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  1. #4751
    NYYF Legend

    Octoberbaby's Avatar
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    Re: What's on the menu this evening?

    Quote Originally Posted by Gringaloca
    Leftover 'sauce' & pasta. When I 'do' cook on the weekends...I always have plenty to freeze.
    I make all my sauce in the summer from fresh tomatoes I buy at outdoor Farmer's Market. I freeze enough to last me for the winter. Last year I got soft Heirloom tomatoes at a good price. I made tomato sauce in all colors, yellow, orange, green, and red! Delicioso!

    28 in '12

  2. #4752
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    Re: What's on the menu this evening?

    Quote Originally Posted by krystl
    Mashed cauliflower sounds good. I like it but never tried to mash it.

    I put on a pot of sauce this afternoon but no one ate home, so I put it in the fridge and tomorrow I'll cook up some Italian sausages to add to it.
    I never made mashed cauliflower but I would imagine it would have to be pureed in the food processor. I had some in a raw food restaurant and it tasted pretty good.

    28 in '12

  3. #4753
    NYYF Legend

    DontHateOnNumber2's Avatar
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    Florida

    Re: What's on the menu this evening?

    Watermelon.
    Disco Stu:
    Nick Swisher has agreed to a $56 mil, 4 year contract with the Cleveland Indians. Good riddance!!!

    teknetic
    .268/.367/.483 .850 during his four years here. Can we get rid of you instead?

  4. #4754
    NYYF Legend

    Octoberbaby's Avatar
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    Re: What's on the menu this evening?

    Tonight I made Broiled Salmon again, served with Brown Rice and a Big Mixed Salad.

    28 in '12

  5. #4755
    NYYF MVP


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    Apr 2007
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    In the strike zone, please.

    Re: What's on the menu this evening?

    Taiwan Beer and rerun of the CG a la Wang.

    About 12 bucks for a six pack. Good beer!
    [COLOR=red]Wang for All and All for Wang![/COLOR]

  6. #4756
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    krystl's Avatar
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    Westchester NY

    Re: What's on the menu this evening?

    Quote Originally Posted by Octoberbaby
    I never made mashed cauliflower but I would imagine it would have to be pureed in the food processor. I had some in a raw food restaurant and it tasted pretty good.
    I guess it depends on how lumpy you like your mashed potatoes.

    Caulifower gets pretty mushy of you cook it long enough, so I'd think just mashing it would be fine.
    I'm gonna have to buy some and try it.
    You know you're an addict when you put Crackbook on your Crackberry. -Toaderly

  7. #4757
    Let's go Rangers! RhodyYanksFan's Avatar
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    Jul 2003
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    lil'rhody

    Re: What's on the menu this evening?

    Asian rub (garlic, white pepper, ginger) steak tonight

  8. #4758
    ... destelle's Avatar
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    Jul 2001
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    Red Bank, NJ

    Re: What's on the menu this evening?

    Quote Originally Posted by LDG
    Hahaha, don't I know it!

    What do you do to your mashed cauliflower? Milk, salt & pepper?
    I steam it, then pop it in the food processor with a little milk, S&P, garlic and smidgen of butter and sour cream...
    I am almost liking it better than real mashed potatoes ... and it is a heck of lot healthier.
    Dawn

  9. #4759
    ... destelle's Avatar
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    Red Bank, NJ

    Re: What's on the menu this evening?

    Quote Originally Posted by RhodyYanksFan
    Asian rub (garlic, white pepper, ginger) steak tonight
    That's what I forgot in my steak marinade last night!!!
    Enjoy!!
    Dawn

  10. #4760
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    krystl's Avatar
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    Re: What's on the menu this evening?

    I'm gonna fry up some Italian sausages and add them to the pot of sauce I made last night and we'll have spaghetti or some pasta.
    Don't know when we're eating yet because my son's coach just changed practice from 5-7 to 6-8:30.

    I guess we have to eat early.
    You know you're an addict when you put Crackbook on your Crackberry. -Toaderly

  11. #4761

    Re: What's on the menu this evening?

