What to cook with this...?!
I'm cooking italian chicken (where you marinate chicken in italian dressing) for my anniversary!. I don't know what sides or dessert to cook with it!. Any ideas!!?!!?!!?!!?Www@FoodAQ@Com
Answers:
*Fettuccine Alfredo:
The recipe I'm giving you makes 6 servings!. Cook: 15 Mins!.
Essential Equipment: Dutch oven (about 4-quart size); medium saucepan (about 2-quart size)
*8 ounces uncooked fettuccine
*1/2 cup (1 stick) margarine or butter
*1/2 cup whipping (heavy) cream
*3/4 cup grated Parmesan cheese
*1/2 teaspoon salt
*Dash of pepper
*Chopped fresh parsley
Directions:
_1!. Fill the dutch oven half full of water!. Add 1/2 teaspoon of salt!. Cover & heat over high heat until the water is boiling rapidly!. Add the fettuccine!. Heat to boiling again!. Boil uncovered 11 to 13 min!., stirring frequently, until tender!. To test fettuccine for doneness, cut a strand of fettuccine on the side of the dutch oven!. While fettuccine is cooking, continue with the recipe to make the Alfredo sauce!.
_2!.Heat the Margarine & whipping cream in the saucepan over low heat, stirring constantly, until margarine is melted!. Stir in the cheese, salt & pepper until the mixture is smooth!.
_3!.Drain the fettuccine in a strainer or colander, & place in a large serving bowl or back in the dutch oven!. Poor the sauce over the hot fettuccine, & stir until fettuccine is well coated!. Sprinkle with parsley!.
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_Side:
*Garlic Bread:
The recipe I am giving you makes about 18 slices!. Bake: 20 mins!.
Essential Equipement:
Heavy duty aluminum foil
*1 clove garlic or 1/4 teaspoon garlic powder
*1/3 cup of magarine or butter @ room temp!.
*1 loaf (1 pond) french bread
Directions:
_1!.Heat the oven to 400 degrees!.
_2!.Peel & finely chop the garlic!. Mix the garlic & margaine!.
_3!.Cut the bread crosswise into 1-inch slices!. Spread margarine mixture over 1 side of each bread slice!. Reeasemble the loaf, & wrap securley in heavy duty aluminum foil!.
_4!.Bake 15 to 20 mins!. or until hot!.
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_Dessert:
*Tiramisu:
This makes 9 servings!. Refrigerate for 4 hours!.
Essential Equipement:
Electric Mixer or hand beater; 8-inch square pan or 9-inch round pan!.
*1 cup whipping (heavy) cream
*1 package (8 ounces) cream cheese
*1/2 cup powdered sugar
*2 tablespoons light rum extract or 1/2 teaspoon rum extract
*1 package (3 ounces) lady fingers (12 ladyfingers)
*1/2 cup cold prepared espresso
*2 teaspoons baking cocoa
*Cherries with stems (if desired)
Directions:
_1!.pour whipping cream into a medium bowl, & place in fridge to chill!. the cream will whip better in a cold fridge!.
_2!.beat the cream cheese & powdered sugar in another medium bowl w/ the electric mixer on medium speed until smooth!. Beat the rum on low speed, & set aside!.
_3!.beat the whipping cream on high speed until stiff peaks form!. Gently spoon the whipped cream onto the cream cheese mixer!. To fold together; use a rubber spatula to cut down vertically through the mixtures, then slide the spatula across the bottom of the bowl & up the side, turning the mixtures over!.Rotate the bowl 1/4 turn, & repeat this down-across-up motion!.Continue mixing in this way just until ingredients are blended!.
_4!.Split each ladyfinger horzontally in half!. Arrange half of them, cut sides up, over the bottom of the ungreased pan!. Drizzle 1/4 cup of the cold espresso over the ladyfingers!. Spread half of the cream cheese mixture over ladyfingers!.
_5!.Arrange the remaining ladyfingers,cuts sides up, over the cream cheese mixture!. Drizzle the remaining cup of cold espresso, & spread the remaining cream cheese mixture!.
_6!.Sprinkle the cocoa over the top of the dessert!. If you have a small strainer, place the cocoain the strainer & shake it over the dessert!. Otherwise!. Shake the cocoa from a spoon!. Cover & refrigerate for about 4 hours!. If you want to, you can garnish each serving with a cherry!.
*Hope This Helps*Www@FoodAQ@Com
The recipe I'm giving you makes 6 servings!. Cook: 15 Mins!.
