From Newsgroup: rec.food.cooking

Rotini pasta cooked then tossed in a smooth cream sauce made with
roasted garlic and grated Parmesan. Placed in a small Corning casserole
dish. Topped with Panko crumbs then baked at 350-#F until the sauce is bubbly, about 15 minutes. This is one of the few dishes where I prefer
Panko because you don't have to toast them to get that nice crunch in
the dish.

Jill
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

jmquown wrote on 1/9/2026 6:44 PM:

Rotini pasta cooked then tossed in a smooth cream sauce made with
roasted garlic and grated Parmesan.a Placed in a small Corning casserole dish.a Topped with Panko crumbs then baked at 350-#F until the sauce is bubbly, about 15 minutes.a This is one of the few dishes where I prefer Panko because you don't have to toast them to get that nice crunch in
the dish.

Jill

Sounds absolutely wonderful your Majesty!


--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2026-01-09 7:44 p.m., jmquown wrote:

Rotini pasta cooked then tossed in a smooth cream sauce made with
roasted garlic and grated Parmesan.-a Placed in a small Corning casserole dish.-a Topped with Panko crumbs then baked at 350-#F until the sauce is bubbly, about 15 minutes.-a This is one of the few dishes where I prefer Panko because you don't have to toast them to get that nice crunch in
the dish.

Sounds goo. My wife came home with some salmot fillet that she baked
and served with sauteed snow peas and a salad. The salmon was great,
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Fri, 9 Jan 2026 20:56:56 -0500, Dave Smith
<adavid.smith@sympatico.ca> wrote:

On 2026-01-09 7:44 p.m., jmquown wrote:

Rotini pasta cooked then tossed in a smooth cream sauce made with
roasted garlic and grated Parmesan.-a Placed in a small Corning casserole >> dish.-a Topped with Panko crumbs then baked at 350-#F until the sauce is
bubbly, about 15 minutes.-a This is one of the few dishes where I prefer
Panko because you don't have to toast them to get that nice crunch in
the dish.

Sounds goo.

That's a bit harsh, Dave.
--
Bruce <https://media.cnn.com/api/v1/images/stellar/prod/gettyimages-681946574-20250717233334800.jpg>
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


jmquown <j_mcquown@comcast.net> posted:

Rotini pasta cooked then tossed in a smooth cream sauce made with
roasted garlic and grated Parmesan. Placed in a small Corning casserole dish. Topped with Panko crumbs then baked at 350-#F until the sauce is bubbly, about 15 minutes. This is one of the few dishes where I prefer Panko because you don't have to toast them to get that nice crunch in
the dish.

Jill

My dinner consisted of cleaning up some leftovers.

~
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 1/9/2026 7:01 PM, Hank Rogers wrote:

jmquown wrote on 1/9/2026 6:44 PM:

Rotini pasta cooked then tossed in a smooth cream sauce made with
roasted garlic and grated Parmesan.-a Placed in a small Corning
casserole dish.-a Topped with Panko crumbs then baked at 350|e-#F until
the sauce is bubbly, about 15 minutes.-a This is one of the few dishes
where I prefer Panko because you don't have to toast them to get that
nice crunch in the dish.

Jill

Sounds absolutely wonderful your Majesty!

So often things sound like euphemisms. A good example is, "nice crunch
in the dish." Poor Jill. It's been over two decades since she's
experienced a "nice crunch in the dish."
--
--Bryan https://www.instagram.com/bryangsimmons/

For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton
--- Synchronet 3.21a-Linux NewsLink 1.2