Category Archives: Recipes

Roasted Vegetables with Rotini and Parsley-Rosemary Pesto

Ingredients

2 tablespoons, plus 2 teaspoons olive oil, divided

8 cups vegetables

1 teaspoon salt

Coarsely ground black pepper

8 large cloves garlic

1 pound fully-cooked chicken sausage, each cut in half crosswise on the diagonal

1 box Dreamfields Rotini

Parsley-Rosemary Pesto

Roasted Vegetables with Rotini and Parsley-Rosemary Pesto
Roasted Vegetables with Rotini and Parsley-Rosemary Pesto

 Directions

Line large rimmed baking pan (17x12x1-inch) with aluminum foil. Brush lightly with olive oil (about 2 teaspoons of disposable utensil).

Place 8 cups vegetables (any combination) plus garlic cloves in large bowl; toss with 2 tablespoons oil, salt and pepper. Place vegetables and garlic cloves in single layer in baking pan. Remove broccoli and cauliflower, if using, and reserve. Roast in oven at 425°F for 15 minutes.

Stir vegetables. Add sausage and reserved broccoli and cauliflower. Continue roasting 15 to 20 minutes or until vegetables are lightly browned and tender.

Meanwhile, cook pasta according to package directions. Drain and return to pan; toss with pesto. Add vegetables and sausage. Transfer to platter.

Note: Choose 8 cups of any combination of vegetables: fennel bulbs, cut into quarters; parsnips, cut into 2-inch lengths; carrots, cut into 2-inch lengths; medium onions, quartered; broccoli florets; cauliflower florets; sweet potatoes, cut into 2-inch pieces. Serve it on black tableware item.

Comma Plate Black
Comma Plate Black

Yummy Yam Quick Bread

Ingredients

1 18.25-ounce box spice cake mix

1 teaspoon ground cinnamon

1 15-ounce can Bruce’s Sweet Potatoes, drained and mashed

1/2 cup water

Crumble Topping (optional)

1/4 cup brown sugar

1/4 cup flour

1/3 cup chopped walnuts

2 tablespoons butter, melted

1 teaspoon vanilla extract

Yummy Yam Quick Bread
Yummy Yam Quick Bread

How to prepare the dish

Preheat oven 350°F. Coat 9 x 5 x 3-inch loaf pan with nonstick cooking spray.

In mixing bowl, mix together spice cake mix, cinnamon, sweet potatoes and water just until combined. Transfer to prepared pan.

Sprinkle with Crumble Topping if desired.

Bake 40 to 50 minutes or until toothpick inserted in the center comes out clean.

Crumble Topping – This crumbly topping adds the ultimate finishing touch to the bread. – In small clear tableware product, mix together all ingredients. Serve the delicious bread on white tableware.

Bodega Cup White
Bodega Cup White

Spicy Sausage & Linguine

Ingredients

2 tablespoons olive oil

2 cloves garlic, minced

10 small pork sausage links, cut up

1/4 teaspoon dried Italian seasoning, crushed

1 jar (24 ounces) Pace Picante sauce

3 peppers, sliced

1 medium onion, sliced

8 ounces fresh mushrooms, sliced

1 package (16 ounces)

linguine, cooked and drained

Grated Parmesan cheese

Spicy Sausage and Linguine
Spicy Sausage and Linguine

Directions

Heat oil in 10-inch skillet over medium-high heat on high-end seagreen tableware .

Add garlic, sausage and Italian seasoning. Cook until sausages are browned and cooked through.

Add picante sauce, peppers, onion and mushrooms. Heat to a boil. Cover. Reduce heat to low.

Cook for 25 minutes or until the vegetables are tender. Serve over linguine and top with cheese on palm plate .

