Let's discuss pasta sauce.
John Liu
9 years ago
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amck2
9 years agosleevendog (5a NY 6aNYC NL CA)
9 years agoRelated Discussions
Canning Recipe for tomatoes - Chunky basil pasta sauce
Comments (8)Thanks for the review on this recipe. I like to hear feedback from people on what is really good, and those not so good, too. Here it is in the high 90's to low 100's. Burning hot. I do not like this !! My pimentos do, though, and so do my tomatoes. Still none ripe,but should be soon. Had to buy a new fridge and new freezer this week ! One expensive week. My freeze has things icy, but not frozen hard. I get the new one tomorrow. The old fridge was freezing my tea, water, and milk. But, it would not make ice in the ice maker. Got disgusted with the problems so went and just spent a ton of money and got them !! Love the new fridge. French doors on top. Really easy to get things in and out of. Just lovely. Ice and water in the door....See Morecanning pre made pasta sauce
Comments (4)Sure, freezing tomatoes for future use is fine. In fact, you may decide not to bother with blanching and peeling, as the peels slip off easily when the tomatoes thaw. Save yourself the effort. The other issue not addressed in this discussion so far is cost. Buying commercial products then adding labor, jars, lids and utilities to can a product which is largely comprised of already processed goods is extremely wasteful of resources, including your money. Carol...See MoreAwesome Spaghetti/Pasta Sauce
Comments (3)It is a personal taste thing. Personally we don't find the NCHFP recipe to be at all bland. It includes 1 cup of chopped sweet peppers. And like any other ingredients you can always add more after opening and prior to serving. But it all depends on if you are seeking a recipe for cooking and fresh eating or one for canning. You can find many different cooking/fresh eating recipes for spaghetti sauce over on the Cooking forums here and on the Recipe Exchange Forum. But they aren't safe for canning. Recipes that are safe to can will be fairly basic in order to make them safe. Then the other ingredients to boost them to personal taste preferences are added after the jar is opened. Linked several previous discussions on this question below. Some of them include recipes too and will indicate if they are a canning or a cooking recipe. Dave Here is a link that might be useful: Spaghetti sauce discussions...See MoreBaked pasta without tomato sauce
Comments (13)I like this recipe from the New York Times cookbook. I've been making it for over 20 years. There are other versions out there, but this always comes out fit for company. The almonds add a nice crunch to the dish and the tobasco fades into the background so I never omit either. I usually break the spaghetti in half before cooking it for this recipe. Chicken Tetrazzini from the New York Times Ingredients: 5 lbs stewing chicken, cut into serving pieces 1 onion, studded with 2 cloves 2 stalks celery & leaves salt 1/2 bay leaf 1 carrot 3 cups water 4 tablespoons butter 1/4 cup flour 1/2 lb mushroom, sliced 1 egg yolk, slightly beaten 1 tablespoon dry sherry 3 tablespoons light cream 1 (8 ounce) package spaghetti noodles 2 tablespoons grated parmesan cheese 1 teaspoon butter toasted almond (optional) Tabasco sauce (optional) Directions: 1. In a heavy kettle place the chicken, onion, celery, one TBS salt, bay leaf, carrot and 3 cups water. 2. Bring to a boil, reduce the heat and simmer, covered, until the chicken is tender, 3-4 hours. Remove the chicken from the broth and let cool. Remove the meat from the bones in shredded slim pieces about 2 inches long, discarding skin and bones. Skim the fat from the top of the broth and place 4 TBS of the fat (or an equivalent amount of butter)in a 2 quart saucepan. Add the flour and salt to taste, stirring with a wire whisk until blended. Meanwhile, bring 2 cups of the strained chicken broth to a boil and add all at once to the fat-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. If desired, season with tabasco. In a skillet, heat 3 TBS of the remaining fat or butter and add the mushrooms; cook until browned. Temper the egg yolk lightly beaten with a little of the sauce and stir it back in adding the sherry, cream, chicken and mushrooms. Cook, stirring until heated through. DO NOT LET BOIL. 12. Cook the spaghetti according to package directions. Place alternate layers of drained spaghetti noodles and sauce in a buttered casserole, sprinkle with grated parmesan cheese and dot with butter. Brown quickly in a preheated broiler and serve with toasted almonds, if desired. (You can make this ahead 1-2 days and refrigerate, covered -- then reheat 45 minutes at 325 degrees just before serving - and it's even better, as the flavors have had a chance to blend nicely.) ---------------------------------------------------------- I also recently copied and pasted another recipe for Chicken Tetrazzini that I found on a food blog that puts the cooked chicken and almonds on top of the pasta that sounds a bit more elegant. Next time I make Chicken Tetrazzini, I'm going to try it this way. seagrass Here is a link that might be useful: Niemen Marcus Chicken Tetrazzini...See Moresleevendog (5a NY 6aNYC NL CA)
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