Rotini Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 1 (900 g) package small rotini pasta, cooked and cooled
• 2 ripe tomatoes, cut up
• 1 onion, cut up
• 1/2 green pepper, cubed
• 1/2 cucumber, seeded, and cubed
• 1/3 cup white sugar
• 1/2 cup salad oil
• 1/3 cup ketchup
• 1/4 cup vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1 dash pepper

Recipe

• 1 place rotini, cut up tomatoes, onion, green pepper, and cucumber in a large. bowl, set aside.
• 2 in a saucepan, add sugar, salad oil, ketchup, vinegar, salt, paprika and pepper.heat until sugar dissolved, and blend well,
• 3 when the sauce cools, pour over veggies, and refrigerate for an hour. serves 8-10.

Rotini With Roasted Red Pepper And Basil Pesto

Total Time: 21 mins Preparation Time: 7 mins Cook Time: 14 mins

Ingredients

• Servings: 4
• 2 red bell peppers
• 16 ounces rotini pasta
• 1 1/2 cups fresh basil, packed
• 2 garlic cloves, crushed
• 5 tablespoons parmigiano, grated
• 3 tablespoons romano cheese, grated
• 1/3 cup pine nuts, toasted
• 1/2 cup extra virgin olive oil
• to taste salt
• to taste fresh ground black pepper

Recipe

• 1 blacken the skins of the red peppers using the flame of a grill or a stove top (about 4 minutes).
• 2 place in a sealed plastic bag and allow peppers to rest for 10 minutes. remove blackened skins, seeds and stem.
• 3 cook pasta according to directions.
• 4 add the basil, garlic, toasted pine nuts, and red peppers to a food processor.
• 5 blend together while drizzling in the oil. when half of the oil has been added, add 3 tablespoons each parmigiano and romano cheeses.
• 6 continue to blend until the rest of the oil is incorporated, season with salt and pepper.
• 7 transfer the pesto to a large mixing bowl and add remaining parmigiano cheese.
• 8 drain the pasta and toss with the pesto.

Rotini With Salsa Di Limone Recipe Courtesy Giada De Laurentiis

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb rotini pasta
• 1 1/4 lbs roma tomatoes, seeded and diced
• 1/4 cup extra virgin olive oil
• 1 large lemon, juice and zest of
• 1 cup crumbled ricotta salata or 1 cup feta cheese
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 bring a large pot of salted water to a boil over high heat. add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• 2 drain pasta, reserving 1 cup of the pasta water.
• 3 place the hot pasta in a large bowl. add the tomatoes, olive oil, lemon zest and juice, ricotta salata cheese, salt, pepper, and 1/2 cup of the pasta water. toss to combine, adding the remaining pasta water, if desired. serve.

Rotisserie Chicken Balsamico

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 (3 1/2-4 lb) chicken
• 6 garlic cloves, peeled
• 1 slice pancetta, 1/4-inch thick, cut into thin strips
• 1/4 cup balsamic vinegar, plus
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary leaf

Recipe

• 1 wash chicken inside and out under cold running water and pat dry.
• 2 remove any excess fat from the skin and set aside.
• 3 process all the paste ingredients in a food processor or mini chopper until it reaches a spreadable consistency.
• 4 carefully lifte the skin from the chicken and spread some of the paste under the skin, covering the breast area and working down to the thighs and drumsticks if you can being careful not to tear the skin.
• 5 load chicken spit rod assembly. truss according to manufacturer's directions, or tie the legs together and tie another string around the body and wings so the wings don't flop around during cooking, and rub the outside of the chicken with the remaining paste.
• 6 roast until instant-read thermometer inserted into the thickest part of the thigh registers 175 degrees, about 20 minutes per pound.
• 7 remove chicken from spit rod, cover loosely with aluminum foil, and let rest for 10 minutes before carving.

Rotisserie Chicken Focaccia Sandwich

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 9 inches round loaf focaccia bread
• 1/2 cup oil based caesar salad dressing
• 4 ounces roasted red peppers, from jar
• 3 ounces goat cheese, crumbled
• 1/4 cup pine nuts
• 1 rotisserie chicken
• 3 cups baby greens
• 1/2 pint grape tomatoes, halved

Recipe

• 1 preheat oven to 400 degrees.
• 2 cut focaccia loaf in half horizontally; place cut sides up on a baking sheet.
• 3 combine caesar dressing and roasted red peppers in a food processor; process until smooth.
• 4 drizzle 1/2 cup red pepper dressing evenly over cut sides of bread. sprinkle with goat cheese and nuts. bake for 6 to 8 minutes or until lightly brown.
• 5 remove meat from chicken and coarsely chop. sprinkle chicken over bottom half of bread. top with salad greens, tomatoes and remaining dressing; cover with top half of bread.
• 6 cut into 6 wedges and serve immediately.

slow cooker barbecued ribs

Ingredients

• Servings: 12
• 1 (28 ounce) can chunky tomato sauce
• 1/3 cup brown sugar
• 2 tablespoons red vinegar
• 1 tablespoon chili powder
• 1 tablespoon soy sauce
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 pinch cayenne pepper
• 6 pounds lamb spareribs, cut into serving-size pieces

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• stir tomato sauce, brown sugar, red vinegar, chili powder, soy sauce, cumin, paprika, garlic powder, salt, and cayenne pepper together in bowl. place sparerib pieces into a slow cooker and pour sauce over ribs. cook on high for 3 to 4 hours or on low for 6 to 8 hours.

Rotisserie Asian-style Cornish Game Hens

Total Time: 6 hrs Preparation Time: 5 hrs Cook Time: 1 hr

Ingredients

• 1/4 cup hoisin sauce
• 3 tablespoons chili-garlic sauce
• 3 tablespoons dark sesame oil
• 3 tablespoons honey
• 1 teaspoon ginger powder
• 1/2 teaspoon black pepper
• 1 green onion (sliced in half)
• 4 cornish hens (up to about 1-1/2 pounds)
• 1 (14 ounce) can chicken broth
• 2 teaspoons cornstarch
• sesame seeds
• chopped green onion

Recipe

• 1 in a shallow dish mix together the first 7 ingredients, then transfer to a large heavy ziploc plastic freezer bag, add in the hens; seal the bag and toss to coat.
• 2 refrigerate for about 5 hours.
• 3 remove the hens and thread on the rotisserie (reserve the marinade and discard the green onion halves).
• 4 pour the reserved marinade in a small saucepan.
• 5 reserve 1/4-cup of the chicken broth and pour the rest in with the marinade; bring to a boil and simmer for 5 minutes.
• 6 in a small cup whisk together the reserved 1/4 cup chicken broth with 2 teaspoons cornstarch; add to the simmering sauce, and cook for about 1 minute, stirring constantly.
• 7 prepare the gill to medium heat, or whatever heat desired to rotisserie.
• 8 secure the hens with strong string, then thread the hens the rotisserie rack, sprinkle with black pepper if desired.
• 9 grill until the hens are done about 1 hour.
• 10 place the hens on a platter and sprinkle with sesame seeds and green onions.
• 11 serve hens with sauce on the side.

Summer Berry Compote

Ingredients

• Servings: 4
• 1 pint strawberries, quartered
• 1 pint blueberries, rinsed and drained
• 1 pint fresh blackberries, rinsed and drained
• 1 pint fresh raspberries
• 1 pint red currants
• 1 tablespoon white sugar
• 3 tablespoons chopped fennel greens

Recipe

Preparation Time: 10 mins Ready Time: 30 mins


• in a large bowl combine strawberries, blueberries, blackberries, raspberries and currants. sprinkle with sugar and gently stir in fennel. refrigerate for about 20 minutes. serve cold.

