| BOZO |
Of the store bought varieties, which is your favorite spaghetti sauce?
I cannot stand Ragu. It has a very bitter after-taste to me.
I just bought a jar of Prego parmesan-ricotta spaghetti sauce and want
to try that. Sounds good, but only time will tell.
Your thoughts?
Bozo
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| George |
BOZO wrote:
> Of the store bought varieties, which is your favorite spaghetti sauce?
> I cannot stand Ragu. It has a very bitter after-taste to me.
>
> I just bought a jar of Prego parmesan-ricotta spaghetti sauce and want
> to try that. Sounds good, but only time will tell.
>
> Your thoughts?
>
> Bozo
None of them. It is just too easy to put some olive oil in a pan, add
some onions, garlic and tomatoes and quickly have a much brighter
tasting sauce.
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| ~patches~ |
BOZO wrote:
> Of the store bought varieties, which is your favorite spaghetti sauce?
> I cannot stand Ragu. It has a very bitter after-taste to me.
>
> I just bought a jar of Prego parmesan-ricotta spaghetti sauce and want
> to try that. Sounds good, but only time will tell.
>
> Your thoughts?
>
> Bozo
Our main spaghetti/lasagne sauce is a homemade meaty & chunky variety so
nothing store bought compares but for some things I like a smoother
texture. Years ago I used Ragu occasionally for certain things like
those kiddie quick pizzas and grilled cheese sandwich creations. Then I
tried Hunts and found the taste nicer. Over the years I have developed
my own sauces to replace the commercial ones. One of the easiest ones I
make that has the smooth texture is a roasted tomato sauce. It freezes
and cans well so I always make lots. If I had to buy tomato sauce, I
think I would go with the Hunts.
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| S'mee |
One time on Usenet, BOZO <ferrante276-ng@yahoo.com> said:
> Of the store bought varieties, which is your favorite spaghetti sauce?
> I cannot stand Ragu. It has a very bitter after-taste to me.
>
> I just bought a jar of Prego parmesan-ricotta spaghetti sauce and want
> to try that. Sounds good, but only time will tell.
>
> Your thoughts?
I loathe jarred/canned spaghetti sauce of any kind, but Miguel and Buddy
like it as long as it's Prego -- they won't eat Ragu...
--
Jani in WA (S'mee)
~ mom, Trollup, novice cook ~
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| kilikini |
"BOZO" <ferrante276-ng@yahoo.com> wrote in message
news:g99qk1552l9v06oa0otvlbj8droei4ilek@4ax.com...
> Of the store bought varieties, which is your favorite spaghetti sauce?
> I cannot stand Ragu. It has a very bitter after-taste to me.
>
> I just bought a jar of Prego parmesan-ricotta spaghetti sauce and want
> to try that. Sounds good, but only time will tell.
>
> Your thoughts?
>
> Bozo
I think Prego is better than Ragu. So is Classico and 4 brothers. They all
beat out Ragu, IMO.
kili
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| Default User |
George wrote:
> BOZO wrote:
> > Of the store bought varieties, which is your favorite spaghetti
> > sauce? I cannot stand Ragu. It has a very bitter after-taste to me.
> >
> > I just bought a jar of Prego parmesan-ricotta spaghetti sauce and
> > want to try that. Sounds good, but only time will tell.
> >
> > Your thoughts?
> None of them. It is just too easy to put some olive oil in a pan, add
> some onions, garlic and tomatoes and quickly have a much brighter
> tasting sauce.
I agree with you George. Most of the jarred sauces are sickly sweet to
me, usually from a dose of corn syrup. No thanks.
One of the handy things for making sauce is pureed tomatoes. Take a can
of whole tomatoes, toss them in the blender and puree for a while. Put
through a sieve, they're quite liquid at this point, you aren't doing
much more than straining out the seeds.
Keep the puree in the refrigerator and use to make sauce. Add diced
tomatoes to get whatever level of chunkiness you prefer.
Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)
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| biig |
BOZO wrote:
>
> Of the store bought varieties, which is your favorite spaghetti sauce?
> I cannot stand Ragu. It has a very bitter after-taste to me.
>
> I just bought a jar of Prego parmesan-ricotta spaghetti sauce and want
> to try that. Sounds good, but only time will tell.
>
> Your thoughts?
>
> Bozo
I started using Ragu many years ago for my sauce (which I tweak to
our liking as my other post shows) and dh wants no changes. I offer
grated parm with it, but most times, he declines. Sharon :)
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| =. . = |
in article 11kqaebsofdt660@corp.supernews.com, ~patches~ at
noones_home@thisaddress.com wrote on 12/10/2005 16:27:
> Our main spaghetti/lasagne sauce is a homemade meaty & chunky variety so
> nothing store bought compares but for some things I like a smoother
> texture. Years ago I used Ragu occasionally for certain things like
> those kiddie quick pizzas and grilled cheese sandwich creations. Then I
> tried Hunts and found the taste nicer.
Don't know if you realise, but shop-bought spaghetti sauces in the UK don't
contain meat. You're meant to buy the minced/ground meat yourself, cook it
and add contents of jar.
This mystified an American visitor of mine when he went shopping over here.
Especially as our meatless Ragu and other brands cost the same as the
meat-added ones in the USA!
--
Sue
and the horde of fancy rats
plus Floyd & his long-eared sidekicks
Portsmouth UK.
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| Pan Ohco |
On Wed, 12 Oct 2005 11:27:21 -0400, ~patches~ wrote:
>BOZO wrote:
>
>> Of the store bought varieties, which is your favorite spaghetti sauce?
>> I cannot stand Ragu. It has a very bitter after-taste to me.
>>
>> I just bought a jar of Prego parmesan-ricotta spaghetti sauce and want
>> to try that. Sounds good, but only time will tell.
>>
>> Your thoughts?
>>
>> Bozo
>Our main spaghetti/lasagne sauce is a homemade meaty & chunky variety so
>nothing store bought compares but for some things I like a smoother
>texture. Years ago I used Ragu occasionally for certain things like
>those kiddie quick pizzas and grilled cheese sandwich creations. Then I
>tried Hunts and found the taste nicer. Over the years I have developed
>my own sauces to replace the commercial ones. One of the easiest ones I
>make that has the smooth texture is a roasted tomato sauce. It freezes
>and cans well so I always make lots. If I had to buy tomato sauce, I
>think I would go with the Hunts.
It's so easy to make your own, why buy.
I use
pork neck bones, browned,
chopped onion
tomato puree
Garlic,basil,oragano to taste
Salt and pepper to taste.
Simmer until reduced to the consistency that you like
Half way thru cooking, a glass of wine in the sauce and one in you.
I usually use two hotel cans( 3 kilos)of puree and cook about 16
hours.
Put in zip lock type containers and freeze.
Pan Ohco
|
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| ~patches~ |
Pan Ohco wrote:
> On Wed, 12 Oct 2005 11:27:21 -0400, ~patches~ wrote:
>
>
>>BOZO wrote:
>>
>>
>>>Of the store bought varieties, which is your favorite spaghetti sauce?
>>>I cannot stand Ragu. It has a very bitter after-taste to me.
>>>
>>>I just bought a jar of Prego parmesan-ricotta spaghetti sauce and want
>>>to try that. Sounds good, but only time will tell.
