12 oz (340 g) fettuccine or linguine pasta
1 cup 2 % cottage cheese
1/3 cup grated Parmesan cheese (I used a mozza/edam mix as I did not have parmesan)
1/4 cup milk
1tbsp. Epicure cheese, chives and bacon dip mix
1 tsp. garlic powder
salt and pepper to taste
Cook pasta according to package directions. Puree cottage cheese in food processor until smooth. Add remaining ingredients and pulse to combine. Add cheese mixture to drained pasta. Return to heat. Stir constantly for 1 minute. Serve immediately. I cut up chicken breasts and fried them in a frying pan and added cheese sauce to chicken instead of pasta. I served this over the pasta.
Cherry Crisp
Showing posts with label Epicure. Show all posts
Showing posts with label Epicure. Show all posts
Tuesday, March 23, 2010
Monday, March 9, 2009
Taco Soup
1 lb. ground beef
1 onion large
1 pkg taco seasoning (I used 2 tsp. Epicure taco seasoning and 1 tsp. Epicure Louisiana Hot and Spicy Dip Mix)
1 can (19 oz.) white kidney beans
1 can (14 oz.) red kidney beans
1 tin kernel corn
1 can (28 oz.) tomato pieces
2 cups salsa
4 cups water
pinch of salt and pepper
1 pkg (1 oz.) Ranch dressing mix (I used 1 tbsp. Epicure Ranch dressing mix)
cheddar cheese
homemade yogurt or sour cream
tortilla chips
Brown ground beef in frying pan, add onion and taco seasoning. Transfer to large pot. Add remaining ingredients except cheese, chips and yogurt. Simmer half an hour. Serve, garnish with cheese, yogurt and crushed tortilla chips.
1 onion large
1 pkg taco seasoning (I used 2 tsp. Epicure taco seasoning and 1 tsp. Epicure Louisiana Hot and Spicy Dip Mix)
1 can (19 oz.) white kidney beans
1 can (14 oz.) red kidney beans
1 tin kernel corn
1 can (28 oz.) tomato pieces
2 cups salsa
4 cups water
pinch of salt and pepper
1 pkg (1 oz.) Ranch dressing mix (I used 1 tbsp. Epicure Ranch dressing mix)
cheddar cheese
homemade yogurt or sour cream
tortilla chips
Brown ground beef in frying pan, add onion and taco seasoning. Transfer to large pot. Add remaining ingredients except cheese, chips and yogurt. Simmer half an hour. Serve, garnish with cheese, yogurt and crushed tortilla chips.
Thursday, February 26, 2009
Toscana Soup
INGREDIENTS
12 links Italian pork sausage, sliced
1 tablespoon vegetable oil
3/4 cup diced onion
1 1/4 teaspoons minced garlic
2 tablespoons chicken broth
4 cups water
2 potatoes, cubed
2 cups sliced kale
1/3 cup heavy cream (I use 1 % milk and it works just fine)
1 tsp. Epicure Roasted Red Pepper dip mix (optional)
2 large carrots
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).
Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.
Stir in broth, water, carrots, potatoes and dip mix; simmer 15 minutes.
Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.
12 links Italian pork sausage, sliced
1 tablespoon vegetable oil
3/4 cup diced onion
1 1/4 teaspoons minced garlic
2 tablespoons chicken broth
4 cups water
2 potatoes, cubed
2 cups sliced kale
1/3 cup heavy cream (I use 1 % milk and it works just fine)
1 tsp. Epicure Roasted Red Pepper dip mix (optional)
2 large carrots
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).
Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.
Stir in broth, water, carrots, potatoes and dip mix; simmer 15 minutes.
Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.
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