Bltbowtiepastarachaelray Recipes

BLT SALAD

Steps:

• Heat a drizzle of olive oil in a skillet over medium-high heat and add bacon, cook until crisp then drain on paper towels.
• In a salad bowl, whisk together the garlic, mustard, vinegar and stream in extra-virgin olive oil to incorporate the dressing, season with salt and pepper and stir in chives. Shred lettuces and add to the bowl. Halve the cherry tomatoes and add to the bowl along with bacon. Toss salad to coat evenly with dressing and serve.

BLT FRITTATA

Steps:

• Preheat oven to 400 degrees F.
• Heat a 12-inch nonstick ovensafe skillet over medium high heat. Add oil, pancetta, and garlic to the pan. When pancetta browns at edges and begins to crisp, add arugula. Wilt arugula, stir in tomatoes. Beat eggs together with half-and-half. Whisk in salt and pepper. Pour eggs over fillings and let eggs set. Using a spatula, raise eggs off the bottom of the skillet, allow more of the liquid egg to settle. When the frittata has set, transfer to oven and cook 10 to 12 minutes until top is deep golden brown. Remove the frittata and let it stand 5 minutes. Cut into wedges and serve.

BLT BOW TIE PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse under cold water. In a large bowl, combine romaine, chicken, tomato, bacon and pasta. , In a small bowl, whisk mayonnaise, water, barbecue sauce, vinegar and pepper. Pour over salad; toss to coat. Serve immediately.

BLT BOW TIE PASTA (RACHAEL RAY)

Steps:

• Heat a skillet over medium to medium-high heat. Add bacon and brown to crisp. Remove to plate to drain. Add Panko crumbs to the pan with the bacon drippings and toast to golden brown. Add parsley and grated cheese. Toss to combine, turn off heat and reserve the crumbs.
• Heat 2 tablespoons oil in a large skillet with tight-fitting lid over medium heat. Add onions and garlic, and cook to soften, 3-4 minutes, stirring frequently. Add red pepper and cherry tomatoes. Season with salt and pepper, and cover pan tightly with lid. Cook, shaking occasionally, until tomatoes begin to burst, about 8 minutes. Remove cover and gently mash up the tomatoes a bit with a wooden spoon.
• Meanwhile, bring a pot of water to a boil for pasta. Salt water and cook bowties. Just before draining, add a cup of the starchy liquid to the cherry tomato sauce. Drain pasta.
• Add arugula and basil to the tomato sauce, along with the reserved bacon and drained bowties. Season with black pepper and salt, and toss to combine. Garnish bowls of pasta with the seasoned crumbs and serve.

20 EASY BOW-TIE PASTAS THE FAMILY WILL DEVOUR

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a bow-tie pasta recipe in 30 minutes or less!

BLT BOW TIE PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse under cold water.
• In a big serving bowl, combine the pasta, romaine, cherry tomatos and bacon bits.
• In a small bowl, whisk together the mayonnaise, barbecue sauce, vinegar and pepper. Pour over pasta mixture and toss to coat evenly.
• Serve immediately.
• This is also really good with leftover chicken chopped up and mixed inches Prep time does not include the cooking time.

BLT CREAMY MAC 'N' CHEESE (RACHAEL RAY)

Steps:

• Preheat the oven to 500°. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.
• While the pasta is working, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp at the edges, 3 to 5 minutes. Add the leeks and cook until softened, 3 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Stir in the tomato paste for 1 minute. Stir in the cream cheese until melted. Stir in half of the shredded cheese, then the reserved pasta cooking water.
• Add the pasta to the sauce and toss. Pile into a casserole and top with the tomatoes and remaining shredded cheese. Bake until browned on top, 7 to 8 minutes.
• In a large bowl, toss the arugula and basil with the lemon juice and a drizzle of EVOO. Serve on top of the pasta.

