Prep = 10 min; Inactive = 0 min; Cook = 20 min; 4 servings Ingredients 8 oz bowtie pasta 2 eggs 3 tbsp milk Progresso Italian Bread crumbs Frying Oil grated Parmesan cheese 2 boxes frozen spinach, defrosted and drained 1 onion, chopped 4 cloves …
Prep = 7 min; Inactive = 0 min; Cook = 7 min; 2 Cakes Ingredients 1 (16-ounce) container sour cream 1/3 cup sugar 1/4 cup butter 1 teaspoon salt 2 (1/4-ounce) envelopes active dry yeast 1/2 cup warm water (100° to 110°) 1 tablespoon sugar …
Prep = 7 min; Inactive = 0 min; Cook = 7 min; 4 servings
In a saucepan on medium heat, heat the milk and half-and-half to just below the simmering point. Remove the pan from the heat and add the white chocolate. When the chocolate is melted, add the vanilla, and orange liqueur, according to taste, and whisk vigorously. Reheat very gently and serve.
Prep = 10 min; Inactive = 0 min; Cook = 35 min; 4 servings Ingredients 12 slices bacon, about 1/4-inch thick Finely ground black pepper 1/3 cup light brown sugar Directions Preheat the oven to 325 degrees F. Put bacon slices in a bowl, season …
Prep = 10 min; Inactive = 0 min; Cook = 43 min; Ingredients 6 portobello mushroom caps 1 1/4 cups shredded muenster cheese 1/3 cup breadcrumbs 2 tablespoons chopped parsley 1 clove garlic, grated salt and pepper 3 tablespoons vegetable stock Directions Split mushroom caps …
Prep = 10 min; Inactive = 0 min; Cook = 10 min;
Bring ingredients to a simmer in a saucepan. Transfer to a nonreactive bowl and let cool, stirring occasionally. Serve at room temperature or cover and refrigerate up to 4 days.
Prep = 15 min; Inactive = 0 min; Cook = 20 min; 4 servings Ingredients 1 cup white balsamic vinegar 1 large fennel bulb with fronds 3 ounces (about 4 cups) baby arugula 1 cup sliced almonds, toasted Kosher salt and freshly ground black pepper …
Prep = 10 min; Inactive = 0 min; Cook = 5 min Ingredients 1 Egg Peanut Oil 4 scallions, sliced on bias 1 clove of garlic, minced 1/2 teaspoon sugar salt 1 tablespoon rice wine 1 cup frozen corn, thawed 2 cups rice, cooked Directions …
Prep = 10 min; Inactive = 0 min; Cook = 10 min; 4 servings
Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the ravioli.
Combine the butter, cream and peas in a large skillet and bring to a simmer over medium heat; cook 1 minute. Add the ravioli, cheese, nutmeg and a splash of the reserved cooking water to the skillet and toss. Add more cooking water to thin the sauce, if needed. Season with salt and pepper. Divide among bowls and top with the parsley.
Per serving: Calories 537; Fat 32 g (Saturated 19 g); Cholesterol 127 mg; Sodium 574 mg; Carbohydrate 42 g; Fiber 3 g; Protein 17 g
Prep = 20 min; Inactive = 2 hr; Cook = 5 min; 30 balls Ingredients 2 sticks butter 2 ounces cream cheese Salt and pepper 1 cup all-purpose flour 1 egg, beaten 1 cup seasoned bread crumbs Peanut oil, for frying Directions Cream the butter, …