bella monte tortellini bella monte

Bella Monte Tortellini Bella Monte

Posted by LladyRusty at recipegoldmine.com 9/13/02 8:23:51 am

Source: By Chef Cole Winchester, Bella Monte, Virginia Beach, Virginia - WVEC 13 06/19/2002

12 ounces Bella Monte marinara
2 button mushrooms, sliced
1/4 cup grated parmesan cheese
2 sun-dried tomatoes, julienne
3 ounces heavy whipping cream
9 ounces precooked cheese tortellini
2 asparagus spears, grilled
Parsley and fresh basil, for garnish

Place marinara and mushrooms in saut? pan over medium high heat. Saut? for 1-2 minutes until marinara is warm. Add grated parmesan, sun-dried tomatoes and heavy whipping cream. Saut? until sauce turns pinkish color. Add cheese tortellini and saut? until cheese tortellini is warm all the way through, about 2 minutes.

Place finished tortellini in pasta bowl and garnish with fresh basil and parsley. Form an X with the two asparagus spears in center.

If I have not seen as far as others, it is because giants were standing on my shoulders. — Rose Elizabeth Bird

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applebees hot artichoke and spinach dip

Applebees Hot Artichoke and Spinach Dip

1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-Romano cheese blend
1/2 cup shredded mozzarella cheese
10 ounces prepared Alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese

Preheat oven to 350 degrees F.

Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish. Bake for 30 minutes or until cheeses are bubbling and melted.

Serve as the "sauce" for Applebees Veggie Patch Pizza or as a dip for chips.

A mirror reflects a mans face, but what he is really like is shown by the kind of friends he chooses. — Proverbs 2719 Bible

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betos latin grill enchiladas al guero

Betos Latin Grill Enchiladas Al Guero (Shrimp Enchiladas with Aji Cream Sauce)

Source: San Antonio Express-News - 10/23/2002 - Betos Latin Grill, San Antonio, Texas

Aji Amarillo Cream Sauce
3 tablespoons canola oil
3/4 onion, cut into 1/4-inch cubes
1 tablespoon minced garlic
1 cup white wine
1/2 cup lime juice
8 tablespoons aji amarillo paste (see Note)
2 cups heavy cream
3 cups seafood stock (bottled clam juice could be substituted)

Shrimp Filling
3 tablespoons canola oil
1/4 onion, cut into 1/4-inch cubes
1 teaspoon minced garlic
1 poblano pepper, roasted, seeded and cut into 1/4-inch cubes
1 red bell pepper, cut into 1/4-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
2 pounds (21-25 count) shrimp, peeled, deveined and cut
    into 1/2 -inch pieces

To Finish
Oil
20 corn tortillas
1 recipe Shrimp Filling
1 recipe Aji Amarillo Cream Sauce
1 pound mozzarella cheese, grated
1 red onion, thinly sliced
1/4 pound cotija cheese, grated

For Aji Amarillo Cream Sauce: Heat oil in a pan; add onion and garlic and saut? until tender. Add white wine, lime juice, aji paste, cream and seafood stock.Bring to a slow boil, simmer over medium heat until thickened and reduced by about one half, approximately 20 to 30 minutes.

For Shrimp Filling: Heat oil in a pan, add onion and garlic and saut? until tender. Add poblano and bell pepper and stir. Add salt, pepper and oregano, stir, then add shrimp. Cook over medium heat for 5 minutes or until shrimp are slightly pink. Do not overcook.

To finish: Heat oil in a frying pan. Dip tortillas in hot oil, just until limp, about 5 seconds.

Fill tortillas with shrimp filling, sprinkle on a bit of mozzarella and drizzle a tablespoon of aji sauce over top. Roll enchilada, place seam side down in a large greased casserole dish and top with sauce.

Sprinkle mozzarella evenly over top and bake in a preheated 350 degree F oven for approximately 5 to 7 minutes, or until cheese is melted and bubbly. Remove from oven and garnish with sliced red onion and top with cotija cheese.

NOTE: Aji amarillo paste (yellow hot pepper paste) is available at Latin markets.

Makes 8 to 10 servings.

