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1/2 Lb. Penne Pasta 2 Red Peppers, Thinly Sliced. 2 Tbs. Olive Oil 4 Tbsp. Fresh Basil, Chopped Cook Penne Pasta as directed on package. Saute Red Peppers in Olive Oil until tender, but still a little crisp. Place in serving dish. Toss in drained Penne Pasta and Basil. Variation: Use 1 Red Pepper and 1/2 Yellow Pepper and 1/2 Green Pepper for a colorful presentation.
1/2 lb. Penne Pasta 2 oz. Grated Mozzarella Cheese 1 oz. Grated Parmesan Cheese 2 Tbsp. Butter 2 Tbsp. Olive Oil 1/4 Cup Fresh Basil Leaves, Chopped Cook Penne Pasta as directed on package. Drain and return to pot. Add the Grated Mozzarella and Parmesan Cheeses, Butter, Olive Oil and Salt and Pepper to taste. Then toss over low heat until Mozzarella starts to melt. Sprinkle with Basil.
1/2 Lb. Linguini 2 Cloves Garlic, Crushed 1/4 Cup Olive Oil 2 Tbs. Butter 1/4 Cup Fresh Parsley,Chopped Grated Zest of 2 Lemons 2 Tsp. Lemon Juice Cook the Linguini Pasta as directed on package. Heat Olive Oil and Butter in small frying pan. Add the Crushed Garlic Cloves and cook over a medium heat for 1 minute, creating a Garlic Oil. Place the Garlic Oil in serving dish. Toss in Parsley, Lemon Zest, Lemon Juice and Salt and Pepper to taste. Then, toss in the Linguini Pasta

Fettuccine Alfredo

1/2 Lb. Fettuccine 1/4 Cup Scallions, Sliced 3/4 Cup Milk 1/2 Cup Grated Parmesan Cheese 2 Tbsp. Fresh Basil, Chopped 1 Garlic Clove, crushed 1 Tbsp. Olive Oil Zest of 1 Lemon Cook Fettuccine as directed on package. Return to Pot. Add Olive Oil and toss. Add Milk, Parmesan Cheese, Scallions, Basil and Garlic. Cook over medium heat until bubbly, stirring constantly. Variation: Add in any of the following: Green Beans, Corn, Red Pepper, Shrimp, Broccoli. Use 1 Tsp. Dried Basil instead of Fresh.
1/2 Lb. Fettuccine 2 Tbsp. Butter 1 Lemon 1 Cup Milk or Cream 1/4 Cup Fresh Parsley, chopped Cook Fettuccine Pasta as directed on package. In a small frying pan, saute Butter. Add juice from Lemon and Milk. Saute and stir for about 1 minute. Place in serving dish. Toss in Fettuccine and parsley.
WILD RICE AND CHICKEN CASSEROLE 1 cup chicken fat or butter or margarine 1 cup flour 1 tablespoon plus 2 teaspoons salt 1/2 teaspoon pepper 3 cups chicken broth* 4 1/2 cups milk 2/3 cups slivered almonds 1 cup bell pepper, chopped 4 1/2 cups cooked wild rice 6 cups cubed, cooked chicken 3 (6 oz) cans drained, sliced mushrooms 1 (4 oz) jar sliced, drained pimientos Heat oven to 350 degrees. Melt fat in large, heavy saucepan. Blend in flour, salt and pepper and cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in milk and chicken broth. Heat to boil, stirring constantly; boil for 1 minute. Add remaining ingredients. Pour into 2 greased 9 x 12-inch baking dishes. Bake 40 to 45 minutes. If desired, sprinkle with minced parsley before serving. *Chicken broth may be made by dissolving 3 chicken cubes in 3 cups water. Makes 24 servings

Vegetable Fried Rice

Vegetable Fried Rice 1 teaspoon cooking oil 1 beaten egg 1/2 cup cut asparagus spears 1/4 cup chopped fresh mushrooms 1/4 cup bias-sliced celery 2 tablespoons thinly sliced green onion 1 tablespoon cooking oil 3 tablespoons soy sauce 2 tablespoons dry white wine or water dash ground red pepper 2 cloves garlic, minced 2 cups chilled cooked rice In a large skillet heat the 1 teaspoon oil over medium heat. Add egg, lifting and tilting the skillet to form a thin layer(egg may not completely cover the bottom of the skillet). Cook for 1 minute or until egg is set. Invert skillet over a baking sheet to remove cooked egg; cut egg into short, narrow strips (about 3x1/2 inch). Set egg strips aside. In the same skillet cook and stir asparagus, mushrooms, celery, green onion, and garlic in the 1 tablespoon of oil about 4 minutes or until the asparagus and celery are crisp-tender. Stir in soy sauce, wine, and red pepper. Add cooked rice. Cook and stir about 2 minutes or until mixture is heated through. Stir in egg strips.

Two-Bean Tamale Pie

Two-Bean Tamale Pie 1 cup chopped green sweet pepper (1 large) 1/2 cup chopped onion (1 medium) 2 cloves garlic, minced 1 tablespoon cooking oil 1 15-ounce can kidney beans, rinsed, drained, and slightly mashed 1 15-ounce can pinto beans, rinsed, drained, and slightly mashed 1 6-ounce can (2/3 cup) vegetable juice 1 4-ounce can diced green Chile peppers, undrained 1 teaspoon chili powder 1/2 teaspoon ground cumin 1 8 1/2-ounce package corn muffin mix 1/2 cup shredded cheddar cheese (2 ounces) 1/4 cup snipped fresh cilantro or parsley Grease a 2-quart square baking dish or 10-inch quiche dish; set aside. in a medium skillet cook sweet pepper, onion, and garlic in hot oil until tender. Stir in kidney beans, pinto beans, vegetable juice, chile peppers, chili powder, and cumin; heat through. Spoon bean mixture into prepared dish. Prepare corn muffin mix according to package directions; and cheese and cilantro, stirring just until combined. Spoon cornbread mixture evenly over the top of the bean mixture. Bake, uncovered, in 400 degree oven about 25 minutes or until golden. If desired serve with salsa and sour cream.

Spanish Rice

Spanish Rice 1/2 cup chopped onion (1 medium) 1/2 cup chopped green sweet pepper 1 clove garlic, minced 1 tablespoon cooking oil 1 teaspoon chili powder 1 28-oz can tomatoes, undrained and cut up 3/4 cup long grain rice, uncooked 1 4-oz can diced green chilies peppers,undrained several dashes hot sauce, optional 1/2 cup shredded cheese, optional In a large skillet cook onion, sweet pepper, and garlic in hot oil until tender. Add chili powder; cook1 minute more. Stir in undrained tomatoes, rice, chilie peppers, hot sauce (if desired), 1 cupwater, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until the rice is tender and most of the liquid is absorbed. If desired, sprinkle with the shredded cheese.

Shortcut Baked Beans

Shortcut Baked Beans 1 16-ounce can pork and beans in tomato sauce 1 15-ounce can red kidney beans, drained 1/4 cup catchup 2 tablespoons brown sugar 1 tablespoon cooked bacon pieces 2 teaspoons dried minced onions 2 teaspoons prepared mustard In a medium saucepan combine pork and beans, brown sugar, bacon pieces, minced onion, kidney beans, catchup, and mustard. Cook over low heat about 15 minutes or to desired consistency, stirring often. Oven directions---------------------------------------------------------- Combine all ingredients in a 1 1/2 quart casserole. Bake, uncovered, in a 350 degree ovenabout 45 minutes or to desired consistency.
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