Light Pasta Primavera Recipe

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Carrot sweet preserve Recipe

| Greek

Type: Carrot sweet preserve Free Cooking Recipe - Greek Yes! Ingredients / Directions Directions: * 1 kg of carrots * 1 kg sugar * 3 glasses of water * Juice of one lemon * Vanilla essence Rinse and grate the carrots. Cover them with water and boil until carrots are ten

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Sponge Cake Recipe

| Cakes

Type: Sponge Cake Free Cooking Recipe - Cakes Outstanding! Ingredients / Directions 1 ? c cake flour 1 t baking powder 1 c sugar 1/3 c cold water 8 pcs. egg whites 1 t lemon extract Beat eggwhites until fluffy adding sugar gradually. Beat eggyolk and add sugar. Add the batter mixture.

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Tag : Cake

Heath Bar Cake

| Chocolate Swap

Cooking receipe to make Heath Bar Cake under category Chocolate Swap. You may find some video clips related to this receipe below.Heath Bar Cakeby Pauline Hardiman1 Lg. box Sara Lee pound cake1 Lg. box chocolate pudding (not instant)1 Lg. whip cream3 Heath bars1 Tbsp. VanillaSlice pound cade in half

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Bopis Recipe

| Special Filipino Delicacies

Type: Bopis Free Cooking Recipe - Special Filipino Delicacies It's ok! Ingredients / Directions # 1 kilo pig''s heart (cleanboiled and minced)# 1 kilo pig''s lungs (cleanboiled and minced)# 1 head of garlic (minced)# 1 onion (minced)# 3 tablespoons oil# ? teaspoon oregano# 1 laurel le

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Videos on this recipe or similar recipes. [tubepress mode="tag" tagValue="Light Pasta Primavera Recipe"] _______________________________________

Type: Light Pasta Primavera Free Cooking Recipe – Pasta

Um! Yummy!

Ingredients / Directions
1 pound asparagus
trimmed and cut into 1-inch pieces
1 tablespoon olive oil
1 onion
2 cloves garlic
2 cup(s)s sliced mushrooms
2 carrots
1 large zucchini
1/2 cup(s) fresh basil
3/4 tablespoon salt
1/2 tablespoon pepper
2 tablespoons all-purpose flour
1 14 oz. can evaporated lowfat milk
12 ounces fusilli
1/3 cup(s) freshly grated parmesan cheese Melt butter over medium-high heat; cook onion
garlic and mushrooms for 5 minutes. Stir in carrots
2 tablespoon each of the basil and water
salt and pepper; cover and cook over medium heat for 5 minutes. Cook
for 1 to 2 minutes or until almost all the liquid has evaporated. Stir in flour; cool
for 1 minute. Pour in milk; cook
for 5 minutes or until thickened. Meanwhile
in large pot of boiling water
cook fusilli al dente; drain and toss with sauce. Sprinkle with Parmesan and remaining basil
toss again.

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