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Penne with 5 types of cheese
Adapted Ina Garden by Barefoot Contessa Family Style

Kosher salt and pepper
2 cups of heavy cream
1 cup of marinara
1/2 cup freshly grated parmesan cheese (1 1/2 ounces)
1/2 cup crushed imported Italian fontina (1 1/2 ounces)
1/2 cup smoked mozzarella (1 1/2 ounces)
1/2 cup shredded provolone (1 1/2 ounces)
1/4 pound fresh mozzarella, diced
4 - 5 sun-dried tomato halves finely chopped
1 teaspoon garlic powder
1 teaspoon parsley
1 teaspoon Italian seasoning
1/2 teaspoon essence (optional to make it spicy)
Pinch of red pepper flakes
1 pound imported penne rigate pasta (I used cavatappi)
1/2 cup panko or regular breadcrumbs
4 tablespoons (1/2 stick) unsalted butter

Preheat the oven to 500 degrees F.
Bring 5 liters of salted water to a boil in a stockpot.

Mix all ingredients except penne and butter in a large mixing bowl. Reserve half a c cheese mix minus fresh mozzarella for the top. Mix well.

Drop the penne into the boiling water and cook for 4 minutes. Drain well in a sieve and add to the ingredients in the mixing bowl.

Put the pasta in a large baking dish, sprinkle the reserved cheese and panko on top of the pasta. Top with the butter and bake until they are bubbly and brown, 7 to 10 minutes for a small gratin 10 - 15 minutes for a large casserole dish.

LoBello's Spaghetti House - Gnocchi

Courtesy Food Network
Servings: 4 - 6 servings

6 cups all-purpose flour, divided
1/2 cup dry potato flakes
Place 2 cups of water, 5 cups of all-purpose flour and 1/2 cup of potato flakes in a large bowl. Save 1 cup of flour for later use. Add 1/2 cup of water to the dry ingredients and mix by hand. Keep adding water through the tablespoon until the flour is incorporated - but not sticky. If the batter mixture gets too sticky, add flour until the batter feels dry to the touch. Lightly dust the work surface with flour. Turn the batter mixture onto the floured work surface and continue kneading the batter until it is smooth.

Cover the dough with a clean towel and let it rest for about 15 minutes.

Once the dough rests for about 15 minutes, divide the dough into 4 pieces. Flour each piece thoroughly anew. Use a rolling pin to flatten each piece of dough until it is about 1/8-inch thick. Using a pizza cutter, cut each piece of dough into strips about 1/2 "wide and each strip into" little nuggets "about 3/4" wide. With the tip of a slightly inclined eating fork, press each “nugget” into the tip of the fork and roll down. This gives you a small round piece of dough with ridges. Place the finished gnocchi on a floured pan until all of the batter is ready.

Bring 6 liters of water to the boil - carefully add the finished gnocchi to the boiling water and stir completely to avoid sticking. Reduce the heat to a slow boil and cook the gnocchi for about 8 minutes or until the desired tenderness is achieved. Drain the gnocchi thoroughly with a sieve and serve immediately with your favorite sauce.

Penne with roasted tomatoes, garlic, and white beans

Servings: 4 (1 1/2 cup) servings

3 large tomatoes, cut into wedges
4 cloves of garlic, unpeeled
2 tbsp olive oil
1/4 teaspoon salt
Freshly ground black pepper
1 (15 oz) can of cannellini beans
1/2 pound penne pasta
1/4 cup fresh basil leaves, shredded
2 tablespoons of freshly grated parmesan cheese Preheat the oven to 450 degrees.

Cut each tomato into 8 pieces and discard the seeds. Place the tomato wedges and garlic in a 9 by 13 inch skillet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few pepper sprinkles. Roast uncovered in the oven for 40 minutes.

Drain the beans in a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta in the colander with the beans so that the hot pasta water warms the beans. Leave the drained noodles and beans back in the noodle pot.

When the tomatoes are ready, take out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash it with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil, and additional salt and pepper to taste. Throw to combine. Serve garnished with parmesan.

Baked orzo with fontina and peas

Servings: 6 to 8 servings
4 cups of chicken broth
1 pound orzo pasta
3 tablespoons of butter and more to grease the baking dish
1 onion, chopped
8 ounces mushrooms, sliced
1 cup of Marsala wine
1/2 cup of heavy cream
4 ounces of grated Fontina cheese (about 1 cup)
4 ounces diced fresh mozzarella cheese (about 1 cup)
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoon of freshly ground black pepper
1/2 cup breadcrumbs
1/4 cup grated parmesan cheese
1 teaspoon dried thyme Preheat the oven to 400 degrees F. Butter a 9 by 13 inch baking dish.

