Short Ribs Ragu (Fine Cooking) Time consuming, but delicious, according to the reviews. Serve over mashed potatoes, pasta or polenta. 3 to 4 lb. meaty bone-in beef short ribs, Kosher salt and freshly ground black pepper 2 Tbs. extra-virgin olive oil 3 oz. thickly sliced pancetta (about 3 1/4-inch-thick slices) or 3 slices thick-cut bacon, cut into 1/2-inch squares 1 medium yellow onion, diced (about 1 heaping cup) 1 celery stalk, diced (about 1/2 cup) 1 carrot, diced (about 1/2 cup) 1/2 cup sliced white mushrooms 3 large cloves garlic, coarsely chopped 2 Tbs. tomato paste Pinch crushed red pepper flakes 1/2 cup dry white wine or dry vermouth 1 28-oz. can whole peeled tomatoes Position a rack in the lower third of the oven and heat the oven to 300F. Cook the ribs: Trim away any excess fat from the top of each rib down to the first layer of meat, but don't remove the silverskin or tough-looking tissue that hold the ribs together or onto the bone. Pat the ribs dry with paper towels, and season them with salt and pepper. Heat the oil in a 5- to 6-quart Dutch oven (or other heavy pot with a lid) over medium heat until hot. Add only as many ribs as will fit without touching, and brown them on all sides, turning with tongs until nicely browned, 3 to 4 min. per side. Transfer to a platter, and continue until all the ribs are browned. Pour off and discard most of the fat from the pot. Return the pot to medium heat, and add the pancetta or bacon. Cook, stirring occasionally, until the pancetta or bacon has rendered some of its fat but is not crisp, about 3 minutes. Add the onion, celery, carrot, mushrooms, and garlic, and season with salt and pepper. Cook, stirring occasionally, until softened, about 8 min. Add the tomato paste and red pepper flakes, and cook for 2 min., stirring. Add the wine, increase the heat to medium-high, stir to scrape up any browned bits on the bottom of the pot, and bring to a boil. Add the tomatoes and their juices and bring to a simmer. Transfer the ribs to the oven: Return the short ribs (and any juices) to the pot in a single layer, nestling them into the sauce. Crumple a large sheet of parchment and smooth it out again. Arrange it over the pot, pressing it down so it nearly touches the ribs, allowing any overhang to extend up and over the edges of the pot. Set the lid in place, and transfer to the oven. Braise, turning the ribs with tongs every 45 min., until fork-tender and the meat is pulling away from the bone, about 2-1/2 hours. Make the ragu: Use tongs or a slotted spoon to carefully transfer the ribs to a shallow baking dish or wide bowl. Set aside until just cool enough to handle. Skim any visible surface fat from the braising liquid and bring to a gentle simmer over medium heat. If the tomatoes haven't broken up, break them up with a wooden spoon. If the sauce seems watery, increase the heat to medium-high and simmer to thicken. If not, keep it warm. Taste for salt and pepper. When the beef is cool enough to handle, remove the meat from the bones and the bands of connective tissue that encircled the bones. Chop the meat into bite-size chunks or pull into large strips. Return the meat to the sauce, and keep warm until ready to serve, or if making ahead, cool and refrigerate.

I get so carried away with foodgawker. Every time I click on a recipe I have to read the whole blog! LOL!! Spring will soon be here and I'll be making this cheesecake--maybe for Easter. FRUIT SMOOTHIE NO-BAKE CHEESECAKE (Kraft) 1-1/2 c. gaham cracker crumbs 1/4 (1/2 stick) butter 2 Tbsp. sugar 4 pkg. (8 oz. each) neufchatel cheese (or regular cream cheese) 1/2 c. sugar 1 pkg. (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained 1 (8 oz.) Cool Whip, thawed and divided Mix graham crumbs, butter and 2 Tbsp. sugar; press firmly in bottom of 13x9" pan. Refrigerate while preparing filling. Beat cream cheese and 1/2 c.sugar in large bowl with electric mixer on medium speed until well blended. Smash drained berries with a fork; stir into cheese mixture. Gently stir in 2 cups of Cool Whip. Spoon over crust. Refrigerate 4 hours until firm. Serve each portion with a dollop of remaining Cool Whip. Serves 16.

This looks good, as were the reviews. This is good served over rice or pasta, and in that case, you'd want to double the sauce. Chicken with Marsala, Mushrooms and Gorgonzola (Fine cooking) 1 lb. boneless, skinless chicken breast halves (about 3) Kosher salt and freshly ground black pepper 3 Tbs. extra-virgin olive oil 6 oz. cremini or white mushrooms, sliced 1/8 inch thick (about 2-1/4 cups) 2 large cloves garlic, minced 1/2 cup dry Marsala 1/3 cup heavy cream 1-1/2 oz. crumbled Gorgonzola (1/3 cup) 1 Tbs. chopped fresh flat-leaf parsley Trim the chicken, removing the tenders, and slice on an angle into 3/4-inch-thick pieces; season generously with salt and pepper. In a 10-inch straight-sided saute pan, heat 2 Tbs. of the oil over medium-high heat until it shimmers. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side. Transfer the chicken to a plate; repeat with the remaining chicken. Cover with foil to keep warm. Return the pan to medium-high heat and add the remaining 1 Tbs. oil. Add the mushrooms, season lightly with salt, and saut�, stirring with a wooden spoon, until softened and well browned, 3 to 4 minutes. Reduce the heat to medium, add the garlic, and cook, stirring constantly, until fragrant, 20 to 30 seconds. Pour in the Marsala and scrape the pan with the spoon to loosen any browned bits; simmer until the Marsala is reduced slightly, about 2 minutes. Stir in the cream and simmer until thickened slightly, 2 to 3 minutes. Add two-thirds of the Gorgonzola and stir until melted, 1 to 2 minutes. Taste the sauce; add salt and pepper as needed. Add the chicken along with any accumulated juices and turn to coat with the sauce. Serve immediatly, sprinkled with the remaining cheese and the parsley.

I am assuming we just have the wrong date on the title this is actually the 10th? I had to look at the little calendar on my computer to see which day it actually was! LOL this one is from the new diabetes self management and sure sounds good. Raspberry chocolate cream pie Preparation time: 5 minutes Chilling time: 2 hours 1 package (2.1 ounces) sugar-free, fat-free chocolate flavor instant pudding and pie filling 2 cups skim milk 2 tablespoons Polaner Sugar Free Raspberry Preserves 1/4 teaspoon almond extract 1 cup reduced-calorie, nondairy whipped topping 1 eight-inch reduced-fat, graham cracker piecrust 1 cup fresh raspberries Combine pie filling with skim milk in a bowl, and whisk using a hand whisk or electric mixer for 2 minutes. Add raspberry preserves and almond extract and mix 1 minute more. Using a spatula, fold in nondairy whipped topping. Pour mixture into the piecrust and refrigerate for 2 hours to set. Top with fresh berries just before serving, arranging berries evenly on top of the pie. Yield: 8 servings Serving size: 1/8 of the pie Nutrition Facts Per Serving: Calories: 197 Carbohydrate: 32 g Protein: 6 g Fat: 5 g Saturated fat: 2 g Cholesterol: 1 mg Sodium: 365 mg Fiber: 1 g Exchanges per serving: 2 starch, 1 fat Carbohydrate choices: 2