Spiral Supreme Pasta Excellence Recipes

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SPIRAL SUPREME - PASTA EXCELLENCE



Spiral Supreme - Pasta Excellence image

A creamy pasta dish filled with colourful vegetables, found it years ago on the label of a can of Carnation Evaporated Milk, been making it ever since, I adapt the vegetables, and add, or omit, the ham, depending on what I have, and who is eating! I've guessed at cooking and preparation times, the only real work is in preparing the vegetables....you can have the meal on the table in under twenty minutes from start to finish. Use vegetable stock cubes, and omit the ham, to make this a tasty vegetarian dish... that's how I generally prepare it!

Provided by Karen Elizabeth

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 15

500 g spiral shaped pasta (Fusilli)
40 ml oil
6 mushrooms, sliced
6 spring onions, chopped
1 garlic clove, crushed
1 red pepper, seeded and sliced
250 g smoked ham, cut into strips (optional)
1 bunch spinach, stalks removed, washed, drained and finely sliced
1 chicken stock cube, dissolved in
100 ml water
1 (410 g) can evaporated milk
15 ml cornflour
5 ml soy sauce
30 ml parmesan cheese
ground black pepper

Steps:

  • Cook pasta as directed on packet - drain and toss in a little oil. Set aside and keep warm.
  • Heat remainder of oil in a large saucepan.
  • Fry mushrooms, spring onion, garlic, red pepper, chilli and smoked ham, until golden.
  • Add spinach and stirfry for a minute.
  • Add chicken stock.
  • Mix cornflour with a little evaporated milk, until smooth, add to stirfry with remaining Evaporated Milk, and soy sauce.
  • Cook for two more minutes, stirring occasionally, until sauce thickens.
  • Add parmesan cheese and pepper to taste.
  • Serve immediately over hot pasta.

Nutrition Facts : Calories 746.8, Fat 20.3, SaturatedFat 6.8, Cholesterol 32.1, Sodium 602.2, Carbohydrate 113.2, Fiber 7.5, Sugar 6.1, Protein 28.7

PERUVIAN BEAN SALAD



Peruvian Bean Salad image

This beautiful salad is loaded with colourful vegetables and beans. It's an ideal dish to bring to a pot luck or buffet as it can sit for hours and it's flavour only improves. I love the addition of the avocado. It makes it unlike other bean salads I've tried. From Chatelaine and posted for ZWT 7

Provided by Dreamer in Ontario

Categories     Peppers

Time 15m

Yield 8 cups

Number Of Ingredients 13

2 garlic cloves, minced
1 tablespoon honey dijon mustard
1 tablespoon chopped pickled jalapeno pepper
1 pinch salt and pepper
1/4 cup red wine vinegar
1/4 cup olive oil
19 ounces chickpeas
19 ounces black beans
19 ounces mixed beans
1 yellow pepper, coarsely chopped
1 ripe avocado, chopped
1 pint grape tomatoes, sliced in half
1/2 cup chopped parsley

Steps:

  • In a bowl, stir garlic with honey-Dijon mustard, jalapenos, salt, pepper and vinegar.
  • Whisk in oil.
  • Drain and rinse beans, then place in a large bowl.
  • Add pepper, avocado, tomatoes and parsley.
  • Stir in dressing. (If making ahead, don't add avocado, tomatoes and parsley until just before serving.).
  • Cover and refrigerate up to 2 days.

Nutrition Facts : Calories 261.3, Fat 11.6, SaturatedFat 1.6, Sodium 225.9, Carbohydrate 32.4, Fiber 9.7, Sugar 1.2, Protein 8.9

SOUTHWESTERN COUSCOUS



Southwestern Couscous image

Make and share this Southwestern Couscous recipe from Food.com.

Provided by Millereg

Categories     One Dish Meal

Time 30m

Yield 7 cups, 6 serving(s)

Number Of Ingredients 9

1/2 cup chopped green onion, , divided
2 tablespoons unsalted butter or 2 tablespoons margarine
1 (14 1/2 ounce) can fat free chicken broth
1 (14 1/2 ounce) can no-salt-added stewed tomatoes
1 teaspoon ground cumin
1 teaspoon chili powder
1 (10 ounce) package couscous
1 (15 1/2 ounce) can black beans, drained and rinsed
1/2 cup shredded extra-sharp cheddar cheese

Steps:

  • In a large saucepan, cook 1/3 cup of the green onions in butter until they are tender.
  • Stir in broth, tomatoes, cumin, and chili powder.
  • Heat to a boil, and then remove from heat.
  • Stir in couscous and beans; then cover and let stand for 5 minutes.
  • Fluff couscous mixture with a fork.
  • Top each serving with cheese and remaining green onions.

Nutrition Facts : Calories 333.9, Fat 8.4, SaturatedFat 4.9, Cholesterol 21.7, Sodium 360.6, Carbohydrate 50.4, Fiber 7.4, Sugar 0.4, Protein 14.1

ITALIAN PUMPKIN STRATA



Italian Pumpkin Strata image

Got this from a Carnation Evaporated Milk can. I have adapted slightly for my family's taste. One of my favorite Fall meals.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1 lb Italian sausage, casings removed
1 small onion, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2 cloves garlic, minced
1 lb Italian bread, cut into 1 1/2 inch cubes
2 cups shredded mozzarella cheese
2 (12 ounce) cans evaporated milk
1 (15 ounce) can pumpkin
4 eggs, beaten
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1 -2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large skillet, cook sausage, onion, peppers, and garlic in oil; crumble sausage into pieces.
  • Cook until sausage is no longer pink; drain.
  • Combine bread, cheese, and sausage mixture in a large bowl.
  • Mix together milk, pumpkin, eggs, salt, pepper, and seasonings.
  • Pour over bread mixture and stir gently until bread is moistened.
  • Pour into a greased 13x9 inch baking dish.
  • Bake at 350 degrees for 30-35 minutes or until set.
  • Serve warm.

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