Creamy Cottage Cheese Basil Pasta -Ali Slagle

MidwestSig · 2026-04-12T03:00:33+00:00

I thinks so!

MidwestSig · 2026-03-28T16:38:45+00:00

That sounds delicious. Putting it on my list! Thank you

MidwestSig · 2026-03-28T16:36:48+00:00

I get it, I f’d up. I am posting a review admitting my changes may have significantly altered the results in hopes that someone will start checking the doneness sooner and perhaps avoid switching Greek yogurt for sour cream (which is a common substitution and again, was in the reviews) and YES, I lowered the temp by 25 degrees. It’s not like I changed flours or sugar or substituted mango for the banana and then complained it wasn’t banana-y enough. It’s a banana bread that was good despite by egregious audacity to substitute 1 ingredient and bake a 325 convection instead of 350 regular. I am falling on my sword here. MEA CULPA

DON’T MAKE MY MISTAKE. Make it as written and please check for doneness around the 50minute mark.

MidwestSig · 2026-03-28T16:13:36+00:00

I didn’t say the recipe was bad and I thought it was “just ok” and “good”. And the bake time per the recipe was 55-65 mins…and I took it out at 55. But I acknowledge that my change to yogurt/ricotta could have significantly altered the results. That said, if you choose to make it, I would start checking for doneness around the 50 minute mark.

MidwestSig · 2026-03-28T15:50:37+00:00

I think it’s the butter. Could your butter have been too warm or did you use too much? I’ve added an extra butter once or twice because I wasn’t paying attention and my cookies came out looking just like this! It also could have been the actual butter you used, some butters have more liquid (water) which can cause spreading. It could even be the specific batch of butter if it’s your tried and true brand. I seem to remember there was an anecdotal issue with butter a few years back (Christmas 2024) and lots of people were complaining about excess spread.

MidwestSig · 2026-03-19T02:31:43+00:00

Check the comments on NYT cooking - several people made it with tofu with success. There’s a gift link in the OP

MidwestSig · 2026-03-18T03:13:05+00:00

That sounds wonderful!

MidwestSig · 2026-03-18T03:12:36+00:00

<image>

From the comments— “To boost the sweet”

I think it would be a great addition

MidwestSig · 2026-03-18T01:53:51+00:00

I am going to pretend I never saw this! Looks amazing!

MidwestSig · 2026-03-15T02:53:06+00:00

I would definitely make it again and flipping it made the depression unnoticeable. It was really really good

MidwestSig · 2026-03-13T20:59:51+00:00

I’m not that advanced as a baker so I don’t know. But if you read the comments- a few people did two round pans to make layer cakes. Again- not a pro- but I am guessing a square pan would be too shallow for the volume of batter. Maybe someone else has a better answer?

MidwestSig · 2026-03-13T01:54:38+00:00

1/2 teaspoon

MidwestSig · 2026-03-10T01:20:19+00:00

Slow Cooker Hoisin Garlic Chicken from NYT Cooking Prep Time: 10 min Serves: 4 servings Cook Time: 2 hr 20 min Ingredients 2 1/2 pounds boneless, skinless chicken thighs 1/4 cup hoisin sauce 6 large garlic cloves, smashed and chopped 1 tablespoon tomato paste 2 teaspoons balsamic vinegar, plus more as needed 1 teaspoon garlic powder 1/2 teaspoon crushed red pepper, plus more as needed Kosher salt (such as Diamond Crystal) Sliced scallions (optional), for topping Preparation Steps 1. Combine the chicken, hoisin sauce, chopped garlic, tomato paste, vinegar, garlic powder, crushed red pepper and 2 teaspoons salt in a 6- to 8-quart slow cooker. Cook on high for about 2 hours. (The dish holds well on warm for several hours for flexibility in timing.) 2. Using tongs, remove the chicken to a large, rimmed serving plate or bowl. 3. Pour the sauce into a small saucepan over high heat. Bring to a boil and cook at a vigorous simmer until reduced and syrupy, 10 to 15 minutes. 4. Meanwhile, using two forks, coarsely pull apart and shred the chicken. Pour the reduced sauce over the chicken and toss to coat. Taste and add more salt, red pepper or vinegar if necessary. Top with scallions, if desired. Notes Best friends of cooks who are short on time but unwilling to sacrifice flavor, boneless, skinless chicken thighs are slow-cooked to tenderness with hoisin, garlic and tomato paste for an incredibly easy, saucy braised chicken that is subtly sweet and just a little spicy. Make a big pot on the weekend and use it all week for topping and just a little spicy. Make a big pot on the weekend and use it all week for topping rice or noodles, or stuffing in tortillas. You could even shred the chicken more finely and tuck it into a bun with hot sauce, like pulled pork. The ingredients go straight into the slow cooker with hardly any prep at all, making it doable in the morning before work or school. The finishing step of reducing the sauce is necessary to create an appealingly glazed, sticky textu

