Eleora
Senior Member
Posts: 330
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Post by Eleora on May 24, 2006 0:19:49 GMT
Can you guys get the prepared vodka sauce in the U.K.? If so, a hint... Throw some pepperoni slices in it and serve over spaghetti with a salad and some black olives. It's lickety split quick.
Also, Catfish and Yoda... I put the strawberry / rhubarb pie recipe up on that thread where you requested it. It's wonderful while warm with ice cream.
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Eleora
Senior Member
Posts: 330
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Post by Eleora on May 24, 2006 0:25:20 GMT
Ah, here it is again for convenience...
Ingredients: Pastry for a 2 crust 9 inch pie 4 cups chopped rhubarb, fresh or frozen 2 cups sliced strawberries 1 1/3 cups white sugar 1/4 cup cornstarch 1 tablespoon lemon juice 1/4 teaspoon cinnamon 1 egg, beaten
Directions: Preheat oven to 425 degrees F. Roll out half the pastry and line a 9 inch pie plate. Trim leaving 1/2 inch over the pie plate.
Combine rhubarb strawberries, sugar, cornstarch, lemon juice and cinnamon. Place in the pie shell.
Roll out remaining pastry and cut into 1 inch strips. Make a lattice top crust on the pie by crisscrossing the strips over the filling. Trim the strips even with the pie plate. Fold the 1/2 inch of the bottom crust over the ends of the strips. Seal and flute the edges. Brush lattice with egg.
Place on a baking sheet or tinfoil in the oven and bake for 15 minutes, until the crust starts to brown. Reduce heat to 375 degrees and continue to bake for 50 to 60 minutes, until crust is golden, rhubarb is tender, and filling is thickened.
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Post by yoda on May 24, 2006 15:50:27 GMT
Thanks for the recipe, this seasons strawberries and rhubarb are now ready.
I have not yet seen a vodka sauce in the shops here in the UK. I will remember to get some when I see it. How do you make it? How many bottles of Stollie? Hic, oh never mind!!
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Eleora
Senior Member
Posts: 330
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Post by Eleora on May 24, 2006 19:24:17 GMT
Thanks for the recipe, this seasons strawberries and rhubarb are now ready. I have not yet seen a vodka sauce in the shops here in the UK. I will remember to get some when I see it. How do you make it? How many bottles of Stollie? Hic, oh never mind!! I wish I knew how to make the sauce "from scratch," but I haven't tried it. It's one of the prepared "quicky" items, but makes a good dish. Here's a recipe that I googled from cooks.com. I'm not sure if it's good though. If you try it, let me know please. VODKA SAUCE FOR PASTA 1 stick of butter 1 onion, diced 1/4 to 1/2 c. vodka 1 (8 oz.) can tomato sauce Few drops of Tabasco sauce 1/2 pt. heavy cream Saute onion in butter until clear. Add vodka and cook over medium heat 2 to 3 minutes. Add tomato sauce and Tabasco sauce and cook 2 to 3 minutes. Add heavy cream and heat through but do not boil. Enough for 1 pound of pasta. Pour over cooked pasta (preferably short) and enjoy!
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