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gone
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PostPosted: Thu Oct 02, 2008 3:23 pm    Post subject: deleted  Reply with quote

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BevIsHopeful
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PostPosted: Thu Oct 02, 2008 4:05 pm    Post subject: Reply with quote

Thanks, Sarniajoy.   Smilie_PDT

I came to post a recipe one of my sons learned at the Italian restaurant where he works.  It's become a real favorite of everyone here.

Ingredients:  

one box penne or rigatoni pasta (we use Barilla whole grain (not whole wheat!!))
salt
three good sized boneless/skinless chicken breast sliced into very thin pieces
EVO (extra virgin olive oil)
4 garlic cloves
3 firm/fresh tomatoes (seeded and diced)
1/2 cup chicken broth
1/4 cup grated parmesan cheese
fresh grated pecorino romano cheese


Boil pasta in salted water. Then cook chicken strips in evo in a large sauce pan--salt and pepper to taste.  Add chopped garlic and diced tomatoes, saute five minutes.  Add chicken broth, cooked pasta, and parmesan cheese and stir well.  Serve with fresh grated pecorino romano.  

If you are a wine drinker, I would recommend a good pinot grigio with this.  It's divine!  

It's such a delicious and light meal.
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Shaker
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PostPosted: Thu Oct 02, 2008 5:12 pm    Post subject: Reply with quote

I've nothing against the idea, just that since the traffic might be light and sporadic, it may not warrant its own sub-forum. Perhaps cooking could be subsumed under hobbies and pastimes? Still, that's only my initial impression - if there's enough (visible) demand, the voice of the people carries the day.
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Andy
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Location: Wilts

PostPosted: Thu Oct 02, 2008 5:56 pm    Post subject: Reply with quote

One thing that MrsAndy does, and we had for dinner tonight, is chilli potatos.

Cut spuds into about the size of a quarter of a golf ball. Part-steam for a bit. Place on a baking tray and cover with chilli infused olive oil. You can buy it easily enough or make your own by stuffing chillis into a bottle of olive oil and leaving it for a few weeks.

What results is mini roast potatos with a chillified zing to them. Lovely with a number of dishes.
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PostPosted: Thu Oct 02, 2008 7:06 pm    Post subject: Reply with quote

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BevIsHopeful
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PostPosted: Thu Oct 02, 2008 8:02 pm    Post subject: Reply with quote

What is caster sugar?
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LornaDoone40
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PostPosted: Thu Oct 02, 2008 8:11 pm    Post subject: Reply with quote

The sugar used for baking - the much finer, smaller grained type.
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Dove
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PostPosted: Thu Oct 02, 2008 8:12 pm    Post subject: Reply with quote

Perhaps we could have sub-forum for telephone numbers for good takeaways for us lazy blokes.
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Lexilogio
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PostPosted: Thu Oct 02, 2008 9:02 pm    Post subject: Reply with quote

Dove wrote:
Perhaps we could have sub-forum for telephone numbers for good takeaways for us lazy blokes.

 

The easiest tea in the world - Spaghetti Carbonara.
Total time 20 mins (with fresh spaghetti 10 mins)

Ingredients
spaghetti
cheese
ham or bacon
butter
milk
plain flour

Tools
I small saucepan
I large saucepan
wooden spoon
1 dessert spoon

The How to bit
Break spaghetti in half and put in pan with water and heat
(I pack of spaghetti feeds 6 -8 people)
If you want to be healthy, this is the time you put some broccoli florets in a pan to boil then simmer and cut carrot sticks.
Grate the cheese (about 100 - 150g of strong cheddar is good), cut ham into small strips or cut bacon and fry.
Take small saucepan and put in a good blob of butter (ok around 100g), put the heat on to around 3 or 4 and melt the butter.
Just as it's all liquid, add 1 dessert spoon of plain flour - mix together quickly with wooden spoon. Keep adding more flour until your mixture is still together in one ball but dryish. Start adding the milk, a little at a time, and mix in with your butter/flour mix. Keep mixing milk until you have a smooth smoothie type mix - almost consistency of milk.
Simmer gently, and keep stirring as it begins to thicken, then add grated cheese and ham/bacon. As soon as the cheese has melted into the sauce...
Drain spaghetti, pour sauce over it and mix.
Serve (you can serve with broccoli etc...) and watch it vanish into mouths before your eyes.
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PostPosted: Fri Oct 03, 2008 11:37 am    Post subject: Reply with quote

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