Roasted acorn squash stuffed with wok'd chicken, chickpeas, carrots, peppers, and snow peas mixed with yellow coconut curry then topped with panko before finishing in a hot oven
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Roasted acorn squash stuffed with wok'd chicken, chickpeas, carrots, peppers, and snow peas mixed with yellow coconut curry then topped with panko before finishing in a hot oven
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That's a fucking brilliant idea.Quote:
Originally Posted by Cruiser
Chinese black pepper beef and veg chow mien.
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Now you have me thinking of Chinese food. I could really go for some Chow Fun. The quandry is that the local place in town I prefer isn't a great place to sit and eat. Their food is great, however they need a serious renovation. But, Chow Fun doesn't travel well. So I don't like it once I get it home.
Yumm, haven't had chow fun in ages.
Made spaghetti and meatballs tonight, drew both of the older kids to the house.
Meatballs were a mixture of ground beef and sweet Italian sausage, egg, garlic, parmesan, soaked bread cubes,and salt and pepper.
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Formed them, dusted with flour…
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Browned them in a bit of olive oil.
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Sautéed some onions, added garlic, crushed tomatoes and a couple bay leaves. Dumped the meatballs in and simmered for a couple hours.
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Chopped up some basil before serving and added to the sauce.
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The result was quite tasty, but a bit blurry.
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The star of the show was the garlic bread, french bread buttered and spread with roasted garlic. I always burn the shit out of my fingers squeezing out roasted garlic, but it’s totally worth it.
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Everything looks great, and it's amazing how good garlic bread can be when you put some effort into it.
It's just after 9am mtn time and I'm ready to crush some meatballs
The meatballs look great but I’ve never understood serving bread with pasta
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Then you are doing it wrong.Quote:
Originally Posted by MagnificentUnicorn
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Double starch is mandatory. Triple starch is where dreams are made.
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I feel the same way. My kids have a favorite their mom used to make which is pasta with toasted breadcrumbs. I mean, it's tasty, just seems weird and never my first or even second choice.Quote:
Originally Posted by MagnificentUnicorn
Layers of potatoes, onions, and chicken wings. Topped with bbq sauce and smoked cheese. Baked for 45 minutes.
Huge hit.
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Nothing like some deep fried olives to help my circulation
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Genuinely interested here, is bread with pasta/sauce an American only thing?Quote:
Originally Posted by MagnificentUnicorn
I.e., if you’re in Italy it would be rare to have a bread accompany a pasta dish? Kinda feel like buttery garlic and bread are a decent compliment to a pasta and sauce dish?
as a yank I served Italian tourists lots of bread, and I don’t know what that means. I’m no bunny profane but eating in Italy variedQuote:
Originally Posted by present tense
I don’t know about Italy, I’ve just never doubled up on the starch. I guess if the pasta is over sauced or the sauce is watery it would make sense to have bread for the pool of sauce on your plate.Quote:
Originally Posted by present tense
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Salerno style spaghetti with fried egg and breadcrumbs is one of my favorite pasta dishes. Fresh pasta makes a big diffence since it’s such a simple dish.Quote:
Originally Posted by oftpiste
I’ve definitely been double-starched out in the euro countries. It depends on who is serving, but having slices of fresh bread served alongside freshly-made gnocchi was a home run in my book.
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Made up some Chili Verde in the slow cooker.
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Chop the pork
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Brown the pork
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Roast the peppers
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5 hours later, serve over rice
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Legit
^^^ Sho nuff!
Nachos!
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Mmmm... nachos.Quote:
Originally Posted by Cruiser
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No comment.