- 120ml (1/2 cup) butter
- 2 tsp. dried basil, crushed
- 2 tsp. lemon juice
- 1 1/4 tsp. garlic powder
- 3/4 tsp. seasoned salt
- 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)
- 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)
- 3 Tbsp. walnuts (chopped )
- fresh, grated Parmesan cheese
- Melt the butter in a large skillet.
- Add the basil, lemon juice, garlic powder and seasoned salt, blending well.
- Add the fettuccine, broccoli, walnuts.
- Blend well and toss to coat the fettuccine.
- After tossing, add fresh grated Parmesan cheese to top off the dish.
This article uses material from the Wikibooks article “Cookbook:Garlic Parmesan Pasta“, which is released under the Creative Commons Attribution-Share-Alike License 3.0.
- 4 avocados
- 2 tablespoons of pico de gallo
- Juice of 1/2 lime
- 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper
- 1 teaspoon of salt
- 4 teaspoons of olive oil
- 1 1/2 teaspoon of chopped garlic
- 1/2 teaspoon of ground black pepper
- 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)
- Pit the avocados.
- Score avocado without cutting through the skin.
- Scoop out one avocado with a large spoon and place in mixing bowl.
- Add the lime juice and stir to evenly coat the avocados.
- Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.
- Then scoop out the other avocados and gently mix and toss in the larger pieces.
- The guacamole is the right consistency when more large pieces than mashed parts remain.
- Garnish with a sprig of cilantro.
This article uses material from the Wikibooks article “Cookbook:Guacamole“, which is released under the Creative Commons Attribution-Share-Alike License 3.0.
- 1 Tablespoon butter
- 1 cup onion, chopped
- 3 Tablespoons all-purpose flour
- 1/2 teaspoon curry powder
- 1/4 teaspoon cumin
- 1/4 teaspoon ground nutmeg
- 2 garlic cloves, crushed
- 1 cup peeled and cubed sweet potato
- 1/4 teaspoon salt
- 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock
- 1 15-oz can of pumpkin
- 1 cup 1% milk
- 1 Tablespoon fresh lime juice
- Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.
- Add the sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.
- Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.
- Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.
- Remove from heat and add lime juice.
This article uses material from the Wikibooks article “Cookbook:Spiced Pumpkin Soup“, which is released under the Creative Commons Attribution-Share-Alike License 3.0.