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Mushroom Cashew Lingiuini
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John Kuthe
Apr 23, 2020, 9:30:35 PM4/23/20
to
Mushrooms with cashews/macadamias and linguini:
Fresh mushrooms
Cashews/macadamias
EVOO
Ground Black Pepper
Garlic Powder
Sweet Paprika (Hungarian)
Red Pepper Flakes
Basil
Parmesan Reggiano
Linguini
Butter
Slice fresh mushrooms, sautee in EVOO
Add cashews/macadamias/paprika
Add butter to cooked hot linguini,mix, top with
black pepper, red pepper flakes, basil
Top with sauteed mushrooms/cashews/paprika mix
Shred Parmesan Reggiano on top, mix slightly
Enjoy!
https://i.postimg.cc/QxvdB990/Mushroom-Cashew-Lionguinin.jpg
My Dinner this evening, first invented by me, in my house!
Delicious!
John Kuthe...
Fresh mushrooms
Cashews/macadamias
EVOO
Ground Black Pepper
Garlic Powder
Sweet Paprika (Hungarian)
Red Pepper Flakes
Basil
Parmesan Reggiano
Linguini
Butter
Slice fresh mushrooms, sautee in EVOO
Add cashews/macadamias/paprika
Add butter to cooked hot linguini,mix, top with
black pepper, red pepper flakes, basil
Top with sauteed mushrooms/cashews/paprika mix
Shred Parmesan Reggiano on top, mix slightly
Enjoy!
https://i.postimg.cc/QxvdB990/Mushroom-Cashew-Lionguinin.jpg
My Dinner this evening, first invented by me, in my house!
Delicious!
John Kuthe...
John Kuthe
Apr 23, 2020, 9:31:27 PM4/23/20
to
John Kuthe...
GM
Apr 23, 2020, 9:35:05 PM4/23/20
to
--
Best
Greg
Bruce
Apr 23, 2020, 9:35:35 PM4/23/20
to
John Kuthe
Apr 23, 2020, 9:45:57 PM4/23/20
to
John Kuthe...
John Kuthe
Apr 23, 2020, 9:47:09 PM4/23/20
to
:-)
John Kuthe...
GM
Apr 23, 2020, 10:01:42 PM4/23/20
to
<chuckle>
--
Best
Greg
GM
Apr 23, 2020, 10:04:56 PM4/23/20
to
--
Best
Greg
Ed Pawlowski
Apr 23, 2020, 10:58:29 PM4/23/20
to
important to specify what type of vegetarian dish you are making. Don't
want to upset and confuse people.
Bruce
Apr 23, 2020, 11:08:20 PM4/23/20
to
Ed Pawlowski
Apr 23, 2020, 11:51:56 PM4/23/20
to
Commoners - 0
Cindy Hamilton
Apr 24, 2020, 6:09:16 AM4/24/20
to
etc.
Cindy Hamilton
Pamela
Apr 24, 2020, 6:34:25 AM4/24/20
to
On 02:30 24 Apr 2020, John Kuthe said:
> Mushrooms with cashews/macadamias and linguini:
>
> Fresh mushrooms
> Cashews/macadamias
> EVOO
> Ground Black Pepper
> Garlic Powder
> Sweet Paprika (Hungarian)
> Red Pepper Flakes
> Basil
> Parmesan Reggiano
> Linguini
> Butter
>
> Slice fresh mushrooms, sautee in EVOO
> Add cashews/macadamias/paprika
>
> Add butter to cooked hot linguini,mix, top with
> black pepper, red pepper flakes, basil
>
> Top with sauteed mushrooms/cashews/paprika mix
>
> Shred Parmesan Reggiano on top, mix slightly
Are you sure that's Parmesan in your photo? It looks like Jack.
> Mushrooms with cashews/macadamias and linguini:
>
> Fresh mushrooms
> Cashews/macadamias
> EVOO
> Ground Black Pepper
> Garlic Powder
> Sweet Paprika (Hungarian)
> Red Pepper Flakes
> Basil
> Parmesan Reggiano
> Linguini
> Butter
>
> Slice fresh mushrooms, sautee in EVOO
> Add cashews/macadamias/paprika
>
> Add butter to cooked hot linguini,mix, top with
> black pepper, red pepper flakes, basil
>
> Top with sauteed mushrooms/cashews/paprika mix
>
> Shred Parmesan Reggiano on top, mix slightly
John Kuthe
Apr 24, 2020, 6:54:37 AM4/24/20
to
I want to eat to live, not live to eat!
