It Inspired Me

 I'm not sure where I originally found this recipe.  It is now one of the recipes that has had a home in recipe card box.   12 oz package fettuccine noodles 3/4 c. grated parmesan cheese 3/4 c milk 4 T butter 2 T chopped parsley 1/4 t cracked pepper In a 6 qt saucepan, prepare fettuccine noodles according to package directions.  Drain and return noodles to pot.  Over low heat, gently toss noodles with parmesan cheese, milk, butter, parsley and pepper.  Stir until butter is melted.  Serve immediately.  Makes 4 servings

This recipe is thanks to Bonnie. As expected it is creamy and cheesy and delicious 2-1/2 cups uncooked elbow macaroni 6 tablespoons butter, divided 1/4 cup all-purpose flour 1 teaspoon salt 1 teaspoon sugar 2 cups whole milk 8 ounces process cheese (Velveeta), cubed 1-1/3 cups 4% cottage cheese 2/3 cup sour cream 2 cups shredded sharp cheddar cheese 1-1/2 cups soft bread crumbs Directions 1. Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. 2. Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top. 3. Bake, uncovered, at 350° for 30 minutes or until golden brown.

This is a great recipe to keep on hand after Thanksgiving turkey dinner.  It's simple and tasty and is made with ingredients you probably have on hand in your pantry.  1-8 ounce pkg spaghetti 3 T. butter 1 small onion, diced 1/4 c. flour 2 3/4 c. milk 1 chicken bouillon cube 1/2 t. salt 1/4 c. parmesan cheese 2 c. bread crumbs 3 T. butter 2 c. cubed cooked turkey Cook spaghetti according to package instructions, keeping on the firmer side.  In a 2 qt saucepan over medium heat, brown onion in butter until tender.  Stir in flour until blended.  Gradually stir in milk and salt.  Cook unitl mixture is slightly thickened.  Remove from heat.  Stir in cheese.  Melt butter while stirring in bread crumbs.  Combine the pasta and milky sauce.  Add turkey.  Toss to mix well.  Pour into 12x8" pan.  Top with bread crumb mixture.  Bake 20 minutes, or until heated through and slightly browned on the top. 

This is a Pampered Chef recipe. Nothing too fancy but it is simple and good. 6 oz (175 g) uncooked bow tie pasta (about 2 1/2 cups/625 mL) 2 plum tomatoes, diced 1 small onion, chopped 1 medium zucchini, diced 1 small yellow or red bell pepper, diced 8 oz (250 g) boneless, skinless chicken breasts, sliced into thin strips 2 tsp (10 mL) olive oil 2 garlic cloves, pressed 1/2 cup (125 mL) frozen peas 1 tsp Italian Seasoning Mix 1 tsp salt Grated fresh Parmesan cheese (optional) Prepare past according to package.  Drain and keep warm.   Dice tomatoes Cook pasta according to package directions in drain and keep warm.  In a small bowl, mix together tomoatoes, onion, zucchini, and peppers.  In a skillet add oil, chicken and garlic.  Cook till no longer pink.  Add onion, zucchini, peppers, peas, seasoning mix and salt.  Cook about two minutes.  Add tomatoes and cook additional 1-2 minutes, stirring until heating through.  Rem...

1 teaspoon olive oil 1 cup chopped onion 1/2 cup prosciutto -- chopped (about 3 oz) 4 garlic cloves -- minced 1/2 cup dry red wine -- (or 2 T. balsamic vinegar) 1/3 cup vodka 1 tablespoon sugar 2 tablespoons tomato paste 2 (14.5 oz) cans diced tomatoes 1/2 cup half-and-half 2 tablespoons fresh parsley Heat oil in a saucepan or large skillet over medium-high heat. Add onion, prosciutto, and garlic; saute 5 min. Stir in wine and next 5 ingredients (thru tomatoes); bring to a boil. Reduce heat to medium and cook, uncovered, about 20 min. Remove from heat. Stir in half & half and parsley. Serve with penne or rigatoni.

I had a hankering for an italian shrimp pasta recipe and came upon this.  Based on reviews from others, I tweaked the recipe a bit.  I will first give you the recipe as printed, then will list what I did to tweak. 3 tablespoons olive oil 1 pound peeled large shrimp 3 large garlic cloves, forced through a garlic press 1/4 teaspoon dried oregano 1/2 cup sweet (red) vermouth 1 (14- to 15-ounce) can diced tomatoes, drained 3/4 cup heavy cream 1/2 teaspoon fresh lemon juice 1/2 pound capellini Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice. Meanwhile, cook capellini in a pasta pot of boiling salted water (3 tablespoons salt ...

Macaroni and Cheese  This is a recipe that was posted as a copy cat of Noodles and Co.  It is a bit on the bland side for my liking.  Perhaps some white pepper would jazz it up a bit.  It made a very large amount so I have a ton of leftovers.  It would probably be good with some tuna or shredded/cubed chicken mixed in.  It took a very long time for the roux to thicken so be prepared with extra time.  I would say it took cooking the roux 30 minutes.  Here it is: 1 lb. macaroni 1/4 cup butter 1/4 cup flour 3 cups milk 1/2 tsp salt 3 cups shredded monterey jack cheese shredded cheddar cheese Cook macaroni according to directions on package. Set aside. In saucepan, melt butter over medium heat. Stir in flour until well combined. Slowly stir in milk, and whisk until thickened. Add salt and remove from heat. Add monterey jack cheese and stir until melted.