Buitoni Recipes

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Vegetable Ravioli Salad

Post  justmecookin on Mon Apr 13, 2009 10:43 am

Vegetable Ravioli Salad

1 package (9 ounces) Buitoni Refrigerated Light Four Cheese Ravioli rinsed in cold water
1 package (10 ounces) Italian-blend torn mixed salad greens
1 cup broccoli florets
3/4 cup snow pea pods
1/2 cup sliced carrots
1 1/2 cups bottled fat free peppercorn ranch salad dressing

Arrange salad greens on serving platter. Top with pasta and vegetables. Drizzle with dressing before serving. Makes 4 servings

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Pesto Vinaigrette Dressing

Post  justmecookin on Mon Apr 13, 2009 10:44 am

Pesto Vinaigrette Dressing

1/2 cup Buitoni Refrigerated Pesto with Basil
3 tablespoons balsamic or red wine vinegar
2 teaspoons Dijon mustard

Combine pesto, vinegar and mustard in small bowl; whisk until smooth. Serve over salad greens. Makes 4 servings

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Caesar Salad

Post  justmecookin on Mon Apr 13, 2009 10:45 am

Caesar Salad

1/4 cup (.75 ounce) Buitoni Refrigerated Freshly Shredded Parmesan Cheese
1/4 cup mayonnaise
1/4 cup water
2 tablespoons lemon juice
2 cloves garlic finely chopped
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/8 teaspoon ground mustard
8 cups chopped romaine lettuce
4 slices (about 1-inch-thick each) French bread cut into 3/4-inch cubes and toasted

Combine cheese, mayonnaise, water, lemon juice, garlic, Worcestershire sauce, pepper and mustard in small bowl; mix until creamy.

Combine lettuce and dressing in large serving bowl; toss well to coat. Sprinkle with toasted bread cubes. Serve immediately. Makes 4 servings

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Creamy Parmesan Salad Dressing

Post  justmecookin on Mon Apr 13, 2009 10:46 am

Creamy Parmesan Salad Dressing

2/3 cup (5 fl.-oz. can) evaporated milk
1 pkg. (3 oz.) cream cheese at room temperature, cut up
1/4 cup (.75 oz.) Buitoni Refrigerated Freshly Shredded Parmesan Cheese
1/2 teaspoon Italian herb seasoning
1/4 teaspoon garlic salt
1/4 teaspoon ground black pepper

Place evaporated milk, cream cheese, Parmesan cheese, herb seasoning, garlic salt and pepper in blender; cover. Blend until smooth. Pour into small container. Cover; refrigerate for 2 to 3 days. Makes 1 cup salad dressing.

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Salad Italiano

Post  justmecookin on Mon Apr 13, 2009 10:46 am

Salad Italiano

1 pkg. (10 to 11 oz.) or about 8 cups torn romaine lettuce leaves
1 pkg. (8 oz.) fresh white mushrooms sliced
4 slices (4 oz.) provolone cheese cut into strips
1 medium tomato cut into wedges
1/2 cup thinly sliced red onion
1/2 cup creamy caesar or creamy roasted garlic salad dressing

Combine lettuce, mushrooms, cheese, tomato and onion in large bowl. Add dressing; toss well. Add additional dressing, if desired. Makes 6 servings

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Insalata Caprese with Pesto Vinaigrette

Post  justmecookin on Mon Apr 13, 2009 10:47 am

Insalata Caprese with Pesto Vinaigrette

1/4 cup Buitoni Refrigerated Pesto with Basil
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
3 vine-ripened or heirloom tomatoes
8 ounces fresh mozzarella cheese
1 tablespoon chopped fresh basil (optional)
Salt and ground black pepper (optional)

Combine pesto, oil and vinegar in small bowl; set aside. Slice tomatoes and cheese into 1/4-inch-thick slices. Layer or stack tomatoes and cheese on a serving platter. Drizzle pesto dressing over top. Garnish with fresh basil and season with salt and pepper. Makes 6 servings

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Arrabbiata White Bean Soup

Post  justmecookin on Mon Apr 13, 2009 10:48 am

Arrabbiata White Bean Soup

1 tablespoon extra virgin olive oil
1 cup thinly sliced carrot
1/2 cup diced onion
2 teaspoons finely chopped garlic
3 cups (24 fluid ounces) chicken or vegetable broth
1 container (15 ounces) Buitoni Refrigerated Arrabbiata Sauce
2 cans (15 ounces each) cannellini or small white beans drained
1/4 cup (.75 ounce) Buitoni Refrigerated Freshly Shredded Parmesan Cheese

Heat oil in large saucepan over medium-high Heat. Add carrot, onion and garlic; cook, stirring occasionally, for 2 minutes.

