Amy's Recipe of the Day

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Location: Texas, United States

Sunday, June 22, 2008

Toasted Ravioli

This is a little lighter than the St. Louis version. They are baked, and I used cheese ravioli. I happened to already them on hand, but they were also lower in fat than the ones filled with meat. (Meat is traditional.)

20 frozen cheese ravioli
¾ cup Italian-flavored bread crumbs
3 Tbsp grated (not shredded) parmesan cheese
2 eggs or 1 egg and 2 egg whites, beaten
Cooking spray
½ jar marinara sauce

Preheat oven to 425 degrees. Cook ravioli according to package directions. Drain and rinse with cool water (just cool enough so you can handle them). Set aside. Mix bread crumbs and parmesan cheese in a shallow dish. Beat eggs in another shallow dish.

Take each ravioli, one by one, and dip in egg mixture, then coat in bread crumb mixture. Set on a cookie sheet. (I covered mine with Reynolds Release; I don’t know if that was necessary; they slid all over the place.) Spray with cooking spray.

Bake for about 7 minutes. Check to see if they are starting to brown. If so, take them out and flip over and then bake for another 7 minutes or so. If not, wait a few minutes, then check again and flip when ready. Oven times may vary.

Serve with warmed marinara sauce for dipping. We added ground turkey to ours because there was no meat in the ravioli, but if you do that, you can’t really dip; you’ll need to spoon the meat sauce over the ravioli.

Serves about 3 as a main dish. (Serving size: 6-7 ravioli)

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Monday, June 16, 2008

Mushroom Bread

1 pkg (8 oz) refrigerated crescent rolls
2 cups sliced, fresh mushrooms
1 Tbsp butter or margarine, melted
1/4 cup grated Parmesan cheese
1/4 tsp Italian herbs or Italian seasoning

Preheat oven to 3750. Separate dough into triangles. Place on pizza stone. Spread and toll out dough to cover stone using lightly floured rolling pin. Toss sliced mushrooms in melted butter to coat. Arrange mushrooms on top of dough. Sprinkle with cheese and herbs. Bake 15-20 minutes. Cut into squares with pizza cutter and serve warm.

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Sunday, June 15, 2008

Fettuccine Salad

2 Tbsp canola oil or olive oil
1 16-oz can corn, drained, liquid reserved
2 Tbsp salt (or less to taste)
1 pound fettuccine
1 cup Parmesan cheese, grated
1/2 bunch green onions, finely chopped
1 cup lowfat sour cream
1 cup lowfat mayonnaise
2 chicken flavored bouillon cubes, crushed
1 tsp garlic (or more to taste)
1 Tbsp black pepper

In large pot, bring 1 gallon water to a vigorous boil. Add oil, liquid from corn, and salt. Break fettuccine and drop into boiling water. Lower heat, simmer for 5 minutes, stirring constantly. Remove pasta from heat and pour into colander. Rinse completely with cool water. In a microwave-safe container, combine crushed bouillon cubes, corn, Parmesan cheese, mayonnaise, green onions, and seasonings. Microwave briefly, just until warm. Stir to blend. Put cold pasta in a large bowl or casserole dish and pour sauce over noodles. Mix well. Serve chilled. Makes 6-8 large servings.

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Sunday, June 01, 2008

Grilled Marinated London Broil

5 large garlic cloves
1 tsp salt
¼ cup dry red wine
¼ cup balsamic vinegar
1 Tbsp soy sauce
1 tsp honey

1 ½ lb sirloin London broil (1 ¼ inches thick)

Make marinade:
Mince and mash garlic to a paste with salt and in a blender blend with remaining ingredients.
In a heavy-duty sealable plastic bag combine London broil with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.

Prepare grill. Bring steak to room temperature (takes about 1 hour) before grilling. Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.

Holding a knife at a 45 degree angle, cut steak across grain into thin slices and serve with tomatoes. Serves 6.