|Footnotes from History|
|by Justin Pollard|
Several books on Scotch have been published since Professor McDowall's, but none better, particularly for its emphasis on the single malts.
101 - 110 of 115 for pasta garnish
Place the shallots ... set aside for garnish (variation below). Add ... sauce. Divide the pasta among 4 heated ... same manner and use these as a garnish.
Heat wok or ... and reserve for garnish. Increase heat ... and pepper. Add pasta and cheese, tossing ... hours in advance, wrapped and kept in refrigerator.
Vegetables can be ... and reserve for garnish.) Increase heat ... and pepper. Add pasta and cheese, tossing ... any reserved vegetables. Serve immediately.
Garnish: Chopped scallions. ... a boil; cook pasta until al dente. ... parsley and 1/2 teaspoon pepper for 1 hour. Strain stock and discard the vegetables.
Have fettuccine cooked ... 2 minutes. Add pasta; season with ... spinach; mix well; cook until warm and serve on plate with lemon and parsley garnish. Serves 4.
Chop ham into ... to boil for pasta. Now you're ... with grated Parmesan cheese and garlic bread. A tossed green salad completes this meal. 4-6 servings.
This recipe is ... soup, a tasty pasta sauce and even ... Chilean Torrontes or any other kind of very fruity white wine for this creamy dish. . - Venezuela
In a medium ... boiling water, cook pasta until tender. Drain. ... garlic-parsley sauce over all. Toss well and garnish with lemon wedges and parsley sprigs.
Margherita all'Elvira The ... liquid for cooking pasta. 3. In ... on top and garnish with minced parsley. ... water before draining and substitute for broth.
Toss pasta with olive oil, ... Add more cream, if necessary. Sprinkle with olives, if desired. 6-8 servings as a main course; 8-10 servings as a side dish.
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