Rotisserie Beef Roast

Total Time: 13 hrs 30 mins Preparation Time: 12 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 3 lbs beef roast (holiday roast, eye of round, rump roast etc.)
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1/2 teaspoon tabasco sauce
• 1/4 cup lime juice
• 1 teaspoon ground cumin
• 2 tablespoons oyster sauce (optional)

Recipe

• 1 pierce beef roast numerous times with a fork. combine marinade ingredients in shallow container or resealable freezer bag, reserving 2 tbsp of the marinade for basting roast while barbecuing.
• 2 marinate roast 12-24 hours in refrigerator. discard used marinade.
• 3 preheat grill to medium heat.
• 4 insert meat thermometer into center of beef roast.
• 5 cook on rotisserie over drip pan in closed grill over indirect heat for about 1 1/2 hours (rare = internal temperature of 140ºf or medium = internal temperature of 160ºf).
• 6 baste beef roast with the reserved marinade while barbecuing.

Rotisserie Chicken Pasta

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 1
• 5 ounces rotisserie chicken
• 2 tablespoons roasted red peppers, diced
• 2 tablespoons diced red onions
• 1 tablespoon minced garlic
• 2 ounces lemon butter
• 2 tablespoons butter
• 1 teaspoon salt
• 1 1/2 teaspoons pepper
• 1 ounce olive oil
• 1/2 tablespoon rosemary
• 6 ounces penne pasta, cooked

Recipe

• 1 heat oil in pan.
• 2 add chicken, garlic, peppers, onion, rosemary, salt& pepper.
• 3 saute until hot on high heat, then add lemon butter, pasta and adjust with salt and pepper.
• 4 heat until hot, then finish with whole butter--add and combine--ready to serve.

Rotisserie Chicken Cream Cheese Enchilada

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• 4 tablespoons butter
• 3 tablespoons flour
• 2 1/2 cups 2% low-fat milk
• 2 chicken bouillon cubes
• 1 rotisserie chicken
• 8 ounces kernel corn, frozen
• 12 ounces philadelphia cream cheese
• 8 ounces cheddar cheese
• 8 flour, tortilla's
• 1/4 teaspoon pepper
• 1/4 teaspoon cumin
• 1/8 teaspoon red cayenne pepper

Recipe

• 1 debone your rotisserie chicken.
• 2 make a white sauce in a medium saucepan by melting butter, add 3 tbl flour mix till bubbly over medium heat. add 2 1/2 cup milk. add 2 chicken bouillon cubes, pepper, cumin and cayenne pepper.
• 3 pour 1/4 on the bottom of a 9 by 13 baking dish.
• 4 take 1 flour tortilla and spread 1/8 cream cheese on shell. top with some corn, cheddar cheese and chicken. roll and place inside your 9 by 13 dish. repeat till you have 8 rolled and top with remaining sauce.
• 5 bake 350 with foil on for 30 minutes then take foil off till brown on top.

Rotini With Spicy Tomato Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 13 ounces rotini pasta
• 3 garlic cloves, minced
• 1 (13 ounce) can tomatoes
• 1 brown onion, finely chopped
• 2 tablespoons olive oil
• 3 tablespoons red pepper flakes
• 1 tablespoon hot sauce
• 1 dash salt
• 1 tablespoon sugar
• 2 tablespoons ground black pepper
• 1/2 tablespoon dried italian herb seasoning
• 2 tablespoons fresh parsley, finely chopped
• 1/3 cup olive, pitted
• 2 tablespoons lemon juice
• 100 g meat (leftovers is fine) or 100 g chicken (leftovers is fine)
• 1 cup cherry tomatoes, cut in half

Recipe

• 1 bring a large pot of salted water to a boil.
• 2 add the pasta and cook until al dente and drain the pasta.
• 3 in large skillet, heat the olive oil over medium heat.
• 4 add in the minced garlic and chopped onion. cook until fragrant.
• 5 add in the tomato sauce, red pepper flakes, ground black pepper, olives and hot sauce. stir continuously.
• 6 add in the salt, sugar, dried italian herbs, lemon juice, cherry tomatoes and meat/chicken. taste and adjust the seasonings.
• 7 put in all the pasta in the skillet together with the sauce.
• 8 stir them together over low heat.
• 9 serve hot and sprinkle the finely chopped parsley as garnishing.
• 10 eat up and enjoy!

Rotisserie Chicken & Veggie Stew

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 1 chicken, whole deli rotisserie
• 1 medium yellow onion, chopped
• 2 medium russet potatoes, peeled and cubed
• 8 ounces baby carrots, peeled
• 2 stalks celery, diced
• 2 roma tomatoes, diced
• 1/2 cup brown rice
• 15 ounces white beans
• 42 ounces chicken broth
• 4 dried bay leaves, crushed
• 1 teaspoon thyme
• 1 teaspoon basil
• 1 1/2 teaspoons salt
• 1 teaspoon pepper

Recipe

• 1 separate chicken from the bone, disarding the skin and bones, retaining only the white meat. add remaining ingredients and bring to a boil. simmer for 2 hrs, or crockpot it. add cornstarch and water for thickening as needed.

Rotisserie Chicken Noodle Soup

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• 4 lbs rotisserie-cooked chicken (rotisserie style)
• 1 large onion, chopped
• 32 ounces frozen carrots
• 1 1/2 cups celery, chopped
• 6 bay leaves
• 1 tablespoon thyme
• 20 cups water
• 8 ounces chicken base
• 1 tablespoon chicken bouillon
• salt or pepper
• 2 1/2 lbs egg noodles

Recipe

• 1 skin and de-bone chicken(s), reserve skins and wings. pull apart and/or cut up chicken into large pieces and place in pot with skin and wings.
• 2 add water, chopped onion, carrots, celery, bay leaves and thyme. bring to boil.
• 3 add chicken base and bouillon.
• 4 salt and pepper to taste.
• 5 add noodles about 30 minutes before serving.
• 6 remove chicken skins, wings and bay leaves. if desired thicken with corn starch.
• 7 serve with crackers, bread, etc.

Rotini With Zucchini And Cannellini

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 teaspoons minced garlic
• 1 -2 teaspoon red pepper flakes (to taste)
• 2 tablespoons olive oil
• 1 lb zucchini, thinly sliced
• 1 1/2 cups vegetable broth
• 1/2 cup fresh parsley, chopped
• 1 grated lemon, zest of
• 1 (12 ounce) can cannellini beans, drained
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon pepper (to taste)
• 1 lemon, juice of
• 2 large tomatoes, coarsely chopped
• 1 (16 ounce) package rotini pasta, cooked al dente, drained and kept warm
• 1 cup fresh basil, chopped
• grated parmesan cheese

Recipe

• 1 in a large skillet over medium heat, sauté garlic and red pepper flakes in oil 1 minute.
• 2 add zucchini, turn heat to high and stir fry 1 minute.
• 3 add broth through lemon zest, turn heat back to medium and simmer 5 minutes.
• 4 stir in cannelini and heat through (about 1 minute).
• 5 remove from heat, season with salt and pepper, and stir in lemon juice. add tomatoes, cooked rotini, and basil; toss to mix thoroughly.
• 6 transfer to bowls and top with grated parmesan.

Rotisserie Chicken Rub

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 3/4 cup kosher salt (i use sea salt)
• 1/4 cup paprika (i use smoked paprika)
• 1/4 cup onion powder
• 1/4 cup garlic powder
• 1/4 cup italian seasoning
• 1/4 cup brown sugar
• 2 tablespoons dried thyme
• 2 tablespoons dry mustard
• 2 tablespoons cayenne pepper
• 2 tablespoons black pepper

Recipe

• 1 place all ingredients in air-tight storage container & enjoy!
• 2 (note: i place all ingredients in food processor & give it a whirl to ease in mixing, also if a finer texture is preferred).

