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Showing 1 - 12 of 183

Buitoni for you, Beautiful: Caramelized Tomatoes over Spinach Cheese Tortellini & Roasted Garlic Basil Bread, Caramelized tomatoes cooked down with garlic and shallots until that hint of sweetness comes through, flavor supplemented with that beautifully fresh Buitoni Pesto with Basil.. only to be tossed with impeccable crafted Buitoni Spinach Cheese tortellini. And no, that is not all. Finish this dish off with a side of crusty Italian bread that has been smothered in a freshly roasted garlic and Buitoni Pesto puree. 

Spouse of thirty years? *Butterflies* big time second date? Either way, I PROMISE that you will knock your date's socks off with these two incredibly simple, ridiculously delicious and phenomenally fool proof Buitoni based recipes. 

BUITONI PRODUCTS
[1] 9 oz. package, Buitoni Spinach Cheese Tortellini
[1] 7 oz. container, Buitoni Reduced Fat Pesto with Basil

CARAMELIZED TOMATOES OVER BUITONI SPINACH CHEESE TORTELLINI
Prep time: 15 minutes | Cook time: 20 minutes

Ingredients: 
[9 oz. package] Buitoni Spinach Cheese Tortellini
[1/3 Cup] Buitoni Reduced Fat Pesto with Basil
[2 pints] cherry tomatoes
[1] shallot, finely chopped
[2] cloves garlic, minced
[3 Tablespoons] extra virgin olive oil 
[1/4 Cup] small balls of fresh mozzarella, cut into quarters 
[1/8 teaspoon] freshly ground black pepper
[1/8 teaspoon] sea salt
Freshly grated pecorino romano to taste

Instructions: 
1. Cut [1 pint] of the cherry tomatoes in half.
2. Add water to a pot for tortellini and begin to heat.
3. To a pan on medium low heat add extra virgin olive oil, all of the cherry tomatoes, minced garlic, finely chopped shallots, sea salt and black pepper.
4. Cook until shallots become translucent and tomatoes begin to breakdown which should be just around when your water for the pasta starts to boil.
5. Once water is boiling, add tortellini and cook according to package directions for pasta perfection.
6. Meanwhile, add [1/3 Cup] of your Buitoni Reduced Fat Pesto with Basil to the pan with the tomatoes and turn heat back to low.
7. Drain tortellini well.
8. Add tortellini and caramelized tomatoes to a bowl. Gently toss to combine. 
9. Top with the fresh mozzarella, freshly grated pecorino romano to taste and you better BET you are ready to impress your guest. 

ROASTED GARLIC BASIL BREAD
Prep time: 10 minutes | Cook time: 1 hr 20 minutes

Ingredients: 
Half of a small loaf of crusty Italian bread
[1] head, garlic
[1/8 Cup] Buitoni Reduced Fat Pesto with Basil
[2 Tablespoons   1 Tablespoon] extra virgin olive oil, separated
[2 Tablespoons] freshly grated pecorino romano cheese
[1 Tablespoon] butter

Instructions: 
1. Preheat oven to 350 degrees.
2. Carefully hold your head of garlic on its side and cut around the top, rotating the head of garlic so that each of the cloves has a tiny bit exposed. 
3. Place head of garlic on a 8" x 8" piece of foil and drizzle with the [2 Tablespoons] of olive oil. Wrap so foil is completely covering it, place on a cookie sheet and put into oven for 1 hour.
4. How amazing is the aroma coming from your oven?
5. Increase oven temperature to 450 degrees. 
6. To a bowl add your Buitoni Reduced Fat Pesto with Basil, the remaining [1 Tablespoon] of extra virgin olive oil, freshly grated pecorino romano and butter. 
7. CAREFULLY remove your beautifully roasted and softened garlic cloves from the foil and add them to the bowl. I sometimes use a teaspoon to help me or you could just squeeze gently from the bottom of the head and it should push all of the cloves out!
8. Gently pour oil that has pooled at the bottom of the foil where your garlic has been roasting into bowl.
9. Add all bowl contents into a blender or small food processor and blend until smooth.
10. Smother your Italian bread with your blended mixture and return back into the 450 degree oven until lightly browned on top. 
11. Remove from oven, cut in half, serve.

