Rate & Review
This versatile Spinach Cheese Tortellini Salad is at home as a main course for four or serve smaller portions as a unique salad with your favorite entrée.
Ingredients:
1 package (9 ounces) BUITONI Refrigerated Spinach Cheese Tortellini, prepared according to package directions, chilled
1 bag prepared salad greens
2 cups halved cherry tomatoes
1 cup (4 ounces) shredded provolone cheese
2 ounces pepperoni, thinly sliced
1/3 cup balsamic vinegar salad dressing
1 cup salad croutons
Directions:
TOSS pasta, salad greens, tomatoes, cheese, pepperoni and salad dressing in medium bowl; top with croutons.
Estimated Times:
Prep Time:
20
Cooking Time:
10
Cooling Time:
60
Servings:4
In this recipe:
Review This Recipe
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still yummy
JUDY MALLORY from
GLEN CARBON, IL
I have already rated this years ago. But I had to look up the recipe again. I just noticed that the person who rated the recipe after me mentioned using pepperoni to add zing as if it were her idea....gee the recipe calls for pepperoni????????
:)It is a great salad!
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The teachers loved it!!!!!
JUDY from
I fixed this the first time for a 'STAFF APPRECIATION LUNCH" at my daughters school... It was a huge hit! And i was told a nice change from the usual salad fare. My husband loved it too, so i make it at home regularly as well! What i also love is that it can be the main dish as well as a side dish... Great combo of ingredients! YUMMY!!!
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Just okay
Linda from
Pasadena, MD
This was not bad, but not the best ever either. I added pepperoni for a little zing and it helped.
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So-so
Karen from
Delaware
I found out the hard way that I REALLY don't like balsamic vinegar. Maybe it would work with Italian Dressing. I suggest testing a bite with the vinegar before pouring on the recommended amount. Even so, my husband thought it was very good.
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Great Salad
Stephanee Eastman from
Utah
This salad is easy to make and goes great with garlic bread. I used mozzarella instead of provolone.
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Great Salad
Bryan from
I made this for my company picnic and it was a hit! I used an Italian 6 cheese blend instead of the provolone, but that didn't really change the recipe much. It tasted great!
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A Delicious Tortellini Salad
marie olson from
Cleveland,Ohio
My family loves this salad, it's easy to make. It's tasty and nutritious and with a loaf of warm bread and some fruit for dessert pleases everyone!
Nutrition Facts
Serving Size:
0
Servings Per Recipe:
4
- Calories: 490
- Calories from Fat: 230
- Total Fat: 26g (40% of DV)
- Saturated Fat: 10g (51% of DV)
- Cholesterol: 70mg (23% of DV)
- Sodium: 1270mg (53% of DV)
- Carbohydrates: 44g (15% of DV)
- Dietary Fiber: 5g (20% of DV)
- Sugars: 8g
- Protein: 22g
- Vitamin A: 60% of DV
- Vitamin C: 35% of DV
- Calcium: 40% of DV
- Iron: 15% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
Rate & Review
The secret ingredient in this sweet and sour pork ribs recipe is tamarind. Add some zest to your pork ribs!
Ingredients:
1 tablespoon vegetable oil
2 pounds pork ribs, cut into individual ribs
1 large onion, chopped
2 cloves garlic, chopped
2 cups water
1/4 cup tamarind paste
4 to 5 tablespoons packed brown sugar or grated piloncillo
2 tablespoons red wine vinegar
2 tablespoons MAGGI Granulated Beef Ribs Flavor Bouillon
1 tablespoon all-purpose flour, dissolved in 1/4 cup dry red wine
Hot cooked rice
Directions:
HEAT oil in large skillet over medium-high heat. Add ribs; cook, turning frequently, until browned. Remove; set aside.
ADD onion to same skillet; cook over medium-high heat, stirring occasionally, for 3 to 4 minutes or until tender. Add garlic; cook for 30 seconds. Add water, tamarind paste, sugar, vinegar and bouillon. Return ribs to skillet; bring to a boil. Reduce heat to medium-low; cover.
COOK for 1 hour or until pork is tender. Remove ribs; set aside and keep warm. Boil sauce until reduced by half, skimming off fat. Add flour mixture; cook, stirring constantly, for 2 minutes or until sauce is thick. Pour sauce over ribs. Serve with rice.
Estimated Times:
Prep Time:
15
Cooking Time:
80
Cooling Time:
0
Servings:4
This recipe is:
In this recipe:
Review This Recipe
-
Delicious
Vanessa Owen from
Methven
When this was cooking all I thought about the pork was how good it smeelt and how I couldnt wait to eat them. when it was cooked and I got to take the first **** all that was going through my head was I wish I could eat this every night. it was so delicious and saucy
Nutrition Facts
Serving Size:
Servings Per Recipe:
4
- Calories: 600
- Calories from Fat: 280
- Total Fat: 31g (47% of DV)
- Saturated Fat: 11g (53% of DV)
- Cholesterol: 90mg (29% of DV)
- Sodium: 1390mg (58% of DV)
- Carbohydrates: 52g (17% of DV)
- Dietary Fiber: 1g (5% of DV)
- Sugars: 20g
- Protein: 22g
- Vitamin A: 0% of DV
- Vitamin C: 4% of DV
- Calcium: 6% of DV
- Iron: 15% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
The blending of apple juice and honey enhances the natural sweetness of baby carrots. This side dish will be loved by young and old alike. Serve with any of your favorite entrées for a simple yet sophisticated accent.
