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Four Cheese Pasta and Beef - serves 4

6 oz penne
3/4 lb ground beef
1 can 14 1/2 oz Chunky pasta style stewed tomatoes
1 cup sliced green onions
1 pk (3 oz) cream cheese
1/2 cup shredded Swiss cheese
1/2 cup shredded Parmesan cheese
1/2 cup shredded sharp Cheddar cheese

Cook pasta as package directs, drain. In skillet brown meat. Salt and pepper to taste.
Add tomatoes, cook uncovered until slightly thickened. Stir in onions and cream cheese. Toss with remaining ingredients. Cover 2 minutes to melt cheeses.

Shrimp in Champagne Sauce With Pasta - serves 4

1 cup sliced mushrooms
1 tbsp olive oil
3/4 lb medium shrimp, shelled
1 1/2 cup champagne
1/2 tsp corning garlic pepper seasoning
2 tbsp minced shallots or scallions
1 large tomato, diced
1 cup heavy cream
1/2 lb dried thin spaghetti
3 tbsp chopped parsley
1 grated Parmesan cheese

Saute mushrooms in medium saucepan in hot olive oil over medium-high heat. Cook just long enough to release mushroom juices and let them evaporate. Remove mushrooms and set aside.
In same saucepan, combine shrimp, Champagne and garlic pepper seasoning. Over high heat, heat to simmer.
When liquid just boils, shrimp are done. Remove shrimp from cooking liquid with a slotted spoon immediately. Set shrimp aside. Add chopped shallots and tomatoes to cooking liquid. Boil over high heat until liquid is reduced to about 1/2 cup, approximately 8 minutes.
When liquid is reduced, add 3/4 cup heavy cream and boil 1 to 2 minutes, til slightly thickened and reduced. Add shrimp and mushrooms to sauce; heat through. Taste and add more seasoning if needed.
Meanwhile cook pasta according to directions on package. Drain thoroughly and return to cooking pot. Toss with remaining 1/4 cup cream and parsley. To serve, divide pasta between two plates.
Spoon shrimp and sauce over pasta. Garnish with Parmesan to taste.

Chicken and Sausage with Bowties - serves 4

2 skinless, boneless chicken breasts
1 pound spicy italian turkey sausage
1 pound penne pasta, cooked and drained
1 tbsp olive oil
2 cloves garlic, sliced
14.5 ounce can crushed tomatoes
1/2 cup red wine
2 tbsp chopped fresh basil
1 tsp dried rosemary
Salt and pepper to taste

Wash chicken breasts and cut into large bite size pieces. Remove casing from sausage and cut into large pieces. In a large, deep skillet over medium low heat, put oil and garlic and saute to flavor oil. Remove garlic from oil.
Add chicken and sausage to skillet and brown both lightly until they are opaque. Add the tomatoes and the wine. Bring to a boil and let simmer for 20 minutes. Season sauce mixture with basil, rosemary and salt and pepper to taste. Add cooked, drained pasta to the skillet mixture. Toss and serve.

Pasta with Ground Pork and Cheese - serves 6

1 pound ground pork
1/2 cup chopped onion
1 clove garlic minced
2 tbsp olive oil
8 ounces tomato sauce
6 ounces tomato paste
3 ounce can mushrooms with juice
1/2 tsp salt
1/8 tsp pepper
7 ounces Ziti pasta cooked
2 cups cheddar cheese, grated

Preheat oven to 350 degrees.
Cook the ground pork, onion and garlic in the olive oil until the onion is golden brown. Add the tomato sauce, tomato paste, mushrooms and seasonings and simmer 15 minutes.
Alternate layers of ziti pasta, cheese and meat mixture in a greased 2 quart casserole dish ending with a layer of cheese on top.
Bake 30 to 40 minutes or until the casserole is bubbly and the cheese is melted.