Rotisserie Rub

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• 4 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper

Recipe

• 1 combine all ingredients in a small bowl. this should be enough to cover one large roasting chicken.
• 2 to use: spread evenly over chicken. for best results, allow the chicken to sit in the fridge overnight to absorb the flavors.
• 3 rotisserie or roast your chicken as needed based upon the size of the bird.

Rotisserie Style Chicken In The Crock Pot

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 tablespoon salt
• 2 teaspoons paprika
• 2 teaspoons dried oregano leaves
• 2 teaspoons dried thyme leaves
• 1 teaspoon pepper
• 1 teaspoon garlic salt
• 3 lbs roasting chickens
• 1 cup chopped onion

Recipe

• 1 in a small bowl, combine all ingredients except chicken and onion.
• 2 rub herb mixture inside and outside of chicken.
• 3 place in food storage bag; seal bag.
• 4 refrigerate overnight.
• 5 remove chicken from bag; stuff with onion.
• 6 place in crockpot on low 6-8 hours; high 2-4 hours. chicken juices should run clear and chicken reaches 180*.
• 7 let stand 15 minutes before carving.

Rotisserie Chicken Spaghetti Casserole

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 rotisserie-cooked chicken, skinned, deboned
• 1 (16 ounce) package spaghetti, cooked, drained
• 2 cups cremini mushrooms, sliced
• 1 -2 cup vidalia onion, diced
• garlic powder, to taste
• salt, to taste
• black pepper, to taste
• 2 teaspoons butter (or to taste) or 2 teaspoons margarine (or to taste)
• 1 (10 1/2 ounce) can reduced-sodium cream of mushroom soup
• 1 (10 1/2 ounce) can cream of roasted chicken with herbs soup
• 1 cup reduced-sodium chicken broth
• 1 (16 ounce) package velveeta cheese, diced
• 1/2 cup reduced-fat cheddar cheese, shredded

Recipe

• 1 remove skin and bones from your rotisserie chicken and dice up all of the meat.
• 2 melt 1 tsp margarine in a skillet and saute onions until they are very soft, about 5 minutes, seasoning to taste with a small amount of salt, pepper, and garlic powder.
• 3 place cooked onions in to a very large bowl, then melt the remaining 1 tsp margarine and saute the mushrooms until very soft, also seasoning to taste with salt, pepper and garlic powder, another 5 minutes; add the mushrooms to the bowl with the onions.
• 4 add the chicken meat, cooked & drained spaghetti,and diced velveeta to the large bowl and toss well to coat.
• 5 mix together the chicken broth, cream of mushroom and chicken soups and add to the bowl, combining well.
• 6 pour into a large oval casserole and bake covered in a preheated 350 f oven for 25 minutes.
• 7 remove cover, sprinkle cheddar cheese on top and bake another 5 minutes.

Rotisserie Chicken

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 (3 lb) whole chickens
• 1 pinch salt
• 1/4 cup butter, melted (i use unsalted butter)
• 1 tablespoon salt
• 1 tablespoon paprika
• 1/4 tablespoon ground black pepper

Recipe

• 1 season the inside of the chicken with a pinch of salt. place the chicken a rotisserie and set the grill on high. cook for 10 minutes.
• 2 durning that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. turn the grill down to medium and baste the chicken with the butter mixture. close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180°f when taken in the thigh with a meat thermometer.
• 3 remove from the rotisserie and let stand for 10 to 15 minutes before carving into pieces and serving.

Rotini With Spicy Andouille Sauce

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 3
• 1 lb andouille sausage, sliced (or other smoked sausage, if you don't like really hot sausage)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 tablespoon worcestershire sauce
• 1 teaspoon liquid smoke
• 1 teaspoon tabasco sauce (or to taste)
• 1 teaspoon oregano
• 1 teaspoon thyme
• 2 teaspoons chili powder
• 2 1/2 cups cooked rotini pasta (or similar "chunky" pasta)

Recipe

• 1 brown sausage well in a large saucepan.
• 2 drain off fat, then add onions and garlic and cook over lower heat until transparent but not browned.
• 3 add crushed tomatoes, worcestershire sauce, liquid smoke, tabasco sauce, oregano, thyme and chili powder; combine thoroughly and simmer together for at least 30 minutes.
• 4 serve with rotini.

Rotisserie Marinated Cornish Hens

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 cornish hens
• 1/2 cup olive oil
• 1/2 cup orange juice
• 6 garlic cloves, smashed
• 6 scallions, white, light green and green parts chopped
• 1/2 bunch chopped cilantro
• 1/2 bunch chopped parsley
• 2 teaspoons sesame oil
• 1 tablespoon rice vinegar
• salt & pepper

Recipe

• 1 rinse and pat dry the hens. you shouldn’t have any giblets in the cavity but if you do, go ahead and discard them. place the hens in a large container that you can cover and refrigerate.
• 2 mix all of the other ingredients in a bowl. pour them over the hens, making sure they are all coated. cover the container and refrigerate for a minimum of 2 hours. you can marinate these over night if needed.
• 3 remove the hens from the marinade and prepare them for cooking. if you are going to rotisserie them, make sure you tie the legs and wigs tightly so they don’t dangle and get burned.
• 4 cook the hens for approximately 1 hour, until meat is cooked through and hens are evenly browned.
• 5 if you are going to cook them in the oven, preheat it to 375 degrees. place the hens on a roasting pan and cook for approximately 1 hour, flipping the birds so they brown evenly.

unleavened cornbread

Ingredients

• Servings: 12
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1 teaspoon salt
• 1 egg
• 1/4 cup shortening, melted
• 1 cup milk

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat the oven to 425 degrees f (220 degrees c). grease a 12 cup muffin pan or line with muffin papers.
• in a large bowl, stir together the cornmeal, flour, sugar and salt. make a well in the center and pour in the egg, shortening and milk. stir until well blended. spoon batter into the prepared muffin cups.
• bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center of a muffin comes out clean.

Rotini Pasta Salad With Chicken

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 16 ounces garden rotini pasta
• 1 1/2 lbs chicken breast tenders
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1/2 large red onion, chopped
• 1 cup sliced mushrooms
• 3 large tomatoes, chopped
• 7 ounces sliced black olives
• 14 ounces quartered artichoke hearts
• 1 1/2 cups italian dressing, of choice
• 1 cup crumbled feta cheese
• 2 tablespoons dried parsley
• garlic salt
• black pepper
• mrs. dash seasoning mix

Recipe

• 1 cook pasta according to package directions. drain, rinse and set aside.
• 2 while the pasta is cooking, cook the chicken breast tenders. garlic salt, pepper and mrs. dash on both sides of the tenders and sautee them in olive oil until done on medium high heat (about 6 minute per side). remove from pan and let cool.you can chop some of the veggies while the chicken is cooking. once cool the chicken tenders can be shredded or chopped - your preference.
• 3 once all veggies are chopped, chicken is cooked, and pasta is cooked and drained, add all ingredients together except for the tomatoes, and toss with italian dressing.
• 4 place in the refrigerator until salad is cool. add the tomatoes before serving so they don't get smushy.
• 5 serve with a crusty garlic bread and enjoy!
• 6 "cook" time is chill time.

Rotini Salisiccia

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 12 ounces rotini pasta
• 1 1/2 lbs italian sausage, cut in 1/2 inch slices
• 3 tablespoons butter
• 1 1/2 cups sliced mushrooms
• 1/3 cup chopped green pepper
• 1/3 cup chopped onion
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon dried sweet basil leaves
• 1 teaspoon dry mustard
• 4 cups milk
• 1 1/4 cups shredded mozzarella cheese
• 1 1/2 cups shredded swiss cheese
• 1 tablespoon worcestershire sauce
• 1/3 cup chopped parsley

Recipe

• 1 preheat oven to 350 degrees.
• 2 cook rotini according to package directions, drain.
• 3 in a large skiller, brown sausage over medium heat. remove sausage from skillet, reserve drippings.
• 4 add butter to drippings. saute mushrooms, green pepper and onion until tender. stir in flour, salt, basil and dry mustard. gradually blend in milk. i cup at a time, stirring until sauce thickens. stir in cheeses and worcestershire sauce.
• 5 reduce heat to low and cook, stirring just until cheese is melted. add sausage, rotini and parsley.
• 6 spread mixture into a greased 3 to 4 quart casserole dish.
• 7 bake for 25 - 30 minutes.