In a medium saucepan, bring the chicken broth to a boil over medium heat. Add the orzo and cook until almost tender for almost 7 minutes. Pour the orzo and broth into a large bowl. Put aside.

In the meantime, melt the butter in a medium pan over medium heat. Add the onions and sauté for about 3 minutes until tender. Add the mushrooms and keep frying until the mushrooms turn golden around the edges for about 7 minutes. Add the marsala. Scrape the brown pieces from the bottom of the pan and cook until the marsala is cut in half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt and pepper. Stir to combine. Pour the mixture into the prepared baking dish.

Mix the breadcrumbs, parmesan and dried thyme in a small bowl. Sprinkle the breadcrumb mixture on the pasta. Bake until golden, about 25 minutes.

Pepperoni topped lasagna

Courtesy Food Network
Servings: 8 to 10 servings

2 pounds of lasagne sheets
2 cups hand-cut 1/8-inch slices of hot peppers
4 cups of tomato sauce, recipe follows
1 pound of ricotta
16 ounces of shredded mozzarella
2 pounds of Italian sausage, cooked
Preheat 3/4 cup grated parmesan oven to 375 degrees.

Boil 6 liters of water, add a pinch of salt and cook the pasta almost ready. Take out of the water and shock in an ice bath.

In a medium saucepan, add hot peppers and fry until crispy over medium heat. Remove from heat and drain on paper towel.

In a 10 x 14 x 3 inch baking pan or baking dish, pour 1 cup of tomato sauce into the bottom and around the sides. Place lasagne sheets on the bottom of the pan, overlapping them by 1/2-inch. Add 1/3 amount of ricotta, 1/3 amount of mozzarella, 1/3 amount of sausage, then generously sprinkle with the parmesan, add 1/2 cup of tomato sauce and 1/4 cup of hot peppers. Repeat this 2 more times.

Dust the top with ricotta, tomato sauce, mozzarella, chili peppers and parmesan. Bake for about 45 minutes. Take out of the oven; Let rest for 15 minutes. Cut and serve immediately.

Tomato sauce:

3 ounces of extra virgin olive oil
1 yellow onion, chopped
5 medium-sized garlic cloves, crushed
6 cups of peeled and diced Roma tomatoes
2 tablespoons of thinly sliced ​​fresh basil leaves
1 tablespoon of chopped fresh oregano leaves
Freshly Ground Black Pepper Heat olive oil in a medium saucepan. Add onion and cook over medium-low heat until transparent. Add garlic and cook until almost brown. Then add tomatoes and cook for 1/2 hour on low to medium heat. Add the basil and oregano and cook for another 1/2 hour. Season to taste with salt and pepper, allow to cool and store in the refrigerator until use.

Pierogi lasagne
from the Omnomicon

1 pound lasagna noodles (don't use the no-boil type; I tried and they were way too dry for this dish)
4 lbs. red or white potatoes
1/4 cup low-fat / fat-free sour cream
1/2 cup of skimmed milk
2 cups of low-fat cheddar cheese
3/4 cup butter (1.5 sticks)
1 onion, cut into rings

1. Boil the noodles, place them on aluminum foil or parchment paper greased with Pam.
2. Chop the potatoes into 1-inch cubes, place them in a saucepan of cold water (enough to cover), and allow them to come to a boil. Continue cooking until the potatoes are tender enough to have a fork prick (about 15 minutes). Drain, puree, mix with a mixer. Add the sour cream and milk and mix a little more. Add salt if you like. Stir in the cheddar (it will melt).
3. Melt all of the butter over medium-high heat and sauté the onion until the rings no longer retain their shape (about 5-8 minutes).
4. Preheat the oven to 375 degrees. Grease the bottom of a 9 × 13 baking dish with some onion butter (I also sprayed Pam on the pan - I'm scared of food sticking to dishes, hah). Place three of the noodles on the bottom of the bowl and divide the potatoes one at a time along the length of each noodle.
5. When you are done, flatten the potatoes, then spread about a quarter of the onion on top and sprinkle with a small amount of butter. Repeat this twice (or more if your dish has room), then add pasta and the rest of the onions and butter on top.
6. Put in the oven for 20 minutes or until they look melty and golden. Let cool for 10 minutes before slicing and serving. Serves 6-8.


