6 servings
Ingredients:
1 pound dried penne
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup shrimp sauce
1/3 cup sliced ripe olives
1/4 cup capers
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
ground black pepper
Freshly grated Parmesan cheese for accompaniment
COOK pasta according to package directions.
HEAT olive oil in large saucepan over medium-high heat. Add garlic; cook for 1 minute. Add tomatoes with juice, cocktail sauce, olives and capers. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes.
STIR in cilantro, basil and pepper; cook, stirring occasionally, for 5 minutes.
TOSS with pasta. Sprinkle with Parmesan cheese, if desired.
Showing posts with label ripe olives. Show all posts
Showing posts with label ripe olives. Show all posts
Penne with Tomato Caper Sauce
Ingredients:
basil,
capers,
cilantro,
diced tomatoes,
garlic,
parmesan cheese,
penne,
ripe olives,
shrimp sauce
One-Pot Mexican Macaroni and Cheese
Ingredients:
evaporated milk,
jalapeno pepper,
monterey jack cheese,
onion,
red bell pepper,
ripe olives,
rotelle
4 servings
Ingredients:
3 cups dry rotelle or wagonwheel pasta (8 ounces)
3 cups water
1 cup evaporated milk
1 small red bell pepper, chopped
4 green onions, chopped
1/4 cup sliced ripe olives
1 tablespoon Jalapeños, diced
1/2 cup shredded Monterey Jack cheese
BOIL pasta and water in large saucepan, stirring frequently, for 8 to 10 minutes or until pasta is tender and water is almost gone. Add evaporated milk, bell pepper, green onions, olives and jalapeños; bring to a boil.
REDUE heat to medium; cook, stirring frequently, until sauce has thickened slightly. Add cheese; stir until cheese is melted and sauce is thickened. Season with salt.
Ingredients:
3 cups dry rotelle or wagonwheel pasta (8 ounces)
3 cups water
1 cup evaporated milk
1 small red bell pepper, chopped
4 green onions, chopped
1/4 cup sliced ripe olives
1 tablespoon Jalapeños, diced
1/2 cup shredded Monterey Jack cheese
BOIL pasta and water in large saucepan, stirring frequently, for 8 to 10 minutes or until pasta is tender and water is almost gone. Add evaporated milk, bell pepper, green onions, olives and jalapeños; bring to a boil.
REDUE heat to medium; cook, stirring frequently, until sauce has thickened slightly. Add cheese; stir until cheese is melted and sauce is thickened. Season with salt.
Super Easy Mexican Pasta
Ingredients:
cheddar cheese,
cilantro,
green onion,
lettuce,
olive oil,
ripe olives,
salsa,
sour cream,
spaghetti
8 servings
Ingredients:
1 jar Mild Salsa
1 pound dry spaghetti
2 cups shredded cheddar cheese
3 tablespoons olive oil
green onions, sliced (optional)
ripe olives (optional)
cilantro (options)
lettuce, shredded (optional)
sour cream
COOK pasta accoring to package directions.
HEAT salsa in large saucepan.
ADD pasta, cheese and oil; toss well.
GARNISH as desired with sliced green onions, sliced ripe olives, chopped cilantro, shredded lettuce and/or sour cream.
Ingredients:
1 jar Mild Salsa
1 pound dry spaghetti
2 cups shredded cheddar cheese
3 tablespoons olive oil
green onions, sliced (optional)
ripe olives (optional)
cilantro (options)
lettuce, shredded (optional)
sour cream
COOK pasta accoring to package directions.
HEAT salsa in large saucepan.
ADD pasta, cheese and oil; toss well.
GARNISH as desired with sliced green onions, sliced ripe olives, chopped cilantro, shredded lettuce and/or sour cream.
Green and White Lasagne
Ingredients:
basil,
cornstarch,
egg,
garlic powder,
lasagna,
margarine,
mozzarella,
onion,
parmesan cheese,
parsley flakes,
ripe olives,
skim milk,
skim ricotta cheese,
spinach
10 to 12 servings
Ingredients:
6 pieces lasagne, uncooked
1/2 cup chopped onion
2 tablespoons margarine
2 tablespoons cornstarch
1 tablespoon dried parsley flakes
1 teaspoon dried basil, crushed
1/4 teaspoon garlic powder
1/8 teaspoon ground
cups skim milk
10 ounce package frozen chopped spinach, thawed and drained
2 1/4 ounce can sliced pitted ripe olives, drained
15 ounce carton part skim ricotta cheese
1 beaten egg
8 ounce package shredded mozzarella cheese
1/2 cup grated Parmesan cheese
COOK lasagne according to package directions; drain. Rinse in cold water; drain well.
COOK onion in margarine in a medium saucepan until tender. Stir in cornstarch, parsley, basil, garlic powder and nutmeg. Add milk all at once. Cook and stir until thickened and bubbly. Stir in spinach and olives.
STIR together ricotta and egg in a medium bowl. Add mozzarella and half of the Parmesan; mix well.
PREHEAT oven to 350F.
ARRANGE three of the lasagne pieces in the bottom of a greased 12 x 7 x 2 inch baking dish. Top with half of the spinach mixture and half the ricotta mixture. Repeat layers. Top with remaining Parmesan cheese. Bake for 40 minutes or until mixture is bubbly. Let stand 10 minutes.
