Catch22Dem
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Tue Sep-13-05 05:55 PM
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I have a question, and you gotta be honest with me... |
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Do you get your spaghetti sauce from a jar? I do. Make my own, are you crazy? I don't have time for that shit! I do dress it up quite a bit, but it still comes from a jar. Go ahead, you can be honest. I won't tell your mom or grandma. ;)
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DeposeTheBoyKing
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Tue Sep-13-05 05:56 PM
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1. I love Ragu Traditional |
LisaM
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Tue Sep-13-05 05:57 PM
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I also doctor it up, but I get the plainest plainest I can (Hunt's Traditional) and then go at it with meat, onions, garlic, basic, etc.
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Graf Orlok
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Tue Sep-13-05 05:57 PM
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I'm a college student...when do I have time to make it?
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yewberry
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Tue Sep-13-05 06:05 PM
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4. My mom & grandma buy it in jars. |
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I make it at home.
I am unemployed, though, and have time for it. As soon as I get a job I'll probably buy it again.
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CaliforniaPeggy
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Tue Sep-13-05 06:09 PM
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5. I have ALWAYS made my own... |
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I have a superb recipe, one that only takes about an hour and a quarter to make...
Prep time is 15 minutes; cooking time is one hour...and it makes a lot, it reheats really well...and of course the flavors blend better each time you heat it...
If anyone would like to have it, PM me...
It's called: Berkeley Spaghetti Sauce...
:9
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trackfan
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Tue Sep-13-05 06:12 PM
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A quick sauce is almost as fast as heating up ragu.
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GOPisEvil
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Tue Sep-13-05 06:13 PM
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7. You can have homemade tomato sauce in 15 minutes. |
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I make mine in bunches and freeze what I don't use. So, whenever I need some, I just thaw and reheat.
Of course I'm out now. And there are a couple of 1/2 full jars in my fridge, but they were not bought by me, they were bought by a former roomie.
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Left Is Write
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Tue Sep-13-05 06:15 PM
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samplegirl
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Tue Sep-13-05 06:50 PM
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Edited on Tue Sep-13-05 06:59 PM by samplegirl
But when i want a quickie..... I make my skillet spaghetti which is so good and quick as well.
Brown 2lb of lean ground round 1 large onion lots of garlic 2 tbs. of paprika 2 large cans of whole peeled tomatoes 1 can of paste.
Deep skillet....pour 1/4 deep with good olive oil and brown the onion & garlic then add meat and paprika. Next crush the tomatoes into the skillet and add paste. Simmer for 30 minutes Pour entire skillet over 16oz of spaghetti noodles toss well and top with fresh grated piccorino romano cheese.
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DawgHouse
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Tue Sep-13-05 06:55 PM
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10. I doctor it up a little bit. |
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But then, I regularly eat spaghetti-o's too. So I'm not an expert ;)
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KitchenWitch
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Tue Sep-13-05 06:56 PM
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with additional spices and garlic powder
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madmom
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Tue Sep-13-05 07:42 PM
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15. ditto here.. with lots of extra garlic and some basil... |
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and oregano, maybe extra shrooms if I have any.
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jmm
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Tue Sep-13-05 07:04 PM
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12. The ghost of my grandma would haunt me nightly |
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if I forsook her and used that jar stuff. I have many good cooks in my family so I was raised with higher standards than Rago :9.
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raptor_rider
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Tue Sep-13-05 07:07 PM
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13. Muir Glenn Garden Vegetable, Organic |
fleabert
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Tue Sep-13-05 07:09 PM
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14. jar baby. I love the barilla, bertolli, and coppola brands...yum. |
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I doctor them with garlic and other spices too, but the roasted garlic ones are fantastic, not to mention the garlic and basil...
I used to make my own, but after tasting these, it's so much easier.
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DU
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Thu Apr 18th 2024, 09:34 PM
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