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Featured Recipes Archive |
Pasta Milan
"Delicious Gorgonzola cheese makes this creamy sauce a hit. This recipe comes from the Lombardy countryside of Italy."
Source: allrecipes.com
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2 people
INGREDIENTS:
- 8 ounces penne pasta
- 4 ounces frozen green peas
- 4 ounces asparagus tips
- 4 ounces Gorgonzola cheese
- 1/3 cup heavy whipping cream
- salt and pepper to taste
DIRECTIONS:
| 1. |
Bring a large pot of lightly salted water to a boil. Add pasta, peas and asparagus to boiling water. Cook for 5 minutes or until pasta is al dente. Drain. |
| 2. |
Meanwhile, crumble cheese with the cream and season with salt and pepper to taste. |
| 3. |
In large bowl, toss pasta and vegetables with cheese mixture, stirring until the cheese has melted and the pasta is well coated with the sauce. Serve immediately. |
Grilled Portobello Mushrooms
"Portobello mushrooms are the steaks of the mushroom family. Here there marinated and grilled, yummy!"
Source: allrecipes.com
Prep Time: 1 hour and 10 minutes
Cook Time: 10 minutes
Servings: 3 people
INGREDIENTS:
- 3 portobello mushrooms
- 1/4 cup canola oil
- 3 tablespoons chopped onion
- 4 cloves garlic, minced
- 4 tablespoons balsamic vinegar
DIRECTIONS:
| 1. |
Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up. |
| 2. |
In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour. |
| 3. |
Grill over hot grill for 10 minutes. Serve immediately. |
Strawberry Avocado Salad
Source: allrecipes.com
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2 people
INGREDIENTS:
- 2 tablespoons white sugar
- 2 tablespoons olive oil
- 4 teaspoons honey
- 1 tablespoon cider vinegar
- 1 teaspoon lemon juice
- 2 cups torn salad greens
- 1 avocado - peeled, pitted and sliced
- 10 strawberries, sliced
- 1/2 cup chopped pecans
DIRECTIONS:
| 1. |
In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside. |
| 2. |
Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately. |
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What's Cookin' at Rimann's |
Our traditional newsletter recipes are now available online! Also included are recipes from our staff with advice on wine and beer pairings. |
RECIPES ARCHIVE
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