Guiltless Alfredo Sauce - from Our Best Bites. (go to their website, their directions are so much better than mine.)
My favorite Alfredo recipe.
Blend in a blender:
2 cups milk
3 ounces cream cheese
2 TBSP flour
1 tsp salt
Melt 1 TBSP butter then add blended ingredients.
Then add 1 cup Parmesan cheese.
Cover, let stand 10 minutes.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Tuesday, April 5, 2011
Thursday, September 11, 2008
Lemon Garlic Shrimp (or Chicken) Pasta
from Darci
Lemon Sauce:
1 Cup lemon Juice
1/4 Cup melted butter (20 seconds in Microwave)
1-3 T. of Garlic
1 T Flour (or use cornstarch later)
1 t. ground pepper
experiment with adding more or less water or lemon juice.
If using chicken, brown chicken then add sauce and veggies
Sautee in lemon sauce:
½ Green pepper
½ Red pepper
½ Cup chopped zucchini
½ Cup chopped yellow squash
½ Fresh lemon cut into thin rounds (are eatable when rinds are translucent)
Add shrimp, cook till Shrimp is cooked (pink in color, about 5 minute)
-Mix with cooked pasta like rotini or fettuccini or what ever you have. if too tart add sugar
if using Chicken marinade chicken in
½ Lemon Juice, ½ water and a sprinkle of Garlic salt mixture for a few hours.
Lemon Sauce:
1 Cup lemon Juice
1/4 Cup melted butter (20 seconds in Microwave)
1-3 T. of Garlic
1 T Flour (or use cornstarch later)
1 t. ground pepper
experiment with adding more or less water or lemon juice.
If using chicken, brown chicken then add sauce and veggies
Sautee in lemon sauce:
½ Green pepper
½ Red pepper
½ Cup chopped zucchini
½ Cup chopped yellow squash
½ Fresh lemon cut into thin rounds (are eatable when rinds are translucent)
Add shrimp, cook till Shrimp is cooked (pink in color, about 5 minute)
-Mix with cooked pasta like rotini or fettuccini or what ever you have. if too tart add sugar
if using Chicken marinade chicken in
½ Lemon Juice, ½ water and a sprinkle of Garlic salt mixture for a few hours.
Pasta Bake
from Darci
16 oz Package of Pasta (uncooked)
1 Jar of Spaghetti Sauce
1 Jar of Water
Ground Hamburger (cooked)
Chopped Veggies opt.
1 Cup Cheese
-Pre-heat oven 400 Degrees.
-Brown hamburger
-Add browned hamburger, uncooked pasta, spaghetti sauce, jar of water and chopped veggies into a 9x13 cake pan. Cover with plastic wrap and foil.
-Bake for 30 minutes covered
-Stir and continue to bake another 15-30 minutes uncovered.
-Add cheese last 10 minutes.
16 oz Package of Pasta (uncooked)
1 Jar of Spaghetti Sauce
1 Jar of Water
Ground Hamburger (cooked)
Chopped Veggies opt.
1 Cup Cheese
-Pre-heat oven 400 Degrees.
-Brown hamburger
-Add browned hamburger, uncooked pasta, spaghetti sauce, jar of water and chopped veggies into a 9x13 cake pan. Cover with plastic wrap and foil.
-Bake for 30 minutes covered
-Stir and continue to bake another 15-30 minutes uncovered.
-Add cheese last 10 minutes.
Spaghetti with Beef Mushroom Sauce
1 lb dry Spaghetti
2 T Olive oil
1 lb Thinly Sliced Button Mushrooms
2 cloves chopped garlic
1 lbs ground beef
1 t. Salt
¼ t. Pepper
1 14.5 oz Can diced tomatoes, undrained
1 cup Heavy Cream
1 cup Grated Parmesan
½ Cup Fresh chopped (flat leafed) Parsley
Cook the Spaghetti according to the package directions. Meanwhile, heat oil in a large saucepan over medium heat. Add mushrooms and cook, stirring occasionally, for 6 minutes. Add the garlic, beef, salt and pepper. Cook until not trace of pink remains, about 5 minutes. Spoon off and discard any fat. Add the tomatoes and their juices and bring to a boil. Reduce heat and stir in the cream and ¾ cup of the Parmesan. Simmer until the sauce has thickened slightly, about 3 minutes. Drain the Pasta and return it to pot. Add Sauce and toss. Divide among plates and Sprinkle with the remaining Parmesan and the Parsley.
