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Post by shotgunstina on Dec 7, 2012 21:37:41 GMT -5
I plan on making this ASAP! Sounds so good. I will post here when I get around to making it  |
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Post by Raven on Dec 7, 2012 21:48:24 GMT -5
Just made mine today |
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Post by Amstel Bear Hugs on Dec 12, 2012 18:23:42 GMT -5
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Post by Raven on Dec 12, 2012 19:05:17 GMT -5
Do tell Ams ! Are you making this as I text!!!!? Lol
I just made a batch of French Onion Soup! Place smells delicious!
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Post by Amstel Bear Hugs on Dec 12, 2012 19:31:07 GMT -5
Do tell Ams ! Are you making this as I text!!!!? Lol I just made a batch of French Onion Soup! Place smells delicious! What are you talking about! That is the one that I made.   |
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Post by leilani on Dec 12, 2012 19:43:07 GMT -5
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Post by Raven on Dec 12, 2012 19:50:33 GMT -5
Lol! Good try!  |
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Post by Amstel Bear Hugs on Dec 13, 2012 11:56:15 GMT -5
Lol! Good try! Ah!! If I did make that, no way I would eat it. It would be left on display. Figured you can take a shot at it and let me know how it comes out. |
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Post by Snibull on Dec 14, 2012 22:12:45 GMT -5
Nice cake Ams! I think I could get my cake to look like that if I let the kids spread the icing on with their fingertips! Hope it was yummy |
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Post by Marville on Dec 15, 2012 18:14:26 GMT -5
Check out Pinterest the recipe boards oh my what ideas 😄
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Post by shotgunstina on Dec 15, 2012 21:01:47 GMT -5
Pinterest is very addicting. I signed up a few days ago and you are right Marville. There are so many yummy looking recipes on there.
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Post by Raven on Jan 3, 2013 21:15:42 GMT -5
TaDa!!!! You would not believe what I had to go through to produce Creamed Pearl Onions for our New Years Dinner - So I couldn't find any frozen ones but lo and behold when we wandered through the produce section they had small bags of fresh pearl onions! White - yellow - and purple! So of course bought one of each  FYI one small bag $4.00!!!! Lol So had to "blanch" and peal them ALL! Made a "rich" white sauce - Oh my lord! We all loved them! They were soooooo goooood! Ams please tell your mom thank you my sister, niece and I will all be making this again in the future! Attachments:
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Post by Amstel Bear Hugs on Jan 3, 2013 21:21:00 GMT -5
TaDa!!!! You would not believe what I had to go through to produce Creamed Pearl Onions for our New Years Dinner - So I couldn't find any frozen ones but lo and behold when we wandered through the produce section they had small bags of fresh pearl onions! White - yellow - and purple! So of course bought one of each FYI one small bag $4.00!!!! Lol So had to "blanch" and peal them ALL! Made a "rich" white sauce - Oh my lord! We all loved them! They were soooooo goooood! Ams please tell your mom thank you my sister, niece and I will all be making this again in the future! Wow that looks so pretty!! I didn't even know they came in red/purple. You peeled them? Doesn't look like it. When I first moved to Phx, I couldn't find the frozen ones and bought the fresh ones and peeled them. Well let's just say they ended up the size of a pea!!  Never again. Wine sauce....ha!! I knew you were hitting the bottle. So glad you and your family liked them. Just waiting on a pic from Snibull when she makes them.  |
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Post by Snibull on Jan 3, 2013 21:22:32 GMT -5
Y'all are talking a different language - I'm going to ask the deli counter at the local publix if they'll make some for me and I'll let you know how it turns out!!
Sni
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Post by Amstel Bear Hugs on Jan 3, 2013 21:39:28 GMT -5
Y'all are talking a different language - I'm going to ask the deli counter at the local publix if they'll make some for me and I'll let you know how it turns out!! Sni I am laughing so hard, but I bet you the guy at the Deli counter at the local publix will not be speaking the same language either!! Now maybe, if you go to New York City or Long Island- And even CA- then they will be able to hook you up. |
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Post by Raven on Jan 3, 2013 21:46:31 GMT -5
Lol ! Sni I think you had best go that deli route!!! Or ask your mom to do them they were so good! Ams! The packages I bought actually had instructions on them on how to peel easily! And it worked! Still a bit of a process but not bad! And no wine - just you moms white sauce with lots of butter! |
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Post by Raven on Feb 27, 2013 15:12:26 GMT -5
Saw this made on The Chew on Monday - it looked sooo good - the chef did say you can use whatever ground meat and pasta you want!
