Ingredients

Recipes

Restaurants

Utilities

ZITI WITH ASPARAGUS, PEAS AND LEMON CREAM

Ingredients: 1/2 Cup(s) Shelled fresh peas (about 1/2 lb unshelled) 1/2 Pound(s) Asparagus, trimmed, peeled and cut on the diagonal into 1-1/2" pieces 8 Tablespoon(s) Unsalted butter 1 1/4 Cup(s) Bacon strips cut into 2" 1 Juice of lemon 1 Teaspoon(s) Finely grated lemon rind 1/2 Pound(s) Ziti or tubular pasta 3 Hearts of Bibb or butter lettuce, separated into leaves 1/2 Cup(s) Freshly grated Parmesan cheese Directions: (From "Perla Meyers' Art of Seasonal Cooking," Simon and Schuster). Place the peas in a vegetable steamer, set over simmering water, and steam, covered, for 3-5 minutes or until just tender. Remove and run under cold water to stop further cooking. Drain and set aside. Add the asparagus to the vegetable steamer. Cover and steam for 3-5 minutes or until just tender. Remove and run under cold water to stop further cooking. Drain and set aside. Add asparagus to the vegetable steamer. Cover and steam for 3-5 minutes or until just tender. Run under cold water, drain and reserve. In a large heavy skillet, melt the butter over medium heat and whisk in the cream. Bring to a boil, reduce the heat, and simmer until reduced by one-third. Add the lemon juice and rind. Season with salt and white pepper and keep warm. Bring plenty of salted water to a boil in a large casserole. Add the ziti and cook until just tender, al dente. Add 2 cups of cold water to stop further cooking. Drain thoroughly, and add to the lemon cream together with the peas, asparagus and Bibb lettuce and simmer until the sauce lightly coats the pasta and the lettuce has just wilted. Add the Parmesan and toss gently. Taste and correct the seasoning and serve at once. Nutritional analysis per serving: 642.3 calories; 52.6 grams total fat; (33.7 grams saturated fat); 10.9 grams protein; 26.5 grams carbohydrates; 179 milligrams cholesterol; 230.5 milligrams sodium.
Check some related videos Similar recipes: Whipped cream chocolate frosting Mix (do not whip) all ingredients in a bowl. Set in the refrigerator to chill for at least 2 hours. Then beat until mixture is so thick it holds it's shape and will stand in peaks. This makes enough frosting for top, sides and between layers of 3 lay Luscious lemon ice cream Blend sugar and flour in double boiler. Slowly stir in milk. Stirring, cook until thickened. Cool. Add cream and chill. Add grated lemon rind and lemon juice. Stir freeze. Makes about 1 quart. Note: This recipe is for a 1-quart machine. Doub Mocha pastry cream filling 1. Blend the chocolate, cream and coffee. 2. Beat the egg yolks until light, add the sugar slowly, then the salt. Beat this until it is thick and creamy. Add the chocolate mixture and blend. 3. Mix the cornstarch and milk and stir into the custa Lemon yogurt muffins Preheat oven to 375F and butter muffin tins. In a small mixing bowl, stir and toss together the flour, baking powder, soda, and salt. In another, larger bowl, combine the sugar, honey, eggs, yogurt, melted butter, and lemon zest and beat until thoroughl Lemon frosting SOURCE: Sugar Free...That's Me! by Judith S. Majors, copyright 1978, ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor. Melt butter. Add juice, dry milk powder and sweetner. Mix thoroughly and spread. Serves 4. 1 servi Asparagus and chicken in black bean sauce Marinating: With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch and sugar in bowl; massa Chocolate-fresh spearmint ice cream *Leaves are "hardpacked:" measure by pressing down on leaves in measuring cup with your fingers. In a heavy 2-quart saucepan or double boiler over medium-low heat, stir and heat the cream, milk, and sugar until the sugar dissol Cinnamon ice cream Combine half and half, cinnamon sticks and vanilla bean in heavy large saucepan. Scald over very low heat. Remove from heat, cover and let stand at room temperature at least 1 hour. Combine sugar and egg yolks in large bowl of electric mixer an Chocolate rum ice cream In large microwave-safe bowl combine sugar and flour; gradually stir in milk. Blend in egg and baking chocolate pieces. Microwave at HIGH (100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture boils and thickens. Add rum extract; bl Caribbean coconut cream pie Preheat oven to 350. Prepare cream filling: Combine flour, sugar & salt in med saucepan until blended. Gradually whisk in milk. Stir in coconut & zest. Cook over med heat, stirring constantly, until mix comes to a simmer; simmer 2 minutes. Beat to Bay head cream cheese spread Soften cheese and add flavorings to taste. Mound in a serving dish and cover generously with duck sauce. Serve with crackers. Mrs. Donald K. Dement Cookies & cream freeze MELT chocolate as directed on package; set aside until ready to use. Line 8-1/2 x 4-1/2-inch loaf pan with foil, with ends of foil