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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.
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Baked Pear Crumble
This baked pear crumble made with nuts and oats is understated and so satisfying.
Make this and everything you make look elegant on the ceramic plates used in this video:
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চিকেন নেহারি Chicken Nihari Easy and Healthy Recipe with Homemade Spices Nihari in Bangla
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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.
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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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