Harvest Pasta Skillet Recipe

!±8± Harvest Pasta Skillet Recipe

Website: www.pamperedchef.com Facebook www.facebook.com Twitter: twitter.com 1 large onion 8 oz (250 g) white mushrooms ½ tbsp (7 mL) olive oil 1 can (15 oz or 425 mL) solid pack pumpkin 4 cups (1 L) low-sodium vegetable broth ¾ cup (175 mL) dry white wine such as Chardonnay ½ cup (125 mL) water 5 garlic cloves, pressed 3 tbsp (45 mL) Moroccan Rub ¼ tsp (1 mL) salt 1 pkg (14.5 oz/411 g) uncooked protein-enriched multigrain penne pasta ¼ cup (50 mL) shelled pistachios ½ cup (125 mL) heavy whipping cream 1 oz (30 g) Parmesan cheese Coarsely ground black pepper and chopped fresh parsley (optional) 1. Thinly slice onion using Simple Slicer on #2 setting. Cut onion slices in half with Chef's Knife. Slice mushrooms using Egg Slicer Plus®. Heat oil in (12-in./30-cm) Skillet over medium-high heat 1--3 minutes or until shimmering. Add onion and mushrooms. Cook and stir 2--3 minutes or until onion is translucent. Meanwhile, combine pumpkin, broth, wine and water in Classic Batter Bowl; whisk well using Stainless Whisk. 2. Add garlic pressed with Garlic Press, rub and salt to Skillet; cook 10--20 seconds or until fragrant. Stir in pumpkin mixture. Bring to a simmer; stir in pasta. Reduce heat to medium; cover and cook 9--11 minutes or until pasta is tender, stirring occasionally. 3. Meanwhile, coarsely chop pistachios using Food Chopper. Turn off burner; stir in cream. Grate cheese over pasta mixture using Rotary Grater. Sprinkle with pistachios. Garnish with black pepper and ...

Harvest Pasta Skillet Recipe

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Kalorik Black Food Processor Best Product

!±8± Kalorik Black Food Processor Best Product

Click this link to view details goo.gl Kalorik Black Food Processor Best Product - Features: 1.2L bowl capacity (4 cups) for liquid / 2,0L capacity for dry preparations. Two speed rotary setting. 7 attachments including stainless steel grater,slicer,chopper and shreder discs; emulsifier/egg beater, dough maker, and citrus juicer. Modern interlocking design and professional processing system. Removable stainless steel blades for easy cleaning. All detachable parts are dishwasher-safe. Double safety protection. 1. safety interlocking switch stops operating in case of improper installation. 2. automatic overheating protection for motor. Powerful 500W motor for the toughest ingredients. Rotary control panel with 2 speeds control and pulse. All accessories fit in the bowl for compact storage except Citrus Juicer set. Vertical design takes up less kitchen storage. 7 different accessories that enable it multi-functional: - Kneading blade for doughing. - Stainless steel blade for chopping, beating, creaming, crumbling, cutting, folding in, mashing, mincing and mixing: - Shredding blade insert medium for medium shredding of vegetables, fruits and cheese. - Slicer blade for slicing vegetables and fruits . - French fry disc . - Emulsifying disc for whipping, whisking and emulsifying: - Citrus juicer set. Non slip feet. Click this link to view details goo.gl

Kalorik Black Food Processor Best Product

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Antipasti Pull-Apart Pizza Recipe

!±8± Antipasti Pull-Apart Pizza Recipe

The Pampered Chef Recipe and how-to - Antipasti Pull-Apart Pizza. For a quick meal or appetizer, check out this easy go-to Italian flavored recipe.Get together with friends to try new recipes and earn free Pampered Chef products by hosting a Pampered Chef cooking party. To find out more, go to www.pamperedchef.com. Recipe 2 tsp (10 mL) olive oil, divided 2 pkg (11 oz) refrigerated French bread dough (see Cook's Tip) 1 jar (12 oz) marinated artichoke hearts, drained and patted dry (about 1 1 cups/300 mL) 1 8-oz (250-g) block mozzarella cheese 1 medium red bell pepper 1/2 cup (125 mL) pitted ripe olives 2 garlic cloves, pressed 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) coarsely ground black pepper 2 oz (60 g) Parmesan cheese, divided Chopped fresh parsley (optional) 1. Preheat oven to 400°F (200°C). Brush Large Round Stone with Handles with 1 tsp (5 mL) of the oil. Place one package of the dough onto Large Grooved Cutting Board. Using a sawing motion, cut dough in half lengthwise with Color Coated Bread Knife; slice each dough half crosswise into 16 half moons for a total of 32 half moons. Repeat with remaining dough. Arrange dough over baking stone, leaving a 1/2-in. (1-cm) border around edge and spacing 1/2 in. (1 cm) apart; brush with remaining oil. Bake 14--16 minutes or until crust is golden brown. 2. Meanwhile, for antipasti, coarsely chop artichokes with Food Chopper. Dice mozzarella cheese into 1/2-in. (1-cm) cubes and dice bell pepper with Santoku Knife. Slice olives with ...

Antipasti Pull-Apart Pizza Recipe

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