*I made one change to this recipe; I cooked ¾ of the ½ cup of Parsley in with the sauce.
2 T Olive oil
1 lb Thinly Sliced Button Mushrooms
2 cloves chopped garlic
1 lbs ground beef
1 t. Salt
¼ t. Pepper
1 14.5 oz Can diced tomatoes, undrained
1 cup Heavy Cream
1 cup Grated Parmesan
½ Cup Fresh chopped (flat leafed) Parsley
Cook the Spaghetti according to the package directions. Meanwhile, heat oil in a large saucepan over medium heat. Add mushrooms and cook, stirring occasionally, for 6 minutes. Add the garlic, beef, salt and pepper. Cook until not trace of pink remains, about 5 minutes. Spoon off and discard any fat. Add the tomatoes and their juices and bring to a boil. Reduce heat and stir in the cream and ¾ cup of the Parmesan. Simmer until the sauce has thickened slightly, about 3 minutes. Drain the Pasta and return it to pot. Add Sauce and toss. Divide among plates and Sprinkle with the remaining Parmesan and the Parsley.
*I made one change to this recipe; I cooked ¾ of the ½ cup of Parsley in with the sauce.
Sunday, September 7, 2008
Ravioli with Roasted Zucchini
from Real Simple
4 small zucchini, sliced into 1/2-inch rounds (or 1-2 large zukes, whatever fits in your pan)
2 T olive oil1 tsp dried red chili flakes (powder works fine too)
2/3 cup freshly and finely grated Parmesan
1/4 tsp freshly ground black pepper
2 T kosher salt2 cloves garlic, crushed
1 lb cheese ravioli
3 T chopped fresh flat-leaf parsley (optional but a tasty addition)
Preheat oven to 400F. Bring a large pot of water to boil. Place the zucchini in a large baking dish (cake pan works fine) in a single layer and drizzle with the oil, chili flakes, and 3 T of the Parmesan, then season with the pepper and 1/2 tsp of the salt. Add the garlic and roast for 20 minutes, tossing halfway through, until tender and just golden brown.Meanwhile, add the ravioli and the remaining salt to the boiling water. Return to a boil, stirring frequently to prevent the ravioli from sticking. Cook the ravioli for 3 minutes after they begin to float Drain and place in a large bowl. Toss gently with the roasted zucchini, half the parsley, and half the remaining Parmesan. Serve immediately with the remaining parsley and Parmesan.
4 small zucchini, sliced into 1/2-inch rounds (or 1-2 large zukes, whatever fits in your pan)
2 T olive oil1 tsp dried red chili flakes (powder works fine too)
2/3 cup freshly and finely grated Parmesan
1/4 tsp freshly ground black pepper
2 T kosher salt2 cloves garlic, crushed
1 lb cheese ravioli
3 T chopped fresh flat-leaf parsley (optional but a tasty addition)
Preheat oven to 400F. Bring a large pot of water to boil. Place the zucchini in a large baking dish (cake pan works fine) in a single layer and drizzle with the oil, chili flakes, and 3 T of the Parmesan, then season with the pepper and 1/2 tsp of the salt. Add the garlic and roast for 20 minutes, tossing halfway through, until tender and just golden brown.Meanwhile, add the ravioli and the remaining salt to the boiling water. Return to a boil, stirring frequently to prevent the ravioli from sticking. Cook the ravioli for 3 minutes after they begin to float Drain and place in a large bowl. Toss gently with the roasted zucchini, half the parsley, and half the remaining Parmesan. Serve immediately with the remaining parsley and Parmesan.
