Cooking recipes?

Just mix three parts salt to one part garlic powder to create garlic salt. Then, store it in an air-tight container until you need it. See, I told you it was easy!

OH thank you SO much, that is awesome

lol I googled it and that's what it gave me. just thought you should have a recepie in here somewhere

Next up: French Bread Pizza
stay tuned for the next episode!

sounds good

Ahem, Chuu ish here with some awesome stuff that my mom makes since she became obsessed with Sopranos and went out and bought their cookbook.

Ziti al Forno(baked ziti with little meatballs)
Serves 8-12

Ingredients::
1 pound ziti
salt
Sunday Gravy((recipe right after this)) made with little meatballs
1 cup freshly grated Pecorino Romano or Parmigiano-Reggiano
1 cup ricotta
8 ounces mozzarella, cut into small dice

Bring at least 4 quarts of water to a boil in a large pot. Add the ziti and salt to taste. Cook, stirring frequently, until ziti is al dente, tender yet firm to the bite.

Meanwhile, remove the meats, including the meatballs from the gravy. Set the pork, veal and sausage aside for the second course, or for another meal.

Drain the ziti and put it in a large bowl. Toss it with about 3 cups of the gravy and half the grated cheese. Stir in the meatballs.

Preheat the oven to 350F.

Spoon half the ziti into a shallow 3 1/2-quart baking dish. Spread the ricotta on top and sprinkle with the mozzarella and half of the remaining grated cheese. Pour on 1 cup of the sauce. Top with the remaining ziti and another cup of sauce. Sprinkle with the remaining grated cheese. Cover the dish with foil.(the ziti can be refrigerated for several hours, or overnight, at this point. remove from the fridge about 30 minutes before baking.)

Bake the ziti for 45 minutes. Uncover and bake for 15-30 minutes longer, or until the center is hot and the sauce is bubbling around the edges. Cover and let stand for 15 minutes before serving.
------------------------------------

Sunday Gravy
Makes about 8 cups

For sauce::
2 tablespoons olive oil
1 pound meaty pork neck bones or spareribs
1 pound veal stew meat or 2 veal shoulder chops
1 pound Italian-style plain or fennel pork sausages
4 garlic cloves
1/4 cup tomato paste
3 28- to 35-ounce cans Italian peeled tomatoes
2 cups water
salt and freshly ground pepper
6 fresh basil leaves, torn into small pieces

For meatballs::
1 pound ground beef or a combination beef/pork
1/2 cup plain bread crumbs, preferably homemade
2 large eggs
1 teaspoon very finely minced garlic
1/2 cup freshly grated pecorino romano or parmigiano-reggiano
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon salt
freshly ground pepper
2 tablespoons olive oil

To make the sauce, heat the oil in a large heavy pot over medium heat. Pat the pork dry and put pieces in the pot. Cook, turning occasionally, for about 15 minutes, or until nicely browned on all sides. Transfer the pork to a plate. Brown the veal the same way and add to the plate.

Place sausages in the pot and brown on all sides. Set the sausages aside with the pork.

Drain off most of the fat from the pot. Add the garlic and cook for about 2 minutes, or until golden. Remove and discard the garlic. Stir in the tomato paste and cook for 1 minute.

With a food mill, puree the tomatoes, with their juice, into the pot. Or, for a chunkier sauce, just chop up the tomatoes and add them. Add the water and salt and pepper to taste. Add the pork, veal, and sausages and basil and bring the sauce to a simmer. Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours. If the sauce becomes too thick, add a little more water.

Meanwhile, make the meatballs.

Combine all the ingredients except the oil in a large bowl. Mix together thoroughly. Rinse your hands with cool water and lightly shape the mixture into 2-inch balls. (note:: if making meatballs for lasagne or baked ziti, shape the meat into tiny balls the size of a small grape)

Heat the oil in a large heavy skillet. Add the meatballs and brown them well on all sides. (they will finish cooking later.) Transfer the meatballs to a plate.

After 2 hours, add the meatballs and cook for 30 minutes or until the saice is thick and the meats very tender.

To serve, remove the meats from the sauce and set aside. Toss the cooked pasta with the sauce. Sprinkle with cheese. Serve the meats as a second course, or reserve them for another day.

ACK!
Cooking is an art!

All that stuff sounds too precise!
I never use recipes unless it is for baking, and even then i add my own stuff to the mix.
It is all about experimentation and trial and error.
;p

BUUUUT!!
Baked Ziti is fucking awesome!!!
And we make it for like, huge family thingies.
So it's worth it. Everyone's always begging for our leftovers.
^^

IF anyone comes up to visit me, I'll make it. =3

oh i bet it is awesome

i was just saying you could always try diverging from the recipe some and make it your own :3

what's ziti?

dunno
sounds like zucchini

nah I think it's something italian

fettuccine
you know, we are both on the internet, and the answer is just one google search away... ;-;
but we are so damn lazy

lol yup and if we just searched everything we wouldn't have anything for the conversation

true.

We use like.....idunno how to explain.
they look like straight macncheese noodles.

ah so its noodles