Thank you in advance! Looking for one using Doritos! lol!Recipe for Taco Salad?
Ground beef
refried beans
onion, chopped
lettuce (or bagged salad with a variety of greens) ripped up small
roma tomatos or quartered cherry tomatos (on the vine)
Salsa or taco sauce
sour cream
cheese (mexican/taco/fiesta blend)
spices or spice pack for meat
Optional: peppers (pepperoncini, banana, or jalapeno), black olives whole or sliced, guacamole
Brown the beef. In the bowl (individual or large bowl) layer broken up tortilla chips (large pieces). Heat the refried beans and plop it on the chips. Put the mean over that. Sprinking shredded cheese over it so it melts. Layer, salsa, onions, tomato, lettuce, and sour cream (and guacamole). Over top sprinkle smaller piece of tortilla chips and more shredded cheese and stick whole tortilla chips along the side of the dish. Top with black olives and peppers if you want. Keep a side dish of more tortilla chips in case you or anyone else wants more cripiness. BTW, you might want to sprinkle lime juice over the meat (before layering anything else) for a little zest.
Serve with Corona or a strong but sweet and spicy wine, maybe a nice ozzie shiraz (or cheap out with Arbor Mist fruit-merlot). For added pleasure turn on the TV in the fall and watch Da Bears. :-DRecipe for Taco Salad?
Cuz I like Da bears? Report Abuse
Use a pound or two of hamburger
taco seasoning
lettuce
Cheddar Cheese
onion
pitted black olives
Big bag of Doritos
sour cream for topping (if you like)
cook hamburger (brown) add taco seasoning simmer per directions pour off most of the grease add cheese mix.add rest
( should cut up bulky items ) shredded cheese works best. Add what ever you like on tacos to finish it out! ( taco sauce ect.)
Enjoy!
DORITO TACO SALAD
Ingredients:
1 head iceberg lettuce
2 large tomatoes
1 bunch green onions
1 can Brooks Chili Hot Beans
16 ounces sharp cheddar cheese
1 bag regular Doritos corn chips
1 jar Kraft Creamy Garlic salad dressing
Directions:
Layer lettuce, green onion and tomatoes in large bowl. Drain beans in strainer but do not rinse. Layer beans on top of tomatoes. Layer cheese on top of beans. Crush Doritos and layer on top of cheese. Mix well with dressing and serve. Enjoy!!
This recipe for Dorito Taco Salad serves/makes 4
l cut lettuce, cubed tomatoes, shredded cheese, hamburger (browned with taco seasoning and drained), kidney beans, diced onion and mix together.
Add your doritos and then a bit of thousand island dressing to your liking and mix well.
Add other things that you like such as black olives.
This is not quite taco salad, but it is good.
3 or 4 boneless chicken breast
Can of cream of chicken soup
Can of cream of mushroom soup
1 Pkg shredded mexican cheese or 1 lb velveeta
Can of rotel tomatoes
onion
salt and pepper to taste
Doritoes(nacho or corn flavored)
Boil chicken with onion until done. Take out chicken and tear apart. Save some of the broth. Mix soups, tomatoes,cheese and a little of the broth.(I use the broth to keep it from being too dry, but be careful, you don't want to use too much.) Add your chicken. Crush Doritoes and layer on bottom of casserole dish.(I poke a small hole in the bag, let the air out and crush away.) Add your chicken mixture on top of this. Put in 350* oven for about 30 minutes. Enjoy!
Ranch Style Taco Salad
Ingredients
(8 servings)
Head of Lettuce
Onion
1 lb Can Ranch Style Beans
1 pk Corn Chips
2 x Avocados
2 x Tomatoes
1 lb Cheddar Cheese
Bottle Catalina Dressing
1 lb Ground Beef
2 tb Lemon Juice
Instructions
Saute ground beef, drain well and set aside to cool. Tear lettuce into pieces. Dice tomatoes and onion. Grate cheese. Drain beans. Break corn chips into smaller pieces. Chop avocado and sprinkle with lemon juice, lightly tossing to coat. Toss together all ingredients except corn chips. Top with chips just before serving.
Here is what I use:
Take olive oil, garlic, Cayenne pepper, a diced onion, and a spoonful of salsa or pico de gallo in a frying pan until it starts to sizzle, then place hamburger or chicken or soy meat in it and make sure that it is cooked fully (no pink).
Then, lay Doritos (about a handful) on the bottom of a bowl. Then place a handful of shredded lettuce, some pico de gallo or salsa, and cheddar cheese. Spoon the meat on and enjoy. You can top it with salsa/pico de gallo, sour cream, and/or guacamole if you want. Enjoy!
I have a recipe for taco salad using lettuce, browned hamburger drained, tomatoes,Shreaded Cheese ,add hamburger after it is drained%26amp;cool Mix salad dressing and taco seaoning mix together salad dressing depends on the size of salad pour over lettuce, tomatos, shreaded cheese,hamburger, refrigeerate and top with Doritos before serving.I have added black olives also it is your preference.
melted cheese, taco meat, diced tomato,
Wednesday, August 18, 2010
Any salad recipe composing..........?
Any salad with ingredients composing of
Cucumbers
Onions
Potatoes
Coriander
Apples
Pineapples
Mintleaves
Cabbage
Cream
So is there any?Any salad recipe composing..........?
Okay... boil the potatoes for about 10 minutes; rinse; when cool enough to handle, cut into bite-sized cubes. Core and cube apples and pineapple. Cube the cucumbers. Grate the cabbage. Mince the onion and coriander and mintleaves. Toss all together gently and add salt; add cream to reach desired consistency. Enjoy!Any salad recipe composing..........?
i love tomato and basil salad
if i were making a salad
i wouldn't choose this one
too many ingredients to buy at the store
probably too many different flavors and textures going on
and I'm not sure if the cream could hold/bind it all together
i think perhaps i am a boring cook
so a simple answer to your question is ............ no
YOU CAN USE ALL OF THESE....BUT SHOULDNT IN ONE SALAD....THE MINTLEAVES BEST LEFT OUT ......CREAM AND MINTLEAVES WOULD MAKE A DRESSING.....CORIANDER AND APPLES AND MINT LEAVES AND CREAM.....EVERYTHILNG ELSE GOES EXCEPT POTATOES.....YOUVE GOT TOO MANY INGREDIENTS FOR JUST ONE RECIPE...MAKES FOR HEARTBURN....
mix the apple and the cream together and viola a tuch of cinammon and you hav just made a desert + salad
lolz
I don't know about the potatoes and cream but all the rest of it sounds like a great tossed salad
Well...you've got a few there. First you've got a basic cucumber and onions in vinegar (slicing the cucumber really thin), then again you can make a nice potato salad with the cream, and then you can put the fruit stuff together for some...fruit salad?
