I was in the mood to make a nice pasta dish for my wife this week. Night was coming fast and I needed something foolproof. I knew she loved alfredo style sauces, so I decided to whip this dish up. The great thing is that it’s super easy. Impossible to mess up.

I hope you all enjoy this Creamy Sausage and Spinach Pasta recipe.

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AFFILIATE DISCLOSURE: This video and description may contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. I won’t put anything here that I haven’t verified and/or personally used myself.

Mushroom sauce is a white or brown sauce prepared using mushrooms as its primary ingredient. It can be prepared in different styles using various ingredients, and is used to top a variety of foods.

In cooking, mushroom sauce is sauce with mushrooms as the primary ingredient. Often cream-based, it can be served with veal, chicken and poultry, pasta, and other foods such as vegetables. Some sources also suggest pairing mushroom sauce with fish.

It is made with mushrooms, butter, cream or olive oil, white wine (some variations may use a mellow red wine) and pepper with a wide variety of variations possible with additional ingredients such as shallot, garlic, lemon juice, flour (to thicken the sauce), chicken stock, saffron, basil, parsley, or other herbs. It is a variety of allemande sauce.

Mushroom sauce can also be prepared as a brown sauce. Canned mushrooms can be used to prepare the sauce.

For vegan dishes, cream can be replaced with ground almonds, mixed with water and evaporated until needed consistency.

Mushroom sauces have been cooked for hundreds of years. An 1864 cookbook includes two recipes, one sauce tournee and one a brown gravy.

United States President Dwight D. Eisenhower, a well-known steak lover, was reportedly quite fond of mushroom sauce.

Happy Cooking,
UB

#mushroomsauce #creamy #creamymushroomsauce #mushroom #unclebillskitchen

Hello YouTubers and welcome to Uncle Bill’s Kitchen.

Today, I am going to show you a quick and easy spaghetti meat sauce that will have your whole family raving for seconds! This sauce uses a store bought brand as a base to make things quick and simple.

No matter if you are a beginner or chef, I know you are going to love this recipe as it’s been a staple in our home for decades.

Happy Cooking,
UB

#spaghetti #meat #sauce #unclebillskitchen

So I keep seeing this recipe for amazing pasta with minimal ingredients. Having the ability to make a creamy sauce with only pasta water and cheese? I had to try for myself. So today, I am making Vincenzo’s Plate’s Recipe on how to make traditional Cacio E Pepe.

Cacio e pepe (Italian pronunciation: [ˈkaːtʃo e pˈpeːpe]) is a pasta dish from the cuisine of the city of Rome. Cacio e pepe means “cheese and pepper” in several central Italian dialects. As the name suggests, the ingredients of the dish are: black pepper, grated Pecorino Romano cheese, and spaghetti, or traditionally tonnarelli. All the ingredients keep well for a long time, which made the dish practical for shepherds without fixed abode. Rough-surfaced pasta is recommended, to make the sauce adhere well.

If this is your first time coming to my kitchen, please hit that subscribe button so that you can be informed when new recipes come out. If you are returning, thank you so much. Your views really help my channel keep going.

Happy Cooking,
UB

#cacioepepe #cacio #pepe #italianpasta #Unclebillskitchen

With the holiday’s fast approaching, we all want to have a great dinner roll at the table for our guests. In this episode, I will show you how to make the best dinner rolls you’ll ever eat!

Ingredients:
Yeast mixture:
-1 cup warm milk (110 degrees F/ 43 degrees C)
-1/2 cup warm water
-1/4 cup melted unsalted butter
-1/4 cup granulated white sugar
-2 1/4 tsp active dry yeast (not expired and alive!)

Needed for dough:
-4 cups all-purpose/ plain flour
-1 1/2 tsp salt
-1 egg

Extras needed:
-Oil for oiling
-Bench flour
-1 egg for egg wash

If this is your first time coming to our kitchen, please hit that subscribe button so that you can be informed when new recipes come out. If you are returning, thank you so much. Your views really help our channel keep going.

Happy Cooking,
Uncle Bill

#dinnerroll #howtomakedinnerrolls #bestdinnerrollrecipe

This recipe is one that I really enjoy making. Shrimp, spinach and mushroom white sauce is a recipe that doesn’t require you to have exact measurements. Instead, it’s all about the love you include.

Great on spaghetti or fettuccini noodles, you are sure to love the depth of flavor this recipe provides.

Ingredients:
-Shrimp
-Red Onion
-Spinach
-Garlic
-Salt & Pepper
-Heavy Cream
-White Wine
-Italian Seasoning
-Garlic Powder
-Onion Powder
-Thyme
-Chicken Soup Granules

If this is your first time coming to our kitchen, please hit that subscribe button so that you can be informed when new recipes come out. If you are returning, thank you so much. Your views really help our channel keep going.

Happy Cooking,
Uncle Bill

#whitesauce #shrimp #spinach #mushroom #italiansauce

As asparagus is in abundance in our produce store, I thought it would be a good week to make different dishes using this versatile vegetable.
Today, I will be showing you how to make an asparagus, mushroom and onion omelet with feta cheese, so good!