Lasagna Mexicana - serves 6

12 curly lasagna noodles
1 lb. ground beef
1 cup corn frozen or canned, drained
1 pkg. taco seasoning
1 (15 oz.) can pinto or kidney beans drained (optional)
2 eggs, lightly beaten
16 oz. tub Ricotta cheese
1 cup Mexican style cheese, shredded
4 cups (32 oz.) of your favorite salsa
2 cups (8-12 oz. pkg.) shredded Mexican style cheese
1 tbsp vegetable oil
1 cup diced onion Preheat oven to 350º.
For Meat Filling:
In a large skillet over medium heat, heat oil, add onion and garlic and sauté until tender.
Add beef and sauté until brown and cooked through. If desired, pour off fat. Return to heat and add corn, taco seasoning, and beans (if using). Set aside.

For Cheese Filling:
In a medium bowl, combine eggs, ricotta, and shredded cheese. Mix well.

To Finish:
On bottom of a 13x9 inch baking dish, spread 1 cup salsa. Top with 1/3 each the lasagna strips, ricotta cheese mixture, meat mixture, and salsa.
Repeat layering two times and top with shredded cheese. Bake covered 40 minutes or until bubbly. Uncover and bake an additional 5 minutes.
Let stand 10 minutes before serving.
Serve with a dollop of sour cream, chopped jalepeno, and chopped black olives

Apple Lasagne - serves 10

8 pieces lasagne, uncooked
2 20 ounce cans apple pie filling
Cheese filling:
1 cup part skim ricotta cheese
1/4 cup egg substitute
1 tsp almond extract
1/4 cup white sugar

Topping:
6 tbsp flour
1/2 tsp cinnamon
3 tbsp margarine
6 tbsp brown sugar
1/4 cup quick oats
Dash nutmeg
Optional sour cream garnish: mix and chill
1 cup sour cream
1/3 cup brown sugar

Prepare lasagne according to package directions; drain. Spread one can apple pie filling in a greased 9 x 13 x 2 inch pan, slicing any extra thick apples. Layer four pieces of lasagne over apples.
In a bowl, mix together cheese filling ingredients; spread evenly over lasagne and top with the remaining four pieces of lasagne. Spoon remaining can of apple pie filling over lasagne.
In a small bowl, crumble together topping ingredients. Sprinkle over apple filling. Bake at 350F for 45 minutes. Let stand 15 minutes. Cut into serving pieces and top with a dollop of sour cream mixture.

Turkey Lasagna - serves 4

1 (16 oz) package lasagna noodles, no-boil
1 tbsp vegetable oil
1/2 tsp garlic, minced
2 stalks celery, chopped
1 onion, chopped
2 cups cooked and chopped turkey
1 cup cooked and chopped broccoli
2 tbsp butter or margarine
1/4 cup all-purpose flour
1 1/2 cups milk
Salt black pepper to taste
1 cup shredded Mozzarella cheese

To make white sauce:
In a small saucepan over low heat melt butter or margarine. Remove from heat and add flour, salt, and pepper; and blend well.
Return to low heat, whisk in milk and cook until thick.

In a medium skillet saute the chopped onions, celery and garlic in oil until soft and tender.
Add chopped turkey and broccoli. Set aside.
In the bottom of a casserole dish place a thin layer of white sauce, then a layer of noodles.
Next, place a layer of the turkey mixture, followed by sauce, and then 1/2 cup of the shredded mozzarella cheese.
Repeat layering process with turkey mixture and sauce. Top with the remaining 1/2 cup of mozzarella cheese.
Bake in a preheated 350 degree F.(175 degree C) oven for 45-60 minutes until bubbly and heated through. Let stand 10 to 15 minutes before serving.

Caribbean Pasta with Shrimp - serves 4

1 1/2 lbs raw medium shrimp
4 cloves garlic, finely minced
1/4 cup minced shallots
1 tbsp finely minced ginger
3 tbsp flavorless cooking oil
8 oz your favorite pasta
1/2 cup cilantro sprigs

Sauce:
1 green bell pepper, seeded and chopped
1 1/2 cup seeded, chopped ripe tomatos
2 tsp curry powder
1/2 tsp allspice berries, finely crushed
1/2 cup chicken stock
1/4 cup Grand Marnier
2 tbsp thin soy sauce
1 tbsp light brown sugar
2 tsp corn starch
1 tsp Caribbean or asian chile sauce

Advance preparation: shell, devein and split the shrimp lengthwise nearly in half, then refrigerate.
In a small bowl, combine the garlic, shallots, ginger and oil.
In separate containers, set aside the pasta and cilantro, in a small bowl, combine all the ingredients for the sauce, then refrigerate.

