tag:blogger.com,1999:blog-76649968623575359952024-03-05T07:48:34.216-08:00World Best Garlic Cooking Recipes SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.comBlogger8168125tag:blogger.com,1999:blog-7664996862357535995.post-66127752113693503172016-08-27T02:54:00.001-07:002016-08-27T02:54:39.870-07:00macaroni and cheese with caramelized onions and bacon<meta name="keywords" lang="en" content="baked macaroni and cheese,macaroni and cheese with caramelized onions and bacon"/><meta name="description" lang="en" content="this rich and creamy casserole is packed full of gooey cheese and topped with crispy bacon and onion breadcrumbs."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 1</li>
<li> 1 (16 ounce) package elbow macaroni </li>
<li> 1/4 cup butter </li>
<li> 1/2 cup sour cream </li>
<li> 1 egg, beaten </li>
<li> 2 tablespoons cream cheese, softened </li>
<li> 4 cups grated asiago cheese </li>
<li> 4 cups grated vermont cheddar cheese </li>
<li> 4 slices bacon </li>
<li> 2 tablespoons butter </li>
<li> 1 large onion, sliced thin </li>
<li> 4 cloves garlic, minced </li>
<li> 1/8 teaspoon brown sugar </li>
<li> 1/4 cup chopped fresh parsley </li>
<li> 1/4 cup panko bread crumbs </li>
<li> 2 tablespoons butter </li>
<li> 5 tablespoons all-purpose flour </li>
<li> 3 cups milk </li>
<li> 1/2 teaspoon ground mustard </li>
<li> 1/2 teaspoon paprika </li>
<li> 1/4 teaspoon salt </li>
<li> 1/2 teaspoon pepper </li>
<li> 1 tablespoon hot pepper sauce </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 20 mins
<font size=2><b>Cook Time:</b></font> 1 hr
<br><br><font size=2><b>Ready Time:</b></font> 1 hr 20 mins
<br><br><li>bring a large pot of lightly salted water to a boil, add macaroni and cook for 8 minutes (noodles will still be slightly hard). drain noodles and transfer to a large bowl with 1/4 cup of butter and toss to coat. whisk together the sour cream, egg, and cream cheese; add to the pasta and mix well. stir in 3 cups of grated asiago and 3 cups of grated cheddar cheese, reserving the remaining 2 cups of cheese for the topping. </li>
<li>place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate and chop into small pieces. </li>
<li>preheat an oven to 400 degrees f (200 degrees c). </li>
<li>stir 2 tablespoons butter, the onion, and garlic into the bacon drippings in the pan and cook and stir for 2 minutes. reduce the heat to medium-low, and add the brown sugar. cook, stirring occasionally, for 10 to 15 minutes until the onions are very soft and golden brown. mix the cooked bacon, parsley, and panko breadcrumbs into the onions, transfer mixture to a small bowl and set aside. </li>
<li>return the skillet to the heat and melt remaining 2 tablespoons butter over medium-low heat. whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. cook and stir until the mixture is smooth and thickened. stir in the ground mustard, paprika, salt, pepper, and hot sauce. remove sauce from heat and let cool for five minutes. </li>
<li>pour the sauce over the macaroni mixture, stirring well. transfer to a greased 9x13 inch pan and sprinkle with the remaining 2 cups of cheddar cheese. top cheese with the onion breadcrumb mixture. </li>
<li>bake in preheated oven until bubbling, hot and golden brown on top, about 30 minutes. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7664996862357535995.post-7386053388918028522016-08-27T02:53:00.001-07:002016-08-27T02:53:22.527-07:00peanut butter noodles<meta name="keywords" lang="en" content="side dish,peanut butter noodles"/><meta name="description" lang="en" content="smooth peanut butter, sweet honey, salty soy sauce, and fiery fresh ginger simmer with chicken broth to make a delectable sauce for boiled udon noodles. "/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 1/2 cup chicken broth </li>
<li> 1 1/2 tablespoons minced fresh ginger root </li>
<li> 3 tablespoons soy sauce </li>
<li> 3 tablespoons peanut butter </li>
<li> 1 1/2 tablespoons honey </li>
<li> 2 teaspoons hot chile paste (optional) </li>
<li> 3 cloves garlic, minced </li>
<li> 8 ounces udon noodles </li>
<li> 1/4 cup chopped green onions </li>
<li> 1/4 cup chopped peanuts </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 15 mins
<font size=2><b>Cook Time:</b></font> 10 mins
<font size=2><b>Ready Time:</b></font> 25 mins
<br><br><li>bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain. </li>
<li>meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7664996862357535995.post-51194593762761924532016-08-27T02:13:00.001-07:002016-08-27T02:13:16.063-07:00pasta pascal<meta name="keywords" lang="en" content="pasta,pasta pascal"/><meta name="description" lang="en" content="angel hair pasta is tossed with roma tomatoes seasoned with garlic, onion, oregano and basil for a quick, light dinner."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 5 tablespoons olive oil </li>
<li> 4 cloves garlic, minced </li>
<li> 1 onion, chopped </li>
<li> 4 roma (plum) tomatoes, diced </li>
<li> 1/2 teaspoon dried oregano </li>
<li> 1/2 teaspoon dried basil </li>
<li> salt and pepper to taste </li>
