|The Southeast Asia Cookbook|
|by Ruth Law|
"A fine collection of recipes with brief chapter introductions which put the food in a broader cultural perspective.
1 - 10 of 24 for creamy fettuccine
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Cook pasta as directed. Drain, reserving 1/2 cup pasta water. In a large skillet, cook bacon until crisp. Drain on paper towels. Discard all but 1 ...
Wire whip herb soup mix with milk in 2 quart saucepan. Bring to boiling point and add shrimp and peas; simmer 3 minutes. Toss shrimp sauce with hot ...
Char peppers over ... and pepper. Cook fettuccine in large pot ... plates. Top each with some of remaining sauce. Garnish with thyme sprigs. 4 servings.
Heat oil in ... skillet; cook, stirring, for 2 minutes, until chicken is warm again. Arrange fettuccine on plate; top with chicken and sauce. Makes 2 servings.
Combine first 15 ingredients in saucepan over low heat until smooth. Add fettuccine; toss lightly. Serves 4.
In 3-quart saucepan, ... Add carrots and fettuccine. Cook over ... cooking until heated through (3 to 4 minutes). To serve, sprinkle with Parmesan cheese.
In a large ... parsley, olives, milk, asparagus, salt, and pepper. Cover, and simmer for another 5 minutes. Toss the sauce with the fettuccine and serve.
In large non-stick ... Return chicken to skillet and cook, stirring frequently until chicken is heated through, 3 minutes. Serve on top of hot fettuccine.
Heat oil in ... boil water for fettuccine noodles and cook ... fettuccine in medium serving bowl and top with skillet mixture. Add cheese and toss. Serves 4.
In a large, ... meantime, cook the fettuccine in a pot ... stir. Add the fettuccine to the serving bowl; toss well. Garnish with parsley and serve. Serves 4.
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