Some delicious recipes that are nut free and are easy to make?

It has to be vegetarian. It's okay if it has eggs.Some delicious recipes that are nut free and are easy to make?
recipe for pasta salad:





1 pkg of Wacky Mac pasta (prefer spirals)


1/2 bottle of Wishbone House Italian Dressing


1 can black olives (sliced or crumbled)


4 ounces grated parmesean cheese





Cook noodles according to package. Drain and run cold water over them until they are cold. Shake off any excess water and transfer from strainer to a bowl. Add in the dressing, olives, and parm and mix until well blended and all pasta is coated. If it is not enough dressing I myself lke to use 1 whole bottle on this recipe, makes it more yummy


==


ambrosia fruit salad





1 -8ounce container of frozen whipped topping thawed


2 1/2 cups of shredded coconut


2 cups of cool whip


1- 8 ounce can of fruit cocktail (drained)


1-8 ounce can of pineapple chunks (drained)


1- 11 ounce can of mandarin oranges (drained)


3 cups of miniature marshmallows


1- 10 ounce jar of maraschino cherries (drained)


1 teaspoon of ground nutmeg


1 teaspoon of ground cinnamon





In a large bowl combine all ingredients and let set for 45 minutes before serving


---


Serve this over pasta





Garlic Alfredo Sauce





1/4 cup butter


1 cup heavy cream


1 clove garlic, crushed


1 1/2 cups freshly grated Parmesan cheese


1/4 cup chopped fresh parsley





DIRECTIONS


Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.





==


cook cauliflower to tender crisp in bite size pieces. and pasta to al dente





3 hardboiled eggs diced


1 bell peppers diced


3 cups cauliflower 1 medium head


1/2 cup dill pickle relish





blend together:


1 cup mayo


1/4 cup prepared mustard - your choice of flavor


2 teaspoons celery seed


enough dill pickle juice to make it sort of soupy.





shake well and pour over the salad





===


MINT CHOCOLATE COOKIES


Sifting powdered sugar over the cooled cookies adds a festive touch. (It would also be an easy kitchen project for the kids.)


1 cup (2 sticks) unsalted butter, room temperature


1 3/4 cups sugar


2 large eggs


3/4 teaspoon peppermint extract


2 cups all purpose flour


1 cup unsweetened cocoa powder


1 teaspoon baking soda


1/2 teaspoon baking powder


1/2 teaspoon salt





Preheat oven to 350掳F. LinSome delicious recipes that are nut free and are easy to make?
EGGPLANT PARMESAN W/ TOMATO SAUCE





2 pounds (about 2 medium-sized) eggplant


Salt


4 tablespoons extra-virgin olive oil


1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino


2 cups Basic Tomato Sauce, recipe follows


1 pound ball fresh mozzarella, thinly sliced


1/2 cup freshly grated Parmigiano-Reggiano








Preheat the oven to 350 degrees F.


Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.





In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.





Basic Tomato Sauce:


1/4 cup extra-virgin olive oil


1 Spanish onion, chopped into 1/4-inch dice


4 cloves garlic, peeled and thinly sliced


3 tablespoons fresh thyme leaves, chopped


1/2 medium carrot, finely shredded


2 (28-ounce) cans peeled whole tomatoes


Salt





In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.


This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.





--Mario Batali


---------------------





Penne with 5 Cheeses





Kosher salt


2 C. heavy cream


1 C. crushed tomatoes in thick tomato puree


1/2 c freshly grated Pecorino Romano (1 1/2 oz.)


1/2 c. shredded imported Italian fontina (1 1/2 oz.)


1/4 c. crumbled Italian Gorgonzola (1 1/2 oz.)


2 tablespoons ricotta cheese


1/4 pound fresh mozzarella, sliced


6 fresh basil leaves, chopped


1 pound imported penne rigate pasta


4 tablespoons (1/2 stick) unsalted butter





Preheat oven to 500 degrees F.


Bring 5 quarts of salted water to a boil in a stockpot.


Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.


Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 c. capacity) Dot with the butter and bake until bubbly brown on top, 7 to 10 minutes.





--Ina Garten


------------------------





Cheesy Fiesta Quiche





Wake up your brunch guests with a quiche that's filled with the flavors of Mexico.





Crust


1 (4.6-oz.) box Old El Paso庐 White Corn Taco Shells (12 shells)


3 tablespoons butter or margarine, melted


Filling


3 eggs


1 cup small-curd cottage cheese


8 oz. (2 cups) shredded Mexican 4-cheese blend


1/2 cup milk


2 tablespoons butter or margarine, melted


1/3 cup all-purpose flour


1/2 teaspoon baking powder


2 tablespoons drained Old El Paso庐 Chopped Green Chiles (from 4.5-oz. can)


2 tablespoons chopped ripe olives


Topping


6 tablespoons sour cream


6 tablespoons Old El Paso庐 Thick 'n Chunky Salsa





1. Heat oven to 325掳F. In food processor or blender, crush taco shells until very fine. In medium bowl, mix crushed taco shells and 3 tablespoons melted butter. Press in bottom and up side of 9-inch glass pie pan. Bake at 325掳F. for 15 minutes.


2. Meanwhile, in large bowl, beat eggs. Add all remaining filling ingredients except chiles and olives; beat with electric mixer on medium speed until well blended. Stir in chiles and olives.


3. Remove partially baked crust from oven; increase oven temperature to 400掳F. Pour filling into crust.


4. Return to oven; bake at 400掳F. for 10 minutes. Reduce oven temperature to 325掳F.; bake an additional 25 to 35 minutes or until center is slightly puffed and light golden brown. Cool 10 minutes.


5. Cut quiche into wedges; place on individual serving plates. Top each with 1 tablespoon sour cream and 1 tablespoon salsa. If desired, garnish plates with tortilla chips.


---------------------





STUFFED SQUASH WITH BULGUR AND FETA





This vegetarian dish can be prepared up to a day ahead; fill the squash halves with the cooked bulgur mixture, then refrigerate, covered, until ready to bake.





4 large summer squash (about 8 ounces each)


2 tablespoons olive oil


1 small onion, finely c
Pizza

















1 pre-done pizza dough





1 ball of mozzarella





Package of pre-shredded mozzarella





1 bottle of pizza sauce





Bell peppers-chopped





Green onions-chopped





Sun-dried tomatoes-chopped





Pepperoni- sliced





Chicken-chopped





Broccoli- chopped





Mushrooms- sliced/chopped





Banana peppers





Fresh/dried basil





Basil pesto





Red pepper flakes

















1. Pre-heat oven to 350.





2. Place dough on a pre-greased (a bit of olive oil) cookie sheet.





3. Spread evenly.





4. Top with a little drizzle of olive oil.





5. Poke holes and place in oven.





6. While in oven, chopped the meats, vegetables, cheeses.





7. Bake for about 6 -7 minutes or until lightly browned.





8. Place fresh ingredients as desire.





9. Place back into the oven for about 10-15 minutes.