|Ducasse Flavors of France|
|by Linda Dannenberg|
Brash, driven, and dazzlingly inventive, fourteen-star chef Alain Ducasse is a larger-than-life figure.
1 - 10 of 22 for tortellini white sauce
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Melt butter in ... cheese, cream, and parsley. Stir continuously over low heat. Pour over cooked tortellini or fettucini and serve immediately. Serves 4.
Cut prosciutto into ... Yield almost 1 cup or enough for 8 ounces fettucini. This was a big hit over tortellini at the party celebrating Kendall's Baptism.
Heat water in ... salt. Stir in tortellini; cover and ... and hot pepper sauce and pepper to ... platter and serve with additional Parmesan, if desired.
Brown sausage, add onions, and cook until tender. Drain sausage. Add remaining ingredients, cook for 1 hour.
Combine olive oil, ... Set aside. Cook tortellini according to package ... Remove from refrigerator 1/2 to 1 hour before serving. Makes 24 (1/2 cup) servings.
Combine tomato, sausages, tomato sauce, stock, onion, ... simmer slowly for another hour, adding more water as needed to cook tortellini. Makes 10 servings.
Cook tortellini, rinse in cold water. Drain well. Combine pesto, vinegar; whisk to blend. Add other ingredients. Mix well. Chill to taste. Serves 4 to 6.
Cook tortellini according to package ... marinate for 2 to 4 hours. Serve on a plate of shredded lettuce and sprinkle with grated cheese. Makes 4 to 6 servings.
In large (at ... 30 minutes. Add tortellini and broccoli florets ... kidney beans, Worcestershire sauce and wine. Stir ... bread, and fresh garden salad.
Cook tortellini according to package ... mushrooms. Meanwhile, for sauce, heat milk until warm. Stir in white sauce mix. Bring ... lightly. Makes 4 servings.
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