For the Chocolate Pasta:.
Sift flour and cocoa powder together and knead in the eggs and olive oil for 15 minutes. Rest for another fifteen minutes then roll and cut in a pasta machine. Heat up a pot of lightly salted water and boil pasta until al dente.
For the Parmesan Pasta Sauce:.
In a saucepan, melt butter and add flour as for a cream sauce. Stir for 1 minute and then add milk. Heat and whisk until sauce thickens slightly. Add parmesan cheese and salt to taste. Serve immediately.
o a boil. Cook the pasta uncovered, stirring occasionally, until the
(Save remaining chopped spinach for Sauteed Spinach Cream Sauce.)
For each roll, spoon
pray.
Pour the Sour Cream Sauce over the rolled tortillas, then
FOR THE BASTING SAUCE: Heat together all the ingredients
nd saute for about 30 seconds.
Add the spaghetti sauce, diced
In a large sauce pan melt butter over
egetables in the preheated oven for 10 minutes. Stir and continue
Heat light cream, salt and pepper over medium-
To Make Asiago Basil Cream Sauce: Bring heavy cream, all seasonings, garlic, basil and
n a bowl. Cover, refrigerate for at least an hour.
For Tomato Cream sauce:
Heat oil in a
Heat wine to boiling, cook until reduced by half; Whisk in cream cheese until smooth, heat to boiling.
Reduce heat to low and simmer uncovered, stirring frequently, until thickened, about 15 minutes; Stir in seasonings.
Meanwhile, cook pasta according package directions.
Stir in parmesan cheese and HALF of Gorgonzola into cream sauce, pour over pasta: Sprinkle with remaining Gorgonzola cheese and parsley, serve.
he shallots and garlic. Saute for 3 minutes.
Add the
mmediately with sauce.
(and remember - A SOUFFLE WAITS FOR NO ONE
ot of boiling salted water for 12-14 minutes.
Meanwhile
hile Cream Sauce:
Bring 2 cups water to boil in small sauce
o 350 degrees.
This recipe should make 3 layers.
apers.
Cream together the butter, brown sugar, & egg until light and
et for 10-15 minute before serving.
To prepare Irish Cream Sauce