OFFICIAL CHEF/COOKS THREAD... VOL I wish these pics were scratch and sniff.
Originally Posted by VeryAnalytical85
No pics sadly.
But I'm the same as Dirty, I too wish I could be a call a chef one day.
Here's what I've made:
-Personal spin on Mac and Cheese
-Custom Ice Cream Waffle Tacos
-Salmon Beurre Blanc
-Barcardi 151 and Custom Chipotle BBQ Infused Burger Patties
-Tropical Grand Marnier Custom Mesquite Grilled Chicken
-Custom Dry Rub w/Pork Chops
There's more but I can't remember it all.
I can also mix up a few cocktail drinks here and there.
i want to try them
Originally Posted by VeryAnalytical85
No pics sadly.
But I'm the same as Dirty, I too wish I could be a call a chef one day.
Here's what I've made:
-Personal spin on Mac and Cheese
-Custom Ice Cream Waffle Tacos
-Salmon Beurre Blanc
-Barcardi 151 and Custom Chipotle BBQ Infused Burger Patties
-Tropical Grand Marnier Custom Mesquite Grilled Chicken
-Custom Dry Rub w/Pork Chops
There's more but I can't remember it all.
I can also mix up a few cocktail drinks here and there.
i want to try them
- 1,861
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- Joined
- Jul 7, 2001
Anybody have a good Alfredo sauce recipe.
- 1,861
- 20
- Joined
- Jul 7, 2001
Anybody have a good Alfredo sauce recipe.
- 6,412
- 2,893
- Joined
- Sep 29, 2004
Trying to keep this thread alive.
I cooked up some spaghetti and meatballs last night. Turned out ok. Need to work on seasoning the meat a little more.
PICS
I did the marinara sauce different this time. I made it with puree tomatoes instead of chopped tomatoes.
Meatballs finished cooking inside the marinara sauce.
I dug in before taking a picture of the final product..SORRY
The kids loved it and because of that the dish was a success.
I dont know what to cook next. ANY IDEAS??
I cooked up some spaghetti and meatballs last night. Turned out ok. Need to work on seasoning the meat a little more.
PICS
I did the marinara sauce different this time. I made it with puree tomatoes instead of chopped tomatoes.
Meatballs finished cooking inside the marinara sauce.
I dug in before taking a picture of the final product..SORRY
The kids loved it and because of that the dish was a success.
I dont know what to cook next. ANY IDEAS??
- 6,412
- 2,893
- Joined
- Sep 29, 2004
Trying to keep this thread alive.
I cooked up some spaghetti and meatballs last night. Turned out ok. Need to work on seasoning the meat a little more.
PICS
I did the marinara sauce different this time. I made it with puree tomatoes instead of chopped tomatoes.
Meatballs finished cooking inside the marinara sauce.
I dug in before taking a picture of the final product..SORRY
The kids loved it and because of that the dish was a success.
I dont know what to cook next. ANY IDEAS??
I cooked up some spaghetti and meatballs last night. Turned out ok. Need to work on seasoning the meat a little more.
PICS
I did the marinara sauce different this time. I made it with puree tomatoes instead of chopped tomatoes.
Meatballs finished cooking inside the marinara sauce.
I dug in before taking a picture of the final product..SORRY
The kids loved it and because of that the dish was a success.
I dont know what to cook next. ANY IDEAS??
- 2,260
- 141
- Joined
- Jun 8, 2006
Im 21 and I worked in a kitchen full time as a Saute Chef for about 7 months.. All my co workers attended The NYC French Culinary Institute and taught me a whole bunch of techniques I wouldnt have learned anywhere else. That Prime Rib looks delicious.. How did you age it?Originally Posted by wcghost
seared scallop salad with a honey-soy-balsamic-vinagrette-pinot-grigio reduction
rosemary lemon butter roasted chicken
sauteed garlic brussel sprouts with crimini mushroom and red onions
21 day- dry aged prime rib......
steak & kimchi fried rice
spicy garlic teriyaki citrus salmon
im 22 btw, started casually cooking in college. when i retire, i'm attending culinary school!
