Delicious and adjustable
- garlic
- Sazon de Goya
- tortillas
- Flour
- Milk
- Butter
- **CHECK AMTS**
Delicious and adjustable
- garlic
- Sazon de Goya
- tortillas
- shredded cheddar cheese
- chopped tomato
- sliced green onion
- tortilla chips
- freshly squeezed orange juice
- fresh carrot juice
- parsley
- orange juice
- frozen nonfat vanilla yogurt
- fresh orange sections
- pure vanilla extract
- ice cubes
- Baking powder
- Vanilla Low-Fat Yogurt or Soy Yogurt
- Low-Fat Milk
To apply spice rubs, sprinkle over the food and then gently massage in the seasonings to make sure they adhere. As a general rule, use about 1 tablespoon of rub per portion of poultry or meat and 1 teaspoon of rub per portion of fish. Although rubs can be applied right before cooking, we’ve discovered that the flavor of the spices penetrates deeper into the food if given time. Refrigerate rubbed meat for at least an hour to maximize the return (large cuts of meat can sit overnight for a spicier, more intense flavor).
- fennel seeds
- cumin seeds
- coriander seeds
- dry mustard
- brown sugar
- ground cinnamon
Fresh pasta is the best choice for this dish; supermarkets sell 9-ounce containers of fresh pasta in the refrigerator section (see related article for tasting results). When boiling the pasta, undercook it slightly (even shy of al dente) because the pasta cooks an additional minute or two in the sauce. Note that Fettuccine Alfredo must be served immediately; it does not hold or reheat well.
- fresh fettuccine
- paprika
- salt or garlic salt
- grated Parmesan cheese
- Original Bisquick mix
- egg