salt and freshly ground black pepper, to taste
cup freshly grated Parmesan cheese
tablespoons chopped fresh parsley leaves
olive oil in a large skillet over medium high heat. Add garlic and cook,
stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth,
milk, butter and fettuccine; season with salt and pepper, to taste. Bring to a
boil; reduce heat and simmer, stirring occasionally, until pasta is cooked
through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick,
add more milk as needed until desired consistency is reached. Serve
immediately, garnished with parsley, if desired. Servings: 4 Calories: 312.5
ground pork in a large pan over medium heat. Ensure cabbage and onion is thinly
sliced into long strands. Add sesame oil and onion to pan with browned ground
pork. Mix together and continue cooking over medium heat. Mix soy sauce,
garlic, and ground ginger together in a small bowl. Once onions have browned,
add the sauce mixture to the pan. Immediately add the cabbage mixture to the
pan and toss to coat the vegetable and evenly distribute ingredients. Add
chicken broth to the pan and mix. Continue cooking over medium heat for three
minutes, stirring frequently. Garnish with salt, pepper, and green onion.
Sauté cream cheese, green chiles,
and cooked chicken until it is warm and nicely combined.
Fill tortillas with meat mixture and
some of the cheese, reserving some cheese to sprinkle on the top. Roll up
tortillas and place in a 9x13 baking dish sprayed with cooking spray. Pour
enchilada sauce on top and sprinkle with the remaining cheese. Bake for 40
minutes at 375 degrees.
a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and
simmer for 20 minutes. In a small saucepan, boil carrots in water about 3 to 5
minutes. Drop peas into boiling water, and drain. Heat wok over high heat. Pour
in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs,
stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake
in soy sauce, and toss rice to coat.
Heat oil in a deep skillet over
medium heat. Sauté rice, onion, and bell pepper until rice is browned and
onions are tender. Stir in water and tomatoes. Season with chili powder and
salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is
1-1/2 cups graham cracker crumbs 3 Tbsp. sugar 1/3 cup butter or margarine, melted 4 pkg. (8 oz. each) cream cheese, softened 1 cup sugar 1 tsp. vanilla 4 eggs
Heat oven to 325°F. Combine graham crumbs, 3 Tbsp. sugar and
butter; press onto bottom of 9-inch springform pan. Beat cream cheese, 1 cup
sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on
low speed after each just until blended. Pour over crust. Bake 55 min. or until
center is almost set. Run knife around rim of pan to loosen cake; cool before
removing rim. Refrigerate cheesecake 4 hours.
the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're
fine crumbs. Pour the melted butter over the top and stir with a fork to
combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from
the oven and allow to cool completely.
the filling: Beat the peanut butter with the cream cheese until smooth. Add
the powdered sugar and beat until smooth. Add in the thawed whipped topping
and beat until smooth, scraping the sides as needed.
the filling into the crust, evening out the top with a knife or spatula. Chill
for at least an hour before serving.
I'm purging 37 items this month. Our swing that had broke so we took it apart for scrappers to haul off. A few wood pieces that I had planned to paint and sell but have decide I don't want to do anymore. They got taken to our community dumpster that they have for this week for Community Clean-up week. We had stuff in the barn that has been picked up along the road to resell but have decide not to do that. I sat everything along the road and most of it was gone within a couple hours. The remainder I dropped off a the thrift store.
2 pkg. (3.4 oz. each) vanilla flavor
1-3/4 cups cold milk
6 oz. (1/2 of 12-oz. can) frozen
lemonade concentrate, thawed
1 tub (8 oz.) whipped topping,
1 ready-to-use graham cracker crumb
crust (6 oz.)
Beat pudding mixes and milk in large
bowl with whisk 2 min. Add lemonade concentrate; beat 1 min. or until blended.
(Mixture will be thick.) Gently stir in whipped topping. Spoon into crust. Refrigerate
4 hours or until set.
the rice, sugar and salt in a large saucepan. Stir in the milk and cream, and
add the whole piece of vanilla bean. Place over medium heat and bring to a
boil, stirring often. Reduce
heat and simmer the rice for 30 minutes, or until soft and milk/cream mixture
becomes thick. Stir often. Stir vanilla extract into pudding. Serve warm with
cinnamon and sugar or fruit compote, or both.