Add broth and sauce; bring to a boil. Reduce Heat to low; cook, stirring occasionally, for 20 minutes or until carrot is tender. Add beans; cook for an additional 5 minutes. Top with cheese. Makes 4 servings

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Party Potatoes Italiano

Post  justmecookin on Mon Apr 13, 2009 10:51 am

Party Potatoes Italiano

Nonstick cooking spray
1 can (14.5 ounces) Italian-style diced tomatoes
1 cup panko (Japanese bread crumbs)
1 package (30 ounces) frozen hash brown potatoes thawed
1 1/2 cups sour cream
1 1/4 cups (3.75 ounces) Buitoni Refrigerated Freshly Shredded Parmesan Cheese
1 can (10.75 ounces) cream of chicken soup
2/3 cup (5 fluid-ounce can) evaporated milk
2 tablespoons olive oil
1 teaspoon onion powder
1 teaspoon Italian herb seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil or parsley

Preheat oven to 350º. Spray 13 x 9-inch baking dish with nonstick cooking spray. Place tomatoes in a strainer set over a bowl. Let juice drain for 15 minutes; reserve juice. Toss drained tomatoes with bread crumbs in medium bowl; set aside for later use.

Combine hash browns, sour cream, cheese, soup, evaporated milk, oil, onion powder, Italian seasoning, salt, pepper and reserved juice from tomatoes in large bowl. Spread potato mixture evenly into prepared dish.

Sprinkle tomato mixture over top. Bake for 1 hour or until bubbly at the edges. Sprinkle with fresh basil or parsley before serving. Makes 12 servings

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Pesto and Pasta with Tiny Potatoes

Post  justmecookin on Mon Apr 13, 2009 10:53 am

Pesto and Pasta with Tiny Potatoes

3/4 lb. marble-size potatoes
1 teaspoon sea salt
2 tablespoons extra virgin olive oil
1 pkg. (20 oz.) Buitoni Refrigerated Family Size Three Cheese Tortellini
1 container (7 oz.) Buitoni Refrigerated Pesto with Basil
1/4 teaspoon freshly ground black pepper
1/2 cup (1.5 oz.) Buitoni Refrigerated Freshly Shredded Parmesan Cheese divided

Place potatoes in medium saucepan with 2 quarts of water and salt. Bring to a boil over high Heat; reduce Heat to medium-low and cook until potatoes are tender. Drain; cool and cut in half.

Heat oil in large, nonstick skillet over medium Heat. Add potatoes; cook, stirring occasionally, until browned and crispy. Keep warm.

Prepare pasta according to package directions. Combine pasta, pesto, potatoes, pepper and 1/4 cup cheese in large bowl; toss well. Top with remaining 1/4 cup cheese before serving. Can substitute with small new potatoes; quarter after cooling. Makes 6 servings

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Fettuccine with Bacon, Summer Corn & Spinach

Post  justmecookin on Mon Apr 13, 2009 10:54 am

Fettuccine with Bacon, Summer Corn & Spinach

4 slices bacon cut into 1/2-inch pieces
1 tablespoon finely chopped fresh garlic
1 container (10 ounces) Buitoni Refrigerated Alfredo Sauce
3/4 cup corn
1/4 cup dry white wine or water
1/4 teaspoon ground black pepper
1 1/2 cups fresh spinach leaves sliced
1 package (9 ounces) Buitoni Refrigerated Fettuccine

Heat large skillet over medium Heat; add bacon. Cook, stirring frequently, for 6 to 8 minutes or until crisp. Drain most of the fat from the skillet. Add garlic to skillet; cook for 30 seconds.

Stir in alfredo sauce, corn, wine and pepper. Bring to a gentle boil; reduce Heat to low and stir in spinach. Remove from Heat. Prepare pasta according to package directions; drain. Add to skillet with sauce; toss to coat. Makes 4 servings

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Pesto Mushroom Pizza

Post  justmecookin on Mon Apr 13, 2009 10:55 am

Pesto Mushroom Pizza

1 premade (12-inch) pizza crust
1/2 cup Buitoni Refrigerated Pesto with Basil
8 ounces white mushrooms trimmed and thinly sliced
2 cups (8 ounces) shredded mozzarella cheese

Preheat oven to 350°. Place pizza crust on baking sheet; spread with pesto. Top with mushrooms and cheese. Bake for 15 minutes or until cheese is melted and bubbly. Makes 4 servings

justmecookin

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Aegean Skillet Chicken

Post  justmecookin on Mon Apr 13, 2009 10:56 am

Aegean Skillet Chicken

2 tablespoons extra virgin olive oil
1 1/2 pounds chicken breast tenders
1/2 cup dry white wine
2 cups cherry tomatoes
3 tablespoons Buitoni Refrigerated Pesto with Basil
2 tablespoons lemon juice
1 package (9 ounces) Buitoni Refrigerated Fettuccine
1/4 cup (1 ounce) crumbled feta cheese
2 tablespoons pine nuts lightly toasted

Heat oil in large, nonstick skillet over medium-high Heat. Add chicken; cook, stirring constantly, for 5 minutes or until no longer pink. Add wine; cook, stirring occasionally, for 4 to 6 minutes or until most of the liquid has cooked off. Add tomatoes, pesto and lemon juice; cook, stirring occasionally, for 1 to 2 minutes or until tomatoes are tender.

