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Recipes

Rugala Martini

Published on 11 June 2015 Category: BlogRecipes Written by Andrea
Recipe June 11 Rugala Martini Copy 

INGREDIENTS

1/4 cup sugar
1 teaspoon cocoa
Martini glass
Lemon slice
1/2 cup vanilla ice cream, softened
2 pieces Rugala: 1 chocolate and 1 raspberry
1/2 cup fresh whipped cream
1/4 cup fresh raspberries

PREPARATION

Mix sugar and cocoa together and place on a saucer.
Wipe the rim of the martini glass with the lemon slice

and dip in cocoa-sugar mixture to coat rim.
Press softened ice cream into the bottom of the martini glass.

Place in the freezer for 1 hour.
Remove martini glass from the freezer

and crumble chocolate rugala over the ice cream.

Layer half of whipped cream over crumbled rugala.
Crumble raspberry rugala over whipped cream.

Layer remaining whipped cream over crumbled rugala.
Top with fresh raspberries. 
Makes 1 serving.

 

Shrimp Scampi Fettuccine with Asparagus and Red Bell Pepper

Published on 11 June 2015 Category: BlogRecipes Written by Andrea
Recipe June 11 Shrimp Scampi Fettuccine Copy   
INGREDIENTS

8 ounces Shrimp Scampi
2 cups fresh asparagus tips (top 4 inches of stalk)
1 cup thinly sliced red bell pepper
2 cups cooked fettuccine

PREPARATION

Prepare Shrimp Scampi according to the sauté directions on the 
package, sautéing for 5 minutes.
After 5 minutes of sautéing, add asparagus and red bell pepper. 
Continue to sauté the mixture over medium heat for 4-5 minutes.
Remove from the heat and toss with cooked fettuccine.
Makes 2 servings.

Orange Passion Pudding Delight

Published on 11 June 2015 Category: BlogRecipes Written by Andrea
Recipe May 28 Orange Passion pudding delight Copy 

INGREDIENTS

1/4 cup sugar
1 envelope unflavored gelatin
1 1/2 cups Fruitables Orange Passion 100% Juice
1 cup mandarin oranges, thoroughly drained, plus more for garnish
1/2 cup heavy cream
4 ounces whipped topping

PREPARATION

Mix sugar and gelatin in a small bowl.
Place 1/2 cup juice in a small saucepan. Sprinkle with the gelatin mixture; let stand for 1 minute.

Stir over low heat until the gelatin dissolves (do not bring to a boil).

Remove from the heat and set aside to cool. Stir in remaining 1 cup juice.
In a blender, puree 1 cup mandarin oranges. Gently stir in gelatin mixture,

then slowly add heavy cream until combined.
Pour the mixture into decorative glasses or ramekins.

Refrigerate, stirring occasionally after 1 hour, then let set overnight.
Garnish with whipped topping and mandarin orange slices. Makes 4 servings