Ingredients 1 package Cheese Tortellini by Buitoni 2 tablespoon unsalted butter ½ cup whipping cream ½ freshly grated Parmiggiano Reggiano Fresh ground black pepper Dash grated nutmeg Preparation In a large pot of salted water cook the tortellini according to the package directions. Drain the tortellini and return them to the pot. Fold in the butter until melted. Add the Parmiggiano and the heavy cream. Stir until the cream and the cream are absorbed....
Ingredients 1 can (11 oz) refrigerated breadsticks (12 breadsticks) 1/3 cup finely shredded sharp Cheddar cheese (1 1/3 oz) 1/4 cup real bacon bits 2 tablespoons Parmesan dry bread crumbs Preparation Heat oven to 375°F. Unroll dough on ungreased cookie sheet; do not separate. Top dough evenly with cheese, bacon bits and bread crumbs. Bake 13 to 15 minutes or until golden brown. Cut into 12 long strips. Serve warm.
Ingredients 1 can (11 oz) refrigerated Pillsbury™ Original French Bread, baked as directed on can 2 tablespoons butter, melted 1 cup black olive tapenade 3 oz fresh mozzarella cheese, cut into 1/4-inch slices 6 pimiento-stuffed green olives Sriracha sauce Preparation Cut baked loaf into 22 (1/2-inch) slices. Set oven control to broil. Brush slices with 1 tablespoon of the butter. Place buttered-sides-up on ungreased cookie sheet. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until light brown....
Ingredients 3/4 teaspoon Italian seasoning 2 tablespoons grated Parmesan cheese 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 1 tablespoon butter, melted 2 cans (18.5 oz each) Progresso™ Rich & Hearty chicken pot pie style soup Preparation Heat oven to 450°F. In small bowl, mix 1/4 teaspoon of the Italian seasoning and the Parmesan cheese until well blended. Set aside....
Ingredients Peanut or canola oil for deep frying 1/3 cup Buffalo wing sauce 1/3 cup ranch dressing 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) 4 mozzarella cheese sticks, each cut into 4 (1-inch) pieces Preparation In deep fat fryer or heavy saucepan, heat 4 inches oil to 350°F over medium-high heat. Meanwhile, in small bowl, mix sauce and dressing; set aside in refrigerator. Separate dough into 8 triangles....
Ingredients 3 cups Unbleached All-Purpose Flour 1 cup semolina 2 1/4 teaspoons instant yeast 1 tablespoon non-diastatic malt OR 2 teaspoons sugar 1 1/2 teaspoons salt 1 1/2 cups water Preparation Combine all of the dough ingredients and mix and knead them together – by hand, mixer or bread machine – till you’ve made a soft, smooth dough. Allow the dough to rise, covered, for 1 to 1 1/2 hours. Divide the dough into five pieces, and form them into round (not flattened) balls....
Ingredients 1 Basic Shortening Pie Pastry, Double Crust, refrigerated FILLING 3 cups individually frozen raspberries (not packed in syrup), partially thawed (put the fruit in a bowl and heat it just until the fruit is nearly thawed) 1 cup individually frozen blackberries (not packed in syrup), partially thawed 1 ¼ cups sugar 3 tablespoons quick-cooking tapioca GLAZE Sugar Preparation Prepare the pastry and refrigerate until firm enough to roll, about 1 hour....
Ingredients 1 cup celery & parsely finely chopped 1 cup (uncooked) rice cooked and drained 2 pkgs frozen broccoli or cuts 2 16oz pkgs shredded sharp cheddar cheese 1 can low sodium cream of chicken soup 1 can low sodium cream of mushroom soup Preparation Cook rice Mix all other ingredients with 1 pkg of cheese. Cook uncovered for 25 - 30 minutes or until bubbling. Spread remaining pkg of cheese on top and return to oven....
Ingredients 2 heads broccoli 6 tablespoons olive oil 3 cloves garlic ½ cup toasted hazelnuts, chopped fine 2 tsp. grated lemon zest 1/3 Lb. pancetta or bacon; cooked and crumbled salt and black pepper Preparation Cut broccoli into florets and steam until crisp-tender. Drain and set aside. Heat the olive oil in a large skillet, add the garlic and sauté for 5 minutes. If desired, you may remove and discard the garlic cloves....
Ingredients 1.5 cubes margarine 1 large onion, sliced 2 cups rice 2 cans beef bullion water mushrooms, sliced Preparation Melt butter and brown onion. Brown rice. Add beef bullion and 2 cans water. Add mushrooms. Bake at 350 degrees (uncovered) for 1 hour 15 minutes.
