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Fettuccine Alfredo Ingredients 24 ounces dry fettuccini pasta 1 cup butter 3/4 pint heavy cream salt and pepper to taste 1 dash garlic salt 3/4 cup grated Romano cheese 1/2 cup grated Parmesan cheese Directions Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain. In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce. Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.Fettuccine Alfredo Ingredients ...
Baked Beans in Tomato Sauce
Ingredients
Method
1 Pre-soak the beans, either by covering with two inches of water and soaking overnight, or by pouring boiling water over them and soaking them for an hour.
2 Drain the beans and put them in a medium-sized pot and cover with 2 inches of water. Bring to a simmer, cover, reduce the heat to a low simmer and cook until the beans are just soft enough to eat, about 1 hour, give or take 15 minutes or so, depending on how old the beans are (older beans will take longer to cook).
3 Preheat the oven to 325°F. In a 3 or 4 quart heavy-bottomed, oven-proof, lidded pot such as a Dutch oven, heat the olive oil over medium heat. Add the bacon or pancetta and cook slowly until lightly browned and crispy.
5 Add the garlic, chile flakes and sage and cook for 1-2 minutes, then add the honey and tomato paste. Stir well to combine. Add the tomatoes or tomato sauce and the stock. Bring to a simmer. Taste for salt and add some if needed.
6 Drain the beans and add them to the pot. Stir well. Cover the pot and cook in the oven for an hour and fifteen minutes. If still a bit wet, remove the cover and cook for 15 minutes more. Note that the cooking time will depend on several things, the most important being how thoroughly the beans were cooked to begin with when they were simmered. If they are still a bit hard when they go in the oven, it may take several hours to soften them, once the tomato and honey have been added.
7 Right before serving, gently stir in the chopped parsley and balsamic vinegar. Taste for salt, add more if needed to taste.
Serve either hot or at room temperature.
Ingredients
- 1 pound dry cannellini, borlotti or Great Northern beans
- 1 Tbsp olive oil
- 1/4 pound bacon or pancetta, roughly chopped
- 1/2 medium onion, chopped
- 4 garlic cloves, chopped
- 1 Tbsp fresh sage, minced (can sub fresh rosemary)
- 1/2 to 1 teaspoon chile flakes (depending on how spicy you want it)
- 2 Tbsp honey
- 1/4 cup tomato paste
- 1 15-ounce can crushed tomatoes or tomato sauce
- 2 cups beef or chicken stock (use gluten-free stock for gluten-free version)
- Salt
- 1/2 cup chopped fresh parsley
- 2 Tbsp balsamic vinegar
Method
1 Pre-soak the beans, either by covering with two inches of water and soaking overnight, or by pouring boiling water over them and soaking them for an hour.
2 Drain the beans and put them in a medium-sized pot and cover with 2 inches of water. Bring to a simmer, cover, reduce the heat to a low simmer and cook until the beans are just soft enough to eat, about 1 hour, give or take 15 minutes or so, depending on how old the beans are (older beans will take longer to cook).
3 Preheat the oven to 325°F. In a 3 or 4 quart heavy-bottomed, oven-proof, lidded pot such as a Dutch oven, heat the olive oil over medium heat. Add the bacon or pancetta and cook slowly until lightly browned and crispy.
5 Add the garlic, chile flakes and sage and cook for 1-2 minutes, then add the honey and tomato paste. Stir well to combine. Add the tomatoes or tomato sauce and the stock. Bring to a simmer. Taste for salt and add some if needed.
6 Drain the beans and add them to the pot. Stir well. Cover the pot and cook in the oven for an hour and fifteen minutes. If still a bit wet, remove the cover and cook for 15 minutes more. Note that the cooking time will depend on several things, the most important being how thoroughly the beans were cooked to begin with when they were simmered. If they are still a bit hard when they go in the oven, it may take several hours to soften them, once the tomato and honey have been added.
7 Right before serving, gently stir in the chopped parsley and balsamic vinegar. Taste for salt, add more if needed to taste.
Serve either hot or at room temperature.
