My Recipe Collection

1 1/2 c. mushrooms, sliced
2 tbsp. onions, chopped
1 clove garlic, minced
2 tbsp. butter
1/2 lb. scallops
1/2 lb. shrimp
1 lb. fettucinne, cooked al dente and kept warm
1 c. cream
1 c. Parmesan cheese
1/2 c. parsley, chopped


Saute mushrooms, onions and garlic in butter. Add scallops and shrimp and cook 1 minute. Toss hot fettuccine with vegetables/seafood mixture. Pour cream over all and blend in Parmesan cheese. Season with salt and pepper. Garnish with chopped parsley. Makes 4 to 6 servings.

Didn't follow the recipe to the T, I just want a basic idea on how to do the binding 'egg' mixture




Ingredients

250g (2 cups) cooked fusilli pasta
125g cottage cheese
3 eggs
1 tablespoon vegetable oil
1 onion, finely chopped
500g minced chicken
400g can tomatoes, chopped
1/2 cup water
2 tablespoons homemade tomato sauce or commercial Italian sauce
300ml carton fresh cream or 1/2 cream and 1/2 natural yoghurt
1 � cups grated Cheddar cheese
fresh breadcrumbs


Preheat the oven to 180 degrees Celsius. In a mixing bowl, mix the pasta, cottage cheese and 1 egg. Put into a greased baking dish.
In a frying pan, heat the oil and saut� the onion until soft.
Add the chicken and cook until it changes colour, stirring frequently.
Add the tomatoes, water and tomato sauce. Simmer until sauce thickens, about 20 minutes, and then pour over the pasta mixture.
Beat the remaining eggs with the cream. Mix in the cheese and spoon over the chicken mixture. Sprinkle with breadcrumbs.
Bake for 30 minutes.
Puree or mouli portions for your baby.