Essential Equipment: Dutch oven (about 4-quart size); medium saucepan (about 2-quart size)
*8 ounces uncooked fettuccine
*1/2 cup (1 stick) margarine or butter
*1/2 cup whipping (heavy) cream
*3/4 cup grated Parmesan cheese
*1/2 teaspoon salt
*Dash of pepper
*Chopped fresh parsley
Directions:
_1!. Fill the dutch oven half full of water!. Add 1/2 teaspoon of salt!. Cover & heat over high heat until the water is boiling rapidly!. Add the fettuccine!. Heat to boiling again!. Boil uncovered 11 to 13 min!., stirring frequently, until tender!. To test fettuccine for doneness, cut a strand of fettuccine on the side of the dutch oven!. While fettuccine is cooking, continue with the recipe to make the Alfredo sauce!.
_2!.Heat the Margarine & whipping cream in the saucepan over low heat, stirring constantly, until margarine is melted!. Stir in the cheese, salt & pepper until the mixture is smooth!.
_3!.Drain the fettuccine in a strainer or colander, & place in a large serving bowl or back in the dutch oven!. Poor the sauce over the hot fettuccine, & stir until fettuccine is well coated!. Sprinkle with parsley!.
**************************************
_Side:
*Garlic Bread:
The recipe I am giving you makes about 18 slices!. Bake: 20 mins!.
Essential Equipement:
Heavy duty aluminum foil
*1 clove garlic or 1/4 teaspoon garlic powder
*1/3 cup of magarine or butter @ room temp!.
*1 loaf (1 pond) french bread
Directions:
_1!.Heat the oven to 400 degrees!.
_2!.Peel & finely chop the garlic!. Mix the garlic & margaine!.
_3!.Cut the bread crosswise into 1-inch slices!. Spread margarine mixture over 1 side of each bread slice!. Reeasemble the loaf, & wrap securley in heavy duty aluminum foil!.
_4!.Bake 15 to 20 mins!. or until hot!.
**************************************
_Dessert:
*Tiramisu:
This makes 9 servings!. Refrigerate for 4 hours!.
Essential Equipement:
Electric Mixer or hand beater; 8-inch square pan or 9-inch round pan!.
*1 cup whipping (heavy) cream
*1 package (8 ounces) cream cheese
*1/2 cup powdered sugar
*2 tablespoons light rum extract or 1/2 teaspoon rum extract
*1 package (3 ounces) lady fingers (12 ladyfingers)
*1/2 cup cold prepared espresso
*2 teaspoons baking cocoa
*Cherries with stems (if desired)
Directions:
_1!.pour whipping cream into a medium bowl, & place in fridge to chill!. the cream will whip better in a cold fridge!.
_2!.beat the cream cheese & powdered sugar in another medium bowl w/ the electric mixer on medium speed until smooth!. Beat the rum on low speed, & set aside!.
_3!.beat the whipping cream on high speed until stiff peaks form!. Gently spoon the whipped cream onto the cream cheese mixer!. To fold together; use a rubber spatula to cut down vertically through the mixtures, then slide the spatula across the bottom of the bowl & up the side, turning the mixtures over!.Rotate the bowl 1/4 turn, & repeat this down-across-up motion!.Continue mixing in this way just until ingredients are blended!.
_4!.Split each ladyfinger horzontally in half!. Arrange half of them, cut sides up, over the bottom of the ungreased pan!. Drizzle 1/4 cup of the cold espresso over the ladyfingers!. Spread half of the cream cheese mixture over ladyfingers!.
_5!.Arrange the remaining ladyfingers,cuts sides up, over the cream cheese mixture!. Drizzle the remaining cup of cold espresso, & spread the remaining cream cheese mixture!.
_6!.Sprinkle the cocoa over the top of the dessert!. If you have a small strainer, place the cocoain the strainer & shake it over the dessert!. Otherwise!. Shake the cocoa from a spoon!. Cover & refrigerate for about 4 hours!. If you want to, you can garnish each serving with a cherry!.
*Hope This Helps*Www@FoodAQ@Com
PASTA! It's ITALIAN chicken, right!? How about some Angel Hair Pasta with Alfredo Sauce!? Or roast some nice vegetables: eggplant slices, carrot slices, zucchini wedges, onion wedges tossed in olive oil and put in a 350 oven on a cookie sheet for about 20 minutes!? You can serve them on the side or mix them with pasta!.
Dessert: something light and lemony would be nice!. You could treat yourselves and buy dessert instead of making it!.
SPUMONI ice cream is great!. It is 3 flavors: pistachio, cherry and vanilla and is delicious!.
You could also cook up some nice brown rice to serve with the chicken, again with the roasted veggies!.
Nice Frescati wine or something light!. Make sure it is icy cold before serving!.
Espresso (don't forget the lemon peel) and fresh fruit is another nice dessert and very authentic!. And maybe some Galliano or Sambuca for aperitif!.
HAPPY ANNIVERSARY! We'll be over at 7 for dinner!.!.!.LOL
Hope this helps!. Now I'm hungry!.Www@FoodAQ@Com
Dessert: something light and lemony would be nice!. You could treat yourselves and buy dessert instead of making it!.
