PIZZA ROLLS

1 lb. ground beef
1/4 cup finely chopped onions
1 clove garlic, minced
1/2 cup thick tomato sauce
1/2 tsp. basil or oregano
1/2 tsp. salt
1/2 tsp. pepper

2 Italian rolls (about 6 inches long)
3/4 cup mozzarella cheese

Combine beef, onion, garlic in a 1-quart glass dish. cover. Microwave HIGH for 7 1/2 to 9 minutes until beef browns. stir twice. Drain off fat. Stir in tomato sauce, oregano or basil, salt and pepper.
Split rolls in half lenghtwise. Spoon beef on each roll half. Top with cheese. Microwave, uncovered, at
LOW & DEFROST for 11 to 12 1/2 minutes, or until cheese melts and sandwich is hot.
These can be made ahead of time and put in the frig. When you are ready to eat, just heat up what you want and save the rest for later.

http://recipecircus.com/recipes/ACKCB/PASTAandPIZZA/PIZZA_ROLLS.html

Cappellini Prima Vera

1 lb. ground beef
1 24 ounce can crushed tomatoes
2 T chopped garlic
1 large onion, chopped
2 stalks celery, thinly sliced
2 carrots, thinly sliced
1 zucchini, halved lengthwise and thinly sliced
olive oil
1 lb. dried cappellini pasta (angelhair)
1 tsp. italian seasoning
1 tsp. dried hot pepper flakes
salt and pepper to taste

In large skillet, saute onion, celery, carrots and zucchini until vegies are almost tender. Add beef and garlic and cook until beef has lost its pink color. Don't burn the garlic! Add 1 or 2 tablespoons of oil if necessary. Sprinkle in seasonings and cook, stirring for 1 minute more. Stir in tomatoes and heat to boiling. Lower heat and simmer while pasta is cooking. Stir frequently. Boil pasta in salted water til slightly chewey. Drain well and mix with sauce.

http://recipecircus.com/recipes/vishusvi/PASTA/Cappellini_Prima_Vera.html

Baked Chicken Stew

5 boneless chicken breast halves
seasoned salt and pepper, divided
3-4 large potatoes, peeled and quartered
1 stalk celery, chopped
1 large carrot, peeled and sliced
1 can chicken gravy (I used Franco-American)
1 can water
3 T olive oil

Season chicken generously with salt and pepper. Saute in olive oil until lightly browned. Drain and cut in bite sized pieces. Mix chicken, vegetables, gravy, water and salt and pepper to taste in large casserole. Bake, covered, at 350 until vegies are tender.

http://recipecircus.com/recipes/vishusvi/POULTRY/Baked_Chicken_Stew.html

Fusilli Michelangelo

1 15-ounce can of stewed tomatoes
1/2 cup sun-dried tomatoes
1/4 pound mushrooms
1/4 cup (packed) fresh basil leaves
1-2 cloves garlic
1-2 tbs. olive oil
salt and pepper to taste

Cut the mushrooms and dried tomatoes into julienne strips. Heat olive oil in
a saucepan and saute the vegetables briefly (about 3 minutes). Drain the can
of tomatoes and toss the tomatoes into a blender; blend until you have an
almost but not completely smooth puree. Add the basil leaves to the vegetablesand saute, stirring constantly, for about 30 seconds (they should become
greener, but not cook too much). Add the puree. Press the garlic and stir in,and grind in some black pepper. Cook for maybe 5 minutes (basil should not
be cooked too long or its color will fade). Salt to taste. Toss over about
10 oz. cooked fusilli.

Mixed Herb Pesto

2 tablespoons pine nuts -- toasted
2 large garlic cloves
2 cups torn spinach
3/4 cup fresh flat-leaf parsley leaves
1/2 cup arugula leaves
1/2 cup fresh oregano leaves
1/4 cup fresh thyme leaves
1/4 cup minced fresh chives
2 tablespoons grated fresh Parmesan cheese -- (1/2 ounce)
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil

Drop pine nuts and garlic through food chute with food processor on, and process until minced. Add spinach and next 7 ingredients (spinach through salt); process until finely minced. With processor on, slowly pour oil through food chute; process until well-blended.
Yield: 3/4 cup
- DeeDee

Chunky Herb-Tomato Sauce

1 tablespoon olive oil
1 cup chopped onion
4 cloves garlic -- minced
1 1/2 teaspoons sugar
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/8 teaspoon salt
35 ounces plum tomatoes -- (1 can) undrained

