recipes

In 10-inch skillet, heat oil over medium heat.

Add patties; cook 5 to 7 minutes, turning once, until thoroughly heated.

Pour pasta sauce over patties in skillet; sprinkle with cheese.

Reduce heat to low; cover and cook 5 to 7 minutes or until sauce is hot and cheese is melted.

Heat oven to 350°F.

Spray 9-inch springform pan with cooking spray.

Cook and drain spaghetti as directed on package.

Rinse with cold water; drain.

In large bowl, toss spaghetti, Parmesan cheese, ricotta cheese, Italian seasoning and eggs until spaghetti is well coated.

Press half of spaghetti mixture in bottom of pan.

Sprinkle with half of the basil.

Layer with half of the tomato and cheese slices.

Press remaining spaghetti mixture on top.

Sprinkle with remaining basil.

Layer with remaining tomato and cheese slices.

Bake uncovered 30 minutes or until hot and light brown.

Let stand 15 minutes.

Remove side of pan.

Cut torte into wedges.

Heat oven to 350°F.

Cook and drain spaghetti as directed on package.

Rinse with cold water; drain.

In 3-quart saucepan, mix broth, half-and-half, flour, butter, salt and pepper.

Heat to boiling over medium heat, stirring constantly.

Boil 1 minute, stirring constantly.

Stir in spaghetti, frozen vegetables and olives.

In ungreased 2-quart casserole, spread mixture.

Sprinkle with almonds and cheese.

Bake uncovered 25 to 30 minutes or until hot and bubbly.

In 12-inch skillet, heat oil over medium-high heat.

Add bell pepper; cook 4 to 5 minutes, stirring frequently, until tender.

Stir in broth, curry powder, salt and vegetables.

Heat to boiling.

Boil about 4 minutes, stirring frequently, until vegetables are crisp-tender.

Stir in raisins and chutney.

Serve over couscous.

Sprinkle with peanuts.

ook and drain ravioli as directed on package.

Cook and drain spinach as directed on box.

In 1-quart saucepan, mix cream cheese, coconut milk, broth, curry powder and salt.

Cook over medium heat, stirring occasionally, until hot.

Spoon spinach onto serving plate.

Top with ravioli and sauce.

Sprinkle with peanuts and onions.

Heat oven to 400°F.

Cook and drain pasta as directed on package.

Meanwhile, brush bread with butter.

Line bottom and side of 10-inch pie plate with bread, buttered sides up and slightly overlapping slices.

Bake about 10 minutes or until light brown.

Reduce oven temperature to 350°F.

In medium bowl, mix Swiss cheese, 1 tablespoon of the basil and the Alfredo sauce.

Gently stir in pasta.

Spoon into baked crust.

In small bowl, mix tomatoes, onions and remaining 1 tablespoon basil.

Sprinkle over pasta mixture; lightly press onto surface.

Sprinkle with Romano cheese.

Bake at 350°F 15 to 20 minutes or until hot.

Let stand 5 minutes before cutting.

Heat oven to 400°F.

Place squash halves, cut side up, on ungreased cookie sheet.

Brush with oil.

Roast 30 minutes or until squash is very tender.

Cool slightly.

When squash is cool enough to handle, use spoon to remove pulp; place in small bowl.

Stir in ricotta cheese, 1⁄4 cup Parmesan cheese, 1⁄2 teaspoon salt, 1⁄4 teaspoon pepper and the nutmeg.

Spoon 1 tablespoon squash mixture onto center of each wonton skin.

In another small bowl, beat together egg and water.

Brush edges of wonton skins with egg-water mixture.

Fold skins tightly over filling, pressing gently to remove any air trapped inside, forming triangles, and sealing filling tightly inside skins.

(If filled wonton skins have large air pockets, they can float to surface when boiled, causing them to cook unevenly.

)

In 1-quart saucepan, heat butter over medium heat about 3 minutes until melted.

Add 12 to 15 sage leaves; cook 3 to 4 minutes, watching carefully and stirring frequently, until butter is golden and sage wilts and then crisps.

Add garlic; cook 1 minute or until butter is amber in color and garlic is tender.

Stir in 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper.

Set aside; keep warm.

In Dutch oven or sauce pot, heat 4 quarts water to boiling.

Slip filled wonton skins into boiling water in batches so as not to crowd them.

Boil 3 minutes or until tender.

(Do not overcook.

) Use slotted spoon to lift ravioli from boiling water; place on serving plates.

Drizzle butter mixture evenly over ravioli.

Immediately sprinkle each serving with 1 tablespoon Parmesan cheese; garnish each with sage leaf.

In small bowl, pour 1 cup hot water over dried mushrooms; let stand about 20 minutes or until soft.

Meanwhile, cook and drain noodles as directed on package.

Place drained tofu between 2 layers of paper towels; press gently to remove as much water as possible.

Cut into 1⁄4-inch cubes; set aside.

Drain water from dried mushrooms; rinse with warm water and drain again.

Squeeze out excess moisture from mushrooms.

Remove and discard stems; cut caps into 1⁄2-inch strips.

In 12-inch skillet or wok, heat oil over medium-high heat.

Add onion; cook and stir 3 minutes.

Add all mushrooms and tofu; cook and stir 3 minutes.

Stir in teriyaki sauce.

Reduce heat; partially cover and simmer about 2 minutes or until vegetables are tender.

Stir in noodles, cilantro and sesame seed.

Cook and drain pasta as directed on package.

Meanwhile, in 12-inch skillet, heat oil over medium-high heat.

Add bell pepper, asparagus, lemon peel, salt and 1⁄2 teaspoon pepper; cook, stirring occasionally, until vegetables are crisp-tender.

Stir lemon juice and beans into vegetable mixture.

Cook until beans are hot.

Add pasta; toss.

Sprinkle with pepper.

In medium bowl, mix cooked rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper and egg.

Shape mixture into 10 balls; roll in wheat germ to coat.

In 10-inch skillet, heat oil over medium heat.

Add rice balls; cook about 10 minutes, turning occasionally, until light golden brown.

Meanwhile, cook and drain spaghetti as directed on package.

Serve rice balls and pasta sauce over spaghetti.

Sprinkle with cheese.

*Do not use instant rice.