Post up your favorite recipes... The SVTP recipe exchange..

[VirtualSVT]

Gator
Appetizer.
2 tablespoons olive oil
1 pound Alligator meat, cut into 2-inch strips
¼ cup chopped onions
¼ cup chopped green onions
¼ cup chopped celery
¼ cup chopped bell peppers
1-1/2 tablespoons minced garlic
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
1 bay leaf
2-1/2 cups peeled, seeded and chopped tomatoes
3 cups chicken stock
¼ teaspoon of cayenne
Salt and pepper to taste
2 tablespoons butter
2 cups cooked white rice
2 tablespoons chopped green onions
In a saucepan, heat the olive oil. When the oil is hot, sear the alligator meat. Add the
onions, green onions, celery, bell peppers and garlic. Saute for 2 minutes. Add the
herbs and continue to sauté for 1 minute. Stir in the tomatoes and stock. Season
with cayenne, salt and pepper. Simmer the sauce for about 20 minutes or until the
alligator meat is tender. Stir in the butter and serve.

 

[Teal94BirdV8]

a few of my favorites....

Chicken Marsala

1 chicken breast, diced. Sautee with mushrooms. Add in Marsala base, let simmer.. (2oz Marsala wine, 1/4 cup water, 1tsp butter, 1/2tsp flour, a pinch of salt, pepper, parsley, crushed red peppers). serves 1. Multiply recipe.

Bruschetta

6 slices of bread = 2 tomatoes.. on that ratio. Toast bread. Mix in bowl: slice & dice tomatores, dice 2 cloves of garlic, 1oz of olive oil, dice up about 6 stalks of cilantro. Place on toasted bread and sprinkle with mozzerella.

Caccitore Sauce

Serve over pasta or chicken. Slice & dice 1 green pepper, 1/2 white onion, 5 sliced mushrooms, a few slices of veal, 6 diced slices of pepperoni & 2 garlic cloves sliced. Sautee in pan w/ 1/2 tsp olive oil. Once vegetables & meat are cooked, simmer with meat sauce. serves 1. Multiply recipe.

Sausage Sauce

2 links of sausage, cut at 45* angles. Sautee with green pepper & onion slices, and 1/2tsp olive oil. Once vegatables brown, simmer with alfredo sauce, and serve over pasta.

 

[Thump_rrr]

This recipie isn't mine but I make it almost every week.

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

 

[BOOGIE MAN]

I love this thread. What kind of steak marinades do you guys use/come up with?

 

[Hrbdizzle]

427 windsor, you almost leaked my families, long time secret recipe for meatballs.
You forgot one or two major ingredients that ours have. But that lasagna recipe, that you have is awesome for sure. We are full blooded Italians, and it is tradition with our family that the man cooks.

Here is a simple recipe that works any night of the week and is quite healthy.

Broccoli and Macaroni

Ingredients,

1 Large head of Broccoli
1-2 cloves of garlic ( depends on how much you like garlic )
Extra virgin Olive Oil
Any type of Macaroni.

In a large skillet liberally coat the skillet with Olive Oil. separate the broccoli, and chop the spears into bite size pieces. If you do not know what part of the broccoli belongs, then you have no business cooking ha ha. Finely dice the whole garlic clove, I use two. add all into the skillet and simmer till the broccoli gets tender.

Boil your Macs' Sometimes I use thin spaghetti, or the elbow type.
when done, combine all into a large bowl, and serve.

Parmesan cheese, and crushed red pepper flakes really works well when sprinkled on top.

 

[427Windsorman]

No pie recipes? :cuss:

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm... pie.

Blueberry Pie

Ingredients and Equipment
(per 9 inch deep dish pie)

3 to 4 cups of Blueberries - fresh or frozen (without syrup) (3 cups if you like a thin pie, 4 cups if you like it a little higher!)

One 9 inch deep-dish Pie Plate - (grocery stores sell both disposable pie pans and glass pans. Get the deep type!

