I copied this recipe the last time you made it, and stuck it to the fridge with a magnet. The first time I made it, my wife took a pen and wrote "Yum!" at the top of the page. So, that's what this dish is called in our house now! 😀 I make it a couple times a month.
Most cooking channels are about kobe beef and truffles. I really appreciate that you care about economizing. I've tried several of your recipes and I will try this one. Thanks
That's mostly the channels with millions of subs and are more focused on aesthetics and perfection rather than being genuine and humble and relatable. Nick diGiovianni would be a prime example. Too clean, pristine.
Glen, that looks very interesting. The news is Loblaws is stopping it's 50%sales on about to expire meats. Will that change your thinking for this series of cooking shows. Keep them coming whatever happens.
I have been making this method of "one-pot" meal for more than 30 years and had no idea it was called the "risotto method." It was always just my take on a homemade version of "hamburger helper," which is a box of pasta and seasonings available for purchase here in the US to make dinner all in one skillet. I learn something new every time I watch one of your videos! 😂😂😂
Right, that was my gut reaction, too! It seemed intuitive to me as a kid that I could do more or less the same thing on the Hamburger Helper box* with any meat, pasta, and whatever I could find lying around. *Real talk: we were poor, so it was usually actually some store-brand knockoff.
I love how hard you stress the fact that cooking doesn't have to be complicated. It's flexible, creative and most importantly: should be fun. These "whats on sale" revipes exemplify this message perfectly.
I'm delighted to see that I've been using a method for years, that you like so much. I also use heavily spiced pork sausage, and usually frizen peas and broccoli (sometimes with zucchini chunks too) and very similar deglazing wine. Glen, youre a delight
We’re eating better and less junk food because of your channel. I like the flexibility in ingredients. Just can’t get some things when you need it or it’s too expensive. Some of your methods my kids can do. Love that👍
Method recipes are my favorite. I read recipes for inspiration or ideas then use what I have on hand, adjusting as needed. Saves not only money, but time as well.
I've been making something like this for several years now. Where you put the wine, I add a mix of hydrated dried tomatoes, dried mushrooms, dried onion/garlic/shallots and my seasonings. [Chop them a bit and put in small bowl with water to cover.] I am usually cooking just for myself, and will make this with one Italian sausage and 54gm (2 oz) pasta for a single serving. I don't cover the pan, but stir and check the liquid level every 2 minutes. My goal is to have just a little liquid when the pasts is al dente ... I'll add my cheese to the pan, which thickens the sauce. Once you get the method down, it's amazingly easy.
Nice to see a fellow Canadian, especially another Ontarian. I'm in southwestern Ontario. Thanks for the great recipe. I'm looking forward to trying it.
This is how I've always made pasta. I call it the Hamburger Helper method. I even make spaghetti like this (but you need to be careful because it likes to clump together)
I watched early enough (6-ish hours ago) to realize that I could make this for dinner, I just needed to thaw my sausage. I did make it with broccoli & chard, it was delicious.
Great recipe ❤ I usually use 2 tbsp Full fat cream cheese and a little more stock instead of the cream The tangyness from the cream cheese is a wonderful addition
Thank you, this was delicious. I used a combination of the hot Italian and honey garlic sausages from Costco and some frozen broccoli. It was a huge hit.
Made this tonight after work and picking up kids. Was just as easy as a less healthy boxed skillet dinner and my kids ATE it with no complaints!! Had penne pasta and used 2 beef kielbasa style sausages, peas and fresh spinach and a small spoonful of garlic and added a couple twists of freshly ground black pepper, a pinch of red crushed pepper and a tiny shake of cayenne and a small amount of rice vinegar and xaoshing wine. And I upped the heavy cream as I had made more noodles than the recipe said. And used a bit of shredded parmesan cheese I needed to use up.
I do a lot of one-pot pasta dishes, as some nights that is all the energy I have. They are great when I don't know what to cook because I can just throw stuff in. Thank you for sharing this method.
Thanks, Glen!! I used this method using some diced frozen homemade meatballs I had made, some diced sun dried tomatoes, half a can of diced tomatoes and wide egg noodles. It was delicious!!
