Ingredients: 12 oz fettuccine 2 Tbs light margarine (I use EVO) 3 cloves garlic crushed (I just mince and do not remove later) 1 lb silken tofu 1/2 cup 1% or soy milk 1/2 cup grated fresh Parmesan cheese 1 tsp salt (I use less, but you can experiment) Freshly ground pepper to taste Extra Parmesan cheese (optional) for garnish Cook noodles until al dente and drain. In the meantime, heat the oil in a small skillet....
1 packet regular Hidden Valley Ranch mix (not BUTTERMILK) 1 c. mayonnaise 1 c. buttermilk 2 tomatillos, remove husk, diced 1/2 bunch of fresh cilantro, washed and chopped 1 clove garlic juice of 1 lime 1 jalepeno (if you like it spicy leave the seeds in, other wise remove the seeds) Mix all ingredients together in the blender until smooth. Refrigerate until ready to use, will thicken as it gets colder....
1/2 cup butter 3 cups diced celery 2 cups diced onions 1/2 cup finely chopped fresh sage Cornbread Crumbles 3 cups soft, fresh breadcrumbs 4 large eggs, lightly beaten 7 cups chicken broth 1 tablespoon freshly ground pepper Preheat oven to 400°. Melt butter in a large skillet over medium-high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. Stir in sage, and sauté 1 minute....
3 tablespoons salted butter 1 tablespoon garlic 1 tablespoon all-purpose flour 3/4 cup half-and-half 2 10-ounce boxes frozen chopped spinach, thawed 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 teaspoon ground black pepper Melt butter over medium heat. Add garlic and saute for about 30 seconds. Whisk in flour and heat for about 1 minute. Whisk in half-and-half. Squeeze water out of the thawed spinach and add the spinach to the saucepan....
Lemon Poppy Seed Muffins By Chloe Coscarelli Makes 14 muffins Make-Ahead Tip: Muffins can be made in advance and frozen for up to 1 month. Thaw and apply icing before serving. Muffin Ingredients 2 cups all-purpose flour* ¾ cup sugar 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup coconut milk ½ cup canola oil ¼ cup lemon juice 2 tablespoons lemon zest (about 2 lemons)...