>>>
>>>Your thoughts?
>>>
>>>Bozo
>>
>>Our main spaghetti/lasagne sauce is a homemade meaty & chunky variety so
>>nothing store bought compares but for some things I like a smoother
>>texture. Years ago I used Ragu occasionally for certain things like
>>those kiddie quick pizzas and grilled cheese sandwich creations. Then I
>>tried Hunts and found the taste nicer. Over the years I have developed
>>my own sauces to replace the commercial ones. One of the easiest ones I
>>make that has the smooth texture is a roasted tomato sauce. It freezes
>>and cans well so I always make lots. If I had to buy tomato sauce, I
>>think I would go with the Hunts.
>
>
> It's so easy to make your own, why buy.
>
> I use
> pork neck bones, browned,
> chopped onion
> tomato puree
> Garlic,basil,oragano to taste
> Salt and pepper to taste.
> Simmer until reduced to the consistency that you like
> Half way thru cooking, a glass of wine in the sauce and one in you.
>
> I usually use two hotel cans( 3 kilos)of puree and cook about 16
> hours.
> Put in zip lock type containers and freeze.
>
> Pan Ohco
>
In all honesty, I don't buy spaghetti or tomato sauces as I'm heavily
into canning and freezing. IMO they taste better than anything you
could buy :)
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| kilikini |
"Pan Ohco" <ohco@hotmail.com> wrote in message
news:ppjqk1hlhpbieghdo2171fv0chg7keqf62@4ax.com...
> On Wed, 12 Oct 2005 11:27:21 -0400, ~patches~ wrote:
>
> >BOZO wrote:
> >
> >> Of the store bought varieties, which is your favorite spaghetti sauce?
> >> I cannot stand Ragu. It has a very bitter after-taste to me.
> >>
> >> I just bought a jar of Prego parmesan-ricotta spaghetti sauce and want
> >> to try that. Sounds good, but only time will tell.
> >>
> >> Your thoughts?
> >>
> >> Bozo
> >Our main spaghetti/lasagne sauce is a homemade meaty & chunky variety so
> >nothing store bought compares but for some things I like a smoother
> >texture. Years ago I used Ragu occasionally for certain things like
> >those kiddie quick pizzas and grilled cheese sandwich creations. Then I
> >tried Hunts and found the taste nicer. Over the years I have developed
> >my own sauces to replace the commercial ones. One of the easiest ones I
> >make that has the smooth texture is a roasted tomato sauce. It freezes
> >and cans well so I always make lots. If I had to buy tomato sauce, I
> >think I would go with the Hunts.
>
> It's so easy to make your own, why buy.
>
> I use
> pork neck bones, browned,
> chopped onion
> tomato puree
> Garlic,basil,oragano to taste
> Salt and pepper to taste.
> Simmer until reduced to the consistency that you like
> Half way thru cooking, a glass of wine in the sauce and one in you.
>
> I usually use two hotel cans( 3 kilos)of puree and cook about 16
> hours.
> Put in zip lock type containers and freeze.
>
> Pan Ohco
>
Buying is so much cheaper when you're on a limited budget. Add a few
ingredients to the jarred sauce and save a LOT of money. The jarred sauces
aren't that bad. They're really not!
kili < wanting to duck and run, but she's being serious!
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| ~patches~ |
kilikini wrote:
> "Pan Ohco" <ohco@hotmail.com> wrote in message
> news:ppjqk1hlhpbieghdo2171fv0chg7keqf62@4ax.com...
>
>>On Wed, 12 Oct 2005 11:27:21 -0400, ~patches~ wrote:
>>
>>
>>>BOZO wrote:
>>>
>>>
>>>>Of the store bought varieties, which is your favorite spaghetti sauce?
>>>>I cannot stand Ragu. It has a very bitter after-taste to me.
>>>>
>>>>I just bought a jar of Prego parmesan-ricotta spaghetti sauce and want
>>>>to try that. Sounds good, but only time will tell.
>>>>
>>>>Your thoughts?
>>>>
>>>>Bozo
>>>
>>>Our main spaghetti/lasagne sauce is a homemade meaty & chunky variety so
>>>nothing store bought compares but for some things I like a smoother
>>>texture. Years ago I used Ragu occasionally for certain things like
>>>those kiddie quick pizzas and grilled cheese sandwich creations. Then I
>>>tried Hunts and found the taste nicer. Over the years I have developed
>>>my own sauces to replace the commercial ones. One of the easiest ones I
>>>make that has the smooth texture is a roasted tomato sauce. It freezes
>>>and cans well so I always make lots. If I had to buy tomato sauce, I
>>>think I would go with the Hunts.
>>
>>It's so easy to make your own, why buy.
>>
>>I use
>>pork neck bones, browned,
>>chopped onion
>>tomato puree
>>Garlic,basil,oragano to taste
>>Salt and pepper to taste.
>>Simmer until reduced to the consistency that you like
>>Half way thru cooking, a glass of wine in the sauce and one in you.
>>
>>I usually use two hotel cans( 3 kilos)of puree and cook about 16
>>hours.
>>Put in zip lock type containers and freeze.
>>
>> Pan Ohco
>>
>
>
> Buying is so much cheaper when you're on a limited budget. Add a few
> ingredients to the jarred sauce and save a LOT of money. The jarred sauces
> aren't that bad. They're really not!
>
> kili < wanting to duck and run, but she's being serious!
>
>
Kili it really depends on your circumstances. For me canning & freezing
my own sauces and just about everything is a *lot* cheaper than buying
them plus I can avoid the extra sugar, salt, and preservatives. I know
it isn't that way for everyone so it's nice when someone speaks out and
says this won't work for me. That way we can all take that kind of info
into consideration. I have a difficult time when a recipe calls for a
certain brand since I really have no idea what it tastes like and know
that my homemade sauces taste different. At the same time I have a hard
time trying to tell others that the particular homemade sauce I'm using
tastes like <brand>. It is difficult either way :(
I have a canner going with split pea soup in it. I made enough so we can
have that for dinner tonight along with perhaps garlic bread. The
recipe is quite good and should be low carb and it is one of the
cheapest soups you can make. The whole batch cost me under $5! Do you
want me to post it? I don't know how well it freezes but I would think
it should freeze ok. I also started my first batch of peameal bacon
today. It will take 3 - 5 days before I know how well it turns out but
will post pics & results. It was really cheap to start too! The end
result should be about 1/2 the price of it already cured in the store.
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| sarah bennett |
Newsgroups: rec.food.cooking
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kilikini wrote:
> "Pan Ohco" <ohco@hotmail.com> wrote in message
> news:ppjqk1hlhpbieghdo2171fv0chg7keqf62@4ax.com...
>
>>On Wed, 12 Oct 2005 11:27:21 -0400, ~patches~ wrote:
>>
>>
>>>BOZO wrote:
>>>
>>>
>>>>Of the store bought varieties, which is your favorite spaghetti sauce?
>>>>I cannot stand Ragu. It has a very bitter after-taste to me.
>>>>
>>>>I just bought a jar of Prego parmesan-ricotta spaghetti sauce and want
>>>>to try that. Sounds good, but only time will tell.
>>>>
>>>>Your thoughts?
