Confetti Pasta Salad with Chicken PDF  | Print |  E-mail

Confetti Pasta Salad with Chicken

Cooking Light/April 2000

½ c water

½ tsp dried oregano

¼ c dry white wine

¼ tsp garlic powder

3-4oz chicken breast

¼ tsp black pepper

1 large garlic clove, sliced

4 c cooked very short, tube-shaped pasta

1 ½ c plain yogurt

(1 1/3 c uncooked)

¼ c light mayonnaise

½ c chopped celery

2 ½ T fresh lemon juice

½ c finely chopped red bell pepper

1 T cider vinegar

½ c finely chopped green bell pepper

2 tsp spicy brown mustard

½ c finely chopped carrot

¾ tsp salt

¼ c chopped fresh parsley

 1. Combine the first 4 ingredients in a saucepan; bring to a simmer. Cover and simmer for 15 minutes or until the chicken is done. Remove the chicken pieces from broth; cool and coarsely chop. Bring broth to a boil over high hear; cook until reduced to ¼ c (about 5 minutes). Cool

2. OPTIONAL: Spoon yogurt onto several layers of heavy-duty paper towels, and spread to ½ inch thickness. Cover with additional paper towels, and let stand 4 minutes. Scrape into a bowl using a rubber spatula.

3. Combine the reduced broth, yogurt, mayonnaise, and next 7 ingredients (mayonnaise through black pepper) in a large bowl. Stir in the chick, pasta and remaining ingredients. Cover and chill thoroughly. Yield: 8-1 cup servings.
 
Previous Next
Peanutty Ribs
Peanutty Ribs

Peanutty Ribs

Taste of Home Cooking School
Brand-Name Cookbook Spring 2005

¼ c creamy peanut butter

1 ½ tsp hot pepper sauce

¼ c soy sauce

1 clove garlic, minced

3 T vinegar

3-4 lbs pork ribs

2 T sugar

Combine peanut butter, soy sauce, vinegar, sugar, hot pepper sauce, and garlic in bowl; stir until creamy.

Place ribs in shallow, foil lined pan, meaty side down; brush thoroughly with about 1/3 of sauce mixture. Cover pan tightly with foil; bake at 350 for 1 hour.

Remove foil; drain off pan drippings. Brush ribs with 1/3 of remaining sauce mixture; return to oven and bake, uncovered, 15 min. Turn ribs over and brush with remaining sauce mixture; bake 15 min longer or until ribs are golden brown and tender.

 
Mary’s Chicken
Mary’s Chicken

Mary’s Chicken

Uses chicken thighs

SAUCE

  

2/3 c sugar

¼ c + 1 T soy sauce

½ c white vinegar

¼ c + 1 T catsup

Mix together and heat

  

FLOUR MIXTURE

  

1/3 c flour

2 tsp cornstarch

1 egg (beaten)

  

Chicken thighs

  

Roll chicken in flour, cornstarch mixture then egg. Brown

Place chicken in 9x13 pan, pour sauce over, bake cover at 350 30 min each side. Uncover and bake 10 minutes longer.

Asian Grilled Steaks with Spicy Herb Sauce
Asian Grilled Steaks with Spicy Herb Sauce

Asian Grilled Steaks with Spicy Herb Sauce

Crisco Recipe

MARINADE

  

2/3 c oil

1 tsp red pepper flakes

3 T cooking sherry

½ tsp salt

3 T sugar

6 strip steaks, 1-inch thick

1 ½ T garlic, minced

Salt and pepper to taste

1 T sesame oil

  
   

SPICY HERB SAUCE

  

1 c cilantro, including stems

1 ½ tsp garlic

1/3 c oil

½ tsp sesame oil

1 T fresh lime juice

½ tsp minced galapeno

3 T soy sauce

peppe

Marinade:
Stir together oil, sherry, sugar, garlic, sesame oil, pepper flakes and salt in a 9X13 inch baking dish. (I used a zip lock bag). Shake to mix sugar. Add steaks, shake to coat. Marinate 1 hour, turning once.

Spicy Herb Sauce:
Mix all ingredients together

Steaks:
Remove from marinade; season with salt and pepper. Cook steaks on medium-hot grill for 3-4 min per side for med rare. Top each steak with sauce. Serve with remaining sauce on the side.

 
Microwave Carmel Corn
Microwave Carmel Corn

Microwave Carmel Corn

Melody Asbill

3 quarts popped corn

¼ c white syrup

½ c butter

¼ tsp baking soda

1 c brown sugar

1 large paper sack

Cook brown sugar, butter and Karo in microwave for 4 minutes

When done add soda and stir well

Put popcorn in sack and pour syrup over

Put in microwave for 1 min 35 sec on high

Take out, shake and put back in for 30 seconds

Do this 4 MORE times

Pour onto cookie sheet and let cool
Confetti Pasta Salad with Chicken
Confetti Pasta Salad with Chicken

Confetti Pasta Salad with Chicken

Cooking Light/April 2000

½ c water

½ tsp dried oregano

¼ c dry white wine

¼ tsp garlic powder

3-4oz chicken breast

¼ tsp black pepper

1 large garlic clove, sliced

4 c cooked very short, tube-shaped pasta

1 ½ c plain yogurt

(1 1/3 c uncooked)

¼ c light mayonnaise

½ c chopped celery

2 ½ T fresh lemon juice

½ c finely chopped red bell pepper

1 T cider vinegar

½ c finely chopped green bell pepper

2 tsp spicy brown mustard

½ c finely chopped carrot

¾ tsp salt

¼ c chopped fresh parsley

 1. Combine the first 4 ingredients in a saucepan; bring to a simmer. Cover and simmer for 15 minutes or until the chicken is done. Remove the chicken pieces from broth; cool and coarsely chop. Bring broth to a boil over high hear; cook until reduced to ¼ c (about 5 minutes). Cool

2. OPTIONAL: Spoon yogurt onto several layers of heavy-duty paper towels, and spread to ½ inch thickness. Cover with additional paper towels, and let stand 4 minutes. Scrape into a bowl using a rubber spatula.

3. Combine the reduced broth, yogurt, mayonnaise, and next 7 ingredients (mayonnaise through black pepper) in a large bowl. Stir in the chick, pasta and remaining ingredients. Cover and chill thoroughly. Yield: 8-1 cup servings.
Asian Vegetable Stir-fry
Asian Vegetable Stir-fry

Asian Vegetable Stir-fry

Cooking light

2 T tomato paste

1 yellow squash, quarter lengthwise, cut 1” pieces

1 T rice vinegar

1 c chopped celery

1 T soy sauce

2 c ¼ inch thick green peppers

1 tsp curry powder

½ c water

½ tsp salt

¼ cup sliced water chestnuts, drained

1/8 tsp pepper

2 c thinly sliced napa (Chinese) cabbage

2 T oil

1 T pine nuts

1 sweet onion, cut in 8 wedges

 

1 med zucchini, quarters lengthwise, cut in 1”pieces

  

1. Combine first 6 ingredients in a small bowl, set aside.

2. Heat oil in a dutch oven pan on medium beat. Add onion, stir-fry 1 minute. Increase heat to medium high. Add zucchini, yellow squash, and celery; stir-fry 5 minutes. Add bell pepper, water and water chestnuts; stir-fry 3 minutes.

3. Add tomato paste mixture; bring to boil and cook 1 minute. Stir in cabbage and pine nuts. Yield: 6 servings.