Ingredients: (Golden Corn Fritters)
1 package (12-oz.) defrosted according to pkg. directions
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg, beaten
3 cups vegetable oil
Directions: (Golden Corn Fritters)
Sift together flour, baking powder and salt in medium bowl. Add egg. Gently stir in corn.
Heat oil to 350°F. Drop corn mixture by heaping teaspoons into hot oil making sure to brown on all sides. Drain on paper towels.
Ingredients: (Baked Ravioli in Alfredo Sauce)
1 package Four Cheese Ravioli (9 oz.), cooked, drained and kept warm
1 container Alfredo Sauce (10 oz.)
1 teaspoon olive oil
1 large onion, thinly sliced
1 tablespoon Freshly Shredded Parmesan Cheese (5 oz.)
1 tablespoon bread crumbs
Directions: (Baked Ravioli in Alfredo Sauce)
Preheat oven to 400º F. Grease an 8-inch-square baking dish.
Heat oil in large, nonstick skillet over medium heat. Add onion; cook, stirring occasionally, for 3 to 4 minutes or until golden. Add sauce; cook, stirring occasionally, for 1 minute. Stir in pasta. Pour into prepared baking dish. Sprinkle cheese and bread crumbs over pasta mixture; cover.
Bake for 20 minutes. Uncover; bake for additional 5 minutes or until golden brown.
Ingredients: (Chicken and Fettuccine with Sun-Dried Tomatoes)
2 packages (9 ounces each) Fettuccine (9 oz.)
4 (about 1 pound total) boneless, skinless chicken breast halves, cooked and sliced into strips
3/4 cup Italian salad dressing, divided
3 cups chopped cooked vegetables
3/4 cup sliced sun-dried tomatoes in olive oil, drained
1/2 cup (1.5 ounces) Freshly Shredded Parmesan Cheese (5 oz.)
Instructions: (Chicken and Fettuccine with Sun-Dried Tomatoes)
Cook onion, mushrooms and bacon in medium saucepan over medium-high heat until bacon is crisp; drain. Add pasta, sauce, peas and pepper; cook, stirring occasionally, for 1 minute.
Serve with cheese.
Ingredients: (One-Pot Pasta With Tomatoes, White Beans and Pesto)
3 1/4 cups dry bow-tie pasta
3 cups water
2 Chicken Flavor Bouillon Cubes
Or Vegetable Flavor Bouillon Cubes
1 container All Natural Pesto with Basil (7 oz.)
2 medium tomatoes, chopped
1 can (15 ounces) cannellini (white kidney beans) or small white beans, rinsed and drained
1/3 cup Freshly Shredded Parmesan Cheese (5 oz.)
Directions: (One-Pot Pasta With Tomatoes, White Beans and Pesto)
Combine pasta, water and bouillon in large saucepan. Bring to a boil. Cook, stirring frequently, for 8 to 10 minutes or until pasta is tender and broth has reduced to about 1/2 cup; do not drain. Reduce heat to low; add pesto.
Cook, stirring frequently, until sauce has reduced slightly. Stir in tomatoes and beans. Cook, stirring occasionally, until heated through. Sprinkle with cheese before serving. Season with ground black pepper, if desired.
Ingredients: (Easy Spinach Souffle Oysters Rockefeller)
1 package (12-oz.) Spinach Souffle, defrosted according to package directions
1 dozen freshly shucked oysters, shells cleaned
1/2 cup grated Parmesan or Swiss cheese
Directions: (Easy Spinach Souffle Oysters Rockefeller)
Preheat oven to 375°F.
Place a heaping teaspoon of spinach soufflé in a oyster shell (if shells are not available a 3-inch ovenproof ramekin can be used). Place a fresh oyster on the spinach mixture and cover with another heaping teaspoon of spinach soufflé. Sprinkle with cheese. Repeat for all oysters.
Bake 25 to 30 minutes or until spinach mixture is bubbly and the cheese is melted.
Ingredients : (Creme Cafe Pears with Abuelita Sauce)
1 can (7.6 fluid ounces) Media Crema
1 tablet (90 grams) Authentic Mexican Hot Chocolate Drink
1 1/2 teaspoons Pure Instant Coffee Granules, divided
1 package (8 ounces) cream cheese, at room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon hot water
1 can (29 ounces) pear halves, drained and dried with paper towels
Directions: (Creme Cafe Pears with Abuelita Sauce)
Heat media crema, Abuelita and 1/2 teaspoon coffee granules in medium saucepan over medium heat, stirring constantly, until Abuelita is melted. Cool to room temperature.
