152858 pasta cheesy fondue sauce Recipes

mayonnaise (i used light ), rice vinegar, mirin, toasted sesame oil, soy sauce

butter or 1/4 cup margarine, flour, salt, fresh ground pepper, ground mustard, worcestershire sauce, milk, shredded cheddar cheese (we like mild), garlic clove

cooked corkscrew-shaped pasta, prego traditional italian sauce, shredded mozzarella cheese, pepperidge farm zesty italian croutons, crushed

pasta, cooked, kielbasa, cubed, onion, chopped, zucchini, cubed, pureed carrot, garlic cloves, minced, spaghetti sauce, petite diced tomatoes , with juice, egg white, ricotta cheese, shredded cheese (i use a mix of whatever is on hand)

pasta , eg. penne, tomato soup, milk, cream cheese with garlic and herbs, such as philadelphia

mayonnaise, catsup, brandy, worcestershire sauce, mayonnaise, milk, curry powder, tabasco sauce, sour cream, dill pickles, chopped, dill weed, salt, pepper, butter, water, soy sauce, cornstarch

beef steaks, cut into 3/4 inch cubes, enough vegetable oil , to 1/2 fill your fondue pot, spicy mustard, fresh lemon juice, honey, vegetable oil, brown sugar, ketchup, fresh lemon juice, hot sauce, sour cream, fresh garlic, minced, fresh parsley, chopped, dried dill weed or 2 sprigs fresh dill

pasta shells, cooked, chicken breasts, cooked, chopped, shredded mozzarella cheese (2 cups), evaporated milk, frozen peas, grated onion, salt, pepper

pasta sauce (bolognese), ground beef, olive oil (extra virgin), penne pasta, butter, plain flour, milk, egg (lighty beaten), tasty cheese (grated ), lettuce, fresh basil

pasta shells, uncooked, boneless skinless chicken breast, cut into bite size pieces, garlic powder, green bell pepper, chopped, diced tomatoes, undrained, tomato sauce, shredded italian cheese blend, divided

pasta sauce, eggs, beaten, grated parmesan cheese, dry breadcrumbs, garlic powder, coarse black pepper, boneless skinless chicken breasts, oil, mozzarella cheese

whole eggs, soft scrambled (may be done ahead of time), cooked bacon crumbles, scallions, finely chopped (both white and green parts), red bell pepper, finely diced, lump crab meat, well-drained, shredded gruyere cheese, cream cheese (chilled and cut into 1/4-inch cubes ), fat free half n half, whole eggs, horseradish mustard, jumbo pasta shells , cooked according to package directions

pasta shell, cooked, prego garden veggie pasta sauce, ground beef, browned & drained, onion, chopped, green pepper, chopped, provolone cheese, shredded mozzarella cheese, sour cream, sliced portabella mushroom

pasta, cooked and drained (ziti or penne), diced tomatoes, drained, artichoke hearts, drained and quartered, kalamata olive, pitted and sliced, extra virgin olive oil, shredded parmesan cheese or 1/4 cup romano cheese

pasta shell (not the jumbos you stuff, or the small ones, they don tsp work well, you could sub with a rigatoni or ), frozen chopped spinach, thawed and drained well, artichoke hearts , in water, drained and chopped, onion, fine chopped, minced garlic (more if you want, to taste), ricotta cheese (don tsp use the low fat), fontina cheese, grated (mozzarella would be a good substitute), parmesan cheese, grated (1/4 cup for the cheese mixture, 1/4 cup for the topping), egg (extra large would be fine), grated fresh nutmeg, olive oil, pasta water, red pepper flakes, salt, pepper

pasta cooked al dente, monterey jack cheese shredded, muenster cheese shredded, fat free ricotta, butter, parmesan cheese optional, green beans optional

pasta shells, chopped onion, butter, all-purpose flour, salt, pepper, mustard powder, milk, ranch salad dressing, shredded cheddar cheese, divided

pasta (any shape , penne or riggitoni work best), olive oil, bacon, chopped onion, garlic cloves, mature cheddar cheese, cream (or half and half), salt and pepper