Fowsar's profile page
Recipes
Shrimp Fettuccine Alfredo
By fowsar
Bring a large pot of lightly salted water to a boil
- 1 pound fettuccini pasta
- 1 tablespoon butter
- 1 pound cooked shrimp - peeled and deveined
- 4 cloves garlic, minced
- 1 cup half-and-half
- 6 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- salt to taste
Baked Spaghetti
By fowsar
Preheat oven to 400 degrees F
- Reynolds Wrap(R) Release(R) Non-Stick Aluminum Foil
- 1 (8 ounce) package spaghetti, cooked
- 2 tablespoons butter OR margarine
- 1 cup grated Parmesan cheese, divided
- 1 (24 ounce) carton ricotta cheese OR cottage cheese
- 1 pound ground beef
- 1 (25.75 ounce) jar Prego® Chunky Garden Combination Italian Sauce
- 1 (8 ounce) package shredded mozzarella cheese
Slow Cookier Pot Roast
By fowsar
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 pounds pot roast
BBQ Pork for Sandwiches
By fowsar
Pour can of beef broth into slow cooker, and add boneless pork ribs
- 1 (14 ounce) can beef broth
- 3 pounds boneless pork ribs
- 1 (18 ounce) bottle barbeque sauce
Chicken Breasts with Balsamic Vinegar and Garlic
By fowsar
Season the chicken with salt and pepper
- 4 skinless, boneless chicken breasts
- salt and pepper to taste
- 3/4 pound fresh mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 6 cloves garlic
- 1/4 cup balsamic vinegar
- 3/4 cup chicken broth
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1 tablespoon butter
Artichoke & Spinach Dip Restaurant Style
By fowsar
Preheat oven to 350 degrees F
- 4 cloves garlic
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (10 ounce) container Alfredo-style pasta sauce
- 1 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/2 (8 ounce) package cream cheese, softened
Spicy Garlic Lime Chicken
By fowsar
In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme...
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- 4 boneless, skinless chicken breast halves
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 3 tablespoons lime juice
Shrimp Scampi
By fowsar
Preheat oven to 450 degrees F
- 1 cup butter
- 2 tablespoons prepared Dijon-style mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh parsley
- 2 pounds medium raw shrimp, shelled, deveined, with tails attached
Cowboy Caviar
By fowsar
Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl
- 1 (15.5 ounce) can black beans, drained
- 1 (15.5 ounce) can black-eyed peas, drained
- 1 (14.5 ounce) can diced tomatoes, drained
- 2 cups frozen corn kernels, thawed
- 1/2 medium onion, chopped
- 1/4 green bell pepper, finely chopped
- 1/2 cup chopped pickled jalapeno peppers
- 1/2 teaspoon garlic salt
- 1 cup Italian salad dressing
- 3/4 cup chopped cilantro
Taco Dip
By fowsar
Place the beans in the bottom of one 9x13 inch clear glass dish
- 3 (16 ounce) cans vegetarian refried beans
- 1 (16 ounce) container sour cream
- 1 (1.25 ounce) package taco seasoning mix
- 1/2 cup salsa
- 1/2 head iceberg lettuce - rinsed, dried, and chopped
- 2 tomatoes, chopped
- 1 onion, chopped
- 3/4 cup chopped black olives
- 8 ounces shredded Cheddar cheese