SPUMONI ice cream is great!. It is 3 flavors: pistachio, cherry and vanilla and is delicious!.
You could also cook up some nice brown rice to serve with the chicken, again with the roasted veggies!.
Nice Frescati wine or something light!. Make sure it is icy cold before serving!.
Espresso (don't forget the lemon peel) and fresh fruit is another nice dessert and very authentic!. And maybe some Galliano or Sambuca for aperitif!.
HAPPY ANNIVERSARY! We'll be over at 7 for dinner!.!.!.LOL
Hope this helps!. Now I'm hungry!.Www@FoodAQ@Com
The grilled asparagus would go nicely with italian chicken!. How about doing a risotto!? A lot of people are intimidated by making it but its really very easy as long as you can spare half an hour to really keep an eye on it!. There are many recipes online or for the easiest risotto recipes, check the back of a box of arborio rice and they usually have basic recipes on there!. For dessert how about tiramisu or zuppa (its not soup, but a delicious custard and jam layer cake)!?Www@FoodAQ@Com
i would serve it with pasta!.!.!. in a light sauce!.!.!.!. depending on wat you like either alfredo or even just butter and parmesan!.!.!. then some fresh crisp sauteed vegitables!.!.!. (look up the proper way to cook a vegitable) theres nothing worse than over cooked brocoli lol!. for dessert i would do a strwberry short cake!.!.!. but insted by a pound cake pre-made from the store a can of whiped cream and strawberrys!.!.!. cut up the strawberrys and let them sit in suger while you eat then add them on top of a peice of the cake and a bit of whiped cream on top with a fresh strawberry for garnish!. yummy!.!.!. simple and it all kinda goes in my opinion lol!.!.!. maybe im just hungry!.Www@FoodAQ@Com
potatato! potato goes w/ everything plus its so versatile!
dessert!? mmm!.!.!.chocolate cake!.!.!.always the best!.!.!.Www@FoodAQ@Com
dessert!? mmm!.!.!.chocolate cake!.!.!.always the best!.!.!.Www@FoodAQ@Com
Pecan Pie Cheesecake
1 (2-pound, 4-ounce) package frozen pecan pie
2 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 cup butter, melted
1/4 tsp Cinnamon
2 (8-oz) packages Cream Cheese, softened
2 large eggs
2/3 cup sour cream
1/2 cup half-and-half
1 tsn vanilla extract
1 cup Confectioners Sugar
1 Tbsp!. all-purpose flour
19 pecan halves
Preheat oven to 325°!. Thaw pecan pie according to package directions!. Cut evenly into 20 thin slices, keeping wedges intact, and set aside!.
Stir together graham cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2 inches up sides of a 10-inch springform pan!.
Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan!. Reserve remaining pecan pie wedges for another use!.
Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition!. Add sour cream, half-and-half, and vanilla; beat until blended!. Fold in confectioners sugar and flour!. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place!. Arrange pecan halves evenly around edge and center!.
Bake at 325° for 50 minutes!. Turn off oven, and let cheesecake stand in oven 1 hour!. Remove to a wire rack, and let cool completely!. Chill at least 8 hours or overnight before serving!.
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or
Old Fashion Chess Pie
1/2 cup butter
2 cups white sugar
1 teaspoon vanilla extract
4 eggs
1 tablespoon cornmeal
1/4 cup evaporated milk
1 tablespoon distilled white vinegar
1 9" unbaked pie shell
Cream butter, sugar, vanilla together!.
Add eggs, cornmeal, evaporated milk, and stir together well!.
Add vinegar!.
Pour into pie shell!.
Bake at 425 degrees F for 10 minutes then reduce heat to 300 degrees F for 40 minutes!.
Let cool!.
Cut and top with whipped cream
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BROCCOLI CASSEROLE
2 boxes frozen broccoli
1 cup mayonnaise
1 small onion chopped
2 cup shredded cheddar
1 can cream of broccoli or broccoli cheese (for cheesier casserole)
bread crumbs
I can't believe it's not butter spray
Cook broccoli and onions together until broccoli is tender and onions are translucent!. Drain!. Mix in mayonnaise, soup, and cheese!. Top with bread crumbs!. Spray entire top with butter spray!. Bake at 350 degrees for 30 minutes or until bubbling!.
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Eggplant Caponata
1/4 cup golden raisins
6 cups diced peeled eggplant (about 1 pound)
1 1/2 teaspoons salt
4 tablespoons olive oil, divided
1 cup chopped onion
2 garlic cloves, minced
1 cup diced seeded plum tomato
1/4 cup sugar
1/4 cup red wine vinegar
1/4 cup chopped pitted kalamata olives
2 teaspoons capers
1/3 cup chopped fresh parsley
Place raisins in a small bowl; cover with hot water!.
