Pirate Pasta Arrrgh Recipes

Steps:

• Preheat oven to 425°. Cook pasta shells according to package directions for al dente; drain., Meanwhile, in a large bowl, mix goat cheese, basil, Parmesan cheese, garlic and salt. Spread 1-1/4 cups marinara sauce into a greased 13x9-in. baking dish., Fill each shell with 1 rounded tablespoon cheese mixture; arrange over sauce. Pour remaining sauce over shells. Sprinkle with mozzarella cheese. If desired, make X's over the top using crisscrossed zucchini strips., Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted. If desired, warm additional sauce and serve with shells.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve about 1 cup of the cooking water, then drain the pasta. Place the pasta and 1/2 cup cheese in a large bowl and toss until coated.
• In a medium skillet, heat the olive oil over medium-high heat. Add the mushrooms, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the mushrooms begin to brown, 5 to 6 minutes. Add the olives, tomato paste, capers, red pepper flakes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and the tuna. Using a wooden spoon, break up the tuna into 1-inch pieces. Add the chicken broth and bring the mixture to a boil. Remove the garlic and discard.
• Pour the tuna mixture over the pasta. Add the remaining 1/2 cup cheese and the basil, and toss until coated, using the reserved cooking liquid to loosen the sauce. Season with salt and pepper.

Steps:

• Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
• Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes, and remove from the heat.
• Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
• Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side.

Steps:

• Cut the cauli into small florets. Chop the garlic and chilli.
• Add olive oil to medium sized (cold) pot and add garlic and chilli. Turn on low heat and cook until sizzling - not brown.
• Add the cauli and turn up heat to high. Stir fry, adding stock, salt, pepper and puree. Simmer until cauli softens.
• Meanwhile boil a large pot of water with salt and add pasta. Cook until al dente.
• When cauli begins to soften, reduce heat and add cream. Do not let cream boil, just mix and stir when it starts to bubble. Heat through and then cover, turn off heat and let stand for 10 minutes.
• Serve with a sprinkle of parmesan on top and ground black pepper.

Steps:

• Bring broth, beans, and tomatoes to boil in large saucepan.
• Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering.
• Add onions and cook until softened, about 5 minutes.
• Add garlic and cook until fragrant, about 30 seconds.
• Stir in broth mixture and pasta and simmer until pasta is tender, about 10 minutes.
• Stir in vegetables and basil and cook until heated through, about 5 minutes.
• Season with salt and pepper.

Steps:

• Preheat oven to 375F.
• Beat together eggs and gradually add sugar.
• Mix in vanilla. lemon juice, and salt.
• Fold in flour and mix just until blended. Don't beat. Folding keeps them fluffy.
• Pour in melted butter slowly while mixing.
• Spoon batter into Madeleine pan until they are 3/4 the way filled.
• Bake for 10-15 minutes or until lightly browned on top.
• Put cookies on a cooling rack and sprinkle powdered sugar over the top.
• Repeat.

Steps:

• Mix together salt and flour.
• Add enough water to make a very stiff dough and flatten until dough is about half an inch thick.
• Cut dough into 4 inch circles (or use a cookie cutter to make life easier).
• Punch holes in the middle of each circle with a fork.
• Bake at 250 degrees for 2-3 hours.
• Try to eat.

Steps:

• Cook pasta according to package directions. Drain, reserving 3/4 cup cooking water.
• Sprinkle chicken with 1 teaspoon fajita seasoning.
• In 12" nonstick skillet, heat oil over medium-high heat. Add chicken; cook, stirring occasionally, until browned - 4-5 minutes. With a slotted spoon, transfer to platter; reserve.
• In same skillet, cook peppers, onion and remaining fajita seasoning until softened, 7-8 minutes. Stir in salsa, chicken and reserved pasta water. Cook until hot and bubbly, 2 minutes.
• Toss with pasta. Sprinkle with cheese and cilantro. If desired, garnish with sour cream.

Steps:

• Cut chicken breasts into 1 inch pieces and spread over bottom of crock pot.
• Mix remaining ingredients in a large bowl and pour over chicken.
• Cook on "high" in crockpot for 1 hour.
• Turn crockpot to low and cook 6-8 hours.
• Serve over rice, pasta or in soft tortillas.
• Freezes well.