A perfect side dish for all the picnics and BBQs you will have coming up!
Ingredients
2 cups frozen soybeans aka edamame
1 15-oz can black beans, rinsed
1 15-oz can kidney beans, rinsed
1/2 cup chopped red onion
1/2 cup chopped cilantro
1/4 cup olive oil
1/4 cup lime juice
1/2 teaspoon salt
Directions
1) Cook soybeans according to package. Drain and rinse wiht cold water
2) In a large bowl combine beans, onion and cilantro.
3) Wisk oil, lime juice and salt together in small bowl.
4) Pour oil mixture over beans and toss to coat. Cover bown and refrigerate. Stir well before serving.
May 11, 2008
May 5, 2008
Chicken Fettuccine Alfredo
Ingredients
10 ounces pasta
1/2 cup butter
5 cloves garlic, chopped
1 cup heavy cream
1 egg yolk
2 cups freshly grated Parmesan cheese
2 tablespoons dried parsley
1 pound chicken cooked
Directions
1)Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook according to package instructions. Drain.
2)In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes and stir often to make sure the garlic does not burn.
3)Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk, beat together and put aside. Pour the remaining cream into the pan and increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture so the egg does not curdle. Continue whisking until well blended.
4)Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Add in chicken and stir. Immediately remove from stove and serve over cooked pasta. Bon appetite!
10 ounces pasta
1/2 cup butter
5 cloves garlic, chopped
1 cup heavy cream
1 egg yolk
2 cups freshly grated Parmesan cheese
2 tablespoons dried parsley
1 pound chicken cooked
Directions
1)Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook according to package instructions. Drain.
2)In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes and stir often to make sure the garlic does not burn.
3)Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk, beat together and put aside. Pour the remaining cream into the pan and increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture so the egg does not curdle. Continue whisking until well blended.
4)Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Add in chicken and stir. Immediately remove from stove and serve over cooked pasta. Bon appetite!
May 1, 2008
Beef Stroganoff
Ingredients
1 (8 ounce) package egg noodles
1 pound ground beef
1 (10.75 ounce) can fat free condensed cream of mushroom soup
1 tablespoon garlic powder
1/2 cup sour cream
salt and pepper to taste
Directions
1)Prepare the egg noodles according to package directions and set aside.
2)In large skillet over medium heat, saute the ground beef over for 5 to 10 minutes until browned. Drain the fat. Add the soup and garlic powder and simmer for 10 minutes, stirring occasionally.
3)Remove from heat and combine the mixture with the egg noodles. Add the sour cream and season with salt and pepper to taste. Stir well and serve.
1 (8 ounce) package egg noodles
1 pound ground beef
1 (10.75 ounce) can fat free condensed cream of mushroom soup
1 tablespoon garlic powder
1/2 cup sour cream
salt and pepper to taste
Directions
1)Prepare the egg noodles according to package directions and set aside.
2)In large skillet over medium heat, saute the ground beef over for 5 to 10 minutes until browned. Drain the fat. Add the soup and garlic powder and simmer for 10 minutes, stirring occasionally.
3)Remove from heat and combine the mixture with the egg noodles. Add the sour cream and season with salt and pepper to taste. Stir well and serve.
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