Now We're Cookin'

Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Category: Miscellaneous (page 1 of 3)

If you can’t find it anywhere else, it’s probably here.

Alfredo Sauce

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Nicki’s note: This is without a doubt the easiest and one of the tastiest recipes for Alfredo sauce I’ve made over the years. (and it does not have cream cheese!) Anyways, I’m re-posting this because it’s a recipe I use often, and … well, this is my site and I feel this recipe deserves some love. 🙂

I suggest making it as close to the recipe as possible. I add roasted garlic and a dash of white pepper to mine and it’s divine!

Recipe Source: copykat.com

Alfredo sauce is one of the most popular Italian sauces.

Many people rate Italian restaurants by their Alfredo sauce. Now you should know that Alfredo sauce isn’t hard to make. You can easily make a very tasty plate of pasta at home. The key is good quality ingredients. Don’t skip on the butter, heavy cream, and Parmesan cheese. While this dish may not be the healthiest choice in dining, it is a nice treat.

Do use good quality butter, and cream. I have found that buying them relatively close to before you make the dish is a good idea. Sometimes butter and cream can pick up flavors from your fridge. When it comes to the Parmesan cheese, be sure to use good quality cheese. If the cheese comes in a can, please use some fresh Parmesan cheese. You will be rewarded with a flavorful sauce if you do.

Ingredients:

1/2 C. Butter
2 C. grated Parmesan Cheese
1/2 C. Heavy Cream plus 2 Tbsp.
1 lb. dried pasta

Directions:

Prepare pasta according to package directions. While the pasta is cooking, melt the butter, heavy cream, and half of the Parmesan cheese, cook over low to medium heat. When the pasta is done drain and pour into a bowl. Then add the melted cheese mixture to the pasta. Combine and then add the remaining Parmesan cheese. If you like you can add some salt, and white pepper to season.

Mixing the sauce with the pasta is an Italian way to serve up this particular dish. It coats the pasta well, and gives you a delicious bit of sauce in every bite. You do not need to rinse your pasta. Following these directions you can make delicious Alfredo sauce at home.

Louise Piper’s Oil Pastry

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Nicki’s Note:

I ran across this recipe via Slashfood today. I have always had a hard time making the “perfect” pie crust. This article gives me hope! 🙂

Recipe Source: The Oregonian, via Slashfood

Makes one 9-inch double-crust pie.

Louise Piper is a perennial pie winner at the Iowa State Fair, one of the biggest in the country, and she’s been using this crust for almost 40 years. If you substituted olive oil for the vegetable oil, and water for the milk, you’d have my mother-in-law’s crowd-pleasing — and vegan — pie crust recipe instead. Cut the recipe in half for a single-crust pie. Before using, check your oil to make sure it’s not rancid. Sticky oil and a musty, off-odor are clues. To measure the flour, spoon it into the measuring cup and level off.

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/4 cup cold whole (or 2 percent) milk

Combine the flour and salt in a large bowl. Measure the oil and milk into the same liquid measuring cup but do not stir. Add to the flour and mix briskly to combine. The dough will pull together into a ball.

Divide the dough in half. Roll out each half to 1/8 inch thick between 2 sheets of wax paper. Use as directed in your recipe. Note: Because this is made with oil, the dough must be used right away. After a day in the fridge the oil will start to separate and seep out.

From “Pie” by Ken Haedrich

Cocktail Sauce

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Recipe Source: Hunts.com

Prep/Cooking Time: Up to 10 minutes

Ingredients:

2 cups Hunt’s Ketchup
2 tablespoons white vinegar
2 tablespoons prepared horseradish

Directions:

Combine ketchup, vinegar and horseradish in medium bowl. Mix well. Use immediately or cover and refrigerate for later use.

Makes: 14 servings (2 tablespoons each)

Diabetic Lowfat Texas Bean Dip

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Recipe Source: thatsmyhome.com

Ingredients:

15 1/2 ounces black beans, canned – drained
15 1/2 ounces red beans – canned, drained
1 teaspoon canola oil
2 cloves garlic – minced
1/2 cup onion – chopped
1/2 cup tomato – diced
1/2 cup mild picante sauce
1/2 teaspoon ground cumin or 1/2 teaspoon chili powder
1 tablespoon jalapeno pepper – diced
1/4 cup reduced fat Monterey Jack cheese – coarsely grated
1 tablespoon fresh lime juice

Directions:

Place beans in a bowl; partially mash with a potato masher or wooden spoon until chunky. Heat oil in a frying pan. Add onion and garlic; saute for 4 minutes over medium heat. Add beans, tomato, picante sauce, cumin, chili powder and pepper. Cook for 5 minutes or until thick, stirring constantly. Remove from heat and stir in the cheese and lime juice. Stir until well blended and cheese has melted. Serve warm with tortilla chips.

