4 servings
Ingredients:
8 ounces dried pasta, cooked, drained, and kept warm
1 tablespoon extra virgin olive oil
2 cups fresh vegetables: broccoli, carrot, onion, zucchini, bell pepper, cut into bite-size pieces
1/4 teaspoon crushed red pepper (optional)
14.5-ounce can diced tomatoes, undrained
3/4 cup chicken broth or wine
1/3 cup tomato paste (half of 6-ounce can)
Freshly grated Parmesan cheese (optional)
HEAT olive oil in large skillet over medium-high heat. Add vegetables and crushed red pepper; cook, stirring occasionally, for 3 to 4 minutes or until crisp-tender. Add tomatoes with juice, broth, and tomato paste. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes.
Serve over pasta; sprinkle with cheese.
Showing posts with label green bell pepper. Show all posts
Showing posts with label green bell pepper. Show all posts
Primavera Sauce with Pasta
Ingredients:
broccoli,
carrot,
chicken broth,
diced tomatoes,
green bell pepper,
onion,
parmesan cheese,
tomato paste,
wine,
zucchini
Mexican Lasagne
Ingredients:
1 pound lean ground sirloin
1/2 cup chopped celery
1/2 cup chopped onion
1 cloves garlic, minced
1/4 cup chopped green bell pepper
14 1/2 ounce can tomatoes, crushed
14 1/2 ounce can enchilada sauce, divided
salt and pepper to taste
4 slices light American cheese
1 cup low fat cottage cheese
1 egg white, beaten
6 medium flour tortillas, cut into thirds
COMBINE ground sirloin with first four ingredients in pan, cooking over medium heat. Drain any fat. Add tomatoes, 2/3 of the can of enchilada sauce, and salt and pepper to taste. Bring to boil; reduce heat and simmer for 10 minutes.
MIX both cheeses and egg white in food processor until blended and American cheese is in pieces; set aside.
HEAT remaining enchilada sauce in frying pan coated with no stick cooking spray a little at a time and fry flour tortillas until all have been done.
SPOON one third meat mixture into a 12 x 8 x 2 baking dish. Spoon half cheese mixture over meat. Top with half of tortillas. Repeat layers ending with meat.
BAKE at 350F for 25 minutes. Let stand for 5 minutes before cutting.
1 pound lean ground sirloin
1/2 cup chopped celery
1/2 cup chopped onion
1 cloves garlic, minced
1/4 cup chopped green bell pepper
14 1/2 ounce can tomatoes, crushed
14 1/2 ounce can enchilada sauce, divided
salt and pepper to taste
4 slices light American cheese
1 cup low fat cottage cheese
1 egg white, beaten
6 medium flour tortillas, cut into thirds
COMBINE ground sirloin with first four ingredients in pan, cooking over medium heat. Drain any fat. Add tomatoes, 2/3 of the can of enchilada sauce, and salt and pepper to taste. Bring to boil; reduce heat and simmer for 10 minutes.
MIX both cheeses and egg white in food processor until blended and American cheese is in pieces; set aside.
HEAT remaining enchilada sauce in frying pan coated with no stick cooking spray a little at a time and fry flour tortillas until all have been done.
SPOON one third meat mixture into a 12 x 8 x 2 baking dish. Spoon half cheese mixture over meat. Top with half of tortillas. Repeat layers ending with meat.
BAKE at 350F for 25 minutes. Let stand for 5 minutes before cutting.
Angel Hair Pasta with Tuna and Tomato Sauce
4 Servings
Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1/2 red bell pepper, seeded, chopped
1/2 green bell pepper, seeded, chopped
1 tablespoon minced jalapeno chili
2 garlic cloves, minced
1 1/2 drained canned diced tomatoes
1/2 cup bottled clam juice
1/3 cup chopped fresh cilantro
1/2 cup dry white wine
1/4 cup water
3 tablespoons fresh lemon juice
1/4 teaspoon crushed dried red pepper
1/2 cup all purpose flour
1/2 teaspoon garlic powder
4 6 to 8 ounce tuna steaks
12 ounces angel hair pasta
1/4 cup freshly grated Parmesan cheese
additional chopped fresh cilantro
MELT 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium high heat. Add both bell peppers, jalapeno and minced garlic; saute until peppers are almost tender, about 5 minutes. Add tomatoes, clam juice, 1/3 cup cilantro, wine, water, lemon juice and dried red pepper. Bring to boil. Reduce heat; simmer until flavors blend, about 5 minutes. Season with salt and pepper.
MIX flour and garlic powder in shallow bowl. Season tuna with salt and pepper. Coat with flour mixture, shaking off excess.
MELT remaining 1 tablespoon butter with 1 tablespoon oil in another heavy large skillet over high heat. Add tuna to skillet and saute until just opaque on the outside, about 2 minutes per side. Bring sauce to simmer over medium heat. Add tuna; cook until opaque in center, about 2 minutes.
COOK pasta and drain. Transfer to a serving bowl. Spoon sauce over. Sprinkle with Parmesan and cilantro and serve.
Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1/2 red bell pepper, seeded, chopped
1/2 green bell pepper, seeded, chopped
1 tablespoon minced jalapeno chili
2 garlic cloves, minced
1 1/2 drained canned diced tomatoes
1/2 cup bottled clam juice
1/3 cup chopped fresh cilantro
1/2 cup dry white wine
1/4 cup water
3 tablespoons fresh lemon juice
1/4 teaspoon crushed dried red pepper
1/2 cup all purpose flour
1/2 teaspoon garlic powder
4 6 to 8 ounce tuna steaks
12 ounces angel hair pasta
1/4 cup freshly grated Parmesan cheese
additional chopped fresh cilantro
MELT 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium high heat. Add both bell peppers, jalapeno and minced garlic; saute until peppers are almost tender, about 5 minutes. Add tomatoes, clam juice, 1/3 cup cilantro, wine, water, lemon juice and dried red pepper. Bring to boil. Reduce heat; simmer until flavors blend, about 5 minutes. Season with salt and pepper.
MIX flour and garlic powder in shallow bowl. Season tuna with salt and pepper. Coat with flour mixture, shaking off excess.
MELT remaining 1 tablespoon butter with 1 tablespoon oil in another heavy large skillet over high heat. Add tuna to skillet and saute until just opaque on the outside, about 2 minutes per side. Bring sauce to simmer over medium heat. Add tuna; cook until opaque in center, about 2 minutes.
COOK pasta and drain. Transfer to a serving bowl. Spoon sauce over. Sprinkle with Parmesan and cilantro and serve.
Spaghetti Sauce
Ingredients:
cherry tomatoes,
green bell pepper,
Italian seasoning,
meat balls,
onion,
tomato paste,
tomato puree,
tomato sauce
30 Minutes to prepare
4 Hours to cook
Original recipe yield:12 quarts
4 Hours to cook
Original recipe yield:12 quarts
INGREDIENTS
4 pounds onions
6 green bell peppers
1 1/2 cloves garlic
2 (28 ounce) cans whole peeled tomatoes
2 (28 ounce) cans peeled and diced tomatoes
1 (28 ounce) can tomato puree
2 (16 ounce) cans tomato paste
2 (8 ounce) cans tomato sauce
1/2 cup olive oil
2 tablespoons Italian seasoning
GRIND onion, pepper and garlic in meat grinder.
MIX ground vegetables, whole tomatoes, diced tomatoes, tomato sauce, tomato paste, tomato puree, olive oil and Italian seasoning in a large saucepan .
BOIL first then reduce heat to simmer for 4 to 5 hours. Stir occasionally.
TIP: For meatball sauce, shape 6 pounds ground beef into balls. After sauce has simmered, place meatballs in sauce and simmer for additional 4 to 5 hours. Stir occasionally.
Cheese Ravioli with Pepper Topping
Ingredients:
cheese ravioli,
chicken broth,
green bell pepper,
onion,
red bell pepper,
red pepper flakes,
yellow bell pepper
6 servings
15 Minutes to prepare
20 Minutes to cook
Ingredients
1 pound cheese ravioli
3 tps olive oil
1 small diced onion
1 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
2 cups chicken broth, divided
1/4 teaspoon crushed red pepper flakes
COOK ravioli for 8 to 10 minutes, and drain.
HEAT olive oil in large skillet and saute onion and bell peppers until tender.
ADD the broth, season with pepper flakes, and simmer 5 minutes. Pour pepper mixture over ravioli.
15 Minutes to prepare
20 Minutes to cook
Ingredients
1 pound cheese ravioli
3 tps olive oil
1 small diced onion
1 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
2 cups chicken broth, divided
1/4 teaspoon crushed red pepper flakes
COOK ravioli for 8 to 10 minutes, and drain.
HEAT olive oil in large skillet and saute onion and bell peppers until tender.
ADD the broth, season with pepper flakes, and simmer 5 minutes. Pour pepper mixture over ravioli.
Gazpacho Pasta Salad
Ingredients:
cucumber,
garlic,
green bell pepper,
green onion,
jalapeno pepper,
lime,
rotelle,
tomato juice,
tomatoes
20 Min to prepare
10 Min to cook
READY BY 2 Hrs 30 Min
6 servings
INGREDIENTS
1/2 pound rotelle pasta
4 green onions, chopped
1 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
2 tomatoes, chopped
1 cucumber
1/4 cup olive oil
1/4 teaspoon salt
1 clove garlic, crushed
1/4 cup fresh lime juice
1/4 teaspoon ground black pepper
6 fluid ounces tomato juice
COOK pasta for 8 to 10 minutes or until al dente; drain.
TOSS pasta, onion, bell pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice together in a large bowl.
REFRIGERATE for 2 hours. Toss again before serving.
TIP: Add 1 cup of cooked chicken or shrimp to make a main dish.
10 Min to cook
READY BY 2 Hrs 30 Min
6 servings
INGREDIENTS
1/2 pound rotelle pasta
4 green onions, chopped
1 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
2 tomatoes, chopped
1 cucumber
1/4 cup olive oil
1/4 teaspoon salt
1 clove garlic, crushed
1/4 cup fresh lime juice
1/4 teaspoon ground black pepper
6 fluid ounces tomato juice
COOK pasta for 8 to 10 minutes or until al dente; drain.
TOSS pasta, onion, bell pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice together in a large bowl.
REFRIGERATE for 2 hours. Toss again before serving.
TIP: Add 1 cup of cooked chicken or shrimp to make a main dish.
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