    This thread has made me really hungry. I didn't eat breakfast.
    "The good thing about science is that it's true whether or not you believe in it."
    -- Neil deGrasse Tyson

  12. #4762
    ... destelle's Avatar
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    Red Bank, NJ

    Re: What's on the menu this evening?

    Quote Originally Posted by krystl
    I'm gonna fry up some Italian sausages and add them to the pot of sauce I made last night and we'll have spaghetti or some pasta.
    Don't know when we're eating yet because my son's coach just changed practice from 5-7 to 6-8:30.

    I guess we have to eat early.
    Hey Karen - would you like to tell me your recipe for sauce if it isn't a secret? It's the one thing I have never made, and I keep seeing people make it and I figure I would give it a try...
    I honestly don't even know where to begin...
    Thanks!!
    Dawn

  13. #4763
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    Re: What's on the menu this evening?

    Quote Originally Posted by destelle
    Hey Karen - would you like to tell me your recipe for sauce if it isn't a secret? It's the one thing I have never made, and I keep seeing people make it and I figure I would give it a try...
    I honestly don't even know where to begin...
    Thanks!!
    I'm no expert, but my sauce usually comes out pretty good.

    I put some olive oil in a sauce pot and add chopped onions, sauteeing them for a bit, then I add chopped garlic, but not until you are almost ready to add the tomato paste because it will burn fast.

    Add a can of tomato paste and stir it around a bit, then add water a little at a time. It can be a little thin because it will thicken as you cook it, but not too watery. Sometimes I add a little red wine if I have a bottle open. I also like shredded parmesan cheese in my sauce, so I add that too, along with some seasoning (italian seasoning, salt and pepper, maybe a little garlic and onion powder) and I aways add a little sugar (maybe a teaspoon) to take the edge off the acidity of the tomatoes.

    Cover and let it simmer on low, and keep stirring periodically. If it's getting a little too thick, add more water, unless you like it thick.
    After it's been simmering awhile, add a can or two of either pureed tomatoes, crushed tomatoes, or tomato sauce. I switch it up...using whatever I have.
    You can also add more seasoning if you need to. And I always add more parmesan cheese!

    Then just let it simmer, covered for awhile. Sometimes I cook it for an hour, sometimes 3. Stir occasionally. I once had someone tell me never to stir the hardened sauce off the bottom, but I do.

    If you like it with meatballs or sausages, you can add those, but I don't like to cook the meatballs in the sauce...too mushy. I make them first in the oven, then add them to the sauce. Or for sausages, I parboil them first, then cut them in half lengthwise and fry them before adding them.
    You know you're an addict when you put Crackbook on your Crackberry. -Toaderly

  14. #4764
    NYYF Legend

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    Re: What's on the menu this evening?

    Quote Originally Posted by destelle
    I steam it, then pop it in the food processor with a little milk, S&P, garlic and smidgen of butter and sour cream...
    I am almost liking it better than real mashed potatoes ... and it is a heck of lot healthier.
    That sounds good. I am going to try it but I will have to substitute goat yogurt since I don't use cows milk.

    28 in '12

  15. #4765
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    Re: What's on the menu this evening?

    Quote Originally Posted by krystl
    I'm no expert, but my sauce usually comes out pretty good.
    I put some olive oil in a sauce pot and add chopped onions, sauteeing them for a bit, then I add chopped garlic, but not until you are almost ready to add the tomato paste because it will burn fast.
    Add a can of tomato paste and stir it around a bit, then add water a little at a time. It can be a little thin because it will thicken as you cook it, but not too watery. Sometimes I add a little red wine if I have a bottle open. I also like shredded parmesan cheese in my sauce, so I add that too, along with some seasoning (italian seasoning, salt and pepper, maybe a little garlic and onion powder) and I aways add a little sugar (maybe a teaspoon) to take the edge off the acidity of the tomatoes.
    Cover and let it simmer on low, and keep stirring periodically. If it's getting a little too thick, add more water, unless you like it thick.
    After it's been simmering awhile, add a can or two of either pureed tomatoes, crushed tomatoes, or tomato sauce. I switch it up...using whatever I have.
    You can also add more seasoning if you need to.

    Then just let it simmer, covered for awhile. Sometimes I cook it for an hour, sometimes 3.
    That's exactly how I make my sauce except I add the paste at the end once I know how thick i want it to be. I also add hamburg meat after I put the onions and garlic in. I make it every Sunday so I can count on it for a few meals during the week.

