Alfredo sauce is one of the best sauces – good on all kinds of pasta!
Uncle Jim's Alfredo Sauce
15 mins 4 tbsp butter 4 tbsp all-purpose flour 1 c. cream 1 c. chicken broth 1 c. Mozzarella cheese, shredded ½ c. Parmigiano-Reggiano cheese, grated 3 tbsp fresh parsley, finely minced 5 cloves garlic, finely minced ¼ c. dry white wine salt & black pepper On medium heat, melt butter & add flour. Cook 2-3 minutes, stirring constantly to cook flour completely. Add cream & broth together, blending well. Add cheeses, parsley, garlic, & wine, stirring until cheese is completely melted. Add salt & freshly ground black pepper to taste.
Photo courtesy of
Posted in Condiments, Sauces |
Tagged all-purpose flour, black pepper, butter, chicken broth, cream, dry white wine, garlic, mozzarella cheese, parmesan cheese, parmigiano-reggiano, parsley, salt, Uncle Jim's Alfredo Sauce, Vicki Johnson |
The serving size depends on the size of the fish.
Alaskan Baked Salmon
Bonita "Bunny" Mason
45 mins 1 Alaskan salmon, approximately 6 lbs., cleaned 1 med. red onion, thinly sliced 1 lemon, thinly sliced 1 tsp dried thyme 4-5 sprigs flat leaf parsley freshly ground black pepper sea salt Preheat oven to 400°F. Rinse the salmon well under cold running water & sprinkle inside the cavity with salt & pepper. Stuff with half of the red onion slices, half of the lemon slices, & all of the parsley. Lay the salmon on enough aluminum foil wrap to enclose fully. Rub both sides with olive oil, sprinkle with salt, pepper, & thyme. Scatter the remaining onion & lemon slices on top & seal foil tightly around salmon. Bake on baking sheet 40-45 minutes, adjusting time for size of salmon. Cool salmon in foil on cooling rack, then remove onion & lemon slices. Remove skin if desired & served baked salmon at room temperature.
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An optional serving method would be to place the layers in a punch bowl.
Gary's Pumpkin Gingerbread Trifle
Gary Floyd 14 oz. Gingerbread mix 1 pkg. Cook & Serve Vanilla Pudding Mix 30 oz. Pumpkin Pie filling ½ c. brown sugar ⅓ tsp. cinnamon, ground ½ c. Ginger snaps, crushed 12 oz. whipped cream Bake the two gingerbread mixes according to the directions on the package. Prepare the pudding according to the package directions & set aside to cool. When fully cooled stir in the pumpkin pie filling, brown sugar, & cinnamon into the pudding. Pour ½ of the pudding mixture over one gingerbread & add a layer of whipped topping. Repeat with the remaining gingerbread & pudding mixture with the whipped cream. Sprinkle the top with crushed ginger snaps if desired & refrigerate overnight.
Photo courtesy of
Gingerbread Couple by sweetopia*
Posted in Dessert, Pastries |
Tagged brown sugar, cinnamon, Gary Floyd, Gary's Pumpkin Gingerbread Trifle, ginger snaps, gingerbread mix, pumpkin, pumpkin pie filling, vanilla pudding mix, whipped cream |
Hello… your neighborhood askwed foodie here. I’ve toyed with the idea of adding restaurant reviews to this site for awhile. I have enough of them on Yelp, and I’m trying to go to more restaurants that I haven’t tried. This is how it’s going to work.
I will assign a rating to each review. I call this the Star Fruit Rating System. I’ll award the restaurant 0-1 star fruits based on how well I liked the restaurant as a whole. Like this:
Then, of course, I’ll elaborate on why I rated the restaurant as such.
Want to submit a review? Of course! Just be sure to email
firstname.lastname@example.org and include the following information:
Yelp Page URL
How many starfruit do you rate it?
Your written review.