I think you just listed it.
I don't know of any, but you can always experiment and make your own. You could peel and boil the potatoes and cut them into bite size pieces. Chop up and mix the other ingredients and mix with some cream and mayo and stir it in the potatoes to create a new potato salad recipe. Try a taste and if it needs something else, add something else till you get it like you think it should be. I experiment in the kitchen all the time.
sounds like you have one composed already
sounds yummy
i dont thick so but U can look it up
check allrecipes.com
Cucumbers
Onions
Potatoes
Coriander
Apples
Pineapples
Mintleaves
Cabbage
Cream
So is there any?Any salad recipe composing..........?
Okay... boil the potatoes for about 10 minutes; rinse; when cool enough to handle, cut into bite-sized cubes. Core and cube apples and pineapple. Cube the cucumbers. Grate the cabbage. Mince the onion and coriander and mintleaves. Toss all together gently and add salt; add cream to reach desired consistency. Enjoy!Any salad recipe composing..........?
i love tomato and basil salad
if i were making a salad
i wouldn't choose this one
too many ingredients to buy at the store
probably too many different flavors and textures going on
and I'm not sure if the cream could hold/bind it all together
i think perhaps i am a boring cook
so a simple answer to your question is ............ no
YOU CAN USE ALL OF THESE....BUT SHOULDNT IN ONE SALAD....THE MINTLEAVES BEST LEFT OUT ......CREAM AND MINTLEAVES WOULD MAKE A DRESSING.....CORIANDER AND APPLES AND MINT LEAVES AND CREAM.....EVERYTHILNG ELSE GOES EXCEPT POTATOES.....YOUVE GOT TOO MANY INGREDIENTS FOR JUST ONE RECIPE...MAKES FOR HEARTBURN....
mix the apple and the cream together and viola a tuch of cinammon and you hav just made a desert + salad
lolz
I don't know about the potatoes and cream but all the rest of it sounds like a great tossed salad
Well...you've got a few there. First you've got a basic cucumber and onions in vinegar (slicing the cucumber really thin), then again you can make a nice potato salad with the cream, and then you can put the fruit stuff together for some...fruit salad?
I think you just listed it.
I don't know of any, but you can always experiment and make your own. You could peel and boil the potatoes and cut them into bite size pieces. Chop up and mix the other ingredients and mix with some cream and mayo and stir it in the potatoes to create a new potato salad recipe. Try a taste and if it needs something else, add something else till you get it like you think it should be. I experiment in the kitchen all the time.
sounds like you have one composed already
sounds yummy
i dont thick so but U can look it up
check allrecipes.com
What is a recipe for a GREAT Greek salad?
there are recipes in cook books, and on the net, but they are never as good as the ones you get in a greek restaurant.What is a recipe for a GREAT Greek salad?
These are real 'Greek' salads ... not the type that have been 'Americanised'
Summer
Horiatiki (Greek salad)
Tomatoes (the big type) - chopped into large pieces
Cucumber peeled and halved lengthways and sliced
onion roughly chopped into large pieces
green bell pepper sliced
olives
dried oregano
feta
olive oil
plenty of salt (I prefer sea salt)
Add all ingredients to a bowl - apart from feta and oregano
pour over olive oil and salt (plenty of both if you want it to taste authentic! Remember Greeks hear glug glug when they pour olive oil - not measured out with teaspoons!
places a thick slice of feta on top and sprinkle with oregano and a little more olive oil to coat the feta
Tastes better if the ingredients are not straight from the fridge, but at room temp
Winter
Salad one
Shredded white raw cabbage topped with grated carrot - olive oil - lemon and salt
Salad two
Long leafed lettuce thinly sliced (roll leaves together like a sausage shape and slice them with a knife thinly, not torn ) - spring onions chopped - fresh dill - olive oil, vinegar (or lemon) and salt
These are the three main salads
btw - none of the recipes above my answer are authentic Greek recipes. Sound tasty but not Greek.What is a recipe for a GREAT Greek salad?
ok but without greek oil it s not the same
find a good greek oil and good onions
and many oil
You don't need a recipe for a greek salad! Just chop some tomatoes, cucumber, onion, peppers, olives, feta cheese and oregano. The difference in Greece is 1. the quality of the vegetables, and 2. the olive oil, you need extra virgin olive oil with it!
Greek salad is not like the American Greek salad and they are many to choose lettuce cabbage Xorta tomato cucumber and potato ! enjoy ! with some olive oil !
tomatoes,cucumber,onions,olives,oregano,鈥?and virgin olive oil pour them all together and you will have a great Greek salad,add as much as you want,its even better when the vegetables are fresh,also you can add green peppers it makes it so much tastier
and don't forget Feta cheese on the top of the salad with some oregan and olive oil on it~
The secret of the Greek salad lies on two main points. The freshness of the ingredients and the fact that the vergin olive oil added is usually a large quantity. About half the deep plate full, and which gets the aromas of the rest ingredients and mostly of the tomatoes. I personally like to add a dash of vinegar too, to make it more tasty, and a lot of oregano to make it slightly bitter. The combination of salt,oil,oregano and vinegar add flavor.