I love this dish. The first time I made it, the recipe I had called for leafy greens... kale, I think. I couldn't find kale that day at the store, so I grabbed some turnip greens on a whim. I'd never had them before, and they are now my favorite type of leafy green. I've made this with swiss chard and baby spinach, but I'll always use turnip greens if they have them at the store. If I'm buying pasta for this I usually get orcchiette for this, just because it holds on to so much sauce. As you say, super versatile method.
Wow, I made this with chunked up ground beef, spices, beef broth, a spot of vinegar, fusilli, and leftover broccoli and green beans, milk and a little burre blanc and parmesan. It was delicious
I'm from California and I remember going to Montreal about 15 years ago and seeing wines on restaurant menus that we would see on sale at the gas station selling for top prices so I smiled when you mentioned the wine quality but I'm sure for cooking it's perfectly fine and I'm not above drinking a cheap wine either if it is indeed sold cheaply.
This inspired me to make a one pot pasta meal. I just went to my freezer and pulled out ground beef and then whatever veggies I had and frozen veggies I had in there that I needed to use up and pour them all in the pot and made like a gravy. type sauce. and then through the pasta in there once everything was done cooked. by I used cooked pasta though. Well, mostly cooked pasta. Still had a couple minutes cooked it down in the gravy with all the veggies and the meat It was delicious. and seasoned with whatever I pulled out of my cupboard
I have been wanting to make this since you posted the video last month😂. I finally was able to make it for dinner tonight. We enjoyed it and I can’t wait to make it again. The comments of homemade hamburger helper finally made sense how the nasty box mix was able to get creamy. This is sooo much better tasting and better for you. Thanks for posting methods and not hard fast recipes.
I love one pot pasta. I hate dishwashing and hate to have to ensure that my sink is absolutely empty when I'm cooking dinner. (Not a natural state for me as I keep putting the dirty prep dishes in the sink as I dirty them.) This is a great method for me as I don't always know what protein I'm going to feel like using or what veggies are in the fridge. I generally am using what's in season or in the garden. I am enjoying all the iterations of your show - the history,, the methods, the drinks. It's informative and fun. I'm someone who took to heart the saying "variety is the spice of life" so I'm always looking for something a little different for dinner. Don't get me wrong. I love comfort food but don't like anyone to necessarily be able to guess what I'm cooking for dinner today.
My mom has been making this pasta for several years, and it's become one of my favorite pasta dishes so she nicknamed it after me. It's definitely changed over time as we found what worked for us!
Hi Glen, big fan & fellow Ontarian. Was wondering out of curiosity what your analytics are for viewer region? Hope you have a lot of local viewers. Makes it very relatable. Keep up the great content cooking & flying!
Not to speak for him but seems he has a lot of American and Australians from comments .Fellow ontarian and I know there’s quite a few of us…but the perplexed responses to ontarian things makes me think I’m right on the analytics 😂
Saw your video the day it came out, screenshot the recipe to try in a few weeks. Well today was the “few weeks”. It was good and now will be put into our meal rotation. Thank you!!!
That's what so great about Glen's cooking videos. He's definately into preaching "make it your own" So go ahead, add the mustard and enjoy. Respectfull, W.S.
I do this with Orzo, I fry the dry orzo like making a pilaf and then add the liquid and a bag of frozen mixed stir fry vegetables. I put a lid on it and put it in a 300° oven for 20-25 minutes.
I have to try this, thank you guys. You guys have had some good stuff.... Seeing that sausage, and the stuff I have in the fridge makes me need to make a pizza before the cheese starts to go bad. I can see it eyeing up the leather jackets. I like a lot of what I brand "peasant cooking" and "hunting cooking". The hunting cooking is looking at what i have that will be going bad that week and trying to fit it into something to make. The good thing about watching your stuff is that 90% of the time I have what's needed and only need to run out for one or two things.
I do this all the time and the possibilities are endless. I call it the "hamburger helper method" because that's how I first learned to cook and then expanded from there!
First time I've seen your videos. Great one, BTW. Can't wait to make this. I live in upstate NY, USA, and we have a great brand of sausage here that would be perfect for this dish. I love one pot meals like this. Thanks.
