The Recipe It was never explicitly stated how much pasta was used in the macaroni salad portion of the recipe I used, but I calculated that he used about 16 ounces. I thought the recipe used too much parsley and more of everything in general than what was necessary, so I halved most of it and reduced the amounts of parsley and bell peppers (originally peppadew peppers, but I didn't want to repeat the incident that happened when I made nachos). My taste testers don't like celery, so I decided to take that out and continue as if it were never in the recipe to begin with. Some Assembly Required It was a lot of the same prep work that I used with the nachos. Chopping up the vegetables was almost exactly the same, and cooking the pasta worked out the same as when I cooked macaroni and cheese. Nothing special there. Assembly was easy because it was just mixing. Adding sauces wasn't too difficult. The taste test got me. I have discovered that I still added a pretty decent amount of parsley, and I also discovered that I don't like parsley. The Reviews
I May or May Not Have Messed Something Up. . .The reviews were decent and the recipe wasn't as delicious as I was hoping for. This leaves room for me to invent my own recipe based on my likes and dislikes rather than a recipe from someone living in New York. I started to add too much sauce while trying to fix the strong taste of the parsley and onions. While assembling everything I should have added everything slowly to taste rather than all at once from a large measuring cup to the bowl. I recommend doing it like that and choosing vegetables you like for the recipe. It was a good experience and let me see the improvement I made with my knife skills.
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AuthorHi, I'm Laurin Hoke. I've always liked the idea of cooking, and now I have a chance to practice! I hope you'll follow my cooking (or burning) journey! |