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Colorful Pasta Salad & Pastry Wrapped Salmon

Unbelievably tasty and vibrant pasta salad and salmon baked in a delicate puff pastry paired with attractive stuffed tomatoes makes this an incredible combination for entertaining and special occasions. The grated orange zest and chocolate morsels make these cookies an elegant and refreshing finale.

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This elegant Fricco Crackers & Pasta Tri-Color Salad with Caesar Vinaigrette is a work of culinary art! The easy to make fricco crackers are made from Parmesan cheese.

Created by Chef Michael Chiarello.

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recipe

Ingredients:

  • 1 package BUITONI Refrigerated Three Cheese Tortellini (9 oz.), prepared according to package directions
  • 3/4 cup bottled Caesar salad dressing, divided
  • 1 container BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.), divided
  • 1 head Belgian endive, separated into whole leaves
  • 1 small head radicchio, separated into whole leaves, soaked in cold water for 1 hour
  • 2 cups (about 2 ounces total) lightly packed arugula, tough stems removed

Directions:

POUR 1/2 cup dressing over prepared pasta in medium bowl. Marinate in refrigerator for 30 minutes.

HEAT 8-inch nonstick skillet over medium heat. Sprinkle 1/3 cup cheese into pan, creating an even, lace-thin layer. Cook for 3 to 4 minutes or until top surface of cracker is pale gold. Remove skillet from heat and allow cracker to firm up for 1 minute. Carefully turn cracker over with spatula. Return to heat and cook for 1 minute or until cracker is golden on second side. Using spatula, transfer cracker to paper towel to drain. Wipe skillet clean with paper towel and repeat 2 times with 1/3 cup cheese each time to make 3 large crackers.

ARRANGE endive, radicchio and arugula on 6 plates. Drizzle greens with remaining 1/4 cup dressing. Top with pasta; sprinkle with remaining 3/4 cup cheese.

BREAK crackers into smaller pieces and use as garnish. Serve immediately.

Tip: Use a 5-ounce bag of packaged European blend salad greens in place of the endive, radicchio and arugula.

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nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 6

  • Calories: 330
  • Calories from Fat: 190
  • Total Fat: 21g (32% of DV)
  • Saturated Fat: 7g (37% of DV)
  • Cholesterol: 40mg (13% of DV)
  • Sodium: 950mg (40% of DV)
  • Carbohydrates: 21g (7% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 3g
  • Protein: 17g
  • Vitamin A: 15% of DV
  • Vitamin C: 0% of DV
  • Calcium: 25% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Impress your guests with this Pastry-Wrapped Salmon Alfredo dinner party entrée featuring tender fillets of salmon wrapped in a delicate puff pastry.

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recipe

Ingredients:

  • 1 container BUITONI Refrigerated Alfredo Sauce (10 oz.), divided
  • 1 (half of 17.3-ounce package) frozen puff pastry sheet, thawed
  • 4 (4 ounces each) skinless salmon fillets
  • Ground black pepper to taste
  • 2 teaspoons fresh thyme leaves, divided
  • 1 large egg, beaten
  • 1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.), divided
  • Fresh thyme sprigs for garnish

Directions:

PREHEAT oven to 400° F.

RESERVE 1/2 cup sauce; set aside. Cover and refrigerate remaining sauce.

ROLL out pastry sheet on floured surface into 12-inch square. Cut into 4 equal squares. Place one salmon fillet on each pastry square. Sprinkle with pepper. Top each fillet with 2 tablespoons reserved sauce and 1/2 teaspoon thyme leaves.

BRUSH edges of pastry with beaten egg. Bring opposite corners of pastry together over top of salmon and pinch to seal edges. Bring remaining two corners to center and pinch to seal. Carefully pinch edges together to seal forming square pocket. Place on ungreased baking sheet. Brush with egg; sprinkle with 1 tablespoon cheese. Repeat with remaining squares.

BAKE for 25 minutes. Heat remaining sauce in microwave-safe bowl on MEDIUM-LOW (30%) power for 1 minute; stir. Divide sauce between 4 plates, spreading to create a pool. Place salmon pocket off center in Alfredo sauce pool. Garnish with thyme sprigs.

Quick Tip: Salmon pocket may be prepared and refrigerated up to 2 hours prior to baking.

reviews

Review This Recipe
  •  Star(s)

    Pastry

    Cornelia from

    I maded this recipe but not with salmon,with tuna.

