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KFC Mac and Cheese Recipe

KFC Mac and Cheese
I always enjoy getting the mac and cheese from KFC as a side dish to go with the fried chicken. This copycat recipe for KFC mac and cheese makes a great side dish to go with dinner. This mac and cheese is fully prepared on the stovetop, no baking is required. A combination of Velveeta and shredded cheddar is used for the sauce. I like to serve this recipe with fried chicken. Enjoy.

KFC Mac and Cheese

KFC Mac and Cheese

Yield: 4 Servings

Ingredients:

  • 6 cups water
  • 1 1/3 cups elbow macaroni
  • 4 ounces Velveeta cheese
  • ½ cup shredded cheddar cheese
  • 2 tablespoons whole milk
  • ¼ teaspoon salt

Directions:

  1. Bring the water to a boil in a large pot over high heat. Add the elbow macaroni to the water and cook it for 10 to 12 minutes or until tender, stirring occasionally.
  2. While the macaroni is cooking, prepare the sauce by combining Velveeta, cheddar, milk and salt in a small saucepan over low heat. Stir often as the cheese melts into a smooth consistency.
  3. Drain the macaroni when it has finished cooking and place it back into the same pot that it was cooked in without the water. Add the cheese sauce to the macaroni and stir gently until the pasta is coated with the cheese. Serve immediately.

Adapted from Top Secret Recipes

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Seafood Bake Recipe

Seafood Bake
This seafood bake is a great recipe for Lent. This recipe uses an alfredo sauce that is mixed with pasta, shrimp and crab. The shrimp are sautéed in a garlic, wine and butter sauce and then finished off with a squeeze of fresh lemon juice for even more flavor. The alfredo sauce is just a simple combination of heavy cream, butter and parmesan cheese. This recipe calls for penne pasta but several other types of pasta will work as well. Everything is mixed together and then placed into a casserole dish and topped with cheese. The cheese is browned using the broiler and it is ready to serve. I like to serve this recipe with garlic bread on the side. Enjoy.

Seafood Bake
Seafood Bake

Seafood Bake

Yield: 4 Servings

Ingredients:

  • 12 ounces uncooked shrimp (peeled, deveined and tails removed)
  • 6 ounces lump crab meat (drained)
  • ½ lemon
  • 2 tablespoons butter
  • 1 shallot (minced)
  • ¼ cup white wine
  • ¼ cup Italian parsley (chopped)
  • Olive oil
  • 2 garlic cloves (minced)
  • 1lb penne pasta
  • 1 ½ cups shredded mozzarella cheese

Alfredo Sauce-

  • 2 cups heavy cream
  • ½ cup butter
  • 2 garlic cloves (minced)
  • 5 ounces shredded parmesan cheese

Directions:

  1. Cook the pasta according to package directions. Drain and set aside. 
  2. Meanwhile melt the butter in a large skillet and drizzle in a little bit of olive oil. Add the minced shallot and cook until tender. Deglaze the pan with white wine and cook for a couple of minutes to reduce. Add in the shrimp, crabmeat, parsley and garlic. Cook until the shrimp is pink and cooked through (about 3-4 minutes). Season with salt and pepper. Squeeze the lemon just over the seafood and remove from the heat.
  3. To prepare the alfredo sauce—melt butter in a saucepan. Add in the cream and garlic and bring to a boil while whisking. Remove from the heat and whisk in the parmesan cheese, a little at a time, until melted and the sauce has thickened.
  4. Preheat the broiler on an oven. Mix the seafood with the sauce and pasta. Spread the mixture into a casserole dish and sprinkle mozzarella cheese over the top. Broil for a couple of minutes to melt and brown the cheese.
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TGI Friday’s Bruschetta Chicken Pasta Recipe

TGI Friday's Bruschetta Chicken Pasta
Here is a copycat recipe for the bruschetta chicken pasta from TGI Friday’s restaurant. If you are not familiar with this dish, it is grilled chicken on top of angel hair pasta that is mixed with a bruschetta marinara. For even more additional flavor the pasta is topped with a balsamic glaze and grated parmesan cheese. The chicken is marinated in ingredients such as water, paprika and liquid smoke. My favorite part about this recipe is the bruschetta marinara which really adds a nice flavor to this dish. You can serve this recipe with garlic bread. Enjoy.