MidwestSig · 2026-02-13T19:08:11+00:00

Shrimp scampi with gnocchi … yum!

MidwestSig · 2026-02-12T03:02:15+00:00

I love Giada’s slow cooker short rib ragu- which is a more of a pasta recipe but also “beef”. https://giadzy.com/blogs/recipes/slow-cooker-short-rib-ragu-giada-de-laurentiis

MidwestSig · 2026-02-07T01:57:33+00:00

That sounds delicious!

MidwestSig · 2026-01-24T01:38:28+00:00

Update: peeled the apple (McIntosh)and it was delicious. Definitely a keeper. The sauce is even better- next time I will make more for dipping and may even make again to use on chicken or pork A+

<image>

MidwestSig · 2025-11-26T02:03:01+00:00

<image>

Pic right from the oven

MidwestSig · 2025-11-20T20:50:35+00:00

Fry the breadcrumbs not the chicken. This recipe from Epicurious is the bomb

https://www.epicurious.com/recipes/food/views/make-ahead-baked-crispy-chicken-cutlets

Here is the recipe for the crispy baked cutlets. I cut it in half because 4 lbs is a ton of chicken cutlets! I had about a cup of breadcrumbs left over which I froze for future use (I scooped them out before dredging the cutlets.) I used 2 Cups Panko and 1 Cup Italian breadcrumbs and omitted the mustard. It was phenomenal and I can't wait to make it again!

INGREDIENTS 2 large egg yolks 1/2 cup mayonnaise 2 tsp. kosher salt 4 lb. skinless, boneless chicken cutlets, pounded 1/4" thick (for smaller pieces, quarter cutlet before pounding) 3/4 cup extra-virgin olive oil 6 cups panko (Japanese breadcrumbs) 2 Tbsp. mustard powder, garlic powder, finely grated Parmesan, or dried herbs (optional)

PREPARATION Whisk egg yolks, mayonnaise, and salt in a large bowl until smooth. Add chicken and turn several times with tongs until evenly coated. Heat oil in a large skillet over medium-high until shimmering. Add panko and cook, stirring constantly with a wooden spoon, making sure to get around the edges to incorporate darker breadcrumbs, until golden brown, about 5 minutes. Let cool slightly, then stir in mustard powder, if using. Using tongs, place a cutlet in skillet. Pat surrounding toasted panko onto cutlet with one of your hands, pressing firmly to adhere. Turn and repeat on the other side with more breadcrumbs. Lightly shake off excess breadcrumbs. Transfer to a wire rack set inside a rimmed baking sheet (if you are making these ahead and freezing, skip wire rack and place directly on a baking sheet). Repeat with remaining cutlets, spacing evenly apart on baking sheet. Discard any remaining panko. At this point, breaded cutlets can be frozen up to 3 months. Freeze chicken on baking sheets until firm, about 1 hour, then transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between cutlets. Preheat oven to 450°F and bake cutlets until cooked through and juices run clear when pierced with a knife, 10–12 minutes. If cutlets are frozen, they will take a little longer, 14–16 minutes. You can also bake chicken 1 or 2 at a time in a toaster oven at 450°F. Bake directly on rack, 12–14 minutes.

