Pumpkin Sage Butter Tortellini Recipe - Ingredients and Method of Preparation

Ingredients:

1⁄2 pound sweet butter

8 leaves fresh sage

1⁄2 cup pumpkin puree or pumpkin pie fi lling

2 bags (8 ounces each)

Barilla Three Cheese Tortellini

1⁄2 cup freshly grated Parmigiano Reggiano

Directions:

Prep Time: 10 min. Cook Time: 20 min. Yield: 4 servings

Bring 6 quarts water to a boil in a spaghetti pot and add 2 tablespoons salt.

Place butter and sage in a 10- to 12-inch sauté panover medium-high heat and cook until butter turns golden
brown and spatters a bit. Add the pumpkin puree andremove from heat; it will make some noise here and be a little messy. Swirl the pan to mix the butter and pumpkin mixture together and set aside. Drop the tortellini into the boiling water and cook according to package instructions, then drain in a colander and immediately toss the cooked tortellini into the pan with the pumpkin mixture, place over medium heat and toss until pasta is coated with sauce.Mix in half of the grated Parmigiano and toss 10 seconds,then pour into a heated bowl and serve immediately.

Barilla Pasta Tips

Go ahead – add a little salt. Salting the water brings out the natural fl avor of the pasta.Add the salt once the water has started to boil and allow the salt to dissolve before
adding the pasta. For the optimal flavor experience, use a coarse sea salt. But ask
your doctor if you are on a restricted diet.

Shrimp Fra Diavolo with Penne Rigate Recipe - Ingredients and Method of Preparation

Ingredients:

1 pound large shrimp, peeled and deveined

1 teaspoon kosher salt, plus more to taste

1 teaspoon freshly ground black pepper

1 teaspoon dried crushed red pepper fl akes

3 tablespoons olive oil

1 medium onion, fi nely chopped

1 (28-ounce) can diced tomatoes with juices

1 cup dried white wine

3 garlic cloves, chopped

1/2 teaspoon dried oregano leaves

1 pound Barilla penne pasta

1/4 cup chopped fresh fl at-leaf parsley

1/4 cup chopped fresh basil

Directions:

Prep Time: 15 min. Cook Time: 20 min. Yield: 4 servings

Bring a large pot of salted water to a boil over high heat. In a medium bowl, toss the shrimp with 1 teaspoon each salt, pepper, and red pepper flakes.

In a large skillet, heat the oil over medium-high heat. Add the shrimp and sauté until just cooked through,

about 2 minutes. Remove shrimp with a slotted spoon, and set aside. Add the onion to the same skillet and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens, about 10 minutes.

Meanwhile, add the pasta to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain the pasta.

Add the cooked pasta to the sauce and stir to coat. Add the shrimp and the accumulated juices to the sauce pan and stir to combine. Remove the pan from the heat and toss in the parsley and basil. Season with more salt to taste and serve.


Barilla Pasta Tips

Don’t waste your olive oil. By using good quality pasta, you don’t need to add oil to the cooking water. Olive oil does nothing for the taste of pasta and its usage will make the pasta slippery, allowing the sauce to slide off the pasta.

Vegetable Orzo Primavera Recipe - Ingredients and Method of Preparation

Ingredients :

3 carrots, peeled

2 medium or 1 large zucchini

2 yellow summer squash

1 yellow bell pepper

1 red bell pepper

1 onion, thinly sliced

1⁄4 cup olive oil

1 tablespoon dried Italian herbs or

herbes de Provence

2 teaspoons kosher salt, plus more to taste

2 teaspoons freshly ground black pepper,

plus more to taste

1 pound Barilla orzo pasta

20 cherry tomatoes, halved

3⁄4 cups shredded Parmesan cheese

Directions:

Prep Time: 15 min. Cook Time: 20 min. Yield: 4 servings

 

Preheat the oven to 450 degrees F.

Cut the carrots, zucchini, squash, and bell peppers into thin 2-inch-long strips. On a large, heavy, foil-lined baking sheet, toss the vegetable strips, onion, oil, dried herbs, and 2 teaspoons each of salt and pepper to coat. Transfer half the vegetable mixture to another large, heavy, foil-lined baking sheet, and arrange the vegetables evenly over both sheets. Bake, stirring after the first 10 minutes, until the carrots are tender and the other vegetables begin to brown, about 20 minutes total.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the orzo and cook, stirring occasionally, until tender but still firm to the bite, about 9 minutes.

Drain, reserving 1 cup of the cooking liquid. In a large bowl, toss the pasta with the cooked vegetables to combine. Add the cherry tomatoes and enough of the reserved cooking liquid, 1⁄4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer the pasta to bowls. Sprinkle with Parmesan cheese and serve.

