Total Time: 4 hrs 20 mins
Preparation Time: 4 hrs
Cook Time: 20 mins
Ingredients
4 cups milk
2/3 cup sugar
3 tablespoons cornstarch
1 vanilla beans or 1 tablespoon vanilla extract
1 pint strawberry
Recipe
1 in a medium saucepan, add 3.5 cups milk and all the sugar. then, cut vanilla bean lengthwise in half and scrape out the insides. then, put the rest of the bean in the saucepan. place on medium heat.
2 mix the corn starch with half a cup of milk and whisk or stir until mixed.
3 when steam starts to rise off the saucepan, add the cornstarch mixture. continue to stir, scraping the bottom of the saucepan to prevent stuff from sticking to the bottom. allow the mixture to boil for 5 minutes.
4 take off heat and pour mixture into a large ziplock bag. cool mixture by putting in fridge or freezer (if putting in freezer, make sure it doesn't freeze solid).
5 cut up strawberries into 1 cm pieces. cool in fridge. when everything is cold, add half the strawberries to the ziplock bag and mix it all up.
6 pour entire mixture into ice cream maker and follow manufacturer's instructions (around 15 or 20 minutes). a few minutes before ice cream is ready, put remaining strawberries inches.
7 remove from machine. you may want to further cool the mixture in the freezer before serving.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
Servings: 5
6 quarts water
salt, if desired (see notes below)
1/3 cup extra virgin olive oil
3 garlic cloves, finely chopped
2 (14 1/2 ounce) cans diced tomatoes, drained (i used no salt added)
1 tablespoon fresh oregano or 1 teaspoon dried oregano
1 tablespoon fresh basil or 1 teaspoon dried basil
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 lb conchiglie (medium shells pasta)
12 -15 black olives, oil-cured, pitted, halved lengthwise
1/4 cup capers, rinsed well
8 -12 anchovy fillets, drained, chopped (i used all 12 in the flat can)
1/4 teaspoon red pepper flakes (see notes)
Recipe
1 heat 6 quarts of water to boiling. add salt to water, if desired.
2 in the meantime, in a large pot, heat olive oil over medium heat. add garlic and saute until golden, being very careful not to overcook it.
3 add tomatoes, oregano, basil, thyme, and salt (if desired). simmer for 15 minutes or until sauce thickens somewhat.
4 once water is boiling, add conchiglie and cook until "al dente" or according to package directions, draining well (see notes).
5 add olives, capers, and anchovies to sauce. simmer for 2 minutes. remove from heat and stir in red pepper flakes.
6 if serving immediately, add drained conchiglie to sauce, toss until pasta is well coated, and serve.
7 notes: i omitted the added salt because the olives, anchovies, and rinsed capers made it plenty salty! for a spicier flavor, either increase red pepper flakes or add to sauce with olives, capers, and anchovies as cooking longer will increase the heat.
8 if you want to serve the puttanesca later, allow it to cool. rinse and drain the pasta well. then, add the puttanesca and pasta to the crock-pot. mine stayed moist and warm for the 2 hours i warmed it.
Total Time: 23 mins
Preparation Time: 15 mins
Cook Time: 8 mins
Ingredients
Servings: 3
6 slices french bread (11/2-inch-inch thick, or italian or multigrain)
1/3 cup ricotta cheese
1/3 cup cottage cheese
1 tspbrown sugar
2 teaspoons pure vanilla extract
3 eggs
1/2 cup milk
2 tablespoons all-purpose flour
cinnamon, for dusting
Recipe
1 carefully cut a pocket in each piece of bread by slicing through the bottom edge.
2 in a medium mixing bowl, combine the ricotta and cottage cheese. add sugar and vanilla extract and mix thoroughly until a smooth consistency is achieved.
3 open the bread pocket one at a time and use a spatula to insert about 11/2 tablespoons of the creamy cheese filling in each.
4 whisk the eggs together and add milk and flour.
5 heat skillet to medium and spray it witha little olive oil. dip the slices of bread in the egg mixture. cook the french toast on each side (about 4 minutes per side) until golden brown.
Total Time: 48 mins
Preparation Time: 20 mins
Cook Time: 28 mins
Ingredients
Servings: 4
4 boneless skinless chicken breast halves
1/4 cup chopped fresh parsley
1/4 cup grated parmesan cheese
1/4 cup chopped scallion
1/2 teaspoon dried italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
8 ounces large shrimp, peeled deveined
2 tablespoons olive oil
3 ounces fontina cheese, grated 1 cup
Recipe
1 preheat oven to 350 degreese.with flat mallet pound each piece to 1/2 in.thickness.cut 5 in.wide pocket in each.cutting almost through to the edge.
