What should i make myself for dinner?!
kraft dinner
pasta
or nothingWww@FoodAQ@Com
pasta
or nothingWww@FoodAQ@Com
Answers:
Pasta alla carbonara
INGREDIENTS:
1 lb!. spaghetti pasta
4 slices bacon
2 egg yolks
2 Tbsp!. milk
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
PREPARATION:
Cook the bacon in a heavy skillet until crisp!. Remove from pan and drain on paper towels!. Set bacon aside!.
Cook the pasta as directed on package!. Meanwhile, combine the egg yolks, milk, and garlic in a medium bowl and beat until well blended!.
When the pasta is cooked, drain and immediately return to the pot!. Stir in the egg mixture and toss thoroughly until combined!. Add the bacon and cheese and toss again to coat!. Serve immediately!.
OR
Ingredients
200g/8oz dried tagliatelle
2 rashers streaky bacon, cut into lardons
2 eggs, beaten
100ml/3?fl oz double cream
100g/? tub cream cheese
25g/1oz fresh flat leaf parsley, chopped
freshly ground black pepper
Method
1!. Half fill a large pan with water!. Season with salt and bring to the boil!.
2!. Cook pasta as per packet instructions!.
3!. Heat a medium wok!. Fry the bacon for 1-2 minutes, to seal!.
4!. Pour in the eggs and stir occasionally for 1 minute!. (You do not want a consistency like scrambled eggs!.)
5!. Stir in the cream!.
6!. Stir the cream cheese!.
7!. Drain the pasta and gently mix it into the sauce!.
8!. To serve, season with lots of freshly ground black pepper and fold in the parsley!.
NB!. Soft fresh herbs should always be added to cooked dishes just before serving, to retain colour and flavour
or
4 egg yolks
1 egg white
parmesan cheese to taste
150ml double cream/heavy cream
3 rashers bacon diced
buffalo mozarella
mix the eggs and cream in a bowl with some parmesan cheese, season with plenty of pepper!.
dice and fry off your bacon or you can use parma ham in a little oil and garlic
when your pasta is al dente add the sauce plus the bacon to the drained pasta and let the heat of the pasta cook the sauce through!. tear buffalo mozarella over the top and season again if needed
LASAGNA SUPREMO
This is a recipe that I have been making for many decades, and everyone who has eaten my lasagna says that it is the BEST LASAGNA EVER!!!
FOR THE LASAGNA
1 (1 lb) package lasagna noodles
3/4 lb ground beef
1/4 lb ground pork
1 lb Italian sausage (thinly sliced)
1 lb button mushrooms (thinly sliced)
1 cup onions (chopped)
6 cloves garlic (minced)
2 teaspoons sugar
1 tablespoon salt
1 teaspoon dried basil
1/2 teaspoon fennel seeds
1/4 teaspoon ground black pepper
2 eggs (lightly beaten)
2 (15 ounce) containers ricotta cheese
2 tablespoons dried parsley flakes
1 cup pitted ripe black olives (sliced)
1 lb mozzarella cheese (shredded)
1 cup parmesan cheese (grated)
FOR MARINARA SAUCE
2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
2 (6 ounce) cans hunts tomato paste
1/4 cup extra-virgin olive oil
6 cloves garlic (cut in halves)
1 teaspoon chopped garlic, in juice (from jar)
1 shallot (diced)
2 tablespoons dried oregano
4 tablespoons dried Italian seasoning
1 teaspoon dried basil
1 tablespoon granulated sugar
FOR THE LASAGNA: Prepare lasagna according to package directions!.
Drain and set aside!.
Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside!.
Brown the ground beef and ground pork in a skillet, drain off and discard fat!.
Add onion and garlic to the ground meat, stir and cook another 5 minutes!.
Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes!.
While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley!.
Preheat oven to 375 degrees!.
Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam!.
In the baking dish, spoon in a layer of 1/3 of the meat sauce!.
Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other)!.
Then layer 1/3 of the Ricotta mixture!.
Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage!.
Then layer 1/3 of the sliced mushrooms!.
Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan!.
Then continue to repeat the layering until all of the ingredients are layered!.
When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes!.
Remove foil and bake, uncovered, another 25 minutes!.
Remove from oven and allow to sit and rest 10 minutes before cutting!.
FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot!.
Add the extra-virgin olive oil to the pot!.
Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot!.
Dice the shallot, and dump that into the pot!.
Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon!.
Do not strain, as the pulp adds to make this a thick and wonderful sauce!.
CWww@FoodAQ@Com
INGREDIENTS:
1 lb!. spaghetti pasta
4 slices bacon
2 egg yolks
2 Tbsp!. milk
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
PREPARATION:
Cook the bacon in a heavy skillet until crisp!. Remove from pan and drain on paper towels!. Set bacon aside!.
Cook the pasta as directed on package!. Meanwhile, combine the egg yolks, milk, and garlic in a medium bowl and beat until well blended!.
When the pasta is cooked, drain and immediately return to the pot!. Stir in the egg mixture and toss thoroughly until combined!. Add the bacon and cheese and toss again to coat!. Serve immediately!.
