This is an excellent vegetable stock – freeze what you don’t use for next time.
- extra-virgin olive oil
- small bunch parsley stems
- dried whole marjoram
- dried whole thyme
- Turkish bay leaves or 1/2 Caolifornia bay leaf
- cold purified water
Fresh pasta is the best choice for this dish; supermarkets sell 9-ounce containers of fresh pasta in the refrigerator section. For optimum Parmesan flavor, it is essential that Parmigiano-Reggiano cheese be used in this recipe. Note that Fettuccine Alfredo must be served immediately and does not hold or reheat well. The texture of the sauce changes dramatically as the dish stands for even a few minutes; serving in warmed bowls helps to ensure that the dish retains its creamy texture while it’s being eaten.
- fresh fettuccine
- cornstarch
- Table salt
- fresh grated nutmeg
- unsalted butter
- half-and-half
- Ground black pepper
- defatted reduced-sodium chicken broth or vegetable broth
- caraway seeds
- sugar
- white vinegar
- Salt & freshly ground black pepper to taste
- - 1 1/2 pounds cipolline onions
- - 3 tablespoons extra-virgin olive oil
- - 2 tablespoons fig balsamic vinegar
- - 1/4 to 1/2 teaspoon kosher salt
- - Freshly ground black pepper
Splendid! This one uses craisins instead of fresh or frozen cranberries.
- juice of 1 orange
- grated orange zest
- dried cranberries
- buttermilk
- all purpose flour
- We used Lundberg Wild Blend in this recipe. It’s a combination of wild and whole-grain brown rice that’s very flavorful with a good texture.
- This recipe can also be used as a side dish without the tofu.
- Squash:
- - 4 small acorn squash
- - 1/4 teaspoon salt
- - Freshly ground black pepper
- -Freshly ground nutmeg
- - 2 tablespoons unsalted butter
- -1/2 cup water
- Rice:
- advertising
- - 3 cups vegetable broth
- - 1/4 teaspoon salt
- - 1/3 cup quartered dried figs
- - 1/3 cup dried cranberries or chopped dried cherries
- Vegetables:
- - 2 teaspoons minced fresh rosemary
- - 1/4 teaspoon salt
- - 2 tablespoons toasted pine nuts
- - 2 tablespoons lemon juice
- - 1/3 cup freshly grated Parmesan cheese
- - 2 tablespoons unsalted butter
- For the turkey:
- - Salt and pepper
- - Large roasting pan with rack
- For the gravy:
- - Wondra quick-mixing flour
- - Salt and pepper
- mixed or black peppercorns
- beef tenderloin steaks
- vegetable oil
- bourbon
- chilled unsalted butter
- chopped shallots
- beef stock
“Regular rolled oats are a better choice than quick or instant, but use the heartier Irish or steel-cut oats if you can find them. They have the lowest glycemic index of the bunch.”
- water
- oats
- all-purpose flour
- butter
- olive oil
- Chicken and Pasta:
- salt and pepper to taste
- heavy cream
- fresh lemon juice
- white wine
- Lemon Butter Sauce:
- salt and pepper to taste
- bacon
- chopped fresh parsley for garnish