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Creamy Asiago Chicken Bacon Bowtie Pasta

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Creamy Asiago Chicken Bacon Bowtie Pasta

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By: Paris

Ingredients:

1 ounce of melted butter

1 teaspoon of chopped garlic

⅛ cup diced red onion

¼ cup diced cooked bacon

¼ cup diced Roma tomatoes

1 cup sliced and cooked chicken

1 ounce heavy whipping cream

1 jar of Alfredo sauce

⅛ cup of Asiago cheese

½ teaspoon salt

½ teaspoon pepper

½ teaspoon garlic salt

10 ounces pre-cooked bowtie pasta

Instructions:

In a heated pot, combine butter, garlic, onions, bacon, tomatoes, chicken, and spices. When onions begin to turn transparent, add heavy cream and Asiago cheese. Once the cheese and the cream has reduced to half, add Alfredo sauce and the bowtie pasta. stir until all is well combined and remove from heat. Allow the pasta to cool for a few minutes so the cheese and sauce can thicken.

Star Rating: 5/5

It is delicious, it is a very smooth pasta with a creamy feel.

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By: Teagan

Ingredients

kosher salt

1 lb. fettuccine

1/2 c. heavy cream

1/2 c. butter

1/2 c. freshly grated Parmesan, plus more for sprinkling

Freshly ground black pepper

2 tbsp. chopped parsley (optional)

Directions

1. Cook pasta according to package instructions in a large pot of salted water. Leave about 1 cup of pasta water then drain.

2. While the pasta boils, in a large skillet over medium heat, mix cream and butter and add the mix into the pasta to create the sauce.

3. Add cooked pasta and toss until coated in sauce. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time. Garnish with parsley (optional) and be sure to serve immediately.

Summary
I'm a pretty picky eater normally, but this recipe was probably one of the best meals I have ever had in my life. Fettuccine Alfredo is one of my all-time favorites and it was fun, and surprisingly easy to make from scratch. I made this dish along with breadsticks and fried broccoli which my family adored. I highly recommend this meal because you can pretty much have it with anything, plus it's healthy and enjoyable.

Are You Hungry Yet?

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my recipe is a power point click on the link to get to it

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my recipe is a power point click on the link to get to it

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Keniya
Ready in 50 minutes

Serves 12 people

290 calories

Ingredients

1 cup white sugar

½  cup butter

2 eggs

2 tsps. vanilla extract

1 ½ cups all purpose flour

1 ¾  tsps. baking powder

½ cup milk

Preparation

1. Preheat the oven 365° F or 175° C.  Grease and flour a 9x9 inch pan or whatever size pan you want.

2. In  a medium bowl, cream together the sugar and butter. Beat the eggs in the bowl 1 at a time, then stir in the vanilla extract.

3. Sift flour and baking powder in a different bowl then mix together. Then add it to the other mixture. Lastly stir in the milk until the batter is smooth.

4. Pour batter into pan, then bake for 30-40 minutes. If you make cupcakes, bake for 20-25 minutes.

Tips

You can use a foil pan and just grease that instead of having to flour it.

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Ingredients

Dutch baby

½ cup of all-purpose flour

½ teaspoon of salt

2 large eggs

½ cup of whole or low-fat milk

2 tablespoons of unsalted butter, melted, plus extra for greasing

Spiced Peaches

2 tablespoons of unsalted butter

3 peaches, peeled and sliced

2 teaspoons of ground cinnamon

2 tablespoons of lightly packed light brown sugar

1 tbsp of fresh lemon juice

confectioners sugar for dusting

Directions

1. Place a 10 inch cast iron skillet or oven proof saute pan in the oven and preheat to 450 Fahrenheit. Add the flour and salt into a bowl and set aside.

2. While the pan heats, put the eggs in the blender and blend at low speed. Add the flour mixture in the milk alternately, in 3 editions. Scrape down the sides of the blender and continue to blend until smooth, 15 to 20 seconds. Blend in the melted butter. Brush the hot skillet with additional melted butter and pour in the batter. Baked for 10 minutes without opening the oven. Reduce the heat to 350 Fahrenheit and bake until the Dutch baby is very puffy and edges are starting to pull away from the edges of the pan, 15 to 20 minutes more.