Final cooking steps: chop the cilantro.
Bring 4 quarts of water to a rapid boil. Lightly salt the water; then cook the pasta according to instructions.
When the pasta lose4s its rax texture but is still firm, remove from heat and drain.
Meanwhile, place a 12 or 14 inch saute pan over high heat. When hot, add the garlic-oil mixture.
Saute until the garlic begins to sizzle but has not browned.
Stir the sauce, then pour into the saute pan.
Bring the sauce to a rapid boil and cook until it begins to thicken, about 3 minutes.
Stir in the shrimp. Stir and toss the shrimp until they turn pink and have just lost their raw interior, about 2 minutes.
Immediately add the pasta. Stir and toss until evenly combined and well heated.
Taste and adjust the seasonings, especially for salt.
Transfer the pasta to a heated platter. Sprinkle on the cilantro and serve at once.

Shells with Prosciutto, Ricotta and Mushrooms - serves 2

12 jumbo pasta shells
3 tbsp butter
2 ounces prosciutto, fat trimmed, chopped
2 large shallots, chopped
8 ounces cremini or button mushrooms, chopped
1/2 cup Ricotta cheese
3 tbsp chopped fresh basil or 1 tbsp dried, crumbled
3 tbsp chopped fresh parsley
1 15 ounce container prepared marinara sauce
1/2 cup freshly grated Parmesan cheese

Preheat oven to 350F. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain.
Meanwhile, melt butter in heavy large skillet over medium high heat. Add chopped prosciutto and shallots and cook until shallots are translucent, stirring frequently, about 4 minutes.
Add chopped mushrooms and cook until tender and juices evaporate, about 8 minutes. Remove from heat. Stir in ricotta, basil and parsley. Season to taste with salt and pepper.
Pour marinara sauce into bottom of 8 x 8 inch baking dish. Spoon 1 rounded tbsp mushroom mixture into each pasta shell. Place in prepared dish. Top with grated Parmesan.
Can be prepared 1 day ahead. Cover and refrigerate. Bake until heated through, about 20 minutes. Transfer shells to plates. Spoon sauce over and serve.

Cheese Pasta Bake and Shrimp - serves 10

2 large eggs
1 cup evaporated milk
1 cup plain yogurt
3 ounces feta cheese crumbled
1/3 pound Swiss cheese shredded
1/3 cup fresh parsley chopped
1 tsp dried basil
1 tsp dried oregano
4 cloves garlic minced
1/2 pound Angel hair pasta cooked
16 ounces mild, chunky salsa
1 pound shrimp peeled and uncooked
1/2 pound Mozzarella cheese shredded
Vegetable cooking spray

Heat oven to 350 degrees. Coat the bottom and sides of an 8x12-inch baking dish with cooking spray.
In a separate bowl, blend the eggs, milk, yogurt, feta and Swiss cheese, parsley, basil, oregano and garlic.
Spread half of the pasta over the bottom of the baking dish. Cover with the salsa. Add half the shrimp. Spread the remaining pasta over the shrimp. Pour and spread the egg mixture over the pasta. Add the remaining shrimp and top with the mozzarella cheese.
Bake 30 minutes. Remove from the oven and let stand 20 minutes before serving.

Mushroom Lasagna - serves 8

12 lasagna noodles
2 tsp vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 1/2 lbs mushrooms
1 1/2 cups chunky pasta sauce, any flavour
1/2 cup grated Asiago cheese

Cook lasagna according to directions.
Heat oil in skillet; saute vegetables until tender about 10 minutes.
Stir in pasta sauce and heat through. Spread thin layer of sauce in 13" X 9" dish. 
Top with 3 noodles, then 2 tbsp cheese and some sauce. Repeat layers twice.
Cover with remaining noodles, sauce and cheese.
Bake covered at 350 for 40 minutes. Let stand 10 minutes before serving.

