I have been working on this one for awhile. It is sort of a take on Asian lemonade/drinks I would have in Korea. The basic recipe was given to me by a friend. These amounts are not set in stone...I just finally measured what I was putting in to give approximate amounts...
7 C water
1 C sugar
1/8 C pineapple juice
1/3 C sweetened condensed milk
1 1/2 tsp citric acid
1 tsp lemon extract
This is beyond delicious. I put mine in a blender and pulse it two or three times just to get the milk mixed in well...
Monday, April 30, 2012
Friday, April 6, 2012
Spring Pasta
1 onion, diced
4-6 cloves garlic, minced
1 Tbsp butter
2 C asparagus, cut in 1 in
1 C peas
about 12 - 15 oz fettuccine, cooked
1/2 C chicken/veg broth
1 1/2 C milk
8 oz cream cheese
1/8 - 1/4 C parmigiano-reggiano
dash of pepper
1 Tbsp tarragon
In big saute pan, saute onion and garlic in butter. Boil asparagus and peas for 2-3 minutes. Add milk, cream cheese, broth to onion mixture and cook until melted and creamy. Add asparagus, peas, pasta, spices, and parm cheese.
4-6 cloves garlic, minced
1 Tbsp butter
2 C asparagus, cut in 1 in
1 C peas
about 12 - 15 oz fettuccine, cooked
1/2 C chicken/veg broth
1 1/2 C milk
8 oz cream cheese
1/8 - 1/4 C parmigiano-reggiano
dash of pepper
1 Tbsp tarragon
In big saute pan, saute onion and garlic in butter. Boil asparagus and peas for 2-3 minutes. Add milk, cream cheese, broth to onion mixture and cook until melted and creamy. Add asparagus, peas, pasta, spices, and parm cheese.
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