Savannah Bow Ties With Chocolate Sauce Recipes

Steps:

• Let pastry stand at room temperature 20-40 minutes or until easy to roll. Unfold pastry on a lightly floured surface. Roll into a 14" square. Cut square in half with a fluted pastry wheel. Preheat oven to 400°F. FOR FILLING: Crumble almond paste in a small mixing bowl. Add egg yolk, brown sugar and milk. Beat with an electric mixer on med-speed until well mixed. Spread filling over 1 pastry half*. Place remaining pastry half on top of filling. Using the fluted pastry wheel, cut dough crosswise into fourteen 1" wide strips. Then cut each strip in half crosswise to make 28 pieces. Twist each piece twice. Place twists about 2" apart on cookie sheets lined with foil or parchment paper. Brush twists with slightly beaten egg white. Sprinkle with sugar {coarse sugar if available} Bake 14-15 minutes or until golden. Transfer to wire racks to cool. Serve with Chocolate Dipping Sauce. *Almond filling will be very stiff. To make spreading easier, drop a dollop of filling uniformly over pastry. Spray a piece of waxed paper with non-stick cooking spray. Press almond paste evenly over entire dough. Spray waxed paper as often as necessary to prevent filling from sticking.

Steps:

• Let pastry stand at room temperature for 20 minutes or until easy to roll. Unfold pastry on a lightly floured surface. Roll into a 14-inch square. Cut square in half with a fluted pastry wheel. Preheat the oven to 400 degrees F. For filling: crumble almond paste in a small mixing bowl. Add egg yolk, brown sugar, and milk. Beat with an electric mixer on medium speed until well mixed. Spread filling over 1 pastry half *. Place remaining pastry half on top of filling. Using the fluted pastry wheel, cut dough crosswise into fourteen 1-inch-wide strips. Then cut each strip in half crosswise to make 28 pieces. Twist each piece twice. Place twists about 2 inches apart on cookie sheets lined with foil or parchment paper. Brush twists with slightly beaten egg white. Sprinkle with sugar (coarse sugar if available). Bake for 12 to 15 minutes or until golden. Transfer to wire racks to cool. Serve with Chocolate Dipping Sauce. *Almond filling will be very stiff. To make spreading easier, drop a dollop of filling uniformly over pastry. Spray a piece of waxed paper with non-stick cooking spray. Press almond paste evenly over entire dough. Spray waxed paper as often as necessary to prevent filling from sticking. Chocolate Dipping Sauce: * 3/4 cup sugar * 2 tablespoons cornstarch * 1/4 teaspoon salt * 6 (1.5-ounce) milk chocolate bars * 2 cups whipping cream * 1 egg yolk, beaten * 1/2 teaspoon vanilla

Steps:

• Prepare pasta mix according to package directions. Meanwhile, in a large skillet, brown sausage; drain. Add the peas and pasta. Simmer, uncovered, for 1-2 minutes or until heated through. Sprinkle with cheese. Cover and cook for 1-2 minutes or until the cheese is melted.

Steps:

• Cook pasta according to package directions. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In the drippings, cook mushrooms for 3-4 minutes or until tender. Stir in spinach and kielbasa; heat through. , Remove from the heat. Drain pasta; add to kielbasa mixture. Stir in the tomatoes, olives, mayonnaise, sour cream and bacon.

Steps:

• Cook pasta according to package directions; drain.
• Meanwhile, cook sausage and onion in large non-stick skillet until sausage is lightly browned. Drain if needed. Add peppers; cook 2 minutes, stirring frequently.
• Add tomato sauce and oregano. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
• Stir in pasta and toss with Parmesan cheese.

Steps:

• In a 12" skillet over medium heat, cook bacon until browned. Remove bacon to paper towels to drain. Drain all but 2 tablespoons of the bacon fat and cook until tender.
• Add tomatoes and liquid, sugar, salt, & pepper. Over high heat, bring to a boil. Reduce heat to low; cover and simmer for 15 minutes to blend flavors.
• Meanwhile, cook bowtie pasta according to package directions; drain. Stir cream and parsley into tomato mixture; heat through (do not boil or mixture may curdle).
• To serve, spoon sauce over pasta, sprinkle with bacon and toss.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
• Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Steps:

• Bring a large pot of lightly salted water to a boil.
• Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Heat oil in a large, deep skillet over medium heat.
• Cook sausage and pepper flakes until sausage is heated and browning around the edges.
• Stir in onion and garlic, and cook until onion is tender.
• Stir in tomatoes, cream, and salt.
• Simmer until mixture thickens, 8 to 10 minutes.
• Stir cooked pasta into sauce, and heat through.
• Sprinkle with parsley.