LOOKING for: Italian Spaghetti Pie
eileenlaunonen
15 years ago
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sunshines
15 years agoeileenlaunonen
15 years agoRelated Discussions
Why doesn't my spaghetti sauce taste like Hunt's spaghetti sauce?
Comments (25)"But actually it isn't all that difficult to know the approved ones as there are so few of them for spaghetti sauce since it is a low acid product. NCHFP/USDA publications, which includes the ones in So Easy to Preserve, and those in the Ball/Bernardin books. That's it. There aren't any in Small Batch Preserving." Well, it may not call itself spaghetti sauce, but there is "Chunky Basil Pasta Sauce" with fresh herbs and veges in Small Batch Preserving, and also "Roasted Vegetable Pasta Sauce" with both veges and fresh herbs in Small Batch Preserving, and also "Seasoned Tomato Sauce" with veges and fresh herbs that Small Batch Preserving suggests using in "pasta sauces, soups, stews, pizza, or casseroles." So, although the OP did leave the door open to reasonable questions about recipe safety, it is also good to take care in making broad statements about recipes which include such phrases as "there are no recipes which. . .", or "all approved recipes for (pasta sauce, salsa, whatever) MUST be. . ." since there may well be a safe recipe which allows such processing. For example: you CAN use fresh herbs in the approved NCHFP spaghetti sauce recipe, as this email from Elizabeth Andress states: Thank you for visiting the National Center for Home Food Preservation. > question -> Spaghetti Sauce without Meat: > 1. Can I eliminate the celery/peppers completely? > 2. Can I use fresh herbs or only dried? > 3. Can I add basil (fresh or dried)? > 4. Can I eliminate the sugar? For our particular procedures: http://www.uga.edu/nchfp/how/can_03/spaghetti_sauce.html You can leave out the celery and peppers completely, leaving everything else the same. (The mushrooms are already optional, also.) If you use fresh herbs, make sure they are very clean. I can only recommend using the equivalent volume measures, though, and that may not give you the flavor you desire. Eg., instead of 2 TBSP dried oregano, use 2 TBSP minced fresh oregano. I do not have enough information to know the upper limit on how much fresh to add, so that's all I can suggest without testing. (which we cannot do). You can use basil as a substitute for one of the other herbs (eg, you may not want the parsley with basil). Or, if you are leaving out the celery and peppers completely, you could add 2 to 4 TBSP of basil. Yes, you can eliminate the sugar in this recipe. The chopped celery and/or peppers and the sugar add a little moisture/liquid in many recipes. In this particular sauce, however, it is cooked down to thickened consistency anyway, so the amount of liquid that would be added by these ingredients would not be important as it might be in other types of food products/mixtures. Best wishes, Elizabeth Andress -------------------------------------- Elizabeth L. Andress, Ph.D. Project Director, National Center for HFP Professor and Extension Food Safety Specialist Department of Foods and Nutrition The University of Georgia 208 Hoke Smith Annex Athens, GA 30602-4356 Phone: (706) 542-3773 FAX: (706) 542-1979 -----------------------------------------------...See MoreLOOKING for: Spaghetti Sauce like that from a jar = 32 oz
Comments (4)Alice, I was coming back to look for a sauce recipe and this one is from Michael Chiarello on Food TV. I know he has another one, his mama's but here's a start. With 28oz plus 1/4 cup you have 32oz to start. Quick Tomato Sauce Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 35 minutes Yield: 3 1/2 cups User Rating: No Rating 1 (28 ounce) can whole peeled tomatoes 3 tablespoons extra virgin olive oil or garlic oil 1 jalapeno pepper, optional 1 yellow onion, finely chopped 1 tablespoon minced garlic 2 bay leaves Salt and freshly ground black pepper 1/4 cup drained and chopped oil-packed dried tomatoes 1 tablespoon finely chopped fresh oregano leaves Open the can of tomatoes and pour off the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. Then use your hand to squeeze the tomatoes to a pulp. Reserve the juice and pulp separately and set the empty can aside. Heat the olive oil in a heavy saucepan over medium-high