Timely method! I'm pondering whether there are adjusts to make if I tried raw fish as the protein in this supper. I'll keep thinking about that. For now, groceries are delivered to me once a week, so tomorrow evening, Sunday night, I'll be scouring the sales online and ordering what I don't have for this pasta dream, probably sausage - because it is beloved in this Minnesota household of one - and a little cream. Can't wait to make and taste this. Thank you, Glenn and Julie. You are excellent mentors in many fields. Stay warm!
I'm thinking, depending on the fish, I'd brown it, remove it, do the rest, and add the fish back in to finish cooking toward the end. Ooh, with shellfish might be a winner, too!
I've been using a variant of this method for the last couple years. I've found the liquid amount varies depending on the type of sauce I'm wanting, but I always cook it in the oven instead of on the stove, and it always turns out perfectly.
That looks wonderful! QUESTIONS: Do you have an actual workable ratio of stock/pasta that scales up and down? Have you done/would you do a video about sausage making? Of course it's way out of season now. Just yesterday I noticed that the farmer's market had pork "picnick shoulders" for $1.99US a pound and thought, I wonder what I could do with that? I even have a grinder for my KitchenAid mixer that I never use.
This works more like Hamburger Helper than risotto, in my opinion. Do they even still make that stuff? I used to LOVE it when I was a kid (and young adult, if I'm being honest). Therefore, this looks amazing and I appreciate you working out the method for this procedure! I'll be making something like this very soon.
Adam Ragusea has a similar technique for baking pasta dishes. Just start with dry pasta and your sauce etc and just add enough extra liquid in the baking dish and send it! No need to par boil and waste all that time and fuel and water
Glen I'm curious how you heat that studio when it's Canadian Cold™ there? Considering you have plumbing. Do you have central heating or just an electric heater?
It's really well insulated, with a couple of electric heaters that I put on for an hour or so at the start of the day. After that it stays warm from the oven and lights.
Like Glen And Friends Cooking. This Dish not so much. The salty Italian sausage doesn't go with the tangy sauce, at least to us, so just ate it separate. We'll use chicken next time. Thanks for the show!
Between the stock and wine, you have 925 ml of liquid, with 300 mg of pasta. Is that a reasonably safe ratio to start with, 3:1 liquid to pasta? Plus a little more on the side if needed.
What is the ratio between the weight of the pasta and the quantity of liquid? Metric is fine, I just need numbers because I am cooking for just one person.
Glen, I keep trying to figure out the size of that green brasier you're using. I'm sure you've said before, but I haven't found it. Could you please share that info? Thank you.
Due to overwhelming demand PC changing the stickers from 50-30% went over by a lead baloon(yesterday in my local store there were 30% stickers plastered all over the place) and in two weeks it’s back to 50% 😂 Guess no one liked billionaires being cheap again in Canada when it costs 10 bucks for a bag of apples. On a related note I always thought PC sausages were the very best until I found some Johnsonville at 50 off. Being American I always thought maybe they wouldn’t be species enough.Nope new fave for flavour 😂
My local Loblaws-family store had only 30% stickers on my most recent shop. You BET I filled out the survey and mentioned that specifically. (I'd be less annoyed if there hadn't been the "oops, ok, we'll go back to 50%" announcement. As it is, it ends up looking like they're trying to make the switch without the controversy.)
@@1One2Three5Eight13 I keep getting told we are waiting for the 50 off button to come back with the entire store covered in 30.Whats sad is all that 30 off no one is going to buy and they end up in the dumpster. Our local loblaws in Windsor is called Zehrs….and it’s a ghost town always.It’s the closest grocery store to me,and I hate how pricey it is.If things weren’t 50 off I wouldn’t even go in.They’ve got 12.00 apples for goodness sakes 😂 I went to school with one of the Weston’s in Toronto and they weren’t hurting then or now
Why not? The flavour it adds is amazing. The alchohol a problem? It boils off. If it is "just the principle of the thing", then stop eating bread. Yeast make alchohol. Yep, alchohol in your bread... of course it boils away just like that cooking wine.
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
I copied this recipe the last time you made it, and stuck it to the fridge with a magnet. The first time I made it, my wife took a pen and wrote "Yum!" at the top of the page. So, that's what this dish is called in our house now! 😀 I make it a couple times a month.
Most cooking channels are about kobe beef and truffles. I really appreciate that you care about economizing. I've tried several of your recipes and I will try this one. Thanks
Exactly! Just the everyday cooking is what we need to know!!
