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Alfredo sauce. Ingredients: ¼ cup butter 1 cup heavy cream 1 clove garlic, crushed 1 ½ cups fresh grated parmesan cheese ¼ cup chopped fresh parsley. Directions:
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Alfredo sauce Ingredients: ¼ cup butter 1 cup heavy cream 1 clove garlic, crushed 1 ½ cups fresh grated parmesan cheese ¼ cup chopped fresh parsley Directions: Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley. It is ready to serve. Put in a bowl with a serving utensil on the front counter.
Alfredo sauce Ingredients: ¼ cup butter 1 cup heavy cream 1 clove garlic, crushed 1 ½ cups fresh grated parmesan cheese ¼ cup chopped fresh parsley Directions: Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley. It is ready to serve. Put in a bowl with a serving utensil on the front counter.
Pasta salad Ingredients: 1/2 lb pasta 1/2 bottle italian-style salad dressing 1 cup cherry tomatoes, diced ½ green bell pepper, chopped ½ red bell pepper, diced ¼ yellow bell pepper, chopped ½ can chopped black olives Directions: In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate until ready to serve.
Pasta salad Ingredients: 1/2 lb pasta 1/2 bottle italian-style salad dressing 1 cup cherry tomatoes, diced ½ green bell pepper, chopped ½ red bell pepper, diced ¼ yellow bell pepper, chopped ½ can chopped black olives Directions: In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate until ready to serve.
Artichokes in a garlic and olive oil sauce Ingredients: Pasta 2 ½ T extra virgin olive oil 3 T butter 2 cloves garlic 1 sprig fresh basil, chopped 1 (8oz) can artichoke hearts, drained and quartered Directions: Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.
Artichokes in a garlic and olive oil sauce Ingredients: Pasta 2 ½ T extra virgin olive oil 3 T butter 2 cloves garlic 1 sprig fresh basil, chopped 1 (8oz) can artichoke hearts, drained and quartered Directions: Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.
Marinara sauce Directions: Heat the bottled marinara sauce in a sauce pan. Thaw and cook the ground beef.
Marinara sauce Directions: Heat the bottled marinara sauce in a sauce pan. Thaw and cook the ground beef.
Dessert pasta salad (frog eye salad) Ingredients: ¾ cup sugar 2 tbsp. flour 1/2tsp. salt 2/3 cup pineapple juice (from canned pineapple shown below) 2 egg beaten 1/4 tsp. lemon juice 1 15 oz. can mandarin oranges, drained 1 20 oz. can pineapple tidbits, drained 1 12 oz. carton dairy whipped topping Directions: Bring 3 cups of water to a rapid boil in a 1 quart saucepan. Add 1 teaspoon of salt. Slowly add 1 cup Acini Di Pepe. Return to rapid boil, stirring to separate. Boil only 2 minutes. Cover and remove from heat. Let stand 6-8 minutes. Drain immediately and rinse with cold water to chill. In small saucepan, mix sugar, flour and salt: stir in pineapple juice and egg. Cook over moderate heat, stirring constantly until thickened. Add lemon juice, set aside and cool. Combine cooked, cooled mixture with cooked Acini Di Pepe. Cover, place in refrigerator until chilled 30 min before serving. Stirring lightly, add mandarin oranges, pineapple, and whipped topping.
