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Not a big fan of pesto but my sauce preference is definitely alfredo or bechemel over the red sauce.
Not a big cheese fan either overall, it tends to get a wee bit salty for me when melted but there are certain types of cheese I will eat without hesitation and I cannot stand any type of mushroom.
I will purchase them fresh and slice them up and put them on the table and Mr. CSD can add them to whatever he wants but they do not enter any food that I am cooking during the cooking process.
A good Alfredo will make you take back things you didn't steal.
Another version that I forgot! Just butter and parm.
Yeah, I was gonna say that, too, or cayenne with the creamy sauces.
Lol...
I actually like Paprika or a smokey paprika with the white sauce as far as the buttered noodles, they have to be egg noodles, onion that has been sauteed until tender but not crunchy, melted butter, pepper,
in our family those are called Grandma's Noodles but only if they are homemade which is amazing how simple that is once you figure out how to do it properly and 3 ingredients.
It took me a few batches to figure out how to make them like Grandma did though because she did not teach anyone how to make her noodles, I just kept trying different things until I found that flavor, you know that perfect flavor that is unmistakable when you finally got it right.....22 batches of noodles later.
Pesto sauce is so easy to make and you don't get that "jar" taste that sometimes can come with even the best sauces......
Quote:
Originally Posted by SD4020
I know. It is super simple. I do need to get a good food processor.
Took the words right out of my mouth.
Quote:
Originally Posted by CSD610
Not a big fan of pesto but my sauce preference is definitely alfredo or bechemel over the red sauce.
Not a big cheese fan either overall, it tends to get a wee bit salty for me when melted but there are certain types of cheese I will eat without hesitation and I cannot stand any type of mushroom.
I will purchase them fresh and slice them up and put them on the table and Mr. CSD can add them to whatever he wants but they do not enter any food that I am cooking during the cooking process.
Mushrooms are hit-and-miss with me. I do like them, and eat them, but there's also something about them I don't like, lol. I like them best in butter and garlic.
A good Alfredo will make you take back things you didn't steal.
Always make my own at home and one of my favorite dishes to serve is Baked Rigatoni with prosciutto and bechemel. Very expensive dish to put together but worth every penny in flavor and satisfaction.
Always make my own at home and one of my favorite dishes to serve is Baked Rigatoni with prosciutto and bechemel. Very expensive dish to put together but worth every penny in flavor and satisfaction.
Its' funny how it can run the gambit of being cheap as hell with stuff like butter and a little parm to the full blown more expensive dishes such as lasagna with all the meat and cheese.....
A not so well known "secret" for a white sauce.......a wee bit of fresh nutmeg grated into the sauce. Not a lot but just enough that your guests will go......"What is that hint of flavor, man that is good".
Why do we usually end up talking about food? I am by no means complaining because of all the great ideas given by everyone but dang, it always makes me hungry...LOL
A not so well known "secret" for a white sauce.......a wee bit of fresh nutmeg grated into the sauce. Not a lot but just enough that your guests will go......"What is that hint of flavor, man that is good".
Rachael Ray, while she's not a professional trained chef, she's always talking about adding a bit of nutmeg to white sauces.....
I actually bought a file at the hardware shop to be used exclusively for nutmeg.
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