Recipes With Acini De Pepe

Beef, Tomato and Acini di Pepe Soup (Instant Pot, SC + Stove)

WEBJan 24, 2016 · Slow Cooker directions: In a large nonstick skillet, saute the beef and salt on high heat until browned, breaking the …

Rating: 4.9/5(222)
1. Press the saute button, when it's very hot add the ground beef and salt and cook until browned breaking the meat up into small pieces as it cooks. When browned, add the onion, celery and carrots and saute 3 to 4 minutes.
2. In a large pot or Dutch oven, saute the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery and carrots and saute 3 to 4 minutes.
3. In a large nonstick skillet, saute the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery and carrots and saute 3 to 4 minutes.

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Chicken Soup with Spinach and Whole Wheat Acini di …

WEBMar 27, 2017 · Heat the oil in a medium nonstick pot over medium heat. Add the onion, celery, carrot and garlic and sauté until soft, 4 to 5 …

Rating: 5/5(18)
1. Season the chicken with salt.
2. Heat the oil in a medium nonstick pot over medium heat. Add the onion, celery, carrot and garlic and sauté until soft, 4 to 5 minutes. Add the chicken, broth, bay leaves and 1/8 teaspoon black pepper and bring to a boil. Cover and reduce to medium-low until the chicken shreds easily, about 25 minutes.
3. Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the pasta and cook according to package directions, adding the baby spinach at the last minute to wilt.

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Acini di Pepe Pasta Salad Recipe Foxes Love Lemons

WEBApr 16, 2024 · Add asparagus and cook 5 to 7 minutes or until tender-crisp, stirring occasionally. In large bowl, stir together yogurt, cheese, dill, salt …

1. In large pot of boiling salted water, cook pasta according to package instructions, then drain.
2. Meanwhile, in large skillet, heat butter over medium-high heat. Add leek and cook 1 minute, stirring frequently. Add asparagus and cook 5 to 7 minutes or until tender-crisp, stirring occasionally.
3. In large bowl, stir together yogurt, cheese, dill, salt and pepper. Add corn, tomatoes, pasta and asparagus mixture; toss until well combined. Refrigerate at least 2 hours or up to 2 days before serving.

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