Place 1/2 cup oil and next 6 ingredients in processor. Process to thick paste. With motor running, add remaining 1/4 cup oil and 2 tablespoons water to processor. Blend until smooth. Season pesto to taste with salt and pepper. (Can be made 2 days ahead. Pour thin layer of oil over pesto; cover and chill.)Makes about 1 1/2 cups...

Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain pasta in a colander. While pasta is boiling, cook garlic and red pepper flakes (to taste) in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes. Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer. Toss pasta in sauce with parsley...

Making dough:Place flour in processor. Add eggs. Using on/off turns, blend until clumps of moist dough form (do not process into ball). Turn dough out onto lightly floured work surface; shape into ball. Knead until smooth, sprinkling lightly with flour if sticking, about 3 minutes. Wrap in plastic. Let rest at room temperature at least 20 minutes and up to 2 hours. Rolling dough into sheets:Cut dough into 8 equal pieces...

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to medium bowl; toss with 1 tablespoon oil and parsley. Season generously with salt and pepper. (Can be prepared 1 hour ahead. Let pasta stand at room temperature, tossing occasionally.)Lightly oil large plate. Heat 1 tablespoon oil in heavy medium skillet over medium heat...

To make dough in a processor:Blend flour, eggs, salt, and 2 tablespoons water in a food processor until mixture just begins to form a ball, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). Process dough for 15 seconds more to knead it. Transfer to a floured surface and let stand, covered with an inverted bowl, 1 hour to let the gluten relax and make rolling easier...

1. Cook pasta according to package directions; drain. 2. Meanwhile, for sauce, in a medium saucepan cook the mushrooms and onion in the margarine or butter until vegetables are tender. Stir in cream cheese, salt, and pepper. Cook and stir over low heat until cheese is melted. Gradually stir in milk and chives; heat through. 3. Pour sauce over pasta. Toss to coat. Serve immediately...

1. Remove upper stalks from fennel, including feathery leaves. Discard any wilted outer layers on fennel bulb; cut off a thin slice from the base. Wash fennel and pat dry. Quarter fennel bulb lengthwise and discard core; cut quarters in thin strips. 2. Cook pasta in a large pot of lightly salted boiling water for 5 minutes. Add fennel and carrots; cook for 5 minutes more or until pasta is al dente (tender but still firm); drain. 3...

1. Cook pasta according to package directions; drain and keep warm. 2. Meanwhile, melt margarine in a large skillet; add asparagus, squash, and garlic. Cook, stirring frequently, for 2 to 3 minutes or until vegetables are crisp-tender. Remove with a slotted spoon and add to pasta. 3. Combine whipping cream and lemon peel in skillet; bring to boiling. Boil for 2 to 3 minutes or until reduced to 1/3 cup...

1. Cook pasta according to package directions; drain. Meanwhile, for sauce, in a small bowl stir together water, cornstarch, and bouillon granules. Set aside. 2. Pour olive oil into wok or large skillet. Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add asparagus, carrots, and onions; stir-fry for 2 minutes. Add pea pods, almonds or cashews, parsley, basil, and pepper...

1. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. 2. Add zucchini and summer squash; stir-fry for 3 minutes. Add mushrooms and green onions; stir-fry about 1 minute more or until vegetables are crisp-tender. Add tomato, oregano, and 1/8 teaspoon pepper; stir-fry for 2 minutes more. Remove from heat. 3...

1. In a large saucepan combine chicken broth, carrots, potato, onion, ginger, and Jamaican jerk seasoning. Bring to boiling. Reduce heat and simmer, covered, for 15 to 20 minutes or until vegetables are very tender. Cool slightly. 2. Meanwhile, cook pasta according to package directions; drain. 3. Place one-fourth of the vegetable mixture in a food processor. Cover and process until smooth...

1. Cut chicken into thin bite-size strips; set aside. In a 12-inch skillet cook sausage for 5 minutes, stirring to brown on all sides. Remove from skillet, reserving 2 tablespoons drippings. In same skillet cook chicken for 2 to 3 minutes or until browned; remove from skillet. Cook sweet peppers and onion wedges in remaining drippings for 3 minutes...

1. Cook pasta according to package directions; drain. Meanwhile, in a large skillet cook shallots and garlic in hot olive oil over medium-high heat for 30 seconds. Add chicken. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Drain fat. Carefully add wine or broth, snipped basil, and parsley. Cook for 1 minute more. 2...

1. Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again. 2. For pasta crust, in a large mixing bowl combine egg, milk, and Parmesan cheese. Stir in pasta. Spread pasta mixture evenly in a greased 12-inch pizza pan. Bake in a 350 degree F oven for 20 minutes. 3. Meanwhile, in a large skillet cook ground beef, onion, and garlic until meat is brown. Drain fat...

