Cooking With Margaret

Gemmeli Carbonara Serves 4  Ingredients 1 pound of gemmeli pasta 1 large onion, diced  3 garlic cloves 6 egg yolks 2 whole eggs 1/2 pound thick cut prosciutto, diced (putting in freezer, 30-60 minutes before cutting makes it much easier to cut) 1 bunch of parsley, minced, divided  1 cup grated of parmesan, plus more for serving  Salt and Pepper, to taste Directions Bring water to boil, add generous amount of salt. Add pasta, cook according to package directions, stirring often.  While the pasta is cooking sauté onion and garlic, with olive oil and salt until onion is translucent. Set aside.  In another bowl whisk together eggs, 3/4 of the minced parsley and grated parmesan. Set aside.  Chop prosciutto up into small pieces. Drain pasta, reserving about 1 cup of pasta water. Return pasta to hot pot, stir in egg mixture, making sure they don't scramble by adding a little pasta water (start with about 2 tablespoons) until a sauce coats the noodles. Fold in...

This is a great recipe to use your leftovers!!! It’s such a popular way to use up the extra meat when we’ve bought a rotisserie chicken, we love to make this or the Cream of Chicken Soup. Both wonderful ways to reuse leftovers!  Chicken Rice Casserole  Ingredients  4-6c cooked rice 22.6 oz can of cream of mushroom soup  2-3 cups cooked shredded/diced chicken (or turkey)! (Often use a rotisserie chicken or shredded chicken breasts)   3/4 c of each diced onion and diced celery 1 cup green olives with pimentos, diced (optional) 1 c of mayonnaise  1 c of panko breadcrumbs 2-3 tablespoons of melted butter  Salt and pepper to taste  ----> *This is very important because the saltiness and other flavors can vary from everyone's different ingredients, so you MUST taste and season as you go along in preparing the dish* *a vegetarian option can be made by adding 1 pound of mushrooms, sautéed instead of the chicken* Preheat oven to 375 Combine Panko with m...