extending over sides of pan. Arrange 8 of the cookies evenly on bottom of pan. Crumble remaining 6 cookies; set aside. BEAT Penne w. vodka & tomato cream sauce Melt butter with oil in heavy large saucepan over medium heat. Add onion and saute until translucent, about 8 minutes. Add tomatoes and cook until almost no liquid remains in pan, stirring frequently, about 25 minutes. Add cream, vodka and red pepper a Sweet cream doughnuts Beat eggs, add sugar and sweet cream. Combine with sifted dry ingredients. Mix well and roll out .375 inch thick. Cut with doghnut cutter and let stand 1 hour. Fry in deep fat at 375 until brown on both sides. Roll in sugar. Makes about 36 If a thermomete Cream puffs n large saucepan heat water, butter, and salt, to a full rolling boil. Reduce heat; quickly stir in flour, mixing vigorously with a wooden spoon. Continue mixing until batter leaves the sides of the pan and forms a ball. Remove from heat and add beaten eg Whipped cream frosting Chill cream in mixing bowl, Chill beaters, too. When well chilled begin whipping. If cake is to stand for more than 2 hours after frosting, beat in the dissolved gelatin. (Dissolve in cup set in boiling water.) Dribble into cream, beating constantl Lemon asparagus & carrots PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium Wash, trim, and peel samll carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till crisp- tender. Rinse carrots in cold w Lo cal lemon sherbet Combine all ingresients in a large bowl and beat well. Receipe can be frozen in an ice cream maker or by dividing into 2 freezer trays and freeze until mushy. Pour into a large bowl and beat well. Repack into a container and freze until firm. Cream cheese sauce Add enough cream to cream cheese to thin. Season to taste. Mrs. R. Gamble Mann Chinese lemon chicken 1. For marinade, combine 1 tablespoon of the oil, the soy sauce, sherry, and pepper in a small bowl. Place chicken in a shallow dish. Rub marinade over chicken. Coat lightly with cornstarch. Refrigerate at least 30 minutes. 2. For lemon sauce, in a small Coconut ice cream 1. Put the grated coconut in a saucepan and add the sugar and milk. Bring to the boil and cook about 5 minutes. Let cool. 2. Strain the liquid through a piece of cheesecloth and squeeze the coconut meat to extract as much liquid as po Caramel banana ice cream dessert Heat oven to 375 F. Line cookie sheet with foil; ;lace pecan in single layer on sheet. Bake at 375 F. for 3-5 minutes or until golden brown. Remove pecans from sheet; set aside to cool. Scoop ice cream into 13x9" (3 qt.) baking dish; gently s Pasta with asparagus salad Heat olive oil and cook garlic 1 min. Cook pasta until al dente and drain. Combine pasta with oil and garlic in large bowl. Add remaining ingredients and toss well. Serve at room temp. or refrigerate until cold if desired. Recipe By : Asparagus with hot bacon dressing 1. Brown bacon on cookie sheet in oven until crisp. Drain VERY well. 2. Spray skillet with non stick spray. Saute onion, and cook until tender. Add bacon, and toss lightly. Add vinegar, water, and salt. Bring to boil; remove from heat. 3. Tipsy chocolate pecan crunch ice cream part EQUIPMENT: Measuring cup, measuring spoons, baking sheet with sides, 2 2 1/2-qt. saucepan, whisk, metal spoon, cook's knife, cutting board, 2-qt. plastic container w/ lid, electric mixer with paddle, rubber spatula, instant-read test therm Cold lemon souffle If using leaf gelatine, place them, one by one in a large shallow dish of cold water. Allow to soften, then drain and place in small bowl with the lemon juice and continue as if using powdered gelatine that has been sponged. For powdered gelatine, put Chicken with broccoli and ziti Cut up 4 chicken breasts into strips. Saute until lightly browned in olive oil, salt, pepper, and ga rlic salt. Add 2 cups broccoli florets for 1 minute. Add 1/4 cup milk and 1/2 bad of parmesan shredded cheese. Meanwhile: Boil 1/2 pound of ziti. Drain an Sparkling lemon ice Completely dissolve gelatin in boiling water. Add seltzer, lemon juice and peel. Pour into 8- or 9-inch square pan; cover. Freeze until firm, about 3 hours. Remove from freezer; let stand at room temperature 10 minutes to soften slig Asparagus with blue cheese Snap ends off asparagus spears. Fill medium skillet with 1-inch water and bring to a boil. Add asparagus in single layer and cook 8 to 10 minutes or until tender. Drain well and arrange on a serving plate. Stir together vinegar and oil in sm Ham and asparagus pasta Snap off and discard the woody bases from the fresh asparagus, if using. Bias-slice the asparagus into 1-inch pieces. (Or thaw and drain the frozen asparagus.) FOR SAUCE, in a medium saucepan combine stewed tomatoes, parsley, basil, oregano Vegetables with coconut cream Cut all vegetables into thin 6cm strips. Heat ghee and oil in large pan, add