1 tablespoon warm lemon
juice 1 garlic clove,
finely grated 1/8 teaspoon saffron threads
1 cup mayonnaise
1/4 teaspoon kosher salt
2 pounds large peeled cooked shrimp,
Combine 1 tablespoon warm lemon juice, 1 finely grated garlic clove, and 1/8 teaspoon saffron threads in a medium bowl; let stand 5 minutes. Stir in 1 cup mayonnaise and 1/4 teaspoon kosher salt. Serve with ice-cold shrimp.
2 tablespoons pine nuts,
toasted 1 garlic clove,
chopped 3 tablespoons grated Parmigiano-Reggiano cheese
2 (1-ounce) packages fresh basil
1 sheet frozen puff pastry dough,
thawed 3/8 teaspoon kosher salt
Preheat oven to 400°.
Place nuts and garlic in a mini food processor; pulse until finely chopped. Add cheese; pulse to combine. Remove large stems from basil. Tear leaves, and add to processor; process until very finely chopped and almost paste-like.
Unfold dough, and roll into a 10 x 9-inch rectangle. Spread pesto over dough all the way to edges. Sprinkle with salt. Roll up both long sides of dough, jelly-roll fashion, until they meet in the middle. Place in freezer for 10 minutes.
Cut dough roll crosswise into 20 slices. Arrange slices in a single layer on a baking sheet lined with parchment paper. Bake at 400° for 16 minutes or until lightly browned.
1 cup seasoned bread crumbs
2 large eggs Salt
1 14-oz. package frozen cheese ravioli
Warmed marinara sauce, for dipping, optional
Preheat oven to 425ºF. Mist a large, rimmed baking sheet with cooking spray. Place bread crumbs in a shallow bowl. Beat eggs in a separate shallow bowl.
Bring a large pot of salted water to boil. Cook ravioli until softened but not fully tender, 3 to 5 minutes, depending on size and thickness. Drain well and let cool slightly in a colander.
Working with 4 or 5 ravioli at a time, coat with egg and then bread crumbs. Place coated ravioli on prepared baking sheet. Mist tops lightly with cooking spray.
Bake until crisp and golden brown, turning once halfway through, 10 to 12 minutes total. Let cool slightly and serve with marinara sauce for dipping, if desired.
1 (12-oz.) refrigerated thin pizza crust
1 (10.5-oz.) container tomato bruschetta topping
1 cup (4 oz.) shredded Italian cheese blend
Top 1 (12-oz.) refrigerated thin pizza crust with 1 (5-oz.) container tomato bruschetta topping. Sprinkle evenly with 1 cup (4 oz.) shredded Italian cheese blend. Bake at 450°, directly on oven rack, 12 minutes or until crust is golden and cheese is bubbly. Cut pizza in half, and cut each half lengthwise into 2-inch strips.
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