7 Tablespoons corn starch (for those of you in the British Isles, you know it as "corn flour"). You may also use an equivalent amount of tapioca instead.

3 Tablespoons water (or grape juice)

2 Tablespoons lemon juice

One 9 inch pie crust (see this page for the world's easiest flour pie crust recipe and directions!) OR.. if you are like me, you might prefer a graham cracker pie crust (again, in England, this would be made from "Digestive" biscuits!)

Seasonings:

1 teaspoon Cinnamon

1/4 teaspoon allspice

Sweetener:

2/3 cup granulated (ordinary table) Sugar

OR

1/3 cup sugar and 1/3 cup Splenda (Splenda works in pie recipes, but not by itself. The pie turns out heavy and with much less flavor).

And now, choose the topping you prefer:

Crumb topping:

1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Splenda)

1/2 cup flour

1/4 cup butter or margarine

Dough topping:

See the pie crust recipe and double it to make extra to roll out as a topping to cover the pie.


Step 1 - Make the pie crust

Never made a crust, either? Fear not, they are really simple. It will open in a new window, so just close the new window to return here. I rather prefer blueberries in a graham cracker crust; click on the link for directions. Now is also a good time to get the oven preheating to 375 F.

Step 2- Wash the blueberries

Just rinse them in a colander or sieve in cold water, no soap.

Pick out and and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float. With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers.

Step 3 - Mix the dry filling ingredients.

Combine the 2/3 cup sugar (or sugar/Splenda blend), 7 Tablespoons of corn starch, and spices in a bowl and mix well! Some people like 1 teaspoon of cinnamon and/or 1/4 teaspoon of allspice, also!

Step 4 - Mix in the liquids

Add the 2 Tablespoons of lemon juice, and 3 Tablespoons of water (or grape juice) and stir it up. If you use Splenda, it will be pretty gloppy, rather than drier crumbs, but it still works the same!

Step 5 - Add the blueberries to the pie crust

Add the blueberries to the pie crust. Just pour them in! There's lots of air space and it will cook down, so don't worry if they mound up about an inch (2.5 cm) above the edge of the plate.

Step 6 - Pour the liquid mix into the pie

Just pour the mixture of sugar, juice, etc. into the pie all over the blueberries. . If it is a gloppy liquid, don’t worry, just pour it somewhat evenly over the top. But it doesn’t take perfection; it will smooth itself out in the oven.

Step 6 - Make and add your topping

If you want the crumb topping, just mix

1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Splenda)
1/2 cup flour
1/4 butter or margarine
together in a small bowl and sprinkle it over the pie.

If you want to the dough topping instead, roll out a circular section of dough that you made in step 1, to 1/8 inch thick, then place it over the pie. Seal it against the edges with the pie crust, and make decorative slits with a knife.


Step 7 - Put the pie in the oven

Cook the pie at 375 F (or 190 Celsius) for 1 hour.

Step 8 - Remove when the pie is golden and pie is bubbling

Check to see if it is bubbling and crust is golden brown. If if not, check every 3 or 4 minutes until it is.

Step 9 - Enjoy

Set the pie on a rack to cool and enjoy! Here is a slice of the finished pie! Serve warm with ice cream. Refrigerate after it is cooled.



Flakey Pie Crust

Ingredients and Equipment

1.5 cups flour - plain flour, not self-rising. I use whole wheat flour, fresh ground at the store while I wait.

1 cup vegetable shortening - I use Crisco, just as my grandmother did.
1/3 cup cold water

Recipe and Directions

Step 1 - Mix the ingredients

Mix the flour and shortening first.

Step 2 - Mix and add water as needed

then sprinkle in the water, just enough to make a good dough consistency.


Step 3 - Roll out the dough

I use a pie crust bag (a circular plastic bag that zips up around the edge, but two pieces of waxed paper will work).

If you would like one of these bags, you can order them through Amazon below for about $5

Roll it out to an even thickness, and just an inch or two wider than your pie pan. My crusts are about 1/8 inch thick.

