kathyg_in_mi Your German spaghetti
glenda_al
3 years ago
last modified: 3 years ago
Your German spaghetti sounds really interesting. Would love to see your recipe.
Thanks!
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Rose Pekelnicky
3 years agoRelated Discussions
What is your quirk? Of the subject a bit, but fun!
Comments (31)I will eat almost everything but I have a DH who just has to be the pickyest person in the world. This means I have to cook two different dinners on many nights. DH won't eat anything with onions, garlic, oregano, mayonnaise,salad dressing, cabbage, broccoli, spinach (or any other greens),fish of any kind,and no tropical fruit. He wont eat any type of casserole, pasta or potato salad.He won't eat things where one food is touching another. He will eat hash browns and french fried potatoes only, no other kind of potatoes. When we want to have spaghetti, I have to make two sauces, we like the traditional Italian type while he wants some ground beef, some tomato sauce and some chili powder for spice. He will never try anything new. He lives on chicken, pork chops, beef, peas, corn, green beans, chili beans,french fries and bread. It is such a shame as he is missing so many good foods. I get a headache just thinking about what I can't feed him. If the day comes and we aren't together(after 49 years of marriage), the first thing I will ask a suitor,is what do you like to eat.LOL...See Morecleavers, the good, the bad, and whats yours.
Comments (22)It's nice to have something from China that is usable. Can't say much for all the other Crap they are pushing on us. I should say "the US ". Guess it is something like "Share the wealth " sure wish we could share some. I had a few cleavers a while back . I sold the last one in my collectible place. I think the name was Beatty. It had a large curved top with a hole in the end. The butchers hung the cleaver on a meat hook, above their work area, using that hole. Didn't really have any use for it, besides saying " I have an old Cleaver" I could have held on to it to chop firewood. Mostly everything is cut up now, in the markets. I didn't have a heavy work top, that I have now. Wouldn't have any use for a Cleaver anyway. I think a normal person, can make due now, with just a few knives . A chefs knife and a couple smaller ones. I'll sacrifice not cutting up a chicken in 4 seconds. I try to buy good tools but " made in the USA " If I had a farm and raised live stock a Cleaver, would be great. Don't do that anymore, either. Depressing ain't I. Everybody to their own taste, If you like it, do it,use it. I do have a Chef's Knife, made in Japan !!! LOU...See MoreWhat is your one favorite...
Comments (19)My favorite dinner is one my mother cooked about every Sunday. I would love to be able to have it again. My chicken is pretty good, but hers was fantastic. Fried chicken (brined--although she just called it "soaked in salt water. Pan fried, never deep fried) Mashed potatoes Gravy (made from pan drippings with lots of crunchies in it) Green beans from the garden or home-canned Sliced tomatoes from the garden Yeast rolls (also homemade and yummy) Banana cream pie (pie would change weekly, but almost always some kind of pie)...See MoreI'll share my recipe, if you'll share yours, November 14, 2010
Comments (4)Used to make this for Christmas Eve dinner! Peloponnesian Pot Roast Ingredients 2 1/2-3 pound Beef pot roast 8 cloves garlic-cut in half Salt & pepper to taste 2 tablespoons cooking oil Hot cooked spaghetti 3 cups tomatoe sauce 2 tablespoons brown vinegar 1 teaspoons ground nutmeg 6-8 whole cloves 1/2 teaspoons ground cinnamon 1/2 teaspoons ground allspice Method Make slits in top of roast with tip of sharp knife; insert garlic halves into slits. Sprinkle roast with salt & pepper. In large skillet, brown meat on both sides in hot oil. Take meat from skillet & put into small roaster. Combine tomato sauce, vinegar, nutmeg, cloves, cinnamon & allspice. Pour mixture over meat in roaster. Cover and roast at 350 degrees for about 1-1/2 hours or until meat is tender. Remove meat to cutting board; keep warm. Bring juices in roaster to boiling; boil, uncovered, about 5 minutes or until liquid is reduced a bit. Remove the cloves from the sauce. Remove the garlic from meat, if desired. Cut meat into serving portions & serve over spaghetti with a little sauce over the top....See Moreglenda_al
3 years agoglenda_al
3 years ago
schoolhouse_gwagain
3 years agonickel_kg
3 years agoanneliese32
3 years agoaziline
3 years ago
Elmer J Fudd
3 years agolast modified: 3 years ago
kathyg_in_mi
3 years ago
bpath
3 years ago
Learning
3 years ago
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