April 15, 2011 at 4:04 pm (butter, fettuccine, garlic, half-and-half, Italian, Main Dish, parmesan, parsley, salt, shrimp, stovetop)
Prep Time: 20 Min
Cook Time: 20 Min
Ready In: 40 Min
Serves 6
1 pound fettuccine pasta
1 tablespoon butter
1 pound uncooked shrimp – peeled and deveined
4 cloves garlic, minced
1 cup half-and-half
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt to taste
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1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
3. When sauce has thickened, combine with cooked pasta noodles; serve hot.
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August 28, 2009 at 3:19 pm (7 ingredients or less, almond extract, Desserts, freezer, half-and-half, maraschino cherries, nondairy whipped topping, oreo cookies, pistachio instant pudding mix, slivered almonds, vanilla instant pudding mix, vanilla wafers)
Prep Time: 10 min
Total Time: 3 hr 10 min
Makes: 8 servings
1 pkg. (3.4 oz.) vanilla flavor instant pudding
1-2/3 cups cold half-and-half
1/2 tsp. almond extract
1-1/2 cups thawed nondairy whipped topping
4 Oreo cookies, chopped
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Beat pudding mix, half-and-half and extract in large bowl with whisk 2 min. Gently stir in whipped topping.
Spoon into 8 individual dessert dishes or paper-lined medium muffin cups. Sprinkle with chopped cookies.
Freeze 3 hours or until firm. Freeze leftovers.
Variations: Prepare as directed, substituting 1/4 cup chopped, drained maraschino cherries and 2 Tbsp. toasted slivered almonds for the chopped Oreo cookies.
Prepare as directed, using pistachio flavor instant pudding and substituting 1/2 cup chopped vanilla wafers for the chopped Oreo cookies.
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July 30, 2009 at 10:02 am (7 ingredients or less, Breakfast, butter, cantal, cream cheese, eggs, emmenthal, goat cheese, half-and-half, heavy cream, light cream, milk, mushrooms, oven, pecorino, red pepper (cayenne), ricotta cheese, salt)
Time: 30 to 40 minutes
1 cup cream, half-and-half, milk or a combination, gently heated just until warm
3 eggs, at room temperature
3/4 cup grated Emmenthal, Gruyère, Cantal or a combination
1/4 cup grated Parmesan or hard pecorino
1/2 teaspoon salt
1/4 teaspoon cayenne, or to taste
Butter as needed
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1. Heat oven to 325 degrees and set rack in middle of it. Combine all ingredients except butter and beat until well blended.
2. Pour into 4 to 6 buttered ramekins (or a buttered gratin or pie plate) and bake for 20 to 30 minutes, or until almost firm; it should still jiggle just a little in middle. Cool on a rack, then serve warm or at room temperature.
Yield: 4 to 6 servings
Note: You can play around with the cheese, using goat or cream cheese, or ricotta, backing off on the cream a little. You can add herbs, by the pinch or teaspoon or tablespoon, or you can add herb pastes, like pesto; again, reduce the cream a bit.
To make a mushroom “quiche,” cook a pile of mushrooms (using half reconstituted porcini works well) in butter, and use them as you would onions, or in combination with them.
Other vegetables are good candidates for inclusion in this custard, though most are best if you parboil them first, then drain them and include them in the egg mixture.
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July 24, 2009 at 8:19 pm (aged white cheddar, black pepper, butter, half-and-half, light cream, milk, olive oil, russet potatoes, sage, salt, Side dish, stovetop, yellow onions)
Makes: 10 to 12 servings
Total Time: 40 min
3 lb. russet potatoes, peeled and quartered
1 teaspoon salt, divided
2 tablespoons olive oil
2 large yellow onions, peeled and cut into thin wedges (about 2 cups)
1/4 cup butter, softened
2 tablespoons snipped fresh sage OR 1 teaspoon dried sage, crushed
1/4 teaspoon black pepper
1/2 to 3/4 cup half-and-half, light cream or milk
1 oz. aged white cheddar cheese or regular cheddar, shaved into thin shards with a vegetable peeler
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In a large saucepan cook potatoes and 1/2 teaspoon salt, covered, in enough boiling water to cover for 20 to 25 minutes or until tender; drain.
Meanwhile, in a large skillet heat oil. Stir in the onion wedges. Cook, uncovered, over medium heat for about 20 minutes or until onions are tender, stirring frequently. (If necessary, reduce heat to medium-low to prevent over-browning before onions are tender.) Increase heat to medium-high and cook about 5 minutes more or until onions are golden brown, stirring frequently.
Mash drained potatoes with a potato masher. Add butter, sage, the remaining 1/2 teaspoon salt, and pepper. Gradually beat in enough half-and-half to make mixture light and fluffy. Mound potatoes in a serving dish. Top with caramelized onions and cheese shards; serve immediately.
