nene960
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This thread centers around participants sharing their experiences and thoughts on making a bacon, linguini, and tomato dish, with various cooking methods and tools discussed, particularly the DCB (Deep Covered Baker) and skillet. Participants reflect on their cooking outcomes, preferences, and recipe variations.
Views differ on the effectiveness of the DCB versus the skillet, with some participants expressing a preference for one method over the other. No clear consensus emerges regarding the overall satisfaction with the recipe.
Participants shared personal experiences with the recipe, highlighting variations in ingredients and cooking methods. The discussion reflects a range of outcomes and preferences without implying any official guidance.
Consultants interested in exploring different cooking methods for this dish may find the shared experiences and insights valuable.
babywings76 said:I didn't drain the tomatoes. But I have to tell you that I was so nervous carrying my extremely full microcooker over to the microwave.The slightest tip and it would've spilt. This would be where just making it in the DCB would be beneficial.
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babywings76 said:I made this last night. We had friends coming for dinner and my husband always teases me that I experiment on company.
I did use the 4 cups of broth and the 2 full cans of tomatoes undrained. I made it in the skillet. I used a whole box of pasta (16 oz) and used a whole block of cream cheese. We all loved it. They were all really impressed and thought it was great.
Ginger428 said:Next time I make it, I'm bringing it to my neighbors.....![]()
RMDave said:LOL. Yes, I happen to have some very happy and well-fed neighbors!
RMDave said:LOL. Yes, I happen to have some very happy and well-fed neighbors!
ChefBeckyD said:Even when I made it in the skillet, I skipped the whole micro-cooker step - I couldn't see any purpose in it, and it just dirtied another dish. I just dumped the stuff into the skillet.![]()
shelly.nurse said:Same here, I thought that step was redundant, just skipped it too. I think sometimes PC adds steps just to use more tools. I will be honest, my customers don't like recipes that use a lot of tools, they don't want to wash that many dishes. That is why I love the DCB and the 12 inch skillet. Haven't sold a skillet yet, but getting ready to change my recipe selections to include more recipes with it, since I use it at least 3 times a week!!
The main ingredients for the Bacon, Linguini, and Tomato Toss include linguini pasta, bacon, fresh tomatoes, garlic, olive oil, and basil. You can also add grated Parmesan cheese for extra flavor.
The preparation time for the Bacon, Linguini, and Tomato Toss is approximately 10 minutes, while the cooking time is around 15 minutes, making the total time about 25 minutes.
Yes, you can prepare the Bacon, Linguini, and Tomato Toss ahead of time. However, it's best to store the components separately and combine them just before serving to maintain the best texture and flavor.
To make the Bacon, Linguini, and Tomato Toss gluten-free, you can substitute traditional linguini with gluten-free pasta options available in most grocery stores.
The Bacon, Linguini, and Tomato Toss pairs well with a simple green salad, garlic bread, or steamed vegetables for a complete meal.