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BLT Macaroni Salad. For another twist on macaroni salad (for six to eight people), start with 3 cups of cooked macaroni (or 12 ounces dry). Chop 3 cups of romaine, halve about 20 cherry or grape ...
This creamy white version, made extra luxurious from a cheesy béchamel-type sauce called Mornay, is packed with chopped chicken, spinach, mushroom, and fresh herbs–and a few time-saving secrets...
Creamy, melted Brie creates a velvety sauce that fills in the ridges of fusilli pasta, while Parmesan cheese adds nutty, savory depth. Sun-dried tomatoes bring a tangy sweetness that balances the ...
Pasta is a weeknight staple for a reason. Actually, make that four: It’s easy to prepare, quick-cooking (once the water finally boils, that is), kid-friendly and oh so comforting. What’s even ...
1 / 4 cup grated parmesan cheese, plus a little extra for sprinkling (optional) 1 / 4 cup extra-virgin olive oil; 1 tbsp red wine vinegar; 1 tbsp balsamic vinegar; 1 / 4 tsp salt; 1 / 4 tsp fresh ground black pepper
Barbecue surf and turf with pasta salad Italian-style spring rolls at your request (Won) Baked aubergines with spinach and Parmesan (Lost) 11/8/2011 Stefan Booth: Milking a Sheep Spaghetti with courgette and lemon zest Baked Alaska Pizza vesuvio (Won) Lamb burgers with spicy tomato and red pepper relish (Lost) 12/8/2011 Joe Pasquale — Toast
To simplify the sauce, we opt for a pre-shredded Italian cheese blend. Though cheese blends vary, they typically contain Parmesan cheese, imparting the traditional Alfredo flavor.
Stir the soup, water, tomatoes and tortellini in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the tortellini is tender. Stir in the basil and serve with the cheese, if desired.