Posted on 03/02/2016 4:08:38 PM PST by Jamestown1630
A few weeks ago some of us were talking about Spaghetti, and how we like it plain, with butter and no sauce. I happened to find the following recipe for ‘Spaghetti Aglio e Olio’ (Spaghetti with Garlic and Oil), from my favorite YouTube chef, John Mitzewich of 'Food Wishes'. This is one of those simple recipes that nevertheless has to be done precisely, in this case especially in the cooking of the garlic:
http://foodwishes.blogspot.com/2010/12/this-spaghetti-aglio-e-olio-recipe.html
A recipe I’ve wanted to try for a long time, is ‘Hot Jezebel’; I’m wondering if this one is traditional/authentic (I’ve seen several variations, including one that adds pineapple):
http://recipecircus.com/recipes/shugga/APPETIZERS/Hot_Jezebel.html
-JT
I have never made fried chicken; I’ve been intimidated by it.
But I’m sure there are great fried-chicken-cooks on FR, and you and I both will get some answers ;-)
-JT
That sounds...exotic! Saved to the file :-)
-JT
While pasta with EVOO and/or butter is fine, I like a big, meaty Bolognese, and made Ann Burrell’s recipe two Sundays ago. Worth the time and effort, really good stuff, all agreed.
In general, foodnetwork.com is really pretty darn good for recipes, I find.
Pasta Bolognese
http://www.foodnetwork.com/recipes/anne-burrell/pasta-bolognese-recipe.html
I just used ground beef and a couple of spicy Italian sausages.
Got a homemade pizza in the oven w/ sweet Italian sausage & black olives. I mix a big spoonful of pesto into my sauce before I spread it. So good!
Italian in laws,so we have lots of pasta. So delicious & simple.
See Florence for me, and all of Tuscany!
-JT
I used to love KFC coleslaw doctored up with horseradish.
I love fried chicken but can’t make it right to save my life.
I’ve never made a pizza; it’s one of those ‘future’ things I want to try. We’ve decided that our retirement home must have an outdoor bread oven, mainly for bread, but for pizza, too, like my husband’s father had.
There are nights when we come home from work, and just don’t want to cook. I keep prepared,frozen things in the deep-freeze that are quick and easy - usually frozen burritos, or the Stouffers lasagna.
I had never kept frozen pizza, but there was a good deal on frozen supermarket pizzas last week, so I put a bunch of them in the freezer for ‘those nights’, thinking they’d be faster and cheaper, in a pinch, than the money and time we spend on ‘Papa John’.
We cooked a couple of them a few days ago, and I discovered that if I sprinkle some red pepper flakes and grated parmesan on top, they’re *almost* as good as ‘real’ pizza - on one of those nights :-)
-JT
Best to roast the squash first.
So yummy.
...Needs a dash of salt! But, with cole slaw, simple is better! We add carrot. Apple cider vinegar is the standard in our house. Also, we use Kraft Olive Oil Mayo!
Really truly......flour w/ some paprika, salt & pepper. If you have a brown paper bag just shake & then fry.
But, one key for making pizza at home is to get a stone slab to heat on a shelf in your oven. Cook hot... 450F. or more if possible. Watch you don't burn it, but get it crispy. That's Italian! YMMV!
Marlene makes a pretty good NY style cheesecake, too.
That’s exactly where we’re going. A little town called Loro Ciuffenna, midway between Florence & Arezzo. We’ll be there a week after a Viking cruise. Second time we’ve traveled to Europe, & we’re really looking forward to it.
I get homeade crusts from a couple who have a farm & sell at our farmer’s market & a once a month maker’s market. I keep several in the freezer & on a night when you are crazed from work it is so nice to have an easy meal. A pizza stone is wonderful for crusty baguettes too!
We also do the frozen burritos & I do refried beans for an, “I’m too tired to cook,” night. I used to be very obsessed w/ doing everything homemade, but you know......there are times when you just can’t bring it. We don’t have a deep freeze. Wish we did.
As usual, love this thread! ; )
I really think it would be helpful to have someone along to mind the suitcases & keep everything organized. It will be a burden, but I volunteer.........
LOL, exotic, not hardly. That was just regular cooking here at our house.
Want exotic, yet familiar? Bobotie. South African meat loafy kind of thing. http://www.getaway.co.za/food/traditional-bobotie-recipe/ Make sure to make the yellow rice with it (Add turmeric and raisins before bringing it to a boil)
If you want exotic unfamiliar and delicious try sosaties.
Only thing wrong with this recipe is not enough curry powder (Double it, at least) , soak the apricots in sherry, and marinade for 2 days is better. Also, some bacon in between cubes works very well in place of mutton fat. Actually makes it better than that version.
http://www.cooksister.com/2010/09/lamb-sosaties-revisited.html
Let me know if you try either. I actually served sosaties at a get together here and the almost vegetarian pickiest person (Claims to have gluten allergies) wanted the recipe. Both are tasty as can be.
Serve the bobotie with apricot chutney. (Prob have some at your local grocery stores)
I was thinking about those low pressure cookers, that’s what KFC uses. The guys in the family love the crunchy coatings.
My parents used a pressure cooker when I was young & I have this irrational fear of them exploding, to the point that I will never own one. But I have heard they make great chicken. We always did it in cats iron in Crisco. And yes, crispy is the key.
Cast....meow
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