Lemon Chicken Pasta with Parmesan - serves 4

8 ounces pasta shells
3 tbsp margarine melted
2 tbsp lemon juice
1 1/2 tsp dried basil
3/4 tsp garlic salt
1/4 tsp pepper
2 cups cooked chicken cubed
1/4 cup Parmesan cheese

Cook pasta shells according to package directions; drain and return to saucepan.
Combine melted butter, lemon juice, basil, garlic salt and pepper in a small bowl. Add to cooked pasta. Add the cubed chicken and toss gently.
Top each serving with Parmesan cheese.

Shells with Mushroom Cream and Cheese - serves 6

1 pound medium or small shells, uncooked
1 tbsp cornstarch
1 1/2 cups milk, divided
1/2 cup chicken broth, homemade or canned
Salt and ground pepper to taste
1 cup frozen peas, defrosted
1 4 ounce can sliced mushrooms, drained
1/4 cup sliced pimentos
2 cups diced cooked chicken, optional
3/4 cup grated Parmesan cheese, plus more for passing
1/4 cup unseasoned bread crumbs

Prepare pasta according to package directions; drain. Rinse the pasta under cold running water until cool and drain thoroughly. Preheat oven to 350F.
In small bowl, stir together the cornstarch and 2 tbsp of the milk until the cornstarch is dissolved. Heat the remaining milk and the chicken broth in a small saucepan over medium heat. Stir in the cornstarch mixture and heat, stirring, until the sauce is simmering and thickened.
Add the salt and pepper and simmer 3 minutes. Pour the sauce into a bowl, add the peas, mushrooms, pimentos, chicken if using, 1/2 cup of the Parmesan cheese and the cooked pasta. Stir the sauce in until it and the vegetables are evenly distributed. Transfer to a baking dish. Stir 1/4 cup of the Parmesan cheese and the bread crumbs together in a small bowl and sprinkle the mixture over the pasta. Bake until the sauce is bubbling and the topping is golden brown, about 15 minutes. Serve hot, passing additional grated Parmesan cheese if desired.

Stracciatella - serves 4

1 tbsp butter
1/2 cup chopped onion
1/2 tsp minced garlic
12 ounces boneless, skinless chicken breasts, cut into narrow strips
3 1/2 cups chicken broth
1 cup water
10 ounces frozen chopped spinach
1/4 cup ditalini or other small pasta
3 large eggs
1/4 tsp ground black pepper
1/8 tsp cayenne pepper
1/4 cup grated Parmesan cheese

Melt butter in 3-quart saucepan. Add onion and garlic; cook till onion is soft.
Add chicken strips and cook 2-3 minutes or till no longer pink. Add broth, water, spinach, and pasta. Cover, increase heat to high and bring to a boil. Reduce heat; simmer covered 5-7 minutes till chicken and pasta are cooked.
Meanwhile, whisk together eggs and both peppers. Bring soup back to a boil, and add egg mixture in a slow steady stream, using a back and forth motion. Remove from heat as soon as egg has set. Pour into 4 bowls, sprinkle each serving with cheese.

Linguine with White Clam Sauce - serves 4

2 tbsp olive oil
3 md garlic cloves, chopped fine
1 cup rich fish stock, salt-free
1 cup dry white wine
36 sm fresh Clams
1/4 cup fresh parsley, finely chopped
Freshly ground black pepper
Cooked linguine

In a large saucepan, heat the oil with the garlic over moderate heat.
When the garlic sizzles, add the fish stock and wine. As soon as the liquid comes to a boil, add the clams and cover the pan. Steam the clams until all of them have opened, 3 to 5 minutes; discard any unopened clams. With a slotted spoon, remove them from the pan and place them, shells and all, on top of cooked pasta. Stir the parsley into the liquid and spoon the liquid over the clams and pasta. Season to taste with black pepper.

Creamy Ravioli-Broccoli and Bacon - serves 4

3 cups broccoli flowerets
1/2 cup Parmesan cheese
1/2 cup whole milk Ricotta cheese
2 tbsp olive oil
1 tbsp bacon bits,
1/2 tsp crushed red pepper
25 ounces frozen beef Ravioli

Bring 2 1/2 quarts of unsalted water to a boil in a covered 4 1/2 quart or larger pot. When the water reaches a rapid boil, add the broccoli and ravioli. Cover and bring the water back to a boil. Crack the lid and cook at a medium boil until the pasta is tender, about 5 minutes.
When the pasta is done, drain it and the broccoli in a colander, shaking to remove as much water as possible, and add to the serving bowl. Toss well to coat with the sauce and serve.

