Prog Chefs Unite!!!

she just pulled the cheesecake out of the oven... oh my god it looks and smells like heaven... not touching a ounce of food for breakfast or lunch tomorrow.  She is making sausage and lentils for dinner tomorrow night with the cheesecake for dessert.  Ummmm....

love green curry Angelo.... I bet that was good...

I've made it with cubed beef and Guinness before and it was wonderful served over mashed potatoes. The beer really smooths out when reduced.

E

For today's lunch I made baked pasta - a sort of Italianate version of mac and cheese. Originally I wanted to make lasagne, but then I had to confront the harsh reality, i.e. the lack of fresh pasta sheets in our local grocery store. The only similar thing they had were egg roll wrappers, so I decided to give them a miss, and use ordinary pasta instead - a packet of tri-coloured cockscombs (don't laugh, that was the name!), which weren't the very best choice, but not too bad either. I mixed the cooked pasta with ricotta, cooked, chopped spinach, some sour cream, and shredded cheddar, then spread it in a pie pan and topped it with tomato sauce, sprinkled with Parmesan. I baked everything in a 375 F oven for about 20 minutes. Quite delicious!

Would anybody be particularly offended if I create a new thread alongside this one specifically for recipes? I'm always looking for new recipes myself, and I'm sure other people would like some new recipes as well.

I cannot but second what David said in his post... If another thread of similar content was opened, it would be quite likely to be closed and the existing posts copied here. It's already happened, as far as I can remember. I know there are 35 pages now, and that looking for a particular recipe can be a nuisance, but there is no point in duplicating threads.

As to what RoveR asked, unfortunately I am not the right person to ask, since I never fry anything. However, Italians do fry fish and seafood, and I sort of know how you make them. Small, whole fish is usually dredged in flour before being put into the hot oil; while seafood, like shrimps, prawns and squid rings, is usually covered in batter.

Trout...yum.....best cooked over a campfire and eaten whilst quaffing ropey wine, watching the stars and hearing nothing but the sea.........

did a Mexican-style steak for dinner; rubbed it with cumin, chili powder, garlic, pepper and olive oil and let it sit in the fridge, then hot pan-fried it with onions...  sliced tomato and a baked spud on the side 

..oh yeah, baby

NY strip steaks, risotto, and a bottle of chianti....yeah!

Cooked the steaks in a pan which I then deglazed with the chianti and added some cremini mushrooms, and let the whole thing reduce into a ridiculously good sauce.

My mother-in-law is making lasagna tonight...that coupled with a Pats win will certainly make my weekend!