Buitoni for you, Beautiful: ...

Created: Jun 18, 2013

Views: 2,622

Total Ratings: 0

Votes: 0

Spinach & Cheese Stuffed Shells, Fill stuffed shells with spinach, saut�ed onions and part-skim ricotta and top with prepared marinara sauce and Parmesan cheese. Cook for 20 minutes.

Spinach & Cheese Stuffed Sh...

Created: Jun 18, 2013

Views: 41

Total Ratings: 0

Votes: 0

That's Amore Shrimp Pesto Pizza, 1 refrigerated pizza dough 
1/2 cup Buitoni Marinara Sauce
2 TB Buitoni Pesto with Basil
1 cup chopped cooked medium shrimp
2/3 cup shredded Mozzarella cheese
2 sprigs basil and Buitoni Alfredo Sauce (optional)

Preheat oven as directed by pizza dough package.  Split dough into two, shape each into a heart and prebake to prepare for toppings.  
While prebaking, blend together Buitoni Marinara Sauce, Buitoni Pesto with Basil and chopped shrimp.  
Spread even amounts over each heart pizza.  Sprinkle each with 1/3 cup Mozzarella cheese.  Return to oven and bake as directed by dough package.
Garnish with sprig and serve with Buitoni Alfredo Sauce for dipping (optional)

That's Amore Shrimp Pe...

Created: Jun 18, 2013

Views: 57

Total Ratings: 0

Votes: 0

Tortellini & Pesto Chicken Love a Pear, I package of Buitoni 3 Cheese Tortellini
1/3 cup of Buitoni Basil Pesto
2 chicken breasts
1 bosc pear, sliced
1.4 cup of Gorgonzola cheese
1/3 cup of walnut pieces
1 cup of arugula
2 tablespoons of extra virgin olive oil

DIRECTIONS:
1.)Cook pasta as recommend on package. Set aside.
2.) Grill chicken  and pear slices.
3.) Combine the basil pesto with olive oil and toss with totellini, chicken, pears and arugula.
4.) Top with crumbled Gorgonzola cheese and walnut pieces.
2.)

Tortellini & Pesto Chicken L...

Created: Jun 18, 2013

Views: 58

Total Ratings: 0

Votes: 0

Spicy Peach and Basil Butternut Squash Agnolotti, Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 2

1/4 cup butter
1 cup light brown sugar
1/2 cup heavy whipping cream
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper
2 tablespoons cornstarch
2 peaches, diced
1 - 9 oz. package Buitoni Roasted Butternut Squash Agnolotti
10 large fresh basil leaves, chopped

Heat a 12 inch skillet over medium-low heat. Stir in butter, brown sugar, peppers and cream. Quickly stir in cornstarch, add peaches. Continue stirring occasionally for 15 minutes or until peaches are softened. In the mean time prepare Agnolotti according to package directions. Drain and place in skillet. Remove from heat. Sprinkle with basil. Serve with your favorite vegetable or salad and crusty bread.

Spicy Peach and Basil Butte...

Created: Jun 18, 2013

Views: 32

Total Ratings: 0

Votes: 0

Buitoni Four Cheese Ravioli with Jumbo Shrimps and Creamy Garlic Pepper sauce, Yield: 2-3 servings
Prep Time: 10 minutes
Total Time: 15 minutes

Ingredients:

Buitoni four Cheese Ravioli
3- tablespoons Sweet Butter
2- tablespoons Olive Oil
2- Garlic Cloves, minced
3- teaspoons of Italian seasoning 
1- teaspoon of Basil
Half of each (red and yellow sweet peppers) sliced
2- cups Heavy Cream
1/4- teaspoon white pepper
1/2- cup grated Parmesan Cheese
3/4- cup Mozzarella Cheese
Jumbo Shrimp

Instructions:

In medium saucepan with heat 3 tablespoons Sweet Butter, 2 tablespoons Olive Oil on medium heat,add 2-Garlic Cloves,minced
3- teaspoons of Italian seasoning 
1- teaspoon of Basil
Half of each (red and yellow sweet peppers) sliced
2- cups Heavy Cream
1/4- teaspoon white pepper
 and bring mixture to a simmer. Stir often. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY. While the sauce cooks, boil ravioli for 3-5 minutes. In separate medium pan cook Shrimp until pink. Add Shrimp to sauce, after ravioli is done drain and add ravioli to sauce, stir all together; be sure to set aside some extra shrimps to top pasta off with. Place ravioli on serving plate and top with extra shrimp and garnish with parsley. This is a great special dinner for any Date night.

