Terris Almost Famous Clean Out The Veggie Drawer Pasta Primav Recipes

Steps:

• Heat olive oil in large saute pan.
• Add chicken (if using) and 3 cloves pressed garlic, and saute until chicken is no longer pink.
• Add butter, all chopped veggies, 1 clove minced garlic, and McCormick spice.
• Cook and stir for about 5- 7 minutes more, until veggies are cooked, but still crisp.
• Add pasta to veggies and chicken, stir well, and heat until pasta is warmed through (2 minutes).
• Add cheeses and stir until melted.
• Add tomatoes last, and remove from heat (don't cook the tomatoes).
• Serve piping hot with garlic toast.

Steps:

• For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
• To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
• For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
• Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
• Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.

Steps:

• Combine water and milk in a large bowl. Stir in yeast and sugar and let them "work" about 10 minutes.
• Run popcorn through a blender or food processor until it is the consistency of cornmeal. Add popcorn and salt to the mixture in the bowl.
• Then add eggs and cooled melted butter and gradually work in all 7 cups of flour. If you don't have a machine, knead the mixture well by hand.
• Let dough rise (usually 25-30 minutes). Punch it down then let rise once more.
• Put dough out onto a rolling board. Separate into 3 equal pieces. Roll into shape and place in greased bread pans. Let rise until doubled in size. Bake at 350 degrees F for 35-40 minutes or until loaves are golden brown. Remove from oven and butter the crusts.

Steps:

• add garlic and beef into a large skillet. brown beef. drain grease.
• add diced tomatoes and sauce. mix well.
• add all the spices. i like this with sliced black olives added, too.
• serve on noodles.

Steps:

• Cook pasta according to package directions.
• Meanwhile, melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium heat. Add shallots and cook 3 minutes or until tender. Add garlic and cook 1 minute.
• Add vegetables and cook 3 minutes, stirring occasionally. Stir in broth and simmer 5 minutes or until vegetables are tender. Add remaining tablespoon Country Crock® Spread.
• Toss vegetable mixture with cooked pasta, mint or basil, and lemon zest. Sprinkle with Parmesan cheese, if desired.

Steps:

• Scoop ice cream into 2 glasses.
• Pour 1 oz of Aperol into each glass over ice cream.
• Finish by pouring 6 oz of soda into each glass until foam reaches the top.