food D3monic "Can" Cook but Allergies Suck!
- Thread starter D3monic
- Start date
huge companies study their shit in the lab as they don't want to exclude customers typically ...
Tomorrow is my wifes birthday but I work so i'm making her dinner tonight. Going to bake up a few loaves of garlic bread (reminds me I should start now)
She really wants stuffed shells... I hate pasta but am going to wing it for. Getting ready to head to the store and pick up the ingredients. Never made them but assuming riccotta and maybe some mozz and I still got some shreaded parm I can use. Just going to use canned sauce.
I also have some pork chops defrosted so was thinking about pan frying them and doing a mushroom marsala sauce. Maybe some kind of veggie on the side. Squash sounds good but don't think it's in season.
She really wants stuffed shells... I hate pasta but am going to wing it for. Getting ready to head to the store and pick up the ingredients. Never made them but assuming riccotta and maybe some mozz and I still got some shreaded parm I can use. Just going to use canned sauce.
I also have some pork chops defrosted so was thinking about pan frying them and doing a mushroom marsala sauce. Maybe some kind of veggie on the side. Squash sounds good but don't think it's in season.
If you want a little bit of parsley or a tinier bit of basil, or some spinach, in that ricotta ... go for it =) ...
Don't overcook the pasta before you stuff, they need to be mostly uncooked, but flexible ... and if I remember, you oil them lightly and let them cool ... possibly even flashing them with cold water like when you do cold pasta salad ...
Fuck ... don't go by me, I barely remember, I guess =( ...
Love 'em ...
Don't overcook the pasta before you stuff, they need to be mostly uncooked, but flexible ... and if I remember, you oil them lightly and let them cool ... possibly even flashing them with cold water like when you do cold pasta salad ...
Fuck ... don't go by me, I barely remember, I guess =( ...
Love 'em ...
yea I looked up a few recipes.
going to brown garlic and shallots, simmer the sauce in it.
Boil the noodles al dente (still undercooked in middle) I probably will run them under cold water just so i don't have to wait on it to cool
mix the ricotta, mozz, parm and some parsley/basil stuff the shells.
pour sauce in bottom of baking dish, place shells seam down, dump rest of sauce and some cheese over them and broil in oven till all the cheese is melty
for the marsala I was going to saute some mushrooms, shallots, garlic, flour for a min then deglaze with wine. add some beefstock and simmer until reduced to desired consistency.
going to brown garlic and shallots, simmer the sauce in it.
Boil the noodles al dente (still undercooked in middle) I probably will run them under cold water just so i don't have to wait on it to cool
mix the ricotta, mozz, parm and some parsley/basil stuff the shells.
pour sauce in bottom of baking dish, place shells seam down, dump rest of sauce and some cheese over them and broil in oven till all the cheese is melty
for the marsala I was going to saute some mushrooms, shallots, garlic, flour for a min then deglaze with wine. add some beefstock and simmer until reduced to desired consistency.
yeeeeah buddy! ...
Use ricotta tell her it's cottage.
Add a dash of nutmeg to the cheese mix.
Add a dash of nutmeg to the cheese mix.
Stuffed shells is just a meatball inside of shell shaped pasta.. Good eats. If you really wanna spice things up tonight d3 add a pinch of Devils dust to her shells 
Cheers
Cheers
Meat in stuffed shells? Blasphemy! Meat sauce on top is good tho.
You need a warning point..lol we do it the other way around. Meat inside, cheese and sauce on topThe Hot Pepper said:
Do it... I like manicotti and shells cheesy inside but meaty on top is all good... I bet short rib ragu would be killer as well...
Try the cottage cheese yourself, it's not much different anyway...
Try the cottage cheese yourself, it's not much different anyway...
I'll pass on the shells, I don't dig pasta to begin with. If I do it's gotta be a cream sauce. Too much dairy for my stomach anyhow. I'm still paying for the pizza.
you think if I brush on the garlic butter prior to rolling up my french bread and baking it that it would turn out too mushy in middle? Debating on if I want to do that or just bake then slice down middle, garlic butter and bake a little more.
you think if I brush on the garlic butter prior to rolling up my french bread and baking it that it would turn out too mushy in middle? Debating on if I want to do that or just bake then slice down middle, garlic butter and bake a little more.
Let me leave this here, buy out no cooking...