OR
Ingredients
200g/8oz dried tagliatelle
2 rashers streaky bacon, cut into lardons
2 eggs, beaten
100ml/3?fl oz double cream
100g/? tub cream cheese
25g/1oz fresh flat leaf parsley, chopped
freshly ground black pepper
Method
1!. Half fill a large pan with water!. Season with salt and bring to the boil!.
2!. Cook pasta as per packet instructions!.
3!. Heat a medium wok!. Fry the bacon for 1-2 minutes, to seal!.
4!. Pour in the eggs and stir occasionally for 1 minute!. (You do not want a consistency like scrambled eggs!.)
5!. Stir in the cream!.
6!. Stir the cream cheese!.
7!. Drain the pasta and gently mix it into the sauce!.
8!. To serve, season with lots of freshly ground black pepper and fold in the parsley!.
NB!. Soft fresh herbs should always be added to cooked dishes just before serving, to retain colour and flavour
or
4 egg yolks
1 egg white
parmesan cheese to taste
150ml double cream/heavy cream
3 rashers bacon diced
buffalo mozarella
mix the eggs and cream in a bowl with some parmesan cheese, season with plenty of pepper!.
dice and fry off your bacon or you can use parma ham in a little oil and garlic
when your pasta is al dente add the sauce plus the bacon to the drained pasta and let the heat of the pasta cook the sauce through!. tear buffalo mozarella over the top and season again if needed
LASAGNA SUPREMO
This is a recipe that I have been making for many decades, and everyone who has eaten my lasagna says that it is the BEST LASAGNA EVER!!!
FOR THE LASAGNA
1 (1 lb) package lasagna noodles
3/4 lb ground beef
1/4 lb ground pork
1 lb Italian sausage (thinly sliced)
1 lb button mushrooms (thinly sliced)
1 cup onions (chopped)
6 cloves garlic (minced)
2 teaspoons sugar
1 tablespoon salt
1 teaspoon dried basil
1/2 teaspoon fennel seeds
1/4 teaspoon ground black pepper
2 eggs (lightly beaten)
2 (15 ounce) containers ricotta cheese
2 tablespoons dried parsley flakes
1 cup pitted ripe black olives (sliced)
1 lb mozzarella cheese (shredded)
1 cup parmesan cheese (grated)
FOR MARINARA SAUCE
2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
2 (6 ounce) cans hunts tomato paste
1/4 cup extra-virgin olive oil
6 cloves garlic (cut in halves)
1 teaspoon chopped garlic, in juice (from jar)
1 shallot (diced)
2 tablespoons dried oregano
4 tablespoons dried Italian seasoning
1 teaspoon dried basil
1 tablespoon granulated sugar
FOR THE LASAGNA: Prepare lasagna according to package directions!.
Drain and set aside!.
Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside!.
Brown the ground beef and ground pork in a skillet, drain off and discard fat!.
Add onion and garlic to the ground meat, stir and cook another 5 minutes!.
Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes!.
While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley!.
Preheat oven to 375 degrees!.
Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam!.
In the baking dish, spoon in a layer of 1/3 of the meat sauce!.
Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other)!.
Then layer 1/3 of the Ricotta mixture!.
Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage!.
Then layer 1/3 of the sliced mushrooms!.
Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan!.
Then continue to repeat the layering until all of the ingredients are layered!.
When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes!.
Remove foil and bake, uncovered, another 25 minutes!.
Remove from oven and allow to sit and rest 10 minutes before cutting!.
FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot!.
Add the extra-virgin olive oil to the pot!.
Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot!.
Dice the shallot, and dump that into the pot!.
Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon!.
Do not strain, as the pulp adds to make this a thick and wonderful sauce!.
CWww@FoodAQ@Com
If you have onion chop up the onion cut it how big you want it to be get bell peeper chop it up don't use the seeds!. Cook the pasta see if it is soft then wash off the pasta put it back in the pan, then put your stove on med or low!. Last put your bell peeper and onion then put in some garlic in it give it ten min then call it good !.Www@FoodAQ@Com
Um I would chose NOTHING if those are your options! Kraft Dinner = processed and nasty and probably not even WORTH heating up or whatever you have to do to get it ready and pasta is full of carbs and has no nutritional value!.!.!. So yea, nothing it is! No No No - Go find a salad to eat please!Www@FoodAQ@Com
Pasta, if you have chicken you can cook that up, grill some veggies, if you don't have a sauce, you can mix together sour cream and cream of mushroom/mushroom soup (but they need to be the same amount)Www@FoodAQ@Com
I would rather have nothing than either of those, except a beer or two and another and another etc!.
I am having a marinaded Lamb Chops mashed potatoes, mashed pumpkin and may add some frozen green minted peas!. Www@FoodAQ@Com
I am having a marinaded Lamb Chops mashed potatoes, mashed pumpkin and may add some frozen green minted peas!. Www@FoodAQ@Com
Pasta sounds wonderful with a nice salad alongside!. Www@FoodAQ@Com
Pasta!.Www@FoodAQ@Com
How about an omelet!? Those are easy!. All you need are a couple of eggs and whatever veggies you like and have on hand!Www@FoodAQ@Com
pastaWww@FoodAQ@Com
nothingWww@FoodAQ@Com
nothingWww@FoodAQ@Com
mmm pasta! :)Www@FoodAQ@Com
hey call me i'll cook u whatever u likeWww@FoodAQ@Com