Classic Vichyssoise The Best Recipes

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Classic Vichyssoise

"Very simple recipe that tastes great. What could be better? Serve cold or warm."

Ingredients :

• 1 tablespoon butter
• 3 leeks, bulb only, sliced into rings
• 1 onion, sliced
• 5 potatoes, peeled and thinly sliced
• salt and pepper to taste
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 bay leaf
• 5 cups chicken broth
• 1/4 cup heavy whipping cream

Instructions :

Prep :	Cook : 4M	Ready in :

• In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
• Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
• Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
• Puree soup in blender or food processor and cool.
• Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

Notes :

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Split Pea and Ham Soup I The Best Recipes

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Split Pea and Ham Soup I

"This is a good way to use leftover ham, quite inexpensive, and VERY tasty. I hope that you enjoy it. Some people like to add carrots or other types of vegetables. Don't forget to serve with buttered bread toasted in the oven."

Ingredients :

• 1 cup chopped onion
• 1 teaspoon vegetable oil
• 1 pound dried split peas
• 1 pound ham bone
• 1 pinch salt and pepper to taste

Instructions :

Prep : 5M	Cook : 4M	Ready in : 2H30M

• In a medium pot, saute onions in oil. Add the split peas, ham bone, and enough water to cover ingredients; season with salt and pepper.
• Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
• Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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French Onion Soup I Popular Recipes

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French Onion Soup I

"The best onion soup you will ever have!!!!!"

Ingredients :

• 1/4 cup butter
• 3 onions, thinly sliced
• 1 teaspoon white sugar
• 1 tablespoon all-purpose flour
• 2 1/2 cups water
• 1/2 cup red wine
• 2 (10.5 ounce) cans condensed beef broth
• 1 French baguette
• 8 ounces sliced Swiss cheese

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H

• Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
• Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
• Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
• Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
• Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted

Notes :

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Ramen Spinach Pasta Salad Supreme Popular Recipes

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Ramen Spinach Pasta Salad Supreme

A delicious blend of flavors will keep this super salad on the top of your list! Quick, too!

Ingredients :

• 2 (3 ounce) packages chicken flavored ramen noodles
• 8 cups torn spinach leaves
• 2 cups cooked and cubed chicken
• 1 cup seedless red grapes, halved
• 1 cup sliced red bell peppers
• ½ cup chopped cashews
• ½ cup Gorgonzola cheese, crumbled
• 4 cloves garlic, minced
• 1 lemon, juiced
• ⅓ cup olive oil
• ¼ cup light mayonnaise
• 1 red bell pepper, sliced
• 20 grape clusters, for garnish

Instructions :

Prep :	Cook : 2 M	Ready in :

Notes :

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Claudette's Minestrone Tasty Recipes

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Claudette's Minestrone

"This recipe was given to me by mother-in-law, it is the greatest winter warm-up soup ever."

Ingredients :

• 5 potatoes, peeled and cubed
• 5 carrots, chopped
• 4 stalks celery, chopped
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup tomato paste
• 1 (15 ounce) can kidney beans
• 2 quarts water
• 1 cup seashell pasta

Instructions :

Prep :	Cook : 10M	Ready in :

• In a large pot combine the potatoes, carrots, celery, onion, garlic, beans, tomato paste and water. Cook over medium heat until all the vegetables are tender.
• Transfer soup to a food processor or blender and puree until smooth. Return to pot and stir in the pasta. Cook until pasta is done. Serve with Romano or Parmesan cheese, if desired.

Notes :

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Clam Chowder Tart Popular Recipes

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Clam Chowder Tart

"Very unusual, but hearty and satisfying."

Ingredients :

• 1 (9 inch) tart shell, partially baked
• 48 small soft-shell clams
• 4 eggs
• 1 cup light cream
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 4 slices bacon
• 2 tablespoons finely chopped onion

Instructions :

Prep : 30M	Cook : 8M	Ready in : 55M

• Place oven rack on highest level. Preheat oven to 375 degrees F (190 degrees C). Set prebaked tart shell on a baking sheet (see Editor's Note).
• Chop the clams finely, and reserve 1/2 cup of the liquid. Beat the eggs well, and add clam liquid, cream, nutmeg, salt, and pepper. Whisk until smooth, and stir in the clams.
• Fry the bacon over moderate heat until crisp, and then remove from pan and set aside. Leave about half a tablespoon of bacon grease in the pan, and add onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. clam mixture. Crumble the bacon into mixture, then pour into mixture into pastry shell.
• Crumble the bacon into the tart shell; add onion. Carefully pour custard into shell and transfer to preheated oven.
• Bake on the top rack until center is set, or until a knife inserted in center comes out clean, about 25 minutes. Serve hot or warm.

Notes :

• To blind-bake a tart shell, follow these tips in our advice article.

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Pasta With Spinach Sauce Tasty Recipes

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Pasta With Spinach Sauce

"A wonderful sauce if you want to get your kids to eat spinach! Kids love this recipe, and the short cooking time guarantees a quick fix for lunch. Preparation time: As fast as your pasta water takes to cook!"