>>>>
>>>>Bozo
>>>
>>>Our main spaghetti/lasagne sauce is a homemade meaty & chunky variety so
>>>nothing store bought compares but for some things I like a smoother
>>>texture. Years ago I used Ragu occasionally for certain things like
>>>those kiddie quick pizzas and grilled cheese sandwich creations. Then I
>>>tried Hunts and found the taste nicer. Over the years I have developed
>>>my own sauces to replace the commercial ones. One of the easiest ones I
>>>make that has the smooth texture is a roasted tomato sauce. It freezes
>>>and cans well so I always make lots. If I had to buy tomato sauce, I
>>>think I would go with the Hunts.
>>
>>It's so easy to make your own, why buy.
>>
>>I use
>>pork neck bones, browned,
>>chopped onion
>>tomato puree
>>Garlic,basil,oragano to taste
>>Salt and pepper to taste.
>>Simmer until reduced to the consistency that you like
>>Half way thru cooking, a glass of wine in the sauce and one in you.
>>
>>I usually use two hotel cans( 3 kilos)of puree and cook about 16
>>hours.
>>Put in zip lock type containers and freeze.
>>
>> Pan Ohco
>>
>
>
> Buying is so much cheaper when you're on a limited budget. Add a few
> ingredients to the jarred sauce and save a LOT of money. The jarred sauces
> aren't that bad. They're really not!
>
> kili < wanting to duck and run, but she's being serious!
>
>
a can of tomatoes is cheaper than a jar of corn syrup+tomato paste+water.
--
saerah
"It's not a gimmick, it's an incentive."- asterbark, afca
aware of the manifold possibilities of the future
"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß
|
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| Melba's Jammin' |
In article <g99qk1552l9v06oa0otvlbj8droei4ilek@4ax.com>,
BOZO <ferrante276-ng@yahoo.com> wrote:
> Of the store bought varieties, which is your favorite spaghetti
> sauce? I cannot stand Ragu.
> Bozo
I usually have a couple jars of Classico on hand. I like the jar. I
don't much care how it tastes because I never use it alone; I use it
only to extend my homemade stuff.
--
http://www.jamlady.eboard.com
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| kilikini |
"sarah bennett" <anisaerah@sbcglobal.net> wrote in message
news:Cnd3f.16$RI2.5@newssvr23.news.prodigy.net...
> kilikini wrote:
> > "Pan Ohco" <ohco@hotmail.com> wrote in message
> > news:ppjqk1hlhpbieghdo2171fv0chg7keqf62@4ax.com...
> >
> >>On Wed, 12 Oct 2005 11:27:21 -0400, ~patches~ wrote:
> >>
> >>
> >>>BOZO wrote:
> >>>
> >>>
> >>>>Of the store bought varieties, which is your favorite spaghetti sauce?
> >>>>I cannot stand Ragu. It has a very bitter after-taste to me.
> >>>>
> >>>>I just bought a jar of Prego parmesan-ricotta spaghetti sauce and want
> >>>>to try that. Sounds good, but only time will tell.
> >>>>
> >>>>Your thoughts?
> >>>>
> >>>>Bozo
> >>>
> >>>Our main spaghetti/lasagne sauce is a homemade meaty & chunky variety
so
> >>>nothing store bought compares but for some things I like a smoother
> >>>texture. Years ago I used Ragu occasionally for certain things like
> >>>those kiddie quick pizzas and grilled cheese sandwich creations. Then I
> >>>tried Hunts and found the taste nicer. Over the years I have developed
> >>>my own sauces to replace the commercial ones. One of the easiest ones
I
> >>>make that has the smooth texture is a roasted tomato sauce. It freezes
> >>>and cans well so I always make lots. If I had to buy tomato sauce, I
> >>>think I would go with the Hunts.
> >>
> >>It's so easy to make your own, why buy.
> >>
> >>I use
> >>pork neck bones, browned,
> >>chopped onion
> >>tomato puree
> >>Garlic,basil,oragano to taste
> >>Salt and pepper to taste.
> >>Simmer until reduced to the consistency that you like
> >>Half way thru cooking, a glass of wine in the sauce and one in you.
> >>
> >>I usually use two hotel cans( 3 kilos)of puree and cook about 16
> >>hours.
> >>Put in zip lock type containers and freeze.
> >>
> >> Pan Ohco
> >>
> >
> >
> > Buying is so much cheaper when you're on a limited budget. Add a few
> > ingredients to the jarred sauce and save a LOT of money. The jarred
sauces
> > aren't that bad. They're really not!
> >
> > kili < wanting to duck and run, but she's being serious!
> >
> >
>
> a can of tomatoes is cheaper than a jar of corn syrup+tomato paste+water.
>
>
Huh, I don't know why I didn't think of canned. When I think of
do-your-own-sauce, I always think fresh tomatoes. I feel stupid now!
kili <blushing>
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| sarah bennett |
Newsgroups: rec.food.cooking
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kilikini wrote:
> "sarah bennett" <anisaerah@sbcglobal.net> wrote in message
> news:Cnd3f.16$RI2.5@newssvr23.news.prodigy.net...
>
>>kilikini wrote:
>>
>>>"Pan Ohco" <ohco@hotmail.com> wrote in message
>>>news:ppjqk1hlhpbieghdo2171fv0chg7keqf62@4ax.com...
>>>
>>>
>>>>On Wed, 12 Oct 2005 11:27:21 -0400, ~patches~ wrote:
>>>>
>>>>
>>>>
>>>>>BOZO wrote:
>>>>>
>>>>>
>>>>>
>>>>>>Of the store bought varieties, which is your favorite spaghetti sauce?
>>>>>>I cannot stand Ragu. It has a very bitter after-taste to me.
>>>>>>
>>>>>>I just bought a jar of Prego parmesan-ricotta spaghetti sauce and want
>>>>>>to try that. Sounds good, but only time will tell.
>>>>>>
>>>>>>Your thoughts?
>>>>>>
>>>>>>Bozo
>>>>>
>>>>>Our main spaghetti/lasagne sauce is a homemade meaty & chunky variety
>
> so
>
>>>>>nothing store bought compares but for some things I like a smoother
>>>>>texture. Years ago I used Ragu occasionally for certain things like
>>>>>those kiddie quick pizzas and grilled cheese sandwich creations. Then I
>>>>>tried Hunts and found the taste nicer. Over the years I have developed
>>>>>my own sauces to replace the commercial ones. One of the easiest ones
>
> I
>
>>>>>make that has the smooth texture is a roasted tomato sauce. It freezes
>>>>>and cans well so I always make lots. If I had to buy tomato sauce, I
>>>>>think I would go with the Hunts.
>>>>
>>>>It's so easy to make your own, why buy.
>>>>
>>>>I use
>>>>pork neck bones, browned,
>>>>chopped onion
>>>>tomato puree
>>>>Garlic,basil,oragano to taste
>>>>Salt and pepper to taste.
>>>>Simmer until reduced to the consistency that you like
>>>>Half way thru cooking, a glass of wine in the sauce and one in you.
>>>>
>>>>I usually use two hotel cans( 3 kilos)of puree and cook about 16
>>>>hours.
>>>>Put in zip lock type containers and freeze.
