Garlic Parmesan Pasta

Ingredients

  • 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

Steps

  1. Melt the butter in a large skillet.
  2. Add the basil, lemon juice, garlic powder and seasoned salt, blending well.
  3. Add the fettuccine, broccoli, walnuts.
  4. Blend well and toss to coat the fettuccine.
  5. 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.

Guacamole

Ingredients

  • 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

Procedure

  1. Pit the avocados.
  2. Score avocado without cutting through the skin.
  3. Scoop out one avocado with a large spoon and place in mixing bowl.
  4. Add the lime juice and stir to evenly coat the avocados.
  5. Stir in the tomato, onion, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.
  6. Then scoop out the other avocados and gently mix and toss in the larger pieces.
  7. The guacamole is the right consistency when more large pieces than mashed parts remain.
  8. 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.

Spiced Pumpkin Soup

Ingredients

  • 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

Procedure

  1. 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.
  2. 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.
  3. 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.
  4. Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.
  5. 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.