Ingredients :

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 tablespoons minced garlic
• 2 (10 ounce) packages frozen chopped spinach, thawed
• 3 tablespoons sour cream
• 1 (10.75 ounce) can condensed cream of celery soup
• 1/2 cup grated Parmesan cheese
• 1 cup chopped ham
• 8 ounces spaghetti

Instructions :

Prep :	Cook : 4M	Ready in :

• Cook noodles in a large pot of boiling water until al dente. Drain.
• Meanwhile prepare the sauce. Heat oil in a medium saucepan over medium heat. Add onions, and ham if desired. Cook until onion is transparent, 2 to 3 minutes. Add garlic, and cook for 30 seconds. Stir in thawed spinach. Mix in sour cream, cream of celery soup, and Parmesan cheese. Reduce heat to low, and heat through.
• Serve spinach sauce over spaghetti or egg noodles.

Notes :

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Beef Stew II The Best Recipes

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Beef Stew II

"This stew is a meal unto itself, very hearty and flavorful. This recipe calls for various spices, you may have some of your own favorites to throw in."

Ingredients :

• 2 pounds cubed beef stew meat
• 1/2 cup all-purpose flour
• 3 tablespoons margarine
• 1 onion, chopped
• 4 carrots, sliced
• 3 stalks celery, sliced
• 1 clove garlic, minced
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/8 teaspoon ground cloves
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce
• 4 cups water

Instructions :

Prep : 15M	Cook : 8M	Ready in : 5H25M

• Dredge beef cubes in flour until evenly coated.
• Melt butter in a skillet, and cook coated beef cubes until evenly browned.
• Transfer beef to slow cooker and add onions, carrots, celery, garlic, bay leaves, salt, sugar, pepper, paprika, cloves, lemon juice and Worcestershire sauce. Pour in water and stir.
• Cover and cook on LOW 10 to 12 hours or on HIGH 5 to 6 hours. Serve hot!!

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Topless Blueberry Pie Popular Recipes

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Topless Blueberry Pie

"This a no-bake recipe, so on a hot summer day you don't have to turn on the oven, other than to bake your crust. If using frozen blueberries, drain them and use juice instead of water."

Ingredients :

• 3/4 cup white sugar
• 3 tablespoons cornstarch
• 1 pinch salt
• 1 cup water
• 4 cups fresh blueberries
• 1 tablespoon butter
• 1 (9 inch) pie crust, baked

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H

• In a saucepan, combine sugar, cornstarch and salt. Stir in water and 1 cup of blueberries. Cook and stir over medium heat, until thick, approximately 8 to 10 minutes.
• Add butter and let cool about 5 minutes. Stir in remaining blueberries.
• Pour into baked pie shell and cool in the refrigerator for 2 to 4 hours.

Notes :

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Turkey Tortilla Soup Popular Recipes

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Turkey Tortilla Soup

"Leftover turkey on hand? Try this soup, it's so good I make it year round with either turkey or chicken meat. Serve with tortilla chips on the side."

Ingredients :

• 1 1/4 cups chicken broth
• 12 (6 inch) corn tortillas, cut into 1/2 inch strips
• 1 1/4 cups green enchilada sauce
• 1 1/4 cups red enchilada sauce
• 1 teaspoon ground cumin
• 2 cups cooked turkey, chopped
• 1 cup half-and-half
• 1 tomato, chopped
• 1 jalapeno pepper, seeded and minced
• 1 avocado - peeled, pitted and diced
• 1 cup shredded Cheddar cheese

Instructions :

Prep : 10M	Cook : 4M	Ready in : 30M

• Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens slightly. Stir in green and red enchilada sauces and cumin. Stir in turkey and half-and-half; heat through but do not boil.
• Divide soup among four bowls and garnish with diced tomato, jalapeno, avocado and cheese.

Notes :

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Make Ahead Manicotti Popular Recipes

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Make Ahead Manicotti

"I have used this basic principle and adapted it to make stuffed shells and lasagna. If making lasagna, I buy a second, smaller jar of spaghetti sauce. I always feel like I need a bit more. Merry Manicotti!"

Ingredients :

• 1 pint ricotta cheese
• 2 eggs
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 1/2 tablespoons white sugar
• 1/8 teaspoon salt
• 1/4 teaspoon ground black pepper
• 12 manicotti shells
• 1 (32 ounce) jar spaghetti sauce

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H30M

• In a medium bowl, mix together ricotta cheese and eggs until blended. Stir in spinach, mozzarella cheese, 1/4 cup of the Parmesan cheese, sugar, salt and pepper. Stuff mixture into uncooked pasta shells.
• Spread 1/2 cup spaghetti sauce in the bottom of a medium baking dish. Arrange stuffed pasta shells in a single layer over the sauce. Pour the remainder of the sauce over the shells, cover dish, and chill in the refrigerator for 8 hours, or overnight.
• Preheat oven to 400 degrees F (200 degrees C). Bake covered for 40 minutes. Sprinkle with remaining Parmesan cheese, and bake for another 15 minutes.

Notes :

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Fra Diavolo Sauce With Pasta Tasty Recipes

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Fra Diavolo Sauce With Pasta

"This sauce includes shrimp and scallops, best served with linguine pasta."

Ingredients :

• 4 tablespoons olive oil, divided
• 6 cloves garlic, crushed
• 3 cups whole peeled tomatoes with liquid, chopped
• 1 1/2 teaspoons salt
• 1 teaspoon crushed red pepper flakes
• 1 (16 ounce) package linguine pasta
• 8 ounces small shrimp, peeled and deveined
• 8 ounces bay scallops
• 1 tablespoon chopped fresh parsley

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H

• In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
• In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.

