I'll share my recipe, if you'll share yours, June 8, 2011

15 years ago

Clam Sauce with Linguine

Allrecipes.com

Original Recipe Yield 4 servings

Ingredients

1 (16 ounce) package of linguine pasta

1/2 cup butter

3 cloves chopped garlic

1 pound fresh mushrooms, sliced

2 (6.5 ounce) cans chopped clams with juice

1/2 cup chopped fresh parsley

1 teaspoon salt

1/2 teaspoon ground white pepper

1/4 cup grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.

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Comments (3)

fran1523
15 years ago
Mmmm. Clam sauce is one of my family's favorites. If you can get fresh or frozen minced clams, so much the better. I also use about half olive oil and half butter.
Jasdip
15 years ago
This was in our local paper today and it sounds good.

This is the perfect use for leftover chicken. Since curry powders differ in strength and heat, taste after adding just half the amount, to get just a hint of curry.

If you don't have cooked chicken on hand, 4 boneless, skinless chicken breasts, grilled or poached will give you the amount you need.

Curried Chicken and Strawberry Salad

1/2 cup light mayonnaise
1/2 cup low-fat sour cream
1 tsp grated lime zest
1 tbsp lime juice
1 tbsp honey
2 tsp curry powder (approximately)
salt and pepper
4 cups diced, cooked chicken
1 cup diced celery
1/3 cup sliced green onions
2 cups strawberries, halved
1/2 cup pecan halves, toasted; divided
lettuce leaves

In a small bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, honey, curry powder, salt and pepper.

In a large bowl, stir together chicken, celery and onions' pour dressing over top and toss lightly to mix. (This can be prepared ahead to this point, covered and refrigerated up to 4 hours.)

