EASY CRACKER RECIPES
EASY ASPARAGUS RECIPE | ALLRECIPES
Asparagus cooked right in the frying pan, drizzled with an onion-wine glaze and parmesan cheese.
Provided by Beckerkorn
Categories Onion Side Dishes
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium-high heat. Mix in onion and garlic, and season with salt, pepper, and lemon pepper. Cook and stir until tender. Place asparagus in the skillet, and cook 8 minutes, turning occasionally to coat with seasonings. Sprinkle wine into the skillet, and scrape up any browned bits.
- Transfer asparagus to a shallow dish. Drizzle with remaining mixture in skillet, and dust evenly with Parmesan cheese and crushed whole wheat crackers.
Nutrition Facts : Calories 122.7 calories, CarbohydrateContent 7.8 g, CholesterolContent 2.2 mg, FatContent 8.1 g, FiberContent 2.2 g, ProteinContent 3.3 g, SaturatedFatContent 1.5 g, SodiumContent 177.7 mg, SugarContent 2.9 g
SUPER-EASY GRAHAM CRACKER CRUST RECIPE: HOW TO MAKE IT
Whenever I have pie, I always want more crust. This is my new go-to recipe. It boasts a generous buttery base that works with all kinds fillings. Of course I couldn’t stop at one flavor, so I experimented with different pantry items to create a whole team of crunchy crusts. — Gina Nistico, Taste of Home Food Editor
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 8 servings.
Number Of Ingredients 3
Steps:
- Preheat oven to 350°. Combine cracker crumbs, butter and sugar; press onto bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake until crust is lightly browned, 10-12 minutes. Cool on a wire rack.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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I’ve always thought of ravioli as the ultimate edible present – something made with love and wrapped up like a Christmas
cracker. The Italians would call this caramelle because it looks like a giant sweet, but I like to think of it as crackers!
From jamieoliver.com
Total Time 3 hours
Cuisine https://schema.org/VegetarianDiet
Calories 917 calories per serving
From jamieoliver.com
Total Time 3 hours
Cuisine https://schema.org/VegetarianDiet
Calories 917 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- To make your filling, wash the squash, carefully cut it in half lengthways and remove the seeds, then chop into eight big chunks and place in a large roasting tray.
- Add the whole ricotta, sprinkle over the chilli flakes and a pinch of sea salt and black pepper, then finely grate over half the nutmeg. Drizzle with oil and gently toss together. Roast for 1 hour.
- Crumble up the chestnuts, pick the sage leaves, toss both in a little oil, then sprinkle into the tray. Roast for another 15 minutes, or until the squash is tender and golden, and the ricotta is gnarly-looking.
- Finely grate the Parmesan into the tray, season and mash it all together, as chunky or smooth as you like. Leave to cool completely.
- Make the pasta dough in a food processor, blitzing the spinach and egg yolks together before adding the dry ingredients. Wrap the dough in clingfilm and pop into the fridge for 30 minutes.
- Divide the pasta in half, saving one half for another day. Cut the remaining piece in two (wrapping one piece back up momentarily), and roll out into sheets that are just 2mm thick – use a pasta machine, or do it by hand with a rolling pin.
- Cut into rectangles 15cm x 12cm. Spoon 2 tablespoons of filling along the length of each one, near the bottom edge, leaving 1.5cm at either end.
- Brush the exposed pasta with a damp brush, then roll up and pinch in the sides to seal and create cracker shapes.
- Repeat with the remaining pasta and filling to make 24 crackers in total. Transfer to semolina-dusted greaseproof paper as you go.
- For the sauce, melt the butter in a large frying pan, then, once foamy and starting to darken, squeeze in the clementine juice and swirl to create a creamy butter sauce. Season with pepper and keep warm over a very low heat until needed.
- Cook the pasta in a large pan of boiling salted water for 3 to 4 minutes, transferring it to the buttery sauce when cooked, with a splash of cooking water. Work in batches (the first will happily sit in the sauce while you cook the rest).
- Finish with a grating of nutmeg and Parmesan, and a scattering of toasted, crushed almonds.
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I’ve always thought of ravioli as the ultimate edible present – something made with love and wrapped up like a Christmas
cracker. The Italians would call this caramelle because it looks like a giant sweet, but I like to think of it as crackers!
From jamieoliver.com
Total Time 3 hours
Cuisine https://schema.org/VegetarianDiet
Calories 917 calories per serving
From jamieoliver.com
Total Time 3 hours
Cuisine https://schema.org/VegetarianDiet
Calories 917 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- To make your filling, wash the squash, carefully cut it in half lengthways and remove the seeds, then chop into eight big chunks and place in a large roasting tray.
- Add the whole ricotta, sprinkle over the chilli flakes and a pinch of sea salt and black pepper, then finely grate over half the nutmeg. Drizzle with oil and gently toss together. Roast for 1 hour.
- Crumble up the chestnuts, pick the sage leaves, toss both in a little oil, then sprinkle into the tray. Roast for another 15 minutes, or until the squash is tender and golden, and the ricotta is gnarly-looking.
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- Divide the pasta in half, saving one half for another day. Cut the remaining piece in two (wrapping one piece back up momentarily), and roll out into sheets that are just 2mm thick – use a pasta machine, or do it by hand with a rolling pin.
- Cut into rectangles 15cm x 12cm. Spoon 2 tablespoons of filling along the length of each one, near the bottom edge, leaving 1.5cm at either end.
- Brush the exposed pasta with a damp brush, then roll up and pinch in the sides to seal and create cracker shapes.
- Repeat with the remaining pasta and filling to make 24 crackers in total. Transfer to semolina-dusted greaseproof paper as you go.
- For the sauce, melt the butter in a large frying pan, then, once foamy and starting to darken, squeeze in the clementine juice and swirl to create a creamy butter sauce. Season with pepper and keep warm over a very low heat until needed.
- Cook the pasta in a large pan of boiling salted water for 3 to 4 minutes, transferring it to the buttery sauce when cooked, with a splash of cooking water. Work in batches (the first will happily sit in the sauce while you cook the rest).
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