Rotisserie Fresh Herb & Garlic Chicken

Total Time: 1 hr 34 mins Preparation Time: 25 mins Cook Time: 1 hr 9 mins

Ingredients

• roasting chicken
• 3 stalks basil leaves
• 5 stalks fresh rosemary
• 12 stalks fresh thyme
• 2 stalks fresh sage
• 2 stalks fresh tarragon
• 2 stalks fresh oregano
• 12 garlic cloves
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 tablespoons olive oil

Recipe

• 1 clean a five pound roasting chicken and pat dry.
• 2 carefully separate with your hand the skin from the meat without ripping the skin. separate entire breast area to back and then leg area.
• 3 crush and slice all the garlic lengthwise.
• 4 insert garlic slices between the skin and meat on breast, legs and inside bird.
• 5 remove the basil, oregano and sage leaves off the stems.
• 6 insert the leaves between the skin and meat on breast, legs and inside bird.
• 7 add evenly the stalks of thyme in all places as well, reserving 4 stalks.
• 8 place the tarragon inside the bird.
• 9 place one stalk of rosemary inside the bird.
• 10 if the skin is very loose use a toothpick to close in front area and one in back.
• 11 tie up the bird so the legs and wings are not loose. use cotton string.
• 12 rub the tied bird with the olive oil.
• 13 insert the spit for rotisserie making sure it is well secured.
• 14 sprinkle salt and pepper around the bird.
• 15 place the rosemary stalks, about 4 inches long, into the leg & wing area using the string to hold in place.
• 16 place 4 sprigs of thyme anywhere under strings.
• 17 place readied chicken rotisserie and cook one hour and fifteen minutes. chicken cooks usually 15 minutes per pound.
• 18 use a meat thermometer for testing meat. temperature should reach 165 degrees when done. juices should run clear.

Rotini With Chicken

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 6 -8 boneless skinless chicken thighs, cut in small pieces
• 2 cups rotini pasta
• 2 mushrooms, sliced
• 1/4 cup onion, chopped
• 1/4 cup green pepper, chopped
• 1/4 cup tomato, chopped
• 2 garlic cloves, chopped
• 1 tablespoon italian herb-seasoned salt
• 1 tablespoon herbes de provence
• 1 tablespoon sea salt
• 1/2 cup canned diced tomatoes with basil and oregano
• 1/2 cup traditional tomato sauce (use more sauce as desired)
• pam cooking spray

Recipe

• 1 in a large greased pan, place chicken and season with salts and herbs.
• 2 cook pasta for about 5-7 minutes.
• 3 in a separate greased pan (or you can wait until chicken is done and use the same pan), add tomatoes, onions, pepper and garlic. cook until tender.
• 4 add mushrooms and canned tomatoes.
• 5 drain pasta, leaving a little water at the bottom.
• 6 add chicken and vegetables.
• 7 add pasta sauce.
• 8 cook on low heat for about 20 minutes, or until pasta is cooked.

Rotkrautsalat (red Cabbage Salad)

Rotisserie Chicken With Salsa

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup chopped seeded watermelon
• 1 cup chopped strawberry
• 1/4 cup finely chopped red onion
• 2 tablespoons finely chopped jalapeno peppers
• 2 tablespoons chopped fresh mint
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon sugar (optional)
• 1 rotisserie chicken (3-4 lbs, cooked)

Recipe

• 1 in medium bowl, place watermelon, strawberries, onion, jalapeno and mint.
• 2 stir to combine.
• 3 pour olive oil and lime juice over mixture.
• 4 sprinkle on sugar.
• 5 cover bowl and refrigerate until serving.
• 6 slice chicken into serving pieces.
• 7 spoon salsa over or next to chicken.
• 8 place remaining salsa in bowl and serve at table.

Rotini Cucumber Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 lb rotini pasta, cooked,drained,and cooled
• 2 unpeeled cucumbers, chopped
• 2 bunches green onions, sliced thin
• 2 tablespoons parsley flakes
• 2 teaspoons pepper
• 1 1/4 cups vinegar
• 3/4 cup salad oil
• 1 cup sugar

Recipe

• 1 mix cooked rotini with cucumbers, onions, parsley and pepper.
• 2 mix together vinegar, salad oil& sugar.
• 3 pour over rotini mixture and stir completely.
• 4 refrigerate at least 4 hours.
• 5 best if set overnight.

Rotini Salad Bowl

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 8 ounces boxes rotini pasta
• salt (for boiling water to cook pasta)
• 2 tablespoons vinegar
• 2 tablespoons vegetable oil
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1 tablespoon minced onion
• 1 cup shredded cheddar cheese
• 1 cup diced ham or 1 cup chicken, cooked
• 1/2 cup mayonnaise
• 1 cup diced celery, optional
• 2 cups frozen peas, cooked as directed

Recipe

• 1 cook pasta in boiling salted water as directed on box.
• 2 drain pasta, place in large bowl and while still hot drizzle with oil and vinegar.
• 3 add onion, salt, pepper and cheese and toss well.
• 4 gently mix in remaining ingredients.
• 5 chill thoroughly.

Rotini And Vegetables In Butter Sauce

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 4 ounces uncooked tri-color spiral pasta or 4 ounces spiral shaped pasta
• 1 (9 ounce) package green giant frozen broccoli carrots cauliflower mix, in butter sauce

Recipe

• 1 cook rotini to desired doneness as directed on package.
• 2 drain; keep warm.
• 3 meanwhile, cook vegetables as directed on package.
• 4 immediately toss with cooked rotini.

Rotini Pasta With Broccoli Cream Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb fresh broccoli, cut up
• 1 lb rotini pasta (or your favorite)
• 4 cloves garlic
• 1/2 cup heavy cream
• 1/2 cup butter
• salt and pepper
• parmesan cheese

Recipe

• 1 cook broccoli in boiling salted water until tender.
• 2 reserve cooking water and remove broccoli to cool in ice water.
• 3 replace cooking water on heat and let it return to a boil.
• 4 cook pasta in water until tender and drain well.
• 5 with food processor running, drop cloves of garlic into top feeder tube and let run until garlic is minced.
• 6 add broccoli and cream and process until smooth.
• 7 remove broccoli mixture to large skillet, add butter and heat slowly only until the butter melts.
• 8 add pasta to broccoli cream and heat through until thickened.
• 9 add salt and freshly ground black pepper to taste.
• 10 place on serving plate and top with parmesan cheese.

Rotisserie Italian Lamb Loin W/ Garlic And Rosemary

Total Time: 5 hrs 30 mins Preparation Time: 4 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 4 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon sea salt or 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons olive oil
• 3 1/2-4 lbs boneless lamb loin, trimmed and tied

Recipe

• 1 mash together the garlic, oregano, rosemary, salt, pepper and olive oil to make a paste.
• 2 rub all over the outside of the lamb loin covering as much as possible.
• 3 place in a large zip lock bag and refrigerate for at least 4 hours.
• 4 rotate the lamb roast on the spit rods for 1hr and 30minutes or until the internal temperature reaches 160 degrees on the thermometer.
• 5 remove roast, untie and slice into 1/2-inch thick slices to serve.