4 heads of Bibb lettuce, separated into leaves, rinsed and patted dry
4 tomatoes, cut into wedges
2 cucumbers, peeled, halved lengthwise, and cut into 1/4-inch slices
2 green bell peppers, halved lengthwise, and cut into 1/4-inch slices
1/4 pound feta cheese, broken into large chunks
16 Greek olives
Olive oil
Red wine vinegar
Salt and pepper
1 tablespoon minced fresh parsley leaves for garnish
Line a salad bowl with the lettuce leaves and arrange the tomatoes, cucumbers, bell peppers, feta, and olives decoratively on top. Sprinkle the salad with the oil and vinegar, add salt and pepper to taste, and garnish it with the parsley
1/2 small green bell pepper, chopped
1/2 small red onion, sliced
1/3 cup Kalamata or other brine-cured black olives, rinsed
1/4 seedless cucumber, chopped
1 cup cherry or grape tomatoes, halved
2 tablespoons extra-virgin olive oil
2 teaspoons finely chopped fresh oregano
2 teaspoons fresh lemon juice, or to taste
Salt and freshly ground black pepper
4 thick slices feta cheese (about 8 ounces)
In a large bowl, toss together all ingredients except the feta. Put feta on 4 serving plates and spoon some of the salad over each. Serve.
3 heads Romaine lettuce, washed and torn into bite sized pieces
1 pint grape tomatoes, halved
1 cup kalamata olives
1 cucumber, sliced
Greek vinaigrette, recipe follows
12 pepperoncini
2 small red onions, thinly sliced
Saganaki, recipe follows
Put all the romaine into a large mixing bowl. Add half of the tomatoes, kalamatas and cucumbers and toss to combine. Put the salad into a large decorative bowl, toss with 1 cup of the vinaigrette and garnish with the remaining tomatoes, cucumbers, pepperoncini, kalamatas, and red onion. Serve with the remaining vinaigrette and Saganaki on the side.
Greek Vinaigrette:
1 shallot, diced
1/2 cup fresh lemon juice
1/4 cup feta cheese, crumbled
1/2 teaspoon dried oregano
1 teaspoon salt
Freshly ground pepper
1 1/2 cups extra-virgin olive oil
Put the shallot into the bowl of a food processor and pulse until well chopped. Add the lemon juice, feta, oregano, salt and pepper and pulse again to combine. With the processor running, add the oil in a steady stream. Pour into a small pitcher and set aside.
Yield: 2 cups
Saganaki:
1 pound kasseri cheese, cut into 1/2-inch pieces
3 tablespoons butter, melted
2 tablespoons brandy
1 lemon, juiced
Preheat the broiler.
Put the kasseri slices onto a baking sheet and brush with the melted butter. Place under the broiler until the cheese starts to bubble, about 4 to 5 minutes. Remove from the oven, douse with the brandy and ignite. Let the flame die down, sprinkle with lemon juice, transfer to a serving platter and serve immediately.
These are real 'Greek' salads ... not the type that have been 'Americanised'
Summer
Horiatiki (Greek salad)
Tomatoes (the big type) - chopped into large pieces
Cucumber peeled and halved lengthways and sliced
onion roughly chopped into large pieces
green bell pepper sliced
olives
dried oregano
feta
olive oil
plenty of salt (I prefer sea salt)
Add all ingredients to a bowl - apart from feta and oregano
pour over olive oil and salt (plenty of both if you want it to taste authentic! Remember Greeks hear glug glug when they pour olive oil - not measured out with teaspoons!
places a thick slice of feta on top and sprinkle with oregano and a little more olive oil to coat the feta
Tastes better if the ingredients are not straight from the fridge, but at room temp
Winter
Salad one
Shredded white raw cabbage topped with grated carrot - olive oil - lemon and salt
Salad two
Long leafed lettuce thinly sliced (roll leaves together like a sausage shape and slice them with a knife thinly, not torn ) - spring onions chopped - fresh dill - olive oil, vinegar (or lemon) and salt
These are the three main salads
btw - none of the recipes above my answer are authentic Greek recipes. Sound tasty but not Greek.What is a recipe for a GREAT Greek salad?
ok but without greek oil it s not the same
find a good greek oil and good onions
and many oil
You don't need a recipe for a greek salad! Just chop some tomatoes, cucumber, onion, peppers, olives, feta cheese and oregano. The difference in Greece is 1. the quality of the vegetables, and 2. the olive oil, you need extra virgin olive oil with it!
Greek salad is not like the American Greek salad and they are many to choose lettuce cabbage Xorta tomato cucumber and potato ! enjoy ! with some olive oil !
tomatoes,cucumber,onions,olives,oregano,鈥?and virgin olive oil pour them all together and you will have a great Greek salad,add as much as you want,its even better when the vegetables are fresh,also you can add green peppers it makes it so much tastier
and don't forget Feta cheese on the top of the salad with some oregan and olive oil on it~
The secret of the Greek salad lies on two main points. The freshness of the ingredients and the fact that the vergin olive oil added is usually a large quantity. About half the deep plate full, and which gets the aromas of the rest ingredients and mostly of the tomatoes. I personally like to add a dash of vinegar too, to make it more tasty, and a lot of oregano to make it slightly bitter. The combination of salt,oil,oregano and vinegar add flavor.
4 heads of Bibb lettuce, separated into leaves, rinsed and patted dry
4 tomatoes, cut into wedges
2 cucumbers, peeled, halved lengthwise, and cut into 1/4-inch slices
2 green bell peppers, halved lengthwise, and cut into 1/4-inch slices
1/4 pound feta cheese, broken into large chunks
16 Greek olives
Olive oil
Red wine vinegar
Salt and pepper
1 tablespoon minced fresh parsley leaves for garnish
Line a salad bowl with the lettuce leaves and arrange the tomatoes, cucumbers, bell peppers, feta, and olives decoratively on top. Sprinkle the salad with the oil and vinegar, add salt and pepper to taste, and garnish it with the parsley
1/2 small green bell pepper, chopped
1/2 small red onion, sliced
1/3 cup Kalamata or other brine-cured black olives, rinsed
1/4 seedless cucumber, chopped
1 cup cherry or grape tomatoes, halved
2 tablespoons extra-virgin olive oil
2 teaspoons finely chopped fresh oregano
2 teaspoons fresh lemon juice, or to taste
Salt and freshly ground black pepper
4 thick slices feta cheese (about 8 ounces)
In a large bowl, toss together all ingredients except the feta. Put feta on 4 serving plates and spoon some of the salad over each. Serve.