Ragu Bolognese
Ingredients
1/4 cup Extra Virgin Olive Oil
2 tablespoons Butter
2 medium Onions (finely chopped)
4 ribs Celery (finely chopped)
2 Carrots (finely chopped)
5 Garlic cloves (sliced)
1 pound ground Pork
1 pound ground Veal
4 ounces Pancetta or Slab Bacon (run through the medium holes of the butcher's grinder)
1 4.5-ounce tube of Tomato Paste
1 cup Whole Milk
1 cup Dry White Wine
1/2 cup Parsley (leaves picked and chopped)
Salt
1 1/2 pounds Fresh Taglietelle
1/2 cup freshly grated Parmigiano-Reggiano (plus more for garnish)
step by step
step 1
ingredients
1/4 cup Extra Virgin Olive Oil
2 tablespoons Butter
instructions
In a 6- to 8-quart heavy-bottomed pot, heat the olive oil and butter over medium heat until melted.
step 2
ingredients
2 medium Onions (finely chopped)
4 ribs Celery (finely chopped)
2 Carrots (finely chopped)
5 Garlic cloves (sliced)
instructions
Add the onions, celery, carrots, and garlic, season with salt, and cook until the vegetables are translucent but not browned, about 5 to 7 minutes.
step 3
ingredients
1 pound ground Pork
1 pound ground Veal
4 ounces Pancetta or Slab Bacon (run through the medium holes of the butcher's grinder)
instructions
Add the veal, pork, and pancetta, increase the heat to high and brown the meat, stirring frequently. Cook for 10 to 15 minutes, or until the meat is dark brown and the fat has rendered out completely. There will be a shallow pool of fat in the pan. This is desirable.
step 4
ingredients
1 4.5-ounce tube of Tomato Paste
1 cup Whole Milk
instructions
Add the tomato paste and cook it in the fat for 2 to 3 minutes, or until the color is rusty orange. Add the milk and cook until almost completely reduced.
step 5
ingredients
1 cup Dry White Wine
instructions
Add the wine and bring just to a boil, then reduce the heat to medium-low and simmer for 2 to 3 hours. Season the ragu with salt, remove from the heat, and let cool.
step 6
instructions
Sauce can be stored in an airtight container for 1 week in the fridge or frozen for up to 6 months.
step 7
ingredients
Salt
1 1/2 pounds Fresh Taglietelle
instructions
To serve, bring a large pot of salted water to a boil. Cook pasta 1 minute short of the packaged instructions. Drain, reserving pasta water for sauce.
step 8
instructions
In a large saute pan heat about 1 1/2 to 2 cups of sauce over medium. Add the cooked pasta and about a 1/2 cup of reserved pasta water. Stir to coat pasta.
step 9
ingredients
1/2 cup freshly grated Parmigiano-Reggiano (plus more for garnish)
Olive Oil
1/2 cup Parsley (leaves picked and chopped)
instructions
Add 1/2 cup of Parmigiano and 4 tablespoons of olive oil. Stir until creamy. Toss in the chopped parsley.
step 10
instructions
Serve and garnish each plate with a generous amount of freshly grated Parmigiano-Reggiano.
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Post by Raven on Feb 27, 2013 15:15:22 GMT -5
Had to google!
Tagliatelle (Italian pronunciation: [taʎʎaˈtɛlle]) and tagliolini (from the Italian tagliare, meaning "to cut") is a traditional type of pasta from Emilia-Romagna and Marches, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine
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Post by Amstel Bear Hugs on Feb 27, 2013 15:21:48 GMT -5
OMG!!! That is not a recipe!! That is a manual!!  Too many ingredients and way too many steps!!! You have fun and let us know how it comes out.  |
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Post by derekville on Feb 27, 2013 22:13:12 GMT -5
Hahaha! Looks nice, I reckon, but I am with Ams on this. My instructions probably would have been, Step 1: cook, Step 2: eat.
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FYI one small bag $4.00!!!! Lol 
Never again. 
Aug 23, 2013 2:15:12 GMT -5
Aug 23, 2013 2:15:12 GMT -5