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Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by attimus, Mar 25, 2016.
Bamboo sweet rice steamer basket???
not here (-.- )
looks like they are out there. I'll find one I like for sure, thanks for the insight.
@lindalouly putting together a Shepard's pot pie. Thought you might me interested. Pictures in a few it's almost done. Also wanted to ask if your making your own pizza dough, super easy. And what's your spaghetti sauce?, we can make it a rague. Let's show people some next level stuff.
My stock, strained after 20 hours. It kind of started this whole thing.
Crust started, flour, salt, sugar.
Water added and molded to set in fridge
Potatoes peeled and boiling
Onion and celery sauteing
Fresh herbs, marjarom thyme parsley tarragon and rosemary
Minched lamb added
Flour added to start the thickening
Pureed whole tomatoes, and fresh lamb stock added
Crust out of the fridge
Flattened and in a pan
Beans to help keep bubbles down for pre bake
Duck yolk to add for color
Crust ready for toppings
topped with mash and ready to bake
Crisp and ready to eat.
I've had three bowls already, I'm stuffed.
Mike there is Hana Oriental foods and gifts in Mansfiled.
Now that's a shepards pie! I love your carrots!!! So pretty.
All of my pasta sauces always turn out a little different. My rague is just like everyone's else's. You start with the tomato purée and add seasoning to taste with choose of meats
My Alfredo starts with a small rue, milk parm. A half stick cream chease garlic salt pepper and sugar. Not in the order. Lol I make my sauce thinner rather than thicker so it really is a light rue to begin with.
I make my own pie crust. But I buy jiffy pizza dough. Mainly for convenience. Making pizzas for a very large family. But one of the creative things I do is I make pizza to do the left over clean up. So our topping always range and are unique in flavor. I also make a ton of hash as left over clean up.
As you can tell I'm not a chef but I love cooking. I know basic techniques but need to learn a better recipe base.