Recipes Archives - Page 2 of 17

Ingredients for Scallops Mascarpone:

Bring a large pot of lightly salted water to a boil. Add pasta; cook in boiling water until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.
Meanwhile, melt 6 tablespoons butter with olive oil in a large skillet over medium heat. Mix in parsley and garlic and cook until fragrant, about 2 minutes. Add mushrooms and asparagus; season with onion powder, salt, and pepper. Cook, stirring occasionally, until asparagus is tender, about 5 minutes depending on the thickness.
Place scallops in the pan with vegetables and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from heat when scallops are just finished.
While scallops are cooking, combine mascarpone cheese, milk, and remaining 2 tablespoons butter in a small saucepan over medium heat. Cook and stir until sauce is warm and butter is completely melted and blended in.
Stir sauce and drained pasta into scallops-vegetable mixture. Mix until evenly combined and serve hot.

Combine ground beef, egg, bread crumbs, Parmesan cheese, basil, and onion powder in a bowl.
Shape beef mixture into 3/4-inch balls and place on a parchment-lined tray.
Heat broth in a large pot over medium-high heat until boiling. Stir in escarole, orzo, carrot, and meatballs and return to boil. Reduce heat to medium and cook at slow boil, stirring frequently to prevent sticking, until pasta is tender yet firm to the bite, about 10 minutes.
Serve hot and enjoy!

Preheat the oven to 375 degrees F (190 degrees C). Open cinnamon roll packages and set icing packs aside.
Chop cinnamon roll dough into 1/2-inch cubes and place in the bottom of a 9×13-inch baking dish. Pour melted butter over dough pieces and toss lightly; spread into an even layer.
Whisk cream, eggs, cinnamon, and vanilla together in a small bowl; pour evenly over the dough pieces. Drizzle maple syrup over top and sprinkle with brown sugar.
Bake in the preheated oven until golden brown, about 22 minutes. Drizzle icing over the top and serve.

You can substitute milk for the heavy cream if preferred.

Place spinach and water in a microwave-safe steamer. Microwave until spinach is wilted down, about 2 minutes. Drain off liquid and set spinach aside.
Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a small saucepan over medium heat and whisk in flour to create a paste. Season with salt. Pour in half-and-half, whisking continuously until smooth. Add onion, garlic, ancho chile powder, and cayenne, whisking until incorporated. Add spinach.
Set aside 2 tablespoons habanero-flavored cheese. Stir remaining cheese into the spinach mixture and spoon into a small oval baking dish. Sprinkle with reserved cheese and bread crumbs.
Bake in the preheated oven for 20 minutes. Turn on the oven’s broiler and broil until golden brown, 1 to 2 minutes. Serve immediately.

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.
Scoop batter into prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment.
Cut 1 inch off each end of squash. Carefully cut squash crosswise into 3 equal sections. Use a spoon to scrape out all the seeds.
Place squash pieces on the prepared baking sheet. Coat both sides of each section with 1 tablespoon olive oil. Generously season both sides with salt.
Roast in the preheated oven until squash is tender, and strands can be easily pulled apart, 1 to 2 hours. Separate strands with two forks into “spaghetti.”
Meanwhile, cook pancetta in remaining 2 tablespoons olive oil until lightly browned, or as browned as you like, 5 to 10 minutes. Remove from heat; set aside.
Add egg yolks, water, and freshly ground black pepper to a large mixing bowl, and whisk thoroughly.
Transfer hot squash “spaghetti” into the bowl, and add butter and cooked pancetta, along with all rendered fat in the pan. Toss thoroughly with forks until evenly mixed. If desired, reserve a tablespoon or two of cooked pancetta to garnish the top once the final dish is baked.
Add the Parmigiano and pecorino cheeses, and toss again. Taste for salt and add more if needed. Transfer into a shallow baking dish, and top with a little more grated Parmigiano Reggiano.
Return to the oven at 400 degrees F (200 degrees C) until heated through, about 15 minutes. To serve, scatter reserved pancetta over the top and sprinkle with a little more grated cheese and parsley.