3 heads Romaine lettuce, washed and torn into bite sized pieces
1 pint grape tomatoes, halved
1 cup kalamata olives
1 cucumber, sliced
Greek vinaigrette, recipe follows
12 pepperoncini
2 small red onions, thinly sliced
Saganaki, recipe follows
Put all the romaine into a large mixing bowl. Add half of the tomatoes, kalamatas and cucumbers and toss to combine. Put the salad into a large decorative bowl, toss with 1 cup of the vinaigrette and garnish with the remaining tomatoes, cucumbers, pepperoncini, kalamatas, and red onion. Serve with the remaining vinaigrette and Saganaki on the side.
Greek Vinaigrette:
1 shallot, diced
1/2 cup fresh lemon juice
1/4 cup feta cheese, crumbled
1/2 teaspoon dried oregano
1 teaspoon salt
Freshly ground pepper
1 1/2 cups extra-virgin olive oil
Put the shallot into the bowl of a food processor and pulse until well chopped. Add the lemon juice, feta, oregano, salt and pepper and pulse again to combine. With the processor running, add the oil in a steady stream. Pour into a small pitcher and set aside.
Yield: 2 cups
Saganaki:
1 pound kasseri cheese, cut into 1/2-inch pieces
3 tablespoons butter, melted
2 tablespoons brandy
1 lemon, juiced
Preheat the broiler.
Put the kasseri slices onto a baking sheet and brush with the melted butter. Place under the broiler until the cheese starts to bubble, about 4 to 5 minutes. Remove from the oven, douse with the brandy and ignite. Let the flame die down, sprinkle with lemon juice, transfer to a serving platter and serve immediately.
Anyone out there have a quick and tasty potato salad recipe
COUNTRY POTATO SALAD
6 strips bacon
2 lbs small red potatoes
1 bell pepper, seeded and chopped
1 green onion, minced
1 clove garlic, minced
2 hard boiled eggs, chopped
1/2 cup real mayonnaise
1 tablespoon cider vinegar
1/4 teaspoon celery seed
1 teaspoon brown mustard
salt and pepper, to taste
In a skillet, saut茅 bacon, green pepper and garlic just until edges of bacon become crispy. Drain on paper towels. Reserve a few tablespoons of the drippings from the bacon.
Place potatoes in cold water in a medium saucepan. Add 1 teaspoon salt and a small amount of the reserved bacon drippings. Boil until fork tender, about 15 minutes. Drain and cool. Cut into 1 inch cubes.
In a small bowl, combine mayonnaise, mustard, cider vinegar, celery seed, salt, and pepper.
Combine potatoes, green onion, and chopped eggs; add bacon, pepper and garlic mixture. Season with salt and pepper, to taste.
Note: Use a combination of red and green bell peppers for extra color. If red potatoes are not available, use new or baby white potatoes instead.
Anyone out there have a quick and tasty potato salad recipe
All-American Potato Salad
Must Have:
two pounds russet potatoes -- unpeeled
two tablespoons apple cider vinegar
three hard-boiled eggs -- peeled and cut into small dice
five green onions -- small dice
three stalks celery -- small dice
1/ two cup mayonaise
bacon bits -- optional
sweet pickles, diced -- optional
How To:
For boiling the potatoes: Start with cold, well salted water. Bring it to a boil, then reduce to a simmer and cook the spuds for about 35 minutes.
2. When they're just tender, drain off the water and grab your thickest oven mitts. You want to peel these potatoes while they're hot to absorb the flavor of the dressing. In this case, a component of the dressing, vinegar, salt and pepper.
3. Now let the potatoes cool in the fridge while you chop the onions and celery, and prepare the hard boiled eggs for the salad. Some bacon bits and or sweet pickles would be great!
4. Toss all of the ingredients with the mayonnaise and place the salad back in the refrigerator until you're ready to serve.
For the problem of mushy potatoes, boil them with their skins on. This will keep them intact. Start with cold, well salted water. If you pick potatoes that are all about the same size they will cook up evenly. If you peel and cube the potatoes while they're hot and drizzle them with vinegar they will absorb the flavor. They won't absorb any flavor cold. Anyone out there have a quick and tasty potato salad recipe
Peel, cube and roast on a cookie sheet at 350 for 50 minutes 4 sweet potatos tossed first with chopped a large vidalia onion, salt and pepper and a tablespoon of olive oil. Scrub, cube and roast on a seperate cookie sheet for 1 hour or until tender a variety of potatos (4-5) tossed first with 1 tablespoon olive oil, salt and pepper. Remove from oven, let cool to room temperature. Toss together with 1/2 cup chopped fresh parsley and 1 cup of Hellman's mayo. Adjust salt and pepper. Flavor seems better at room temp. but if not serving immediately add mayo just before serving.
easiest thing in the world would be to scrub a few potatoes, quarter and boil in salted water, hard boil a coupl of eggs, when theyre both cooked, cube the potatoes and eggs, leave to cool, grate in half an onion, add mayonnaise to your taste, and mix together.
voila! potatoe salad in minutes!
yes cut and boil potatoes until just done drain and let cool or put in an ice bath, drain add some bacon bits green onion mayo sour cream and cheddar it tastes great email me for the exact recipe if u want it (it is the best one i have had )
6 strips bacon
2 lbs small red potatoes
1 bell pepper, seeded and chopped
1 green onion, minced
1 clove garlic, minced
2 hard boiled eggs, chopped
1/2 cup real mayonnaise
1 tablespoon cider vinegar
1/4 teaspoon celery seed
1 teaspoon brown mustard
salt and pepper, to taste
In a skillet, saut茅 bacon, green pepper and garlic just until edges of bacon become crispy. Drain on paper towels. Reserve a few tablespoons of the drippings from the bacon.
Place potatoes in cold water in a medium saucepan. Add 1 teaspoon salt and a small amount of the reserved bacon drippings. Boil until fork tender, about 15 minutes. Drain and cool. Cut into 1 inch cubes.
In a small bowl, combine mayonnaise, mustard, cider vinegar, celery seed, salt, and pepper.
Combine potatoes, green onion, and chopped eggs; add bacon, pepper and garlic mixture. Season with salt and pepper, to taste.
