A Quote by Christina Milian

I make a great lasagna. I also like making piccadillo. It's a Cuban dish with ground beef, tomato sauce, garlic and olives served over rice, with plantains. My ex-husband and all my boyfriends love it.
When I cook for my family on Christmas, I make feijoada, a South American dish of roasted and smoked meats like ham, pork, beef, lamb, and bacon - all served with black beans and rice. It's festive but different.
Like regular table salt, MSG can also help boost our perception of other existing flavors. Tomato soup with a pinch of MSG tastes a little more tomato-y. Add a dash to beef stew to make it taste beefier.
I have olive trees and have tried my hand at curing small batches of olives, with varying degrees of success. So sometimes there are leftover olives I use in pasta sauce because they didn't quite make the grade.
I love cooking. I like to make lasagna - it's authentic Italian-style. I also do a great chicken recipe for a barbecue.
I love cooking. I like to make lasagna - its authentic Italian-style. I also do a great chicken recipe for a barbecue.
For me to make lasagna would be a desecration of a great Italian dish. . . . I don't mess with sacred things.
Almost anything can be stretched to serve more people by being added to a white sauce or canned gravy or undiluted or very slightly diluted canned soup and served over noodles or rice. With chops or chocolate eclairs, however, the only solution is to claim you don't like them.
My favorite way to cook is to look in my cabinets and see what I have. That's the most fun. 'I don't have tomatoes, but I have this chili-garlic sauce from the Asian grocery store. Let's throw that in there and see how it affects my beef barley soup!'
Three tomatoes are walking down the street-a poppa tomato, a mamma tomato, and a little baby tomato. Baby tomato starts lagging behind. Poppa tomato gets angry, goes over to the baby tomato, and smooshes him and says, Catch up.
I prepare my style of biriyani by sauting sliced onion, tomato, green chilli, ginger garlic and add required water and rice. If I end up adding a tad too much of salt, I used to add curd to balance it.
Before we make love my husband takes a pain killer. I blame my mother for my poor sex life. All she told me was, 'the man goes on top and the woman underneath'. For three years my husband and I slept on bunk beds. I'm a double bagger. Not only does my husband put a bag over my face when we're making love, but he also puts a bag over his head in case mine falls off. It's so long since I've had sex, I've forgotten who ties up whom. My best birth control now is to leave the lights on.
I do a chimichurri sauce with garlic, parsley, olive oil, and red and black pepper. You just mince the garlic and the parsley and mix it all together. Brush a little of that on a steak and it kicks it up, like, 10 notches.
I hate fussing about in the kitchen when I have people over to supper, so I make a rich beef stew cooked in wine with carrots, sundried tomato paste and chopped chorizo sausage.
My ideal meal varies, depending on the time of year. Lobster on a deck overlooking a beach at sunset is one - but all my kids have to be there, because they are all lobster-lovers. Making a bolognese sauce over pappardelle for my husband on a winter evening, because he loves my bolognese sauce and it's his comfort food.
Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
I am really good at making Top Ramen. I also love it when my mom makes vegetarian lasagna for me.
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