John Kuthe...
John Kuthe
Apr 24, 2020, 6:56:48 AM4/24/20
to
On Friday, April 24, 2020 at 5:34:25 AM UTC-5, Pamela wrote:
> On 02:30 24 Apr 2020, John Kuthe said:
>
> > Mushrooms with cashews/macadamias and linguini:
> >
> > Fresh mushrooms
> > Cashews/macadamias
> > EVOO
> > Ground Black Pepper
> > Garlic Powder
> > Sweet Paprika (Hungarian)
> > Red Pepper Flakes
> > Basil
> > Parmesan Reggiano
> > Linguini
> > Butter
> >
> > Slice fresh mushrooms, sautee in EVOO
> > Add cashews/macadamias/paprika
> >
> > Add butter to cooked hot linguini,mix, top with
> > black pepper, red pepper flakes, basil
> >
> > Top with sauteed mushrooms/cashews/paprika mix
> >
> > Shred Parmesan Reggiano on top, mix slightly
>
> Are you sure that's Parmesan in your photo? It looks like Jack.
>
Yep! Parmesan Reggiano, shredded and delicious. Not that green can crap!
> On 02:30 24 Apr 2020, John Kuthe said:
>
> > Mushrooms with cashews/macadamias and linguini:
> >
> > Fresh mushrooms
> > Cashews/macadamias
> > EVOO
> > Ground Black Pepper
> > Garlic Powder
> > Sweet Paprika (Hungarian)
> > Red Pepper Flakes
> > Basil
> > Parmesan Reggiano
> > Linguini
> > Butter
> >
> > Slice fresh mushrooms, sautee in EVOO
> > Add cashews/macadamias/paprika
> >
> > Add butter to cooked hot linguini,mix, top with
> > black pepper, red pepper flakes, basil
> >
> > Top with sauteed mushrooms/cashews/paprika mix
> >
> > Shred Parmesan Reggiano on top, mix slightly
>
> Are you sure that's Parmesan in your photo? It looks like Jack.
>
John Kuthe...
John Kuthe
Apr 24, 2020, 6:57:56 AM4/24/20
to
John Kuthe...
dsi1
Apr 24, 2020, 7:05:34 AM4/24/20
to
https://thetakeout.com/recipe-japanese-italian-spaghetti-carbonara-an-easy-d-1842923629
Sheldon Martin
Apr 24, 2020, 8:26:11 AM4/24/20
to
Gary
Apr 24, 2020, 8:27:51 AM4/24/20
to
GM wrote:
> And NOT vegetarian...macadamia nuts are often riddled with tiny MAGGOTS, flies are attracted to the sweet macadamias and so lay their eggs on them...
I like to snack on 'salted in the shell' mexican jumping beans.
> And NOT vegetarian...macadamia nuts are often riddled with tiny MAGGOTS, flies are attracted to the sweet macadamias and so lay their eggs on them...
For best results, wait until the beans start moving.
John Kuthe
Apr 24, 2020, 8:52:45 AM4/24/20
to
John Kuthe...
John Kuthe
Apr 24, 2020, 8:53:40 AM4/24/20
to
John Kuthe...
Sheldon Martin
Apr 24, 2020, 9:14:50 AM4/24/20
to
On Fri, 24 Apr 2020 05:52:40 -0700 (PDT), John Kuthe
Then why such a large bowl, your snack would have easiy fit on a salad
plate... made a better presentation too.
plate... made a better presentation too.
Gary
Apr 24, 2020, 10:27:56 AM4/24/20
to
John Kuthe wrote:
> Yep! Parmesan Reggiano, shredded and delicious. Not that green can crap!
Green crap only in uppity RFC opinion. I happen to prefer
> Yep! Parmesan Reggiano, shredded and delicious. Not that green can crap!
it as it's nothing but dried (and more concentrated taste)
with a little cellulose to prevent caking. That tree product
doesn't worry me.
I prefer it because I like the strong concentrated taste.
Your few shreds of fresh PR there would not affect the
taste of the dish at all. Nothing but a waste of good
cheese, imo.
My favorite: dried parmesan/romano...in the green lid
jars, not canned. Never seen it sold in cans, unless
you refer to the old paper cans.
