INGREDIENTS (Nutrition)
4 ounces dry fettuccine pasta
1 cup heavy whipping cream
2 tablespoons butter
1 ounce tomato sauce
1/2 teaspoon minced garlic
1/2 cup broccoli florets
1/4 cup fresh sliced mushrooms
salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese
DIRECTIONS
Cook fettuccini in a large pot of boiling salted water until "almost" done. Drain, and return noodles to pot.
Stir cream, butter or margarine, tomato sauce, garlic, and broccoli into the noodles. Simmer until noodles are done. Stir in sliced mushrooms, and remove from heat. Sprinkle with Parmesan cheese, and season with salt and pepper to taste.
Makes 2 servings
Wednesday, May 20, 2009
Wednesday, April 29, 2009
STRAWBERRY PIE (YUMMY)
I REALLY NEED TO TRY THIS ONE!
INGREDIENTS
1 (9 inch) pie crust, baked
1 quart fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
3/4 cup water
1/2 cup heavy whipping cream
DIRECTIONS
Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.
INGREDIENTS
1 (9 inch) pie crust, baked
1 quart fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
3/4 cup water
1/2 cup heavy whipping cream
DIRECTIONS
Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.
Thursday, March 26, 2009
Sorry
Sorry, I haven't been putting up any new recipes. I haven't really found a good recipe to share yet. Don't worry, I will keep looking.
Wednesday, February 4, 2009
My Homemade Salsa
I was really craving salsa the other night so I made my own recipe.
1 medium tomato ( diced )
1/4 cup finely chopped onion
1/4 cup chopped peppers ( green or red depending on your favorite )
1 teaspoon parsley flakes
a pinch of salt
P.S. this recipe is not hot ( spicey ), you can add spice by replacing the green and (or) red peppers with 1/4 cup chopped green chili peppers.
1 medium tomato ( diced )
1/4 cup finely chopped onion
1/4 cup chopped peppers ( green or red depending on your favorite )
1 teaspoon parsley flakes
a pinch of salt
P.S. this recipe is not hot ( spicey ), you can add spice by replacing the green and (or) red peppers with 1/4 cup chopped green chili peppers.
Saturday, January 31, 2009
THIS IS FOR YOU JADEN ( CHICKEN KIEV )
ingredients:
1/4 cup butter, softened
1 tablespoon minced chives
1 garlic clove, minced
6 boneless, skinless chicken breast halves ( 8 oz each )
3/4 cup crushed cornflakes
2 tablespoons minced fresh parsley ( dried works good too )
1/2 teaspoon paprika
1/3 cup buttermilk
1) In a small bowl, combine the butter, chives and garlic. Shape into a 3-in. by 2-in. rectangle. ( I shaped aluminum foil into a rectangle and froze the butter, chives and garlic mixture in it. ) Cover and freeze until firm, about 30 minutes.
2) flatten chicken into 1/4 inches in thickness. Cut butter mixture lengthwise into 6 pieces; place one piece in the center of each chicken breast halve. Fold short sides over butter; fold long sides over and secure with toothpicks.
3) In a shallow dish, combine cornflakes, parsley and paprika. Place buttermilk in another shallow dish. Dip chicken into buttermilk the evenly coat with cornflake mixture.
4) Place chicken seam side down into a greased 13-in. by 9-in. by 2-in. baking dish. bake, uncovered, at 425 degrees for 35-40 minutes or until no longer pink. remove toothpicks before serving.
Yield: 6 servings
1/4 cup butter, softened
1 tablespoon minced chives
1 garlic clove, minced
6 boneless, skinless chicken breast halves ( 8 oz each )
3/4 cup crushed cornflakes
2 tablespoons minced fresh parsley ( dried works good too )
1/2 teaspoon paprika
1/3 cup buttermilk
1) In a small bowl, combine the butter, chives and garlic. Shape into a 3-in. by 2-in. rectangle. ( I shaped aluminum foil into a rectangle and froze the butter, chives and garlic mixture in it. ) Cover and freeze until firm, about 30 minutes.
