Entrees

Baked Spaghetti with Bechemel Sauce

Baked Spaghetti with Bechemel Sauce

Ingredients 1 cup ricotta cheese 1 egg, slightly beaten 1 cup Parmesan cheese (or Parmesan Reggiano), divided Marinara sauce 12 ounces spaghetti, cooked tender 1 cup grated mozzarella cheese, divided 1/2 cup béchamel sauce Instructions In a bowl, stir ricotta cheese, egg and ¾ cup Parmesan cheese. In a baking dish, layer cooked spaghetti, halfMore »

Pasta with Gorgonzola Cream Sauce

2012 May: Beyond Red pasta with Gorgonzola Cream sauce

Serves Serves 4 as a first course Ingredients 2 tablespoons unsalted butter 1 cup whipping cream 2 ounces (½ cup) Gorgonzola cheese, crumbled ½ cup freshly grated Parmesan cheese 8-12 ounces cooked short pasta (gnocchi, rigatoni, penne) Instructions In a large sauté pan set over medium heat, melt the butter (do not brown). Add theMore »

Calzone

Calzone

Serves 1 Ingredients Ingredients Ricotta filling:       5½ cups (one 3 lb. container) Ricotta Tenera®, Sopraffina® or Dolce       5½ cups (2.15 lb.) Grande Mozzarella cheese, shredded       ¾ cup (3.25 oz.)Grande Romano cheese, grated       1/3 cup (.67 oz.) Parsley, fresh, minced       1/3 cup (.67 oz.) Black pepper, freshly ground 7-inch circles PizzaMore »

Fettuccine Alfredo

Fettuccine Alfredo

Yield: 4 servings 1¾ cups heavy cream, divided 6 tablespoons unsalted butter? 8 ½ ounces grated Parmesan cheese? 1 teaspoon kosher salt? Cracked black pepper to taste? Combine 1¼ cups cream with the butter in a large sauté pan. Heat over a low flame, whisking until the butter melts and the cream comes to aMore »

Texas Pete® Turkey Hot Brown

Texas Pete® Turkey Hot Brown Featuring Roasted Tomato, Bacon, & Texas Pete® Mornay Sauce Atop Cheddar & Chive Biscuits

Hot Brown Ingredients Cheddar & chive biscuits, cut in half (see recipe) Turkey, roasted & sliced Roma tomatoes, cut in half, slow roasted 25-30 minutes Bacon, thick-cut, cooked until crispy Swiss cheese Texas Pete® Mornay Sauce (see recipe) Parmesan cheese Parsley, fresh, chopped Scallions, bias cut Mornay sauce Ingredients: 3 tablespoons butter 3  tablespoons flour saltMore »

Hot Sauce & Bourbon Scented Apple, Scallion, & Rosemary Jus for Poultry

Hot Sauce & Bourbon Scented Apple, Scallion, & Rosemary Jus for Poultry

Ingredients 3 lb. turkey (or chicken) bones 1/2 cup grapeseed oil 6 garlic cloves, roughly chopped 2 onions, roughly chopped 4 stalks celery, roughly chopped 3 carrots, roughly chopped 18 apples, roughly chopped 2 bunches scallions, roughly chopped 24 black peppercorns 6 bay leaves 3 cups Texas Pete® Original Hot Sauce 1 cup bourbon 1/2More »

Fettuccine with Shrimp and Peppers

Yield: 4 servings (scale up in direct proportion) ¼ cup olive oil 1 cup each red, green and yellow bell peppers cut into ¼-inch strips 8 ounces fettuccine pasta 2 cloves garlic, minced 1 pound medium shrimp (31-35) shelled, deveined and butterflied ¼ teaspoon crushed red pepper flakes ½ cup torn fresh basil In aMore »

Baked Ziti with Ricotta

Ingredients 2 cups ricotta cheese 1/2 pound mozzarella cheese, cubed 3/4 cup grated Parmesan cheese, divided 2 tablespoons chopped fresh parsley 1/2 teaspoon salt 2 large eggs, lightly beaten 1 pound ziti pasta 3 cups house marinara sauce Instructions Combine the ricotta, mozzarella, 1/2 cup Parmesan, parsley, salt and eggs in a large bowl; setMore »

Fresh Veggie Pasta

Ingredients 1-1/2 cups carrots, cut into oins 2 cups sugar snap peas 4 cups uncooked cavatappi or penne pasta 1 tablespoon olive oil2 cups patty pan squash, halved 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 garlic cloves, minced 1/4 cup dry white wine 1/3 cup whipping cream 1 tablespoon fresh lemon juiceMore »

Pasta alla Norma

Ingredients 2 eggplants, cut into 2-inch cubes 3 red bell peppers, cleaned and cut into 2-inch strips 2 cloves garlic, peeled 2 ribs celery, chopped 10 springs of parsley 1/2 cut extra-virgin olive oil 3 pounds canned plum tomatoes, drained Salt and freshly ground pepper Pinch of dried red pepper flakes 1-1/2 pounds rigatoni FreshlyMore »