BROCCOLI AND BOW TIE PASTA

Steps:

• Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
• In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
• Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pine nuts and cheese, if using, and serve.
• To toast pine nuts, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

TOMATO, BASIL, AND CHEESE BAKED PASTA RACHAEL RAY

Steps:

• Bring a large pot of water to a boil and salt the water.
• Add pasta and cook for a minute or two less time than package directions say.
• The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little undercooked.
• The shells with probably cook for 9 or 10 minutes.
• Preheat a big, deep skillet or a medium saucepan over medium heat.
• Place garlic on a cutting board and place the flat of your knife on top of each clove.
• Carefully give the garlic a whack with the palm of your hand to separate the cloves form the skins.
• Throw out the skins and chop up the garlic.
• Remember to keep your fingers curled under and the edge of your knife tilted slightly away from your body.
• Add evoo by pouring a slow stream of it twice around the pan.
• This will be about 2 tablespoons, just enough to coat the bottom of the pan.
• Do not let the oil pour out too fast; you want a slow, steady stream.
• Add the garlic to the oil.
• To chop the onion, cut the ends off and cut the whole onion down the center.
• Wrap half and save it for another use.
• Cut the other half into thin slices then turn the slices a quarter turn and chop them again.
• Hold the tip of the knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small.
• Add the chopped-up onion to the garlic and oil.
• Cook, stirring a lot, until the onions are mushy and look cooked, about 5 minutes.
• Add the tomatoes to the onions and stir.
• When the tomatoes come to a bubble, reduce the heat under the sauce to low.
• Stir in basil pieces to wilt them.
• Season the sauce with salt and pepper.
• Preheat the broiler to high and place a rack in the center of the oven.
• Drain pasta shells.
• Add them to a casserole dish.
• Add pesto sauce, ricotta cheese, and a handful of grated parmesan. S.
• tir carefully and coat the hot pasta with the pesto and cheeses.
• Pour the hot tomato and basil sauce over the pasta, as much as you like.
• You can always serve a little extra at the table.
• Scatter the mozzarella cheese over the pasta.
• Add a final sprinkle of parmesan as well.
• Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat.
• Let the cheese melt and bubble on top, 3 to 5 minutes.

BLT BOW TIES

Steps:

• Cook farfalle in large pot of boiling salted water until tender but still firm to bite. Drain farfalle.
• Meanwhile, cook bacon in heavy large skillet over medium-high heat until crisp, stirring often. Using slotted spoon, transfer bacon to paper towels. Pour off all but 3 tablespoons bacon drippings from skillet. Add tomatoes and crushed red pepper to skillet; sauté until tomatoes soften, about 2 minutes. Add arugula, onions, 1/2 cup basil, and bacon; sauté until arugula and basil just wilt, about 2 minutes. Stir in wine; bring to simmer. Add farfalle to sauce and toss to coat. Mix in 3/4 cup Parmesan cheese and remaining 1/2 cup basil; cook until cheese melts and coats pasta, tossing often, about 2 minutes. Season farfalle to taste with salt and pepper. Sprinkle farfalle with remaining cheese and serve.

B, G, T

Steps:

• Preheat oven to 375 degrees F and arrange the bacon on a slotted pan or wire rack-lined baking sheet and cook until very crisp, about 20 minutes. Remove and cool to handle.
• Meanwhile, to a medium-large mixing bowl add chile peppers, garlic, lime juice, onions, cilantro, cayenne sauce, cumin and salt.
• Halve and seed tomatoes by gently squeezing out seeds over garbage bowl, then slice and turn slices to side, then dice. Or, trim top and bottom of tomato and roll to detach the center tissue and seeds with a utility or paring knife, then slice and dice.
• Halve the avocados and separate, then knock a chef's knife into the pit and remove it. Place a wire metal rack over the bowl containing the onions, chiles, garlic and juice of limes and press the halved pitted avocados down over bowl and slide to separate the flesh from the skin. Mash the avocados and ingredients in bowl with a fork or potato masher and adjust seasonings.
• Arrange guacamole in wide shallow bowl and leave half of it exposed. Arrange lines of chopped bacon and tomatoes across the other half of the bowl and garnish with edible flower leaves or cilantro or scallions and some pickled jalapeno slices.
• Serve with chips of choice and grilled or cold cooked shrimp.