Notes :

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Amish Sauerkraut Surprise Custard Pie Tasty Recipes

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Amish Sauerkraut Surprise Custard Pie

"The pie has a custard consistency. The sauerkraut is a big surprise, everyone who eats it thinks they are eating coconut!"

Ingredients :

• 2 1/2 cups milk
• 3/4 cup drained and chopped sauerkraut
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 (9 inch) pie shell

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H30M

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine milk, sauerkraut, sugar, eggs, vanilla and salt.
• Pour mixture into pie shell. Bake at 425 degrees F (220 degrees C) for 35 minutes, or until a knife inserted into filling 1 inch from the edge comes out clean.

Notes :

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Skillet Chili Tasty Recipes

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Skillet Chili

"This makes a very thick chili. For a thinner chili, omit the tomato paste. For a chili soup, omit tomato paste and sauce and use 1 can (16 ounces) tomatoes with liquid and add 1/2 cup water and 1 beef bouillon cube."

Ingredients :

• 1 1/2 pounds lean ground beef
• 1 onion, finely diced
• 1/4 cup chopped green bell pepper
• 1 (15 ounce) can tomato sauce
• 6 ounces tomato paste
• 1 (16 ounce) can chili beans, drained
• 1 tablespoon chili powder
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon ground cayenne pepper
• 1/4 teaspoon garlic powder

Instructions :

Prep : 5M	Cook : 6M	Ready in : 1H15M

• Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain excess fat, and crumble. Stir in onion, green pepper, tomato sauce, tomato paste and chili beans. Season with chili powder, hot sauce, seasoning salt, cayenne pepper and garlic powder.
• Cook over low heat, stirring occasionally, until desired consistency (at least 1 hour for best flavor).

Notes :

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Be Prepared Five-Bean Soup Mix The Best Recipes

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Be Prepared Five-Bean Soup Mix

"This do-ahead soup mix allows you always to be prepared!"

Ingredients :

• 1 1/2 cups dried pinto beans
• 1 1/2 cups white kidney beans
• 1 cup dry kidney beans
• 1 cup dry lima beans
• 1 cup dry garbanzo beans
• 1/2 cup dried minced onion
• 1 tablespoon paprika
• 2 teaspoons salt
• 1 teaspoon mustard powder
• 1/2 teaspoon granulated garlic
• 1 tablespoon chicken bouillon powder
• 3 cubes beef bouillon
• 1 tablespoon dried parsley
• 1/4 cup bacon bits
• 1/4 cup mixed vegetable flakes
• 4 quarts water
• 1/4 cup vegetable oil (optional)
• 4 (14.5 ounce) cans whole peeled tomatoes

Instructions :

Prep : 15M	Cook : 24M	Ready in : 2H45M

• To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag.
• To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, chicken bouillon powder, beef broth, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature.
• To make one batch (6 bowls) soup, start 2 1/2 hours before. Rinse 1 1/2 cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 tablespoon oil, and 1/4 cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add the juice and reserve the tomatoes to add near the end of the simmering time.) Bring to a boil, reduce heat and cover. Simmer for 2 to 2 1/2 hours until beans are tender.

Notes :

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Lena's Pasta Fazul Tasty Recipes

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Lena's Pasta Fazul

"My version of a classic. Cannellini beans, tomatoes and pasta. Healthy and satisfying."

Ingredients :

• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 1 onion, chopped
• 2 carrots, chopped
• 1/4 cup chopped parsley
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 3 cups whole peeled tomatoes, sliced
• 2 cups drained canned cannellini beans
• 1 pound uncooked pasta
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• salt and pepper to taste

Instructions :

Prep :	Cook : 5M	Ready in :

• Heat 2 tablespoons olive oil until hot in a large skillet over medium heat. Add garlic, onion, carrot, parsley, basil, oregano and red pepper. Saute until onions become tender.
• Stir in the tomatoes plus 1/2 cup of their can juices. Season to taste with salt and pepper. Reduce heat to medium-low. Cover and stir frequently for 10 minutes or until the carrots are tender. Stir in the cannellini beans, cover and simmer for 20 minutes.
• Cook pasta in 4 quarts of boiling salted water until al dente. Drain and toss pasta with 2 tablespoons olive oil and Parmesan cheese. Add pasta to cannellini bean mixture and toss to combine. Serve immediately.

Notes :

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Summertime Tuna Pasta Salad The Best Recipes

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Summertime Tuna Pasta Salad

"It's fresh, light, tasty and healthy. (Variation: If you are not a big tuna fan like me, try one 7.5 ounce can of salmon, drained and flaked.)"

Ingredients :

• 1 cup creamy salad dressing (e.g. Miracle Whip)
• 1 teaspoon dried dill weed
• 1/2 teaspoon ground black pepper
• 2 cups elbow macaroni
• 1 (5 ounce) can tuna, drained
• 1 cup broccoli florets
• 1 cup chopped carrots
• 1 cup sliced celery
• 1 cup cucumber - peeled, seeded and chopped

Instructions :

Prep : 25M	Cook : 8M	Ready in : 25M

• In a large bowl, mix dressing, dill weed and ground black pepper. Mix in macaroni, tuna, broccoli, celery and cucumber until well blended. Cover and refrigerate until ready to serve.