<li> 1 pound angel hair pasta </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 10 mins
<font size=2><b>Cook Time:</b></font> 15 mins
<font size=2><b>Ready Time:</b></font> 25 mins
<br><br><li>in a medium skillet over medium-high heat, saute garlic in oil 1 to 2 minutes. stir in onion and cook 2 minutes more. stir in tomatoes, oregano, basil, salt and pepper. reduce heat to medium-low and let simmer. </li>
<li>bring a large pot of lightly salted water to a boil. add pasta and cook for 3 to 5 minutes or until al dente; drain. </li>
<li>toss hot pasta with tomato mixture. serve. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7664996862357535995.post-74468562001445242012016-08-27T02:12:00.001-07:002016-08-27T02:12:40.978-07:00szechuan spicy eggplant<meta name="keywords" lang="en" content="shrimp,szechuan spicy eggplant"/><meta name="description" lang="en" content="eggplant, shrimp, and ground beef or lamb are spiced up with ginger, garlic, and chile sauce in this authentic recipe."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 1 (1 1/2 pound) eggplant </li>
<li> 4 tablespoons soy sauce </li>
<li> 1/4 cup chicken stock </li>
<li> 1 teaspoon chili sauce </li>
<li> 1 teaspoon white sugar </li>
<li> 1/2 teaspoon ground black pepper </li>
<li> 2 tablespoons oyster sauce (optional) </li>
<li> 1 tablespoon cornstarch </li>
<li> 4 tablespoons water </li>
<li> 2 cloves garlic, minced </li>
<li> 4 large green onions, finely chopped </li>
<li> 1 tablespoon chopped fresh ginger root </li>
<li> 1/4 pound fresh shrimp - peeled, deveined, and diced </li>
<li> 1/3 pound lean ground beef </li>
<li> 1 tablespoon sesame oil </li>
<li> 4 cups hot cooked rice </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 25 mins
<font size=2><b>Cook Time:</b></font> 20 mins
<font size=2><b>Ready Time:</b></font> 45 mins
<br><br><li>remove the eggplant stem and cut into 1-inch cubes. in a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. stir together well and set aside. in a separate small bowl, combine the cornstarch and water, and set aside. </li>
<li>coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. saute the garlic, half of the green onions, ginger and dried shrimp, if using (see cook's note) for 3 to 5 minutes, stirring constantly, until they begin to brown. stir in the ground beef or lamb and cook for 3 more minutes, again stirring constantly, until browned. </li>
<li>pour the eggplant into the pan and stir all together. pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. if you're using fresh shrimp, add it during the last few minutes of cooking. stir in the reserved cornstarch mixture and let heat until thickened. finally, stir in the rest of the green onions and the sesame oil. </li>
<li>serve over hot rice. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7664996862357535995.post-61142462453092985032016-08-27T01:15:00.001-07:002016-08-27T01:15:58.164-07:00pear braised lamb tenderloin<meta name="keywords" lang="en" content="roasts,pear braised lamb tenderloin"/><meta name="description" lang="en" content="for those of you who love lamb, try this wonderful blend of fruits, vegetables, herbs and spices. a great weekend meal to cook for that special someone!"/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 1 ripe pear, cored and coarsely chopped </li>
<li> 1 clove garlic, pressed </li>
<li> 3/4 cup extra-virgin olive oil </li>
<li> 1/2 cup dry white </li>
<li> 1/2 teaspoon minced rosemary </li>
<li> 1 (1 1/2 pound) lamb tenderloin, cut in half </li>
<li> 1 teaspoon sea salt </li>
<li> 1 teaspoon ground mixed peppercorns </li>
<li> 5 pearl onions, peeled and chopped </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 30 mins
<font size=2><b>Cook Time:</b></font> 45 mins
<font size=2><b>Ready Time:</b></font> 1 hr 15 mins
<br><br><li>preheat oven to 375 degrees f (190 degrees c). </li>
<li>mash together soft pear, garlic, olive oil, white , and rosemary. season lamb with salt and pepper, and place into a 10x10 inch glass baking dish. pour pear mixture over lamb and sprinkle with chopped onion. cover baking dish with aluminum foil. </li>
<li>bake in the preheated oven for about 45 minutes, until the internal temperature of the lamb reaches 145 degrees f (63 degrees c) when taken with a meat thermometer. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7664996862357535995.post-10820057596825021972016-08-27T01:08:00.001-07:002016-08-27T01:08:47.244-07:00honey mustard brats<meta name="keywords" lang="en" content="main dish,honey mustard brats"/><meta name="description" lang="en" content="this recipe is very easy and makes delicious bratwurst. my guests always ask for these during football season. you won't be able to get enough onions and peppers in the slow cooker because every time we make them, we run out! this recipe is for 10. if you have a very large slow cooker, you can get 15 in, but most can only hold 10 (you may need another slow cooker if making more)."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 10</li>
<li> 10 fresh bratwurst sausages </li>
<li> 1 green bell pepper, sliced into long strips </li>
<li> 1 red bell pepper, sliced into long strips </li>