Step 4 - Put in the pie pan and shape

Place the dough into the pie pan. Don't worry if it breaks. You can easily fix that.

Press the dough into the pan, seal any broken areas, and shape the top edge in any pattern you like; just for appearance's sake.


It's now read for you to add the pie ingredients and pop in the oven!



Or, you can do this crust:

Graham Cracker Pie Crust

Ingredients and Equipment

1.5 cups of crushed Graham Crackers.

1/2 cup melted butter or margarine

1/8 cup water

Recipe and Directions

Step 1 - Crush the Graham Crackers

The easiest way, of course, is to buy them already crushed. Some years ago, Nabisco started selling them crushed, just for this purpose. If all you have is the crackers, put them in a plastic bag and roll over it with a rolling pin, or the bottom of a large heavy jar (like a full quart jar of spaghetti sauce). crush away until they are just crumbs!.

Note that is much faster and easier to just put the graham crackers in a food processor, chopper or blender and turn them into crumbs in a few seconds.

Step 2 - Melt the butter

One stick of butter or margarine usually melts without splattering in about 75 seconds in my microwave set on medium. Yours may vary! Or you can use a stove on very low heat. Either way, be sure to cover the container while you melt it.

Step 3 - Add the melted butter and water

Mix the crumbs, butter and water. Stir it up!

Step 4 - Press the mixture into the pie plate

Try to make it about 1/8 inch (1/3 cm) evenly all around. The bottom of a soup spoon is ideal for this. The crumbs should stick pretty well, without being wet. If they won't stick where you press them, just add another tablespoon of water to the mix.

Step 5 - Finishing up

Even the crumbs up and make sure there are no gaps or holes. That's all there is to it. Now, you're ready to add the pie filling!

TIP: For those wanting to make a "no bake" pie, such as lemon meringue, you need to bake the crust first. A 375 degree (F) oven for 4-5 minutes or until the crust is lightly browned. Cool before filling. If you chill the crust for an hour before you use it or bake it, it will prevent crumbling when you want to serve it. (as does the baking).

 

[427Windsorman]

Baked Alaska Serves: 8 to 10

Ingredients:

3 egg yolks
6 tablespoons sugar, divided
4 egg whites
1/2 cup all purpose flour, sifted
Parchment paper
1 recipe chocolate ice cream
1 recipe coconut sorbet
2 quart ice cream bombe mold
4 egg whites
1/4 cup sugar

Preheat the oven to 425 degrees.

Whip the egg yolks with 2 tablespoons sugar until creamy and yellow.

Whip the egg whites to soft peaks and add the remaining sugar to the whites. Continue to whip the whites to stiff peaks.

Carefully fold the beaten egg whites into the yolk/sugar combination.

Using the same care, fold in the sifted flour.

Line a cookie sheet with the baker=s parchment paper, pour the cake batter, and spread the batter out to evenly coat the pan. Bake in the center of the oven for 12 to 15 minutes or until the top is golden brown.

Cool the cake quickly near an open window and on a rack.

Preheat the oven to 450 degrees.

Assemble the baked Alaska by cutting the sponge cake to the basic shape of the bombe mold. The largest piece will be used for lining the mold and a smaller piece will be used for the top which later will be inverted to become the bottom.

Line the bombe mold with plastic wrap and then line the plastic with the larger piece of baked and cooled cake.

Remove the ice cream and sorbet from the freezer and allow to soften for 10 minutes. Spoon or scoop the sorbet first into the cake lined mold and create an even layer on the bottom (later the top) of the mold.

Cover the sorbet with the ice cream in the same fashion, smoothing out the ice cream as you go, into one even layer.

Place the remaining layer of cake on top of the ice cream layer to act as a seal and place the whole bombe into the freezer for 4 to 5 hours. This can be done well in advance of finishing the baked Alaska.

