Fettuccine Alfredo

Fettuccine Alfredo -

1 pd of fettuccine
1 1/2 cups milk
1 1/2 cups heavy cream... See More
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
6 jumbo egg yolks
Salt and cracked pepper
1 tsp garlic powder
1/2 tsp parsley flakes

Cook fettuccine according to the pkg directions.

(I like to double the sauce recipe for dipping bread sticks in and extra saucy pasta.)
Heat milk and cream in a large heavy saucepan or pot until the mixture comes to a simmer.
Slowly whisk in the cheeses and then remove from the heat.
Place the egg yolks in a bowl and slowly whisk in a portion of the hot milk/cream mixture.
Slowly pour the egg yolk mixture back into the sauce pot.
Season to taste with salt and pepper.
Add the cooked fettuccine to the saucepan. Sprinkle in the garlic powder and stir until the sauce thickens to the desired consistency.
Sprinkle with parsley and more Parmesan cheese if you desire.
Serve immediately.
(I think it would be great to have fresh garlic in this...I'm going to try it next time)

Chicken Stuffing Casserole

4 large chicken breasts (or the equivalent)
1 stick of butter
1 can of cream of chicken soup
1/2 of sour cream
1/2 cup of cheddar cheese
1 Box of stuffing
salt and pepper to test

Cut the chicken into approx. 2 inch cubes. Mix and warm butter, soup, salt and pepper, cheese and sour cream. Place chicken in 9 x 13 pan. Pour soup mixture over chicken. Mix stuffing mix to box directions and spread on top of casserole. Bake covered at 375 degrees for 45-60 minutes. The last 15 minutes of baking remove foil to brown stuffing.

Monte Cristo Sandwich

Ingredients:

8 slices of french bread
sliced ham
sliced turkey or chicken
sliced swiss
sliced colby jack cheese
3 eggs
1/3 cup milk
1/8 tsp or less of salt


Preparation:

Beat eggs with milk and salt. Dip bread in egg mixture and begin to fry on hot skillet or griddle in butter or margarine. Lightly brown both sides then begin to top sandwich half with colby jack cheese then turkey/chicken, ham, and swiss. Top with other sandwich half and continue to fry sandwich until cheese is melted and bread is desired color. Serve with raspberry dipping sauce.

Pork Roast

Ingredients

* 1/4 cup Worcestershire sauce
* 1/4 cup soy sauce
* 2 tablespoons honey
* 2 tablespoons cider vinegar
* 3 teaspoons lemon juice
* 1 teaspoon prepared mustard
* 1 teaspoon salt
* 1/2 teaspoon celery seed
* 1/2 teaspoon black pepper
* 2 cloves garlic, minced
* 1 (4-pound) pork loin roast


Directions

In a small bowl, combine Worcestershire sauce, soy sauce, honey, vinegar, lemon juice, mustard, salt, celery seed, pepper, and garlic. Place pork loin roast in a large plastic resealable bag and pour marinade over pork loin. Seal and marinate in refrigerator for at least 4 hours (preferably overnight).

Preheat oven to 325 degrees F.

Remove roast from bag, place in a roasting pan, and discard marinade. Roast pork loin at 325 degrees F for 2 to 2 1/2 hours or until done.


**I've cooked this in a crock pot and it did very well**

Creamy Verde Steak Enchiladas

Creamy Verde Steak Enchiladas

Chili cream sauce:

2 cups green chili salsa
1 cup chicken broth
1 cup heavy cream
3/4 cup shredded Monterey Jack Cheese
1 Tbl. flour

Combine salsa, broth and cream in sauce pan. Heat over med. heat stirring constantly-add cheese and flour. Continue stirring until thickened. Cover and set aside.

Beef:

2 Tbl veg. oil
1 small onion
2 cloves garlic, chopped
1 1/2 lbs of steak, cubed small for bite size.
1/2 tsp seasoning salt
1/4 tsp black pepper
1/2 tsp ground cumin

Fry up until cooked through in frying pan.

Preparation:

1. Preheat oven to 350 degrees. Cook up steak, and make chile verde sauce.

2. Pour half of sauce into a lightly greased 9 x 13 baking dish.

3. In a small frying pan with a little bit of oil, fry about 10-12 corn tortillas, one at a time, until softened and lightly browned.

4. Top each tortilla with 1/4 cup of steak, sprinkle with cheese. Roll and place seam side down into baking dish.

5. Top with remaining cream sauce and top with any additional cheese.

6. Bake uncovered for 20-30 minutes.

Strawberry Crepes

Strawberry Crepes

4 eggs
2 cups milk
1/2 tsp salt
1/4 cup sugar
1 -1 1/2 cup flour
melted butter (opt.)

Mix eggs, milk, salt, and sugar until well blended. Slowly add flour. Add more if you like a thicker consistancy or less if you want it thinner. Spray a pan with cooking spray or butter. Pour a little less than 1/2 cup of batter into pan until the batter fills the bottom. When the sides begin to brown flip to the other side. Watch it closely - they cook quickly. Spread filling down center of crepe. Add fruit if desired. Roll. Sprinkle with powdered sugar and top with whip cream or fruit...whatever you desire.

FILLING:

4-6 oz of cream cheese
1/4 cup sugar
1 Tbl lemon juice
desired amount of strawberries. (I use about a 1 cup)

Mix with hand mixer until well blended.

(FILLING OPTION 2)

Spread yogurt down center of crepe. Add fruit. Then roll.