This is a restaurant-quality dish that takes little time to prepare and can be made using either shrimps or scallops or 1 pound of both! You can use spaghetti in place of the fettuccine if desired. You can also increase the amount of shrimp or scallops. Serve this with garlic bread, recipe#105726 or #152138...sooooooo good!
This Gourmet Parmesan Italian Pesto recipe contains olive oil, kraft grated parmesan cheese, fresh basil leaves, cloves garlic, good seasons italian, mild italian or zesty italian dressing mix.
You can really taste the garlic and Parmesan cheese flavors in this creamy, quick-cooking pasta dish because the sauce is made with chicken broth instead of cream.
For tortilla soup like abuela used to make, start with zesty garlic chicken, add tomato sauce, and kick up the flavor when you top with avocado, cheese and cilantro.
These biscuits combine an adaptation of Roben Ryberg's biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated's method for making biscuits. These are very white...if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you'll like these. Lately I've been substituting 1-1/4 cups brown rice flour mix for the two starches. It turns out really good with a little less white and a little more nutrition.
A best-loved Italian appetizer is translated into a flavorful, better-for-you lettuce salad with tomatoes, balsamic vinaigrette and pre-cooked chicken for easy prep.