Notes :

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Cream of Pumpkin Soup The Best Recipes

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Cream of Pumpkin Soup

"A creamy pumpkin soup for autumn. This soup is smooth and flavorful, and the addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie."

Ingredients :

• Cinnamon Croutons:
• 3 tablespoons butter, softened
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon
• 4 slices whole wheat bread
• Soup:
• 1 cup chopped onion
• 2 tablespoons butter, melted
• 2 (14.5 ounce) cans chicken broth
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground black pepper
• 1 cup heavy whipping cream

Instructions :

Prep : 20M	Cook : 6M	Ready in : 50M

• Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
• Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
• Transfer broth mixture into the container of a blender or processor. Process until smooth.
• Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
• Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Navy Bean Soup With Sirloin Tips The Best Recipes

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Navy Bean Soup With Sirloin Tips

"For all you Navy Bean Soup lovers this is a must. Sirloin tips and great spices make this a soup that cannot be beat. Garnish with fresh parsley and cilantro."

Ingredients :

• 1 pound sirloin tips, cubed
• 1 onion, chopped
• 1 stalk celery, chopped
• 2 potatoes, peeled and diced
• 5 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 cup red wine
• 1 bay leaf
• 1 (16 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1 tablespoon ground cumin
• 1 1/2 teaspoons crushed red pepper flakes
• 1 teaspoon brown sugar
• 1 tablespoon hot pepper sauce
• 1 (15 ounce) can navy beans

Instructions :

Prep :	Cook : 7M	Ready in :

• In a large stock pot, brown sirloin, celery, onion, and garlic in olive oil until onions are translucent.
• Add wine, bay leaf, tomatoes, tomato paste, cumin, red pepper flakes, sugar, potatoes, and hot pepper sauce. Bring the mixture to a rapid boil, and then reduce heat. Continue to cook for 30 minutes, or until meat is tender. Stir occasionally to keep meat from sticking to the pan.
• Stir in navy beans, and heat through. Serve hot, garnished with parsley and cilantro.

Notes :

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Blackberry and Blueberry Pie Popular Recipes

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Blackberry and Blueberry Pie

"This is a delicious berry pie that combines both blueberries and blackberries. You can use fresh or frozen berries. Marionberries may be substituted for blackberries."

Ingredients :

• Pie Crust:
• 2/3 cup shortening, chilled
• 2 cups all-purpose flour
• 1 teaspoon salt
• 5 tablespoons cold water
• Filling:
• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 4 cups fresh blueberries
• 1 1/2 cups fresh blackberries
• 1 tablespoon lemon juice
• 2 tablespoons butter

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H45M

• Cut shortening into 2 cups flour and salt until the shortening is the size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, wrap with plastic, and refrigerate at least 30 minutes. Divide the dough in half and roll out half on a lightly floured board. Line a 9-inch pie dish with the pastry. Roll out the top crust and set aside.
• Preheat oven to 425 degrees F (220 degrees C).
• Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Pour the filling into the pastry-lined pan. Sprinkle with lemon juice and dot with butter. Cover with top crust; cut slits in the top to vent the steam. Seal the crust and flute the edges.
• Cover the edges of the crust with foil to prevent over-browning. Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes. Remove foil during the last 12 minutes of baking.

Notes :

• If you use frozen berries, you'll need to increase the baking time. Bake as directed, and then reduce the heat to 350 degrees F (175 degrees C). Bake until the juices are bubbling, about 30 minutes more.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Sauteed Scallops Tasty Recipes

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Sauteed Scallops

"A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving."

Ingredients :

• 1/4 cup butter
• 2 cloves crushed garlic
• 2 sprigs fresh rosemary
• 1 pound scallops

Instructions :

Prep : 5M	Cook : 2M	Ready in : 10M

• In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.

Notes :

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Buttermilk Pie I Tasty Recipes

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Buttermilk Pie I

"Delicate custard pie - one you will love!"

Ingredients :

• 1 recipe pastry for a 9 inch single crust pie
• 1 1/4 cups white sugar
• 1/4 cup all-purpose flour
• 2 cups buttermilk
• 3 eggs
• 1 teaspoon vanilla extract
• 1/4 cup butter

Instructions :

Prep :	Cook : 8M	Ready in :

• Mix sugar and flour. Add buttermilk, beaten eggs, vanilla. Melt the butter over low heat. Add to buttermilk mixture and mix well.
• Pour into pie crust and bake at 350 degrees F (175 degrees C) for 35 - 40 minutes.

Notes :

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Lemony Steamed Fish Tasty Recipes

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Lemony Steamed Fish

"Mild flavored, flaky fish fillets. Any number of different types of fish will work, and you can increase the recipe easily. Try halibut, cod, salmon, red snapper, trout, etc. Serve with a white and wild rice blend."

Ingredients :

• 6 (6 ounce) halibut fillets
• 1 tablespoon dried dill weed
• 1 tablespoon onion powder
• 2 teaspoons dried parsley
• 1/4 teaspoon paprika
• 1 pinch seasoned salt, or more to taste
• 1 pinch lemon pepper
• 1 pinch garlic powder
• 2 tablespoons lemon juice

Instructions :

Prep : 15M	Cook : 6M	Ready in : 45M

• Preheat oven to 375 degrees F (190 degrees C).
• Cut 6 foil squares large enough for each fillet.
• Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Corn Chowder I Popular Recipes

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Corn Chowder I

"Warm and soothing corn chowder with the salty bite of crisp bacon. This warms up well in the microwave and even tastes better a day old. I also freeze it in small batches. This makes a big pot of chowder but, it can easily be cut in half."

