Ken Panagopoulos - You continue to be such a delite to watch, listen, and learn. The weekend is almost here and I always make either Saturday or Sunday, a Greek dish dinner. I will be making the Greek shell pasta, Saturday's dinner. A couple of questions: 1- Regarding the Bechemel sauce, will the dish turn out just as yummy if I made the sauce thicker? 2- Regarding Mitzithra - To buy it, I must travel quite far for it. Not an easy task, so I was wondering if grated Romano cheese could be used instead? You've mentioned Parmigian, but no one cares for the scent or taste of it, but we love Romano. Thankyou :-)
Thank you so much for your kind words Mary!!! Very much appreciated🙏🏼🙏🏼🙏🏼 A thicker béchamel would be fine and the grated cheese you use is entirely up to you. Whatever you like. I suggested parm. because that’s what popped into my head at the time... 😂👍🙏🏼💪✌️🙌 Good luck and let me know how it turns out:-))
MAy your Memory be Eternal 🕯🙏💗
Ken, you've outdone yourself. Thank you so much. So you should be showing this piece of food heaven off! Mmmmmm
Thank you so much Lia for you very kind words... 👍❤️💪🙌🙏🏼
Mouthwatering as always ! The dish looks good, too ... 😂😂😂
Haha thank you very much Nadia!!! 😂❤️👍🙏🏼✌️💪🙌
Hi Ken! This dish is just to die for!
Knocked it off the park,my friend!👍
How did you learn to cook so well?☺
Say hi to Mitso for me! Tfs! 👍👍
Thanks very much Pedro!!! 😂👍🙏🏼💪❤️🙌✌️
Wonderful !! I did end up with extra meat sauce, so will use it for the pasta shells 👍👍👍
Excellent!!! Good luck Miriam!!!
Looks so delicious!! Can’t wait to try to make this one!! Thanks.
Thanks very much Bebe!!! 🙏🏼🙏🏼🙏🏼 Good luck and let me know how it turns out... 👍💪✌️🙌
I make stuffed shells once a month. I'll give it a try using your recipe and let you know what I think. It looks really good.
Thank you for your comment!!! 🙏🏼🙏🏼🙏🏼 Great to hear and I look forward to your opinion:-))
Ken Panagopoulos - You continue to be such a delite to watch, listen, and learn. The weekend is almost here and I always make either Saturday or Sunday, a Greek dish dinner. I will be making the Greek shell pasta, Saturday's dinner.
A couple of questions:
1- Regarding the Bechemel sauce, will the dish turn out just as yummy if I made the sauce thicker?
2- Regarding Mitzithra - To buy it, I must travel quite far for it. Not an easy task, so I was wondering if grated Romano cheese could be used instead? You've mentioned Parmigian, but no one cares for the scent or taste of it, but we love Romano. Thankyou :-)
Thank you so much for your kind words Mary!!! Very much appreciated🙏🏼🙏🏼🙏🏼 A thicker béchamel would be fine and the grated cheese you use is entirely up to you. Whatever you like. I suggested parm. because that’s what popped into my head at the time... 😂👍🙏🏼💪✌️🙌 Good luck and let me know how it turns out:-))
Ken What kind of pasta do you use?
Large shell macaroni
Thank you for your question!!! What @ravenblackhawke said.... 😂👍💪✌️🙌
Thanks raven... 😂😂😂
Thanks ken and ravenblackhawk for answering my question.
👍❤️✌️
My grandmother used to boil the shit out of her pasta too but it was because she had no teeth, LOL!
Hahaha no kidding... 😂👍💪✌️
Roflmao...YES. my husband bould the shit out of his Pasta!!!
Nice recipe but thumb down for saying shit! Work on your language. Your recipes are excellent.
I’m sorry!!!! I’m trying.... it’s just the way I talk.
@@KensGreekTable I understand! You are gonna have to call your recipes Mr. POTTY MOUTH GREEK RECIPES! LOL
I removed the thumbs down.... Gave you a thumbs up!
I know I’m going to hell but I’m trying!!!! 😂🙏🏼👹
🙏🏼🙏🏼🙏🏼❤️❤️❤️