Thursday, January 17, 2008
Alfredo Fettucine
2 cups heavy whipping cream*
1 tsp. garlic powder
salt and pepper - to taste
1 dash cayenne pepper
2/3 cup fresh grated Parmesan OR Romano cheese
1 lb. box fettuccine noodles - prepared as directed
chopped fresh parsley - for garnish, optional
In a 2-quart saucepan over medium-low heat, melt butter; add cream, garlic powder, and salt and peppers; simmer for 20-30 minutes, stirring constantly, until thick.
Remove sauce from heat and stir in cheese. Do not heat sauce after cheese has been added.
Serve sauce over hot fettuccine noodles and sprinkle with parsley, if desired.
*I use low fat half and half and don't notice the difference
VARIATIONS:
The above recipe is the base for my sauce . . . I personally add sauteed green onion, bell pepper, hot pepper and garlic . . . sometimes tomato, broccoli, green beans or mushrooms . . . whatever I have on hand.
Another variation is to add crab meat, peeled shrimp . . . or both
Use different types of pasta! Also tastes awesome with white rice for a nice change.
And if I am in a rush . . . pre-made alfredo sauce in the jar . . . I like the garlic-parmesean cheese flavored one the best. if there is a big sale, like a BOGO special, I stock up because it is actually very good, fast and cheap . . . just add your own touch to it.
This is comfort food at it's best in my opinion . . . Shrimp Pasta with lots of hot peppers (without the seeds) is my favorite . . . served with rigatoni pasta.
Wednesday, January 16, 2008
Dulce de Leche Cheesecake
From Every Day with Rachael Ray February 2008 10 SERVINGS Prep Time: 30 min (plus cooling) Bake Time: 1 hour |
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Directions
1. Preheat the oven to 350°. Wrap the outside of a 9-inch springform pan with foil. Using a food processor, finely chop the cookies, nuts, brown sugar and 1/4 teaspoon salt. Add the butter and pulse until just combined. Press into the bottom of the prepared pan and bake until set, 10 to 12 minutes. Transfer to a rack to cool. Lower the oven temperature to 300°.
2. Using a mixer, beat the cream cheese until softened, 2 minutes. Beat in the flour and remaining 1/4 teaspoon salt on low speed. Beat in the eggs and egg yolk, 1 at a time, on medium speed. Mix in 1 cup dulce de leche.
3. Pour the batter into the crust. Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 1 inch. Bake the cheesecake until set at the edges but slightly wobbly in the center, about 55 minutes.
4. Transfer the cake to a rack; let rest for 15 minutes. Spread the remaining 3/4 cup dulce de leche over the warm cake. Refrigerate until ready to serve, then remove the springform and slice the cheesecake.
Sunday, January 6, 2008
Mashed Potato Casserole
I'm looking for a recipe that is similar to the baked potato soup served at Chili's . . . it has to be one of my favorite meals with a salad. If anyone has the recipe, I'd really appreciate it!
Mashed Potato Casserole
Makes 10 to 12 servings
4 pounds Yukon Gold potatoes, peeled and cut into ¾-inch chunks
8 ounces light cream cheese, cut into pieces, room temperature
1 cup (4 ounces) shredded sharp cheddar cheese
2/3 cup milk
2 tablespoons unsalted butter
Salt and freshly ground pepper
2 tablespoons chopped fresh chives
Position a rack in the center of the oven and pre-heat to 350 degrees F. Butter a 9 x 13-inch baking dish.
Place the potatoes in a large saucepan and add enough lightly salted water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until potatoes are tender, about 15 minutes. Drain and return to pot.
With a hand-held electric mixer mash potatoes until chunky. Add the cream cheese, ¾ cup of the cheddar, milk, butter, and salt and pepper to taste and mix until smooth. Stir in the chives. Spread evenly in the baking dish and top with remaining ¼ cup of cheddar.
Bake until the cheese is melted and the casserole is heated through, about 10 minutes. Serve hot.
The casserole can be prepared without the cheese topping up to 1 day ahead, covered, and refrigerated. If chilled, add the cheese topping and bake until heated through, about 45 minutes.
My favorite food related links
- Betty Crocker.com
- Cajun Delights
- Cajun recipes
- Campbell Soup
- CDKitchen.com
- Cheap Cooking
- Chocolate and Zucchini
- Christmas Joy - Recipes
- Christmas recipes
- Cookies and Bars
- Cooking Channel TV
- Cooking with Puff Pastry
- Cooks.com
- Creole/Cajun Recipes
- Cuban Recipes from Marta's Kitchen
- Daisy Cooks! Latin recipes
- Depression Cooking with Clara
- Eating Well
- Emeril LaGasse's Website
- Food Network website
- Food Wishes
- Foodbeam
- In The Kitchen With Stefano Faita
- Ina Garten's website
- Jacque Pepin
- Jane Doe Cooks
- Jenn Cooks
- Jiffy Mix Recipes
- Karen's Country Kitchen
- King Arthur Flour Recipes
- King's Hawaiian
- Kraft Foods
- Land O'Lakes
- Lidia's Italy
- Love and Homemade Recipes
- Mangia Bene Pasta
- Market Kitchen
- Martha White
- Mexican recipes
- MexicanRecipes.org
- Mr. Food
- Nick Stellino
- Nigella
- Old Farmers Almanac cooking section
- Old Fashioned Desserts
- Old Fashioned Recipes
- Pasta Grammar
- Pasta Recipes from Ronzoni
- Paula Deen Online
- Pillsbury
- Pork, Be Inspired
- Rachael Ray's website
- Real Baking with Rose
- Recipe 4 Living
- Recipe Lion
- Recipe Recommendations
- Recipes from old newspapers
- Sandra Lee - SemiHomemade
- Shrimp recipes/Southern Shrimp Alliance
- Stir the Pots
- Taste of Home
- Taste of the South
- That's My Home recipe website
- The Cookie Tin
- The Holiday Table
- The Pioneer Woman
- Tyler Florence's website