1. Light Fettuccine Carbonara Ingredients: bacon, meatless cheese, cottage, creamed, large or small curd milk, fluid, 1% fat, without added vitamin a and vitamin d egg substitute, powder salt, table kashi, steam meal, chicken fettuccine, frozen entree cheese, parmesan, hard Directions: Slice bacon into 1 inch long and 1/4inch thick strips. In a medium skillet, cook the bacon over medium heat, stirring occasionally, until light brown. Transfer to a plate and set aside. In a blender process the cottage cheese, milk, egg substitute and salt until smooth. In a large pot of salted boiling water, cook the pasta until just barely tender. Drain well and return to the pot. Add the cheese mixture, bacon and pepper to the pasta and cook over med-low heat, stirring continually until sauce is heated through--do not boil--about 1 minute. Transfer to a warmed serving bowl, and serve immediately, sprinkling with the parmesan cheese. Source Archive
2. French-Style Chocolate Sandwich Cookies Ingredients: margarine, regular, 80% fat, composite, stick, without salt sugars, granulated egg, white, raw, fresh oil, olive, salad or cooking pancakes, plain, dry mix, complete (includes buttermilk) spartan, real semi-sweet chocolate baking chips, cream, fluid, heavy whipping Directions: Bring egg whites to room temperature. Add margarine to a fairly large bowl and whisk until creamy. Add sugar and mix well. Then add egg whites in about 5 batches. Mix with each addition. Add the vanilla oil and whisk lightly. Also add the pancake mix. Using a rubber spatula, blend ingredients until even. Preheat oven at 170C. Put the batter in an icing bag with a plain tip. On a baking sheet lined with parchment paper, squeeze the batter out into about 2 cm in diameter. *After you insert the plain tip, do not cut the edge of the icing bag until all the batter goes in. It's easier to add the batter if you fold back the bag. *Simply use a spoon if you don't have any icing bags. Bake for approximately 10 minutes at 170C. Turn the temperature down to 150C and bake for 2 more minutes. Prepare hot water. Make the ganache cream. Finely break the chocolate bar into a bowl. Melt in a double broiler. Also warm the heavy cream in a double broiler. Add a third of the warm cream to the melted chocolate. Mix well. It becomes lumpy, but you can keep on mixing until it gets glossy. Then add a half of the remaining cream. Continue to mix thoroughly. Finally add the rest of the cream, and mix fully. You're done with the ganache cream when the cream is evenly smoothed out. When the biscuits are done, take out immediately from the oven. Remove parchment paper from the baking sheet and set aside to cool. Flip over to cool down some more. *I used an icing bag for this one! *This one was made with a spoon! Use a spoon to top a biscuit with ganache cream. Sandwich the chocolate with another biscuit, and repeat for all the others. Done! With the leftover egg yolks, you could even make French Toast [] You can make Easy Baked Pudding with leftover heavy cream? [] Here's a pasta dish made with leftover egg yolks and heavy cream. How about some Spaghetti Carbonara? [] Source Archive
3. Parmesan Cheese Sauce Ingredients: butter, without salt wheat flour, white, all-purpose, unenriched spices, pepper, black mustard, prepared, yellow spices, paprika milk, buttermilk, fluid, cultured, lowfat cheese, parmesan, hard Directions: Place butter in a 2- cup measure and microwave on HIGH to melt. Stir in flour, pepper, mustard, and paprika, then whisk in milk. Microwave at 70% for 3 to 4 minutes, or until thickened, Stir in cheese. Serve hot. Wonderful served over steamed vegetables. For mock Pasta Carbonara; stir crisp crumbled bacon into the sauce and serve over fettuccine. Source Archive
4. SPAGHETTI CARBONARA Ingredients: 4 ounces dried spaghetti 3 tablespoons prosciutto, pancetta, or bacon 1 cup Parmesan cheese, grated 1 teaspoon floor black pepper 1 cup white wine or vermouth 2 tablespoons butter Directions: Assemble and measure all ingredients before beginning. Prepare the pan or pot and preheat if the dish requires oven cooking. Combine ingredients in sequence, stirring or layering for even cooking. Cook until the texture and doneness are correct, then adjust seasoning. Plate and serve hot, or chill first if the recipe is served cold. Source Archive
5. SPAGHETTI CARBONARA Ingredients: Spaghetti alla carbonara Serve a heavy pot of salted water to a boil. Salt and freshly ground black pepper To taste 4 high egg yolks 3 1/2 oz. (100 g) Pecorino Romano cheese, grated (in excess of 1/3 cup furthermore 1 tbsp.) 5 oz. (150 g) guanciale (pork cheek) Or bacon 12 oz. (350 g) spaghetti Battle the egg yolks in a heavy bowl with a pinch of salt and a small Pecorino. Minimize the guanciale or bacon into slim strips, about 1/8 Inch (2 mm) thick, or into very little cube. Sauté the guanciale in a Large skillet in excess of medium warm right up until browned. Cook the pasta in the boiling water until it is al dente; drain, scheduling Some of the cooking water. Shift the spaghetti to the skillet With the guanciale or bacon and throw alongside one another. Remove it to The warm and add the egg yolk mix and a minor cooking water And add for above 30 seconds. mix in the remaining Pecorino and A dash of pepper and serve instantly. Directions: Source Archive