268682 cheese cone spicy tomato arugula pesto serena Recipes

artichoke hearts, drained, quartered, cont. grape tomatoes , halved lengthwise, black olives, drained , sliced in half lengthwise, green bell pepper, diced, cheese-filled egg tortellini , cooked al dente, drained (fresh or frozen), olive oil , more if needed, parmesan cheese, the kind in the can, basil pesto, salt , more if needed, minced garlic, mozzarella cheese, cubed, half of a 1 lb. box rotini pasta , cooked al dente, drained

bow tie pasta, olive oil, garlic, minced, boneless skinless chicken breasts, cut into bite-size pieces, crushed red pepper flakes to taste, oil-packed sun-dried tomatoes, drained and cut into strips, pesto sauce

tomatoes, salt, unsalted butter, shallot, peeled and chopped, red bell pepper, seeded and chopped, garlic clove, peeled and minced, orzo pasta, black pepper, chicken broth, mozzarella cheese, shredded, pine nuts, toasted, pesto sauce, bottled (or refrigerated from deli)

tomato, ripe, pesto sauce (i use ready made from the supermarket), mozzarella cheese, italian seasoned breadcrumbs, salt

cream cheese, room temperature, ricotta cheese, butter, room temperature, prepared pesto sauce, cracker

healthy size handful of basil leaves (the whole container if using 1 of those plastic 0.75 oz fresh herb packs), garlic (a really bitter piece of could ruin everything so be careful!), pine nuts, grated parmesan, low fat (not reduced fat) cream cheese. i used the philly with 1/3 less fat ., tomatoes (the slightly bigger ones are ideal)

fettuccine , linguine or spaghetti, unsalted butter, vegetable oil, boneless, skinless chicken breasts, s alt and pepper, tomatoes, prepared pesto

sun-dried tomatoes (not packed in oil), boiling water, uncooked linguine, loosely packed basil leaves, grated parmesan cheese, garlic clove, peeled, reduced-sodium chicken broth, chopped walnuts, toasted, salt, pepper, olive oil

tomatoes, halved, olive oil, divided, salt, black pepper, pizza dough, flour, pesto sauce, pine nuts, garlic cloves, slivered

russet potatoes, peeled, quartered, butter, whole milk, soft fresh goat cheese (such as montrachet), crumbled, chopped arugula leaves (about 2 large bunches)

tomatoes (1 lb), basil leaves, garlic cloves, pine nuts, olive oil, grated parmesan cheese, grated extra-tasty cheese (can use other hard strong matured cheese), salt and pepper

tomatoes , halved lengthwise, dried oregano, salt, chopped fresh dill, fresh ground black pepper, goat cheese, multigrain bread, toasted, arugula leaf

vanilla beans, split and scraped, light olive oil, log goat cheese , about 10 oz, chopped toasted pecans, arugula leaves, washed and spun-dry, salt and freshly ground black pepper, to taste

tomatoes , halved lengthwise, dried oregano, salt, chopped fresh dill, freshly ground black pepper, goat cheese, multigrain bread, toasted, arugula leaves

cream cheese, softened, sour cream, basil pesto, baguette, sliced and toasted

sun-dried tomato alfredo sauce (i had 16 oz jars and used 1 1/2 jars), frozen cheese ravioli, rotel tomatoes & chilies (do not drain), minced garlic (can use more or less ), italian seasoning (add more if desired) (optional), kosher salt, fresh ground pepper, parmesan cheese

elbow macaroni (cooked only to barely firm-tender and drained), onion, chopped, minced fresh garlic (or to taste), jalapeno pepper, seeded and finely chopped, coriander, cumin powder, butter, flour, half-and-half cream, salt, cayenne pepper (or use black pepper), tomatoes (very well drained , then chopped), monterey jack cheese, shredded, cheddar cheese, shredded, fresh breadcrumbs, grated parmesan cheese

grated parmesan cheese, refrigerated crescent dinner rolls, pesto sauce