Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Pasta Fettochini....... Any ideas of a nice way to prepare it...???-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Pasta Fettochini....... Any ideas of a nice way to prepare it...???),it will help you,my kids.
Chicken ... Cream ...Mushrooms maybe.... im open to suggestions....
Answers:
I can't improve on that, I like Chicken & Mushroom sauce. Most important, SEND ME SOME. lol
Other Answers:
Fettuccini can be prepared in a numerous amount of ways. It depends on what you may want. You can either use velvetta cheese or the ragu cheese. Use cream of mushroom soup. Sautee some diced onions, bell pepper and celerty is optional. Sautee diced chicken until cooked. Add the cheese and mushroom soup into the pot with the onions. Mix until well combined. Season and let simmer on a low heat for about five minutes. Add the chicken and mix, let simmer. Add about 1 ounce of jalepeno juice. Mix and add the cooked pasta. You can also add chopped tomatoes if you choose to. Mix well once pasta is added. You have the option of baking it at 350 for 10 minutes. That just helps it to set faster and add a crisp layer to top or just eat as is enjoy
http://www.olivegarden.com/recipes/
Saute cooking is really one of the easiest and most elegant ways to prepare a dish that will astound your guests. You have the right idea on your ingredients, keep it simple, and let the flavors do the work for you. Make sure you use clarified butter for your saute, then it won't burn and turn brown. Cut all of your pieces of chicken the same size, (seasoned with pepper and garlic), this way they are all evenly cooked. Also make sure that you use a high heat. The idea is to cook quickly. Add your chicken and flip the pan to stir the chunks around until they are lightly browned. I always remove the chicken at this point and hold it on the side.(otherwise it can get too dry) Add some chopped green onions, (the white part too), your mushrooms, and deglaze the pan with some good white wine. (don't use cheap stuff) I like the drier whites like a fume blanc. Add a little more of your clarified butter if needed, and wine if it needs a little more liquid, then add your cream and reduce. Add the chicken back in just to heat it up, adjust your seasonings, (salt is at your discretion, but check to make sure there is a good garlic flavor) and pour it over your pasta. Sprinkle some freshly grated parmesan over the top and enjoy!
Try this with bay shrimp too, delicious!!
1 8OZ PKG OF CREAM CHEESE
1/4 CUP BUTTER
1/2 CUP MILK
3/4 CUP PARM. CHEESE
HEAT TILL BUBBLY POOR OVER COOKED FETTICHINI
Carbonara is my favorite pasta preperation.
Here's a good recipe:
http://www.epicurious.com/recipes/recipe_views/views/104192
Source(s):
http://www.epicurious.com/recipes/recipe_views/views/104192
Yes, add some chili powder, a bit of cayenne pepper, a bit of garlic powder, and some shredded parmesean to your Alfredo sauce. I like to saute some red onion, sliced zuchini, and some fresh spinach. Mix the sauted veggies and cooked pasta. Add the sauce...I like to add some precooked spicy chicken. It's AWESOME.
I would add fresh grated Parmesan cheese and roasted garlic, and some cracked black pepper.
Seriously, do yourself a favor buy a real nice cookbook. (Not Olive Garden). Pasta is easy to cook, just try to keep it simple and fresh.
If you buy Creamette brand Fettucine, they have a really good recipe on the box for the sauce. To that I add chicken that I marinate in olive oil, lemon juice, garlic, basil, and oregano. Cut it into strips before you marinate it, then saute in a bit more olive oil. I also then saute some fresh mushrooms with the chicken when it's just about done, adding some more garlic to it. Then take this and toss it with the fett. and alfredo sauce. Then sprinkle with some freshly grated parmesan cheese. This is my favorite way to enjoy this dish. I hope you do too!
Source(s):
I was a chef for 12 years
I like to mix up some vegetables with some grilled chicken, toss with some Alfredo, or garlic cream sauce and serve over my fettuccine.
saute some bacon, mushrooms and spring onions (shallots) in a little white wine. Add cooked fettucini toss through. Add some cracked pepper and stir through some cream. serve with grated parmeson. Easy and delicious. (you can add a raw egg right before serving to thicken. but don't add egg until end as it will cook and pasta will dry out)
the same as Scott g. sound good to me.
good luck.
