Tiny, rice-shaped orzo absorbs liquid and flavor much like rice, but unlike traditional risotto, this recipe doesn't need to be stirred obsessively for a perfectly al dente, creamy result.
Broccoli florets are sauteed with garlic, butter and olive oil, simmered in broth, then tossed with fresh basil and hot rigatoni. A sprinkle of Parmesan cheese is the perfect finish. Hint: don't overcook the garlic and broccoli!
Grated ginger and lemongrass give this traditional chicken noodle soup an international flair. Feel free to add extra vegetables such as mushrooms, peas, or carrots.
A whole chicken is stewed and then the meat is simmered with celery, onions, beef bouillon and chicken noodle soup mix in this soup seasoned with thyme, poultry seasoning, pepper and basil.
Hearty Italian sausages sauteed with garlic and red pepper flakes are simmered with tomatoes and cooked with vodka and cream to make a rich, spicy sauce. Toss with penne and fresh parsley to serve.
'I created this meal-in-one dish when trying to use up a large head of broccoli,' recalls Lisa Montgomery of Elmira, Ontario. 'It's requested at least once a week in our home, which is handy for me since it's easy to prepare and we always have the ingredients.'
Easy to make with convenient, packaged coleslaw, in this version the creamy dressing with vinegar, sugar and vegetable oil is close to what's served at popular fried chicken, burger and fish restaurants.