Grease a 9 × 13 inch glass baking dish. Shred 1/2 pound American cheese, 1/2 pound Velveeta cheese, and 1/2 pound mild cheddar cheese; put aside. Peel 10 medium-sized potatoes; Cut into sixths or eighths. Bring to a boil in water; Let simmer until everything is ready. In the meantime, chop medium-sized onions (or to taste) in a margarine and sauté until limp. Cook 3/4 of a 1 pound bag of lasagna noodles according to the directions on the package. Drain. Add half the onions to the boiled potatoes. Do not add any milk! Add cheese to hot potatoes. Puree together until the cheese has melted and place half of the remaining onions on the bottom of the pan. Layer pasta and potato mixture, starting and ending with pasta. Top with the remaining onions, cover with aluminum foil and bake for 325 minutes at 20 °. just to keep the heat going. Warms up well.
(For 6 people).


1 pkg. Frozen cheese ravioli from Rosetto
1 glass of pasta sauce
1 pound ground beef
1 1/2 c. shredded mozzarella cheese

Preheat 425 °. Brown ground beef in the pan. Spoon 1 c. Place sauce on the bottom of a 9 x 11 x 2 inch baking dish. Place half of the frozen ravioli on top of the sauce. Cover with 1/2 ground beef and then 1/2 c. Mozzarella cheese. Cover with 3 c. Sauce and repeat the layering with pasta and ground beef and top with the remaining sauce (make sure the sauce covers the ravioli). Bake covered for 4 minutes. Sprinkle with the rest of the mozzarella cheese and bake, uncovered, until the cheese is browned and bubbly (about 1 minute). Garnish with parmesan and parsley.
(serves 4-6)


1 small package. Creamettes macaroni
1 pound ground beef
1 onion chopped
1 small can (8 ounce) pizza sauce
1 large can hunt tomato sauce with pieces
Salt and pepper to taste
1 / 4t. Garlic salt
1 / 2t. oregano
1 pkg. (8 ounces) grated mozzarella cheese
1 green pepper sliced
1 small package. thin sliced ​​pepperoni sausage
Drain 1 small can of mushroom pieces

Cook meat and onions; Drain the fat. Cook the macaroni until almost tender (approx. 5 minutes). Don't cook or rinse for too long. Mix the macaroni, meat mixture and tomato sauce in a bowl. Pour into 9 x 3 inch pan. Sprinkle with spices. Pour pizza sauce over it, cover with mozzarella and top with green pepper, mushrooms and chili peppers. Bake for 350 minutes at 25 °. (Can be made a day in advance and kept in the refrigerator, but bake 5 minutes longer).
(For 4-6 people).

Famous macaroni salad

Yield: 24 servings

1 (16 ounce) packet of Macaroni Salad (or Ditali Noodles)
1 cup of celery, diced
1 cup of red onion, diced
1 cup of yellow or white onion, diced
1 cup medium cheddar cheese, diced
1 cup of Swiss cheese, diced
1/2 cup parmesan cheese, grated
1 cup dill pickles, diced
1 cup of salami, diced
1 (6 oz) can large pitted black olives, drained (or 1 cup diced or sliced)
1 to 2 tablespoons of Lowry's garlic salt
1 to 2 tablespoons of freshly chopped garlic
1/4 teaspoon dried horseradish
1/2 teaspoon of ground white pepper
1 to 2 teaspoons of freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1 (3 oz) glass of diced allspices, rinsed and drained
1 to 1 1/2 cups of mayonnaise

Pour 2 liters of water into a medium-sized stock pot and bring to a boil. Add macaroni and cook until al dente, about 9 minutes. Do not overcook the noodles or they will fall apart when the salad is tossed. Rinse the macaroni until they cool. Drain well and allow to dry slightly.
Put the pasta in a large bowl. Carefully fold in the celery, onion, cheddar cheese, Swiss cheese, Parmesan, dill pickles, salami and black olives. Chill the mixture, uncovered, overnight (or refrigerate for at least 2 hours).
Mix together the lowry's garlic salt, chopped garlic, white pepper, black pepper, cayenne pepper, dry mustard, and celery salt. Add to the salad. Fold in the allspices. Fold in 1 cup of mayonnaise. Add up to half a cup more mayonnaise if needed. Store again in the refrigerator for 1 minute to 2 hours.

