Baked Pasta Garlic Bread And Salad Food

GARLIC BREAD PASTA TORTE

Steps:

• Preheat oven to 400°. In a 6-qt. stockpot, cook pasta according to package directions for al dente; drain and return to pot., In a large skillet, cook sausage, mushrooms, green pepper and onion over medium-high heat 7-9 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in sauce, basil and Italian seasoning. Add to pasta; stir in 2 cups cheese., In a microwave, melt butter; stir in garlic. Lightly brush one side of bread with garlic butter. Line bottom and sides of a greased 10-in. springform pan with bread slices, trimming to fit and facing buttered sides against pan. Fill with pasta mixture; press firmly to pack down. Sprinkle with remaining cheese., Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Loosen sides from pan with a knife; remove rim. If desired, serve with additional marinara sauce.

SPAGHETTI AND GARLIC BREAD BAKE

Steps:

• Preheat oven to 350 degrees. In a large skillet, brown the ground beef and onion. Add in the garlic shortly before browned and continue cooking two minutes. Drain grease if necessary. (I used very lean beef, so this step wasn't necessary.) Add in diced tomatoes with their juices, tomato sauce, one cup of the water, salt and Italian seasoning. Let simmer for five minutes. Break the spaghetti in thirds and put in the bottom of a 13×9 baking dish. Pour remaining 3/4 cup water over pasta. Spread the meat mixture over the spaghetti. Cover tightly with aluminum foil and bake for 35 minutes. While it's baking, slice bread into 1/2" thick slices. After 35 minutes, remove from oven and space bread slices across the top of the pan. Return to oven (uncovered) for 10 minutes. (If you're using fully baked bread you can skip this step.) Remove from oven again and top with shredded cheese, focusing on the bread slices, but letting some fall on top of pasta. Sprinkle top with garlic salt. Return to oven for 10 minutes or until cheese is fully melted and just starting to brown.

BAKED ZITI WITH CRUNCHY ITALIAN SALAD AND GARLIC BREAD

Steps:

• Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
• In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
• In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.
• Meanwhile, prepare garlic bread: Make deep, even cuts into the bread, about 1/2 inch apart, without cutting through the bottom. In a small bowl, combine butter and garlic; season with salt and pepper. Brush garlic butter between cuts in bread. Wrap bread loosely in aluminum foil, and bake with ziti during last 10 minutes of baking.
• In a large bowl, whisk together vinegar and oil; season with salt and pepper. Add endive and arugula, and toss to coat. Serve baked ziti with salad and garlic bread.

DELI PASTA SALAD

Steps:

• COOK THE PASTA: Boil the pasta in salted water for 8 minutes then add the peas, return the water to the boil and cook for 2 minutes more until the pasta and peas are tender. Tip into a colander over the sink, cool the pasta and peas under the cold tap then drain really well.
• MAKE THE DRESSING: While the pasta is boiling roughly chop the tomato and put in a food processor with half the sun-dried tomatoes, the olive oil, vinegar, garlic and about 8 basil leaves. Season with plenty of salt and freshly ground pepper then whizz until smooth. Tip into a large salad bowl.
• TOSS AND SERVE: Add the pasta and peas to the dressing, roughly slice the rest of the sun-dried tomatoes and add to the pasta with the remaining basil leaves. Tear in the prosciutto or salami and toss everything together. Pile into bowls and, if possible, eat outside.

THE BEST GARLIC BREAD

Steps:

• Arrange a rack in the center of oven and preheat to 450 degrees F.
• Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
• Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
• Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.

MID-SUMMER ITALIAN BREAD SALAD

Steps:

• Rub a peeled clove of garlic around a wooden salad bowl.
• Pull apart or chop the bread into bite-size pieces.
• In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.

GARLIC NOODLES

Steps:

• Stir soy sauce, oyster sauce, Worcestershire sauce, fish sauce, sesame oil, and cayenne pepper together in a small bowl for the secret sauce.
• Place secret sauce near the stove. Place garlic, butter, Parmesan cheese, and green onion in individual bowls within easy reach.
• Melt butter in a skillet over medium heat. Add garlic; cook and stir just until fragrant, about 1 minute. Quickly stir in the secret sauce and turn off the heat.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet slightly firm to the bite, about 12 minutes.
• Transfer spaghetti into the sauce using tongs, bringing some of the cooking water with it. Toss until well coated and stir in Parmesan cheese. Splash in more pasta water if noodles are too dry.
• Plate noodles. Garnish with red pepper flakes and green onions.

GARLIC BREAD SALAD

Steps:

• Cut baguette lengthwise in half; cut each half into two pieces. In a small bowl, combine the butter, tomatoes, pesto and garlic. Spread over cut sides of bread. Place on an ungreased baking sheet., Broil 3-4 in. from the heat for 2-3 minutes or until golden brown. Cool slightly. Meanwhile, toss romaine and salad dressing; divide among bread slices. Sprinkle with Parmesan cheese. Serve immediately.

