Tag Archives: salt

Fettuccine Alfredo To Kill For

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Submitted by smalltownsongs
Serves 4

Ingredients

1 box Barilla brand fettuccine ½ stick butter
1 qt heavy cream 8 oz. Parmesan cheese
6 cloves garlic, minced 2 tbsp basil
1 tbsp oregano 1 tsp salt
2 tsp black pepper olive oil

Directions

  1. In a big pot fill ¾ of the way with cold water. Dash some salt in there, & about a tbsp or so of Olive Oil. Bring that to a boil, & throw in your box of pasta. If it’s Barilla brand it will be about 11½ – 12 minutes to boil until done. Be sure to stir it every so often. Drain it, put it aside.
  2. In a good sized saucepan, throw in the garlic, basil, oregano, salt, & pepper with the butter. On low-medium heat, simmer until butter melts. Once the butter melts, sauté herbs for about 3-5 minutes (stirring constantly), any longer than that & the mixture will burn.
  3. Turn the heat up to medium level & splash a little heavy cream in there & get a good stir going. I’d say, maybe ½ c.. Keep that up every 5 minutes until you have about a ½ container left. Now you’ve got about ½ container of cream left, some unused cheese, & the herb mixture. Open the container of cheese. With a kitchen knife, stab at the cheese in the container & break the bigger clumps of cheese down.
  4. Put about a quarter of the cheese into the pot. Stir well, pour in ½ c. of the remaining cream, & repeat until you have no more cheese or cream left. Turn the heat up to medium-high heat & stir every 3-5 minutes for about 15 minutes The cream will eventually expand & “puff” up the whole thing, so don’t panic. When that happens, turn the heat to low, & get ready to serve. If it doesn’t happen, no worries, after your 15 minutes is up (after adding the last of the cream & cheese) just turn the heat down to low & prepare to serve.
  5. Put some pasta on the plate, dump some sauce on all over it, garnish with a basil leaf.

Modified Agli e Olio

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Submitted by Johnboy
Serves 4

Ingredients

1 pkg angel hair pasta turmeric
Olive Oil salt & pepper

Directions

  1. Cook the angel hair pasta, slightly overcooked. It should take about 8 minutes or so.
  2. Drain the pasta & place in a bowl.
  3. Add olive oil & place a liberal sprinkling of turmeric on top. At least cover the top.
  4. Put on a light amount of pepper, freshly ground is best. Toss all spices until evenly mixed. Salt to taste.

Tater-Tot Casserole

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Submitted by PotatoeGuru
Serves 6

Ingredients

1 lb. ground meat ½ bag tater tots (may be more or less
1 can Cream of Mushroom soup depending on size of casserole dish)
2 c. grated cheddar cheese 1 small drained can of kernel corn
Salt & Pepper to taste

Directions

  1. Tater Tot CasserolePreheat oven to 350°F.
  2. Line tater tots side by side in one layer that covers the bottom of a flat casserole dish.
  3. Thoroughly brown ground meat (salt & pepper to personal taste if desired) in a skillet. If you’ve chosen to include the drained can of corn, do so after the meat has browned & continue to cook for another couple of minutes.
  4. Layer the browned meat over the tots until they are completely covered.
  5. Layer the Cream of Mushroom soup over the meat until it’s completely covered.
  6. Layer the shredded cheese over the soup until completely covered. If desired, you can decorate the top of the cheese with patterns made out of spare tots.
  7. Bake for 25 minutes or until cheese is golden brown.
  8. Pig out!

Roasted Pork Tenderloin

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Serves 4

Ingredients

3 tbsp butter or margarine 2 whole pork tenderloins, trimmed (12 oz each)
½ tsp salt ½ tsp pepper
½ c. apple jelly or apricot jam ½ c. apple juice
¼ c. Dijon mustard 1 tbsp cornstarch
1 tbsp light cream

Directions

  1. Pork Tenderloin by intropin on FlickrPreheat oven to 325°F. Heat a large heavy skillet over medium heat; add butter. Add pork to skillet. Sear on all sides. Place pork in a shallow baking pan. Sprinkle with salt & pepper.
  2. Add jelly, apple juice & mustard to pan drippings in skillet. Cook over low heat, stirring continually, until well blended, about 5 minutes. Spoon over pork.
  3. Roast pork for 50 minutes, basting every 10 minutes with pan juices. Cut into 1½” slices; arrange on a serving platter. Keep warm. Blend cornstarch with cream.
  4. Place baking pan on stove top over low heat; stir cornstarch mixture into pan juices. Cook, stirring continually, until thickened, about 2 minutes; serve with pork.

Chicken & Pork Adobo

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Submitted by Tired Lil Tinker Hell
Serves 5+

Ingredients

1 c. white or cider vinegar 1 c. water
2 tbsp peeled & crushed garlic 1 tsp salt
3 bay leaves 1 tsp black pepper
3 lbs. chicken (large pieces or hacked small) 2½ lbs pork butt cut into 1½” cubes
2 tbsp soy sauce 2 tbsp peanut oil (optional)
¼ c. red wine (optional) Hot sauce or dried hot peppers (optional)
½ c. to 1 c. brown sugar (optional)

Directions

  1. You can use either your favorite chicken pieces (thighs & legs are frequently used) or “hack” one whole chicken. Hacking refers to cutting a whole chicken into small pieces with the bone still in. Leaving the bone in the pieces helps retain moisture & shape. You do not want to make this dish with boneless chicken.
  2. In a large pot bring to a boil the vinegar, water, garlic, salt, bay leaves, hot pepper, & black pepper. Add the cut up meat & cover with the brown sugar & once again bring to a boil. 
  3. Lower the heat & summer covered for 30 minutes. Add the soy sauce & the wine & cook an additional 10 minutes.
  4. Remove the meat & continue cooking the sauce until it’s reduced by half. 
  5. Optional: While the sauce continues to cook, you may want to brown the chicken & pork pieces in a hot skillet with the peanut oil. If you used large chicken pieces, skip this step.
  6. Serve the meat & the sauce over white rice.
Chef’s Note: Some Latin countries have an almost identical recipe, except they add the ingredients above marked as “optional”.  These are not traditional in the Philippines.