@@ktom5262 I didn't see her taste anything like salt or seasoning, I thought it would be bland when eaten , do you think we need to eat with sauce, make them more flavorful?
judyxo I remember watching her with my little sister and grandmother years ago. Lidia feels like a second grandmother to me because it was always quality time when we watched her!
Been watching Lidia for years now on PBS along with Jacques Pepin’ and they are both GREAT chefs. I could and have binge watched both. So glad I can see them now on TH-cam. Reminds me of times with my grandma sitting and watching cooking shows. ♥️
I’m from the Caribbean but I’ve been following this lady’s pasta recipes and making them successfully for some time now I think it’s time to subscribe.
One of my favorite is baked ziti, so simple and quick as most of her recipes are great for me as I don’t like cooking much and I’ve learnt much from her tips, I do have a challenge with the different cheeses as some are not so easy to find in my country 🇹🇹.
Lidia I made this pasta and it was delicious. I made a small change and put a clove of garlic in the milk and then I took it out before adding the pasta. Amazing recipe! Thanks a lot!
I ADORE EVERYTHING ABOUT LIDIA.THE FAMILY TOGETHERNESS, HER HISTORY TELLING ABOUT REGIONS & EVERY-SINGLE-THING- FROM THE VERY 1ST TIME I HAVE 👀 SEEN YOU ON PBS IN 2005 OR 06 I MADE YOUR HOMEMADE GNOCCHI W RICOTTA. NOW I FINALLY CAN MAKE A PERFECT ALFREDO SAUCE.
I've had it in an upscale Italian bistro once, where white wine was included in the sauce. It was the *best* Fettuccine Alfredo that I had ever eaten in my life!
Such an easy yet delicious recipe! I added a touch of garlic and black pepper to mine plus thyme, as we have sage allergies with some of us. Lidia always makes great dishes.
I learned from Chef Emeril that the only time you can get salt into pasta is in the cooking water so I liberally salt my pasta water. That said, I would have used pepper in the sauce. Sage is new, I use basil. No garlic in Alfredo, tho. I am going to try adding the cheese right at the end next time I make this. Yum
Just made this used a couple garlic cloves because I didn't have sage and parmesan cheese because I didn't know what type of cheese you had but it came out delicious!
Lidia, I hope you can answer this question. When my kids were little, decades ago, I used to go over the border to Canada to Windor's Little Italy street visiting a particularly great Italian grocery store that of course sold the cheeses. They recommened instead of Parmeson cheese, some other soft cheese that I never knew the name of. It was more expensive, as I recall, but made the best Alfredo sauce I have ever, ever, ever tasted and my kids agree. Of all the people who might give me direction on who might suspect the name of that cheese, you would or you would know someone else who might know. If I made an elegant dinner, with all the trimmings each one divine, I think the one little plate of alfredo made with this cheese would be remembered by all for a long time afterwards. I do hopeyou can help me, Lidia.
I appreciate your love and respect for food. I may not make your recipes, but I have learned many techniques from you. Each time I cook something using a technique I learned from you, I always receive lots of compliments. Thank you.
I visit Italy in 2018 and visit a lot of restaurants and I ask for Fetuchini Alfredo and they didn’t have it. The waiters laugh at me saying that Fetuchini Alfredo was not really Italiano in all restaurants I didn’t have Alfredo as an option. I visit Roma, Venice , Tuscany. 🥰Love the people and the food! 🥰
Lidia, your the best. One question please. I went to your site and the recipe calls for cream or 1/2 and 1/2. In the video you say "milk". Then "milk makes it lighter". Please comment. I really want to make this.
I’m confused. I have heard an army of Italian cooks act like this is an abomination. What’s the verdict on Alfredo. I must say I really appreciate Lidia’s style. I haven’t heard her speak Ill of anyone’s interpretation of a dish. That’s why I like this lady. She seems to not be as judgmental as a lot of the other cooks in front of the camera. Cheers Lidia
Originally fettuccine alfredo was cheese and butter cooked until it formed an emulsion. There are still some Italian chefs in Italy making it that way. Is amazes me the different types of ingredients that Americans will put in there to make the sauce!
Lidia...is Alfredo made differently based on different regions of Italy? I read so many articles, food blogs and TH-cam videos where they say Americans make Alfredo wrong and that there is no milk/cream added, it’s simply pasta water, butter & parmigano-reggiano and these three ingredients are what make the “cream sauce”? I noticed you used pasta water, butter, milk, and cheese. Is there a right or wrong way to traditional Italian Alfredo? I would think in American we add cream/milk, dried herbs, lemon juice, even chicken because that’s what the American taste loves. They tend to love the heavy rich high fat and protein rich foods. Please share your thoughts.
