Crepes, made in advance (recipe listed under "breakfast")
1 whole chicken, stewed, deboned and cut into small pieces
1 head of brocolli, cut into small pieces and cooked slightly
1 can cream of mushroom soup
8 oz light sour cream
2 t curry powder
salt and pepper to taste
8 oz. shredded cheddar cheese (optional)
Combine all incredients except crepes and cheese. Roll filling in crepes and lay in baking dish sprayed with cooking spray. Top with a little additional filling sauce and cheese. Bake at 350 for 30 minutes.
Saturday, July 28, 2007
Pancetta Pasta
This can be made in any quantity. This is my best guess for 4 servings...
12 oz bow tie pasta (cooked and drained)
8 oz pancetta - cut into small cubes
1/2 c olive oil
1/2 c bread crumbs
6 oz. thin asparagus, chopped into 1-inch lengths
6 oz. cherry tomotoes, halved
6 oz. freshly grated parmesean cheese
Pine nuts
Course salt and pepper
Brown the pancetta in a large skillet. Add the olive oil and heat through. Add the bread crumbs and toss to coat and toast a little in the pan. Add the pasta and toss in the asparagus, tomotoes and parmesean cheese. Season lightly with salt and pepper and garnish with pine nuts.
12 oz bow tie pasta (cooked and drained)
8 oz pancetta - cut into small cubes
1/2 c olive oil
1/2 c bread crumbs
6 oz. thin asparagus, chopped into 1-inch lengths
6 oz. cherry tomotoes, halved
6 oz. freshly grated parmesean cheese
Pine nuts
Course salt and pepper
Brown the pancetta in a large skillet. Add the olive oil and heat through. Add the bread crumbs and toss to coat and toast a little in the pan. Add the pasta and toss in the asparagus, tomotoes and parmesean cheese. Season lightly with salt and pepper and garnish with pine nuts.
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