To finish the Alaska whip the egg whites to soft peaks, add the sugar and continue to whip to stiff but not dry peaks. Pour the meringue into a pastry bag fitted with a star tube and unmold the bombe. Use hot towels to help loosen the bombe if necessary and invert the bombe onto a heat proof serving platter.

Remove the plastic wrap and pipe a decorative design of meringue all around the base of the, now revealed, cake covered bombe. Cover the entire bombe with this meringue in as decorative a design as you can manage, being as creative as you like, but working quickly to avoid melting too much of the ice cream and sorbet. The baked Alaska is now ready for a quick visit to the very hot oven to brown the meringue but not melt the ice cream. Place the Alaska into the oven for just 5 minutes to brown the meringue to a light golden color.

Serve immediately.

 

[427Windsorman]

Anybody know any good recipes for dry ribs? I had some up in Canada once that were really good.

Mile High Dry Ribs

1/2 cup chili powder
1/2 cup paprika
1 tablespoon white pepper
1 tablespoon black pepper
1 tablespoon cayenne pepper
1/4 cup brown sugar
1 tablespoon garlic powder
Yellow mustard
3 slabs ribs


Mix dry ingredients in a bowl.
To prepare the ribs, remove the membrane from the back side of the ribs. Coat the entire racks of ribs with yellow mustard. Then coat the ribs with dry rub. Coat well, then shake off excess.

Let the rib marinate in the cooler for 2 to 4 hours.

Heat smoker to 210 degrees F.

Put on the smoker for approximately 4 1/2 hours or until tender. Meat should pull off the bone, leaving bone clean.



Dry Rub Pork Ribs 4 servings

4 racks pork ribs (or as many racks as required)

The Rub

1 teaspoon garlic powder
1 teaspoon red pepper flakes
1/2 teaspoon paprika
1 teaspoon fresh ground black pepper
1 teaspoon mustard powder
2 teaspoons salt
3 teaspoons brown sugar

Preheat oven to 325°F.

Cut pork ribs into sections of 3 or 4 bones.

Mix remaining ingredients well, sprinkle on both sides of ribs and rub into the meat.

Seal rib sections in foil with a tablespoon of water in each package, and bake for 2 hours on a cookie sheet in the center of the oven.

Open foil carefully as steam escapes.

Can be crisped on a hot BBQ if desired but will be great just the way it is.
(Enjoy with oven cooked potato nuggets for a really simple meal).



Dry Rubbed Beef Ribs Serves 4-6

2 large racks of beef ribs
OR
3 large racks of baby back ribs

2 large Ziplock freezer storage bags

Dry Rub (yields 2 Cups but keep indefinitely)
1 C sugar
1/2 C paprika
1/4 C Kosher salt
1/4 C celery salt
3 tablespoons onion powder
3 tablespoons chili powder
2 tablespoons cumin
2 tablespoons black pepper
2 teaspoons dried mustard powder
1 teaspoon cayenne pepper

Classic Barbecue Sauce (yields about 4 cups)
1 teaspoon seasoned salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon mild curry powder
1 teaspoon paprika
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon mace
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
2 C ketchup
3/4 C dark unsulphered molasses
1/2 C white wine vinegar
1 teaspoon Tabasco® sauce

Mix all dry rub ingredients together. Store in a covered jar.

In a large bowl, mix sauce dry ingredients together well. Add ketchup, molasses, vinegar and Tabasco®. Transfer mixture to a saucepan and heat over a medium flame until warm, stirring frequently. The idea is to make sure the dry ingredients melt into the sauce.

Buy your ribs and make your dry rub the day before you plan on cooking. To apply dry rub, sprinkle (rather than actually rub) the mixture on the meat - it should be moist enough so the rub sticks to the surface. A light coating is sufficient, but use as much as you like, as it tends to come off during handling and cooking. Seal your ribs in plastic bags and refrigerate overnight. You can also prepare your sauce that day and set it aside in the refrigerator.