Heat the oil in a large saucepan over medium heat until hot. Add onion and garlic; saute 3 minutes. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Yield: 5 cups

Scallop and Smoked Salmon Pasta

2 teaspoons olive oil
3 cloves garlic, minced
1 1/2 cups 2% milk
2 tablespoons cornstarch
1/4 cup shredded fat-free mozzarella cheese (1 ounce)
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper
pinch saffron threads, crushed
4 ounces bay scallops
1/3 cup sliced green onions
1 tablespoon capers, drained
2 ounces smoked salmon (lox style), cut into strips
8 ounces spinach fettuccine or other pasta, cooked and drained

Heat oil in a medium saucepan over medium heat. Add garlic and cook for 30 seconds. Stir together milk and cornstarch; add to garlic. Cook and stir over medium-low heat until thickened and bubbly. Add mozzarella cheese, Parmesan cheese, pepper and saffron; stir till cheeses are melted and smooth.

Add scallops, green onions and capers. Cook for 3 to 5 minutes, stirring often, until scallops are done. Stir in salmon. Serve over hot cooked fettuccine or pasta.

Yield: 4 servings.

Alfredo Sauce

2 tablespoons margarine
1-1/2 cups evaporated 1 tablespoon flour
¼ teaspoon salt
1/8 teaspoon pepper
2 tablespoons freshly
grated parmesan cheese
½ teaspoon freshly grated
nutmeg

Melt margarine in 3-quart saucepan over medium-high heat. Mix milk, flour, salt and pepper until smooth; pour into saucepan. Heat to boiling, boil 1 minute, stirring frequently with wire whisk; remove from heat. Stir in cheese and nutmeg.

Aioli Sauce

4 Large clove garlic
1 Egg yolk at room temperature
1 Cup olive oil
1 Tablespoon fresh lemon juice
Salt to taste
Pepper to taste

Crush the garlic to a fine paste. Place egg yolk in a small bowl, beat with fork until thick. Gradually add oil, drop by drop, beating after each addition to incorporate ingredients, continue beating and adding oil until sauce resembles thick mayonnaise. Flavor with garlic, lemon juice, salt and pepper.

Pierogi

Filling:
1 Ounce cottage cheese, drained
2 Slightly beaten egg yolks
1 Tablespoon soft Butter or margarine
1 Tablespoon sugar
Dash of salt

Pockets:
2 Beaten eggs
1 Teaspoon salt
¼ Cup milk
2 Cups sifted all-purpose flour

Combine cottage cheese, egg yolks, butter, sugar, and salt. Set filling aside. Combine eggs, salt, and milk. Add flour to make stiff dough. Divide dough in half. On a floured surface, roll each half very thin in a 16 X 10 inch rectangle, cut rectangle in half crosswise. On one rectangle of dough drop rounded teaspoon of filling in rows, 2 inches apart. Place remaining dough a top. Press dough together firmly between mound of filling. Cut apart on press marks. Press edges of together with fork. In a heavy skillets, melt 2/3 cup butter, add 6 tablespoons dry bread crumbs. Fry pierogi till golden brown, about 5 minutes per side.

Zucchini Pasta

4 small zucchini
2 tablespoons olive oil
1 clove garlic, pressed
1 (14 1/2 ounce) can diced tomatoes
1 teaspoon oregano
1/2 lb italian turkey sausage, cooked and sliced
salt and pepper
1 bunch fresh basil, torn
1/2 cup grated parmesan cheese

Slice clean, unpeeled zucchini into ribbons, using a vegetable peeler, and turning the zucchini as you go.
Warm 1 TBSP olive oil in a saucepan, on medium heat.
Saute the garlic briefly, and add tomatoes and oregano.
Simmer uncovered for a few minutes.
Heat the remaining oil in a large skillet.
Add the zucchini.
Stir for several minutes, until zucchini is soft.
Add salt and pepper to taste, then mix in the sauce.
Add the sausage, stir well.
Stir in basil, and transfer to a serving dish.
Top with parmesan cheese.

Pasta Portabello

2 cups bow tie pasta
1 tablespoon olive oil
2 garlic cloves, minced
2 cups sliced portabella mushrooms
2 tablespoons dry sherry
1 (16 ounce) bag frozen broccoli, thawed, steamed to crisp-tender
2 tablespoons chopped fresh basil
salt
fresh ground pepper
1/2-3/4 cup shredded parmesan cheese (2 to 3 oz.)

