- 1/2 cup butter
- 1 T diced fresh basil or 2 tsp dried basil
- 2 tsp lemon juice
- 1 1/4 tsp garlic powder
- 3/4 tsp seasoned salt
- 8 oz fettuccine or angel hair pasta (cooked and drained)
- 1 1/2 cups broccoli florets (cooked tender-crisp)
- 3 T walnuts (chopped )
- fresh, grated Parmesan cheese
- Melt the butter in a large skillet.
- Add the basil, lemon juice, garlic powder and seasoned salt, blending well.
- Add the fettuccine, broccoli, walnuts.
- Blend well and toss to coat the fettuccine.
- After tossing, add fresh grated Parmesan cheese to top off the dish.
This article uses material from the Wikibooks article “Cookbook:Garlic Parmesan Pasta“, which is released under the Creative Commons Attribution-Share-Alike License 3.0.
- 4 avocados
- 1/2 cup fresh tomato, diced
- 2 T diced onion
- Juice of 1/2 lime
- 2 chopped jalapeño OR 2 T of crushed red pepper OR 1 T of cayenne pepper
- 1 tsp of salt
- 4 tsp of olive oil
- 1 1/2 tsp of chopped garlic
- 1/2 tsp of ground black pepper
- Cilantro for garnish
- Pit the avocados.
- Score avocado without cutting through the skin.
- Scoop out one avocado with a large spoon and place in mixing bowl.
- Add the lime juice and stir to evenly coat the avocados.
- Stir in the tomato, onion, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.
- Then scoop out the other avocados and gently mix and toss in the larger pieces.
- The guacamole is the right consistency when more large pieces than mashed parts remain.
- Garnish with cilantro.
This article uses material from the Wikibooks article “Cookbook:Guacamole“, which is released under the Creative Commons Attribution-Share-Alike License 3.0.
- 1 T butter
- 1 cup onion, chopped
- 3 T all-purpose flour
- 1/2 tsp curry powder
- 1/4 tsp cumin
- 1/4 tsp ground nutmeg
- 2 garlic cloves, crushed
- 1 cup peeled and cubed sweet potato
- 1/4 tsp salt
- 2 14-oz cans of chicken broth or vegetable stock
- 1 1/2 cups of cooked and pureed pumpkin or 1 15 0z can of pumpkin
- 1 cup milk
- 1 T fresh lime juice
- Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.
- Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.
- Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.
- Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.
- Remove from heat and add lime juice.
This article uses material from the Wikibooks article “Cookbook:Spiced Pumpkin Soup“, which is released under the Creative Commons Attribution-Share-Alike License 3.0.