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Thread: What did you Bake/Cook Today?!?!?! :)

  1. #241
    Listening Array Oaky's Avatar
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    Yea, it just doesn't feel 'original' when I use that stuff. I want to make the 'real' thing so I can make it wherever I go. It's also like a difference of instant noodles to high class noodles you eat at fancy restaurants.

  2. #242
    Senior Member Array nynesneg's Avatar
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    I was particularly disappointed when I forked out extra money and bought the fancy refrigerated noodles at the grocery store. Cheap Dry+Cooked spaghetti tastes better!
    3w2


    Those who are content being normal lack the depth and passion to rise above mediocracy.
    To push beyond their natural abilities and create a reality from their dreams.

  3. #243
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    I agree. Making the 'real thing' is much better.

  4. #244

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    Quote Originally Posted by Ragingkatsuki View Post
    Anyone now how to make some really good alfredo sauce?
    It's super easy. This will serve 4 as a first course or 2 as a main course. If you are not serving that many, cut the recipe in half. It is disgusting as leftovers.


    1 1/2 cups heavy cream
    2 tablespoons unsalted butter
    1/2 teaspoon ground black pepper
    9 ounces fresh fettuccine (fresh pasta is important, dry pasta just won't work right for fettucine alfredo.)
    1 1/2 ounces Parmesan cheese , grated (about 3/4 cup)
    1/2 teaspoon salt


    Simmer 1 cup of the heavy cream and the butter to simmer in a big saucepan over medium heat. Reduce heat to low and simmer gently until mixture reduces to 2/3 cup, 12 to 15 minutes. Off heat, stir in remaining 1/2 cup cream, 1/2 teaspoon salt, and pepper.

    Cook the fettucine 1 minute short of the instructions on the package and drain. Return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta and Parmesan to cream mixture. Cook over low heat, tossing pasta with tongs to combine, until sauce coats pasta and pasta is just al dente and cheese is melted, 1 to 2 minutes. The sauce may look rather thin but will gradually thicken as pasta is served and eaten. Serve immediately.
    Everybody have fun tonight. Everybody Wang Chung tonight.

    Johari
    /Nohari

  5. #245
    Seriously Delirious Array Udog's Avatar
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    Effem, what do you mean by fresh pasta? How does one get it?

  6. #246
    Listening Array Oaky's Avatar
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    Quote Originally Posted by EffEmDoubleyou View Post
    It's super easy. This will serve 4 as a first course or 2 as a main course. If you are not serving that many, cut the recipe in half. It is disgusting as leftovers.


    1 1/2 cups heavy cream
    2 tablespoons unsalted butter
    1/2 teaspoon ground black pepper
    9 ounces fresh fettuccine (fresh pasta is important, dry pasta just won't work right for fettucine alfredo.)
    1 1/2 ounces Parmesan cheese , grated (about 3/4 cup)
    1/2 teaspoon salt


    Simmer 1 cup of the heavy cream and the butter to simmer in a big saucepan over medium heat. Reduce heat to low and simmer gently until mixture reduces to 2/3 cup, 12 to 15 minutes. Off heat, stir in remaining 1/2 cup cream, 1/2 teaspoon salt, and pepper.

    Cook the fettucine 1 minute short of the instructions on the package and drain. Return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta and Parmesan to cream mixture. Cook over low heat, tossing pasta with tongs to combine, until sauce coats pasta and pasta is just al dente and cheese is melted, 1 to 2 minutes. The sauce may look rather thin but will gradually thicken as pasta is served and eaten. Serve immediately.
    Oh thanks for this. Gonna print this out. Gonna try cook it tomorrow.

  7. #247

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    Quote Originally Posted by Udog View Post
    Effem, what do you mean by fresh pasta? How does one get it?
    Fresh pasta is the soft kind that's sold refrigerated, as opposed to the dry pasta in a box. There are several supermarket brands (usually sold in 9oz packages) and you can get really good stuff at an Italian deli. Or if you're feeling ambitious you can even make it yourself. For the purposes of this recipe, the fresh pasta is more porous and absorbs the sauce better.
    Everybody have fun tonight. Everybody Wang Chung tonight.

    Johari
    /Nohari

  8. #248
    Member Array Curious1's Avatar
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    The alfredo one looks like it'll be great! I've often wondered how they make it at Olive Garden - delicious!

    Zucchini frittata is fantastic! There are quite a few different variations found online.

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    Senior Member Array Tiltyred's Avatar
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    Quote Originally Posted by Kingfisher View Post
    haha, more than anything.

    if anyone knows a good recipe for tres leches (mexican milk cake), you would win my heart forever...
    Go here, do this:
    The Pioneer Woman Cooks - Ree Drummond

  10. #250
    Senior Member Array MonkeyGrass's Avatar
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    Quote Originally Posted by Biaxident View Post
    ARRGH!

    Okay...I can't find the thread I was looking for, and am too lazy to look longer.

    Ladies, if this is in the wrong place let me know I'll take it off.

    Anyone like curry?


























    Elapsed time 50 minutes.


    Ohhh, that looks wonderful! Is that Thai curry or Indian? I have some Chinese eggplant I need to use up. Any ideas?

    I recently made a mung and cauliflower curry stew that was surprisingly tasty for it's simplicity.

    I've been having so much fun making my own vanilla extract. I swear, the results are totally worth the little bit of effort. I've been putting it in a cookie recipe I got from Eowyn (she's on here sometimes), and they're amazing.
    I think I think more than you think I think.

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