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Alfredo sauce:

Melt butter in skillet.

Place a mound of parmesan cheese, freshly grated if at all possible.

Pour heavy cream on top, Stir until the cheese melts.

Season with fresh ground pepper and toss with the cooked pasta of your choice.

The amount of butter, cheese, and cream to use is to your taste. I find most commercial sauces to be too buttery for my taste, so I use more cream.


I've made this waaay too much ever since I saw it demonstrated in a show about Italian restaurants.

Oh, and a dessert recipe that i got raves about:


Use silicone baking cups for this.

Melt chocolate chips. I use Ghirardelli. They taste better. Line silicone baking cups with chocolate. You can use the back of a spoon or a basting brush. Don't make it paper thin, but don't make it too thick. Fill cups with mousse. Chocolate mouse is just chocolate pudding mixed with cool whip. Top with shredded white chocolate and refrigerate until serving time. Remove from silicone cups and serve.

Orion wrote:

user wrote:

Alfredo sauce:

Melt butter in skillet.

Place a mound of parmesan cheese, freshly grated if at all possible.

Pour heavy cream on top, Stir until the cheese melts.

Season with fresh ground pepper and toss with the cooked pasta of your choice.

The amount of butter, cheese, and cream to use is to your taste. I find most commercial sauces to be too buttery for my taste, so I use more cream.


I've made this waaay too much ever since I saw it demonstrated in a show about Italian restaurants.

MMMM.... sounds good.  I'll have to give that a try.

That DOES sound really good!

http://southernfood.about.com/od/spicec … l1214g.htm
Similar to my Grandma's recipe, but not a family secret.

test wrote:

Something Alsatian, I have no idea what to call it

3-5 smoked sausages
1 or 2 lb ham
4 or 5 medium potatoes
1 or 2 medium onions
1 10 oz/284 mL can of broth - beef or chicken, it doesn't matter.
1-2 cups white wine
4 or 5 cups saurkraut, drained and rinsed

Herbs and spices to taste. I usually put in some chives, basil, black pepper and caraway seed.

Slice the sausage, potatoes and onions. Dice the ham. Dump everything in a crock pot big enough to hold it all and bake 2-2 1/2 hours at 325 F.

What's 325 on a crock pot, and is the wine necessary?

And the wine goes in the cook.

justine wrote:

What's 325 on a crock pot, and is the wine necessary?

I don't have an electric crock pot so it is 325 F on the oven and the crock pot goes in the oven. Any large casserole dish or what have you will work fine, as long as it isn't cast iron. Sauerkraut and /or wine react badly in iron vessels, taking on a very harsh metallic flavour. On an electric crock pot I'd go with a medium heat. This slop turns out better if it is cooked a little longer at a slightly lower temperature. Higher temperatures seem to do something to the wine. 

And I suppose you don't have to use the wine if you don't want to, though I'm not sure how it would affect the flavour. Only one way to find out. Let us know how it turns out.

Oh yeah, whatever vessel you use should remain covered while cooking.

Last edited by test (2007-11-24 7:02 pm)

I have so many things I just love to make, I may post more over time, but here is one that my husband just loves.  You can make it hot, or mild depending on how much spice you add. 

4 boneless, skinless chicken breasts cut into bite size pieces
1 med onion
1/3 c peanut butter
1/4 c cayenne sauce
1 c water
1/4 tsp cayenne  pepper
peanuts
bell pepper cut into strips.

Heat 2 Tbl oil in frying pan, and brown chicken.  Add salt and pepper to taste.  Remove from skillet. 
Add the diced onion, and water and let onion cook until tender. Add peanut butter and stir to melt.  (I usually add the peanuts with the peanut butter to make them a bit softer and to gather the flavor of the dish) 
Once PB is melted add the cayenne sauce, and pepper.  You really get the spice from the pepper, so you can add or more to taste.

Once this starts to simmer, add the chicken and bell pepper.  Heat the chicken through and serve over rice.  Makes a great dinner that is quick and easy, plus gives great left overs.

I made a really delicious Queen Margherita pizza the other day.  I don't measure anything when I make pizzas, so bear with me .

1 Boboli thin crust
Thinly sliced Roma Tomatoes, enough to cover the crust
Chopped garlic (i used pre-chopped garlic from a jar)
Basil (once again from a jar)
Extra Virgin Olive Oil
Shredded Mozzarella Cheese (1 bag is enough)

Grease pizza pan with olive oil.  Brush both sides of the crust with olive oil, place in the pan.  Cover crust with sliced tomatoes, or not depending on your taste.  Sprinkle chopped garlic fairly generously, once again based on your taste.  Sprinkle basil generously.  Gently pour olive oil over the toppings.  Don't dump a ton out, just enough to cover.  Top with shredded cheese.  I also sprinkle a bit more basil on top for color.  Bake at 350 degrees for 10 minutes or until brown.  The crust should be fairly crispy.  Enjoy!  I want try it with sliced mozzarella next time.

Last edited by mudogramx (2007-11-25 11:20 pm)

I do it for a bit of extra flavor and non-stickness.  I really should invest in a pizza stone.  Olive oil+pizza=delicious.

Last edited by mudogramx (2007-11-25 11:38 pm)

dhack21 wrote:

mtpalms wrote:

That sounds really yummy

Denali wrote:

1/3 c peanut butter

chunky or creamy, does it matter?

Denali wrote:

1/4 c cayenne sauce

Could you give me a brand name or something? I'm not sure what cayenne sauce is, but it sounds hot.

Deathwish is probably my favorite Cayenne Sauce out there.

Deathwish Cayenne Sauce

That's what I thought, and that's why I asked. I don't think I could eat anything with a 1/4 cup of that in it, plus 1/4 tsp cayenne pepper, plus the piece de resistance - bell pepper.

I can handle hottish spicy food (not flaming), but green bell peppers are out of the question. The yellow ones don't seem so bothersome, reds can go either way.

Last edited by mtpalms (2007-11-26 9:13 am)

mtpalms wrote:

dhack21 wrote:

mtpalms wrote:

That sounds really yummy

Denali wrote:

1/3 c peanut butter

chunky or creamy, does it matter?

Could you give me a brand name or something? I'm not sure what cayenne sauce is, but it sounds hot.

Deathwish is probably my favorite Cayenne Sauce out there.

url=http://www.hotsauceworld.com/hsw1810.html]Deathwish Cayenne Sauce[/url]

That's what I thought, and that's why I asked. I don't think I could eat anything with a 1/4 cup of that in it, plus 1/4 tsp cayenne pepper, plus the piece de resistance - bell pepper.

I can handle hottish spicy food (not flaming), but green bell peppers are out of the question. The yellow ones don't seem so bothersome, reds can go either way.

Ummm...  green bell peppers aren't even close to spicy.  You can eat them like an apple if you want to.  Same with yellow and red.  I think you have them mixed up with a different pepper, perhaps the similarily shaped, much smaller and incredibly potent habanero (which can be red, yellow or green as well).