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Red and Green Recipe: Green Penne with Basil-Spinach Pistou, Roasted Cherry Tomatoes, and Filet
I just made this recipe and it tasted very good. The only suggestions I would make is to add some lemon and perhaps a little more salt. Avocado in the pesto would also compliment this dish very well. It looks fancy, tastes great, and isn't that hard to make! Thanks for the recipe!
Stuffed Pasta Shells with Spinach
I was very happy to stumble on this recipe, since lately I've been trying to find new ways to cook with spinach and I LOVE pasta.
I bought jumbo shells and found that I had to overstuff all 16 of them, so perhaps I bought smaller shells than I thought.
The stuffing itself is delicious and is definitely completed with the shells and sauce. The stuffed pasta also tastes good with sour cream.
A very good recipe, I wasn't disappointed. Thank you very much for posting it!
Snapshots from Italy: Tagliatelle with Artichokes, Leeks, and Lemon
The recipe was a little bit confusing with the artichoke, I wasn't sure what size artichoke to get, so I went with medium and couldn't fit it in the pan.
For anyone wanting to make this dish, it takes a while, getting together with family and friends to make it is a fun experience and helps things move along faster. All the effort is definitely worth it, this dish tastes delicious, not too many ingredients to make it too difficult, and all the flavors come together very nicely! The cheese and artichoke I must say are what ultimately makes the taste come out.
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About Auldan
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About: I've always enjoyed cooking since I was a child, and always ready to experiment with all kinds of foods. I joined this site to broaden my curiosity and fascination with recipes. One day I hope to become a chef.
Favorite foods: Pastas, Artichoke, Cream of mushroom soup, Italian Wedding Soup, and my own Carrot Lemon Ramen recipe with dill. Dill is my favorite seasoning.
Last bite on earth:
This recipe seemed good, and tastes good, but the directions have a few flaws that make this whole thing more difficult. First of all, as most people have already said, the pan size and type are both not specified. The arrangement of the bacon is a little confusing, because spiral fashion can mean a few things. I think a more specific term or a visual aid would have been good for this, and also a picture of the finished product because I'm not sure what this thing is supposed to look like. The last issue I have with confusing directions would be step 5 and 6. "Bake Uncovered" is the first direction in step 5. Then in step 6 without saying to cover at any point it says "Let it rest, still covered" as if it WAS supposed to be covered in the oven. I'm not sure if it means to cover it once you take it out of the oven, if it was meant to say 'leave uncovered' or if it was supposed to say covered in the oven.
This recipe has good potential, but it needs a few fixer uppers. Badly.