>>>>
>>>>Pan Ohco
>>>>
>>>
>>>
>>>Buying is so much cheaper when you're on a limited budget. Add a few
>>>ingredients to the jarred sauce and save a LOT of money. The jarred
>
> sauces
>
>>>aren't that bad. They're really not!
>>>
>>>kili < wanting to duck and run, but she's being serious!
>>>
>>>
>>
>>a can of tomatoes is cheaper than a jar of corn syrup+tomato paste+water.
>>
>>
>
>
> Huh, I don't know why I didn't think of canned. When I think of
> do-your-own-sauce, I always think fresh tomatoes. I feel stupid now!
>
> kili <blushing>
>
>
Aw, you're not stupid. I used to use hunt's sauce, but I figured if I
was gonna be jazzing it up anyhow, I might as well forgoe the extra
sugar and the .25 or so price difference. My objection to canned/jarred
sauce is more philosophical than anything else :)
--
saerah
"It's not a gimmick, it's an incentive."- asterbark, afca
aware of the manifold possibilities of the future
"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß
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| S'mee |
One time on Usenet, "kilikini" <kilikini@NOSPAMtampabay.rr.com> said:
>
> "sarah bennett" <anisaerah@sbcglobal.net> wrote in message
> news:Cnd3f.16$RI2.5@newssvr23.news.prodigy.net...
> > kilikini wrote:
<snip>
> > > Buying is so much cheaper when you're on a limited budget. Add a few
> > > ingredients to the jarred sauce and save a LOT of money. The jarred
> > > sauces aren't that bad. They're really not!
> > >
> > > kili < wanting to duck and run, but she's being serious!
> > a can of tomatoes is cheaper than a jar of corn syrup+tomato paste+water.
> Huh, I don't know why I didn't think of canned. When I think of
> do-your-own-sauce, I always think fresh tomatoes. I feel stupid now!
>
> kili <blushing>
Nah, don't feel bad. Here's my method for homemade spaghetti sauce:
1# ground beef
15 oz. canned tomato sauce
˝ of a small onion, chopped
1-2 cloves crushed garlic
3-4 dashes Worcestershire Sauce
1-2 dashes Tabasco (depending on how hot you like it)
Salt, Pepper, Chili Powder to taste
Brown and drain meat and onion, add garlic and tomato sauce, mix well.
Add spices, Tabasco and Worcestershire sauce. Let simmer over low for
20-25 minutes. Pour over cooked spaghetti noodles (I usually use a
little less than 1#, depending on how much sauce is yielded). Very
good reheated.
>
--
Jani in WA (S'mee)
~ mom, Trollup, novice cook ~
|
|
|
| kilikini |
"sarah bennett" <anisaerah@sbcglobal.net> wrote in message
news:EMd3f.20$Fo1.12@newssvr22.news.prodigy.net...
> kilikini wrote:
> > "sarah bennett" <anisaerah@sbcglobal.net> wrote in message
> > news:Cnd3f.16$RI2.5@newssvr23.news.prodigy.net...
> >
> >>kilikini wrote:
> >>
> >>>"Pan Ohco" <ohco@hotmail.com> wrote in message
> >>>news:ppjqk1hlhpbieghdo2171fv0chg7keqf62@4ax.com...
> >>>
> >>>
> >>>>On Wed, 12 Oct 2005 11:27:21 -0400, ~patches~ wrote:
> >>>>
> >>>>
> >>>>
> >>>>>BOZO wrote:
> >>>>>
> >>>>>
> >>>>>
> >>>>>>Of the store bought varieties, which is your favorite spaghetti
sauce?
> >>>>>>I cannot stand Ragu. It has a very bitter after-taste to me.
> >>>>>>
> >>>>>>I just bought a jar of Prego parmesan-ricotta spaghetti sauce and
want
> >>>>>>to try that. Sounds good, but only time will tell.
> >>>>>>
> >>>>>>Your thoughts?
> >>>>>>
> >>>>>>Bozo
> >>>>>
> >>>>>Our main spaghetti/lasagne sauce is a homemade meaty & chunky variety
> >
> > so
> >
> >>>>>nothing store bought compares but for some things I like a smoother
> >>>>>texture. Years ago I used Ragu occasionally for certain things like
> >>>>>those kiddie quick pizzas and grilled cheese sandwich creations. Then
I
> >>>>>tried Hunts and found the taste nicer. Over the years I have
developed
> >>>>>my own sauces to replace the commercial ones. One of the easiest
ones
> >
> > I
> >
> >>>>>make that has the smooth texture is a roasted tomato sauce. It
freezes
> >>>>>and cans well so I always make lots. If I had to buy tomato sauce, I
> >>>>>think I would go with the Hunts.
> >>>>
> >>>>It's so easy to make your own, why buy.
> >>>>
> >>>>I use
> >>>>pork neck bones, browned,
> >>>>chopped onion
> >>>>tomato puree
> >>>>Garlic,basil,oragano to taste
> >>>>Salt and pepper to taste.
> >>>>Simmer until reduced to the consistency that you like
> >>>>Half way thru cooking, a glass of wine in the sauce and one in you.
> >>>>
> >>>>I usually use two hotel cans( 3 kilos)of puree and cook about 16
> >>>>hours.
> >>>>Put in zip lock type containers and freeze.
> >>>>
> >>>>Pan Ohco
> >>>>
> >>>
> >>>
> >>>Buying is so much cheaper when you're on a limited budget. Add a few
> >>>ingredients to the jarred sauce and save a LOT of money. The jarred
> >
> > sauces
> >
> >>>aren't that bad. They're really not!
> >>>
> >>>kili < wanting to duck and run, but she's being serious!
> >>>
> >>>
> >>
> >>a can of tomatoes is cheaper than a jar of corn syrup+tomato
paste+water.
> >>
> >>
> >
> >
> > Huh, I don't know why I didn't think of canned. When I think of
> > do-your-own-sauce, I always think fresh tomatoes. I feel stupid now!
> >
> > kili <blushing>
> >
> >
>
> Aw, you're not stupid. I used to use hunt's sauce, but I figured if I
> was gonna be jazzing it up anyhow, I might as well forgoe the extra
> sugar and the .25 or so price difference. My objection to canned/jarred
> sauce is more philosophical than anything else :)
>
> --
>
> saerah
>
No, that makes sense! I really have to try this. I want spaghetti, darn
it. It's been so long because my husband has been on this anti-carb kick.
That's all fine and dandy if he'd stick to it! I'm in the mood for
pasghetti and I'm going to have it and make my own sauce, darn it. So
there. Thanks guys and gals!
kili
|
|
|
| kilikini |
"S'mee" <jjsworldSPAM@BLOCKERzipcon.com> wrote in message
news:dijph9$q0k6_002@news.zipcon.net...
> One time on Usenet, "kilikini" <kilikini@NOSPAMtampabay.rr.com> said:
> >
> > "sarah bennett" <anisaerah@sbcglobal.net> wrote in message
> > news:Cnd3f.16$RI2.5@newssvr23.news.prodigy.net...
> > > kilikini wrote:
>
> <snip>
>
> > > > Buying is so much cheaper when you're on a limited budget. Add a
few
> > > > ingredients to the jarred sauce and save a LOT of money. The jarred
> > > > sauces aren't that bad. They're really not!