  •  Star(s)

    YUMMMMMMMMY!

    Heather from Spring, TX

    This salmon is sooooo good. My fiancee loves it and asks me to make it all the time. The only thing I do different is add capers on top of the salmon after the alfredo sauce has been spooned on. Very good recipe!! I would highly recommend it!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 660
  • Calories from Fat: 360
  • Total Fat: 40g (62% of DV)
  • Saturated Fat: 14g (71% of DV)
  • Cholesterol: 155mg (52% of DV)
  • Sodium: 730mg (30% of DV)
  • Carbohydrates: 39g (13% of DV)
  • Dietary Fiber: 5g (18% of DV)
  • Sugars: 2g
  • Protein: 35g
  • Vitamin A: 10% of DV
  • Vitamin C: 2% of DV
  • Calcium: 20% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Spinach Stuffed Tomatoes are a great choice for a meatless entrée or side dish. Attractive and nutritious enhancement to any plate.

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recipe

Ingredients:

  • 1 package (12 ounces) STOUFFER'S Spinach Souffle, defrosted*
  • 8 medium tomatoes
  • 1/2 cup (2 ounces) shredded Parmesan, cheddar or Swiss cheese

Directions:

PREHEAT oven to 350° F.

CUT ½-inch slice from top of each tomato; scoop out pulp, leaving shell intact. Fill each tomato with spinach soufflé; sprinkle cheese over top. Place in shallow baking dish.

BAKE for 25 minutes.

*DEFROST Spinach Soufflé in microwave on MEDIUM (50%) power for 6 to 7 minutes.

reviews

Review This Recipe
  •  Star(s)

    Christmas Stars

    theresa spohrer from Apalachicola, FL

    I found this recipe in a magazine back in the 90's,it called for cutting the tomato bottoms off in the shape of stars which you bake beside the stuffed ones,since it's red and green it's perfect for Christmas! My son is having everyone over for dinner this year and sure enough Christmas Stars is my dish assignmet! I'm going to try all the tips. Thank-You Stouffer's fans!

  •  Star(s)

    Simple and tasty

    Tony Jurcak from Joliet, IL.

    Here is a great tip. I used a muffin tin to cook stuffed tomatoes it holds them in place and you don't have to worry about them falling over. Like all the other reviews it was an excellent dish and will make again.

  •  Star(s)

    Fancy tomatoes

    PJ Janowitz from Hialeah, FL

    I have used this recipe to dress up a plain and simple dinner, as well as to embellish a fancy one. They are delicious, especially when tomatoes in the market are less than tasty. I agree, you need to lightly salt the inside of the tomatoes, then turn them upside down to drain out some of the liquid. Not only delicious but pretty as well.

  •  Star(s)

    SOOO YUMMY.

    melissa from new york, ny

    These are SO good. Just make sure you sprinkle some salt on the tomatoes to dry them out before stuffing them, or else it gets a little runny. I make a ton of these and snack on them throughout the week.

  •  Star(s)

    EXTREME SATISFACTION

    webb shetterly from RIVERSIDE,CA

    All my favorite tastes in one dish, will make this again and again.

  •  Star(s)

    Try This..IT's even better!

    Amanda Helton from Birmingham, AL

    Cook the spinach and the cheese together in a small bowl or casserole dish before filling the tomatoes. The after stuffing sprinkle a little cheese on top. It is a lot tastier and the tomatoes don't fall apart when trying to pick them up and eat them.

  •  Star(s)

    Excellent

    caron brady from levittown, new york

    I have made these over a dozen times since first trying them. They are wonderful. Definately add parmesan to the mixture before filling the tomatoes. Bon Appetit.

  •  Star(s)

    I will make this again!

    rachell barger from tokyo japan

    I liked this recipe. VERY EASY. The only trouble I had was the tomatoes getting mushy and falling over when they were cooking. I will make this again.!! Very good.

  •  Star(s)

    Great

    Kathryn Chestnut from Palestine,TX

    I am so tired of the same old vegetables! This is quick, easy and my family really enjoyed it.

  •  Star(s)

    Easy

    Lisa from Winchendon MA

    I made these last night. My husband thought they were very good. I did add a little more cheese into the mixture, also I added some bacon bits. This gave it a bit of texture and more flavor. I'll be making these again.