2 in bowl combine parsley,parmesan,and scallion,reserve 1 tbsp.mixture.fill pocket of each chicken piece with scant 3 tbsp.of remaining mixture.press mixture down to adhere.replace top of each pocket over mixture,press to seal.
3 combine seasoning,salt,pepper and garlic.sprinkle half of garlic mixture over chicken tops.toss shrimp with remaining garlic mixture.in large skillet heat 1 tbsp.oil over medium-high heat.add chicken,cook,turning once,until browned,4 minutes per side.transfer to jellyroll pan.in same skillet heat remaining oil.add shrimp,cook,turning once,until browned,2 minutes per side.
4 arrange shrimp over top of chicken.top with cheese.roast until chicken is no longer pink in center and cheese is melted.about 15-20 minutes.sprinkle with reserved parsley scallion mixture.
1 remove and discard skin from drumsticks, in a large skillet, melt butter over medium heat; stir in the barbecue sauce. add drumsticks. bring to a boil. reduce heat; cover and simmer for 30 minutes or until a meat thermometer reads 170°, turning occasionally. remove chicken from pan; cool slightly.
2 separate crescent dough into eight triangles; place in a lightly greased 15-in. x 10-in. x 1-in. baking pan. brush dough with some of the beaten egg; sprinkle with parmesan cheese and italian seasoning. place meaty portion of each drumstick at the tip of each triangle , with bony portion extended beyond one long side of triangle. wrap drumstick in dough; place seam side down. brush with remaining egg; sprinkle with sesame seeds.
3 bake at 375° for 13-15 minutes or until golden brown and a meat thermometer reads 180°.
5 simmer over medium heat until al dente, about 7 minutes.
6 while broth is simmering prepare parmesan crisps.
7 parmesan crisps:.
8 preheat oven to 400ºf.
9 pour a heaping tablespoon of parmesan onto a silicone or parchment lined baking sheet and lightly pat down. a silicone baking sheet is highly recommended.
10 repeat with the remaining cheese, spacing the spoonfuls about a 1/2" apart.
11 bake for 3-5 minutes or until golden and crisp. cool. (makes 8-10 crisps.).
12 assembly:.
13 ladle the broth and tortellini into soup bowls.
14 top with parsley and a parmesan crisp in each bowl; serve at once.
1 brown chicken in hot oil in large skillet over medium heat about 2 minutes per side.
2 add tomato sauce, artichokes and rosemary. bring to boil; reduce heat. simmer, covered 10 to 12 minutes or until chicken is done. remove chicken and artichokes with slotted spoon to serving platter.
3 bring sauce to boil; reduce heat. simmer, uncovered, until desired consistency. spoon over chicken. sprinkle with olives and serve with hot cooked orzo, rice or pasta if desired. garnish with fresh rosemary, if desired.
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
2 boneless chicken breast halves
1/2 cup flour
1 cup chicken broth
1/4 cup brandy
1 tablespoon butter
1 teaspoon lemon juice
3 tablespoons extra virgin olive oil
1/8 cup italian parsley
2 teaspoons fresh ground pepper
kosher salt
Recipe
1 trim fat from chicken breast halves.
2 cut breast sections in half so that you have four roughly equal pieces.
3 take a gallon zip top bag and cut the two edges open so that the sides are only joined at the bottom edge of the bag.
4 place breast sections in bag one at a time and pound flat with a mallet or a flat heavy object until chicken pieces are only 1/4 to 1/2" thick.
5 season breast sections on both sides with 1 tsp of fresh ground pepper and salt to taste.
6 heat a frying or sauté pan to medium/medium high heat. do not use a non-stick pan. you can't make decent pan sauces with teflon. i prefer a stainless steel pan but cast iron would work (preferably enamel coated cast iron).
7 put flour in a bowl and press breast pieces into it to coat chicken fully.
8 add olive oil to pan and let it come up to temperature. it should only take a couple of seconds.
9 add breast sections. brown the chicken to a golden brown then flip and do the same on the other side. it should only take roughly 3 minutes per side or you have the chicken too thick. do not crowd the pan. if you have to cook the chicken in batches keep the first batch warm by wrapping in aluminum foil.
