Recipes Den » Pasta Recipes

Greek Pasta Salad Recipe

admin — Sun, 28 Jun 2009 15:38:49 +0000

Greek pasta salad recipe – quick and tasty recipe.

Ingredients:

1 cup uncooked pasta
4 chopped plum tomatoes
2 cups garbanzo beans
1 chopped onion
3/4 cup sliced pitted olives
1/2 cup crumbled feta cheese
3/4 teaspoon salt
1/2 teaspoon black pepper
2 minced garlic cloves
1/2 cup olive oil
1/4 cup lemon juice

Preparation:

Cook pasta, drain and rinse in cool water until pasta is room temperature.
In a serving bowl, combine pasta, tomatoes, beans, onion and olives.
In a small bowl, whisk oil, lemon, salt, pepper and garlic together. Taste and adjust seasonings as necessary.
Pour dressing over salad and toss to coat. Cover and refrigerate until cold. Toss again and serve cold.

Chicken Spaghetti Recipe

admin — Sat, 27 Jun 2009 15:01:40 +0000

Chicken Spaghetti recipe – good for parties, too.

Ingredients:

2 fresh whole chickens
1/4 cup vegetable oil
2 large onions, chopped
1/2 bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1/2 cup chopped fresh parsley
1 (10-oz.) can chicken broth
1 (15-oz.) can tomato sauce
1 (15-oz.) can tomatoes
1/2 cup roux
3 tsps. Season-All
2 tsps. onion powder
2 tsps. garlic powder
3 tsps. salt
1 1/2 lbs. spaghetti

Preparation:

Wash and cut up chickens.
Heat vegetable oil in large roasting pot and brown chickens.
Add onions, bell pepper, celery, garlic and parsley and cook until vegetables are translucent.
Add chicken broth, tomato sauce, and tomatoes.
Spoon in roux and add seasonings. Cook on low about 35 minutes, until chicken is tender.
Cook spaghetti and drain. Put spaghetti on top of chicken and sauce, then stir together.

Serves 15 to 20.

Eggplant Lasagna Recipe

admin — Sat, 27 Jun 2009 14:53:21 +0000

Eggplant lasagna recipe.

Ingredients:

1 1/4 lb eggplant
1 1/2 cups ripe olives, pitted and halved
3 cloves garlic, minced
1 tsp dried oregano
8 oz Mozzarella cheese
15 oz Ricotta cheese
2 cups spaghetti sauce
1/2 cup olive oil
2 tsp fennel seed
1 tsp dried basil

Preparation:

Preheat the oven to 425 degrees. Cut the eggplant into thin slices.
Mix the olive oil with all the herbs. Brush on both sides of the eggplant slices. Brown the eggplant slices on both sides until tender in a non-stick skillet. Layer half the eggplant slices, mozzarella, ricotta, spaghetti sauce, fennel seed and olives (in that order) in an oiled oven safe casserole dish.
Repeat the layers. Top with the remaining mozzarella. Garnish with olives. Cover.
Bake until hot and bubbly (about 25 minutes). Let stand 15 minutes before serving.