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?
BBQ Kebab. For supper tonight we decided to have some BBQ kebab's with some salads. I had never made bbq kebab's before on the bbq, so it was fun giving it a go. They are simple to make, cook, and great for a summer meal. Have you made Kebabs on the BBQ before, how did they turn out; and what did you use on them?
I decided to post my current favorite Chicken Fajita recipe. This is a combination of about 3 different recipes, as I wanted it to be a mellow taste with that spicy kick in the end. I found many are either hot, or mild, with no flavour profile. My Recipe Ingredients · 2 Boneless skinless Chicken breasts, thinly sliced; · 2 Red peppers, thinly sliced; · 1 Red onion; · 1 Lime; · 3 cloves of garlic; · Salt and pepper; · 2 shakes Crushed red pepper flakes; · 2 drops Green tabasco; and · ¼ tsp Chili powder. Directions In a large bowl, place the seasoned chicken, along with the juice from the lime, the crushed red pepper flakes, chili powder, and tabasco. In a large skillet, heat the olive oil until warm; then add in the chicken. Once the chicken is white on the outside, add the peppers, garlic, and red onion. Sauté until the garlic is fragrant and add the remaining s
Experimenting a little bit to make the best beef burrito recipe. This was the baseline with oldeo paso rice, spice pack, and sulsa. I am now working on breaking it down to improve on it. Do you try and make things from scratch, or stick to flavour packages?