Parmesan Noodles

I am all for a really simple pasta.
This dish is a good side dish to a flavorful steak dinner or to eat on its own if you have an upset stomach and want some carbs.

Ingredients
8 ounces medium egg noodles
1/4 cup of butter or margarine
1/4 tsp garlic powder
2 tbs of parsley

Directions
Cook noodles according to package.
When noodles are done, drain and set aside.
In a different pan, melt butter.
Once melted, mix in garlic powder.
Pour butter mixture over noodles.
Add cheese and parsley and toss.

Changes I made!
I normally free hand my parsley and cheese until it looks right. This isn't a dish where you have to be precise.

This recipe from the I Don't Know How to Cook Book

Comments

"A Farewell to Arms" Mac N Cheese

I love reading, so when I was given The Book Lovers Cook Book it was a dream come true. I have a deep love for The Lost Generation, so this recipe sneaked in between a quote from Gertrude Stein, and a passage from Ernest Hemingway's "A Farewell to Arms" was a perfect start for me. Ingredients 2 cups of uncooked macaroni 1/4 cup of butter 2 tbs of flour 2 cups of milk 8 oz of cream cheese, softened 2 tsp of Dijon mustard 1/2 tsp of salt 1/2 tsp of pepper 8 oz of mild cheddar, grated Chives Directions Cook macaroni until tender, drain and set aside. Melt butter in a sauce pan until it sizzles. Stir in flour, and cook for at least 1 minute. Continue cooking over medium heat and add milk, cream cheese, mustard, salt and peppe...

Baked Potato Soup

Baked potato soup is one of the first soups I learned how to make, and this recipe is my go to recipe, especially in the middle of winter, because most of the ingredients I have on hand at all times. Ingredients 2 medium potatoes, bakes and cooled 1 can of chicken broth 2 tbs of sour cream 1/8 tsp of pepper 1/4 cup of shredded cheddar cheese Directions Peel potatoes and cut into 1/2 inch cubes. Place 1/2 of the potato in a blender and with chicken broth. Pour mix into sauce pan and add remaining potato, sour cream and pepper. Cook over low heat until heated through. Garnish with shredded cheddar cheese, and whatever else you want. Changes I made! I do not mess with this recipe except what I add on top when I eat. This recipe is from Taste of Home.

Stuffed portobello

This is a dish I always heard about, but have never actually had, until I made it myself for this blog. I love mushrooms, but if there's one thing this recipe introduced to me is a love for white bean puree. Overall, very good and hearty vegetarian dish. Ingredients 1 15 ounce can of drained white kidney or cannellini beans, rinsed and drained 2 tbs of olive oil, divided 1 tbs of water 1 tsp dried rosemary 1 garlic clove, crushed 1/4 tsp of salt 1/4 tsp pepper 4 large portobello mushrooms, stems removed 1 medium sweet red pepper, finely chopped 1 medium red onion, finely chopped 1 medium zucchini, finely chopped. 1/2 cup of shredded pepper jack cheese Directions In a food processor, combine beans, one tbs of oil, water, rosemary, garlic, salt and...

By the Cookbooks

Search This Blog