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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Tagliatelle Verde Recipe
2. Tex-Mex Dip
3. Tinseltown Toffee
4. Toasted Walnut Salad Recipe
1. Tagliatelle Verde Recipe

A fantastic dish to share with anyone
From "Above & Beyond Parsley ...Food for the Senses," published in cooperation with your DailyInbox newsletter.


1/4 pound spinach tagliatelle
1 small onion, thinly sliced
1 clove garlic, pressed
1/2 cup sliced fresh mushrooms
1/4 cup extra-virgin olive oil
1/4 cup (1/2 stick) plus 2 tablespoons butter
4 ounces prosciutto, julienned
1/3 cup peeled, seeded and chopped tomato
1 cup cooked chicken breast, julienned
1/4 cup heavy cream
1/4 teaspoon nutmeg
Salt, to taste
1/2 teaspoon freshly ground pepper
1 cup freshly grated Parmesan cheese


Saute onion and garlic in olive oil until golden.  Add mushrooms and saute mixture for 2 minutes.  Add 1/4 cup butter, prosciutto and tomatoes.  Simmer mixture for 5 minutes.  Stir in chicken, cream, nutmeg, salt and pepper.  Bring liquid to a boil and simmer over heat, stirring frequently.  Remove sauce from heat.  Set aside and keep warm.

Cook tagliatelle until al dente.  Drain.  In a serving dish, toss pasta with 2 tablespoons butter.  Cover with sauce and serve with freshly grated Parmesan cheese.

2. Tex-Mex Dip

A fiery taste from south of the border

From "To Market, To Market ...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.

2 cans (10-1/2 ounces each) jalapeño bean dip
3 medium avocados, ripe
2 Tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
1/2 cup mayonnaise
1 package (1-1/4 ounces) taco seasoning mix
1 bunch green onions with tops, chopped
3 medium tomatoes, peeled and chopped
2 cans (3-1/2 ounces each) pitted ripe olives, chopped
8 ounces Cheddar cheese, shredded


1.  Spread bean dip in large shallow serving dish.
2.  Mash avocadoes with lemon juice, salt, and pepper.  Spread over bean dip.
3.  Mix sour cream, mayonnaise, and taco seasoning.  Spread over avocado layer.
4.  Sprinkle with onions, tomatoes, and olives.
5.  Cover with shredded cheese and refrigerate.
6.  Serve chilled with round tortilla chips.

SERVES:  12 - 16
3. Tinseltown Toffee

This is one you'll want to share with your friends

From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.


1 cup sugar
1 cup butter
3 Tablespoons water
1 teaspoon vanilla extract
7 ounces Hershey Special Dark chocolate candy bar
1 cup pecans, finely chopped


1.  Line a baking sheet with foil measuring approximately 13 x 17 inches.
2.  Combine sugar, butter, water and vanilla in a heavy saucepan.  Cook over low heat, stirring constantly until light brown and hard crack stage (290 – 300 degrees on a candy thermometer.)  Pour toffee onto foil, spreading smoothly and quickly into a 6 x 12-inch rectangle.  Cool.  Carefully transfer candy to waxed paper.  It breaks easily.
3.  Melt half of the candy bar and spread on top of the toffee.  Sprinkle with 1/2 cup pecans, pressing into chocolate firmly.  Refrigerate until set.  Melt the other half of the candy bar.  Turn toffee over and spread remaining chocolate over surface.  Sprinkle with remaining pecans, pressing into chocolate firmly. Cool and break into pieces.

NOTE:  Recipe is easily doubled and may be packaged for gifts.

YIELDS:  1-1/2 pounds

4.  Toasted Walnut Salad Recipe

This salad is a great way to kick off a successful meal.

From "Stop and Smell the Rosemary ...Recipes and Traditions to Remember."

Ingredients for Walnut Dressing:

2/3 cup walnut oil
1/3 cup fresh lemon juice
1/2 teaspoon Dijon mustard
3/4 teaspoon sugar
dash salt
dash freshly ground pepper

Ingredients for Salad:

4 heads Boston lettuce, torn
1 cup toasted walnuts, coarsely chopped
2 ounces blue cheese, crumbled (1/2 cup)
1 pear, peeled, cored, and thinly sliced

To Prepare:

Walnut Dressing: Combine walnut oil, lemon juice, mustard, sugar, salt, and pepper in a covered jar.  Shake well and refrigerate.

Toss lettuce, walnuts, blue cheese, and pear in a salad bowl.  Add dressing, toss, and serve immediately.

NOTE:  Walnut dressing may be made up to 4 days in advance and kept covered in the refrigerator.  Walnut oil should be stored in the refrigerator as it turns rancid quickly.

Serves: 8

by Tiffany Taylor

Serves 4.

1-1/2 cups diced cooked turkey
1 cup cooked rice
1 cup canned bean sprouts, drained
2/3 cup chopped celery
2/3 cup finely chopped carrot
3 tablespoons French dressing
2 tablespoons chopped parsley
1 tablespoon chopped green onion
1/8 teaspoon garlic powder
Salt and pepper to taste
1/3 cup mayonnaise
Lettuce leaves
3-ounce can Chinese fried noodles, heated
2 slices bacon, crisply cooked and crumbled

In a large bowl, combine turkey, rice, bean sprouts, celery, carrots,
French dressing, parsley, green onion, garlic powder, salt, and
pepper; mix lightly until well blended. Cover with plastic wrap. Chill
at least 2 hours to blend flavors.

Just before serving, gently fold in mayonnaise until well blended.

Line serving platter with lettuce. Mound turkey salad over lettuce.
Garnish with crisp Chinese fried noodles and crumbled bacon.

Per serving: 442 cal, 25 g fat, 51 mg cholesterol, 36 g carbohydrates,
2 g fiber, 22 g protein, 550 mg sodium

Tiffany Taylor is an avid cook, baker, and cookbook collector. When
she isn't investigating new uses for chocolate, she's a freelance
editor of computer-related books for Sams and Coriolis and a
contributing editor at EarthWeb's    


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