Recipes Included On This Page Fettuccine Alfredo (prince) Fresh Tasting Tomato Sauce Fusilli with Asparagus Cream "Fusilli alla Bassanese" Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fettuccine Alfredo (prince) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces Fettuccine 1/2 cup Butter or margarine 1 cup Cream -- heavy or light 1 1/2 cups Parmesan -- grated 1/2 teaspoon Salt Pepper, white -- dash Romano cheese to taste We add a little romano to this for extra flavor -- not in the original recipe -- about 1 or 2 tablespoons. Cook fettuccine according to package directions. While fettuccine cooks, heat butter or margarine and cream in a small sauce pan until butter melts. Stir in parmesan cheese, salt and pepper. Keep warm over low heat. Drain fettuccine, return to pan, pour sauce over noodles, toss gently until noodles are well coated. Posted on FareShare 5-99 by Grazie Adams <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Tasting Tomato Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 2-5 May '99 Pizza/Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 big carrot 1 medium medium onion 2 stalks celery Place above vegetables in a food processor and chop fine. Put all above in really large iron skillet with about 2 lbs of crushed Tomatoes. Simmer for about 20 - 30 minutes until almost all the water is gone. Add 1/4-1/2 cup olive oil, a pinch of sugar and simmer for 20 minutes. (Adopted from Marcella Hazan) Posted on FareShare 5-99 by Grazie Adams <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fusilli with Asparagus Cream "Fusilli alla Bassanese" Recipe By : LaCucina December 1997 Serving Size : 4 Preparation Time :0:40 Categories : Side Dishes Vegetables Volume 2-5 May '99 Asparagus Pasta/Noodles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound asparagus 3 tablespoons butter, -- unsalted 1 tablespoon flour 1 1/4 cups whole milk 1 bouillon cube, -- crumbled nutmeg 2/3 cup half and half salt 11 ounces fusilli Trim the asparagus and peel the tough lower portion with a vegetable peeler. Cut into chunks and cook until just tender in a pot of boiling water, remove with a slotted spoon, reserving the water. Melt the butter in a pan, add the asparagus and cook 1 minute; add the flour and cook, stirring for 1 minutes. Add the bouillon cube and a little freshly grated nutmeg; bring to a boil and cook, stirring often, for 5 minutes. Purée the mixture in a food processor, return it to the pan, and whisk in the half-and-half. Season with salt and keep the asparagus cream warm. Meanwhile, bring the asparagus cooking water back to a boil. Cook the fusilli with a little salt until al dente, drain. Transfer to a bowl, top with asparagus cream, toss, and serve. This was delicious. Posted on FareShare 5-99 by Jennie <BarFav@aol.com> - - - - - - - - - - - - - - - - - -

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