4 Kids 'n Us Recipes

Yield: 2 Quarts (you may want to scale this recipe down for home use)
Ingredients

2
oz. ginger root
1 medium onion, cut in quarters
3 cups vegetable oil
1 cup vinegar
1 3/4 cups soy sauce
1 1/2 TB tomato paste
1/4 lemon, juiced
1 clove garlic
1 3/4 cups water

Method:

1. Soak ginger root in cold water for a few minutes to make it easier
to remove outer peel. Peel and cut into quarters.
2.
Combine all ingredients in a food processor with a steel blade and blend
until smooth.
3.
Refrigerate.

Ingredients:

1 lb. fresh fettuccine noodles

4 quarts boiling, salted water

1 cup unsalted Plugra butter, softened (Ed. note: Plugra butter is higher
in fat than ordinary butter. Look for it in gourmet-type grocery stores.)

1/3 to 1/2 cup Emillia brand Parmesano Reggiano cheese, freshly grated
(Ed. note: If you can't find Emillia brand, any Reggiano parmesan will
do.)

Method:
Melt
Plugra butter over very low heat. Whisk in grated parmesan cheese; continue
whisking over a low heat until the cheese melts and the butter/cheese
sauce becomes a creamy consistency. Drop fettuccine in boiling salted
water. Cook until noodles float to the top of the pot (2 to 3 minutes).
Drain immediately and place in large pasta bowl; toss with sauce. Garnish
with freshly cracked black pepper.