Recipe Exchange

"This is kid friendly with an Asian twist. Can also be made with spaghetti pasta." Ingredients 1/2 cup chicken broth  1 1/2 tablespoons minced fresh ginger root  3 tablespoons soy sauce  3 tablespoons peanut butter  1 1/2 tablespoons honey  2 teaspoons hot chile paste (optional)  3 cloves garlic, minced  8 ounces Udon noodles  1/4 cup chopped green onions  1/4 cup chopped peanuts Directions Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.

"An Italian version of stir-fry, this tasty dish mixes cubed, boneless chicken and penne pasta with red and green peppers, garlic, tomatoes, oregano, and basil for an easy weeknight supper." Ingredients 8 ounces dry penne pasta  1 tablespoon cornstarch  1 (15 ounce) can chicken broth  2 tablespoons olive oil  1 tablespoon garlic, minced  4 skinless, boneless chicken breast halves - cut into cubes  1 onion, sliced  1/2 green bell pepper, seeded and thinly sliced  1/2 red bell pepper, seeded and thinly sliced  1 (16 ounce) can diced tomatoes  1 teaspoon dried oregano  1 teaspoon dried basil  1/2 cup freshly grated Parmesan cheese Directions Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until al dente, 8 to 10 minutes. Drain, and reserve pasta. Whisk the cornstarch and chicken broth together in a bowl until smooth. Set aside until needed. Heat the olive oil in a skillet...

"Pasta primavera is quite a straightforward recipe; spaghetti or fettuccine tossed with an array of fresh spring vegetables. When done right, this is one of the year's great seasonal recipes. This looks, smells, and tastes like a cool, sunny spring day." Ingredients 1 bunch   fresh basil 3 cups   chicken broth, divided 1/2 cup   olive oil 2 cloves   garlic 1 pound   fettuccine pasta 2 tablespoons   olive oil 1 large   leek, white and light green parts only, chopped 1 bunch   green onions, chopped 2   jalapeno peppers, seeded and diced 2 pinches   salt 2   zucchinis, diced 1 cup   chopped sugar snap peas 1/2 cup   shelled English peas 1 bunch   asparagus, stalks diced, tips left whole 1/2 cup   grated Parmesan cheese, or as needed Directions Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by...

"Using ground Italian sausage plus a few simple ingredients makes these flavorful meatballs extra-easy." Ingredients 1 package Johnsonville® Mild Italian Sausage Links or Ground Sausage  1 egg, lightly beaten  1/3 cup dry bread crumbs  1/4 cup grated Parmesan cheese  1/4 cup milk  1/4 cup finely chopped onion Directions Preheat oven to 350 degrees F. In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion. Remove sausage from casings. Add sausage to the bread crumb mixture and mix well. Shape into 20 meatballs. Arrange meatballs on a shallow baking pan Bake for 20 minutes or until meatballs are cooked through (160 degrees F). Serve with your favorite sauce and spaghetti.

"Easy and delicious! Great with salmon, chicken, or turkey tacos." Ingredients 2 cups water  1 tablespoon butter  1 cup long-grain white rice  1 teaspoon lime zest  2 tablespoons fresh lime juice  1/2 cup chopped cilantro Directions Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes. Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.

"This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do." Ingredients 1 (16 ounce) package lasagna noodles  1 pound fresh mushrooms, sliced  3/4 cup chopped green bell pepper  3/4 cup chopped onion  3 cloves garlic, minced  2 tablespoons vegetable oil  2 (26 ounce) jars pasta sauce  1 teaspoon dried basil  1 (15 ounce) container part-skim ricotta cheese  4 cups shredded mozzarella cheese  2 eggs  1/2 cup grated Parmesan cheese Directions Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes. Mix together ricotta, 2 cups mozzarella cheese, and eggs. Preheat oven to 350 degrees F (175 degrees C). Spread 1 ...

"This recipe is a hot one, but delicious! If you are weak of tongue, then divide the amounts of peppers in half. Better to add more than spoil your creation! Bay scallops are preferred, but the larger sea scallops can be used if they are cut in half. This dish can also be placed in a casserole dish and placed under the broiler until top turns golden brown!" Ingredients 2 cups heavy whipping cream  1 tablespoon chopped fresh basil  1 tablespoon chopped fresh thyme  2 teaspoons salt  2 teaspoons ground black pepper  1 1/2 teaspoons crushed red pepper flakes  1 teaspoon ground white pepper  1 cup chopped green onions  1 cup chopped parsley  1/2 pound shrimp, peeled and deveined  1/2 pound scallops  1/2 cup shredded Swiss cheese  1/2 cup grated Parmesan cheese  1 pound dry fettuccine pasta Directions Cook pasta in a large pot of boiling salted water until al dente. Meanwhile, pour cream into large ski...

"This recipe is a hot one, but delicious! If you are weak of tongue, then divide the amounts of peppers in half. Better to add more than spoil your creation! Bay scallops are preferred, but the larger sea scallops can be used if they are cut in half. This dish can also be placed in a casserole dish and placed under the broiler until top turns golden brown!" Ingredients 2 cups heavy whipping cream  1 tablespoon chopped fresh basil  1 tablespoon chopped fresh thyme  2 teaspoons salt  2 teaspoons ground black pepper  1 1/2 teaspoons crushed red pepper flakes  1 teaspoon ground white pepper  1 cup chopped green onions  1 cup chopped parsley  1/2 pound shrimp, peeled and deveined  1/2 pound scallops  1/2 cup shredded Swiss cheese  1/2 cup grated Parmesan cheese  1 pound dry fettuccine pasta Directions Cook pasta in a large pot of boiling salted water until al dente. Meanwhile, pour cream into large ski...

