Who makes a good sweet rub? I've used Head Country rub for quite a while, but I'd like to try something with a little more "sweet" and a little less "salt" taste. Ideas.?
I use 1/2 Head Country Hot with 1/2 KC Masterpiece, might give it a try.
Who makes a good sweet rub? I've used Head Country rub for quite a while, but I'd like to try something with a little more "sweet" and a little less "salt" taste. Ideas.?
This sounds good, but I don't understand the directions. At what point do you use the cream? And are you putting the cheese in the fettuccine or the cream? Then after noodles are drained pouring the cream and cheese over the noodles?Alfredo Bleu:
1 package (12 oz) fettuccine
1 pint heavy cream
1 package (4oz) bleu cheese (block or crumbles doens't matter, but you'll have to crumble if it's a block)
1 package (5oz) fresh parmesan (block, shredded, or shaved, it doesn't matter, but you will have to shred/shave it if it's a block).
Start water boiling for pasta. Pour cream in a saucepan and heat over medium heat to simmering; do not boil. At this point, your pasta water should be boiling; salt and add fettuccine to water. Slowly add bleu and parmesan cheeses, a little bit at a time, stirring constantly to prevent lumps. When pasta is done, drain, then toss with alfredo sauce.
I like to grill chicken breasts seasoned with Tony Chachere's creole seasoning at the same time, then serve the pasta with sliced grilled chicken on top. Total time from start to table, less than 30 minutes, and the proportions are exactly as they come from the store, so there's no measuring to worry about.
Heat the cream (gently) to just below boiling, then melt the cheeses in slowly. Cook pasta separately and drain; after it's drained, toss with the alfredo sauce. And it doesn't strictly have to be fettuccine; a few days ago, I used farfalle (bowtie) pasta, and topped it with blackened chicken (I've given up on Tony's as too salty; I make my own Creole seasoning now). Worked out great.Th
This sounds good, but I don't understand the directions. At what point do you use the cream? And are you putting the cheese in the fettuccine or the cream? Then after noodles are drained pouring the cream and cheese over the noodles?
Dadgummit man, that just ain't right!!! One fine looking meal!!!!!A few stuffed jalapeños to go with it
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