Chicken Alfredo
- One pound of fettuccine pasta
- 1 1/2 cups of butter, divided
- one pound skinless, boneless chicken breast halves- cut into cubes
- two (sixteen ounce) containers of whole milk ricotta cheese
- one pint heavy cream
- one teaspoon of salt
- one cup of grated Parmesan cheese
- 1 1/2 pounds of lean ground beef
- one onion chopped
- two clovers of garlic, minced
- one table spoon of chopped fresh basil
- one teaspoon of dried oregano
- two table spoons of brown sugar
- 1 1/2 teaspoons of salt
- one (twenty nine ounce) can of diced tomatoes
- two (six ounce) cans of tomato paste
- twelve dry lasagna noodles
- two eggs, beaten
- one pint part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- two green bell peppers, sliced
- one red bell pepper, sliced
- one onion thinly sliced
- one cup of fresh sliced mushrooms
- two cups of diced, cooked chicken meat
- one (.seven ounce) package of dry italian-style salad dressing mix
- ten (twelve inch) tortilla shells
- sixteen ounces of spaghettini
- 3/4 cup butter divided
- two cloves garlic, minced
- ground black pepper to taste
- one pound ground beef
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- one small onion chopped
- two (fifteen ounce) cans of pinto beans, rinsed and drained
- two (fifteen ounce) cans of crushed tomatoes
- one (fifteen ounce) can of cream-style corn
- one (six ounce) box of corn bread mix
- one egg, lightly beaten
- one cup of shredded Cheddar cheese
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