"So easy to make, done in minutes, and absolutely delicious. Keeps well in the fridge, too!" Ingredients 1 (8 ounce) package linguine pasta  1 tablespoon olive oil  6 cloves garlic, minced  1/2 cup chicken broth  1/4 cup white wine  1 lemon, juiced  1/2 teaspoon lemon zest  salt to taste  2 teaspoons freshly ground black pepper  1 pound fresh shrimp, peeled and deveined  1/4 cup butter  3 tablespoons chopped fresh parsley  1 tablespoon chopped fresh basil Directions Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir i...

"A friend of mine got this recipe while traveling in Italy. Chicken, mushrooms, and tortellini in rich cream sauce. Delicious! Serve sprinkled with parsley and cheese." Ingredients 1 (16 ounce) package refrigerated cheese tortellini  1 tablespoon vegetable oil  4 skinless, boneless chicken breast halves, cubed  3 tablespoons butter  1/2 pound sliced fresh mushrooms  1 pinch garlic powder, or to taste  2 cups heavy whipping cream  1/3 cup grated Parmesan cheese  3 tablespoons chopped fresh parsley  1 teaspoon salt Directions Bring a large pot of lightly salted water to a boil. Add tortellini. Cook, stirring occasionally, until tortellini float to the top and the filling is hot, about 5 minutes. Drain. Heat vegetable oil in a large skillet over medium heat; cook and stir chicken breast in hot oil until no longer pink in the center, about 10 minutes. Remove from heat. Melt butter in another skillet over medium heat; cook a...

"Spinach, tomatoes, and mushrooms mingle with tangy feta cheese in this quick and easy dish for a summer night or anytime." Ingredients 1 (8 ounce) package penne pasta  2 tablespoons olive oil  1/2 cup chopped onion  1 clove garlic, minced  3 cups chopped tomatoes  1 cup sliced fresh mushrooms  2 cups spinach leaves, packed  salt and pepper to taste  1 pinch red pepper flakes  8 ounces feta cheese, crumbled Directions Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain. Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

"This soup tastes great and is easy to do! Serve with a loaf of bread." Ingredients 1 1/2 pounds boneless, skinless chicken meat  1/2 pound uncooked spaghetti  4 cloves garlic  1/4 cup chopped onion  salt to taste  12 cups water  3 tablespoons olive oil Directions In a large pot, bring the water to a boil. Add the salt and olive oil. Chop up the chicken, and add it with the onion and garlic to the pot. Break the spaghetti into small pieces, no longer than half the size of your pinkie; add to the pot. Stir. Let simmer over medium heat for 30 to 45 minutes.

"Pasta in a red sauce with bacon and peas." Ingredients 1 (16 ounce) package spaghetti  1 tablespoon olive oil  1/4 pound turkey bacon, cut into small pieces  1/2 large onion, chopped  1 clove garlic, minced  2 (15 ounce) cans tomato sauce  1 1/2 teaspoons chopped fresh parsley  1/4 teaspoon dried basil  1 teaspoon garlic powder  1/2 teaspoon pepper  1 (15 ounce) can peas, drained  1/4 cup grated Romano cheese Directions Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat oil in a large pot over medium heat. Saute bacon, onion and garlic until lightly browned. Stir in tomato sauce. Season with parsley, basil, garlic powder and pepper. Bring to a boil, reduce heat, and simmer 20 to 30 minutes, stirring occasionally. Stir in peas. Toss with pasta until evenly coated. Sprinkle top with Romano.

"A hearty Hungarian-style beef stew served over NO YOLKS® Noodles that are always smooth, firm and delicious." Ingredients 12 ounces NO YOLKS® Kluski Noodles  1/2 cup all-purpose flour  1 teaspoon salt  1/4 teaspoon ground black pepper  2 pounds boneless beef sirloin, cut into 1-inch cubes  3 tablespoons vegetable oil, divided  1 (15 ounce) can diced tomatoes, undrained  1 (14.5 ounce) can beef broth  3 cups carrots, cut into 1/4-inch diagonal slices  2 medium leeks or onions, cut in half lengthwise and sliced  2 teaspoons chopped fresh rosemary  2 teaspoons paprika  1 cup dairy sour cream  Chopped fresh chives or green onion tops Directions Stir together flour, salt and pepper; coat meat with mixture. In 5-quart saucepan over medium-high heat, heat 1-1/2 tablespoons oil; add one-half meat. Cook until browned, about 5 minutes, stirring occasionally; remove meat. Heat remaining oil; add beef and coo...

"This is a healthy, delicious, easy dinner! The best part is that it cooks all in one skillet so there is hardly any mess!" Ingredients 1 tablespoon olive oil  4 skinless, boneless chicken breast halves, cubed  2 cloves garlic, chopped, or to taste  1 (28 ounce) can Italian-style diced tomatoes  8 ounces small seashell pasta  5 ounces fresh spinach, chopped  1 cup shredded mozzarella cheese Directions Heat the olive oil in a large skillet with a lid over medium heat, and cook and stir the chicken and garlic until the chicken is no longer pink in the center, 5 to 8 minutes. Pour diced tomatoes with their juice into the skillet, and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the shell pasta, and return to a boil. Cook uncovered, stirring occasionally, until the shells have cooked through, but are still firm to the bite, about 10 minutes. Spread the spinach ...