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Recipes
Crispy Italian Pork Chops
By shauna
Pound each pork chop with meat mallot to 1/4-in
- 4 Bone-in Pork Chops, 1/2-in. thick
- 1/2 C. Kraft Zesty Italian Dressing, divided
- 1 Pouch Shake'n Bake Pork Coating
- 4 C. Arugula
- 1/4 C. Tomato, finely chopped
- 1/4 C. Red Onion, finely chopped
- 8 Lemon Wedges
Raspberry Semifreddo
By shauna
Line 9x5-in. loaf pan with foil
- 2 C. ( 1/2 of 1-L container ) Raspberry Sorbert or Sherbet
- 1 C. Cold Milk
- 1 Pkg. ( 4-serving size ) Jello Vanilla Instant Pudding
- 3 C. Thawed Cool Whip Whipped Topping
- 1 C. Raspberries
Mixed Vegetable Salad ( Insalata Mista )
By shauna
In a lg. bowl, combine cucumber, peppers, carrot, celery, onion, cheese, & tomatoes
- 1/2 English Cucumber, cubed
- 1 Sweet Red, Orange or Yellow Pepper, seeded & cut into chunks
- 1 Carrot, thinly sliced
- 1 Stalk Celery, sliced
- 1/2 Sm. White Sweet Onion, cut into chunks
- 1 C. Bocconcini Pearls
- 2 Tomatoes, cut into thick wedges
- 2 Tbsp. Olive Oil
- 1/4 C. Red Wine Vinegar
- 2 Tbsp. Prepared Basil Pesto
- 1 Garlic Clove, minced
- 1/4 C. Flat- Leaf Italian Parsley, chopped
- Salt & Pepper to taste
Fresh-Roasted Marinara Sauce
By shauna
Preheat oven to 400. Combine all ingredients ( except the basil ) in a lg
- 8 C. Fresh Tomatoes, quartered
- 1 C. Onion, chopped
- 1/2 C. Olive Oil
- 4 Garlic Cloves, smashed
- 1 tsp. Sugar
- 1 tsp. Kosher Salt
- 1/2 tsp. Red Pepper Flakes
- 1/2 tsp. Freshly Ground Black Pepper
- 1/4 C. Fresh Basil Leaves, thinly sliced
- Salt To Taste
Grilled Caramel Peaches
By shauna
Heat grill on med. Divide all ingredients except half & half equally onto 2 ( 12-in
- 2 Lg. ( about 2 C. ) Peaches, cut into 1/2-in. slices ( Substitute 2 C. frozen sliced peaches, thawed )
- 1/4 C. Brown Sugar, firmly packed
- 2 Tbsp. Butter, softened
- 1/4 tsp. Ground Cinnamon
- 1/4 C. Half & Half
Red Wine Braised Short Ribs
By shauna
Try this recipe, or embellish the ribs with mushrooms &/or pearl onions
- 6 lbs. Beef Short Ribs
- 1/2 tsp. each Salt & Freshly Ground Black Pepper
- 1 Tbsp. Canola Oil
- 2 Onions, diced
- 6 Lg. Garlic Cloves, minced
- 1 Sm. Carrot, diced
- 3 Bay Leaves
- 1 Tbsp. Dried Thyme
- 2 C. Dry Red Wine
- 2 C. Beef or Chicken Broth
- 1 Tbsp. each Butter & All-Purpose Flour
White Chocolate-Raspberry Cheesecake Bars
By shauna
Preheat oven to 350. Mix cookie crumbs & margarine; press onto bottom of 8-in
- 15 Oreo Cookies, finely crushed
- 2 Tbsp. Non-Hydrogenated Margarine, melted
- 3 Squares Baker's White Chocolate, divided
- 2 Pkg. ( 250 g each ) Philadelphia Brick Cream Cheese, softened
- 1/2 C. Sugar
- 1 tsp. Vanilla
- 2 Eggs
- 1/4 C. Raspberry Jam
Fresh Berry Creme Brulee
By shauna
Sprinkle raspberries & blueberries into 8, flat 4 oz
- 1 C. Each Fresh Raspberries & Blueberries
- 3 C. Whipping Cream
- 1 Vanilla Bean
- 1 tsp. Finely Grated Lemon Zest
- 10 Lg. Egg Yolks
- 1/2 C. Sugar, plus extra for the brulee
- 1 1/2 Tbsp. Lemon Juice
Tomato-Ricotta Spaghetti
By shauna
Preheat oven to 400. Place tomatoes on a foil-lined baking sheet
- 4 C. Grape Tomatoes
- 5 tsp. Extra-Virgin Olive Oil, divided
- 1/2 tsp. Salt, divided
- 8 oz. Uncooked Spaghetti
- 1/3 C. Fresh Basil, chopped
- 1/4 tsp. Freshly Ground Black Pepper
- 1/2 C. ( 2 oz. ) Ricotta Salata or Feta Cheese, crumblede
Dark Chocolate Truffle Temptations
By shauna
Chop 8 chocolate squares, place in microwaveable bowl
- 22/3 Pkg. ( 16 squares ) Baker's 70% Cacao Dark Chocolate, divided
- 1/4 C. Whipping Cream
- 1 Tbsp. Butter
- 1/4 C. Walnuts, finely chopped
- 1/4 C. Icing Sugar