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

Pick-a-Peck-of-Peppers Fiesta Ranch Dip

Ingredients

1 cup reduced-fat mayonnaise

1/2 cup fat-free sour cream

1/2 cup nonfat, plain yogurt

1 (1.1-ounce) packet ranch dip mix

2 each: green, red, orange and yellow bell peppers

Pick-a-Peck-of-Peppers Fiesta Ranch Dip
Pick-a-Peck-of-Peppers Fiesta Ranch Dip

 Preparation

Combine mayonnaise, sour cream, yogurt and ranch dip mix in a medium-size clear tableware product; place in the refrigerator to chill.

Meanwhile, remove the tops of the bell peppers, rinse and remove seeds.

Slice one green, red, orange and yellow bell pepper into quarters. Place one quarter of each color bell pepper into a food processor and chop until fine. Remove and drain excess water.

Add the diced bell pepper mixture to the fiesta dip and stir until well combined.

Pour the dip into each of the remaining whole bell peppers and serve with the remaining bell pepper cut into strips. Serve the menu and compliment with disposable silverware.

Mini Black Bamboo Spoon
Mini Black Bamboo Spoon

Cherry Good Oatmeal

Eating healthy food will absolutely boost your health. Moreover, a healthy food is also good for diet. Cherries, one of America’s “super-fruits” is rich in nutrients and loaded with antioxidants.

Ingredients

2 cups lowfat milk

1/4 teaspoon salt

1 cup old-fashioned rolled oats

2/3 cup mixed dried berries and cherries (red tart cherries, blueberries and strawberries)

1/8 teaspoon ground cinnamon

2 teaspoons packed brown sugar

1/2 cup lowfat milk

4 teaspoons chopped toasted pecans or walnuts (optional)*

Cherry Good Oatmeal
Cherry Good Oatmeal

Preparation

Bring 2 cups milk and the salt to boil in a medium saucepan which is one of black tableware items. Stir in dried oats; then stir in dried berries, cherries and cinnamon.

Reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat

To serve, spoon oatmeal into seagreen tableware product. Pour 2 tablespoons milk over each serving. Sprinkle with brown sugar and, if desired, nuts.

Mini Handled Plate Seagreen
Mini Handled Plate Seagreen

Soupe à la laitue

Une bonne soupe idéale pour les nuits d’hiver.

Ingrédients:

1 tasse et demi de poulet cuit et haché

4 tasses de bouillon de poulet

2 tasses d’eau

1 cuillère à soupe d’huile d’olives

1 tasse d’oignon coupé en deux

2 tasses de champignons tranchés

2 petites laitues tranchées

2 tasses de bettes tranchés

Poivre noir

1/4 de tasse de marjolaine fraîche tranchée

1/4 de tasse de persil émincé

1/2 tasse de parmesan râpé

10 brins de persil

Sel

Préparation:

Dans une marmite faire chauffer l’huile d’olives, sauter l’oignon et les champignons environ 5 minutes.

Ajouter la laitue et la bette à cardes en lamelles (environ 10 tasses) et sauter jusqu’à ce quelles soient ramollies, environ 4 à 5 minutes.

Ajouter l’eau, le bouillon et le poulet coupé et laisser cuire pendant 20 minutes.

Ajouter le poivre, la marjolaine, le persil et le sel.

Au moment de servir mettre une cuillère à soupe de parmesan au fond de chaque bol, servir la soupe puis garnir de brins de persil et de marjolaine.

Salade mexicaine au poulet

Une délicieuse salade mexicaine au poulet pleines de couleurs.

Ingrédients:

2 tasses de poitrine de poulet cuit et coupé en dés

1 tasse de riz brun

2/3 de tasse de sauce italienne

1 tasse d’oignons verts tranchés

2 cuillère à thé de poudre de Chili

1 cuillère à thé de cumin

2 cuillères à soupe de jus de lime

1 grand poivron jaune coupé en lamelles

1 grand poivron rouge  coupé en lamelles

3 tomates moyennes coupés en quartiers

2 tasses d’haricots pinto en conserve

1 tasse de fromage cheddar râpé

1/2 tasse d’olives noires tranchés

1 avocat tranché

1 tasse de salsa

1/2 tasse de crème sure légère

1/2 tasse de coriandre en branches

Préparation:

Commencer par cuire le riz comme mentionner sur l’emballage, sans sel.

Placer le riz cuit dans un saladier transparent, verser un tiers de tasse de sauce italienne, ajouter les oignons verts, le cumin, le Chili, le jus de lime, puis mélanger.

Étaler uniformément la préparation de riz au fond du saladier et recouvrir de tomate.

Ajouter la poitrine de poulet et les haricots, puis saupoudrer de fromage râpé et d’olives noires.

Terminer avec les lamelles de poivron puis arroser avec le reste de la sauce italienne.

Recouvrir et laisser au réfrigérateur pendant plusieurs heures.

Au moment de servir garnir de tranches d’avocats, puis disposer la salsa à la cuillère autour d’un monticule de crème sure.

Garnir e coriandre fraîche.

 

Champignons farcis au poulet

Des amuse-gueules irrésistibles à préparer en un clin d’oeil.

Ingrédients:

225 gr de poulet haché

2 gousses d’ail émincés

Sel

1 cuillère à soupe de piment Chili émincé

1 cuillère à soupe de romarin frais émincé

2 cuillères à soupe de persil émincé

18 gros champignons

8 tasses d’épinards

24 tomates cerises

4 brins de persil

Pour l’aïoli au paprika fumé:

6 cuillère à soupe de mayonnaise

3 gousses d’ail émincés

2 cuillères à soupe de jus de citron

1 cuillère à thé de paprika fumé

Préparation:

Dans un grand bol mélanger le poulet, le sel, l’ail, les piments de Cayenne, le romarin et le persil.

Enlever délicatement les queues des champignons puis les farcir au mélange de poulet à l’aide d’une cuillère à thé.

Mettre sur une plaque à biscuit et cuire au four à 180°c  au au barbecue pendant 30 minutes.

A mi-cuisson arroser les champignons du jus de citron.

Pendant ce temps préparer l’aïoli en mélangeant la mayonnaise avec l’ai, le jus de citron et le paprika fumé.

Disposer les épinards sur un plat de service, garnir avec une cuillère d’aïoli, un peu de persil, quartes moitiés de tomates cerises et trois champignons farcis.