Drunkenness is temporary suicide. — Bertrand Russell

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tamarind reef hotel raspberry pound cake

Tamarind Reef Hotel Raspberry Pound Cake

Posted by LladyRusty at recipegoldmine.com 8/15/02 11:16:28 pm

Source: Recipe courtesy of Tamarind Reef Hotel Innkeepers: Dick & Marcy Pelton, St. Croix, Virgin Islands, USA 00820 - Pamela Laniers B&B Guide

1 ounce white rum
1 ounce Baileys
1 ounce strawberries
1 1/2 ounces raspberry liqueur
1 ounce Coco Lopez

Fill blender with ice. Add liquors and blend until creamy.

Servings: 2

We shall defend our island, whatever the cost may be, we shall fight on the beaches, we shall fight on the landing grounds, we shall fight in the fields and in the streets, we shall fight in the hillswe shall never surrender. — Sir Winston Churchill

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tgi fridays baked potato skins

TGI Fridays Baked Potato Skins

Posted by LladyRusty at recipegoldmine.com

Note: You could save the insides of the potatoes and make some mashed potatoes or some potato soup

10 baked potato skin halves (empty of potato)
1 tablespoon melted butter
Seasoned salt
1 green onion, diced
1/2 cup fried bacon, diced and crispy fried (about 5 strips)
3/4 cup shredded Cheddar cheese

Heat oven to 375 degrees F.

Brush potato shells with melted butter and sprinkle Season-All to taste. Bake for 15 to 20 minutes until crisp but not dry and hard. Remove and sprinkle with cheese, bacon and onion, place back in oven until cheese is melted.

Serve with sour cream. For a bit of variety try Ranch dressing.

Servings: 4

This is obviously an act of war that has been committed on the United States. referring to the September 11, 2001 terrorist attacks on the World Trade Center and the Pentagon — John McCain

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big bowl cafe coconut mango cheesecake

Big Bowl Cafe Coconut Mango Cheesecake

Source: Big Bowl Cafe, Chicago, Illinois

Crust
1 1/2 cups graham cracker crumbs
1 1/2 cups sweetened shredded coconut, toasted
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Wrap outside of 9-inch diameter springform pan with 2 3/4 inch high sides with foil. Mix graham cracker crumbs, coconut and sugar in medium bowl. Add butter and mix to blend. Press mixture into bottom and up sides of prepared pan. Chill while preparing filling.

Filling
32 ounces cream cheese (at room temperature)
3/4 cup granulated sugar
3 large eggs
1 large egg yolk
1 (15 ounce) can cream of coconut
1 cup whipping cream
1 cup sweetened shredded coconut
2 large fresh mangoes, peeled, halved,
    pitted and sliced

Beat cream cheese and 3/4 cup sugar in large bowl until blended. Add eggs 1 at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, whipping cream and shredded coconut; beat just until blended. Pour into crust.

Meanwhile, preheat oven to 325 degrees F. Bake cheesecake until puffed and golden, about 1 hour 25 minutes. Transfer to rack; cool completely. Refrigerate until well chilled (Can be made 1 day ahead. Cover and keep refrigerated.)

Pur?e 1/4 of mango slices in blender until smooth. Transfer to small bowl. Sweeten to taste with sugar, if desired. Using small knife, cut around cheesecake to loosen. Remove pan sides. Arrange remaining mango slices decoratively over cheesecake.

Serve with mango puree.

Theres no pleasure on earth thats worth sacrificing for the sake of an extra five years in the geriatric ward of the Sunset Old Peoples Home, Weston-Super-Mare. — Horace Rumpole

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the melting pot white chocolate cherries jubilee

The Melting Pot White Chocolate Cherries Jubilee

Source: Arizona Republic - April 10, 2002 - The Melting Pot, Phoenix, Arizona

1/2 cup white chocolate
1/4 cup milk
1/4 cup premium cherry pie filling
2 tablespoons rum, 151 proof, for flamb?
Sliced strawberries and bananas, pineapple chunks,
    marshmallows, cubes of pound cake or cheesecake for dipping

Soften chocolate in the microwave. Heat milk in a fondue pot. Once its hot, add softened chocolate. Stir to a smooth consistency.

Spoon the cherries into a pool in the middle of the chocolate.

To serve, pour rum over the chocolate. Leave a small amount on the spoon, and light with a lighter. Use the flaming spoon to ignite the rum on the chocolate. As it burns, slowly swirl the cherries into the chocolate. Allow the flame to burn out.

Place dipping items on skewers and dip them into the fondue. Be careful as you reach the sides and bottom of the pot; the chocolate tends to be hotter there.

Makes 2 servings.

Approximate values per serving (dip only): 392 calories, 21g fat, 4mg choles, 4g protein, 48g carbo, 4g fiber, 28mg sodium, 48 percent calories from fat.

