This was my first attempt at making homemade ravioli. The pasta kept separating, so in the end it was really just pasta and meat in a marinara sauce. This was made with homemade gluten free pasta, so that may have been why I was not able to get them to stick together.
Can anyone give me some tips on how to keep the pasta together?
I came across this nice creamy french chicken dish one day, and decided to give it a try. It came out quite nice, and the cream sauce made a nice topping for the mash potatoes that i served as a side. When I make this again, I will post a recipe along with more pictures.
On a nice hot Sunday, I was trying to figure out how to make a roast beef dinner, without using the oven. I decided that the BBQ would work as a great oven, and decided to use that. As I wanted to cook everything at once, I used a cast iron dutch oven. The cast Iron radiates the heat better than most, so is not affected so much by variable temperatures on a BBQ. My recipe is for four people, or 16 if you follow the new serving sizes mist packages have. Recipe: Roast The roast of your choice, I recommend 5 lbs for 4, as it will shrink; 8 Potaitos halved; 8 Carrots halved; 1 and a 1/2 carton of beef stock salt and pepper to taste Gravy 2 packages of beef flavour 1/2 carton of beef stock 2 tsp of corn starch 1/2 cup of cold water Instructions: Season the pot roast with salt and pepper and let rest. Peel and half the potatoes and carrots. Heating the Dutch oven on the side-burner of your BBQ, while the BBQ heats up to 500F. Sear the pot roast on
This is a different post today. I'm looking for ideas to make the best mashed potatoes possible. We all know the classics, but I am looking to elevate this to a different level for a upcoming birthday dinner. What do you think is the fanciest way to make mashed potatoes?