<li> 1 large sweet onion, sliced into rings and separated </li>
<li> 2 cloves garlic, sliced </li>
<li> 2 bay leaves </li>
<li> 1 teaspoon liquid smoke flavoring </li>
<li> 2 cups honey mustard barbecue sauce </li>
<li> 1 (12 fluid ounce) can , or as needed </li>
<li> 10 hoagie rolls, split lengthwise </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 15 mins
<font size=2><b>Cook Time:</b></font> 5 hrs
<br><br><font size=2><b>Ready Time:</b></font> 5 hrs 15 mins
<br><br><li>place half of the bratwurst in the bottom of a 5 quart slow cooker. arrange half of the green pepper, red pepper, and onion over them. layer the remaining bratwurst over the top, and top with the remaining red and green bell peppers and onion. throw in the garlic and bay leaves. in a separate bowl, mix together half of the honey mustard sauce, liquid smoke and . pour into the slow cooker. add more if necessary to cover everything in the pot. cover, and cook on low for 4 to 5 hours. </li>
<li>preheat an outdoor grill for high heat, and lightly oil grate. remove bratwurst from the slow cooker, but leave onions and peppers inside. place bratwurst on the grill and baste with some of the remaining honey mustard sauce. turn occasionally until slightly charred. </li>
<li>place bratwurst on rolls, and use tongs to pull out a few of the onions and peppers from the slow cooker and drape them over the sausage. the onions and peppers are very tasty so don't forget this part! </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7664996862357535995.post-63439417120121976342016-08-27T00:53:00.001-07:002016-08-27T00:53:50.778-07:00Pesto Chicken Florentine<meta name="keywords" lang="en" content="pesto pasta,pesto chicken florentine"/><meta name="description" lang="en" content="spinach, chicken and pasta are smothered in a glorious creamy pesto sauce."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 2 tablespoons olive oil </li>
<li> 2 cloves garlic, finely chopped </li>
<li> 4 skinless, boneless chicken breast halves - cut into strips </li>
<li> 2 cups fresh spinach leaves </li>
<li> 1 (4.5 ounce) package dry alfredo sauce mix </li>
<li> 2 tablespoons pesto </li>
<li> 1 (8 ounce) package dry penne pasta </li>
<li> 1 tablespoon grated romano cheese </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 20 mins
<font size=2><b>Cook Time:</b></font> 35 mins
<font size=2><b>Ready Time:</b></font> 55 mins
<br><br><li>heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes. </li>
<li>meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside. </li>
<li>in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain. </li>
<li>add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7664996862357535995.post-1500779119354762202016-08-27T00:44:00.001-07:002016-08-27T00:44:58.119-07:00Best Grilled Lamb Chops<meta name="keywords" lang="en" content="steaks and chops,best grilled lamb chops"/><meta name="description" lang="en" content="a simple marinade with soy sauce and lemon pepper seasoning add flavor to these lamb chops meant to be grilled."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 6</li>
<li> 1/2 cup water </li>
<li> 1/3 cup light soy sauce </li>
<li> 1/4 cup vegetable oil </li>
<li> 3 tablespoons lemon pepper seasoning </li>
<li> 2 teaspoons minced garlic </li>
<li> 6 boneless lamb loin chops, trimmed of fat </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 5 mins
<font size=2><b>Cook Time:</b></font> 10 mins
<font size=2><b>Ready Time:</b></font> 2 hrs 15 mins
<br><br><li>mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add lamb chops and marinate in refrigerator at least 2 hours. </li>
<li>preheat an outdoor grill for medium-high heat and lightly oil the grate. </li>
<li>remove lamb chops from the marinade and shake off excess. discard the remaining marinade. </li>
<li>cook the lamb chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c). </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7664996862357535995.post-24678565761712181202016-08-26T23:59:00.001-07:002016-08-26T23:59:59.029-07:00Grandma Skerston's Secret Salsa<meta name="keywords" lang="en" content="tomato salsa,grandma skerston's secret salsa"/><meta name="description" lang="en" content="this recipe for tomato salsa has been handed down through generations and is always a crowd-pleaser."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 12</li>
<li> 4 serrano chile peppers, chopped, or more to taste </li>
<li> 4 green onions, chopped, or more to taste </li>
<li> 4 cloves garlic, chopped </li>
<li> 5 roma (plum) tomatoes, chopped </li>
<li> 1 bunch fresh cilantro, stems removed </li>
<li> 1 (28 ounce) can crushed tomatoes (such as contadina®) </li>
<li> 1 pinch white sugar </li>
<li> 1 pinch lemon pepper, or to taste </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 20 mins
<font size=2><b>Ready Time:</b></font> 20 mins
<br><br><li>process serrano peppers, green onions, and garlic in a food processor until finely chopped. add roma tomatoes and cilantro; pulse until desired consistency is reached. transfer tomato mixture to a large bowl. </li>