Sausage potato lasagne
1 pound pork sausage (I use Jimmy Dean's)
1 cup of sliced ​​fresh mushrooms or 1 large jar of canned mushrooms
1 pack of frozen hash browns with green peppers and onions
1 (10 oz.) Packet of frozen minced spinach, thawed and
pressed dry
1-1 / 2 cups of ricotta cheese
1/4 cup of grated fresh parmesan cheese
1 egg, beaten
2 cloves of garlic, chopped
2 TBSP. butter
2 TBSP. All-purpose flour
1-1 / 2 cups of milk
2 cups of grated mozzarella
Salt and pepper to taste

In a large pan, fry the sausage, garlic and mushrooms over medium heat. Drain.
Combine the spinach, ricotta, parmesan and egg in a bowl. Melt the butter in a saucepan. Stir in flour, salt and pepper until everything is mixed. Cook 1 over medium heat
Minute. Gradually add milk for a white sauce. Bring to a boil and cook, stirring for 2 minutes. Take off the stove. Grease a 9X13 baking dish. Enter half of the hash
browns on the bottom of the bowl. Top with half of the spinach mixture, half of the white sauce and half of the mozzarella cheese. Repeat the layers and finish with the mozzarella cheese. Bake at 350 degrees for 45 minutes to an hour. It should be bubbly when all of the cheese is melted and browned. Served 6.

Pierogi casserole

6 servings or 1 13 × 9 baking dish

3/4 lb noodles, cooked and drained (lasagna noodles or wide egg noodles)
3/4 cup butter
3 cups of instant mashed potatoes, prepared
16 cuts American cheese
2 large onions, chopped

1. Boil the pasta, drain.
2. Melt the butter and fry the onions until tender. In the meantime, cook the mashed potatoes according to the package.
3. * Steps 1 and 2 should be done at about the same time.
4. Place cooked pasta on the bottom of a 13 × 9 baking dish.
5.Spread with 8 slices of cheese, all the potatoes and the remaining pasta and top with the remaining 8 slices of cheese.
6. Poke holes in the top layer of cheese. Pour the butter and onion mixture over it, making sure it seeps through the hole.
7. Serve

Cheesy pasta and bacon

1 medium onion
5-7 pieces of bacon
1 clove of garlic
1 egg
1 cup of grated parmesan cheese
1/4 cup half and half
olive oil
Favorite pasta
salt and pepper

1. Chop the onion and garlic to the size you want.
2. Pour enough olive oil to cover the bottom of the pan.
3. Add chopped onions, garlic and bacon and simmer.
4. Next, cook the pasta.
5. In the meantime, beat the egg in a bowl and add most of the cheese.
6. Add salt and pepper.
7. While the bacon is cooking, cut into small pieces.
8. When the noodles are ready, drain them and put them back in the saucepan immediately.
9. Pour in the egg mixture and stir thoroughly and quickly.
10. If you want a creamier sauce, add half and half of the remaining cheese.
11. Season the bacon mixture, salt and pepper and enjoy!

Creamy Cajun Chicken Pasta

2 boneless and skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons of Cajun spice
2 tablespoons of butter
1 thinly sliced ​​spring onion
1? 2 cups heavy whipped cream
2 tablespoons of chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon of ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese

1. Place the chicken and cajun spices in a bowl and toss to coat.
2. In a large pan over medium heat, fry the chicken in butter or margarine until tender (approx. 5 to 7 minutes).
3. Reduce the heat, add spring onions, cream, tomatoes, basil, salt, garlic powder, black pepper and warm through.
4. Pour over hot linguine and mix with parmesan.

Crock Pot Lasagna

1 pound of lean ground beef
1 onion, chopped
2 cloves of garlic, battered
1 (28 oz) can of tomato sauce
1 (6 oz) can of tomato paste
1 1/2 teaspoons of salt
1 teaspoon dried oregano
12 ounces of cottage cheese (we like 2%)
1/2 cup of grated parmesan or Asiago
12 ounce lasagna noodles, uncooked
16 ounces of shredded mozzarella cheese

1. Fry the ground beef, onion and garlic in the pan.
2. Add tomato sauce, tomato paste, salt and oregano.
3. Cook long enough to warm.
4. Place a layer of meat sauce on the bottom of the slow cooker.
5. Add a double layer of uncooked lasagna noodles (pause to fit) and top with cheese.
6. Repeat with sauce, pasta and cheese until all are used up.
4. Cover and cook on low heat for 6 to 8 hours.

