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Rotini Pasta with Alfredo Sauce

12 oz Rotini Pasta, pre-cooked and prepared

Alfredo Sauce:
3 oz Heavy Cream
4oz Whole Milk
Salt and Pepper to taste
1/4 c Cornstarch and Water mixture
1 oz Parmesan Cheese

Make alfredo sauce by adding cream, milk, salt & pepper in a preheated saucepan and stir together. Stir in cornstarch and water mixture and parmesan cheese. Heat until slightly thickened. Throw in prepared pasta and mix with alfredo sauce covering the pasta. Serve. Note: Can add cooked vegetables on the side or with meal if desired.     

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Honomalino Lamb Chops

8 ea Lamb Chops
5 oz Shoyu
5 oz Hoisin Sauce
2.5 oz Fresh Basil, minced
2.5 oz Fresh Cilantro, minced
5 oz Extra Virgin Olive Oil
2.5 oz Garlic, minced
2.5 oz Ginger, minced
1 t Kosher Salt

Papaya Pineapple Marmalade:
2 c Papaya, diced
2 c Pineapple, diced
4.5 oz White Sugar
1 oz Salt

Start with center-cut lamb chops that have the bone fully trimmed and place them in a large bowl. Pour the shoyu and hoisin sauce over the meat. Then add basil, cilantro, olive oil, garlic, ginger and salt to the bowl and stir altogether, mixing well. Marinade the mixture for about four hours or more. When ready, preheat a pan coated with cooking oil (preferably olive oil) and remove the meat from the marinade and place in the cooking pan, searing both sides of the lamb chops.

In a separate saucepan, make the papaya pineapple marmalade by mixing the papaya, pineapple, sugar and salt and heat until caramelized, almost looking like a fruit stew. When lamb chops are cooked, place on a serving dish and serve marmalade on the side in separate serving cup or bowl.