In cuisine, an omelette or omelet is a dish made from beaten eggs, fried with butter or oil in a frying pan. It is quite common for the omelette to be folded around fillings such as cheese, chives, vegetables, mushrooms, meat, or some combination of the above.

The earliest omelettes are believed to have originated in ancient Persia. According to Breakfast: A History, they were “nearly indistinguishable” from the Iranian dish kookoo sabzi.

According to Alan Davidson,[1] the French word omelette (French: [ɔm.lɛt]) came into use during the mid-16th century, but the versions alumelle and alumete are employed by the Ménagier de Paris (II, 5) in 1393. Rabelais (Pantagruel, IV, 9) mentions an homelaicte d’oeufs, Olivier de Serres an amelette, François Pierre La Varenne’s Le cuisinier françois (1651) has aumelette, and the modern omelette appears in Cuisine bourgeoise (1784).

According to the founding legend of the annual giant Easter omelette of Bessières, Haute-Garonne, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessières. Napoleon feasted on an omelette prepared by a local innkeeper, and thought it was a culinary delight. He then ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day.

Alexander Dumas discusses several variations of omelet in his Grand dictionnaire de cuisine. One is an omelet with fresh herbs (parsley, chives and tarragon, another is a variation with mushrooms that Dumas says may be adapted using green peas, asparagus, spinach, sorrel or varieties of truffles. The “kirsch omelet” (or rum omelet) is a sweet omelet made with sugar and liquor, either kirsh or rum. The omelet is rolled and sprinkled with powdered sugar. A hot poker is used to burn a design into the omelet and it is served with a sweet sauce made of liquor and apricot jam. Another sweet omelet, attributed to a royal cook of Prussia, is made with apples and brown sugar glaze. Of the Arabian omelet, Dumas writes “I have been concerned in this book to give the recipes of peoples who have no true cuisine. Here, for example, is a recipe the Bey’s cook was good enough to give me.” The omelet itself is made with an ostrich egg and served with a spicy tomato-pepper sauce.

If this is your first time coming to my kitchen, please hit that subscribe button so that you can be informed when new recipes come out. If you are returning, thank you so much. Your views really help my channel keep going. #Howtomake #Asparagus #Mushroom #Fetacheese #Omelete

As Asparagus Week continues, I am happy to make one of my favorite dishes for you, Shrimp & Asparagus in White Sauce with Spaghetti noodles.

Origins:
In 1975, New York restaurateur Sirio Maccioni flew to the Canadian summer home of Italian Baron Carlo Amato, Shangri-La Ranch on Robert’s Island, Nova Scotia.[1][4] Maccioni and his two top chefs began experimenting with game and fish, but eventually the baron and his guests wanted something different.[1] Maccioni then mixed butter, cream and cheese, with vegetables and pasta and brought the recipe back to New York City.

The fame of pasta primavera traces back to Maccioni’s New York City restaurant Le Cirque, where it first appeared as an unlisted special before it was made famous through a 1977 article in the New York Times by Craig Claiborne and Pierre Franey which included a recipe for the dish.

The invention of the dish is contested; Le Cirque co-owner Sirio Maccioni claimed that his wife Egidiana threw it together from ingredients on hand during a trip to Nova Scotia; Ed Giobbi, an amateur cook himself, claims to have shown Maccioni and Jean Vergnes (then chef at Le Cirque) a similar dish which Vergnes then slightly modified, and chef Franco Brigandi claims to have invented it while the maitre at Il Gatto Pardo Ristorante in New York City and prepared it for Bob Lape on WABC television before his dish was requested to be cooked by other culinary practitioners. All accounts agree that Vergnes refused to allow the dish to be prepared in the kitchen, so that the many requests for it had to be satisfied with a pot set up in a hallway.

The combination of lightly cooked vegetables and pasta, which Claiborne and Franey hailed as “by far, the most talked-about dish in Manhattan”, is widely recognized as one of the signature developments of American cuisine in the 1970s.

If this is your first time coming to my kitchen, please hit that subscribe button so that you can be informed when new recipes come out. If you are returning, thank you so much. Your views really help my channel keep going.

#Shrimpandasparagus #whitesauce #speghetti #asparagusweek #unclebillskitchen

With Easter coming up tomorrow, I am sure that there are many of you trying to figure out what to serve with that giant spiral ham. Well I have one idea that is sure to be liked by the entire family, it’s an Asparagus and Garlic side dish.

Easy to make and done in a flash. This side dish is sure to be on your list of side dishes for years to come.

