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Old 04-09-2009, 12:32 PM   #21
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you could create some kind of Italian style Chili.....add some cannellini beans or garbanzo bulk up the meat a little and a little heat...thin out with a little stock.....could be tastey
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Old 04-09-2009, 05:38 PM   #22
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Stir it in instead of ketchup for meatloaf..
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Old 04-09-2009, 05:41 PM   #23
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Quote:
Originally Posted by babetoo View Post
make fried ravioli and stir sauce when done. recipe is someone wants it.

i must have been drunk when i wrote this. i meant put in your left over sauce. if anyone wants recipe for ravioli, just pm me.
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Old 04-09-2009, 08:42 PM   #24
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I like Katie's idea of using it as a pizza sauce... that is what first came to my mind... I'm a pizza fanatic. I like to add some oregano and minced garlic.

MMMM... french bread or english muffin pizzas sound really yummy!


toppings were red bell pepper and bacon

I took a picture of a french bread pizza I made, but photobucket is busy... can't find it... will post later.... it had mushrooms and mozz. cheese.
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Old 04-19-2009, 11:41 AM   #25
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Sloppy Joes, enchiladas

Add extra ground beef and some Worcestershire sauce to make Sloppy Joes, or add cumin, paprika and cayenne and use it for enchilada filling - roll it up with a little cheese in corn tortillas, top with red enchilada sauce and more cheese and bake at 350 until brown and bubbly.
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Old 04-19-2009, 11:48 AM   #26
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I haven't read the whole thread so I will likely be duplicating, sorry.

1. Tortilla pizzas. Crisp a tortilla either in a frying pan or in your oven. (watch for air bubble and pat them flat when they pop up). Then spread leftover spag sauce and any extra toppings you want, top with cheese and broil. Fan favorite here.

2. Minestrone soup. Toss it in a pot of water, add some beans and put in some cooked pasta just before serving. Yummy.
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Old 04-19-2009, 12:08 PM   #27
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If it's really chunky, wiz it in the cuisinart a bit and make Uova in Purgatorio ( Eggis in Purgatory, knid of the Italian version of Huevos Rancheros). Makrs a great Sunday breakfast.
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Old 04-19-2009, 04:53 PM   #28
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When we make spaghetti, 99% of the time it's a meat sauce. Or I should say when my wife makes it, she's the chef and it's been her special forever I'm just the Sous Chef My job is to usually cut up the mass amounts of garlic, brown the meat and onions, and other little jobs. She makes the sauce with the tomatoes, spices, and she cooks the mushrooms with garlic butter and reduces it and deglazes it with red wine. But most of the time we freeze it and use it again for either ravioli, lasagna, veal or chicken parmesan, or just spaghetti again. Or, when my mom craves it in Ohio (once she tasted it, she fell in love ... we send about a gallon every few months), we will freeze and ship her some in dry ice.
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Old 04-23-2009, 02:45 AM   #29
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Add some broth and a little more tomato sauce and you can turn it into a great tomato soup. Or use it as a sauce for lasagna or eggplant parmigiana, or whatever kind of parmigiana dish like chicken...
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Old 04-23-2009, 04:26 AM   #30
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make polenta (corn meal mush) with it - sub sauce for part of the water.
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