> > > >
> > > > kili < wanting to duck and run, but she's being serious!
>
> > > a can of tomatoes is cheaper than a jar of corn syrup+tomato
paste+water.
>
> > Huh, I don't know why I didn't think of canned. When I think of
> > do-your-own-sauce, I always think fresh tomatoes. I feel stupid now!
> >
> > kili <blushing>
>
> Nah, don't feel bad. Here's my method for homemade spaghetti sauce:
>
> 1# ground beef
> 15 oz. canned tomato sauce
> ˝ of a small onion, chopped
> 1-2 cloves crushed garlic
> 3-4 dashes Worcestershire Sauce
> 1-2 dashes Tabasco (depending on how hot you like it)
> Salt, Pepper, Chili Powder to taste
>
> Brown and drain meat and onion, add garlic and tomato sauce, mix well.
> Add spices, Tabasco and Worcestershire sauce. Let simmer over low for
> 20-25 minutes. Pour over cooked spaghetti noodles (I usually use a
> little less than 1#, depending on how much sauce is yielded). Very
> good reheated.
> >
>
>
Sounds good, S'mee. I'm going to have to give it a go one of these days. I
haven't had spaghetti in about a year. I think I have a "hankering". :~D
kili
|
|
|
| kilikini |
"~patches~" <noones_home@thisaddress.com> wrote in message
news:11kqmau8tjob165@corp.supernews.com...
> kilikini wrote:
>
> > "Pan Ohco" <ohco@hotmail.com> wrote in message
> > news:ppjqk1hlhpbieghdo2171fv0chg7keqf62@4ax.com...
> >
> Kili it really depends on your circumstances. For me canning & freezing
> my own sauces and just about everything is a *lot* cheaper than buying
> them plus I can avoid the extra sugar, salt, and preservatives. I know
> it isn't that way for everyone so it's nice when someone speaks out and
> says this won't work for me. That way we can all take that kind of info
> into consideration. I have a difficult time when a recipe calls for a
> certain brand since I really have no idea what it tastes like and know
> that my homemade sauces taste different. At the same time I have a hard
> time trying to tell others that the particular homemade sauce I'm using
> tastes like <brand>. It is difficult either way :(
>
> I have a canner going with split pea soup in it. I made enough so we can
> have that for dinner tonight along with perhaps garlic bread. The
> recipe is quite good and should be low carb and it is one of the
> cheapest soups you can make. The whole batch cost me under $5! Do you
> want me to post it? I don't know how well it freezes but I would think
> it should freeze ok. I also started my first batch of peameal bacon
> today. It will take 3 - 5 days before I know how well it turns out but
> will post pics & results. It was really cheap to start too! The end
> result should be about 1/2 the price of it already cured in the store.
My mother never canned anything so, in all honesty, I don't know the first
thing about it. I wouldn't even know where to begin. I wouldn't mind
learning, but I think it's something that I'd want to tackle with a person
who had experience in it. Wanna come over? :~)
I'll take your soup recipe, though, yes! My hubby and I love split pea
soup. Wow, come to think of it, I've had hamhocks for a couple of weeks
now..........I can see some split pea soup in the future. This weekend is
our anniversary and I'm using some crab meat we got for pennies (Literally!)
and making a crab and corn chowder. Damsel suggested a side dish of green
beans with almonds and lemon, which sounds awesome, but the hubby said he
wouldn't be in the mood for it. Any suggestions for a side?
kili < SEND ME YOUR RECIPE! LOL
|
|
|
| ~patches~ |
kilikini wrote:
> "S'mee" <jjsworldSPAM@BLOCKERzipcon.com> wrote in message
> news:dijph9$q0k6_002@news.zipcon.net...
>
>>One time on Usenet, "kilikini" <kilikini@NOSPAMtampabay.rr.com> said:
>>
>>>"sarah bennett" <anisaerah@sbcglobal.net> wrote in message
>>>news:Cnd3f.16$RI2.5@newssvr23.news.prodigy.net...
>>>
>>>>kilikini wrote:
>>
>><snip>
>>
>>>>>Buying is so much cheaper when you're on a limited budget. Add a
>
> few
>
>>>>>ingredients to the jarred sauce and save a LOT of money. The jarred
>>>>>sauces aren't that bad. They're really not!
>>>>>
>>>>>kili < wanting to duck and run, but she's being serious!
>>
>>>>a can of tomatoes is cheaper than a jar of corn syrup+tomato
>
> paste+water.
>
>>>Huh, I don't know why I didn't think of canned. When I think of
>>>do-your-own-sauce, I always think fresh tomatoes. I feel stupid now!
>>>
>>>kili <blushing>
>>
>>Nah, don't feel bad. Here's my method for homemade spaghetti sauce:
>>
>>1# ground beef
>>15 oz. canned tomato sauce
>>˝ of a small onion, chopped
>>1-2 cloves crushed garlic
>>3-4 dashes Worcestershire Sauce
>>1-2 dashes Tabasco (depending on how hot you like it)
>>Salt, Pepper, Chili Powder to taste
>>
>>Brown and drain meat and onion, add garlic and tomato sauce, mix well.
>>Add spices, Tabasco and Worcestershire sauce. Let simmer over low for
>>20-25 minutes. Pour over cooked spaghetti noodles (I usually use a
>>little less than 1#, depending on how much sauce is yielded). Very
>>good reheated.
>>
>>
>
> Sounds good, S'mee. I'm going to have to give it a go one of these days. I
> haven't had spaghetti in about a year. I think I have a "hankering". :~D
>
> kili
>
>
Oh how can you *stand* going a year without spaghetti? I would just
die! I'm a spaghettie lover to the extreme :)
|
|
|
| rosie |
just bought a jar of Prego parmesan-ricotta spaghetti sauce and want
to try that. Sounds good, but only time will tell.
Your thoughts?
Bozo
Well I have tried most of them , and they all have this icky sweet
taste, I have not found a single one I can stand. My solution is to
make uo a LOT of sauce and freeze in plastic. Then all I have to do it
heat it up.
Rosie
|
|
|
| biig |
Pan Ohco wrote:
>
> On Wed, 12 Oct 2005 11:27:21 -0400, ~patches~ wrote:
>
> >BOZO wrote:
> >
> >> Of the store bought varieties, which is your favorite spaghetti sauce?
> >> I cannot stand Ragu. It has a very bitter after-taste to me.
> >>
> >> I just bought a jar of Prego parmesan-ricotta spaghetti sauce and want
> >> to try that. Sounds good, but only time will tell.
> >>
> >> Your thoughts?
> >>
> >> Bozo
> >Our main spaghetti/lasagne sauce is a homemade meaty & chunky variety so
> >nothing store bought compares but for some things I like a smoother
> >texture. Years ago I used Ragu occasionally for certain things like
> >those kiddie quick pizzas and grilled cheese sandwich creations. Then I
> >tried Hunts and found the taste nicer. Over the years I have developed
> >my own sauces to replace the commercial ones. One of the easiest ones I
> >make that has the smooth texture is a roasted tomato sauce. It freezes
> >and cans well so I always make lots. If I had to buy tomato sauce, I
> >think I would go with the Hunts.
>
> It's so easy to make your own, why buy.
>
> I use
> pork neck bones, browned,
> chopped onion
> tomato puree
> Garlic,basil,oragano to taste
> Salt and pepper to taste.
