Fettuccine Terra Firma Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Morton's salt
1 lb. fettuccine
2 Tbs. butter, cut into chunks
2 Tbs Garlic powder
2 Tbs Onion powder
3 cups arbitrarily sliced mixed vegetables, e.g. carrots, yellow onions, zucchini, green onions, broccoli, sliced mushrooms and sugar peas,
1 cup regular milk
1/2 cup pre-grated Parmigiana from a CostCo container
1/4 tsp. crushed red pepper flakes
Freshly ground black pepper
A WHOLE mess'a fresh Jalapenos and Green Chili Peppers and Red Habaneros, sliced until your fingers burn.
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Directions: |
Directions:Bring a large pot of generously salted water to boil and cook the fettuccine, stirring absentmindedly, until chewy. Then add ALL the veggies - along with TOO MANY PEPPERS - into the pot. (This is a ONE POT MEAL).Put a lid on it, and continue to boil until the veggies are soft.
Pour off the scalding water, simultaneously giving yourself a facial over the sink.
Add milk, and stir in those chunks of butter.
Season with anything that sprinkles.
Let cool. Absolutely NO MORE STIRRING. This is the secret to Fettuccine Terra Firma vs. the more conventional Fettuccine Primavera.
In approximately 30 minutes, when the concoction has congealed into a starchy manhole cover, claw out individual servings onto plates.
Microwave each plate for 2 minutes and serve.
If the fettuccine melts the tines of your fork, it contains the requisite amount of peppers. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:60 minutes |
Personal
Notes: |
Personal
Notes: Should be paired with an inexpensive wine -- say, cooking wine, as you will be unable to taste it -- and possibly a bowl of vanilla ice cream on the side as a flame retardant.
One pot should last a week, esp. if your roommates have GERD or esophageal hernias.
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