10 while chicken is frying, chop italian parsley to 1/8 cup.
11 remove the last batch of chicken from the pan and wrap in foil to keep warm.
12 turn up heat under pan to medium high and add chicken broth. if pan is hot enough, the broth will boil immediately. use a wooden spoon to scrape all the brown bits off the bottom of the pan. this is where all the flavor is.
13 add brandy, lemon juice and remaining black pepper and then reduce liquid by 1/2.
14 reduce heat to low and add butter and parsley. stir in butter until sauce is smooth.
15 place chicken pieces on plates and then pour the pan sauce over the chicken. don't drown it.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
Servings: 4
1 small onion, peeled and diced
2 garlic cloves, peeled and sliced
2 dried red chilies, crushed (or 2tsp crushed chilli flakes)
50 g anchovies packed in oil
50 g black olives
50 g capers, large
400 g chopped tomatoes
200 ml water
Recipe
1 preparation:.
2 while retaining the oil, chop the anchovies finely, so that when included they will dissolve into the sauce.
3 blanch the olives by covering with cold water, bringing to the boil and draining. then crush them with a rolling pin.
4 rinse the capers in water to remove the brine (or salt).
5 the sauce:.
6 gently melt the onions, garlic and chillies in a generous amount of olive oil until the onions are translucent and begin to turn golden.
7 add the anchovy fillets, and the oil they were kept in; the olives; and the capers. continue to cook over a medium heat for 2-3 minutes.
8 add the tomatoes and a small cup of water. the sauce will need cooking until the anchovies have almost dissolved away, so you may need to add more water later.
9 bring the sauce to the boil, and then reduce the heat and simmer for about 10 minutes.
10 season with salt and pepper.
11 serving:.
12 this sauce is best served in a small quantity, mixed thoroughly into a pasta like fusilli that the sauce can "enter" rather than over the top like bolognese.
Total Time: 1 hr 35 mins
Preparation Time: 5 mins
Cook Time: 1 hr 30 mins
Ingredients
Servings: 10
7 tablespoons butter
1 1/2 cups carrots, thinly sliced
1 cup green onion, chopped
1 large red onion, coarsely chopped
3/4 cup radish, thinly sliced
1/2 cup fresh parsley, packed and coarsely chopped
2 tablespoons fresh basil, chopped
3 garlic cloves, minced
7 medium tomatoes (about 3 cups chopped)
3 cups zucchini, thinly sliced
1 large green bell pepper, seeded and diced
1 1/2 cups dry wine (more if desired)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon sugar
1 tablespoon flour
1 cup light cream
6 ounces tomato paste (one of those small cans)
1/2 cup parmesan cheese, grated
1 1/2 lbs shell pasta
Recipe
1 melt 6 tbs butter in large saucepan and add the carrots, both onions, radishes, parsley, basil, and garlic. saute the vegetables, stirring often, until they begin to color--about 20 minutes. cover the saucepan and simmer the vegetables for another 15 minutes.
2 add the tomatoes, zucchini, bell pepper, wine, salt, pepper, and sugar. simmer the sauce, uncovered, for about 45 minutes to 1 hour.
3 in a small pot, melt 1 tbs butter and stir in the flour. cook the roux for a few minutes over very low heat, stirring constantly. heat the cream and stir it into the roux with a whisk. add the tomato paste and whisk the mixture until it is perfectly smooth. stir it into the vegetables and wine, along with the grated parmesan cheese.
4 continue simmer the sauce over low heat, stirring often, until it is as thick as you want it to be.
5 cook the shell pasta (conchiglie) in a large kettle of boiling salted water until they are al dente, drain them completely, and pour them into a large, heated serving dish. ladle as much of the sauce over them as you like, toss them, and serve immediately, with more grated parmesan cheese.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
6 boneless skinless chicken breasts
32 ounces chicken broth
1 tablespoon salt
1/2 tablespoon black pepper
1 tablespoon italian seasoning
1 tablespoon instant minced onion
2 (28 ounce) cans diced tomatoes with juice
2 (28 ounce) cans water
2 (15 ounce) cans great northern beans, drained
10 ounces shredded carrots
6 medium sliced potatoes, peeled
1/2 tablespoon salt
1/4 tablespoon black pepper
1/2 tablespoon italian seasoning
1/2 tablespoon instant minced onion
1/2 tablespoon paprika
5 ounces fresh spinach, chopped
8 ounces cream cheese
8 ounces grated mozzarella cheese
Recipe
1 simmer first 6 ingredients until chicken breasts are tender; remove meat and let cool; drain the solids from the broth and put clear liquid back into the soup pot; chop up chicken into bite size chunks and put back into the broth.
