ammmmmmmmmmm its realy nice i will try it 10000 times
thank you for your elp
The first thing my husband(who would skip dinner if I used cheese in it) said after the first spoon is 'mmm....mmmm..' so it's a HIT. I was perfectly guided by ( actually carried away by) the pictorial. Dint make any change to the recipe, I used the Italian seasoning and it's by far the best recipe that made an elegant use of the two ingredients Im not so fond of - celery and Italian seasoning. I thoughtfully soaked some beans overnight, which is strange and it paid of. Great recipe, now among my fav comfort foods. I saved the remaining stew/gravy in the fridge and just added the cheeses and topped with the pastry sheet for the second time and it was just as good.
Good work DK.
I think I would personally bring the filling to room temp and bake it for the same time (since you need about that to brown the crust anyways :)
I see no reason not to try the pie crust...!Its the same butter/flour combo and am sure it would taste yum although not as much flaky like the puff pastry. I think it should be available in all major grocery stores and will be in the freezer section....famous brand is Pepperidge farm and you can see how it looks here http://cookeatbehappy.files.wordpress.com/2008/10/img_0705.jpg..hope this helps --DK
Thank you Lakshmi :) As I have mentioned in the ingredients list, any kind of noodles will work too. -- DK
Hi cheryl, thank you for pointing out this to me. Its 350F and I have updated the post with the same. Apologies for overlooking this -- DK
Dear Paramita - yes few of my readers have told me that since they dont get puff pastry in the place where they live, they would like a post from me for making the same. I have noted the request down - will surely make it here in Chef In you :) --DK
ROFL! Jo, thanks so much for such a generous feedback. I am gratified. Hopefully Surya is not pissed off at me ;)