I'll share my recipe, if you'll share yours, June 8, 2011

12 years ago

Clam Sauce with Linguine

Allrecipes.com

Original Recipe Yield 4 servings

Ingredients

1 (16 ounce) package of linguine pasta

1/2 cup butter

3 cloves chopped garlic

1 pound fresh mushrooms, sliced

2 (6.5 ounce) cans chopped clams with juice

1/2 cup chopped fresh parsley

1 teaspoon salt

1/2 teaspoon ground white pepper

1/4 cup grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.

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Comments (3)

fran1523
12 years ago
Mmmm. Clam sauce is one of my family's favorites. If you can get fresh or frozen minced clams, so much the better. I also use about half olive oil and half butter.
Jasdip
12 years ago
This was in our local paper today and it sounds good.

This is the perfect use for leftover chicken. Since curry powders differ in strength and heat, taste after adding just half the amount, to get just a hint of curry.

If you don't have cooked chicken on hand, 4 boneless, skinless chicken breasts, grilled or poached will give you the amount you need.

Curried Chicken and Strawberry Salad

1/2 cup light mayonnaise
1/2 cup low-fat sour cream
1 tsp grated lime zest
1 tbsp lime juice
1 tbsp honey
2 tsp curry powder (approximately)
salt and pepper
4 cups diced, cooked chicken
1 cup diced celery
1/3 cup sliced green onions
2 cups strawberries, halved
1/2 cup pecan halves, toasted; divided
lettuce leaves

In a small bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, honey, curry powder, salt and pepper.

In a large bowl, stir together chicken, celery and onions' pour dressing over top and toss lightly to mix. (This can be prepared ahead to this point, covered and refrigerated up to 4 hours.)

Just before serving, gently stir in strawberries and 1/3 cup pecans. Line a large serving bowl, or individual plates with lettuce leaves; mound salad in centre. Sprinkle with remaining pecans.
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I'll share my recipe, if you'll share yours, June 12, 2011
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I'm craving wings lately, so next trip to the store, I'm going to try these. CRISPY TACO WINGS (Adapted from Taste of Home) Salt & Pepper 2-1/2 pounds of chicken wings, cut up 1/2 cup flour 1 package taco seasoning 1/2 cup butter, melted 2 cups crushed corn chips Cooking Spray Season chicken wings well with salt and pepper before tossing in flour and taco seasoning. Dip each coated wing into melted butter and then in crushed corn chips. Place a baking rack on top of a baking tray and spray with cooking spray. Bake the wings in a 350o F oven for 30-40 minutes.
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I'll share my recipe, if you'll share yours, June 18, 2011
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That sounds really good, luckygardnr. I'm making these this weekend since I got the needed ingredients at the grocery the other day. S'MORE BARS (Let's Dish Blog) 1/2 cup butter, softened 3/4 cup sugar 1 large egg 1 teaspoon vanilla 1 1/3 cups flour 3/4 cup graham cracker crumbs (about 6 sheets of graham crackers) 1 teaspoon baking powder 1/4 teaspoon salt 4 (1.5-ounce) Hershey's Milk Chocolate Bars 1 (7 oz.) jar marshmallow creme Preheat oven to 350 degrees. Grease an 8-inch baking pan. In a large bowl, beat butter and sugar with an electric mixer until creamy. Add eggs and vanilla; beat until combined. In a small bowl, combine flour, graham cracker crumbs, baking powder, and salt. Add to butter mixture, and beat until combined. Press half of the dough evenly in the pan. Spread marshmallow cream over the dough. Lay the chocolate bars on top of the marshmallow creme, breaking apart as needed to create an even layer of chocolate. Spread remaining dough over the chocolate bars. Bake for 25-30 minutes. Cool completely before cutting into squares.
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I'll share my recipe, if you'll share yours, June 29, 2011
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Hey Jasdip--got a name for that recipe? LOL! Also, what do we do with those 4 1-quart bags? Friday is Canada Day and this weekend we will be celebrating Independence Day here in the states. So there will be a lot of grills fired up, I imagine. Here's one of my favorite grill recipes. It's great for vegetarians but even if you aren't, you won't miss the meat. Grilled Stuffed Portobello Mushrooms 2/3 c. chopped plum tomatoes 1/4 c. (1 oz.) shredded mozzarella cheese 1 tsp. olive oil, divided (I use a little more) 1/2 tsp. finely chopped fresh or 1/8 tsp. dried rosemary 1/8 tsp. coarsely ground black pepper 1 clove garlic, crushed 4 (5 inch) portobello mushroom caps 1 Tbsp. lemon juice 2 tsp. low-sodium soy sauce Cooking spray 2 tsp. minced fresh parsley Combine the tomato, cheese, 1/2 tsp. oil, rosemary, pepper and garlic in a small bowl. Remove the brown gills and stem from the underside of mushroom caps using a spoon. Discard gills and stems. Combine 1/2 tsp. oil (I use 1 tsp.), lemon juice and soy sauce in a small bowl; brush over both sides of the mushroom caps. Place the mushrooms, stem side down, on a grill rack coated with cooking spray and grill for 5 minutes on each side or until soft. Fill each mushroom cap with 1/4 c. the tomato mixture. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley. Serves 4. Time will vary depending on the size of the mushrooms.
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I'll share my recipe, if you'll share yours, June 9, 2011
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Grits and greens with my added comments :o) 3 cups milk 1 cup water **I used chicken broth and did not use the bouillon cube as well 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese **Used Kraft pregrated 3 cheese italian 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens ***Used one can of Glory turnip greens 1 Tbsp. bacon drippings (or oil or butter) **didn't need cause I used the canned greens several slices of bacon, cooked and crumbled **Used 4 thick sliced, cut into cubes, and fried. Put half in the grits and half on the top of casserole salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes
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patti43
12 years ago
Now this sounds really good!

S'MORES BERRY DECADENT PIE

9 whole graham crackers, finely crushed (about 1-1/2 cups crumbs)
1/4 cup sugar
1/3 butter, melted

3/4 cup JET-PUFFED Miniature Marshmallows
1-1/4 cupshot fudge ice cream topping, divided
1 pt. (2 cups) vanilla ice cream, slightly softened
1 pt. (2 cups) fresh berries, sliced if large

Preheat oven to 375Ã¯Â¿Â½F. Mix graham crumbs, sugar and margarine. Press firmly onto bottom and up side of 9-inch pie plate. Bake 5 to 6 min. or until lightly browned.
Sprinkle crust evenly with marshmallows; place on top oven rack. Bake an additional 3 to 4 min. or until marshmallows are lightly browned. Cool completely. Spread 3/4 cup of the fudge topping over marshmallows; cover with ice cream. Freeze 2 hours or until firm.

Remove from freezer about 5 min. before serving to soften slightly. Arrange berries decoratively over pie, leaving 1/2-inch border of ice cream around edge. Cut pie into 10 slices. Warm remaining 3/4 cup fudge topping. Spoon over pie just before serving. Store any leftover pie in freezer.

I'll share my recipe, if you'll share yours, June 8, 2011

Comments (3)

fran1523

Jasdip

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patti43

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