Garlic infused oil.

Smash and peel cloves of garlic. Transfer to a medium pot, add olive oil, and heat over medium-low until bubbles form around garlic, 3 minutes. Let cook 10 minutes, reducing heat to low if garlic begins to brown. Remove from heat and let cool to room temperature, 45 minutes.

Alternative for cooked garlic. use an cast iron skillet  and use the garlic cloves with just the wrappers and cooked on medium for fifteen minutes turning occasionally. Mince after they have cooled and the papers removed.

Fettucine alfredo

Use prepackaged noodles ot make your own.

You can use a knife or a pasta machine to separate the noodles.

Boil the noodles

 Cream cheese and butter mixture

Tada.

Fettucine alfredo

Ingredients:
1 - stick butter
1 - cup heavy cream (or like to use condensed milk)
1 - cup mozzarella cheese
1 - pound fettucine pasta.
    1 - large egg
    olive oil
    salt
    1 - cup whole wheat flour
Pepper to taste
Garlic powder to taste.

Method:
Boil the noodles to al dente
Melt and mix cheese, cream, and butter till combined
Add pepper and garlic powder as desired.
Add to noodles.

Variation:
Substituting 3/4 cup half-and-half thickened with (1 tablespoon cornstarch) for 1 1/2 cups heavy cream, we created a lighter alfredo recipe.

One pot pasta.

 First saw this done in one of those infomercials. Sounded like a good idea to try.  This dish is not good for uncooked meat. Though I might use canned tuna added at the last minute as an exception. You also want to use dried pasta instead of fresh pasta as the fresh pasta will cook too fast. As a side note, Sicilians on occasion do eat fish with cheese.

Ingredients

12 - ounces your favorite pasta such as angel hair. (Dried pasta works best.)
12 - ounces tomatoes, halved or quartered or crushed
1 - onion, thinly sliced (about 2 cups)
4 - cloves garlic, thinly sliced Garlic powder could be a substitute
2 - teaspoons basil, plus torn leaves for garnish
2 - teaspoons oregano,
2 - tablespoons extra-virgin olive oil, plus more for serving
Mushrooms to taste.
Coarse salt and freshly ground pepper
4 to 5 - cups water
Good amount of freshly grated Parmesan cheese, for serving

Directions:

1. Combine pasta, tomatoes, onion, garlic, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with a large pasta fork, until pasta is al dente (aka to the tooth) and water has nearly evaporated, about 9  to 10 minutes.

2. Season to taste with salt and pepper and then garnish with fresh basil if available. Serve with oil and Parmesan.

Simple salad dressing.

1/3 vinegar (apple cider vinegar is better.)
2/3 oil (olive oil is best)
1-2 tsp Salt
1-2 tsp Pepper
2-3 tsp Mustard. (table mustard works for me if you do not have the powdered stuff.
1-2 tsp garlic powder

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Garlic infused oil.


1-  head garlic
1 to 2 -cups salad or olive oil


Remove wrappers form garlic cloves.
Cut cloves up finely/
Put chopped cloves into pan.
Cover with the oil
Put heat on low.
Let cook till you see bubbles.
Do not let the cloves brown. Remove from heat if required.
Chill.
Put into sealed container. Good for up to two weeks.