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Recipes
Bombolina Chicken & Rigatoni - Newman's Own recipe
By á-46
•Cook pasta according to package directions
- 1 lb. rigatoni pasta
- 1 10 oz. package fresh mushrooms, sliced 1/8" thick
- 2 tsp. chopped garlic
- 3 tbsp. olive oil
- 6 boneless chicken breasts (approx. 1 3/4 lb.), seasoned to taste
- 1 24 oz. jar Newman's Own® Tomato & Basil Bombolina pasta sauce
- 2 cups shredded mozzarella cheese
- ¼ cup fresh parsley or basil, finely chopped
- ½ cup grated Parmesan cheese for garnish
Italian Sausage Rigatoni
By á-46
Cook sausage links according to package directions
- 1 pkg. (19.76 oz.) Johnsonville® Italian Mild Sausage Links
- 1 pkg. (1 lb.) rigatoni pasta
- 3 Tbsp.olive oil
- 2 cloves garlic, minced
- 1 lg. sweet red pepper, chopped
- 2 Tbsp. Italian parsley, chopped
- 1 jar (26 oz.) of your favorite pasta sauce
Chocolate Fondue-Cooking Live
By á-46
Bring cream to a simmer in heavy medium saucepan
- Recipe courtesy Cooking Live
- 6 tablespoons heavy cream
- 7 ounces premium semisweet chocolate, chopped
- brandy
- 1 angel food cake or pound cake, cut into bite-size pieces
- Assorted fresh fruit, strawberries, sliced banana, pineapple chunks, orange segments and sliced pears, marshmellows, cookies
MEATLOAF WITH BBQ GLAZE - Cuisine at Home
By á-46
Preheat oven to 400. Whisk together milk and egg, add crutons
- MEATLOAF:
- 1/2 pound ground chuck
- 1/2 pound ground pork
- 2 tsp Worcestershire sauce
- 2 TBS BBQ sauce
- 1 TBS Dijon mustard
- 2 TBS milk
- 1 egg
- 1/3 C crushed, seasoned crutons
- 1/2 C chopped onion
- 2 minced garlic cloves
- 2 TBS diced carrot
- 2 TBS diced celery
- 2 TBS chopped parsley
- BBQ SAUCE GLAZE:
- 2 TBS barbecue sauce
- 1 TBS Dijon mustard
- 1 tsp brown sugar
Lemon Garlic Butter Shrimp
By á-46
Melt 2 tablespoon butter in a large skillet over medium-high heat
- 1/3 1/3 1/3 cup butter , divided
- 4 4 1 cloves garlic , minced (or 1 tablespoon)
- 1 3/4 1 3/4 800 pounds | 800 grams shrimp (or prawns), peeled and deveined, tails intact
- to salt and freshly ground black pepper , to taste
- 2 of half a lemon (about 2 tablespoons -- add more if desired)
- 2 2 2 tablespoons water
- to chopped parsley , to garnish
The All-New Green Bean Casserole - Williams Sonoma
By á-46
Variation: Substitute 1 head broccoli (about 1 1/2 lbs
- 1 1/4 lbs. green beans
- Kosher salt and freshly ground pepper
- 2 Tbs. unsalted butter
- 10 oz. button mushrooms, sliced
- 3 large shallots, plus 3 Tbs. minced
- 1/3 cup plus 3 Tbs. all-purpose flour
- 1 cup half-and-half
- 1 cup chicken stock or broth
- 1 tsp. soy sauce, preferably mushroom soy sauce
- Canola oil for deep-frying
SCHMIDT'S CHERRY CHEESE TART FILLING
By á-46
Using a small mixer, beat cream cheese until fluffy
- Courtesy of Geoff Schmidt
- 12 ounces cream cheese, softened
- 14 ounces sweetened condensed milk (Eagle Brand suggested)
- 4 ounces lemon juice, fresh preferred
- 1 teaspoon vanilla extract
- 8 (4 inch) pre-baked tart shells
- 1 (17-ounce) can cherry pie filling
Chicken and Shrimp Jambalaya - Americas Test Kitchen
By á-46
Because andouille varies in spiciness, we suggest tasting a piece of the cooked sausage and then adjusting the amou...
- 1 medium onion, peeled, ends trimmed, and quartered lengthwise
- 1 medium rib of celery, cut crosswise into quarters
- 1 medium red bell pepper, stem removed, seeded, and quartered lengthwise
- 5 medium cloves of garlic, peeled
- 2 teaspoons vegetable oil
- 4 bone-in, skin-on chicken thighs
- 8 ounces andouille sausage , halved lengthwise and cut into 1/4-inch pieces
- 1 1/2 cups long grain white rice (10 ounces)
- 1 teaspoon table salt
- 1/2 teaspoon fresh thyme , minced
- 1/4 teaspoon cayenne pepper (see note)
- 1 can diced tomatoes (14 1/2-ounce), drained, 1/4 cup juice reserved
- 1 cup clam juice
- 1 1/2 cup low-sodium chicken broth
- 2 bay leaves
- 1 pound medium shrimp (31 to 35 shrimp per pound), or large shrimp, shelled
- 2 tablespoons fresh parsley , minced
Twice-Baked Squash - Penzey's Spices Recipe
By á-46
Preheat oven to 350°. Wash and cut the squash in half lengthwise, scrape out seeds, and place, cut-side down in ...
- 2 squash (buttercup, butternut and acorn are all great)
- 4 TB. butter (1/2 stick)
- 1/4-1/2 tsp. PENZEYS CINNAMON
- 1/8-1/4 tsp. GROUND CARDAMOM
- 1/4-1/2 tsp. salt, to taste
Sweet Bourbon Mashed Potatoes
By á-46
Place the sweet potatoes into a pot of cold water with salt and bring to a rapid boil; about 20 minutes
- 4 large sweet potatoes, peeled
- Salt, for water, plus 1/2 teaspoon for potato mixture
- 3/4 cup whipping cream
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons molasses
- 6 tablespoons butter
- 1/8 cup bourbon
- Brown sugar, for garnish