As promised for over two months now…
Sarah’s Fettuccine Alfredo
16 oz. Fettuccine
3 C. heavy cream
12 TBSP. sweet cream butter
1 C. shredded or grated Parmesan cheese
Salt and Pepper to taste
Cook fettuccine according to package directions; set aside. Meanwhile, in a large saucepan, heat cream, butter, salt and pepper. While stirring almost constantly, cook over medium low for approximately 10 minutes so that butter and cream mixture is hot, but not boiling. Do not overcook. Add Parmesan cheese and stir constantly until cheese melts completely and sauce begins to thicken, approximately 10 more minutes. Add cooked pasta and mix until pasta is well coated. Serve immediately.
Bread & Boaz Dip
1 Loaf French Bread
I don’t know the measurements…start small. If our taste buds are the same, you’re going to want more vinegar than oil, a couple dashes of oregano, more garlic, and a little bit of pepper!
Learn Why I Named it Boaz Dip.
I put everything in my salad. You name it, I’ve probably had it! My basic salad starts out with either baby spinach or a really green leafy lettuce like Romaine. Then I add anything and everything: blueberries, pecans, English cucumbers, red bell pepper, sweet onion, mandarin oranges, celery, radishes, strawberries, carrots sometimes pineapple, etc. My favorite dressing is just a basic oil and vinegar with just a few seasonings such as garlic, sugar, salt, & pepper. However, I really enjoy the one below, too!
1/2 cup olive oil
¾ cup apple cider vinegar
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
2 tablespoons grated Asiago cheese
3 teaspoons sugar
2 teaspoons dried oregano
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon ground black pepper
In work bowl of a food processor, combine all ingredients. Pulse until smooth. Add oil and vinegar to taste. Makes about 2 cups.
“We Be Limin'” [a phrase used in Trinidad for “hanging out”] Key Lime Pie
5 TBSP butter, melted
1 ½ C graham cracker crumbs
½ C slivered almonds
Preaheat oven to 350 degrees. Combine and pat into 9″ pie pan. Bake for 5-10 minutes.
1 (14 oz.) can sweetened condensed milk
½ C key lime juice
2 tsp. grated lime zest
2 eggs (separated)
¼ tsp. cream of tartar
¼ C sugar
In a medium bowl, combine the milk, lime juice, and 1 tsp. zest, blend in the egg yolks. Pour in crust.
For the meringue, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar and remaining tsp. of zest until the mixture is stiff. Spread the meringue over the filling; spread it to touch the edge of the crust all around. Bake for 12-15 minutes or until the meringue is golden brown.
*Compliments of Paula Deen