If you are planning on barbecuing these ribs, set the temperature at roughly 250° F and cook the ribs with the lid closed. Adding some soaked mesquite or other hardwood chips is recommended, but not necessary. Cook the ribs for approximately 2 1/2 - 3 hours, or until the meat has shrunk back well from the bone. About 15 minutes before the ribs are done, add a generous coating of the barbecue sauce. Serve with the remaining sauce and ice cold beer.

 

[burnout42]

We are full blooded Italians, and it is tradition with our family that the man cooks.

I'm a WOP too. We eat this meal once a week also, but my family has always called it (I know I'm not spelling this right......but it sounds like ah-yoy

 

[Hrbdizzle]

I'm a WOP too. We eat this meal once a week also, but my family has always called it (I know I'm not spelling this right......but it sounds like ah-yoy

Yeah, that is what it sounds like but only if you add, ( im not spelling it right ) Aleash?

Basically add, anchovies..

 

[FineLineMtrSprt]

Fried Macaroni balls...

Make mac and cheese how ever you make it...i bake mine with 6 diff kinds of cheese and use heavy whipping cream. Add about half-3/4 cup extra of cream and cheese..then about 1/4 cup of meted butter before you bake it. Once its baked and totally done..toss it in the fridge over night...mix up some seasond bread crumbs,flour..whatever seasonings you want and toss them in a ziplock bag and mix. Beat 4-5 eggs together for a dip.

Heat fresh cooking oil in a deep fryer to approx 360 degrees

Now grab a glass to use to cut the mac and cheese..and some butter flavored pan..spray the inside of the glass and start cuttin circles out of the pan of mac and cheese<use as big or small as a glass as you want>..do this quick so the mac and cheese doesnt fall apart.

Dip each ball in the egg wash then the bread crumb mixture..make sure its coated well...dip it twice if you want for an extra crusting....then deep fry till golden brown...let cool for a few mins and enjoy!

Yeah i only make this once a year lol

 

[ssssnake]

I love this thread! Men that cook.

 

[pan7eraboyca]

This is one of the easiest things to make in the world. Amaze your wife/GF's.

Impossible Quiche (real men do eat quiche!)

2 Cups Cut up cooked, ham, turkey, shirimp (Whatever kind of meat)
1 Can sliced mushrooms (drained)
1/2 cup chopped green onion with tops (Green part)
1 cup shredded cheese (Whatever you like, chedder, mozza, swiss, etc)
Fresh Grated pepper
3/4 cup Bisquick
3 Eggs
1.5 Cups Milk

Heat over to 350
Grease 10" Quiche pan (or deep glass or ceramic pie plate)
Sprinkle on first 4 ingredients
Beat remaining ingredients untill smooth
Pour into pan
Bake untill brown- Approx 30 to 35 minutes
Let stand 5 min before cutting

Serve with steamed veggies, a nice salad and some good bread.

 

[TrueBlueGT]

This is one of the easiest things to make in the world. Amaze your wife/GF's.

Impossible Quiche (real men do eat quiche!)

2 Cups Cut up cooked, ham, turkey, shirimp (Whatever kind of meat)
1 Can sliced mushrooms (drained)
1/2 cup chopped green onion with tops (Green part)
1 cup shredded cheese (Whatever you like, chedder, mozza, swiss, etc)
Fresh Grated pepper
3/4 cup Bisquick
3 Eggs
1.5 Cups Milk

Heat over to 350
Grease 10" Quiche pan (or deep glass or ceramic pie plate)
Sprinkle on first 4 ingredients
Beat remaining ingredients untill smooth
Pour into pan
Bake untill brown- Approx 30 to 35 minutes
Let stand 5 min before cutting

Serve with steamed veggies, a nice salad and some good bread.

That doesn't sound too bad minus the onions & mushrooms. BTW, the only person to ever serve a quiche to my wife & me was a guy. Who owned the B&B we stayed at on our honeymoon. And also had a boyfriend. Just sayin....