John Kuthe
Apr 24, 2020, 10:35:58 AM4/24/20
to
On Friday, April 24, 2020 at 9:27:56 AM UTC-5, Gary wrote:
> John Kuthe wrote:
> > Yep! Parmesan Reggiano, shredded and delicious. Not that green can crap!
>
> Green crap only in uppity RFC opinion. I happen to prefer
> it as it's nothing but dried (and more concentrated taste)
> with a little cellulose to prevent caking. That tree product
> doesn't worry me.
>
> I prefer it because I like the strong concentrated taste.
> Your few shreds of fresh PR there would not affect the
> taste of the dish at all. Nothing but a waste of good
> cheese, imo.
BullSHIT! Salty, concentratedly Parm Cheesy and Delicious!
> John Kuthe wrote:
> > Yep! Parmesan Reggiano, shredded and delicious. Not that green can crap!
>
> Green crap only in uppity RFC opinion. I happen to prefer
> it as it's nothing but dried (and more concentrated taste)
> with a little cellulose to prevent caking. That tree product
> doesn't worry me.
>
> I prefer it because I like the strong concentrated taste.
> Your few shreds of fresh PR there would not affect the
> taste of the dish at all. Nothing but a waste of good
> cheese, imo.
>
> My favorite: dried parmesan/romano...in the green lid
> jars, not canned. Never seen it sold in cans, unless
> you refer to the old paper cans.
Get OUT of RFC with your Processed Cheese CRAP! We cook with REAL cheese around here!
John Kuthe...
Cindy Hamilton
Apr 24, 2020, 10:50:35 AM4/24/20
to
Kraft is kind of harsh. But I do use it in French onion soup, which
just doesn't taste right without "green box parm". My husband occasionally
uses a little in scrambled eggs.
Everybody's different.
Cindy Hamilton
John Kuthe
Apr 24, 2020, 11:01:23 AM4/24/20
to
John Kuthe...
Gary
Apr 24, 2020, 11:02:18 AM4/24/20
to
John Kuthe wrote:
>
> Get OUT of RFC with your Processed Cheese CRAP! We cook with REAL cheese around here!
The green lid cheese is real cheese, John.
>
> Get OUT of RFC with your Processed Cheese CRAP! We cook with REAL cheese around here!
On the other hand, I know someone here that used to eat out of
dumpsters with his old pal Bryan. Waste not, want not.
Gary
Apr 24, 2020, 11:14:12 AM4/24/20
to
John Kuthe wrote:
>
> Exactly! Real Cheese is always best. And ANY cheese is better than no cheese! Although I really eschew that Pasteurized Processed Cheese Food Spread that oozes out of an aerosol can!
That brings back memories. That cheese in an aerosol can *IS*
>
> Exactly! Real Cheese is always best. And ANY cheese is better than no cheese! Although I really eschew that Pasteurized Processed Cheese Food Spread that oozes out of an aerosol can!
pretty good
on good crackers.
John Kuthe
Apr 24, 2020, 11:23:48 AM4/24/20
to
John Kuthe...
Bruce
Apr 24, 2020, 3:10:32 PM4/24/20
to
On Fri, 24 Apr 2020 10:26:28 -0400, Gary <g.ma...@att.net> wrote:
>John Kuthe wrote:
>> Yep! Parmesan Reggiano, shredded and delicious. Not that green can crap!
>
>Green crap only in uppity RFC opinion. I happen to prefer
>it as it's nothing but dried (and more concentrated taste)
>with a little cellulose to prevent caking. That tree product
>doesn't worry me.
Gimme a brand and we can check that.
>John Kuthe wrote:
>> Yep! Parmesan Reggiano, shredded and delicious. Not that green can crap!
>
>Green crap only in uppity RFC opinion. I happen to prefer
>it as it's nothing but dried (and more concentrated taste)
>with a little cellulose to prevent caking. That tree product
>doesn't worry me.
>I prefer it because I like the strong concentrated taste.
>Your few shreds of fresh PR there would not affect the
>taste of the dish at all. Nothing but a waste of good
>cheese, imo.
>
>My favorite: dried parmesan/romano...in the green lid
>jars, not canned. Never seen it sold in cans, unless
>you refer to the old paper cans.
their favourite prey. Will eat anything.
Bruce
Apr 24, 2020, 3:11:25 PM4/24/20
to
On Fri, 24 Apr 2020 11:00:48 -0400, Gary <g.ma...@att.net> wrote:
>John Kuthe wrote:
>>
>> Get OUT of RFC with your Processed Cheese CRAP! We cook with REAL cheese around here!
