Tuesday, April 14, 2009

What's For Dinner 04/14/09

Fettuccine Alfredo
1/2 cup real butter
1 pint (2 cups / 16 fl. oz.) heavy whipping cream
1 tsp. garlic powder
salt and pepper - to taste
1 dash cayenne pepper
2/3 cup fresh grated Parmesan OR Romano cheese
1 lb. box fettuccine noodles - prepared as directed
chopped fresh parsley - for garnish, optional

In a 2-quart saucepan over medium-low heat, melt butter; add cream, garlic powder, and salt and peppers; simmer for 20-30 minutes, stirring constantly, until thick.-Remove sauce from heat and stir in cheese. Do not heat sauce after cheese has been added.-Serve sauce over hot fettuccine noodles and sprinkle with parsley, if desired.

Notes: Though you can’t rush this sauce, if it seems to be taking too long to thicken, stir in up to 1/4 cup cream cheese. Make sure your Parmesan or Romano is grated and not shredded; it won't melt properly if shredded. Do not use Kraft® Grated Parmesan in the canister; your Alfredo won't taste right. Either grate your own or buy the stuff from the deli. This dish cannot be reheated or made ahead of time; the sauce will separate and appear greasy and curdled.

Garlic French Bread

Salad Dressing sort of like Olive Garden
1/2 cup distilled white vinegar
1 tsp. lemon juice
2 Tbls. beaten egg (see *Note*below)
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
3 Tbls. grated Romano cheese
2 Tbls. dry, unflavored pectin (see Notes, below)
1 1/4 tsp. salt
1/2 tsp. minced garlic
1/4 tsp. dried parsley
1 pinch dried oregano
1 pinch red pepper flakes

Pour the vinegar, lemon juice, and egg into a blender; blend for 10 seconds, then allow to rest for 10 minutes.-Add remaining ingredients to blender and blend on low speed for 30 seconds.-Chill at least 1 hour before serving, the longer the better.

*When you mix the raw egg with vinegar and lemon juice it will kill any Salmonella present. You can also buy pasteurized eggs at many supermarkets. Pectin can be found in most supermarkets near the Jell-O or with the Mason jars.*

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