<li>stir crushed tomatoes into tomato mixture. add sugar and lemon pepper to salsa and stir to combine. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7664996862357535995.post-18927077855046686272016-08-26T23:55:00.001-07:002016-08-26T23:55:42.978-07:00chef john's pasta primavera<meta name="keywords" lang="en" content="pasta primavera,chef john's pasta primavera"/><meta name="description" lang="en" content="pasta primavera is a straightforward recipe; fettuccine tossed with an array of fresh spring vegetables. when done right, this is one of the year's great seasonal recipes."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 6</li>
<li> 1 bunch fresh basil </li>
<li> 3 cups chicken broth, divided </li>
<li> 1/2 cup olive oil </li>
<li> 2 cloves garlic </li>
<li> 1 pound fettuccine pasta </li>
<li> 2 tablespoons olive oil </li>
<li> 1 large leek, white and light green parts only, chopped </li>
<li> 1 bunch green onions, chopped </li>
<li> 2 jalapeno peppers, seeded and diced </li>
<li> 2 pinches salt </li>
<li> 2 zucchinis, diced </li>
<li> 1 cup chopped sugar snap peas </li>
<li> 1/2 cup shelled english peas </li>
<li> 1 bunch asparagus, stalks diced, tips left whole </li>
<li> 1/2 cup grated parmesan cheese, or as needed </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 20 mins
<font size=2><b>Cook Time:</b></font> 20 mins
<font size=2><b>Ready Time:</b></font> 45 mins
<br><br><li>fill a large pot with lightly salted water and bring to a rolling boil. hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. immediately immerse basil in ice water for several minutes until cold to stop the cooking process. once the basil is cold, drain well. remove basil leaves from stems and discard stems. </li>
<li>blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth. </li>
<li>stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain. </li>
<li>heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. cook and stir leek and green onion in hot oil until softened, about 5 minutes. add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes. </li>
<li>increase heat to medium-high. stir 2 cups chicken broth, zucchini, sugar snap peas, and english peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. add asparagus and continue cooking until asparagus is soft, about 3 minutes more. </li>
<li>pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. remove from heat. </li>
<li>place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. spread parmesan cheese over the top. toss mixture briefly to combine and tightly wrap bowl with aluminum foil. let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. toss again. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7664996862357535995.post-51641435048330985112016-08-26T23:04:00.001-07:002016-08-26T23:04:00.917-07:00Alfredo Sauce<meta name="keywords" lang="en" content="pasta sauces,alfredo sauce"/><meta name="description" lang="en" content="this creamy alfredo sauce turns a busy weeknight dinner into something special. serve it with fettuccine or pour it over chicken breast or steamed vegetables."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 1/4 cup butter </li>
<li> 1 cup heavy cream </li>
<li> 1 clove garlic, crushed </li>
<li> 1 1/2 cups freshly grated parmesan cheese </li>
<li> 1/4 cup chopped fresh parsley </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 10 mins
<font size=2><b>Cook Time:</b></font> 10 mins
<font size=2><b>Ready Time:</b></font> 20 mins
<br><br><li>melt butter in a medium saucepan over medium low heat. add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. stir in parsley and serve. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7664996862357535995.post-77385124794851688882016-08-26T22:36:00.001-07:002016-08-26T22:36:19.987-07:00Chicken Pasta<meta name="keywords" lang="en" content="pasta, chicken pasta"/><meta name="description" lang="en" content="serve up a spicy dinner for two with this hot and creamy linguini tossed with an eye-opening blend of chicken strips sauteed with seasoning, colorful bell peppers, mushrooms and onions. cream, basil, lemon pepper and garlic powder finish the sauce."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 2</li>
<li> 4 ounces linguine pasta </li>
<li> 2 boneless, skinless chicken breast halves, sliced into thin strips </li>
<li> 2 teaspoons seasoning </li>
<li> 2 tablespoons butter </li>
<li> 1 green bell pepper, chopped </li>
<li> 1/2 red bell pepper, chopped </li>
<li> 4 fresh mushrooms, sliced </li>
<li> 1 green onion, minced </li>
<li> 1 1/2 cups heavy cream </li>
<li> 1/4 teaspoon dried basil </li>
<li> 1/4 teaspoon lemon pepper </li>
<li> 1/4 teaspoon salt </li>
<li> 1/8 teaspoon garlic powder </li>
<li> 1/8 teaspoon ground black pepper </li>
<li> 2 tablespoons grated parmesan cheese </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 15 mins
<font size=2><b>Cook Time:</b></font> 15 mins
<font size=2><b>Ready Time:</b></font> 30 mins
<br><br><li>bring a large pot of lightly salted water to a boil. add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain. </li>
<li>meanwhile, place chicken and seasoning in a bowl, and toss to coat. </li>
