3 large yellow bell peppers (about 1 1/2 pounds)
1 large onion
3 garlic cloves
3 tablespoons olive oil
1 1/2 cups heavy cream
1 1/2 pounds mushrooms
2 medium red bell peppers
2 medium orange bell peppers
1 pound ziti
8 scallions (green part only)
2 cups freshly grated Parmesan (about 6 ounces)
pasta, mushrooms, peppers

1 cup dry red wine
1 cup canned beef or chicken broth
1/2 cup frozen cranberry juice cocktail concentrate, thawed
1/4 cup all purpose flour
1 large onion, sliced
4 garlic cloves, chopped
1 1/2 tablespoons chopped fresh rosemary
1 4-pound trimmed flat-cut brisket

12 ounces medium portobello mushrooms, dark gills scraped away, caps thinly sliced
1 cup dried cranberries (about 4 ounces)
portobello, mushrooms, dried

1 cup canned low-salt chicken broth
3/4 cup whipping cream
3 large garlic cloves
1/4 teaspoon dried crushed red pepper
1/2 cup freshly grated Parmesan cheese

1 tablespoon butter
12 ounces crimini or button mushrooms, cut into 1/2-inches pieces

12 ounces penne or other tubular pasta

1 1/2 cups frozen green peas, thawed
8 thin prosciutto slices, cut crosswise into 1/4-inch-wide strips
Additional freshly grated Parmesan cheese
garlic, pasta, mushrooms