Tex Mex Fusilli Recipes

Steps:

• Pulse 1/4 cup salt and the chile powder in a food processor until combined; let the powder settle before removing the lid, then transfer the chile salt to a small bowl and set aside.
• Wipe out the food processor and add the crema, cilantro and garlic. Add the grated zest and juice of 1 lime and puree until smooth. Transfer to a small bowl; cover with plastic wrap and refrigerate until ready to serve.
• Toss the mango and jicama sticks with the juice of 1 lime. Transfer to a platter along with the radishes, bell pepper and cucumber. Slice the remaining lime into wedges and add to the platter. Serve with the chile salt and cilantro crema.

Steps:

• Cook Pasta according to package directions.
• Meanwhile, in a medium sauce pan, melt butter over medium heat.
• Stir in flour until blended.
• Gradually whisk in Milk and salt, making sure there are no lumps.
• Stir and bring to a boil.
• Reduce heat to medium-low and simmer for 1 minute.
• Reduce heat to low, add cheese a handful at a time, stirring until melted.
• Stir in chicken or ham, corn, green onions and salsa; heat through.
• To serve, drain pasta; turn into a large bowl.
• Toss sauce with pasta and sprinkle with additional grated Cheddar cheese, if desired.

Steps:

• Cook pasta until al dente. Cover and set aside.
• Cook bacon, onion and garlic in frypan. Cook until bacon is crispy.
• Stir in cream, peas and parsley. Simmer uncovered for 4 minutes.
• Add cream mixture to pasta. Stir over heat till combined and warmed through. Season to taste.

Steps:

• Shell and devein shrimp, rinse scallops and pat dry with paer towel in 12 inch skillet over medium heat, 1/4 cup olive oil.
• Cook garlic until golden.
• with slotted spoon discard garlic Add shrimp, scallops, bouillon, chevril and thyme, cook until shrimp are pink and scallops are opaque.
• stir occasionally remove shrimp and scallops to bowl, and save liquid in skillet Prepare fusilli according to label instructions In skillet with remaining liquid add 2 tablespoons olive oil, add slice mushrooms cook until tender.
• Add clam juice, increase heat until mixture boils.
• Reduce heat to medium and add watercress and butter stirring until watercress wilts Return shrimp and scallops to skillet and mix.
• To serve drain fuslilli, place on large platter pour shrimp mixture over fusill and gently toss mixture.

Steps:

• In a large saucepan, over medium heat, cook beef, red pepper flakes, and onion until the meat is browned and onions soften.
• Add garlic and mushrooms, and cook, stirring frequently, until mushrooms soften (5 minutes).
• Drain off fat.
• Stir in undrained tomatoes, cheese, Italian seasoning, sugar, salt, and pepper.
• Bring to a boil.
• Reduce heat to low, and simmer, uncovered, stirring occasionally, until most of the liquid has evaporated (about 40 minutes).
• Cook pasta according to package directions (15 minutes).
• Drain and keep warm.
• Gradually stir the whipping cream into the sauce.
• Arrange the pasta on plates or on a serving platter.
• Spoon sauce over pasta.
• If desired, garnish with rosemary.