I think it's important to mention that Fettucine Alfredo is an American dish, they don't actually eat it in Italy. Lidia does use the Italian method of cooking the pasta in the sauce rather than just pouring the sauce on top.
The video shows she uses milk, the recipe she uses heavy cream or half and half. Which is it? She puts Grana Padano in it. Can that be substituted for Parmigiano Reggiano?
I'm gonna try this but might do it slightly differently. I learned how to make carbonara by watching her to get the basic idea and now I make a killer sauce that even my mom likes, and she generally fears anything new...
I loooooooooove me some fettuccine Alfredo, I keep it simple. Butter, a touch of cream, salt and black pepper, & VERY good freshly grated Parmesan. Not any domestic crap, it’s not aged enough. I do not like fettuccine noodles. I find them too heavy along with the sauce. I buy the pricey dried egg noodles in sheets, they only take about 3 minutes to cook. The best ingredients make all the difference in this dish & because it’s so calorie rich it’s a rare treat so go for the good stuff.
Is there more than one method of making fettuccine Alfredo? I thought it had garlic this whole time. Great recipes. Thank you for sharing and continue teaching us.
Lydia, I came across your video, and others videos. Why does your recipe contain milk ? It's the only one I've seen with Milk. Mind you there are some who use cream, is that why you used it to reduce calories. Thanks in advance.
You should no That “Fettuccine Alfredo are not a thing in Italy,” but in the US it has become a staple in many restaurants that brand themselves Italian. In Italy, the dish is most similar to what Italians call pasta burro e parmiggiano (pasta with butter and parmesan cheese). Italians eat this, but at home, and would never dream of ordering it in a restaurant, t in Italy, this way of making pasta is often referred to as pasta del cornuto - which translates as “cuckold’s pasta”, because making it betrays an absence of time or care put into the simple meal, The even more popular way of serving pasta Alfredo in the US - with chicken - is beyond imaginable. It is not just poultry and pasta that are not allowed to mix - meat and pasta very rarely make it on to the same plate. Pasta is one course (primo) and meat is another, fully separate course (secondo). Please watch How to Make Fettuccine Alfredo th-cam.com/video/d1yzcwCb0rI/w-d-xo.html
I read & have heard that it was created in Rome , like in 1914......just butter & Parm.....but later they added some cream.....AND, I DO have to say that, I don't like Fettuccini Alfredo with meat...I like it with just the sauce....generally, for me, I don't like meat with any dairy ...(except a cheese burger! ha!) I might use cream anyway, but I DO like her method here......
I think I'll use half n half instead of milk, that looks a bit runny to me. And maybe some garlic powder, other than that this is the best recipe I could find on TH-cam
John DelZoppo you should check out Laura in the kitchen i have learned so much from her and her fettuccine in amazing and not flavorless..her recipes are simple to follow and are really good.
If I may make a point. In the real fettuccini alfredo, there is no milk or cream. The cream comes from the cheese and the pasta water mixing together to make a cream. I'm sure this is a tasty dish and for those who want the real deal should know this is an Americanized version. Just my two cents.
Michelle King it's not really an italian dish but an italian-american dish. In Italy you will not find it anywhere, houses or restaurants (same thing for chicken parmigiana, another famous italian-american dish). We have "pasta burro e parmigiano" (butter and parmesan cheese) that is similar but without milk, a little less butter and more cheese. It's called also "pasta in bianco".
Nancy Lynn....Well, not really half way, more like 90%. I cook it like this all the time, because as the pasta finishes cooking it also becomes infused with the sauce's flavorings to taste so much better.
I sure do! My amaretti with pine nuts are my favorite. Here is the recipe: Almond Pine Nut Cookies Amaretti Con Pinoli Makes about 30 cookies 2 (7-ounce) tubes almond paste 1 cup sugar 2 large egg whites Finely grated zest of 1 orange 1 ½ cups whole pine nuts Preheat oven to 350 degrees F. Line 2 baking sheets with parchment. Crumble almond paste into the work bowl of a food processor and process until the paste is in fine crumbs. Sprinkle in the sugar with the motor running. Once the sugar is incorporated, add the egg whites and orange zest. Process to make a smooth dough, about 20 to 30 seconds. Spread the pine nuts on a plate. Form the dough into 2-tablespoon-sized balls by rolling in in between the palms of your hands, then roll the dough in the pine nuts until coated, then place on baking sheets. Bake until lightly golden and springy to the touch, about 13 to 15 minutes. Let cool on baking sheets for about 5 minutes, then transfer the cookies to cooling racks to cool completely.
