Linguine With Rondele Cheese Recipes

TWO-CHEESE LINGUINE

Steps:

• Cook linguine according to package directions. , Meanwhile, in a skillet over low heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; boil and stir for 2 minutes or until thickened. Remove from the heat. Combine cheeses; toss with lemon juice. Add to the sauce; stir until cheese begins to melt. Drain linguine; add the cheese sauce and toss to coat.

GARLIC LINGUINE

Steps:

• Cook pasta in a large pot of boiling water until done. Drain.
• Meanwhile, heat oil in large saucepan. Add garlic and cook 2 minutes, stirring constantly. Crush herbs, and add to the garlic.
• Add linguine. Heat through, stirring frequently. Fold in tomatoes. Serve.

LINGUINE WITH RONDELE CHEESE

Steps:

• Cook linquine until al dente, approx 10 mins, and cool.
• In a saute pan heat oil over medium heat.
• Add shallots and garlic.
• Cook 2 minutes.
• Add tomatoes, white wine and basil.
• Simmer over medium heat for about 3 minutes.
• Add the rondele cheese.
• When the cheese has melted add the linguine.
• Let it heat through until the linguine is hot.
• Enjoy.

CREAMY LINGUINE WITH VEGETABLES

Steps:

• Cook pasta in Dutch oven or large deep skillet as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add cauliflower and onions; cook 15 min. or until onions are caramelized, stirring occasionally. Add garlic and crushed pepper; cook 1 min., stirring frequently. Add spinach; cover. Cook 5 min. Stir in beans; cook, covered, 2 min. or until spinach is wilted and beans are heated through.
• Drain pasta; cover to keep warm. Cook broth and Neufchatel in Dutch oven 1 min. or until Neufchatel is completely melted and sauce is well blended, stirring frequently. Remove from heat.
• Add pasta; toss to coat. Stir in cauliflower mixture. Serve topped with nuts and Parmesan.

CHICKEN RONDELE

Steps:

• Pound chicken to 1/4 inch thickness.
• Place 1 1/2 TBS Rondele cheese in center of chicken breast and roll chicken to cover cheese.
• Dredge chicken in flour.
• Mix eggs and parmesan cheese to make a batter.
• Dip flour coated chicken in the egg batter.
• Saute chicken in skillet with olive oil on medium heat until golden brown.
• Place chicken in a baking dish.
• Drain olive oil from skillet and add butter, then add green onions and garlic, and saute for about 2 minutes.
• Pour this mixture over the chicken in the bakng dish.
• Bake in 375* preheated oven for 30 minutes until cooked through.