The Suffed Crepes Have A Mild Spice Ragu Recipes

RAGU-STUFFED PEPPERS

Steps:

• Preheat the oven to 450 degrees F. Toss the bell pepper halves with 1 tablespoon olive oil and 1/2 teaspoon salt in a large microwave-safe bowl. Cover and microwave until the peppers soften, 10 to 12 minutes.
• Meanwhile, mix the ragu, couscous, raisins, 1/2 cup cheese, 3 teaspoons vinegar, the parsley and 1/4 teaspoon salt in a bowl.
• Whisk the remaining 1 tablespoon olive oil and 1 teaspoon vinegar, the tomato paste and 3/4 cup water in the bottom of a large nonreactive baking dish. Carefully transfer the peppers, cut-side up, to the baking dish and fill with the couscous mixture. Sprinkle with the remaining 1/4 cup cheese.
• Cover the dish with foil and bake until the peppers are tender and the filling is hot, about 20 minutes. Transfer to plates and drizzle with the cooking liquid from the dish.
• Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped.
• Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes. Add the veal, 1 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. Add the tomatoes, milk, 1 cup water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes.
• Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine as the label directs. Drain the pasta, then toss with half of the ragu (about 3 cups). Top with parmesan. Reserve the remaining ragu to make stuffed peppers.
• Per serving: Calories 484; Fat 12 g (Saturated 3 g); Cholesterol 48 mg; Sodium 462 mg; Carbohydrate 71 g; Fiber 5 g; Protein 25 g

STUFFED CREPES

Steps:

• Mix 3/4 cup ricotta with 2 tablespoons sugar. Spread 8 prepared 12-inch crepes with the sweetened ricotta and fold into quarters. Top with sliced strawberries and drizzle with warm chocolate sauce.

SAVORY STUFFED CREPES

Steps:

• Make It
• Heat oven to 350°F. Melt 3 Tbsp. butter. Add to whole eggs and milk in large bowl; whisk until blended. Add flour, 2 Tbsp. sugar and salt; mix well.
• Heat 8-inch heavy skillet sprayed with cooking spray on medium-high heat. Add 1/4 cup batter; immediately tilt skillet to evenly cover bottom with batter. Cook 1 to 2 min. or until bottom is lightly browned; turn. Cook 20 sec. Transfer crepe to plate. Repeat with remaining batter to make a total of 8 crepes.
• Cook and stir mushrooms in 1 Tbsp. of the remaining butter in large skillet 3 to 5 min. or until tender. Add remaining butter and egg whites; cook 3 to 5 min. or until eggs are set, stirring occasionally.
• Top crepes with cheese, mushrooms, scrambled eggs and onions; fold in half. Place in 13x9-inch baking dish.
• Bake 5 min. or until cheese is melted.

FOUR CHEESE STUFFED SHELLS #RAGU

Steps:

• Pre-heat oven to 400 degrees Fahrenheit.
• Cook shells in salted water according to directions on the package.
• Drain pasta and let cool.
• Pour 1/3 of pasta sauce in bottom of a 9 x 13 glass pan. Make sure pasta sauce evenly coats bottom of pan.
• Mix together 2 containers of ricotta cheese, 4 eggs, ¾ cup of finely shredded mozzarella cheese, ½ cup Feta cheese, ½ cup of Parmesan cheese and ¼ teaspoon of pepper.
• After pasta has cooled, use a large spoon to stuff shells with cheese mixture and place shells cheese side up on top of pasta sauce in pan.
• After pasta shells have been stuffed, cover with the remainder of pasta sauce.
• Top shells with 1 ¼ cup of mozzarella cheese, ½ cup of parmesan cheese and ½ cup of breadcrumbs.
• Bake 20-25 minutes or until cheese begins to turn brown. Serve and Enjoy!

THE SUFFED CREPES HAVE A MILD SPICE #RAGU

Steps:

• Prep: Remove stems from Arugula and chop into about 1 to 2 inch pieces.
• Slice Bacon into thin strips.
• In a medium sauce pan start heating the Ragu sauce low (about 2 on stove) top.
• Add red wine (I used Casillero Del Diablo ),1/2 cup Feta, Capers and 1/2 cup Arugula let simmer for flavor to blend while preparing rest. Make sure to stir occasionally.
• In another pan on medium heat add light amount of Olive oil, Italian Sausage(if links remove skin and take out the meat), Bacon, Garlic, Black Pepper. Sautee until Italian Sausage is cook through stirring occasionally(should look like ground beef when done)for about 10 to 15 minutes.
• Drain the dripping from meat into the sauce that is simmering in other pan, and add 2/3 cup of meat mix, stir and raise heat to burn off the alcohol from the wine for about 5 mins then reduce to low.
• Add the remaining Arugula to meat mixture and cook for another 5-7 minutes Or until the leaves have softened a little, add a dash of Salt, stir then reduce heat to 1.
• Turn oven to broil and place a rack on lowest shelf.
• While oven is warming up. start to fill the Crepes with he meat mixture, 2/3 cup of meat mixture for each 9 inch Crepe.( there will be about another 2/3 cup remaining).
• Roll up Crepes(roll lose and gentle for the are very delicate) and place on a lightly oiled baking sheet.
• Top with the remaining 2/3 cup of meat mixture and rest of the crumbled Feta cheese, broil for about 2-3 mins until golden brown on the top of the crepes.
• Remove from oven and place 2 of the rolled crepes per plate and coat equal parts of the sauce over each entrée.