Leftovers Lunch.
May. 9th, 2009 01:23 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
navygreenI had a lunch of leftovers today.
Honey-Garlic Angel Hair Pasta with Carrots
Blueberries with Cottage Cheese
White Chocolate Tarts
SO YUMMY!
Honey-Garlic Angel Hair Pasta with Carrots
Blueberries with Cottage Cheese
White Chocolate Tarts
SO YUMMY!
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2009-05-09 07:12 pm (UTC)Honey-Garlic Angel Hair Pasta
Date: 2009-05-09 07:28 pm (UTC)1 package (16 ounces) angel hair pasta
2 to 3 garlic cloves, minced
1/2 cup butter or margarine
1/4 cup honey
1 teaspoon dried basil
1 teaspoon dried thyme (I omitted this, as I didn't have any)
1/4 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a skillet, saute the garlic in butter. Stir in the honey, basil and thyme. Drain pasta, add to garlic mixture and toss to coat. Sprinkle with Parmesan cheese.
Yield: 8 servings
Re: Honey-Garlic Angel Hair Pasta
Date: 2009-05-10 12:04 am (UTC)no subject
Date: 2009-05-09 07:27 pm (UTC)no subject
Date: 2009-05-09 07:28 pm (UTC)no subject
Date: 2009-05-09 08:11 pm (UTC)White Chocolate Tarts
Date: 2009-05-10 07:30 pm (UTC)1 can (14 ounces) sweetened condensed milk
1 cup cold water
1 package (3.4 ounces) instant white chocolate pudding mix
2 cups whipped topping
** 2 packages (6 count each) individual graham cracker tart shells
** I had an abundance of graham cracker crumbs in my pantry (two boxes!), so I had an idea to try to make my own. I figured if I made my basic cheesecake crust recipe (which serves 8, so I multiplied it by 1.5 to get the 12 servings for the tarts). I then greased a muffin pan with cooking spray and pressed the crust mixture into the cup wells. I used a spoon to "shape" the crust up the edges and form a good cup. Then I put the pan into the oven at 400° for 10 minutes. I cooled the cups overnight and turned them out the next morning. They fell right out easily, and ta-da! My own tart shells! (Albeit smaller than what you would buy at the store, so my filling is mounted higher in each cup.)
In a mixing bowl, combine milk, water and pudding mix. Beat on low speed for 2 minutes. Cover and refrigerate for 10 minutes. Fold in whipped topping. Spoon about 1/3 cup into each tart shell. Refrigerate until serving.
Yield: 12 servings
Re: White Chocolate Tarts
Date: 2009-05-11 01:05 pm (UTC)Re: White Chocolate Tarts
Date: 2009-05-11 07:43 pm (UTC)no subject
Date: 2009-05-09 09:15 pm (UTC)no subject
Date: 2009-05-10 07:30 pm (UTC)