Posts: 5,027
Threads: 0
Joined: Apr 2006
Here ya go Sweetie:
* Exported from MasterCook *
Tortellini Primavera with Pesto Cream Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : A List Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 ounces cheese tortellini, purchased or homemade
1 teaspoon kosher salt
2 teaspoons olive oil
1 cup red bell pepper -- julienned
1 cup zucchini -- julienned
1 cup yellow squash -- julienned
1 bunch asparagus -- cut in 1" pieces
1/4 cup white wine
2 cups heavy cream
2 tablespoons pesto sauce, purchased or homemade
1/2 cup frozen peas
Parmesan cheese -- grated
Place a 6 quart saucepot of water on to boil. Once it comes to a boil, salt the water.
While water is boiling, place the 12" pan over medium heat and add 1 tsp of olive oil. Add the red pepper once the oil glides across the pan easily. Sauté the pepper for about 5 minutes until slightly tender. Add the zucchini and squash to the pan and sauté until the zucchini and squash become golden - another 5 minutes. Remove vegetables and reserve on a plate. Return pan to medium heat and add remaining 1 tsp of olive oil. Add asparagus to the pan and sauté until golden yet still slightly crisp, about 5 to 6 minutes. Remove asparagus and reserve with sautéed vegetables.
Add white wine to the pan and use a wooden spoon to scrape up any golden/brown bits that have been left on the bottom. Once wine has evaporated add the cream to the pan. At the same time add the tortellini to the boiling water and cook and drain according to package directions. Turn heat up to medium-high on the pan and allow cream to boil until it has reduced by about half and thickened in consistency. Whisk in the pesto and add the peas. Add the sautéed vegetables and hot tortellini. Stir well so that the pasta and vegetables are well coated with the sauce.
Top with grated Parmesan cheese to taste and serve immediately.
Source:
"Cuisinart"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Warm Chocolate Pudding Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : A List Cakes-Pies-Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
unsalted butter -- for pan
1 2/3 cups granulated sugar -- divided
1 1/2 cups all-purpose flour
1/4 cup plus 1/3 cup unsweetened cocoa powder -- divided
2 1/4 teaspoons baking powder
1 teaspoon instant espresso powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup butter -- melted
2 teaspoons vanilla extract
2/3 cup packed light brown sugar
1 cup roughly chopped pecans
1 2/3 cups hot water
2 tablespoons coffee liqueur
Preheat oven to 350°F. Lightly coat the Cuisinart Everyday Pan with butter [this is a 12" nonstick skillet-like pan.
Combine 1 cup of the granulated sugar in a large bowl with the flour, 1/4 cup cocoa, baking powder, espresso powder and salt. Add milk, melted butter and vanilla. Use a whisk or hand mixer on medium speed to blend until smooth. Spread batter into the prepared Cuisinart Everyday Pan.
Combine the remaining 2/3 cup granulated sugar with the brown sugar, remaining 1/3 cup cocoa, and pecans in a small bowl; sprinkle mixture evenly over batter. Combine hot water and liqueur; pour over batter. Do not stir.
Bake 40 minutes -- mixture will not test dry in center as with a traditional cake. Let stand 15 minutes; spoon into dessert dishes while warm, spooning pudding-like mixture from bottom of pan over top. Let stand 15 minutes before serving.
Serve warm with vanilla ice cream or frozen yogurt, or softly whipped cream.
Source:
"Cuisinart"
- - - - - - - - - - - - - - - - - - -
Don't wait too long to tell someone you love them.
Billy