Fettuccine Alfredo

Fettuccine Alfredo

fettuccine-alfredo
– from Bon Appétit

Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water. This is part of BA’s Best, a collection of our essential recipes.

Ingredients:

12 ounces fettuccine or other long pasta
Kosher salt
¼ cup (½ stick) unsalted butter
¾ cup finely grated Parmesan, plus more for serving
Freshly ground black pepper

Preparation:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid.
Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, a piece at a time, until melted. Whisking constantly, gradually add cheese, making sure it’s completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve topped with pepper and more cheese.

Recipe by Carla Lalli Music
Photograph by Michael Graydon & Nikole Herriott

French Toast

Untitled-110 (1)

 

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French Toast!

– Recipe shared from PERFECT FRENCH TOAST RECIPE because of the usual; My not using a recipe! Been making it way too long 😀
Good when it’s breakfast for dinner too…of course.
Recipe variable, flexible & forgiving EASY

#Butter! & #MAPLESYRUP!

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Ingredients:

2 eggs
1 cup milk, half and half, coconut milk, or almond milk
pinch salt
1 tablespoon granulated sugar, honey or maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon – optional but yummy!
8 slices sandwich bread
butter

Instructions:

Whisk together eggs, milk, salt, sugar, vanilla, and cinnamon in a flat-bottomed pie plate or baking dish. Place bread slices, one or two at a time, into the egg mixture and flip to make sure both sides of bread are well-coated.
Melt butter in a large skillet or on a griddle. Place bread slices in skillet or on griddle and cook until golden brown on each side, about 2-3 minutes.
Serve immediately or keep warm in oven until ready to serve, but no longer than about 30 minutes.

BTW – the Fish Spatula works perfectly with delicate French Toast.

✔️ best spatula info at end.
✔️now…just photos 😀
✔️And a video

Watch “Pain Perdu – Historical French Toast – 18th Century Cooking S2E19” on YouTube

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A good spatula can actually make your food look and taste better. “You can never, ever have enough.”

If I could only buy one spatula, I’d get the Fish Spatula. Forget that it’s got fish in its name—it’s a versatile, all-purpose slotted spatula with the right amount of flexibility!

The all-purpose spatula

All of our experts agreed on one thing—if you have one spatula, make it a fish spatula.
 http://m.thesweethome.com/reviews/best-spatula/

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QUICK STICKY BUNS

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QUICK STICKY BUNS

Nothing could be easier than these caramel buns made with frozen sweet roll dough.

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from Land O Lakes

Topping

1/4 CUP
Land O Lakes® Butter, melted

1/4 CUP
firmly packed brown sugar

2 TABLESPOONS
light corn syrup

1/4 CUP
chopped pecans

Buns

1 TABLESPOON
sugar

1/2 TEASPOON
ground cinnamon

9
Texas-size frozen white roll dough, thawed

DIRECTIONS

Combine butter, brown sugar and corn syrup in 9-inch round cake pan; stir in pecans.
Spread evenly in pan. 
Combine sugar and cinnamon in small bowl.
Coat roll dough with sugar mixture.
Arrange in pan over topping, placing 7 rolls around edge of pan and 2 rolls in center.
Sprinkle with any remaining sugar mixture. 
Cover; let rise in warm place until double in size (25 to 30 minutes). 
Heat oven to 350°F. 
Bake for 20 to 24 minutes or until golden brown.
Cool in pan 3 to 4 minutes.
Invert onto waxed paper or serving plate.

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eggmonkey

© 2015 Land O’Lakes, Inc.