next_to_normal: (Andrew cooking)
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This makes me look like I've been a cooking fiend, but I was saving up links until I had enough for a full post, so this is going back to since I got back from Christmas.

Shrimp and Scallops in Garlic Cream Sauce - Since Robert Irvine apparently only cooks for people the size of Robert Irvine, I had to cut this recipe way down - I only made 1 lb of scallops, left the shrimp out completely, and halved the sauce. I also made 1 lb of angel hair pasta, which was WAY, WAY too much, at which point I regretted cutting the sauce in half, lol. I actually made a second half-batch of the sauce for my leftovers. I was kind of skeptical when the recipe said to strain the sauce - I was like, but you're straining out all the good stuff! But it still tasted really flavorful, and I'm not gonna lie, I didn't mind making the sauce a second time since it went a lot faster when I was less careful with chopping and just throwing in whole sprigs of thyme, knowing I was going to strain it out anyway. 

Creamy Parmesan Mushroom and Spinach Tortellini Soup - I wanted a creamy tortellini and sausage soup, but I couldn't find the exact recipe I wanted, so I left out the mushrooms and added crumbled sweet Italian sausage to this. Not only is it delicious, it also reheats well. I ended up taking it for lunch a few days, and it survived the microwave just fine. 

I should also note that I ended up with this recipe because I bought all the ingredients for replicating a dish from my parents' favorite Italian restaurant, but then I chickened out because I didn't think my tummy could handle it. Anyway. it's called Vesuvio, and it's a breaded veal cutlet, topped with tomatoes and spinach, melted mozzarella cheese, and then tortellini alfredo on top. I did eventually make a couple attempts, and although I never quite got it exactly like Barone's, it's still a pretty stellar combination.

Pineapple Barbecue Sauce Glazed Meatballs - This was... disappointing. The sauce is fine, but good lord, this is a terrible recipe for meatballs. No breadcrumbs and too much onion (I dislike when recipes say things like "one small onion," because onions vary pretty widely in size, just tell me, like, 1 cup or whatever), and so the meatballs didn't really stay together in the pan. Also four tablespoons of butter? I never thought there was such a thing as too much butter, but the meatballs weren't browning so much as they were basically being poached. 

Pull-Apart Garlic Rolls - These looked AH-MAZING when they came out of the oven, but taste-wise, it was kinda meh. The refrigerated biscuit dough makes it easy, but I'm sure there are better garlic roll recipes out there.
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