PASTA

 2 T. Can't Believe It's Not Butter
1 T. Olive oil
2 T. minced garlic
3 baseball size onions, chopped
1 T. Satan's Breath® Mommicked
1 bell pepper, chopped
½ cup celery, chopped
1 4½oz. can mushrooms, whole
1 10oz.can Ro-Tel tomatoes
1 tsp. soy sauce
1 tsp. Lea & Perrins Worcestershire sauce
1/3 cup dry vermouth
3 cups (dry) vegetable pasta
2 T. flour
 

Boil the 3 cups pasta in ½ tsp salt. When done drain and set aside. Place all other ingredients in the wok, beginning with the olive oil, butter and garlic. Let the garlic sweat for a few moments, then add all other items.
Cook until slightly crunchy. Remove vegetables, set aside. Add the flour and stew the liquid till it thickens. Now add the pasta and vegetables.
Stir fry all together over high heat till hot. To add a little zest, put on a few drops of your favorite hot sauce on the finished dish.  Serves 6 to 8

 2 lbs. sirloin tips
3 tennis-ball size onions, chopped
1 bundle scallions, chopped (top and bottom)
¼ c. celery, thinly chopped
1 leek (only green top) chopped
½ large bell pepper, chopped
1 T. minced garlic, heaping
2 tsp. olive oil + 1  T. olive oil
1 (4 oz.) can mushrooms
1 T. soy sauce
2 T. Lea & Perrins Worcestershire sauce
1 T. olive oil
2 tsp. butter
½ tsp. Satan's Breath® Cajun Blend
1/3 c. flour
1 can beef consommé
1 box fettuccine, prepared according to directions on box
8 oz. No Fat sour cream
Salt to taste
 

In wok, add one tablespoon olive oil and garlic.  Let garlic sweat. Cook until garlic is clear, but still crunchy, and set aside.  Cut steak into ¾ inch cubes.  Add one tablespoon olive oil to wok and over high heat, sear meat. Cook meat until medium well and set aside.  Add one tablespoon of olive oil to wok with butter, melting butter.  Add one teaspoon of salt.  When oil is hot, add flour and brown until gold.  Add consommé.  As flour expands, add sour cream.  Simmer over low heat for 5 minutes.  Add onions and beef and simmer on low heat for 5 more minutes.  Serve over prepared noodles.  Salt to taste.   Serves 6-8. 

 3-cups water
2-lbs chicken tenders
2-T. Satan's Breath® Fried Chicken Stuff
1-10oz. can Cream Of Mushroom Soup
2-10oz. baskets of fresh mushrooms
1-T. Minced Garlic
1-base-ball size onion, chopped
½-cup chopped bell pepper
1-T.Satan’s Breath® Gourmet Grind Pepper
3-Bird-Nest (Angle Hair) Pasta
 

Put the three cups of boiling in a crock-pot and turn on high heat.  Then add the chicken tenders, Chicken Stuff, mushroom soup, fresh mushrooms, garlic and black pepper.  Cook on high heat for 4 hours.  Reduce to low heat and simmer.  45 minutes before you are going the serve add the angel hair pasta.    Serves 6 to 8 

 4-bird nest pasta noodles
2-T. olive oil
1-tsp. salt
4-cloves garlic, crushed
1-T. Satan's Breath® X-Hot Italian

Put 1-qt. water in a sauce-pan and bring to a boil. When It boils add all above to the water and cook until the noodles are done. This can be eaten by itself or used as a side dish or served with your favorite pesto or salsa.

 1 (12 oz.) pkg. red chili pepper pasta
1 T. olive oil
1 T butter
¾ lb. mushrooms, chopped
2 c. onion, chopped
½ c. celery, chopped
½ c. bell pepper
1 T. garlic, minced
¼ c. red wine
1 (14½ oz.) can Mexican style tomatoes
8 oz. No-Fat sour cream
1 (10 oz.) can Ro-Tel tomatoes with chilies
¼ c. Parmesan cheese
1 tsp. oregano

Cook linguini per directions on package.  Preheat wok with olive oil and butter.  Add mushrooms, onion, garlic, bell pepper and celery, and stir fry until onions are clear.  Then add oregano, wine, tomato and sour cream, blending in the sour cream until there are no lumps.  Drain pasta.  Put sauce over pasta and Parmesan over that.  Serve with garlic, bread and wine.
Serves 6-8.

