Dans Gourmet Restoration

Lynne made this tonight, and it was really good!  Took about 15 minutes total.  She got the recipe off the Birds Eye vegetable website - we used ham instead of pancetta, fresh sage from the garden, and BAM, quick, simple awesome weeknight dinner!. INGREDIENTS ·          1/2 cup diced pancetta* ·          2 cloves garlic, thinly sliced ·          2 tablespoons olive oil ·          3 tablespoons butter ·          1 box (10 oz) Birds Eye®   Chopped Spinach , thawed and squeezed dry ·          1 pound cheese ravioli, cooked according to package directions ·          2 tablespoons chopped fresh sage ·          Grated Pecorino Romano COOKING INSTRUCTIONS 1.      Cook pancetta and garlic in olive oil and butter in a 12-inch skillet over MEDIUM-HIGH heat until pancetta is crisp. 2.      Add spinach; season with salt and pepper and cook until the spinach is cooked through, about 4 minutes. 3.      Add ravioli and sage; cook for 2 minutes or until heated through. 4.      Serve with Pecorino Roma

Lynne made this for my Mother In law's birthday brunch.  It came from the May, 2007 Oprah Magazine recipe... and was really, REALLY good.  Lynne, as a rule, does not change anything in the recipe's that catch her eye - unlike me, who simply can't help myself from adding SOMETHING...lol  - makes for interesting conversation when we are cooking together!  So this is straight from the magazine.  Simple, yet great tasting, this dish was the hit of the day!  It was also AWESOME reheated for lunch the next day ( with a little hot sauce added..... lol, sorry honey!) Ingredients:  1 Tbsp olive oil, plus or minus 1 lb Asparagus spears - try to get the really thin ones, woody ends snapped off. 1 small white onion, diced 4 cloves garlic, minced 8 large eggs 1 cup whole milk 1 1/2 tsp kosher salt, 1/4 tsp black pepper 4 cups shredded plain frozen hash-browns ( about 1 bag) 2 cups shredded FRESH Parmesan cheese ( about 8 ounces) Directions: 1) Preheat oven to 350 degrees.  Lightly greas

Pumpkin Yumminess! Meant to make this for the holiday, but clearly never got around to it.  This recipe is AMAZING and really simple.  I HIGHLY recommend adding the brandy - it gives the flavor a nice depth.  Use a scoop of this over hot apple pie, and you will think you died and went to heaven..... There is the recipe.  Again, you need an ice cream maker - I have a Cuisinart, that retails for about $50 bucks - and is WELL worth it! Ingredients:  2 cups heavy cream 1 cup half and half 3/4 cup packed light brown sugar 5 egg yolks 1 tsp pumpkin pie spice 1/4 tsp salt 1 tsp vanilla 1 cup canned pumpkin filling 1 tbs brandy or cognac....optional, but recommended Instructions: In a 3 qt sauce pan, combine the half and half, cream and brown sugar.  Cook over medium heat, whisking to dissolve the sugar, for about 4 minutes, until mixture is warm, steaming and bubbles form around the edge.  Do NOT boil.  Remove from heat. In a small bowl, whisk the egg yolks, pumpkin pie spice and salt togethe