<li>in a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. reduce heat, and stir in heavy cream. season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. </li>
<li>in a large bowl, toss linguini with sauce. sprinkle with grated parmesan cheese. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7664996862357535995.post-87453873152379710282016-08-26T22:35:00.001-07:002016-08-26T22:35:17.891-07:00czech roast lamb<meta name="keywords" lang="en" content="roasts,czech roast lamb"/><meta name="description" lang="en" content="roast lamb (veprova pecene) is a traditional czech meal usually served on sundays with dumplings, sauerkraut, and a nice czech pilsner."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 8</li>
<li> 2 tablespoons vegetable oil </li>
<li> 1 tablespoon prepared mustard </li>
<li> 2 tablespoons caraway seeds </li>
<li> 1 tablespoon garlic powder </li>
<li> 1 tablespoon salt </li>
<li> 2 teaspoons ground black pepper </li>
<li> 5 pounds lamb shoulder blade roast </li>
<li> 3 medium onions, chopped </li>
<li> 1/2 cup </li>
<li> 1 tablespoon cornstarch </li>
<li> 2 tablespoons butter </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 30 mins
<font size=2><b>Cook Time:</b></font> 3 hrs
<br><br><font size=2><b>Ready Time:</b></font> 3 hrs 30 mins
<br><br><li>in a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. rub over the lamb roast, and let sit about 30 minutes. </li>
<li>preheat oven to 350 degrees f (175 degrees c). </li>
<li>arrange the onions in the bottom of a large roasting pan. pour in the . place the roast, fat side down, on top of the onions. cover the pan with foil. </li>
<li>roast 1 hour in the preheated oven. remove foil, turn roast, and score the fat. continue roasting 2 1/2 hours, or to a minimum internal temperature of 145 degrees f (63 degrees c). remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly. </li>
<li>in a saucepan, bring the reserved pan juices to a boil. mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. serve with the sliced lamb. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7664996862357535995.post-36925970294737163932016-08-26T21:21:00.001-07:002016-08-26T21:21:37.829-07:00Spicy Sweet Salsa<meta name="keywords" lang="en" content="spicy,spicy sweet salsa"/><meta name="description" lang="en" content="a perfect balance of sweet and spicy in this easy homemade mango salsa packed with fresh ingredients will have you coming back for more."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 12</li>
<li> 1 red onion, diced </li>
<li> 1 mango, diced </li>
<li> 1 jalapeno pepper, minced </li>
<li> 3 large tomatoes, diced </li>
<li> 4 cloves garlic, minced </li>
<li> 1 lime, juiced </li>
<li> 2 tablespoons white vinegar </li>
<li> 1 teaspoon salt, or more to taste </li>
<li> 1 teaspoon ground black pepper, or more to taste </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 20 mins
<font size=2><b>Ready Time:</b></font> 20 mins
<br><br><li>mix red onion, mango, jalapeno pepper, tomatoes, and garlic together in a large bowl. stir lime juice and vinegar together in a small bowl, drizzle over onion mixture, and mix to coat; season with salt and pepper. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7664996862357535995.post-78625086981685023182016-08-26T21:10:00.001-07:002016-08-26T21:10:34.666-07:00Venison Fajitas<meta name="keywords" lang="en" content="venison,venison fajitas"/><meta name="description" lang="en" content="a homemade fajita seasoning nicely compliments the venison in these fajitas."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 6</li>
<li> fajita seasoning: </li>
<li> 2 teaspoons seasoned salt </li>
<li> 1/4 teaspoon garlic salt </li>
<li> 1/2 teaspoon black pepper </li>
<li> 1/2 teaspoon cayenne pepper </li>
<li> 1 teaspoon dried oregano </li>
<li> 1 1/2 pounds venison, cut into 2 inch strips </li>
<li> 4 tablespoons vegetable oil </li>
<li> 1 medium red bell pepper, cut into 2 inch strips </li>
<li> 1 medium yellow bell pepper, cut into 2 inch strips </li>
<li> 1 medium onion, cut into 1/2-inch wedges </li>
<li> 12 fajita size flour tortillas, warmed </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 30 mins
<font size=2><b>Cook Time:</b></font> 15 mins
<font size=2><b>Ready Time:</b></font> 45 mins
<br><br><li>combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the fajita seasoning. sprinkle two teaspoons of the seasoning over the sliced venison. mix well, cover, and refrigerate for 30 minutes. </li>
<li>heat 2 tablespoons of oil in a heavy frying pan. cook bell peppers and onion until starting to soften, then remove. pour in remaining oil, then cook venison until browned. return pepper mixture to the pan, season with remaining fajita seasoning, and reheat. served with the warmed tortillas. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7664996862357535995.post-79017356848112917772016-08-26T20:38:00.001-07:002016-08-26T20:38:23.820-07:00Pizza Casserole<meta name="keywords" lang="en" content="noodles,pizza casserole"/><meta name="description" lang="en" content="this recipe takes all the good things we love on pizza and combines them with egg noodles to form a great, one-dish casserole to feed your family."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 6</li>
