This webpage will be about my top three favorite/most popular recipes I make at home. I am southern Italian so I make much variety of pasta's and these are some of my favorite recipes. Also, fun fact about me, I call "tomato sauce" gravy!
I know you may think that this recipe is going to be "basic" because it's just bread and cheese but the way I make grilled cheese is the best grilled cheese I have ever had!
- Pan. (No specific size but big enough where you can fit both pieces of bread at the same time).
- spatula.
- bread. (I use Natures Own butter bread but any bread is good).
- cheese. (I use many different kinds of cheese depending on what I have at the house but the ones I normally use are shredded mozzerella, mild chedder, sharp chedder, 4 cheese, etc from Kraft. You can use any cheese from the brand Kraft or get whole yellow american slices of cheese but make sure the slices aren't thick. )
- Butter. (Any butter is good to use as long as it is the stick version and it is original. )
- Sauce on the side.
- Chips or any other snack.
- Paper towels or any cleaning products to tidy up.
- ETC.
Step one: Gather all your ingredients.
Step two: Take out how much of the ingredients you will need.(Ex. Two pieces of bread for one grilled cheese.)
Step three: Put your pan on the stove and turn it on medium.
Step four: Put a piece of butter (big enough where when it melts the butter will cover the whole pan) on your pan and wait for it to melt, then evenly distribute it around the pan.
Step five: Put your two pieces of bread on the pan next to eachother.
Step six: Every few seconds check on the bread (the side that is "cooking") and wait until you like the color/crispiness of that side.
Step seven: Once you decide you like the crispiness then flip both pieces of bread and place them next to each other like you did before on the pan.
Step eight: Quickly put your cheese on one of the pieces of bread and place the other piece of bread (The side that is crispy) on top of the one that has cheese.(You should then have a sandwich and the side that you can see (the top) should not be crispy yet.)
Step nine: Press down on the grilled cheese so when you flip it it won't fall apart.
Step ten: Flip your grilled cheese and keep flipping until you like the crispiness of both sides of the bread.
Step eleven: Take your grilled cheese out of the pan, shut off the heat, place it onto a plate, cut your grilled cheese in half (optional) and ENJOY!
Dad: "Wow this is actually very good, can I have another?" Rating: 8/10
Sister: "Omg this is amazing!" Rating: 9/10
Brother: "Woah, where did you learn to make this? This is actually really good" Rating:8/10
ETC.
I got this image from venturists.net
- Pot. (Big enough to cook a pound of pasta in.)
- Strainer. (Big enough to strain a pound of spaghetti.)
- Spaghetti scoop.
- One pound of number 8 Ronzoni spaghetti.
- Filippo Berio Olio Extra Vergine Di Oliva. (Filippo Bergio extra vergine olive oil.)
- Water. (To fill up your pot.) (Any water is fine, your going to boil it later to cook the spaghetti.)
- Bowl. (Medium/large sized.) (Big enough to mix 6 jumbo eggs with some seasonings.)
- Six jumbo eggs. (I use the eggs from the brand "Great Value" from walmart but any jumbo eggs is good to use.)
- Milk. (I use the 1 gallon whole milk from publix but any whole milk is fine.) (Red color.)
- Salt. (I use the Morton iodized salt from walmart.)
- Pepper. (Any original ground black pepper is fine to use.)
- Parsley. (It's better if it's fresh but the seasoning version is fine to use.)
- Locatelli grated Pecorino Romano 8 oz cheese. (It cannot be as a seasoning, it must be in the actual container.)
- Basil. (Better if it's fresh but it's fine if you get the seasoning kind.)
- Oregano.
- Plate(s).
- fork(s).
- Bacon. (Any brand is fine as long as it's original.)
- Salami. (I use Boars head Genoa.)
- Paper towels or any other supplies to tidy up.
- ETC.
- Cook bacon.
- break salami into small pieces. (You can fry it if u want to make it cripsy.)
Step one: Grab your bowl and ingredients.
Step two: Crack your six jumbo eggs into the bowl then scramble them in the bowl.
Step three: Add a dash of milk (1/4 cup) into the mixture.
Step four: Add your own amount of salt, pepper, parsley, oregano, basil and salami into the mixture.
Step five: Add one cup of the Locatelli cheese into the mixture.
Step six: Stir everything and wait until spaghetti is done/step eleven of the spaghetti recipe.
Step one: Gather all your ingredients.
Step two: Grab your pot and fill it up with water about half way or 3/4. (It depends what size pot you are using.)
Step three: Put the pot on the stove and put the tempature on high.
Step four: Grab your oil and put about 1/3 cup into the water depending on what size pot you have. (You only need the oil so when you cook the spaghetti it doesn't stick. You barely need any.)
Step five: Grab your salt and put about 1 cup of salt in the water or less depending on what size pot you have and distribute it evenly.
Step six: You should have oil floating at the top/sides and salt at the bottom of the pot. (You might hear crackling sounds, don't worry it's just the salt at the bottom of the pot.)Then wait until the water starts boiling.
