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Three-Cheese Souffles

Three-Cheese Souffles

1/3 cup butter, cubed
1/3 cup all-purpose flour
2 cups whole milk
1 teaspoon Dijon mustard
1/4 teaspoon salt
Dash hot pepper sauce
1-1/2 cups (6 ounces) shredded Swiss cheese
1 cup (4 ounces) shredded cheddar cheese
1/4 cup shredded Parmesan cheese
6 Eggland’s Best Eggs
1/2 teaspoon cream of tartar

In a small saucepan, melt butter over medium heat. Stir in flour until smooth; cook 1 minute. Gradually whisk in milk, mustard, salt and pepper sauce. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat to medium-low; stir in cheeses until melted. Transfer to a large bowl.

Separate eggs. Place egg whites in a medium bowl; stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat egg yolks until thick and lemon-colored, about 4 minutes. Stir in 1/3 cup hot cheese mixture; return all to remaining cheese mixture, stirring constantly. Cool completely, about 30 minutes.

Preheat oven to 325°. Place eight ungreased 8-oz. ramekins in a baking pan.

With clean beaters, beat egg whites with cream of tartar on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into cheese mixture. Fold in remaining whites.

Transfer to prepared ramekins. Add 1 in. of hot water to baking pan. Bake 40-45 minutes or until tops are golden brown. Serve immediately. Yield: 8 servings.

Freeze option: Securely wrap unbaked soufflés with foil and freeze. To use, preheat oven to 325°. Remove foil and place frozen soufflés in a baking pan; add 1 in. warm water to larger pan. Bake 60-65 minutes or until heated through and tops are golden brown.

Recipe found here: Three-Cheese Souffle

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Cannoli Cupcakes

Cannoli Cupcakes

1 package white cake mix (regular size)
3/4 cup heavy whipping cream, divided
1 cup ricotta cheese
1 cup confectioners’ sugar
1/2 cup Mascarpone cheese
1/4 teaspoon almond extract
1/2 cup chopped pistachios
4 ounces white baking chocolate, chopped
White chocolate curls

Prepare cake mix batter according to package directions. Fill paper-lined jumbo muffin cups three-fourths full. Bake according to package directions for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small bowl, beat 1/2 cup cream until stiff peaks form; set aside. In a large bowl, combine the ricotta cheese, confectioners’ sugar, Mascarpone cheese and extract until smooth. Fold in pistachios and the whipped cream.

Cut the top off each cupcake. Spread or pipe cupcakes with cheese mixture; replace tops. In a small saucepan, melt white baking chocolate with remaining cream over low heat; stir until smooth. Remove from the heat. Cool to room temperature. Spoon over cupcakes; sprinkle with chocolate curls. Refrigerate leftovers. Yield: 8 cupcakes.

Recipe found here: Cannoli Cupcakes

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Kung Pao Pastrami

Kung Pao Pastrami


10 dried Tianjin chiles or chiles de árbol
10 red jalapeños or Fresno chiles, stemmed, with seeds, chopped
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 tablespoon kosher salt
10 garlic cloves, smashed
1 1-inch piece peeled ginger, chopped
1 tablespoon Shaoxing wine

1/2 cup peanut oil
1 cup diced (about 1/4-inch pieces) peeled Yukon Gold potatoes
1 tablespoon Sichuan peppercorns
10 dried Tianjin chiles or chiles de árbol
1 pound sliced pastrami (about 1/4-inch thick), cut into 1-inch pieces
1 cup unsalted, dry-roasted peanuts, divided
2 celery stalks, cut into 1/4-inch slices
1/2 cup thinly sliced serrano chiles (about 4 chiles)
1 tablespoon broad-bean paste
1 tablespoon low-salt chicken broth
1 teaspoon sugar
1 tablespoon (or more) soy sauce
2 tablespoons chopped fresh chives t
Chili oil (optional)

Toast dried chiles in a small dry skillet over medium heat, stirring often, until slightly puffed, about 1 minute. Let cool. Pulse jalapeños, fish sauce, and salt in a food processor. Pulse until finely chopped. Add garlic, ginger, and wine; crumble in toasted chiles and process until smooth. DO AHEAD: Can be made 2 weeks ahead. Cover and chill.

Set a fine-mesh sieve over a heatproof bowl. Heat oil in a wok or a large deep heavy skillet over high heat. Add potatoes and fry, stirring and shaking wok often, until light golden brown, 7–9 minutes (5 minutes, if using a skillet). Strain oil through prepared sieve. Transfer potatoes to a paper towel-lined plate.

Return strained oil to wok; heat over medium heat. Add peppercorns and stir-fry until fragrant, about 10 seconds. Add dried chiles and sauté for 10 seconds. Add pastrami, 3/4 cup peanuts, celery, serrano chiles, bean paste, broth, sugar, and potatoes; stir constantly until well combined and pastrami is glazed with sauce, about 3 minutes. Stir in 1 Tbsp. salted chili paste and 1 Tbsp. soy sauce. Season with more chili paste and soy sauce, if desired, and transfer to a serving dish. Garnish with remaining 1/4 cup peanuts and chives. Drizzle with chili oil, if desired.

