Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Internet Search
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
General Discussions
The Watercooler
OK, this REALLY should be against the law.
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Big Bad Kitty" data-source="post: 64541" data-attributes="member: 3647"><p>Beth,</p><p></p><p>I used:</p><p></p><p>1 pt half and half</p><p>1 stick butter</p><p>a couple Tbsp cream cheese</p><p></p><p>put in saucepan, medication heat (WATCH! if it boils over, prepare to redo your kitchen). When it just starts to boil, lower to a simmer. Add </p><p></p><p>3/4 C grated parmesan</p><p>2 tsp pepper</p><p>2 tsp cayenne</p><p>2 Tbsp garlic powder</p><p>1 tsp fresh grated nutmeg </p><p></p><p>Simmer at least 20 minutes. Don't rush it, it will be worth it.</p><p>I added cooked shrimp at the end, and served it over linguine instead of fettuccini (just my preference).</p><p></p><p>________________________________________________________________</p><p></p><p>Upallnight, the one that I made the last time was kinda off the top of my head. I sauteed chopped garlic in butter and olive oil, then added chopped portobellos (about 2). After they sauteed, I added 1/2 can of sliced black olives and 1/2 can of chopped artichokes, and got a nice sautee on them. next I added a can of chopped tomatoes, a small can of tomato sauce, and the spices: salt, pepper, onion powder, a little cayenne. Simmer till it got a little thick, and just as the pasta was ready (I used mostaccioli with lines or rigatoni, something big to hold up to it) I added a ladleful of the pasta water to the sauce, and drained the pasta. As the pasta drained, I put in a pint of heavy cream and 1/2 c of parmesan cheese to the sauce. Just eat through, don't boil, and then add the pasta to the sauce. </p><p></p><p>Better if you make the sauce in a real large fry pan if you have one, or a dutch oven. Here is the ingredient breakdown:</p><p></p><p>2 cloves garlic</p><p>2 portabello caps</p><p>1/2 cab black olices, sliced</p><p>1/2 can artichoke hearts, chopped</p><p>1 can chopped tomatoes</p><p>1 small can tomato sauce</p><p>salt, pepper, onion powder, and cayenne pepper to taste</p><p>1 pt heavy cream</p><p>1/2 c parmesan cheese</p><p></p><p>1 lb pasta</p><p></p><p></p><p></p><p>Suz, I had my leftovers for lunch. Next time I make it, I will use chicken, and send you the invite with time to spare.</p></blockquote><p></p>
[QUOTE="Big Bad Kitty, post: 64541, member: 3647"] Beth, I used: 1 pt half and half 1 stick butter a couple Tbsp cream cheese put in saucepan, medication heat (WATCH! if it boils over, prepare to redo your kitchen). When it just starts to boil, lower to a simmer. Add 3/4 C grated parmesan 2 tsp pepper 2 tsp cayenne 2 Tbsp garlic powder 1 tsp fresh grated nutmeg Simmer at least 20 minutes. Don't rush it, it will be worth it. I added cooked shrimp at the end, and served it over linguine instead of fettuccini (just my preference). ________________________________________________________________ Upallnight, the one that I made the last time was kinda off the top of my head. I sauteed chopped garlic in butter and olive oil, then added chopped portobellos (about 2). After they sauteed, I added 1/2 can of sliced black olives and 1/2 can of chopped artichokes, and got a nice sautee on them. next I added a can of chopped tomatoes, a small can of tomato sauce, and the spices: salt, pepper, onion powder, a little cayenne. Simmer till it got a little thick, and just as the pasta was ready (I used mostaccioli with lines or rigatoni, something big to hold up to it) I added a ladleful of the pasta water to the sauce, and drained the pasta. As the pasta drained, I put in a pint of heavy cream and 1/2 c of parmesan cheese to the sauce. Just eat through, don't boil, and then add the pasta to the sauce. Better if you make the sauce in a real large fry pan if you have one, or a dutch oven. Here is the ingredient breakdown: 2 cloves garlic 2 portabello caps 1/2 cab black olices, sliced 1/2 can artichoke hearts, chopped 1 can chopped tomatoes 1 small can tomato sauce salt, pepper, onion powder, and cayenne pepper to taste 1 pt heavy cream 1/2 c parmesan cheese 1 lb pasta Suz, I had my leftovers for lunch. Next time I make it, I will use chicken, and send you the invite with time to spare. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
General Discussions
The Watercooler
OK, this REALLY should be against the law.
Top