Fettucini Alfredo is a sauce made from heavy cream, butter, parsley, and minced garlic. It is most often served on fettuccine noodles.
The quality and taste of the ingredients is the key to success with fettuccine Alfredo - especially the fettuccine and the cheese. The fettuccine should either be freshly made and as thin as possible, or, if store bought, the best fresh (not dry), thinnest pasta you can buy.
* 10 oz fresh fettuccine or tagliatelle
* 8 tablespoons unsalted butter, at room temperature
* 1/2 cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table
* 1 cup heavy cream, very lightly whipped
* Salt and freshly ground pepper (use white pepper if you have it)
SET the pasta water to boil.
TIMING is important with this dish - ideally the pasta finishes cooking when your sauce is ready - although the sauce will 'hold' for a short while on very low heat. If you are using fresh fettuccine, it can cook in as little as 2 minutes (plus the time it takes your water to boil), so you must prepare your ingredients accordingly. Fettuccine Alfredo is 'finished' in the pan - the cooked and drained pasta is added directly to the warmed and mixed ingredients in the pan.
IN a pan large enough to hold all the pasta , melt the butter over low heat.
ADD slowly the slightly whipped heavy cream and whisk either with a whisk or stir continuously with a wooden spoon till it is hot and slightly reduced. (variation: use 1/2 of the cream here, add the rest just at the end before you add the pasta.)
ADD slowly the grated cheese as you continue stirring or whisking.
COOK the pasta.
ADD salt and pepper to taste.
ADD the cooked and drained pasta. Mix well with a wooden spoon.
TURN into a warmed serving bowl, or directly onto warmed plates.
PASS grated Parmesan at the table. Fresh!
olive oil. crushed garlic. parsley and anchovies / parmesan cheese
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Pasta Fettochini....... Any ideas of a nice way to prepare it...???-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Pasta Fettochini....... Any ideas of a nice way to prepare it...???),it will help you,my kids.
Chicken ... Cream ...Mushrooms maybe.... im open to suggestions....
Answers:
I can't improve on that, I like Chicken & Mushroom sauce. Most important, SEND ME SOME. lol
Other Answers:
Fettuccini can be prepared in a numerous amount of ways. It depends on what you may want. You can either use velvetta cheese or the ragu cheese. Use cream of mushroom soup. Sautee some diced onions, bell pepper and celerty is optional. Sautee diced chicken until cooked. Add the cheese and mushroom soup into the pot with the onions. Mix until well combined. Season and let simmer on a low heat for about five minutes. Add the chicken and mix, let simmer. Add about 1 ounce of jalepeno juice. Mix and add the cooked pasta. You can also add chopped tomatoes if you choose to. Mix well once pasta is added. You have the option of baking it at 350 for 10 minutes. That just helps it to set faster and add a crisp layer to top or just eat as is enjoy
http://www.olivegarden.com/recipes/
Saute cooking is really one of the easiest and most elegant ways to prepare a dish that will astound your guests. You have the right idea on your ingredients, keep it simple, and let the flavors do the work for you. Make sure you use clarified butter for your saute, then it won't burn and turn brown. Cut all of your pieces of chicken the same size, (seasoned with pepper and garlic), this way they are all evenly cooked. Also make sure that you use a high heat. The idea is to cook quickly. Add your chicken and flip the pan to stir the chunks around until they are lightly browned. I always remove the chicken at this point and hold it on the side.(otherwise it can get too dry) Add some chopped green onions, (the white part too), your mushrooms, and deglaze the pan with some good white wine. (don't use cheap stuff) I like the drier whites like a fume blanc. Add a little more of your clarified butter if needed, and wine if it needs a little more liquid, then add your cream and reduce. Add the chicken back in just to heat it up, adjust your seasonings, (salt is at your discretion, but check to make sure there is a good garlic flavor) and pour it over your pasta. Sprinkle some freshly grated parmesan over the top and enjoy!
