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Ingredients 1 pouch Bertolli® Premium Champignon and Portobello Mushroom Pasta Sauce 1/3 cup Bertolli® Classico™ Olive Oil 6 Tbsp. finely chopped shallots 1-1/2 tsp. EACH finely chopped fresh parsley, chives and tarragon 8 ounces trimmed, quartered wild mushrooms (shiitake, cremini, portobello) 3 sprigs fresh thyme 2 Tbsp. kosher salt 2 bunches asparagus (about 28 spears) 1 to 2 Tbsp. sherry vinegar 4 ounces pecorino or Parmigiano-Reggiano cheese, shaved Preparation In medium bowl, combine Bertolli® Premium Champignon and Portobello Mushroom Pasta Sauce, Olive Oil, shallots and herbs....

Ingredients 1/2 cup flour 1 cup sugar 2 eggs, beaten 1/2 cup melted butter 2 tablespoons Kentucky bourbon 1 cup chopped walnuts 1 1/4 cup semi-sweet chocolate chips 1 teaspoon vanilla extract pinch of salt 1 pie crust Preparation Preheat oven to 350 degrees F. Combine flour and sugar in a mixing bowl. Add the eggs and butter; mix to combine. Stir in the bourbon, walnuts, chocolate chips, vanilla, and salt....

Ingredients 2 1/4 teaspoons active dry yeast (a 1/4-oz package) 7-9 tablespoons warm water 1 2/3 cups flour 3/4 teaspoon salt 1 large egg, lightly beaten 1/2 lb Sulguni cheese 1 teaspoon unsalted butter, melted Preparation Preheat oven to 500 degrees. Combine yeast and warm water. Wait 5 minutes for yeast to get frothy. If it doesn’t, start over with new yeast. Mix together salt and flour, then add egg and yeast/water....

Ingredients 1 16oz. can of red kidney beans (drained and rinsed) 1 tablespoon of Vanilla 1 tablespoon of good coffee 6 tablespoons of coco powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 6 tablespoons applesauce Preparation Pre heat oven to 375 and spray cupcake tin with non stick vegetable. In a food processor, puree beans, vanilla and coffee. In a small bowl combine coco, baking powder, baking soda, and salt and set aside....

Ingredients MARINADE: 1 1/2 cup soy sauce 1/2 cup Asian Pear with Juice 2 T. minced Garlic 1 t. fresh ground Ginger 1/2 c. Rice Wine 1/4 c. Brown Sugar 2 T. Malt Liquid (or corn syrup) 1 T. Sesame Oil 2 t. salt ground pepper OTHER INGRED: 4 lbs. beef short ribs or Beef Spare Ribs 1 cup of Baby Carrots 1 cup of Daikon cut into 1.5" balls...

Ingredients 6 tablespoons olive oil 6-pound lamb shoulder roast, boned (bones reserved), fat trimmed, meat cut into 2-inch pieces 2 cups dry white wine 8 heads garlic, cloves separated, unpeeled 1 bouquet garni (6 parsley sprigs, 8 fresh thyme sprigs, 2 bay leaves) 2 cups beef stock 2 cups chicken stock of or low-salt broth Cheesecloth Chopped fresh parsley Preparation Preheat oven to 375F. Heat olive oil in heavy large dutch oven over high heat....

Ingredients 3 tablespoons extra-virgin olive oil 1 1/2 pounds boneless lamb shoulder, cut into 1 1/2-inch cubes Coarse salt and freshly ground black pepper 1 1/2 pounds Jerusalem artichokes (about 15 small), peeled, cut into 3/4-inch cubes, and reserved in cold water (drain and pat dry before using) 2 cups coarsely chopped onion (about 1 large) 2 garlic cloves, minced (about 1 tablespoon) 1 tablespoon freshly grated ginger (1-inch piece)...

Ingredients 1 cup uncooked brown rice 1 pound boneless skinless chicken breasts 1/4 teaspoon coarsely ground pepper 1/4 teaspoon garlic powder 1 medium onion, cut into thin wedges 1 bag (1 pound) frozen baby bean and carrot blend 3/4 cup water 1/2 cup lemon-basil stir-fry sauce 1 teaspoon cornstarch Preparation Cook rice as directed on package. Meanwhile, cut chicken into 2x1/4-inch strips. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat....

Ingredients 1 tablespoon butter 2/3 cup sugar 2 eggs, separated 2/3 cup reduced fat buttermilk 2 tablespoons lemon juice 1 tablespoon lemon zest 1/4 cup all-purpose flour 1/4 teaspoon salt Garnish: 1 cup fresh blueberries 2 tablespoons confectioners’ sugar Preparation Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size). In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined....

Ingredients 6 large eggs 9 egg yolks Zest and juice of 7 lemons 1 3/4 cups sugar 1 1/4 cups (2 1/2 sticks) unsalted butter, softened Sweet Pastry Shell Creme fraiche, for serving (optional) Preparation In a large nonreactive saucepan, combine eggs, egg yolks, lemon zest, lemon juice, and sugar over low heat; whisk until incorporated. Add half the butter, and continue to whisk to prevent mixture from curdling. Once mixture thickens enough to coat the back of a spoon, add remaining butter and stir until very thick....