Ingredients :

• 2 pounds potatoes - peeled and cubed
• 1 pound bacon
• 1 onion, chopped
• 4 tablespoons all-purpose flour
• 8 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 (14.75 ounce) cans creamed corn
• 1/4 cup shredded Cheddar cheese
• 1 dash paprika

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H

• Boil potatoes in salted water until soft. Drain. Mash half of the potatoes and set aside.
• Fry the bacon until very crisp. Crumple the bacon and set aside.
• Fry the onion inn the bacon grease until translucent and soft.
• Dump the cooked onions into a large stockpot. Add the flour and heat until the mixture is bubbly and the flour is well dissolved. Add the milk and bring to a boil over medium-low heat, stirring frequently. You need to watch your pot pretty carefully while bringing to a boil and heating. The bottom tends to easily scorch. Once boiling add the salt, pepper, bacon, corn and all the potatoes. (If desired reserve some of the bacon for the garnish.)
• Heat soup until hot. Serve garnished with a dash of paprika, a sprinkling of cheddar cheese and some crumbled bacon.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Momma's Marinara Sauce The Best Recipes

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Momma's Marinara Sauce

"This is a very good quality marinara sauce to serve with any pasta dish. Our family has loved it for years. The hint to a good marinara sauce is cooking for an extended period of time over low heat."

Ingredients :

• 1 (28 ounce) jar spaghetti sauce
• 1 (14.5 ounce) can peeled and diced tomatoes
• 1 (14.5 ounce) can stewed tomatoes
• 1 (6 ounce) can tomato paste
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme

Instructions :

Prep :	Cook : 5M	Ready in :

• Combine all ingredients, and cook for at least 3-4 hours before serving.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Love Soup Mix in a Jar Popular Recipes

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Love Soup Mix in a Jar

"Makes a wonderful gift for a new bride-to-be, a friend under the weather, or just to say thanks! And it tastes great, too! Decorate the jar with a fabric lid and/or a bow tied around the neck. Be sure to attach the cooking instructions to the jar."

Ingredients :

• 1/3 cup beef bouillon granules
• 1/4 cup dried minced onion
• 1/2 cup dried split peas
• 1/2 cup uncooked twist macaroni
• 1/4 cup barley
• 1/2 cup dry lentils
• 1/3 cup long-grain white rice
• 1 cup uncooked tri-color spiral pasta

Instructions :

Prep : 10M	Cook : 12M	Ready in : 10M

• Use a canning funnel or any funnel that has about a 2-inch neck. This will make it easier to fill the jar with the ingredients. Be sure to use a wide-mouth, 1-quart canning jar.
• Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.
• Attach tag with cooking instructions: In large kettle, brown 1 pound ground beef or stew beef cut into bite-size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad.

Notes :

• The nutrition for this recipe does not include ingredients not in the ingredient list, including the ground beef and olive oil.

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Summer Penne Pasta Popular Recipes

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Summer Penne Pasta

"This is an excellent recipe by itself but can easily be personalized. Try different combinations of vegetables or experiment with different pasta shapes."

Ingredients :

• 1 (16 ounce) package penne pasta
• 1/3 pound sliced green bell peppers
• 1/3 pound sliced red bell peppers
• 1/3 pound sliced yellow bell peppers
• 2 tablespoons olive oil
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 6 ounces mushrooms, chopped
• 1 clove garlic, minced
• 2 medium tomato - peeled, seeded and chopped
• ground black pepper to taste
• salt to taste

Instructions :

Prep :	Cook : 8M	Ready in :

• In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.
• While pasta is cooking, wash the bell peppers and cut them into 1/4 inch strips. In a large skillet over medium heat place 2 tablespoons of olive oil and saute the pepper until soft. Do not allow peppers to brown.
• To the skillet, add the sliced zucchini and yellow squash and saute for 2 minutes. Add chopped mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat.
• Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.

Notes :

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Green and Red Tomato and Corn Soup Tasty Recipes

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Green and Red Tomato and Corn Soup

"This unique light soup utilizes end of summer veggies. I love it with a few slices of a hearty whole-wheat sourdough bread spread with fresh goat cheese."

Ingredients :

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 teaspoons ground cumin
• 4 green tomatoes, chopped
• 4 tomatoes, chopped
• 1 1/2 cups fresh corn kernels
• 7 cups vegetable broth
• salt and pepper to taste

Instructions :

Prep :	Cook : 5M	Ready in :

• In a stockpot heat the oil over medium heat. Add the onion and garlic, saute until soft.
• Stir in the cumin powder, tomatoes and corn. Cook over medium heat for 5 minutes.
• Stir in vegetable broth, reduce heat to low and cook until heated through. Season to taste with salt and pepper.

Notes :

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Leftover Roast Chicken Soup Popular Recipes

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Leftover Roast Chicken Soup

A great way to get more meals from one chicken! A delicious but light broth with great country flavors. Serve in large bowls with fresh crusty rye bread. Any leftovers of this soup can be strained and used as chicken stock.