Note: Use a combination of red and green bell peppers for extra color. If red potatoes are not available, use new or baby white potatoes instead.
Anyone out there have a quick and tasty potato salad recipe
All-American Potato Salad
Must Have:
two pounds russet potatoes -- unpeeled
two tablespoons apple cider vinegar
three hard-boiled eggs -- peeled and cut into small dice
five green onions -- small dice
three stalks celery -- small dice
1/ two cup mayonaise
bacon bits -- optional
sweet pickles, diced -- optional
How To:
For boiling the potatoes: Start with cold, well salted water. Bring it to a boil, then reduce to a simmer and cook the spuds for about 35 minutes.
2. When they're just tender, drain off the water and grab your thickest oven mitts. You want to peel these potatoes while they're hot to absorb the flavor of the dressing. In this case, a component of the dressing, vinegar, salt and pepper.
3. Now let the potatoes cool in the fridge while you chop the onions and celery, and prepare the hard boiled eggs for the salad. Some bacon bits and or sweet pickles would be great!
4. Toss all of the ingredients with the mayonnaise and place the salad back in the refrigerator until you're ready to serve.
For the problem of mushy potatoes, boil them with their skins on. This will keep them intact. Start with cold, well salted water. If you pick potatoes that are all about the same size they will cook up evenly. If you peel and cube the potatoes while they're hot and drizzle them with vinegar they will absorb the flavor. They won't absorb any flavor cold. Anyone out there have a quick and tasty potato salad recipe
Peel, cube and roast on a cookie sheet at 350 for 50 minutes 4 sweet potatos tossed first with chopped a large vidalia onion, salt and pepper and a tablespoon of olive oil. Scrub, cube and roast on a seperate cookie sheet for 1 hour or until tender a variety of potatos (4-5) tossed first with 1 tablespoon olive oil, salt and pepper. Remove from oven, let cool to room temperature. Toss together with 1/2 cup chopped fresh parsley and 1 cup of Hellman's mayo. Adjust salt and pepper. Flavor seems better at room temp. but if not serving immediately add mayo just before serving.
easiest thing in the world would be to scrub a few potatoes, quarter and boil in salted water, hard boil a coupl of eggs, when theyre both cooked, cube the potatoes and eggs, leave to cool, grate in half an onion, add mayonnaise to your taste, and mix together.
voila! potatoe salad in minutes!
yes cut and boil potatoes until just done drain and let cool or put in an ice bath, drain add some bacon bits green onion mayo sour cream and cheddar it tastes great email me for the exact recipe if u want it (it is the best one i have had )
Wednesday, July 28, 2010
Does anyone know of a yummy chicken and pasta salad recipe..?
my hubby wants me to make it like they do in the shops but i dont have a clue i think it has mayonnaise in it i dunno lol.. if anyone has any ideas on how to make it would be great........ thanksDoes anyone know of a yummy chicken and pasta salad recipe..?
Boil the macaroni elbows, or whatever shape you prefer, until soft.
Rinse with cold water to prevent stickiness, %26amp; then let drain well.
Use de-boned cooked chicken breast %26amp; thigh meat cubed.
Dice celery, green onions, sweet peppers (any colour), for crunch.
Add green peas, grated carrot, broccoli florets, sliced asparagus, etc.
Quantities are not critical, use whatever you like, mix with mayo.
You can add a little mustard or other salad dressing for some bite.Does anyone know of a yummy chicken and pasta salad recipe..?
I hope you hubby enjoys these UKF
Chicken with Garlic Cream Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 boneless chix breasts
1 cup sliced mushrooms
1 cup broccoli florettes
2 sm. garlic cloves minced
1 pt heavy cream
1 Tbsp. corn starch
1/4 cup water
1 tsp. white pepper
1 cup chablis wine
Pasta or rice
NOTE: For a lighter dish the cream can be replaced with 1/2 %26amp; 1/2 or left out completely. Cut chicken into bite size pieces. Combine chicken and garlic in a skillet with wine over medium heat. When chicken is about half cooked add broccoli and mushrooms. While chicken is cooking heat the cream in a saucepan over high heat. When cream boils add white pepper and remaining garlic. Combine corn starch and water in a small bowl and slowly add about half to the cream mixture. Stir briskly and continue to add cornstarch mixture until desired thickness is attained. Caution: the sauce will thicken very slowly after adding the corn starch so wait a short time before adding more. Add sauce to chicken and serve over pasta or rice =2E ( Angel Hair pasta works great) Enjoy!
CHICKEN-VEGETABLE TETRAZZINI
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta
Poultry Microwave
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Boned, Skinned Chicken
Breasts Cut in 1/2 in.
Strips
2 cl Garlic Minced
1 c Frozen Peas
1 c Mushrooms, Quartered
1 tb Oleo
2 tb Flour
2/3 c + 2 T. Skim Milk
2 tb Diced Pimento
2 tb Dry Sherry
1/4 ts Salt
1/4 ts Pepper
2 c Cooked Hot Spaghetti
Place Chicken %26amp; Garlic in 2 Quart Glass Measure.Cover With Plastic Wrap %26amp; Vent. Microwave At Medium-High 4 Min. Stirring Once. Add Peas; Cover %26amp; Microwave At Medium-High 4 Min. Stirring Once. Stir
in Mushrooms; Cover %26amp; Microwave At Medium-High 2 To 3 Min. OR Just Until Chicken Is Done. Drain Well. Set Aside. Place Oleo in 2 C. Glass Measure. Microwave At High 30 Sec. OR Until Oleo Melts. Add Flour; Stir Well. Gradually Add Milk, Stirring Well. Microwave At
High 4 Min. OR Until Thick %26amp; Bubbly, Stirring Twice.Stir in Pimento, Dry Sherry, Salt %26amp; Pepper. Set Aside. Combine Chicken %26amp; Pasta in A Large Bowl. Spoon Sauce Over Mixture. Toss Well.
(Fat 6.6, Chol. 73.)
