Oct

25

CHICKEN TORTELLINI SOUP

October 25, 2007 | Leave a Comment

1½ CUPS WATER
2 (14 OZ.) CHICKEN BROTH
1 MEDIUM YELLOW SQUASH, SLICED, QUARTERED
1 GREEN BELL PEPPER, CHOPPED
1 CUP DRIED CHEESE FILLED TORTELLINI
2 MEDIUM CARROTS, SLICED
1 MEDIUM ONION, CUT INTO THIN WEDGES
½ TSP SALT
¼ TSP GARLIC-PEPPER SEASONING
2 ½ CUPS CHOPPED COOKED CHICKEN
2 CUPS TORN FRESH SPINACH
2 TBL SNIPPED BASIL
 
 
BRING BROTH TO BOIL. ADD SQUASH, PASTA, BELL PEPPER, […]

May

9

Rigatoni Recipe

May 9, 2007 | Leave a Comment

Rigatoni
 
9 X 13 Pan
 
½ Lbs Cooked Rigatoni
Olive Oil
1 Chopped Onion
3 to 4 Cloves Garlic (minced)
1 Can Italian style tomatoes
1 Can Chunky tomato sauce
1 small shredded carrot
1 & ½ Tsp Sugar
3 TBSP Fresh Basil (or 1 tsp dried basil)
½ Tsp Fennel (crushed to release flavor)
½ Tsp Oregano
¼ Tsp Pepper
Salt to taste
1 Cup Mozzarella Cheese, shredded
¼ C […]

May

6

Penne Arrabbiatta (Pasta) Recipe

May 6, 2007 | 2 Comments

Penne Arrabbiatta
 
Sauce:
¼ Cup Olive Oil
3 Cloves Garlic, minced
3 Red Pepper pods, or
2-3 TBSP. Crushed Red Pepper
3 Cups Plum Tomatoes
2-4 TBSP. Chopped Italian Parsley
 
Heat the olive oil in a large skillet.  Add garlic and crushed pepper pods; cook until golden.  Add tomatoes, crushing them as you stir.  Raise the heat to a boil.  Simmer for […]

May

1

Italian Meatball Soup Recipe

May 1, 2007 | Leave a Comment

ITALIAN MEATBALL SOUP RAPIDO
 
¼ CUP OLIVE OIL
1 CUP CHOPPED ONIONS (ABOUT 6 OZ.)
4 GARLIC CLOVES, CHOPPED
1 CELERY RIB, HALVED LENGTHWISE AND THINLY SLICED CROSSWISE
2 CARROTS, HALVED LENGTHWISE AND THINLY SLICED CROSSWISE
5 ¼ CUP REDUCED-SODIUM CHICKEN BROTH (42 Fluid ounces)
2 ½ CUPS WATER
20 REFRIGERATED OR FROZEN PRECOOKED MEATBALLS (15-20 oz., do not thaw if frozen)
TWO 14 […]

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