Dinner Friday, March 24, 2023

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Chef Extraordinaire
Moderator Emeritus
Sep 13, 2010
near Montreal, Quebec
Since my migraine isn't gone yet, we did a scrounge supper. I had some store bought samosas and tamarind sauce, so we started with those. I heated them in the toaster oven. Then we just munched cheeses and cold cuts on various kinds of bread. Nice, slow conversation filled supper.

Aunt Bea

Master Chef
Mar 14, 2011
near Mount Pilot
We had romaine and spinach salads with Cardini's Original Caesar Dressing (good stuff :yum:), followed by Tuscan Butter Shrimp with pappardelle.
View attachment 64047

What did you eat?
This sounds great and I want to try it but I need to adapt the recipe to a single serving.

I'm not sure how best to do that so it may take a few attempts before I get it right!

Practice, practice, practice. :pig::pig::pig:

Cooking Goddess

Chef Extraordinaire
Jul 21, 2009
Body in MA ~ Heart in OH
This sounds great and I want to try it but I need to adapt the recipe to a single serving...
I don't make a full recipe, more like half when it comes to the shrimp and pasta. Himself does love his pasta. :LOL: BUT I always make more sauce! The first time I measured exactly and thought the sauce volume was too skimpy. You could probably measure shrimp and noodles for one, then divide the sauce ingredients in half. Save a little cooking water; I usually end up adding that to the sauce, too.

And I include way more spinach than called for. Shhhh, don't tell Himself.
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