Your cooking is probably as tasteless as your grammer...Do you know me that well? over a simple pasta dish? OK, we have your IP address, watch what you say on the Net lest the FBI come knocking on your door.............
Are you kidding me?! That is the easiest version of the sauce I have come across yet. I'm sold. Thanks Lidia.
@@ktom5262
Can you tell me , what is kind the cheese she putting on top spaghetti
Please
@@ktom5262
Thanks,
@@ktom5262
I didn't see her taste anything like salt or seasoning, I thought it would be bland when eaten , do you think we need to eat with sauce, make them more flavorful?
@@ktom5262
Thanks
@@angeliquenguyen7427 fettuccine
Lidia Bastianich, she’s the mother I always wanted but never had. It comforts me to watch you cooking. Thank you. 🙏🏼💕
judyxo I remember watching her with my little sister and grandmother years ago. Lidia feels like a second grandmother to me because it was always quality time when we watched her!
I feel ya Judy; my Mom couldn't cook so I learned from Jacques, Julia and Lidia.
I made it just as she instructed....Wow! Wish I could post the picture. It looked and tasted great! Thanks Lidia!
Been watching Lidia for years now on PBS along with Jacques Pepin’ and they are both GREAT chefs. I could and have binge watched both. So glad I can see them now on TH-cam. Reminds me of times with my grandma sitting and watching cooking shows. ♥️
A Villareal the importance of supporting PBS! Such a amazing educative channel! Happy new year 🎊🎈🎆 🥳
I’m from the Caribbean but I’ve been following this lady’s pasta recipes and making them successfully for some time now I think it’s time to subscribe.
What's the best recipe you can recommend?
One of my favorite is baked ziti, so simple and quick as most of her recipes are great for me as I don’t like cooking much and I’ve learnt much from her tips, I do have a challenge with the different cheeses as some are not so easy to find in my country 🇹🇹.
Thank you for this, I will try and cook it sometime
My old boss miss dom. made this in first waitress ing job, just after my mum died. I was 16. Takes me right bk thanks xx
Respect to Lidia fettuccine Alfredo my favourite pasta dish ever with a mountain of Parmesan cheese.
Love the simplicity of your recipe. I'm drooling! Thank you for the wonderful recipes and techniques I've learned watching you.
Lidia I made this pasta and it was delicious. I made a small change and put a clove of garlic in the milk and then I took it out before adding the pasta. Amazing recipe! Thanks a lot!
I havent tried sage, but I do like to add a little garlic to it.
Fresh garlic and black pepper for me.
Oh you need to try the sage!! Adds so much. It’s so aromatic.
Made this tonight! It was soooooo good! The sage made all the difference!
I had no idea Alfredo sauce was so simple. No more jarred for me! Thank you!
I ADORE EVERYTHING ABOUT LIDIA.THE FAMILY TOGETHERNESS, HER HISTORY TELLING ABOUT REGIONS & EVERY-SINGLE-THING- FROM THE VERY 1ST TIME I HAVE 👀 SEEN YOU ON PBS IN 2005 OR 06 I MADE YOUR HOMEMADE GNOCCHI W RICOTTA. NOW I FINALLY CAN MAKE A PERFECT ALFREDO SAUCE.
How many times has Lidia made me hungry? More often than I can eat!
I put on 50 lbs making lidia dishes..the best 50 lbs of my life
I have always seen alfredo recipes that have tons of cream cheese and lots ingredients but this looks so simple and delicious! I will make this soon!
I’ve seen a lot of that too and cheese/fat clumping and separating
I've had it in an upscale Italian bistro once, where white wine was included in the sauce. It was the *best* Fettuccine Alfredo that I had ever eaten in my life!
Sounds so fancy!
Such an easy yet delicious recipe! I added a touch of garlic and black pepper to mine plus thyme, as we have sage allergies with some of us. Lidia always makes great dishes.
I just love your simple pasta recipes.. thank you for sharing ❤️❤️❤️
She is such a pro with those tongs. I always burn myself with water dripping down from them.
