Sentences with phrase «make it like pasta»

I don't think I'll make it like pasta though... I like to keep as much of the original nutrients intact, finding a good water to quinoa ratio would prevent the loss of vitamins and nutrients which would be left behind in the «pasta water».

Not exact matches

It reports that in Bologna's Eataly World you can do things like watch pasta or olive oil is made, meet cows and pigs that are treated more like pets at the facility than food, and snack on freshly cut prosciutto.

Step into her two - year old (and profitable) New York boutique to see retail reconceived: one night an Italian grandmother gives pasta - making lessons; on another you'll find installations sponsored by the likes of General Electric, Pepsi and HP.

The golden plates that make any pasta dish shine like a thousand suns and taste of holy cream sauce ambrosia!

I have in my time made rosary cakes for the Feast of the Holy Rosary and lavender butter for the Assumption, when herbs have traditionally been blessed; my friend Debbie, mother of Annie the Beekeeper, does things like angel hair pasta for St. Michael and All Angels, and «Untidy St. Josephs,» a.k.a. Sloppy Joes, for any feast involving the Most Chaste Spouse.

Virtù's rotating menu features items like hand - made pastas, braised oxtails and house - made sausages.

I make so many of those one - person pastas for lunch or when Nate's out of town — as much as I like eating them, I hate having leftovers in my fridge!

I made the lasagna with zucchini rather than pasta (mistake) because I had like five in the fridge.

Whole grain foods make an excellent alternative to white foods like white rice, sugar, pasta.

My Paleo Pasta Dough makes such light and fluffy homemade noodles, nothing like the dense heavy replacements you've had in the past.

Like the fact that you can make pasta from it.

We also added ketchup and mustard, which made the pasta taste like a cheeseburger.

I quite like ricotta cheese, but when I have leftovers I never know what to do with it besides make some lasagna, ravioli, or pasta sauce.

I first have to say, making this pasta today, tomorrow or sometime soon, will make you feel like, «oh so much better».

The best thing in recent memory is some pasta I made that had like a cream sauce with eggplant and sausage.

In a separate pan (I like to use a wok) make the pasta filling.

Made and liked overall, but this seems like a lot of pasta, especially with the quantity of carrots and celery cut down from Ottolenghi's recipe.

My father took a bite of one in the 70's and thought it was a horrible way to use pasta (cold) and thus I never grew up even knowing what a pasta salad was since my mother only made what he liked.

So often, soups don't have enough «stuff» in them for my liking, but this one has LOTS of gnocchi - my favorite pasta ever - so I'm definitely making this recipe often!

Unfortunately I cooked orzo the other day and wasn't a big fan of it... I don't know what I was expecting... but it was just like some kind of «Mexican pasta» (semillitas de melon is the name in Spanish) which I love but more like in a «soup» kind of thing... not so much drier... this looks delicious though... could it make me try Orzo again?

The other day I read that the day of the family dinner plate being made up of a main protein (meat, chicken, fish), a side of carbohydrates (rice, pasta, potatoes), and then a side of veggies (carrots, broccoli, whatever is languishing in the fridge), is quickly losing ground as the best idea of what dinner should look like.

To make a Southern Chicken and Dumplings, the noodles are boiled in the chicken broth (like you would pasta), after the chicken has been cooked with a few aromatic vegetables and removed from the broth to shred.

The cheese sauce I made stuck to them incredibly well and they softened up a bit so their consistency was just like regular pasta noodles!

And if I don't feel like prepping one of those items, I go with an easier option like smoothies for breakfast or lunch meat for my husbands lunch instead of making him something (normally it would be a pasta casserole, homemade pizza, homemade mac n cheese, etc).

Making pasta and sauce in one pot sounds like it shouldn't work, but you are in for a surprise... it works a TREAT.

My other favourite pasta alternative, and my boyfriend likes it just as much, which makes it easy.

With some simple tricks to cook the pasta perfectly and to make the sauce thick enough to give a glossy, shiny coat to the pasta, you will soon be dishing out pasta like that in a restaurant!

I don't think I'll do it when making a big pasta dish like these shells because you most likely won't be able to tell the difference and I hate feeling like I've wasting milk and cream.

I use penne (short pasta) which makes you feel like you get more sauce with every bite.

You could actually make this salad with any pasta that you like.

I fried them and they came out nice but more dim sum - like, not the same «leather - y» texture that I expected that would make them seem distinctly a pasta / dumpling kind of dough wrapper instead of a samosa - like crunchy bready wrapper.

I've used them to make pasta sauce in the past and Travis really liked it, so I thought it would be a delicious flavor combo with the lemon cauliflower.

Like my vegetable fried rice, super fast and easy made with leftover rice, for any occasion and if you know me you will see how I love rice, rotisserie chicken and pasta, you need to make those ingredients a must in your house ASAP.

I made some substitutions where I could (like whole wheat pasta).

Just like with other one pot dishes I have made in the past, all of the ingredients for this one pot buffalo chicken pasta go into a large skillet at the same time.

I like to make my own Paleo pasta but I do find it rather time consuming and so it is a once in a while affair — plus it's pretty high carb too and full or starches which sometimes don't agree with me either.

I didn't feel like dragging a bag of potatoes home today but my leftovers will definitely be eaten over mashed potatoes instead of pasta to make it even better.

If you can't find a store - bought brand of chocolate pasta (I admit, they aren't easy to come by) try making your own, like this recipe for chocolate pasta dough, and serve it linguine or fettuccine style.

Made this for dinner last night, although with Trader Joe's sprouted whole wheat pasta (we were out of wild rice) and sans the pecans (got my wisdom teeth out about a week ago; still can't quite manage things like nuts.)

When I don't know what to make for dinner I turn to pasta dishes like this with a few simple ingredients and minimal prep and cooking time.

They love pasta and Israeli couscous are small, round, pasta - like granules made from semolina and wheat flour.

There was Buttermilk Blue (Jay's been adding it to our daily green salads), Prairie Sunset (which I'm dying to melt into baked pasta), Manchego - like GranQueso (perfect sliced thinly and eaten with apples), and 3 Chile Pepper Gouda (which makes THE BEST quesadillas and grilled cheese).

I like to use the Atlas to make egg pasta - «00» flour enriched with an impossible number of electric yellow egg yolks, good for fettuccine and tagliatelle.

I've made ravioli at home but since I don't own a pasta maker, I haven't tried spaghetti shapes or anything like that.

I would like to share with you my families» method of making this Homemade Cavatelli Pasta Dough Recipe.

My mom makes the best lentil soup; she uses brown lentils and serves it as is or with pasta, sort of like a «pasta e fagiole» but with lentils.

LOVE it went to store and just got some organic Zucchini Also want to try and make the zucchini into nice spaghetti like strips and use instead of pasta.

We don't know about you, but we always feel like adding green to our pasta dishes balances out the flavours and helps us feel like we are making better choices.

Most of us don't much like to use the oven in the dog days of summer, but you might want to make an exception for bucatini alla pizzaiola, a delicious baked pasta dish that sings all the favorite flavor notes of southern Italy.

It's easy to catch the big things like bread, cookies, and pasta that are made from wheat flour while missing other less obvious sources of gluten.