Tortellini With Wild Mushroom Sauce

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 1/2 tablespoons olive oil
• 2 tablespoons minced shallots
• 3 cups coarsely chopped wild mushrooms (portobello, crimini, shiitake)
• 1 1/2 cups vegetable broth
• 1/2 cup water
• 2 tablespoons madeira wine (medium sweet) or 2 tablespoons marsala wine (medium sweet)
• 1/4 teaspoon dried thyme
• 1/8 teaspoon salt, to taste
• 1/8 teaspoon pepper, taste
• 2 tablespoons butter or 2 tablespoons margarine
• 3 tablespoons all-purpose flour
• 3 tablespoons heavy cream
• 2 tablespoons grated parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 (12 ounce) packages fresh cheese tortellini

Recipe

• 1 in a 2-quart saucepan, heat the oil over med-high heat.
• 2 add the shallots; cook, stirring, until tender, about 30 seconds.
• 3 add the mushrooms; cook, stirring, until softened, about 4 minutes.
• 4 add the broth, water, madeira, thyme, salt and pepper to taste.
• 5 bring to a boil.
• 6 decrease heat and simmer uncovered, 10 minutes.
• 7 in a 1 1/2 quart saucepan, melt the butter over med-high heat.
• 8 stir in the flour until absorbed.
• 9 stir in the mushrooms and broth; cook, stirring, until mixture comes to a boil, about 2 minutes.
• 10 add the cream and parmesan cheese; add the parsley; stir to combine.
• 11 cook the pasta according to package directions; drain.
• 12 place the pasta in a serving bowl or individual bowls; add the mushroom sauce.

Tortellini With Mushroom Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 1/4 cups frozen cheese tortellini (i used 1 1/2 cups dry instead)
• 8 ounces fresh shiitake mushrooms, stemmed and thinly sliced
• 2 garlic cloves, thinly sliced (i used 4)
• 3 tablespoons parmesan cheese, grated
• 2 teaspoons olive oil
• 1 cup water
• 1 tablespoon cold butter
• 1/3 cup fresh parsley, chopped
• salt and pepper

Recipe

• 1 cook tortellini according to package instructions; drain.
• 2 meanwhile heat oil in a large skillet over medium-low heat.
• 3 add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender (about 7 minutes).
• 4 add water; season with salt and pepper.
• 5 cook until liquid is reduced by half (about 5 minutes).
• 6 remove from heat. add tortellini, parmesan, butter and parsley.
• 7 toss and serve.

Tortellini With Vegetables

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 medium red pepper, sliced
• 1 medium green pepper, sliced
• 1 medium oranges or 1 medium yellow sweet pepper, sliced
• 1 cup snow peas or 1 cup sugar snap peas or 1 cup green beans
• 1 large tomato, quartered
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 5 -6 fresh basil leaves, shredded
• salt and pepper, to taste
• 2 cups cheese tortellini, dried
• 1/2 cup parmesan cheese, grated

Recipe

• 1 in a medium saucepan cook tortellini in boiling water until just tender. drain and set aside.
• 2 heat oil in a saute pan or medium sized pan and add onion. cook until translucent than add garlic, peppers, basil, and beans. continue cooking until peppers become slightly soft.
• 3 toss the vegetable mixture with the drained tortellini, toss well, top with parmesan cheese and serve.

Tortellini With Avocado Cream Sauce

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 500 g tortellini
• 1/2 ripe avocado, stoned and peeled
• 1/4 cup double cream
• 30 g grated fresh parmesan cheese
• 1 teaspoon lemon juice
• fresh ground black pepper

Recipe

• 1 cook tortellini in boiling water according to packet instructions. drain, set aside and keep warm.
• 2 place avocado, cream, parmesan cheese and lemon juice in a food processor or blender and process until smooth. season to taste with black pepper.
• 3 place tortellini in a warm serving bowl, add avocado cream and toss to combine.
• 4 serve immediately.

Tortellini, Green And Simple

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 (9 ounce) package refrigerated meat-filled tortellini or 1 (9 ounce) package cheese-filled egg tortellini
• 1/2 cup frozen peas
• 1/2 cup broccoli floret
• 1/4 swiss cheese, shredded
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 plum tomato, cut into wedges (optional)

Recipe

• 1 prepare pasta according to package directions, adding peas and broccoli to the water with the pasta.
• 2 drain pasta and vegetables and toss with cheese, oil, oregano and crushed pepper.
• 3 garnish with tomato wedges.

Yumasetta Casserole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6-7
• 1 1/2 lbs hamburger
• 2 tablespoons brown sugar
• 1 medium onion, chopped
• 6 garlic cloves, minced
• 1 (10 3/4 ounce) can tomato soup
• 1 (8 ounce) can tomato sauce
• 1 (10 3/4 ounce) can cream of chicken soup
• 6 ounces milk
• 16 ounces egg noodles
• 3 cups shredded cheddar cheese

Recipe

Yulekake - Norwegian Christmas Bread

Total Time: 4 hrs 30 mins Preparation Time: 3 hrs Cook Time: 1 hr 30 mins

Ingredients

• 1 (1 3/4 ounce) jar ground cardamom (fine powder, use 1/4 of the jar for this 2-loaf recipe)
• 1 cup chopped citron
• 1 1/2 cups golden raisins
• 1 1/2 cups regular raisins
• 5 cups boiling water (approximately)
• 2 (1/4 ounce) packages each dry yeast
• 1/2 cup warm water
• 2 cups scalded 2% low-fat milk or 2 cups whole milk
• 3/4 cup salted butter
• 3/4 cup granulated sugar
• 1 teaspoon salt
• 2 beaten eggs
• 8 cups flour
• 1 beaten egg, used to brush on top loaves before baking
• 2 tablespoons melted butter, to brush on top loaves after baking is complete

Recipe

• 1 in a heatproof bowl, put all raisins together and cover with approximately 5 cups of boiling water to soften. set aside.
• 2 mix the 2 packages of dry yeast with 1/2 cup of warm water. mix well and let sit.
• 3 boil 2 cups of milk until scalded. turn down heat to medium and add the 3/4 cup of butter until melted. remove from heat and set aside.
• 4 in a large bowl measure 3/4 cup granulated sugar, 1 teaspoon salt, and 1/4 of the container of cardamom. mix well.
• 5 add the two beaten eggs to the dry mixture. then add the milk/butter mixture. gradually add 6 of the 8 cups of flour and the dissolved yeast.
• 6 drain the raisins. add the raisins and citron to the mix. now add the remaining 2 cups of flour.
• 7 time to knead the bread! i use my heavy-duty mixer as it is easier on my hands and back. if manual knead, place dough on floured breadboard and knead completely.
• 8 once the bread is kneaded, place into a large pre-floured bowl and cover with a dish towel or cloth allowing it to rise for 1 hour.
• 9 after the dough has risen, cut it into two loaves. place each into a pre-greased, pre-floured baking loaf pan.
• 10 again, cover each loaf pan and allow to rise for another hour.
• 11 before placing the loaves into a pre-heated 300 degree oven, cut the top of each loaf with an x design, or a fancy cut design of your choice, and brush with 1 beaten egg.
• 12 bake the loaves for 45 minutes at 300 degrees. increase the heat to 325 degrees for the next 30-45 minutes (test after 30 minutes with a toothpick for doneness - make take longer, make take less depending on your oven temperature).
• 13 remove the loaves from the oven and brush with 2 tablespoons of melted butter.
• 14 let loaves cool completely before removing from pans.
• 15 note: if you choose to omit the citron, which i do often, use 2 cups each of the golden and regular raisins instead.