- Chef Boyardee Cheese Pizza Kit (Keep dough mix, throw away the rest)
- Shredded mozzarella
- Pizza sauce
- Other toppings
- In a medium bowl, gradually pour 2/3 cup of warm water into the dough mix.
- Stir vigorously until the dough becomes roughly ball-shaped.
- Lightly coat the dough with about 1 Tbsp of canola oil.
- Cover the bowl with a cloth and place bowl in warm oven (200°) for about 5 minutes to rise.
- Spray pans and hands with Pam and spread the dough onto the pizza pan.
- Add sauce, cheese, and toppings as desired.
- Bake in oven at 425° for 15-18 minutes or until golden brown.
Can use flour instead of Pam when working the dough.
Some time ago, I found a website claiming it had the ‘secret’ restaurant recipes of popular dishes. It claimed this is the same pasta fagioli soup from Olive Garden. I don’t know if that’s true, but it sure is tasty!
- 1 lb. ground beef
- 1 small onion, diced (1 cup)
- 1 large carrot, julienned (1 cup)
- 3 stalks celery, chopped (1 cup)
- 2 cloves garlic, minced
- 2 14.5-oz cans diced tomatoes
- 1 15-oz can red kidney beans (w/ liquid)
- 1 15-oz can great northern beans (w/ liquid)
- 1 15-oz can tomato sauce
- 1 12-oz can V-8 juice
- 1 Tbsp white vinegar
- 1½ tsp salt
- 1 tsp oregano
- 1 tsp basil
- ½ tsp pepper
- ½ tsp thyme
- ½ lb. (1/2 pkg) ditali pasta
- Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
- Add onion, carrot, celery and garlic and sauté for 10 minutes.
- Add remaining ingredients, except pasta, and simmer for 1 hour.
- About 50 minutes into the simmering, coo the pasta in 1½ to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
- Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve.
So, compared to many of the other recipes here, this one is a little more complicated, but well worth the effort.
- 2 tsp. Olive oil
- 4 ounces thinly sliced pancetta, chopped
- 2 tsp minced garlic
- 2 ½ cups whipping cream
- 1 cup freshly grated Parmesan
- 8 large egg yolks
- ¼ cup chopped fresh basil leaves
- ¼ cup chopped fresh Italian parsley leaves
- 1 lb. Spaghetti (I use cellentani pasta)
- 4 cups coarsely shredded chicken (from 1 roasted chicken)
- Freshly ground black pepper
- ½ cup chopped walnuts, toasted (I usually leave these out)
- 1 Tbsp lemon zest (finely grated lemon peel)
- Heat the oil in a heavy large frying pan over medium heat. Add the pancetta ans garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
- In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is jut tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
- Add the chicken to the pan with the pancetta and stir to combine.
- Add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs).
- Season the pasta to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need).
- Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.