Sweet Rice Nectar
INGREDIENTS Barley malt, dried and pounded barley germ (yotkirum) : 14 oz (400 g, available in Korean stores) Rice : 1 3/4 lbs (800 g) Sugar and ginger to taste Pine nuts Water
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Skillet Goulash
INGREDIENTS 22⁄3 cups uncooked rotini pasta (8 oz) 1 lb lean (at least 80%) ground beef 1½ cups chopped celery (about 3 stalks) 1 cup chopped onions (2 medium) 2 cans (14.5 oz each) diced tomatoes, undrained 1 can (10¾ oz) condensed tomato soup 1 teaspoon dried basil leaves ½ teaspoon salt ¼ teaspoon pepper
Mediterranean Meatball Supper Skillet
INGREDIENTS 2 teaspoons olive oil 1 small onion, cut into thin wedges ¾ cup uncooked regular long-grain white rice 1 medium green bell pepper, cut into ½-inch pieces 20 frozen cooked Italian meatballs (about 10 oz) 1 can (2¼ oz) sliced ripe olives, drained 1½ cups water 1 medium zucchini, halved lengthwise, sliced 1 can (14.5 oz) diced tomatoes with Italian herbs, undrained ½ cup crumbled feta cheese (2 oz)
Jalapeno Chicken Wraps
INGREDIENTS 1 pound boneless skinless chicken breasts 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon pepper 2 teaspoons seasoned salt 1 teaspoon paprika 1 small onion, cut into strips 15 jalapeño peppers, halved and seeded (When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face). 1 pound sliced bacon, halved widthwise Blue cheese or ranch salad dressing
Dessert From the Grill
INGREDIENTS 1 can (20 ounces) sliced pineapple 1 teaspoon butter 1/2 teaspoon brown sugar 1/4 teaspoon vanilla extract 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 6 sliced pound cake Vanilla ice cream Caramel ice cream topping
Pumpkin Sage Butter Tortellini
INGREDIENTS 1⁄2 pound sweet butter 8 leaves fresh sage 1⁄2 cup pumpkin puree or pumpkin pie fi lling 2 bags (8 ounces each) Barilla Three Cheese Tortellini 1⁄2 cup freshly grated Parmigiano Reggiano
Pasta with Wild Mushrooms, Truffl e Oil, Ricotta Cheese and Leeks
INGREDIENTS 7 tablespoons extra-virgin olive oil 1 pound mixed mushrooms, oyster mushrooms, portobellos and chanterelles are ideal, cut into 1⁄2-inch pieces 1⁄2 onion, chopped 2 leeks, washed and trimmed (white part only) and cut into 1⁄4-inch rounds 3 cloves peeled garlic, thinly sliced 1 tablespoon fresh thyme leaves Salt and pepper 1 pound Barilla fettuccine 4 tablespoons white truffle oil 1⁄2 pound fresh Ricotta