我的主题曲

1 tbsp real butter

1 pint heavy whipping cream

2/3 cup Parmesan/Romano cheese, freshly grated

1 tablespoon fresh minced garlic and salt (to taste)

freshly ground black pepper

dash cayenne pepper

1 lb. Spaghetti/fettuccine

2-3 tbsp white wine

1/4 cup green onion

fresh parsley, chopped

Prepare fettucine pasta as directed on box. Drain; melt a pat of butter on still-hot pasta or stir in several drops of olive oil to keep pasta from sticking. Stir to coat evenly.

Meanwhile, in a saucepan over low to medium heat, melt the butter stir-fry garlic. Add cream and cayenne.

Simmer 20-30 minutes over low heat, stirring constantly until mixture thickens.

Season with salt to taste.

Remove saucepan from stove and stir in cheese.

Serve over hot pasta. Sprinkle on freshly ground black pepper. (Ground Peppercorn Medley - red, green and white adds a splash of color and flavor). Garnish with parsley.

Ingredients:

350g Salmon Fillets (or 2pcs)

1 1/2 Tablespoons Unsalted Butter

3 Shallots, Peeled and Minced

1 Clove Garlic, Peeled and Minced

1/4 Cup McCormick Basil leaves + Parsley flakes

3/4 Cup Dry White Wine

1/3 Cup Light Cream

1 Tablespoon Freshly Squeezed Lemon Juice

1/4 Teaspoon Freshly Ground White + black Pepper

1/4 Teaspoon Salt, or to taste

Cut the Salmon into 2 equal serving pieces, wash and pat dry on paper towels. Melt the Butter in a large skillet over medium-high heat. Sear the Salmon on each side for about 2 to3 minutes, keeping the center slightly rare since the fish will continue to cook after it is taken from the pan. Remove the Fish from the pan with a slotted spatula and keep warm. Reduce the heat to low and add the Shallots and Garlic to the pan. Saute, stirring frequently, for 5 minutes.Add the Basil, Parsley, Wine, Cream, Lemon Juice, Pepper and Salt to the pan and cook over medium heat, stirring frequently, until the mixture is reduced by half. Taste for seasoning, adding Pepper and Salt as needed.Serve the Sauce around the Salmon Fillets.Serves 2.

INGREDIENTS

Butter 250g
Castor (superfine) sugar 210g
Eggs 5
Vanilla essence 2 tsp
Banana (pisang emas) 200g, mashed,

SIEVED

Plain (all-purpose) flour 225 g
Baking powder 1 tsp

METHOD

. Grease a 25cm (10-in) round cakr tin with butter and set aside.
. Cream butter and sugar till light and fluffy.
. Add in flour, mix well and fold in bananas.
. Pour batter into prepared tin and bake at 150'c for 45 min or till inserted skewer comes out clean.
. Turn cake out onto wirw rack and cool.

这是我第一次做的CHICKEN PIE,我用了急凍酥皮，这酥皮很好用。。。