  16. #4766
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    krystl's Avatar
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    Westchester NY

    Re: What's on the menu this evening?

    Quote Originally Posted by 4bronxbombers
    That's exactly how I make my sauce except I add the paste at the end once I know how thick i want it to be. I also add hamburg meat after I put the onions and garlic in. I make it every Sunday so I can count on it for a few meals during the week.
    I don't know why, but I have always started with the paste. I have even made a marinara for mussels with just paste, wine and water.

    I also use chopped meat sometimes. I brown it with the onions and then add the paste.
    You know you're an addict when you put Crackbook on your Crackberry. -Toaderly

  17. #4767
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    Re: What's on the menu this evening?

    Quote Originally Posted by krystl
    I don't know why, but I have always started with the paste. I have even made a marinara for mussels with just paste, wine and water.

    I also use chopped meat sometimes. I brown it with the onions and then add the paste.
    Maybe I'll try adding the paste early just to do it different.

  18. #4768
    Destination: Cali West Texas's Avatar
    Join Date
    Aug 2001
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    Surfing

    Re: What's on the menu this evening?

    Don't know yet, but I will make something. Time to think...
    You look hot. Seriously.

  19. #4769
    WHO THE F CHANGED MY CUT? johnnyyankee's Avatar
    Join Date
    Aug 2005
    Location
    Dix Hills, N.Y.

    Re: What's on the menu this evening?

    Quote Originally Posted by krystl
    I'm no expert, but my sauce usually comes out pretty good.

    I put some olive oil in a sauce pot and add chopped onions, sauteeing them for a bit, then I add chopped garlic, but not until you are almost ready to add the tomato paste because it will burn fast.

    Add a can of tomato paste and stir it around a bit, then add water a little at a time. It can be a little thin because it will thicken as you cook it, but not too watery. Sometimes I add a little red wine if I have a bottle open. I also like shredded parmesan cheese in my sauce, so I add that too, along with some seasoning (italian seasoning, salt and pepper, maybe a little garlic and onion powder) and I aways add a little sugar (maybe a teaspoon) to take the edge off the acidity of the tomatoes.

    Cover and let it simmer on low, and keep stirring periodically. If it's getting a little too thick, add more water, unless you like it thick.
    After it's been simmering awhile, add a can or two of either pureed tomatoes, crushed tomatoes, or tomato sauce. I switch it up...using whatever I have.
    You can also add more seasoning if you need to. And I always add more parmesan cheese!

    Then just let it simmer, covered for awhile. Sometimes I cook it for an hour, sometimes 3. Stir occasionally. I once had someone tell me never to stir the hardened sauce off the bottom, but I do.

    If you like it with meatballs or sausages, you can add those, but I don't like to cook the meatballs in the sauce...too mushy. I make them first in the oven, then add them to the sauce. Or for sausages, I parboil them first, then cut them in half lengthwise and fry them before adding them.
    Simmering with meat in the sauce adds a lot of flavor. We brown a bunch of meatballs, sausage, a chunk of beef, and a chunk of pork. Then add it to the sauce on a low simmer so the meat cooks the rest of the way. Very flavorful. We haven't had a problem with meat getting too mushy. We usually make a big pot and then have enough to freeze for another 5 or 6 meals.

  20. #4770
    NYYF Legend

    krystl's Avatar
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    Westchester NY

    Re: What's on the menu this evening?

    Quote Originally Posted by johnnyyankee
    Simmering with meat in the sauce adds a lot of flavor. We brown a bunch of meatballs, sausage, a chunk of beef, and a chunk of pork. Then add it to the sauce on a low simmer so the meat cooks the rest of the way. Very flavorful. We haven't had a problem with meat getting too mushy. We usually make a big pot and then have enough to freeze for another 5 or 6 meals.
    Browned ground beef doesn't get mushy in the sauce and if I am making meat sauce, I add it at the beginning. But meatballs come out soft if you cook them in the sauce, no?
    You know you're an addict when you put Crackbook on your Crackberry. -Toaderly

  21. #4771
    WHO THE F CHANGED MY CUT? johnnyyankee's Avatar
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    Dix Hills, N.Y.

