Spinach in Phyllo Cups
(Phyllo cups, frozen section)
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2 Tlb. Butter
4 chopped shallots
4 chopped mushrooms
1 tsp. salt & ginger |
1 10oz. pag. spinach, chopped
1 tsp. Dijon Mustard
1/8 tsp. nutmeg
6oz. cream cheese |
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Melt butter, saute shallots, add mushrooms, spinach, mustard,
nutmeg and cream cheese. Cook over low heat until blended. Fill
phyllo cups with mixture and bake at 425 for 5-7min.
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Brie Cheese in Phyllo Cups
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Brie Cheese ( International Section by deli) cut into 1/2"
squares. Place pieces of cheese into phyllo cups, sprinkle with
brown sugar, almonds, ground pecans or a dollop of apricot preserves.
Bake at 375 for 5 minutes. Be creative with your toppings!
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Vodka Cream
Pasta Sauce
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2 Tbl. Olive Oil
1 1/2 c. Chopped shallots
1/4 tsp. red pepper flakes |
1 Cup Vodka
1 1/2 c. whipping cream
1 1/2 c. canned tomato sauce |
Saute shallots in olive oil with red pepper flakes. Add one c.
vodka and ignite. simmer until flames subside. Add whipping cream,
boil until thicken. Add tomato sauce and simmer. Serve over MagNoodles,
Magnotto's Shop N Save Homemade pasta!
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Linguine with
Macadamia Pesto
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3 Cups Basil Leaves ( available in produce dept.)
1 Cup Olive Oil
3/4 C. roasted Macadamia Nuts |
6 pealed garlic cloves
1/4 c. freshly grated Parmesan cheese
2 lbs. linguine
2 T. olive oil
sliced roasted peppers |
Puree first four ingredience in food processor. Add cheese and
process until smooth. Cook linguine and toss with olive oil.
Drizzle pesto over pasta and top with sliced peppers ( found
in our deli)
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