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Old 03-05-2002, 02:15 PM   #11
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GourmetGal’s Vodka Sauce

For something different (that's not sweet), here's another great recipe that was posted by GourmetGal:

GourmetGal’s Vodka Sauce
My daughter's Tried and True Vodka Sauce:
1 medium or large onion
1 - 3 cloves garlic, depending on preference for garlic!
2 - 4 tablespoons butter, or olive oil
20 ounces can Red Pack crushed tomatoes (or YOUR favorite brand)
1 pint heavy cream
1 teaspoon oregano
1-teaspoon basil
1-teaspoon parsley
1/3-cup vodka
1/2-cup Parmegiana cheese
Sauté garlic and onion in butter or olive oil. Add tomato and cream and spices. Simmer 5 minutes or so. Add vodka and bring to a boil. Simmer until ready to serve over pasta. Add Parmegiana cheese to the sauce right before serving.
This is great served over cheese or meat tortellini or other stuffed pasta.
Note
--If you want another meat served with your meal, it is highly recommended NOT to add it to the vodka sauce. It will completely change the flavor of this sauce!
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Old 03-05-2002, 02:21 PM   #12
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I'll have to give this a try with some homemade cheese ravioli! :)
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Old 03-05-2002, 02:45 PM   #13
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spaghetti sauce

I tried to reply to this before and it didn't take

I just copied Forney's recipe which sounds great (I'll drink to that)
:D :D
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Old 04-22-2002, 08:01 AM   #14
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My wife has one

Cookies140, my wife has a great recipe and it fits your description. Will ask tonite and will post it for you.

It is very good because it is light and fresh and she uses lots of Basil and Oregano.

We use it with everything, all the way from Caneloni to Huevos Rancheros. And a friend of mine likes it so much that she takes it by the spoon full.
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Old 04-22-2002, 10:14 AM   #15
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spaghetti sauce

Hi Matias

I would really love the spaghetti sauce recipe. That is the one food I could eat three times a day. Did you get my pumpkin pie recipe? You can always substitute sweet potatoes for the pumpkin, as you indicated you couldn't get pumpkin in Costa Rica.

Thanks so much Matias.:) :) :)
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Old 04-22-2002, 10:18 AM   #16
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I'm waiting too!!!!! I love a good "gravy" recipe!
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Old 04-25-2002, 01:45 PM   #17
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Spaghetti Sauce

Hi guys,

Although the recipe from Gourmet Gal is similar to mine I can't help putting in my two cents worth. Like you guys I create my sauce recipe as I go along. I like to let my sauce cook in a crock pot over night or while I'm away at work. It's a great recipe for cleaning out the refregerator. Here it is.

2 ribs celery chopped

4 or more onions chopped

4 or more cloves chopped or whole

2 or more handfuls of dried ****take mushrooms or fresh mushrooms sliced or chopped(see note)

2 28 oz. cans chopped or crushed tomatoes

1 16oz. can tomato sauce

5 or more whole pepper corns

2 whole bay leaves

1/2 to 1 tablespoon oregano

1 to 2 tablespoons dried parsley or 3 tablespoons fresh (see note)

Put all these ingredients in a five quart crock pot in the order listed and cover with the lid. Now here's the easy part. Plug in the crock pot turn the knob to high and let it cook over night. Or assemble the ingredients in the morning and let them cook while you are away at work. There's nothing nicer to come home to, except maybe the smell of hot fresh apple sauce.

Note: I live near the Chinatown in Oakland so I always have a source of dried mushrooms. I like using them in my sauce and occasionally in soups and other things. They add a nice earthy flavor to whatever I put them in. If you use them snap off the stems and soak them in hot water before slicing or chopping. If you use fresh mushrooms slice and saute them and add them to the sauce about a half an hour before serving, otherwise they will become to soft and flabby.
Note: Always add fresh parsley about a half an hour before serving. It tends to wilt and fade with long cooking.

I occasionally add other ingredients to my sauce. Such as meatballs, ground beef or turkey, or other vegetables like potatoes, and sliced carrots. They all add flavor and texture to the sauce. I also occasionally add whatever wine I have left over from a previous dinner. If I don't drink it first!

By the way Cookies what knitting project are you working on? I love to knit too!
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Old 04-25-2002, 02:43 PM   #18
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Kitchenelf:
I think your BOLD NON-SUBTLE hint for a dinner invitation from Gerri , with NO invitation from her was not only "not now, not ever" ....I think it scared her away from the entire site!!!!!
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Old 03-07-2004, 09:06 PM   #19
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What can you put in a marinara sauce?

I'm a huge fan of marinara sauce. For my college speech class I am doing a speech on how to make the cheepest, fastest, tastest sauce. I would like to include items (mushrooms, meats, veggies, ect.) that I can tell them are optional. I would love to just take peoples word for things (which I plan to do for my own personal use so please do :D ) but I was wondering if any of you knew a few good reputable sites that I can use as references?
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Old 03-07-2004, 09:56 PM   #20
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Hi BlueAmiah3

When you say you want a few reputable sites I'm not sure what you mean. Do you mean for recipes? Put marinar recipe into a search engine and lots of sites will come up. I guess a reputable one would be one that had a good recipe!! LOL

For a simple, cheap marinar (may be cheap but it's still the best)

1 large can of whole tomatoes
1 box of fresh basil
3 large cloves garlic
olive oil
salt and pepper

Pour can of tomatoes with juice into a bowl and squish with your hands - leave the tomatoes a nice chunky size.

Heat about 3 TBS of olive oil in a skillet and add chopped garlic. Stir for about 30 seconds or so, just enough to bring out the flavor but you don't want the garlic to brown.

Add the tomatoes and cook on medium high until most of the liquid is gone. Remove from heat, place in bowl, and add your fresh basil (cut chiffonade). This will keep for several days in the fridge.

When you are ready to use place one serving into a skillet and heat, reducing somewhat, add your angel hair to coat and then mound in the middle of a plate with some tongs. Top with some grated Parmesan.

Optional ingredients -

Pitted kalamata olives added when you add the tomatoes.
About 1/4 cup Burgundy wine added with the tomatoes.

Sometimes I will grill zucchini, summer squash, and asparagus and place around the mound of pasta on the plate.

But if you add meat to it it's no longer marinara. If the chunky tomatoes are not appealing to some people you can puree in a blender.

But the key to this marinara is to cook it until it's fairly dry and you want a strong basil/garlic flavor.

Does this help you?
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