- pengal

wow.

just wow.

wow.

just wow.
- kicksave856

Shrimp and Bacon Vodka Pasta

1/2 lb pasta (we used spaghetti. use whatever you have)
6-8 slices of bacon bacon cut into 1/2 inch pieces
1 lb raw shrimp, peeled without tail
1 pinch smoked paprika
1 dash cayenne pepper
1 dash salt
1/3 cup vodka
1/2 cup half and half
1 1/2 cups prepared tomato sauce

Shrimp and Bacon Vodka Pasta

1/2 lb pasta (we used spaghetti. use whatever you have)
6-8 slices of bacon bacon cut into 1/2 inch pieces
1 lb raw shrimp, peeled without tail
1 pinch smoked paprika
1 dash cayenne pepper
1 dash salt
1/3 cup vodka
1/2 cup half and half
1 1/2 cups prepared tomato sauce
- pengal

i've never loved you more.

and let's face it, me love you long time.

i've never loved you more.

and let's face it, me love you long time.
- kicksave856

Bacon Vodka


Fry up three strips of bacon.
Add cooked bacon to a clean pint sized mason jar. Trim the ends of the bacon if they are too tall to fit in the jar. Or you could go hog wild and just pile in a bunch of fried up bacon scraps. Optional: add crushed black peppercorns.
Fill the jar up with vodka. Cap and place in a dark cupboard for at least three weeks. That’s right- I didn’t refrigerate it.
At the end of the three week resting period, place the bacon vodka in the freezer to solidify the fats. Strain out the fats through a coffee filter to yield a clear filtered pale yellow bacon vodka.

For the vegetarians in the audience:

Whole-Wheat Pasta with Broccolini and Feta:


Portobello and Asparagus Salad:


Sicilian-Style Cauliflower with Whole Wheat Pasta:

jambalaya rigs

My favorite noodle dish EVAH:

Swedish Meatballs

Angel Hair Pasta With Mussels and Red Pepper Sauce

Ham 'n Egg Twisty Pasta Breakfast

- Crimsoninja

Must have that recipe...

*pushes green button*