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Old 02-06-2010, 01:53 PM   #1
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Dreamfields Pasta Recipes???

Dreamfields Pasta Recipes???
Do you have any or what is your favorite??
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Old 02-06-2010, 02:26 PM   #2
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I don't believe it requires special recipes. You might just try substituting it where you'd use traditional pasta.
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Old 02-06-2010, 04:10 PM   #3
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I understand but I was just wanting to see how some people eat theirs since I'm not really a cook but I can follow directions to recipes
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Old 02-06-2010, 08:21 PM   #4
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I mostly use mine for pasta carbonara ('bacon and egg pasta'). Try googling for a recipe by Nigella Lawson or Giada.
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Old 02-10-2010, 04:46 PM   #5
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Heres one of our favorite recipes:

one box of Dreamfields ziti
one 4 oz jar of sundried tomatoes (julienned or take out and slice) in oil DO NOT DRAIN
one box of frozen chopped spinach
one container of shredded asiago cheese (deli section usually carries it)
chopped garlic (we use the type in the jar)
one bag of frozen grilled chicken breast strips, or freshly made grilled chicken cut into strips/ pieces

Cook the pasta, add the frozen spinach at the end right before draining, then drain them both together and throw into a large bowl. Add the sundried tomatoes with the oil, warmed up chicken breast strips, asiago cheese, salt and pepper and garlic to taste. We usually use a good tablespoon of garlic. It has a great taste, and is 'light and refreshing, not heavy'. If too dry add a little olive oil. The recipe was originally on the container of shredded asiago cheese, but without the chicken added in. Adding the chicken makes it a complete meal.

I now have alot of people not doing low carb who make this with regular pasta too.
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Old 02-10-2010, 07:34 PM   #6
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correction to last post - just looked at our jar of sundried tomatoes and it is 8 ounces, not 4. Sorry..
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Old 02-11-2010, 04:46 AM   #7
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they do have some suggestions on the side panels.

also, i am sure they have their own website with more recipes. Happy hunting. Love & Profits: FLATFERENGHI
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Old 02-11-2010, 04:25 PM   #8
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I try to limit the amount I use in a recipe when I use it.

Turkey soup

Left over turkey
celery
green beans (frozen or fresh)
1 carrot (if you can have it)
onion
1 or 2 boxes broth
garlic powder
onion powder
italian seasoning
1 or 2 cups pasta (spirals or elbow noodles) these are added in after the soup is ready, you can either bring it back to a boil to cook the noodles in the soup or cook seperatly and add to the soup when done.

Simple and goooood!
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Old 02-12-2010, 02:10 PM   #9
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I need pasta salad ideas! Except that I'm not feeling grilled chicken breasts in it. I kinda want to do something with ground turkey or chicken breast. Maybe with a Mexican sort of flavor??

Ideas?
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Old 02-12-2010, 06:50 PM   #10
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Pasting an earlier post...

Quote:
Originally Posted by Melody View Post
I make a Cooking light (October 2005) recipe that makes a white sauce from cream cheese, basil and chicken broth. It turns out really good... I got some prawns out of the freezer last night to make it tonight.

It's on the myrecipes website, I don't know if I can post the link here, it's called

Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta.

Ingredients
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup boiling water
3 cups uncooked farfalle (bow tie pasta) (I use Dreamfields penne or rotini)
1 1/2 cups chopped broccoli
Cooking spray
1 garlic clove, minced
1 pound large shrimp, peeled and deveined
1/2 cup fat-free, less-sodium chicken broth
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/2 teaspoon dried basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 teaspoons fresh lemon juice
Preparation
Place tomatoes and boiling water in a bowl. Cover and let stand 30 minutes or until tender; drain and chop.

While tomatoes steep, cook pasta according to package directions, omitting salt and fat. Drain.

Steam broccoli, covered, 4 minutes or until crisp-tender. Set aside.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic to pan; sauté 30 seconds. Add shrimp; cook 4 minutes. Add broth and cream cheese, stirring to combine; bring to a boil. Reduce heat, and simmer 2 minutes. Add tomatoes, broccoli, and basil; stir well. Cook 2 minutes or until thoroughly heated, stirring frequently. Remove from heat. Stir in pasta, Parmesan cheese, and juice. Serve immediately.
eta, if I get the sundried tomatoes that are soft already I don't steep them.
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Old 02-12-2010, 08:06 PM   #11
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Cook a cup of elbows according to package directions.

Make some thin Rotel dip.

Place macaroni in sprayed baking dish.

Pour Rotel dip over pasta.

Bake at 350 until bubbly. Don't burn.

Eat.
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Old 02-20-2010, 05:59 PM   #12
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Don't know if I am breaking any board rules, but I wanted to share that I actually found dreamfields pasta in my Albertsons grocery store! I had been wanting to try it but the shipping is so expensive! I was so excited that I finally got to have pasta and it was actually really good!
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Old 02-20-2010, 10:12 PM   #13
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Quote:
Originally Posted by halldot View Post
Heres one of our favorite recipes:

one box of Dreamfields ziti
one 4 oz jar of sundried tomatoes (julienned or take out and slice) in oil DO NOT DRAIN
one box of frozen chopped spinach
one container of shredded asiago cheese (deli section usually carries it)
chopped garlic (we use the type in the jar)
one bag of frozen grilled chicken breast strips, or freshly made grilled chicken cut into strips/ pieces

Cook the pasta, add the frozen spinach at the end right before draining, then drain them both together and throw into a large bowl. Add the sundried tomatoes with the oil, warmed up chicken breast strips, asiago cheese, salt and pepper and garlic to taste. We usually use a good tablespoon of garlic. It has a great taste, and is 'light and refreshing, not heavy'. If too dry add a little olive oil. The recipe was originally on the container of shredded asiago cheese, but without the chicken added in. Adding the chicken makes it a complete meal.

I now have alot of people not doing low carb who make this with regular pasta too.
This sounds absolutely delicious and fairly easy to make!! Can't wait to try it!!
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Old 02-21-2010, 10:53 AM   #14
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I use it to make spagetti and meatballs, or spagetti and meat sauce, Macaroni and cheese, vodka noodles, macaroni salad, Peanut chinese noodles, Baked ziti, spagetti salad, Chicken noodle soup, If you want any of these recipes, just ask. Julie
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Old 02-21-2010, 11:35 AM   #15
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I use it to make lasagne.

It's great in soups cause it stays firmer than regular pastas.

I make mac 'n cheese all the time, it's an all time fave at my house.

Pasta salad.

Pasta with tomatoes or other veggies.

A great combo is to thinly slice bell pepper and yellow squash (or zucchini) and if you want, a little onion and stir fry that in butter and then toss with cooked pasta and top with parmesan cheese. Easy and very tasty. You can always add in cooked chicken or steak or shrimp, whatever meat you prefer.
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Old 02-21-2010, 05:42 PM   #16
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DH and I did a very easy dish for dinner tonight.

We had some very large shrimp in the freezer ... so we thawed them ... and peeled them boiling the shells in water to make stock.

We used the seafood stock to cook Dreamfield's Angel Hair pasta ... meanwhile, in a frying pan, DH cooked some diced onions in butter ... added some Cajun seafood seasonings [Paul Prudhomme's Seafood Magic] ... then added the seasoned shrimp to the pan. When the shrimp was cooked ... DH added heavy cream to the pan ... and let that reduce a bit.

Once the Angel Hair pasta was done ... we added it to the frying pan, so that it could absorb the cream.

Voila ... dinner was done. Took about 30 minutes total [well ... except for the thawing of the shrimp] ... very tasty ... a good low carb meal.

Mary
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