That's mostly the channels with millions of subs and are more focused on aesthetics and perfection rather than being genuine and humble and relatable. Nick diGiovianni would be a prime example. Too clean, pristine.
You know it's good when Julie (or Glen) just smiles, nods and waves at the end. Y'all are awesome!
Or in this case, Glen gives his outro with food in his mouth. 😂
Glen, that looks very interesting. The news is Loblaws is stopping it's 50%sales on about to expire meats. Will that change your thinking for this series of cooking shows. Keep them coming whatever happens.
I have been making this method of "one-pot" meal for more than 30 years and had no idea it was called the "risotto method." It was always just my take on a homemade version of "hamburger helper," which is a box of pasta and seasonings available for purchase here in the US to make dinner all in one skillet. I learn something new every time I watch one of your videos! 😂😂😂
Right, that was my gut reaction, too! It seemed intuitive to me as a kid that I could do more or less the same thing on the Hamburger Helper box* with any meat, pasta, and whatever I could find lying around.
*Real talk: we were poor, so it was usually actually some store-brand knockoff.
I love how hard you stress the fact that cooking doesn't have to be complicated. It's flexible, creative and most importantly: should be fun. These "whats on sale" revipes exemplify this message perfectly.
I'm delighted to see that I've been using a method for years, that you like so much. I also use heavily spiced pork sausage, and usually frizen peas and broccoli (sometimes with zucchini chunks too) and very similar deglazing wine. Glen, youre a delight
This is the couple you want in your neighborhood. If they cannot solve whatever homeowner thing you have, they always know someone who can.
We’re eating better and less junk food because of your channel. I like the flexibility in ingredients. Just can’t get some things when you need it or it’s too expensive. Some of your methods my kids can do. Love that👍
Method recipes are my favorite. I read recipes for inspiration or ideas then use what I have on hand, adjusting as needed. Saves not only money, but time as well.
I've been making something like this for several years now. Where you put the wine, I add a mix of hydrated dried tomatoes, dried mushrooms, dried onion/garlic/shallots and my seasonings. [Chop them a bit and put in small bowl with water to cover.]
I am usually cooking just for myself, and will make this with one Italian sausage and 54gm (2 oz) pasta for a single serving. I don't cover the pan, but stir and check the liquid level every 2 minutes. My goal is to have just a little liquid when the pasts is al dente ... I'll add my cheese to the pan, which thickens the sauce.
Once you get the method down, it's amazingly easy.
Nice to see a fellow Canadian, especially another Ontarian. I'm in southwestern Ontario. Thanks for the great recipe. I'm looking forward to trying it.
I love this series. I am becoming a more adventurous cook because of your channel. Thank you.
This is how I've always made pasta. I call it the Hamburger Helper method. I even make spaghetti like this (but you need to be careful because it likes to clump together)
Grandma taught my daughter to make Mac and cheese this way, and Saif the same thing. Lol.
Julie loooooves her veggies! ❤
I watched early enough (6-ish hours ago) to realize that I could make this for dinner, I just needed to thaw my sausage. I did make it with broccoli & chard, it was delicious.
First time seeing your video! Hooked! This sounds so delicious! Thank you!
Fancy Hamburger Helper! Dishes like these are always a family favorite
Bingo. I've got a variation on this with marinara, diced chicken, and ricotta. It ruuuuules.
Great recipe ❤
I usually use 2 tbsp Full fat cream cheese and a little more stock instead of the cream
The tangyness from the cream cheese is a wonderful addition
Thank you, this was delicious.
I used a combination of the hot Italian and honey garlic sausages from Costco and some frozen broccoli.
It was a huge hit.
I love the What Was on Sale series and I also love Method (Not Recipe) episodes. This is great.
When you are substituting for wine, instead of plain vinegar, a couple tablespoons of pickle juice is always a winner
Or pickled pepper juice!
Made this tonight after work and picking up kids. Was just as easy as a less healthy boxed skillet dinner and my kids ATE it with no complaints!! Had penne pasta and used 2 beef kielbasa style sausages, peas and fresh spinach and a small spoonful of garlic and added a couple twists of freshly ground black pepper, a pinch of red crushed pepper and a tiny shake of cayenne and a small amount of rice vinegar and xaoshing wine. And I upped the heavy cream as I had made more noodles than the recipe said. And used a bit of shredded parmesan cheese I needed to use up.
