Cooking tips

Buy Organic Foods : There are 12 foods where buying organic makes even more sense than normal.
According to the EWG (Environmental Working Group) the 12 most contaminated foods are:

apples
bell peppers
celery
cherries
imported grapes
nectarines
peaches
pears
potatoes
red raspberries
spinach
strawberries

All tested positive for pesticide residue – even after having been washed! Sweet bell peppers were the vegetable with the most pesticides overall, with 39 pesticides detected on a single sample. Conversely, if you're going to buy conventional, peas, broccoli, onions, pineapples, mangoes, bananas, kiwi and papaya had the lowest occurrence of pesticide residue.

Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Fettucini with Sun-Dried Tomatoes Recipe

	Category	Pasta Recipes
	Views	117
	Ratings	0

Ingredients And Procedures

6 tablespoons butter

1 1/3 cups whipping cream

4 cups tagliarini or egg noodles -- hot, cooked, drained

1 cup parmesan cheese -- Shredded

salt and pepper -- to taste nutmeg -- freshly grated 8 oz "Bella" sun-dried tomatoes in oil

In a wide frying pan or chafing dish over high heat on a range, melt butter until it is lightly browned. Add 1/2 cup of the cream and tomatoes and boil rapidly until large shiny bubbles form; stir occasionally. (You can make this part of the sauce earlier in the day, then reheat.) Reduce heat to medium or place chafing dish over direct flame. Add noodles to the sauce. Toss vigorously with 2 forks, and pour in the cheese and the remaining cream, a little at a time--about three additions. The noodles should be kept moist but not too liquid. Season with salt and pepper and grate nutmeg generously over the noodles (or use about 1/8 teaspoon of the ground spice.) Serve immediately.

Rate this recipe!

Post this recipe to your site

<h1>Fettucini with Sun-Dried Tomatoes</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>6 tablespoons butter <P>1 1/3 cups whipping cream <P>4 cups tagliarini or egg noodles -- hot, cooked, drained <P>1 cup parmesan cheese -- Shredded <P>salt and pepper -- to taste nutmeg -- freshly grated 8 oz "Bella" sun-dried tomatoes in oil <P><P>In a wide frying pan or chafing dish over high heat on a range, melt butter until it is lightly browned. Add 1/2 cup of the cream and tomatoes and boil rapidly until large shiny bubbles form; stir occasionally. (You can make this part of the sauce earlier in the day, then reheat.) Reduce heat to medium or place chafing dish over direct flame. Add noodles to the sauce. Toss vigorously with 2 forks, and pour in the cheese and the remaining cream, a little at a time--about three additions. The noodles should be kept moist but not too liquid. Season with salt and pepper and grate nutmeg generously over the noodles (or use about 1/8 teaspoon of the ground spice.) Serve immediately. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-cookbook.co.uk" title="Free recipe">free recipes</a>