Cooking Tackle

I was actually planning to make a simple mozzarella cheese stick for our snack on that day and imagining of decent fresh salad to go with. Since I have a packet of my favorite cracked peppercorn cheddar *sharp and crumbly, I was thinking that it would be perfect touched for the salad. After thinking again and recalled my earlier day, how I love to spent my chilly and peaceful rainy season with my macaroni schotel. The whole scene of mozzarella stick and salad was turn-off and I said forget it, I made my mind to bake the macaroni schotel. The recipe adapted-taken on line from few links. I have kept it recipe in my folder very long time ago at the time when my cooking interest was hot and really happening and today I adapt the recipe all over again. The very simple method dish and of course yummy—the unique unity name of dish between Italian and Dutch *Macaroni and Schotel, it become once upon a time famous dish in Indonesia ever since. Baked Macaroni Schotel Ingre...

Spaghetti aglio e olio is one of the most classic Roman dishes, lets say is the one dish that all Italian men know how to make. Besides its very easy to prepare at the same time it’s very healthy too. For some reason of my cravenness I do have make a choice to make them as my side dish for my steak. Ingredients: 2 1/2 teaspoons salt, divided 1 pound spaghetti 1/2 cup pasta cooking water 6 tablespoons extra-virgin olive oil, divided 4 tablespoons minced garlic, divided 1 teaspoon crushed red pepper flakes 1/4 cup parsley, finely chopped 2 teaspoons lemon juice 1/3 cup Parmesan cheese, grated Directions: Warm a large serving bowl in a low oven. Bring 5 quarts water to a rolling boil in a large pot. Add 2 teaspoons salt and pasta to boiling water, stirring to separate strands. Use the lowest package cooking time as a beginning point. Taste for tenderness and continue cooking if necessary. Reserve 1/2 cup pasta cooking water and set aside. Drain pasta. Start sauce whe...