Makes 40 (1-tablespoon) servings.

Low Sodium Cajun seasoning

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1/4 cup garlic powder
1/4 cup onion powder
2 tablespoons paprika
1 tablespoon ground red pepper
1 tablespoon black pepper
1 1/2 teaspoons celery seeds
1 1/2 teaspoons chili powder
1 teaspoon salt
1 teaspoon lemon pepper
1/2 teaspoon ground nutmeg

Combine all ingredients. Store in an airtight container.

Thai Peanut Sauce

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Recipe Source: drgourmet.com

Ingredients:

1/4 cup reduced-fat peanut butter
6 Tbsp. chicken stock
1/4 cup reduced-fat (lite) unsweetened coconut milk
2 tsp. low-sodium soy sauce
2 tsp. rice vinegar
2 tsp. Tabasco sauce

Directions:

Combine the reduced-fat peanut butter, chicken stock, reduced-fat coconut milk, low-sodium soy sauce, rice vinegar and Tabasco in a small bowl. Whisk until smooth and set aside. (This can be made up to 48 hours in advance and refrigerated).

Serving size: 2 tablespoons sauce. Servings: 8.

Dr’s Notes:

The canned coconut milk used in this recipe is a reduced-fat version. This will sometimes be labeled “light” or “lite” coconut milk. There is a big difference between regular coconut milk, at 45 grams of fat per cup, and the light version, at about 12 grams of fat per cup. In both regular and light coconut milk most of the fat is highly saturated, so I always try to use coconut milk sparingly.

Alfredo Sauce

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Recipe Source: copykat.com

Alfredo sauce is one of the most popular Italian sauces.

Many people rate Italian restaurants by their Alfredo sauce. Now you should know that Alfredo sauce isn’t hard to make. You can easily make a very tasty plate of pasta at home. They key is good quality ingredients. Don’t skip on the butter, heavy cream, and Parmesan cheese. While this dish may not be the healthiest choice in dining, it is a nice treat.

Do use good quality butter, and cream. I have found that buying them relatively close to before you make the dish is a good idea. Sometimes butter and cream can pick up flavors from your fridge. When it comes to the Parmesan cheese, be sure to use good quality cheese. If the cheese comes in a can, please use some fresh Parmesan cheese. You will be rewarded with a flavorful sauce if you do.

Ingredients:

1/2 C. Butter
2 C. grated Parmesan Cheese
1/2 C. Heavy Cream plus 2 Tbsp.
1 lb. dried pasta

Directions:

Prepare pasta according to package directions. While the pasta is cooking, melt the butter, heavy cream, and half of the Parmesan cheese, cook over low to medium heat. When the pasta is done drain and pour into a bowl. Then add the melted cheese mixture to the pasta. Combine and then add the remaining Parmesan cheese. If you like you can add some salt, and white pepper to season.

Mixing the sauce with the pasta is an Italian way to serve up this particular dish. It coats the pasta well, and gives you a delicious bit of sauce in every bite. You do not need to rinse your pasta. Following these directions you can make delicious Alfredo sauce at home.

Mother’s Spaghetti Sauce

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Recipe Source: Sweetiebarbara / recipezaar.com

Ingredients:

10 medium onions
3 tablespoons olive oil
3 (10 3/4 ounce) cans campbell’s tomato soup

Directions:

Pour olive oil into large skillet with heat on medium.

Slice onions into wedges and put in pan.

Saute until all slivers separate.

Lower heat, cover, and cook until clear and tender being careful not to burn.

Add tomato soup and stir until hot, but do not allow to boil.

Serve over cooked spaghetti, sprinkled with Parmesan cheese, and a tall glass of cold milk.

Absolutely Awesome BBQ Sauce

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Recipe Source: Joel Manthei / allrecipes.com

Prep/Cooking Time: 55 Min

Ingredients:

1 cup brown sugar
1/2 cup chile sauce
1/2 cup rum
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup Worcestershire sauce
2 cloves garlic, crushed
1 teaspoon ground dry mustard
ground black pepper to taste

Directions:

In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use.

Balsamic Vinaigrette

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Recipe Source: Franklin Biggs, Franklin’s Homewood Gourmet

Ingredients:

1 cup Balsamic Vinegar
1/3 cup Dijon Mustard
1/3 cup Honey
2 TB Garlic, chopped, browned or roasted
2 tsp Fresh Shallots, chopped (optional)
2 cups Olive Oil
Salt and Pepper

Directions:

Whisk vinegar, honey, Dijon mustard, garlic and shallots until thick. Slowly add olive oil as dressing emulsifies. Add salt and pepper to taste.

Makes enough for 12 salads.

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