Fettucine With Zucchini and Mushrooms - serves 8

1 pound fettucine
1/2 cup margarine
1/2 pound mushrooms sliced
1 1/4 pounds zucchini
1 cup half-and-half,
3/4 cup Parmesan cheese
1/2 cup fresh parsley chopped
Salt and pepper to taste

Cook fettucine according to package directions; drain.
Cut the zucchini into julienne strips. While the pasta is cooking, sauté the mushrooms and zucchini strips in the margarine for 2 to 3 minutes.
Add the half and half; reduce heat and simmer for 3 minutes or until hot. Add the cooked fettucine, Parmesan cheese, fresh parsley, salt and pepper. Mix well.

Chicken Cheese Lasagna - serves 6

1/2 cup butter or margarine
2 cloves garlic, crushed
1/2 cup flour
1 tsp salt
2 cups milk
2 cups chicken broth
2 cups Mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 medium onion, chopped
1 tsp basil
1/2 tsp oregano
1/2 tsp pepper
8 ounces lasagna noodles, cooked
2 cups cream-style cottage cheese
2 cups chickens, cooked, cut up
2 (10 ounce) packages spinach, chopped, thawed and well drained
1/2 cup Parmesan cheese, grated

Heat margarine in 2 qt saucepan over low heat until melted.
Add garlic. stir in flour and salt. cook, stirring constantly until bubbly.
Remove from heat and stir in milk and broth.
Heat to boiling, stirring constantly.
Stir in mozzarella, 1/2 cup parmesan, onion, basil, oregano and pepper.
Cook over low heat stirring constantly until cheese is melted.
Spread 1/4 of sauce in ungreased 13x9" dish and top with 3 or 4 noodles, overlapping if necessary. Spread 1/2 of cottage cheese over noodles.
Repeat with 1/4 of cheese sauce, 1/2 of chicken, 1/2 of spinach, and another layer of noodes.
Then remaining cottage cheese, 1/4 of cheese sauce, remaining chicken and spinach, and remaining noodles.
Cover with remaining cheese sauce and 1/2 cup parmesan. Cook uncovered at 350 20-30 minutes until nice and bubbly.
Let stand 10-15 minutes before cutting.

Broccoli and Noodles Parmesan - serves 8

1 1/2 pounds broccoli
2 tbsp margarine
1/2 cup chopped onion
1 clove garlic minced
10 3/4 ounce can cream of mushroom soup
1/4 tsp cayenne pepper
1 cup Cheddar cheese, shredded
1/2 cup Parmesan cheese
1 cup sour cream
8 ounces noodles cooked and drained

Preheat the oven to 350 degrees.
Cut broccoli into bite-sized pieces. In a covered 4-quart saucepan, over medium heat, cook broccoli in 1-inch of boiling water. Cook for 6 minutes or until tender. Drain in colander and set aside.
In the same saucepan, melt the margarine and cook the onion and garlic until tender, stirring occasionally. Stir in the soup and cayenne pepper; mixing well.
Add the Cheddar cheese and Parmesan cheese, stirring until melted. Stir in the sour cream, broccoli and cooked noodles.
Pour into a 2-quart casserole dish and bake, covered, for 20 minutes or until hot and bubbly.

Caviar with Shallots Over Pasta - serves 4

1/4 cup olive oil
4 med shallots, chopped fine
1/4 cup American golden caviar
1 1/2 tbsp fresh chives, finely chopped
Cooked angel hair pasta

In a medium skillet, heat the oil with the shallots over moderate heat.
As soon as the shallots sizzle, pour them with the oil over individual servings of pasta.
Top each serving with a dollop of caviar and a sprinkling of chives

Apple Tuna Pasta Casserole with Cheese - serves 8

2 cup macaroni
6 tbsp butter or margarine
1/4 cup all-purpose flour
3 cup milk
2 cup processed american cheese
2 cup Tuna in water drained
2 cup Tart apples
2 tbsp butter or margarine
1/2 cup bread crumbs soft

Cook macaroni according to package directions; drain.
In saucepan, melt 6 tbsp butter or margarine over low heat.
Blend in flour and 3/4 tsp salt. Add milk all at once.
Cook quickly, stirring constantly, until mixture thickens and bubbles.
Add cheese; stir until cheese is melted.
Stir in tuna, diced apples and drained macaroni; turn into 12x7x2 inch baking dish.
Combine melted butter and crumbs. Sprinkle on top of casserole.
Bake in 350°F oven for 30 minutes, or until apples are tender.