Beat cream cheese, sugar and vanilla extract in medium bowl with electric mixer until smooth. Dissolve remaining 1 teaspoon coffee granules in hot water. Beat into cream cheese mixture.
Spoon about 1 rounded tablespoon cream cheese mixture into center of each pear half. Spoon
about 1 teaspoon Abuelita sauce on each dessert plate. Top with filled pears. Spoon more sauce over top of pears.
Ingredients: (Quiche Lorraine)
1 package (10 ounces) Welsh Rarebit, defrosted*
1 (9-inch) unbaked pie shell
4 large eggs, lightly beaten
1/4 teaspoon ground black pepper
5 strips bacon, cooked, drained and crumbled
1/2 cup (2 ounces) shredded Swiss cheese
1 tablespoon sliced green onion
Directions: (Quiche Lorraine)
Preheat oven to 350° F.
Combine Welsh Rarebit, eggs and pepper in medium bowl; add bacon, cheese and green onion. Pour mixture into pie shell.
Bake for 40 minutes or until knife inserted near center comes out clean.
*Defrost Welsh Rarebit in microwave on MEDIUM (50%) power for 5 to 6 minutes.
Ingredients: (Escalloped Celery Cheese Casserole)
1 package (10 oz.) Welsh Rarebit, defrosted according to package directions
3 cups celery, cut into 1-inch pieces
1/2 cup hot water
1 tablespoon cooking sherry, optional
1/8 teaspoon hot pepper sauce
1/4 cup breadcrumbs
1/4 cup shredded cheddar cheese
Directions: (Escalloped Celery Cheese Casserole)
Preheat oven to 400° F. Grease 1½-quart baking dish.
Cook celery and water in small saucepan for 10 minutes or until tender; drain.
Combine celery, welsh rarebit, sherry and hot pepper sauce in medium bowl; transfer to prepared baking dish. Top with breadcrumbs and cheese.
Bake for 15 minutes or until golden brown.
Ingredients: (Cheesy Chicken Florentine)
2 packages (12 ounces each) Spinach Souffle, defrosted*
2 tablespoons vegetable oil
6 (about 1 1/2 pounds total) boneless, skinless chicken breast halves, seasoned with salt and ground black pepper
2 cups cooked white rice
1 cup milk
1 cup (4 ounces) shredded Swiss cheese, divided
1/4 cup chopped onion
2 teaspoons Dijon mustard
1/2 teaspoon salt
1 cup coarse fresh bread crumbs
2 tablespoons butter or margarine, melted
Directions: (Cheesy Chicken Florentine)
Preheat oven to 375° F.
Heat oil in large nonstick skillet over medium-high heat. Cook chicken, turning once, until both sides are golden brown.
Combine Spinach Soufflé, rice, milk, 1/2 cup cheese, onion, mustard and salt in large bowl; stir well. Spread onto bottom of 13 x 9-inch baking pan; place chicken on top of spinach mixture. Combine bread crumbs, butter and remaining cheese in small bowl; sprinkle mixture evenly over casserole. Cover.
Bake for 25 minutes; uncover. Bake for an additional 35 to 40 minutes or until spinach mixture is set and chicken is no longer pink in center.
*Defrost Spinach Soufflé in microwave on Medium (50%) power for 6 to 7 minutes.
Ingredients: (Spinach Onion Casserole)
2 packages (12-oz.) Spinach Souffle, defrosted according to package directions
1 cup sour cream
1 envelope dry onion soup mix
1/4 cup breadcrumbs
1/4 cup cheddar cheese, shredded
2 teaspoons butter or margarine, melted
Directions: (Spinach Onion Casserole)
Preheat oven to 375°F. Grease a 1 ½-quart baking dish.
Combine spinach soufflé, sour cream and onion soup mix in a medium bowl; transfer to prepared dish. Top with breadcrumbs and cheese; drizzle with melted butter.
Bake for 25 to 30 minutes or until hot and bubbly and cheese is melted.