![]() ![]() Or, if attaching one receipt per transaction, enter the supplier name or expense line number in the description. "October 2021 Receipts" if attaching one single PDF document with all receipts. Enter information into the Description field.Click the Upload button to Attach the file By selecting the Upload button the file is now Attached to the expense report.Navigate to where the scanned copies of the receipts are saved. ![]() Click the Browse… button to find the applicable file on your computer.If the file name is longer, you may need to rename prior to attaching to your claim. Note: The original file name of Attachments is limited to 30 characters. If you have paper copies of receipts, scan them together into a single PDF document and save to a folder on your computer. Get the full recipe for Ina Garten's penne alla vodka here.Īnd stay tuned for more "Barefoot Contessa" pastas.If you have taken a picture of a receipt, or received an electronic copy of a receipt from the supplier via email, save each receipt in PDF format to a folder on your computer. And when it's super chilly, this dish will definitely bring you tons of comfort. It's the perfect dish when you need to make an impressive dinner but can't spend too much time doing extra prep. The vodka sauce is incredibly creamy and smooth, and Garten's trick to roast the tomato sauce in the oven infuses each bite with so much depth and flavor.Īnd while you'll need some extra time, Garten's easy penne alla vodka doesn't require too much effort. The dish looks absolutely stunning on the dinner table, and it tastes even better. It took more than a year for me to discover a "Barefoot Contessa" pasta I loved more than the weeknight bolognese, but Garten's penne alla vodka changed everything. Garten's penne alla vodka is the perfect winter comfort dish. Get the full recipe for Ina Garten's baked rigatoni with lamb ragù here. Next time I make this dish, I'll be taking Garten's tip to make the ragù a day in advance - which you can refrigerate before baking and serving. "While it was definitely fun cooking it, I think you could genuinely make a dish that was 90% as good with just focusing on the ragù and broiling the pasta, versus fully baking it." "As Prue would say on 'The Great British Bake-off,' it was worth the calories - but I wouldn't say it was worth the time," he said. My sous chef Zach also loved the taste, although he didn't agree that it was worth the extra effort in the kitchen. "Definitely a labor of love but, to someone not cooking, highly worth it!" "The dish reminded me of a cross between bolognese and a baked ziti!" my friend Sara said. I made this dish for a group of friends who definitely thought the pasta was worth the wait. The rich sauce has that comforting, traditional Italian taste thanks to the carrots and other vegetables, and the rigatoni noodles are perfect for capturing a nice helping of ragù with every single bite. Garten's baked rigatoni is super comforting, but takes quite a bit of work. She’ll also cook up a host of recipes from the book, showing. Over the course of six episodes, Mary will seek out fellow food-lovers, from cooks to vegetable gardeners, who’ll share their own personal food stories. Account icon An icon in the shape of a person's head and shoulders. Mary Berry is back with a brand-new BBC2 series to accompany her latest cookbook, Love to Cook. ![]()
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