Enzo’s Spaghetti alla Carbonara

Posted by GayleL at recipegoldmine.com 7/3/01 7:25:31 am

Source: orlandosentinel.com/ - Thought You’d Never Ask - Published January 12, 2001

Yield: 1 serving

4 ounces spaghetti
1/2 cup olive oil
2 large tablespoons coarsely chopped onion
2 strips bacon, cut into 1-inch lengths
1 teaspoon black pepper
1 egg yolk, lightly beaten
1/4 cup combined Romano and Parmesan cheeses

In a skillet, saut? onion in olive oil until translucent. Add bacon. Cook until crisp. Stir in black pepper.

Cook spaghetti according to package directions. Drain thoroughly and add to skillet. Toss well over high heat. Add beaten yolk and cheese and continue tossing for 2 minutes.

Nutrition information per serving: Calories1,250; Fat79 g; Carbohydrate95 g; Cholesterol 256 mg; Sodium 1,800 mg; Protein 39 g

enzo’s spaghetti alla carbonara

Categories:
restaurant

Thai Chicken Wraps

Source: Better Homes and Gardens Online

6 (8- to 10-inch) plain, red, and/or green flour tortillas
3/4 pound skinless, boneless chicken breast strips for stir-frying
1/2 teaspoon garlic salt
1/4 to 1/2 teaspoon pepper
1 tablespoon cooking oil
4 cups packaged shredded broccoli (broccoli slaw mix)
1 medium red onion, cut into thin wedges
1 teaspoon grated fresh ginger
1 recipe Peanut Sauce (see below)

Wrap tortillas in paper towels. Microwave on HIGH for 30 seconds to soften. (Or, wrap tortillas in foil. Heat in a 350 degrees F oven for 10 minutes.)

In a small bowl combine garlic salt and pepper. Add chicken; toss to coat evenly.

In a large skillet cook and stir seasoned chicken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Remove from skillet; keep warm. Add broccoli, onion, and ginger to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender.

To assemble, spread each tortilla with about 1 tablespoon Peanut Sauce. Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a wooden pick. Serve immediately with remaining sauce.

Makes 6 servings.

Peanut Sauce
1/4 cup granulated sugar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons cooking oil
1 teaspoon bottled minced garlic

In a small saucepan combine all ingredients, and heat until sugar is dissolved, stirring frequently.

Makes about 2/3 cup.

Nutrition facts per serving: 330 calories, 16 g total fat, 3 g saturated fat, 30 mg cholesterol, 911 mg sodium, 30 g carbohydrate, 3 g fiber, 17 g protein, 3% vitamin A, 39% vitamin C, 4% calcium, 11% iron

thai chicken wraps

Categories:
wrap

Creamy Watermelon Salad

4 cups watermelon balls, chilled
4 ounces cream cheese
2 tablespoons mayonnaise
1/2 cup whipping cream
1 1/4 cups diced celery
1/4 cup diced red bell pepper
1/2 cup pecans

Blend cream cheese with mayonnaise until fluffy.

Whip cream to soft peaks and fold into cream cheese. Fold in celery and bell pepper. Place watermelon balls in dessert glasses and spoon dressing over top. Sprinkle with pecans.

NOTE: Add sugar to taste to dressing for a sweeter salad.

creamy watermelon salad

Categories:
salads
fruit salad

Beef Noodle Soup

1 pound soup meat
1 medium-size onion
1 bay leaf
8 whole peppercorns
6 sprigs parsley
1 tablespoon salt
1/4 pound dry egg noodles

Cook meat in 6 cups of water until almost tender. Ad salt. Put onion, peppercorns and bay leaf in a spice holder or tie in a bag. Add to meat and cook 30 minutes longer, adding water as necessary. Remove spices. Cook noodles in salt water; drain, and add to meat and broth.

Serves 4.

beef noodle soup

Categories:
soups
beef & meat soups

Eggs del Monico

1/2 jar small pimento, chopped
Salt and pepper, to taste
1 cup grated American cheese
2 cans cream of mushroom soup, undiluted
2 hardboiled eggs per person
English muffins

Add pimento, salt, pepper and cheese to mushroom soup. Heat slowly, stirring constantly. Slice eggs into soup mixture and continue to heat. Slice, butter and toast English muffins. Pour sauce over English muffins.

Yields 6 to 8 servings.

