Pesto Fettuccine with Chicken

Ingredients

 

1 pound fettuccine, linguine or spaghetti
1 tablespoon unsalted butter
1 tablespoon vegetable oil
3 (6 oz.) boneless, skinless chicken breasts
S alt and pepper
18 cherry tomatoes
1/2 cup prepared pesto

 

Preparation

In a large pot of boiling, salted water, cook pasta, stirring occasionally, until al dente, about 12 minutes.
Meanwhile, in a medium skillet, melt butter in vegetable oil. Season chicken with salt and pepper and cook over medium-high heat until lightly browned and firm to touch, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm. Discard all but 1 Tbsp. fat from skillet. Add tomatoes and cook over medium-high heat, stirring often, until they start to soften, about 5 minutes. Cut chicken into chunks.
Ladle off 1 cup pasta water and set aside. Drain pasta and return to pot. Add chicken, tomatoes and reserved pasta water. Stir in pesto and mix well until ingredients are coated.

                                                         Source:.myrecipes.com

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Chocolate Dipped Krispies Peanut Butter Balls

Ingredients:

1/2 cup butter or 1/2 cup margarine
2 cups chunky peanut butter
1 teaspoon vanilla (optional)
1 lb powdered sugar
3 cups rice, krispies

Chocolate Dip

2 ounces paraffin wax or 2 ounces shortening
1 (24 ounce) package chocolate chips (using 12 ounces for large balls or 24 ounces for small one)

 

Directions:

1 Melt butter and while hot, stir in peanut butter.

2 Mix well and add vanilla, powdered sugar and Rice Krispies.

3 Work in with hands until it will form balls.

4 If using paraffin shred on a box grater then add to the chocolate in a double boil and heat till melted and combined.

5 Dip into melted chocolate and paraffin or shortening with toothpick.

6 Cool on waxed paper.
                                                                Source : food.com

 

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Midnight Chocolate Cake

Ingredients

• About 1/4 cup salad oil
• About 2/3 cup unsweetened cocoa
• 1 1/3 cups all-purpose flour 
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups sugar 
• 2 large egg whites 
• 1 teaspoon vanilla
• Whipped frosting

 

Preparation

1. Oil a metal 8-inch-square or 8-inch-wide round cake pan, or a 9-inch-wide, 1 1/2- to 2-inch-deep heart-shaped pan. Line pan bottom with waxed paper cut to fit; oil paper. Dust pan with cocoa, shaking out excess.
2. In a bowl, mix 2/3 cup cocoa, flour, soda, and salt.
3. In another bowl with a mixer, beat to blend sugar, 1/4 cup salad oil, egg whites, vanilla, and 1 cup water. Add flour mixture; stir to mix, then beat until batter is smooth. Scrape batter into prepared pan.
4. Bake in a 350° oven until cake begins to pull from pan side and springs back when lightly pressed in center, 35 to 40 minutes.
5. Let cool in pan on a rack for 10 minutes. Run a thin knife between cake and pan rim, invert cake onto a rack, lift off pan, and gently pull off and discard waxed paper. Let cool about 1 hour. Invert a flat plate onto cake; holding rack and plate together, turn cake over onto plate. Spread cake with whipped frosting, swirling with small spatula. Lightly dust with more cocoa.

                                                         Source : myrecipes.com

 

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Whipped Frosting

Ingredients

1 large egg white
1/2 cup sugar
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla

Preparation

1. Use a double boiler, or snugly nest a 2- to 3-quart metal bowl in a 2- to 3-quart pan. Add 1 inch water to base of double boiler or pan. Bring to boiling over high heat.

2. Meanwhile, in double boiler top or bowl, combine egg white, sugar, 2 tablespoons water, and cream of tartar. Beat with a portable mixer until blended. Nest over boiling water; immediately reduce heat to maintain a gentle simmer. With mixer on medium speed, beat icing until it holds peaks that curve slightly, 5 to 7 minutes (overcooked, the icing gets grainy).

3. At once, remove icing from hot water. Mix in vanilla. Use, or if making up to 1 hour ahead, set pan or bowl in cool water to stop cooking, and cover airtight.

Nutritional analysis per 1/4 cup.

                                                           Source : myrecipes.com

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Chocolate Mousse

Ingredients:

8 ounces chocolate chips
6 tablespoons water
2 teaspoons vanilla
2 cups whipping cream
1/4 cup confectioners' sugar

 

Directions:

1 Melt chocolate and water in saucepan.

2 Whisk in the vanilla.

3 Allow to cool.

4 Whip the cream.

5 Add the confectioner's sugar.

6 On low beater, blend in the chocolate.

7 Scoop the Chocolate Mousse into a clear, glass bowl.

8 Garnish with grated chocolate or some of the chocolate from the pan drizzled on top.

                                                                    Source : food.com

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Zucchini Slice

Ingredients

• 375 g zucchini
• 1 large onion
• 3 slices bacon
• 1 cup grated cheese
• 1 cup self-rising flour
• 1/2 cup oil
• 5 eggs

 

Directions:

1. Grate unpeeled zucchini.
2. Chop onion and bacon.
3. Combine bacon, onion, zucchini, cheese seasoning eggs and oil with sifted flour.
4. Pour into lightly greased slice baking tray and bake in a moderate (180C) oven for 30 to 40 mins or until cooked.

                                   Source : food.com

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Caprese Mac and Cheese

Ingredients

• 2 cups grape tomatoes, halved
• 4 teaspoons extra-virgin olive oil, divided
• 6 ounces uncooked penne
• 2 teaspoons minced garlic
• 5 teaspoons all-purpose flour 
• 1 3/4 cups 1% low-fat milk 
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
• 1.5 ounces Parmesan cheese, grated (about 1/3 cup)
• 1/2 cup torn fresh basil leaves
• Cooking spray
• 3 tablespoons panko
• 1/8 teaspoon crushed red pepper
• Small basil leaves (optional)

 

Preparation

1. Preheat broiler to high.

2. Combine tomatoes and 2 teaspoons oil on a jellyroll pan. Broil 3 minutes or until tomatoes begin to break down.

3. Cook pasta in a large saucepan according to package directions, omit­ting salt and fat. Drain. Return pasta to pan.

4. Heat a small saucepan over medium heat. Add ­remaining 2 teaspoons oil to pan; swirl. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Add milk, salt, and black pepper, stirring with a whisk. Bring to a simmer; cook 1 minute or until thickened, stirring frequently. Remove pan from heat; stir in cheeses. Add cheese mixture to pasta; toss. Stir in tomato mixture and torn basil. Spoon pasta mixture into 4 (6-ounce) gratin dishes coated with cooking spray. Sprinkle panko and red pepper over pasta mixture. Broil 2 minutes or until panko is browned. Garnish with basil leaves, if desired.

                                                   Source : myrecipes.com

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