I'll share my recipes, if you'll share yours - July 17, 2010

13 years ago

Easy Cheesy Tortellini Bake

Allrecipes.com

"This is such an easy recipe, but it looks and smells great, and tastes even better! Your guests will think you spent hours on it. You can add cooked Italian sausage, too! Great with a salad and garlic bread."

Original Recipe Yield 6 servings

Ingredients

â¢ 2 (9 ounce) packages cheese tortellini

â¢ 1 (24 ounce) jar marinara sauce

â¢ 1 (16 ounce) jar Alfredo sauce

â¢ 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry

â¢ 1 tablespoon dried Italian seasoning

â¢ 1 (8 ounce) package shredded Mozzarella cheese

â¢ 1/4 cup freshly grated Parmesan cheese

â¢ 1 teaspoon dried Italian seasoning

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain. Adjust oven rack to the highest position and turn oven on to Broil. Generously butter or grease an 8x8 inch baking dish.

2. Bring marinara and Alfredo sauces along with spinach and 1 tablespoon of Italian seasoning to a simmer over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes. Stir cooked tortellini into sauce, then pour into prepared baking dish. Sprinkle with Mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning.

3. Broil for a minute or two until cheese has melted and turned golden brown.

Sort by:Oldest

Comments (4)

Jasdip
13 years ago
I made this last nite and we were pleasantly surprised. Tastes pretty darned good! I had mine with yogurt, hubby ate it plain out of a dish.
I'm not one who eats dried fruit, so I wasn't sure if I'd like cranberries. I added the coconut, raisins and sunflower seeds.

Vanilla-Granola

2 cups old-fashioned oats
1 cup sliced almonds
1 cup raw sunflower seeds
1/4 cup brown sugar
1/4 tsp salt
1/4 tsp cinnamon
3 tbsp vegetable oil
2 tbsp honey
2 tsp vanilla
1/2 cup dried apricots
1/2 cup dried cranberries
1/2 cup raisins
1/2 cup coconut

Preheat oven to 300. Mix the oats, almonds, sunflower seeds, brown sugar, salt and cinnamon in a large bowl.

Combine oil and honey in a small saucepan, bring to a simmer. Remove from heat and stir in vanilla.
Pour over dry mixture, stir and pour onto cookie sheet.

Bake until golden brown, about 1/2 hour, stirring a few times.

Cool pan on a rack. When cool, mix in dried fruit and store in an airtight container.
patti43
13 years ago
I didn't credit this recipe to anyone, so if I got the recipe here, forgive me. I'm making this sometime during the coming week.

5-SPICE SHRIMP PASTA
1/2 lb linguine
3/4 lb frozen uncooked peeled shrimp
2 limes
1/4 cup oyster sauce
1/4 cup soy sauce
2 tbsp dark sesame oil
1 tsp 5-spice powder or cumin
1 red pepper
1 orange pepper

