Chocolate Rice Pudding

Cook Time: 40 min
Yield: 6 to 8 servings

Ingredients

* 5 cups whole milk
* 2/3 cup Arborio rice
* 3/4 cup sugar
* 1 1/2 teaspoons orange zest (from 1 medium orange)
* 1 vanilla bean, split lengthwise
* 1 tablespoon unsweetened cocoa powder
* 1 1/2 tablespoons orange liqueur
* 1 cup semisweet chocolate chips

Directions

In a heavy, medium saucepan, combine the milk, rice, sugar, and orange
zest. Scrape in the seeds from the vanilla bean and add the bean to
the saucepan. Bring the milk to a boil, stirring occasionally. Reduce
the heat to medium-low and simmer, stirring frequently, until the rice
is tender and the mixture thickens, about 35 to 40 minutes. Remove the
pan from the heat and discard the vanilla bean. Stir the cocoa powder
and orange liqueur into the mixture. Add the chocolate chips and stir
until melted. Allow the mixture to cool for 10 minutes, stirring
occasionally.

Spoon the rice pudding into serving bowls. Cover and refrigerate for 2
1/2 to 3 hours and up to 1 day ahead.

From:foodnetwork.com

Penne with Spinach Sauce

Cook Time: 12 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 pound whole wheat or multi grain penne
* 3 garlic cloves
* 2 ounces goat cheese
* 1 ounce reduced fat cream cheese
* 3/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 6 ounces fresh baby spinach leaves
* 2 tablespoons freshly grated Parmesan

Directions

Bring a large pot of salted water to boil. Add the penne and cook
until it is tender but still firm to the bite, stirring occasionally,
about 12 minutes.

Mince the garlic in a food processor. Add the goat cheese, cream
cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the
spinach leaves. Blend until the mixture is smooth and creamy. Set the
cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the
pasta atop the spinach leaves in the bowl. Scrape the cheese and
spinach mixture over the pasta mixture and toss to coat, adding enough
reserved cooking liquid to moisten. Season the pasta, to taste, with
salt and pepper. Sprinkle the Parmesan over and serve.

From: foodnetwork.com

Italian Chocolate Sandwich Cookie

Cook Time: 30 min
Level: Intermediate
Yield: 28 cookies

Ingredients
Chocolate Cookies:

* 1 cup unsalted butter, room temperature (2 sticks)
* 2/3 cup sugar
* 1 cup all-purpose flour
* 1 cup cornmeal or polenta
* 1/3 cup cocoa powder
* 1 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 orange, zested

Orange Filling:

* 1/2 cup unsalted butter, room temperature (1 stick)
* 3/4 cup powdered sugar
* 1/2 orange, zested
* Pinch salt

Directions

Preheat the oven to 350 degrees F.

To make the Chocolate Cookies, in a large bowl use an electric mixer
to cream together the butter and sugar until light in color and
fluffy. In another medium bowl stir together the flour, cornmeal or
polenta, cocoa powder, baking powder, salt, and orange zest. Add the
dry ingredients to the butter mixture and stir to combine using a
wooden spoon. Place the dough on a sheet of plastic wrap. Press the
dough into a 1-inch high round. Wrap in plastic wrap and refrigerate
for at least 30 minutes and up to 1 day.

Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1 3/4-inch
round cookie cutter to cut out the dough. Bake on a heavy baking sheet
for 15 minutes. Place the baking sheets on a wire rack to cool
cookies.

Meanwhile, to make the Orange Filling, combine the butter, powdered
sugar, orange zest, and salt in a medium bowl. Use an electric mixer
to cream the ingredients together.

To assemble the cookie sandwiches, place about 1 teaspoon of the
Orange Filling on a cookie. Top with another cookie and press the
cookies together. Store in an airtight container for up to 1 day.