I made this like 2 weeks ago when my friends came over for dinner
Shrimp with Honey Roasted Walnuts
- 2,260
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- Joined
- Jun 8, 2006
Im 21 and I worked in a kitchen full time as a Saute Chef for about 7 months.. All my co workers attended The NYC French Culinary Institute and taught me a whole bunch of techniques I wouldnt have learned anywhere else. That Prime Rib looks delicious.. How did you age it?Originally Posted by wcghost
seared scallop salad with a honey-soy-balsamic-vinagrette-pinot-grigio reduction
rosemary lemon butter roasted chicken
sauteed garlic brussel sprouts with crimini mushroom and red onions
21 day- dry aged prime rib......
steak & kimchi fried rice
spicy garlic teriyaki citrus salmon
im 22 btw, started casually cooking in college. when i retire, i'm attending culinary school!
I made this like 2 weeks ago when my friends came over for dinner
Shrimp with Honey Roasted Walnuts
- 116
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- Oct 23, 2007
Recipes? or we just showin out our culinary skills?
- 116
- 10
- Joined
- Oct 23, 2007
Recipes? or we just showin out our culinary skills?
- 646
- 10
- Joined
- Jan 8, 2006
I made my own sausage using dry aged prime rib, bacon, pancetta, skirt steak, and ribeye.
A luther vandross i made last year.
Pizza from scratch. Dough was handmade, pancetta, pepperoni, banana peppers, onions, and 4 dif. cheeses. Sauce was made from scratch also
Velvet Fried Chicken made from scratch.
and a cross section
Burger i made with 14 day dry aged ribeye, skirt steak, brisket, and ox tail. Topped with crispy onions, grilled jalapenos and cream cheese.
Homemade Jerk Wings and Curry Chicken Kabobs and veggie Skewers
A luther vandross i made last year.
Pizza from scratch. Dough was handmade, pancetta, pepperoni, banana peppers, onions, and 4 dif. cheeses. Sauce was made from scratch also
Velvet Fried Chicken made from scratch.
and a cross section
Burger i made with 14 day dry aged ribeye, skirt steak, brisket, and ox tail. Topped with crispy onions, grilled jalapenos and cream cheese.
Homemade Jerk Wings and Curry Chicken Kabobs and veggie Skewers
- 646
- 10
- Joined
- Jan 8, 2006
I made my own sausage using dry aged prime rib, bacon, pancetta, skirt steak, and ribeye.
A luther vandross i made last year.
Pizza from scratch. Dough was handmade, pancetta, pepperoni, banana peppers, onions, and 4 dif. cheeses. Sauce was made from scratch also
Velvet Fried Chicken made from scratch.
and a cross section
Burger i made with 14 day dry aged ribeye, skirt steak, brisket, and ox tail. Topped with crispy onions, grilled jalapenos and cream cheese.
Homemade Jerk Wings and Curry Chicken Kabobs and veggie Skewers
A luther vandross i made last year.
Pizza from scratch. Dough was handmade, pancetta, pepperoni, banana peppers, onions, and 4 dif. cheeses. Sauce was made from scratch also
Velvet Fried Chicken made from scratch.
and a cross section
Burger i made with 14 day dry aged ribeye, skirt steak, brisket, and ox tail. Topped with crispy onions, grilled jalapenos and cream cheese.
Homemade Jerk Wings and Curry Chicken Kabobs and veggie Skewers
- 1,538
- 513
- Joined
- Apr 23, 2001
Over the weekend for the 4th I decided I want to eat some Abalone, because I haven't had it in since I was a kid.
So I ordered some live ones from American Abalone.
Made some Ab sashimi and also cooked up some in butter, garlic, and lemon.
I ordered extra large Abs, but they looked more like mediums.
