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Recipes
Linguine with Pears and Gorgonzola Cheese
By alappshah
Melt butter in heavy large skillet over medium-high heat
- 1/4 cup (1/2 stick) butter
- 4 firm pears (about 2 pounds), peeled, cored,sliced into 1/3-inch-thick strips
- 1 tablespoon (scant) chopped fresh rosemary or 1 1/2 teaspoons dried
- 1 cup canned low-salt chicken broth
- 4 ounces Gorgonzola cheese, crumbled
- 3/4 cup grated Parmesan cheese
- 1/2 cup whipping cream
- 3/4 pound linguine, freshly cooked
- 1/3 cup chopped pecans, toasted
Mushroom Gravy
By alappshah
1. Melt 2 tablesppons of butter over medium heat in a skillet
- 1/2 pound assorted mushrooms
- 3 tablespoon butter or margarine
- 3 tablespoons all-purpose flour
- 1 3/4 cups milk (warm)
- 1/8 teaspoon salt
- 1/2 teaspoon pepper