Baked Beans in Tomato Sauce Ingredients 1 pound dry cannellini, borlotti or Great Northern beans 1 Tbsp olive oil 1/4 pound bacon or pancetta, roughly chopped 1/2 medium onion, chopped 4 garlic cloves, chopped 1 Tbsp fresh sage, minced (can sub fresh rosemary) 1/2 to 1 teaspoon chile flakes (depending on how spicy you want it) 2 Tbsp honey 1/4 cup tomato paste 1 15-ounce can crushed tomatoes or tomato sauce 2 cups beef or chicken stock (use gluten-free stock for gluten-free version) Salt 1/2 cup chopped fresh parsley 2 Tbsp balsamic vinegar Method 1 Pre-soak the beans, either by covering with two inches of water and soaking overnight, or by pouring boiling water over them and soaking them for an hour. 2 Drain the beans and put them in a medium-sized pot and cover with 2 inches of water. Bring to a simmer, cover, reduce the heat to a low simmer and cook until the beans are just soft enough to eat, about 1 hour, give or take 15 minutes or so, depending on how old the beans are (older beans will take longer to cook). 3 Preheat the oven to 325°F. In a 3 or 4 quart heavy-bottomed, oven-proof, lidded pot such as a Dutch oven, heat the olive oil over medium heat. Add the bacon or pancetta and cook slowly until lightly browned and crispy. 5 Add the garlic, chile flakes and sage and cook for 1-2 minutes, then add the honey and tomato paste. Stir well to combine. Add the tomatoes or tomato sauce and the stock. Bring to a simmer. Taste for salt and add some if needed. 6 Drain the beans and add them to the pot. Stir well. Cover the pot and cook in the oven for an hour and fifteen minutes. If still a bit wet, remove the cover and cook for 15 minutes more. Note that the cooking time will depend on several things, the most important being how thoroughly the beans were cooked to begin with when they were simmered. If they are still a bit hard when they go in the oven, it may take several hours to soften them, once the tomato and honey have been added. 7 Right before serving, gently stir in the chopped parsley and balsamic vinegar. Taste for salt, add more if needed to taste. Serve either hot or at room temperature.Baked Beans in Tomato Sauce Ingredients 1 pound dry cannellini,...
Spring Rolls
Step 1: You will need:
Step 2: Prepare the vegetables
Begin by heating the wok. When hot, add some oil, the red peppers, carrots, bamboo shoots, cabbage and bean sprouts. Cook until the vegetables have slightly softened and their tastes have had a chance to intermingle.
Step 3: Finish the filling
Add the noodles, oyster sauce, soy sauce, sugar, salt and pepper. Mix well, take it off the heat and place into a bowl to let it cool.
Step 4: Preheat the frying oil
Place the pan with the oil for frying over a medium-high heat.
Step 5: Make the spring rolls
Place the spring roll wrapper in front of you, with one corner at the bottom so that it resembles a diamond. Brush the four edges of the wrapper with the beaten egg. Next, add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling.
Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.
Step 6: Fry the egg roll
Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two. Put them on the towelled tray to let them drain.
Step 7: Serve
Serve your crispy spring rolls as you would any appetiser. They go wonderfully with a sweet and sour sauce and many other types of dip.
Step 1: You will need:
- 10 spring roll wrappers
- ½ red pepper, thinly sliced
- 1 carrot, grated
- 6 bamboo shoots, thinly sliced
- some bean sprouts
- ¼ white cabbage, shredded
- some rice noodles, soaked in water
- 1 tbsp oyster sauce
- 1 tsp soy sauce
- 1 tsp sugar
- some salt and pepper
- 1 ltr vegetable oil
- 1 egg, beaten
- 1 wok
- 1 wooden spoon
- 1 bowl
- 1 spoon
- 1 brush
- 1 tea towel
- 1 saucepan
- 1 slotted spoon
- 1 tray lined with paper towel
- tongs
Step 2: Prepare the vegetables
Begin by heating the wok. When hot, add some oil, the red peppers, carrots, bamboo shoots, cabbage and bean sprouts. Cook until the vegetables have slightly softened and their tastes have had a chance to intermingle.
Step 3: Finish the filling
Add the noodles, oyster sauce, soy sauce, sugar, salt and pepper. Mix well, take it off the heat and place into a bowl to let it cool.
Step 4: Preheat the frying oil
Place the pan with the oil for frying over a medium-high heat.
Step 5: Make the spring rolls
Place the spring roll wrapper in front of you, with one corner at the bottom so that it resembles a diamond. Brush the four edges of the wrapper with the beaten egg. Next, add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling.
Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.
Step 6: Fry the egg roll
Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two. Put them on the towelled tray to let them drain.
Step 7: Serve
Serve your crispy spring rolls as you would any appetiser. They go wonderfully with a sweet and sour sauce and many other types of dip.
الصفحة الأخيرة
Ingredients
Directions
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.