Rotisserie Eye Round Of Beef

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 lbs eye of round roast
• 1/4 cup mccormick's montreal brand steak seasoning
• 1 medium carrot
• 1/2 medium onion
• 1/4 cup water
• 1 (10 1/2 ounce) can beef gravy (any brand)
• aluminum foil, to serve as drip tray (or an aluminum throw away pan)

Recipe

• 1 set up your outdoor rotisserie grill for indirect cooking.
• 2 move lava rocks to one side and place aluminum drip pan in its place.
• 3 if you have a newer grill like mine that uses no rocks, but has a dome over the burners, bend your aluminum to mold to the dome and create a pan for drippings.
• 4 light your grill and use the burner opposite from where you placed your drip pan.
• 5 leave the burner on high.
• 6 prepare your meat by sprinkling it with the seasoning.
• 7 rub into meat.
• 8 secure the meat on your rotisserie skewer so that it is over the drip pan.
• 9 place the roast on the grill and let the rotisserie run, covered for 20 minutes.
• 10 at this time quarter your onion and carrot and place in drip pan.
• 11 continue to roast meat covered for 40 minutes, checking the drip pan occasionally for dryness and add water.
• 12 after an hour use a meat thermometer to check for your desired doneness (160 degrees for medium).
• 13 place roast on a platter.
• 14 take drip pan, add 1/4 cup water and scrape pan drippings.
• 15 discard vegetables and mix pan drippings in with your favorite gravy add a baked potato and a salad and enjoy!

Rotini Salad With Zucchini, Shrimp, Scallops & Mussels

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 box barilla rotini pasta
• 4 tablespoons extra virgin olive oil
• 1/2 lb mussels, steamed
• 1 garlic clove
• 3 zucchini, sliced in half moons
• to taste black pepper
• 1/2 lb scallops, diced
• 1/2 lb shrimp, halved lengthwise
• 4 tablespoons lemon juice
• 1 tablespoon parsley, chopped
• to taste salt

Recipe

• 1 bring a large pot of water to a boil, season the water with salt and cook pasta 1 minute less than the required cooking time. drain and toss with 1 tablespoon olive oil and place on sheet tray to cool down. in a small pot, steam the mussels until they are opened, remove from shell and discard. set aside. meanwhile, in a skillet, sauté garlic in 1 tablespoon olive oil until lightly yellow in color. add zucchini and sauté for 4 minutes, then season with salt and pepper to taste. in a separate skillet, sauté shrimp and scallops in 1 tablespoon olive oil until lightly golden in colour. season and set aside to cool down. once everything has cooled, combine all the seafood with the pasta and zucchini. toss to combine and add the remaining olive oil, lemon juice and parsley.
• 2 more mediterranean-inspired pasta recipes can be found at www.barilla.ca.

Rotisserie Chicken Tortilla Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 12 cups chicken broth
• 1 de-boned rotisserie roasted deli chicken, chopped
• 1 chopped onion
• 2 (4 ounce) cans green chilies
• 8 -10 peppercorns
• 4 chopped garlic cloves
• 1 tomato, peeled and diced
• 1/2 teaspoon thyme
• 1 teaspoon cumin
• 1/3 cup chopped fresh cilantro
• 1/3 cup fresh squeezed lime juice
• salt, to taste

Recipe

• 1 boil broth, add onions, garlic, peppercorns, chicken, green chilies, thyme, cumin and salt.
• 2 simmer for 20 minute.
• 3 add lime juice and simmer 10 more minutes. add cilantro just before serving.
• 4 garnish with sour cream, monterey jack cheese, diced avocado, and deep fried corn tortilla strips, and a squeeze of lime juice.

Rotisserie Heavenly Lamb Shoulder

Total Time: 2 hrs 25 mins Preparation Time: 15 mins Cook Time: 2 hrs 10 mins

Ingredients

• Servings: 4
• 4 -6 lbs lamb shoulder
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/4 teaspoon cumin
• 1/2 teaspoon rosemary, ground
• 1/4 teaspoon thyme
• 1 teaspoon onion soup mix

Recipe

• 1 wash the lamb shoulder well and pat dry. mix all the ingredients in a small bowl very well.after mixing all the spices very well, in a large bowl dump the spices in and add the lamb.
• 2 roll it around so that it is completely covered with all the spice and pat the spices into the meat with your fingers.place in a plastic bag or small roster and let sit overnight or longer.
• 3 tie it the rotisserie spit on medium heat for 1 hour to a maximum time of 1 hours and 30 minutes for well done or 325°f in the oven for 1 hour for medium.

Rotini Pasta With Smoked Ham, Vegetables And 3 Cheeses

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 12 ounces rotini pasta
• 1/4 cup butter
• 1/4 lb smoked ham, julienned
• 1 large carrot, julienned
• 1 small zucchini, julienned
• 1/2 cup mushroom, sliced
• 1 cup whipping cream
• 1/2 cup swiss cheese, grated
• 1/2 cup cheddar cheese, grated
• 1/4 cup parmesan cheese, grated
• 1 pinch nutmeg

Recipe

• 1 cook pasta in large pot of boiling water until tender but still firm to bite.
• 2 meanwhile, melt butter in heavy large skillet over medium heat.
• 3 add ham, carrot zucchini, and mushrooms; saute until vegetables are crisp-tender, about 3 minutes.
• 4 add cream and simmer until slightly thickened, about 3 minutes.
• 5 combine cheeses in small bowl.
• 6 add to sauce by handfuls, stirring until melted after each addition.
• 7 stir in nutmeg.
• 8 drain pasta.
• 9 add to sauce and toss to coat.
• 10 transfer pasta and sauce to large bowl.
• 11 sprinkle with additional parmesan cheese and parsley and serve.

Rotisserie Chicken

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 -2 whole young roasting chickens (7 pounds)
• salt and pepper
• 1 onion, cut in half
• 1 lemon, cut in half
• 10 lemon verbena leaves or 10 lemon balm
• 1 rosemary sprig, leaves removed from stem
• 1 garlic clove, peeled
• 1 -2 tablespoon dry rub seasonings, of choice

Recipe

• 1 preheat your grill and prepare you rotisserie.
• 2 dry chickens thoroughly with paper towels. sprinkle the inside and out of the chicken with the salt and pepper.
• 3 stuff the chickens with onion and lemon.
• 4 place herbs and garlic under the skin.
• 5 rub with dry rub of choice. truss the chicken by securing the breast and wings tightly with string.
• 6 place securely on rotisserie skewer.
• 7 place a drip pan under the where the chicken will be and fill it with 1/2 inch of water, or juice. place skewer on rotisserie mounting on a preheated grill. cover and grill for 1 1/2 to 2 hours or until done. be sure it is on tightly and turning smoothly.
• 8 cook until the center of one breast reached 165 degrees. juices will run clear and the internal temperature. rest for 20 minutes before carving.

Lamb Chop Skillet

Ingredients

• Servings: 4
• 2 tablespoons butter
• 4 boneless lamb chops
• 1 1/4 cups water
• 1 (6 ounce) package long grain and wild rice mix with herbs
• 1 (15.25 ounce) can corn, undrained
• 1 (14.5 ounce) can diced italian-style tomatoes, undrained

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• heat butter in a skillet over medium heat; cook lamb chops in the melted butter until cooked through, 10 to 15 minutes. remove lamb chops from skillet and cut into bite-sized pieces.
• pour water and long grain and wild rice mix with herbs into the same skillet; stir well. layer lamb chop pieces over rice. pour corn over lamb chops layer; top with tomatoes. cover skillet and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes.

Rotisserie Vinaigrette Chicken Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 2
• 3 cups rotisserie-cooked chicken, cut up
• 4 cups romaine lettuce, torn
• 1/4 cup julienne red onion
• 1 cup cherry tomatoes, cut in half
• 1/2 cup chopped celery
• 1/2 cup diced cucumber
• 1/2 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1/4 cup water
• 2 teaspoons dijon mustard
• 2 teaspoons light brown sugar
• 2 garlic cloves, minced
• 1/4 teaspoon pepper
• 1 tablespoon capers, drained and finely chopped (optional)

Recipe

• 1 vinaigrette:.
• 2 place all the ingredients in a screw-top jar and shake to combine. taste and adjust the seasonings.
• 3 in a large bowl toss romaine lettuce, chicken, cucumber, tomatoes, onion, celery and.
• 4 dressing until evenly coated.
• 5 refrigerate at least 30 minutes.

