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Started By
Message
Posted on 10/16/13 at 12:28 pm to bdv1974
easy
1 pack of frozen, pre-cooked meatballs
1 can of prego
1 white onion
1 box of angel hair pasta
1 lb of ground beef
brown sugar
oregano
Parmesan cheese
Feeds 5-6
Prep time: however long it takes to defrost meatballs
Cook time: 30-40 minutes
Defrost the frozen meatballs.
Chop up your onion and brown it with your ground beef.
While browning your ground beef, start boiling your water for the angel hair pasta.
Once ground beef and onion are well browned, add prego sauce, now thawed meatballs, a pinch of brown sugar, and oregano to taste. Cover, reduce heat, and simmer.
Add noodles to boiling water and boil until tender.
By the time the noodles are done and strained, the sauce should reach the appropriate thickness.
Turn off heat, garnish with Parmesan cheese, and serve.
It comes out so good that most people would never suspect prego.
1 pack of frozen, pre-cooked meatballs
1 can of prego
1 white onion
1 box of angel hair pasta
1 lb of ground beef
brown sugar
oregano
Parmesan cheese
Feeds 5-6
Prep time: however long it takes to defrost meatballs
Cook time: 30-40 minutes
Defrost the frozen meatballs.
Chop up your onion and brown it with your ground beef.
While browning your ground beef, start boiling your water for the angel hair pasta.
Once ground beef and onion are well browned, add prego sauce, now thawed meatballs, a pinch of brown sugar, and oregano to taste. Cover, reduce heat, and simmer.
Add noodles to boiling water and boil until tender.
By the time the noodles are done and strained, the sauce should reach the appropriate thickness.
Turn off heat, garnish with Parmesan cheese, and serve.
It comes out so good that most people would never suspect prego.
Posted on 10/16/13 at 12:43 pm to Gris Gris
quote:
I would love to see your recipe Dawg!
I will be glad to share. Need to sit down and type it up. I have so many old hand written recipes that are not in electronic format. My wife bought me a journal years ago to start writing down my fav recipes for my kids to have later in life. I found that I had to start measuring out spices and other ingredients that had never been measured before.......a pinch of this, little of that........
Now, posting pictures for this old guy is still a challenge.
Posted on 10/16/13 at 12:45 pm to bdv1974
best sauce ever
for sauce, try this one. No lie, its about as good as any I've ever had home or restaurant. Check out the comments below for some good tweaks from other users. FWIW my (Italian) wife has told me its the best shes ever had as well.
for sauce, try this one. No lie, its about as good as any I've ever had home or restaurant. Check out the comments below for some good tweaks from other users. FWIW my (Italian) wife has told me its the best shes ever had as well.
Posted on 10/16/13 at 1:15 pm to bdv1974
I may be hung for this one, but I added a little carrot juice to my spaghetti once. It was really good. I juiced it myself though, probably wouldn't be the same store bought.
Posted on 10/16/13 at 1:56 pm to TreeDawg
I need to write down some measurements for things as well and just haven't gotten around to it. I should do it for myself so I'll be more consistent.
Embo, I can see carrot juice working. People add carrots rather than the typical sugar to tame the tomatoes.
Embo, I can see carrot juice working. People add carrots rather than the typical sugar to tame the tomatoes.
Posted on 10/16/13 at 2:05 pm to AmosMosesAndTwins
quote:
Search for JR's recipe
Who?
Posted on 10/16/13 at 2:08 pm to Hat Tricks
Posted on 10/16/13 at 2:16 pm to AmosMosesAndTwins
Looks good! Thanks for the link but who the heck is JR?
This post was edited on 10/16/13 at 2:16 pm
Posted on 10/16/13 at 2:22 pm to Hat Tricks
quote:Someone you'd rather not meet in a dark alley...that's all I'll say about him...
who the heck is JR?
Posted on 10/16/13 at 2:30 pm to Hat Tricks
Not sure, but the recipe looked simple, and got the Gris stamp of approval, so I'm trying it.