Tagliatelle al Ragu

Recipe courtesy of Mario Batali, 2001

1/2 cup of olive oil
1/2 cup butter
1 cup onions, finely chopped
1/2 cup celery, finely chopped
1/4 cup carrots, finely chopped
1/4 pound pancetta, ground (you can ask your butcher to do this)
1 pound of veal
1/2 pound ground beef
1 pound ground pork
2 cups of whole milk
1 cup of white wine
1/2 cup tomato paste
Tagliatelle, recipe follows
Parmesan cheese

In a large Dutch oven or saucepan, add olive oil and butter and heat. Add onions, celery and carrots and cook until very soft and start to caramelize. Mix all the meat. Put the meat in the pan and begin to brown. When the meat changes color and releases its own fluids, add the milk. Cook until the milk has almost completely evaporated - it should only be moist around the edges of the meat, about 15 minutes. Add the wine. Add the tomato paste and stir well. Bring to a boil. Reduce heat and cook for 2 hours.

Roll out pasta dough on a pasta machine to the thinnest setting. Cut into strips that are 4 inches wide and 8 inches long. Starting with the 4-inch side, loosely roll the pasta into a tube that is about 4 inches long and 2 1/2 inches wide. Cut the open side into 1/4-inch wide strips. Roll out the pasta and place in small bundles.

Bring 6 liters of water to a boil. Add salt to the water and bring to a boil. Add the tagliatelle and cook for 5 minutes. Drain the tagliatelle and add to the Bolognese sauce. If necessary, dilute with a little pasta water. Throw 1 minute. Serve immediately in warm pasta bowls. Top with freshly grated Parmigiano-Reggiano.

1 3/4 to 2 cups cake flour
1 3/4 to 2 cups all-purpose flour
4 eggs

Place 3 1/2 cups of flour in the center of a large wooden cutting board. Make a well in the center of the flour and add the eggs and olive oil. Using a fork, beat the eggs and oil together and begin building in the flour, starting from the inside edge of the well.

As you widen the well, continue to push the flour up from the base of the mound to maintain the well shape. The batter will come together when half the flour is incorporated.

Using both hands, knead the dough with your palms. Once you have a cohesive mass, remove the batter from the board and scrape off any leftover pieces and throw them away. Grind the board lightly and knead for another 6 minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and let it sit for 30 minutes at room temperature. Roll or shape as desired.

Yield: 4 servings

Vodka Cream Pasta

Recipe courtesy of Rachael Ray

This recipe is enough for 2 pairs. If you're planning a romantic evening with more than two people in attendance, reserve half the sauce to freeze for another dinner before adding basil, and only cook 1/2 to 2/3 pounds of penne.

1 tablespoon of extra virgin olive oil, once slowly in the pan
1 tbsp butter
2 cloves of garlic, chopped
2 shallots, chopped
1 cup of vodka
1 cup of chicken broth
1 can of shredded tomatoes (32 ounces)
Coarse salt and pepper
16 ounces of pasta, such as penne rigate
1/2 cup of heavy cream
20 leaves of fresh basil, chopped or torn
Crunchy bread to die for

Heat a large pan over moderate heat. Add oil, butter, garlic, and shallots. Gently sauté the shallots for 3 to 5 minutes to develop their sweetness. Pour vodka into the pan, 3 turns around the pan in a steady stream is about 1 cup. Reduce the vodka by half, this will take 2 or 3 minutes. Add chicken broth, tomatoes. Bring the sauce to a bubble and reduce the heat to a simmer. Season with salt and pepper.

While the sauce is simmering, cook the pasta in salted boiling water until al dente (with a bite added). While the pasta is cooking, prepare your salad or other side dishes.

Stir the cream into the sauce. When the sauce starts to bubble again, remove it from the heat. Drain the pasta. Throw hot noodles with sauce and basil leaves. Put pasta with crusty bread.

Hot and spicy noodles

1 pound Chinese noodles or vermicelli or fettuccini (cooked and rinsed)
1 teaspoon. Sesame (slightly browned in the pan and taken off the heat for about 4 minutes
2 TBSP. Rice vinegar
2 TBSP. mild soy sauce
2 cloves of garlic
1 TBSP. sesame oil
1 tablespoon. Szechwan chilli oil
1 teaspoon. sugar
1 / 4-1 / 2 tsp. Ginger (optional)
3 TBSP. peanut butter

Add the following to the pan: put the pan on low heat
enough to melt peanut butter and mix ingredients together. Mix in the sauce with cold, rinsed water
Pasta. Top with 4 tablespoons of chopped green onions. Cool. Eat cold.

