Week 40 Recipes

Pumpkin Ravioli in Brown Butter serve with a garden salad

4 Servings

Ingredients:

1 stick butter

2 cups canned pumpkin
1 pkt onion soup mix
1 cup vegetable broth
salt and pepper
¼ cup ricotta cheese
3 tbls + 2 tbls grated parmesan
1 tsp ground nutmeg
16 wonton wrappers
10 fresh sage leaves

Directions:
For filling, in a large saucepan over med heat, melt 1 tbls butter. Add pumpin and onion recipe mix and broth; simmer 5 minutes. Continue cooking until mix is slightly dry. Season to taste with salt and pepper and remove from heat. Stir in ricotta cheese and 3 tbls parmesan and nutmeg. Let cool completely.

1. Place 1 tsp of filling in center of wonton wrapper. Fold diagonally to form a triangle. Moisten edges to seal. Using a fork, press down on the folded edge. Repeat. Place raviolis in a pot of boiling water and cook until they float to the top. Drain well.
2. In a large skillet over medium heat, melt remaining 7 tbls butter. Add sage leaves. Cook until butter turns brown. Arrange raviolis on platter, spoon brown butter over top and sprinkle with parmesan cheese.

Source:  Sandra Lee

Lobster Tails Thermidor serve with a baked potato and grilled asparagus

4 Servings

Ingredients:

2 lobster tails

4 tbls butter
½ small white onion, finely chopped
2 tbls flour
splash of white wine or dry sherry
½ cup milk
1/3 cup grated white cheddar
½ tsp paprika or Old Bay
salt and pepper
2 tbls bread crumbs
2 tbls parmesan

Directions:

Bring pot of water to boil. Boil lobster for 7-8 mins. Drain and shock under cold water. Use kitchen shears to cut away soft underside of tails. Save the shells – arrange in shallow casserole dish. Chop the cooked meat into chunks.

Preheat broiler to high.

Heat a medium skillet and small saucepan over med heat. In the small pan, melt 2 tbls butter. Add onion and cook 3-5 mins until very soft. In med. Skillet, add 2 tbls butter. When melted add chopped meat and saute.

Add flour to saucepan with onions and cook together for a min or two. Whisk in wine, then milk. Remove from heat and stir in cheddar and paprika/Old Bay. Season with salt and pepper. Pour sauce over lobster meat and stir to combine. Pour lobster into the shells. Top with parmesan and bread crumbs. Broil 2-3 mins.

Source:  Rachel Ray

Mexican Pizza

4 servings

Ingredients:

1 pkg beef chorizo sausage, casing removed

½ cup salsa
(4) 8” fully baked pizza crusts
16 oz refried black beans
8 oz shredded mexican cheese blend
shredded lettuce
finely chopped tomatoes
crushed tortilla chips
ranch dressing

Directions:
Preheat oven to 400. In large skillet over med. Heat, brown chorizo. Stir in salsa and simmer for 5 mins. Lay pizza crusts on cookie sheet. Spread beans over crusts. Spread chorizo mix over beans. Cover with cheese. Bake 10-12 mins until cheese is melted. Remove from oven and top with lettuce, tomatoes, tortilla chips. Drizzle ranch over pizzas.

Source:  Sandra Lee

Grilled Beer Salmon serve with a garden salad and potato salad

Serves 4

Ingredients:

1 ½ lb salmon fillet (12 in tail piece)

2 tsps garlic salt
3 tbls brown sugar
4 tbls butter
1 sm red onion, thinly sliced
12 oz beer

Directions:

Preheat grill for med high direct heat. Using foil, create a cooking tray 13x8x2. Place salmon in center. Season with garlic salt, then sprinkle with brown sugar. Dot with butter and top with onion slices. Place tray on grill. Pour beer into tray to just below the highest point of fillet. Cover with foil. Grill about 8 mins or until salmon just begins to flake.

Source:  Sandra Lee

Herb Tortellini Soup  serve with italian bread

4 Servings

Ingredients:

3 cans (14.5 oz) chicken broth

1 28oz can crushed tomatoes
1 11oz can sweet corn
1 10oz pkg frozen cut leaf spinach
1 small red onion, died
1 zucchini, diced
½ cup chopped fresh herbs (parlsey, thyme, oregan, basil)
1 tbls minced garli
1 tbls Italian dressing mix
½ tsp red pepper flakes
salt and pepper
8 oz cheese tortellini

Directions:
Combine all indredients, except tortellini, in a slow cooker. Cover and cook on low for 7 hours. Add tortellini and continue to cook for 1 hour on high.

Source:  Sandra Lee