CHICKEN PASTA ITALIANA
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 qt Water
1/2 c Dry White Wine
4 (4 Oz.) Boneless, Skinned
Chicken Breasts
4 cl Garlic
3 tb Thinly Sliced Basil
1/8 ts Salt
1/8 ts Pepper
2 tb Lemon Juice
4 oz Uncooked Rigatoni Pasta
1 tb Olive Oil
1 md Size Red Pepper Julienne
4 Ripe Olives Thinly Sliced
Bring Water To A Boil in Medium Sauce Pan. Add Wine,
Chicken %26amp; Garlic. Reduce Heat %26amp; Simmer 15 Min. OR
Until Chicken Is Done. Remove Chicken %26amp; Garlic From
Broth, Reserving Broth. Let Chicken Cool. Cut Chicken
Into 1/2 in. Pieces. Set Aside. Crush Garlic in A
Small Bowl, Add Basil, Salt, Pepper %26amp; Lemon Juice.Mix
Well %26amp; Set Aside.
Bring Reserved Broth To A Boil. Add Pasta. Cook 12
Min. OR Until AL Dente. Drain. Rinse Under Cold
Water. Drain. Toss Pasta With Olive Oil. Combine
Resrved Garlic-Lemon Mixture, Chicken, Pasta, Bell
Peppers %26amp; Olives in A Large Bowl. Toss Gently. Chill
At Least 1 Hour.Spoon Chicken Mixture Onto Lettuce
Lined Plates. (Fat 7.7. Chol. 72.)
1 lb box of Rotelle Pasta
2 frozen chicken breast halves
1 cup salad dressing (like Miracle Whip)
1/4 cup brown sugar
1 Tbsp red wine vinegar
1/4 tsp, + 1/4 tsp, + 1 Tbsp salt (divided)
pinch cayenne pepper (1/16 tsp)
1 cup celery (chopped)
4 oz cheddar cheese, small cubed
Boil 5 qts water w/1 Tbsp salt to cook pasta in. Microwave defrost frozen chicken breasts. In large bowl mix together remaining ingred.s, cover %26amp; set aside in fridge. Cook pasta eldente, drain %26amp; let cool. (Don't rinse so that dressing sticks better.) Cube up chicken, sprinkle with 1/4 tsp salt %26amp; cook in 2 Tbsp btr flvr Crisco til done. Cool. Add pasta %26amp; chicken to the celery %26amp; cheese dressing sauce. Chill. Serve.
CHICKEN PASTA SALAD
3 Chicken Breasts
2 cups Rotini or Shell Pasta (cooked, rinsed and cooled)
1/2 Red Pepper
1/2 Green Pepper
8-10 cherry tomatoes (halved)
1/4 cup Feta cheese crumbled (optional)
1/4 Ceasar Salad Dressing (more or less to taste and to coat)
Cook chicken until no longer pink in middle. Chop into small pieces. Chop peppers and add to tomatoes in large bowl. Add chicken, pasta and feta to large bowl. Add Ceasar salad dressing and mix well. Refigerate until needed.
PESTO CHICKEN AND PASTA SALAD
1 (7 oz.) pkg. pre-made pesto sauce
1/2 c. mayonnaise
1/2 tsp. salt
1 (9 oz.) pkg. angel hair pasta
1 can sliced pitted olives, drained
1 tomato, seeded and chopped
1 lg. yellow pepper, cut into strips
1/4 c. finely chopped onion
4 chicken breasts
Mix together pesto, mayonnaise and salt. Toss pasta, olives, tomato, pepper, and onion with 3/4 cup pesto mixture. Grill chicken brushed with remaining pesto mixture. Cut into strips and serve over pasta. Serve cold or hot.
put the cooked chicken and pasta into a bowl witht he salad and pop some honey and mustard dressing from a bottle on top.
easy.
or make your own dressing:-
olive oil
honey
mustard
white wine vinegar (use sparingly)
start with a tablespoon of each, whisk up and then taste. then add more of each ingredient according to your personal preference until you have the quantity you need, to dress the salad. throw in some dried herbs (thyme or basil would work well, or fresh tarragon)
or just buy a bottle of it! lamo
hope that wasn't too chef-y for you!!!
good luck! x
chicken recipe
http://chettinadusamayal.blogspot.com/se鈥?/a>lash liner
Boil the macaroni elbows, or whatever shape you prefer, until soft.
Rinse with cold water to prevent stickiness, %26amp; then let drain well.
Use de-boned cooked chicken breast %26amp; thigh meat cubed.
Dice celery, green onions, sweet peppers (any colour), for crunch.
Add green peas, grated carrot, broccoli florets, sliced asparagus, etc.
Quantities are not critical, use whatever you like, mix with mayo.
You can add a little mustard or other salad dressing for some bite.Does anyone know of a yummy chicken and pasta salad recipe..?
I hope you hubby enjoys these UKF
Chicken with Garlic Cream Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 boneless chix breasts
1 cup sliced mushrooms
1 cup broccoli florettes
2 sm. garlic cloves minced
1 pt heavy cream
1 Tbsp. corn starch
1/4 cup water
1 tsp. white pepper
1 cup chablis wine
Pasta or rice
NOTE: For a lighter dish the cream can be replaced with 1/2 %26amp; 1/2 or left out completely. Cut chicken into bite size pieces. Combine chicken and garlic in a skillet with wine over medium heat. When chicken is about half cooked add broccoli and mushrooms. While chicken is cooking heat the cream in a saucepan over high heat. When cream boils add white pepper and remaining garlic. Combine corn starch and water in a small bowl and slowly add about half to the cream mixture. Stir briskly and continue to add cornstarch mixture until desired thickness is attained. Caution: the sauce will thicken very slowly after adding the corn starch so wait a short time before adding more. Add sauce to chicken and serve over pasta or rice =2E ( Angel Hair pasta works great) Enjoy!
CHICKEN-VEGETABLE TETRAZZINI
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta
Poultry Microwave
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Boned, Skinned Chicken
Breasts Cut in 1/2 in.
