lastcraving | Entries tagged with pasta

I can't stand the taste of plain macaroni and cheese. I'm always finding ways to dress it up a bit. Of all the ways I've ever done it, this one might be my favorite.

Ingredients:

1 box of macaroni and cheese, any brand
2-3 green onions, chopped
1/2 cup of soy milk or skim milk
1/4 cup of sharp cheddar cheese
2 Tbsp of butter or margarine
1/2 cup of plain Greek yogurt

Directions:
Cook macaroni according to package directions and drain well. Return to pot or casserole dish. Add remaining ingredients to macaroni. Mix well. Serve warm.

Current Mood: full

apollymi

Okay, it's been a while. I've been slacking on updating here, but for a reason: I've been feeling absolutely horrid. I've barely been able to eat much of anything, so I haven't been doing a lot in the way of experimenting with my cooking. I do, however, have a few new recipes to share. I'll try to stagger them out, so I'm not spamming your friends page.

Ingredients:

1 box of cheap macaroni and cheese
1 Tbsp butter or margarine
1/4 cup milk
1/8 cup reduced fat cheddar cheese
1/8 cup reduced fat 2% mozzarella cheese
2-4 Tbsp buffalo sauce, to your own taste

Directions:
Prepare box macaroni and cheese according to package directions. (Usually, boil pasta for 7-12 minutes. Drain. Add powdered cheese packet included in box, butter, and milk. Mix well.)

Add remaining ingredients and mix well.

Current Mood: full

apollymi

Okay, I'll admit: I got this one from my Grandmother. Of course, being me, I had to make my own variations to a dish she was already making variations on. I was pleased and it got good Facebook comments.

Ingredients:

3 zucchini, diced
1/2 carrot, diced or 1/2 cup matchstick carrots
6 oz penne pasta
6 oz cream cheese
3 Tablespoons Italian dressing or 1Tbsp white vinegar, 2 generous Tbsps olive oil, and Italian seasonings to taste
1 cup vegetable or chicken broth

Directions:
Cook penne according to the box instructions. Drain and hold

Meanwhile, in a stir-fry pan, sauté vegetables in Italian dressing/Italian dressing mixture. Once the vegetables are tender, add cream cheese and melt. Add broth to maintain moisture.

Add the cooked penne and toss before serving.

Can be added:
One can of diced/shredded chicken. 1 red bell pepper would also be good

Current Mood: full

apollymi

In Albany, GA, where I'm from, there's a Japanese restaurant, Shogun, that serves every meal with fried rice and yakisoba (vegetable noodles). I, of course, absolutely adore these noodles, but it took until now, almost 10 years since I first went to Shogun's, to try to emulate the yakisoba. About.com had a good recipe. I just modified to the ingredients I had on hand.

Ingredients:

1 packet soba or somen (about 2 oz)
3 large stalks celery, finely sliced on a diagonal
1 cup carrots, finely sliced
1/2 tsp ginger powder
1 Tbsp sesame oil
2 Tsbp teriyaki sauce

Directions:
Break soba/somen into 3rds and cook according to package directions (about 3 minutes for somen, 5 for soba). Drain.

In a large stirfry pan, heat sesame oil over medium heat. Add celery and carrots, and stirfry about 5 minutes. Add ginger to vegetables.

Add noodles and stir into vegetables. Add teriyaki and stir into dish. Serve hot.

Can be substituted:
If soba or somen isn't available, you can use angel hair pasta or other thin pastas. Teriyaki sauce can be replaced by soy sauce if you prefer salty.

Can be added:
Other vegetables can be added, such as asparagus, leeks, cabbage, spinach, etc.

Current Mood: full

apollymi

Okay, I'm from Georgia. I'm probably giving up my honorary "GRITS" (girls raised in the South) badge by admitting that... I hate black eyed peas. I actually cannot stand them. There is no way that they can be cooked that I will enjoy them. However, it's traditional to have them at New Year's Day lunch for luck. So I have to find ways that I can stomach them for this one meal a year. This is one of them.

Ingredients:

4 oz small shaped pasta (I used elbow macaroni)
1 10-oz can black-eyed peas
3/4 cup picante sauce/salsa (pick your own degree of spice)
1/2 tsp sugar
1/2 Tbsp onion powder
1/2 Tbsp garlic powder

Directions:
Cook pasta according to box instructions. Drain thoroughly and return to pot.

Drain and rinse black eyed peas. Add to pot with pasta. Add picante sauce/salsa, sugar, onion powder, and garlic powder. Mix well. Serve hot.

Current Mood: full

apollymi

Two in one day! This hasn't happened in a while.

I had French last night for dinner and again today at lunch with the Vichyssoise. I decided I was craving Mexican, so I went hunting until I turned up this recipe.

Ingredients:

24-28 oz frozen ravioli, beef or cheese (or mixture of both)
10 oz enchilada sauce
8 oz salsa (your degree of hotness)
1 Tbsp garlic powder
1.5 cup cheese (Cheddar, Monterrey Jack, or Mexican blend)

Directions:
In a large stock pot, cook ravioli according to package directions.
In another pot, combine enchilada sauce, salsa, garlic powder, and 1 cup of cheese over medium heat. Cook until head thoroughly and cheese is well mixed.
When ravioli is finished cooking, drain and return to pot. Add sauce and mix well.
Serve hot with remaining cheese

Current Mood: hungry

apollymi

Okay, so I did my broccoli and cheddar soup before, so now it's time for my broccoli and pasta soup. They're vaguely similar, but I like the extra flavor in this one.

Ingredients:

2 Tbsp butter or margarine
2 Tbsp all purpose flour
1 cup sharp Cheddar Cheese, plus 1/4 cup for sprinkling on top of soup
2 Tbsp onion powder
2 Tbsp garlic powder
1 cup dry macaroni noodles (or other small shaped pasta)
1 cup frozen broccoli
1 vegetable bouillion cube
5 cups water
Pepper to taste

Directions:
In large saucepan or Dutch oven over high heat, bring water to boil. Add bouillion, pasta, and broccoli. Allow to cook according to pasta's package directions. (About 11 minutes for macaroni.)

While the pasta mixture is cooking, in a medium saucepan over medium-high heat, melt butter. Add all purpose flour to make a roux. Add onion powder and garlic powder and stir until smooth.

Add Cheddar cheese and pepper (if desired), and stir until smooth. Spoon over about half a cup of broth from your other pot (with the bouillion) and stir until smooth.

When pasta mixture is finished cooking, reduce heat to low. Add cheese mixture and stir until soup is well mixed. Serve hot with additional Cheddar cheese on top.

Can be added:
Chopped ham cubes can also be added to this, but cut back somewhat on the macaroni if you do this. Also, diced green onions is a good source of additional flavor; add with Cheddar cheese to serve.

Current Mood: hungry

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The Last Craving

Entries tagged with pasta

Needlessly Fancy Mac 'n' Cheese

Buffalo Mac 'n' Cheese

White Pasta with Vegetables

Yakisoba

Spicy black-eyed peas with pasta

Fiesta Ravioli

Broccoli and Pasta Soup

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April 2017

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