Gnocchi in Parmesan Garlic Sauce. Monday, January 16, 2012 Gnocchi in Parmesan Garlic Sauce Remember that time I made homemade gnocchi??
Well, one batch I smothered in an incredible vodka sauce and the other batch I froze. Then I forgot about it until… oh the other day. Yah, turns out gnocchi freezes REALLY well (if you check the date on those posts – we’re talking almost a full year, well)! Anyhow, I wanted to do something different than the typical red sauce, and was feeling the whole garlic parmesan combo. I wanted to keep it a litte lighter though, so instead of adding cream, I added a little bit of the starchy cooking liquid. You guys, this meal is SOOOOOO easy. 4 ingredients (not including salt & pepper) and it came together in about 15 minutes! Spinach Lasagna III Recipe. Spinach Lasagna Recipe. Alfredo sauce. One Pot Creamy Pumpkin Pasta on Foodie. Chicago Deep Dish Pizza Crust Recipe - How do I get that Buttery Goodness?
Chicago Deep Dish Copycat Pizza Here's a recipe that I put together from advice here and elsewhere.
This makes a deep dishpizza that tastes very close to a Pizzeria Uno's Deep Dish Pizza.Now if I could only clone Ike's House Dressing the Red Wine Vinaigrette. It is really good to dip the pizza crust in. Makes One 12-inch Chicago deep-dish pizzaTotal Time: about 7 hours (6 hour dough rise, 30 to 45 minutes baking) CRUST:1 1/2 cups (11 oz) (scant) Water (room temperature- about 70-F to 80-F)1 teaspoon (0.38 oz) White Granulated Sugar 2 1/4 teaspoons (0.25 oz) Active Dry Yeast (or 1 packet)3 1/2 cups (18 oz) All-Purpose Flour (don't use bread flour, we want a biscuit like dough)1 teaspoon (0.25 oz) Table Salt1/2 cup (3.5 oz) Cooking Oil ( 7 Tbsp Corn or Canola oil and 1 Tbsp Olive Oil) -Add sugar and yeast to water, stir well.
Deep Dish Chicago Style Pizza. Deep Dish Chicago Style Pizza Homemade Chicago style deep dish pizza with Italian sausage.
Can we please start off by discussing where April went? I’m all for warmer weather and longer days, but April seriously flew by. So I’ve made the jump to level 2 of 30 day Shred. I have this new plan that I think will work wonders for me to get through it. Also, this level is definitely easier in a way, but it’s kind of obnoxious in other ways. Shells & Cheese (with Bacon & Peas) Sometimes you feel like making macaroni and cheese that involves whipping up a roux, then making a white sauce, then adding cheese to make it a cheese sauce.
And sometimes you don’t. Chicago Style Pizza Recipe. Lou Malnati's Chicago Style Pizza. Here it is.
Chicago-style Deep Dish Pizza Dough 11/2 cups warm water 1/2 tablespoon active dry yeast1/2 tablespoon sugar3 1/2 cups all-purpose flour 1/2 cup semolina flour1/2 cup shortening1 teaspoon salt Mix water, yeast & sugar. Let sit for 5 minutes Using dough hook on mixer add shortening, 2 cups of the AP flour and salt then mix for 5 minutes.
Put in frig to rise over night. Preheat oven to 500 degrees 30 minutes before baking. French Bread Pizzas Recipe : Ree Drummond. Tortellini Primavera. I am a lover of any form of pasta primavera, and I pretty much have been for the past 25-plus years.
This recipe is a spinoff of the one I posted here back in the dark ages of this cooking website—except instead of big chunks of veggies, I keep them in a fine dice, and instead of penne pasta, I use cheese tortellini—and my two girls and I absolutely devoured it for dinner last night. Marlboro Man and the boys, meanwhile, had beef and bean burritos. How’s that for reinforcing gender stereotypes on a Sunday evening? Ha. It wasn’t intentional, man. Anyway, back to the pasta: It was delicious! Baked Ziti.
Before I begin with this recipe tutorial, I must make an important disclosure: I did not use ziti to make this Baked Ziti.
Simple dish. Tasty. Good for feeding a group. – mrshoek
I used Mostaciolli.
I’m truly sorry for this transgression. It’s just that Mostaciolli is all I had, and I did not want to call this dish “Baked Mostaciolli.” Just doesn’t have the same ring to it. Baked Macaroni and Cheese With Ham. This hearty macaroni and cheese is an easy dish to prepare, and makes a great tasting everyday meal or potluck casserole.
Use leftover ham or ham from the deli in this dish, and feel free to omit the green onions. I used a triple blend of Cheddar cheeses, but a mixture of Cheddar and American cheese would make a creamy cheese sauce as well. Tip: When you have day old bread, make bread crumbs! Tear the bread up and pulse in the food processor to make crumbs. Freeze the crumbs in a food storage bag and use as a topping for casseroles or as a filler for meatloaf or meatballs. Prep Time: 10 minutes. Macaroni with Ham and Cheese Deluxe Recipe. Pizzetti [Pizza & Spaghetti Casserole]
Very, very greasy... it was okay – mrshoek
Creamy Garlic Pasta Recipe. Cup O' Pizza Walkthrough. OK Gang, it's time we got around to showing how it's done.
LOVE this. Also, fun to do with kids of all ages. – mrshoek
We've spent many hours in our laboratory perfecting the hottest, tastiest, cup of pizza.
This Cup O' Pizza recipe is the quick and easy version, using store-bought ingredients. Fettuccine with Sun-dried Tomato Cream Sauce. Pasta with Butternut Squash and Pecans Recipe.