>
>The green lid cheese is real cheese, John.
You mean there is some real cheese in there. Among other things.
>John Kuthe wrote:
>>
>> Get OUT of RFC with your Processed Cheese CRAP! We cook with REAL cheese around here!
>
>The green lid cheese is real cheese, John.
Bruce
Apr 24, 2020, 3:14:18 PM4/24/20
to
"Parmesan Cheese (Pasteurized Part-Skim Milk, Salt, Less Than 2% of
Enzymes, Cheese Culture, Cellulose Powder to Prevent Caking, Potassium
Sorbate to Protect Flavor). Aged 6 Months."
Crappy, but could have been worse.
Bruce
Apr 24, 2020, 3:15:39 PM4/24/20
to
On Fri, 24 Apr 2020 09:14:47 -0400, Sheldon Martin <penm...@aol.com>
wrote:
Are you telling people what size bowl to use now? Is there anything
you're not an expert on?
wrote:
you're not an expert on?
Cindy Hamilton
Apr 24, 2020, 3:26:06 PM4/24/20
to
On Friday, April 24, 2020 at 3:10:32 PM UTC-4, Bruce wrote:
> On Fri, 24 Apr 2020 10:26:28 -0400, Gary <g.ma...@att.net> wrote:
>
> >John Kuthe wrote:
> >> Yep! Parmesan Reggiano, shredded and delicious. Not that green can crap!
> >
> >Green crap only in uppity RFC opinion. I happen to prefer
> >it as it's nothing but dried (and more concentrated taste)
> >with a little cellulose to prevent caking. That tree product
> >doesn't worry me.
>
> Gimme a brand and we can check that.
It's possible Gary buys the generic knockoff, but this is the "real" thing:
> On Fri, 24 Apr 2020 10:26:28 -0400, Gary <g.ma...@att.net> wrote:
>
> >John Kuthe wrote:
> >> Yep! Parmesan Reggiano, shredded and delicious. Not that green can crap!
> >
> >Green crap only in uppity RFC opinion. I happen to prefer
> >it as it's nothing but dried (and more concentrated taste)
> >with a little cellulose to prevent caking. That tree product
> >doesn't worry me.
>
> Gimme a brand and we can check that.
<https://www.amazon.com/Kraft-Grated-Parmesan-Cheese-24-oz/dp/B001H8R00M>
Cindy Hamilton
Bruce
Apr 24, 2020, 3:33:38 PM4/24/20
to
Kraft Cheese, Parmesan, Grated:
"Parmesan Cheese (Pasteurized Part-Skim Milk, Salt, Less Than 2% of
Enzymes, Cheese Culture, Cellulose Powder to Prevent Caking, Potassium
Sorbate to Protect Flavor). Aged 6 Months."
Gary might buy the knockoff because this one doesn't have the
"Parmesan Cheese (Pasteurized Part-Skim Milk, Salt, Less Than 2% of
Enzymes, Cheese Culture, Cellulose Powder to Prevent Caking, Potassium
Sorbate to Protect Flavor). Aged 6 Months."
"artificial flavor" that he loves.
Hank Rogers
Apr 24, 2020, 4:42:51 PM4/24/20
to
yoose.
Hank Rogers
Apr 24, 2020, 4:44:41 PM4/24/20
to
Bruce wrote:
> On Fri, 24 Apr 2020 12:25:59 -0700 (PDT), Cindy Hamilton
> <angelica...@yahoo.com> wrote:
>
>> On Friday, April 24, 2020 at 3:10:32 PM UTC-4, Bruce wrote:
>>> On Fri, 24 Apr 2020 10:26:28 -0400, Gary <g.ma...@att.net> wrote:
>>>
>>>> John Kuthe wrote:
>>>>> Yep! Parmesan Reggiano, shredded and delicious. Not that green can crap!
>>>>
>>>> Green crap only in uppity RFC opinion. I happen to prefer
>>>> it as it's nothing but dried (and more concentrated taste)
>>>> with a little cellulose to prevent caking. That tree product
>>>> doesn't worry me.
>>>
>>> Gimme a brand and we can check that.
