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How To make Cactus Pear Lemon Ginger Penne
1 pound uncooked penne
2 Tablespoons butter
1 4 inch piece of fresh ginger
peeled and grated
1 teaspoon garlic :
minced
2 medium bell peppers (green and red), stemmed seeded and
sliced 2 whole portabella mushrooms, stemmed, :
gills removed,
slice 5 cups heavy cream
4 teaspoons salt (or to taste)
2 teaspoons lemon peppeer
2 pounds boneless grilled chicken breast cut in 1/2" dice
8 ounces prosciutto ham :
thinly sliced
Grated Romano or percorino cheese
Cook pasta according to directions, drain and set aside.
Melt butter over medium heat in large pot and saute ginger 1 minute. Add garlic, peppers and mushrooms. Saute for another minute, stirring constantly.
Add cream and simmer gently for 7-10 minutes (cream should boil slightly, become light brown and reduce in volume.) Add salt and lemon pepper and stir.
Add cooked pasta and stir. Add diced chicken and prosciutto, stir, and heat 1 minute longer.
Serve sprinkled with grated Romano or percorino. Makes 6-8 servings.
How To make Cactus Pear Lemon Ginger Penne's Videos
59 - Vegan on the Cheap by Robin Robertson, Keep On Cookin' Podcast
Robin Robertson worked for many years as a restaurant chef in Pennsylvania and Charleston, South Carolina before she began writing cookbooks. In 1988, she left the restaurant business and became vegan for ethical reasons. She then rededicated her life to writing and teaching others about vegan cooking.
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Prickly Pear & Parmigiano Reggiano Salad | Gennaro Contaldo #ad
You can never have too many ideas for a simple summer salad. This recipe combines the flavours of Parmigiano Reggiano and prickly pears for a magical taste!
INGREDIENTS
2 Prickly pears
3 Endive leaves
Parmigiano Reggiano shavings, as needed
Salt & pepper
Extra virgin olive oil
Balsamic vinegar
METHOD
1. Peel and slice the prickly pears.
2. Arrange the endive leaves on a plate, followed by the slices of prickly pear, and top with Parmigiano Reggiano shavings.
3. Sprinkle with a little salt and pepper, drizzle with extra virgin olive oil and balsamic vinegar, and serve with some good rustic bread.
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How to Make Liqueurs at Home During the Fall (or any time of year)
For the purposes of education and entertainment only, Tom shows you how to make liqueurs at home any time of year, at significantly less cost than buying retail. All audio, video, and images herein are the sole property of Tom and Seth T. Whitecotton and are protected by United States Copyright law(s), applicable within the United States and Internationally.