I learned from Chef Emeril that the only time you can get salt into pasta is in the cooking water so I liberally salt my pasta water. That said, I would have used pepper in the sauce. Sage is new, I use basil. No garlic in Alfredo, tho. I am going to try adding the cheese right at the end next time I make this. Yum
you have made it a classic , miss lady. Thumbs!
Lidia cured my depression... ❤️
Once I started making my own Alfredo sauce the jarred stuff is pretty meh XD!
Nothing like doing from scratch.... Pricelessssss!!!!!!
Holaaaaa SRA: Lidia Bastianish, muchas gracias por compartir este video, tratare de hacerlo, nuevamente gracias.
So simple. Perfect for a quick meal. Thanks
Just made this used a couple garlic cloves because I didn't have sage and parmesan cheese because I didn't know what type of cheese you had but it came out delicious!
She said formaggio
Wow I am going to try this recipe. Thank you for teaching this recipe to us.
Okay I'm suddenly starving! Looks great
Fettccini Alfredo are one of my favorite dish with chicken or shrimp and broccoli yum!!!!
Lidia,
I hope you can answer this question.
When my kids were little, decades ago, I used to go over the border to Canada to Windor's Little Italy street visiting a particularly great Italian grocery store that of course sold the cheeses. They recommened instead of Parmeson cheese, some other soft cheese that I never knew the name of. It was more expensive, as I recall, but made the best Alfredo sauce I have ever, ever, ever tasted and my kids agree. Of all the people who might give me direction on who might suspect the name of that cheese, you would or you would know someone else who might know.
If I made an elegant dinner, with all the trimmings each one divine, I think the one little plate of alfredo made with this cheese would be remembered by all for a long time afterwards.
I do hopeyou can help me, Lidia.
I appreciate your love and respect for food. I may not make your recipes, but I have learned many techniques from you. Each time I cook something using a technique I learned from you, I always receive lots of compliments. Thank you.
Woo, that's easy! And I actually can get all the ingredients. Thanks a lot 😀
Lidia do you grate your own Parmasean or do you buy pre-grated from the market? I read the pre-grated has wood pulp mostly to keep it from sticking?
I made it with an extra cup of heavy whipping cream rather than using the pasta water for a pound of pasta. And I used romano cheese. So good!
SIMPLY AMAZING! Thank you for sharing!
Love your videos and recipes, thank you!
I love ur channel on TV now u tube.u make me cook easy foods and the flavor mmm.so good.
I visit Italy in 2018 and visit a lot of restaurants and I ask for Fetuchini Alfredo and they didn’t have it. The waiters laugh at me saying that Fetuchini Alfredo was not really Italiano in all restaurants I didn’t have Alfredo as an option. I visit Roma, Venice , Tuscany. 🥰Love the people and the food! 🥰
Hi Lidia! You changed the way I cooked pasta. Sending love from borneo💕
Getting fat just watching her cook! I love this channel 😃
ummm...okayy! XC that doesnt sound good
@@moanapooh9726 the struggle is real!
@@carmenmead6807 I feel you:((
I love the way she cooks the pasta! Very creamy! I didn’t like dry pasta !!!
My favorite pasta cooker!!!
Looks delicious
I gotta try this one ! Thanks Lidia 💕
Wow fettuccine Alfredo is the best!
Lidia, your the best. One question please. I went to your site and the recipe calls for cream or 1/2 and 1/2. In the video you say "milk". Then "milk makes it lighter". Please comment. I really want to make this.
Make it to taste there's no right or wrong.
I’m confused. I have heard an army of Italian cooks act like this is an abomination. What’s the verdict on Alfredo. I must say I really appreciate Lidia’s style. I haven’t heard her speak Ill of anyone’s interpretation of a dish. That’s why I like this lady. She seems to not be as judgmental as a lot of the other cooks in front of the camera. Cheers Lidia
Originally fettuccine alfredo was cheese and butter cooked until it formed an emulsion. There are still some Italian chefs in Italy making it that way. Is amazes me the different types of ingredients that Americans will put in there to make the sauce!
Looks delish- thank you for your recipe:)
mamm
Delicious recipe!
