Spread tortillas with reduced-fat cream cheese.
Top with remaining ingredients; roll up.
KITCHEN TIPS:
SUBSTITUTE: Substitute deli fresh shaved ham for the turkey breast.
MAKE AHEAD: Wrap roll-ups individually in plastic wrap. Refrigerate until ready to serve, up to 24 hours.
SERVING SUGGESTION: Pair this recipe with fresh fruit and fat-free milk for a great take-to-work lunch.
op with saute pan of Tuscan vegetables.
Serve with a
ay).
TO MAKE THE TUSCAN PORTOBELLO MELT:
Place tomato
To make the lemon syrup:
Heat the water and sugar in a saucepan until the sugar is dissolved. Remove from heat, and add lemon juice to taste.
Store in a covered jar in the refrigerator.
To make the Tuscan tea:
Mix 1/2 cup lemon syrup with the cold tea.
Serve in 2 tall glasses, over ice.
Garnish with lemon wedges.
Enjoy!
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
asticciera Cream---.
Follow above recipe for pasticciera cream, omitting lemon
Prepare Pizzaiola
Sauce
in very large skillet.
While sauce is cooking,
wash
and prepare all seafood.
Add lobster to sauce and cook for 8 minutes.
Add the rest of the seafood; cover skillet and
cook
on
medium heat an additional 15 minutes.
Boil linguine
accordingly
to
package directions and drain.
Divide linguine
evenly
among
4
plates.
Arrange a lobster in the center
of
linguine and 6 mussels and 6 clams around plate.
Pour sauce all over, dividing seafood among the 4 plates.< ...
br>Add 1/4 cup Tuscan dressing and stir in the
rizzle with olive oil.
RECIPE TESTING
SIMMER DOWN
Heat chicken broth to boiling point.
Whisk egg, cheese and parsley until well
beaten.
Stir
soup
while
adding egg mixture in a thin steady
stream.
Remove
from
heat
and let stand 2 minutes before
serving.
Season
with salt and pepper to taste. Makes 1 to 2 servings.
Crack the eggs in a bowl; add the water, dry mustard, Tabasco, and salt and pepper. Whisk until foamy. Melt butter in a large non-stick skillet over medium-low heat.( See the food.com video on how to prepare the perfect omelet if needed. ) Once the omelet has set, spoon sprinkle one side with the cheese followed by all other ingredients. Fold over and serve.
Line a very large platter with lettuce leaves.
Roll salami and place, point side down, in a group on lettuce platter. Arrange all other ingredients in groups on platter.
Pass dressing separately (recipe to follow).
Soak the breadcrumbs in milk for five minutes. Strains and squeeze to remove excess milk, then loosen crumbed and spread over a plate.
In a large bowl, mix together with the beef, prosciutto, egg, parsley and Parmesan cheese. Mix well with your hands.
Moisten your hands with a little water and form the meat into 8 meatballs of the same size. Be sure to pack them well and not leave any openings, otherwise the meatballs will fall apart while cooking. Place the flour into a small bowl and roll the meatballs lightly in the flour until ...
Mix all ingredients in a food processor or blender until well-blended but still a little chunky - do not completely puree.
Chill at least 30 minutes. Several hours or overnight is better.
Serve in your favorite way - on toasted rolls, tuna melts, on top of greens or whatever floats your boat.
Melt butter with oil in heavy, large pot over medium heat. Add onion, celery and garlic and cook 5 minutes, stirring frequently.
Add cabbage and cook 5 minutes, stirring occasionally.
Add stock, tomatoes, beans, ham bone, basil or pesto, salt and pepper and bring to a boil.
Reduce heat and simmer 45 minutes, stirring occasionally.
Taste and adjust seasoning.
Discard bone.
Can be prepared 1 day ahead.
Cool, cover and refrigerate.
Bring soup to simmer before continuing. Makes 8 servings.
In a soup pot, brown sausage until no longer pink.
Break up into small pieces while cooking.
Drain off excess oil. Return to pot.
In a food processor, chop onion, celery, carrot, rosemary, and garlic until fine; add to the soup pot.
In same food processor, puree 2 cups Great Northern beans with 1 cup chicken broth; add to the pot.
NOTE: I like to chop the diced tomatoes a little finer in the food processor before adding.
Combine remaining ingredients.
Bring to boil; lower heat and simmer for 60 minutes or until desired ...