Chicken Stroganoff
from Real Simple Magazine
2 tablespoons olive oil
3 medium yellow onions, thinly sliced into rings
1 green pepper, seeded and thinly sliced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces (15 medium) button mushrooms, thinly sliced
4 boneless, skinless chicken breasts, cut into 1/2-inch-thick strips
1 cup dry white wine
1 cup reduced-sodium chicken broth
2 tablespoons barbecue sauce
1 teaspoon Worcestershire sauce
2 tablespoons Dijon mustard
1/2 cup sour cream
Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onions and cook, stirring frequently, until soft, about 8 minutes. Add the green pepper, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the mushrooms. Continue cooking until the mushrooms give up their liquid, about 6 minutes, and are tender. Place the vegetables in a colander, reserving both vegetables and liquid. You should have about 1/2 cup of liquid.
Return pan to heat and add the remaining 1 tablespoon of oil. Season the chicken with the remaining 1 teaspoon of salt and 1/4 teaspoon of pepper. Cook the chicken in batches until golden brown and cooked through, about 5 minutes. Add it to the vegetables. Pour the wine, broth, and vegetable liquid into the pan and bring to a boil. With a wooden spoon, loosen any brown bits stuck to the pan and let cook in the sauce. Add the barbecue sauce, Worcestershire, mustard, and hot sauce. Whisk until smooth. Boil until the liquid has reduced by half, to about 11/4 cups. The liquid should thicken slightly. Reduce heat and whisk in the sour cream. Do not let the sauce boil. Return the vegetables and chicken to pan and simmer until heated through. Serve over rice, pasta, or toast. Yield: Makes 6 servings
2 tablespoons olive oil
3 medium yellow onions, thinly sliced into rings
1 green pepper, seeded and thinly sliced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces (15 medium) button mushrooms, thinly sliced
4 boneless, skinless chicken breasts, cut into 1/2-inch-thick strips
1 cup dry white wine
1 cup reduced-sodium chicken broth
2 tablespoons barbecue sauce
1 teaspoon Worcestershire sauce
2 tablespoons Dijon mustard
1/2 cup sour cream
Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onions and cook, stirring frequently, until soft, about 8 minutes. Add the green pepper, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the mushrooms. Continue cooking until the mushrooms give up their liquid, about 6 minutes, and are tender. Place the vegetables in a colander, reserving both vegetables and liquid. You should have about 1/2 cup of liquid.
Return pan to heat and add the remaining 1 tablespoon of oil. Season the chicken with the remaining 1 teaspoon of salt and 1/4 teaspoon of pepper. Cook the chicken in batches until golden brown and cooked through, about 5 minutes. Add it to the vegetables. Pour the wine, broth, and vegetable liquid into the pan and bring to a boil. With a wooden spoon, loosen any brown bits stuck to the pan and let cook in the sauce. Add the barbecue sauce, Worcestershire, mustard, and hot sauce. Whisk until smooth. Boil until the liquid has reduced by half, to about 11/4 cups. The liquid should thicken slightly. Reduce heat and whisk in the sour cream. Do not let the sauce boil. Return the vegetables and chicken to pan and simmer until heated through. Serve over rice, pasta, or toast. Yield: Makes 6 servings
Chicken Scalapini
from Trista
6 chicken breasts
3 tsp. Olive oil
1 clove garlic
Italian bread crumbs
1 egg
1 jar spaghetti sauce
1 cup mozzarella cheese
Pound chicken thin. Dip chicken in flour, egg, then bread crumbs.
Heat oil and garlic in a pan. Cook chicken in hot oil +garlic for 4 minutes each side.
Place in 9x13 pan. Cover chicken with spaghetti sauce and cheese. Bake at 350 for 30 minutes.
6 chicken breasts
3 tsp. Olive oil
1 clove garlic
Italian bread crumbs
1 egg
1 jar spaghetti sauce
1 cup mozzarella cheese
Pound chicken thin. Dip chicken in flour, egg, then bread crumbs.
