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Post by feather on Jul 25, 2017 20:00:05 GMT
If you are sick of or annoyed by my recipes, please let me know, I'll stop posting them. I usually only write them when I am cooking them. Personally, I'd love to see others recipes for inspiration.
Spaghetti Sauce 3 lbs cheap ground beef 2 big onions chopped 1 lb of sliced mushrooms
Cook those together until the beef is browned, the onions are sweet and the mushrooms have lost all their extra moisture. Then add 1/2 t. garlic powder or 3 chopped cloves of fresh garlic, 1 T dried Thyme, 2 T sugar, pepper until my pepper grinding wrist is tired, Salt to taste.
Add 2 and 1/2 quarts of thick tomato sauce or whatever amount and (combination of sauce and paste) makes you a happy person.
Cook until cooked down or just hot, test for salt. This makes 6-1 cup measures for lunches I freeze for the 2nd shifters, and one 2 quart container for your eating pleasure.
Like today, I usually cook a couple lbs of spaghetti noodles, those will fill the frozen lunch containers and leave some for us to eat out of the fridge. I add a little parmesan on top of each lunch container.
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Post by Deleted on Jul 26, 2017 1:14:42 GMT
I add bell peppers, even diced zucchini. I use diced tomatoes and our homemade Mrs. Dash. Cook the spaghetti and add the sauce....James
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Post by Maura on Jul 26, 2017 2:16:10 GMT
I don't use cheap hamburger. Too much fat. Penny for penny, I find that ground chuck is a better buy.
When I fry (gently saute) the onions, I add chopped celery. I may also add chopped bell pepper just for a change.
Home made spaghetti== mmmmm
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Post by shellymay on Jul 26, 2017 15:13:53 GMT
We use ground lamb......
My DH doesn't like his spaghetti with standard noodles, he wants it made with those short egg noodles, those long regular spaghetti noodles flip and flap around while he is sucking them up and they end up slapping him in the face, more sauce on his outside verse inside But then he tops his off with TONS of parmesan cheese and I can't even sit next to him when he eats spaghetti, smells like stinky feet sooooooooooo bad, I don't know how you folks get that stuff past your nose and into your mouth? Oh one must not forget the garlic bread!
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Post by paquebot on Jul 26, 2017 16:22:10 GMT
shellymay,having had a beard for most of my life, long spaghetti often ended with lots of sauce in it. Solved that by breaking the spaghetti in half before cooking. Martin
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Post by solargeek on Jul 26, 2017 17:27:01 GMT
Please KEEP posting your recipes!
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Post by feather on Jul 26, 2017 17:48:54 GMT
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Post by wally on Jul 30, 2017 21:00:59 GMT
All we need now is a invite, we will bring desert
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Post by feather on Jul 30, 2017 22:12:27 GMT
Thanks! Turns out that that much spaghetti meat sauce is enough for 3 lbs of spaghetti noodles. I made the second batch of 2 lbs of noodles, fixed up a couple more lunches, leftovers, and had noodles to spare. Probably enough for 12 serving altogether. We eat it for part of almost every week.
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Post by phoenix on Aug 2, 2017 10:19:32 GMT
My dear wife takes a knife and cuts her spaghetti into small pieces before she eats it. For some reason watching her do this is like hearing fingernails on a chalkboard to me.
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Post by Weed on Aug 10, 2017 0:54:19 GMT
2 days in the making but I just finished possibly my finest creation yet of sauce w/meat. It all started with approx. 13 gallons of fresh squeezed purée from every variety in the garden, that I cooked down to just under 7 gallons of thick sauce. My wife did the seasoning, but handfuls of fresh basil, dried oregano were tossed in followed by 4 large White sweet Spanish onions that were chopped very small and sautéed & 3 large bulbs of Russian red garlic (all cloves sliced thin). She also added salt/pepper, just a few red pepper flakes, sugar and a few dozen bay leaves. It took quite a while but all of the purée was cooked down to bout half (some was cooked inside on the range and the majority outside in the big pot over a simmering heat) and eventually everything was combined into the 10 gallon SS pot over the camp stove I bought the meat in bulk...12-1/2 pounds of 80/20 ground beef that she rolled into 117 Italian meatballs. Our favorite sausage is provolone cheese-parsley-garlic that I had made fresh to order from a local butcher...5-1/2 pounds of that. Also bought a 7 pound pork tenderloin...butcher cut it into 3/4" slices. The meatballs and sausage were oven baked in lasagna pans @ 350* for and hour. After the first 1/2 hour and when done, they were drained of the fats. After the meat was added I let it simmer for several more hours. The final product filled 23 - 12"x12" foodsaver bags, each with 3 meatballs, a slice of pork, a 4" length of sausage and a Qt of sauce. Had enough meatballs leftover for 6 bags with 8 meatballs and a cup-1/2 of sauce for meatball sandwichs. Also 2 qts of plain sauce for lasagna or stuffed shells.