Basic egg noodles with flavor variations

3 cups all-purpose flour - unbleached
5 large eggs
1 teaspoon of salt
1 tablespoon of water - OR olive oil

Prepare by hand: pour the flour (reserve 1/2 cup to add as needed) into a
Mound on a floured work surface and make a well in the center of the mound.
Crack the eggs in the well, then add the oil or water, salt and optional
Aroma. Using a fork, carefully beat the liquid ingredients in the fountain.
Then carefully work the flour into the liquid as quickly as possible. begin
Knead the dough by folding, squeezing and twisting it and adding the reserved one
Flour, 1 tablespoon at a time, until the batter is smooth and not sticky. Shape
Wrap the dough in a ball and in plastic wrap. Let rest for 20 minutes. Close
in the food processor: insert the metal blade and place all the ingredients except 1/2
Cup of flour. Process of adding enough of the remaining 1/2 cup of flour, 1
Tablespoons at a time until the batter is smooth and not sticky. Let that
Machine knead the dough for a couple of minutes. Take out of the work bowl and
into a ball on a floured work surface. Wrap in plastic wrap and let rest 20
Protocol. Roll small amounts of the pasta and cut into the desired shape or use
manual pasta machine (follow instructions). Dry or lay out on a pasta shelf
on a tea towel dusted with rice flour for 1 to 5 hours or until dry.

Add what is listed below to the basic egg noodle recipe, being careful not to pay attention to it
Changes in the number of eggs used or the amount of water or oil.

Here are the variations for this recipe:

Artichoke noodles: use 3 eggs. Add 1 6 ounce glass of artichoke bottoms, drained
and mashed.

Basil and garlic noodles: add 3 tablespoons of chopped basil and 6 large cloves of garlic
Cloves, finely chopped.

Turnip noodles: Use 2 eggs. Add 1 cup of drained canned beets, mashed.

Black pepper pasta: add 4 tablespoons of cracked black pepper.

Cornmeal Noodles: Replace 1 cup of flour with 1 cup of cornmeal.

Curry pasta: leave out the water or oil. Add 1 to 4 tablespoons of curry paste to taste.

Dried tomato noodles: omit the water or oil. Use sun-dried tomatoes that are not bottled in oil. Make 1/3 cup of sun-dried tomatoes in 1/2 cup of very hot water. Squeeze out and puree with eggs. Add to the remaining ingredients.

Fire Fried Noodles with Red Pepper: Use 2 eggs. Add 6 ounces (small glass)
roasted red pepper, drained and mashed.

Hot paprika noodles: Add 2 to 4 teaspoons of hot paprika as desired.

Jalapeno pasta: use 2 eggs. Add 1 4 ounce can of diced jalapenos, drained and mashed.

Lemon noodles: use 4 eggs. Add 6 tablespoons of lemon juice and 3 tablespoons of lemon peel.

Mushroom pasta: use 3 eggs. Boil 1 cup of cut washed mushrooms in a pan until the water in the mushrooms has evaporated. Puree the mushrooms and mix with the eggs. Add to the remaining ingredients.

Orange noodles: use 4 eggs. Add 6 tablespoons of frozen orange juice concentrate and 3 tablespoons of orange peel.

Toasted Garlic Pasta: Use 3 eggs. Roast 2 whole cloves of garlic. Squeeze garlic from cloves and mix with eggs. Add to the remaining ingredients.

Saffron noodles: add 1 teaspoon of saffron.

Semolina noodles: replace 1 cup of semolina flour with 1 cup of all-purpose.

Spinach noodles: use 3 eggs. Boil 1 10 ounce packet of frozen spinach, drain, and press dry. Puree the spinach with the eggs. Add mixture to the remaining ingredients.

Sweet potato noodles: use 2 eggs. Add 1/2 cup of boiled and mashed sweet potato (or 6 ounce jar of sweet potato baby food).

Tomato pasta: use 2 eggs. Add 1/4 cup of tomato paste.

Whole wheat pasta: Use half of the all-purpose flour and half of the whole wheat flour.