Heat oil and garlic in a pan. Cook chicken in hot oil +garlic for 4 minutes each side.
Place in 9x13 pan. Cover chicken with spaghetti sauce and cheese. Bake at 350 for 30 minutes.
Linda’s Luscious Lasagna Casserole
2 Lb Hamburger
¼ Sausage
1½ t. Salt
¼ t. Pepper
1½ T Worcestershire sauce
1½ t. Oregano
1 Pkg cooked Lasagna Noodles
½ Mozzarella Cheese
2 Cans Cream of Mushroom Soup
1½ Cup Milk
1 Cup Tomato Sauce
½ Cup Parmesan Cheese
-Brown hamburger & Sausage, Mix in salt, Pepper, Worcestershire, Oregano-Grease 9x13 pan, Layer Noodles, Meat mixture and cheese (till ½ is full=aprox. 2 layers)
-Mix Mushroom Soup & Milk, Pour ½ soup mixture over noodles
-Continue layering rest of Noodles, Meat mixture and cheese, Pour rest of soup mixture over noodles
-Top casserole with Tomato Sauce and Cheese-Bake 350 for 30-45 minutes
¼ Sausage
1½ t. Salt
¼ t. Pepper
1½ T Worcestershire sauce
1½ t. Oregano
1 Pkg cooked Lasagna Noodles
½ Mozzarella Cheese
2 Cans Cream of Mushroom Soup
1½ Cup Milk
1 Cup Tomato Sauce
½ Cup Parmesan Cheese
-Brown hamburger & Sausage, Mix in salt, Pepper, Worcestershire, Oregano-Grease 9x13 pan, Layer Noodles, Meat mixture and cheese (till ½ is full=aprox. 2 layers)
-Mix Mushroom Soup & Milk, Pour ½ soup mixture over noodles
-Continue layering rest of Noodles, Meat mixture and cheese, Pour rest of soup mixture over noodles
-Top casserole with Tomato Sauce and Cheese-Bake 350 for 30-45 minutes
Tequila Chicken Pasta
from Jamey Jeppson
¾ lb. Sliced chicken breast
1 cup sliced red onion
1 sliced green pepper
2 oz. Butter
1 cup heavy whipping cream
¼ cup tequila
½ tsp. Cilantro
½ tsp. Garlic salt
Cook chicken in sauce pan. Take out chicken and set aside. Saute green pepper and onion in half of butter. Add all other ingredients including cooked chicken and other half of butter. After sauce has boiled for 5 minutes, simmer for another 5 to 10 minutes.
Cook 1 lb. Linguine, pour chicken sauce over pasta, serve.
¾ lb. Sliced chicken breast
1 cup sliced red onion
1 sliced green pepper
2 oz. Butter
1 cup heavy whipping cream
¼ cup tequila
½ tsp. Cilantro
½ tsp. Garlic salt
Cook chicken in sauce pan. Take out chicken and set aside. Saute green pepper and onion in half of butter. Add all other ingredients including cooked chicken and other half of butter. After sauce has boiled for 5 minutes, simmer for another 5 to 10 minutes.
Cook 1 lb. Linguine, pour chicken sauce over pasta, serve.
Shara’s Meat Sauce
1 lb. Hamburger
1 lb. Italian sausage
2 large onions chopped
3 cloves minced garlic
Brown together, drain off fat
12 oz. Tomato paste
16 oz. Tomato sauce
1 can tomato soup
1 large can Italian tomatoes plum style
2 to3 bay leaves
1 tsp crushed oregano leaves
2 tsp crushed basil leaves
1 TBSP sugar
¼ cup vinegar
Add ingredients to meat mixture. Squish Italian Plum Tomatoes in your hand before adding to the sauce, also add juice from can. Bring to hard boil, then turn down to simmer. Simmer covered for 4 hours stirring every half an hour.
