“Makes a lot and is just incredible. Everyone loves this dish and it is worth the effort.”
Fragrant cinnamon, oregano and thyme lend an exotic touch to this baked pasta dish. I often make it with ground lamb, although beef is a satisfying substitute. It can be made almost entirely ahead and serves a crowd — two things that make entertaining family and friends easy and enjoyable. From Meredith Deeds.
You can use just about any round winter squash for this recipe. But steer clear of the field pumpkins meant for jack-o’-lanterns: Their flesh is stringy and less tasty than other varieties.
Hum… maybe? Another from the same issue as others.
Yabbies are a crayfish-like freshwater crustacean from Australia
This is a recreation of a recipe I had made up in my old recipe book. This is basically what I remember, but it could probably use some tweaking.
Shallots, garlic, wine, tomatoes, and cream make a fabulous fresh sauce for prawns (or shrimp) and pasta. It is paired with angel hair pasta here, but feel free to use your favorite pasta or even cheese tortellini. Have all your ingredients chopped and ready to go because this dish only takes about 15 minutes to cook from start to finish.
I get asked to make this a lot. Before I knew what it was called, I called it “Wild Turkey Surprise.” Now I know better and it’s actually got some legitimacy to it. The basic recipe here started with a recipe from a Sunset magazine cookbook, Favorite Recipes. I’ve modified since then.
It isn’t hard to make good pasta, but it does take more than just throwing noodles in a pot and running them over heat.
Carbonara is typically done with bits of proscuitto and bacon and parmesean. This recipe serves 2 admirably.