Ingredients
1/2 cup orange juice
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 large head romaine lettuce – torn, washed and dried
3 (11 ounce) cans mandarin oranges
1/2 cup slivered almonds
Directions
Prepare the dressing by whisking together the orange juice, olive oil, vinegar, pepper and salt; set aside.
In a large bowl, combine the romaine and oranges. Add enough dressing to coat and toss well. Sprinkle with almonds and serve.
Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
1 carrots, finely chopped (optional)
1 rib celery, finely chopped (optional)
1/4 cup dry red wine or beef broth
1/2 pound ground beef
1 (24 ounce) jar Bertolli(r) Five Cheese with Asiago & Fontina Cheeses Sauce
8 ounces penne pasta, cooked and drained
Directions
Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, carrot and celery, stirring occasionally, 5 minutes or until vegetables are tender. Stir in wine and cook 1 minute.
Add ground beef and cook, stirring occasionally, until almost done. Stir in sauce. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 5 minutes or until ground beef is done. Serve over hot penne.
Ingredients
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons jarred minced garlic
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon freshly ground black pepper
1/2 teaspoon granulated sugar
3/4 cup CRISCO(r) Oil
1 1/2 pounds small red potatoes, scrubbed and quartered
1 pound boneless sirloin, New York Strip or Delmonico steak
1/2 pound fresh green beans, cut into 1-inch pieces
1/2 pound white mushrooms, rinsed, stems trimmed and thinly sliced
1 medium red bell pepper, seeds and ribs removed and thinly sliced
1/2 small red onion, peeled and thinly sliced
1 pint cherry tomatoes, rinsed and halved
Bibb or head lettuce leaves
Directions
Whisk together vinegar, mustard, garlic, salt, thyme, pepper and sugar. Add CRISCO(r) Oil; whisk until thoroughly blended.
Place steak in re-sealable plastic bag. Pour one-third of dressing over meat. Marinate 30 minutes.
Place potatoes in large pot. Cover with cold water; add salt. Bring to boil on high heat. Boil for 12-15 minutes, or until tender when pierced with a knife. Drain. Place in large mixing bowl. Toss with half of remaining dressing.
Prepare grill or broiler.
Microwave green beans on high for 2 minutes, or until crisp-tender. Set aside. Add green beans, mushrooms, red bell pepper, onion and tomatoes to potatoes; toss gently to mix.
Remove steak from marinade; discard marinade. Season steak with salt and pepper.
Grill steak to desired doneness; allow to rest 5 minutes before slicing into thin slices across the grain.
Arrange lettuce leaves on 4 plates. Top with vegetable mixture. Place steak slices on top; drizzle with remaining dressing. Serve immediately.
Ingredients
1 tablespoon olive oil
1 cup leeks, chopped
1/2 teaspoon minced garlic
1/2 cup dry white wine
3 tomatoes, chopped
1 cup chicken broth
1/2 teaspoon dried thyme
1 teaspoon dried dill weed
2 (6 ounce) fillets sole
Directions
Heat the olive oil in a skillet with a lid over medium heat. Stir in the leeks and garlic, cook and stir 3 minutes until the leeks begin to soften. Pour in the white wine, and bring to a simmer, then add the tomatoes, chicken broth, thyme, and dill weed. Simmer, uncovered, until the liquid reduces to half.
Lay the sole filets on top of the vegetables, and cover the skillet. Cook until the fish is opaque, and flakes easily with a fork, about 10 minutes. Ladle the sauce over the sole to serve.