2 add next 10 ingredients to the soup pot and simmer for 45-60 minutes. the potatoes should be fork tender but not mushy.
3 add the fresh spinach and stir; let it wilt into the soup for about 5 minutes.
4 add the cream cheese and the grated mozzarella to the soup pot. stir frequently until the cheese melts. be careful that it does not stick to the bottom.
5 put a small amount of the mixture (the size of an espresso cup or 1/4 a normal cup) in the pan and cook until the mixture is solid and gets a light brownish color, then flip it and cook until the other side gets the same color. immediately remove crepe from heat.
6 repeat process (each time adding 1/4 tsp butter to the pan before cooking the mixture).
7 for the filling and the sauce:.
8 fry the onions and the peppers with the oil until the onions turn slightly orange then remove from heat.
9 mix the milk and flour in the blender.
10 cook mixture in a pot and stir constantly.
11 when mixture begins getting thicker, add the parmesan cheese. stir constantly until cheese melts, then remove immediately from heat.
12 leave out about 1/2 a cup from the cheese mixture to add on top later.
13 add the roast beef and salami and the prepared onions and green peppers to the mixture.
14 fill each crepe with a full tablespoonful of the filling. roll it tightly and place in a flat casserole.
15 spread the remaining cheese mixture over the casserole and sprinkle the mozzarella inches.
16 cook for about an hour or until the top turns red.
Total Time: 55 mins
Preparation Time: 35 mins
Cook Time: 20 mins
Ingredients
Servings: 8
2 tablespoons butter
1 1/2 lbs boneless skinless chicken breast halves, cut into bite-sized pieces
1 cup mushroom, sliced
1 1/2 cups carrots, strips
1 1/2 cups green beans, chopped
1 red bell pepper, cut into thin strips
1/2 cup sliced green onion
1/2 cup all-purpose flour
1/2 teaspoon dried italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1 (14 1/2 ounce) can chicken broth
3/4 cup milk
1/4 cup grated parmesan cheese
1 (8 ounce) can crescent rolls
1 egg , beaten
2 tablespoons grated parmesan cheese
Recipe
1 heat oven to 375 degrees.
2 in large skillet, melt 2 tablespoons butter over medium-high heat.
3 add chicken; cook and stir 3 minutes. add mushrooms, carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally.
4 add flour, italian seasoning, salt and pepper.
5 stir in broth and milk.
6 bring to a boil, stirring constantly. boil for 3-4 minutes, then remove from heat.
7 stir in 1/4 cup parmesan cheese. spoon into ungreased 2 1/2-quart oval casserole or 13x9-inch (3-quart) baking dish.
8 separate dough into 8 triangles. starting at short side of triangle, roll each triangle up halfway. arrange over hot chicken mixture with tips toward center. do not overlap.
9 brush crescent rolls with egg ; sprinkle with 2 tablespoons parmesan cheese.
10 bake at 375 for 15 to 20 minutes or until crescent rolls are golden brown.
1 (15 ounce) can italian-style diced tomatoes, undrained
1 (14 ounce) can artichoke hearts, drained and quartered
1 (6 ounce) can black olives, drained
1 teaspoon italian seasoning
salt and pepper
2 cups mozzarella cheese, shredded
Recipe
1 preheat oven to 350. spray 2 quart casserole with cooking spray.
2 cook pasta according to directions, drain and set aside.
3 heat oil in large skillet over medium high heat. add onion and pepper, cook and stir 1 minute. add pasta and remaining ingredients, except cheese. stir until combined.
4 place half of the chicken and pasta mixture in dish, sprinkle half the cheese. top with remaining chicken mixture and cheese.
Total Time: 50 mins
Preparation Time: 10 mins
Cook Time: 40 mins
Ingredients
Servings: 4
12 ounces jumbo pasta shells
2 tablespoons olive oil
8 ounces mushrooms, sliced
10 ounces lean ground beef
1 onion, chopped
2 garlic cloves, crushed
2/3 cup red wine
2 tablespoons tomato paste
3 tablespoons fresh oregano or 2 teaspoons dried oregano
2/3 cup half-and-half
5 ounces mozzarella cheese, chopped
2 tablespoons parmesan cheese, grated
Recipe
1 cook the pasta shells in boiling salted water for 15 mins or according to packet instructions. drain, then tip into an ovenproof dish.