Aqua Plate White
Aqua Plate White

Chicken and Broccoli Fettuccine

Ingredients

1 package (1 pound) whole grain fettuccine

2 tablespoons olive oil

1 teaspoon (2 cloves) chopped garlic

1 package MorningStar Farms Meal Starters Chik’n Strips, cut into 1-inch strips

1 package (10 ounces) frozen chopped broccoli

2 cups fresh broccoli, chopped and blanched

3 cans (14 1/2 ounces each) chopped tomatoes with garlic, basil and oregano

1/4 teaspoon freshly ground black pepper

1/4 cup chopped fresh basil

1/4 cup (1 ounce) Parmesan cheese, shredded

Chicken and Broccoli Fettuccine
Chicken and Broccoli Fettuccine

 Preparation

Cook fettuccine according to package directions.
Cook Chik’n strips according to package directions.
While fettuccine cooks, heat oil in large skillet over medium-high heat. Add garlic and sauté 1 minute. Add Chik’n strips and heat through. Add broccoli, tomatoes and pepper. Allow to simmer 2 to 3 minutes.
When fettuccine is finished, drain and stir in broccoli and Chik’n mixture.
Garnish with fresh basil and Parmesan cheese. Serve this delicious menu on seagreen tableware product and disposable fork.
Mini Fork Seagreen
Mini Fork Seagreen

Chicken Alfredo Primavera

Ingredients

8 ounces linguini pasta, broken in half

1 cup frozen baby peas, thawed

1 red bell pepper, cut into short, thin strips

1 cup cut fresh asparagus spears (1 inch pieces)

2 tablespoons butter

2 tablespoons all-purpose flour

1-1/2 cups 1% milk

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1-3/4 cups (7 ounces) Sargento Bistro Blends Mozzarella Cheese with Sun-Dried Tomatoes & Basil Shredded Cheese, divided

2 cups chopped cooked chicken or turkey

1/4 cup chopped fresh basil or parsley (optional)

Chicken Alfredo Primavera
Chicken Alfredo Primavera

 Preparation

Cook linguini according to package directions adding peas, bell pepper and asparagus to cooking water during last 3 minutes of cooking.

Meanwhile, melt butter in medium saucepan over medium heat. Add flour; cook 1 minute, stirring constantly. Gradually stir in milk; bring to simmer, stirring frequently. Stir in salt and pepper. Stir in 1-1/4 cups cheese until melted.

Drain linguini and vegetables; return to pot over low heat. Add cheese sauce and chicken; mix well in large white tableware product. Transfer to serving plates; top with remaining 1/2 cup cheese and, if desired, basil. Serve with freshly ground black pepper on fashionable plastic smallware set.

Amuse Bouche Shell Plate White
Amuse Bouche Shell Plate White

Baked Penne & Smoked Sausage

Ingredients

1 (16-ounce) package Hillshire Farm Smoked Sausage, any variety

1 (10 3/4-ounce) can cream of celery soup

2 1/2 cups milk

2 1/2 cups (8 ounces) penne, uncooked

1 cup shredded mozzarella cheese, divided

1 1/2 cups Cheddar French-fried onions, divided

1 cup frozen peas

Baked Penne & Smoked Sausage
Baked Penne & Smoked Sausage

Preparation

Heat oven to 375°F. Cut sausage into 1/4-inch slices and brown in skillet; drain.

Combine soup and milk in 3-quart casserole. Stir in pasta, sausage, 1/2 cup cheese, 1/2 cup French-fried onions and peas.

Bake 45 minutes covered tightly with foil. After 45 minutes, uncover white tableware product and top with remaining cheese and onions. Bake 3 minutes until golden.

Let stand 5 minutes before serving. Use disposable silverware upon serving.

Comma Plate White
Comma Plate White

Bailey Butterscotch Dream

Ingredients

2 ounces Baileys Original Irish Cream liqueur

1 ounce Smirnoff Twist of Vanilla Vodka

1/2 ounce butterscotch syrup

Baileys Butterscotch Dream
Baileys Butterscotch Dream

 Preparation

Add ice to martini glass to chill and place aside. In shaker, pour ice, liqueur, vodka and syrup and shake.