Ingredients :

• 1 leftover roast chicken frame - bones, giblets, etc
• 1 teaspoon whole black peppercorns
• 2 bay leaf
• 2 larges carrots, chopped
• 1 large onion, diced
• 1 cup chopped fresh green beans
• 4 larges potatoes, diced
• salt and pepper to taste

Instructions :

Prep : 15M	Cook : 8 to 10 M	Ready in : 2H15M

Notes :

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Potato and Onion Soup Tasty Recipes

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Potato and Onion Soup

"This is a very savory and tasty soup!"

Ingredients :

• 1/4 cup margarine
• 1 onion, thinly sliced
• 2 leeks
• 2 red potatoes, peeled and sliced
• 2 quarts water
• 1 tablespoon salt
• 1/4 cup margarine
• 1/2 cup heavy whipping cream
• 3 tablespoons chopped fresh chives

Instructions :

Prep :	Cook : 7M	Ready in :

• In a heavy 4 quart pan, melt 1/4 cup butter and onion until wilted. Add cleaned and sliced leeks, potatoes, water and salt. Bring to a boil and simmer, partially covered, for 45 minutes or until potatoes are very tender.
• Remove from heat and cool if you want. Blend the cooked mixture until smooth. Return to the saucepan; add 1/4 cup butter, cream and chives. Check for seasonings. Heat, but do not boil or the cream will curdle.

Notes :

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Parmesan Potato Soup The Best Recipes

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Parmesan Potato Soup

"Creamy potato soup with bacon and parmesan cheese."

Ingredients :

• 4 potatoes, cubed
• 3/4 cup chopped onion
• 1/2 cup all-purpose flour
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon sage
• 4 1/2 cups chicken broth
• 1 cup grated Parmesan cheese
• 1/2 cup margarine
• 1/2 teaspoon dried basil
• 1/4 teaspoon celery salt
• 1/4 teaspoon onion salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 6 cups milk
• 12 slices crisp cooked bacon, crumbled

Instructions :

Prep : 15M	Cook : 7M	Ready in : 55M

• Cook the potatoes in boiling water until tender.
• In a soup kettle, saute onion in butter or margarine until tender.
• Stir in flour and spices. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Add potatoes, and return to a boil. Reduce heat, cover, and simmer for 10 minutes.
• Stir in milk and cheese. Heat through. Stir in bacon.

Notes :

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Rich and Creamy Tomato Basil Soup Tasty Recipes

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Rich and Creamy Tomato Basil Soup

"The secret to the richness of this soup is to use real butter, fresh basil leaves, and heavy cream. Please do not substitute, or you will not have the same high quality end result."

Ingredients :

• 4 tomatoes - peeled, seeded and diced
• 4 cups tomato juice
• 14 leaves fresh basil
• 1 cup heavy whipping cream
• 1/2 cup butter
• salt and pepper to taste

Instructions :

Prep : 10M	Cook : 4M	Ready in : 45M

• Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
• Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Blackberry Pie I The Best Recipes

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Blackberry Pie I

"I've been using this recipe for years and have always succeeded with it! Frozen or fresh blackberries can be used. Serve with vanilla ice cream."

Ingredients :

• 4 cups fresh blackberries
• 1/2 cup white sugar
• 1/2 cup all-purpose flour
• 1 recipe pastry for a 9 inch double crust pie
• 2 tablespoons milk
• 1/4 cup white sugar

Instructions :

Prep : 40M	Cook : 8M	Ready in : 2H20M

• Preheat oven to 425 degrees F (220 degrees C).
• Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
• Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
• Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Ham, Potato, and Cheese Soup Tasty Recipes

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Ham, Potato, and Cheese Soup

"This is especially good on a cold winter night along with hot rolls."

Ingredients :

• 12 potatoes, peeled and cubed
• 2 large onions, finely chopped
• 2 pounds processed cheese food (eg. Velveeta)
• 1 pound chopped ham
• ground black pepper to taste
• 3 1/2 tablespoons all-purpose flour
• 1 cup milk

Instructions :

Prep : 30M	Cook : 16M	Ready in : 1H10M

• Place potatoes, onion, and cubed ham in large stockpot. Cover with water. Cook until potatoes are almost tender.
• Remove about one cup of the cooked potatoes and mash in a bowl with the back of a fork. Add some of the liquid from the pan (about a tablespoon at a time) along with the flour till you have a thick paste. Add this back to the pot.
• Place the cheese (either whole of cubed) in the pot. Let the soup simmer until the cheese melts and is thick. Add ground black pepper to taste and stir in the milk.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Chocolate Banana Pie Popular Recipes

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Chocolate Banana Pie

"This pie is actually better the second day. So the best plan would be to make it the day before you need it, and let it sit in the refrigerator overnight."

Ingredients :

• 1 recipe pastry for a 9 inch single crust pie
• 1/4 cup chopped pecans
• 1 (8 ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 1 cup heavy whipping cream
• 1/2 cup white sugar
• 2 large bananas, sliced
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1/2 cup chopped pecans

Instructions :

Prep : 30M	Cook : 8M	Ready in : P1D

• Preheat oven to 350 degrees F (175 degrees C).
• Knead together the pie dough and the 1/4 cup finely chopped pecans. Line 9-inch pie pan with the pecan dough; fill with heavy-duty foil and dried beans or pie weights. Bake for 20 minutes or until set and lightly browned (see Editor's Note). Let cool.
• Beat cream cheese and confectioners' sugar until smooth, and spread in the pie shell.
• Prepare chocolate pudding according to package instructions, but use 1/2 cup less milk. Set aside.
• Whip the cream with 1/2 cup sugar. Spread half of the whipped cream over the cream cheese in the shell. Lay sliced bananas on top of the whipped cream, and cover with the chocolate pie filling. Spread the other half of the whipped cream over the bananas. Sprinkle with chopped pecans, and refrigerate at least 3 hours or overnight before serving.