Posted on 10/16/13 at 2:53 pm to bdv1974
Puttanesca "angry" Sauce:
Ingredients
28 oz can of whole tomatoes, crushed with juice
2.5 Tbs tomato paste
One medium onion, finely chopped
4-6 large cloves of garlic
3/4 cup green olives rough chop
1/2 cup capers, drained and squeezed almost dry
8 anchovy filets mashed or 1 tbs anchovy paste
1 shot vodka
Red pepper flakes to taste (adjustable)
1 tsp fresh ground black pepper
2 bay leaves
2 dashes worchestire sauce
Additional juice from canned tomatoes for consistency
1 tsp dried oregano
Salt to taste
Fresh basil to taste
Procedure
Sweat down onion with about 2 tbs olive oil, until translucent. Add anchovy paste and mix well. Turn heat down to add tomato paste and tomatoes. Raise heat back to medium low and add vodka, remaining seasonings except salt. Add capers and olives, cook for 5-10 min and taste for salinity. Add salt if needed. Cook covered on low-medium low for 1 hour, stirring every 5 minutes (watch out for sticking). Add fresh basil toward end of cooking period. Add anchovy and red pepper flakes if you need an "angrier" sauce. Makes 4-6 servings.
Ingredients
28 oz can of whole tomatoes, crushed with juice
2.5 Tbs tomato paste
One medium onion, finely chopped
4-6 large cloves of garlic
3/4 cup green olives rough chop
1/2 cup capers, drained and squeezed almost dry
8 anchovy filets mashed or 1 tbs anchovy paste
1 shot vodka
Red pepper flakes to taste (adjustable)
1 tsp fresh ground black pepper
2 bay leaves
2 dashes worchestire sauce
Additional juice from canned tomatoes for consistency
1 tsp dried oregano
Salt to taste
Fresh basil to taste
Procedure
Sweat down onion with about 2 tbs olive oil, until translucent. Add anchovy paste and mix well. Turn heat down to add tomato paste and tomatoes. Raise heat back to medium low and add vodka, remaining seasonings except salt. Add capers and olives, cook for 5-10 min and taste for salinity. Add salt if needed. Cook covered on low-medium low for 1 hour, stirring every 5 minutes (watch out for sticking). Add fresh basil toward end of cooking period. Add anchovy and red pepper flakes if you need an "angrier" sauce. Makes 4-6 servings.
Posted on 10/16/13 at 3:21 pm to Bear Is Dead
That sounds very, very good. Do I take the shot while measuring ingredients, cooking, or both???
Posted on 10/16/13 at 3:54 pm to AmosMosesAndTwins
quote:
Not sure, but the recipe looked simple, and got the Gris stamp of approval, so I'm trying it.
I've never made it, but I like JR. When did I stamp it?
Posted on 10/16/13 at 4:55 pm to OTIS2
quote:
Do I take the shot while measuring ingredients, cooking, or both???
2 extra shots for the cook!
Posted on 10/16/13 at 7:06 pm to bdv1974
This is my favorite meatball recipe, from Dom Delouise's cookbook, "Eat This. It'll Make You Feel Better".
Dom's Mom's Meatballs
2 pounds ground chuck
1/2 pound ground pork
2 cups Italian-flavored bread crumbs
4 Eggs
1 cup milk
1 cup Fresh parsley; chopped
1 cup cheese parmesan; grated
1 tablespoon olive oil
2 cloves garlic; chopped very fine
1 Onion; minced
1/2 cup pignoli; (pine nuts) (optional)
Dom's mom's meatballs Preparation
Place all ingredients in a large bowl and mix throughly. Let stand 1/2 hour. Shape into medium-size meatballs. Fry gently in olive oil until lightly browned, or place on foil on a cookie sheet and bake for 1/2 hour at 350 degrees. (I bake em in the oven.) Gently place in your own hot spaghetti sauce and cook on medium-low heat for 1 hour.
served with spaghetti sauce and ricotta cheese on top of small portion of whole wheat pasta:
Dom's Mom's Meatballs
2 pounds ground chuck
1/2 pound ground pork
2 cups Italian-flavored bread crumbs
4 Eggs
1 cup milk
1 cup Fresh parsley; chopped
1 cup cheese parmesan; grated
1 tablespoon olive oil
2 cloves garlic; chopped very fine
1 Onion; minced
1/2 cup pignoli; (pine nuts) (optional)
Dom's mom's meatballs Preparation
Place all ingredients in a large bowl and mix throughly. Let stand 1/2 hour. Shape into medium-size meatballs. Fry gently in olive oil until lightly browned, or place on foil on a cookie sheet and bake for 1/2 hour at 350 degrees. (I bake em in the oven.) Gently place in your own hot spaghetti sauce and cook on medium-low heat for 1 hour.
served with spaghetti sauce and ricotta cheese on top of small portion of whole wheat pasta:
This post was edited on 10/17/13 at 1:28 pm
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