I'll share my recipe, if you'll share yours, October 15, 2011

12 years ago

Tortellini with Mushroom and Garlic Sauce

2 packages (9 ounces each) cheese-filled tortellini

2 Tbs olive oil

1 lb fresh white mushrooms, sliced (about 5 cups)

1 tsp minced garlic

1 package (10 ounces) frozen green peas in butter sauce, slightly defrosted

1 jar (7 ounces) roasted red peppers, diced

3/4 tsp salt

1/8 tsp ground black pepper

1/4 cup grated Parmesan cheese

Cook tortellini according to package directions; drain; place in a large serving bowl; cover to keep warm.

Meanwhile, in a large skillet heat oil until hot.

Add mushrooms and garlic; cook, stirring frequently, until tender, 5 to 6 minutes.

Add peas, roasted peppers, salt and black pepper; cook, stirring occasionally, until heated through, 2 to 3 minutes. Spoon over hot tortellini; sprinkle with Parmesan cheese.

Serves 4

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Comments (2)

Jasdip
12 years ago
Autumn Chicken Stew (Betty Crocker)

4 boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch pieces
1/4 cup Bisquick mix
1 tablespoon vegetable oil
2 1/2 cups 1-inch cubes pumpkin or Hubbard squash
1 teaspoon pumpkin pie spice
2 medium potatoes, cut into 1-inch cubes
1 medium onion, chopped (1/2 cup)
1 can (14.5 oz) Italian-style stewed tomatoes, undrained 1 3/4 cups chicken broth
Chopped fresh parsley
pumpkin pie spice, if desired

Dumplings
1 1/2 cups Bisquick mix
1/2 cup milk

1 Coat chicken with 1/4 cup Bisquick mix. In 4-quart Dutch oven, heat oil over medium heat. Add chicken; cook 10 to 12 minutes, stirring occasionally, until no longer pink in center.

2 Stir in pumpkin, pumpkin pie spice, potatoes, onion, tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 5 minutes, stirring occasionally. Meanwhile, in medium bowl, stir dumpling ingredients until soft dough forms.

3 Drop dough by 6 spoonfuls onto stew mixture. Cook uncovered 10 minutes. Cover; cook about 10 minutes longer or until vegetables are tender. Sprinkle with parsley or additional pumpkin pie spice.
glenda_al
12 years ago
OMG, this sounds awesome and I have tequilla

Torta de Margarita

serves 7-9

CAKE
3 large eggs
3/4 cup superfine sugar (5-3/4 ounces)
1 tablespoon freshly grated lime zest
1 teaspoon pure vanilla extract
1 cup all-purpose flour (5 ounces)
1 teaspoon baking powder
1/4 teaspoon table salt
3 tablespoons whole milk

TEQUILA MILK
7 ounces condensed milk
1/2 cup sour cream
2/3 cup evaporated milk
1/4 cup whole milk
1/4 cup tequila

1. Adjust oven rack to middle position and heat oven to 350Ã¯Â¿Â½H. Line a baking 8-inch square pan w parchment paper. Sift flour, baking powder and salt together. set aside.

2. Place eggs, sugar and lime zest in the bowl of a stand-mixer with whisk attachment, whisk on medium-high speed until thick and pale about 3 minutes. Gently fold in flour mixture then add milk and thoroughly combine.

3. Bake for 25-28 minutes, until the top is golden brown and a toothpick comes out clean. Cake should be slightly over-baked to develop flavor and a sturdy structure. Loosen side of cake with sharp knife.

4. While cake is baking, combine condensed milk and sour cream, whisk until smooth. Whisk in evaporated milk, whole milk and tequila; set aside.

5. Using toothpick, poke several rows of holes on top of the cake. Slowly pour tequila milk evenly over the top. Set cake on cooling rack and let cool completely, about 1 hour. Wrap cake in pan with plastic wrap and refrigerate at least 3 hours or up to 2 days.

6. Cut cake into squares and serve with sweetened whipped cream.
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I'll share my recipe, if you'll share yours, October 15, 2011

Comments (2)

Jasdip

glenda_al

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