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#392
09-11-2008, 08:45 AM
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Good recipe and taste great
Linguine with Chicken and cream sauce Great with bruschetta INGREDIENTS: 1 tablespoon olive oil 2 tablespoons butter 1 clove garlic, minced 6 skinless, boneless chicken breast halves 1 (16 ounce) package linguini pasta 1 onion, chopped 1 cube chicken bouillon, crumbled 1/2 cup water 1 1/4 cups heavy cream 3/4 cup milk 4 green onions, sliced diagonally into 1/2 inch pieces 1 cup grated Parmesan cheese DIRECTIONS: In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan. Meanwhile, cook pasta according to directions on package. Drain. Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese. Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately. My personal notes: I normally cook in small portions since its just me and mom that eat it. I use 2 chicken breast, halve into four. And I dont finish a whole pasta bag, just use half of it. It's best do have more sauce than a lack of it, so if u think gosh theres a lot of cream sauce dont worry, pour it over your pasta, garnish and enjoy. |
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#397
09-20-2008, 09:08 AM
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@schangz...simple ra man ayo na ang carbonara...mas lami if pancetta or bacon nga finely sliced kaysa ham ang imong gamiton...in my opinion lang...
anyway here goes: Cook pancetta or bacon stirring until crisp in 1tbsp extra virgin olive oil...pour off excess fat...pag bilin mga 3tbsps...then cook spaghetti al dente...reserve approx 1/3 cup of the pasta cooking water...combine this with 4 large eggs slightly beaten and 1/3 cup pecorino cheese...drain pasta and add it while still very hot to the skillet (with the bacon) ...add the egg mixture and toss over medium heat until the eggs are firm....season with ground black pepper to taste...serve hot...with additional pecorino cheese for topping if desired... |
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#401
09-24-2008, 09:41 PM
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Alvi any specific one you like, Tomato based, White Sauce, Pesto, or plain olive oil and garlic
Yah Pizza and Lasagna are nice too, actually there this Lasagna I tasted with several different cheeses in it like music in your mouth.. more like a whole Orchestra hehe |
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#404
09-26-2008, 11:58 PM
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my white sauce (bechamel) version
 white sauce is easy to make. butter & flour to make a roux, then add milk, dash of nutmeg and your choice of cheese (mozarella preferably) = white sauce 2:2 ratio for butter and flour = 2 tablespoon butter to 2 tablespoon flour 1 cup milk salt and pepper to taste melt butter then add flour until well mixed.do not allow to brown. heat milk (slow fire), add a dash of nutmeg and salt and pepper. stirring constantly. slowly add milk to the butter and flour mixture. add your choice of cheese (grated). cook until sauce is thick or coats the back of the spoon (slow fire). - To prevent a skin from forming as the sauce cools, lay a piece of plastic wrap directly on the surface. (tip from food tv) My Online Shop - Love Life Shop My Food Blog - Love Life Food Trips Threads that everyone must read: iSTORYA.NET Forum Rules iSTORYA.NET Frequently Asked Questions Why newbies can't post @ Buy/Sell; Paid Membership options |
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dough you know?