Buitoni Four Cheese Ravioli...

Created: Jun 18, 2013

Views: 108

Total Ratings: 0

Votes: 0

Shrimp Tortellini with Pesto Alfredo, Preparation time: 30 minutes 
Yeild: 4 to 6 servings

1 lb 4 oz package Buitoni three cheese tortellini
7 oz Buitoni pesto with basil
20 oz Buitoni alfredo sauce
10 medium shrimp peeled, deviened, tails off
2 oz butter
2 oz minced garlic
1 small lemon, cut in half

In large pot boil tortellini 7-9 minutes. Drain and return to pot. Combine pesto and alfredo in medium sauce pot and bring to a boil. cut down heat to simmer and squeeze in lemon. On medium-high heat melt butter in medium saute pan. add garlic and shrimp. Saute for 5-6 minutes or until shrimp begins to turn pink. drain excess butter from shrimp. Add shrimp and pesto alfredo to tortellini. add salt and pepper to taste.

Shrimp Tortellini with Pest...

Created: Jun 18, 2013

Views: 53

Total Ratings: 0

Votes: 0

Tortellini & Lobster Salad with Champagne Vinaigrette, 1 package Buitoni Spinach Cheese Tortellini
2 medium heirloom tomatoes
1 handful fresh spinach leaves
1 handful arugula
1 handful basil leaves
4 ounces mozzarella pearls
2 lobster tails steamed, cut in bite size pieces 

Vinaigrette
1 garlic clove, minced
1/4 cup champagne vinegar
2 tablespoons honey
1/2 teaspoon sea salt
1/2 teaspoon Italian seasoning, dried
1/2 teaspoon red pepper flakes
1/2 cup lemon extra virgin olive oil

Cook tortellini according to package.  Allow cooling for 15 minutes.
 Whisk together the garlic, vinegar, honey, salt, seasoning and red pepper flakes in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified oil. 
Combine tortellini and mozzarella in a medium mixing bowl.  Pour � of vinaigrette in bowl and toss. 
Build Salad-place equals amounts of sliced tomatoes, spinach, arugula, basil on 2 large dinner plates.  Top with tortellini/mozzarella, lobster chunks.  Drizzle with remaining vinaigrette.

Tortellini & Lobster Salad w...

Created: Jun 18, 2013

Views: 92

Total Ratings: 0

Votes: 0

Shrimp Tortellini with Pesto Alfredo, 1 lb 4 oz package Buitoni three cheese tortellini
7 oz Buitoni pesto with basil
20 oz Buitoni alfredo sauce
10 medium shrimp peeled, deviened, tails off
2 oz butter
2 oz minced garlic
1 small lemon, cut in half

In large pot boil tortellini 7-9 minutes. Drain and return to pot. Combine pesto and alfredo in medium sauce pot and bring to a boil. cut down heat to simmer and squeeze in lemon. On medium-high heat melt butter in medium saute pan. add garlic and shrimp. Saute for 5-6 minutes or until shrimp begins to turn pink. drain excess butter from shrimp. Add shrimp and pesto alfredo to tortellini. add salt and pepper to taste.

Shrimp Tortellini with Pest...

Created: Jun 18, 2013

Views: 148

Total Ratings: 0

Votes: 0

Linguine with Crab in Avocado Pesto Cream Sauce, Keeping date night light and fresh is easy with Buitoni! The delicious Buitoni pesto combined with silky avocado and cr�me fra�che gives you the satisfaction of a cream sauce without leaving you feeling heavy. Add the richness of the crab, the crunch of the pine nuts and heat from the crushed red pepper flakes, and you've got a unique flavor combination perfect for any date!
 