> Simmer until reduced to the consistency that you like
> Half way thru cooking, a glass of wine in the sauce and one in you.
>
> I usually use two hotel cans( 3 kilos)of puree and cook about 16
> hours.
> Put in zip lock type containers and freeze.
>
> Pan Ohco
You could reform me to making it from scratch, but I'm afraid my dh
would object. A small thing to keep him happy when he raves about my
sauce... :o).....Sharon
|
|
|
| kilikini |
"~patches~" <noones_home@thisaddress.com> wrote in message
news:11kqrss9dfum7ab@corp.supernews.com...
> kilikini wrote:
>
> > "S'mee" <jjsworldSPAM@BLOCKERzipcon.com> wrote in message
> > news:dijph9$q0k6_002@news.zipcon.net...
> >
> >>One time on Usenet, "kilikini" <kilikini@NOSPAMtampabay.rr.com> said:
> >>
> >>>"sarah bennett" <anisaerah@sbcglobal.net> wrote in message
> >>>news:Cnd3f.16$RI2.5@newssvr23.news.prodigy.net...
> >
> > Sounds good, S'mee. I'm going to have to give it a go one of these
days. I
> > haven't had spaghetti in about a year. I think I have a "hankering".
:~D
> >
> > kili
> >
> >
> Oh how can you *stand* going a year without spaghetti? I would just
> die! I'm a spaghettie lover to the extreme :)
'Cause the abusive man (substitute jerk or whatever your preference is) I
was with prior to my husband only ate 3 things total; pork chops, frozen
pizza and spaghetti. I'm finally at the point where I can eat spaghetti
again. 3 times a week on spaghetti for 14 months was way too much! I
haven't had spaghetti in over a year now. I'm about due. I appreciate all
the responses to this thread because when I *do* make my spaghetti? I'm
making it from SCRATCH. Ha! Thanks kids! :~)
kili
|
|
|
| Dee Randall |
"rosie" <RMi1013934@aol.com> wrote in message
news:1129149269.232919.202280@z14g2000cwz.googlegroups.com...
> just bought a jar of Prego parmesan-ricotta spaghetti sauce and want
> to try that. Sounds good, but only time will tell.
>
>
> Your thoughts?
>
>
> Bozo
>
>
> Well I have tried most of them , and they all have this icky sweet
> taste, I have not found a single one I can stand. My solution is to
> make uo a LOT of sauce and freeze in plastic. Then all I have to do it
> heat it up.
> Rosie
My husband used to work on an American-flag cruise ship (there are no more,
alas!) and he (and I) used to "get" to sit at the Captain's table (no
choice). One night they served 'spaghetti.' I complimented the chef on the
sauce and he smiled at me with a smile that said a lot -- and told me
(privately) that it was no more than canned tomatoes and one or two other
ingredients which I don't recall now, but he said that he didn't even 'boil
it down' for any length of time. It was a tip for spaghetti sauce I've not
forgotten.
I do have one brand of 'spaghetti sauce' in my larder, but it's because I
bought two in a package and kept one for myself and gave the other away.
It's been sitting there awhile.
I have bought Victoria Vodka spaghetti sauce, but when I read "Soprano's"
recipe book, and found that there is nothing to making it, pratically just
chugging in some vodka at the right moment.
Dee Dee
|
|
|
| Ophelia |
"Dee Randall" <deedovey@shentel.net> wrote in message
news:11kquloqdkir6aa@corp.supernews.com...
>
> "rosie" <RMi1013934@aol.com> wrote in message
> news:1129149269.232919.202280@z14g2000cwz.googlegroups.com...
>> just bought a jar of Prego parmesan-ricotta spaghetti sauce and want
>> to try that. Sounds good, but only time will tell.
>>
>>
>> Your thoughts?
>>
>>
>> Bozo
>>
>>
>> Well I have tried most of them , and they all have this icky sweet
>> taste, I have not found a single one I can stand. My solution is to
>> make uo a LOT of sauce and freeze in plastic. Then all I have to do
>> it
>> heat it up.
>> Rosie
>
> My husband used to work on an American-flag cruise ship (there are no
> more, alas!) and he (and I) used to "get" to sit at the Captain's
> table (no choice). One night they served 'spaghetti.' I complimented
> the chef on the sauce and he smiled at me with a smile that said a
> lot -- and told me (privately) that it was no more than canned
> tomatoes and one or two other ingredients which I don't recall now,
> but he said that he didn't even 'boil it down' for any length of time.
> It was a tip for spaghetti sauce I've not forgotten.
> I do have one brand of 'spaghetti sauce' in my larder, but it's
> because I bought two in a package and kept one for myself and gave the
> other away. It's been sitting there awhile.
> I have bought Victoria Vodka spaghetti sauce, but when I read
> "Soprano's" recipe book, and found that there is nothing to making it,
> pratically just chugging in some vodka at the right moment.
LOL atta girl:)
|
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| Dimitri |
Newsgroups: rec.food.cooking
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"BOZO" <ferrante276-ng@yahoo.com> wrote in message
news:g99qk1552l9v06oa0otvlbj8droei4ilek@4ax.com...
> Of the store bought varieties, which is your favorite spaghetti sauce?
> I cannot stand Ragu. It has a very bitter after-taste to me.
>
> I just bought a jar of Prego parmesan-ricotta spaghetti sauce and want
> to try that. Sounds good, but only time will tell.
>
> Your thoughts?
>
> Bozo
The only ones I like and I have not tried many of the sauces from the
Stupidmarket is made by Trader Joe's - there are 2. One is the marinara sauce
that desperately needs onion and more garlic and their "Starter Sauce" Both
really good stuff.
Dimitri
|
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| Edwin Pawlowski |
Newsgroups: rec.food.cooking
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"George" <george@nospam.invalid> wrote in message
>
> None of them. It is just too easy to put some olive oil in a pan, add some
> onions, garlic and tomatoes and quickly have a much brighter tasting
> sauce.
True most of the time, but that can be a PITA with snack for kids at times.
We often have a jar around for quick things like a French bread pizza for
lunch or for my grandson.
I happed to see Ragu on sale a couple of weeks ago and picked up a jar for
just that reason. It is not so bad tasting as it is watery. Others are
better.
|
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| Ward Abbott |
On Wed, 12 Oct 2005 13:06:29 -0500, Pan Ohco <ohco@hotmail.com> wrote:
>It's so easy to make your own, why buy.
Some of us STILL HAVE to work all day. A canned jar will not offend
any of my hungry eaters.
|
|
|
| George |
Ward Abbott wrote:
> On Wed, 12 Oct 2005 13:06:29 -0500, Pan Ohco <ohco@hotmail.com> wrote:
>
>
>>It's so easy to make your own, why buy.
>
>
> Some of us STILL HAVE to work all day. A canned jar will not offend
> any of my hungry eaters.
>
You can make a very good sauce in the time it takes to boil pasta.
|
|
|
| Dee Randall |
"Ward Abbott" <presby@terian.com> wrote in message
news:0r3rk1lra8q3q64fr3bcdeqqj555ftjgpn@4ax.com...
> On Wed, 12 Oct 2005 13:06:29 -0500, Pan Ohco <ohco@hotmail.com> wrote:
>
>>It's so easy to make your own, why buy.
