jimmalru80
DIS Veteran
- Joined
- May 24, 2000
Tuscan Beef Stew
Mexican Shrimp Cocktail
Mexican Shrimp Cocktail
It's not authentic and it's super unhealthy so we only have it for Christmas Eve. My family loves it though. The key is really good quality bacon.Do you happen to have a recipe or method you prefer for pasta carbonara? I like it as a meal out, but haven't made it at home and would like to give a tried and true recipe a try. TIA!
I’ve used this same Betty Crocker meatloaf recipe for years and years (except I half the amount of salt and brown sugar). My family loves it! And I compare every single other meatloaf I’ve ever eaten to this one. None taste as good.Yes but just so you know it's very basic. But still it is my most requested dish and I'm a good cook. My family might be weird. From Betty Crocker children's cookbook, 1954.
Meatloaf
Preheat oven to 350 °F
2 eggs
3/4 c milk
1/2 c bread crumbs
1/2 c chopped onion
2 tsp salt
1/2 tsp sage
2 tbsp parsley
1-1/2 lbs ground beef
Sauce:
1/2 c catsup
2 tbsp brown sugar
1 tsp mustard
Mix meatloaf ingredients in bowl, place and shape on cookie sheet. Bake for 45 minutes. While cooking mix sauce ingredients, remove meatloaf from oven after 45 minutes, scrape off fat if you want, I always do. Brush sauce on top, put back in oven for 10 more minutes. Sometimes I'll broil for a minute or two to get a crunch. I usually double this recipe. You can use whatever ground beef you have. I've used a meatloaf mix from the grocery store, or done half beef/half ground turkey. Pretty much whatever ground meat I have in the freezer. Good luck.
There aren't even any eggs in there. That's pasta in cream sauce, not carbonara.It's not authentic and it's super unhealthy so we only have it for Christmas Eve. My family loves it though. The key is really good quality bacon.
https://www.bentolunch.net/2016/08/quick-easy-spaghetti-carbonara-recipe.html
Weirdly, I make great asian style dumplings. My Korean ones are sort of midling, but I've made really good potstickers and sichuan dumplings. The food of my people--pierogies and vareniki--I'm not so good at. It's something I want to be better at, too. My mom made great ones, but all I have now are her incomplete notes.My goal is life is to get better at making dumplings. My daughter is excellent at making them and she has tried to show me but I suck at them. I am a good cook but they are my nemesis.
For beef bulgogi, I use the recipe at justonecookbook. I like it better than the ones on Korean sites for some reason.I'd love your bulgogi recipe.
That's the reason I learned how to make them - they are so expensive! They are still not cheap to make, but much less expensive than the bakeries!A friend used to have a business making pignoli cookies, bakeries here make great ones but they’re SO expensive. I should try and make them, so delicious plus my daughter with celiac loves them.
In Italy they use guanciale (pork cheek), but I don't know where to get that around here. I use pancetta, I think it has more flavor than bacon (I don't drain the fat, either, unless it was a super greasy piece of meat). We also usually use pecorino instead of parmesan, but have used parmesan when we didn't have pecorino on hand. If you want it creamier, use more yolks than whole eggs or even all yolks.This carbonara recipe was given to my daughter by a friend from Italy:
PASTA CARBONARA
3 eggs
12 oz. spaghetti
12 oz. bacon or pancetta
2 T. olive oil
Salt and black pepper to taste
Parmesan cheese
Heat olive oil in large skillet, add the bacon, and cook until bacon is done; remove bacon and drain off the fat.
Meanwhile, cook the spaghetti as package directs, until al dente.
Beat the eggs.
Strain the spaghetti and put it into the skillet used to cook the bacon.
Add the bacon and beaten eggs to the spaghetti and place over a low heat.
Cook just until everything is well mixed and the eggs begin to cook.
Stir in Parmesan cheese in the amount desired.
Remove from heat, stir, and serve.
It's not authentic and it's super unhealthy so we only have it for Christmas Eve. My family loves it though. The key is really good quality bacon.
https://www.bentolunch.net/2016/08/quick-easy-spaghetti-carbonara-recipe.html