 2-T. olive oil
2-cups chopped onions
2-T. minced garlic
1 ½-cups bell pepper
1/2-cup chopped celery
2-T. Satan's Breath® Vegetable Stir-Fry Seasoning
2-lbs. ground chuck
1-lb. ground Boston butt
2-T. Lea & Perrins Worcestershire Sauce
2-T. Soy Sauce
2-T. Satan's Breath® X-Hot Italian
1-T. salt (optional) you will never miss it.
1-32oz. Newman's Own Spaghetti Sauce
4-4oz. cans sliced mushrooms
3-14.5oz. cans stewed tomatoes
 

In your favorite pre-heated wok, put in the olive oil and garlic.  Add the onions, celery, bell peppers and Stir-Fry Mix.  Cook the vegetables until the onions are clear and put in the crockpot.  Now put in the ground beef and pork and cook until brown.  Drain all the grease off.  Now add the Worcestershire Sauce and Soy to the meat.  Stir and mix well.  Transfer the meat to the crockpot.  Now add the vegetables to the pot and put in the Hot Italian Seasoning, Newman's Spaghetti Sauce, mushrooms, and stewed tomatoes.  Stir and mix well.  Let it simmer on low heat for 3 or 4 hours.  Serve with a fresh salad and garlic bread.   Serves 10 to 12

 1-lb. dried black beans
3-lbs ground beef (or ground pork)
2-T. minced garlic
1-cup chopped bell pepper
1-cup chopped onion
20-oz. whole mushrooms (2-10oz. packs)
1/2-cup chopped celery, with tops
4-14.5oz cans stewed tomatoes with green chilies
3-T. Satan's Breath® X-Hot Chili Powder
1-T.  Satan's Breath® Cajun Blend
2-T. salt, optional
2-qts. Bottled spaghetti sauce
1-1lb.  pack spaghetti noodles
 

Soak beans overnight in a pot covered by at least 2" of water over the top. The next morning drain the beans and put back in the pot and cover again over the top with at least 2" of water.  Now cook on high heat.  In a wok cook the beef or pork until it has a nice brown crusted.  Put the meat in the pot with the beans.  When it comes to a boil turn down the heat and simmer.  Now add the onions, bell pepper, celery, mushrooms, Chili Powder, Cajun Blend and tomatoes.  Remember the salt is optional.  If you desire, add it now.  Now cook noodles per instructions on box.  Serve chili over pasta.                                                                                         Serves 8 to 10 

 ½ quart water
2 tsp. Satan's Breath® Vindaloo
1 tsp. Satan's Breath® Cajun Blend
1 tsp salt or to taste
1 tbsp. rounded, minced garlic
1½ cups elbow noodles
1  15 oz. can yellow whole kernel corn
½ cup milk
1½ cup extra sharp cheddar cheese

Put water, garlic, Cajun spice, salt and Vindaloo in a pot, bring to a boil.  Then add a small box of small elbow noodles and boil till almost done.  Now add the can of corn.  Cook till noodles and corn are tender. Drain and put in a mixing bowl.  Add milk and cheddar cheese.  Mix well. Spray a Pyrex dish with olive oil Pam.  Pour in the noodle mix.  Put in a preheated 350° oven and bake approximately 25 minutes or until the cheese melts.   Serves 4 - 6. 

 1 tsp. salt + 1/2 tsp. salt
2 T. olive oil
2 T. minced garlic
1-16oz. bag Da Vinci Spinach Nest Pasta
1-16oz. jar Pace Mild Cilantro Salsa
1-16oz. jar Tostitos Chunkier Salsa
1-15oz. can black beans (drain & rinse)
!T. Satan’s Breath® Southwest Blend
1 baseball size onion, chopped
1/2 cup bell pepper, chopped
1/2 cup sharp cheddar cheese (fold in last)
1/3 cup parmesan cheese for topping
 

Put 1 T. olive oil, 1 tsp. salt, and 1T garlic with 3 qt. of water in a 6 qt. pot.  Cook spinach pasta per instructions on the bag.  When done, drain and set aside.  Now open the black beans, drain and rinse.  Set aside.  Put 1T. olive oil in a pre-heated wok.  Add the onions, pepper and sauté until the onions are clear.  When ready add the black beans, and cook until they are warm.  Add the 1/2 tsp. salt, both salsas. Cook until they bubble.  Now add in the pasta, cheddar cheese and fold all together.  Put in a serving bowl and top with the parmesan cheese.  Serve with lime flavored Tostitos chips and a fresh salad.  Serves 8 to 10