Servings: 2

Ingredients
For the sauce:
Two ripe avocados
� teaspoon of minced garlic
� teaspoon of granulated garlic
Juice of � a medium lemon
1 tablespoon Buitoni pesto sauce
3 tablespoons cr�me fra�che
Pinch of salt (adjust to your liking)
Pinch of black pepper (adjust to your liking)

For the pasta dish:
1 package Buitoni linguine pasta
1 small package fresh basil
1 tablespoon crushed red pepper flakes
� cup pine nuts 
� pound lump crab meat (suggested: Chicken of the Sea premium lump crab meat, refrigerated)

Preparation:
In a food processor, pulse together all of the ingredients for the avocado cream sauce and set aside.

Place the pine nuts in a small saucepan on the stove top and toast lightly over medium heat (keep an eye on these as they can burn easily); once lightly toasted, remove from heat and set aside.

Cook linguine according to Buitoni package directions, drain and place in a large saucepan. 

Pour the avocado cr�me fra�che sauce over the warm pasta and use tongs to combine. Once combined, mix the lump crab meat in the pasta - the natural heat of the pasta will warm the crab.

Place the pasta dish in a large bowl and top with the pine nuts, crushed red pepper flakes and fresh basil. 

Serve and enjoy!

Linguine with Crab in Avoca...

Created: Jun 18, 2013

Views: 83

Total Ratings: 0

Votes: 0

Roasted Sweet Potatoes and Carrots, Roasted Sweet Potatoes

Ingredients:
3 - Sweet Potatoes medium sized
6 - Carrots
1/4 cup olive oil
3 - Tablespoons of a Mediterranean Seasoning Blend
Cayenne pepper to taste

Mediterranean Seasoning Blend Ingredients:
4 - Tablespoons Sea Salt
4 - Tablespoons Garlic minced
1 - Tablespoon Garlic granules
1 - Tablespoon Parsley
1 - Tablespoon Rosemary
1 - Tablespoon Basil
1 - Tablespoon Oregano
1 - Tablespoon Thyme
1 - Tablespoon Marjoram

Directions:
1.  Preheat oven to 425 degrees.
2.  In a large roasting pan, combined cubed sweet
     potatoes and cut carrots.
3.  Add 1/4 cup Olive Oil.
4.  In a medium bowl, stir together 4 tablespoons 
     each of seal salt and garlic minced, then 1
     tablespoons each of garlic granules, parsley,
     rosemary, basil, oregano, thyme, and
     marjoram.  Add 3 tablespoons to root 
     vegetables.  Store additional seasoning blend
     for future recipes.
5.  Add cayenne pepper to taste.
6.  Toss root vegetables until they are coated
     evenly.
7. Roast for 50 minutes stirring two times.

Serves 6

Have as a side with Buitoni pasta.

Roasted Sweet Potatoes and ...

Created: Jun 18, 2013

Views: 35

Total Ratings: 0

Votes: 0

Revised:Angel Hair Alfredo with Cracked Pepper, Gorgonzola and Pears, 1/2 pear, seeds removed
1 teaspoon extra virgin olive oil
2-3 slices Prosciutto di Parma
1 (9 ounce) package Buitoni Angel Hair pasta
3/4 cup Buitoni Light Alfredo sauce
1 teaspoon freshly ground black pepper
2 tablespoons Gorgonzola cheese
1 tablespoon balsamic glaze
Fresh sage leaves for garnish (optional)

Preheat oven to 375 degrees and line a baking sheet with aluminum foil.

Drizzle the cut side of the pear half with a teaspoon of olive oil and place cut side down on the baking sheet. Arrange the Prosciutto in a single layer to the side of the pear. Bake pear and Prosciutto in the oven until pear is tender and Prosciutto is crisp, about 12 to 15 minutes.

Meanwhile prepare the pasta according to package directions, drain reserving 1/4 cup of the pasta water. Heat the sauce in a medium sized skillet. Stir in the cooked pasta, reserved water and the ground pepper.

Arrange 1 1/4 cups of the pasta in each of two serving bowls. Thinly slice the pear half and fan over the pasta, evenly dividing. Crumble the blue cheese and Prosciutto over each then drizzle with the balsamic glaze. Garnish each dish, if desired, with the fresh sage leaves.

Note: balsamic glaze can be found in the vinegar aisle in most supermarkets.

Total time: 30 minutes

Revised:Angel Hair Alfredo ...

Created: Jun 18, 2013

Views: 42

Total Ratings: 0

Votes: 0

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