Notes
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May 22, 2009 at 6:17 pm (Breakfast, eggs, french bread, half-and-half, onion, oven, parsley, salt, stovetop, vegetable cooking spray, white pepper)
Keep an eye on the eggs as they cook, bearing in mind that cook times vary depending on the thickness of the ramekins and your personal preference for the texture of the eggs.
Cooking spray
4 (1 oz) slices French bread, cut into 1/2″ cubes
1 1/3 C thinly sliced onion
1/2 t salt, divided
1/4 t ground white pepper, divided
2 T water
6 large eggs
1/4 C half-and-half
Fresh flat-leaf parsley sprigs
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1. Preheat oven to 350 degrees.
2. Lightly coat 6 (8 oz) ramekins lightly with cooking spray. Spread bread cubes in an even layer on a baking sheet, and lightly coat with cooking spray. Bake at 350 degrees for 10 minutes or until bread is crisp and lightly browned, stirring after 5 minutes.
3. Heat a small skillet over medium heat. Coat pan with cooking spray. Add onion, 1/4 t salt and 1/8 t pepper to pan; cook 10 minutes or until onion is tender. Increase heat to medium-high. Stir in 2 T water, and cook 5 minutes or until golden brown, stirring frequently. Evenly divide onion among prepared ramekins; top with croutons. Sprinkle remaining 1/4 t salt and remaining 1/8 t pepper evenly over croutons.
4. Carefully break 1 egg into each ramekin on top of croutons; drizzle 2 t half-and-half over each egg. Arrange ramekins in a roasting pan lined with a dish towel (to anchor them in the pan). Pour boiling water halfway up the sides of the ramekins to make a water bath. Bake at 350 degrees for 15 minutes or until the whites are almost set. They should be slightly underdone as they will continue cooking in the hot dishes when you take them from the oven. Garnish with flat-leaf parsley sprigs, if desired. Yield: 6 servings.
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April 25, 2009 at 1:10 pm (all-purpose flour, bel paese cheese, butter, fettuccine, gorgonzola, half-and-half, Main Dish, nutmeg, parmesan, stovetop, vegetable stock, white pepper)
All you need to complete a light meal is a crisp salad or vegetable vinaigrette. For dessert, serve a piquant Italian ice or fresh fruit.
3 T butter, divided
1 1/2 T all-purpose flour
1/8 t ground nutmeg
Dash of white pepper
1 C half-and-half
1/2 C vegetable stock
1/3 C shredded fontina cheese
1/3 C shredded Bel Paese cheese
1/3 C crumbled Gorgonzola cheese
8 oz fettuccine
3/4 C grated Parmesan, divided
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In a 2-qt pan over medium heat, melt 1 1/2 T of the butter. Mix in flour, nutmeg and pepper; cook, stirring, until bubbly. Slowly stir in half-and-half and stock; cook, stirring constantly, until sauce boils and thickens. Mix in fontina and Bel Paese cheeses; cook, stirring, until cheeses are melted and sauce is smooth. Stir in Gorgonzola cheese until blended; place pan over simmering water to keep sauce warm.
Cook noodles according to package directions. Drain well. Toss noodles lightly with remaining 1 1/2 T butter and 1/2 C of the Parmesan cheese. Spoon noodles onto serving plates. Top each serving with an equal amount of cheese sauce and the remaining 1/4 C Parmesan. Makes 4 servings.
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April 17, 2009 at 12:18 pm (alfalfa sprouts, basil, butter, carrots, celery, corn on the cob, fresh tomatoes, garlic, half-and-half, Main Dish, onion, parsley, potatoes, salt, soup, stovetop, vegetable stock, white pepper)
Serve this pretty and filling soup with thick slices of whole wheat bread and a fruit salad with cottage cheese.
4 large ears corn on the cob
3 T butter
1 medium onion, chopped
1 clove garlic, minced
1 stalk celery, thinly sliced
1 large carrot, thinly sliced
2 small potatoes, peeled and diced
3 medium tomatoes, seeded and coarsely chopped
1 t salt
1/4 t white pepper
1/2 t dry basil
3 C vegetable stock
1 C half-and-half
About 1/2 C alfalfa sprouts or chopped parsley
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With a sharp knife, cut corn off cob, leaving kernel bases attached. With back of knife, scrape cob to extract the creamy pulp. Reserve.