3. Meanwhile prepare the spiced peaches. Melt the butter in a medium saute pan over high heat. Add the peaches, cinnamon, and brown sugar. Reduce the heat to medium and stir until the fruit is just heated through, about 5 minutes.

4. Remove the Dutch baby from the oven drizzle with the lemon juice and dust with confectioners sugar. Fill the center of the Dutch baby with the hot fruit mixture. Serve immediately.

Star Rating and Review

I would rate this 5 out of 5 stars. I make this at home all the time! It’s a very delicious treat and all of the ingredients are usually things you would have. It’s very easy to make, it only takes about 20 minutes.

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This is a link to my recipe. Its to long to post on here.

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INGREDIENTS

2  pounds  beef chuck roast cut into 1 inch cubes

1  teaspoon  salt

1  teaspoon  black pepper

2  tablespoons  vegetable oil

1 small white onion diced

1 large red bell pepper diced

3 ribs celery sliced

2 tablespoons tomato paste

1 tablespoon chili powder

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon garlic powder

1 cup beef broth

30 ounces red kidney beans rinsed

15 ounces diced tomatoes

7 ounces green chilies

INSTRUCTIONS

1. Place a 12-inch (6 quart) cast iron dutch oven over 15 briquettes to preheat, about 5 minutes. Season the beef with salt and pepper. Once dutch oven is preheated, add in the oil and sear the beef until browned. Add in the onion, red bell pepper, celery, and tomato paste and saute 5-7 minutes, until vegetables are soft.

2. Add in chili powder, cumin, paprika, and garlic powder and everything else and let cook 5 hours.

Serves: 6

Rating: 5/5 stars

My review:  It is delicious.  Cooking it is easy.  Highly recommend it!

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Recipe Project

Name - Kimberly

Food - Homemade Snickerdoodle Cookies

Category - Dessert

Ingredients
- 1 Cup Butter Softened
-  1 1/2 Cups Sugar
- 2 Eggs
- 1 tsp vanilla
-  2 3/4  Cups flour
-  2 tsp Cream Of Tartar
- 1 tsp baking soda
- 1/2 tsp salt
-  3 tbsp Sugar
- 1 tbsp Cinnamon

How To
1. Mix together flour,  cream of tartar, baking soda, and salt together. Set Aside.
2. Cream together sugar and butter. Add eggs and vanilla and blend well.
3. Add dry ingredients to wet ingredients and mix well.
4. Shape dough into 1-inch balls and roll in the cinnamon-sugar mixture.
5. Place 2 inches apart on ungreased cookie sheet.
6. Bake for 8-10 minutes at 350-degrees. (Makes about 3-4 dozen.

Rating -

5 Out Of 5 Stars

Review -

I really like this because it’s really easy to make and prepare. The end result is super delicious because it gives a blast of flavor.

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Crock Pot Creamy Ranch Chicken and Potatoes

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Crock Pot Creamy Ranch Chicken and Potatoes

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Recipe type: Dinner

Cuisine: Southern

Prep time:  10 mins

Cook time:  5 hours

Total time:  5 hours 10 mins

Serves: 4
My family loves this. It is tasty and super easy to make!

This extremely easy recipe for Crock Pot Creamy Ranch Chicken and Potatoes is the best comfort food meal, easy enough to cook for dinner guests, and will leave your house smelling divine!

Ingredients

4 boneless, skinless chicken breasts

6 medium Russet or Yukon Gold potatoes, not peeled, cut into chunks

2.5 cups baby carrots

1 large (23 oz.) can condensed cream of chicken soup

1 (1 oz.) packet dry ranch dressing mix

½ cup whole milk

2 Tbsp butter

fresh thyme, for garnish

Instructions

1. Spray a 6-7 quart crock pot/slow cooker with non-stick spray OR use a plastic liner.

2. Place cut potatoes and baby carrots in the bottom of crockpot. Layer chicken breasts on top of the vegetables.

3. In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Place butter on top.

4. Cover crock pot and cook on HIGH heat for about 4-5 hours OR on LOW heat for 7-8. All crock pots cook at different rates so be sure the chicken is cooked through.

5. You can shred the chicken into smaller pieces if you wish.

6. Top with some fresh thyme (optional).