THE TAN 42 - ALL ABOARD THE TIGER TRAIN! CHOO CHOO MOTHERGOOSES!

Rodney Dangerfield

Brownlow Medallist
Joined
Mar 28, 2005
Posts
29,906
Likes
65,084
Location
Melbourne
AFL Club
Richmond
Other Teams
Liverpool,Bournemouth
I know what I'm having for dinner and it ain't Chicken Parma.
It's my own personal favourite... Spaghetti Bolognaise.
The difference is when I make it I chop up vegies to go in the Meat Sauce.
Tonight I'm chopping up-
Garlic,Onion,Mushroom, Red Capsicum, Zucchini and Broccoli.
Once you brown the mince, chuck in a Jar of Pasta sauce,
then add the diced vegies and simmer about 20 min,
while you cook the Pasta.
Then dish up the Pasta topped with the Bolognaise Sauce and add cheese to taste.
You can vary the ingredients to taylor to your guests, but I've only ever got praise for this.
Seriously YUM!.
Dirty big Mexican Parma night for me tonight. Can't jump over the bugger.
 

(Log in to remove this ad.)

(Log in to remove this ad.)

Sassafras

Norm Smith Medallist
Joined
Apr 4, 2016
Posts
6,045
Likes
9,644
AFL Club
Richmond
The proper term for what some heathens north of the border call a potato scallop
I guess the correct term should be. 'A potato that has been scalloped and then caked in batter.'

But considering the main thing is the fact it's caked and it's a potato, 'potato cake' is the more accurate description.
 
Top Bottom