Ingredients: (Corn-Filled Peppers)
2 packages (12-oz.) Souffle, defrosted according to package directions
1 (16-oz) jar ORTEGA Salsa Homestyle Recipe (Mild)
4 green bell peppers
1/4 cup shredded cheddar cheese
Directions: (Corn-Filled Peppers)
Preheat oven to 350°F.
Cut stem ends from peppers; remove seeds and membranes. Pour salsa into 8-inch square baking dish. Spoon Corn Soufflé into peppers and top with shredded cheese.
Bake for 60 to 70 minutes or until knife inserted in center of soufflé comes out clean.
Ingredients: (Butterfinger Smores)
8 Fun Size Butter Finger Candy Bars
8 graham cracker squares
4 large marshmallows, halved
Directions: (Butterfinger Smores)
Place 1 Butter finger candy bar diagonally on top of each graham cracker square; top with marsh mallow halves. Place on baking sheet.
Broil for 1 to 2 minutes or until marshmallows are lightly browned. Serve warm.
Ingredients: (Onion Dip)
1 package (8 ounces) cream cheese, at room temperature
1/2 cup chopped onion
1/4 cup water
2 teaspoons Seasoning Sauce
Directions: (Onion Dip)
Place cream cheese, onion, water and seasoning sauce in blender or food processor; cover. Blend until combined. Serve with chips.
Ingredients: (Crostini Aperitivo)
1 (about 20 inches long) multi-grain baguette
1 clove garlic, peeled and halved crosswise
2 packages (about 5.3 ounces each) soft goat cheese
1 container BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
1 package (3 ounces) thinly sliced prosciutto, cut into strips
Additional toppings: roasted and sliced bell peppers, roasted thin asparagus, shaved melon and/or chopped dates (optional)
Instructions: (Crostini Aperitivo)
Preheat broiler. Cut bread into 40 (1/2-inch-thick) diagonal slices. Place on baking sheet.
Broil for 1 to 2 minutes on each side or until golden. Rub tops of bread slices with cut garlic halves. Discard garlic.
Combine cheese and pesto in small bowl; stir until combined. Spread about 2 teaspoons mixture over each toasted bread slice. Top evenly with prosciutto and any additional toppings.
Ingredients: (Tortellini Caprese Skewers)
1/2 cup All Natural Pesto with Basil (7 oz.)
Or All Natural Pesto with Basil (11 oz.)
Or All Natural Reduced Fat Pesto with Basil (7 oz.)
2 tablespoons balsamic vinegar
2 tablespoons water
1 package Whole Wheat Three Cheese Tortellini (9 oz.)
66 (1-inch) fresh mozzarella cubes or small mozzarella balls (about two 8-ounce packages)
99 pear or cherry tomatoes (about two 10.5-ounce containers)
66 fresh basil leaves or sprigs (about one 4-ounce package)
33 (10-inch) wooden skewers
Instructions: (Tortellini Caprese Skewers)
Combine pesto, vinegar and water in small bowl; whisk to combine.
Prepare pasta according to package directions; rinse in cold water and place in large bowl. Drizzle with half of pesto vinaigrette. Cover pasta and remaining vinaigrette with plastic wrap; refrigerate for 30 minutes or until cold.
To Assemble, alternately thread ingredients on each skewer in the following order: tomato, tortellini, basil, cheese, tomato, tortellini, basil, cheese and tomato. Drizzle with remaining vinaigrette before serving.
Ingredients: (Crustless Broccoli and Cheddar Mini Quiches)
1 can (12 FL. oz.) Evaporated Lowfat 2% Milk
3 large eggs, beaten
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups (8 oz.) shredded mild or sharp cheddar cheese
2 cups chopped, frozen broccoli, thawed and drained
1/2 cup chopped red bell pepper
Instructions: (Crustless Broccoli and Cheddar Mini Quiches)
Preheat oven to 350° F. Grease and lightly flour twelve 2 1/2-inch muffin cups.
WHISK evaporated milk, eggs, flour, salt and black pepper in medium bowl until blended. Stir in cheese, broccoli and bell pepper. Spoon 1/4 to 1/3 cup of mixture into each prepared muffin cup, filling almost to rim*. Stir mixture frequently to evenly distribute ingredients.
BAKE for 23 to 28 minutes or until knife inserted near centers comes out clean and tops are lightly browned. Cool in pans for 15 minutes. Run knife or small, flat spatula around inside edges of muffin cups. Carefully remove quiches.
Ingredients: (Skewered Sesame Chicken)
1/2 cup MAGGI Seasoning Sauce
1/2 cup saké (rice wine)
1/3 cup granulated sugar
2 large cloves garlic, finely chopped
1 teaspoon finely chopped fresh ginger
1/2 teaspoon Instant Chicken Flavor Bouillon
1/2 teaspoon sesame oil
4 (about 1 pound total) boneless, skinless chicken breast halves, cut into 1 1/2-inch pieces
12 (6-inch) wooden skewers
1 tablespoon toasted sesame seeds
2 tablespoons finely chopped cilantro (optional)
Directions: (Skewered Sesame Chicken)
COMBINE seasoning sauce, saké, sugar, garlic, ginger, bouillon and oil in medium bowl; reserve 1/3 cup. Add chicken to remaining marinade; toss to coat. Marinate in refrigerator for 1 to 2 hours.
