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Post by Clipper on Apr 29, 2009 12:51:43 GMT -5
Thaz me. Gimme sausage, ribs, and "pokechops". Gimme a good clean, properly butchered hog, and I will eat everything but the oink.  |
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Post by bobbbiez on Apr 29, 2009 14:03:49 GMT -5
 You swine, you! ;D
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Post by Clipper on Apr 29, 2009 14:22:40 GMT -5
snort, snort, oink!  |
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Post by kim on Apr 29, 2009 15:23:40 GMT -5
Here's my recipe. It's the best!
Saute the following:
1 stick of real butter
1 red onion, minced
3 cloves garlic, minced
24 oz. jar of roasted peppers in olive oil, sliced
5 sliced cherry peppers, mild or hot, depending on your taste
After those are sauteed, add:
1 cup parmesan cheese
2 lbs boneless chicken breast, cubed
1 can chicken broth
1 can tomato sauce (15 oz)
1 can Alfredo sauce
Cook on stove for an hour or so, stirring so it won't burn, then serve over Rigatoni. YUM! :-)
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Post by bobbbiez on Apr 29, 2009 17:16:42 GMT -5
Kim, not too much different then mine. I just use the long Italian peppers and a few jalapeno peppers. For my sauce I use fresh crushed tomatoes with the usual Italian spices and add a cup of heavy cream. I don't use the chicken broth. Depending who I'm making it for I will add black olives and some mushrooms but my kids don't like it that way so most of the time I leave them out.  Riggies are a great dish and one really can't go wrong no matter what they use. I find it a rather simple dish to make and is enjoyed by most. 
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Post by Clipper on Apr 29, 2009 17:49:31 GMT -5
Sounds great, but can ya make it with Pork Chops instead of chicken breasts, haha. I actually may take the recipe and substitute shrimp. I really love pasta dishes made with seafood. Won't be authentic, but I bet it will be good. All the other ingredients sound wonderful.
Doesn't a riggie recipe usually have vodka or white wine in the sauce somewhere, or is that just McGills that makes a vodka sauce for their riggies?
Chicken breasts may satisfy the role of protein in a dish, but I just think it is like tofu. It only tastes like whatever you marinate it in, or spice it up with. Kinda blah.
Kim, doesn't the chicken broth make the sauce awful thin with the tomato sauce and alfredo sauce?
Bobbbiez, I love hot food, but the long green italian peppers, combined with jalepenos must be hotter than Pedro's butthole. Reminds me of the old Tiny's and their keilbasa and hot pepper sandwiches. Wheew were they hot.
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Post by bobbbiez on Apr 29, 2009 18:00:59 GMT -5
No. they're mixed with sweet.  Vodka riggies are just another way to make them if that's what you like. I'm not crazy about them. Besides, I like the red sauce not the white in riggies. Clipper, ya have to make "chicken" riggies with chicken. The chicken does give it a much different favor and taste different from the same old same old. ;D
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Post by kim on Apr 29, 2009 18:45:30 GMT -5
I've heard of shrimp riggies!
Actually, the last time I made it I did not use the chicken broth, I used some chicken bouillon cubes instead and it was really good. :-)
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Post by Clipper on Apr 29, 2009 20:22:04 GMT -5
Now that makes sense to me Sunshine. I would most likely have guessed that chicken is one of the basic ingredients in chicken riggies, haha.
I guess I will be making shrimp riggies since I will use shrimp instead. We never called them riggies but mom used to serve rigatoni with plain old marinara sauce or meat sauce, for a quick and easy supper. She never put cream in the sauce. she also used to make poor man's lasagna with rigatoni and sauce, sausage and ground meat, ricotta and lots of mozzarella.
I never understood the vodka in the sauce. I would have thought that the clear and fairly tasteless vodka would simply evaporate and do nothing for the flavor of the sauce.
Personally I like the tube pastas better than spaghetti. They have a little more "tooth" when cooked right, and they hold the sauce better than spaghetti. Ziti, rigatoni, penne, or shells are my favorites. I love macaroni salad made with rotini or shells.
Hmm, this is making me hungry for sauce. Kathy made sauce last week. I may have to get some out of the freezer and have something Italian tomorrow, like a nice meatball sub with mozzarella an mushrooms. LOL.
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Post by bobbbiez on Apr 29, 2009 21:48:17 GMT -5
Drool a little more my friend. I just made stuffed shells tonight with hot sausage and meatballs. Had some fresh hard crust bread from Giuseppe's to soak up the sauce. ;D
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Post by bobbbiez on Apr 30, 2009 12:01:19 GMT -5
Clipper, we only put cream in the sauce for chicken riggies. The cream just makes the marinara a little thicker and creamier.
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Post by concerned on May 2, 2009 19:45:05 GMT -5
If ya don't want to use chicken use rocky mountain oysters haven't had a good bowl of stew in many years
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Post by frankcor on May 3, 2009 9:23:42 GMT -5
They do NOT taste like chicken.
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Post by Clipper on May 3, 2009 9:38:30 GMT -5
Hmm. Brings a whole new definition to meat BALLS though. Probably a little chewy in texture to fit well with pasta.LOL
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You swine, you! ;D
