Ingredients

-1/4 cup butter, divided
-20 sea scallops, or more to taste
-16 shrimp, or more to taste, peeled and deveined
-20 reconstituted sun-dried tomatoes
-1 (14 ounce) can artichoke hearts, drained and chopped
-1 cup diced mushrooms
-1/4 cup prepared pesto sauce
-4 (8 ounce) bottles clam juice
-1/2 cup heavy whipping cream
-1/2 cup grated Romano cheese
-2 tablespoons dry white wine
-1 teaspoon garlic powder
-1 teaspoon onion powder
-1 teaspoon ground black pepper
-1 pinch cayenne pepper
-1 teaspoon all-purpose flour, or as needed
-1 pound linguine

Directions

Melt 2 tablespoons butter in a pot over medium-high heat. Saute scallops and shrimp in hot butter until shrimp are pink, about 5 minutes. Stir tomatoes, artichoke hearts, mushrooms, and pesto into shrimp mixture; cook and stir until heated through, about 5 minutes.
Pour clam juice, whipping cream, Romano cheese, white wine, garlic powder, onion powder, black pepper, and linguine into shrimp mixture. Roll remaining butter in flour and add to shrimp mixture and mix well. Bring to a boil, reduce heat to medium-low, and simmer until hot throughout and flavors blend, about 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Ladle pasta into bowls and spoon shrimp mixture over the top.

Ingredients

-3/4 pound pasta
-1 tablespoon olive oil
-1 pound spicy Italian sausage
-1 onion, chopped
-4 cloves garlic, minced
-1 (14.5 ounce) can chicken broth
-1 teaspoon dried basil
-1 (14.5 ounce) can diced tomatoes
-1 (10 ounce) package frozen chopped spinach
-1/2 cup grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

In a large skillet, heat oil and sausage; cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid.

Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.

Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.

Ingredients

-1 (18.25 ounce) package dark chocolate cake mix
-1 (18.25 ounce) package low calorie chocolate cake mix
-4 eggs
-2/3 cup vegetable oil
-1 (8 ounce) package cream cheese, softened
-2 cups confectioners' sugar

Directions

Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.

In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon.

Bake for 10 to 12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks.

To make the filling, beat the cream cheese and confectioner' sugar together until smooth. Spread between two cooled cookies.

Ingredients

-1 cup heavy cream
-2 tablespoons butter
-4 (1 ounce) squares baking chocolate
-2 3/4 cups semi-sweet chocolate chips
-2 tablespoons instant espresso powder (optional)

Directions

Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour

Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.

Ingredients

For Crust:
-1/2 cup flour
-1/4 cup chopped walnuts
-1/4 cup butter, softened

For Whipped Cream:
-1 cup heavy whipping cream
-1/3 cup powdered sugar

For Cream Cheese Layer:
-4 ounces cream cheese
-1/2 cup powdered sugar

For Pudding Layer:
-1 package (3.9 ounces) instant chocolate pudding
-1 1/2 cups 2% or whole milk

For Garnish (optional):
-Grated chocolate
-Chopped nuts

Directions

Preheat oven to 350 degrees F.

For Crust:

In a small bowl, blend together crust ingredients with a pastry blender or your hands. Press mixture into bottom of ramekins and bake for 20 to 24 minutes or until light brown. Set aside to cool completely.

For Whipped Cream:

Beat together whipping cream and powdered sugar until at medium peak stage and keep chilled.

For Cream Cheese Layer:

Beat together cream cheese and powdered sugar in medium bowl. Mix in 1/2 cup of reserved whipped cream then spread over cooled crusts and refrigerate while you make pudding.

For Pudding Layer:

Blend pudding mix with milk in medium bowl, continuing to mix at medium speed for 2 minutes. Spread over cream cheese layer. Top with remaining whipped cream and chill for several hours before serving.

Garnish with grated chocolate or nuts if desired.

Recipe Note: This recipe was developed using 6-ounce ramekins.

Ingredients

1 cup milk
½ kg sugar
½ kg ghee
2 liters water
½ kg cornflour or white flour (dissolved in little water)
¼ kg almonds, chopped
4 tbsp pistachio, chopped
2 tbsp small cardamom
1 tsp saffron ( dissolved in little water) 

Directions

1- Heat pan and add 1 liter water, sugar and boil for 5 minutes.

2- Next add 1 cup milk and boil for another 5 minutes.

3- Add the remaining water, sugar syrup and saffron mixture.

4- Add the cornflour mixture slowly and keep stirring over low flame.

5- Once it becomes thick start adding ghee, 1 tbsp at a time.

6- Continue adding all the ghee slowly to prevent it from sticking to the pan.

7- When the ghee separates from the mixture, the Sohan Halwa is ready.

8- Sprinkle the chopped almonds, pistachio & green cardamoms in it.

9- Grease a tray with oil and spread the halwa on it and press with a wooden spoon to flatten it.

Mint and green peas are a classic culinary pairing. Here, they're pureed together into a deliciously fragrant soup with a fairly light consistency.

Ingredients

-1 small head butter lettuce, such as Boston or Bibb, coarsely sliced
-12 scallions or 1 small onion, sliced
-3 cups frozen baby peas, thawed
-1 to 2 sprigs fresh mint
-5 cups chicken stock
-4 slices bread
-Oil, for cooking
-Salt and pepper, to taste
-2 tablespoons unsalted butter
-1/4 cup all-purpose flour
-2/3 cup whipping cream

Directions

In a large saucepan, place the lettuce, scallions or onion, peas and mint. Pour in the chicken stock and bring to a boil, then reduce the heat and simmer for 25 minutes. Puree the soup in batches in a blender or food processor, then push through a fine stainer.

Meanwhile, remove the crusts from the bread and cut into small cubes. Heat the oil in a skillet and fry the cubes until lightly browned, stirring with a spoon to color evenly. Lift out and place on paper towels to drain; salt lightly while hot. This will season them, but also helps to keep them crisp.

Melt the butter in a large saucepan over medium heat, stir in the flour and cook for 1 minute. Do not allow to brown. Remove from the heat, add the pureed soup and mix well. Return to the stove on low to medium heat and bring slowly to a boil, stirring constantly. Add the cream and season with some salt and pepper. Serve in bowls with the croutons sprinkled in first.