garlic, chilli, mustard and cumin seeds, cook stirring 1 minute. Add vegetables, cook, stirring a few minutes or until vegetables are just tender; add coconut cream and y Asparagus with mushrooms & fresh coriander Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom. Use a vegetable peeler to scrap asgaragus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter in a non stick frying pan. Add mushrooms and Strawberry cream cake In a double boil, place water and sprinkle with gelatin; stir, then heat over hot water until dissolved. Stir in powdered sugar, almond extract and strawberries. Refrigerate until slightly thickened. Fold in whipped cream; refrigerate until stiff enough Asparagus shrimp salad Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain well. Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb dressing over all, cover and chill well, stirring once or twice. Combine onion, parsley and toma Cream cheese cake Cream together cream cheese, butter, and sugar. Add vanilla and eggs. Add 2 cups flour and the baking powder. Toss remaining flour over cherries and nuts and add to cake mixture. Bake at 325F degrees in greased tube pan for 1 hour and 15 or until More-peas-if-you-please-penne 1. Cook pasta until al dente. Reserve the water, but drain the pasta. 2. While the pasta is baking, but the peas and broth in a small saucepan. Simmer the peas in the broth for 5 minutes. 3. In a large serving bowl, mash half the peas and broth with the Asparagus-cheese casserole PREHEAT OVEN TO 350F. In a medium saucepan set over moderate heat, melt the butter. Spoon 4 teaspoons of the melted butter into a bowl. Set aside. Blend the flour, salt, pepper and mace into the rest of the butter and let it sit over low heat f Diabetic lemon meringue pie Cook all ingredients in double boiler until thickened. Pour into pie shell. Top with meringue which has been beaten stiff. Bake 450F for 15 minutes or until golden brown. Lightly lemon ice cream Easter. Combine sugar, milk, whipping cream, half-and-half, and lemon rind. Pour lemon juice over milk mixture; beat well. Fold in beaten egg whites. Pour mixture into freezer can of a 1-gallon hand-turned or electric freezer. Freeze according to manufac Roast lemon & coriander chicken Make a spice paste by combining the garlic, lemon zest, cumin, coriander, salt, pepper, and halve the olive oil. Set aside. Preheat the oven to 400. Remove the giblets from the package inside the cavity of the chickens and scatter over the bottom of a la Beef with asparagus (prodigy) COAT BEEF THOROUGHLY. Marinate 10 minutes. Heat 1 1/2 tablespoons peanut oil in a wok over a high flame and stir-fry the beef long enough to brown it lightly. Remove from wok and drain. In the remaining 1 1/2 tablespoons of oil, stir-fry the as Freezer ice cream - sugar free Directions: Put all ingredients in a home freezer and freeze according to instructions. Makes 16 1-Cup Servings. Exchanges: Each Serving equals 1 Milk and 3/4 Fruit. Calories: 125 From Files of A.Broaddus 6/24/93 Lemon pudding cake 2 Combine sugar and flour. Stir in lemon peel, lemon juice, and melted margarine. Combine egg yolks and milk. Add to flour mixture; stir until just combined. Beat egg whites until stiff peaks form. Gently fold egg whites into lemon batter. Transfe Ww snickers ice cream Mix all ingredients well. Pour into square pan and freeze. Serves 8. ONE SERVING EQUALS: 1/2 P, 1/2 FRUIT, 1/2 FAT, 1/4 MILK AND 40 CALORIES. From: Tspn Asparagus cornet with lemon dressing ** See recipe for Puff Pastry. For the pastry cornets: ======================= Roll the pastry out onto a lightly floured work surface to 3" x 20" rectangle, 1/4" thick. Cut the rectangle into 4 long strips, each 3/4& Black-eyed peas and rice salad COOK THE RICE AND THE PEAS in advance. PREPARE THE VINAIGRETTE: WHISK THE MUSTARD, salt, pepper and vinegar until dissolved. Dribble in the oil while whisking. Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated. M Broiled alligator tail with lemon butter sauce LEMON BUTTER: Over low heat in small saucepan, melt margarine or butter and stir in the remaining ingredients, DON'T LET IT BOIL. Let heat through, then serve immediately. Yield: About 1/2 cup BROILED ALLIGATOR TAIL: Lay alligator slices on Granita de limone (sicilian lemon ice) This is the original method of for preparation. They're still made this way in most neighborhoods containing a large percentage of people of southern Italian descent. Begin the preceding night by squeezing the lemons into a strainer formed by 1-2-3 lemon pie Pour into ready made graham cracker pie crust. Chicken-asparagus rolls Snap Off Tough Ends Of Asparagus, Remove Scales With Vegetable Peeler. Set Aside. Trim Fat From Chicken. Place Each Breast Between Wax Paper & Flatten To 1/4 in. Thickness. Place 3 Asparagus Spears On Each Chicken Breast; Top With 1 T. Chee