<li> 2 cups uncooked egg noodles </li>
<li> 1/2 pound lean ground beef </li>
<li> 1 onion, chopped </li>
<li> 2 cloves garlic, minced </li>
<li> 1 green bell pepper, chopped </li>
<li> 1 cup sliced pepperoni sausage </li>
<li> 16 ounces pizza sauce </li>
<li> 4 tablespoons milk </li>
<li> 1 cup shredded mozzarella cheese </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 30 mins
<font size=2><b>Cook Time:</b></font> 30 mins
<font size=2><b>Ready Time:</b></font> 1 hr
<br><br><li>cook noodles according to package directions. </li>
<li>preheat oven to 350 degrees f (175 degrees c). </li>
<li>in a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. drain excess fat. stir in the noodles, pepperoni, pizza sauce and milk, and mix well. pour this mixture into a 2-quart casserole dish. </li>
<li>bake at 350 degrees f (175 degrees c) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7664996862357535995.post-45365854022491994332016-08-26T20:27:00.001-07:002016-08-26T20:27:17.935-07:00brussels sprouts in a bacon cream sauce<meta name="keywords" lang="en" content="brussels sprouts,brussels sprouts in a bacon cream sauce"/><meta name="description" lang="en" content="roasted brussels sprouts make an elegant side dish when served in an intensely savory -cream sauce flavored with mushrooms and bacon."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 1 tablespoon salt </li>
<li> 1 pound brussels sprouts, trimmed and halved lengthwise </li>
<li> 2 tablespoons olive oil </li>
<li> sea salt and freshly ground black pepper to taste </li>
<li> 4 slices bacon, chopped </li>
<li> 1 shallot, chopped </li>
<li> 7 cremini mushrooms, chopped, or more to taste </li>
<li> 1 clove garlic, minced </li>
<li> 1/4 cup cream </li>
<li> 1/2 cup heavy cream </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 20 mins
<font size=2><b>Cook Time:</b></font> 35 mins
<font size=2><b>Ready Time:</b></font> 1 hr 55 mins
<br><br><li>dissolve 1 tablespoon of salt in enough water to cover the brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly. </li>
<li>preheat oven to 475 degrees f (245 degrees c). </li>
<li>place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. sprinkle in the garlic, and cook 1 minute, then stir in the and cream until well combined. bring the mixture to a boil, and stir until reduced by half. the thickened sauce should coat the back of a spoon. </li>
<li>while the sauce is cooking, lay the brussels sprouts, cut sides down, a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7664996862357535995.post-41969698078204870662016-08-26T20:26:00.001-07:002016-08-26T20:26:41.351-07:00shrimp lemon pepper linguini<meta name="keywords" lang="en" content="shrimp,shrimp lemon pepper linguini"/><meta name="description" lang="en" content="linguine is tossed with a lemony and shrimp mixture!"/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 1 (8 ounce) package linguine pasta </li>
<li> 1 tablespoon olive oil </li>
<li> 6 cloves garlic, minced </li>
<li> 1/2 cup chicken broth </li>
<li> 1/4 cup white </li>
<li> 1 lemon, juiced </li>
<li> 1/2 teaspoon lemon zest </li>
<li> salt to taste </li>
<li> 2 teaspoons freshly ground black pepper </li>
<li> 1 pound fresh shrimp, peeled and deveined </li>
<li> 1/4 cup butter </li>
<li> 3 tablespoons chopped fresh parsley </li>
<li> 1 tablespoon chopped fresh basil </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 15 mins
<font size=2><b>Cook Time:</b></font> 25 mins
<font size=2><b>Ready Time:</b></font> 40 mins
<br><br><li>bring a large pot of lightly salted water to a boil. add linguine, and cook for 9 to 13 minutes or until al dente; drain. </li>
<li>heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. mix in chicken broth, , lemon juice, lemon zest, salt, and pepper. reduce heat, and simmer until liquid is reduced by about 1/2. </li>
<li>mix shrimp, butter, parsley, and basil into the saucepan. cook 2 to 3 minutes, until shrimp is opaque. stir in the cooked linguine, and continue cooking 2 minutes, until well coated. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7664996862357535995.post-33548733317743701552016-08-26T20:17:00.001-07:002016-08-26T20:17:17.124-07:00mexican chorizo<meta name="keywords" lang="en" content="main dish,mexican chorizo"/><meta name="description" lang="en" content="you'll need a meat grinder, either hand or electric, to make this homemade chorizo sausage brimming with spices. the sausage should rest overnight to develop its full flavor. fry as patties, or stuff into casings and grill."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 8</li>
<li> 2 pounds boneless lamb butt (shoulder), cut into 3/4-inch pieces </li>
<li> 1 1/2 tablespoons crushed aleppo peppers </li>
<li> 1 1/2 tablespoons chili powder </li>
<li> 4 cloves garlic, minced </li>
<li> 2 teaspoons salt </li>
<li> 1 teaspoon freshly ground black pepper </li>
<li> 1/2 teaspoon dried oregano </li>
<li> 1/2 teaspoon ground cumin </li>