Abalone website
http://www.americanabalone.net/
Needed some beef to go with the dish so I tried my hand at making pipikuala. Using this recipe.
http://alohaworld.com/ono...recipe.php?id=1051142369
finished product.
sorry for the crappy Iphone pics
So I ordered some live ones from American Abalone.
Made some Ab sashimi and also cooked up some in butter, garlic, and lemon.
I ordered extra large Abs, but they looked more like mediums.
Abalone website
http://www.americanabalone.net/
Needed some beef to go with the dish so I tried my hand at making pipikuala. Using this recipe.
http://alohaworld.com/ono...recipe.php?id=1051142369
finished product.
sorry for the crappy Iphone pics
- 1,538
- 513
- Joined
- Apr 23, 2001
Over the weekend for the 4th I decided I want to eat some Abalone, because I haven't had it in since I was a kid.
So I ordered some live ones from American Abalone.
Made some Ab sashimi and also cooked up some in butter, garlic, and lemon.
I ordered extra large Abs, but they looked more like mediums.
Abalone website
http://www.americanabalone.net/
Needed some beef to go with the dish so I tried my hand at making pipikuala. Using this recipe.
http://alohaworld.com/ono...recipe.php?id=1051142369
finished product.
sorry for the crappy Iphone pics
So I ordered some live ones from American Abalone.
Made some Ab sashimi and also cooked up some in butter, garlic, and lemon.
I ordered extra large Abs, but they looked more like mediums.
Abalone website
http://www.americanabalone.net/
Needed some beef to go with the dish so I tried my hand at making pipikuala. Using this recipe.
http://alohaworld.com/ono...recipe.php?id=1051142369
finished product.
sorry for the crappy Iphone pics
- 5,974
- 352
- Joined
- Aug 25, 2005
^ baaaaaaallin
I've always been hesitant to try and cook abalone cause I heard its fairly difficult to get it nice and tender without overcooking it, and its not exactly cheap to experiment on. I love eating abalone, and try to get it if available at a nice restaurant.
Not a recipe persay, but just a tip for all you amateur grillers out there.
BRINE YOUR CHICKEN
I did some very simple chicken skewers for 4th of July that turned out fantastic. Typically I opt for boneless thigh meat when I grill chicken, but the wife picked up chicken breasts instead. I pre-cut the breasts into 1/2" thick chunks and then gave it a 24 hour soak in a very simple brine. The chicken turned out flavorful and moist/juicy.
Very easy brine mix (i like mine a bit more salty/sweet, you can tone down the salt/sugar if you prefer)
1/2 gallon of water
1/3 cup of kosher salt
1/3 cup of white sugar
Bring water to a boil
stir in salt and sugar til fully disolved
pour brine mixture into large bowl and cover
PLACE IN FRIDGE OR FREEZER TO COOL. DO NOT DUMP YOUR MEAT INTO HOT BRINE.
After you let the meat soak for 24 hours, take it out of the brine and rinse it off under cold water. Pat dry, season, then grill!
I've always been hesitant to try and cook abalone cause I heard its fairly difficult to get it nice and tender without overcooking it, and its not exactly cheap to experiment on. I love eating abalone, and try to get it if available at a nice restaurant.
Not a recipe persay, but just a tip for all you amateur grillers out there.
BRINE YOUR CHICKEN
I did some very simple chicken skewers for 4th of July that turned out fantastic. Typically I opt for boneless thigh meat when I grill chicken, but the wife picked up chicken breasts instead. I pre-cut the breasts into 1/2" thick chunks and then gave it a 24 hour soak in a very simple brine. The chicken turned out flavorful and moist/juicy.
Very easy brine mix (i like mine a bit more salty/sweet, you can tone down the salt/sugar if you prefer)
1/2 gallon of water
1/3 cup of kosher salt
1/3 cup of white sugar
Bring water to a boil
stir in salt and sugar til fully disolved
pour brine mixture into large bowl and cover
PLACE IN FRIDGE OR FREEZER TO COOL. DO NOT DUMP YOUR MEAT INTO HOT BRINE.
