/2 cup sliced black olives
assorted fresh vegetables, diced
1 bottle Italian salad dressing, chilled

DIRECTIONS:

Cook pasta and rinse in cold water until cool.
Toss with all veggies.
Chill until ready to serve.
Just before serving, pour Italian dressing over all and mix until everything is well coated. (Leftovers do not keep very well. Everything gets rather soggy so dress only what you need or dress each individual serving)

Italian Pasta Salad

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INGREDIENTS:

3 cups tri-color spiral pasta, cooked and drained (7 ozs)
1 cup halved cherry tomatoes
10 small radishes, sliced
1 (2 1/4 ounce) can ripe olives, drained and sliced
1/3 cup chopped green peppers
1/3 cup Italian dressing
1/4 cup honey crunch wheat germ

DIRECTIONS:

Combine all ingredients in a large bowl.
Toss gently with wooden spoon.
Cover and chill one hour.
Before serving, add additional wheat germ on top if desired.

Pasta Salad Italiano

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INGREDIENTS:

1 (8 ounce) bottle creamy Italian dressing
1 cup broccoli, cut into bite size pieces
1/2 cup cauliflower, cut into florets
1/2 cup fresh mushrooms, sliced
1 carrot, diced
1/4 cup sliced black olives
3/4 cup cherry tomatoes, halved
4 ounces spaghetti noodles, broken in half
1/4 cup parmesan cheese
1/4 cup bacon bits

DIRECTIONS:

In medium size bowl, pour the dressing over the vegetables; cover and marinate in refrigerator for at least 3 hours.
Cook spaghetti, drain and chill.
Drain and reserve the marinade from the veggies.
Combine the marinade with noodles and cheese, toss lightly.
Place noodles in glass dish adding the veggies.
Sprinkle with more cheese and bacon.

Italian Pasta Salad

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INGREDIENTS:

3/4 cup uncooked spiral shaped pasta
1 1/2 cups cherry tomatoes
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 cup chopped sweet red peppers
1/4 cup chopped green bell peppers
3 tablespoons thin sliced green onions
1 1/2 cups Italian salad dressing
3/4 cup mayonnaise
1/2 cup grated parmesan cheese
1/3 cup cubed mozzarella cheese
1 (2 1/4 ounce) can sliced black olives, drained

DIRECTIONS:

Cook pasta according to package directions, rinse with cold water and drain.
Place in a bowl, add tomatoes, celery, carrots, peppers, onions and Italian salad dressing.
Cover and refrigerate for 4 hours or overnight.
Drain.
Just before serving, combine mayonnaise and Parmesan cheese, then stir in mozzarella and olives.
Gently fold into the pasta mixture.

Italian Pasta Salad

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INGREDIENTS:

1 lb tri-color spiral pasta
1/4 lb genoa salami, chopped
1/4 lb pepperoni, chopped
1/2 lb asiago cheese, diced
1/2 lb mozzarella cheese, diced (fresh if you can get it)
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
2 chopped green onions
3 tomatoes, seeded and chopped
1 (0.667-2/3 ounce) package Italian salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 teaspoon dried oregano
1 tablespoon dried parsley
1 tablespoon grated parmesan cheese
salt & fresh ground pepper

DIRECTIONS:

Cook the pasta in a large pot of salted boiling water until al dente.
Drain, and cool under cold water.
In a large bowl, combine the pasta, salami, pepperoni, cheeses, black olives, red bell pepper, and tomatoes.
Stir in the envelope of dressing mix.
Cover, and refrigerate for at least one hour.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper.
Just before serving, pour dressing over the salad, and mix well.