Cheating while cooking. To make a zesty tomato sauce for spaghetti add a can

[applegrove]

of tomato soup to your sauce pot. To make for tangy lemon loaf add some lemon jello chystals to your batter.

[tblue]

1. Dang that sounds good! What's a lemon loaf?

Sounds so yummy right now. Thanks!

[applegrove]

3. It just a loaf of lemon cake.

[MiddleFingerMom]

2. I was looking at my supermarket's array of artificial sweeteners...

.
.
.
...and noticed on the very end boxes of crystallized and granulated lemon and
lime crystals (separately) -- I thought nothing of it at the time, but I think
they're meant to be used in much the manner as your Jello crystals.
.
Gotta say, though -- the tomato soup idea sounds like it would RUIN any chance
of a good spaghetti sauce.
.
.
.
My first gigantic cooking mistake -- adding flour to a beef roast's pan drippings
to make a thick gravy. It wouldn't thicken no matter how much I added and when
I finally tasted it, I had been adding powdered sugar from an unmarked container.
Thought I had ruined it, but it was FANTASTIC. I still think of that roast today
as a gigantic beef donut!!!
.
.
.

[OriginalGeek]

5. Gigantic Beef Donut.

I now have a new goal in life...

[OffWithTheirHeads]

4. I love to cook and for the most part, I avoid processed food in any form

A few monts ago I had a knee replaced so I stocked up on some canned soup cause any major cooking effort was a non starter. For the first time in many years, I heated up a can of Campbell tomato soup. I guess my tastes have been seriously altered over the years. Normally, if I wanted tomato soup, I would just make it from scratch. Personally, I found the canned soup inedible. There was enough salt in it that it could be used to preserve fish in the sun.

I realize that I'm a spoiled food snob and that not everyone has the time or the interest to take cooking as seriously as me but ugh! That canned stuff will never get near my spaghetti.

The absolute best Spaghetti and meatball recipe I have ever found is by Inna Garten but, for my taste, you need to triple the sauce volume because if you follow the recipe exactly, you just end up with a light coating of sauce on the noodles and I prefer my noodles swimming in the sauce. Everyone I have ever served this to, and that is a lot of people says it is the best spaghetti and by far, the best meatballs they have ever had.

Recipe here
http://www.foodnetwork.com/recipes/ina-garten/real-meatballs-and-spaghetti-recipe/index.html

On a positive note, I now have a shelf full of canned soup for the next food drive.

[OriginalGeek]

6. On a side note,

I find her adorable. And yes I mean in a sexy way. Not tryna be a perv but sometimes I am anyway.

Bookmarking that spaghetti recipe...3 times to get enough sauce.