After you let the meat soak for 24 hours, take it out of the brine and rinse it off under cold water. Pat dry, season, then grill!
- 5,974
- 352
- Joined
- Aug 25, 2005
^ baaaaaaallin
I've always been hesitant to try and cook abalone cause I heard its fairly difficult to get it nice and tender without overcooking it, and its not exactly cheap to experiment on. I love eating abalone, and try to get it if available at a nice restaurant.
Not a recipe persay, but just a tip for all you amateur grillers out there.
BRINE YOUR CHICKEN
I did some very simple chicken skewers for 4th of July that turned out fantastic. Typically I opt for boneless thigh meat when I grill chicken, but the wife picked up chicken breasts instead. I pre-cut the breasts into 1/2" thick chunks and then gave it a 24 hour soak in a very simple brine. The chicken turned out flavorful and moist/juicy.
Very easy brine mix (i like mine a bit more salty/sweet, you can tone down the salt/sugar if you prefer)
1/2 gallon of water
1/3 cup of kosher salt
1/3 cup of white sugar
Bring water to a boil
stir in salt and sugar til fully disolved
pour brine mixture into large bowl and cover
PLACE IN FRIDGE OR FREEZER TO COOL. DO NOT DUMP YOUR MEAT INTO HOT BRINE.
After you let the meat soak for 24 hours, take it out of the brine and rinse it off under cold water. Pat dry, season, then grill!
I've always been hesitant to try and cook abalone cause I heard its fairly difficult to get it nice and tender without overcooking it, and its not exactly cheap to experiment on. I love eating abalone, and try to get it if available at a nice restaurant.
Not a recipe persay, but just a tip for all you amateur grillers out there.
BRINE YOUR CHICKEN
I did some very simple chicken skewers for 4th of July that turned out fantastic. Typically I opt for boneless thigh meat when I grill chicken, but the wife picked up chicken breasts instead. I pre-cut the breasts into 1/2" thick chunks and then gave it a 24 hour soak in a very simple brine. The chicken turned out flavorful and moist/juicy.
Very easy brine mix (i like mine a bit more salty/sweet, you can tone down the salt/sugar if you prefer)
1/2 gallon of water
1/3 cup of kosher salt
1/3 cup of white sugar
Bring water to a boil
stir in salt and sugar til fully disolved
pour brine mixture into large bowl and cover
PLACE IN FRIDGE OR FREEZER TO COOL. DO NOT DUMP YOUR MEAT INTO HOT BRINE.
After you let the meat soak for 24 hours, take it out of the brine and rinse it off under cold water. Pat dry, season, then grill!
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- Feb 3, 2006
Generationz, that looks delicious.
- 17,236
- 1,943
- Joined
- Feb 3, 2006
Generationz, that looks delicious.
- 6,412
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- Joined
- Sep 29, 2004
I'll start posting recipes with my meals. The reasons I havent posted them with the pics is because this is the first time making it.
If it comes out good then I'll post recipes. Thanks to all who are sharing pics and recipes.
If it comes out good then I'll post recipes. Thanks to all who are sharing pics and recipes.
- 6,412
- 2,893
- Joined
- Sep 29, 2004
I'll start posting recipes with my meals. The reasons I havent posted them with the pics is because this is the first time making it.
If it comes out good then I'll post recipes. Thanks to all who are sharing pics and recipes.
If it comes out good then I'll post recipes. Thanks to all who are sharing pics and recipes.
- 6,412
- 2,893
- Joined
- Sep 29, 2004
I made some Fettuccine Alfredo last night. Came out delicious. The pics doesnt do justice. And the reason its dark is because the same pan I cooked the chicken in is the same pan I made the sauce in. Keeps flavors on point.