Eggs del Monico

Categories:
brunch
Easter

Swiss Chocolate Cake

1 (18.25 ounce) box Swiss chocolate cake mix
1 small box vanilla instant pudding
3 eggs
1 cup vegetable oil
1 1/2 cups milk

Mix cake mix, pudding, eggs, oil and milk. Blend well. Pour into 3 (9-inch) greased and floured cake pans. Bake at 325 degrees F for 20 to 25 minutes, until cake tests done. Cool.

Top with Chocolate Icing.

Chocolate Icing
1 cup confectioners’ sugar
1/2 cup granulated sugar
8 ounces cream cheese
1 (12 ounce) container Cool Whip, thawed
2 plain chocolate bars, such as Hershey’s, chopped into small pieces
1/2 cup pecans, chopped (optional)

Mix sugars and cream cheese until smooth. Add whipped topping, chocolate pieces and pecans, if desired. Mix well. Spread between layers and on top and sides of cake.

swiss chocolate cake

Categories:
cakes
cake mixes

Beef in Mushroom Gravy

2 to 2 1/2 pounds boneless round steak
1 to 2 envelopes dry onion soup mix
1 can cream of mushroom soup, undiluted
1/2 cup water
Mashed potatoes (optional)

Cut steak into six serving-size pieces; place in a crockpot.

Combine soup mix, soup and water; pour over beef. Cover and cook on LOW for 7 to 8 hours or until meat is tender.

Serve with mashed potatoes, if desired.

Yields 6 servings.

beef in mushroom gravy

Categories:
beef
crock pot

New Orleans Luncheon Biscuits

These are the perfect accompaniment to soups and salads.

About 3 cups soft, southern wheat flour
    or all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups plus 1 tablespoon solid vegetable shortening
1 to 1 1/4 cups milk
3/4 teaspoon fresh lemon juice

Preheat oven to 400 degrees F. Lightly grease 2 baking sheets.

In medium bowl, combine 3 cups flour, baking powder and salt with a fork. Cut shortening into 1-inch cubes; add shortening cubes to flour mixture. Using your fingertips, work shortening into flour mixture until it resembles coarse cornmeal. Add 1 cup milk and lemon juice. Using a wooden spoon, gently stir mixture just until all flour is moist and dough is slightly sticky. If additional milk is necessary, stir in 1 tablespoon at a time. Turn out dough onto a heavily floured surface.

Pat out dough into a flat circle about 8 inches in diameter. Flour surface of circle; roll out to a 1/2-inch thick rectangle. Fold pastry in half; line up corners. Re-flour surface as necessary. With open edge at your right, roll out pastry and fold as before for a total of 4 times. When 4 folds have been completed, roll out pastry to 1/2-inch thick. Using a 1 1/2-inch biscuit cutter, cut out biscuits. Place biscuits on greased baking sheets. Bake in middle of preheated oven until biscuits have risen and are light golden brown, 10 to 12 minutes.

Serve hot.

Makes about 36 (1 1/2-inch) biscuits.

new orleans luncheon biscuits

Categories:
breakfast
biscuits

Soft Oatmeal Cookies

1 cup raisins
1 cup water
3/4 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 banana (optional)
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
2 cups oats
1/2 cup nuts (optional)
1/2 cup coconut (optional)
2 tablespoons wheat germ (optional)
5 to 6 dates (optional

Simmer raisins and water over low heat until plump (20 to 30 minutes). Add 5 or 6 chopped dates the last 5 minutes, if desired. Drain liquid into cup and add water to measure 1/2 cup.

Cream shortening, sugar, egg and vanilla extract. Stir in hot raisin liquid. Blend in dry ingredients and stir in oats, raisins and optional ingredients. Bake at 400 degrees F on ungreased cookie sheet for 8 to 10 minutes.

Makes 6 to 7 dozen cookies.

Soft Oatmeal Cookies

Categories:
cookies

Texas Cowgirl Beans

2 pounds pinto beans
2 pounds ham hocks
2 onions, chopped
4 tablespoons granulated sugar
2 green chiles, chopped
1 small can tomato paste

Wash and soak beans overnight.

Place beans in Dutch oven. Cover with water. Add remaining ingredients and simmer until tender. Add salt to taste and water as needed.

Serves 10 to 12.

Texas Cowgirl Beans

Categories:
ranch recipes