2 meanwhile, heat half the oil in a large frying pan, add the mushrooms and sauté over high heat for 6-8 mins, stirring occasionally until nicely browned. transfer to a plate.
3 add the remaining oil to the pan, add the beef, onion and garlic and cook over a high heat for 5 mins until browned. add the red wine, tomato paste, oregano and plenty of seasoning then bring to the boil, stirring well. simmer for 4 mins or until reduced. add the half and half and mushrooms and simmer for a further 5 mins until nicely reduced.
4 spoon the beef over the pasta shells, then stir well so that it fills the pasta. scatter over the cheeses and pop under a hot broiler. cook for 3 mins or until the top is golden brown. serve straight away.
Total Time: 50 mins
Preparation Time: 5 mins
Cook Time: 45 mins
Ingredients
Servings: 4
5 cups water
1 tablespoon extra virgin olive oil
1 1/4 teaspoons salt
1 cup polenta (not quick cooking)
1 1/2 tablespoons butter
Recipe
1 bring water, oil and salt to a boil in a 4-quart heavy pot.
2 add polenta in a very slow stream, whisking while you add.
3 cook over medium heat, whisking for 2 minute.
4 reduce heat to low and cook at a bare simmer, uncovered, stirring frequently with a long-handled wooden spoon (this helps to cut down on splatter), 45 minute.
5 remove from heat, then add butter and stir to incorporate.
6 serve immediately.
7 any leftovers will set up and can be sliced and fried -- that is yummy goodness!
1 heat oil in a saucepan over medium heat. add half of both the onion and garlic paste. stir in thyme, pepper and hot pepper flakes. sauté for 5 minutes or until onion is translucent. stir in tomatoes, simmer for 15 minutes until thickened. stir in basil and cool sauce to room temperature.
2 meanwhile, cook manicotti until still firm in the center, 6-8 minutes. place on a paper towel-lined baking sheet to cool. in the same water cook rapini for 2 minutes. cool under running water, squeeeze dry and chop finely.
3 in a nonstick skillet on medium-high heat, combine chicken with remaining onion and garlic paste. cook, breaking apart with a spoon, until chicken is browned. transfer to a bowl and cool slightly. add rapini, cottage cheese, 1/2 cup tomato sauce and 1/4 cup shredded cheese.
4 spread 1 cup of the sauce on the bottom of an 11x9-inch baking dish. fill manicotti shells with chicken mixture. pour remaining sauce over manicotti and sprinkle with remaining cheese. cover pan with foil and bake for 30 minutes. then uncover and bake for 15 minutes until bubbly and golden.
Total Time: 2 hrs 15 mins
Preparation Time: 45 mins
Cook Time: 1 hr 30 mins
Ingredients
Servings: 8
4 small delicata squash (about 4-inch diameter) or 4 small butternut squash (about 4-inch diameter) or 4 small banana squash (about 4-inch diameter) or 4 small acorn squash (about 4-inch diameter) or 4 small buttercup squash (about 4-inch diameter)
2 cups brown basmati rice
1 cup wild rice
6 cups water
3/4 teaspoon sea salt
2 tablespoons olive oil
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pinch cayenne
2 large yellow onions, diced
4 garlic cloves, minced
3 stalks celery, thinly sliced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 bunch parsley, chopped (1 cup)
1 cup currants or 1 cup raisins
1 cup apple, diced
3 tablespoons fresh rosemary, chopped or 1 tablespoon dried rosemary
3 tablespoons fresh sage, chopped or 1 tablespoon dried sage
1 1/2 cups pecans
2 tablespoons tamari
2 tablespoons umeboshi vinegar or 2 tablespoons use rice vinegar
1 tablespoon balsamic vinegar
sea salt
fresh ground black pepper
parsley (to garnish)
Recipe
1 . wash squash and trim ends. cut squash crosswise into halves and scoop seeds out. set aside.
2 rinse basmati and wild rice in a strainer under cold running water. heat 1 tablespoon olive oil in a large saucepan; add rice and cook 5 minutes. add water to rice and bring to a boil. reduce flame and cook covered 40 minutes or until water is absorbed and steam holes form in rice.
