Donna's Recipes

Tortellini with Garlic Dip

1 ½ cups ranch dressing

¾ cup parmesan cheese

2 Tablespoons fresh parsley

2 cloves garlic, minced

2 teaspoons pepper

Mix together and serve with cheese tortellini.

Israeli Couscous Pilaf with Corn

1 cup onions, minced

1 cup fresh corn kernels

1 cup summer squash, diced small

1 tablespoon olive oil

1 cup Israeli couscous

1 ¾ cup chicken stock

1 teaspoon kosher salt

Pepper to taste

Place a 4-qt. sauce pot over high heat. Once the pan is hot, add the oil and place the squash, onions and corn in the pan. Sauté the corn, squash and onions for 8 minutes. Next, add the couscous and sauté for 5 minutes. Boil the chicken stock and add to the couscous, cover with lid and turn down to low heat. Cook for 15 minutes. The couscous is done when tender to the bite.

Chocolate Molten Cakes

2 cups chocolate chips

1/3 cup butter

1/3 cup heavy cream

1/3 cup almond flour

¾ cup sugar

1 teaspoon baking powder

4 large eggs

8 caramel candies

8 ramekins

Preheat oven to 400-degrees

Prepare 8-four ounce ramekins; grease with butter and dust with sugar (or cocoa powder).

Place a caramel square into each ramekin.

Place semisweet chocolate chips, heavy cream and butter into a medium size stainless steel bowl. Place bowl over a pot of simmering water. Stir with a heat resistant spatula until completely melted and incorporated. Remove from heat and reserve.

Using a stand mixer fitted with wire whisk, beat egg whites until frothy; gradually add in half of the sugar. Beat until stiff peaks form. Remove to a clean bowl. Reserve.

Place egg yolks and remaining sugar into the bowl of stand mixer. Beat until soft ribbons form, approximately 2 minutes. Add the melted chocolate mixture to the ribbon egg yolks. Mix until completely incorporated.

In a small bowl combine almond flour and baking powder. Stir to completely incorporate. Fold in the almond flour mix to the chocolate & egg yolk mixture. Fold in the beaten egg whites to the chocolate mixture. Divide the batter between the 8 prepared ramekins. (Can be prepared to this point up to 2 days ahead of time - store in refrigerator - bake just prior to serving). Bake in a 400-degree preheated oven for 12 minutes. Serve warm.