Meal for Tuesday 09/28

ASADO NEGRO

(POT ROAST)

You won't want to miss this very flavorful, slow-cooked tender round roast cooked in the Venezuelan traditional way; slow and low in a sweet red wine sauce served with yellow rice sweet peas and carrots and an extra side of TAJADAS (fried plantains) 4-6 Servings $38

Meal of the week 09/21

Classic Italian Lasagna

Alternate layers of pasta, cheese, Mai's Famous Bologese Sauce Topped with Mozzarella cheese and baked to perfection it will melt in your mouth! 4-6 servings $28

Recipe of the week 09/21

Mini Bacon Cheese Cups

Ingredients:
1 box Pillsbury refrigerate pie crust softened as directed on the box
1 package (30z) cream cheese softened
1 whole egg
1 egg yolk
1/4 cup chopped green onions
3 oz shredded Swiss cheese (about 2/3 cup)
8 slices precooked bacon chopped
Preparation:
Heat oven to 425 F degrees spray 16 mini muffin cups with cooking spray. Unroll pie crust on work surface using 2 1/2 inch round cutter, cut 16 rounds from crust. Place 1crust round in each muffin cup, pressing down gently to from cup. In blender or food processor, blend cream cheese whole egg, egg yolkand 1/4 cup onions until almost smooth. Divide mixture evenly among crust-lined muffin cups (about 2 teaspoons each). Top each evenly with Swiss cheese and bacon. Bake 9 to 11 minutes or until edges are light golden brown; cool 5 minutes before serving.
Suggested Pampered Chef Tools for this recipe: Deluxe Mini Muffin Pan and Mini Tart Shaper

Meal for TUESDAY 09/07

PABELLON

VOTED BEST CARNE MECHADA BY MAI'S KITCHEN CUSTOMERS!

This delicious Venezuelan Traditional dish is composed of creamy black bean soup, pulled beef, fried ripe plantains, white rice, mini arepas and shredded white cheese. DELICIOSO!

4-6 servings $38

Recipe of the week 09/07

TOMATO BASIL RIGATONI

INGREDIENTS:

1/2 cup dry-packed sun dried tomatoes

1 box (16 ounces) rigatoni pasta

1 1/2 cups milk

1/4 cup tomato-basil flavored cream cheese

4 ounces provolone cheese, chopped

1 cup shredded part-skim mozzarella cheese

2 tablespoons cornstarch mixed with 1 tablespoon water

1/2 cup fresh basil leaves, cut into thin strips

Freshly ground black pepper

pinch of salt

Shredded Parmesan

PREPARATION:

Heat a large pot of lightly salted water to boiling. Carefully scoop out 1 cup and pour over sun-dried tomatoes in a small heatproof bowl. Let stand 5 minutes.

Meanwhile, cook rigatoni as per package directions, drain.

While pasta cooks, heat milk over medium heat until bubbly. Remove from heat and whisk in cream cheese, provolone and mozzarella until melted (mixture will be a little stringy). Stir in cornstarch-water mixture and return pan to heat. Bring to a simmer, stirring until smooth.

Drain and finely chop sun-dried tomatoes. Stir into pasta, along with sauce and basil. Top with a little freshly ground black pepper, a pinch of salt, and Parmesan.