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Posted by hades
- May 13, 2006, 02:51:25 PMas did i...without even trying.unlike some who try to hard 8)
Posted by Tara
- May 13, 2006, 09:12:55 AMQuote from: hades on May 13, 2006, 08:07:29 AM
you could ignore me....but if you did that in the first place i know i would have been happier ;)
Then I succeeded ;)
Posted by hades
- May 13, 2006, 08:07:29 AMyou could ignore me....but if you did that in the first place i know i would have been happier ;)
Posted by nanners
- May 13, 2006, 06:41:46 AMI made it last night and it was "Delish"! oh and I added a lil sugar to keep the acid down..for hubby..
thanx..
thanx..
Posted by Tara
- May 13, 2006, 06:18:51 AMQuote from: hades on May 13, 2006, 01:10:31 AM
so true 8)
Yep, but nobody said I couldn't put you in ignore mode :))
Posted by hades
- May 13, 2006, 01:10:31 AMso true 8)
Posted by Tara
- May 12, 2006, 09:46:59 PMQuote from: hades on May 12, 2006, 09:43:10 PM
i still replied regardless ;)
Yea, I know but I was talking to Homer... ;)
But your right is open forum...Your allowed to state your opinion.
Posted by hades
- May 12, 2006, 09:43:10 PMi still replied regardless ;)
Posted by Tara
- May 12, 2006, 05:57:53 PMQuote from: hades on May 12, 2006, 05:04:05 PM
or just :x
I wasn't talking to you...And trust me he won't puke :D
Posted by hades
- May 12, 2006, 05:04:05 PMor just :x
Posted by Tara
- May 12, 2006, 04:24:22 PMQuote from: Homer on May 10, 2006, 08:59:43 PMQuote from: Tara on May 10, 2006, 05:11:06 PM
Sounds good sweetie...Thanks for sharing with us.
If you make it, Would it be Taranara Sauce? :o :P :))
If you ate it, Would that make you Taraized or Homerized? :o :P
Posted by Homer
- May 10, 2006, 08:59:43 PMQuote from: Tara on May 10, 2006, 05:11:06 PM
Sounds good sweetie...Thanks for sharing with us.
If you make it, Would it be Taranara Sauce? :o :P :))
Posted by Tara
- May 10, 2006, 05:11:06 PMSounds good sweetie...Thanks for sharing with us.
Posted by ClingFree
- May 10, 2006, 04:54:18 PMI swear ... as soon as I get brave ... Im trying this!!!
I like that its freeze-able, because it'll take me forever to use it up.
I like that its freeze-able, because it'll take me forever to use it up.
Posted by Libra
- May 10, 2006, 04:36:08 PMTara's chicken parm recipe inspired me to post my recipe for marinara sauce. My ex is Italian and an awesome cook. I took his recipe and tweaked it to my liking. You can do the same. There's really no way to screw this up. I make a boat load of it and freeze it in one pint containers. There are a lot of uses for it, and I've added those uses at the bottom of the recipe.
4 large cans (28 oz) of Italian style diced tomatoes with basil (get the Progresso brand if you can, it's the best.)
4 large cans (28 oz) of whole tomatoes with basil (again, Progresso brand)
2 whole heads of garlic (I love garlic and use a lot. Add more or less to your tastes)
8 tablespoons of fresh basil (if you can't get fresh basil, use 4 tablespoons of dry, crushed basil)
4 tablespoons of fresh oregano (if you can't get fresh, use 2 tablespoons of dry, crushed oregano)
2 Cayenne peppers, chopped (more or less to taste, I like it spicy) if you can't get fresh one, use a tablespoon of dried red pepper flakes. If you don't like spice, simply eliminate the pepper alltogether.
2 large yellow onions, diced
1 cup of red wine (You must be able to simmer this for at least two hours. If you don't have the time, skip the red wine)
Salt to taste.
2 large green peppers
5 tablespoons of extra virgin olive oil
1. Saute the onions, garlic, cayenne peppers and green peppers in the olive oil until the onions are translucent.
2. Drain and discard all the juice from all but two cans of the tomatoes. Set aside the juice of two cans of tomatoes.
3. Add tomatoes to a large pot, squishing the whole tomatoes with your hands (that's the fun part!)
4. Bring to a boil on high heat.
5. Add the rest of the ingredients.
6. Reduce heat to a simmer and let it simmer partially covered all day for best results. Add the juice from the tomatoes as needed.
