Warning: These recipes are for those who don't mind if their arteries are clogged by the time they are 40:-)
SUPER NOODLES
J. Mendoza's recipe
1 box of barilla penne pasta
1/2 cup of butter
1 Cup of Whipping cream
1 can chicken broth
3-4 cloves of Garlic finely chopped ( I typically put double)
pinch of red pepper flakes (get them free at whatever pizza place)
4-6 oz. shredded fresh Parmesan cheese (not grated from a can)
Melt butter, add garlic and sautee'. When garlic is soft, add cream and broth. Let simmer for 40-45 minutes. (This is where I did it for two hours and it thickened up a lot more) I sautee' chicken in some olive oil and more garlic, s +p and add to the sauce about a half an hour before the sauce is ready. I also put artichokes in as well. Meanwhile, cook up pasta. Drain, but don't rinse. Add pepper flakes to the sauce and half the cheese. stir. Bring the noodles and the sauce together in a large serving dish/bowl, and remaining cheese. You can add any extras to the sauce; mushrooms, sun dried tomatoes, fresh spinach, bacon, broccoli, ect.
Bread Sticks
These are the EASIEST bread sticks ever
Pre-heat oven to 400
1 Tbs of yeast
2 Tbs sugar
1 1/2 cups warm water
1 tsp. salt
3 1/2 cups flour
BUTTER
Parmesan Cheese
Fill your mixing bowl with warm water, yeast, sugar. Let it sit until it foams a little (about 5 minutes) Add flour, salt. Knead until it forms a soft dough (not sticky) the dough should pull away from the sides of the bowl. Cover and place in a warm place for about 20 minutes or until it doubles in size. Roll dough out (thin if you want less fluff, or thicker if you want fluffier) in 1 inch strips. Melt as much butter as your heart desires, in a bowl large enough to be able to dip each bread stick in. Dip each dough strip in butter, then Parmesan cheese, twist and place on your baking sheet. Pour any extra butter over the bread sticks along with any cheese, then place in the oven and bake for about 15-20 minutes, depending on your oven.
Sweet garlic dressing
Deb Moffat (aka Dame)
simply delightful addition to any green salad
1/4 c. balsamic vinegar (can sub apple cider vinegar if necessary)
1/4 c. red wine vinegar
1/2 c. corn oil (I've used a light olive oil, but in her recipe it says not to substitue:-/, oops)
1/2 c. sugar
4 cloves garlic
1/4 red onion (the first time I made it I used a yellow onion and it was fine, but it definitely is better with the red)
1 tsp. salt
1 tsp. ground black pepper
1 tsp. Worcestershire sauce
Add all ingredients to blender and blend until smooth.
