To Die For Fettuccine Alfredo

 

Ingredients

• 24 ounces dry fettuccini pasta
• 1 cup butter
• 3/4 pint heavy cream
• salt and pepper to taste
• 1 dash garlic salt
• 3/4 cup grated Romano cheese
• 1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
2. In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
3. Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately

Old Fashioned Onion Rings

 

Ingredients

• 1 large onion, cut into 1/4-inch slices
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt 1 egg
• 1 cup milk, or as needed
• 3/4 cup dry bread crumbs seasoned salt to taste
• 1 quart oil for frying, or as needed

Directions
Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

Take One Tablespoon Of This Before Bed And You Will Never Wake Up Tired Again!

 

Ingredients:

• 1 teaspoon pink Himalayan salt
• 5 teaspoon raw honey

Method of preparation:

All you need to do is to mix the ingredients, stir well, and pour the remedy into a sealed jar.

Use:
Every night, before going to bed, you should take half a teaspoon of the remedy or 3/4 teaspoon. Hold the remedy under the tongue, and it will be instantly absorbed.

If you like, you can also add it to a glass of warm water and drink it like tea.

The astonishing effects of this sleeping remedy are mostly due to the properties of the Himalayan pink salt, which is completely natural and unprocessed, so it does not include any harsh chemicals.

It contains 84 essential minerals, and no pollutants or toxins. It has remained in its purest form for millions of years and is absorbed by the body with its full capacity.

This incredible natural salt regulates the levels of serotonin and melatonin in the body, which ensures a healthy sleep, and also reduces blood pressure, unlike the conventional salt.

SOUTHERN STYLE CHICKEN AND DUMPLINGS

 

Ingredients
Chicken:

• 1 large fryer chicken (4-5 lbs.), neck and gizzards removed
• 1 large onion, peeled and cut in half
• 3 carrots, cut into large pieces
• 3 stalks of celery, cut into large pieces
• Kosher salt, to taste
• Pepper, to taste

Dumplings:

• 3 cups cake flour
• 3/4 tsp. baking soda
• 3/4 tsp. salt
• 4 1/2 tbsp. shortening*
• 1 cup milk
  *I imagine you could use butter, but I haven’t tried it. I’ve never been a fan of shortening, but I stuck to the recipe because I didn’t want to mess with its “right”-ness. You know Cracker Barrel and Southern grandmas aren’t afraid of using shortening.

Process

1. Place the chicken, onions, carrots, and celery in a large stock pot and cover with water. Bring to a boil, then reduce heat so water maintains a gentle simmer. Cook chicken for 1 hour or until cooked through (about 165 degrees). While the chicken is cooking you can skip to Step 4 and start making the dumplings or you can wait until the chicken is fully cooked.
2. Once chicken is done, remove from the broth and let cool. Remove chicken from the bone (this shouldn’t be hard, it should be falling off pretty easily at this point) and shred into medium-sized pieces, discarding bones and skin.
3. Pour the chicken broth through a fine mesh sieve lined with cheese cloth (I improvised and used a coffee filter), discarding vegetables. Reserve 6 cups of the broth for the dumplings. Refrigerate or freeze the rest to use in for another recipe. It’s much more flavorful than the chicken broth you buy at the grocery store.
4. Mix flour, baking soda, and salt together in bowl. Cut shortening into flour mixture with your fingertips until it resembles small peas.
5. Add milk — 1/4 cup at a time, you may not need a full cup — and stir until a ball of dough just begins to form, being careful not to over-mix.
6. Roll out the dough onto floured surface that you don’t mind cutting on. Roll about 1/4 inch thick. Using a pizza cutter or sharp knife, cut dough into rectangles about 1 inch wide by 3 inches long. Place strips on wax paper and allow to harden up a bit, at least 30 minutes or up to several hours.
7. In a large pot or dutch oven over medium-low heat (depending on your stove, you may need to increase the temp slightly), bring broth to a gentle simmer and drop in dumplings. Cover and allow to cook for 7-10 minutes.
8. Reduce heat to low and add chicken. Allow to cook until thickened, about 20 to 30 minutes (or longer, depending on your stove or if you want a thicker broth). Season generously with salt and pepper

SMOTHERED CHICKEN IN GRAVY FOR THE SLOW COOKER

 

Ingredients

1 pound boneless skinless chicken breast or thighs

• 3 medium carrots — sliced or diced
• 1/3 cup onion — chopped
• 1 cup chicken broth
• 2 tablespoons butter or margarine (I used light)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 2 teaspoons Herbs de Provence seasoning, divided
• 1/2 teaspoon poultry seasoning
• 1 package roasted chicken gravy mix ( I use McCormick’s Roasted Chicken Gravy mix, nice seasoning blend)
• 1/3 cup buttermilk or 2 % milk
• 2 teaspoons flour
• 1 cup frozen peas

How to make it

In a 4 to 6 quart crock pot, combine chicken, carrots, onion, chicken broth, butter, salt, pepper, 1 teaspoon Herbs de Provence and bay leaf; mix well.

Cover; cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.

About 20 minutes before serving, stir gravy mix into crock pot, remove the chicken breast and using two forks shred

the meat and return to the crock pot. Remove and discard bay leaf.

In a measuring cup, blend buttermilk or milk and flour until smooth. Stir flour mixture and peas into chicken as well as

the reserved 1 teaspoon of Herbs de Provence; mix well.

Cover, increase heat to high; cover and cook an additional 25-20 minutes or until peas are cooked. If the gravy is too thick add a little more milk or chicken broth.

Serve with rice or biscuits, mashed potatoes, baked potatoes or noodles.

Yield:  4 very large servings or 6 smaller ones.

Nutritional Information

For 4 Servings: Per Serving: 243 Calories; 7g Fat (25.1% calories from fat); 30g Protein; 15g Carbohydrate; 4g Dietary Fiber Old WWP  5  / New WWPP 6

For 6 Servings: Per Serving : 162 Calories; 4g Fat (25.1% calories from fat); 20g Protein; 10g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 388mg Sodium.

Old WWP 3 / NewWWPP 4

Recipe adapted from the Cooking Light Bulletin Board, posted by Kate 2004 and modified by Tami

Permanently Remove The Pain In The Spine, Back And Legs With This Homemade Natural Solution

 

If you want to forget the pain in the spine, waist, back, legs, you should eat one this remedy before going to bed for two months. It contains:

• 1 dried fig
• 1 dried apricot
• 5 prunes

These fruits contain substances that cause regeneration of the tissue located between the vertebrae. Thus they become stronger.

Try this folk remedy and you will not regret it.

Each fruit contains certain elements and compounds, and their combination is an excellent remedy that is highly effective against these pains.

Do this treatment for two months. Furthermore, it is useful for both, women and men.

DREAMSICLE SALAD (SUGAR FREE)

 

Ingredients
1 – .3 ozs pkg. sugar free orange jello…
1 – 3 ozs. pkg. sugar free instant vanilla pudding
1 – 10 ozs. can mandarin oranges, drained
1 – 8 ozs. tub fat free frozen whipped topping, thawed

Directions
Dissolve jello in 1 c. boiling water. Add 1/2 c. cold water; let /set in fridge for 20 minutes. With mixer or whisk, add dry vanilla pudding mix and beat until smooth. Fold in oranges and whipped topping (by hand). Refrigerate.