Hey guys; first time posting here. I need some help with a REALLY good tomato sauce specifically, but breading tips would also be a godsend. I am a fairly adept cook, I would say. Not professional by any means (I can cook a mean risotto). But I want to step my chicken parm up to the next level, and I feel that my tomato sauce is my weak point (currently only use prego, OUCH!), I just haven't been able to find a recipe for me.
Also, another question I have is about cheeses. Where in the WORLD do I get good cheese in Kansas City. The options I have found are Walmart, and all that cheese is dried out by the time I get to it.
Any input is HUGELY appreciated.
bon appetit
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