This is a family favorite and has been served at our Thanksgivings for as long as I can remember...
1 pkg cranberries, chopped {pulsed} but NOt completely blended
3/4 of a 10 oz bag mini marshmellows
1 pt whipping cream
1 cup sugar
1-2 apples peeled and grated
1 pomegranate, peeled and seeded
Combine cranberries and sugar; let stand 2 hours. Whip cream and mix with marshmallows let stand for 2 hours. Then combine these mixtures and add apple and pomegranate. Can be done the night before serving.
Tuesday, November 23, 2010
Monday, November 8, 2010
Ramano's Macaroni Grill Penne Rustica
GRATINATA SAUCE
3 tablespoons butter
2 tablespoons minced garlic
3 tablespoons marsala wine
2 cups heavy cream
1 cup grated parmesan cheese
1/2 cup milk
1/2 cup chicken broth
1 tablespoon cornstarch
1 tablespoon Grey Poupon Dijon Mustard
2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon minced fresh thyme
1/4 teaspoon ground cayenne pepper
1 lb penne rigate, cooked
12 medium shrimp, peeled and deveined
2 skinless chicken breasts
1/2 cup about 2 ounces thick-sliced prosciutto, chopped
TOPPING
3 tablespoons grated parmesan cheese
1 1/2 teaspoons paprika
GARNISH
12 sliced pimientos
4 sprigs rosemary
Directions:Prep Time: 25 mins
Total Time: 37 mins
1 Preheat bbq grill to high. 2 Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat. 3 Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done. 4 Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper. 5 Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips. 6 Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown.
3 tablespoons butter
2 tablespoons minced garlic
3 tablespoons marsala wine
2 cups heavy cream
1 cup grated parmesan cheese
1/2 cup milk
1/2 cup chicken broth
1 tablespoon cornstarch
1 tablespoon Grey Poupon Dijon Mustard
2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon minced fresh thyme
1/4 teaspoon ground cayenne pepper
1 lb penne rigate, cooked
12 medium shrimp, peeled and deveined
2 skinless chicken breasts
1/2 cup about 2 ounces thick-sliced prosciutto, chopped
TOPPING
3 tablespoons grated parmesan cheese
1 1/2 teaspoons paprika
GARNISH
12 sliced pimientos
4 sprigs rosemary
Directions:Prep Time: 25 mins
Total Time: 37 mins
1 Preheat bbq grill to high. 2 Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat. 3 Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done. 4 Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper. 5 Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips. 6 Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown.
Pumpkin Whoopie Cookies
•3 cups all-purpose flour
•1 teaspoon salt
•1 teaspoon baking powder
•1 teaspoon baking soda
•2 tablespoons ground cinnamon
•1 tablespoon ground ginger
•1 tablespoon ground cloves (I didn't use this)
•2 cups firmly packed dark-brown sugar
•1 cup vegetable oil
•3 cups pumpkin puree, chilled (did not chill... who has time to chill?)
•2 large eggs
•1 teaspoon pure vanilla extract
•FOR THE CREAM-CHEESE FILLING
•3 cups confectioners' sugar
•1/2 cup (1 stick) unsalted butter, softened
•8 ounces cream cheese, softened
•1 teaspoon pure vanilla extract
Directions:
1.Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2.In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
3.Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
4.Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
5.Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.
•1 teaspoon salt
•1 teaspoon baking powder
•1 teaspoon baking soda
•2 tablespoons ground cinnamon
•1 tablespoon ground ginger
•1 tablespoon ground cloves (I didn't use this)
•2 cups firmly packed dark-brown sugar
•1 cup vegetable oil
•3 cups pumpkin puree, chilled (did not chill... who has time to chill?)
•2 large eggs
•1 teaspoon pure vanilla extract
•FOR THE CREAM-CHEESE FILLING
•3 cups confectioners' sugar
•1/2 cup (1 stick) unsalted butter, softened
•8 ounces cream cheese, softened
•1 teaspoon pure vanilla extract
Directions:
1.Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2.In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
3.Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
4.Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
5.Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.
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