Pasta With Ham And Gouda Recipes

Steps:

• Cook pasta according to package directions; drain. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add ham, red pepper and onion; cook and stir 4-6 minutes or until ham is browned and vegetables are tender. Add garlic and herbs; cook 1-2 minutes longer., Stir in broth and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until liquid is reduced by half. Add pasta; toss to combine. Sprinkle with cheese.

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Mix mayonnaise, honey and mustard in small bowl. Place pasta, ham, celery and cheese in large bowl. Add mayonnaise mixture; toss to coat.

Steps:

• Preheat the oven to 375 degrees F. Put the water, 1/2 teaspoon of the salt, and the oil in a large, heavy saucepan over high heat and bring to a boil. Add the macaroni and cook, stirring occasionally, until tender, about 8 minutes. In a small, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly add the milk, whisking constantly. Add the remaining 1/2 teaspoon salt and the white pepper and continue whisking until the sauce is smooth and thick enough to coat the back of a wooden spoon, about 8 minutes. Remove the white sauce from the heat and stir in the cheese. Continue stirring until the cheese melts. Lightly grease a 6 1/2 by 10-inch casserole dish with the remaining 1/2 teaspoon butter. Combine the cheese sauce and macaroni in a large mixing bowl and mix well. Pour into the prepared casserole and bake until lightly golden on top, about 20 minutes. Remove from the oven and serve hot. Garnish with parsley.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside.
• Make the dressing: Mix the mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste and the adobo sauce in a small bowl.
• In a large bowl, combine the pasta, dressing, tomatoes and gouda. Taste for seasoning, adding more salt and pepper if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving.

Steps:

• Heat the oil in a frypan, and saute the onion and garlic over medium heat until softened, about 5 minutes.
• Add the diced ham and saute a further 2 minutes or so.
• Add the tomato paste, and cook stirring for 2 minutes, then pour in the wine or stock.
• If I'm using wine, I like to reduce it a little.
• Now add the crushed tomatoes, peas and freshly ground black pepper and simmer for about 10 minutes.
• No longer though or the peas lose their fresh green colour.
• Add the cream and reheat gently, then stir through the chopped basil before serving.
• Offer Parmesan cheese at the table.

Steps:

• Heat olive oil in a large pot over medium heat. Add ham and onion; saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, red pepper flakes, salt and pepper; cook for 2 minutes.
• Whisk together chicken broth, half-and-half, and flour in a bowl until smooth; pour into the pot. Stir in farfalle pasta, cover, and cook for 15 minutes.
• Add peas and carrots. Cook until pasta is cooked through, about 8 more minutes. Stir in Parmesan cheese and garnish with chopped parsley. Serve immediately.

Steps:

• Preheat oven to 375 degrees.
• In a medium saucepan, melt butter. Gradually whisk in flour, stirring constantly. Cook over medium heat until flour and butter are smooth. Gradually whisk in milk.
• Add nutmeg, salt, pepper and dried mustard.
• Reduce heat to low and cook, stirring frequently, until sauce is thickened. Remove from heat and stir in 1 1/2 cups of the cheese. Adjust seasonings, if desired.
• In a large bowl, combine pasta, ham, peas and cheese sauce. Pour into greased 9 X 13 casserole dish. Sprinkle top with remaining 1/2 cup cheese.
• Bake for 25 to 20 minutes. Let stand 5 minutes before serving.