Friday, March 15, 2013

Pasta Primavera

8 ounces uncooked fettuccine or linguine
1 tbs olive or vegtable oil
1 cup broccoli flowerets
1 cup cauliflowers
2 medium carrots thinly sliced (1 cup)
1 cup frozen green peas (from 1 pd bag) rinsed to seperate
1 small onion chopped (1/4 cup)
1/2 cup butter or margarine
1/2 cup whipping (heavy)cream
3/4 cup grated parmesan cheese
1/2 tsp salt
dash of pepper
1tbls grated parmesan cheese

1. Cook fettuccine as directed on pkg

2. While fettuccine is cooking, heat oil in 12 inch skillet over medium high heat cook brocoli cauliflower carrots past and onion in oil 6 to 8 minutes stirring frequently until vegetables are crisp tender. Remove from heat keep warm.

3. Heat butter and whipping cream in 10 inch skillet over medium heat stirring frequently until butter is melted and mixture  starts to bubble reduce heat to low simmer 6 minutes stirring frequently until sauce is slightly thickened remove from heat stir in 3/4 cup cheese salt and pepper stir sauce into vegetable mixture

4. Drain fettuccine stir fettuccine into sauce mixture; heat through. Sprinkle with 1 tbs cheese
Sorry I have not updated lately. Things are good its just sometimes I forget I have this blog ;) I will try to keep on posting...Thanks to all my sorry if I have not responded to your post....I tend to be bad at that but thanks for following me...u can find me on fb ;) hope you all are doing well
Eggs Benedict

30 minutes....6 servings

hollandaise i will post that sauce underneath this recipe)
3 english muffins
3 tbs butter or margarine, softened
1 tsp butter or margarine
6 thin slices of canadian style bacon or fully cooked ham
6 large eggs
paprika if desired

1. make hollandaise sauce; keep warm

2. split english muffins toast. Spread each muffin half with some of the 3 tbs butter; keep warm.

3. In 10 inch skillet melt 1 tsp butter over medium heat. cook bacon in butter until light brown on both sides; keep warm

4. In skillet or saucepan heat 2 to 3 inches of water to boiling reduce to simmering break cold eggs one at a time into custard cup or saucer. Holding dish close to waters surface carefully slip eggs into water. Cook 3 to 5 minutes or until whites and yolks are firm not runny remove with slotted spoon.

5. Place 1 slice of bacon on each muffin half. Top with egg,. Spoon warm hollandaise sauce over eggs. Sprinkle with paprika.

Hollandaise sauce

3 large egg yolks
1 tbp lemon juice
1/2 cup firm butter (do not use margarine)

in 1 1/2 quart saucepan, vigorously stir egg yolks and lemon juice with wire wisk. Add 1/4 cup of the butter heat over very low heat stirring constantly with wire wisk until butter is melted add remaining 1/4 cup butter continue stirring vigorously until butter is melted and sauce is thickened be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling if the sauce curdles mixture begins to seperate add about 1 tbs boiling water and beat vigorously with wire wisk or hand beater until its smooth serve immediately
Turkey Divan

1 1/2 pounds of broccoli
1/4 cup butter or margerine
1/4 cup all purpose flour
1/8 tsp ground nutmeg
1 1/2 cups chicken broth
1 cup grated parmesan cheese
1/2 cup whipping  (heavy) cream
2 tbl dry white wine or chicken broth
6 large slice cooked turkey or chicken breast, 1/4 inch thick (3/4 pounds)

1. Cut broccoli lengthwise into 1/2 inch-wide spears. In 2 -quart saucepan, heat 1 inch water (salted if desired) to boiling. Add broccoli. Heat to boiling. boil uncovered 5 minutes.Drain and keep warm.

2. In the same saucepan, melt butter over medium heat. Stir in flour and nutmeg, Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in broth, Heat to boiling. Stirring constantly. Boil and stir one minute; remove from heat. Stir in 1/2 cup of the cheese, the whipping cream and wine.

3. Place hot broccoli in ungreased 11 by 7 inch glass baking dish. Top with turkey. Pour cheese sauce over turkey. Sprinkle remaining 1/2 cup cheese.

4. Set oven control to broil. Broil with top 3 to 5 inches from heat about 3 minutes or until cheese is bubbly and light brown.
Texas T-Bones

4 beef T-bone steaks, 1 inch thick (about 1 pd)
2 cloves garlic, cut in half
4 tsp black peppercorns, crushed
1/4 cup butter or margarine, softened
1 tsp Dijon mustard
1/2 tsp worcestershire sauce
1/4 tsp lime juice
salt and pepper to taste, if desired

1. heat coals or gas grill for direct heat.

2. Trim fat on beef steaks to 1/4 inch thickness. Rub garlic on beef. Press peppercorns into beef, In small bowl mix remaining ingredients except salt and pepper; set aside.

3. Cover and grill beef over medium heat 14 to 16 minutes for medium doneness, turning once. Sprinkle with salt and pepper. Serve with butter mixture.