anyone else here do the cooking?

[-ts]

Anyone have a good homemade Vodka Sauce recipe.

I have gotten to wear I prefer it over any other pasta sauce but I want to start making it.

[Skull and Bones]

Made piri piri last night.  Found this marinade at one grocery store chain up here and have just been using it the last few times.  https://dichickos.com/

[Skull and Bones]

Anyone have a good homemade Vodka Sauce recipe.

I have gotten to wear I prefer it over any other pasta sauce but I want to start making it.

. When I have time I'll look in my Sopranos cookbook.  Their  Sunday gravy sauce is excellent.

[tripblood]

I made Shrimp Ziti with a homemade Alfredo sauce, last night. Fiyya

[chace1986]

I made Shrimp Ziti with a homemade Alfredo sauce, last night. Fiyya

I actually did something similar on Saturday...Blackened Shrimp Linguine Alfredo. It was spi.cy as sh*t...but damn good...still having leftovers.

[tripblood]

I made Shrimp Ziti with a homemade Alfredo sauce, last night. Fiyya

I actually did something similar on Saturday...Blackened Shrimp Linguine Alfredo. It was spi.cy as sh*t...but damn good...still having leftovers.

Shrimp is awesome in pasta! How did you blacken the shrimp?

[chace1986]

I made Shrimp Ziti with a homemade Alfredo sauce, last night. Fiyya

I actually did something similar on Saturday...Blackened Shrimp Linguine Alfredo. It was spi.cy as sh*t...but damn good...still having leftovers.

Shrimp is awesome in pasta! How did you blacken the shrimp?

I put down a base of a little bit of water and oil and threw the shrimp in...then added the blackening seasoning(zatarans brand maybe). Then I added some ancho pepper powder, chipotle pepper powder, and a seasoning called new orleans cajun. I then threw in some oregano and put the lid on for about 2-3 mins. Once the water and oil had abotu 50% evaporated, I added more of the blackening seasoning and it stuck nicely to each shrimp and not to the pan. Once they were blackened to the point of where I like them...I added in the Alfredo sauce. I did this because the paste/broth that was simmering the shrimp just adds 2x the flavor to the sauce...rather than just getting the blackened/cajun taste with only the shrimp.

[-ts]

Anyone have a good homemade Vodka Sauce recipe.

I have gotten to wear I prefer it over any other pasta sauce but I want to start making it.

. When I have time I'll look in my Sopranos cookbook.  Their  Sunday gravy sauce is excellent.

That sounds good.

I'm going to make the Piri Piri chicken again soon, just want to do it for a big Sunday dinner.

[-ts]

I love homemade Alfredo, but I have been trying to make some healthier meals so I have axed that for awhile.

Might have to do it someday though.

[-ts]

I made Shrimp Ziti with a homemade Alfredo sauce, last night. Fiyya

I actually did something similar on Saturday...Blackened Shrimp Linguine Alfredo. It was spi.cy as sh*t...but damn good...still having leftovers.

Shrimp is awesome in pasta! How did you blacken the shrimp?

I put down a base of a little bit of water and oil and threw the shrimp in...then added the blackening seasoning(zatarans brand maybe). Then I added some ancho pepper powder, chipotle pepper powder, and a seasoning called new orleans cajun. I then threw in some oregano and put the lid on for about 2-3 mins. Once the water and oil had abotu 50% evaporated, I added more of the blackening seasoning and it stuck nicely to each shrimp and not to the pan. Once they were blackened to the point of where I like them...I added in the Alfredo sauce. I did this because the paste/broth that was simmering the shrimp just adds 2x the flavor to the sauce...rather than just getting the blackened/cajun taste with only the shrimp.

Pretty sure that meal would be one of my favorites ever.

[tripblood]

Yeah that sounds amazing.. I'm gonna cook the sauce that way next time.

[-ts]

I think I'm going to make some texas pete baked chicken wings tomorrow.

I've been wanting some for awhile.

[Skull and Bones]

Penne alla Vodka from the Sopranos Family Cookbook:    In large skillet melt 3 tbs butter.  Add 2 garlic cloves, finely chopped.  That's around a tbs if you buy pre chopped garlic.  Cook until golden, about 2 minutes.  Stir in 2 ounces of thinly sliced prosciutto cut into strips and cook for 1 minute.  Add 28 to 35 ounce can of Italian peeled tomatoes, drained and coarsely chopped, and 1/2 teaspoon of crushed red pepper.  Simmer 5 minutes.  Stir in 1/2 cup heavy cream and cook for 1 minute, stirring well.  Add 1/4 cup vodka and cook for 2 minutes.  Season with salt.  Add 1 pound of cooked, al dente, penne to the skillet and toss around the sauce.  Add 1/2 cup of grated parmigiano-reggiano and toss again.  Serve.

[Skull and Bones]

Been experimenting with cooking some of my favorite Chinese dishes lately.  One of my favorites being Orange Chicken.  Made this recipe twice now and I have to say it's better than any I have gotten at a Chinese restaurant.  http://allrecipes.com/Recipe/Asian-Orange-Chicken/

[wreck ship]

Awesome thread. The food network has become one of my favorite channels of late.

Last night I cooked finger food dinner...turkey burger sliders, roasted potatoe wedges, and steamed garlic brocolli.
I'm gonna have to try the pri pri chicken, sounds good. I'm a big fan of soups, salads, stews, and casseroles.
Brunswick stew is my favorite.