Notes :

• Get tips on blind-baking your pastry in our How To Pre-Bake A Pie Crust article.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Jade Garden Soup The Best Recipes

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Jade Garden Soup

This is a very savory cold soup! Garnish with dill weed, sour cream and paprika.

Ingredients :

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, sliced
• 2 stalks celery, sliced
• 6 cups chicken stock
• ⅓ cup uncooked white rice
• 1 ⅓ cups fresh spinach, washed and chopped
• 1 ⅓ cups butter lettuce - rinsed, and torn into small pieces
• 1 ⅓ cups chopped fresh parsley
• salt to taste
• ground black pepper to taste
• 1 pinch cayenne pepper

Instructions :

Prep : 25M	Cook : 6 to 8 M	Ready in : P1DT1H10M

Notes :

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Rhubarb Pie III The Best Recipes

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Rhubarb Pie III

"This is my husband's favorite birthday dessert. His mom gave me this recipe 36 years ago."

Ingredients :

• 2 pounds rhubarb, cut into 1/2 inch pieces
• 1 1/4 cups white sugar
• 1/3 cup all-purpose flour
• 1/8 teaspoon ground nutmeg
• 2 tablespoons butter
• 3 drops red food coloring (optional)
• 1 recipe pastry for a 9 inch double crust pie

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H

• Preheat oven to 425 degrees F (220 degrees C).
• Combine sliced rhubarb with sugar, flour and nutmeg and mix lightly. Add red food coloring, if using, and mix well.
• Place mixture into unbaked 9 inch pie shell and dot with butter. Cover with top pastry and cut design in top crust for steam to escape.
• Bake for 30 minutes or until crust is golden brown and fruit is bubbly. Let cool and serve.

Notes :

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Sinfully Delicious Chocolate Pie Tasty Recipes

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Sinfully Delicious Chocolate Pie

"Very rich. Don't eat this if you are planning to go to heaven. Go all-out and top each slice with a big dollop of whipped cream. Please note, this pie uses raw eggs which should not be consumed by children, pregnant women, or the elderly. Be sure to use only fresh eggs for this recipe."

Ingredients :

• 1 cup butter
• 1 1/2 cups white sugar
• 4 (1 ounce) squares unsweetened chocolate, melted
• 1 teaspoon vanilla extract
• 4 eggs
• 1 (9 inch) deep dish pie crust, baked and cooled

Instructions :

Prep :	Cook : 8M	Ready in :

• In a large bowl, beat butter and sugar until light and fluffy. Blend in chocolate and vanilla. At medium speed, beat in eggs, one at a time, taking 5 minutes for each egg. (This is very important, 5 minutes for each egg!)
• Spoon into pie shell and chill. Top with whipped cream before serving, if desired.

Notes :

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Chicken Meatball Soup The Best Recipes

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Chicken Meatball Soup

Much like wedding soup, I have slightly modified to suit my family's taste. A favorite among even picky eaters. Serve over egg noodles.

Ingredients :

• 1 pound ground chicken breast
• ½ teaspoon ground black pepper
• ½ teaspoon salt
• ⅝ cup Italian seasoned bread crumbs
• 1 egg, beaten
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1 ½ teaspoons minced garlic
• 4 cups water
• 1 (32 fluid ounce) container chicken broth
• 1 ½ cups sliced carrots
• 1 ½ cups chopped celery
• 1 ½ cups sliced parsnip
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 bay leaves

Instructions :

Prep : 15M	Cook : 6 M	Ready in : 1H

Notes :

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Cream of Herb Soup Tasty Recipes

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Cream of Herb Soup

"This is a very creamy and savory soup. Serve in warm bowls with parsley garnish."

Ingredients :

• 3 tablespoons butter
• 1 cup chopped green onions
• 1 cup chopped spinach
• 1/2 cup chopped fresh basil
• 1/2 cup chopped parsley
• 5 cups chicken broth
• 1 teaspoon white sugar
• 1 cup half-and-half cream
• salt to taste
• ground black pepper to taste
• 2 teaspoons butter
• 2 tablespoons all-purpose flour

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H

• Melt 3 tablespoons butter in a large saucepan. Saute onions until tender, about 10 minutes. Add spinach, basil or watercress (see Cook's Note), and parsley. Cover, reduce heat to low, and simmer 10 minutes.
• Stir in broth and sugar. Simmer, covered, for 30 minutes. Slowly stir in cream.
• In a separate pan, melt 2 tablespoons butter over medium heat. Stir in flour and cook, stirring constantly, until flour loses its raw smell, about 2 minutes. Whisk in a little of the hot soup into the flour mixture, mixing until smooth. Pour roux mixture slowly into the soup, stirring constantly. Bring just to a boil, and remove from heat. Season with salt and pepper to taste.
• Serve in warm bowls with a parsley garnish.

Notes :

• You may substitute watercress for the basil, if you prefer.

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Caramel Pie I Popular Recipes

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Caramel Pie I

"A rich pie that tastes like caramels."

