Pumpkin Wonton Ravioli

Pumpkin Wonton Ravioli -2

Pumpkin Wonton Ravioli

Pumpkin Wonton Ravioli

by Ree Drummond

1 stick unsalted butter

2 cloves garlic, minced

1 can (15 oz.) pumpkin puree

kosher salt

1/4 tsp. chili powder

1/4 cup pine nuts

1 large egg

48 wonton wrappers

1 1/2 cups shaved Parmesan cheese

6 sage leaves, rolled and very thinly sliced

freshly ground pepper

Melt 2 tablespoons of butter in a large skillet over medium heat.  Add the garlic and heat it for a couple of minutes (don’t brown it).  Add the pumpkin, 1/2 teaspoon salt and the chili powder.  Cook this filling for a few minutes, stirring occasionally, to warm it and cook off some of the excess liquid.  Remove from the heat and let it cool slightly while you get the other components ready.

Toast the pine nuts in a small skillet over medium-low heat, tossing and stirring occasionally, until golden.  Remove them to a plate and set aside.

Next, make browned butter: In the same small skillet, melt the remaining 6 tablespoons butter over medium-high heat; let it cook and bubble up for an additional minute or so, until the foam is golden brown.  Watch it carefully and take the pan  off the heat as soon as it’s ready.  Finally, beat the egg with 1 tablespoon cold water.  Now you’re ready Operation Ravioli.

Bring a pot of salted water to a boil.  Lay out a few wonton wrappers at a time and spoon about 2 teaspoons of the pumpkin mixture in the middle of each one.  Then, one at a time, dab your finger into the egg wash mixture and “paint” around the pumpkin on the wrapper.  Lay a second wonton wrapper on top of each one, match up the edges and press the two wrappers together, gently pressing out any air bubbles as you go.  To seal the ravioli, use a knife or square cutter to neatly trim the edges.  Set them aside while you work on the rest.

Drop a few ravioli at a time into the boiling water.  Boil them for 1 1/2 to 2 minutes, then remove with a slotted spoon and place on a platter or serving plates.  Spoon a little bit of browned butter over the ravioli, then sprinkle on the parmesan shavings, sage, toasted pine nuts ans a little pepper.

(This recipe was in”Food Network Magazine the Trick or Treat 2016 issue)


Roasted Cauliflower

Roasted Cauliflower

Roasted Cauliflower


I don’t remember where I had gotten this recipe for Roasted Cauliflower, but it’s going to be on my shopping list for Thanksgiving.


Roasted Cauliflower Recipe


Roasted Cauliflower

1 Tbsp. vegetable oil

1 head cauliflower

1 ½ cups plain Greek yogurt

1 lime zested and juiced

2 Tbsp. chile powder

1 Tbsp. cumin

1 Tbsp. garlic powder

2 tsp. kosher salt

1 tsp. pepper


Preheat oven to 400 F. and lightly grease small baking sheet with vegetable oil; set aside.

Trim base of cauliflower to remove any green leaves and stem.

In small bowl, combine the yogurt with zest and juice, chile powder, cumin, garlic powder, curry powder, kosher salt and pepper.

Dunk the cauliflower into a bowl and use a brush or hands to smear the marinade evenly over surface.  (Excess marinade goes in the fridge in airtight container for up to 3 days, to go on meat or veggies).

Place cauliflower on baking sheet and roast until surface is dry and lightly browned, 30-40 minutes.  The marinade will make a crust on surface of cauliflower.

Let cauliflower stand to cool for 10 minutes before cutting into wedges and serving alongside a big green salad.


(Recipe for Roasted Cauliflower was in www.tasteofhome.com, 2014)


Oven-Fried Fish Sticks with Tartar Sauce

Oven-Fried Fish Sticks with Tartar Sauce

Oven-Fried Fish Sticks with Tartar Sauce


As host of Yahoo’s Blue Ribbon Hunter, Allison Fishman Task has eaten countless plates of “festival” food.  “I’d visit fairs and people would say they can’t eat the food because it’s too high in fat and calories,” she says.  “My hope with this book (Cooking light lighten up, America!) was to reclaim classic beloved American dishes.”  Here, she transforms fish sticks by baking cod and serving it with a zingy sauce.

Oven-Fried Fish Sticks with Tartar Sauce Recipe

Oven-Fried Fish Sticks with Tartar Sauce


Fish Sticks:   4.5 oz. flour (about 1 cup)

1 ½ cups panko (Japanese bread crumbs)

3 Tbsp. water

1 large egg, lightly beaten

1 ¼ lbs. cod fillets (1/2 inch thick)

Cooking spray

½ tsp. kosher salt

Tartar Sauce:   1/3 cup light mayonnaise

2 Tbsp. chopped kosher dill pickles

1 Tbsp. finely chopped red onion

1 Tbsp. chopped fresh parsley

1 Tbsp. capers, rinsed, drained and chopped

1 Tbsp. fresh lemon juice

Preheat oven to 375 F.  To prepare fish sticks, place flour in a shallow dish or bowl.  Place bread crumbs in a second shallow dish or bowl.