 

[VirtualSVT]

That doesn't sound too bad minus the onions & mushrooms. BTW, the only person to ever serve a quiche to my wife & me was a guy. Who owned the B&B we stayed at on our honeymoon. And also had a boyfriend. Just sayin....

lol.

 

[SVTim]

Flaming Dr. Prepper

Filll glass half with choice beer.

Fill shot glass with Dissarrono

Dash of 151 rum on shot glass

Ignite 151

Drop shot glass into beer and pound

Goose Squirt
1/2 Grey goose
1/2 Squirt
dash of lime juice
add dash of grenadine for Bloody Goose Squirt



thats my normal dinner......

 

[N2DAMYSTIC]

Prime Rib -



Purchase Prime Rib, assume 1 bone for two people. 5 rib for 10 people. Make sure the butcher / store does not cut all the fat off the roast.

Inject Prime rib in central areas with a mixture of a Dark beer, Garlic Powder, and Onion Powder. Coat Exterior of Meat with Olive Oil and generously apply Montreal / Canadian Steak Seasoning. Let meat sit out for 1/2 hour prior to placing in oven.

Preheat Oven to 500 degrees. Place Prime Rib in Oven. 2-3 Bone Roast heat for 15 minutes. 4-6 Bone Roast heat for 30 minutes at 500. Set timer accordingly. Once time is up turn heat down to 350 and cover the roasting pan with foil. (warning - It's gonna be hot)

Cook until internal temperature is 125 for rare, 140 for medium, and 160 for well done. 2-3 Bone Temp after 45 minutes, 4-6 Bone Temp after 1.5 hours. Remove from oven and let roast sit for 10 - 15 minutes before slicing.

 

[427Windsorman]

Barbecued Five-Spice Cornish Game Hens (Serves 4)

INGREDIENTS:

4 Cornish hens (14 ounces each)
4 garlic cloves
2 shallots, or 3 green onions (white part only)
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon five-spice powder
1 1/2 tablespoons Vietnamese fish sauce (nuoc mam)
1 1/2 tablespoons light soy sauce
1 1/2 tablespoons dry sherry
Nuoc Cham Dipping Sauce (See recipe)

INSTRUCTIONS:

Halve the hens through the breast. Flatten the breasts with the palm of your hand.

In a mortar or food processor, pound or mince the garlic, shallots and sugar. Add the salt, pepper, five-spice powder, fish sauce, soy sauce and sherry. Mix thoroughly. Pour the mixture over the hens. Cover and refrigerate for at least 2 hours or overnight.

Prepare a fire in a barbecue. Let the coals burn down to medium-hot. Set the hens skin-side down on the rack and grill over medium-hot coals for 15 minutes. Turn and grill for 15 minutes longer, or until they are thoroughly cooked and the skin is crisp and browned. Serve with Nuoc Cham Dipping Sauce.


Nuoc Cham Dipping Sauce (Approximately 3/4 cup)

INGREDIENTS:

2 garlic cloves
2 fresh chile peppers, preferably serrano
1 tablespoon sugar
3 tablespoons fish sauce
2 1/2 tablespoons fresh lime juice
4 tablespoons water

INSTRUCTIONS:

In a mortar, pound the garlic, chile pepper and sugar into a paste. (Or blend in a food processor or blender.) Transfer the mixture to a bowl and add the fish sauce, lime juice and water; stir to blend. Let the mixture sit for 5 minutes, or until ready to serve. Strain into dipping saucers.