Ingredients 2 tablespoons extra virgin olive oil 1 small onion, finely chopped 1 large or 2 small carrots, cut in small dice 3 to 4 garlic cloves, minced 1/4 teaspoon red pepper flakes 1 14-ounce can chopped tomatoes, with juice; or 3/4 pound tomatoes, seeded and grated 1 cup lentils, washed and picked over A bouquet garni made with a bay leaf, a few sprigs each thyme and parsley, and a Parmesan rind...

Ingredients 16 oz Extra Virgin Olive Oil 24 cloves of fresh garli peeled and smashed 6 dried red pepper pods(pepperincino rosso) 8 boxes of Italian Pomi brand chopped tomatoes 18 oz by weight Nicoise olives 6 oz by weight Capote Capers Italian flat leaf parsley in abundance salt and pepper to taste. Preparation Put the olive oil in a pot with the crushed garlic and red peppers. Saute over medium high heat until the garlic turns blonde....

Ingredients 2 cups mixed nuts 2 large eggs Preparation Preheat oven to 350 degrees. Chop nuts in a food processor or blender until minced, being careful not to overdo it and make nut-butter. Empty into a large bowl and add eggs, blend well. Foil a cookie sheet and spray with non-stick spray. Place “dough” on the sheet, cover with waxpaper or plastic wrap and roll to about 1/4" thickness with a rolling pin (or wine bottle)....

Ingredients 2 Cups - Oatmeal 2 Cups - Milk ½ Cup - Flower ¼ Cup - Olive Oil 1/8 Cup - Sugar 1 Tsp. - Baking Powder 1 Tsp. - Baking Soda 1 Tsp. - Salt 3 Eggs Preparation Pour milk and yogurt over oatmeal and soak overnight.

Ingredients 1/2 cup brown rice 1/2 cup wild rice 1 cup grated white cheddar cheese 4 green onions 1/2 cup Kalamata olives 1/2 tsp. tarragon 1/2 tsp. sea salt Preparation Grate cheese, chop onions, slice olives. Set aside. Cook rice. Fluff rice while adding tarragon and sea salt. Add cheese, onions and olives and fluff again. Serve while rice is still hot.

Ingredients 9-inch pie plate Nonstick pan spray 8 graham crackers, crushed 1/4 cup boiling water 1 box/envelope sugar free lime-flavored gelatin 2 8-ounce containers fat-free sugar-free yogurt, lime (or vanilla if lime is not available) 1 8-ounce container sugar-free fat-free or sugar-free low-fat whipped cream substitute such as Cool Whip fresh raspberries, for garnish mint leaves, for garnish Preparation Spray a 9-inch pie plate with nonstick pan spray. Crush the graham crackers and spread on the bottom of the pie plate....

Ingredients Honey Garlic BBQ (Diana’s is good…this is the base) Heinz 57 sauce (a squirt or two) Onion chips (enough so you see ten or twelve when you mix everything) Frank’s Red Hot Chili’n’lime hot sauce (a spritz) lime juice (another spritz) Garlic powder to taste Preparation Pour a full bottle of the BBQ sauce into a container. Add the 57, making a 2 inch diameter circle. Add the chips, chili’n’lime, and lime juice....

Ingredients Marinade 1/4 c soy sauce 2 T sugar 6 garlic cloves, minced 1 T ginger, minced 2 T sesame seed oil 1/4 c water 1 lb chuck blade roast Garnish 2 T sesame seeds 1/4 c thinly sliced scallions 1 c brown rice, cooked 1/4 c kimchi (optional) 6 lettuce leaves Preparation DIRECTIONS: Whisk marinade ingredients together. With a sharp knife, slice roast in half horizontally. Cut straight down against the grain every 1/4 inch....

Ingredients 1 head iceburg lettuce 3 bunches green onions 1-2 cans sliced water chestnuts mayonaise parmesan cheese 2-3 large tomatoes 4-5 eggs 8-10 slices crisp bacon Preparation The day before: Cut up lettuce in large glass bowl. Cover with chopped green onions. Layer with sliced water chestnuts. Cover with a generous layer of mayonaise, being sure to seal the edges of the bowl. Sprinkle liberally with parmesan cheese. Cover bowl with plastic wrap and refridgerate overnight....

Ingredients 1 1/4 cups all-purpose flour 1 1/2 tablespoons sugar, plus more for blueberries 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces 1 large egg yolk 1/4 cup ice water Lemon Curd for Lemon, Blackberry, and Meringue Parfait 15 fresh blueberries 2 teaspoons meringue powder dissolved in 2 tablespoons warm water Preparation Pulse flour and sugar in a food processor to combine. Add butter; pulse until mixture resembles coarse meal....