1
58
VOTES
Baked Cheese Tortellini
Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased cheese tortellini
2 ounces thinly sliced smoked mozzarella
1/4 cup freshly grated Parmesan
- Lightly oil an 8 by 8 by 2-inch baking dish.
- Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend.
- Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes.
- Drain.
- Add the tortellini to the sauce and toss to coat.
- Transfer the tortellini mixture to the prepared baking dish.
- Top the mixture with the smoked mozzarella and Parmesan.
- Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.
58 votes
Baked Stuffed Mushrooms
10 large fresh mushrooms
1 can crab meat (drained)
2 tablespoons mayonnaise
1/4 cup shredded Swiss cheese
- Finely chop stems and centers.
- Combine the crab meat and mayonnaise (as you would for tuna salad).
- Add whatever seasonings you like (I use "Pinch of Herbs") to taste.
- Add in chopped stems and centers.
- Add in cheese.
- Stuff into mushroom cups and place under the broiler for 5-7 minutes.
39 votes
3
26
VOTES
Skilletini - Chicken Sausage or Com
8 oz uncooked spaghetti - Prepare pasta according to package.
1 1lb mild Italian sausage, casings removed
1 med onion, diced
1 medium green bell pepper, diced
1 medium size red bell pepper, diced
2 to 3 garlic cloves
1 TBSP olive oil
1- 28 oz diced tomatoes withbasil, oregano & garlic
½ tsp salt
¼ tsp pepper
½ cup grated parmesan cheese
- Cook sausage in a large dutch oven over medium high heat 8 to 10 minutes until meat is no longer pink.
- Remove sausage and drippings and drain well on paper towels.
- Saute onion and next 3 ingredients in hot oil in Dutch oven over medium high heat 5 to 6 minutes or until vegatables are crisp tender.
- Stir in tomatoes, salt, and pepper.
-Cook 4 minutes or until thoroughly heated.
- Stir in sausage, pasta and cheese.
- Transfer to mixture.
- To freeze cook 20 minutes.
- Place in 13 ×9 dish
- Cover tighty with plastic wrap and aluminum foil.
- .Preheat oven to 350.
- Cover with foil and bake for 40 to 45 minutes.
26 votes
4
19
VOTES
Spicy Shrimp and Chicken Recipe
2 (8 ounce) boneless skinless chicken breasts , grilled
3 tablespoons butter
20 medium raw shrimp , peeled, tail removed, and cleaned
1 cup fresh button mushroom , cleaned and sliced
1 cup sun-dried tomato , sliced
salt and pepper , to taste
3 cups heavy cream
1/2 cup romano cheese , grated
1 1/2 teaspoons cayenne pepper
16 ounces dry penne pasta
- Cool and slice into bite sized pieces.
- Add butter to a large sauté pan on medium heat.
- Once butter is melted, add the shrimp, sliced chicken, mushrooms, sun-dried tomatoes, salt and pepper.
- Saute mixture until shrimp and mushrooms are cooked.
- Add the cream, Romano cheese and cayenne pepper.
- Let cream reduce by half while stirring frequently.
- Meanwhile, cook pasta al dente according to package directions.
- Drain excess water.
- Toss cooked pasta with contents of sauté pan.
19 votes
5
24
VOTES
Chicken Fettuccine
1 stick butter
2 lbs boneless, skinless chicken breast
1 cup half and half or cream
1/3 cup Parmesan cheese
1/4 cup green onions, chopped
2 cloves garlic, minced
1 T lemon juice
- When chicken begins to take on color, add garlic and green onions.
- Add remaining ingredients except lemon juice, cover and simmer over low heat until mixture thickens and chicken is tender.
- Serve over cooked and drained fettuccine.
- Sprinkle with lemon juice and additional Parmesan cheese if desired.
24 votes
6
20
VOTES
Chicken Marsala
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
- Coat chicken pieces in flour mixture.
- In a large skillet, melt butter in oil over medium heat.
- Place chicken in the pan, and lightly brown.
- Turn over chicken pieces, and add mushrooms.
- Pour in wine and sherry.
- Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
20 votes