3 heat 2 tablespoons olive oil in a large skillet. add cumin, paprika, thyme, oregano and cayenne and sauté for two minutes. add onions, garlic, celery, peppers and parsley. cook 20 minutes. stir in raisins, apples, fresh rosemary and sage. cook 10 minutes more.
4 preheat oven to 375°f . spread pecans on a baking sheet. place baking sheet in oven and roast pecans 8 to 10 minutes until theybegin to release their aroma. be careful not to burn them. remove pecans from the oven and combine them with the cooked rice,vegetables, tamari, umeboshi and balsamic vinegar in a large mixing bowl. add salt and pepper to taste.
5 stuff rice mixture firmly into squash halves. place squash in a roasting pan with 1/2 cup water. cover with foil and bake 45 minutes or until squash is easily pierced with a fork. to serve, slice squash into 1-inch rings and garnish with italian parsley.
6 note: any leftover stuffing can be baked for 30 minutes at 375°f in a lightly oiled, covered 2-quart casserole.
Total Time: 2 hrs 25 mins
Preparation Time: 2 hrs
Cook Time: 25 mins
Ingredients
1 1/3 cups water (110 degrees f)
2 cups all-purpose flour
2 cups bread flour
1 teaspoon salt (can use up to 1-1/2 teaspoons)
1 tablespoon light brown sugar
2 teaspoons olive oil
2 1/2 teaspoons dry yeast (you could just use a small package of yeast which is 2-1/4 teaspoons instead of the 2-1/2 teaspoons)
1 small egg
1 tablespoon water
3 -4 tablespoons cornmeal (to sprinkle on baking sheet)
Recipe
1 place the water, flours, olive oil, salt, sugar and yeast in the bread pan in order recommended by the manufacturer.
2 place into the bread machine and set to dough cycle; press start.
3 when the cycle has finished deflate the dough and remove to a lightly floured surface.
4 divide the dough evenly in half (or you may leave in one large piece).
5 cover the dough with a clean tea towel and let rest for 4-5 minutes.
6 roll up the dough, shape into two loaves, then seal the seam.
7 place the loaves spaced well apart seam-side down on a 15 x 10-inch baking sheet that has been generously sprinkled with cornmeal.
8 cover with a clean tea towel and let rise for about 40 minutes to 1 hour (be careful not to over rise your dough or it will deflate when brushing with the egg mixture and will taste yeasty after baked).
9 in a small bowl whisk together egg with water.
10 brush the egg mixture gently over the loaves.
11 make one long fast slit down the middle of the dough using a very sharp small knife or a razor blade.
12 bake in a 375 degree f oven for 25-30 minutes or until golden brown.
13 immediately remove the loaves to a wooden cutting board (if the loaves stick to the pan gently place a spatula underneath loaves to loosen).
Total Time: 1 hr 25 mins
Preparation Time: 1 hr
Cook Time: 25 mins
Ingredients
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed
3 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
1/3 cup mascarpone cheese, room temperature
3 tablespoons honey
1/2 cup chopped walnuts, toasted
Recipe
1 line 18 muffin cups with paper liners. preheat the oven to 325°f.
2 whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. beat the sugar, oil, eggs, and vanilla in a large bowl to blend. stir in the banana. add the dry ingredients and stir just until blended.
3 divide the batter among the prepared muffin cups. bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. transfer the muffins to a rack and cool slightly. the muffins may be eaten warm or cooled completely and frosted.
4 to frost the cupcakes: using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. beat in the mascarpone cheese and then beat in the honey. spread the frosting over the muffins. sprinkle with the walnuts.
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
Servings: 4
4 boneless skinless chicken breast halves
1 tablespoon olive oil
4 garlic cloves, minced
1/4 cup sun-dried tomato, drained, coarsely chopped and patted dry
1/8 teaspoon hot red pepper flakes
1/4 cup dry wine
3/4 cup vegetable broth or 3/4 cup chicken broth, doesn't matter
1/4 cup heavy cream
1/4 cup thinly sliced fresh basil leaf
Recipe
1 pat dry chicken and season with salt and pepper.
2 heat oil in a heavy skillet over moderately high heat and brown chicken, turning once, for about 6 minutes (chicken will not be completely cooked at this point).
3 transfer chicken to a plate.
4 add garlic, tomatoes and pepper flakes to the skillet and saute until garlic is pale gold, approximately 1 minute.
5 add broth, cover, and bring to a boil.
6 add chicken to skillet, cover and simmer for 4-5 minutes (until cooked through).