TGI Friday's Bruschetta Chicken Pasta

TGI FRIDAY’S BRUSCHETTA CHICKEN PASTA

Yield: 4 Servings

Ingredients:

Balsamic Glaze-

  • ½ cup balsamic vinegar
  • 1/3 cup dark brown sugar
  • 1 teaspoon molasses
  • ¼ teaspoon salt

Bruschetta Marinara-

  • 2 cups diced tomatoes
  • ¼ cup tomato sauce
  • ¼ cup chopped basil
  • ¼ cup olive oil
  • 1 teaspoon white wine vinegar
  • 2 teaspoons minced garlic
  • ¾ teaspoon ground black pepper
  • ½ teaspoon salt

Chicken Marinade-

  • 2 cups water
  • 1 tablespoon salt
  • ½ teaspoon paprika
  • ¼ teaspoon liquid smoke
  • 1lb boneless skinless chicken breasts
  • olive oil
  • ground black pepper
  • 1/2lb uncooked angel hair pasta
  • 8 teaspoons olive oil
  • 8 tablespoons parmesan cheese
  • 4 teaspoons minced parsley

Directions:

  1. To make the balsamic glaze- in a small saucepan combine balsamic vinegar, brown sugar, molasses and salt. Place over medium-low heat and the heat the mixture until bubbling, then simmer for 5 minutes. Remove from heat and cool.
  2. To make the bruschetta marinara—in a small bowl combine tomatoes, tomato sauce, basil, olive oil, vinegar, garlic, pepper and salt. Cover and set aside.
  3. Marinade the chicken- combine water, salt, paprika, and liquid smoke in a medium bowl. Pound the chicken breasts until they are about ¾ of an inch thick. Add to the marinade. Cover and chill in the refrigerator for 1 hour.
  4. Preheat the grill to high-heat. Remove the chicken from the marinade, rinse with cold water and blot dry. Rub each chicken breast with olive oil and season with ground black pepper. Grill the chicken for 4 to 5 minutes per side or until fully cooked (the internal temperature has reached 165 degrees F).
  5. Break the pasta in half and cook it for 4 minutes in a large saucepan of boiling water. Strain.
  6. To prepare each serving—preheat a medium sauté pan over medium-heat. Add 2 teaspoons of olive oil to the pan and one quarter of the cooked angel hair pasta. Add ½ cup of the bruschetta marinara and 1 tablespoon of parmesan cheese. Toss with tongs until hot. Add the pasta to a plate and drizzle with balsamic glaze. Slice the chicken breasts and arrange one quarter of the chicken on top of the pasta and sprinkle with 1 tablespoon of parmesan cheese and 1 teaspoon of parsley. Repeat for remaining servings. 

 


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Cheeseburger Stuffed Shells Recipe

Cheeseburger Stuffed Shells
These cheeseburger stuffed shells combine the ingredients of a cheeseburger with pasta. The shells are stuffed with a ground beef mixture, topped off with sauce and cheese, and then baked in the oven. The ground beef is browned in the pan and then mixed with ketchup, mustard, Worcestershire sauce and cheddar cheese. The sauce is just a simple combination of ketchup and tomato sauce. When the shells are finished baking you can top them off with your favorite cheeseburger condiments such as lettuce, tomato, onion and pickle. Enjoy.

Cheeseburger Stuffed Shells

Cheeseburger Stuffed Shells

Yield: 4 Servings

Ingredients:

  • 1 (12 ounce) box jumbo pasta shells
  • 2 1/2lbs ground beef
  • ½ cup onion (finely chopped)
  • 1 ½ cups ketchup (divided)
  • ¼ cup yellow mustard
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon black pepper
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 (15 ounce) can tomato sauce

Directions:

  1. Preheat the oven to 400 degrees F. Cook the pasta shells in a large pot filled with water according to package directions. Drain and rinse the shells with cold water.
  2. In a large skillet cook the ground beef and onion over medium-high heat until the beef is cooked through. In a large bowl mix the cooked ground beef with ½ cup of ketchup, yellow mustard, Worcestershire sauce, pepper and 1 cup of shredded sharp cheddar cheese.
  3. In a separate bowl whisk together 1 cup of ketchup and the tomato sauce. Ladle enough of the sauce to lightly over the bottom of a 9×13 inch baking dish.
  4. Fill each pasta shell with about ¼ cup of the ground beef mixture and place filling-side-up into the baking dish. Drizzle the remaining sauce over the shells and sprinkle with 2 cups of shredded cheese over the shells. Cover the baking dish tightly with aluminum foil.
  5.  Place into the oven and bake covered at 400 degrees F. for 30 minutes and then uncover and bake for about 10 minutes until the cheese has melted and the sauce is bubbling. 

 

Adapted from Fabulessly Frugal

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