I do a lot of one-pot pasta dishes, as some nights that is all the energy I have. They are great when I don't know what to cook because I can just throw stuff in. Thank you for sharing this method.
I love that kind of dish, especially with the broccoli. Thanks.
Thanks, Glen!! I used this method using some diced frozen homemade meatballs I had made, some diced sun dried tomatoes, half a can of diced tomatoes and wide egg noodles. It was delicious!!
I love this dish. The first time I made it, the recipe I had called for leafy greens... kale, I think. I couldn't find kale that day at the store, so I grabbed some turnip greens on a whim. I'd never had them before, and they are now my favorite type of leafy green. I've made this with swiss chard and baby spinach, but I'll always use turnip greens if they have them at the store. If I'm buying pasta for this I usually get orcchiette for this, just because it holds on to so much sauce. As you say, super versatile method.
Wow, I made this with chunked up ground beef, spices, beef broth, a spot of vinegar, fusilli, and leftover broccoli and green beans, milk and a little burre blanc and parmesan. It was delicious
Made this tonight with sausage, spinach and frozen butternut squash. Turned out great, a definite keeper!
Yummy! This is going on the list!
A one-pot meal with sausage, veggies, and pasta? Heck yeah! I'm onboard.
You can tip in a can of your favourite soup for flavour
I'm from California and I remember going to Montreal about 15 years ago and seeing wines on restaurant menus that we would see on sale at the gas station selling for top prices so I smiled when you mentioned the wine quality but I'm sure for cooking it's perfectly fine and I'm not above drinking a cheap wine either if it is indeed sold cheaply.
Thanks! I really appreciate the continuing list of "methods" you're making.
This inspired me to make a one pot pasta meal. I just went to my freezer and pulled out ground beef and then whatever veggies I had and frozen veggies I had in there that I needed to use up and pour them all in the pot and made like a gravy. type sauce. and then through the pasta in there once everything was done cooked. by I used cooked pasta though. Well, mostly cooked pasta. Still had a couple minutes cooked it down in the gravy with all the veggies and the meat It was delicious. and seasoned with whatever I pulled out of my cupboard
I appreciate you teaching these methods!
You come home from work and the kids are asking what's for dinner? This is it! A quick, one pan dinner. Simple and delicious. You'll be the hero.
I have been wanting to make this since you posted the video last month😂. I finally was able to make it for dinner tonight. We enjoyed it and I can’t wait to make it again. The comments of homemade hamburger helper finally made sense how the nasty box mix was able to get creamy. This is sooo much better tasting and better for you. Thanks for posting methods and not hard fast recipes.
I love one pot pasta. I hate dishwashing and hate to have to ensure that my sink is absolutely empty when I'm cooking dinner. (Not a natural state for me as I keep putting the dirty prep dishes in the sink as I dirty them.) This is a great method for me as I don't always know what protein I'm going to feel like using or what veggies are in the fridge. I generally am using what's in season or in the garden. I am enjoying all the iterations of your show - the history,, the methods, the drinks. It's informative and fun. I'm someone who took to heart the saying "variety is the spice of life" so I'm always looking for something a little different for dinner. Don't get me wrong. I love comfort food but don't like anyone to necessarily be able to guess what I'm cooking for dinner today.
Love this kind of cooking 😊
Greetings from Portugal
My mom has been making this pasta for several years, and it's become one of my favorite pasta dishes so she nicknamed it after me. It's definitely changed over time as we found what worked for us!
Hi Glen, big fan & fellow Ontarian. Was wondering out of curiosity what your analytics are for viewer region? Hope you have a lot of local viewers. Makes it very relatable. Keep up the great content cooking & flying!
Not to speak for him but seems he has a lot of American and Australians from comments .Fellow ontarian and I know there’s quite a few of us…but the perplexed responses to ontarian things makes me think I’m right on the analytics 😂
Made this tonight, wife loved it. Thanks Glen!
I'm trying this method with corn, and shrimp.. perchance some smoked paprika...I'm thinking of your brilliant corn chowder, Glen, for inspiration.
Saw your video the day it came out, screenshot the recipe to try in a few weeks. Well today was the “few weeks”. It was good and now will be put into our meal rotation. Thank you!!!
