Cooking on a Stove-Eye: Tips for 1st-Timer

[letscook04]

Did you use just one box of whole wheat penne (less than the 16 oz called for) or did you use one box plus extra from another box to make 16 oz. The whole wheat boxes of penne that my store carries is about 12-13 oz I think.

If you used the smaller box, did all the liquid get absorbed??

I used 1 (16oz) box of pasta, but I did add just a little more cream cheese (6oz).

 

[schel]

I double the cream cheese and used the Moroccan Rub variation.
Excellent.

Anyone like cajon pasta? Wonder how the new chipoltle would be with this??
Schel

 

[jbdowd0798]

Wish me luck- hubby and I are making it for dinner tonight to try it and then making it for a show tomorrow.

 

[PamperedDor]

Good luck Becky - Its awesome -and even delish the next day!!

 

[jbdowd0798]

Thanks. Dinner was ok, but we aren't big cream cheese fans (*sighing* but cheesecake is a favorite so don't ask! ha ha) so it was alright. Not something I'd make again but the comments on here were GREAT!!!! We really used them here at home so we can incorporate them tomorrow.
DH is coming with me since its a couples show and he knows the tools as well as I do. I wish we could sign on our spouses! HA HA JK!

I'll keep yall posted!

 

[SusanBP0129]

Anyone like cajon pasta? Wonder how the new chipoltle would be with this??
Schel

Interesting! I may have to try that.

 

[Melissa06]

I made this recipe and it turned out great!!! Everyone loved it. The only change I made was I used a jar of tomato pesto instead of the sun dried tomatoes and it was super simple.

 

[heat123]

I sooo need to try this recipe at my next family dinner!

 

[jbdowd0798]

Garlic OOPsOkay so here is my update from tonight's show. It took no time at all to make-DH came and he started the garlic and broth before people arrived. So start to eating was 30minutes. I have never really done something so simple but showing so many cool tools (the UM...thank you all for the GREAT idea- the host bought one with her half price) and Everyone LOVED IT!:love:
The show is closing at $300 but thats ok. It got my name out so I"m happy. Smallest show I've done- the two co-hosts, their other halves, and one guest!! BUT they brought me $186 in outside orders so that helped!!

Okay- so here is a tip for all. KNow what a CLOVE of garlic is VS a BULB/HEAD of garlic. :blushing: DH and I did 3 BULBS last night at dinner not the 3-4 CLOVES it called for!

 

[jzramom]

Okay Becky should I not point out that you are near the garlic capitol Gilroy??? I have always wanted to be there during their annual garlic festival. I have driven through and at the right time you can actually smell garlic in the air.

Also, has anyone tried placing the four garlic cloves on the prongs of the UM? Seems like that was a tip in a former catalog. Does anyone remember? Would that be a v-shape or the thinner setting of the other adjustable blade????

 

[ChefBeckyD]

Okay Becky should I not point out that you are near the garlic capitol Gilroy??? I have always wanted to be there during their annual garlic festival. I have driven through and at the right time you can actually smell garlic in the air.

Also, has anyone tried placing the four garlic cloves on the prongs of the UM? Seems like that was a tip in a former catalog. Does anyone remember? Would that be a v-shape or the thinner setting of the other adjustable blade????

I've sliced garlic - using the adjustable blade.....don't know what setting it has been on though - probably whatever it was on when I slid the blade in.

It works great though! I do it to slice garlic to stuff inside the skin of chicken before roasting. Slide sliced garlic, and slice lemon under the skin, stuff the other half of the lemon inside the cavity, and then sprinkle with Greek Seasoning. Yummy! Had if for dinner last night!

 

[jzramom]

Yum! Thanks for the good tip!

 

[Chef Kearns]

The UM is how I slice the garlic for this recipe. I use the adj blade set on the thin slice. It was super easy!! The hardest part was peeling the garlic (major pain in the butt!!)!!

 

[erin.tpc]

I'm curious if anyone has made this using frozen vegetables?

 

[wadesgirl]

The UM is how I slice the garlic for this recipe. I use the adj blade set on the thin slice. It was super easy!! The hardest part was peeling the garlic (major pain in the butt!!)!!

Roll it between your hands for a second. That will help loosen the skin and it will come off easier.

 

[Bren706]

Oh man! I wish I had the 8 qt stockpot so that I could make this recipe. It sounds so good to eat, and a great show recipe at that!

 

[crystalscookingnow]

Anyone use a pasta other than the penne? I guess that'd probably work the best but I wondered if anyone had tried anything different.

 

[SusanBP0129]

I would think you could use any pasta! I bet rotinis would be great in this!

 

[chefann]

I've used radiatore, which are little radiator shaped curly things. As long as they cook in the same amount of time as penne, any shape should work. Shapes with grooves or hollows will give the best taste, as the grooves and hollows will hold the creamy sauce.