Gazpacho Pasta with Cannelloni Beans

1 lb. elbow macaroni, uncooked
3 large, ripe tomatoes, finely diced
2 medium cucumbers, peeled, seeded and finely diced
1 medium red onion, diced
2 c. vegetable or tomato juice
1 T. Worcestershire sauce
3 T. red wine vinegar
1 16 oz. can cannelloni beans, drained and rinsed well
3 T. chopped fresh parsley
salt and pepper to taste

Prepare pasta according to directions. Drain and rinse under cold water. In
a large bowl, stir together remaining ingredients.
Serve.

NOTE White beans may be substituted for Cannelloni Beans
Cannelloni beans are a white Italian kidney bean

Italian Food - Pasta Recipes - Pasta Primavera

1/4 teaspoon crushed red pepper
2 ounces crawfish tails
12 shrimp
3 ounces olive oil
2 tablespoons Parmesan cheese
4 ounces diced tomatoes
10 ounces fettuccine pasta
1/4 teaspoon crushed basil
2 ounces olive oil

Sauté crawfish tails and shrimp. Cook for 1 minute.
Add vegetables and spices.
Stir to make sure shrimp and crawfish do not stick.
Add precooked fettuccine pasta to warm water.
Add tomatoes and Parmesan cheese.
Add drained pasta to saucepan and stir.
Pour on plate and sprinkle with parmesan cheese

Recipes - Chicken Recipes - CREAMY CHICKEN FETTUCCINE

INGREDIENTS:
12 oz. Fettuccine, uncooked
8 oz. boneless chicken breasts, cut in 1/2-inch cubes
8 oz. mushrooms, sliced
1/2 cup diced red bell pepper
1 1/2 cups mayonnaise
3/4 cup milk
1/4 cup Parmesan cheese
3 tbsp. minced fresh basil or 1 tsp. dried basil
1 tsp. coarsely ground black pepper
1/2 tsp. paprika

DIRECTIONS:
Prepare pasta according to package directions. Coat a large skillet with cooking spray. Add chicken and sauté
over medium-high heat, stirring frequently, until chicken is golden brown and cooked through, about 4 minutes.
Remove chicken from the pan. Recoat the skillet with cooking spray.

Add the mushrooms and red pepper; sauté until tender, about 5 minutes. Combine the mayonnaise, milk, cheese, basil, pepper and paprika in a small bowl.

Add to the vegetables in the skillet. Add the chicken to the skillet. Stir constantly, and heat over medium-low heat until thoroughly heated. When pasta is done, drain and return it to the pot. Add the contents of the skillet to the pot and mix well. Serve immediately.

YIELD: 6 Servings

GREAT PASTA SALAD

8 oz tube pasta, I prefer rigatoni
1 tbs olive oil
2 med cucumbers quartered and sliced
1 med onion quartered and sliced
1 c sugar
3/4 c water
3/4 c white vinegar
1 tbs mustard
1 tbs dried parsley or more
1 tsp salt
1 tsp garlic salt
1 tbs pepper

Cook past according to package directions, drain and rinse in cold water.
place in a large bowl. Stir in oil, cucumbers, and onion. Combine
remaining ingredients, blend well, pour over salad and toss. Refrigerate
3-4 hours, toss occasionally and serve.
*I like to do the pasta the night before and mix with the sauce then put in
the vegetables the next day.

Four Cheese Pasta Bake

Ingredients
1 10 oz package penne or tubed pasta
3/4 lb ground beef
1 can chunky stewed Italian tomatoes
1 cup sliced green onions
1 8 oz pkg. cream cheese
1/2 cup Swiss cheese, shredded
1/2 cup parmesan cheese, grated
1/2 cup sharp cheddar cheese, shredded

Cook pasta; drain and reserve.
In skillet add butter and brown meat,
add salt and pepper to meat.
Drain meat and add tomatoes, cook until thickened.
Add to pot, cream cheese, onion, pasta, and toss.
Pour into greased rectangular baking dish.
Top with remaining cheese and cover.
Bake 350 degrees until cheese melts and slightly bubbles.

200g Pasta
150g Mascarpone Cheese
50g Pine Nut Kernels
2tbsp Green Pesto Sauce

Cook the pasta to the packet instructions
Put the cheese in a bowl and mix in the Pesto Sauce.
Once the pasta is cooked, drain well and place into the bowl
with the cheese mix.
Mix until all the pasta is covered and add the Pine Nut Kernels.
Serve immediately

Serves 2.
Nice with Chicken or on its own

Heaven on Seven Chicken Voodoo Rigatoni
Source: Chef Jimmy Bannos - Heaven on Seven Restaurant, Chicago

