Recipe Request
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I don't know if this should be posted in Request Section, but seeing as this post do not request any H-related material and more like searching for cooking help, I decided to post it here.
Okay. First, I am a complete newbie in cooking, and the best thing I've cooked so far is just fried rice with eggs and a few other things in it. I want to improve my cooking skill, and I really like pasta, so can someone give me a good pasta recipe (preferably spaghetti)?
And one with oriental flavoring please.
Thanks before!
Okay. First, I am a complete newbie in cooking, and the best thing I've cooked so far is just fried rice with eggs and a few other things in it. I want to improve my cooking skill, and I really like pasta, so can someone give me a good pasta recipe (preferably spaghetti)?
And one with oriental flavoring please.
Thanks before!
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Gravity cat
the adequately amused
Spaghetti bolognese instantly springs to mind.
http://www.bbc.co.uk/food/recipes/spaghettibolognese_67868
You mostly just need minced meat and (canned) chopped tomatoes on a high heat and make sure it cooks properly, then add a stock cube and mix it all in and let it simmer for a while.
The pasta is easy enough to cook, dunk it in boiling water and wait for it to soften.
http://www.bbc.co.uk/food/recipes/spaghettibolognese_67868
You mostly just need minced meat and (canned) chopped tomatoes on a high heat and make sure it cooks properly, then add a stock cube and mix it all in and let it simmer for a while.
The pasta is easy enough to cook, dunk it in boiling water and wait for it to soften.
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Gravity cat wrote...
Spaghetti bolognese instantly springs to mind. http://www.bbc.co.uk/food/recipes/spaghettibolognese_67868
You mostly just need minced meat and (canned) chopped tomatoes on a high heat and make sure it cooks properly, then add a stock cube and mix it all in and let it simmer for a while.
The pasta is easy enough to cook, dunk it in boiling water and wait for it to soften.
Looks interesting. I'll try it then.
Any other recommendation? I'd like to try at least 5 different recipes (if I can).
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Gravity cat
the adequately amused
zeroniv_legend wrote...
Gravity cat wrote...
Spaghetti bolognese instantly springs to mind. http://www.bbc.co.uk/food/recipes/spaghettibolognese_67868
You mostly just need minced meat and (canned) chopped tomatoes on a high heat and make sure it cooks properly, then add a stock cube and mix it all in and let it simmer for a while.
The pasta is easy enough to cook, dunk it in boiling water and wait for it to soften.
Looks interesting. I'll try it then.
Any other recommendation? I'd like to try at least 5 different recipes (if I can).
I'm a noob to cooking aswell, Spag bol and Trifle is about the most complicated I can make as I am. Sorry dude
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Gravity cat wrote...
Looks interesting. I'll try it then.Any other recommendation? I'd like to try at least 5 different recipes (if I can).
I'm a noob to cooking aswell, Spag bol and Trifle is about the most complicated I can make as I am. Sorry dude[/quote]
It's okay. I'll just search elsewhere and wait for any other response.
Thanks a lot!
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Cream of Barley Soup.
1 Tbsp butter with Tbsp Olive
2 Tbsp minced shallots or 1/3 cup onion
8 cups chicken broth
3/4 cup pearl barley
1/2 tsp Freshly ground pepper
1/2 tsp salt (to taste)
1/4 tsp ground nutmeg
1/2 cup fresh chopped parsley
3/4 cup fresh spinach chiffonade
1 cup peeled and diced carrots
1/2 cup heavy cream
1/4 pound thinly sliced prosciutto cut into julienne (1 slice per serving)
1 Tbsp grated parmesan cheese per serving for garnish
Saute the shallots in the butter in a large stock pot over medium-high heat until limp. Add the remaining ingredients (except the cream, prosciutto, and parmesan), in the order given. Bring to a boil reduce the hear simmer, uncovered, for 45 minutes, or until barley is very tender. Stir in the cream and bring the soup back to a simmer. Taste and add extra salt if desired. Serve hot, garnished with a little of the prosciutto and parmesan.
1 Tbsp butter with Tbsp Olive
2 Tbsp minced shallots or 1/3 cup onion
8 cups chicken broth
3/4 cup pearl barley
1/2 tsp Freshly ground pepper
1/2 tsp salt (to taste)
1/4 tsp ground nutmeg
1/2 cup fresh chopped parsley
3/4 cup fresh spinach chiffonade
1 cup peeled and diced carrots
1/2 cup heavy cream
1/4 pound thinly sliced prosciutto cut into julienne (1 slice per serving)
1 Tbsp grated parmesan cheese per serving for garnish
Saute the shallots in the butter in a large stock pot over medium-high heat until limp. Add the remaining ingredients (except the cream, prosciutto, and parmesan), in the order given. Bring to a boil reduce the hear simmer, uncovered, for 45 minutes, or until barley is very tender. Stir in the cream and bring the soup back to a simmer. Taste and add extra salt if desired. Serve hot, garnished with a little of the prosciutto and parmesan.
