Roasted Onion Pasta Salad With Peppered Cheese Crisps Recipes

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, onions, red peppers and cheese. , In a small bowl, whisk the salad dressing mix, broth and vinegar. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour.

Steps:

• Heat oil and butter in a large heavy pot or Dutch oven over medium until butter is melted. Add onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, about 30 minutes. (Stop before the onions become dry and shriveled.) Add red pepper flakes (if using) and 1 1/2 tsp. salt. Remove pot from heat.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking liquid.
• Add pasta and 1 cup pasta cooking liquid to onion mixture and stir to combine. Add a small handful of cheese and stir until melted. Repeat with remaining cheese, adding more pasta cooking liquid as needed to create a glossy sauce that coats the pasta. Stir in parsley (if using).
• Divide pasta among bowls. Top with Parmesan, parsley, and a few cranks of pepper.

Steps:

• Bring 1 gallon salted water to a rolling boil in a large stockpot. Add 1 tablespoon olive oil and pasta and cook until al dente, about 6 to 8 minutes. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or clean countertop to cool. When cooled, transfer to a bowl, and toss with a little olive oil. Cover with plastic wrap and set aside at room temperature.
• Meanwhile, roast bell peppers over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a paper or plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. To peel peppers, pull off the charred skin by hand and then, only if necessary, dip the peppers briefly in water to remove any blackened bits. (Do not peel the peppers under running water since that would wash away the flavorful juices.) Once peeled, cut away stems, seeds and veins, and slice peppers into strips.
• Heat remaining tablespoon olive oil in a large skillet over high heat. Add onions, salt, and pepper, and cook until golden brown. Lower heat to moderate, add garlic, cook 1 minute, then add paprika, and cook 1 minute more. Add red peppers and tomatoes, cook an additional 1 to 2 minutes, and remove from heat.
• Transfer to a medium bowl and combine with sour cream and hot sauce. Pour over reserved pasta, toss well, and serve.

Steps:

• Drizzle onion strips with oil in a 9 inch square pan,sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Toss well.
• Bake onion at 450 degree for 20 minutes and set aside.
• Drain artichoke hearts,reserving 3 tablespoons liquid.
• Stir together mayo,remaining salt and pepper,reserved artichoke liquid,and lemon juice.
• Toss with onion,artichoke hearts,pasta and next 4 ingredients.
• Cover and chill.
• Arrange asparagus spears and tomatoe slices around a large serving platter.
• Spoon pasta mixture in center of platter.
• Sprinkle with blue cheese,and serve with peppered cheese crisps.
• Peppered Cheese Crisps directions--.
• Cut each pita into 6 wedges and seperate.
• Stir together mayo and next 3 ingredients,spread mixture evenly over wedges.
• Bake at 350 for 10-12 minutes or till edges are browned.

Steps:

• Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water. Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes. Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop. Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.
• Photographs by Antonis Achilleos

Steps:

• In a large skillet place oil, butter and onions and cook until golden brown.
• Add basil, pepper, water and bouillon and cook on low heat for 10 minutes.
• Add onion mixture to cooked pasta, sprinkle with cheese, toss and serve.

Steps:

• Heat the oven to 375°.
• Shred the block of cheese lengthwise (longer shreds work better) using a box grater with holes about 1/4-inch wide.
• Place in a medium bowl.
• Sprinkle with the flour; toss gently with a fork to coat the cheese.
• Sprinkle with the red pepper, toss again.
• Place a silicone baking mat or a sheet of parchment paper on a 16 1/2-by-11 1/2-inch sheet pan.
• Scatter half of the cheese evenly over the mat.
• Shake the pan gently to even the cheese out. Or, you can spread the cheese mixture into circles, any size you wish, from 3 inches to 10 inches in diameter.
• Bake until the cheese is molten and golden brown, about 14-15 minutes.
• Remove from the oven; cool.
• Blot up any grease with paper towels.
• Break the crisp into large pieces; arrange on a platter.
• Wipe off the baking mat and repeating with the remaining cheese.

Steps:

• Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers, and stir together for about a minute until well infused with the oil and garlic. Season with salt and pepper, and stir in the basil (if using) and goat cheese. Remove from the heat.
• When the water comes to a boil, salt generously and add the pasta. Cook until al dente - firm to the bite - following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan, and stir well so that the goat cheese begins to melt. Drain the pasta, and toss immediately with the pepper mixture in the pan. Serve.

Steps:

• Preheat oven to 350°F.
• Cut each pita into 6 wedges.
• Separate each wedge into 2 pieces.
• In a small bowl, stir rest of the ingredients together.
• Spread mixture evenly on wedges.
• Bake for 10-12 minutes or until edges are browned.