1. Halve all of the sweet peppers; remove stems, seeds, and membranes. Place sweet peppers, cut sides down, on a foil-lined baking sheet. Bake in a 425 degree F. oven for 20 to 25 minutes or until skin is bubbly and browned. Wrap peppers in foil and let stand for 20 to 30 minutes or until cool enough to handle. Peel skin from peppers. Cut peppers into thin bite-size strips. Measure 1/2 cup pepper strips; set remaining pepper strips aside. 2...

1. In a large mixing bowl cover noodles with boiling water. Let stand for 10 minutes, separating the noodles occasionally with a fork; drain. Rinse with cold water and drain again. If using chicken strips, halve them crosswise. 2. Return noodles to bowl; stir in chicken, cheddar or American cheese, sweet pepper strips, and pepperoni. Add dressing and black pepper; toss gently to coat. Cover and chill for at least 2 hours or up to 24 hours...

1. In a 3-1/2- to 4-1/2-quart electric crockery cooker place the onions and garlic. Add chicken to cooker. 2. In a mixing bowl combine undrained tomatoes, tomato paste, vinegar, bay leaves, sugar, rosemary, salt, and pepper; mix well. Pour over chicken. 3. Cover and cook on low-heat setting for 7 hours. (Or, cook on high-heat setting for 3-1/2 hours.) 4. When ready to serve, remove bay leaves...

1. Cook pasta according to package directions. Drain pasta. Rinse with cold water. Drain again. 2. In a large mixing bowl combine pasta, chicken or turkey, mandarin orange sections, grapes, water chestnuts, and celery. 3. For dressing, in a small mixing bowl combine buttermilk ranch dressing and pepper. Pour dressing over chicken mixture. Toss lightly to coat. Cover and chill for 4 to 24 hours. 4...

1. Cook pasta according to package directions. Drain pasta, rinse with cold water, and drain again. Set aside. 2. Meanwhile, in a blender container or food processor bowl combine the 1 cup spinach, basil, garlic, cheese, salt, and pepper. Add oil and water; cover and blend or process until nearly smooth and mixture forms a paste, scraping down sides of container frequently. Combine the mayonnaise or salad dressing with the spinach mixture...

1. Trim asparagus and rinse in cold water. Remove the tips; set aside. Bias-slice remaining asparagus stalks into 1- to 1-1/2-inch pieces; set aside. 2. Heat oil in a large skillet over medium heat. Add the garlic and 1/4 teaspoon pepper; cook and stir 1 minute. Add tomatoes; cook and stir about 2 minutes more. 3. Add asparagus pieces, wine, and salt to mixture. Cook, uncovered, for 3 minutes...

1. In a 4-quart Dutch oven or large saucepan cook pasta in boiling water according to the package directions; drain. Return to the same pan. Keep warm. 2. Meanwhile, in a 10-inch skillet cook fennel in hot oil for 3 minutes. Add asparagus; cook for 4 minutes or until nearly tender. Add tomatoes and prosciutto; cook for 2 minutes or until heated through. Add fennel mixture to pasta, tossing gently to mix. Divide mixture among 3 dinner plates...

1. Cut chicken into bite-size pieces and set aside. Stir together chicken broth and cornstarch; set aside. 2. Bring a large pot of salted water to boiling. Add frozen sweet pepper mixture and pasta. Return to boiling and cook for 2 minutes or until pasta is just tender. Drain and return to saucepan. Toss with 1 teaspoon of the olive oil. Keep pasta warm. 3. Meanwhile, in a large skillet heat remaining olive oil over medium-high heat...

In a large kettle combine broth, beans, stewed tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning. Bring to boiling. Add mixed vegetables. Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Add spinach and cooked pasta; heat through. To serve, ladle into bowls. If desired, sprinkle with Parmesan cheese. Make-Ahead Tip: Prepare soup up to the point where frozen vegetables are cooked until tender...

1. Cut chicken into thin bite-size strips. Set aside. 2. For sauce, in a bowl stir together undrained tomatoes, wine or broth, tomato paste, vinegar, cornstarch, salt, and pepper. Set aside. 3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add mushrooms and onion; stir-fry for 1 to 2 minutes or until onion is crisp-tender...

1. Cook the radiatore or corkscrew macaroni according to package directions; drain well. Return pasta to the warm pan. Gently stir in the cheese, tomatoes, green onions, oregano, and garlic. 2. Pour the milk into a jar that has a lid. Add the flour and salt. Cover and shake well to combine. Stir the milk mixture into the radiatore mixture...