  •  Star(s)

    Great Side Dish

    Jennifer from San Antonio, TX

    I made these for a side dish at Thanksgiving. They were great. Everybody loved them. I had so many compliments on the stuffed tomatoes. All of my family was happy to see something different as a side dish. I will be making these again, since they are so easy to make.

  •  Star(s)

    Great Prensentation

    Nancy from Minneapolis

    These would work well with anything. I served these with a brown rice pilaf and some grilled halibut. It really did add some nice colour to the plate. It was a nice change to a dinner salad. I took the advice of the last review and mixed some extra parmesan cheese through the spinach before I spooned the mixture into the tomatoes. I actually think you could doctor these up even more if you wanted before filling the tomatoes. The only thing you have to be careful of is leaving them in too long as they will start to fall as the tomatoe softens up. I had one colapse because it was in a little too long. It didn't ruin the taste though...they were wonderful. I will definately be making these again!!

  •  Star(s)

    Gimme More!!!!!!!

    Christi W from

    This side dish was soooooooooo good, I had to go back for more. I only used 4 tomatoes to one pkg. of spinach souffle, and topped it with fresh parm cheese. Next time though, I will mix some extra parmesan into the spinach, and on top. This one is a keeper.

  •  Star(s)

    Sooooooooo Gooooooooood!!!

    Amy Sload from

    I made this for a dinner party of 12 adults and 8 kids. Huge hit. The women took the recipe home with them!!!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    A refreshing touch of orange zest adds class to these Chocolate Orange Cookies. Made with our refrigerated tub dough and then mixing in our mini chocolate morsels makes this an easy one!

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    recipe

    Ingredients:

    • 1 1/4 cups (about 1/3 tub) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Tub Dough, slightly softened
    • 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
    • 2 teaspoons grated orange zest

    Directions:

    PREHEAT oven to 325º F.

    STIR morsels and orange zest into cookie dough. Refrigerate for 15 minutes for easier handling. Roll dough into 18, 1 1/4-inch balls. Place 2 inches apart on ungreased baking sheets.

    BAKE for 14 to 16 minutes or until edges are set but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

    TIPS:
    • Drizzle Orange Chocolate Cookies with melted NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels.
    • Create three types of Christmas cookies from just one tub of NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Tub Dough. Make this recipe along with two other 12 Days of Christmas Cookies recipes.
    • Recipe can easily be doubled or tripled for a larger batch.

    reviews

    Review This Recipe
    •  Star(s)

      Great Cookies

      Deanna Victoria from Binghamton, NY

      Easy to make, even if you make your own sugar cookie mix. This works well with other citrus fruits. I really liked it when I tried lime with no chocolate.

    •  Star(s)

      descriptive

      Suzanne Arney from Omaha, NE

      delicious and easy

    •  Star(s)

      Great Recipe!

      BERLINDA PAUL from El Paso, TX

      I tried this recipe for a cookie swap at work 2 weeks ago and it was a HIT!! I already had a package of sugar cookie mix so I just added pure orange extract and the Nestle Toll House mini morcels. I made some more last night for my family and they loved them.

    •  Star(s)

      chocolat orange cookies

      Maryann O'Neill from Coatesville, PA

      I made these cookies for my bake sale and they sold as soon as I put them on the table.

    •  Star(s)

      ooh,mmmm

      Paula BARNES from Alfred-Lyman, ME

      The orange, compliments the chocolate,mmm maybe it's the chocolate complimenting the orange. If you like orange and chocolate, this cookie will enlighting your spirits for the upcoming holiday's

    •  Star(s)

      Yummy Chocolate Orange Cookies

      patricia johnson from Lufkin, TX

      I made These Cookies for my Grandson party at school and the kids went wild about them.I put some sprinkles on them and it was gone in no time.I definatey will be making these again.


    nutrition

    Nutrition Facts

    Serving Size: 18 cookies (1 1/2 dozen)

    Servings Per Recipe: 0

    • Calories: 110
    • Calories from Fat: 45
    • Total Fat: 5g (8% of DV)
    • Saturated Fat: 2.5g (13% of DV)
    • Cholesterol: 5mg (2% of DV)
    • Sodium: 65mg (3% of DV)
    • Carbohydrates: 16g (5% of DV)
    • Dietary Fiber: 1g (4% of DV)
    • Sugars: 9g
    • Protein: 1g
    • Vitamin A: 0% of DV
    • Vitamin C: 0% of DV
    • Calcium: 0% of DV
    • Iron: 2% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

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