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*** A WORD FROM THE KITCHEN ***
Happy Birthday to my Hubby today. We are making
an insanely rich chocolate cake with fudgy frosting
for dessert and no he's not cooking dinner tonight
I gave him the night off ;o)
We're going to take advantage of this little blast
of nice weather and get out with the kids tonight
to the pumpkin patch and pick out a few nice big
carvers to work our magic on. We have a bunch of
winter squash from Mom's farm pickup surplus and
although they keep for time in a cool dark place
I'm really looking forward to cutting them open
and preparing new ways...we love the squash and
especially the butternut squash. I had these
ravioli in a restaurant once and using wonton
noodles it such a great idea if you don't want
to make your own but they're thin. A very gourmet
feeling recipe.
Enjoy! Marzee & Team Hubby
mailto:mz@gophercentral.com
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RECIPE: BUTTERNUT SQUASH RAVIOLI & SAVORY SAUCE
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INGREDIENTS:
1 large butternut squash, halved, peeled & seeded
2 teaspoons butter
salt and ground black pepper to taste
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1 teaspoons ground cinnamon
1/2 cup Parmesan cheese
50 wonton wrappers
1 teaspoon egg white, lightly beaten
Sauce
1/4 cup unsalted butter
1/4 cup chopped fresh sage leaves
salt and freshly ground black pepper to taste
DIRECTIONS:
Preheat oven to 350 degrees. Place the squash cut side
up on a baking sheet. Place 1 tablespoon butter in the
hollow of each half. Sprinkle with salt and pepper to
taste. Cover the squash with a sheet of aluminum foil
tucking in the edges. Bake squash in preheated oven
until tender and easily pierced with a fork, 45 to 65
minutes. Scoop the cooked squash into a bowl, and mash
until smooth. Mix in the allspice, nutmeg, cinnamon,
and Parmesan cheese until well blended. Season to taste
with salt and pepper. Fill a deep pot with lightly salted
water and bring to a boil. To make the ravioli, place
a wonton wrapper on a clean, flat surface. Brush edges
with the egg white. Place about 1 tablespoon of the
squash mixture in the middle of the wonton. Cover with
a second wonton wrapper. Repeat with remaining wonton
wrappers and squash mixture until all have been used.
Drop the ravioli into the boiling water, and cook for
3 to 5 minutes, or until tender. Remove, drain, and
keep warm until sauce is prepared. To make the sauce,
melt the butter in a skillet over medium heat. Stir in
the sage. Continue to cook and stir until the sage is
crispy but not browned. Add salt and pepper to taste.
Place 6 to 8 raviolis on serving plates, and drizzle
with sauce.
Yield: 8 Servings
Categories: Pasta, Squash, Ravioli, Side Dishes
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The Tastes and Colors of Provence Cookbook
Good Cooking... Good Travels... Good People...
List Price: $12.99
DEAL PRICE: $2.99
This is one of the most unique cookbooks you'll ever own.
It's not just filled with recipes it is a guided tour of
the Provence of France.
People spend thousands of dollars to attend a full week at
Sylvie Lallemand's Provencal Cooking School. This book allows
you to experience a typical week at the cooking school AND the
actual recipes they cook.
You'll also enjoy 12 full-color water color prints by Sylvie...
and she's quite the artist too!
You'll even get some recipes from some of her favorite regional
restaurants.
This little book is packed with so much... after reading it
and of course trying out some of the recipes you'll feel like
you've been been on a journey to France.
Grab a book or two (they make wonderful gifts), by visiting:
VISIT: http://pd.gophercentral.com/u/14570/c/120/a/%%merge lists_.nalt3_%=
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MARZEE'S CORNER
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POPULAR WINTER SQUASH
Here are 2 of the more popular winter squash varieties.
Butternut Squash - Easily found in supermarkets. Beige
colored and shaped like a vase. This is a more watery
squash and tastes somewhat similar to sweet potatoes.
It has a bulbous end and pale, creamy skin, with a choice,
fine-textured, deep-orange flesh with a sweet, nutty flavor.
Some people say it is like butterscotch. It weighs from 2
to 5 pounds. The oranger the color, the riper, drier, and
sweeter the squash.
Acorn Squash - Easily found in supermarkets. As its name
suggests, this winter squash is shaped like an acorn. Easy
to slice into halves and fill with butter.. A small acorn
squash weighs from 1 to 3 pounds, and has sweet, slightly
fibrous flesh. Its distinct ribs run the length of its hard,
blackish-green or golden-yellow skin. In addition to the
dark green acorn, there are now golden and multi-colored
varieties.
Acorn and butternut squash are frequently cut in half,
baked, and served in the shell. To cut in half, grasp the
squash firmly and use a sharp knife to slice through to the
center. Then flip and cut the other side until the squash
falls open. Remove and discard the seeds.
Because this rind makes most squash difficult to peel,
it's easier to cook the unpeeled squash, and then scoop
out the cooked flesh.
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