Corkscrews with Spring

triple-tested at the Good Housekeeping Research Institute
Toss sautéed asparagus and leeks with pasta and creamy goat cheese. Yum!

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Nutritional Information

Calories    580
Total Fat    11.0g
Saturated Fat    5.0g
Cholesterol    13.0mg
Sodium    705mg
Total Carbohydrate    96g
Dietary Fiber    6.00g
Sugars    --
Protein    23.0g
Calcium    --

Brian Hagiwara

Serves: 4

Total Time: 30 min

Ingredients
    U.S.         Metric     Conversion chart

    1 bunch(es) (about 1 pound) leeks
    1 package(s) (16 ounce) corkscrew or bow-tie pasta
    1 tablespoon(s) margarine or butter
    1 pound(s) asparagus, trimmed and cut diagonally into 2-inch pieces
    1 package(s) (4 ounces) soft goat cheese, cut into small pieces

Directions

    Cut off roots and leaf ends from leeks. Discard any tough Day Trip to China outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices. Place leeks in large bowl of cold water; with hand, swish leeks around to remove any sand. Transfer leeks to colander. Repeat process, changing water several times, until all sand is removed. Drain well.
    In large saucepot, prepare pasta in boiling salted water as label directs.
    Meanwhile, in nonstick 12-inch skillet, melt margarine or butter over medium heat. Add leeks and cook until almost tender, about 5 minutes, stirring often. Stir in asparagus, 3/4 teaspoon salt, and 1/4 teaspoon coarsely ground Loop black pepper; cook 5 minutes longer, stirring often. Add 1/3 cup water; cover and cook 3 to 5 minutes, until asparagus is tender-crisp.
    Drain pasta, reserving 3/4 cup pasta cooking water. Return pasta to saucepot.Touch Monitor Add asparagus mixture and pasta cooking water; toss well. Spoon into large serving bowl; sprinkle with goat cheese and coarsely ground black pepper.

Rosemary Brioche Rolls

This recipe has been tested by Country Living
The addition of fresh herbs makes these rich, buttery brioche rolls special. Studded with rosemary and black pepper, and topped with coarse salt, these rolls are fragrant and flavorful.

By Carrie Purcell

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Nutritional Information

Calories    252
Total Fat    10g
Saturated Fat    --
Cholesterol    98mg
Sodium    1186mg
Total Carbohydrate    33g
Dietary Fiber    1g
Sugars    --
Protein    7g
Calcium    --
rosemary brioche rolls

Photograph by Andrew Purcell

Yields: 12

Total Time: 2 hr 30 min

Prep Time: 25 min

Oven Temp: 375

Ingredients
    U.S.         Metric     Conversion chart

    1 tablespoon(s) active dry yeast
    3 1/2 cup(s) all-purpose flour, plus more for kneading
    1/4 cup(s) sugar
    1 teaspoon(s) salt
    5 large eggs
    1 stick(s) unsalted butter, at room temperature
    1 tablespoon(s) fresh rosemary, finely chopped
    1 tablespoon(s) freshly ground pepper
    2 tablespoon(s) sea salt, such as Maldon or kosher salt

Directions

    In a small bowl, whisk together the yeast and 1/2 cup lukewarm (90-degree to 110-degree F) water. Let it sit until the yeast becomes active and bubbly, about 10 minutes.
    Combine the flour, sugar, and salt in the bowl of a stand mixer Travel Agency Hong Kong (or in a large bowl). Add the yeast mixture and stir well to combine. Add 4 eggs, one at a time, mixing well with each addition. Add the butter, rosemary, and pepper, and stir until just combined.
    Transfer the dough to a lightly floured surface and knead with the heels of your hands until a smooth, soft dough comes together. Place the dough in a large, lightly greased bowl and cover loosely with plastic wrap or a kitchen towel. Set it in a warm place to rise until the dough is doubled in size, about 1 hour.
    Prepare a baking pan by lining it with parchment; set aside. Divide the dough ielts writing into 12 equal pieces. Roll each piece into a ball and place it on the prepared pan, spacing the rolls out equally. Loosely cover the rolls and let them rise until doubled in size, 30 to 45 minutes.
    Preheat the oven to 375 degrees F. Meanwhile, whisk the remaining egg with 1 tablespoon of water and brush the tops of the rolls with egg wash. Sprinkle the rolls with sea salt or kosher salt, and bake until they are a deep electric motor ac golden brown color, about 20 minutes. Cool on a wire rack.

Pepperoni Spaghetti Bake

Chef Boyardee Spaghetti and Meatballs layered with cheese on a biscuit base, topped with pepperoni and baked together.

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Nutritional Information

Calories    298
Total Fat    12g
Saturated Fat    5g
Cholesterol    25mg
Sodium    852mg
Total Carbohydrate    34g
Dietary Fiber    3g
Sugars    6g
Protein    13g
Calcium    --
pepperoni spaghetti bake

Serves: 6

Yields: 6 servings (1 cup each) iaas A19 Bulb

Total Time: 35 min

Prep Time: 10 min

Oven Temp: 375

Ingredients
    U.S.         Metric     Conversion chart

    PAM? Original No-Stick Cooking Spray
    1 1/4 cup(s) original baking mix
    1/2 cup(s) reduced-fat (2 percent) milk
    2 can(s) (14 1/2 ounces each) Chef Boyardee? Spaghetti & Meatballs
    3/4 cup(s) shredded part-skim mozzarella cheese, divided
    1/3 cup(s) sliced turkey pepperoni

Directions

    Preheat oven to 375 degrees F. Spray 13- by 9-inch glass baking dish with cooking spray. Combine baking mix and milk in medium bowl; stir until soft dough forms.
    Drop dough by spoonfuls on bottom of baking dish (will not completely cover bottom). Spoon 1 can spaghetti and meatballs over dough and sprinkle with 1/2 cup cheese. Top with remaining can spaghetti and meatballs, remaining 1/4 cup cheese and pepperoni.
    Bake 20 to 25 minutes or until dough is done in centers and browned.

Raspberry Ricotta Fool

By Woman's Day Kitchen

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Nutritional Information

Calories    259
Total Fat    20g
Saturated Fat    13g
Cholesterol    75mg
Sodium    50mg
Total Carbohydrate    15g
Dietary Fiber    2g
Sugars    n/a
Protein    6g
Calcium    --

John Blais

Serves: 6

Total Time: 20 min

Prep Time: 20 min

Ingredients
    U.S.         Metric     Conversion chart

    1 cup(s) ricotta cheese LED Floodlight
    3 tablespoon(s) sugar
    2 teaspoon(s) freshly grated orange peel
    1/2 teaspoon(s) vanilla extract
    1 cup(s) heavy (whipping) cream
    1 pint(s) raspberries
    1/4 cup(s) fresh orange juice
    Garnish: toasted sliced almonds brushless dc motor

Directions

    Have ready 6 dessert glasses.
    Process first 4 ingredients in blender or food processor until smoothtravel newsletter Beat cream until stiff. Fold in ricotta mixture.
    Gently toss raspberries with orange juice to moisten.
    Spoon about half the ricotta cream into a large sturdy ziptop bag (refilling when necessary). Cut a 1-in. opening off 1 corner of bag.
    Put 3 or 4 raspberries in bottom of each dessert glass. Pipe on about 1?2 the ricotta cream. Top with remaining berries, then remaining ricotta cream. Garnish with almonds