1 lb. Italian sausage
2 large onions chopped
3 cloves minced garlic
Brown together, drain off fat
12 oz. Tomato paste
16 oz. Tomato sauce
1 can tomato soup
1 large can Italian tomatoes plum style
2 to3 bay leaves
1 tsp crushed oregano leaves
2 tsp crushed basil leaves
1 TBSP sugar
¼ cup vinegar
Add ingredients to meat mixture. Squish Italian Plum Tomatoes in your hand before adding to the sauce, also add juice from can. Bring to hard boil, then turn down to simmer. Simmer covered for 4 hours stirring every half an hour.
Grilled Chicken and Fettuccini Alfredo
Marinate Chicken in:
Olive Oil
Fresh Rosemary
Fresh Basil
Garlic
Grill Chicken. (sounds simple but this is so good.)
Cook Fettuccini noodles and top with alfredo sauce.
Alfredo Sauce:
½ pint heavy cream
¼ cup butter
¾ cup parmesan cheese
Salt to taste.
Combine in pan. Bring to a boil slowly. Will thicken as it stands.
Olive Oil
Fresh Rosemary
Fresh Basil
Garlic
Grill Chicken. (sounds simple but this is so good.)
Cook Fettuccini noodles and top with alfredo sauce.
Alfredo Sauce:
½ pint heavy cream
¼ cup butter
¾ cup parmesan cheese
Salt to taste.
Combine in pan. Bring to a boil slowly. Will thicken as it stands.
Chicken Manacotti
from Tiffany Whitney
2 TBSP butter
¼ cup onion chopped
6 mushrooms finely chopped
1 cup chopped chicken breast
½ tsp salt
¼ tsp nutmeg
15 oz. Container ricotta cheese
1 ½ cups motzarella cheese
1 TBSP parsley
1 egg
Mix altogether and stuff in 14 (cooked) manicotti shells. Place in 9x13 pan. Cover with ¼ cup water and 1 jar spaghetti sauce.
2 TBSP butter
¼ cup onion chopped
6 mushrooms finely chopped
1 cup chopped chicken breast
½ tsp salt
¼ tsp nutmeg
15 oz. Container ricotta cheese
1 ½ cups motzarella cheese
1 TBSP parsley
1 egg
Mix altogether and stuff in 14 (cooked) manicotti shells. Place in 9x13 pan. Cover with ¼ cup water and 1 jar spaghetti sauce.
Chicken Tetrazzini
4 T. butter
3 T. onion (chopped)
2 cups cooked chicken, cubed
1 can evaporated milk
1/2 lb. spaghetti cooked
1/2 tsp. celery salt
1/4 tsp. poultry seasoning
sliced mushrooms
1/2 cup cheddar cheese
1/4 cup parmesan
Mix all ingredients together in 9x13 or casserole dish. Top with cheese and parmesan. Cook at 350 for 25 minutes.
3 T. onion (chopped)
2 cups cooked chicken, cubed
1 can evaporated milk
1/2 lb. spaghetti cooked
1/2 tsp. celery salt
1/4 tsp. poultry seasoning
sliced mushrooms
1/2 cup cheddar cheese
1/4 cup parmesan
Mix all ingredients together in 9x13 or casserole dish. Top with cheese and parmesan. Cook at 350 for 25 minutes.
Chicken Tetrazzini
4 T. butter
3 T. onion (chopped)
2 cups cooked chicken, cubed
1 can evaporated milk
1/2 lb. spaghetti cooked
1/2 tsp. celery salt
1/4 tsp. poultry seasoning
sliced mushrooms
1/2 cup cheddar cheese
1/4 cup parmesan
Mix all ingredients together in 9x13 or casserole dish. Top with cheese and parmesan. Cook at 350 for 25 minutes.
3 T. onion (chopped)
2 cups cooked chicken, cubed
1 can evaporated milk
1/2 lb. spaghetti cooked
1/2 tsp. celery salt
1/4 tsp. poultry seasoning
sliced mushrooms
1/2 cup cheddar cheese
1/4 cup parmesan
Mix all ingredients together in 9x13 or casserole dish. Top with cheese and parmesan. Cook at 350 for 25 minutes.
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