Cook pasta 8-10 minutes. Rinse frozen shrimp under cold running water until ice crystals melt. Drain well and pat dry.
Squeeze about 3 tbsp lime juice into a small bowl. Stir in oyster and soy sauces, sesame oil and 5-spice powder. Slice peppers into thick strips
Lightly oil a large frying pan and set over high heat. When hot, add shrimp and peppers. Stir-fry just until shrimp begins to turn pink, 3-4 minutes. Add lime juice mixture. Continue to stir-fry until shrimp is pink and peppers begin to soften, 2-3 minutes. Drain pasta well. Add pasta to shrimp mixture and toss to mix.
Related Discussions
I'll share my recipes, if you'll share yours - July 16, 2010
Q
Comments (6)
No theme today? Okay, this is on my must try list: GLAZED DOUGHNUT MUFFINS (My Baking Addiction blog) 1/4 cup butter 1/4 cup vegetable oil 1/2 cup granulated sugar 1/3 cup brown sugar 2 large eggs 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 3/4 to 1 Â¼ teaspoons ground nutmeg, to taste (I used Â¾) 1 teaspoon cinnamon 3/4 teaspoon salt 1 teaspoon vanilla extract 2 2/3 cups all-purpose flour 1 cup milk For the Glaze 3 tablespoons butter; melted 1 cup confectionersÂ sugar; sifted 3/4 teaspoon vanilla 2 tablespoons hot water 1) Preheat the oven to 425Â°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely. 2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth. 3) Add the eggs, beating to combine. 4) Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla. 5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. 6) Spoon the batter evenly into the prepared pan, filling the cups nearly full. 7) Bake the muffins for 15 to 17 minutes, or until theyÂre a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. 8.) In a medium bowl, prepare the glaze by mixing together the melted butter, confectionersÂ sugar, vanilla and water. Whisk until smooth. 9.) When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice. 10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.
...See More
I'll share my recipes, if you'll share yours - July 25, 2010
Q
Comments (4)
This looks delicious. Making the remoulade with yogurt instead of mayonnaise cuts the calories by more than half. Shrimp Remoulade (Martha Stewart Living) 1 1/4 lb medium shrimp (about 40) shells on 1 1/2 cup reduced fat (2%) plain Greek yogurt 3 scallions, chopped 2 tbsp stone-ground mustard 2 tbsp ketchup 2 tbsp brine-packed capers, drained, rinsed and chopped 1 tbsp fresh lemon juice 3/4 tsp minced garlic cloves cayenne pepper, to taste 1 small head Bibb lettuce, torn lemon wedges for garnish Prepare an ice-water bath. Bring a stockpot of water to a boil. Reduce heat to low. Add shrimp and poach until just cooked through, about 2 minutes. Transfer to ice-water bath. Let stand until cool. Drain. peel and devein shrimp and refrigerate. Meanwhile, stir together yogurt, scallions, mustard, ketchup, capers, lemon juice, garlic and cayenne. Toss shrimp in remoulade to coat; refrigerate 30 minutes. Divide lettuce among 4 plates and top with shrimp. Garnish with lemon wedeges.
...See More
I'll share my recipes, if you'll share yours - July 28, 2010
Q
Comments (6)
Greek Salad with Chicken and Lemon-Mint Vinaigrette One-half medium red onion, thinly sliced (about 1 cup) 1-1/2 lb. chicken tenders Kosher salt and freshly ground black pepper 1/3 cup plus 2 tsp. extra-virgin olive oil 1/3 cup chopped fresh mint 2 Tbs. fresh lemon juice 1 medium clove garlic, minced 1/2 tsp. finely grated lemon zest 12 oz. feta, cut into 1/2-inch cubes (2-3/4 cups) 2 cups cherry tomatoes, washed and halved 1 large cucumber, peeled, seeded, and cut into 1/2-inch chunks 2/3 cup pitted Kalamata olives, halved Put the sliced onion in a small bowl and add enough cold water to cover. Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. Season the tenders with 3/4 tsp. salt and 1/2 tsp. pepper. Heat 2 tsp. of the oil in a 12-inch nonstick skillet over medium-high heat until hot. Cook the tenders until well browned on both sides and just cooked through, about 3 minutes per side. Transfer the chicken to a cutting board and let rest while you make the dressing. In a large bowl, combine the mint, lemon juice, garlic, lemon zest, and 1/4 tsp. each salt and pepper. Slowly whisk in the remaining 1/3 cup oil. Set aside 2 Tbs. of the vinaigrette in a small bowl. Drain the onions and press them gently to remove any excess water. Add the onions to the large bowl of vinaigrette, along with the feta, tomatoes, cucumber, and olives. Slice the chicken crosswise into 1/2-inch pieces and add it to the salad. Toss everything to coat. Divide the salad among four serving plates, drizzle with the reserved vinaigrette, and serve immediately.
...See More
I'll share my recipes, if you'll share yours - July 14, 2010
Q
Comments (2)
Your timing was great. Publix has wild sockeye salmon on sale this week and I plan to stock up. We love it! I don't know why this recipe is called "Sweet Pepper Salmon" since it doesn't have any sweet peppers, but I've made it and it is delicious. It's a recipe from Publix Apron recipes, which you can get by going to the Publix website and clicking on "Aprons". Tons of recipes there. I didn't serve it over the rice pilaf. SWEET PEPPER SALMON 1/4 cup whole smoked almonds large zip-top bag 2 teaspoons chili powder 2 teaspoons paprika 1 teaspoon garlic pepper seasoning 1 1/2 pounds salmon fillets (ask to have skin removed) Cooking spray 2 (8.8-ounce) pouches pre-cooked rice pilaf 1/4 cup maple syrup 1 tablespoon light soy sauce 1.Place almonds in large zip-top bag and crush, using meat mallet (or rolling pin), until the size of coarse breadcrumbs. Add chili powder, paprika, and garlic pepper; shake to mix. Cut salmon into 4 portions, removing any darker sections. Wash hands. 2.Preheat large sautÃ© pan on medium 2Â3 minutes. Coat salmon with cooking spray; use tongs to place in zip-top bag. Seal bag tightly and shake (or press with fingertips) to evenly coat salmon. 3.Coat pan with cooking spray. Add salmon, using tongs; cook 3Â4 minutes on each side or until fish is opaque and separates easily with a fork. Cook time may vary depending on thickness of the salmon. 4.Squeeze rice pouches to separate rice; tear corner to vent. Microwave on HIGH 2Â3 minutes or until thoroughly heated. 5.Remove salmon from pan. Add syrup and soy sauce to pan; simmer 1Â2 minutes until sauce begins to thicken. Serve sauce over salmon; serve rice on side.
...See More
glenda_al
13 years ago
Ravioli Lasagna
The Red Hat Society Cookbook Copyright 2006

1 pound ground beef, divided
1 (28-ounce jar) spaghetti sauce, divided I used a 26.5 ounce jar
1 (25-ounce) bag sausage or cheese ravioli, thawed and divided I used 2 13-ounce bags of mini cheese ravioli, frozen
1 1/2 cups (6 ounces) shredded mozzarella cheese I used a little bit more and I used 2% mozzarella

Preheat oven to 400 degrees. Brown ground beef over medium heat. In a 2 1/2 quart greased dish, layer 1/3 the spaghetti sauce, 1/2 the ravioli, 1/2 the ground beef and 1/2 cup cheese. Repeat, topping with the rest of the spaghetti sauce and remaining 1/2 cup of cheese. Cover and bake for 40-45 minutes.
nodakgal
13 years ago
Kuchen
2 loaves frozen bread
2 tablespoons flour
1 1/4 cup sugar
1 qt cream
4 eggs
Thaw out 2 loaves of bread dough and pat into 3 cookie sheets (with sides)
using approximately 2/3 loaf per pan. Let rise while cooking filling.
Filling:
Mix 2 tablespoons flour, 1 1/4 cup sugar, and 1 quart cream. Bring to a
boil. Remove and add 4 beaten eggs. Pat dough down and form a ridge on
sides. Pour filling over crust. Sprinkle with sugar and cinnamon. Bake at
350 degrees for about 20-25 minutes.
If your adding fruit put it on top of the filling.

I'll share my recipes, if you'll share yours - July 17, 2010

Comments (4)

Jasdip

patti43

Related Discussions

glenda_al

nodakgal

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US