Oyster Mushroom Soup

Oyster Mushroom Soup 1 - large clove Garlic, minced 3 Tbs - Melted Butter 3 Tbs - Olive Oil 1 - medium Onion, diced 1 lb - Oyster Mushrooms, sliced 3 cups - Chicken Stock 2 Tbs - Tomato Paste 2 jiggers - White Port 3 - large Egg Yolks 2 Tbs - Parmesan Cheese, grated 1/2 cup - Parsley, minced Saute garlic and onion in butter and oil. Add mushrooms. Cover and cook on medium heat until mushrooms are tender. Add chicken stock, tomato paste and wine. Salt and pepper to taste. Simmer 10 minutes. Mix 3 beaten egg yolks, parmesan cheese and parsley. Simmer for 5 minutes. Servings: 2 Nutrition Facts: Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Amount Per Serving: Calories 649.73 Calories From Fat (68%) 440.56 % Daily Value: Total Fat - 49.80g - 77% Saturated Fat - 17.45g - 87% Cholesterol - 369.53mg - 123% Sodium - 1434.73mg - 60% Potassium - 1443.42mg - 41% Carbohydrates - 25.60g - 9% Dietary Fiber - 5.91g - 24% Net Carbohydrates - 19.69g Protein - 21.44g - 43% Recipe Type: Appetizer, Soup Recipe Source The Mushroom Council and The Daily Dish - Sign Up Here: Free Secret Recipes *More great recipes are available in the "America's Most Wanted Recipes" cookbook. on sale now - CookBook

Stuffed Shells with Broccoli

Stuffed Shells with Broccoli 24 Jumbo Shells, uncooked 1 10-oz. package frozen chopped broccoli, thawed 1 cup part-skim ricotta cheese 1/2 cup shredded Swiss cheese 1 Tbs shredded onion 2 14 1/2-oz. cans crushed tomatoes 1/2 tsp dried basil 1/2 tsp dried oregano Salt to taste Freshly ground black pepper to taste 1. Prepare pasta according to package directions; drain. 2. Combine broccoli, ricotta cheese, Swiss cheese, onion, oregano,basil, salt and pepper. Stir together until well blended. 3. Pour about 1 cup tomatoes over bottom of 13 x 9 x 2-inch bakingpan, breaking up tomatoes with a fork. Spoon 1 round tablespoon of cheese mixture into each shell and place open-side up in an evenlayer in the pan. Pour remaining tomatoes over and around shells. 4. Cover pan with foil. Bake at 375°F for about 25 minutes untilheated through, and serve. Servings: 6 Nutrition Facts: Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information provided by the recipe author. Amount Per Serving Calories - 268.00 % Daily Value Total Fat 6.00g - 9% Cholesterol 0.00mg - 0% Sodium 107.00mg - 4% Carbohydrates 39.00g - 13% Net Carbohydrates 39.00g Protein 14.00g - 28% Recipe Type Main Dish, Pasta, Vegetarian Recipe Source: National Pasta Association And The Daily Dish - Sign Up Here: Secret Free Recipes More great recipes just like this one are available in the "America's Most Wanted Recipes" cookbook. on sale now - CookBook