Again, you can add whatever you like, or eliminate the things I've listed that you don't like. Adjust the spices according to taste. You really can't screw this up. Put the sauce in one pint containers to freeze. Also, I grate some fresh Parmesan cheese and add that to taste for everyone of the dishes.
Here are some of the uses:
1. Brown a pound of hamburger or sausage (or half a pound of each) add one pint of sauce. Pour over your favorite pasta.
2. Saute shrimp, scallops, pieces of lobster, mussels, clams, (use one or all of these) Add the sauce for a seafood fra diablo.
3. Use it in place of Ragu for Tara's chicken parm or any parm dish. I recommend pounding out the meat and after using an egg wash, coat it lightly with breadcrumbs.
4. Bake six Italian sausage links at 350 degrees for 1/2 hour. Add a pint of sauce for a yummy Italian dish. Add mozzarella cheese for sausage parm.
5. Get some Cole's frozen garlic bread. Bake according to package instructions. Add thawed, but chilled sauce for a great Bruchetta.
6. Use it to make your favorite lasagna recipe.
7. Heat it up, put it in a bowl, eat it like a hearty soup.
8. Throw a plate of it at your boyfriend when he makes you mad. I did this and it was great the way it stuck to the walls!
4 large cans (28 oz) of Italian style diced tomatoes with basil (get the Progresso brand if you can, it's the best.)
4 large cans (28 oz) of whole tomatoes with basil (again, Progresso brand)
2 whole heads of garlic (I love garlic and use a lot. Add more or less to your tastes)
8 tablespoons of fresh basil (if you can't get fresh basil, use 4 tablespoons of dry, crushed basil)
4 tablespoons of fresh oregano (if you can't get fresh, use 2 tablespoons of dry, crushed oregano)
2 Cayenne peppers, chopped (more or less to taste, I like it spicy) if you can't get fresh one, use a tablespoon of dried red pepper flakes. If you don't like spice, simply eliminate the pepper alltogether.
2 large yellow onions, diced
1 cup of red wine (You must be able to simmer this for at least two hours. If you don't have the time, skip the red wine)
Salt to taste.
2 large green peppers
5 tablespoons of extra virgin olive oil
1. Saute the onions, garlic, cayenne peppers and green peppers in the olive oil until the onions are translucent.
2. Drain and discard all the juice from all but two cans of the tomatoes. Set aside the juice of two cans of tomatoes.
3. Add tomatoes to a large pot, squishing the whole tomatoes with your hands (that's the fun part!)
4. Bring to a boil on high heat.
5. Add the rest of the ingredients.
6. Reduce heat to a simmer and let it simmer partially covered all day for best results. Add the juice from the tomatoes as needed.
Again, you can add whatever you like, or eliminate the things I've listed that you don't like. Adjust the spices according to taste. You really can't screw this up. Put the sauce in one pint containers to freeze. Also, I grate some fresh Parmesan cheese and add that to taste for everyone of the dishes.
Here are some of the uses:
1. Brown a pound of hamburger or sausage (or half a pound of each) add one pint of sauce. Pour over your favorite pasta.
2. Saute shrimp, scallops, pieces of lobster, mussels, clams, (use one or all of these) Add the sauce for a seafood fra diablo.
3. Use it in place of Ragu for Tara's chicken parm or any parm dish. I recommend pounding out the meat and after using an egg wash, coat it lightly with breadcrumbs.
4. Bake six Italian sausage links at 350 degrees for 1/2 hour. Add a pint of sauce for a yummy Italian dish. Add mozzarella cheese for sausage parm.
5. Get some Cole's frozen garlic bread. Bake according to package instructions. Add thawed, but chilled sauce for a great Bruchetta.
6. Use it to make your favorite lasagna recipe.
7. Heat it up, put it in a bowl, eat it like a hearty soup.
8. Throw a plate of it at your boyfriend when he makes you mad. I did this and it was great the way it stuck to the walls!