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This shrimp pasta primavera features zucchini, asparagus, carrots and broccoli, all delightfully seasoned with fresh basil, thyme and parsley in this easily adaptable summer pasta. Get the recipe ...
Miami chef Brad Kilgore mixes milk, cream, tangy fresh goat cheese, and Greek yogurt to make decadent, creamy grits drizzled with a smoky, fragrant vegan oil that tastes just like chorizo. Get the ...
Stir the flour, garlic powder and black pepper in a 4-quart saucepan. Add the broth to the saucepan and stir until the mixture is smooth. Cook and stir over medium heat until the mixture boils and ...
Fettuccine Alfredo (Italian: [fettut'tʃiːne alˈfreːdo]) is a pasta dish consisting of fettuccine tossed with butter and Parmesan cheese, which melt and emulsify to form a rich cheese sauce coating the pasta. [1]
Shrimp Creole—Shrimp Creole is a favorite of Creole cuisine in the greater New Orleans area. It is a dish made of shrimp, tomatoes, onion, bell pepper, celery, garlic and cayenne pepper. Classic shrimp creole does not contain a roux, but some cooks may add one. It is an early Creole dish that shows its strong French and Spanish heritage.
derived from the fettuccine Alfredo made popular by Roman restaurateur Alfredo di Lelio [23] starting in 1914. American Alfredo sauce consists largely of cream, butter, and Parmigiano Reggiano cheese with nutmeg and black pepper seasonings, and is served over vegetables and some meats (particularly chicken and shellfish), as well as the ...
Bacon, shrimp, and panko-crusted crispy chicken are coated in a creamy egg and cheese sauce and tossed with spaghetti. Don't skip the red bell pepper because it adds color and cuts the richness ...
A baked pasta dish, made with cannelloni (a cylindrical type of pasta) filled with a sauce of ricotta cheese and spinach and covered by a tomato sauce Cappellacci di zucca ferraresi: Emilia-Romagna: A Ferrara dish, made with cappellacci dumplings, filled with a pumpkin cream, served with melted butter flavored with sage leaves and Grana Padano ...
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