Blog details
Complete alphabetical listing of all posts
Karina's advice on gluten-free cooking and baking ( mirror)
User log in
Diet
No sugar, no starch diet from the Lifestyle Medicine Clinic at the Duke University Medical Center
Don's cooking experiments
In this blog I keep track of things I've tried to cook... cuz otherwise I just don't remember.
Cookbooks I use
The garden of eating: a produce-dominated diet & cookbook, © 2004 Rachel Albert-Matesz and Don Matesz. ISBN: 978-0-9641237-1-8.
The cook's illustrated meat book: the game-changing guide that teaches you how to cook meat and poultry with 425 bulletproof recipes, © 2014 Editors at Americas Test Kitchen. ISBN: 978-1-936493-86-9
Special Mexican dishes: easy and simple to prepare, © 1977 by Amalia Ruiz Clark
Sears CounterCraft food processor 7-speeds, which is the booklet that came with the machine and contains some recipes
How to cook everything © 1998 by Mark Bittman
Taste of Home Slow Cooker Classics © 2007 Reiman Media Group, Inc.
The Four Ingredient Cookbooks, ©1990 by Linda Coffee and Emily Cale
Atkins Low Carb Diet Recipes by Adam K. Randle, e-book
Kitchen Witchs recipes on recipesecrets.net
Search
Categories
- All
- Cooking
- Bachelor cooking
- Beverages
- Cuisines
- Diets
- Frozen prepared foods
- Improvised recipes
- Ingredients
- Asian
- Beans
- Dairy
- Eggs
- Flesh
- Fruit
- Grains
- Spices
- Vegetables
- Broccoli
- Brussels sprouts
- Cabbage
- Cauliflower
- Greens
- Mushrooms
- Peppers
- Root vegetables
- Serpent of Sicily
- Shan yao
- Squash
- Wine
- Methods
- Recipes
- 366 delicious ways…
- Atkins Low Carb Diet Recipes
- Cook's Illustrated
- Diet for a Small Planet
- Food processor
- Garden of Eating
- How to Cook Everything
- Ninja Speedi Quick Start Guide & Recipe Book
- Special Mexican Dishes
- The Four Ingredient Cookbooks
- The Joy of Cooking
- Soups
- Super simple recipes
- White trash food
- Cool house cooking
- Desserts
- Fast food meals
- Go-to recipes
- Menus
- Raw foods
- Salads
- Sauces
Fettucini Alfredo
Ingredients
- 1 8-oz pkg cream cheese
- 3/4 cup paremesan
- 1/2 cup butter
- 1/2 cup of milk
- garlic to taste