20 MINUTE GARLIC BREAD SPAGHETTI

Steps:

• Bring a large pan of water to the boil. Add the spaghetti and cook as per the cooking instructions - usually about 12 minutes.
• Whilst the spaghetti is cooking, rip the garlic baguette into large chunks and pulse in a food processor until you have rough breadcrumbs.
• Heat 1 1/2 tbsp of the olive oil in a large frying pan/skillet and fry the garlic breadcrumbs for 3-4 minutes until golden brown. Make sure you stir regularly to stop the breadcrumbs from burning. Remove from the pan and place on a plate.
• Just before the spaghetti is ready, heat the remaining 1/2 tbsp oil in the large frying pan and add in the chopped chilli. Fry for 1-2 minutes on a low-medium heat.
• Drain the spaghetti, reserving a cupful of the cooking water.
• Place the spaghetti in the frying pan with the chillies along with 4 tbsp of the pasta cooking water.
• Add the zest and juice of the lemon, the 50g (1/2 cup) parmesan, 2 tbsp parsley and a pinch of salt and pepper. Toss to combine. Add a little more cooking water if you want the dish to be a little more creamy.
• Stir through three-quarters of the breadcrumbs, then divide between 4 bowls.
• Top with the rest of the garlic breadcrumbs, plus a sprinkling of parmesan, lemon zest and black pepper.

GREEK SALAD ON ROASTED GARLIC FRENCH BREAD

Steps:

• Mix the dry package of Idahoan Roasted Garlic Potatoes with the butter until blended. Slice the French bread length wise and generously spread with the roasted garlic mixture. Toast under the broiler until butter spread is melted and toasted on top. (You can also grill the Garlic Bread--see footnote.)
• Greek Salad: Drain onion from ice water and pat dry with paper towels. In a large bowl combine all salad ingredients, except cheese. Top the French bread with the Greek salad and sprinkle cheese over top. Serve with Tzatziki sauce.
• Tzatziki Sauce: In a medium bowl, combine Greek yogurt, cucumber, lemon juice, garlic, and dill. Stir until well combined. Taste and season with salt and pepper.

GARLIC BREAD SALAD

Steps:

• Combine olive oil and garlic in a bowl and mix well. Reserve half the olive oil mixture. Brush both sides of the bread slices with the remaining olive oil mixture. Arrange the slices in a single layer on a baking sheet. Broil for 2 minutes perside or until brown. Cut each slice into 1 inch cubes.
• Whisk the reserved olive oil mixture and balsamic vinegar in a bowl. Add the bread cubes, tomatoes, artichokes, cheese, green onions and basil and mix gently. Season with salt and pepper and serve immediately.

MEATBALL & GARLIC BREAD TRAYBAKE

Steps:

• Combine the mince, oregano, fennel seeds and some seasoning in a bowl. Take walnut-sized pieces of the mixture and roll into balls. Heat half the oil in a large, shallow ovenproof pan and cook the meatballs until browned all over - don't worry if they're not cooked through. Transfer to a plate. Heat the oven to 200C/180C fan/gas 6.
• Heat the remaining oil in the pan and add the onion. Cook until softened, about 10-12 mins, stirring regularly. Stir in the garlic for another minute, then the tomato purée, chopped tomatoes and sugar.
• Simmer for 10-15 mins, then season to taste. Place the meatballs on top of the sauce, then add the mozzarella, garlic bread and the cheddar on top. Bake for 15-20 mins until golden and crisp.

CRUSTY GARLIC BREAD

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine the garlic and oil, mix well.
• In another bowl, combine parsley, thyme, marjoram and paprika.
• Add Parmesan; mix well.
• Cut each loaf crosswise into diagonal slices, without cutting all the way through.
• Brush cut sides of slices with garlic oil.
• Sprinkle herb mixture between slices.
• Wrap each loaf in foil, place on a baking sheet. Bake until heated through, about 10 to 15 minutes.
• Unwrap the loaves and place them on a breadboard or in a basket. Serve immediately.
• FREEZER Follow the recipe through step 2, but wrap each loaf in plastic wrap and then in foil.
• Freeze up to 1 month.
• To heat, preheat oven to 350°F.
• Remove foil and plastic wrap from loaves; rewrap in foil.
• Place on a baking sheet and bake until heated through, about 25 to 30 minutes.

PANZANELLA

Steps:

• Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
• For the vinaigrette, whisk all the ingredients together.
• In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

PASTA BAKE AND GARLIC BREAD

Steps:

• 2 hours before - Make sure water jugs are ready. Fruit bowl is replenished. - Cook mince meat in pots and drain off any fat - add, onion, and garlic and cook for a further 10 mins - add in tomato paste and crushed tomato, Italian herbs - simmer 1.5 hours before - prepare salad 1 hour before - place pasta in gastronome trays 1/4 full, add a little oil to stop it sticking together, and cover with water - cook pasta in steam oven at 100 degrees for 20-30 minutes (record cooking time for future reference) - put garlic bread on trays 30 mins before - Combine mince, pasta in baking trays (don't fill more than 1/2 full). Sprinkle cheese on top and cook at 150c - Put garlic bread in the oven GF - GF pasta and GF garlic bread DF - DF cheese or yeast flakes Vegan - Corn mince (check freezer for lasagne) Updated after TCC 2020

EASY PASTA SALAD FOR A CROWD

Steps:

• Cook pasta according to package directions. In a large bowl, combine the remaining ingredients., Drain pasta and rinse in cold water; add to the spinach mixture. Toss to coat. Refrigerate until serving.