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Post by Weed on Aug 10, 2017 0:56:49 GMT
The finished product 😋
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Post by feather on Aug 10, 2017 1:22:46 GMT
I'm coming over for dinner! That is gorgeous stuff.
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Post by shellymay on Aug 10, 2017 17:48:23 GMT
Weed, OH MY that looks soooooooooooo good, lots of work there feather, I have my bib in hand, meet your there!
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Post by Weed on Aug 11, 2017 1:37:44 GMT
feather, shellymay, come on over! 😬. My hand was forced into making that batch as the plants were loaded down with ripe maters and over 2" of rain forecasted for Monday, (that did come). If left hanging, half would have split. An even bigger batch of plain thickened sauce is scheduled for tomorrow & Saturday. Tomatoes out the wazoo that won't wait
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Post by feather on Aug 11, 2017 2:26:36 GMT
Weed, I'll bring cheese. I sure wish we didn't all live so far apart!
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Post by shin on Aug 11, 2017 2:58:10 GMT
Woah I have to say I'm impressed with your tomato grinder.
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Post by shellymay on Aug 11, 2017 18:21:07 GMT
feather , shellymay , come on over! 😬. My hand was forced into making that batch as the plants were loaded down with ripe maters and over 2" of rain forecasted for Monday, (that did come). If left hanging, half would have split. An even bigger batch of plain thickened sauce is scheduled for tomorrow & Saturday. Tomatoes out the wazoo that won't wait With everything going on in that pot I am sure it would be well worth the drive, OH right? you can clearly see all the seasonings, the color is a beautiful red, the meats are surely tender and its all screaming yummy
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Post by Maura on Aug 12, 2017 18:08:43 GMT
What gorgeous pictures. I wish my tomatoes would hurry up and ripen.
Years ago I liked my spaghetti full length. Then, I moved in with my sister and her six boys. After that, I started breaking the spaghetti in half. Still do.
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Post by Woodpecker on Aug 12, 2017 19:37:30 GMT
I brake my spaghetti in thirds 🤔So much easier to eat. Our dog will turn 13 this month, he won't eat any kind of dog food anymore. He actually eats a lot of what we do. Hence the spaghetti in thirds, turkey, chop meat & Munster cheese, lettuce and loves blueberries! I have to break everything into small pieces and hand feed our poor ole boy.
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Post by feather on Aug 13, 2017 23:41:24 GMT
We had eaten all the spaghetti from the beginning of this post. I made another batch today with fresh tomatoes from the garden. Unfortunately, some of them were ravaged by disease and they had to be cleaned up only saving the good parts.
We sure eat a lot of this. I'm making more noodles tomorrow, enough for 7 lunches to freeze and some for the refrigerator. I'm hoping to get better tomatoes in the next few weeks, for canning, for photos as we are spraying nearly after every rain or every 4 days.
I mentioned that I season the sauce with a 'little' sugar, really only a tablespoon worth or two, salt it to taste, and a little trick to reduce acid are a couple pinches of baking soda. It will taste off if you go beyond two pinches of baking soda, and you can see it foam as it reacts with the acid. I had DH taste test before the seasoning, then after. He was quite surprised at the change, a touch sweet, salt was just right and the acid reduced.
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Post by paquebot on Aug 14, 2017 5:32:33 GMT
Sophia Loren was quoted as saying: "Everything you see I owe to spaghetti." 80 years old and still only weighs 130 pounds!
Martin
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