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Pork Quesadillas

Pork Quesadillas with Fresh Salsa

1 tablespoon olive oil
1 each small green, sweet red and orange peppers, sliced
1 medium red onion, sliced
3/4 pound thinly sliced cooked pork (about 3 cups)
1/4 teaspoon salt
1/8 teaspoon pepper

2 medium tomatoes, seeded and chopped
1 tablespoon chopped red onion
1 tablespoon minced fresh cilantro
2 teaspoons olive oil
1 to 2 teaspoons chopped seeded jalapeno pepper
1 teaspoon cider vinegar
1/8 teaspoon salt
Dash pepper

4 flour tortillas (10 inches)
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook 4-5 minutes or until tender, stirring occasionally. Stir in pork, salt and pepper; heat through. Meanwhile, in a small bowl, combine salsa ingredients.

Place tortillas on a griddle. Layer one half of each tortilla with 1/4 cup cheese, 1 cup pork mixture and 2 tablespoons cheese; fold other half over filling.

Cook over medium heat 1-2 minutes on each side or until golden brown and cheese is melted. Cut into wedges. Serve with salsa. Yield: 4 servings (3/4 cup salsa).
Recipe found here: Pork Quesadillas with Fresh Salsa

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Red Lobster's Cheese Biscuit loaf

Red Lobster’s Cheese Biscuits

3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
4 ounces cheddar cheese, cut into 1/4 inch cubes
1 1/4 cups milk
3/4 cup sour cream
3 Tablespoons of butter, melted
1 egg, lightly beaten

Heat oven to 350 degrees.

Grease a 9×5 loaf pan with oil.

In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread.

In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan.

Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

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2 cups shredded raw zucchini
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla
1 cup chopped walnuts


Put zucchini in strainer and press or squeeze with hands to get some of the excess liquid out.

In a mixing bowl beat eggs, sugar, and oil together.

Stir in the flour, baking powder, soda, cinnamon, salt, vanilla, and walnuts, mixing just until all ingredients are combined.

Add drained zucchini. Mix well.

our into 2 greased and floured 8 1/2 x 4 1/2-inch loaf pans. Bake for 55 to 60 minutes at 350°, or until a wooden pick or cake tester inserted in center comes out with very little or no crumbs clinging to it.

Recipe found here: Zucchini Bread

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Eli Manning’s Lace Cookies

2 cups old fashioned rolled oats
1 tbsp. flour
2 cups white sugar
½ tsp. salt
2 sticks melted butter
2 eggs, beaten
1 tsp. vanilla

1. Put the oats, flour, sugar & salt in to large bowl & mix well.
2. Pour very hot melted butter over mixture & stir until the sugar has melted.
3. Add eggs & vanilla. Stir well.
4. Pre-heat oven to 325 degrees.
5. Cover cookie sheets with ungreased aluminum foil.
6. Drop ½ level teaspoons of the mixture on foil – 2 inches apart.
7. Cook about 10-12 minutes.
8. Watch carefully. When cookies are completely cooled, foil will peel off.
9. Store in airtight containers.
10. Makes about 6 dozens.

Recipe found here: Eli Manning’s Lace Cookies

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Looks so yummy!

Bust Your Buttons Butter Cake


3 c cake flour
2 c sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 c buttermilk
1 c (2 sticks) butter, softened
2 tsp vanilla extract
1 tsp almond extract
4 eggs, room temperature

1/3 c butter
3/4 c sugar
3 Tbsp water
1 1/2 Tbsp vanilla extract


1 In a stand mixer bowl combine the cake flour, sugar, salt, baking powder and baking soda and mix well with a whisk.

2 Add the buttermilk, butter, vanilla and almond extract and eggs. Mix well. Do not over beat, mix just until ingredients are combined. Should take about three and a half minutes.*** Over beating can cause the cake to be tough. ***

3 Pour into a greased and floured bundt pan.

4 Bake at 325 degrees for 1 hour to 1 1/4 hours or until cake tester comes out clean. Do not overbake

5 In the pan pierce the hot cake with fork tines or a bamboo skewer. Pour half the glaze slowly over the cake.

6 Cool in the pan for 15 min. then flip out onto a cake plate. Pour the remaining sauce over the cake.

7 Serve with fruit or ice cream. Refrigerate any leftovers.

8 GLAZE INSTRUCTIONS: Combine all the ingredients, except vanilla, in a sauce pan. Bring to a slow boil over medium heat . Stir in vanilla, set aside to slightly cool.

Recipe found here: Bust Your Buttons Butter Cake

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Slow Cooker Jambalaya

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

This recipe found at Food Network: Slow Cooker Jamabalaya

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Piccolini® Mini Farfalle with Tomatoes and Corn

Prep Time: 10 minutes

Cook time: 20 minutes

Servings: 4-6


Wine pairing: White


1 box BARILLA Piccolini Mini Farfalle
2 pounds plum tomatoes (may substitute 1 can 28 ounces diced tomatoes)
2 tablespoons extra virgin olive oil
1 tablespoon onion, chopped
1 can (15.5. ounces) corn, drained
1 cup Parmesan cheese, grated

PLACE the fresh tomatoes in boiling water for 30-60 seconds to blanch; peel the skin, remove the seeds and chop.

SAUTE the onion in olive oil in a medium skillet over medium heat for 5 minutes.

COOK Piccolini Mini Farfalle acording to package directions.

ADD tomatoes to skillet and simmer for 3 minutes; season with salt and pepper.

ADD corn and simmer for 2 addtional minutes.

DRAIN Piccolini Mini Farfalle and toss with the sauce.

STIR in grated cheese and fresh basil before serving

This recipe found at BarillaUS: Piccolini® Mini Farfalle with Tomatoes and Corn and also on boxes of Barilla’s Piccolini MINI Farfalle.

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