Vodka cream pasta sauce??

I have found this in stores and its really ok, but I would like a recipie for making it from scratch. Its just the red pasta sauce and I know you add vodka and cream and parmesan cheese but don’t know the amounts to add. Any suggestions??
you like that stuff? I got a jar once and thought it tasted like crap, maybe the home made stuff is better? I’ll see if I can find a recipe.

I usually don’t care much for the bottled sauces, but this one I bought was ok. Can’t remember what brand though- I just know it was really thick. I put it over cheese ravioli with Italian sausage and mozz. cheese on top, and yeah it was pretty good, but I’m sure the homemede stuff is better. It usually is!!
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Homemade jerky using ground beef

I just got a new dehydrator to make dried fruits and beef jerky. I’ve made regular jerky using steak before, but was thinking of getting the little caulk gun looking kit that you use extra lean ground beef in. It’s called Jerky Works. Anyone ever try this thing?
Yeah, bad idea. You’ll have to actually cook it, since the bacteria gets all mixed in.
You wouldn’t have to cook it if you grind it yourself, but I don’t see the point. You can cut the steak with which you’re making the jerky to whatever size you want
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EDU: Risotto with Spicy Sausage and Asparagus

My first attempt at an EDU, lets see how it goes. I posted it in the main forum, but I figure I should post it here too.

Risotto with Spicy Sausage and Asparagus

Ingredients:

3 links Hot Italian Sausage (or turkey sausage), casing removed
1 1/2 cups Arborio Rice
1/2 cup italian parsley
1 1/2 cups chopped onion
1 lb asparagus
1/2 cup white wine
4 cups chicken broth
1/2 cup Parmesan cheese
2 cloves garlic
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Anybody have a good Pad Thai recipe?

I am looking for a good Pad Thai recipe. Anybody have one?

I made a few minor substitutions, but the method worked well and it was rather tasty.
this is one that i use, very good if done correctly.

take your noodles, which can be purchased at asian groceries, and soak them in warm water. do not let them get soft, only allow them to become flexible, or else they will clump together during cooking.

while they are soaking add a light oil into a pan or pot, heat to warm. add minced garlic and 2 tablespoons of sugar to pan. keep an eye on it and allow sugar to begin to carmelize. dont burn sugar. that is bad. add noodles to pan, mix with sugar then add some shots of soy sauce, and oyster sauce to taste. mix well again. add 2-3 tablespoons of water to noodles now. mix well again, then cover and simmer. this will soften up the noodles. keep checking on it and stirring and mixing or else noodles will start to clump together. add minced onions, minced cilantro, and green onions to noodles, mix, then remove immediately. transfer noodles to a cool plate or else they will keep cooking and clump together.
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New Blender: Need Tips

Just got this blender from Walmart for $35:

It came with a food processor attachment which I think will come in handy. Maybe some fresh salsa?

I just made my first smoothie with: 2 apples, 2 bananas. 1 orange, about 3 cups milk, 3 cups ice, and 2-3 tablespoons of honey.

It came out ‘ok’ and no matter what I know I just had a damn healthy meal. But it wasnt really super tasty. And I would like some advice as to what I can do with this thing.
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Must haves for any kitchen (ie, long lasting?)

What are the must have ingredients and equipment any moderately-geared kitchen should have? Cooking for yourself, family, and occasional guests. I’m asking about spices and such, things that you buy once and don’t have to replace until you run out. Like salt, pepper, paprika etc.

Moved into my apartment and after trying some of the recipes here, it feels like i’m always missing something basic
One of everything McCormick sells, except the premixed spice blends.
equipment:
*colander (spaghetti strainer)
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What is your favorite recipe?

Lets get a huge thread together of everyones favorite recipe. I’m looking to start cooking on a pretty regular basis and want some suggestions that can be vouched for.

POST UP!
Viennese Cucumber Salad

Makes about 4 cups
2 large seedless cucumbers (about 2 pounds)
1 tablespoon salt
1/3 cup white-wine vinegar
1/4 cup water
2 teaspoons sugar
1 garlic clove, forced through a garlic press
1 teaspoon dill seed
Score cucumbers lengthwise with a fork (I used a ) and slice thin, preferably with slicing disk of a food processor. In a large bowl toss cucumbers with salt and let stand 1 hour.
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