1734 fettuccini con rinforza Recipes

grain rice, sofrito sauce, sazon goya con culantro y achiote, vienna sausages , save the liquid for the rice, tomato sauce, salt , to taste, canola oil, water, pimento stuffed olives, capers

chicken pieces, rice, olive oil, sofrito sauce, water, sazon goya con culantro y achiote, adobo seasoning, chicken bouillon cube, tomato paste, cilantro, chopped fresh cilantro (to garnish )

spaghetti (or linguini), chicken breasts (more or less ), sazon goya con culantro y achiote, ketchup, margarine, hispanic sour cream (such as la perfecta or sula)

rice, water, olive oil, tomato paste, sofrito sauce, green pigeon peas, undrained, sazon goya con culantro y achiote (to taste), oregano, cilantro, salt (to taste)

fettuccini pasta, butter, cooked shrimp - peeled and deveined, garlic, minced, half-and-half, grated parmesan cheese, chopped fresh parsley, salt to taste

fettuccini pasta, butter, garlic, chopped, heavy cream, egg yolk, freshly grated parmesan cheese, dried parsley

dry fettuccine pasta, butter, diced onion, garlic, minced, fresh sliced mushrooms, dried oregano, dried basil, dried parsley, ham, chopped, heavy whipping cream, spaghetti sauce, crushed red pepper (optional)

fettuccini pasta, olive oil, garlic, sliced, blue cheese, crumbled, grated parmesan cheese, heavy cream, salt and pepper to taste

fettuccini pasta, butter, skinless, boneless chicken breast halves - cut into chunks, mushrooms, sliced, garlic salt, ground black pepper, heavy cream, grated parmesan cheese

dry fettuccine pasta, butter, all-purpose flour, milk, minced garlic, drops hot pepper sauce, grated parmesan cheese

fettuccini pasta, fresh broccoli florets, butter, all-purpose flour, skim milk, part-skim ricotta cheese, grated parmesan cheese, salt, coarsely ground black pepper, chopped fresh parsley

dry fettuccine pasta, tomatoes, seeded and chopped, garlic, minced, cubed brie cheese, chopped fresh basil, olive oil, red wine vinegar, salt, ground black pepper, grated parmesan cheese

nonfat evaporated milk, garlic, dry fettuccine pasta, nonfat milk, cornstarch, lowfat cream cheese, grated parmesan cheese

crimini mushrooms, sliced, fresh shiitake mushrooms, stemmed and sliced, portobello mushrooms, sliced, crushed garlic, olive oil, pesto, milk, cream cheese, dry fettuccine pasta

pigeon peas, grain white rice, water (depends what type of rice if you use regular long grain rice it s 1 1/2 cups per 1 cup rice, i), pork , cut into little cubes like 1/2 inch big (like shoulder or boneless leg of , etc.), green bell pepper, finely minced, onion, finely minced, garlic cloves, mashed to a paste (through a garlic press), salt , to taste at least 2 tsp, ground cumin (to taste don tsp over do it for this dish or it will over power it), sazon goya con culantro y achiote, at least 1/4 cup olive oil (my grandmother prefers bacon grease or lard leftover from making fried pork rinds to cook this dish,) or lard (my grandmother prefers bacon grease or lard leftover from making fried pork rinds to cook this dish,) or bacon grease (my grandmother prefers bacon grease or lard leftover from making fried pork rinds to cook this dish,)

chicken strips, salsa con queso , cheetos, buttermilk, egg, cornstarch, salt, pepper

guacamole con tostadas, recipe from chef jeff martinez , el chile cafe y cantina, austin, ripe haas avocados, fresh tomato, chopped red onion, chopped cilantro, lime for spritzing

olive oil, butter, italian salad dressing, milk (use whatever you ve got) or 1/4 cup cream (use whatever you ve got) or 1/4 cup half-and-half (use whatever you ve got), chicken stock, garlic cloves, crushed or chopped, onion, diced, fresh basil or dried basil, to taste, diced tomatoes, fresh (optional) or 1/2 cup canned tomato (optional), pitted olive (we used black, but use whatever you like), italian seasoning or 1/2 tsp herbes de provence, parmesan cheese or 1/2 cup romano cheese, sugar, salt , to taste, pepper , to taste, raw chicken breasts, sliced into bite-size pieces