In a 5-qt pan over medium heat, melt butter. Add onion, garlic, celery and carrot; cook, stirring occasionally, until vegetables are soft (about 10 minutes). Add potatoes, tomatoes, salt, pepper, basil, stock and reserved corn to pan. Reduce heat; cover and simmer until potatoes are fork-tender (about 30 minutes). Add half-and-half and heat through without boiling. Garnish each serving with sprouts or parsley. Makes six 1 2/3-cup servings
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April 9, 2009 at 3:51 pm (black beans, canned chipotle chiles, canned pinto beans, cheddar, cheese, corn, corn tortillas, eggs, fresh tomatoes, green bell pepper, ground beef, ground chicken, ground cumin, ground pork, half-and-half, Main Dish, milk, olives, orange bell peppers, oven, pepper, red bell peppers, salsa, salt, scallions, sharp cheddar cheese, sour cream, stovetop, yellow bell pepper)
If you can’t find the pureed chipotles, get whole ones and chop them very finely. Leftovers can be refrigerated or frozen; add small amounts to chili, bean soups, scrambled eggs, or any dish that you’d like to kick up a notch.
Prep Time: 25 minutes
Total Time: 90 minutes
Servings: 6
1 1/2 – 2 cups cooked ground beef, turkey, or chicken (12-16 ounces before cooking)
1/2 cup chopped green onions
1 cup tomato mild, medium or hot salsa
1 tablespoon canned pureed chipotle (optional)
1 1/4 cups half-and-half or whole milk
2/3 cup sour cream
4 large eggs
1 teaspoon ground cumin
salt and pepper to taste
9 six-inch corn tortillas
2-3 cups grated sharp cheddar (4-5 ounces)
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Heat oven to 350 degrees. Mix cooked ground meat, green onions, salsa and chipotle puree in a bowl. Combine half & half, sour cream, eggs, cumin, salt, and pepper in a second bowl; whisk until smooth.
Place 3 of the tortillas in the bottom of a round, 8-inch soufflé dish (or similarly sized deep baking dish), overlapping them to cover the bottom of the dish. Spread a third of the meat mixture over tortillas. Pour a third of the egg mixture over meat. Distribute a third of the grated cheese over this. Repeat these layers two more times. Bake uncovered until liquid is barely set, 65-70 minutes.
Serving Suggestions:
Add any of the following to this dish (or replace the meat with them): cooked black or pinto beans, roasted corn, chopped sweet peppers, sliced olives, or chopped tomatoes. Substitute mild cheddar or other cheeses for the sharp Cheddar.
Copyright by Terese Allen
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March 29, 2009 at 3:25 pm (cream cheese, frozen corn, half-and-half, parmesan, pepper, red bell peppers, salt, scallions, Side dish, stovetop)
Prep Time:15 min
Start to Finish:15 min
makes:8 servings (about 1/2 cup each)
1 cup water
24 oz frozen corn
1 medium red bell pepper, chopped (1 cup)
4 oz 1/3-less-fat cream cheese (Neufchâtel), cut into small cubes
1/4 cup fat-free half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
2 medium green onions, sliced (2 tablespoons)
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1. In 3-quart saucepan, heat water to boiling. Add corn and bell pepper. Cover; reduce heat to medium. Cook 6 to 8 minutes, stirring occasionally, until vegetables are tender. Drain; return to saucepan.
2. Stir in all remaining ingredients except onions. Cover; cook over medium-low heat, stirring frequently, until heated and mixture is well blended. Spoon into serving dish; sprinkle with green onions.
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June 20, 2008 at 1:55 pm (all-purpose flour, baby carrots, frozen whole baby carrots, half-and-half, new potatoes, salt, small boiling onions, soup, stovetop, white pepper)
Finnish Summer Soup
Summer’s most tender offerings – petite new peas, baby carrots, tiny oions, new potatoes – bob in a light cream soup. For a luncheon, you could serve mdoerate-size portions of this delightful soup with an array of decorated open-faced sandwiches. For supper you could serve larger portions accompanied by a bread-and-cheese platter.
2 cups water
4 to 6 small thin-skinned potatoes, peeled and halved
1 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons butter or margarine
6 small boiling onions, or 6 green onions (including tops), cut into 3-inch lengths
12 very young fresh baby carrots (1/2 pound) or 8 oz frozen whole baby carrots
1/2 lb fresh young green beans, cut into 1-inch lengths, or 9 oz frozen cut green beans
2 cups fresh, shelled, tiny peas or 10 oz frozen tiny green peas
2 cups half-and-half (light cream)
3 tablespoons all-purpose flour
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Heat water to boiling in a wide 5-quart pan; add potatoes.l Reduce heat; cover and simmer for 5 minutes. Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes. Add peas and cook for another 2 minutes or until vegetables are crisp-tender.
In a small bowl, stir together half-and-half and flour until smooth; stir into simmering vegetables. Cook, stirring, until soup is slightly thickened (about 5 minutes). Makes five 1 2/3-cup servings.
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