FETTUCCINE ALFREDO MEXICANO
It doesn't get much easier than this! Our creamy, rich-tasting Alfredo
Past Topper is given a Mexican accent of cilantro and jalapeno. A great
side dish for the Tex-Mex Wraps above.

1 pound cooked fettuccine
1/4 cup Watkins Original Grapeseed Oil
A few dashes of Watkins Jalapeno Hot Sauce
Watkins Alfredo Pasta Topper
1/2 teaspoon Watkins Cilantro
1/4 teaspoon Watkins Black Pepper

Place cooked pasta in large serving bowl. Dash hot sauce into grapeseed
oil, stirring to combine. Toss with pasta. Sprinkle generously with
Pasta Topper and toss to coat. Add cilantro, black pepper and hot
pepper sauce to toss again.

Hope you enjoy,
Chris Lautischer
Your Independent Watkins Associate # 364407
www.watkinsonline.com
780-437-8005

On 6 Nov 2005 13:33:39 -0800, wrote:

>FETTUCCINE ALFREDO MEXICANO
>It doesn't get much easier than this! Our creamy, rich-tasting Alfredo
>Past Topper is given a Mexican accent of cilantro and jalapeno. A great
>side dish for the Tex-Mex Wraps above.
>
>1 pound cooked fettuccine
>1/4 cup Watkins Original Grapeseed Oil
>A few dashes of Watkins Jalapeno Hot Sauce
>Watkins Alfredo Pasta Topper
>1/2 teaspoon Watkins Cilantro
>1/4 teaspoon Watkins Black Pepper
>
>Place cooked pasta in large serving bowl. Dash hot sauce into grapeseed
>oil, stirring to combine. Toss with pasta. Sprinkle generously with
>Pasta Topper and toss to coat. Add cilantro, black pepper and hot
>pepper sauce to toss again.
>
>Hope you enjoy,
>Chris Lautischer
>Your Independent Watkins Associate # 364407
>www.watkinsonline.com
>780-437-8005


Enjoyed the recipe, not the spam.


jim

wrote:

> Enjoyed the recipe, not the spam.

Would you say that *any* pasta dish was essentially "authentic
Mexican", though? Do Mexicans tend to eat a lot a pasta and call it
"nuestra cocina"?

I ran across a recipe for "Mexican Lasagna" in a local newspaper.
Instead of using lasagna, the recipe calls for strips of tortillas, it
uses a chile sauce and substitutes queso fresca for ricotta.

So what is it *really*, an enchilada cazuela?

On 7 Nov 2005 09:45:29 -0800, "skimmer" >
wrote:

>
wrote:
>
>> Enjoyed the recipe, not the spam.
>
>Would you say that *any* pasta dish was essentially "authentic
>Mexican", though? Do Mexicans tend to eat a lot a pasta and call it
>"nuestra cocina"?
>
>I ran across a recipe for "Mexican Lasagna" in a local newspaper.
>Instead of using lasagna, the recipe calls for strips of tortillas, it
>uses a chile sauce and substitutes queso fresca for ricotta.
>
>So what is it *really*, an enchilada cazuela?


Did I mention the word "authentic?" No.

Who are you talking to?


jim

"skimmer" > wrote in news:1131385529.318595.306700
@g47g2000cwa.googlegroups.com:

>
> wrote:
>
>> Enjoyed the recipe, not the spam.
>
> Would you say that *any* pasta dish was essentially "authentic
> Mexican", though? Do Mexicans tend to eat a lot a pasta and call it
> "nuestra cocina"?

They call it "sopa"
>
> I ran across a recipe for "Mexican Lasagna" in a local newspaper.
> Instead of using lasagna, the recipe calls for strips of tortillas, it
> uses a chile sauce and substitutes queso fresca for ricotta.
>
> So what is it *really*, an enchilada cazuela?
>
>

There is no such thing as Mexican Lasagna in Mexico. This group gets
horribly
off topic!

> wrote in message
ups.com...
> FETTUCCINE ALFREDO MEXICANO
> It doesn't get much easier than this! Our creamy, rich-tasting Alfredo
> Past Topper is given a Mexican accent of cilantro and jalapeno. A great
> side dish for the Tex-Mex Wraps above.
>
> 1 pound cooked fettuccine
> 1/4 cup Watkins Original Grapeseed Oil
> A few dashes of Watkins Jalapeno Hot Sauce
> Watkins Alfredo Pasta Topper
> 1/2 teaspoon Watkins Cilantro
> 1/4 teaspoon Watkins Black Pepper
>
> Place cooked pasta in large serving bowl. Dash hot sauce into grapeseed
> oil, stirring to combine. Toss with pasta. Sprinkle generously with
> Pasta Topper and toss to coat. Add cilantro, black pepper and hot
> pepper sauce to toss again.
>
> Hope you enjoy,
> Chris Lautischer
> Your Independent Watkins Associate # 364407
> www.watkinsonline.com
> 780-437-8005


Please drop the Alfredo

Dimitri

On Fri, 09 Dec 2005 14:28:41 GMT, lunallena > wrote:

>"skimmer" > wrote in news:1131385529.318595.306700
:
>
>>
>> wrote:
>>
>>> Enjoyed the recipe, not the spam.
>>
>> Would you say that *any* pasta dish was essentially "authentic
>> Mexican", though? Do Mexicans tend to eat a lot a pasta and call it
>> "nuestra cocina"?
>
>They call it "sopa"
>>
>> I ran across a recipe for "Mexican Lasagna" in a local newspaper.
>> Instead of using lasagna, the recipe calls for strips of tortillas, it
>> uses a chile sauce and substitutes queso fresca for ricotta.
>>
>> So what is it *really*, an enchilada cazuela?
>>
>>
>
>There is no such thing as Mexican Lasagna in Mexico. This group gets
>horribly
>off topic!

Topic drift - get used to it because that will not change.


jim

"lunallena" > wrote
>
> There is no such thing as Mexican Lasagna in Mexico. This group gets
> horribly
> off topic!

It is not off topic to address a poster's question. You did so with the note
of sopa; though additional information might have been useful. The above
response is rude and unhelpful. You could have said that while lasagna is
known in Mexico, it is not part of Mexican cuisine. Not everyone who comes
to this group is knowledgeable about Mexican cuisine. To learn about it is
possibly why some are here. It is not off topic to answer questions relating
to Mexican foods. It is also not any more difficult to do so politely than
to do it rudely.

Charlie

lunallena wrote:
> "skimmer" > wrote

> > Would you say that *any* pasta dish was essentially "authentic
> > Mexican", though? Do Mexicans tend to eat a lot a pasta and call it
> > "nuestra cocina"?
>
> They call it "sopa"

So, do you have any "sopa" recipes you'd like to share? We're trying to
find our way out of the Great Chili Swamp, but we made a wrong turn
into Taco Hell and have been there ever since. ;-)

Say, what *is* a sopa, anyway?