>
> Some of us STILL HAVE to work all day. A canned jar will not offend
> any of my hungry eaters..
>
As I sorta mentioned in a previous email, you can open a can of tomatoes,
tomato puree or tomato sauce, and add even a garlic that hasn't even been
peeled (pick it out later) add some or one of these dried herbs: marjoram,
basil, oregano, rosemary; maybe pour in a little olive oil -- you've got
it -- better and and maybe cheaper, depending on what you pay for a can of
tomatoes. I don't think this would offend anyone either.
A canned jar of spaghetti sauce has never offended me either, but unless you
change brands (for a better offer), they always taste the same. You can
make it your own, as Rachel Ray says by adding your own ingredients to any
can or jar of any staple. I'm not advocating the Sandra girl's method of
cooking, although I've never seen her, but obviously she takes it a bit far
for stylishness - I did see her table setting once -- tee hee -- LMAO. I
just made up that abbreviation, but it's probably in use.
Dinner tonight:
A beautiful head of lettuce with olive oil, dijon & red wine vinegar,
store-bought ciabatta toasted, goat cheese for me, emmantheuler for DH,
Kalamata olives. Later for a movie: yellow popcorn & amish butter - beer or
wine optional -- tee hee.
Dee Dee
|
|
|
| Ward Abbott |
On Wed, 12 Oct 2005 18:53:01 -0400, George <george@nospam.invalid>
wrote:
>You can make a very good sauce in the time it takes to boil pasta.
You COULD provide we gentle readers a recipe...but I see, that is
missing.
|
|
|
| Mairi |
BOZO Wrote:
> Of the store bought varieties, which is your favorite spaghetti sauce?
> I cannot stand Ragu. It has a very bitter after-taste to me.
>
> I just bought a jar of Prego parmesan-ricotta spaghetti sauce and want
> to try that. Sounds good, but only time will tell.
>
> Your thoughts?
>
> Bozo
Hiya, Bozo. For a base, I use Prego - never have liked Ragu. It
sure is much easier (for me) to open one jar and add to the meat I've
browned with garlic, onions, and Italian seasonings than messing with
cans, etc. Besides, I made my own once and the kids complained about
it. Ha! And they're the ones I make spaghetti for anyway - so I'll do
as they prefer.
--
Mairi
|
|
|
| Dee Randall |
"Ward Abbott" <presby@terian.com> wrote in message
news:7n9rk1918c41ik511vuoef95ojj4qrgfli@4ax.com...
> On Wed, 12 Oct 2005 18:53:01 -0400, George <george@nospam.invalid>
> wrote:
>
>>You can make a very good sauce in the time it takes to boil pasta.
>
> You COULD provide we gentle readers a recipe...but I see, that is
> missing.
>
Read my previous posting. It wasn't a recipe (formula) per se; however, one
doesn't need a recipe, as I was trying to point out, to make it. First,
open a can of tomatoes, add any or all of the following, olive oil, garlic
clove, marjoram, basil, rosemary, oregano, Italian spices, onion powder,
garlic powder, salt, fresh Italian parsley; if you want to get exotic, peel
a carrot to put it in it for a touch of sweetness. Cook for a short period
of time. Basically, this is what any bottled spaghetti sauce is, a
combination of these things. You can do it and have a different sauce every
time -- or the same one, your choice.
Dee Dee
|
|
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| S'mee |
One time on Usenet, "kilikini" <kilikini@NOSPAMtampabay.rr.com> said:
> "S'mee" <jjsworldSPAM@BLOCKERzipcon.com> wrote in message
> news:dijph9$q0k6_002@news.zipcon.net...
<snip>
> > Brown and drain meat and onion, add garlic and tomato sauce, mix well.
> > Add spices, Tabasco and Worcestershire sauce. Let simmer over low for
> > 20-25 minutes. Pour over cooked spaghetti noodles (I usually use a
> > little less than 1#, depending on how much sauce is yielded). Very
> > good reheated.
> Sounds good, S'mee. I'm going to have to give it a go one of these days. I
> haven't had spaghetti in about a year. I think I have a "hankering". :~D
I read your other post, I can see why you haven't had spaghetti for a
while! I like to make this and freeze it to take camping, because it's
so much better reheated... :-)
--
Jani in WA (S'mee)
~ mom, Trollup, novice cook ~
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| kilikini |
"Dee Randall" <deedovey@shentel.net> wrote in message
news:11kr5cb5ql6404a@corp.supernews.com...
>
> "Ward Abbott" <presby@terian.com> wrote in message
> news:0r3rk1lra8q3q64fr3bcdeqqj555ftjgpn@4ax.com...
> > On Wed, 12 Oct 2005 13:06:29 -0500, Pan Ohco <ohco@hotmail.com> wrote:
> >
>
> Dinner tonight:
> A beautiful head of lettuce with olive oil, dijon & red wine vinegar,
> store-bought ciabatta toasted, goat cheese for me, emmantheuler for DH,
> Kalamata olives. Later for a movie: yellow popcorn & amish butter - beer
or
> wine optional -- tee hee.
> Dee Dee
Beer or wine optional? Not in my house. It's a requirement. :~D
kili
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| George |
Ward Abbott wrote:
> On Wed, 12 Oct 2005 18:53:01 -0400, George <george@nospam.invalid>
> wrote:
>
>
>>You can make a very good sauce in the time it takes to boil pasta.
>
>
> You COULD provide we gentle readers a recipe...but I see, that is
> missing.
>
>
I did earlier on in this thread. Just add whatever spices you like and
you have a great sauce without the sugar coating.
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| George |
Edwin Pawlowski wrote:
> "George" <george@nospam.invalid> wrote in message
>
>>None of them. It is just too easy to put some olive oil in a pan, add some
>>onions, garlic and tomatoes and quickly have a much brighter tasting
>>sauce.
>
>
> True most of the time, but that can be a PITA with snack for kids at times.
> We often have a jar around for quick things like a French bread pizza for
> lunch or for my grandson.
>
> I happed to see Ragu on sale a couple of weeks ago and picked up a jar for
> just that reason. It is not so bad tasting as it is watery. Others are
> better.
>
>
Understand, thats why they call it "kids food" because it has lots of
sugar which masks complex flavors and appeals to kids. I never forget
the time we took my nephew out for pizza. It was supposed to be a good
place but the sauce was similar to Ragu because it tasted like it had
equal amounts of tomatoes and corn syrup. He took one bite, looked up
and said "this is kids food".
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| Dee Randall |
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"kilikini" <kilikini@NOSPAMtampabay.rr.com> wrote in message
news:SYo3f.144370$xl6.7408@tornado.tampabay.rr.com...
>
> "Dee Randall" <deedovey@shentel.net> wrote in message
> news:11kr5cb5ql6404a@corp.supernews.com...
>>
>> "Ward Abbott" <presby@terian.com> wrote in message
>> news:0r3rk1lra8q3q64fr3bcdeqqj555ftjgpn@4ax.com...
