Chanales

2 cups fresh snow pods, trimmed
1 cup bell pepper strips
1 cup broccoli flowerets
½ cup shredded carrot
2 tb chopped green onions
1 tsp grated fresh ginger
1/8 to ¼ tsp dried crushed red pepper
2 garlic cloves pressed
1 tb water
3 tb KIKKOMAN soy sauce
6 ounces vermicelli, cooked
1 ½ tsp dark sesame oil

Stir Fry first eights ingredients in hot vegetable oil in a large nonstick skillet two minutes—stir in soy sauce and 1 tb water; add pasta and toss. Remove from heat and toss with sesame oil.

1 lb capellini (cook 3-4 minutes then drain)
¼ cup sesame oil
3 tbs soy sauce
¼ tbs black pepper
½ red pepper, diced
¼ cup chopped watercress
¼ tsp chopped garlic
toss with chopped parsley

Serve Cold/Room Temperature

2 cups fresh basil leaves
1 cup olive oil
6 cloves garlic
½ cup parmesan cheese, grated
1/3 cup pine nuts

Blend all together in cuisine art. Becomes a paste. Heat to soften pesto.

14 pieces uncooked Manicotti noodles
1 ¾ cups (15 oz) ricotta cheese
2 cups shredded mozzarella
¼ cup grated parmesan cheese
2 tbs chopped fresh parsley
½ tsp salt
¼ tsp ground black pepper
3 cups (30 oz) spaghetti sauce
optional – 2 packages drained frozen spinach
if using uncooked noodles add 1 cup of water to sauce

Heat oven to 350. In large bowl stir together cheeses, egg, parsley, salt and pepper (and spinach); spoon into uncooked noodles. Spread a layer of sauce in the bottom of a greased 9×13 Pyrex dish. Arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta (optional: sprinkle mozzarella and/or parmesan over top layer of sauce) and cover with foil. Bake 40 min. uncover bake 15 min or until hot and bubbly. 6-8 servings.

8 ozs lasagna noodles (11 noodles)
1 pound ricotta cheese
1 ½ cups shredded mozzarella
2 15 oz jars spaghetti sauce
1 package frozen chopped spinach, thawed (10 oz)
1 egg
1 tsp salt
¾ tsp oregano
1/8 tsp pepper
1 cup water

Mix ricotta, 1 cup mozzarella, egg, spinach and seasonings. In a 9×13 pan spread small amount of sauce, cover with noodles, cheese mixture, sauce, noodles, cheese mixture, noodles, sauce and on top mozzarella cheese. Pour water around the edges. Cover with foil. Bake at 350 for 1 hour and 15 min.

1 pound ricotta cheese (whole milk or part skim), room temperature
5 tablespoons milk
1/3 cup freshly grated parmesan (plus extra for topping)
¾ to 1 pound fettucine or linguine
1 to 2 tablespoons butter or margarine
½ cup (packed) finely minced parsley

Put the pasta water up to boil. Place the ricotta and milk in a large bowl and beat with a wire whisk or an electric mixer until creamy and smooth. Stir in the parmesan. Cook the pasta in rapidly boiling water until al dente. Drain and add to ricotta mixture. Immediately add 1 or 2 tablespoons butter or margarine and mix from the bottom of the bowl until everything is well combined. Stir in the parsley, and taste to correct salt. Grate some black pepper over the top.