From:foodnetwork.com

Butternut Squash Tortellini with Brown Butter Sauce

Cook Time: 10 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients
Squash Tortellini:

* 1 butternut squash, approximately 2 pounds, cubed (about 3 cups)
* 2 tablespoons extra-virgin olive oil, plus 2 tablespoons
* 1 1/2 teaspoon herbs de Provence
* 1/2 teaspoon kosher salt, plus more to taste
* 1/4 teaspoon freshly ground black pepper, plus more to taste
* 2 large shallots, chopped (about 1/2 cup)
* 2 garlic cloves, chopped
* 1 cup whole milk ricotta cheese
* 4 small amaretti cookies, crushed (about 1/3 cup)
* 1/4 teaspoon ground nutmeg
* 1 package small wonton wrappers

Brown Butter Sauce:

* 3/4 cup butter (1 1/2 sticks)
* 2 tablespoons torn fresh sage leaves
* 1/2 cup toasted walnuts, chopped
* 1/2 cup dried cranberries, or chopped dried cherries, or mixture of both
* 1/4 teaspoon kosher salt, plus more to taste
* 1/4 teaspoon freshly ground black pepper, plus more to taste
* 1/3 cup grated Parmesan cheese

Directions

To make the tortellini, preheat the oven to 375 degrees F. On a
foil-lined baking sheet toss together the butternut squash, 2
tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in
the oven until soft and golden, about 25 minutes. Meanwhile, heat the
olive oil in a small saute pan over medium heat. Cook the shallots and
garlic until lightly golden, about 3 minutes.

In a food processor, combine the butternut squash mixture, the shallot
mixture, and the ricotta cheese and pulse a few times to blend. Add
the crushed amaretti cookies, the nutmeg, and sprinkle with salt and
freshly ground black pepper. Pulse until smooth. The tortellini
filling can be made one day ahead.

To make the tortellini, lay out 6 wonton skins, keeping the remaining
skins inside the package or under a very lightly dampened paper towel.
Place 1 tablespoon of squash mixture in the middle of each skin. Dip a
pastry brush in a little water and wet the edges of the skin. Gently
fold the square wrapper into a triangle, making sure the edges are
securely closed and there are no air pockets inside. Dampen the two
bottom corners of the longest side of the triangle and gently bring
them together, pressing lightly to secure. Place the formed tortellini
on a baking sheet and cover with plastic wrap. Before laying out
another 6 wonton sheets, be careful to dry the work surface. This will
help keep tortellini from sticking to the baking sheet. Continue until
all the butternut squash mixture is used. There should be
approximately 36 tortellini. (The tortellini can be formed, frozen on
the baking sheet, transferred to a tightly sealed plastic bag or
container and stored for up to six months. To cook, simply toss the
frozen ravioli into the salted boiling water and cook for 4 minutes.)

To make the sauce and serve, bring a large pot of salted water to a
boil. Meanwhile, melt the butter in a large, heavy skillet over medium
heat.

Add the sage, walnuts and cranberries and let cook until the butter
starts to brown, about 3 minutes. Turn the heat off and season with
salt, and pepper.

Stir to combine. Then, gently place the tortellini in the boiling
water and gently stir. When they begin to float they are done, about 3
minutes. Using a slotted spoon, gently spoon the tortellini onto a
serving platter, Top with the brown butter sauce, sprinkle with
Parmesan cheese and serve.

From: foodnetwork.com

Individual Orange and Chocolate Cheesecakes

Cook Time: 45 min
Level: Intermediate
Yield: 6 servings

Ingredients

* 1/3 cup finely crushed chocolate wafers
* 2 tablespoons butter, melted
* 1/4 cup ricotta cheese
* 2 ounces cream cheese
* 1/4 cup sugar, plus 2 tablespoons
* 1 orange, zested
* 1 egg
* Butter, for greasing

Directions

Special equipment: mini muffin tin

Preheat the oven to 350 degrees F.

Combine the crushed chocolate wafers and the melted butter. Place a
tightly packed teaspoon of the wafer mixture into each mini-muffin cup
and press down firmly.

In a food processor combine the ricotta cheese, cream cheese, 1/4 cup
of the sugar, half of the orange zest, and the egg. Blend until
smooth. Lightly grease the sides of the mini muffin tin with butter.
Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture.
Place the mini muffin tin in a baking dish and pour enough hot water
in the baking dish to come halfway up the sides of the mini muffin
tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack
and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small
knife to gently pop the cheesecakes out of the cups.