Ingredients 3 lbs brussels sprout 1/4 c. butter 1/4 c. olive oil 12 large garlic cloves, finely chopped 2 c. chicken stock 1/4 tsp. each salt and freshly groung pepper 3/4 c. freshly grated parmesan cheese 1/2 c. freshly made bacon bits Preparation Trim sprouts and half lengthwise. In each of two 12-inch frypans, heat 2 T. of butter and olive oil over medium-high heat. Add half the garlic to each pan, reduce heat to med-lo and saute 2 min....
Ingredients 1 lb. dried campanelle pasta 1 bunch spinach plus 1 bunch mustard greens (or any two bunches mixed greens) 1/4 cup pine nuts 1/4 cup high-quality olive oil 4 cloves garlic 1/2 to 1 teaspoon dried red papper flakes (to taste) A few sprigs fresh thyme or 1/4 teaspoon dried thyme 1/2 cup freshly-grated pecorino romano cheese (substitute parmesan, if preferred) salt fresh-ground black pepper Preparation Peel and mince the garlic cloves....
Ingredients 6 quarts of popped corn 2 c. brown sugar 1 c. butter 1/2 c. light corn syrup 1 t. salt 1 t. baking soda Preparation boil suga, butter, syrup and salt together for 5 mins.; stirring often. Remove from heat, add soda. Stir well and pour over corn. Mix thoghrouly and place in 2 shallow pans and bake at 200 degrees for 1 hour. Stir every 15 mins. Store in air tight container after mixture has cooled....
Ingredients 6 ea. Whole oranges, quartered and squeezed. 1 ea. Mediun onion, sliced 6 ea. Garlic cloves, minced 2 oz. dark rum 8 cups Water 2 cups Raw sugar 1 TBS Cayenne pepper 1 TBS Cinnamon 1 TBS Cumin 1 TBS Cilantro, chopped 1 oz. Lime juice 1/2 cup Mixed dried berries- cherries, raisins, cranberries, blueberries. Preparation 1)In a large stock pot combine all ingrediants, stir to dissolve sugar, and bring to a simmer....
Ingredients 2 large carrots, peeled, shredded 1 can (8 oz) crushed pineapple, undrained 1/2 cup chopped pecans 1/4 cup lightly packed brown sugar 1/2 teaspoon ground cinnamon 2 cans (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Honey Butter Biscuits (8 Count) 1 container (16 oz) cream cheese creamy ready-to-spread frosting Additional chopped pecans for garnish, if desired Preparation Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray....
Ingredients 2 lobster bodies/culls Linguica or Chorizo sausage ~ 1 lbs, casing removed and broken up semi-coarse. 12 to 14 clams (smaller clams are better, like mahoganies. Let them stand for about 20 minutes in a cold water bath with a tsp. of white vinegar added, so they spit out their sand. ) 1.5 lbs white fleshed fish (cod or haddock are best, hake marginally less so ) 1 lb of cocktail-sized shrimp (shrimp shells add a nice flavor to the lobster stock, but shelling and deveining a pound of shrimp adds about 15 minutes -and an unquantifiable amount of hassle- to the preparation....
Ingredients Makes 4 servings 1 head cauliflower 3 tablespoons unsalted butter 2 leeks, white part only, washed and cut into half-moons 1/4 cup all-purpose flour 1 quart, plus 1 cup chicken stock 1/2 cup heavy cream Milk, if needed 1 large egg yolk Salt and freshly ground pepper, to taste Fresh nutmeg to taste Garnish: 1/2 cup toasted walnuts Chopped parsley 4 tablespoons butter Preparation Wash and core the cauliflower. Reserve about 12 tiny florets, and blanch in salted water....
Ingredients 4 c.lettuce 6 oz turkey breast cut into strips 1/4 c red pepper strips 3 T Parmesan Cheese 1/4 c Caesar Dressing 4 Pita Bread, warmed and cut in half Preparation Toss lettuce with turkey, peppers, cheese and dressing, spoon into pita’s Can use Ranch dsg. also.
Ingredients 1 cup Sugar 1 cup White Corn Syrup 1 cup Heavy Cream 3 cups Rice Krispies 3 cups Corn Flakes 1 cup dried Currants 1/2 cup shelled Sunflower Seeds Preparation Combine sugar, syrup & cream in a large sauce pan and heat to a boil over medium heat. Boil until soft ball registers on a candy thermometer. Remove from heat. Working fast, add remaining ingredients and stir until well incorporated....
Ingredients 3/4 to 1 lb chard 2 T finely chopped shallot 1 1/2 T lemon juice 1/4 t salt 1/4 t pepper 4 1/2 T olive oil 1 c feta Preparation Finely shred chard (if available, use many colors of chard for a more vibrant salad) and set aside in large bowl. Add shallot, lemon juice, salt, and pepper to a small boil. Whisk oil into boil, creating a vinaigrette. Crumble feta onto chard, add vinaigrette, and toss to combine....
