STEAKHOUSE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Brush the grill with vegetable oil and preheat to medium high.
- Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions.
- Meanwhile, in a large skillet over medium heat, add the olive oil. When hot, add the garlic and cook for 1 minute. Turn the heat off, then add the brandy. Turn the heat back on and cook until the brandy is reduced by half, about 1 minute. Add the diced tomatoes to the skillet with the sugar, crushed red pepper and a pinch of salt and black pepper. Cook for 10 minutes, stirring occasionally.
- Meanwhile, sprinkle 1/2 teaspoon seasoning salt, 1/4 teaspoon each black pepper and lemon pepper and a pinch of kosher salt over one side of the steak.
- Put the steak on the hot grill seasoned-side down and cook for 3 to 4 minutes. Sprinkle the remaining 1/2 teaspoon seasoning salt, 1/4 teaspoon lemon pepper, 1/4 teaspoon black pepper and a pinch salt on the top of the steak and then flip it. Cook it for a further 3 to 4 minutes until medium rare. Remove to a board and rest while the sauce is finished.
- Reduce the heat to low under the sauce. Stir in the fontina and 1 tablespoon of the blue cheese. Stir in the cream and horseradish, then add in a little half-and-half if the sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
- Meanwhile, cut the steak into 1/2-inch strips.
- At the last minute, add the spinach to the sauce and toss to coat. Drain the pasta and add it to the sauce. Mix everything together.
- Place the steak on top of the pasta. Garnish the dish with basil and the remaining 2 tablespoons blue cheese crumbles. Serve straight from the skillet.
RANCH PASTA
I came up with this ranch pasta after making recipes for a bridal shower. It was party day and I needed to take some shortcuts! Everyone loves the simple Parmesan ranch white sauce, and it's easy to throw in veggies you have on hand. -Merry Graham, Newhall, California
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cook pasta according to package directions. , In a large bowl, mix Italian cheese blend, 1 cup Parmesan cheese, sour cream and salad dressing. Drain pasta; add to cheese mixture. Fold in spinach. Transfer to a greased 13x9-in. baking dish., Tear French bread into pieces; place in a food processor. Cover and pulse until crumbs form. Toss bread crumbs with oil, lemon zest, parsley, garlic salt and remaining Parmesan cheese. Sprinkle over pasta mixture., Bake, covered, 25 minutes. Uncover; bake until golden brown and bubbly, 5-10 minutes.
Nutrition Facts : Calories 436 calories, Fat 30g fat (12g saturated fat), Cholesterol 40mg cholesterol, Sodium 841mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
RANCH HOUSE FETTUCCINE
Make and share this Ranch House Fettuccine recipe from Food.com.
Provided by Loves2Teach
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare pasta according to package directions. Drain and keep warm.
- Saute broccoli and bell pepper in hot oil in a large skillet over medium-high heat for 7 minutes, or until crisp-tender; add garlic, and saute for 2 minutes.
- Stir in ham, chicken, and tomatoes; sprinkle with rosemary. Cook, stirring occasionally, until throughly heated.
- Toss together warm pasta, broccoli mixture, and 1/2 cup ranch dressing.
- Serve with remaining ranch dressing on the side.
Nutrition Facts : Calories 752.9, Fat 46.6, SaturatedFat 8.5, Cholesterol 123.7, Sodium 660.1, Carbohydrate 51.6, Fiber 2.8, Sugar 4.1, Protein 32.7
GARLIC RANCH SHRIMP FETTUCCINE
I first made this one night when the family wanted somthing different I originally used leftover shrimp and I've improved the recipe since so it's all fresh now. IT IS WONDERFUL!!
Provided by kitchenwitch71
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2or 3 tblsp good extra vigin olive oil in a large non stick pan.
- Saute shallot and garlic till slightly golden. Add mushrooms and saute till they start to wilt. Add shrimp and cook till nice and pink.
- Deglaze pan with wine and let reduce.
- Add oregano, basil and cream, reduce heat and let simmer about 10 min or till it starts to thicken.
- Stir in veggie dip, parmesan cheese and paprika and let heat through.
- Remove from heat and stir in parsley.
- Serve over noodles with some good garlic bread and fresh ground black pepper.
Nutrition Facts : Calories 223.1, Fat 9, SaturatedFat 5, Cholesterol 246.2, Sodium 364.3, Carbohydrate 4.5, Fiber 0.6, Sugar 0.5, Protein 27.7
RANCH-A-DOODLE FETTUCCINE NOODLES
Sauteed chicken breasts served with fettuccine noodles in a creamy Ranch dressing sauce. An easy weeknight meal.
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- Cook fettuccine according to package directions; drain. Stir in Ranch and mustard; set aside. Pour fettuccine into greased baking dish.
- Saute chicken in butter in large skillet. Transfer cooked chicken to the bed of fettuccine. Bake for 10 minutes or until crust appears golden brown.
Nutrition Facts : Calories 1128.8 calories, Carbohydrate 71.5 g, Cholesterol 224.9 mg, Fat 61.3 g, Fiber 4.5 g, Protein 68.4 g, SaturatedFat 22 g, Sodium 1046.9 mg, Sugar 3.4 g
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