heat until hot. If using the jalapeno, tilt the pan to collect the oil in a little pool against the side and drop the jalapeno into the oil. Cook until light brown, about 2 minutes. Remove the jalapeno and reserve. Add the onion to the pan and cook, stirring occasionally, until soft, about 2 minutes. Add the garlic and cook briefly until light gold. Add the bay leaf. Add the tomato juice and bring to a boil. Simmer rapidly for several minutes. Add the crushed tomato pulp. Then rinse the remaining pulp out of the can by filling it halfway with water and add that to the pan. Add the jalapeno, and salt and pepper, to taste, and return to a boil. Add the dried tomatoes and stir. Lower the heat to medium and simmer, stirring occasionally to prevent scorching, until the mixture thickens and the tomatoes have turned an orange-red versus the pale blue-red they were straight from the can, about 30 minutes. Add the oregano halfway through the cooking. Discard the bay leaf. Peel, seed, and mash the jalapeno with a spoonful of the sauce and pass at the table so diners can add as much heat as they like to their plates. Variation for quick tomato sauce: Substitute 2 pounds vine-ripened tomatoes for the canned tomatoes. Peel the tomatoes, cut in half crosswise, and squeeze out the juice and seeds over a sieve suspended over a bowl to collect the juice. Chop the tomatoes. Proceed as directed, omitting the dried tomatoes and using jalapeno, if desired. You should have about 2 1/4 cups sauce. The recipe may be increased proportionately. Episode#: MO0610 Copyright © 2003 Television Food Network, G.P., All Rights Reserved...See MoreLOOKING for: looking for: best macaroni shells brand
Comments (13)It has depended on where I lived. Not on any other factor and that is weird when I think of it. When we lived in Montana, it was Creamette. When we lived in Virginia, it was Barilla. When we lived in California, it was Lunardi Homemade. When we lived in Washington, it was Angelina's When we lived in New Mexico, it was DeCecco. Now, I buy Barilla and DeCecco most of the time, and I love Creamettes too. I have a friend who cannot eat wheat products and at her home, she uses rice and other grains that make the pasta. She gets one that is a mix from a local natural foods store that is delicious! It is buckwheat, and rice.. and soemthing else. The color is ugly, the flavor is delicious!...See MoreLOOKING for: Good spaghetti sauce w/ or without meat
Comments (4)If 10 people post, you'll get ten "best" spaghetti sauces. Here's mine (from my Sicilian grandmother Vittoria): VITTORIA'S SPAGHETTI SAUCE Serves 12 For 2 pounds spaghetti 4 Tbs olive oil 3 large mild Italian sausage links 2 medium yellow onion, chopped 30 ounces tomato, peeled and diced 30 ounces tomato sauce 24 ounces tomato paste 4 cloves garlic 1 stalk celery, cut in half 1 whole bay leaf 3 sprigs parsley, Italian flat leaf 3 sprigs oregano 1 cup Chianti 2 teaspoons sugar ¼ cup basil, fresh, chopped 1 teaspoon crushed red pepper flakes fresh ground black pepper salt -- to taste Directions Heat olive oil in bottom of large stock pot on medium-high. Brown sausage and remove with slotted spoon. The sausage adds a very special flavor to the sauce, whether you serve it with the sausgae ("meat") or not. Put in onion and sauté until soft. Add tomato (with juices), tomato sauce, tomato paste and a bouquet garni (enclosed within the halves of the celery stalk) of garlic, parsley, oregano and the bay leaf. Bring to a boil, immediately reduce heat and simmer for 2 hours on low. Keep a lid on the pot but keep it slightly askew. Stir occasionally to make sure it doesn't stick or burn to the bottom of the pot. Return sausage to pot (optional but it does add flavor), add Chianti, pepper flakes, sugar, basil, pepper and salt. Simmer for another 2 hours. Keep a lid on the pot but keep it slightly askew. Stir occasionally. If you've made meatballs, add them to the last hour of cooking. [This was the sauce that I grew up on. It may not be EXACTLY as grandmother made it, but itÂs as close as I could come. I regret that I didnÂt pay closer attention to Vittoria when she cooked. I hope all of you will appreciate the teachings of your grandmother.] Joe...See MoreUser
15 years agoeileenlaunonen
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