Step seven: Once the water starts boiling then grab your spaghetti and put the spaghetti into the water.
Step eight:After you put the spaghetti into the water then wait until it look soft/flexible but stir often so it doesn't stick to the bottom or eachother.
Step nine: Once you see the spaghetti getting flexible that means that it's getting softer. Therefore, you should take out a piece of spaghetti every few minutes and taste it to see if it needs to cook longer and if it needs more salt.
Step ten: Once you have decided that the spaghetti is cooked long enough and has enough salt, then shut off the stove and take out your strainer and strain the pasta.
Step eleven: After straining your pasta then put your pasta back into the pot, put the stove on low, put the pot on the stove and add your egg mixture.
Step twelve: As you add in the egg mixture to your pasta, slowly sir the pasta so the egg mixture doesn't dry up.
Step thirteen: Keep stirring the pasta until you like the thickness/consistancy of your spaghetti and eggs.
Step fourteen: Once you have decided that you like the consistancy/thickness of the spaghetti and eggs then grab your plate(s) and silverwhere and serve the amount you want on your plate(s).
Step fifteen: Add some Locatelli cheese and bacon on top and enjoy!
Dad: "Oh my goodness Sophia you might have done it better then me!" Rating: 9.5/10
Mom: "Wow this is delicious!" Rating: 9/10
Sisters: "Perfetta" (perfect in italian) Rating:10/10
Brother: "Wow this is so good but it's so filling, can I have some more?" Rating: 10/10
ETC.
- One Ninja airfryer.
- One spatula.
- sponge.
- One bag of Idaho potatoes.
- Knife.
- Butter knife.
- Tongs.
- Plate(s).
- Butter. (I use original Land O Lakes butter. It can be smooth spread or stick version.)
- Salt. (I use Morton Iodized salt.)
- Pepper. (I use McCormick pure ground black pepper but any original black pepper is fine to use.)
- Fork(s).
- Cheese. (I use Kraft charp, mild, etc chedder.)
- Sour cream. (I use Daisy sour cream in the tube/tub.)
- foil.
- Bacon.
- Chives. (Freshly cut.)
- Paper towels or any other supplies to tidy up.
Step one: Grab your supplies.
Step two: Grab your bag of potatoes and count/see how many can fit into the airfryer; take however many out and put aside.
Step three: Grab each potato one by one and put it underneath your sink fosset and scrub the potato with your sponge with water.
Step four: Dry your potatoes and poke a few holes (doesn't have to be deep) into the potatoes all around with a knife.
Step five: (You can add foil if you want.)Place your potatoes into your airfryer sideways. (If there are too many potatoes where you cannot fit all then leave them out; DO NOT STACK THEM OR PLACE UPWARDS!)
Step six: Put your airfryer setting as bake/roast, 400 degrees for 50 minutes.
Step seven: Set your kitchen timer for 25min so at the halfway mark you can flip them.
Step eight: As the 25 minute kitchen timer goes off, flip your potatoes in the airfryer (still sideways) but opposite side.
Step nine: Once the airfryer stops, let the potatoes sit/cool down for about 5-10 minutes in the airfryer.
Step ten: Grab your potatoes out of your airfryer with your tongs and place them on a plate.
Step eleven: Slice each potato halfway (Not all the way through) and add a slice of butter, salt, and pepper to each side of the potato.
Step twelve: Use your fork to mash/mix each side with the ingredients and keep mashing until smooth, colored consistancy. (To all.)
Step thirteen: Put your potatoes back into the airfryer on air crisp at 350 for 2 minutes.
Step fourteen: Once the airfryer stops, immediately put your shredded cheese on both sides of the potato and let the potatoes sit in the airfryer for another minute for the cheese to melt.
Step fifteen: Take your potatoes out of the airfryer with your spatula and add more salt and a dollop of sour cream on top.
Step sixteen: Place each potato onto plates and serve, eat and enjoy!
Step one: Let everyone know who ate the baked potato that the potato that they ate will be there skins.
Step two: take their skins (The skins from the baked potatos) and put it onto a plate.
Step three: Put salt and pepper on each skin and place into the airfryer at air crisp at 375 for 4 minutes. (It might need more or less time to crisp up so just add or lessen the time if you need too.).
Step four: Once your potato skins (The outside) has crisped up, add your shredded cheese immediately and let your potato skins sit in the airfryer for about 2 more minutes or until the cheese melts.
Step five: Once your cheese has melted and your potato skins are crispy, take your potato skins out of the airfryer with the spatula, and place them onto plates.
Step six: Add more salt, a dollop of sour cream, and any other extra toppings such as bacon, chives, etc.
Step seven: Serve, eat and enjoy!
Dad: "Wow these are the best potato skins i've ever had!" Rating: 10/10
Sisters: "Oh my gosh this is so good, you should make more" Rating 9/10
Brother: "This is amazing! I never used to like sour cream on my potato skins but now I do for some reason" Rating 9/10
ETC.