>>
>> It's possible Gary buys the generic knockoff, but this is the "real" thing:
>>
>> <https://www.amazon.com/Kraft-Grated-Parmesan-Cheese-24-oz/dp/B001H8R00M>
>
> Kraft Cheese, Parmesan, Grated:
> "Parmesan Cheese (Pasteurized Part-Skim Milk, Salt, Less Than 2% of
> Enzymes, Cheese Culture, Cellulose Powder to Prevent Caking, Potassium
> Sorbate to Protect Flavor). Aged 6 Months."
>
> Gary might buy the knockoff because this one doesn't have the
> "artificial flavor" that he loves.
>
That artificial flavor also make his ass irresistible to you.
> On Fri, 24 Apr 2020 12:25:59 -0700 (PDT), Cindy Hamilton
> <angelica...@yahoo.com> wrote:
>
>> On Friday, April 24, 2020 at 3:10:32 PM UTC-4, Bruce wrote:
>>> On Fri, 24 Apr 2020 10:26:28 -0400, Gary <g.ma...@att.net> wrote:
>>>
>>>> John Kuthe wrote:
>>>>> Yep! Parmesan Reggiano, shredded and delicious. Not that green can crap!
>>>>
>>>> Green crap only in uppity RFC opinion. I happen to prefer
>>>> it as it's nothing but dried (and more concentrated taste)
>>>> with a little cellulose to prevent caking. That tree product
>>>> doesn't worry me.
>>>
>>> Gimme a brand and we can check that.
>>
>> It's possible Gary buys the generic knockoff, but this is the "real" thing:
>>
>> <https://www.amazon.com/Kraft-Grated-Parmesan-Cheese-24-oz/dp/B001H8R00M>
>
> Kraft Cheese, Parmesan, Grated:
> "Parmesan Cheese (Pasteurized Part-Skim Milk, Salt, Less Than 2% of
> Enzymes, Cheese Culture, Cellulose Powder to Prevent Caking, Potassium
> Sorbate to Protect Flavor). Aged 6 Months."
>
> Gary might buy the knockoff because this one doesn't have the
> "artificial flavor" that he loves.
>
Bruce
Apr 24, 2020, 4:46:05 PM4/24/20
to
On Fri, 24 Apr 2020 15:44:37 -0500, Hank Rogers <Nos...@invalid.com>
wrote:
Skankie Hankie truly has an ass sniff fetish.
wrote:
Alex
Apr 24, 2020, 9:02:00 PM4/24/20
to
John Kuthe wrote:
have been my first clue. Thanks for pointing out the obvious.
> On Thursday, April 23, 2020 at 8:30:35 PM UTC-5, John Kuthe wrote:
>> Mushrooms with cashews/macadamias and linguini:
>>
>> Fresh mushrooms
>> Cashews/macadamias
>> EVOO
>> Ground Black Pepper
>> Garlic Powder
>> Sweet Paprika (Hungarian)
>> Red Pepper Flakes
>> Basil
>> Parmesan Reggiano
>> Linguini
>> Butter
>>
>> Slice fresh mushrooms, sautee in EVOO
>> Add cashews/macadamias/paprika
>>
>> Add butter to cooked hot linguini,mix, top with
>> black pepper, red pepper flakes, basil
>>
>> Top with sauteed mushrooms/cashews/paprika mix
>>
>> Shred Parmesan Reggiano on top, mix slightly
>>
>> Enjoy!
>>
>> https://i.postimg.cc/QxvdB990/Mushroom-Cashew-Lionguinin.jpg
>>
>> My Dinner this evening, first invented by me, in my house!
>>
>> Delicious!
>>
>> John Kuthe...
>> Mushrooms with cashews/macadamias and linguini:
>>
>> Fresh mushrooms
>> Cashews/macadamias
>> EVOO
>> Ground Black Pepper
>> Garlic Powder
>> Sweet Paprika (Hungarian)
>> Red Pepper Flakes
>> Basil
>> Parmesan Reggiano
>> Linguini
>> Butter
>>
>> Slice fresh mushrooms, sautee in EVOO
>> Add cashews/macadamias/paprika
>>
>> Add butter to cooked hot linguini,mix, top with
>> black pepper, red pepper flakes, basil
>>
>> Top with sauteed mushrooms/cashews/paprika mix
>>
>> Shred Parmesan Reggiano on top, mix slightly
>>
>> Enjoy!
>>
>> https://i.postimg.cc/QxvdB990/Mushroom-Cashew-Lionguinin.jpg
>>
>> My Dinner this evening, first invented by me, in my house!
