In a large bowl, combine turkey and poultry seasoning. Mix well to combine. Shape mixture into 12 patties, each about 1 inch thick. Press blue cheese into the center of 4 of the patties, covering cheese with turkey.
Heat oil in a large skillet or griddle over medium-high heat. Add turkey burgers and cook 4 to 6 minutes per side, until cooked through.
Serve the cheese-stuffed burgers with this meal and refrigerate remaining burgers until ready to use. Serve burgers on rolls.
combine the shredded chicken, cream cheese, half of the monterey jack
rrange single layer of frozen cheese filled ravioli over sauce;
drizzle
dd spinach, ricotta, and parmesan cheese.
Cut each egg roll
00b0F
Blend the cream cheese and spinach in a large
Cook and drain ravioli as directed on package.
In 10-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add chicken; cook 2 to 4 minutes, turning occasionally, until brown. Stir in cooking sauce, cooked ravioli and half-and-half; reduce heat. Simmer uncovered 3 to 5 minutes or until sauce is hot.
Sprinkle with bacon, cheese and basil.
In a large pot of boiling, salted water, cook the ravioli according to package directions just until tender, but still firm, about 7 minutes.
Place the walnuts in a food processor.
Process until they are finely ground.
In a Dutch oven, brown ground beef; drain.
Add all ingredients, except for the Paremesan cheese and ravioli.
Bring to a boil.
Reduce heat; cover and simmer 30 minutes.
Stir in the Parmesan cheese.
Cook ravioli according to package directions; drain and add to soup.
~NOTE~I normally use the cheese filled ravioli because that is the kid's favorite.
But you can use a different type of filling to satisfy your taste, such as roasted chicken or Italian sausage filled ravioli.
olling boil. Stir in frozen ravioli and return to a boil
ooked sausage, 2 Tablespoons Parmesan cheese, salt and parsley.
Stuff
Scoop out center of each tomato half, leaving a 1/2 inch thick shell.
Chop scooped out tomato pulp; set aside.
In a medium bowl, combine breadcrumbs, butter, basil, salt and pepper.
Stir in cheese and chopped tomato pulp.
Fill tomato shells with breadcrumb mixture.
Wrap each stuffed half in foil.
Place on grill, stuffed side up.
Cook 10 to 15 minutes or until cheese melts.
Remove foil; sprinkle with parsley.
Serve hot and enjoy.
In 10-inch skillet over medium-high heat, cook sausage until browned and no longer pink, stirring to separate meat.
Spoon off fat.
Stir in spaghetti sauce.
Heat to boiling.
Add ravioli. Heat through, stirring occasionally.
Sprinkle with cheese. Garnish with oregano if desired.
Heat oven to 350\u00b0. In a 2-qt. casserole mix pasta sauce and soup until smooth.
Stir in meatballs and ravioli.
Cover and bake for 45 minutes. Uncover and bake an additional 15-25 minutes.
f you are doubling the recipe).
In large bowl, combine
Cook ravioli to desired doneness as directed on package; drain.
Rinse with hot water; set aside.
Heat oil in large skillet over medium high heat until hot.
Add zucchini, yellow squash, bell pepper, onions and garlic.
Cook and stir 3 to 5 minutes, or until crisp-tender.
Cook an additional 3 to 5 minutes, or until thoroughly heated, stirring occasionally. Sprinkle with cheese.
Makes 4 servings.
venly with tomato sauce and cheese. Sprinkle evenly with oregano. Bake
Place on serving plate. Spoon cheese mixture inside pepper ring; carefully
In heavy 1 1/2-quart saucepan, heat 1-inch vegetable oil (approximately 2 cups). Dip ravioli into eggs. Coat with seasoned bread crumbs. Deep fry ravioli in small batches for 1 minute or until golden brown. Remove with slotted spoon. Drain on paper towels.
Yields 8 appetizer servings.
In 3-quart saucepan, combine Prego and ravioli.
Over low heat, heat through; stir often.
Serve with grated Parmesan cheese.
Makes 4 servings.
f bread.
Mix cream cheese and marmalade together.
Spoon