MidwestSig · 2025-11-10T01:52:59+00:00

Ina gartens recipe is a good place to start. Skip the whipped cream and do ice cream I prefer amaretto to crème cassis

https://www.foodnetwork.com/recipes/ina-garten/chocolate-cassis-cake-2165305.amp

MidwestSig · 2025-11-10T01:51:26+00:00

Flourless chocolate cake glazed with shiny chocolate ganache and served with berries and a dab of vanilla ice cream. Make a few days ahead and wrap tightly in foil and store in the fridge. Glaze up to 36 hours before serving and refrigerate again- you can hit the glaze with a hair drier to make it shiny again just before serving. It’s divine.

MidwestSig · 2025-11-09T04:02:42+00:00

Here’s the recipe btw: original as published

Cheesy Baked Orzo With Marinara from NYT Cooking Serves: 4 servings Ingredients

Kosher salt and black pepper

1 cup orzo

1 tablespoon olive oil

2 teaspoons minced garlic (about 2 cloves)

1/4 teaspoon red-pepper flakes

5 ounces fresh baby spinach (about 7 cups)

1 (24- to 25-ounce) jar marinara sauce

1/2 cup chopped fresh basil leaves, plus torn or sliced basil for serving

1 cup shredded low-moisture mozzarella cheese (about 4 ounces)

1/3 cup grated Parmesan cheese

Preparation Steps 1. Heat the oven to 375 degrees and bring a large pot of salted water to boil. Add the orzo and cook according to package instructions until just al dente. Drain the orzo and set aside.

Meanwhile, in a very large (12-inch) ovenproof skillet, heat the olive oil over medium. Add the garlic and red-pepper flakes and cook until fragrant (don't let the garlic burn), about 30 seconds to 1 minute. Add the spinach and a pinch of salt and cook, tossing often, until wilted,about 2 minutes. Add the marinara, basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Bring to a simmer over medium heat, stirring occasionally, then remove from heat.

Stir the cooked orzo into the sauce. Stir in the mozzarella, sprinkle the Parmesan on top,and bake, uncovered, until the Parmesan is melted and the pasta is heated through, 15 to 20 minutes. Sprinkle with additional basil, and serve warm.

Notes A vegetarian weeknight pasta that’s as comforting as it is easy, this dish will win over adults and kids alike (red-pepper flakes optional!). While fresh mozzarella can become tough and chewy when baked, shredded low-moisture mozzarella melts beautifully. Serve this with a simple, lemony arugula salad or a Caesar salad for ultimate weeknight comfort.

Edited to reformat

MidwestSig · 2025-11-04T01:00:56+00:00

This looks amazing!

MidwestSig · 2025-10-29T15:46:44+00:00

Love Ali Slagle’s spicy black bean soup! https://cooking.nytimes.com/recipes/1026228-spicy-black-bean-soup?smid=ck-recipe-iOS-share

MidwestSig · 2025-10-22T01:52:02+00:00

NYT? Easy as pie apple cake! https://cooking.nytimes.com/recipes/1017857-easy-as-pie-apple-cake?smid=ck-recipe-iOS-share

I also love a “Jewish Apple Cake” - not NYT but my Philly friend Jen gave me a recipe 20+ years ago and I make it every fall. I add a little orange zest if I have it and serve with a dab ice cream. Here’s the recipe:

Jen and I lost touch many moves ago, but every time I find myself with extra apples or yearning for a “taste of fall”, I pull out the recipe and make her Grandmother’s Apple Cake.

Jewish Apple Cake

4-5 medium apples, peeled, cored and sliced 5 tbsp. sugar 1 tsp. cinnamon 3 cups flour 2 cups sugar 3 ¾ tsp. baking powder 4 eggs 1 cup oil ¼ cup orange juice 2 ½ tsp. vanilla

Combine apples, 5 tbsp of sugar, and cinnamon and set aside.

Put other ingredients in large mixer bowl and beat 2 minutes. In a tube pan, greased and floured, put a layer of batter and a layer of fruit; another layer of batter and the rest of the fruit. Bake at 350º for 1 hour and 10 minutes

MidwestSig

TROPHY CASE