Combine 3 Tbsp. water and egg in third shallow dish or bowl, stirring with a whisk.

Cut fish into 20 (4 x ½ inch) strips.  Dredge fish in flour, shaking off excess.  Dip fish in egg mixture and dredge in bread crumbs.  Place on baking sheet coated with cooking spray.  Coat fish with cooking spray.

Bake at 375 F. for 30 minutes or until crisp.  Sprinkle fish sticks with salt.

To prepare tartar sauce, combine all sauce ingredients in a small bowl.  Serve tartar with fish.


(Recipe for Oven-Fried Fish Sticks with Tartar Sauce was in USA Weekend. November 3, 2013)


Roasted Butternut Squash & Rice Salad

Roasted Butternut Squash & Rice Salad

Roasted Butternut Squash & Rice Salad


We have end-of-season picnics for my son’s flag football team.  This makes enough to serve plenty of hungry boys and their families.

          Dolores Deifel                                                                   Mundelein, Illinos


Roasted Butternut Squash & Rice Salad Recipe  

Roasted Butternut Squash & Rice Salad

3 Tbsp. brown sugar

3 Tbsp. balsamic vinegar

2 Tbsp. olive oil

1 Tbsp. kosher salt

1 medium butternut squash (2 ½ to 3 lbs.), peeled and cut into ¾ inch cubes

2 cups uncooked jasmine rice

2 large sweet red peppers, cut into ½ inch pieces

1 cup pine nuts, toasted

6 green onions, thinly sliced

3 Tbsp. snipped fresh dill

3 Tbsp. coarsely chopped fresh parsley

Dressing:   ½ cup olive oil

3 Tbsp. red wine vinegar

1 tsp. kosher salt

¼ tsp. pepper

In a large bowl, combine the brown sugar, balsamic vinegar, oil and salt.  Add squash; toss to coat.  Transfer to a greased, foil-lined 15x10x1 inch baking pan.  Bake at 450 F. for 25-30 minutes or until tender, stirring occasionally.  Cool completely.

Meanwhile, cook rice according to package directions.  Remove from the heat; cool completely.

In a large bowl, combine the red peppers, pine nuts, green onions, dill, parsley, squash and rice.  In a small bowl, whisk the dressing ingredients.  Pour over salad; toss to coat.  Serve at room temperature.  Cover and refrigerate leftovers.            12 servings (3/4 cup each)


(Recipe for Roasted Butternut Squash & Rice Salad came from Taste of Home, 2013)


Slow-Roasted Prime Rib

Slow-Roasted Prime Rib

Slow-Roasted Prime Rib

I always call my sister, Mary Ann, whenever I have a piece of meat to cook.  I have recipes for roast beef and eye round roast, which is great.  But for cooking Prime Rib Roast – I always have questions!  There was a recipe for Slow-Roasted Prime Rib in our local Newsday that I will use the next time.

Slow-Roasted Prime Rib Recipe

The night before you plan to serve the roast, combine the salt, pepper and garlic (if using).  Smear the mixture all over the meat.  Place the roast on a large plate or baking sheet and refrigerate, uncovered, overnight.

The next day, remove the roast from the refrigerator and let it sit at room temperature for at least an hour.  (The longer it stays out, the shorter the cooking time will be.)  Preheat the oven at 200 F. and arrange a rack in the lower third.  Place the roast – fat side up, bones-down  – on a roasting rack set in a roasting pan.  It’s important that air circulate around the meat while it cooks so you may have to elevate the rack by placing 4 scrunched-up balls of aluminum foil underneath it.  Roast until the center reaches 120 F., about 4 to 6 hours.

Place the roasting pan on a wire rack, tent the roast loosely with foil and set aside for an hour.  During this rest, the meat will continue to cook and the juices will settle evenly throughout the roast.  Go ahead and cook anything else you’re serving.  About 30 minutes before dinner, increase the oven temperature at 450 F.

Take the foil tent and crumble it into a ball.  Place the ball under the bones of the roast to prop up the less-exposed area of fat.  Roast at 450 F. until a dark brown crust forms over the entire tip surface, about 8 to 10 minutes.  Remove the roast to a cutting board and carve immediately; it does not need to rest again.  To carve, carefully cut the meat away from the rib bones in one piece, then slice into ½ inch portions.                    8-10 servings

(Recipe for Slow-Roasted Prime Rib was in Newsday, Thursday, January 10, 2013)