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Posts by kaneohegirlinaz

Mahalo, thanks @summer57  you were a great host this month! @rpooley good on ya mate!!! I look forward to November's Challenge
@Mike9 man, where's the mustard? looks good braddah!   we had some bucatini with pancetta, shallots, pine nuts, olive oil and fresh sage (the sage in my window garden is going crazy, gotta find ways to use it, quick!), of course oodles of grated cheese, along with some fresh ground black pepper,  DELISH!     lastly, a flourish of fresh parsley of more color on the plate
Butternut Squash Pasta Bake     (not one of my better photographs of a dish, but...)   cooked Cavatappi pasta roasted and diced Butternut Squash diced and browned Pancetta with Shallots loads of fresh Sage leaves from my window garden some milk and Parmesan cheese freshly ground black pepper toss gently, place in an appropriately sized casserole dish and top with some fresh bread crumbs and more cheese (maybe a bit of butter, but shhhh we don't tell...
  Mahalo, many thanks guys!This is one of our favorite appetizers and like to said, I make it often.It's pretty AND it tastes really good!I was told once by a gentleman who's son now owns his Italian Delithat my Stromboli was better than his son's...WHAT?!
  I make this often, Stromboli, with homemade Pizza Dough,  rolled out thin-ish, filled with Italian meats and Cheeses,  roasted Sweet Red Peppers, Pesto and diced Hot Cherry Peppers... BIG HIT, every time.
 BRADDAH!That looks MOST excellent!MAIKAI!!
 Oh my gosh buba! That would be a~maz~ing! I hope that we get to SEE that!  I love casseroles, they're so simple, easy and homey. Here's another that I make alot : Hatch Green Chile Relleno Casserole 1 ½ 27oz. cans Hatch Whole Green Chiles4-6 C. shredded Colby Jack Cheese1 C. Whole Milk¼ C. Flour¼ tsp. Baking powder5 Large Eggs8 oz. Hatch Green Chile Enchilada Sauce½ tsp. Cumin powder½ tsp. Oregano    Surprisingly tasty really, with NO TORTILLAS ... this does well at large...
First off @chefbuba I ADORE Vivian Howard. I saw that episode of "A Chef's Life" and I loved that analogy of casseroles, Southern Style. Second, even the word casserole I like, it makes me think of cassoulet, of which I still have not made.   So here we are     Our new landlords do not cook and work outside of the home late on Tuesdays, so I contribute/share weekly with something. A Tuna Casserole (yeah, I know so shot me), one for upstairs and one for...
       I use a 9x13 pan with homemade sheets of pasta (cut to fit the pan, layered out one way and then the other as you pile them on), sauce with LOADS of crumbled Italian Sausage,  3 different cheese and I get 5 layers it seems... never thought about it this before, I just assemble, bake and EAT! Re aches and pains of life: I ignore them all, life's a party, but there are some bumps along the way,  oh and that's why the pharmaceutical companies make so much money,...
okay @chefbuba what's up your sleeve for us?
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