There's a lot of homel- uh, unhoused people who could use the food, tho. They're doing the right thing!
Just made some fettucine Alfredo w/shrooms, wild shrimp, and veggies. I used store sauce, which tasted meh by itself but came into its own with the finished shrimp and veggies. Anybody here make their own Alfredo sauce? Tips? @roby
I have. I use a lot of good peccorino romano, some cream and Irish butter. Nothing fancy but gets the job done and is simple to do.
Like @Funkfoot Alfredo is not my go to but how bad can any thing be with shrooms and shrimp! Ps...as an aside I like my pasta cooked a bit beyond al dente.
roby said: ↑ Ps...as an aside I like my pasta cooked a bit beyond al dente. Not only that....I cook my tortellini in salted boiling water for 15 min instead of 10. I heat chicken stock in separate pan. Bit of Reggie Parm...that's it!! Ps...they end up being mini won tons...only more better!
Kamala can cook I did not have any idea of how to make a dosa, but after watching the vid, it's similar to making a crepe. And crepes I make
Don't kill the messenger! IIRC, Ann Page was the house brand for A&P. I bet they have this for breakfast over in England.
I've made a bean "pizza" with leftover redbeans and sausage. Topped it with mozzarella and it was actually pretty good. I wouldn't go out of my way to have this, nor would I make it for company, but I was in grad school and had to deal with leftover red beans and a bit of sausage. No rice, but I had a pizza crust and the cheese, so why not?
Nope. Don't like spicy food. But if you had a bowl of chili and put cheese on top of that and had a biscuit with that, that would be pretty normal, right? This is just that with a different format and portions.
Anyone making "College Pizza" gets pardoned! My daughter made them with a tortilla, ketchup and American cheese. I eventually relented and allowed her to come home!
I could imagine scattering a few red beans (which I make all the time) on a pie, but never pork and beans. I've put a lot of different toppings on pizza, but never beans. I'll let you know if I give it a try.
As @spejic is our go to guy for all things "fruits" and other retail somewhat edible offerings, riddle me this. Why do grocery stores always show a photo of a Porterhouse when they offer a T-Bone on sale in their flyer?
My wife reminded me that I used to put refritos on the crust, top it with whatever cheese I had available, baked it and then topped all that with salsa. I have successfully repressed that memory.