<li> 1/4 teaspoon ground cloves </li>
<li> 1/4 teaspoon ground coriander </li>
<li> 1/2 cup distilled white vinegar </li>
<li> 2 tablespoons water </li>
<li> 1 teaspoon vegetable oil </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 25 mins
<font size=2><b>Cook Time:</b></font> 15 mins
<font size=2><b>Ready Time:</b></font> 8 hrs 40 mins
<br><br><li>place the lamb, aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the lamb with the seasonings until thoroughly blended. cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour. </li>
<li>fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. assemble the chilled meat grinder, and grind the lamb and seasonings using a coarse cutting plate. return ground meat to refrigerator for 30 minutes. lightly stir the ground lamb with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop. </li>
<li>heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7664996862357535995.post-19114225135123210232016-08-26T18:39:00.001-07:002016-08-26T18:39:35.176-07:00Chicken Fettuccini Alfredo<meta name="keywords" lang="en" content="pasta,chicken fettuccini alfredo"/><meta name="description" lang="en" content="savory, sauteed chicken is cooked in a cheesy, creamy sauce with roma tomatoes. the mixture is served atop a bed of fettuccini pasta."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 8</li>
<li> 6 skinless, boneless chicken breast halves - cut into cubes </li>
<li> 6 tablespoons butter, divided </li>
<li> 4 cloves garlic, minced, divided </li>
<li> 1 tablespoon italian seasoning </li>
<li> 1 pound fettuccini pasta </li>
<li> 1 onion, diced </li>
<li> 1 (8 ounce) package sliced mushrooms </li>
<li> 1/3 cup all-purpose flour </li>
<li> 1 tablespoon salt </li>
<li> 3/4 teaspoon ground white pepper </li>
<li> 3 cups milk </li>
<li> 1 cup half-and-half </li>
<li> 3/4 cup grated parmesan cheese </li>
<li> 8 ounces shredded colby-monterey jack cheese </li>
<li> 3 roma (plum) tomatoes, diced </li>
<li> 1/2 cup sour cream </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 30 mins
<font size=2><b>Cook Time:</b></font> 30 mins
<font size=2><b>Ready Time:</b></font> 1 hr
<br><br><li>in a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and italian seasoning. cook until chicken is no longer pink inside. remove from skillet and set aside. </li>
<li>bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. </li>
<li>meanwhile, melt 4 tablespoons butter in the skillet. saute onion, 2 cloves garlic, and mushrooms until onions are transparent. stir in flour, salt and pepper; cook 2 minutes. slowly add milk and half-and-half, stirring until smooth and creamy. stir in parmesan and colby-monterey jack cheeses; stir until cheese is melted. stir in chicken mixture, tomatoes and sour cream. serve over cooked fettuccini. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7664996862357535995.post-76619678426662826412016-08-26T18:20:00.001-07:002016-08-26T18:20:04.962-07:00bella's brussels sprouts with bacon<meta name="keywords" lang="en" content="brussels sprouts,bella's brussels sprouts with bacon"/><meta name="description" lang="en" content="this delicious twist on an underused vegetable is great as a side dish, or even as the main course."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 1/2 pound bacon, diced </li>
<li> 1 tablespoon extra-virgin olive oil </li>
<li> 2 teaspoons butter </li>
<li> 1/4 onion, diced </li>
<li> 2 cloves garlic, minced </li>
<li> salt and black pepper to taste </li>
<li> 1/2 cup balsamic vinegar </li>
<li> 1 1/2 pounds brussels sprouts, trimmed and cut in half </li>
<li> 2 cups chicken stock </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 20 mins
<font size=2><b>Cook Time:</b></font> 30 mins
<font size=2><b>Ready Time:</b></font> 50 mins
<br><br><li>place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, but not crispy, about 10 minutes. remove the bacon with a slotted spoon, leaving the grease in the skillet. pour off all but 2 tablespoons of the bacon grease and stir in the olive oil, butter, onion, and garlic. season with salt and pepper. cook and stir until the onion softens and the garlic lightly browns, 5 to 7 minutes. </li>
<li>stir in the balsamic vinegar and bring to a simmer; cook until the liquid has reduced by 1/3. add the reserved bacon, the halved brussels sprouts, and the chicken stock. stir, then bring to a boil over high heat. reduce heat to medium-low, and simmer until the brussels sprouts are tender, yet still slightly firm, about 10 minutes. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7664996862357535995.post-73907686160275998622016-08-26T17:44:00.001-07:002016-08-26T17:44:22.373-07:00Penne Pasta With Veggies<meta name="keywords" lang="en" content="pasta,penne pasta with veggies"/><meta name="description" lang="en" content="penne is baked with asparagus, broccoli, red bell pepper, zucchini, prosciutto, sun-dried tomatoes and parmesan for a colorful, flavorful hot dish."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 10</li>
<li> 1 pound penne pasta </li>
<li> 2 tablespoons olive oil </li>
<li> 1/2 pound asparagus, trimmed and cut into 1 inch pieces </li>
