Macaroni Medley Recipes

Steps:

• Cook the chicken and garlic in a 12-inch nonstick skillet over medium-high heat until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
• Stir the stock, tomatoes, Italian seasoning and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes.
• Stir in the vegetables and cheese. Return the chicken to the skillet. Cook for 5 minutes or until the chicken is cooked through and the pasta is tender. Serve with additional cheese.

Steps:

• Crumble beef into a lage skillet with butter. Over high heat stir until meat is no longer pink. Add onion and turn heat to low.
• Add tomatoes with liquid and macaroni. Stir to blend.
• Heat to simmering. Add mixed vegetables. Cover and cook until vegetables are done and macaroni is to your liking, 20-25 minutes.
• Sprinkle with salt, oregano, basil and pepper.
• Serve with Parmesan cheese to spoon over individual servings. Garnish with black olives and pickles if you desire.

Steps:

• Prepare macaroni and cheese with milk and butter according to package directions. Place in a large bowl; cool for 15 minutes. Stir in mayonnaise and mustard. Fold in remaining ingredients. Refrigerate until serving.

Steps:

• In a skillet, brown ground beef with onion and celery. Stir to break up meat. Drain.
• Cook macaroni as directed on package. Drain.
• In a 2 1/2-qt. casserole dish, combine the soups, milk, salt and pepper. Stir in the ground beef, macaroni, green pepper and corn.
• Bake at 350 degrees F for 30 minutes.

Steps:

• Cook pasta according to package directions. Meanwhile, in a skillet, saute onion in oil until tender. Add zucchini and carrots; stir-fry until carrots are tender. Drain pasta; place in a serving bowl. Add vegetables and toss gently. Sprinkle with Parmesan cheese.

Steps:

• Cook Macaroni in large saucepan as directed on package, adding vegetables to the boiling water for the last 5 min.; drain. Return macaroni mixture to saucepan.
• Add remaining ingredients; mix well.

Steps:

• Remove sausage from casing.
• Cook in Skillet over medium heat until sausage loses it's red colour.
• Stir often.
• When cooked, pour off grease.
• Set aside.
• Cook macaroni according to package directions.
• In saucepan, melt butter.
• Saute onion in butter until softened.
• Stir in flour.
• Cook for one minute.
• Add salt, pepper, milk, broth; stirring until blended.
• Cook / stir for 1 minute until sauce is slightly thickened.
• Add parsley and cheeses.
• Combine cooked macaroni, sausage and cheese sauce.
• Spoon mixture into a 1 1/2 quart oblong baking dish.
• Bake 350 degrees F for 20 minutes or until hot and bubbly.
• Sprinkle with additional cheese after 15 minutes if desired.
• Enjoy!
• Note - Substitute dry white wine for chicken broth, if desired.

Steps:

• Prepare macaroni and cheese with milk and butter according to package directions. Place in large bowl and let cool for 15 minutes.
• Stir in mayonnaise and mustard. Fold in remaining ingredients.
• Refrigerate until serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
• Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
• Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
• Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

Steps:

• In a large bowl, combine the first 10 ingredients. In a jar with a tight-fitting lid, combine salad dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour.,

Steps:

• Steam asparagus and cauliflower about 10 minutes. Remove to a bowl, and stir in celery; set aside.
• Place into a blender the kidney beans, hazelnuts, dill, basil, and garlic. Pour in oil, and season with chili powder, celery seed, and salt. Puree until smooth. Pour sauce over asparagus mixture. Serve at room temperature.

Steps:

• In a Dutch oven, bring the water, lemon juice and salt to a boil. Reduce heat; carefully add fillets and cook, uncovered, for 4 minutes. Add shrimp; cook for 3 minutes. Add scallops; cook 3-4 minutes longer or until fish flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Strain, reserving 1-1/2 cups cooking liquid., In a large saucepan, melt butter. Stir in the flour, bouillon, mustard and pepper until smooth. Gradually add cream and reserved liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese and seafood mixture; heat through. Serve with pasta.

Steps:

• Heat oven to 400 degrees.
• Butter a 9 x 13 baking dish.
• Melt 1/4 cup butter in a large saucepan over medium heat, add onion.
• Saute 3 minutes Stir in flour, stirring for 3 minutes.
• Whisk in milk and half and half, stirring and cooking until slightly thickened about 6 minutes.
• Stir in mustard and Worcestershire sauce.
• Remove from heat.
• Stir in 3 1/2 cups cheese until melted.
• Season with salt, pepper and cayenne to taste.
• Place half of cooked macaroni into baking dish, pour in half of sauce, mixing well Add rest of macaroni, mixing remaining sauce in.
• Top with remaining 1 cup of cheese.
• Bake for approx 20 minutes.
• Melt the remaining 1/4 cup butter in a large skillet over medium heat, add breadcrumbs stirring till lightly toasted.
• Remove dish from oven.
• Sprinkle crumbs on top.
• Broil until crumbs are golden brown about 1 minute or so.
• Remove from oven and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Heat a lightly oiled skillet over medium high heat. Add the potatoes and cook for 10 minutes, until lightly brown. Layer in bottom of prepared pan.
• Add butter to skillet and saute broccoli and onions until soft; spoon over potatoes. Spread ham on top of broccoli and onions.
• In a large bowl, beat together eggs and cheese. Season with salt and pepper and pour over vegetables.
• Bake in preheated oven until eggs are set and lightly brown on top, about 20 to 30 minutes. Serve warm.

Steps:

• In a large skillet, bring asparagus and broth to a boil. Reduce heat; cover and simmer for 3 minutes or until crisp-tender. Drain; immediately place asparagus in ice water. Drain and pat dry. , In a large bowl, combine the peas, corn, oranges, water chestnuts, celery, onions and asparagus. In a small bowl, whisk the lemon juice, oil, soy sauce, honey, mustard, garlic, pepper and salt. Pour over vegetables. Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds.

Steps:

• 1. Cook the stir fry vegetables as instructed on the package. Cook the macaroni noodles as indicated on the package. Combine both into one pot.
• 2. Add the cream of chicken soup to the pot and mix thoroughly. Next, add the cheese powder, 1/4 cup milk and 2 Tablespoons of butter (or margarine). Mix thoroughly.
• 3. Add some shredded cheese (very optional).

Steps:

• In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
• In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.