Prepare pasta according to package directions. Serve pasta topped with chicken mixture; sprinkle with cheese and pine nuts. Makes 4 servings

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Pesto-Marinated Sicilian Style Lamb

Post  justmecookin on Mon Apr 13, 2009 10:57 am

Pesto-Marinated Sicilian Style Lamb

1 container (11 ounces) Buitoni Refrigerated Family Size Pesto with Basil
3/4 cup red wine vinegar
1 (4 to 5 pounds) boneless, trimmed leg of lamb butterflied
1 bag (7 ounces) baby arugula or salad greens
1/4 cup (.75 ounce) Buitoni Refrigerated Freshly Shredded Parmesan or Romano Cheese

Combine pesto and vinegar in medium bowl; reserve 1/2 cup mixture for dressing. Place lamb in large, glass baking dish. With tip of sharp small knife held at 45-degree angle, cut 1/2-inch slits all over lamb. Pour 1/2 cup pesto mixture over lamb, rubbing marinade into slits. Marinate at room temperature for 1 hour.

Preheat grill to medium. Grill lamb for 20 to 30 minutes, turning every 5 minutes and basting with 1/2 cup pesto mixture or until instant-read thermometer inserted into thickest part of lamb reads 125° F (medium-rare.) Remove from grill; let stand for 10 minutes. Cut lamb into 1/2-inch-thick slices.

Place salad greens on large serving platter. Top with lamb slices; and drizzle with reserved 1/2 cup pesto mixture. Sprinkle with cheese. Makes 8 servings

justmecookin

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Ravioletti Primavera

Post  justmecookin on Mon Apr 13, 2009 10:59 am

Ravioletti Primavera

1 container (10 ounces) Buitoni Refrigerated Light or Regular Alfredo Sauce
1/2 cup thinly sliced red bell pepper
1/4 cup (1.5 ounces) thinly sliced prosciutto
1/2 cup loose-pack frozen peas thawed
1 package (7 ounces) Buitoni Refrigerated Three Cheese Ravioletti Prepared according to package directions

Heat sauce, bell pepper and prosciutto in small saucepan over medium-low Heat, stirring occasionally, for about 5 minutes or until warm. Stir in peas until Heated through. Toss with Prepared pasta and serve. Makes 4 servings

justmecookin

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Pesto Chicken Flatbread Pizzas

Post  justmecookin on Mon Apr 13, 2009 11:00 am

Pesto Chicken Flatbread Pizzas

2 Tuscan-style flatbreads (about 3.5 ounces each)
1/4 cup Buitoni Refrigerated Pesto with Basil
2/3 cup sautéed or cooked chicken breast strips
2 tablespoons shredded mozzarella cheese
1/4 cup (.75 ounce) Buitoni Refrigerated Freshly Shredded Parmesan Cheese

Preheat oven to 375°. Place flatbreads on baking sheet. Spread pesto sauce evenly over each flatbread to within 1/2 inch of edge. Top each evenly with chicken, mozzarella cheese and Parmesan cheese. Bake for 8 to 10 minutes or until flatbread is crisp and cheese is melted. Serving size varies

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Mini Beef and Pepperoni Pizza Rolls

Post  justmecookin on Mon Apr 13, 2009 11:01 am

Mini Beef and Pepperoni Pizza Rolls

1 container (15 ounces) Buitoni Refrigerated Tomato Herb Parmesan Sauce
8 ounces ground beef cooked and drained
1/4 cup diced pepperoni
1 cup (4 ounces) shredded mozzarella cheese
3 packages (8 ounces each) refrigerated crescent rolls

Preheat oven to 350º. Lightly grease baking sheet. Combine sauce, beef, pepperoni and cheese in medium bowl. Separate dough into 12 rectangles and press seams together. Spoon about 2 tablespoons filling onto dough along the long side of the rectangle.

Roll the dough lengthwise, like a jelly roll. Cut each roll into 3 pieces. Place seam-side-down on Prepared baking sheet. Bake for 12 to 15 minutes or until hot and golden brown. Makes 36 rolls

justmecookin

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Bread Machine Garlic Dinner Rolls

Post  justmecookin on Tue Apr 14, 2009 9:30 am

Bread Machine Garlic Dinner Rolls

3 tablespoons butter or margarine softened
1 cup warm water (105° F to 115° F)
1/3 cup dry Instant Nonfat Dry Milk
3 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon garlic powder
3 cups bread flour
1 pkg. (1/4 oz.) active dry yeast
1 large egg white
2 tablespoons water

Place ingredients, except egg white and water, in bread machine pan in order listed above. Set machine on Dough cycle; press Start.

Grease baking sheet lightly. Remove dough from machine when cycle is finished. On lightly floured surface, divide into twelve equal pieces; shape into balls. Place on prepared baking sheet. Cover with a damp cloth; allow to rise in warm place for about 45 minutes or until doubled in size.

Preheat oven to 350º. Combine egg white and water in small bowl; lightly brush over top of rolls. Bake for 15 minutes or until light golden brown. Serve warm.

Note: For Rosemary Garlic Dinner Rolls, add 1/2 teaspoon dried rosemary with bread machine ingredients. Serving size varies

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Re: Buitoni Recipes

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