Ingredients:
1 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
1 1/2 teaspoons cornstarch
1 pound baby carrots
1 tablespoon butter or margarine
1 teaspoon honey
1/4 teaspoon salt
Directions:
COMBINE Juicy Juice and cornstarch in small bowl; mix until smooth.
COOK carrots in boiling water for 10 minutes or until crisp-tender; drain. Return to pan; add butter, honey and salt. Add Juicy Juice mixture; cook over low heat, stirring occasionally, for 5 minutes or until glaze is thickened.
Review This Recipe
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YUM!!!
Olivia Cattan from
ME, ME
THIS IS GOOD!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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yummy
ANTOINETTE MINOR from
Virginia Beach, VA
this was a great idea!
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look out bugs bunny
C Wakeling from
Silver Springs, NV
This carrot dish was so scrumdillyicious that even the kids ate it, and I found it easy to make.
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APRICOT HONEY GLAZED CARROTS
LYNNE KRIEGER from
YACOLT, WA
VERY GOOD. FRIENDS AND FAMILY REALLY ENJOYED THEM.
GOOD WAY TO GET CHILDREN TO EAT COOKED CARROTS.
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Bland
Tabitha from
Seattle, Wa
I made these for Thanksgiving dinner, and was embarresed after serving them. They were bland, and down right gross. I wouldn't recommend this recipe to anyone with taste buds.
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Great
Sarah from
Springfield,MO
They were a hit! I have a 13yr. old and a 2yr. old and they both loved them. That doesn't happen very often!!!Something to try I made them again using pineapple juice instead of apricot. It was wonderful also!
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Best ever!!!
Amy-lou from
NH
I have made these several times for guests as well as just us. They have been a hit with EVERYONE from a 4 year old to a 95 year old! Not too sweet, delicious butter tasting sauce. You can cook the carrots in the microwave instead of boiling to save time. Also, I was a bit miffed that I had to buy a huge bottle of the apricot Kern to use only like 1/2c. in the recipe - but then it occured to me to freeze the juice in recipe sized portions. Now when I want to make it I just whip out my premeasured Kern and melt it in the microwave!
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Great Carrots
Merlin Miller from
Twin Falls, Id
Excellent recipe. The grandkids loved tham and the adults as well! Great flavor!
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Carrots
Zelda Trujillo from
Santa Fe, New Mexico
My family really enjoyed them. It's the only way I can get them to eat carrots!
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Watch Changing Servings
Bill Strogis from
Melbourne Beach, FL
I made this for 12 servings and found that I had far too much glaze. If you triple the servings I recommend about 1.5 times the glaze. Otherwise, it was perfect. The crowd thought it was tops.
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yummy
Nichole from
Eden, Ut
This recipe was really good if you like glazed carrots. My whole family ate it right up.
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A Honey of a Recipe
Charlene Clark from
Fredericksburg, VA
These carrots were fabulous! There was just the right amount of sweetness not to overpower the delicate flavor of the baby carrots. We also found the left-over sauce great for dipping our cut green beans in. You can't miss with this one.
Nutrition Facts
Serving Size:
Servings Per Recipe:
4
- Calories: 100
- Calories from Fat: 25
- Total Fat: 3g (5% of DV)
- Saturated Fat: 2g (9% of DV)
- Cholesterol: 10mg (3% of DV)
- Sodium: 260mg (11% of DV)
- Carbohydrates: 18g (6% of DV)
- Dietary Fiber: 2g (8% of DV)
- Sugars: 12g
- Protein: 1g
- Vitamin A: 310% of DV
- Vitamin C: 40% of DV
- Calcium: 4% of DV
- Iron: 6% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
Rate & Review
Nescafé Coffee Granita is a refreshing dessert and is a perfect low calorie option for hot summer days.
Ingredients:
2 cups hot water
3 tablespoons sugar blend for baking (such as SPLENDA)
2 tablespoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
1 teaspoon vanilla extract (optional)
Light frozen whipped topping, thawed
Ground cinnamon
Directions:
COMBINE water, sugar blend and coffee granules in medium bowl until sugar blend and coffee granules are dissolved. Stir in vanilla extract. Pour into 8-inch-square metal baking pan.
FREEZE for 1 1/2 hours, stirring every 30 minutes until slushy. Transfer mixture to a medium bowl; stir with a fork until smooth and more uniform in texture. Freeze for 30 minutes or until firm enough to scoop. Serve with dollop of whipped cream. Sprinkle with cinnamon.
Nutrition Facts
Serving Size:
Servings Per Recipe:
4
- Calories: 60
- Calories from Fat: 0
- Total Fat: 0g (0% of DV)
- Saturated Fat: 0g (0% of DV)
- Cholesterol: 0mg (0% of DV)
- Sodium: 0mg (0% of DV)
- Carbohydrates: 11g (4% of DV)
- Dietary Fiber: 0g (0% of DV)
- Sugars: 10g
- Protein: 0g
- Vitamin A: 0% of DV
- Vitamin C: 0% of DV
- Calcium: 0% of DV
- Iron: 0% of DV
*Percent Daily Values are based on a 2,000 calorie diet.