I just tried this recipe straight from the Martha Stewart Everyday Food blog. I was running low on groceries (as well as the grocery budget for the week!) and I basically had everything to make this. It turned out really tasty! The recipe says it serves 4, but it made a TON! Tony and I had seconds, and even a wee bit of thirds each, and there is still plenty left for a few more meals.
Spaghetti Carbonara
1 pound spaghetti
8 ounces (8 slices) bacon, cut 1 inch thick crosswise (I cooked and crumbled the bacon)
Coarse salt and freshly ground pepper (I used regular salt and pepper)
3 large eggs
3/4 cup grated Parmesan cheese, plus more for serving (I used shredded)
1/2 cup half-and-half
Directions:
Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.
** I was a little skeptical about the raw eggs, because I wasn't sure if they would really get cooked or not from the heat of the pasta. I still don't know if it really cooked them or not, but it was tasty, so I will just trust the recipe!
Wednesday, May 21, 2008
Thursday, April 24, 2008
Mandarin Pasta Salad
These recipes are from Lipton actually, but I got them from a Pampered Chef party back when a friend of mine was a consultant. Ireally love pasta salads!
Mandarin Pasta Salad
Dressing:
1 tsp finely chopped, peeled, fresh gingerroot
1 garlic clove, pressed
1/3 cup rice vinegar or white wine vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 tsp. sesame oil
1 envelope Lipton Recipe Secrets Onion Soup Mix
2 tsp. sugar
Whisk together. Cover and refrigerate until ready to use.
Salad:
8 oz. uncooked bowtie pasta
1/2 cucumber, scored, seeded, sliced
1/2 cup diced red bell pepper
1/2 cup coarsely chopped red onion
1 pkg. (6 oz.) fresh aby spinach leaves
1 (11 oz.) can mandarin oranges, drained
2 cups diced, cooked chicken
1/2 cup toasted, sliced almonds
Cook pasta according to package directions. Drain and rinse under cold running water.Place in large bowl.Add eggies, chicken, oranges and almonds to pasta. Pour dressing over salad and oss to coat. Serve immediately.
Mandarin Pasta Salad
Dressing:
1 tsp finely chopped, peeled, fresh gingerroot
1 garlic clove, pressed
1/3 cup rice vinegar or white wine vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 tsp. sesame oil
1 envelope Lipton Recipe Secrets Onion Soup Mix
2 tsp. sugar
Whisk together. Cover and refrigerate until ready to use.
Salad:
8 oz. uncooked bowtie pasta
1/2 cucumber, scored, seeded, sliced
1/2 cup diced red bell pepper
1/2 cup coarsely chopped red onion
1 pkg. (6 oz.) fresh aby spinach leaves
1 (11 oz.) can mandarin oranges, drained
2 cups diced, cooked chicken
1/2 cup toasted, sliced almonds
Cook pasta according to package directions. Drain and rinse under cold running water.Place in large bowl.Add eggies, chicken, oranges and almonds to pasta. Pour dressing over salad and oss to coat. Serve immediately.
Pecan Pear Salad
This is another yummy salad recipe I got from my mom. This is my favorite time of year because I can make yummy salads for dinner!
Pecan Pear Salad
Dressing:
2 tbls. fresh raspberries
3/4 cup olive oil
3 Tbls. cider vinegar
2 Tbls.+ 1 tsp. sugar
1/4-1/2 tsp. pepper
Press raspberries through sieve, reserve juice, discard seeds.
Combine dressing ingredients in a jar and shake well.
Salad:
4 medium ripe pears, thinly sliced
2 tsp. lemon juice
8 cups torn salad greens
2/3 cups toasted pecan halves
1/2 cup raspberries
1/3 cup (2 oz.) crumbled feta or blue cheese
Combine pears with lemon juice and drain. Combine salad greens pears, pecans and raspberries. Sprinkle with feta cheese. Drizzle with dressing.
Pecan Pear Salad
Dressing:
2 tbls. fresh raspberries
3/4 cup olive oil
3 Tbls. cider vinegar
2 Tbls.+ 1 tsp. sugar
1/4-1/2 tsp. pepper
Press raspberries through sieve, reserve juice, discard seeds.
Combine dressing ingredients in a jar and shake well.
Salad:
4 medium ripe pears, thinly sliced
2 tsp. lemon juice
8 cups torn salad greens
2/3 cups toasted pecan halves
1/2 cup raspberries
1/3 cup (2 oz.) crumbled feta or blue cheese
Combine pears with lemon juice and drain. Combine salad greens pears, pecans and raspberries. Sprinkle with feta cheese. Drizzle with dressing.
Fruited Cheese Log
I got this recipe from Better Homes and Gardens. I have had it in my holiday binder, but have yet to make it.
Fruited Cheese Log
1/2 cup snipped dried apricots
2 cups shredded monterey jack cheese
4 oz. cream cheese
2 Tbls. orange juice
1/3 cup golden raisins, chopped
1/4 cup chopped dates
1/4 tsp. salt
chopped toasted almonds, optional
In a small bowl, soak apricots in 1 cup hot water for i hour, until softened. Drain well, set aside. Meanwhile, place monterey jack cheese and cream cheese in a medium bowl and bring to room temperature, about 30 minutes. Add orange juice to cream cheese mixture. Beat mixture with an electric mixer until thorughly combined. Stir in raisins, dates, apricots, and salt. Divide mixture in half. On a lrage piece pf waxed paper, shape one portion into a log about 5 inches long. Repeat with remaining portion. Cover and chill, 4-24 hours. Roll in nuts before serving. Serve with crackers and apple slices.