Yes. This method works well! 👍
on my dinner list this week 👍🏻
What!! This will become my go to. Wow.
A little bit of mustard in this sauce also works really well here.
Great! When you make it put some mustard in it. Good luck!
That's what so great about Glen's cooking videos. He's definately into preaching "make it your own" So go ahead, add the mustard and enjoy. Respectfull, W.S.
Excellent! I make something similar with baby spinach instead of broccoli (and peas). I'll have to try this variant.
That looks awesome! Sausage noodles sauce....That's my kryptonite
I just made this recipe again. It is so easy and it can use up items in your freezer. 😊
I do this with Orzo, I fry the dry orzo like making a pilaf and then add the liquid and a bag of frozen mixed stir fry vegetables. I put a lid on it and put it in a 300° oven for 20-25 minutes.
Good morning Glen, as always thank you for the great entertainment this morning.
Man I’m hungry now
That looks delicious. Much better than I am eating right now.
So... basically... making Hamburger Helper as a kid taught me everything I needed to know about making Risotto. :D
Looks delicious, can't wait to make it my own. Your channel is awesome!
looks good!!!
This plate is a mesmerizing experience for the taste buds
Not hard to make with a yummy result. Win/win!
I have to try this, thank you guys. You guys have had some good stuff.... Seeing that sausage, and the stuff I have in the fridge makes me need to make a pizza before the cheese starts to go bad. I can see it eyeing up the leather jackets.
I like a lot of what I brand "peasant cooking" and "hunting cooking". The hunting cooking is looking at what i have that will be going bad that week and trying to fit it into something to make. The good thing about watching your stuff is that 90% of the time I have what's needed and only need to run out for one or two things.
Fantastic advice!!! I often cook like this and i appreciate your guidance
Love one pot dishes
Looks fantastic, will have to give that one a try!
A family pleaser.
I do this all the time and the possibilities are endless. I call it the "hamburger helper method" because that's how I first learned to cook and then expanded from there!
Awesome method, gonna do this for sure! Also, love that pan.
First time I've seen your videos. Great one, BTW. Can't wait to make this. I live in upstate NY, USA, and we have a great brand of sausage here that would be perfect for this dish. I love one pot meals like this. Thanks.
I'm going to make this!
i like your videos a lot. dish looks great
Timely method! I'm pondering whether there are adjusts to make if I tried raw fish as the protein in this supper. I'll keep thinking about that. For now, groceries are delivered to me once a week, so tomorrow evening, Sunday night, I'll be scouring the sales online and ordering what I don't have for this pasta dream, probably sausage - because it is beloved in this Minnesota household of one - and a little cream. Can't wait to make and taste this. Thank you, Glenn and Julie. You are excellent mentors in many fields. Stay warm!
I'm thinking, depending on the fish, I'd brown it, remove it, do the rest, and add the fish back in to finish cooking toward the end. Ooh, with shellfish might be a winner, too!
YUM!….
Funny, here in Belgium broccoli was also on display/sale today 😂
Broccoli is kind of a winter vegetable, so I'm not totally surprised! I hope you found something to make with yours.
Good morning!
I've been using a variant of this method for the last couple years. I've found the liquid amount varies depending on the type of sauce I'm wanting, but I always cook it in the oven instead of on the stove, and it always turns out perfectly.
Yum.
That looks wonderful! QUESTIONS: Do you have an actual workable ratio of stock/pasta that scales up and down? Have you done/would you do a video about sausage making? Of course it's way out of season now. Just yesterday I noticed that the farmer's market had pork "picnick shoulders" for $1.99US a pound and thought, I wonder what I could do with that? I even have a grinder for my KitchenAid mixer that I never use.
An easy sausage to make is breakfast sausage. No casings, you just form and freeze patties and they cook right out of the freezer.
@@virginiaf.5764 Thanks!
This works more like Hamburger Helper than risotto, in my opinion. Do they even still make that stuff? I used to LOVE it when I was a kid (and young adult, if I'm being honest). Therefore, this looks amazing and I appreciate you working out the method for this procedure! I'll be making something like this very soon.