A cloudy day is no match for a sunny disposition. — William Arthur Ward

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bunratty castle pork ribs with honey-whiskey sauce

Bunratty Castle Pork Ribs with Honey-Whiskey Sauce

Source: Bunratty Castle - Ireland

5 pounds pork spareribs

Honey-Whiskey Sauce
1 tablespoon vegetable oil
1 onion, peeled and sliced
1 garlic clove, minced
1/4 cup honey
1 cup Irish whiskey
1 teaspoon Worcestershire sauce
2 tablespoons tomato ketchup
Juice of 1 lemon
4 cups homemade chicken stock or
    canned low-salt chicken broth
1/2 cup demi-glac? or concentrated chicken broth

Put the ribs in a large pot or Dutch oven and cover with cold water. Bring to a boil, then cover and reduce heat to simmer. Cook until fork tender, about 1 hour, skimming the water occasionally to remove the foam.

Transfer ribs to a large baking pan. Preheat oven to 350 degrees F.

To make the sauce: In a medium saucepan over medium heat, heat the oil and cook the onion and garlic until soft, about 3 minutes. Stir in all the remaining ingredients except the demi-glac? or concentrated chicken broth and bring to a boil. Cook until the sauce reduces by half, 10 to 15 minutes.

Stir in the demi-glac?. Pour half the sauce over the ribs and bake, turning once, until the ribs begin to brown, 30-40 minutes. Slice the meat into 4 or more ribs per person and serve with remaining sauce.

Serves 4 to 6 as a first course

One of the things that is wrong with America is that everybody who has done anything at all in his own field is expected to be an authority on every subject under the sun. — Elmer Davis

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bidwell street bistro lemon curd napoleon

Bidwell Street Bistro Lemon Curd Napoleon

Source: Bidwell Street Bistro, Sacramento, California

Lemon Curd
5 whole eggs
4 egg yolks
1 1/4 cups granulated sugar
6 ounces sweet butter
Zest of 3 lemons
3/4 cup fresh lemon juice

Puff Pastry
1 (12 x 18-inch) sheet of puff pastry dough
1 egg yolk
1 teaspoon milk

Whipped Cream
2 cups heavy whipping cream
Confectioners sugar to taste
1/2 teaspoon vanilla extract

To prepare the curd, mix all ingredients together in a stainless steel bowl. Bring a pot of water to a simmer and place mixing bowl on top. Cook, stirring, until butter is melted, then stir constantly until mixture is thick and coats the back of a spoon. Place mixing bowl in a larger bowl filled with ice to chill curd.

Put together pastry by cutting 12 circles of dough with a 2 1/2-inch cookie cutter. Place pastry on parchment paper. Mix together one teaspoon milk and one egg yolk. Brush circles with mixture. Bake circles at 400 degrees F until golden brown.

Prepare whipped cream by combining ingredients in a large bowl. Beat until stiff peaks form.

To assemble, cut pastry circles in half along their width (to produce two thinner rounds). Put a dollop of whipped cream on the center of the plate. Place one piece of pastry on the whipped cream. Top with a tablespoon of lemon curd and a tablespoon of whipped cream. Place a few berries on top and repeat the step. Cover with a third pastry round. Garnish the plate with a few more berries and serve.

Anything you fully do is an alone journey. — Natalie Goldberg

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bin 36 banana walnut bread pudding with vanilla ice cream

Bin 36 Banana Walnut Bread Pudding with Vanilla Ice Cream

Posted by CookinMom at recipegoldmine.com - May 29, 2001

Source: Executive Chef Bernard Laskowski, Bin 36, Chicago

Yield: 10 servings

12 egg yolks
3/4 cup granulated sugar
1 quart heavy cream
3 Brioche loaves or crusty baguettes, cubed
2 cups dark chocolate, chopped
3 ripe bananas, chopped
1 cup toasted walnut pieces
6 ounces unsalted butter, melted
Vanilla ice cream, as needed

Whisk together eggs and sugar; stir in cream. Set aside.

Mix bread, chocolate, bananas, walnuts and butter. Place in Bundt pan; pour egg mixture on top to cover ingredients.

Place pan in water bath; bake in 350 degree F oven 1 to 1 1/2 hours or until knife inserted comes out clean. Cool 20 minutes.

Serve slightly warm with vanilla ice cream.

He means well is useless unless he does well. — Plautus

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