History

Asparagus has been used as a vegetable owing to its distinct flavor, and in medicine due to its diuretic properties and its purported function as an aphrodisiac. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. In ancient times, it was also known in Syria and in Spain. Greeks and Romans ate it fresh when in season, and dried the vegetable for use in winter. Roman Epicureans froze its sprouts high in the Alps for the Feast of Epicurus. Emperor Augustus created the “Asparagus Fleet” for hauling the vegetable, and coined the expression “faster than cooking asparagus” for quick action.^{[Note 1][13][14]}

A recipe for cooking asparagus is given in one of the oldest surviving collections of recipes (Apicius‘s 1st century AD De re coquinaria, Book III). In the second century AD, the Greek physician Galen, highly respected within Roman society, mentioned asparagus as a beneficial herb, but as dominance of the Roman empire waned, asparagus’ medicinal value drew little attention^{[15][Note 2]} until al-Nafzawi‘s The Perfumed Garden. That piece of writing celebrates its purported aphrodisiacal power that the Indian Ananga Ranga attributes to “special phosphorus elements” that also counteract fatigue.^{[dubious – discuss]}

By 1469, asparagus was cultivated in French monasteries. Asparagus appears to have been little noticed in England until 1538,^{[Note 2]} and in Germany until 1542.^[14]

Asparagus was brought to North America by European settlers at least as early as 1655. Adriaen van der Donck, a Dutch immigrant to New Netherland, mentions asparagus in his description of Dutch farming practices in the New World.^[16] Asparagus was grown by British immigrants as well; in 1685, one of William Penn’s advertisements for Pennsylvania included asparagus in a long list of crops that grew well in the American climate.^[17]

The points d’amour (“love tips”) were served as a delicacy to Madame de Pompadour (1721–1764).

Uses

Only young asparagus shoots are commonly eaten: once the buds start to open (“ferning out”), the shoots quickly turn woody.^[19]

Water makes up 93% of asparagus’s composition.^[20] Asparagus is low in food energy and very low in sodium. It is a good source of vitamin B₆, calcium, magnesium, and zinc, and a very good source of dietary fibre, protein, beta-carotene, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese, and selenium,^[21][22] as well as chromium, a trace mineral that regulates the ability of insulin to transport glucose from the bloodstream into cells.^[23] The amino acid asparagine gets its name from asparagus, as the asparagus plant is relatively rich in this compound.

The shoots are prepared and served in a number of ways around the world, typically as an appetizer^[24] or vegetable side dish. In Asian-style cooking, asparagus is often stir-fried. Cantonese restaurants in the United States often serve asparagus stir-fried with chicken, shrimp, or beef. It may also be quickly grilled over charcoal or hardwood embers, and is also used as an ingredient in some stews and soups. In recent years,^[when?] asparagus eaten raw, as a component of a salad, has regained popularity.^[25]

Asparagus can also be pickled and stored for several years. Some brands label shoots prepared in this way as “marinated”.

Stem thickness indicates the age of the plant (and not the age of the stalk), with the thicker stems coming from older plants. Older, thicker stalks can be woody, although peeling the skin at the base removes the tough layer. Peeled asparagus will poach much faster.^[26] The bottom portion of asparagus often contains sand and soil, so thorough cleaning is generally advised before cooking. Plants bearing seeds produce spears that are smaller and thinner, and plants without seeds produce larger and thicker spears.^[27] Thickness and thinness are not an indication of tenderness or toughness. The stalks are thick or thin from the moment they sprout from the ground. ^[27]

Green asparagus is eaten worldwide, though the availability of imports throughout the year has made it less of a delicacy than it once was.^[10] In Europe, however, the “asparagus season is a highlight of the foodie calendar”; in the UK this traditionally begins on 23 April and ends on Midsummer Day.^[28][29] As in continental Europe, due to the short growing season and demand for local produce, asparagus commands a premium price.

If this is your first time coming to my kitchen, please hit that subscribe button so that you can be informed when new recipes come out. If you are returning, thank you so much. Your views really help my channel keep going.

#Asparagus #Garlic #Sidedish

Spaghetti Meat Sauce Recipe

Today, I am going to show you a quick and easy spaghetti meat sauce that will have your whole family raving for seconds! This sauce uses a store bought brand as a base to make things quick and simple. No matter if you are a beginner or chef, I know you are going to love this recipe as it’s been a staple in our home for decades. We hope you enjoy our video. Make sure to like and subscribe to keep up to date on new fun recipes for you and your family to enjoy!

Origins

There are at least two folk theories as to the origin of this sauce: One says cooks aboard Neapolitan ships invented marinara sauce in the mid-16th century after Spaniards introduced the tomato (a New World vegetable) to Europe. This meat-free sauce was easy to make and resisted spoiling due to the high acid content of tomatoes. This made it ideal for lengthy sea voyages hundreds of years before refrigeration methods were invented. Another theory states this was a sauce prepared by the wives of Neapolitan sailors upon their return from sea.^[8]

Historically, however, we know the first Italian cookbook to include tomato sauce,^[9]Lo Scalo alla Moderna (The Modern Steward), was written by Italian chef Antonio Latini and was published in two volumes in 1692 and 1694. Latini served as the Steward of the First Minister to the Spanish Viceroy of Naples. ^[10][11][12]