This is amazing with tomato and tuna. just add the brine the fish is packed in for extra flavor
Adam Ragusea has a similar technique for baking pasta dishes. Just start with dry pasta and your sauce etc and just add enough extra liquid in the baking dish and send it! No need to par boil and waste all that time and fuel and water
Does "send it" mean simmer with lid on?
@@jvallas no, this is for a baked dish so throw it in the oven until it's done
thx
O' don't mind me... Could I suggest Aborio rice (washed) and just add stock slow while constantly stirring.
🍲🇦🇺
Simple,nutritious, delicious 😂from BIGMICK IN THE UK 🇬🇧 without snow ?😂
Risotto method sounds much fancier than hamburger helper method!
Glen I'm curious how you heat that studio when it's Canadian Cold™ there? Considering you have plumbing. Do you have central heating or just an electric heater?
It's really well insulated, with a couple of electric heaters that I put on for an hour or so at the start of the day. After that it stays warm from the oven and lights.
Like Glen And Friends Cooking. This Dish not so much. The salty Italian sausage doesn't go with the tangy sauce, at least to us, so just ate it separate. We'll use chicken next time. Thanks for the show!
Dinner tonight is left over Chinese, but I will see what's on sale tomorrow at the grocery.
We just made this with asparagus!
"The Any Casserole" sounds like a good name.
FIRST TIMER : AND I LOVE YOUR WIFE.
Between the stock and wine, you have 925 ml of liquid, with 300 mg of pasta. Is that a reasonably safe ratio to start with, 3:1 liquid to pasta? Plus a little more on the side if needed.
What is the ratio between the weight of the pasta and the quantity of liquid? Metric is fine, I just need numbers because I am cooking for just one person.
Glen, I keep trying to figure out the size of that green brasier you're using. I'm sure you've said before, but I haven't found it. Could you please share that info? Thank you.
4.7 litre. Glen did a video about a year back that was about FAQ to his videos and yours was one of the ones he answered.
@@wallymurray620 Thank you! I looked through a number of videos, but obviously missed that one.
What are the dimensions of you island? My wife and I plan on remodeling our kitchen and like how your island is designed.
See also, how to Hamburger Helper from scratch! ;) With more flavor and fewer unnecessary additives.
I would add another color: carrots, sweet red pepper.
Due to overwhelming demand PC changing the stickers from 50-30% went over by a lead baloon(yesterday in my local store there were 30% stickers plastered all over the place) and in two weeks it’s back to 50% 😂 Guess no one liked billionaires being cheap again in Canada when it costs 10 bucks for a bag of apples. On a related note I always thought PC sausages were the very best until I found some Johnsonville at 50 off. Being American I always thought maybe they wouldn’t be species enough.Nope new fave for flavour 😂
My local Loblaws-family store had only 30% stickers on my most recent shop. You BET I filled out the survey and mentioned that specifically. (I'd be less annoyed if there hadn't been the "oops, ok, we'll go back to 50%" announcement. As it is, it ends up looking like they're trying to make the switch without the controversy.)
@@1One2Three5Eight13 I keep getting told we are waiting for the 50 off button to come back with the entire store covered in 30.Whats sad is all that 30 off no one is going to buy and they end up in the dumpster. Our local loblaws in Windsor is called Zehrs….and it’s a ghost town always.It’s the closest grocery store to me,and I hate how pricey it is.If things weren’t 50 off I wouldn’t even go in.They’ve got 12.00 apples for goodness sakes 😂 I went to school with one of the Weston’s in Toronto and they weren’t hurting then or now
5:25 5:27 5:32 5:39 5:40 Its easy to make meatballs just cut a sausage down the middle and break into pieces and you have little meatballs
I hear ratio and I look for numbers. Am I right assuming the ratio is 3:1 by weight?
I'm guessing you want a small pasta if possible (such as your small shells), for quicker cooking?
What can you use in place of wine? I don't cook with wine or don't have it in the house.😊
This is fully described in the video.
You can replace that liquid with more stock.
I use a splash of lemon juice instead of white wine. It gives a similar flavor. Glenn says use water or more broth if you're not using wine.
Why not? The flavour it adds is amazing.
The alchohol a problem? It boils off.
If it is "just the principle of the thing", then stop eating bread.
Yeast make alchohol. Yep, alchohol in your bread... of course it boils away just like that cooking wine.