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Old 03-14-2007, 11:01 PM   #11
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Well Quadlex, don't know if you'll read this before you eat the next serving of your "boring slurry" but I would bet that the mediterranean sauce mix from your mother wasn't up to the job of flavoring everything you cooked, all by itself.

I agree with the folks who are suggesting sausage--especially Italian sausage--because that would up the flavor quotient considerably. A good dollop of a zingy Italian herb mix and some garlic would help, too. I'd also throw in a little red wine--and serve the stuff over pasta or rice, with a sprinkling of good cheese, as a sauce-type thing.

"Taste as you go" is a good rule when you're cooking, until you get some experience in creating the flavors you like. If you're using a flavoring packet, what quantity of food is it intended to flavor?

Good luck!

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Old 03-15-2007, 09:04 AM   #12
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One thing I'd try is make it into a spaghetti or macaroni casserole. Add the It sausage and garlic to the sauce, then pour it over the noodle of choice.

Top with cheese 10 minutes before the heating up is finished.

If it's sloppy, could you boil it down to thicken it up before you continue? Then you could make It meatballs and have subs with that as the sauce.

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Old 03-15-2007, 10:38 AM   #13
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Me thinks Andy was suggesting "Rocket the vegetable" (also known as "Arugula"), not the Rocket that sends something off to outer space...
Interesting suggestion though... I never cooked rocket, always use them for salads and such... Andy, have you tried them cooked? How are they?
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Old 03-15-2007, 11:50 AM   #14
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I'd use your base as a sauce for a baked pasta of some sort ... lasagna or stuffed shells or even penne or zitti...you can still layer those. If you are going meatless as it sounds, use spinach or kale and ricotta and an egg to make clumps or balls, keep your sauce chunky but spice it up some...chilli flakes, basil or oregano, or fennel seed (ground), and then layer the pasta with the sauce, the spinach mix, mozzarella and parmesan cheeses etc. bake till bubbly ...
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Old 03-15-2007, 12:31 PM   #15
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I would not add anything to the casserole to make it any bigger than it already is. Just use it for filling in cabbage rolls, stuffed green bell peppers, served hot over crunchy toasted garlic bread, use it for topping on baked potatoes, put it on a pizza pie crust. Otherwise use it as a side dish if you cannot freeze some for next month.
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Old 03-15-2007, 12:39 PM   #16
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Is there enough bulk that you could strain some of the liquid out. You could use that for another meal....soups?
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Old 03-15-2007, 02:20 PM   #17
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Oh, soup is a good idea! You could freeze it in 1 or 2 cup portions and use it to add a spike of flavor to soups!
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Old 03-15-2007, 05:51 PM   #18
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All of the above suggestions are fine. Texan French is an excellent one.
I think: if you have created some dish YOU DO NOT LIKE...eat as much of it as you can. Give it away. Addit to your compost. Why spend more time and ingredients? Start fresh with a new recipe.

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