2) flatten chicken into 1/4 inches in thickness. Cut butter mixture lengthwise into 6 pieces; place one piece in the center of each chicken breast halve. Fold short sides over butter; fold long sides over and secure with toothpicks.
3) In a shallow dish, combine cornflakes, parsley and paprika. Place buttermilk in another shallow dish. Dip chicken into buttermilk the evenly coat with cornflake mixture.
4) Place chicken seam side down into a greased 13-in. by 9-in. by 2-in. baking dish. bake, uncovered, at 425 degrees for 35-40 minutes or until no longer pink. remove toothpicks before serving.
Yield: 6 servings
Friday, January 30, 2009
Baked Ratatouille ( MY FAVORITE! )
Ingredients:
4 bacon strips, cut into two inch pieces
1 cup sliced onion
1 can ( 14-1/2 oz ) diced tomatoes, undrained
1/3 cup tomato paste
1/4 cup olive oil
1 large garlic clove, minced
1 teaspoon salt
1 teaspoon Italian seasoning
1 large eggplant ( around 1-1/4 pounds ), peeled and cubed
4 medium zucchini, sliced
1 large green peppers, cut into strips
8-12 ounces sliced Monterey Jack cheese.
1) In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. Stir in the tomatoes, tomato paste, oil, garlic, salt, and Italian seasoning.
2) Spread half into a greased 13-in. by 9-in. by 2-in. baking dish. Layer with half of the eggplant, zucchini, green pepper and cheese. Repeat layers. bake, uncovered, at 375 degrees for50-55 minutes or until hot and bubbly.
Yield: 8 servings
IF YOU WOULD LIKE ME TO POST THE RECIPE OF ONE OF THE OTHER DISHES THAT I HAVE MADE, JUST LEAVE A COMMENT TELLING ME WHICH RECIPE THAT YOU WOULD LIKE AND I WILL POST IT.
4 bacon strips, cut into two inch pieces
1 cup sliced onion
1 can ( 14-1/2 oz ) diced tomatoes, undrained
1/3 cup tomato paste
1/4 cup olive oil
1 large garlic clove, minced
1 teaspoon salt
1 teaspoon Italian seasoning
1 large eggplant ( around 1-1/4 pounds ), peeled and cubed
4 medium zucchini, sliced
1 large green peppers, cut into strips
8-12 ounces sliced Monterey Jack cheese.
1) In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. Stir in the tomatoes, tomato paste, oil, garlic, salt, and Italian seasoning.
2) Spread half into a greased 13-in. by 9-in. by 2-in. baking dish. Layer with half of the eggplant, zucchini, green pepper and cheese. Repeat layers. bake, uncovered, at 375 degrees for50-55 minutes or until hot and bubbly.
Yield: 8 servings
IF YOU WOULD LIKE ME TO POST THE RECIPE OF ONE OF THE OTHER DISHES THAT I HAVE MADE, JUST LEAVE A COMMENT TELLING ME WHICH RECIPE THAT YOU WOULD LIKE AND I WILL POST IT.
Tuesday, January 27, 2009
I LOVE TO COOK
I have recently discovered that I love to cook. For Christmas, I got a couple of cookbooks and now my mom has started this thing where I have to cook dinner for the family once a week. The first meal I made for my family was Ratatouille. My family liked it so much that my grandparents wanted me to make it for them too. The second time that I made Ratatouille, I didn't even follow a recipe!
The second meal that I made for my family was Garlic Lime Chicken. I have not had a chance to make Garlic Lime Chicken for my grandparents yet, but I will soon.
The most recent meal that i made was Chicken Kiev. It was hard to make, but all of my hard work was paid off when I saw that my family loved it! My brother's friend Jaden loved it! I am glad that someone other than my family said that it was good because when you make something for your family, it does not matter if they like it or not, they will always say that they like it. I will be sure to post the recipes soon!
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