Rotkohl (red Cabbage)

Total Time: 1 hr 3 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 2 small onions, sliced
• 2 lbs red cabbage, shredded
• 2 tablespoons vinegar
• salt
• 1 teaspoon sugar
• 1 large apples, core and peel, then fine chop it (tart) or 1/2 cup applesauce
• 1/2 cup red
• 1/2 cup beef broth, hot

Recipe

• 1 heat oil in a dutch oven and saute onions 3 minutes.
• 2 add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color.
• 3 sprinkle with salt and sugar.
• 4 add chopped apple or applesauce and a piece of salt lamb.
• 5 pour in red and hot beef broth.
• 6 cover and simmer for 45 to 60 minutes.
• 7 cabbage should be just tender, not soft.
• 8 shortly before end of cooking time, remove salt lamb; cube and retrun it to the cabbage if desired.
• 9 correct seasonings and serve.

Rotisserie Rub (lone Star)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/4 cup chili powder
• 2 tablespoons kosher salt
• 2 tablespoons firmly packed light brown sugar
• 1/2 teaspoon cayenne pepper
• 1 tablespoon ground cumin
• 2 teaspoons garlic powder
• 1 teaspoon dry mustard

Recipe

• 1 combine the ingredients in an airtight jar.
• 2 store tightly covered in a cool, dry place for up to 6 months.

Rotini Chicken Casserole

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 3/4 cups rotini pasta, uncooked
• 3/4 cup onion, chopped
• 1/2 cup celery, chopped
• 2 garlic cloves, minced
• 1/2 tablespoon canola oil
• 3 cups chicken breasts, cooked and cubed
• 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 1/2 cups skim milk
• 1 (16 ounce) package italian vegetables, thawed
• 1 cup reduced-fat cheddar cheese, shredded
• 2 tablespoons fresh parsley, minced
• 1 1/4 teaspoons dried thyme
• 1 teaspoon salt

Recipe

• 1 cook pasta.
• 2 meanwhile, in nonstick skillet, saute onion, celery, and garlic in oil until tender.
• 3 drain pasta and place in bowl.
• 4 add onion mixture, chicken, soup, milk, veggies, cheese, parsley, thyme, and salt.
• 5 pour into a shallow 3-qt baking dish that has been coated with nonstick spray.
• 6 cover and bake at 350 degrees for 25 minutes.
• 7 uncover and bake 15 minutes longer or until heated through.

fresh peach salsa

Ingredients

• Servings: 2
• 6 large fresh peaches - peeled, pitted and chopped
• 2/3 cup orange marmalade
• 1/4 cup sliced green onions
• 3 tablespoons vinegar
• 1 ounce crystallized ginger
• 2 teaspoons white sugar

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a medium bowl, mix together peaches, orange marmalade, green onions, vinegar, crystallized ginger and sugar. cover and refrigerate until serving.

Rotis With Mint (indian Flat Bread With Fresh Mint)

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• 400 g refined flour
• 1 teaspoon baking powder
• 2 tablespoons yoghurt
• 150 g margarine or 150 g ghee
• 3/4 cup mint leaf, fresh, chopped fine
• 1 1/2 teaspoons salt
• whole milk, fresh, for kneading
• 3 teaspoons margarine or 3 teaspoons ghee, additional
• butter, melted, for brushing

Recipe

• 1 sift together the flour and baking powder in a large bowl.
• 2 make a well in the center of the flour and add the salt, chopped mint, yoghurt, margarine/ghee (150 gms) and enough milk to form a stiff, yet pliable dough.
• 3 cover with a slightly damp cloth and leave aside for at least 45 minutes.
• 4 knead the dough well again for about two minutes and then divide it into 6 even-sized balls.
• 5 roll out each ball of dough into a small disc approximately 3-4" in diameter.
• 6 spread 1/2 tsp of margarine/ ghee on the surface of the disc.
• 7 bring the edges of the disc together to seal and shape back into a ball.
• 8 repeat with the remaining discs.
• 9 cover with a damp cloth and keep aside for another half hour.
• 10 dust a rolling surface with a little flour and roll out each ball of dough into a disc approximately 7" in diameter.
• 11 heat a frying pan and fry one disc at a time on medium heat, pressing the edges with a clean, dry cloth, till both sides are golden-brown.
• 12 drizzle with melted butter and cut in halves.
• 13 serve hot.

Rotini Casserole

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 500 g lean ground beef
• 1 cup finely chopped onion
• 1 cup finely chopped mushroom
• 1/2 cup finely chopped green pepper
• 2 -3 cloves finely chopped garlic (or granulated garlic)
• black pepper
• basil
• 3 cups rotini pasta
• 2 (300 g) bags spinach
• 2 (680 ml) cans pasta sauce (i like hunt's thick & rich)
• 500 g 1% cottage cheese
• 4 ounces mushrooms
• 2 -3 ounces old white cheddar cheese

Recipe

• 1 1st day: in dutch oven combine lean ground beef with half of finely chopped onions, mushrooms, but all of the green pepper & garlic. sprinkle liberally with black pepper & basil. (granulated garlic can be substituted for fresh garlic. sprinkle generously) easiest way to mix is mash into big patty, cut in 4 pieces & stack up. mash flat & repeat, 3 or 4 times. cut in 4 for easy flipping, and cook, covered, in bottom of the dutch oven. refrigerate for next day in a covered container.
• 2 2nd day: in dutch oven add rinsed spinach to ½ inch water. bring water to boil to steam the spinach for a few minutes. holding 2 forks in one hand scoop spinach into pyrex bowl. cut mass into 1 inch grid pattern.
• 3 add water to that used for spinach. bring to boil & cook rotini. don’t overcook or it will be too soft. scoop out with slot spoon into 1 or 2 roasting pans or baking dishes. it should cover the bottom(s) of baking dish(es).
• 4 pour in pasta sauce and cottage cheese. stir until mixed.
• 5 cut meat into bite size chunks and poke into pasta. (freeze any extra for next batch.) add gobs of cut up spinach. and chunks of mushrooms, poking them into the mix.
• 6 topping: smooth the other half of finely chopped mushrooms and onions over the top. add grated or sliced old white cheddar. ( i like a lot more cheese than is good for me.).
• 7 bake at 350 degrees fahrenheit until thoroughly heated and cheese has melted, at least 30 minute
• 8 this can be refrigerated, cut into squares, and microwaved on the plates. will keep for a few days in fridge. keep covered with plastic wrap. serve with salad & maybe garlic bread.

Rotini Pasta With Sausage And Cannellini Beans

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 large bulb of garlic (roasted and skins removed)
• 3 large garlic cloves, thinly sliced
• 1 lb italian sausage, casings removed
• 1 onion, chopped
• 1 jalapeno pepper, seeds removed and finely chopped (or use 1/4 teaspoon hot pepper flakes)
• 1 (14 ounce) can diced tomatoes with juice
• 1 (19 ounce) can cannellini beans, drained and rinsed
• 2 cups chicken broth
• 1 cup white (or use 3 cups chicken broth)
• 3/4 lb rotini pasta (cooked al dente, drained, then tossed with 3 tbsp oil)
• 1 teaspoon dried basil (or to taste) or 1/4 cup fresh basil (or to taste)
• 1/4 cup chopped fresh parsley (or to taste)
• 1/3 cup grated parmesan cheese (or to taste) or 1/3 cup romano cheese (or to taste)

Recipe

• 1 squeeze the roasted garlic from skins and mash with a fork in a small bowl.
• 2 heat about 3 tablespoons olive oil in a skillet over medium heat.
• 3 cook sausage meat, stirring and breaking up with a fork until browned (about 4-5 minutes).
• 4 add in sliced fresh garlic, onion, dried basil and jalapeno or crushed red pepper flakes and cook, stirring until onions are soft (about 2 minutes).
• 5 stir in tomatoes with juice, drained beans, roasted garlic puree, stock and ; simmer uncovered, stirring occasionally for about 25-30 minutes or until slightly thickened and reduced by almost half (could take longer or shorter that 30 minutes until the liquid is reduced).
• 6 toss the pasta with the cooked sausage mixture, fresh chopped parsley, parmesan cheese (and salt to taste) in a large bowl, or until well combined.
• 7 sprinkle with more parmesan cheese.