Fiery Beef Fajita Tacos Recipe

Ingredients:
2 Tbsp lemon juice
1 avocado, seeded, peeled, cut into pieces
1 lb. Eye round steak
2 red bell peppers, cut into 1 inch pieces
3 jalapenos, whole
1 medium onion, cut into wedges
1 Tbsp olive oil
1 Tbsp hot sauce
8 flour tortillas
grilled salsa
cream sauce

Directions:
- Toss avocado pieces in lemon juice in a small bowl, cover and set aside
- Cut steak into 1 inch pieces. On skewers, place pieces of steak, onion, bell pepper, and
jalapenos. Combine olive oil and hot sauce in small container. Brush with olive oil and
hot sauce mixture.
- Place kabobs on preheated grill over medium heat. Grill for 10 to 12 minutes, turn midway
through, brush occasionally with hot sauce. Grill tortillas over heat for 1 to 2 minutes.
- On each tortilla, place a few pieces each of steak, onion and peppers(slice jalapenos).
Add cream sauce, and salsa, as desired.

Accompaniments for Fajitas
 Chipotle cream sauce
1/3 cup sour cream
1 Tbsp fresh cilantro, finely chopped
1 Tbsp chipotle puree
- combine ingredients, cover and chill until served

Poblano cream sauce
1/3 cup sour cream
1 Tbsp fresh cilantro, finely chopped
3 Tbsp fresh poblano, finely chopped
- combine ingredients, cover and chill until served

Corn Omelet - Ingredients and Method of Preparation

Serves: 1

I N G R E D I E N T S
 1 slice turkey bacon
2 eggs
1 tablespoon milk
1⁄2 cup cooked corn kernels
Salt and pepper to taste
2 teaspoons butter
1 tablespoon fresh, chopped dill or 1⁄2
teaspoon dried
1 ounce goat cheese

PREPARATION
Cook turkey bacon in the microwave according to package directions. Let cool and then crumble.
Whisk together eggs and milk. Add the corn and season with salt and pepper.
Heat a skillet over high heat. Melt the butter and let it sizzle for a moment and then, before it browns, add the
egg mixture.
As the mixture begins to cook, after about a minute, use a spatula to pull the edges way from the sides of the pan,letting the raw egg run underneath the cooked.
When the eggs are nearly set, distribute the bacon crumbles over half the omelet and sprinkle with the dill
and goat cheese. Fold the omelet in half and cook for just a moment more. (The eggs will continue to cook, so don’t let them stay in the pan too long.)
Slide onto a plate and serve.

Almond Soup Recipe - Ingredients and Method of Preparation

Serves: 4
I N G R E D I E N T S
225g/8oz blanched almonds,
minced
3 egg yolks, hard-boiled
1.2 litres/2pt chicken stock
25g/1oz butter, softened
25g/1oz plain flour
125ml/4fl oz single cream
salt and freshly ground
black pepper


PREPARATION
• Using a mortar and pestle, reduce the almonds to a paste with the egg yolks and 1 tablespoon of the stock. Set aside.
• Make a beurre manié by working the butter and flour together into a smooth paste using a fork. Bring the remaining stock to a simmer in a heavy saucepan. Add the beurre manié in small knobs, whisking vigorously after each addition until completely dissolved. Whisk in the almond paste until smooth, then cook gently for 30 minutes.
• Strain the soup through a sieve into a clean pan. Add the cream, and season with salt and pepper.Reheat gently and serve.

Mocha Coconut Frappuccino

Serves: 1
I N G R E D I E N T S

1/2 cup shredded coconut

3/4 cup strong coffee (chilled)

1 cup low-fat milk

1/3 cup Hershey’s Chocolate Syrup

3 tablespoons granulated sugar

2 cups ice

1/2 cup whipped cream, canned

PREPARATION

Preheat oven to 300 degrees. Spread shredded coconut on a baking sheet and toast coconut in the oven. Stir the

coconut around every 10 minutes or so for even browning. After 15 to 20 minutes the shredded coconut should be light brown. Cool it off. Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using. To make the drinks,

combine cold coffee, milk, 1/3 cup of the toasted coconut, 1/3 cup chocolate syrup, and sugar in a blender. Blend for 15 to 20 seconds to dissolve sugar. Add ice and blend until ice is crushed and the drink is smooth. Pour drinks into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut. Add a straw to each one.

Frappuccino

Serves: 1
I N G R E D I E N T S

1 teaspoon sugar

1/4 teaspoon dry pectin

1/4 cup cold 2% milk

3/4 cup espresso coffee

Flavors:

1 teaspoon unsweetened cocoa or Quick drink mix,

1 Tablespoon of liquid coffee flavoring (vanilla, hazlenut, almond, almond roca, raspberry, Irish crème)

1 Teaspoon liquid baking flavorings (i.e. cinnamon, praline, etc.)

PREPARATION:

Get blender out and ready. Add 3/4 cup of hot coffee and mix with your sugar for 30 seconds at a low speed (too high and you get too much froth) to give sugar a chance to dissolve. While running pour in the cold milk, add the remaining ingredients and choice of flavorings, blend for 1 minute and serve!