PREHEAT grill or broiler.
THREAD chicken onto skewers. Grill or broil chicken, turning and basting with reserved marinade, for 10 to 15 minutes or until no longer pink. Sprinkle with sesame seeds and cilantro.
Ingredients:(Arugula Salad Warm Goat Cheese with Black Olive Vinaigrette)
1/2 lb. baby arugula, washed and spun dry (12 loosely packed cups)
3 Tbs. red-wine vinegar
1/3 cup pitted Kalamata olives (about 15), finely chopped
1 tsp. Dijon mustard
2 tsp. chopped fresh thyme
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 large russet potato (about 3/4 lb.), peeled and cut in 1/2-inch dice
Kosher salt and freshly ground black pepper
3/4 cup finely diced red onion (1 very small)
1/4 lb. feta, crumbled (scant 1 cup)
1/2 lb. small ripe cherry (or grape) tomatoes, halved (1 heaping cup)
Instructions: (Arugula Salad Warm Goat Cheese with Black Olive Vinaigrette)
Position the rack to the center of the oven , then preheat the oven to 375 degrees F.
Add the bread crumbs and 1 teaspoon each of the thyme and rosemary to a shallow plate, and toss until evenly mixed.
Brush 2 tablespoons of olive oil all over the goat cheese rounds and gently press both sides and edges into the bread crumb mixture to coat evenly with bread crumb mixture (This step can be finished up to 1 hour before serving and chilled on a baking sheet in the fridge until ready to bake).
Add the garlic, vinegar, olives, remaining thyme and rosemary, salt, and black pepper to taste into a small bowl, and whisk until well blended.
Slowly pour in 5 tablespoons extra-virgin olive oil and whisk until well mixed, set aside.
Just before serving, bake the prepared goat cheese rounds in the preheated oven until warmed up and a few brown spots appear, about 6 minutes.
Meanwhile, stir the vinaigrette again, in a large bowl toss the arugula and radicchio with the vinaigrette until evenly coated.
Divide the mixed greens among 6 serving plates.
Place one warm goat cheese round on top of each salad.
Ingredients: (SMOKED HADDOCK AND PRAWN PAELLA)
1 tbsp olive oil
1 red pepper
375 g paella rice
2 vegetable stock cube, made up to 2 pints with boiling water
2 smoked haddock fillets
200 g prawns
3 tsp turmeric
2 tsp paprika
small bunch of parsley
Directions: (SMOKED HADDOCK AND PRAWN PAELLA)
Place a large frying pan on a medium heat and add the olive oil. While the pan heats up, peel and finely slice the onion, then add it to the pan.
Fry the onions for 2-3 minutes until they begin to soften. While the onions cook, wash, deseed and slice the pepper. Add the pepper to the pan and fry for a further 3-4 minutes.
Add the paella rice and mix through the onions and peppers. Pour half the stock into the pan and bring to the boil, then reduce the heat and simmer.
Wash and slice the leek into ½ inch slices and add to the simmering paella. Cover the pan, stirring from time to time. When the rice begins to look dry add more stock and continue to simmer until the rice is almost cooked.
When the rice is almost cooked, add the prawns, smoked haddock and spices. Cover again and cook for 8 – 10 minutes. Check that the prawns and haddock are cooked through.
Divide the spinach between the serving bowls and place a portion of paella on top. Sprinkle with a little chopped parsley and serve.
For the bean dip
400 g can white beans, as haricot or cannellini, drained and rinsed
1 garlic clove, peeled and crushed or finely grated
1 tsp chopped rosemary
75 ml olive oil
For the red pepper and chickpea dip
400 g can chickpeas, drained and rinsed
275 g preserved peppers
3 tbsp olive oil
For the sun-dried tomato dip
200 g semi- sun-dried tomatoes
2 tbsp olive oil
1 garlic clove, peeled and crushed or finely grated
25 g pine nuts
For the bean dip: whiz everything together in a food processor for 3–4 minutes or until smooth. Alternatively, mash the beans with a fork or potato masher, then mix in the remaining ingredients. Add salt and pepper to taste and serve.
For the red pepper and chickpea dip: place all the ingredients in a food processor. Add 2 tablespoons of water and whiz for 3–4 minutes or until smooth. Alternatively, mash the chickpeas with a fork or potato masher and finely chop the red peppers, then mix with the olive oil. Add salt and pepper to taste and serve.
For the sun-dried tomato dip: whiz everything together in a food processor for 3–4 minutes or until smooth. Add salt and pepper to taste and serve.