Pizza lasagna

1 8-ounce package of lasagne noodles
1 pound of ground pork sausage
1 30 ounce glass of shaghetti sauce
1 big hit, hit
1 15 1/2 ounce carton of ricotta cheese
1 tablespoon dried parsley flakes
1/2 teaspoon dried oregano
1/4 teaspoon pepper 1/4 cup grated parmesan
2 cups (8 ounces) of grated jack cheese, divided
1 glass of sliced ​​mushrooms, drained, optional
1 3 1/2 ounce packet of pepperoni slices

Cook the pasta according to the instructions in the package, without salt. drain. brown
Sausage in a large pan, stirring until it crumbles; drain. combine sausage and
Spaghetti sauce; put aside. Combine egg and the next 5 ingredients. Distribute about 1
1/2 cup meat sauce in a lightly greased 13x9x2 inch baking dish. Half of the shift from
Pasta, half of the ricotta cheese, 1/3 of the cheese and 1/3 of the remaining meat
Sauce. Repeat layers. Place mushrooms and pepperoni slices on top; spoon
on the remaining sauce. Sprinkle with the rest of the cheese. Bake for 30 minutes at 375
Degree. Let stand for 10 minutes before serving.

White vegetarian lasagna
This is a quick and easy recipe for white vegetable lasagna

I use a glass of alfredo or toasted garlic sauce.

First I fry some mushrooms (about 10) with 1 medium-sized onion, 3-4 cloves
chopped garlic in about 2 tbsp. Butter.

Then add 1 box of frozen minced spinach (thawed and drained), 1 medium
Sliced ​​zucchini, 1 carrot schnitzel and about 1 cup of freshly chopped broccoli. heat
until the broccoli is tender. Put aside.

In a 9 × 13 incl. Pour a small amount of sauce over the casserole dish with an unbaked spoon
Lasagna noodles, cottage cheese, sauce, 1/2 cup jack cheese, then start with
Pasta that ends in Jack Cheese again.

Pasta "pizza"

Recipe courtesy of Gourmet Magazine

For the "pizza":
1 tbsp olive oil
1 small green pepper, cut into thin rings
2 cups of cooked capellini (angel hair noodles)
Tomato sauce, bought in the store
1/4 pound whole milk mozzarella, thinly sliced
10 thin slices of hot peppers
Fresh basil sprigs for garnish

In a nonstick pan measuring 10 inches above the bottom, heat the oil over moderate heat until it is hot but not smoking. Cook the pepper rings for 30 seconds on each side or until crispy and tender. and transfer them to a plate with pliers.

Add the capellini to the pan, spread evenly and press lightly with a lid that fits in the pan, touch the pasta directly and cook over a moderate heat for 25 minutes or until the bottom is golden. Flip an oiled baking sheet over the pan, flip the capellini crust onto the sheet, and slide it back into the pan. Cover and let the capellini crust cook for another 10 minutes.

Spread the tomato sauce on top of the crispy noodles, leaving a 1/2-inch rim, and place the mozzarella on top. Arrange the pepper rings and hot peppers on top of the mozzarella and cook the pizza covered over a moderate heat for 3 minutes or until the mozzarella has melted. Slide the pizza onto a pizza pan or flat platter, garnish with the basil, and cut into wedges with a pizza wheel or sharp knife.

1 pound capellini (angel hair noodles)
1 tbsp butter
Salt and freshly ground black pepper

Bring a large pot of water to a boil. Add salt and pasta and cook for 2 to 3 minutes, or until al dente. Drain and mix with butter, salt and pepper.

Yield: 4 servings

Baked pizza spaghetti

2 small chopped onions
1 small green pepper, chopped
2/3 pounds of sliced ​​mushrooms
2 tbsp olive oil
6 to 8 cloves of garlic, chopped or minced
3 tablespoons of steak sauce
2 pounds of ground beef
3 tablespoons of oregano
Freshly ground black pepper
1 teaspoon of salt
1 (14 oz) can of tomato sauce
1 (2 1/2 ounce) can of tomato paste
2 (14 oz) cans of diced tomato (Italian style preferred, not required)
2/3 cup of Burgundy wine
1 pinch of sugar
1 pound pack of spaghetti, cooked al dente
1 pound hot cheddar cheese, thickly sliced
1 pound mozzarella, thickly sliced
1/2 cup freshly grated parmesan cheese
1 large stick hot pepper, cut into 1/4-inch slices

Fry the onions, peppers and mushrooms in olive oil until tender. Add garlic about halfway through sauti. Work the steak sauce through the raw ground beef. Take the vegetables out of the pan and set aside. Add ground beef to the pan and brown beef with 1/2 tablespoon of oregano, black pepper, and 1/2 teaspoon of salt. Drain the fat from the pan. Return the vegetables with the beef to the pan. Add tomato sauce, tomato paste, and 1 1/2 cans of diced tomatoes. (These may or may not be needed, the recipe is a bit inaccurate).