Prepare bow tie pasta according to package directions.
Drain.
Meanwhile, heat oil in large skillet over medium heat until hot.
Add garlic; sauté 1 minute.
Add mushrooms; cook 6 to 8 minutes or until mushrooms are tender and slightly brown.
Add sherry; remove from heat.
Scrape bottom of pan to remove any brown bits.
Place farfalle in large bowl.
Add mushroom-garlic mixture, broccoli, basil, salt and pepper.
Top with cheese.

Pasta and Brie

1 or 2 clove(s) garlic
1/2 pound brie
fresh basil leaves
sun dried tomatoes
black olives
salt and pepper
olive oil

Prepare the tomatoes by chopping and boiling for a couple of minutes. While
pasta is cooking cut up the brie into small pieces, crush garlic and chop the
basil finely. Pour oil over cheese, mix in the rest of the ingredients and
finally, add the hot pasta. Stir and serve immediately.

Seafood Lasagna

6 lasagna noodles
1 can Italian-style tomato sauce -- (15 oz.)

Filling
1 8 oz.pkg. crab meat
1 cup ricotta cheese
1/4 cup Parmesan cheese -- grated
1 egg
1 tablespoon parsley flakes
1/4 teaspoon onion powder

Cook noodles according to package directions. Rinse in cold water; drain well. Thoroughly combine filling ingredients with fork. Spread 1/3 cup filling on each noodle. Roll tightly; place seam-side down in a 9-inch square baking pan. Pour sauce over roll ups. Bake covered in 375°F oven 30 minutes.

Crock Pot Pasta Fajioli

1 lb sweet Italian turkey sausage (bulk or removed from casings)
1 medium onion, diced small
1 cup dried great northern beans or cranberry beans
3 large carrots, sliced 1/4 inch thick
2 cups small shell pasta
1 (6 ounce) can tomato paste
1 (28 ounce) can crushed tomatoes
3-4 cups vegetable broth
2 beef bouillon cubes
1 teaspoon italian seasoning
1 teaspoon salt
1 teaspoon dried parsley
freshly grated parmesan cheese (to garnish)

Soak beans overnight. In the morning (or do this step the night before) brown the turkey sausage and the diced onion. Drain and rinse and put in the crock pot.
Add the broth, beans, carrot, herbs, salt& pepper and crushed tomatoes.
Cook on low for 9 hours. Half hour before you think it is done, bring a pot of water to boil and cook the pasta to al dente. Drain and rinse to cut down on the starch in your soup. Stir the tomato paste into the crock pot and then fold in the pasta.
Cook for another 1/2 hour.

Pasta Ya Ya

4 tablespoons butter
4 garlic cloves
1/2 cup chopped green onions
4 skinless boneless chicken breast halves, diced
3/4 lb pork sausage, cooked and drained
2 cups chicken stock
4 tablespoons cajun seasoning
1 lb pasta, cooked
1 cup heavy cream

In a large skillet, melt butter and saute garlic and green onions for 1 minute.
Add chicken and cook until chicken begins to turn white.
add sausage, chicken stock and pasta.
Simmer for 2 minutes.
Add cream and reduce for 1 min.
Add the spice mix and stir well.

Meatloaf Ravioli

For the Ravioli:
1 (10 ounce) package wonton wrappers (or any pasta shell)
1/2 lb ground sirloin
1/2 lb ground pork
1 egg
1/2 cup oatmeal
1 teaspoon garlic powder
1/2 teaspoon salt and pepper, each
1 green bell pepper, chopped

For the sauce:
1 (28 ounce) can whole tomatoes
2 garlic cloves
1 (15 ounce) can tomato sauce
3 fresh basil leaves
3 tablespoons sugar
2 teaspoons cider vinegar
salt and pepper

Mix all the sauce ingredients and let simmer while you work on the ravioli.
Salt a pot of water and then turn to high so it can boil.
While you are wating for it to boil, mix all the meatloaf ingredients other than wonton wrappers.
Take a sheet of wonton a put about a tablespoon or less of the mixture inches.
Wet the edges around the wonton with water and then fold into a triangle.
Using a fork seal the edges of the ravioli and it also adds a design.Repeat with all.
Once the water begins to boil, add the wontons and cook till the wonton shell is done and so is the beef. Then in a small pan with butter or oil, fry them to give them a crispy outside but make sure they dont stick!