Feeds:
Posts
Comments

Archive for the ‘Recipe of the Day’ Category

Ravioli with Snap Peas & Mushroom

Ravioli with Snap Peas & Mushrooms

Ingredients
1 package (20 ounces) refrigerated cheese ravioli
1 pound fresh sugar snap peas, trimmed
1 tablespoon butter
1/2 pound sliced fresh mushrooms
3 shallots, finely chopped
2 garlic cloves, minced
2 cups fat-free evaporated milk
8 fresh sage leaves, thinly sliced or 2 teaspoons rubbed sage
1 teaspoon grated lemon peel
1 teaspoon lemon-pepper seasoning
1/4 teaspoon white pepper
1/4 cup shredded Parmesan cheese
1/4 cup hazelnuts, coarsely chopped and toasted

Directions
In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain.

Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender. Stir in milk, sage, lemon peel, lemon-pepper and white pepper; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until sauce is slightly thickened.

Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts. Yield: 8 servings.
Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Recipe found here: Ravioli with Snap Peas & Mushrooms

Read Full Post »

Moist Lazy Daisy Cake

Moist Lazy Daisy Cake

Ingredients
2 eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter

FROSTING:
3/4 cup packed brown sugar
1/2 cup butter, melted
2 tablespoons half-and-half cream
1 cup flaked coconut

Directions
In a large bowl, beat eggs, sugar and vanilla on high until thick and lemon-colored, about 4 minutes.

Combine flour, baking powder and salt; add to egg mixture. Beat on low just until combined.

Heat milk and butter in a small saucepan until butter melts. Add to batter; beat thoroughly (the batter will be thin).

Pour into a greased 9-in. square baking pan.

Bake at 350° for 20-25 minutes or until cake tests done. Cool slightly.

For frosting, blend all ingredients well; spread over warm cake. Broil about 4 in. from the heat for 3-4 minutes or until the top is lightly browned. Yield: 9 servings.

Recipe found here: Moist Lazy Daisy Cake

Read Full Post »

Red Pepper & Parmesan Tilapia

Red Pepper & Parmesan Tilapia

Ingredients
1/4 cup egg substitute
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 to 1 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
4 tilapia fillets (6 ounces each)

Directions
Place egg substitute in a shallow bowl. In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and pepper. Dip fillets in egg substitute, then cheese mixture.

Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Recipe found here: Red Pepper & Parmesan Tilapia

Read Full Post »

Apricot Ham Rolls

Apricot Ham Rolls

Ingredients
1-2/3 cups apricot nectar, divided
1 tablespoon Dijon mustard
1/2 teaspoon salt
1 cup uncooked Minute® White Rice
2 tablespoons minced fresh parsley
8 thin slices fully cooked ham
2 tablespoons maple syrup

Directions
In a large saucepan over medium heat, combine 1-1/3 cups apricot nectar, mustard and salt; bring to a boil. Stir in rice. Remove from heat; cover and let stand for 6-8 minutes or until the liquid is absorbed. Add parsley and fluff with a fork.

Place about 1/4 cup of rice mixture on each slice of ham. Overlap two opposite corners of ham over rice mixture; secure with a toothpick.

In a large skillet over medium-high heat, combine syrup and remaining nectar; bring to a boil. Add ham rolls; reduce heat. Cover and simmer for about 5 minutes or until heated through, basting occasionally with the sauce. Remove toothpicks. Yield: 4 servings.

Recipe found here: Apricot Ham Rolls

Read Full Post »

Buttermilk Pecan Chicken

Buttermilk Pecan Chicken

Ingredients
1 cup ground pecans
1/4 cup sesame seeds, optional
1 tablespoon paprika
2 teaspoons salt
1/8 teaspoon pepper
1 cup all-purpose flour
1/2 cup buttermilk
6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter, melted
18 pecan halves

Directions
In a shallow bowl, combine the pecans, sesame seeds if desired, paprika, salt and pepper. Place flour and buttermilk in separate bowls. Coat chicken with flour, dip in buttermilk, then coat with pecan mixture.

Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Top each with three pecan halves. Bake, uncovered, at 375° for 30-35 minutes or until a meat thermometer reads 170°. Yield: 6 servings.

Recipe found here: Buttermilk Pecan Chicken

Read Full Post »

Easy Peach Cobbler

Easy Peach Cobbler

Ingredients

1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)

Directions

Melt butter in a 13- x 9-inch baking dish.

Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.

Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

Read Full Post »

Clafouti

Clafouti

Ingredients

1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
3/4 cup hulled and sliced strawberries
Cherries, strawberries or other fruit (optional)
Vanilla ice cream or whipped cream (optional)

Directions
1. Preheat oven to 350 degrees. Put butter in an 8×8-inch pan and place in the oven until the butter has just melted. Remove from the oven and set aside.

2. Whisk the flour, sugar, baking powder and salt in a large bowl to blend. Using a rubber spatula, cut through the batter a couple of times to incorporate the butter and push the batter into the corners of the pan.

3. Drain any liquid from the strawberries and arrange them neatly over the batter.

4. Bake until the entire top is golden brown, about 50 minutes. Serve warm with vanilla ice cream, optional.

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 4,970 other followers

%d bloggers like this: