MissChef
Gold Member
- 2,742
I am doubling the recipe tomorrow night for my show, and I read that we cook it in the Chicken broth and obviously the broth doesn't need to be drained, because it's what plumps the pasta and what not.... but if I'm doubling do I really have to use 10 1/2 cups of chicken broth??? That just really seems like a lot of broth.
Anyway, has anyone doubled it and how much broth did you use? Also, I bought one jar of marinated sundried tomatoes, but to double it I obviously would need 2, but they are so dang expensive, ($5.59 a jar, on sale) They are normally like $6.59 :grumpy:
I was reading in the theme show guide that you can use grape/cherry tomatoes instead, do you think a mix of both would be okay?
One more question..... I'm using the Executive stockpot, you don't think that would make a difference in the cooking of it, do you? I'm pretty sure the answer is no... but I'm second guessing myself a lot because I've never done it for a demo before and I want it to be good.
Please advise and TIA!!!
Anyway, has anyone doubled it and how much broth did you use? Also, I bought one jar of marinated sundried tomatoes, but to double it I obviously would need 2, but they are so dang expensive, ($5.59 a jar, on sale) They are normally like $6.59 :grumpy:
I was reading in the theme show guide that you can use grape/cherry tomatoes instead, do you think a mix of both would be okay?
One more question..... I'm using the Executive stockpot, you don't think that would make a difference in the cooking of it, do you? I'm pretty sure the answer is no... but I'm second guessing myself a lot because I've never done it for a demo before and I want it to be good.
Please advise and TIA!!!