I WANT TO SAY “THANK YOU” TO VAL FROM FUN, CRAFTS AND RECIPES FOR HOSTING FOUR FOODS ON FRIDAYS FOR THE PAST 50 WEEKS!! IF YOU WOULD LIKE TO JOIN THE FUN, JUST GO TO HER SITE.
#1. Pasta. How do you tell when it’s done? Do you cook on medium or high?
I time the pasta and usually cook it on medium high. If I’m cooking Barilla Plus Pasta, I cook it a few minutes longer so it will be softer.
#2. Deep frying. What kind of oil do you use?
I don’t deep fry. For cooking, I use extra virgin olive oil.
#3. Grilling. Do you grill on foil or directly on the grill?
We haven’t grilled in ages, but we used to grill directly on the grill.
#4. Share a recipe that involves cooking something two different ways.Example, for lasagna you might fry the meat and bake the whole dish.
Sometimes when I make Green Chili Chicken Enchilada Casserole (the regular version), I cook the chicken on the stove and then put together the casserole and bake it in the oven. I’m out of time so I’ll have to post the recipe later. 🙂
Is Barilla Plus Pasta a wheat pasta or a more healthy type of pasta?
Thanks for playing FFOF!
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I just wanted to tell you that I really enjoy your blog and I left you an award on my blog! : )
I find myself using olive oil more and more now days.
I don’t deep fry very often either but we grill all the time.
I use olive oil a lot, too. Either that or cooking spray, depending on the recipe.
I love the new Ronzoni SmartTaste pasta – it’s white pasta with twice the fiber. My family can’t tell the difference. I think whole wheat pasta is delicious, but it’s BROWN and therefore tastes different to them.
Oh man, now I want Mexican! That sounds great!