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Fettuccine with celery and luncheon meat in banana sauce. puff pastry, cold cut meat of your choice, easy melting cheese, champion mushrooms, curd, green pesto, tbp bolognese tomato sauce, butter for buttering the ovenproof dish. Add the fettuccine, pepper jack, and shrimp, stirring until evenly combined and cheese is melted. Sauce should cling nicely to pasta.
Fettuccine with celery and luncheon meat in banana sauce is one of the most popular of current trending meals in the world. It's enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Fettuccine with celery and luncheon meat in banana sauce is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have fettuccine with celery and luncheon meat in banana sauce using 10 ingredients and 6 steps. Here is how you can achieve it.
Ingredients needed to serve Fettuccine with celery and luncheon meat in banana sauce:
- Main
- 57 grams fettuccine or spaghetti
- 2 piece celery, cut into bite size about 0.5 cm thick
- 200 grams luncheon meat, cut into small cube size
- Other
- 1 white pepper powder
- 1 ground black pepper
- 5 dash Tabasco sauce
- 5 tbsp banana sauce
- 2 tbsp cooking oil
Fettuccine alfredo - Fettuccine that has been tossed with melted butter, heavy cream, and parmesan cheese. Pesto - Classic basil pesto adds bright basil flavor. Homemade alfredo sauce is a no-brainer for me. It takes almost no time to make, so why not have fresh, creamy alfredo sauce instead of jarred?
Directions to make Fettuccine with celery and luncheon meat in banana sauce:
- Cook the fettuccine or spaghetti until al dente for about 10 minutes in pot of boiling water.
- Drain the cooked pasta and rinse in bowl of fresh warm water. This will remove pasta smell and keep it moist while you prepare the ingredients.
- Add cooking oil into frying pan, using medium heat, stir fry both celery and luncheon meat till celery well cooked and luncheon meat slightly browned.
- Add some white pepper powder, ground black pepper and Tabasco sauce. Give a final stir to the ingredients.
- Drain the pasta into a big bowl. Add the cooked ingredients over it and add banana sauce. Mix everything evenly.
- Ready to serve.
Fresh fettuccine would be even better. I also used a good quality parmigiano-reggiano cheese, which I think really helped. The only other change I made was to mince up a shallot to add in with the garlic. Bolognese, a classic Italian meat sauce, gets a kick of heat from an unexpected ingredient: gochujang, or Korean red chile paste. Creamy, homemade Alfredo sauce with juicy, perfectly seasoned shrimp!
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