Ingredients :

• 3 tablespoons butter
• 4 tablespoons sifted all-purpose flour
• 1 cup white sugar
• 1 egg
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 (9 inch) pie crust, baked

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H25M

• Cream together butter or margarine, flour, and sugar.
• Slightly beat egg, and add it plus milk to creamed mixture.
• Cook over medium heat, stirring constantly until thickened. Cool, and add vanilla.
• Pour into baked pie crust. Refrigerate. Serve with whipped cream.

Notes :

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Zucchini Cream Pie The Best Recipes

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Zucchini Cream Pie

"This is like a custard pie, it is great."

Ingredients :

• 1 1/2 cups zucchini - peeled, seeded and sliced
• 1 cup evaporated milk
• 2 cups white sugar
• 1 egg
• 3 tablespoons margarine
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 recipe pastry for a 9 inch single crust pie
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions :

Prep :	Cook : 8M	Ready in :

• Boil zucchini until tender. Drain and let stand in cold water for about 5 minutes, then drain.
• Put the zucchini, evaporated milk, sugar, egg, margarine, flour, vanilla and salt into a blender and blend until smooth.
• Pour into unbaked pie shell. Sprinkle with cinnamon and nutmeg. Bake at 425 degrees F (220 degrees C) for 5 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake until set.

Notes :

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Rainbow Rotini Salad The Best Recipes

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Rainbow Rotini Salad

"This is a standard for potlucks, and it makes a nice big salad that tastes great!"

Ingredients :

• 1 (16 ounce) package colored rotini pasta
• 2 tomatoes, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 large cucumber, chopped
• 1 cup broccoli florets
• 1 cup fresh sliced mushrooms
• 1 (8 ounce) bottle Italian-style salad dressing
• 1 cup black olives, pitted and sliced

Instructions :

Prep : 20M	Cook : 8M	Ready in : 30M

• Bring 4 quarts of water to a rapid boil (2 teaspoons of salt can be added, optional). Add rotini. Return water to rapid boil and cook uncovered, stirring frequently, for about 10 to 12 minutes. Drain. Rinse in cold water.
• Combine cooked pasta with tomatoes, green bell pepper, onion, cucumber, broccoli, mushrooms, olives and Italian salad dressing. Cover and chill. Toss salad before serving.

Notes :

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Rigatoni with Pizza Accents Tasty Recipes

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Rigatoni with Pizza Accents

"Our family has been cooking this rigatoni for 40 years. It is a great change from the Friday night pizza, as it contains all of your favorite pizza toppings. This is a heavy recipe. A simple salad is all you need to make a complete meal."

Ingredients :

• 1 (16 ounce) package rigatoni pasta
• 2 pounds Italian sausage
• 2 onions, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 pound fresh mushrooms, sliced
• 2 (14.5 ounce) cans stewed tomatoes, undrained
• 2 (6 ounce) cans tomato paste
• 3 1/2 ounces sliced pepperoni sausage
• 1 tablespoon chopped fresh basil
• 1/2 pound diced pepperoni
• salt and ground black pepper to taste

Instructions :

Prep :	Cook : 8M	Ready in :

• Cook rigatoni pasta in a large pot of boiling salted water until al dente. Drain well. Set aside.
• In a large skillet, fry sausage until cooked through but not brown. Add chopped onions and minced garlic. Stir and cook until soft. Add sliced mushrooms and cook about 5 minutes. Add chopped green pepper and cook slowly until soft. Drain off any excess fat.
• Stir in tomatoes with juice, tomato paste, fresh basil and pepperoni. Bring to a boil. Reduce heat and add cooked rigatoni noodles. Season with salt and pepper to taste.
• Simmer 20 minutes, stirring occasionally, until most of the liquid has been cooked off.

Notes :

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Spaghetti Sauce II Popular Recipes

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Spaghetti Sauce II

"A very thick and dark sauce with a little red pepper kick. Adjust the crushed red pepper to suit your tastes. This sauce freezes well too."

Ingredients :

• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 (28 ounce) can whole peeled tomatoes
• 2 (6 ounce) cans tomato paste
• 2 tablespoons dried basil
• 1 tablespoon dried oregano
• 2 bay leaves
• 1 tablespoon white sugar
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup red wine
• 1 pound Italian sausage links (optional)

Instructions :

Prep :	Cook : 6M	Ready in :

• Heat olive oil in a large saucepan or Dutch oven. Saute onions and garlic until tender, 2-3 minutes. Add remaining ingredients (except sausage links) and simmer over low heat for 3 hours.
• With one hour cooking time remaining, cook and brown sausages in a skillet. When browned, place in sauce and continue to simmer. Remove bay leaves before serving. Serve over hot cooked noodles, with sausages on the side.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Italian Vegetable Soup Popular Recipes

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Italian Vegetable Soup

"Makes a lot and is very, very good."

Ingredients :

• 1 pound ground beef
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 cloves garlic, minced
• 1 (14.5 ounce) can peeled and diced tomatoes
• 1 (15 ounce) can tomato sauce
• 2 (19 ounce) cans kidney beans, drained and rinsed
• 2 cups water
• 5 teaspoons beef bouillon granules
• 1 tablespoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 2 cups chopped cabbage
• 1 (15.25 ounce) can whole kernel corn
• 1 (15 ounce) can green beans
• 1 cup macaroni

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H10M

• Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
• Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

Notes :

• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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