Strips
2 cl Garlic Minced
1 c Frozen Peas
1 c Mushrooms, Quartered
1 tb Oleo
2 tb Flour
2/3 c + 2 T. Skim Milk
2 tb Diced Pimento
2 tb Dry Sherry
1/4 ts Salt
1/4 ts Pepper
2 c Cooked Hot Spaghetti
Place Chicken %26amp; Garlic in 2 Quart Glass Measure.Cover With Plastic Wrap %26amp; Vent. Microwave At Medium-High 4 Min. Stirring Once. Add Peas; Cover %26amp; Microwave At Medium-High 4 Min. Stirring Once. Stir
in Mushrooms; Cover %26amp; Microwave At Medium-High 2 To 3 Min. OR Just Until Chicken Is Done. Drain Well. Set Aside. Place Oleo in 2 C. Glass Measure. Microwave At High 30 Sec. OR Until Oleo Melts. Add Flour; Stir Well. Gradually Add Milk, Stirring Well. Microwave At
High 4 Min. OR Until Thick %26amp; Bubbly, Stirring Twice.Stir in Pimento, Dry Sherry, Salt %26amp; Pepper. Set Aside. Combine Chicken %26amp; Pasta in A Large Bowl. Spoon Sauce Over Mixture. Toss Well.
(Fat 6.6, Chol. 73.)
CHICKEN PASTA ITALIANA
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 qt Water
1/2 c Dry White Wine
4 (4 Oz.) Boneless, Skinned
Chicken Breasts
4 cl Garlic
3 tb Thinly Sliced Basil
1/8 ts Salt
1/8 ts Pepper
2 tb Lemon Juice
4 oz Uncooked Rigatoni Pasta
1 tb Olive Oil
1 md Size Red Pepper Julienne
4 Ripe Olives Thinly Sliced
Bring Water To A Boil in Medium Sauce Pan. Add Wine,
Chicken %26amp; Garlic. Reduce Heat %26amp; Simmer 15 Min. OR
Until Chicken Is Done. Remove Chicken %26amp; Garlic From
Broth, Reserving Broth. Let Chicken Cool. Cut Chicken
Into 1/2 in. Pieces. Set Aside. Crush Garlic in A
Small Bowl, Add Basil, Salt, Pepper %26amp; Lemon Juice.Mix
Well %26amp; Set Aside.
Bring Reserved Broth To A Boil. Add Pasta. Cook 12
Min. OR Until AL Dente. Drain. Rinse Under Cold
Water. Drain. Toss Pasta With Olive Oil. Combine
Resrved Garlic-Lemon Mixture, Chicken, Pasta, Bell
Peppers %26amp; Olives in A Large Bowl. Toss Gently. Chill
At Least 1 Hour.Spoon Chicken Mixture Onto Lettuce
Lined Plates. (Fat 7.7. Chol. 72.)
1 lb box of Rotelle Pasta
2 frozen chicken breast halves
1 cup salad dressing (like Miracle Whip)
1/4 cup brown sugar
1 Tbsp red wine vinegar
1/4 tsp, + 1/4 tsp, + 1 Tbsp salt (divided)
pinch cayenne pepper (1/16 tsp)
1 cup celery (chopped)
4 oz cheddar cheese, small cubed
Boil 5 qts water w/1 Tbsp salt to cook pasta in. Microwave defrost frozen chicken breasts. In large bowl mix together remaining ingred.s, cover %26amp; set aside in fridge. Cook pasta eldente, drain %26amp; let cool. (Don't rinse so that dressing sticks better.) Cube up chicken, sprinkle with 1/4 tsp salt %26amp; cook in 2 Tbsp btr flvr Crisco til done. Cool. Add pasta %26amp; chicken to the celery %26amp; cheese dressing sauce. Chill. Serve.
CHICKEN PASTA SALAD
3 Chicken Breasts
2 cups Rotini or Shell Pasta (cooked, rinsed and cooled)
1/2 Red Pepper
1/2 Green Pepper
8-10 cherry tomatoes (halved)
1/4 cup Feta cheese crumbled (optional)
1/4 Ceasar Salad Dressing (more or less to taste and to coat)
Cook chicken until no longer pink in middle. Chop into small pieces. Chop peppers and add to tomatoes in large bowl. Add chicken, pasta and feta to large bowl. Add Ceasar salad dressing and mix well. Refigerate until needed.
PESTO CHICKEN AND PASTA SALAD
1 (7 oz.) pkg. pre-made pesto sauce
1/2 c. mayonnaise
1/2 tsp. salt
1 (9 oz.) pkg. angel hair pasta
1 can sliced pitted olives, drained
1 tomato, seeded and chopped
1 lg. yellow pepper, cut into strips
1/4 c. finely chopped onion
4 chicken breasts
Mix together pesto, mayonnaise and salt. Toss pasta, olives, tomato, pepper, and onion with 3/4 cup pesto mixture. Grill chicken brushed with remaining pesto mixture. Cut into strips and serve over pasta. Serve cold or hot.
put the cooked chicken and pasta into a bowl witht he salad and pop some honey and mustard dressing from a bottle on top.
easy.
or make your own dressing:-
olive oil
honey
mustard
white wine vinegar (use sparingly)
start with a tablespoon of each, whisk up and then taste. then add more of each ingredient according to your personal preference until you have the quantity you need, to dress the salad. throw in some dried herbs (thyme or basil would work well, or fresh tarragon)
or just buy a bottle of it! lamo
hope that wasn't too chef-y for you!!!
good luck! x
chicken recipe
http://chettinadusamayal.blogspot.com/se鈥?/a>
Does anyone have the recipe for the Pear and Blue Cheese salad at Nordstroms Cafe?
What I really want is the recipe for the dressing, as I can figure out the rest.Does anyone have the recipe for the Pear and Blue Cheese salad at Nordstroms Cafe?
This is a Champagne Vinaigrette
Makes 1 cup
To make homemade champagne vinegar, store leftover champagne in an open, widemouthed jar at room temperature. In a few weeks, it will be vinegar.
2 teaspoons Dijon mustard
1/4 cup champagne vinegar
3/4 cup extra-virgin olive oil
1/2 teaspoon salt
Pinch of freshly ground black pepper
1. In a small bowl, combine mustard and vinegar; whisk together. While whisking constantly, slowly drizzle in olive oil. Season with salt and pepper. The vinaigrette may be stored in the refrigerator in an airtight container for up to 1 month.Does anyone have the recipe for the Pear and Blue Cheese salad at Nordstroms Cafe?