>>
>> Delicious!
>>
>> John Kuthe...
> Oh, and it's vegetarian too!
>
> John Kuthe...
No shit? I guess the fact that there was no meat in the recipe should
>
> John Kuthe...
have been my first clue. Thanks for pointing out the obvious.
Alex
Apr 24, 2020, 9:02:46 PM4/24/20
to
GM wrote:
> John Kuthe wrote:
>
>> Mushrooms with cashews/macadamias and linguini:
>>
>> Fresh mushrooms
>> Cashews/macadamias
>> EVOO
>> Ground Black Pepper
>> Garlic Powder
>> Sweet Paprika (Hungarian)
>> Red Pepper Flakes
>> Basil
>> Parmesan Reggiano
>> Linguini
>> Butter
>>
>> Slice fresh mushrooms, sautee in EVOO
>> Add cashews/macadamias/paprika
>>
>> Add butter to cooked hot linguini,mix, top with
>> black pepper, red pepper flakes, basil
>>
>> Top with sauteed mushrooms/cashews/paprika mix
>>
>> Shred Parmesan Reggiano on top, mix slightly
>>
>> Enjoy!
>>
>> https://i.postimg.cc/QxvdB990/Mushroom-Cashew-Lionguinin.jpg
>>
>> My Dinner this evening, first invented by me, in my house!
>>
>> Delicious!
>
> Looks like a bowel movement with LOTS of tapeworms...
> John Kuthe wrote:
>
>> Mushrooms with cashews/macadamias and linguini:
>>
>> Fresh mushrooms
>> Cashews/macadamias
>> EVOO
>> Ground Black Pepper
>> Garlic Powder
>> Sweet Paprika (Hungarian)
>> Red Pepper Flakes
>> Basil
>> Parmesan Reggiano
>> Linguini
>> Butter
>>
>> Slice fresh mushrooms, sautee in EVOO
>> Add cashews/macadamias/paprika
>>
>> Add butter to cooked hot linguini,mix, top with
>> black pepper, red pepper flakes, basil
>>
>> Top with sauteed mushrooms/cashews/paprika mix
>>
>> Shred Parmesan Reggiano on top, mix slightly
>>
>> Enjoy!
>>
>> https://i.postimg.cc/QxvdB990/Mushroom-Cashew-Lionguinin.jpg
>>
>> My Dinner this evening, first invented by me, in my house!
>>
>> Delicious!
>
>
With a side of blur.
Alex
Apr 24, 2020, 9:03:41 PM4/24/20
to
John Kuthe wrote:
> Mushrooms with cashews/macadamias and linguini:
>
> Fresh mushrooms
> Cashews/macadamias
> EVOO
> Ground Black Pepper
> Garlic Powder
> Sweet Paprika (Hungarian)
> Red Pepper Flakes
> Basil
> Parmesan Reggiano
> Linguini
> Butter
>
> Slice fresh mushrooms, sautee in EVOO
> Add cashews/macadamias/paprika
>
> Add butter to cooked hot linguini,mix, top with
> black pepper, red pepper flakes, basil
>
> Top with sauteed mushrooms/cashews/paprika mix
>
> Shred Parmesan Reggiano on top, mix slightly
>
> Enjoy!
>
> https://i.postimg.cc/QxvdB990/Mushroom-Cashew-Lionguinin.jpg
>
> My Dinner this evening, first invented by me, in my house!
>
> Delicious!
>
> John Kuthe...
> Mushrooms with cashews/macadamias and linguini:
>
> Fresh mushrooms
> Cashews/macadamias
> EVOO
> Ground Black Pepper
> Garlic Powder
> Sweet Paprika (Hungarian)
> Red Pepper Flakes
> Basil
> Parmesan Reggiano
> Linguini
> Butter
>
> Slice fresh mushrooms, sautee in EVOO
> Add cashews/macadamias/paprika
>
> Add butter to cooked hot linguini,mix, top with
> black pepper, red pepper flakes, basil
>
> Top with sauteed mushrooms/cashews/paprika mix
>
> Shred Parmesan Reggiano on top, mix slightly
>
> Enjoy!
>
> https://i.postimg.cc/QxvdB990/Mushroom-Cashew-Lionguinin.jpg
>
> My Dinner this evening, first invented by me, in my house!
>
> Delicious!
>
Why the wobbly photo? THC detox?
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