Lidia...is Alfredo made differently based on different regions of Italy? I read so many articles, food blogs and TH-cam videos where they say Americans make Alfredo wrong and that there is no milk/cream added, it’s simply pasta water, butter & parmigano-reggiano and these three ingredients are what make the “cream sauce”? I noticed you used pasta water, butter, milk, and cheese. Is there a right or wrong way to traditional Italian Alfredo? I would think in American we add cream/milk, dried herbs, lemon juice, even chicken because that’s what the American taste loves. They tend to love the heavy rich high fat and protein rich foods. Please share your thoughts.
I think it's important to mention that Fettucine Alfredo is an American dish, they don't actually eat it in Italy. Lidia does use the Italian method of cooking the pasta in the sauce rather than just pouring the sauce on top.
No. Alfredo is an Italian dish. Lol
I love your videos, so simple and so amazing !
Great video. Love love love
I love it
She loves her cheese man, love her recipes
🖒gotta try looks really good and so simple too make
Chef lidia i love very much your recipes and i hope you connected and excuse me I don't speak very well English
LIDIA: Why don't you use cream instead of milk? I thought that the original Alfredo sauce was butter, cream & Parm.
The original "Alfredo" is made just with butter and parmigiano
I'm confused, do you add cream or milk or both?
GhostGrind She add only milk, but half and half is even better .
no salt? pepper?
*megafr8nk:* No garlic either - I was really surprised by that! 👀🤷♀️🤦♀️
I would die without the salt.
*gen:* YEAH - pasta cries out for salt! 😉
Janis Hart I know right. I always fry up some garlic in olive oil and butter with a pinch of salt.
*keltecdan:* Good for you!! Yeah, pasta like this - well, any pasta really - NEEDS garlic!! 😁
The easiest alfredo sauce I've seen.
Lidia is amazing !!!
very very good👍❤️
I put frozen peas in as well for veggys and color
Looks Yummy .. Thanks
Omg…I can smell it from here!
You are a sensual artistic genius. Thank you.
The video shows she uses milk, the recipe she uses heavy cream or half and half. Which is it? She puts Grana Padano in it. Can that be substituted for Parmigiano Reggiano?
Yes...they are very similar, not equivalent. But ti dress a pasta they are both good.
I'm gonna try this but might do it slightly differently. I learned how to make carbonara by watching her to get the basic idea and now I make a killer sauce that even my mom likes, and she generally fears anything new...
Esiste, in Italia, un piatto chiamato "Fettuccine Alfredo"???
I thought they used cream in Alfredo sauce. This makes it lower in calories than I thought it was. Looks yummy.
What kind of cheese did you put?
Parmigiano reggiano or Grana Padano. The first is slightly stronger.
I actually make it with sage and another variation is cubed chicken and jalapeños.
Thank u
I loooooooooove me some fettuccine Alfredo, I keep it simple. Butter, a touch of cream, salt and black pepper, & VERY good freshly grated Parmesan. Not any domestic crap, it’s not aged enough. I do not like fettuccine noodles. I find them too heavy along with the sauce. I buy the pricey dried egg noodles in sheets, they only take about 3 minutes to cook. The best ingredients make all the difference in this dish & because it’s so calorie rich it’s a rare treat so go for the good stuff.
Is there more than one method of making fettuccine Alfredo? I thought it had garlic this whole time. Great recipes. Thank you for sharing and continue teaching us.
*Martha Amador:* I also thought there was garlic in the recipe, but she didn't put any or even mention it.
There is no garlic in fettuccini alfredo.
Nice.
Thank you
Lydia, I came across your video, and others videos. Why does your recipe contain milk ? It's the only one I've seen with Milk. Mind you there are some who use cream, is that why you used it to reduce calories. Thanks in advance.
You should no That “Fettuccine Alfredo are not a thing in Italy,” but in the US it has become a staple in many restaurants that brand themselves Italian.
In Italy, the dish is most similar to what Italians call pasta burro e parmiggiano (pasta with butter and parmesan cheese). Italians eat this, but at home, and would never dream of ordering it in a restaurant,
t in Italy, this way of making pasta is often referred to as pasta del cornuto - which translates as “cuckold’s pasta”, because making it betrays an absence of time or care put into the simple meal,
The even more popular way of serving pasta Alfredo in the US - with chicken - is beyond imaginable.
It is not just poultry and pasta that are not allowed to mix - meat and pasta very rarely make it on to the same plate. Pasta is one course (primo) and meat is another, fully separate course (secondo).
Please watch How to Make Fettuccine Alfredo th-cam.com/video/d1yzcwCb0rI/w-d-xo.html
vilko skorlich Italians use meat in sauce and pasta for like a million dishes.....