Heres the recipe:
Ingredients
-Pack of chicken breast filet from ralphs (or any store). Make sure they're thin sliced already.
-A pack of broccoli
-Pasta of your choice (I used linguini pasta last night)
-2 cups of heavy whipping cream (the medium carton)
-2 cups of parmesan cheese
-Unsalted Butter (One stick, should be 8tbl total on one stick)
-Salt
-Pepper
-Garlic powder
-Onion powder
Directions.
-Start boiling a big pot of water
-Add a generously portion of salt
-Leave it alone and continue to the next step (It will take about 5-10 min to boil (depending on your stove)
-Season each side of the chicken breast with garlic powder, onion powder, salt and pepper
-Pre heat your pan on Medium High Heat
-In a big skillet pan, melt 6 tbls of butter
-Once the butter is nice and hot, add the chicken
-If your water is boiling at this point, add the pasta. FOLLOW COOKING DIRECTIONS ON THE PASTA
-Cook each side of the chicken for about 5 min.
-While waiting, put the broccoli in a bowl. Sprinkle some water on it and cook for about 4-5 min.
- If your pasta is done cooking, drain it in the sink and leave it. DO NOT POUR WATER ON THE PASTA.
-Once the chicken is done cooking, put on a plate and cut into little bit size pieces.
Now its time to do the sauce. We're going to use the same pan as we did for the chicken. Keep all them flavors together.
DIRECTIONS FOR SAUCE:
-Put the remaining 2 tbl spoon of butter in the pan and melt
-Once melted, add the 2 cups of the heavy whipping cream
-Stir and cook on medium heat for 5 min.
-After 5 min, add the 2 cups of cheese into the pan and stir. This will help the sauce get thick.
-Add salt and pepper to taste. (try tasting the sauce before adding the salt and pepper. If you think it needs it then add. Be careful and dont add a lot. Remember, the cheese has salt on it already)
-Once the cheese is melted, lower your heat to about medium low add the chicken and stir for 2 min.
-Add the broccoli and stir everything in together and cook for 2 min.
-Now add the pasta. The best thing to do is to add the pasta little by little. Add a little bunch and stir. Do this until all the pasta is in the pan.
-Make sure everything is covered with the sauce. Try to get the bottom of the pan to the top.
- IF YOU WANT YOU CAN MAKE A NICE GREEN SALAD OR GARLIC BREAD
I know, the pasta looks dark. Thats because we cooked everything in one pan. IF this bothers you, you can try cooking the sauce in a different pan next time.
Everyone will have a different way of cooking this dish. There is no right or wrong way.
Hope this recipe works out for you. Any questions please hit me up.
Heres the recipe:
Ingredients
-Pack of chicken breast filet from ralphs (or any store). Make sure they're thin sliced already.
-A pack of broccoli
-Pasta of your choice (I used linguini pasta last night)
-2 cups of heavy whipping cream (the medium carton)
-2 cups of parmesan cheese
-Unsalted Butter (One stick, should be 8tbl total on one stick)
-Salt
-Pepper
-Garlic powder
-Onion powder
Directions.
-Start boiling a big pot of water
-Add a generously portion of salt
-Leave it alone and continue to the next step (It will take about 5-10 min to boil (depending on your stove)
-Season each side of the chicken breast with garlic powder, onion powder, salt and pepper
-Pre heat your pan on Medium High Heat
-In a big skillet pan, melt 6 tbls of butter
-Once the butter is nice and hot, add the chicken
-If your water is boiling at this point, add the pasta. FOLLOW COOKING DIRECTIONS ON THE PASTA
-Cook each side of the chicken for about 5 min.
-While waiting, put the broccoli in a bowl. Sprinkle some water on it and cook for about 4-5 min.
- If your pasta is done cooking, drain it in the sink and leave it. DO NOT POUR WATER ON THE PASTA.
-Once the chicken is done cooking, put on a plate and cut into little bit size pieces.