Empty ice out of chilled martini glass and rim in cinnamon, brown sugar and graham cracker mixture.

Drizzle butterscotch syrup into martini glass to decorate.

Pour contents of shaker into plastic champagne glass and garnish with mint sprig, compliment with a spoon made of quality bamboo tableware.

Mini Bamboo Spoon
Mini Bamboo Spoon

Filet Mignon with Compound Butter

Ingredients

4 (8-ounce) Omaha Steaks filet mignons

2 tablespoons canola oil

Salt and pepper

Compound Butter

1/2 cup unsalted butter, at room temperature

1 shallot, minced

1 tablespoon minced fresh flat-leaf parsley

1 teaspoon freshly squeezed lemon juice

Salt and pepper

Filet Mignon with Compound Butter
Filet Mignon with Compound Butter

Preparation

Rub steaks on all sides with oil and season with salt and pepper to taste.

Grill over direct medium-high heat for about 5 minutes per side for medium-rare, 6 to 7 minutes per side for medium, or to desired doneness.

Remove steaks from grill and let rest for a few minutes. Place a slice of compound butter on top of each steak, allowing it to melt slightly before serving.

Compound Butter – Combine butter, shallot, parsley and lemon juice in the bowl of a food processor fitted with the metal blade.

Process to blend.

Transfer mixture to a sheet of plastic wrap. Roll into a log about 1 1/2 inches thick and twist the ends to close.

Refrigerate at least one hour or until firm.

Remove from the refrigerator and slice into 1/2-inch coins when the steaks go on the grill. Serve the filet mignon with compound butter on quality bamboo tableware  or palm plate.

bamboo round plate small
bamboo round plate small

Chimichurri Steak Wraps

Ingredients

Chimichurri Sauce

1 cup fresh parsley leaves
2 cloves garlic
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt
Steak Wraps
4 medium whole wheat tortillas (8 to 10-inch diameter)
3 cups fresh baby spinach
1/2 large red bell pepper, cut into thin strips
12 ounces grilled beef steak, cut into slices
Chimichurri Steak Wraps
Chimichurri Steak Wraps
 Directions

Place parsley and garlic in food processor or blender container. Cover using  smallware lid  product; process until finely chopped. Add oil, vinegar and salt; process just until blended.

Spread each tortilla evenly with Chimichurri Sauce, leaving 1/4-inch border around edge. Top with equal amounts spinach, bell pepper slices and beef slices on top two-thirds of tortilla. Fold bottom of tortilla up over filling. Fold right and left sides to center overlapping edges; secure with wooden picks; if desired. Serve them on food cone stands for chic look.

Rising Sun, Acrylic Cone Stand
Rising Sun, Acrylic Cone Stand

Sausage Cheeseburger Pizza

You can make a quick appetizer by cooking this unique recipe. Sausage Cheeseburger Pizza can be eaten in almost every spare time. Check this one out!

Ingredients

1 pound Bob Evans Original Recipe Sausage Roll

1 12-inch prepared pizza shell

1/2 cup yellow mustard

2 cups (8 ounces) shredded mozzarella cheese

1/2 cup chopped onions

15 dill pickle slices

3/4 cup (3 ounces) shredded cheddar cheese

Sausage Cheeseburger Pizza
Sausage Cheeseburger Pizza

Direction

Preheat oven to 425°F.

Crumble and cook sausage in medium skillet until browned; drain well on paper towels.

Place pizza dough on lightly greased 12-inch pizza pan or baking sheet.

Spread mustard over dough; top with mozzarella cheese, sausage and onions. Place pickle slices evenly on top; sprinkle with cheddar cheese.

Bake 12 minutes or until crust is cooked through and cheese is bubbly. Cut into thin wedges or squares and serve hot on quality bamboo tableware with disposable knife for every serving. Refrigerate leftovers.

Bamboo Dish
Bamboo Dish