7-31-99 - Around the Clock Recipe Swap Part 1 (6 Recipes)
Terrytx (10:48:57 AM) :
Black Bean-Chicken Pasta Salad w/ Creamy Cilantro Dressing
2 tsp. olive oil
1 lb. boneless, skinless chicken breasts, sliced into 1/2" strips
1 tsp. chili powder
1/8 tsp garlic powder
1/8 tsp. salt
2 cups Rigatoni pasta ( medium tubes) ( 6 oz. ) *
1 large tomato, chopped ( 1 cup)
1 can ( 15 oz.) black beans, rinsed and drained
Creamy Cilantro Pesto Dressing ( recipe follows )
Prepare dressing. Heat oil in a large skillet over medium-high heat.
Cook chicken in hot oil for 6-8 minutes , stirring occasionally, until no longer pink in the center. Toss chicken, chili powder, garlic and salt. ( add more seasonings to taste if you wish ) Set chicken aside.
Cook and drain pasta as directed on package. Rinse with cold water.
Mix pasta, chicken, dressing, tomato & beans. Enjoy!!!
Creamy Cilantro-Pesto Dressing
1 1/2 cups chopped Cilantro ( 3/4 cup dried)
1/2 cup shredded Parmesan cheese
1/3 cups pine nuts
1/3 cup olive oil
1/4 cup whipping cream **
1 tsp. grated lemon peel
1 TBSP. lemon juice ***
1/8 tsp. ground red pepper
2 cloves garlic
Place all above ingredients in a food processor or blender. Cover and process until smooth.
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NOTES : Changes I made: 16oz pkg. pasta - 2 cups wasn't enough.
** 1/3 cup light cream
***juice of 1 lime
Also I used leftover grilled chicken and added a chopped avocado.Terrytx (10:49:51 AM) :
Creamy Pesto Salad
1 (1.2 oz) pkg Knorr Creamy Pesto Pasta Sauce Mix
3/4 cup regular or light mayonnaise
1/3 cup milk
2 tablespoons red wine vinegar
1 pint (2 cups) cherry tomatoes -- halved
8 ounces pasta twists or rotelle (about 4 c), cooked and rinsed and drained
1 cup (4 oz) shredded or cubed mozzarella
In large bowl, stir pasta sauce mix, mayo, milk, and vinegar until blended. Add tomatoes, pasta and cheese; toss to coat. Cover; chill to blend flavors.
Meal Maker Tips:
Add one of the following: 1 cup diced cooked chicken, 1/2 cup slivered salami slices, or 6 oz. cleaned cooked shrimpTerrytx (10:50:54 AM) :
Pineapple Pasta Salad
3 cups (8oz) spiral pasta -- uncooked
1 (20oz) can pineapple tidbits -- drained
2 cups cubed assorted melon
1 cup seedless grapes -- halved
1 cup celery -- sliced
1 cup vanilla yogurt
1/4 cup mayonnaise
1/2 tsp ground ginger
fresh mint -- optional
Cook pasta according to pkg. directions; drain. Rinse with cold water to cool quickly; drain well. In a large bowl, stir together pasta, fruit, celery, yogurt, mayo, and ginger. Garnish with fresh
mint. Cover and chill.Terrytx (10:51:36 AM) :
Steak and Pasta Salad with Peanut-Pepper Dressing
Recipe By :Better Homes and Gardens-Hot & Spicy
Serving Size : 4
4 ounces fine noodles or fusilli pasta* -- broken (2-1/2 cups)
1/3 cup rice wine vinegar
1/4 cup salad oil
3 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon chopped fresh lemongrass or snipped
fresh cilantro
2 cloves garlic -- minced
1/4 teaspoon crushed red pepper
1 pound boneless beef top sirloin -- cut 1" thick
5 cups shredded bok choy, Chinese cabbage, spinach,
and/or romaine
1/2 cup shredded carrots
4 green onion, cut lengthwise into 1/4 -- cut in 1" pieces
1/2 medium cucumber -- sliced
1 medium yellow summer squash, halved lengthwise -- sliced
1/4 cup chopped peanuts
hot chile peppers -- optional
1. Cook pasta according to pkg directions; drain. Rinse and drain again. Chill.
2. For dressing: combine vinegar, oil, peanut butter soy sauce, lemongrass or cilantro, garlic, and crushed red pepper in a blender container or food processor bowl. Cover and blend or process till
combined.
3. Trim fat from meat. Place meat in a shallow dish. Pour 1/3 cup of the dressing over meat; turn once. Cover and marinate in refrigerator for 2 hr. Chill remaining dressing.
4. Drain meat, discarding marinade. Place meat on the unheated rack of a broiler pan. Broil 3" from heat for 12-15 min. for med. doneness, turning once. (or grill).
5. Meanwhile, combine pasta, cabbage or greens, carrot and green onions in a mixing bowl. Add 1/4 cup of the remaining dressing. Toss to coat.
6. Arrange pasta on 4 plates. Cut warm meat into thin slices. Place meat on pasta. Arrange cucumber and squash around the pasta. Drizzle with remaining dressing. Sprinkle with peanuts. Garnish with hot chile pepper, if desired.
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NOTES : double the dressing
* I used an 8oz pkg of rice stick noodlesMED/TN (10:53:40 AM) :
Vegetable-Pasta Salad
1 cup cooked and cooled corkscrew macaroni
2 small carrots, julienned
1(2 oz.) jar pimiento, drained
3/4 cup sliced celery
1/4 cup frozen green peas, thawed
2 tablespoons chopped parsley
10 cherry tomatoes, halved
1/2 cup commercial Italian dressing OR mayonnaise
Mix, chill and serve
*I also add sliced black olives
Verla,.Il (11:16:48 AM) :
Rigatoni Alla Carbonara
My friend lived and took cooking classes in Rome. This is her wonderful recipe.
1/4 lb bacon diced
1 bunch of green onions, chopped
1/3 c. dry white wine
2 T. parsley, chopped
3 eggs
1/4 lb fresh parmesan cheese
1/4 tsp pepper
1 lb pasta- penne, rigatoni, or spaghetti
Saute bacon. When most of the fat has been rendered add chopped onion. Saute until onion is slightly limp. Add wine and simmer.
In small bowl beat eggs. Add cheese and pepper. Set aside.
Cook pasta al dente.
Drain pasta. Pour bacon mixture over cooked pasta and stir to completely coat. Pour egg cheese mixture over pasta. Mix well. Sprinkle with parsley. Serve!
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