Now its time to do the sauce. We're going to use the same pan as we did for the chicken. Keep all them flavors together.
DIRECTIONS FOR SAUCE:
-Put the remaining 2 tbl spoon of butter in the pan and melt
-Once melted, add the 2 cups of the heavy whipping cream
-Stir and cook on medium heat for 5 min.
-After 5 min, add the 2 cups of cheese into the pan and stir. This will help the sauce get thick.
-Add salt and pepper to taste. (try tasting the sauce before adding the salt and pepper. If you think it needs it then add. Be careful and dont add a lot. Remember, the cheese has salt on it already)
-Once the cheese is melted, lower your heat to about medium low add the chicken and stir for 2 min.
-Add the broccoli and stir everything in together and cook for 2 min.
-Now add the pasta. The best thing to do is to add the pasta little by little. Add a little bunch and stir. Do this until all the pasta is in the pan.
-Make sure everything is covered with the sauce. Try to get the bottom of the pan to the top.
- IF YOU WANT YOU CAN MAKE A NICE GREEN SALAD OR GARLIC BREAD
I know, the pasta looks dark. Thats because we cooked everything in one pan. IF this bothers you, you can try cooking the sauce in a different pan next time.
Everyone will have a different way of cooking this dish. There is no right or wrong way.
Hope this recipe works out for you. Any questions please hit me up.
- 6,412
- 2,893
- Joined
- Sep 29, 2004
I made some Fettuccine Alfredo last night. Came out delicious. The pics doesnt do justice. And the reason its dark is because the same pan I cooked the chicken in is the same pan I made the sauce in. Keeps flavors on point.
Heres the recipe:
Ingredients
-Pack of chicken breast filet from ralphs (or any store). Make sure they're thin sliced already.
-A pack of broccoli
-Pasta of your choice (I used linguini pasta last night)
-2 cups of heavy whipping cream (the medium carton)
-2 cups of parmesan cheese
-Unsalted Butter (One stick, should be 8tbl total on one stick)
-Salt
-Pepper
-Garlic powder
-Onion powder
Directions.
-Start boiling a big pot of water
-Add a generously portion of salt
-Leave it alone and continue to the next step (It will take about 5-10 min to boil (depending on your stove)
-Season each side of the chicken breast with garlic powder, onion powder, salt and pepper
-Pre heat your pan on Medium High Heat
-In a big skillet pan, melt 6 tbls of butter
-Once the butter is nice and hot, add the chicken
-If your water is boiling at this point, add the pasta. FOLLOW COOKING DIRECTIONS ON THE PASTA
-Cook each side of the chicken for about 5 min.
-While waiting, put the broccoli in a bowl. Sprinkle some water on it and cook for about 4-5 min.
- If your pasta is done cooking, drain it in the sink and leave it. DO NOT POUR WATER ON THE PASTA.
-Once the chicken is done cooking, put on a plate and cut into little bit size pieces.
Now its time to do the sauce. We're going to use the same pan as we did for the chicken. Keep all them flavors together.
DIRECTIONS FOR SAUCE:
-Put the remaining 2 tbl spoon of butter in the pan and melt
-Once melted, add the 2 cups of the heavy whipping cream
-Stir and cook on medium heat for 5 min.
-After 5 min, add the 2 cups of cheese into the pan and stir. This will help the sauce get thick.
-Add salt and pepper to taste. (try tasting the sauce before adding the salt and pepper. If you think it needs it then add. Be careful and dont add a lot. Remember, the cheese has salt on it already)
-Once the cheese is melted, lower your heat to about medium low add the chicken and stir for 2 min.
-Add the broccoli and stir everything in together and cook for 2 min.
-Now add the pasta. The best thing to do is to add the pasta little by little. Add a little bunch and stir. Do this until all the pasta is in the pan.
-Make sure everything is covered with the sauce. Try to get the bottom of the pan to the top.