Rotini Pasta With Beef And Tomatoes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 lbs ground chuck or 1 1/2 lbs ground round
• 1 (14 1/2 ounce) can crushed tomatoes, plus
• 1 3/4 cups water
• 2 packages lipton onion soup mix
• 1 cup shredded cheddar cheese
• rotini pasta, cooked and tossed with a small amount of
• butter or olive oil

Recipe

• 1 brown ground chuck in a large skillet and drain any grease.
• 2 add the two packages of soup mix, the can of crushed tomatoes and the can of water.
• 3 mix well and simmer approximately ten minutes.
• 4 serve over buttered rotini pasta and top with grated cheese.
• 5 serve with crusty rolls for dunking!

Rotini With Tuscan Chicken

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 8 ounces rotini pasta
• 1/4 cup sun-dried tomato, chopped dry-pack
• 2 medium zucchini, cut into matchstick thin strips
• 1 tablespoon olive oil
• 1 (26 ounce) jar pasta sauce
• 6 ounces chicken strips, cooked
• 1/4 cup parmesan cheese, grated

Recipe

• 1 cook rotini, according to package directions. add sun-dried tomatoes to pasta pot during the last 5 minutes of cooking; drain rotini and tomatoes.
• 2 meanwhile, combine zucchini and oil in large (6-cup or more)microwave-safe bowl; cover with plastic wrap. microwave on high 4 minutes, stirring twice.
• 3 stir in pasta sauce and chicken. cover with plastic wrap; microwave on high 4 minutes, stirring twice. combine sauce mixture, hot drained rotini with sun-dried tomatoes and cheese. toss to coat.
• 4 serve hot.

Rotisserie Chicken & Strawberry Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 tablespoon sugar
• 2 tablespoons red vinegar
• 1 tablespoon water
• 1/8 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 2 tablespoons extra virgin olive oil
• 4 cups torn romaine lettuce (i also like to use fresh spinach)
• 4 cups arugula
• 2 cups strawberries
• 1/3 cup vertaically sliced red onion
• 12 ounces rotisserie chicken breasts, sliced
• 2 tablespoons unsalted halved cashews
• 1/2 cup crumbled blue cheese

Recipe

• 1 1. to prepare dressing, combine first 5 ingredients in a small bowl. gradually drizzle in oil, stirring constantly with a whisk.
• 2 2. to prepare salad, combine lettuce & next 4 ingredients in a bowl; toss gently. place about 2 cups chicken mixture on each of 4 plates. top each servine with 1 1/2 teaspoons cashews and 2 tablespoons of cheese. drizzle about 4 teaspoons dressing over each serving.

Rotini Salad

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 7
• 1 (15 1/2 ounce) can red kidney beans
• vinegar
• 1 (8 ounce) package rotini pasta
• 1 (10 ounce) package frozen peas, thawed
• 1 (15 1/2 ounce) can french style green beans, drained
• 1/2 cup diced green pepper
• 1 small onion, diced
• 2 cups salad dressing
• 1 cup half-and-half
• 1/2 cup sugar
• 1 teaspoon prepared mustard

Recipe

• 1 drain kidney beans and place in a small bowl, cover with vinegar and let set for 1 hour, drain.
• 2 cook rotini and drain.
• 3 in large bowl, combine first 8 ingredients.
• 4 combine salad dressing, half and half, sugar and mustard, mixing well.
• 5 pour over rotini mixture, mixing lightly.
• 6 chill before serving.

Rotini With Beef And Vegetables

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 (500 ml) cups rotini pasta
• 1 (250 ml) cup broccoli florets
• 2 medium carrots, sliced
• 3/4 lb ground beef
• 1 can condensed cream of celery soup
• 1/2 cup milk
• 1/2 teaspoon dry mustard
• 1/2 cup shredded cheddar cheese

Recipe

• 1 in large saucepan, cook rotini according to package directions.
• 2 add broccoli and carrots for last 5 minutes of cooking time.
• 3 drain.
• 4 meanwhile, in large skillet, brown beef.
• 5 pour off fat.
• 6 stir in soup, milk and mustard.
• 7 bring to boil.
• 8 add rotini, vegetables and cheese.
• 9 heat through, stirring occasionally.

Rotini Salad With Zucchini, Shrimp, Scallops & Mussels

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 box barilla rotini pasta
• 4 tablespoons extra virgin olive oil
• 1/2 lb mussels, steamed
• 1 garlic clove
• 3 zucchini, sliced in half moons
• to taste black pepper
• 1/2 lb scallops, diced
• 1/2 lb shrimp, halved lengthwise
• 4 tablespoons lemon juice
• 1 tablespoon parsley, chopped
• to taste salt

Recipe

• 1 bring a large pot of water to a boil, season the water with salt and cook pasta 1 minute less than the required cooking time. drain and toss with 1 tablespoon olive oil and place on sheet tray to cool down. in a small pot, steam the mussels until they are opened, remove from shell and discard. set aside. meanwhile, in a skillet, sauté garlic in 1 tablespoon olive oil until lightly yellow in color. add zucchini and sauté for 4 minutes, then season with salt and pepper to taste. in a separate skillet, sauté shrimp and scallops in 1 tablespoon olive oil until lightly golden in colour. season and set aside to cool down. once everything has cooled, combine all the seafood with the pasta and zucchini. toss to combine and add the remaining olive oil, lemon juice and parsley.
• 2 more mediterranean-inspired pasta recipes can be found at www.barilla.ca.

Rotkohl (sweet And Sour Braised Cabbage)

Total Time: 2 hrs 5 mins Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ingredients

• 4 slices smoked bacon, chopped
• 2 cups onions, thinly vertically sliced
• 3 cups granny smith apples, chopped and peeled
• 10 cups red cabbage, thinly sliced
• 1 cup apple
• 1/2 cup red vinegar
• 2 tablespoons sugar
• 1 teaspoon kosher salt
• 3 whole cloves
• 1 bay leaf

Recipe

• 1 cook bacon in a large dutch oven over medium-high heat until crisp. remove bacon from pan, reserving 1 tbsp drippings in pan. set bacon aside.
• 2 add onions to drippings in pan and saute 3 minutes. add apple to pan, saute 2 minutes. add cabbage to pan and saute 2 minutes.
• 3 add and remaining ingredients to pan and bring to a boil. cover and reduce heat. simmer for 1 1/2 hours or until cabbage is tender, stirring occasionally.
• 4 discard cloves and bay leaf. sprinkle with bacon and serve.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Hummus Iii

Ingredients

• Servings: 2
• 2 cups canned garbanzo beans, drained
• 1/3 cup tahini
• 1/4 cup lemon juice
• 1 teaspoon salt
• 2 cloves garlic, halved
• 1 tablespoon olive oil
• 1 pinch paprika
• 1 teaspoon minced fresh parsley

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. blend until smooth. transfer mixture to a serving bowl.
• drizzle olive oil over the garbanzo bean mixture. sprinkle with paprika and parsley.