    Re: What's on the menu this evening?

    Quote Originally Posted by krystl
    Browned ground beef doesn't get mushy in the sauce and if I am making meat sauce, I add it at the beginning. But meatballs come out soft if you cook them in the sauce, no?

    I guess it's all relative. Ours are not falling apart or anything like that. Do you put the meatballs in raw or brown them first? We brown them pretty well so maybe that makes them more firm. Then they finish cooking all the way through in the sauce.

  22. #4772
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    Re: What's on the menu this evening?

    Quote Originally Posted by johnnyyankee
    I guess it's all relative. Ours are not falling apart or anything like that. Do you put the meatballs in raw or brown them first? We brown them pretty well so maybe that makes them more firm. Then they finish cooking all the way through in the sauce.
    That's how I do it too. Tasty little devils.

  23. #4773
    NYYF Legend

    krystl's Avatar
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    Westchester NY

    Re: What's on the menu this evening?

    Quote Originally Posted by johnnyyankee
    I guess it's all relative. Ours are not falling apart or anything like that. Do you put the meatballs in raw or brown them first? We brown them pretty well so maybe that makes them more firm. Then they finish cooking all the way through in the sauce.
    I never put them in the sauce until after the sauce is done and the meatballs are cooked in the oven. I'm going by my mother in law's sauce and the meatballs are always too soft. Definitely not falling apart, but not browned. Ewww.

    Sometimes I cheat and buy those little frozen Italian meatballs. I actually like them. Shhh.
    You know you're an addict when you put Crackbook on your Crackberry. -Toaderly

  24. #4774
    ... destelle's Avatar
    Join Date
    Jul 2001
    Location
    Red Bank, NJ

    Re: What's on the menu this evening?

    Quote Originally Posted by krystl
    I'm no expert, but my sauce usually comes out pretty good.

    I put some olive oil in a sauce pot and add chopped onions, sauteeing them for a bit, then I add chopped garlic, but not until you are almost ready to add the tomato paste because it will burn fast.

    Add a can of tomato paste and stir it around a bit, then add water a little at a time. It can be a little thin because it will thicken as you cook it, but not too watery. Sometimes I add a little red wine if I have a bottle open. I also like shredded parmesan cheese in my sauce, so I add that too, along with some seasoning (italian seasoning, salt and pepper, maybe a little garlic and onion powder) and I aways add a little sugar (maybe a teaspoon) to take the edge off the acidity of the tomatoes.

    Cover and let it simmer on low, and keep stirring periodically. If it's getting a little too thick, add more water, unless you like it thick.
    After it's been simmering awhile, add a can or two of either pureed tomatoes, crushed tomatoes, or tomato sauce. I switch it up...using whatever I have.
    You can also add more seasoning if you need to. And I always add more parmesan cheese!

    Then just let it simmer, covered for awhile. Sometimes I cook it for an hour, sometimes 3. Stir occasionally. I once had someone tell me never to stir the hardened sauce off the bottom, but I do.

    If you like it with meatballs or sausages, you can add those, but I don't like to cook the meatballs in the sauce...too mushy. I make them first in the oven, then add them to the sauce. Or for sausages, I parboil them first, then cut them in half lengthwise and fry them before adding them.
    Thanks Karen - this is great - it's the 'blueprint' I was looking for. And I guess after I get the hang of it, I can tailor it to mine (or my guests) tastes.

    I will give it a go hopefully this weekend and I will let you know!

    Does it generally freeze well? Or does the family wind up eating it all ?
    Dawn

  25. #4775
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    krystl's Avatar
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    Westchester NY

    Re: What's on the menu this evening?

    Quote Originally Posted by destelle
    Thanks Karen - this is great - it's the 'blueprint' I was looking for. And I guess after I get the hang of it, I can tailor it to mine (or my guests) tastes.

    I will give it a go hopefully this weekend and I will let you know!

    Does it generally freeze well? Or does the family wind up eating it all ?
    I always make enough to freeze and it tastes even better the second time around.
    You know you're an addict when you put Crackbook on your Crackberry. -Toaderly

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