Let stand 15 minutes; drain!. Set aside!.
Place eggplant in a colander; sprinkle with salt!. Toss
well!. Drain 1 hour!. Rinse well; pat dry with paper
towels!.
Heat 1 tablespoon oil in a large nonstick skillet over
medium-high heat!. Add eggplant; sauté 9 minutes or
until well browned!. Spoon eggplant into a large bowl;
set aside!.
Heat remaining 1 tablespoon oil in pan over medium-high
heat!. Add onion; sauté 3 minutes or until golden!. Add
garlic; sauté 1 minute!. Add tomato; sauté 2 minutes!.
Add tomato mixture to eggplant!.
Return pan to heat!. Add sugar and vinegar, stirring
until sugar dissolves!. Stir in raisins, olives, and
capers!. Add eggplant mixture, stirring to combine!.
Remove from heat; stir in parsley!. Serve warm or at
room temperature!.
Note: Caponata will keep in the refrigerator for up to
5 days; bring to room temperature before serving!.
--------Www@FoodAQ@Com
1 (2-pound, 4-ounce) package frozen pecan pie
2 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 cup butter, melted
1/4 tsp Cinnamon
2 (8-oz) packages Cream Cheese, softened
2 large eggs
2/3 cup sour cream
1/2 cup half-and-half
1 tsn vanilla extract
1 cup Confectioners Sugar
1 Tbsp!. all-purpose flour
19 pecan halves
Preheat oven to 325°!. Thaw pecan pie according to package directions!. Cut evenly into 20 thin slices, keeping wedges intact, and set aside!.
Stir together graham cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2 inches up sides of a 10-inch springform pan!.
Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan!. Reserve remaining pecan pie wedges for another use!.
Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition!. Add sour cream, half-and-half, and vanilla; beat until blended!. Fold in confectioners sugar and flour!. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place!. Arrange pecan halves evenly around edge and center!.
Bake at 325° for 50 minutes!. Turn off oven, and let cheesecake stand in oven 1 hour!. Remove to a wire rack, and let cool completely!. Chill at least 8 hours or overnight before serving!.
-------
or
Old Fashion Chess Pie
1/2 cup butter
2 cups white sugar
1 teaspoon vanilla extract
4 eggs
1 tablespoon cornmeal
1/4 cup evaporated milk
1 tablespoon distilled white vinegar
1 9" unbaked pie shell
Cream butter, sugar, vanilla together!.
Add eggs, cornmeal, evaporated milk, and stir together well!.
Add vinegar!.
Pour into pie shell!.
Bake at 425 degrees F for 10 minutes then reduce heat to 300 degrees F for 40 minutes!.
Let cool!.
Cut and top with whipped cream
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BROCCOLI CASSEROLE
2 boxes frozen broccoli
1 cup mayonnaise
1 small onion chopped
2 cup shredded cheddar
1 can cream of broccoli or broccoli cheese (for cheesier casserole)
bread crumbs
I can't believe it's not butter spray
Cook broccoli and onions together until broccoli is tender and onions are translucent!. Drain!. Mix in mayonnaise, soup, and cheese!. Top with bread crumbs!. Spray entire top with butter spray!. Bake at 350 degrees for 30 minutes or until bubbling!.
---------
Eggplant Caponata
1/4 cup golden raisins
6 cups diced peeled eggplant (about 1 pound)
1 1/2 teaspoons salt
4 tablespoons olive oil, divided
1 cup chopped onion
2 garlic cloves, minced
1 cup diced seeded plum tomato
1/4 cup sugar
1/4 cup red wine vinegar
1/4 cup chopped pitted kalamata olives
2 teaspoons capers
1/3 cup chopped fresh parsley
Place raisins in a small bowl; cover with hot water!.
Let stand 15 minutes; drain!. Set aside!.
Place eggplant in a colander; sprinkle with salt!. Toss
well!. Drain 1 hour!. Rinse well; pat dry with paper
towels!.
Heat 1 tablespoon oil in a large nonstick skillet over
medium-high heat!. Add eggplant; sauté 9 minutes or
until well browned!. Spoon eggplant into a large bowl;
set aside!.
Heat remaining 1 tablespoon oil in pan over medium-high
heat!. Add onion; sauté 3 minutes or until golden!. Add
garlic; sauté 1 minute!. Add tomato; sauté 2 minutes!.
Add tomato mixture to eggplant!.
Return pan to heat!. Add sugar and vinegar, stirring
until sugar dissolves!. Stir in raisins, olives, and
capers!. Add eggplant mixture, stirring to combine!.
Remove from heat; stir in parsley!. Serve warm or at
room temperature!.
Note: Caponata will keep in the refrigerator for up to
5 days; bring to room temperature before serving!.
--------Www@FoodAQ@Com