Ingredients:
6 pieces lasagne, uncooked
1/2 cup chopped onion
2 tablespoons margarine
2 tablespoons cornstarch
1 tablespoon dried parsley flakes
1 teaspoon dried basil, crushed
1/4 teaspoon garlic powder
1/8 teaspoon ground
cups skim milk
10 ounce package frozen chopped spinach, thawed and drained
2 1/4 ounce can sliced pitted ripe olives, drained
15 ounce carton part skim ricotta cheese
1 beaten egg
8 ounce package shredded mozzarella cheese
1/2 cup grated Parmesan cheese
COOK lasagne according to package directions; drain. Rinse in cold water; drain well.
COOK onion in margarine in a medium saucepan until tender. Stir in cornstarch, parsley, basil, garlic powder and nutmeg. Add milk all at once. Cook and stir until thickened and bubbly. Stir in spinach and olives.
STIR together ricotta and egg in a medium bowl. Add mozzarella and half of the Parmesan; mix well.
PREHEAT oven to 350F.
ARRANGE three of the lasagne pieces in the bottom of a greased 12 x 7 x 2 inch baking dish. Top with half of the spinach mixture and half the ricotta mixture. Repeat layers. Top with remaining Parmesan cheese. Bake for 40 minutes or until mixture is bubbly. Let stand 10 minutes.
Cheese and Mushroom Manicotti
Ingredients:
bread crumbs,
celery,
cheddar cheese,
egg,
manicotti shells,
mozzarella,
mushrooms,
onion,
parmesan cheese,
parsley,
ripe olives,
spaghetti sauce
Ingredients:
2 cups shredded Mozzarella cheese
2 cups shredded Cheddar cheese
1/4 pound mushrooms, coarsely chopped
2 ounces sliced ripe olives, drained
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup soft bread crumbs
1 egg, lightly beaten
1/4 cup milk
2 tablespoons chopped parsley
1/4 teaspoon pepper
4 cups prepared spaghetti sauce
1 cup water
8 manicotti shells
grated Parmesan cheese
COMBINE 1 cup of the Mozzarella with Cheddar cheese, mushrooms, olives,
onion, celery, crumbs, egg, milk, parsley, and pepper in a large bowl, ; set aside. Combine spaghetti sauce and water; pour half the sauce into a shallow 3 quart casserole or baking dish.
STUFF manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top.
BAKE covered, in a 375F degree oven for about 1 hour. Remove cover, sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or
until cheese is melted. Serve with Parmesan cheese.
2 cups shredded Mozzarella cheese
2 cups shredded Cheddar cheese
1/4 pound mushrooms, coarsely chopped
2 ounces sliced ripe olives, drained
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup soft bread crumbs
1 egg, lightly beaten
1/4 cup milk
2 tablespoons chopped parsley
1/4 teaspoon pepper
4 cups prepared spaghetti sauce
1 cup water
8 manicotti shells
grated Parmesan cheese
COMBINE 1 cup of the Mozzarella with Cheddar cheese, mushrooms, olives,
onion, celery, crumbs, egg, milk, parsley, and pepper in a large bowl, ; set aside. Combine spaghetti sauce and water; pour half the sauce into a shallow 3 quart casserole or baking dish.
STUFF manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top.
BAKE covered, in a 375F degree oven for about 1 hour. Remove cover, sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or
until cheese is melted. Serve with Parmesan cheese.
Cheese and Mushroom Manicotti
Ingredients:
bread crumbs,
celery,
cheddar cheese,
egg,
manicotti shells,
milk,
mozzarella,
mushrooms,
onion,
parmesan cheese,
parsley,
ripe olives,
spaghetti sauce
Ingredients:
2 cups shredded Mozzarella cheese
2 cups shredded Cheddar cheese
1/4 pound mushrooms, coarsely chopped
2 ounces sliced ripe olives, drained
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup soft bread crumbs
1 egg, lightly beaten
1/4 cup milk
2 tablespoons chopped parsley
pepper
4 cups prepared spaghetti sauce
1 cup water
8 manicotti shells grated
Parmesan cheese
COMBINE 1 cup of the Mozzarella with Cheddar cheese, mushrooms, olives, onion, celery, crumbs, egg, milk, parsley, and pepper in a large bowl, ; set aside.
COMBINE spaghetti sauce and water; pour half the sauce into a shallow 3 quart casserole or baking dish.
STUFF manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top.
BAKE covered, in a 375F degree oven for about 1 hour.
REMOVE cover, sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or until cheese is melted. Serve with Parmesan cheese.
2 cups shredded Mozzarella cheese
2 cups shredded Cheddar cheese
1/4 pound mushrooms, coarsely chopped
2 ounces sliced ripe olives, drained
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup soft bread crumbs
1 egg, lightly beaten
1/4 cup milk
2 tablespoons chopped parsley
pepper
4 cups prepared spaghetti sauce
1 cup water
8 manicotti shells grated
Parmesan cheese
COMBINE 1 cup of the Mozzarella with Cheddar cheese, mushrooms, olives, onion, celery, crumbs, egg, milk, parsley, and pepper in a large bowl, ; set aside.
COMBINE spaghetti sauce and water; pour half the sauce into a shallow 3 quart casserole or baking dish.
STUFF manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top.
BAKE covered, in a 375F degree oven for about 1 hour.
REMOVE cover, sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or until cheese is melted. Serve with Parmesan cheese.
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