Pantry Paella Style Shells And Cheese Recipes

PANTRY PAELLA STYLE SHELLS AND CHEESE

Steps:

• Prepare noodles as directed, adding bay leaf to cooking water. Do not add cheese yet. While noodles are cooking open cans and place in bottom of colander.
• Dump noodles on top of other ingredients in colander. By dumping the hot water on top of the other ingredients it heats those ingredients up. Do not rinse.
• Dump all back in noodle pan and add cheese sauce mixing well. Serve immediately.

PANTRY PAELLA

Steps:

• Put the saffron threads into a small pan over a medium heat with the sherry and warm them, not letting the liquid come to a boil. Remove the pan from the heat and let cool.
• Heat the oil in a wide, heavy based pan over low heat. Add the onions and saute for a few minutes.
• Add the sliced garlic and cook for a minute or so more. Stir in the rice, coat the grains in the oil, then add the prawns, baby squid, pork and peas. Mix to combine.
• Heat the chicken stock in a small pot over medium heat, or make up the concentrate or cubes with boiling water. Stir in the sherry and saffron mixture and combine well. Add the stock mixture to the rice and bring it to a bubble, then turn the heat down to a low simmer, but leave uncovered.
• Cook without stirring for 15 to 20 minutes, and by that time the rice should have absorbed the liquid and be tender. Gently stir with a fork to separate the grains, and check the seasoning, adding salt, if needed.
• Serve the paella edged with lemon wedges, and sprinkled with cilantro.

CHICKEN PAELLA WITH PINE NUTS & CHEESE

Steps:

• In a covered Dutch oven casserole, simmer together first 6 ingredients for 30 minutes, or until rice is tender and liquid is absorbed. Meanwhile, in a saucepan, cook together the next 4 ingredients until shallots are soft. Stir in the chicken and heat through. Stir tomato mixture into rice until blended. Place paella in a large shallow bowl and serve with sprinkled pine nuts and cheese.

QUICK SHELLS AND CHEESE

Steps:

• Cook the pasta according to the package directions.
• Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and stir until melted. Stir in the pepper, salt and seasoned salt. Drain the pasta, and stir it into the cheese sauce. Serve immediately.