Tangy Pear and Blue Cheese Salad
';Romaine, blue cheese, chopped pears, walnuts, and red onions, combined with a tangy dressing, make this salad unforgettable. It is a sure hit worth trying!';
Original recipe yield: 6 servings.
Prep Time:
20 Minutes
Ready In:
20 Minutes
Servings:
6 (change)
INGREDIENTS:
* 1/3 cup ketchup
* 1/2 cup distilled white vinegar
* 3/4 cup white sugar
* 2 teaspoons salt
* 1 cup canola oil
* 2 heads romaine lettuce, chopped
* 4 ounces crumbled blue cheese
* 2 pears - peeled, cored and chopped
* 1/2 cup toasted chopped walnuts
* 1/2 red onion, chopped
DIRECTIONS:
1. In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.
2. In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.
This is a Champagne Vinaigrette
Makes 1 cup
To make homemade champagne vinegar, store leftover champagne in an open, widemouthed jar at room temperature. In a few weeks, it will be vinegar.
2 teaspoons Dijon mustard
1/4 cup champagne vinegar
3/4 cup extra-virgin olive oil
1/2 teaspoon salt
Pinch of freshly ground black pepper
1. In a small bowl, combine mustard and vinegar; whisk together. While whisking constantly, slowly drizzle in olive oil. Season with salt and pepper. The vinaigrette may be stored in the refrigerator in an airtight container for up to 1 month.Does anyone have the recipe for the Pear and Blue Cheese salad at Nordstroms Cafe?
Tangy Pear and Blue Cheese Salad
';Romaine, blue cheese, chopped pears, walnuts, and red onions, combined with a tangy dressing, make this salad unforgettable. It is a sure hit worth trying!';
Original recipe yield: 6 servings.
Prep Time:
20 Minutes
Ready In:
20 Minutes
Servings:
6 (change)
INGREDIENTS:
* 1/3 cup ketchup
* 1/2 cup distilled white vinegar
* 3/4 cup white sugar
* 2 teaspoons salt
* 1 cup canola oil
* 2 heads romaine lettuce, chopped
* 4 ounces crumbled blue cheese
* 2 pears - peeled, cored and chopped
* 1/2 cup toasted chopped walnuts
* 1/2 red onion, chopped
DIRECTIONS:
1. In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.
2. In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.
Does anyone know the recipe for Olive Garden spaghetti or the salad dressing?
This is a copy cat recipe of the Olive Garden's Italian Salad Dressing
6 servings 10 min prep
1/2 cup white wine vinegar
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
2 1/2 tablespoons grated romano cheese
2 tablespoons dry pectin
2 tablespoons Egg Beaters egg substitute
1 1/4 teaspoons salt
1 teaspoon lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon dried parsley flakes
1 pinch dried oregano
1 pinch crushed red pepper flakes
Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds.
Chill at least 1 hour.
Serve over mixed greens.Does anyone know the recipe for Olive Garden spaghetti or the salad dressing?
OLIVE GARDEN ITALIAN SALAD DRESSING
Source: Olive Garden Restaurants, Phoenix, Arizona - This is NOT a TSR clone.
1/2 C. white vinegar
1/3 C. water
1/3 C. vegetable oil
1/4 C. corn syrup
2 1/2 T. grated Romano cheese
2 T. dry pectin
2 T. egg, beaten
1 1/4 tsp. salt
1 tsp. lemon juice
1/2 tsp. minced garlic
1/4 tsp. dried parsley flakes
Pinch of dried oregano
Pinch of crushed red pepper flakes
Combine all ingredients with medium speed of electric mixer or in a blender on low speed for 30 seconds. Chill at least 1 hour.
Serve over mixed greens or use as a marinade. Makes 8 servings
1 pound spaghetti
* 1 (24 ounce) jar tomato pasta sauce
* 1 onion, chopped
* 1 tablespoon olive oil
* 1/2 cup heavy cream
* 1/2 cup grated Parmesan cheese
PREPARATION:
Bring a large pot of water to boil and add linguine. Cook according to package directions.
Meanwhile, saute onion in olive oil in a heavy skillet until tender, about 3 minutes. Add the pasta sauce and simmer for 5 minutes.
Stir in cream and Parmesan cheese and remove from heat.
Drain the pasta and toss with the sauce. Serve with more Parmesan cheese. Serves 4
6 servings 10 min prep
1/2 cup white wine vinegar
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
2 1/2 tablespoons grated romano cheese
2 tablespoons dry pectin
2 tablespoons Egg Beaters egg substitute
1 1/4 teaspoons salt
1 teaspoon lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon dried parsley flakes
1 pinch dried oregano
1 pinch crushed red pepper flakes
Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds.
Chill at least 1 hour.
Serve over mixed greens.Does anyone know the recipe for Olive Garden spaghetti or the salad dressing?
OLIVE GARDEN ITALIAN SALAD DRESSING
Source: Olive Garden Restaurants, Phoenix, Arizona - This is NOT a TSR clone.
1/2 C. white vinegar
1/3 C. water
1/3 C. vegetable oil
1/4 C. corn syrup
2 1/2 T. grated Romano cheese
2 T. dry pectin
2 T. egg, beaten
1 1/4 tsp. salt
1 tsp. lemon juice
1/2 tsp. minced garlic
1/4 tsp. dried parsley flakes
Pinch of dried oregano
Pinch of crushed red pepper flakes
Combine all ingredients with medium speed of electric mixer or in a blender on low speed for 30 seconds. Chill at least 1 hour.
Serve over mixed greens or use as a marinade. Makes 8 servings
1 pound spaghetti
* 1 (24 ounce) jar tomato pasta sauce
* 1 onion, chopped
* 1 tablespoon olive oil
* 1/2 cup heavy cream
* 1/2 cup grated Parmesan cheese
PREPARATION:
Bring a large pot of water to boil and add linguine. Cook according to package directions.
Meanwhile, saute onion in olive oil in a heavy skillet until tender, about 3 minutes. Add the pasta sauce and simmer for 5 minutes.
Stir in cream and Parmesan cheese and remove from heat.
Drain the pasta and toss with the sauce. Serve with more Parmesan cheese. Serves 4
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