Search results
Results from the WOW.Com Content Network
If you're up for a cooking project, this baked pasta lives up to its name. Similar to lasagna, it's assembled in layers: a meaty spaghetti sauce, a triple cheese mixture, and noodles tossed in pesto.
Alfredo sauce – Creamy pasta dish with butter and cheese; Béchamel sauce – French white sauce based on roux and milk [11] Caruso sauce – Cream sauce for pasta; Mushroom sauce – White or brown sauce prepared with mushrooms; Mornay sauce – Type of béchamel sauce including cheese [12]
A dish made with a short pasta, with a sauce of pistachio, cheese, lemon peel Pasta alla gricia: Lazio: A Roman dish made with fried guanciale, Pecorino Romano cheese and black pepper (without tomatoes). Pasta alla Norma: Sicily: A dish made with a short pasta, with a sauce prepared with tomatoes, fried eggplant, grated ricotta salata cheese ...
Kitchen pasta machines, also called pasta makers, are popular with cooks who make large amounts of fresh pasta. The cook feeds sheets of pasta dough into the machine by hand and, by turning a hand crank, rolls the pasta to thin it incrementally. On the final pass through the pasta machine, the pasta may be directed through a machine 'comb' to ...
The shredded chicken, cheeses, and buffalo sauce cook low and slow in this easy, fuss-free dip. You can even keep it warm in the slow cooker so it stays creamy all party long. Get the Crock-Pot ...
Pick and finely chop the rosemary leaves, finely slice the bacon, then place in a large, deep Dutch oven on high heat with 1/4 cup of olive oil, stirring the pot regularly until lightly golden.
Cheese sauce is commonly used as a dip for various foods, such as chips and vegetables. [15] It is also used as an ingredient or topping for many various dishes and side dishes, such as sandwiches, roasted potatoes, casseroles, pasta dishes, egg, fish and meat dishes and in soups. [15] [16] Many dishes are prepared using cheese sauce: Almadroc [17]
It is usually topped with grated Parmesan cheese in amount as desired, as with ground pepper. The recipe became very popular in Italy and in the United States around the 1980s, when it was offered to discothèque customers. [1] The recipe thus became an icon of the fashionable cuisine of the time, which preferred the use of cream in first courses.