7 transfer chicken to a platter with tongs and keep warm. loosely cover with foil.
8 stir cream and 2 tbsp basil into sauce in skillet and bring to a simmer.
9 transfer sauce to a heatproof bowl and puree with a hand blender.
10 add water if necessary to reach desired consistency.
11 season sauce with salt and pepper.
12 serve chicken with sauce on top and sprinkle each cutlet with 2 tablespoons basil.
Total Time: 1 hr 10 mins
Preparation Time: 30 mins
Cook Time: 40 mins
Ingredients
3 cups all-purpose flour
3/4 cup plus 1/3 cup asiago cheese, grated (can sub parmesan)
1 tablespoon active dry yeast
1 tablespoon sugar
1/2 tablespoon salt
1/2 tablespoon dried italian seasoning
1/4 teaspoon dried rosemary
1/4 teaspoon herbes de provence
1/2 teaspoon red pepper flakes
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 -3 garlic cloves, minced
1 cup hot water (120-130 degrees)
1 tablespoon olive oil, plus additional for bowl
Recipe
1 in the bowl of a stand mixer, blend flour, 3/4 cup asiago cheese, yeast, sugar, salt, italian seasoning, rosemary, herbs de provence, red pepper flakes, onion powder, garlic powder and garlic using the paddle attachment.
2 with the mixer on a low speed, add in hot water. mix until dough comes together and then switch to a dough hook. turn up to medium low speed and knead for 4-5 minutes, until dough pulls away from the sides but sticks to the bottom of the bowl.
3 remove dough from ball and lightly coat the inside of a deep bowl with olive oil. place the dough in the bowl, turning to coat and cover with a damp towel. let rise in a warm, draft-free place for 15 minutes.
4 punch dough down and pull the top of the dough over the side, tucking underneath to form a ball.
5 place on an ungreased baking sheet and cut a 1/4 inch deep "x" on the top of dough. drizzle with 1 tablespoon of olive oil and sprinkle on remaining 1/3 cup asiago cheese.
6 place a cake pan filled with hot water in the oven on the bottom rack. place the baking sheet with the dough on the rack above the water filled pan. turn on the oven to 400 degrees (do not preheat the oven). set timer for 40 minutes.
7 bake until bread in a deep, golden brown and remove from oven. (bread may need additional time, up to 10 minutes.) let cool before slicing.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 6
1/2 cup progresso™ italian style panko crispy bread crumbs
1 (18 ounce) can progresso™ recipe starters™ fire roasted tomato cooking sauce
2 sticks mozzarella string cheese
1 lb extra lean ground beef (at least 93%)
1 egg
1/4 cup sliced green onion (4 medium)
Recipe
1 heat oven to 350°f in large bowl, stir bread crumbs and 1 cup of the cooking sauce until well mixed; let stand 5 minutes.
2 meanwhile, cut twelve 1/2-inch pieces from cheese sticks (store remaining portion of cheese stick for another use). *regular mozzarella cheese, cut into 1/2-inch cubes, can be substituted. set aside. add beef, egg, green onions, 1/2 teaspoon salt and 1/4 teaspoon pepper to bread crumb mixture until well mixed.
3 spray 12 regular-size muffin cups with cooking spray. divide beef mixture evenly among cups (cups will be very full). push 1 piece of cheese into center of each loaf. place muffin pan on cookie sheet to catch any spillover. bake about 30 minutes or until thermometer inserted in center of loaves in middle of muffin pan reads 160°f (outer loaves will be done sooner).
4 meanwhile, heat remaining sauce until hot. immediately remove loaves from muffin pan; spoon heated sauce over loaves.
2 lay out 4 sheets of aluminum foil, each one 12x18 inches.
3 center one chicken breast half on each sheet of foil with non-stick (dull) side toward food or spray if you're not using non-stick foil, spray the dull side well with non-stick cooking spray.
4 sprinkle with half of italian seasoning, salt and pepper.
5 combine potatoes, cheese sauce, green onions, peas and remaining italian seasoning.
6 spoon potato mixture around chicken.
7 sprinkle red pepper over top.
8 bring up foil sides. double fold top and ends to seal packet, leaving room for heat circulation inside. repeat to make four packets.
9 bake 25 to 30 minutes on a cookie sheet in oven or grill 18 to 20 minutes in covered grill.
10 note: 4 cups of frozen shredded hash browns may be substituted. add 10 minutes to the oven baking time and 5 to 8 minutes to the grilling time.