Pasta with Asparagus, Tomatoes and Shrimp - serves 4

1 pound fresh asparagus
1 pound unpeeled medium size fresh shrimp
1 large head garlic
1 1/2 tbsp olive oil, divided
6 plum tomatoes, quartered
6 ounces fusilli or corkscrew pasta
2 tsp lemon juice
1 tsp dried Italian seasoning
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1/4 to 1/2 cup fresh shredded Parmesan cheese

Snap off tough ends of asparagus, remove scales from stalks with a knife or vegetable peeler. Cut asparagus into 2 inch pieces and set aside. Peel shrimp and devein, if desired, set aside.
Slice 1/4 inch from top of garlic head; place on aluminum foil. Drizzle garlic with 2 tsp olive oil. Seal foil around garlic. Bake at 425F for 10 minutes. Leave garlic in oven. Place tomato in a 13 x 9 x 2 baking pan; drizzle with remaining 2 1/2 teaspoon olive oil. Place in oven with garlic. Bake, without stirring, 20 minutes or until tomato wrinkles and begins to brown. Place asparagus and shrimp over tomato. Bake with garlic 10 minutes or until shrimp turn pink and asparagus is tender. Remove garlic and pan from oven. Set tomato mixture aside. Unwrap garlic; cool 5 minutes. Cook pasta in a large saucepan according to package directions; drain. Return to saucepan. Separate garlic cloves; squeeze out soft pulp. Add garlic pulp, lemon juice and next 4 ingredients to pasta; toss gently. Add tomato mixture; toss gently. Serve with Parmesan cheese.

Fettuccine Chicken Tequila with Jalapeno

1 pound spinach Fettuccine, uncooked
1/2 cup chopped fresh cilantro
2 tbsp minced garlic
2 tbsp minced jalapeno pepper
3 tbsp unsalted butter or margarine
1/2 cup chicken broth
2 tbsp gold tequila
2 tbsp lime juice
3 tbsp soy sauce
1 1/4 pounds chicken breast, diced 3/4 inch
1/2 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cups heavy cream

Prepare pasta according to package directions; drain. Saute cilantro, garlic and jalapeno in 2 tbsp butter over medium heat for 4 to 5 minutes.
Add chicken broth, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a pastelike consistency. Set aside.
Pour soy sauce over diced chicken. Marinate for 5 minutes.
Meanwhile, cook onion and peppers, stirring occasionally, with remaining butter over medium heat until wilted.
Add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring to a boil, until chicken is cooked through, about 3 minutes. Toss with hot pasta and serve immediately.

Cheese Lasagna

12 Curly Lasagna Noodles
2 tbsp chopped parsley
5 cups of your favorite tomato pasta sauce
2 cups (8-12 oz. pkg.) shredded Italian cheese blend
1 cup grated Romano cheese
4 tbsp butter
1 cup bread crumbs
Salt and pepper to taste
1 egg, lightly beaten
1 (16 oz.) tub Ricotta cheese
1/2 cup grated Parmesan cheese

Preheat oven to 350°
For Crumb Filling:
Melt butter in skillet over medium heat. Stir in the breadcrumbs and turn off heat. Season with salt and pepper to taste. Set aside.

For Cheese filling:
In bowl, combine egg, ricotta cheese, parmesan cheese and parsley. Mix well.

To Finish:
On bottom of a 13x9 baking dish, spread 1 cup pasta sauce. Top with 1/3 each the lasagna noodles, remaining sauce, cheese filling, crumb filling, shredded cheese blend, and grated romano cheese.
Repeat layering two times, beginning with lasagna noodles. Cover tightly with foil and bake for 1 hour. Uncover and bake an additional 15 minutes or until bubbly. 
Let stand 10 minutes before serving.