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Old 09-02-2013, 07:56 PM   #21
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Not the frogs, uhmm, they're missing their legs! Lol!
Yes. Their legs are inside of pacanis's freezer. But not for too long.

~Cat
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Old 09-02-2013, 08:14 PM   #22
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Sunday gravy here too. I roasted a bunch of our tomatoes, onions and garlic yesterday evening and today it is sauce. I'm still trying to decide what noodles to serve with it.
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Old 09-02-2013, 08:48 PM   #23
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Yep. The frog legs are in that big storage space in the sky... my tummy
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Old 09-03-2013, 03:35 PM   #24
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Sunday gravy here too. I roasted a bunch of our tomatoes, onions and garlic yesterday evening and today it is sauce. I'm still trying to decide what noodles to serve with it.

I wish I knew how to make sauce like that. I never tried with fresh tomatoes. The best I can do is use tomato sauce and paste. At least it's not Ragu!! LOL
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Old 09-03-2013, 03:50 PM   #25
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I wish I knew how to make sauce like that. I never tried with fresh tomatoes. The best I can do is use tomato sauce and paste. At least it's not Ragu!! LOL
Do a search. There are several recipes here for Sunday gravy. Put in Buckytom for the member who posted it.

Warning: It makes a lot, so there will be leftovers
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Old 09-03-2013, 03:53 PM   #26
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Did BT's use fresh tomatoes?
I made one of his recipes once and it called for canned.
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Old 09-03-2013, 04:35 PM   #27
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Did BT's use fresh tomatoes?
I made one of his recipes once and it called for canned.
Maybe so. Maybe Alix will post her recipe I think an equal amount of fresh could be substituted, though. Roasting tomatoes is just like roasting anything else. 425 degrees for 10-15 minutes for tomatoes.
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Old 09-04-2013, 01:18 PM   #28
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Do a search. There are several recipes here for Sunday gravy. Put in Buckytom for the member who posted it.

Warning: It makes a lot, so there will be leftovers

Uh Oh. I think you're telling me that because my husband won't eat them. LOL
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Old 09-04-2013, 01:29 PM   #29
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Michael Smith’s Grenadian Caramel Nutmeg Chicken | Reader's Digest Open Kitchen

I don't have any rum, so will have to skip that (sigh). I am also using chicken thighs.

with a bunch of veggies from the garden on the side.
I didn't like this--I found the nutmeg was bitter. Could have been my nutmeg. So, I added some honey, garlic, habanero hot sauce, grated fresh ginger, hoisin sauce, cinnamon. After I removed the chicken, I thickened the sauce and added the juice of one small lime at the end. That was much better. So I changed a Grenadian recipe to one with Asian overtones. I also had kimchi as a side.
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Old 09-04-2013, 04:10 PM   #30
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Do a search. There are several recipes here for Sunday gravy. Put in Buckytom for the member who posted it.

Warning: It makes a lot, so there will be leftovers

I found a really long thread about spaghetti sauce and Buckytom had his recipe there, along with many others, lots of tips, variations. The best thing I learned was to simmer the sauce without a lid to thicken it. My step-son came to live with us when he was 11. His mother and maternal grandmother were Italian and he loved their sauce. One time he asked me if I could make thicker sauce, but I told him I didn't know how to make it thicker. Now he's 47, and I'm just learning how to make it thicker. LOL I also liked the idea about cooking the meat in milk instead of just browning it. Never heard of that before.
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