Bluecorn Fettuccine With Cilantro Cream Sauce Recipes

Steps:

• Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

Steps:

• Place cilantro, serrano peppers, garlic, mayonnaise, and cream into a blender; season with salt and pepper. Puree until smooth, about 15 seconds.

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium high heat. Roast ancho chiles and 4 cloves unpeeled garlic. Press the chiles flat against the pan with a spatula until they begin to pop and smoke, then flip. When done, rehydrate chiles in a bowl of warm water for 30 minutes. Turn garlic until all sides are browned, about 15 minutes. Allow to cool, then peel.
• In a blender or food processor, combine chiles, 2 cloves roasted garlic, and eggs. Blend until smooth. Place the flour in a mound on a clean surface. Stir in 1/2 teaspoon salt with a fork, then make a well in the center. Pour in egg mixture. Working from the center outward, gradually incorporate the flour with a fork until dough is formed. Knead dough for 5 minutes, adding more flour if necessary. Prepare fettuccini according to your pasta machine's instructions. Lay the fettuccine flat on lightly floured surface for 15 minutes.
• In a blender or food processor, combine 2 remaining cloves roasted garlic, cilantro, tomatillos, jalapeno, cream cheese, sour cream, chicken stock, 1 tablespoon olive oil, cumin, salt and pepper. Blend until smooth. Pour into a saucepan over low heat, and cook until heated through.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes, or until pasta rises to the surface. Drain, and divide into serving portions; pour sauce over top.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
• In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
• Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

Steps:

• To make the fettuccine: mix the all purpose flour (1 cup plus 1 1/2 tablespoons), blue cornmeal, semolina, salt , cumin and cayenne in a large bowl. Make a well in the center of the ingredients and add eggs, and blend together with a fork, until all the flour is incorporated. Knead douh on a lightly floured board until smooth (4-6 minutes), kneading in additional flour if sticky. Wrap dough in plastic wrap and let rest 30 minutes.
• Cut dough into six pieces. Working with one piece at a time (keeping the rest covered), fold piece into thirds. Using a pasta machine at it's widest setting, run dough through several times until dough is smooth and velvety, flolding dough before each run and dusting with flour if sticky. Repeat narrowing rollers after each run until pasta is 1/16th inch thich, dusting with flour if necesary. Hang dough sheet on drying rack or place on kitchen rack to dry. Repeat with remaining pieces of dough until all is completed. Set aside until dough sheets look leathery and edges begin to curl (10-30 minutes). ***Pasta must be cut at this point or it will be too brittle to work with.***.
• Run dough sheets through the fettuccine blades of pasta machine (or cut by hand into 1/4-inch wide strips). Arrange pasta on towel.
• To make sauce: boil cream in a large saucepan until reduced to 1 1/3 cups. Cook chorizo and jalapeno in a large skillet over medium heat until brown, crumbling the chroizo with a fork (10 minutes). Stir in cream, cilantro and cayenne and season with salt.
• In a large pot, add pasta to a large amount of rapidly boiling water, stirring to prevent sticking. Cook until tender (4-5 minutes). Drain. Add pasta to cream sauce and toss to heat through.

Steps:

• Place 3 cups of Heavy Whipping Cream in a saucepan over medium heat.
• Stir occasionally to avoid scorching.
• Add the following ingredients and bring it to a boil: Lawry's Seasoned Salt, Salt and Cayenne Pepper.
• In a separate mixing bowl add 1/4 cup of cornstarch and the remaining 1 cup of heavy whipping cream and mix thoroughly with a wire whisk.
• As soon as your mixture begins to boil add the cornstarch/heavy cream mixture and use your whisk to whip until blended well.
• Remove your saucepan from heat.
• Add 1 cup of shredded cilantro and stir until blended.
• Pour over your favorite chicken or seafood enchilada dish or whatever you would like.

Steps:

• In a large saucepan of salted boiling water add spaghetti and cook until al dente.
• Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic and cook stirring occasionally for 3 to 5 minutes or until the onion is soft.
• Add the tomatoes, cilantro, broth and salt and simmer 2 minutes. Drain pasta, add to saucepan and cook tossing until combined well. Transfer to a warm serving platter and serve hot.

Steps:

• In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas.

Steps:

• Blend cilantro leaves, cream cheese, artichoke hearts, green onions, basil, jalapeno pepper, lemon juice, and salt in a blender until smooth.

Steps:

• Take chicken pieces and season each piece with Monterey Chicken Seasoning to taste. Using a lightly greased grill pan or grill, cook chicken until throughly cooked. After chicken has throughly cooked and is brown on both sides, transfer to a pizza pan/cookie sheet. Sprinkle each.
• piece of chicken with bacon bits, pepper jack cheese and sharp white cheese. Broil just until cheese melts. Serve with Cilantro Cream Sauce.
• Cilantro Cream Sauce:.
• Combine cream cheese, sour cream and salsa in food processor/blender. Add in pepper, celery salt, cumin, garlic powder, cilantro and lime juice. Blend until smooth and creamy. Place in a serving bowl.

Steps:

• Cook the squash in a large pot of boiling salted water for 12-14 minutes.
• Meanwhile, in a medium bowl combine the 2 tablespoons of oil with the lime and orange juices, ginger, garlic, cumin and chile. Season with salt and pepper, add chicken pieces and toss to coat. Set Aside.
• In a small bowl make the Cilantro Cream Sauce; blend the sour cream with the milk, cilantro and lime juice and season with salt and pepper. Set Aside.
• Carefully transfer the squash halves to a large bowl and let cool. (You can start on the next step while it is cooling) Using a fork and starting at 1 end of each piece of squash, scrape up and separate the strands. Pat dry with paper towels. Set Aside.
• In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Sauté the onion, garlic and red pepper for one to two minutes. Add the chicken with its marinade and cook, stirring, until chicken is cooked through (4-5 minutes).
• Gently toss the chicken and vegetable mixture with the spaghetti squash and place in the empty squash shells for serving or place on plates. If you wish, you can place under broiler for a few minutes to darken the top.
• Top with the Cilantro Cream Sauce and sprinkle with the tomatoes.

Steps:

• Drop fettuccine into boiling water with salt added. Cook to desired degree of tenderness, 4 to 5 minutes for fresh pasta and about 9 minutes for dried.
• Bring cream to simmer.
• Drain pasta immediately and return to kettle. Add pepper and butter and toss until butter is melted. Add cream and cheese and stir gently to blend.