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Popeye's Cajun Gravy

Popeye's Cajun Gravy

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Chicken Bacon Pasta: 1/2 pound bacon, cooked and roughly chopped; 1/2 tsp crushed red pepper flakes (or less if you don't want the heat); 1 tsp garlic powder; 1/2 pound penne pasta; 1/2 cup heavy cream  1/4 cup cream cheese; 1/4 cup grated parmesan cheese; 2 whole eggs; 1/4 tsp ground black pepper; 2 grilled chicken breast, sliced (I marinated the chicken in Lawry's Garlic & Herb marinade)

Chicken Bacon Pasta

Chicken Bacon Pasta: 1/2 pound bacon, cooked and roughly chopped; 1/2 tsp crushed red pepper flakes (or less if you don't want the heat); 1 tsp garlic powder; 1/2 pound penne pasta; 1/2 cup heavy cream 1/4 cup cream cheese; 1/4 cup grated parmesan cheese; 2 whole eggs; 1/4 tsp ground black pepper; 2 grilled chicken breast, sliced (I marinated the chicken in Lawry's Garlic & Herb marinade)

Yotam Ottolenghi & Sami Tamimi's Basic Hummus | There's a Lebanese restaurant in my hometown that makes the smoothest, creamiest, most delicious hummus ever. I learned in Sylvana Rowe's Eastern Mediterranean cookbook that the secret to good, velvety texture is peeling the chickpeas. In cooking school I wondered if boiling them with baking soda would do this job more easily. Apparently it does!

Yotam Ottolenghi & Sami Tamimi's Basic Hummus

Yotam Ottolenghi & Sami Tamimi's Basic Hummus | There's a Lebanese restaurant in my hometown that makes the smoothest, creamiest, most delicious hummus ever. I learned in Sylvana Rowe's Eastern Mediterranean cookbook that the secret to good, velvety texture is peeling the chickpeas. In cooking school I wondered if boiling them with baking soda would do this job more easily. Apparently it does!

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