- IF YOU WANT YOU CAN MAKE A NICE GREEN SALAD OR GARLIC BREAD
I know, the pasta looks dark. Thats because we cooked everything in one pan. IF this bothers you, you can try cooking the sauce in a different pan next time.
Everyone will have a different way of cooking this dish. There is no right or wrong way.
Hope this recipe works out for you. Any questions please hit me up.
Heres the recipe:
Ingredients
-Pack of chicken breast filet from ralphs (or any store). Make sure they're thin sliced already.
-A pack of broccoli
-Pasta of your choice (I used linguini pasta last night)
-2 cups of heavy whipping cream (the medium carton)
-2 cups of parmesan cheese
-Unsalted Butter (One stick, should be 8tbl total on one stick)
-Salt
-Pepper
-Garlic powder
-Onion powder
Directions.
-Start boiling a big pot of water
-Add a generously portion of salt
-Leave it alone and continue to the next step (It will take about 5-10 min to boil (depending on your stove)
-Season each side of the chicken breast with garlic powder, onion powder, salt and pepper
-Pre heat your pan on Medium High Heat
-In a big skillet pan, melt 6 tbls of butter
-Once the butter is nice and hot, add the chicken
-If your water is boiling at this point, add the pasta. FOLLOW COOKING DIRECTIONS ON THE PASTA
-Cook each side of the chicken for about 5 min.
-While waiting, put the broccoli in a bowl. Sprinkle some water on it and cook for about 4-5 min.
- If your pasta is done cooking, drain it in the sink and leave it. DO NOT POUR WATER ON THE PASTA.
-Once the chicken is done cooking, put on a plate and cut into little bit size pieces.
Now its time to do the sauce. We're going to use the same pan as we did for the chicken. Keep all them flavors together.
DIRECTIONS FOR SAUCE:
-Put the remaining 2 tbl spoon of butter in the pan and melt
-Once melted, add the 2 cups of the heavy whipping cream
-Stir and cook on medium heat for 5 min.
-After 5 min, add the 2 cups of cheese into the pan and stir. This will help the sauce get thick.
-Add salt and pepper to taste. (try tasting the sauce before adding the salt and pepper. If you think it needs it then add. Be careful and dont add a lot. Remember, the cheese has salt on it already)
-Once the cheese is melted, lower your heat to about medium low add the chicken and stir for 2 min.
-Add the broccoli and stir everything in together and cook for 2 min.
-Now add the pasta. The best thing to do is to add the pasta little by little. Add a little bunch and stir. Do this until all the pasta is in the pan.
-Make sure everything is covered with the sauce. Try to get the bottom of the pan to the top.
- IF YOU WANT YOU CAN MAKE A NICE GREEN SALAD OR GARLIC BREAD
I know, the pasta looks dark. Thats because we cooked everything in one pan. IF this bothers you, you can try cooking the sauce in a different pan next time.
Everyone will have a different way of cooking this dish. There is no right or wrong way.
Hope this recipe works out for you. Any questions please hit me up.
solewoman
Staff member
- 19,419
- 20,854
- Joined
- Jul 27, 2006
Made white lasagna about two weeks ago (chicken and white sauce...from scratch
)
This week brown rice with golden mushroom soup, broccoli, and ground turkey with onions.
pretty great. sorry no pics.
I like to try a new dish every week or two.
This week brown rice with golden mushroom soup, broccoli, and ground turkey with onions.
pretty great. sorry no pics.
I like to try a new dish every week or two.
solewoman
Staff member
- 19,419
- 20,854
- Joined
- Jul 27, 2006
Made white lasagna about two weeks ago (chicken and white sauce...from scratch
)
This week brown rice with golden mushroom soup, broccoli, and ground turkey with onions.
pretty great. sorry no pics.
I like to try a new dish every week or two.
This week brown rice with golden mushroom soup, broccoli, and ground turkey with onions.
pretty great. sorry no pics.
I like to try a new dish every week or two.