>> > On Wed, 12 Oct 2005 13:06:29 -0500, Pan Ohco <ohco@hotmail.com> wrote:
>> >
>
>>
>> Dinner tonight:
>> A beautiful head of lettuce with olive oil, dijon & red wine vinegar,
>> store-bought ciabatta toasted, goat cheese for me, emmantheuler for DH,
>> Kalamata olives. Later for a movie: yellow popcorn & amish butter - beer
> or
>> wine optional -- tee hee.
>> Dee Dee
>
>
> Beer or wine optional? Not in my house. It's a requirement. :~D
>
> kili
>
Yep, pretty much here, too. I want to get my 4 oz. in each day to protect
my brain cells.
Dee Dee
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| ~patches~ |
Dee Randall wrote:
> "kilikini" <kilikini@NOSPAMtampabay.rr.com> wrote in message
> news:SYo3f.144370$xl6.7408@tornado.tampabay.rr.com...
>
>>"Dee Randall" <deedovey@shentel.net> wrote in message
>>news:11kr5cb5ql6404a@corp.supernews.com...
>>
>>>"Ward Abbott" <presby@terian.com> wrote in message
>>>news:0r3rk1lra8q3q64fr3bcdeqqj555ftjgpn@4ax.com...
>>>
>>>>On Wed, 12 Oct 2005 13:06:29 -0500, Pan Ohco <ohco@hotmail.com> wrote:
>>>>
>>
>>>Dinner tonight:
>>>A beautiful head of lettuce with olive oil, dijon & red wine vinegar,
>>>store-bought ciabatta toasted, goat cheese for me, emmantheuler for DH,
>>>Kalamata olives. Later for a movie: yellow popcorn & amish butter - beer
>>
>>or
>>
>>>wine optional -- tee hee.
>>>Dee Dee
>>
>>
>>Beer or wine optional? Not in my house. It's a requirement. :~D
>>
>>kili
>>
>
> Yep, pretty much here, too. I want to get my 4 oz. in each day to protect
> my brain cells.
> Dee Dee
>
>
Well if it only takes 4 oz, mine should be well protected :)
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| Dee Randall |
"~patches~" <noones_home@thisaddress.com> wrote in message
news:11kssaq1qnn4c2e@corp.supernews.com...
> Dee Randall wrote:
>
>> "kilikini" <kilikini@NOSPAMtampabay.rr.com> wrote in message
>> news:SYo3f.144370$xl6.7408@tornado.tampabay.rr.com...
>>
>>>"Dee Randall" <deedovey@shentel.net> wrote in message
>>>news:11kr5cb5ql6404a@corp.supernews.com...
>>>
>>>>"Ward Abbott" <presby@terian.com> wrote in message
>>>>news:0r3rk1lra8q3q64fr3bcdeqqj555ftjgpn@4ax.com...
>>>>
>>>>>On Wed, 12 Oct 2005 13:06:29 -0500, Pan Ohco <ohco@hotmail.com> wrote:
>>>>>
>>>
>>>>Dinner tonight:
>>>>A beautiful head of lettuce with olive oil, dijon & red wine vinegar,
>>>>store-bought ciabatta toasted, goat cheese for me, emmantheuler for DH,
>>>>Kalamata olives. Later for a movie: yellow popcorn & amish butter -
>>>>beer
>>>
>>>or
>>>
>>>>wine optional -- tee hee.
>>>>Dee Dee
>>>
>>>
>>>Beer or wine optional? Not in my house. It's a requirement. :~D
>>>
>>>kili
>>>
>>
>> Yep, pretty much here, too. I want to get my 4 oz. in each day to
>> protect my brain cells.
>> Dee Dee
> Well if it only takes 4 oz, mine should be well protected :)
I'm glad you enjoy the liquids as well as the solids.
Bon appetit.
Dee Dee
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| Pan Ohco |
On Wed, 12 Oct 2005 14:50:19 -0400, ~patches~ wrote:
>I have a canner going with split pea soup in it. I made enough so we can
>have that for dinner tonight along with perhaps garlic bread. The
>recipe is quite good and should be low carb and it is one of the
>cheapest soups you can make. The whole batch cost me under $5! Do you
>want me to post it? I don't know how well it freezes but I would think
>it should freeze ok. I also started my first batch of peameal bacon
>today. It will take 3 - 5 days before I know how well it turns out but
>will post pics & results. It was really cheap to start too! The end
>result should be about 1/2 the price of it already cured in the store.
Patches Please post the Pea soup recipe. Haven't had any for a long
time.
Pan Ohco
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| Pan Ohco |
On Wed, 12 Oct 2005 19:56:08 GMT, kilikini wrote:
>No, that makes sense! I really have to try this. I want spaghetti, darn
>it. It's been so long because my husband has been on this anti-carb kick.
>That's all fine and dandy if he'd stick to it! I'm in the mood for
>pasghetti and I'm going to have it and make my own sauce, darn it. So
>there. Thanks guys and gals!
>
>kili
>
Try Dreamfield pasta if you can find it. 5 carbs per two ounce.
Pan Ohco
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| ~patches~ |
Pan Ohco wrote:
> On Wed, 12 Oct 2005 14:50:19 -0400, ~patches~ wrote:
>
>
>
>>I have a canner going with split pea soup in it. I made enough so we can
>>have that for dinner tonight along with perhaps garlic bread. The
>>recipe is quite good and should be low carb and it is one of the
>>cheapest soups you can make. The whole batch cost me under $5! Do you
>>want me to post it? I don't know how well it freezes but I would think
>>it should freeze ok. I also started my first batch of peameal bacon
>>today. It will take 3 - 5 days before I know how well it turns out but
>>will post pics & results. It was really cheap to start too! The end
>>result should be about 1/2 the price of it already cured in the store.
>
>
> Patches Please post the Pea soup recipe. Haven't had any for a long
> time.
>
> Pan Ohco
>
Already done in the thread "My Split Pea Soup" Enjoy :)
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| Dee Randall |
"Pan Ohco" <ohco@hotmail.com> wrote in message
news:tp1tk1d29uissa55cv5j1s2hdms7caij62@4ax.com...
> On Wed, 12 Oct 2005 19:56:08 GMT, kilikini wrote:
>
>
>>No, that makes sense! I really have to try this. I want spaghetti, darn
>>it. It's been so long because my husband has been on this anti-carb kick.
>>That's all fine and dandy if he'd stick to it! I'm in the mood for
>>pasghetti and I'm going to have it and make my own sauce, darn it. So
>>there. Thanks guys and gals!
>>
>>kili
>>
> Try Dreamfield pasta if you can find it. 5 carbs per two ounce.
>
> Pan Ohco
Not to be argumentative, but Dreamfield does NOT agree with my stomach..
Can't tell you why. I gave my boxes to f-i-l.
Dee Dee
>
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| Pan Ohco |
On Thu, 13 Oct 2005 00:13:19 GMT, Ward Abbott wrote:
>On Wed, 12 Oct 2005 18:53:01 -0400, George <george@nospam.invalid>
>wrote:
>
>>You can make a very good sauce in the time it takes to boil pasta.
>
>You COULD provide we gentle readers a recipe...but I see, that is
>missing.
>
Quick:
1 Oil in a pan, slice garlic, into the pan, cook garlic until golden
brown, remove garlic, add pasta to oil.
2 Can of tomatoes, basil, garlic, oregano, heat until warm, add pasta.
Both can be made while cooking the pasta.
Pan Ohco
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