Fruited Cheese Log
1/2 cup snipped dried apricots
2 cups shredded monterey jack cheese
4 oz. cream cheese
2 Tbls. orange juice
1/3 cup golden raisins, chopped
1/4 cup chopped dates
1/4 tsp. salt
chopped toasted almonds, optional
In a small bowl, soak apricots in 1 cup hot water for i hour, until softened. Drain well, set aside. Meanwhile, place monterey jack cheese and cream cheese in a medium bowl and bring to room temperature, about 30 minutes. Add orange juice to cream cheese mixture. Beat mixture with an electric mixer until thorughly combined. Stir in raisins, dates, apricots, and salt. Divide mixture in half. On a lrage piece pf waxed paper, shape one portion into a log about 5 inches long. Repeat with remaining portion. Cover and chill, 4-24 hours. Roll in nuts before serving. Serve with crackers and apple slices.
Southwestern Chicken Soup
I got this recipe from a Real Simple magazine, and it is easy and tasty. That's what i'm all about!
Southwestern Chicken Soup
1 12 oz. jar salsa verde
3 cups cooked, shredded chicken (use a rotisserie chicken!)
1 15 oz. can cannellini beans, drained
3 cups chicken broth
1 tsp. cumin
2 green onions, chopped
1/2 cup sour cream
tortilla chips
Empty the salsa into a large saucepan. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin. Brin to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with a sprinkle of green onions, a dollop of sour cream, and tortilla chips. For a soupier soup, add 4 cups broth.
This says it makes 4 servings.
Southwestern Chicken Soup
1 12 oz. jar salsa verde
3 cups cooked, shredded chicken (use a rotisserie chicken!)
1 15 oz. can cannellini beans, drained
3 cups chicken broth
1 tsp. cumin
2 green onions, chopped
1/2 cup sour cream
tortilla chips
Empty the salsa into a large saucepan. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin. Brin to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with a sprinkle of green onions, a dollop of sour cream, and tortilla chips. For a soupier soup, add 4 cups broth.
This says it makes 4 servings.
Creamy Caramel Dip
I am not sure where I got this recipe, but it is probably from my MIL. It's yummy!
Creamy Caramel Dip
1 (8 oz.)pkg. softened cream cheese
3/4 cups brown sugar
1 cup sour cream
2 tsp. vanilla
2 tsp. lemon juice
1 cup cold milk
1 (3.4 oz.) pkg. instant vanilla pudding mix
Beat cream cheese and sugar until smooth. Add sour cream, vanilla, lemon juice, milk and pudding mix. Beat well after each. Cover and chill 1 hour. Serve with fruit.
Creamy Caramel Dip
1 (8 oz.)pkg. softened cream cheese
3/4 cups brown sugar
1 cup sour cream
2 tsp. vanilla
2 tsp. lemon juice
1 cup cold milk
1 (3.4 oz.) pkg. instant vanilla pudding mix
Beat cream cheese and sugar until smooth. Add sour cream, vanilla, lemon juice, milk and pudding mix. Beat well after each. Cover and chill 1 hour. Serve with fruit.
Mom Black's Cheese Balls
Here are two very yummy cheese ball recipes provided by my MIL. These are super yummy!
Cheese Ball recipe #1
1 8 oz. pkg. cream cheese
1 1/2 cups grated cheddar
1 Kraft 6 oz. jar bacon cheese
1 tsp. worcestershire sauce
1/2 tsp. dry mustard
1/2 tsp. salt
1 small can chopped olives
Mix together and roll into a ball or log. Serve with crackers.
Cheese Ball recipe #2
16 oz. cream cheese
6 oz. blue cheese (jar from Kraft?)
2 6 oz. jars Old English cheese spread
2 Tbls. grated onion
1 tsp. worcestershire sauce
1/2 cup chopped parsley (1/4 for ball, 1/4 for garnish)
1 cup chopped pecans ( 1/4 for cheeseball, the rest for garnish)
Mix all ingredients together and roll into ball or log. Roll outside of ball/log into crushed pecans and chopped parsley. Serve with crackers.
Cheese Ball recipe #1
1 8 oz. pkg. cream cheese
1 1/2 cups grated cheddar
1 Kraft 6 oz. jar bacon cheese
1 tsp. worcestershire sauce
1/2 tsp. dry mustard
1/2 tsp. salt
1 small can chopped olives
Mix together and roll into a ball or log. Serve with crackers.
Cheese Ball recipe #2
16 oz. cream cheese
6 oz. blue cheese (jar from Kraft?)
2 6 oz. jars Old English cheese spread
2 Tbls. grated onion
1 tsp. worcestershire sauce
1/2 cup chopped parsley (1/4 for ball, 1/4 for garnish)
1 cup chopped pecans ( 1/4 for cheeseball, the rest for garnish)
Mix all ingredients together and roll into ball or log. Roll outside of ball/log into crushed pecans and chopped parsley. Serve with crackers.
Subscribe to:
Posts (Atom)