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Are you a QOTWer? Do you want to start a thread that isn't a direct answer to the current QOTW? Then this place, gentle poster, is your friend.
( , Sun 1 Apr 2001, 1:00)
Are you a QOTWer? Do you want to start a thread that isn't a direct answer to the current QOTW? Then this place, gentle poster, is your friend.
( , Sun 1 Apr 2001, 1:00)
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Ace.
What about things like prawns?
I do an ace pasta bake, the meat isn't mandatory in it, and usualy I don't bother.
Fry up some garlic in the oil, I chop up a whole clove, and added it when frying each vegtable, and leave some for the end.
Fry up some Corgettes, Mushrooms, onions, Peppers... maybe some oboe-jeans*
Boil up some pasta, something like large fussilini works well.
Add a couple of jars of a good pasta sauce, I like the Loyd Groseman Tomarto and Chilli.
Mix it all up in your baking tray.
Crumple some nachos over the top.
Top with a white-sauce from a jar.
Top with a mature cheddar cheese and garlic.
Cut up some of those [red small peppers from a jar that are slightly firey, without being 'hot'], and sprinkle over the top.
Make sure some pasta is poking through the top (so you get cripsy bits).
Bake at around 180-200 for about an hour and a half, just so you get cripsy top (check it; if it's brown, it's done, if it's black, it's fucked).
The meat part, for those carnivors reading this, you could add bacon while frying. Or take out the meat of a nice saussage and make balls (I like the chorizo ones)... and mix that in with the veg/pasta.
* cut and poor salt on top first for a couple of hours, wash the salty-brown-manky-stuff off.
( , Sun 12 Oct 2008, 17:02, Reply)
What about things like prawns?
I do an ace pasta bake, the meat isn't mandatory in it, and usualy I don't bother.
Fry up some garlic in the oil, I chop up a whole clove, and added it when frying each vegtable, and leave some for the end.
Fry up some Corgettes, Mushrooms, onions, Peppers... maybe some oboe-jeans*
Boil up some pasta, something like large fussilini works well.
Add a couple of jars of a good pasta sauce, I like the Loyd Groseman Tomarto and Chilli.
Mix it all up in your baking tray.
Crumple some nachos over the top.
Top with a white-sauce from a jar.
Top with a mature cheddar cheese and garlic.
Cut up some of those [red small peppers from a jar that are slightly firey, without being 'hot'], and sprinkle over the top.
Make sure some pasta is poking through the top (so you get cripsy bits).
Bake at around 180-200 for about an hour and a half, just so you get cripsy top (check it; if it's brown, it's done, if it's black, it's fucked).
The meat part, for those carnivors reading this, you could add bacon while frying. Or take out the meat of a nice saussage and make balls (I like the chorizo ones)... and mix that in with the veg/pasta.
* cut and poor salt on top first for a couple of hours, wash the salty-brown-manky-stuff off.
( , Sun 12 Oct 2008, 17:02, Reply)
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