Monday, January 21, 2008

Parmesan Fettuccine, Steaks with Peppery Onions, and Sweet Sour Spinach Salad

I found this in Taste of Home's Simple and Delicious magazine. Everything was really simple to make. I really liked the spinach salad. I'd say it took me about 40 minutes to make everything from start to finish. The Parmesan Fettuccine was just as easy to make as those side dish boxes of pasta with the added benefit of no chemicals. And it tasted better than the box dishes.
Parmesan Fettuccine
8 ounces uncooked fettuccine
1/3 cup butter, cubed
1/3 cup grated parmesan cheese
1/8 teaspoon pepper
Cook fettuccine according to package directions; drain.
In a large skillet, melt butter over lower heat. Add fettuccine and stir until coated. Sprinkle with parmesan cheese and pepper; toss to coat.
Steaks with Peppery Onions
3 medium onions, sliced
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
1 tablespoon butter
4 boneless rib eye steaks
In a large skillet over medium heat, cook the onions, garlic, salt and pepper in oil and butter for 15-20 minutes or until the onions are golden brown, stirring frequently.
Meanwhile, broil steaks 3-4 inches from the heat for 6-8 minutes on each side or until the meat reaches desired doneness. Serve with onion mixture.
Sweet-Sour Spinach Salad
1 package (about 9 ounces) fresh spinach torn
1/4 cup dried cranberries
1/4 cup chopped green onions
1/2 cup vegetable oil
1/4 cup sugar
3 tablespoons cider vinegar
1/2 teaspoon ground mustard
1/8 to 1/4 teaspoon celery seed
In a large salad bowl, combine the spinach, cranberries, and onions. In a jar with a tight fitting lid, combine the oil, sugar, vinegar, mustard, and celery seed; shake well. Drizzle over salad and toss to coat. Serve immediately.

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