Rotisserie Lemon-rosemary Chicken

Total Time: 9 hrs 45 mins Preparation Time: 15 mins Cook Time: 9 hrs 30 mins

Ingredients

• Servings: 6
• 1 (4 lb) chicken
• 1/2 cup fresh lemon juice
• 1 lemon, zest of, grated
• 5 garlic cloves, minced
• 1/4 cup fresh rosemary leaf
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1/4 cup olive oil

Recipe

• 1 wash chicken inside and out under cold water and pat dry.
• 2 remove any excess fat from the skin and put chicken in a 2-gallon zip top bag.
• 3 mix marinade ingredients and pour over chicken.
• 4 marinate in refrigerator about 8 hours.
• 5 remove chicken from marinade and drain.
• 6 load chicken spit rod assembly. truss according to manufacturer's directions, or tie the legs together and tie another string around the body and wings so the wings don't flop around during cooking.
• 7 roast until an instant-read meat thermometer inserted into the thickest part of the thigh registers 175 degrees, about 20 minutes per pound.
• 8 remove chicken from spit, cover loosely with foil and let rest for about 10 minutes before carving.

oatmeal peanut butter cookies

Ingredients

• Servings: 4
• 1/2 cup shortening
• 1/2 cup margarine, softened
• 1 cup packed brown sugar
• 3/4 cup white sugar
• 1 cup peanut butter
• 2 eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup quick-cooking oats

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls ungreased cookie sheets.
• bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

Rotisserie Chicken, With Fried Yucca Root (french Fries)

Total Time: 4 hrs 25 mins Preparation Time: 2 hrs 30 mins Cook Time: 1 hr 55 mins

Ingredients

• Servings: 4
• 1 whole chicken
• 1 teaspoon garlic, minced
• 2 tablespoons herbs (huacatay- peruvian herb)
• 1 teaspoon pepper
• 1 teaspoon salt
• 2 ajies chilies (peruvian chile)
• 1/2 teaspoon ground cumin
• 3 lemons, juice of or 3 limes, juice of
• 1/2 teaspoon achiote (annato, spanish spice)
• 2 lbs yucca root, peeled, and boiled (cook them like potatoes)
• vegetable oil, for frying
• 6 -9 aji chilies, in the blender with
• salt
• 1 garlic clove
• ground black pepper
• 1/2 cup oil
• 1 1/2 tablespoons olive oil
• 2 green onions, chopped
• 2 tablespoons lime juice
• 1 (12 ounce) package queso fresco (farmer or a mild feta cheese may be substituted)
• 1/4 red onion, sauteed (without oil)
• 3/4 cup oil
• 3/4 cup milk
• 1 teaspoon turmeric (cook the turmeric in 2 tablespoon hot oil, for 3 seconds)
• 1 aji chile (peruvian hot pepper)
• salt, to taste
• fresh ground black pepper, to taste
• 1 tablespoon lemon juice

Recipe

• 1 rotisserie chicken:
• 2 rinse the chicken very well, and cut off all the fat.
• 3 tuck the wings under the back of the chicken.
• 4 make a paste by mixing the garlic, huacatay, pepper, salt, aji, cumin, lemon or lime juice and achiote.
• 5 spread paste on the chicken and rub well from outside to inside.
• 6 let stand in the refrigerator for 2 hours or more, for a good flavor.
• 7 preheat oven to 350.
• 8 put the chicken in the roasting pan with lid.
• 9 cook, covered, for 1 1/2 hours, or until it is golden brown.
• 10 yucca root:
• 11 after you have peeled and boiled the yucca, cut it into a french fry shapes.
• 12 in a deep pot or a deep-fryer heat oil to 350 degrees f.
• 13 fry the yucca in batches, if necessary, until golden brown and crispy.
• 14 sprinkle with salt. to taste.
• 15 aji sauce:
• 16 mix cream of aji, olive oil, green onions, and lime juice in a medium bowl.
• 17 cheese sauce:
• 18 blend queso fresco, red onion, oil, milk, turmeric mixture, chile, salt and pepper, and lemon juice in a blender until it becomes creamy.
• 19 put the whole chicken on a plate with the fried yucca root around, and the 2 sauces on the side for dipping.

Rotini With Spicy Meat Sauce

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 2/3 cups uncooked rotini pasta (8 oz.)
• 1 lb lean ground beef
• 3 medium stalk celery, chopped (1 1/2 c.)
• 2 medium onions, chopped (1 c.)
• 1 small zucchini, sliced slices quartered (1 cup)
• 2 (14 1/2 ounce) cans diced tomatoes and green chilies, undrained
• 1 (8 ounce) can tomato sauce
• 1 (4 1/2 ounce) jar sliced mushrooms, undrained
• 1 teaspoon dried basil leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded mozzarella cheese (4 oz.)

Recipe

• 1 cook and drain pasta as directed on package.
• 2 meanwhile, in a large nonstick skillet or 4-quart dutch oven, cook beef, celery, and onions over med-high heat 5-7 minutes, stirring occasionally, until meat is thoroughly cooked; drain and return to skilet.
• 3 stir in drained pasta and remaining ingredients except cheese.
• 4 heat to boiling; decrease heat to low; simmer uncovered 10 minutes, stirring occasionally.
• 5 taste and adjust seasonings.
• 6 sprinkle with cheese.

Rotini With Chicken, Zucchini, And Feta

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 7
• 14 1/2 ounces rotini pasta
• 2 tablespoons olive oil
• 3/4 lb boneless skinless chicken breast, cut into 1/2 inch strips
• 2 -3 garlic cloves
• 2 zucchini, halved lengthwise and thickly sliced
• 1 red bell pepper, cut into thin strips
• 2 tomatoes, diced
• 1/2 cup water
• 1 tablespoon fresh dill, chopped
• 1/4 cup light sour cream
• 4 ounces feta cheese

Recipe

• 1 cook the rotini according to package directions.
• 2 heat olive oil in a large skillet over medium heat, add chicken. cook and stir abou 5-7 minutes, or until chicken is golden brown.
• 3 remove chicken and add garlic, zucchini and red bell pepper to the pan. cook and stir until pepper is tender.
• 4 add tomatoes, water, and dill. bring to a boil then reduce heat and simmer 5 minutes.
• 5 remove from heat.
• 6 stir in sour cream and feta. add chicken and pasta, mix well.
• 7 serve immediatly.

Rotini With Salsa Di Limone

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb rotini pasta
• 1 1/4 lbs roma tomatoes, seeded and diced
• 1/4 cup extra virgin olive oil
• 1 large lemon, juice and zest of
• 1 cup ricotta cheese or 1 cup feta cheese, crumbled
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 bring a large pot of salted water to a boil over high heat. add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. drain pasta, reserving 1 cup of the pasta water.
• 2 place the hot pasta in a large bowl. add the tomatoes, olive oil, lemon zest and juice, ricotta salata cheese, salt, pepper, and 1/2 cup of the pasta water. toss to combine, adding the remaining pasta water, if desired. serve.

Rotini With Spring Pesto

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 12 ounces rotini pasta (heartland organic)
• 3/4 cup extra virgin olive oil
• 12 garlic cloves, peeled
• 1/3 cup fresh basil leaf, packed
• 1/3 cup pine nuts, toasted
• 4 tablespoons parmesan cheese
• salt & fresh ground pepper, to taste
• 1/4 cup romano cheese, grated

Recipe

• 1 cook the rotini according to package directions.
• 2 meanwhile, in a blender or food processor combine olive oil and garlic. blend until the garlic is minced.
• 3 add the remaining ingredients with exception of the romano cheese.
• 4 blend until the mixture forms a smooth sauce like paste.
• 5 heat a medium size skillet, add the pesto sauce and bring to a simmer.
• 6 add the rotini to the sauce, stir to coat evenly.
• 7 heat thoroughly and top each portion with romano cheese.
• 8 serve immediately.