Just before serving, combine the remaining orange zest with the
remaining 2 tablespoons of sugar. Top each individual cheesecake with
about 1/4 teaspoon of the orange zest mixture and serve.

From: foodnetwork.com

Grilled Vegetable Panini

Cook Time: 10 min
Level: Easy
Yield: 12 servings

Ingredients

* 1/4 cup olive oil
* 2 small Japanese eggplants or 1 medium to large regular
eggplant, cut crosswise into 1/2-inch-thick slices
* 2 zucchini, cut crosswise into 1/2-inch-thick slices
* 1 small red onion, cut into 1/2-inch-thick slices
* Salt and freshly ground black pepper
* 2 baguettes (each about 2 feet long)
* 1/2 cup Basil Pesto, recipe follows
* 8 ounces fresh water-packed mozzarella cheese, drained, sliced
* 2 tomatoes, sliced
* 1/2 cup roasted red peppers
* 8 large basil leaves, optional

Directions

Heat a grill pan over medium-high heat. Drizzle the oil over the
eggplant, zucchini, and onion slices, then sprinkle with salt and
pepper. Working in batches, grill the eggplant, zucchini, and onions
until they are tender and grill marks appear, about 4 minutes per
side. Cool completely.

Cut each baguette into 6 pieces. Working with one baguette piece at a
time, slice in half and spread both sides with the pesto. Working with
the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices
zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1
slice of roasted pepper. Sprinkle with salt and pepper. Place top half
of baguette on top and continue with remaining baguette. (The
sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and
refrigerate.)

Basil Pesto:

2 cups fresh basil leaves
1/4 cup toasted pine nuts
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup (about) extra-virgin olive oil
1/2 cup grated Parmesan

In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of
salt, and 1/4 teaspoon of pepper until finely chopped. With the
blender still running, gradually add enough oil to form a smooth and
thick consistency. Transfer the pesto to a medium bowl and stir in 1/2
cup of cheese. Season the pesto with more salt and pepper, to taste.
(The pesto can be made 2 days ahead. Cover and refrigerate.)

Yield: 1 cup
Prep Time: 10 minutes

From: foodnetwork.com

Baked Orzo with Fontina and Peas

Cook Time: 30 min
Level: Easy
Yield: 6 to 8 servings

Ingredients

* 4 cups chicken broth
* 1 pound orzo pasta
* 3 tablespoons butter, plus more to grease the baking dish
* 1 onion, chopped
* 8 ounces mushrooms, sliced
* 1 cup Marsala wine
* 1/2 cup heavy cream
* 4 ounces shredded fontina cheese (about 1 cup)
* 4 ounces diced fresh mozzarella cheese (about 1 cup)
* 1 cup frozen peas, thawed
* 1/2 teaspoon salt
* 1/2 teaspoons freshly ground black pepper
* 1/2 cup bread crumbs
* 1/4 cup grated Parmesan
* 1 teaspoon dried thyme

Directions

Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.

Bring the chicken broth to a boil over medium-high heat in a medium
saucepan. Add the orzo and cook until almost tender, about 7 minutes.
Pour the orzo and the broth into a large bowl. Set aside.

Meanwhile, melt the butter over medium heat in a medium skillet. Add
the onions and saute until tender, about 3 minutes. Add the mushrooms
and continue to saute until the mushrooms are beginning to turn golden
around the edges, about 7 minutes. Add the Marsala. Scrape the brown
bits off the bottom of the pan and cook until the Marsala has reduced
by half, about 5 minutes. Add the mushroom mixture to the orzo in the
large bowl. Add the cream, fontina, mozzarella, peas, salt, and
pepper. Stir to combine. Pour the mixture into the prepared baking
dish.

In a small bowl combine the bread crumbs, Parmesan, and dried thyme.
Sprinkle the bread crumb mixture on top of the pasta. Bake until
golden, about 25 minutes.

From: foodnetwork.com