CWS4322
Chef Extraordinaire
It is fairly high in sodium. And, I can't find the ingredients list re: the type of nuts used...I also use a jarred pasta sauce, most of the time...Bertolli's...it's just as good as mine and no odd ingredients.
It is fairly high in sodium. And, I can't find the ingredients list re: the type of nuts used...I also use a jarred pasta sauce, most of the time...Bertolli's...it's just as good as mine and no odd ingredients.
correct princess,loyd grossman does some pretty darn good sauces too....all natural ingredients "justa lika mamma useda to makea" can't do an indian or thai accent but he does pretty goods ones of those too,with the same ingredients that you and i would make them withI also use a jarred pasta sauce, most of the time...Bertolli's...it's just as good as mine and no odd ingredients.
It is fairly high in sodium. And, I can't find the ingredients list re: the type of nuts used...
i know cw & you're right if something is high in sodium etc but going back to what i said before.these are occasional subs not daily usage.as part of my diet regime,if i have "over indulged" one day,i compensate/detox the next day.It is fairly high in sodium. And, I can't find the ingredients list re: the type of nuts used...
Very rarely I find something that is better than what I make at home. But when I do, I am grateful to the company who has marketed the product. Thank you BARILLA...for making pesto sauce available with that true sweet Italian basil taste, in a country like Mexico were the basil smells like cinnamon....I also use a jarred pasta sauce, most of the time...Bertolli's...it's just as good as mine and no odd ingredients.
I gotta swear by homemade mayo--BUT I also have to say with fresh eggs, it is even better! And so easy to do. I can hardly wait for the tomatoes...homemade mayo on homemade ww bread topped with a garden fresh tomato, some chopped fresh basil from the garden....yum, yum, yum.
zfranca said:Very rarely I find something that is better than what I make at home. But when I do, I am grateful to the company who has marketed the product. Thank you BARILLA...for making pesto sauce available with that true sweet Italian basil taste, in a country like Mexico were the basil smells like cinnamon....
I have made mayo with a whisk, with a stand mixer, and with a blender. The blender is a bit harsher, so it requires a modified recipe. Blender mayo isn't as thick, but tastes great. It took quite a while to make the mayo with a whisk. The stuff in the stand mixer easily gets almost too thick.I'll try the home made mayo hopefully one day soon. My stick blender is in storage!
Home grown tomatoes are the best too. They're the easiest plant to grow, and they're the most huge difference between home grown and store bought. At home they ripen on the vine. At stores they're ripened in the truck.
Flour tortillas are very easy to make at home. The corn ones are a bit trickier, but can be done. When I lived in NB, I could not get tortillas, so I learned to make my own. This was ... about 25 years' ago. I have been making my own tortillas ever since.I know what you mean about mexican basil, I lived there also and had trouble finding ingredients for any dish other than mexican food. The one good thing about Mexico is all the beautiful fresh or dried ingredients that you can find to cook Mexican dishes. I miss all the cheeses , creams , and spices that I used in my food. My biggest problem that I have is tortillas, there is no place around here to get a good tortilla. I have my favorite brands that I can reheat with rendered pork fat but I miss going to the tortillaria for my fresh ones. Ohh I miss the panaderias also.
I thought it was the pesto sauce, not the pasta sauce. I can't buy pesto sauce--pine nuts, so I always make my own.What nuts? I was talking about tomato pasta sauces and the sodium is less than others and NOT sweet.
I use De Lallo Pesto sauce. Pine nuts, high sodium...but I use very little.
I thought it was the pesto sauce, not the pasta sauce. I can't buy pesto sauce--pine nuts, so I always make my own.
So were mine. I have the first 4 tarts in the pie maker right now.LOL! Had me confused for a minute...my green beans were a success.
I have made mayo with a whisk, with a stand mixer, and with a blender. The blender is a bit harsher, so it requires a modified recipe. Blender mayo isn't as thick, but tastes great. It took quite a while to make the mayo with a whisk. The stuff in the stand mixer easily gets almost too thick.
That's good to know. I would have thought those sharp, little blades and the speed would be less than ideal for mayo.I have used the immersion blender and was happy with the results.
It seems to me that mine is a B&D and came with a recipe book (I've had it forever). Included was recipe for mayo and that was the first time I ever made mayo at home (not that I make mayo at other locations).That's good to know. I would have thought those sharp, little blades and the speed would be less than ideal for mayo.
Included was recipe for mayo and that was the first time I ever made mayo at home (not that I make mayo at other locations).
That's funny, I was worried that those little blades would be too fast! I don't know if you have one, but they go like crazy!That's good to know. I would have thought those sharp, little blades and the speed would be less than ideal for mayo.
I used my Cuisinart to make whipped cream tonight. I love the attachments.That's funny, I was worried that those little blades would be too fast! I don't know if you have one, but they go like crazy!
I got my Coozie (Cuisinart) and I got a H-B. The H-B has two speeds. I like them both. Don't ask me why I have two.
I'm thinking of buying one of those Spishak models too...