Easy and Quick Recipes

Ingredients : 7 hard-cooked eggs* 3 tablespoons salad dressing or mayonnaise 1 tablespoon chopped fresh dill weed 1 clove garlic, minced 5 dashes bottled hot pepper sauce 1/8 teaspoon salt 6 cups torn Boston or Bibb lettuce 2 cups grape or cherry tomatoes, halved 1 medium red sweet pepper, chopped 4 slices bacon, crisp-cooked, drained, and crumbled 3 green onions, sliced 1 recipe Dill Vinaigrette Dill Vinaigrette 1/3   cup   olive oil 2 tablespoons tarragon vinegar 1 tablespoon snipped fresh dill 2 teaspoons Dijon-style mustard 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon bottled hot pepper sauce Directions: Halve hard-cooked eggs lengthwise and place yolks in a small bowl. Set whites aside. Mash yolks with fork and stir in salad dressing, dill weed, garlic, hot pepper sauce, and salt. Stuff egg white halves with yolk mixture. Set aside. On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on ...

Ingredients 1 tablespoon olive oil 2 carrots, chopped 1 large onion, finely chopped 4 1/2 cups vegetable stock 1 (14 ounce) can chopped tomatoes 7 ounces frozen peas (or rinsed canned beans) 9 ounces fresh filled tortellini (choose non meat filling for a vegetarian soup ) 1/2 cup basil leaves (optional) grated parmesan cheese Directions Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 minutes Add the peas or beans with 5 mins to go. Once veggies are tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.

Ingredients : 1 lb elbow macaroni, uncooked 1/4 lb Fontina cheese, shredded 1/4 lb gorgonzola, crumbled 2 tablespoons butter 1/2 cup half-and-half fresh ground black pepper 1/2 cup fresh chives, Chopped Directions : In a medium pot, bring 4 quarts of water to a boil. Add a pinch of salt and the macaroni. Cook until tender, about 8 to 10 minutes. In a colander, drain the macaroni and return it to the pot. Fold in the cheese, butter and half-and-half. Season with the pepper. Warm through. Garnish with chopped chives.

Ingredients 1 cup of puréed cooked pumpkin or winter squash (canned or homemade)* 1 cup ricotta (use whole milk for best results) 2 large eggs 2 teaspoons kosher salt 1/4 cup parmesan or pecorino cheese 3-4 cups cake flour, Italian "oo" flour, or all-purpose flour 2-3 teaspoons minced fresh sage 1/4 cup unsalted butter Black pepper to taste Truffle salt to taste (optional) * To make your own pumpkin purée, use a strong chef's knife to cut a small sugar pumpkin (or other winter squash) in half. Scoop out the seeds and strings. Lay the pumpkin face down on a foil-lined baking sheet. Bake at 350°F for 45 minutes to an hour, until soft. Allow to cool, then scoop out the flesh and mash with a fork. Alternatively, if you are working with leftover fresh pumpkin pieces, roast or boil them until tender, and then cut away and discard the skin. Directions 1. Mix the pumpkin puree, ricotta, parmesan, eggs and salt together in a large bowl. Add 2 cups of the flour...

Ingredients 2 lbs whole baking potatoes 2 beaten egg yolks 1 1/2 cups flour Pinch of salt Your favorite pasta sauce (for example, basic tomato sauce) Directions 1. Preheat oven to 350°F. Spear the potatoes with fork tines in several places around each potato to vent moisture as the potatoes cook. Bake the potatoes in their skins until tender, about an hour. Let cool on a rack, cutting them open to help cool and let more moisture escape. 2. Scoop out the potatos from their skins. Pass the potatoes through a potato ricer and into a large bowl. (If you don't have a potato rice you can mash the potatoes by hand and fluff them up a bit with a fork.) It is best to work with the potatoes when they are still warm. 3. Add the flour, egg and a pinch of salt. Mix by hand until you have a nice pliable ball of dough. Do not overmix. 4. Prepare a work area and dust it with flour. Take the dough, a piece at a time, and roll it out gently with your hands until you have r...

Ingredients 2 tablespoons   olive oil 1  onion, chopped 2  garlic cloves, minced 1  red bell pepper, chopped 1  green bell pepper, chopped 1  (1.7-ounce) package chili seasoning 1  (28-ounce) can diced tomatoes, undrained 1  (15.25-ounce) can yellow corn, rinsed and drained 2  (15-ounce) cans chili beans, undrained 1  (15-ounce) can kidney beans, rinsed and drained 2 teaspoons   Worcestershire sauce 2 tablespoons   chopped fresh parsley Toppings: Hot sauce, chopped onions, sour cream, shredded Cheddar cheese Preparation 1. Heat olive oil in a Dutch oven or soup pot over medium-high heat. Add onion and next 3 ingredients; sauté 5 minutes or until tender. 2. Stir in chili seasoning and next 5 ingredients. Cook 15 minutes or until heated through. Stir in parsley. Serve with toppings, if desired. Note: This is best made ahead (up to three days) so the flavors can meld; add parsley just before serving. ...