 

[My Cobra]

Chicken Fettucine Alfredo

Not my recipie but what i use. Its great. keep them coming guys

1 lb chopped cooked chicken meat
8 tablespoons butter, softened
1/4 cup cream
1/2 cup grated parmesan cheese
6 quarts water
1 teaspoon salt
1 lb fettuccine pasta (dried or fresh)
freshly grated pepper
grated parmesan cheese

Cream the butter in a bowl with a wooden spoon until it is light and fluffy.
Beat in the cream a little at a time, and then beat in 1/2 cup grated Parmesan cheese, a few tbsp at a time.
Cover the bowl and set it aside (refrigerate if not ready to use, but bring to room temperature before use).
Prepare the chicken and keep it warm.
You can use leftover chopped cooked chicken, or dice skinless, boneless chicken meat and saute in olive oil or butter a few minutes until cooked but still tender.
Season as you like.
Set a large pasta bowl or casserole in a 250 oven to heat while you cook the fettucine.
Bring the water and salt to a rolling boil in a large stock pot.
Drop in the fettucine and stir gently with a wooden spoon or fork for a few moments to prevent strands from sticking.
Boil, stirring occasionally until the pasta is tender (soft, but al dente or resistant to bite).
Immediately drain the pasta into a colander.
Make sure it's completely drained before tranferring to the hot pasta bowl.
Add the chicken and the creamed butter and cheese mixture and toss with the fettucine and chicken until every strand is well coated.
Season with salt and freshly grated pepper.
Serve at once and pass grated Parmesan cheese.

 

[NXSVTCOBRA]

well I'm from the country, here's a quick minute meal-

mac-n-cheese
green beans
corn bread
double fried pork chops
sweet tea

NORTHERNERS TAKE NOTE :lol1:


grocery list:

tea-
3 large tea bags
1 1/2 cups of sugar
water
mac & cheese-
1 box of macaroni
1 can of campbells cream of cheddar soup
1 bag of shredded mild cheddar cheese
1 cup of grated Parmesan cheese
4 tbsp butter or margarine
1/3 cups of italian style bread crumbs
2 tbsp flour
1/2 cup milk
salt to taste

green beans:
go to your local farmers market and pick up some fresh green beans (snap them)
2 smoked pork hamhocks
black pepper

corn bread:
1 cup of white corn meal
1 cup of yellow corn meal
1 teaspoon of salt
1/2 teaspoon baking powder

pork chops:
center cut pork chops
5 eggs
italian style bread crumbs


Now lets get cooking

cornbread-
Start by pouring 2 cups of boiling water with 2 tablespoons of vegetable shortening aka crisco with the corn meal; mix it; set your dough asisde and let it cool 20 minutes +/- (you can start on the other foods) after the dough has cooled work the baking powder (dissolved in 2 tsp of hot water) in with the dough; start making small sized corn bread muffin cakes; get a cast iron skillet with hot crisco in it, and DEEP fry them until they are golden colored, soft, and cooked on the inside.

green beans-
snap your beans; boil water with the hamhocks and black pepper to taste; make a nice boil with the hamhocks in the water then add the beans; cook until soft enough for your pleasures.

pork chops-
season to your likings with whatever seasoning you use; beat the eggs and place in a large bowl; coat each pork chop with the eggs; bread each side with the bread crumbs; lay flat on a cookie sheet coated with aluminum foil; bake them for 10 minutes @ 400* DO NOT FLIP THEM; remove them from the oven; coat them again with the egg again (your bread crumbs should be golden and crisp, if they are not when you take them out bake a few more mins); bread them again; drop the chops in the hot oil from the corn bread and cook until golden brown.

mac and cheese-
cook macaroni in large pot with 1/2 the butter and salt to taste; drain; put them back in pot; add cream of cheddar soup, milk, half bag of cheddar cheese, flour; mix well; pour mixture into baking pan (I always use a glass dish, never seen anyone use a metal one); cover the mixture with the remaining shredded cheese; heat the remaining butter in the microwave then mix in the bread crumbs; cover the mixture with the breadcrumbs (if you don't have enough to cover it make more); bake @ 350* until the bread crumbs are (you guessed it) golden; sprinkle parmesan cheese on top.

sweet tea-
boil 3 cups of water; add the 3 large tea bags; take off of the heat; cover the pot and let it sit for 15 minutes; pour into a pitcher; add sugar; and fill with water (most pitchers are 1 gallon); mix well; refrigerate.

ENJOY!!!!!