DESERT FIRE PASTA
A Canyon Cafe recipe. Note: Pico de gallo is a combination of chopped fresh tomatoes, cilantro, onions, garlic and peppers to taste. Add a splash of lime juice and a dash of salt. If you don't have time to make pico de gallo, substitute chopped fresh tomatoes. This topping adds tremendously to the finished dish.
Provided by gailanng
Categories One Dish Meal
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 19
Steps:
- Jalapeno Cream Sauce: To make a roux, melt 1 1/2 tablespoons butter; whisk in flour. Set aside.
- Saute onion, jalapeno and garlic in the remaining 1 teaspoon butter over medium heat until translucent, 5 to 6 minutes. Do not let the vegetables brown. Stir in cream, salt and black and red peppers; increase the heat and bring to a boil. Reduce heat to a simmer; whisk in the roux and cook until thickened. Set aside and keep warm to use in Desert Fire Pasta. Yields 2 cups.
- For the Pasta: Bring a large pot of salted water to a boil.
- While water comes to a boil, heat oil in a large skillet; add shrimp, mushrooms and jalapeno. Cook, tossing frequently, just until shrimp are opaque.
- Cook pasta in the boiling water just until al dente, according to package directions. While pasta cooks, stir jalapeno cream sauce into the shrimp mixture. Cook until heated through; do not let boil.
- Drain cooked pasta well. Add to shrimp mixture; toss until well coated. Transfer to serving dishes; sprinkle with Parmesan, then parsley. Spoon pico de gallo atop each serving.
Nutrition Facts : Calories 1554.5, Fat 116.1, SaturatedFat 64.6, Cholesterol 360, Sodium 1243.4, Carbohydrate 105, Fiber 6.7, Sugar 7.8, Protein 27.2
OUTBACK CYCLONE PASTA (COPYCAT)
My mom made this, and I just love it! She and my dad say it is just like the Cyclone pasta served at Outback Steakhouse, I have never had the dish at Outback, all I know is that this recipe is really good! Serving size is apprx.
Provided by KittyKitty
Categories One Dish Meal
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together in a lightly greased 13 x 9 inch baking dish.
- Bake at 375F until golden.
Nutrition Facts : Calories 336.5, Fat 3.2, SaturatedFat 0.7, Cholesterol 12.1, Sodium 545.1, Carbohydrate 67.1, Fiber 9.7, Sugar 4.2, Protein 12.3
BAKED FETA PASTA
Whether you're an avid TikTok user or just a casual Instagram consumer, you've probably seen the feta and tomato pasta taking the social media world by storm. It has an interesting history. In 2018, Finnish blogger Tiiu Piret (@tiiupiret) shared a recipe for a pasta containing prosecco, baked feta and tomatoes. In 2019, another Finnish blogger, Jenni Häyrinen (@liemessa), shared her simplified version of the dish on her blog and Instagram using the hashtag #uuifetapasta. (Afterward, sales of feta in Finland apparently increased by 300 percent.) American food influencer MacKenzie Smith (@grilledcheesesocial) eventually heard about the dish from a friend with a Finnish boyfriend. In January 2021, she posted a translation of the popular recipe on her blog and Instagram, which led to it going viral in the United States. It's easy to see why the recipe has achieved such fame: Cherry tomatoes and a whole block of feta are baked until soft and melty, then tossed with garlic, basil and cooked noodles for a beautifully cheesy dish. We opted to use a short tube pasta so the sauce can get trapped inside each piece and added a pinch of flaky sea salt on top to perfectly balance the dish.
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
- Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
- As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.
OUTBACK CYCLONE PASTA
I can't remember where I found this..but it is simply wonderful. Tastes almost as good as the original!
Provided by Jewels1965
Categories < 4 Hours
Time 1h1m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a lightly greased 13 x 9 inch baking dish.
- Bake at 375F 1/2 hour or until golden.
Nutrition Facts : Calories 578.2, Fat 6.9, SaturatedFat 1.8, Cholesterol 36.4, Sodium 1351.1, Carbohydrate 105.5, Fiber 15, Sugar 6.4, Protein 27.3
HURRICANE PASTA
This was the first meal my dad & I created after Hurricane Wilma last year when power returned after 2 weeks! Comfort food all the way! Easily doubled or tripled!
Provided by Kiwiwife
Categories Beans
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Open cans of tomatoes and pour into large skillet. Cut up whole tomatoes with knife, releasing juices.
- Sprinkle with garlic salt.
- Simmer for 15 minutes.
- Add drained beans.
- Boil pasta water and add pasta.
- Cook acording to package directions
- Add cheese to sauce & stir, simmer till pasta is done.
- Drain and add to sauce
- Sprinkle with extra cheese.
Nutrition Facts : Calories 614.2, Fat 4.5, SaturatedFat 1.2, Cholesterol 63.8, Sodium 318, Carbohydrate 115.4, Fiber 18, Sugar 10.7, Protein 31.4
EVACUATION TUNA & PASTA SALAD
Living on the coast we are sometimes forced to evacuate during hurricane season. Put this pasta salad in a covered container, and throw it in the cooler. It's a full meal in one bowl. It's easy to serve. Spoon it up into a cup and eat it in the car, camper, or in our case, a motel room! That's why we call it Evacuation Tuna & Pasta Salad.
Provided by BLUEFIN
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and cool.
- In a large bowl, combine pasta, eggs, tuna Cheddar cheese, celery, onion, roasted red pepper, and lima beans. Whisk together mayonnaise, lemon juice, and paprika. Season with salt. Pour dressing over pasta mixture, and mix together.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 27.4 g, Cholesterol 109 mg, Fat 13.9 g, Fiber 2.8 g, Protein 20.5 g, SaturatedFat 4.2 g, Sodium 468.3 mg, Sugar 3.2 g
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