Just before serving, gently stir in strawberries and 1/3 cup pecans. Line a large serving bowl, or individual plates with lettuce leaves; mound salad in centre. Sprinkle with remaining pecans.
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I'll share my recipe, if you'll share yours, June 21, 2011
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I saw this on Cooks Country and it looks delicious! Skillet Peach Cobbler Serves 6 to 8 Four pounds of frozen sliced peaches can be substituted for fresh; there is no need to defrost them. Start step 2 when the peaches are almost done. 4 tablespoons unsalted butter 5 pounds peaches , peeled and cut into 1/2-inch wedges 6 tablespoons sugar 1/8 teaspoon salt 1 tablespoon lemon juice 1 1/2 teaspoons cornstarch Topping 1 1/2 cups all-purpose flour , plus extra for work surface 6 tablespoons sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoons salt 3/4 cup buttermilk 4 tablespoons unsalted butter , melted and cooled 1 teaspoon ground cinnamon 1. For the filling: Adjust oven rack to middle position and heat oven to 425 degrees. Melt butter in large oven-safe nonstick skillet over medium-high heat. Add two-thirds of peaches, sugar, and salt and cook, covered, until peaches release their juices, about 5 minutes. Remove lid and simmer until all liquid has evaporated and peaches begin to caramelize, 15 to 20 minutes. Add remaining peaches and cook until heated through, about 5 minutes. Whisk lemon juice and cornstarch in small bowl, then stir into peach mixture. Cover skillet and set aside off heat. 2. For the topping: Meanwhile, whisk flour, 5 tablespoons sugar, baking powder, baking soda, and salt in medium bowl. Stir in buttermilk and butter until dough forms. Turn dough out onto lightly floured work surface and knead briefly until smooth, about 30 seconds. 3. Combine remaining sugar and cinnamon. Break dough into rough 1-inch pieces and space them about 1/2 inch apart on top of hot peach mixture. Sprinkle with cinnamon sugar and bake until topping is golden brown and filling is thickened, 18 to 22 minutes. Let cool on wire rack for 10 minutes. Serve. (Although best eaten the day it is made to maintain the texture of the cobbles, leftovers may be refrigerated for up to 1 day. Individual portions may be removed from skillet and reheated in microwave.)
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I'll share my recipe, if you'll share yours, June 12, 2011
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I'm craving wings lately, so next trip to the store, I'm going to try these. CRISPY TACO WINGS (Adapted from Taste of Home) Salt & Pepper 2-1/2 pounds of chicken wings, cut up 1/2 cup flour 1 package taco seasoning 1/2 cup butter, melted 2 cups crushed corn chips Cooking Spray Season chicken wings well with salt and pepper before tossing in flour and taco seasoning. Dip each coated wing into melted butter and then in crushed corn chips. Place a baking rack on top of a baking tray and spray with cooking spray. Bake the wings in a 350o F oven for 30-40 minutes.
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I'll share my recipe, if you'll share yours, June 29, 2011
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Hey Jasdip--got a name for that recipe? LOL! Also, what do we do with those 4 1-quart bags? Friday is Canada Day and this weekend we will be celebrating Independence Day here in the states. So there will be a lot of grills fired up, I imagine. Here's one of my favorite grill recipes. It's great for vegetarians but even if you aren't, you won't miss the meat. Grilled Stuffed Portobello Mushrooms 2/3 c. chopped plum tomatoes 1/4 c. (1 oz.) shredded mozzarella cheese 1 tsp. olive oil, divided (I use a little more) 1/2 tsp. finely chopped fresh or 1/8 tsp. dried rosemary 1/8 tsp. coarsely ground black pepper 1 clove garlic, crushed 4 (5 inch) portobello mushroom caps 1 Tbsp. lemon juice 2 tsp. low-sodium soy sauce Cooking spray 2 tsp. minced fresh parsley Combine the tomato, cheese, 1/2 tsp. oil, rosemary, pepper and garlic in a small bowl. Remove the brown gills and stem from the underside of mushroom caps using a spoon. Discard gills and stems. Combine 1/2 tsp. oil (I use 1 tsp.), lemon juice and soy sauce in a small bowl; brush over both sides of the mushroom caps. Place the mushrooms, stem side down, on a grill rack coated with cooking spray and grill for 5 minutes on each side or until soft. Fill each mushroom cap with 1/4 c. the tomato mixture. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley. Serves 4. Time will vary depending on the size of the mushrooms.
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I'll share my recipe, if you'll share yours, June 17, 2011
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This is similar to my peach cobbler. It is a good last minute dessert since it can be put together in the time it takes the oven to preheat. EASY FRUIT COBBLER (LetÃ¯Â¿Â½s Dish Blog) 2 tablespoons butter 3/4 cup all-purpose flour 3/4 cup sugar 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup milk 2 cups sliced fresh fruit(or a 12-ounce package of frozen berries) 1 tablespoon sugar (a little more wouldn't hurt) Preheat oven to 350 degrees. Put butter in an 8 or 9-inch square pan and place in oven. When butter has melted, remove pan from oven. Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk and stir to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with the remaining 1 tablespoon of sugar. Bake until the batter browns and the fruit bubbles, about 45-50 minutes.
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patti43
15 years ago
Now this sounds really good!

S'MORES BERRY DECADENT PIE

9 whole graham crackers, finely crushed (about 1-1/2 cups crumbs)
1/4 cup sugar
1/3 butter, melted

3/4 cup JET-PUFFED Miniature Marshmallows
1-1/4 cupshot fudge ice cream topping, divided
1 pt. (2 cups) vanilla ice cream, slightly softened
1 pt. (2 cups) fresh berries, sliced if large

Preheat oven to 375Ã¯Â¿Â½F. Mix graham crumbs, sugar and margarine. Press firmly onto bottom and up side of 9-inch pie plate. Bake 5 to 6 min. or until lightly browned.
Sprinkle crust evenly with marshmallows; place on top oven rack. Bake an additional 3 to 4 min. or until marshmallows are lightly browned. Cool completely. Spread 3/4 cup of the fudge topping over marshmallows; cover with ice cream. Freeze 2 hours or until firm.

Remove from freezer about 5 min. before serving to soften slightly. Arrange berries decoratively over pie, leaving 1/2-inch border of ice cream around edge. Cut pie into 10 slices. Warm remaining 3/4 cup fudge topping. Spoon over pie just before serving. Store any leftover pie in freezer.

I'll share my recipe, if you'll share yours, June 8, 2011

Comments (3)

fran1523

Jasdip

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patti43

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