In skillet over medium heat in hot butter, cook shrimp and green pepper with garlic and red pepper until shrimp turn pink. Stir in soup and water.
Heat thoroughly and serve over fettucine. (Recipe can be doubled.)
irections for sauce:
This recipe makes enough sauce for about
Cook fettucine noodles according to package directions.
Have all ingredients ready and close at hand.
Place butter in saut pan and get hot.
Add pasta and toss to warm and coat with butter. Add Parmesan cheese, ham, capers, parsley, salt and pepper, stirring constantly.
Add heavy cream; reduce heat to low.
Stir to combine and let cream reduce to make a nice sauce.
Serve immediately.
You can add chicken or shrimp to this recipe.
The shrimp scampi recipe is a good one to add.
Mushrooms are also good in this recipe.
Saute mushrooms in 1/2 stick butter.
Add zucchini, cream and 1 stick butter.
Bring to boil.
Simmer 3 minutes.
Add cooked fettucine, Parmesan cheese, parsley, salt and pepper.
(Recipe makes a lot of sauce; you can double the amount of pasta and still have plenty of the vegetables to toss with it.)
ith a little whipped cream (recipe follows) or cinnamon on top
Saute onions, peppers, celery and green onions in margarine until soft.
Add flour, parsley, crawfish or shrimp; cook for 15 minutes.
Add jalapeno relish (if you like it hot), Velveeta cheese, half and half and garlic.
Cook 15 minutes.
Cook noodles until tender; rinse noodles in cold water again and fold noodles in sauce.
Pour into large casserole dish.
Sprinkle with Parmesan cheese.
Bake at 350\u00b0 for 15 minutes.
Makes large recipe.
I wanted to make sure to support my many friends and spiritual \"guides\" at Pine UMC.
Here's my recipe--it's not elegant, but it sure tastes good!
The perfect dish to bring to a potluck or to round out a dinner or brunch.
ver sauce. Toss sauce with fettucine. Sprinkle with remaining basil. Serve
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
Cook fettucine in boiling water according to directions on box.
Meanwhile, beat egg yolk lightly with a fork and add to the cream.
Melt the butter.
Drain fettucine while still hot; place in a warm serving bowl.
Pour the egg mixture over the fettucine. Add melted butter and half of the cheese.
Toss with a fork until well blended.
Add rest of the cheese as you continue to toss. Top with rest of cheese and serve immediately.
Serves 4 to 6.
Cook fettucine according to package directions, omitting salt. Drain well.
Place in a large bowl.
Combine butter and whipping cream in a small saucepan.
Cook over low heat until butter melts. Stir in cheese, pepper and parsley.
Stir in boiled shrimp.
Pour mixture over hot fettucine; toss until fettucine is coated.
Cut asparagus on bias 1 inch.
Cook until done.
Cook fettucine.
Heat butter in pot fettucine was cooked in.
Add asparagus to fettucine.
Add salt, pepper, nutmeg, 2 tablespoons of cooking liquid and basil.
Serve hot with Parmesan cheese.
he refrigerator to get the best taste out of the chicken
Saute onion, bell pepper and garlic in butter.
Add green chiles, flour, half and half and Velveeta cheese.
Stir until cheese is melted.
Add uncooked, cleaned shrimp.
Simmer until shrimp begins to get done (don't cook too long because it will be baked again).
Cook fettucine al dente.
Put fettucine in a buttered 9 x 13 x 2-inch baking dish and top with shrimp sauce and Parmesan cheese.
Warm olive oil at low heat.
Add crushed garlic.
Do not let the olive oil overheat, as this will take the flavor out of the garlic.
Cook fettucine in boiling water for about 10 minutes, or until tender.
Drain fettucine; place in a large bowl with the garlic and olive oil.
Sprinkle with Romano cheese.
Add salt and pepper to taste.
Marinate shrimp, oil, margarine, 1/4 cup wine, lemon juice, scallions, garlic, parsley, salt and pepper for 2 hours.
Remove shrimp from liquid.
In a saucepan, heat liquid ingredients and add flour and stir for 4 minutes.
Stir in rest of wine and milk and add shrimp; cook for 5 minutes, until shrimp is done.
Cook fettucine noodles and drain.
Serve Creamy Shrimp Scampi over fettucine.
Cook fettucine according to directions.
Melt margarine in a large pan; saute onion, bell pepper and celery until golden.
Stir in soups, garlic and sherry.
Simmer 15 to 20 minutes.
Stir in sour cream and crawfish.
Simmer 20 to 25 minutes.
Serve over cooked fettucine.
Serves 6.
et aside.
Cook dry fettucine al dente, according to the
In large pot, boil water.
Add salt, oil and fettucine.
Cook al dente.
Drain.
Cook peas until tender (if can hot).
Saute mushrooms in butter and cream until tender.
Toss with cheese, peas and fettucine.
Serves 4 to 6.