Try this with bay shrimp too, delicious!!
1 8OZ PKG OF CREAM CHEESE
1/4 CUP BUTTER
1/2 CUP MILK
3/4 CUP PARM. CHEESE
HEAT TILL BUBBLY POOR OVER COOKED FETTICHINI
Carbonara is my favorite pasta preperation.
Here's a good recipe:
http://www.epicurious.com/recipes/recipe_views/views/104192
Source(s):
http://www.epicurious.com/recipes/recipe_views/views/104192
Yes, add some chili powder, a bit of cayenne pepper, a bit of garlic powder, and some shredded parmesean to your Alfredo sauce. I like to saute some red onion, sliced zuchini, and some fresh spinach. Mix the sauted veggies and cooked pasta. Add the sauce...I like to add some precooked spicy chicken. It's AWESOME.
I would add fresh grated Parmesan cheese and roasted garlic, and some cracked black pepper.
Seriously, do yourself a favor buy a real nice cookbook. (Not Olive Garden). Pasta is easy to cook, just try to keep it simple and fresh.
If you buy Creamette brand Fettucine, they have a really good recipe on the box for the sauce. To that I add chicken that I marinate in olive oil, lemon juice, garlic, basil, and oregano. Cut it into strips before you marinate it, then saute in a bit more olive oil. I also then saute some fresh mushrooms with the chicken when it's just about done, adding some more garlic to it. Then take this and toss it with the fett. and alfredo sauce. Then sprinkle with some freshly grated parmesan cheese. This is my favorite way to enjoy this dish. I hope you do too!
Source(s):
I was a chef for 12 years
I like to mix up some vegetables with some grilled chicken, toss with some Alfredo, or garlic cream sauce and serve over my fettuccine.
saute some bacon, mushrooms and spring onions (shallots) in a little white wine. Add cooked fettucini toss through. Add some cracked pepper and stir through some cream. serve with grated parmeson. Easy and delicious. (you can add a raw egg right before serving to thicken. but don't add egg until end as it will cook and pasta will dry out)
the same as Scott g. sound good to me.
good luck.
Fettucini Alfredo is a sauce made from heavy cream, butter, parsley, and minced garlic. It is most often served on fettuccine noodles.
The quality and taste of the ingredients is the key to success with fettuccine Alfredo - especially the fettuccine and the cheese. The fettuccine should either be freshly made and as thin as possible, or, if store bought, the best fresh (not dry), thinnest pasta you can buy.
* 10 oz fresh fettuccine or tagliatelle
* 8 tablespoons unsalted butter, at room temperature
* 1/2 cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table
* 1 cup heavy cream, very lightly whipped
* Salt and freshly ground pepper (use white pepper if you have it)
SET the pasta water to boil.
TIMING is important with this dish - ideally the pasta finishes cooking when your sauce is ready - although the sauce will 'hold' for a short while on very low heat. If you are using fresh fettuccine, it can cook in as little as 2 minutes (plus the time it takes your water to boil), so you must prepare your ingredients accordingly. Fettuccine Alfredo is 'finished' in the pan - the cooked and drained pasta is added directly to the warmed and mixed ingredients in the pan.
IN a pan large enough to hold all the pasta , melt the butter over low heat.
ADD slowly the slightly whipped heavy cream and whisk either with a whisk or stir continuously with a wooden spoon till it is hot and slightly reduced. (variation: use 1/2 of the cream here, add the rest just at the end before you add the pasta.)
ADD slowly the grated cheese as you continue stirring or whisking.
COOK the pasta.
ADD salt and pepper to taste.
ADD the cooked and drained pasta. Mix well with a wooden spoon.
TURN into a warmed serving bowl, or directly onto warmed plates.
PASS grated Parmesan at the table. Fresh!
olive oil. crushed garlic. parsley and anchovies / parmesan cheese
correctness,It's Non-profit and only for informational purposes.
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