Gradually add the remaining oregano and wine, stirring occasionally. Let simmer for 25 minutes. Add a pinch of sugar. Add cooked spaghetti noodles and mix well. Pour half of the spaghetti mixture into a greased baking pan. Top with sliced ​​cheddar cheese. Add the remaining spaghetti mixture and top with mozzarella and parmesan. If the peppers are low in fat, they can be added to the cheese at this point. If not, it should be microwaved on a paper towel for 1 minute until the fat runs out, then added for 2 minutes before the spaghetti can get out of the oven. Bake for 2 minutes at 5 degrees F.

Kraft Deluxe Original Macaroni & Cheese Dinner

8 cups of water
2 cups uncooked elbow macaroni
1/3 cup of grated cheddar cheese
1/2 cup Cheez Whiz
2 tablespoons of whole milk
1/4 teaspoon salt

1. Bring 8 cups (2 liters) of water to a boil in a large saucepan over high heat. Add elbow macaroni to water and cook for 10 to 12 minutes or until tender, stirring occasionally.
2. While the macaroni is cooking, prepare the sauce by combining Cheddar cheese, Cheez Whiz and milk in a small saucepan over medium / low heat. Stir the cheese mixture often as it heats to prevent it from burning. Add salt. When all of the cheddar cheese has melted and the sauce is smooth, cover the pan and set aside until the macaroni is done.
3. When the macaroni is ready, drain the water but do not rinse the macaroni.
4. Using the same pan that you made the macaroni in, combine the macaroni with the cheese sauce and mix well. Makes about 4 cups.

Rigatoni Con Salsicce
(Macaroni and sausage)


2 lb. Spicy Italian Sausage
1 2/3 cup of red wine
Tomato sauce:
1 1/2 cups whole peeled tomatoes with some juice
2 TBSP. Fresh basil, chopped
2 TBSP. Extra virgin olive oil
Salt and black pepper to taste
1 pound. Rigatoni pasta
3 cups of prepared sausage
1 cup of simple tomato sauce
2 cups of whipped cream
1/2 cup of red wine
1 cup of Parmigiano Reggiano, grated
1/2 cup fresh flat-leaf parsley, chopped

Buy sausage in bulk or remove the casings before cooking. Bratwurst in a large saucepan, break into small pieces with a kitchen fork. When the sausage is browned, add red wine. Cook over medium heat, stirring occasionally, until all juices are halved. Take the sausage mixture out of the pan, let cool down, chill. Do not let the sausage drain at any time. Reduced wine and juices released from the sausage are essential flavor ingredients for the dish. Cool overnight and remove excess fat.

simple tomato sauce
Makes 1 1/2 cups
Drain tomatoes and save juice. Pulse tomatoes in the food processor to roughly chop them, or hand chop them on a cutting board with a knife. Combine tomatoes with half-reserved juice and remaining ingredients. Cover and refrigerate until ready to use. This is a simple tomato sauce that can be used in a wide variety of pasta dishes.

Final preparation:
This dish is best cooked in a heavy-bottomed Dutch oven or a large pan with tall sides.
Bring a large saucepan of salted water to a boil to cook pasta.
Heat the sausage base with red wine, tomato sauce and cream in a heavy pan. Bring to the boil, stirring frequently. Cook over medium heat until the sauce begins to thicken. As soon as the pasta is cooked, drain, do not rinse and mix with the finished sauce and most of the Parmigiano Reggiano. Divide coated noodles into warm noodle bowls. Garnish with chopped parsley and Parmigiano if you like.



8 ounces spaghetti, cooked, drained
2 tons of garlic salt
1/2 t freshly ground pepper
2 C crushed mozzarella, divided
1 C grated parmesan cheese, divided
2 T chopped Italian parsley
2 lrg. Eggs, lightly beaten
1 pound Italian sausage, hot or mild
26 ounce glass of spaghetti sauce


Preheat the oven to 350 degrees.
Combine spaghetti, garlic salt, pepper, 1 1/2 cups mozzarella, 1/2 cup parmesan, parsley, and eggs. Mix well to mix.
Spray a 9-inch deep cake pan or 9-inch cake plate with nonstick spray. Press the spaghetti and cheese mixture onto the bottom and top of the baking pan. Bake for 10 minutes.
Meanwhile brown sausage in the pan until no longer pink. Remove the drops from the pan and pour in the spaghetti sauce. Cook over medium heat for 10-12 minutes.
Take the spaghetti out of the oven and spoon the sausage mixture into the center of the "crust". Scatter the rest of the parmesan and mozzarella on top and bake for 20-25 minutes.