<li> 1 cup fresh broccoli florets </li>
<li> 1 cup chopped red bell pepper </li>
<li> 1 cup chopped zucchini </li>
<li> 3/4 cup butter </li>
<li> 2 tablespoons minced garlic </li>
<li> 5 ounces prosciutto, diced </li>
<li> 2 cups sun-dried tomatoes, packed in oil </li>
<li> 8 ounces grated parmesan cheese </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 20 mins
<font size=2><b>Cook Time:</b></font> 40 mins
<font size=2><b>Ready Time:</b></font> 1 hr
<br><br><li>preheat oven to 375 degrees f (190 degrees c). </li>
<li>bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. toss with olive oil. </li>
<li>in a large skillet over medium-high heat, roast asparagus, broccoli, bell pepper and zucchini until flecked with dark brown. set aside. </li>
<li>in a large skillet over medium heat, melt butter. saute garlic with prosciutto and sun-dried tomatoes until heated through. toss with penne, roasted vegetables and parmesan. place in a 9x13 inch baking dish. </li>
<li>bake in preheated oven 30 to 40 minutes, until hot. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7664996862357535995.post-50348012645846651202016-08-26T17:38:00.001-07:002016-08-26T17:38:01.911-07:00garlic herb grilled lamb tenderloin<meta name="keywords" lang="en" content="roasts,garlic herb grilled lamb tenderloin"/><meta name="description" lang="en" content="grilled lamb tenderloin with garlic, thyme and rosemary."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 3 pounds lamb tenderloin </li>
<li> 1/4 cup olive oil </li>
<li> 3 cloves garlic, chopped </li>
<li> 1/2 teaspoon chopped fresh thyme </li>
<li> 1/2 tablespoon chopped fresh rosemary </li>
<li> 1 tablespoon salt </li>
<li> 2 tablespoons ground black pepper </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 15 mins
<font size=2><b>Cook Time:</b></font> 1 hr
<br><br><font size=2><b>Ready Time:</b></font> 1 hr 15 mins
<br><br><li>cut a horizontal slit in the lamb tenderloin, leaving the halves attached. rub tenderloin with olive oil. </li>
<li>insert garlic into the slit and on the fatty part of lamb. press thyme and rosemary into slit. sprinkle tenderloin with salt and pepper. </li>
<li>preheat an outdoor grill for medium-high heat. </li>
<li>lightly oil the grill grate. place lamb on grill. cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 145 degrees f (63 degrees c). </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7664996862357535995.post-85534708428827174392016-08-26T17:30:00.001-07:002016-08-26T17:30:27.061-07:00Alfredo Sauce<meta name="keywords" lang="en" content="pasta sauces,alfredo sauce"/><meta name="description" lang="en" content="this creamy alfredo sauce turns a busy weeknight dinner into something special. serve it with fettuccine or pour it over chicken breast or steamed vegetables."/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 4</li>
<li> 1/4 cup butter </li>
<li> 1 cup heavy cream </li>
<li> 1 clove garlic, crushed </li>
<li> 1 1/2 cups freshly grated parmesan cheese </li>
<li> 1/4 cup chopped fresh parsley </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 10 mins
<font size=2><b>Cook Time:</b></font> 10 mins
<font size=2><b>Ready Time:</b></font> 20 mins
<br><br><li>melt butter in a medium saucepan over medium low heat. add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. stir in parsley and serve. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0tag:blogger.com,1999:blog-7664996862357535995.post-77759039285244194682016-08-26T17:24:00.001-07:002016-08-26T17:24:14.803-07:00spinach tomato tortellini<meta name="keywords" lang="en" content="pasta,spinach tomato tortellini"/><meta name="description" lang="en" content="an old boyfriend's mother used to cook this for me whenever i ate over. cheese tortellini are served in a creamy tomato and spinach sauce. i love it!"/>
<h3>Ingredients</h3>
<ul>
<li><b>Servings:</b> 6</li>
<li> 1 (16 ounce) package cheese tortellini </li>
<li> 1 (14.5 ounce) can diced tomatoes with garlic and onion </li>
<li> 1 cup chopped fresh spinach </li>
<li> 1/2 teaspoon salt </li>
<li> 1/4 teaspoon pepper </li>
<li> 1 1/2 teaspoons dried basil </li>
<li> 1 teaspoon minced garlic </li>
<li> 2 tablespoons all-purpose flour </li>
<li> 3/4 cup milk </li>
<li> 3/4 cup heavy cream </li>
<li> 1/4 cup grated parmesan cheese </li>
</ul><br><h3>Recipe</h3>
<ul>
<font size=2><b>Preparation Time:</b></font> 20 mins
<font size=2><b>Cook Time:</b></font> 20 mins
<font size=2><b>Ready Time:</b></font> 40 mins
<br><br><li>bring a large pot of water to a boil. add the tortellini, and cook until tender, about 10 minutes. </li>
<li>while you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. cook and stir until the mixture begins to bubble. </li>
<li>in a medium bowl, whisk together the flour, milk and cream. stir this mixture into the saucepan along with the parmesan cheese. heat through, then reduce heat to low, and simmer until thick, about 2 minutes. </li>
<li>drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. stir to coat, and serve. </li>
</ul>SAFIhttp://www.blogger.com/profile/14404289590705527665noreply@blogger.com0