I read & have heard that it was created in Rome , like in 1914......just butter & Parm.....but later they added some cream.....AND, I DO have to say that, I don't like Fettuccini Alfredo with meat...I like it with just the sauce....generally, for me, I don't like meat with any dairy ...(except a cheese burger! ha!) I might use cream anyway, but I DO like her method here......
Who cares lmao
relax and enjoy a bite, yum!
I love your dishes. This one looks sp simple and delicious.
What kind of leaves ?
Sage
I think I'll use half n half instead of milk, that looks a bit runny to me.
And maybe some garlic powder, other than that this is the best recipe I could find on TH-cam
John DelZoppo you should check out Laura in the kitchen i have learned so much from her and her fettuccine in amazing and not flavorless..her recipes are simple to follow and are really good.
so no roux?
Lidia I put garlic is it ok?
Yeah, You could throw the kitchen sink in there if you want to
@@love4theworld826 LOL!
If I may make a point. In the real fettuccini alfredo, there is no milk or cream. The cream comes from the cheese and the pasta water mixing together to make a cream. I'm sure this is a tasty dish and for those who want the real deal should know this is an Americanized version. Just my two cents.
What about salt pepper and nutmeg?
Dear Lydia my grandmother or should I say Nana came from italy I love pasta
Also my last name is Martino
mrmaxsfan forlive Attention .... "grandmother" is “ *nonna* ” and not “nana” ! “Nana” means “dwarf”. 😉 Greetings from Italy !
I could eat pasta all day long! You have great recipes!
Thanks for watching Susan.
Real Alfredo is butter and parmigiano only!
Giusto!
I thought it was butter, Cream & Parm...
Creamed is an American edition. True Alfredo is just parmigiano and butter. A very simple sauce.
I prefer non-real Alfredo then. Butter, cream and parmesan.
@H P It's the same skill level. In fact if you add cream you have to be more vigilant so that the cream doesn't burn.
Go girl!💪💖👍😎😋
Lidia pasta Alfredo is my favorite Italian dish
Michelle King it's not really an italian dish but an italian-american dish. In Italy you will not find it anywhere, houses or restaurants (same thing for chicken parmigiana, another famous italian-american dish). We have "pasta burro e parmigiano" (butter and parmesan cheese) that is similar but without milk, a little less butter and more cheese. It's called also "pasta in bianco".
That's the most soccer mom thing anyone can say
its not even Italian lol
Why do people only cook pasta half way and when did it come into cooking that way.
Nancy Lynn....Well, not really half way, more like 90%. I cook it like this all the time, because as the pasta finishes cooking it also becomes infused with the sauce's flavorings to taste so much better.
There is no milk for fettuccine Alfredo.....we use it only to make cappuccino
I like to thanks you for being with us I love you 😍 so much can you please make the pasta dough from scratch pls
would like to know if you have a favourite amaretti cookie recipe?
I sure do! My amaretti with pine nuts are my favorite. Here is the recipe:
Almond Pine Nut Cookies
Amaretti Con Pinoli
Makes about 30 cookies
2 (7-ounce) tubes almond paste
1 cup sugar
2 large egg whites
Finely grated zest of 1 orange
1 ½ cups whole pine nuts
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
Crumble almond paste into the work bowl of a food processor and process until the paste is in fine crumbs. Sprinkle in the sugar with the motor running. Once the sugar is incorporated, add the egg whites and orange zest. Process to make a smooth dough, about 20 to 30 seconds.
Spread the pine nuts on a plate. Form the dough into 2-tablespoon-sized balls by rolling in in between the palms of your hands, then roll the dough in the pine nuts until coated, then place on baking sheets. Bake until lightly golden and springy to the touch, about 13 to 15 minutes. Let cool on baking sheets for about 5 minutes, then transfer the cookies to cooling racks to cool completely.
Thank you very much, will definitely give this a try!
No salt?? 🤷♀️
Milk????
This dish is SCREAMING for a generous sprinkle of fresh cracked black pepper.
Adam Grizzly and garlic after the butter before the milk
people who don't know how to cook use pepper on everything
love 4theworld exactly fuckface
Your cooking is probably as tasteless as your grammer...Do you know me that well? over a simple pasta dish? OK, we have your IP address, watch what you say on the Net lest the FBI come knocking on your door.............
love 4theworld funny, i didn‘t knew the FBI is making visits outside the US ? I think that is a job for Team America ... fuck yeah.