Add tortellini and cook until plump and tender, about 8 to 10 minutes. (Add 2 tablespoons salt to the water a few minutes before pasta is cooked.) Drain and refresh under cold water. Pour a few tablespoons olive oil over pasta and toss gently to prevent from sticking together.
Trim fat from proscuitto and cut into small squares. Steam peas until just tender, then plunge into cold water to stop cooking and preserve color. Pick over basil, removing all stems. Wash and let dry on a paper towel.
Dressing:
In a stainless-steel bowl, combine white wine vinegar, lemon juice, mustard, garlic, and whisk together. Continue whisking while adding olive oil in a slow, steady stream until vinaigrette is well blended and thick.
To assemble:
Combine tortellini, proscuitto, and peas in a large bowl. Pour half the dressing over the mixture and toss gently to coat evenly. Tear fresh basil leaves into quarters and add to salad. Chill. Before serving, moisten with more vinaigrette, toss and transfer onto a serving plattter. Sprinkle with parsely.
Note:
Tri color pasta and one each red and green pepper make this a red and green treat perfect for a holiday buffet!
Mix together the mozzarella, muenster, 1/2 cup of the parmesan cheese, and 1/4 cup parsley; set aside.
In large saucepan, melt butter over medium heat. Add onion, celery, and carrot and saute, stirring frequently, 10 minutes or until soft. Stir in flour and poultry seasoning; cook, stirring, 1 minute. Gradually stir in white wine, then chicken broth and half and half. Stir in salt and pepper. Cook sauce, uncovered, over medium-high heat, stirring frequently until it comes to a boil. Boil, uncovered, 2 minutes.
Remove from heat and stir in remaining 1/2 cup parmesan and the chicken.
Preheat oven to 350F. Spread 1 1/2 cups of the sauce in a 13 X 9 inch baking dish. Top with 4 of the uncooked lasagne noodles, then top with 1 1/2 cups of the sauce. Sprinkle 1 cup of the cheese mixture in top. Layer 4 more uncooked noodles, 1 1/2 cups of the white sauce, and remaining cheese mixture. Top with sliced mushrooms.
Cover with aluminum foil and bake 1 hour 15 minutes. Uncover and bake 15 minutes longer, or until noodles are tender. Sprinkle with chopped parsely, let stand 10 minutes before cutting.
1) In 1 qt saucepan over medium heat, heat half and half until tiny bubbles form around edge of saucepan (do not allow half and half to boil). Set saucepan aside. In double boiler over hot, not boiling, water, melt semi-sweet chocolate squares,stirring occasionally with rubber spatula.
2) Remove double boiler top to work surface and, with rubber spatula, beat egg yolks into the melted chocolate until smooth; then stir in sugar and salt.
3) Gradually stir half and half into the chocolate mixture until thoroughly blended. Replace double boiler top over simmering (not boiling) water.
4) Cook, stirring constantly, until mixture coats back of spoon, about 15 minutes. Stir in 2 teaspoons vanilla extract.
5) Pour mixture into six 6 ounce cups or stemmed glasses. Refrigerate for about 4 hours or until mixture has set.
6) In small bowl with mixer at low speed, beat cream, confectioner's sugar, and 1/4 teaspoon vanilla untill stiff; use to top pots de creme.
1. Prepare noodles as label directs; drain noodles in colander and keep hot.
2. Meanwhile, in warm serving dish, combine butter, cheese, half and half, salt and pepper.
3. Toss hot noodles with cheese mixture to coat well. Serve immediately. Pass more grated cheese, if you like, to sprinkle over servings.
Preheat oven to 375 degrees.
In small skillet, heat tortillas, one at a time, over low heat until softened, about 30 seconds per side. Set aside.
In large bowl, combine sour cream, cumin, chili powder, and salt; stir until well blended. Stir in scallion and chicken.
Spread 1/2 cup of the taco salsa into the bottom of a 11 X 7 inch baking disk. Cut 2 tortillas into quarters. Using 4 quarters of one tortilla, place the point of each quarter in the corner of the baking dish. Layer 3 more whole tortillas in dish. Spread half of the chicken mixture over the tortillas. Spoon 1/2 cup of the taco into dish, spreading evenly. Add 3/4 cup of cheese, sprinkled evenly. Layer remaining tortillas as before. Top with remaining chicken and taco salsa. Cover and bake 20 minutes. Remove cover, sprinkle with remaining 3/4 cup cheese, and bake 20 minutes longer. Let stand 10 minutes before cutting. Garnish with avocado slices and olives.
Rinse and drain Beans. Cover with cold water, and bring to a rolling boil. Shut off heat and drain. Put into bowl with all ingredients except tomato sauce and mix.
Let mixture sit overnite or 4-6 hours in refrigerator.
Five hours before eating, bring mixture to rolling boil in pot. Then bring heat to low, cover and simmer for 45 min.
Preheat oven to 325, place mixure in 2 quart oven proof dish and cover.
Cook for two hours.
Add tomato sauce, and cook for two more hours, adding water during cooking if mixture dries.
(2 T dried parsely may be substituted for fresh)
(1 T dried mint may be substituted for fresh)
Pour boiling water over cracked wheat, let stand for 1/2 hour, drain. Using paper towel in colander, press out extra water from cracked wheat.
Combine remaining ingredients, mix well. Chill for 2 hours before serving.
Coat bottom of a 10 inch springform pan with cooking spray. Wrap outside bottom and sides of pan with heavy-duty aluminum foil; set aside.
Position knife blade in food processor bowl; add the ricotta cheese and cream chease, process until smooth. Add brown sugar and next 6 ingredients; process until smooth. Pour into a large bowl; stir in pumpkin, set aside.
Beat 4 egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until foamy. Gradually add 1/4 cup sugar,1 tablespoon at a time, beting until stiff peaks form. Gently stir one-fourth of edd mixture into pumpkin mixture. Gently fold in remaining egg mixture.
Pour into prepared pan; place in a large, shallow pan. Add hot water to larger pan to a depth of 1 inch. Bake at 300 for 50 minutes. Remove from oven; let cool in water bath 1 hour. remove springform pan from water, remove foil from pan. Cover and chill for at least 8 hours.
Place 3 tablespoons sugar in a small saucepan over medium-high heat. Carmelize by stirring often until sugar melts and is golden (about 5 minutes). Rapidly spread mixture onta a bking sheet coated with cooking spray. Cool completely.
Break mixture into small pieces. Position knife blade in processor bowl; add crystallized sugar. Pulse 6 times. Sprinkle over cheesecake.
Combine first 8 ingredients, and 2 tablespoons lime juice in bowl; stir well. Let stand 1 hour.
Place fish fillets in an 11 x 7 x 2 inch baking dish. Drizzle remaining tablespoon lime juice over fish fillets.
Cover with wax paper; microwave at MEDIUM HIGH (70%) 8 to 9 minutes or until fish flakes easily when tested with a fork, rotating dish a quarter-turn after 3 minutes.
Let stand, covered, 5 minutes. Serve fish with salsa.
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