2 pounds boneless, skinless chicken breasts, cut into 1/2 inch cubes
2 tablespoons plus 1/4 teaspoon Angel Dust Cajun Seasoning
1/4 cup extra virgin olive oil
1/2 cup diced yellow onion
1/2 cup diced red onion
1/3 cup thinly sliced green onion, white and green parts
2 tablespoons Roasted Garlic Puree
1/3 cup diced celery
1/2 cup seeded, diced green bell pepper
1/2 cup seeded, diced red bell pepper
1/2 cup seeded, yellow bell pepper
1/3 cup seeded, diced poblano chile
1/4 cup seeded, diced cubanella pepper
1/4 cup seeded, diced banana pepper
1 tablespoon seeded, minced Fresno chile
1 1/2 teaspoons seeded, minced habanero chile
1 teaspoon seeded, minced jalapeño
1/2 teaspoon minced serrano chile
1/2 teaspoon seeded, minced fingerhot chile
1 tablespoon honey
1 tablespoon granulated sugar
1 tablespoon light brown sugar
1 tablespoon dark brown sugar
1/4 teaspoon Hungarian paprika
1/4 teaspoon Spanish paprika
1/4 teaspoon chile powder
1/4 teaspoon ground allspice
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground white pepper
1/8 teaspoon crushed red pepper flakes
1/2 cup peeled and diced ripe banana
1 (8 ounce) can tomato sauce
1 cup water
3/4 cup unsweetened coconut milk
3/4 cup pineapple juice
1/2 cup mango juice
1/2 cup papaya juice
1/3 cup freshly squeezed orange juice
1 tablespoon Key lime or regular lime juice
1 tablespoon Hot as a Mutha hot pepper sauce or habanero sauce
3 tablespoons unsalted butter, chilled and cut into pieces
2 pounds dried rigatoni pasta, cooked according to package directions

Season the chicken with 2 tablespoons Cajun seasoning.

In a 5-quart Dutch oven, preferably enameled cast iron, heat the oil
over high heat. When oil is hot but not smoking add the chicken and
brown for 5 minutes, stirring frequently.

Stir in the yellow, red and green onions and the garlic puree cook
for 2 minutes.

Add the celery, peppers, and chiles cook until vegetables are soft,
about 10 minutes.

Add honey, sugars, paprikas, chile powder, allspice, coriander,
turmeric, salt, black and white peppers, red pepper flakes, remaining
1/4 teaspoon Cajun seasoning, stir for 2 to 3 minutes to coat meat
and vegetables with the seasonings.

Mix in the banana, tomato sauce, water, coconut milk, juices and hot
pepper sauce. Bring to a boil reduce the heat to medium low and
simmer uncovered for 1 hour.

When ready to serve, stir in the butter until well blended and toss
with rigatoni in a large bowl.

Serves 8-10.

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Charlie Gitto’s St. Louis Toasted Ravioli

This fabled recipe comes from Charlie Gitto's restaurant in St.
Louis' Hill neighborhood.

1 (1 pound) package frozen ravioli
2 tablespoons milk
1 egg
2/3 to 1 cup fine, dry seasoned bread crumbs
Shortening or cooking oil
1 cup spaghetti or pizza sauceParmesan cheese, grated

Thaw ravioli. In a mixing bowl, beat together milk and egg. Dip each
ravioli into egg mixture; coat with crumbs.

In a heavy 3-quart saucepan, heat 2 inches of oil to 350 degrees F.

Fry ravioli, a few at a time, in hot oil 1 minute per side or until
golden. Drain on paper towels; keep warm in 300 degree F oven while
frying the rest. Heat sauce. Sprinkle ravioli with Parmesan.

Serve with warm sauce for dipping.

Makes 12 to 14 appetizers.

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Mexican Recipes - Mexican Lasagna

3 pounds ground beef
1 large onion, chopped
4 cloves garlic, finely crushed
1 large jar salsa
2 packages taco seasoning mix
2 (15-ounce) cans tomato sauce
1 (15-ounce) can whole kernel corn (retain juice)
Salt and pepper to taste
1 pound shredded cheese
24 small thick flour tortillas (or substitute corn tortillas, if desired)
Oil
Salsa, optional
Sour Cream, optional
Shredded Lettuce, optional
Black olives, sliced
Crushed Corn Tortilla Chips

Grease a 9x13-inch casserole dish with cooking spray or oil, set aside.  In
a very large skillet brown the beef, onion and garlic well, drain.  Return
the beef mixture to the skillet and add salsa, taco seasoning, tomato sauce,
corn (with juice), salt and pepper.  Bring the beef mixture to a boil, then
cook on medium heat until the liquid is mostly gone, stirring occasionally.
Meanwhile, heat the oil in a small skillet, then cook the tortillas in the
oil for several seconds on each side.  Drain the tortillas on paper towels,
or pat dry.  Cut into squares, reserving the rounded ends.  Layer the bottom
of the baking dish with the doubled tortillas, using doubled end pieces to
fill in the blank spaces.  Spread about 1/3 of the meat mixture on top of
the tortillas.  Sprinkle with 1/3 of the cheese. Repeat this process until
you have 3 layers, reserving the last 1/3 pound of cheese.  Bake in 350 F
oven for 25 minutes.  Remove from the oven, and add the remaining cheese.
Return !
to the oven for another 5 minutes or until the cheese has melted.  Let
lasagna sit for 10 minutes before serving.  Garnish with the salsa, sour
cream, shredded lettuce, black olives and crushed tortilla chips just before
serving, if desired. Serves 8 or more. NOTE: This dish is great for parties
or pot-luck dinners.

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