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Creamy Lemon Pasta

Published on 28 July 2015 Category: BlogRecipes Written by Andrea
Recipe Julio 21 Creamy Lemon shrimp pasta Copy 


2 cups penne pasta, uncooked
1½ pounds raw, deveined, peeled medium shrimp
½ cup chicken broth
6 ounces (¾ of 8-ounce package) Philadelphia cream cheese, cubed
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
¼ cup Kraft grated Parmesan cheese
½ cup Kraft shredded
mozzarella cheese
1 tablespoon chopped fresh parsley


Cook pasta in a large saucepan as directed on the package, adding shrimp to the 
boiling water for the last 3 minutes.
Meanwhile, heat broth in a large skillet over medium heat. Add cream cheese, lemon 
zest and juice. Cook, stirring, for 3-4 minutes, or until the cream cheese has melted.
Drain the pasta mixture. Add to the cream cheese sauce with Parmesan; mix well.
Top with mozzarella. Cover and cook for 3-4 minutes, or until the mozzarella is 
melted. Sprinkle with parsley. 
Makes 6 servings.
Variation: Substitute boneless, skinless chicken breasts for the shrimp. Cut chicken 
into strips. Heat a large nonstick skillet over medium heat. Add chicken and cook, 
stirring, for 7-8 minutes or until done. Add to the sauce with the pasta and Parmesan.


Pound Cake with Fresh Fruits Compote

Published on 28 July 2015 Category: BlogRecipes Written by Andrea
Recipe July 10 Pund cake with fruits Copy 

½ cinnamon stick
½ teaspoon allspice berries, cracked
2 sprigs fresh thyme Cheesecloth
2 cups fresh orange juice
1 tablespoon grated orange zest
½ cup sugar
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1 64-ounce package Fresh Mixed Fruit
1 pound cake


Place cinnamon stick, allspice and thyme in a double layer of cheesecloth.

Roll into a small bundle and tie to secure. Place in a small saucepan.
Add orange juice, orange zest and sugar to the saucepan. Bring to a boil,

then reduce the heat to low, cover, and simmer for 10-15 minutes, stirring occasionally.

Remove from the heat and stir in 
vanilla and lemon juice. Let cool to room temperature.
Remove the cheesecloth packet.
Meanwhile, place fruit in a large bowl. Pour the 
orange syrup over the fruit. Chill, covered, until cold.
The compote can be made up to 4 hours in advance.
Serve slices of cake topped with chilled fruit 
compote and syrup. 
Makes 8-10 servings.

Parmigiano Reggiano Risotto

Published on 28 July 2015 Category: BlogRecipes Written by Andrea
Recipe July 10 Risotto with mushrooms Copy 

6-8 cups chicken broth
4 tablespoons butter, divided
3 tablespoons extra-virgin olive oil, divided
1 yellow onion, minced
1 garlic clove, minced
1 pound mushrooms, sliced
2 cups Arborio rice
10 ounces frozen peas, defrosted
½ cup Cello rich and creamy mascarpone
½ cup grated Parmigiano Reggiano,

plus shavings for garnish
6 ounces prosciutto (about 12 slices),

each slice cut into 3 long pieces

(reserve 6 pieces for garnish)
3 tablespoons chopped fresh parsley
Salt and pepper




In a saucepan, bring chicken broth to a boil,

then reduce to a simmer.
In a Dutch oven, heat 2 tablespoons butter

and 2 tablespoons oil over medium high heat.

Add onions and garlic; sauté until soft,

then remove from the pan and set aside. 
Add 2 tablespoons butter and 1 tablespoon oil to the pan. 
Add mushrooms and sauté until soft and just brown.

Set aside with the onions and garlic.
Add rice to the pan, stirring constantly to prevent sticking.

Add a large ladleful of hot chicken broth,

reduce the heat to medium-low, and cook,

stirring,until all the liquid is absorbed. Continue the process, adding broth one ladleful at a time. 

After 20 minutes, add peas, mushrooms and onions.

Continue to add broth and cook until the rice is tender.
Remove the pan from the heat.

Stir in mascarpone, grated Parmigiano Reggiano and prosciutto.

Add parsley and salt and pepper to taste.
Transfer to a serving dish. Using a peeler,

shave 6-8 curls from the wedge of Parmigiano Reggiano directly on top.
Garnish with the reserved prosciutto slices. Serve immediately.
Makes 4-6 servings.