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Profile Zapped "Sixth Sense" Sparky
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Message 1545461 - Posted: 21 Jul 2014, 20:03:57 UTC - in response to Message 1545102.

Well I did 3 8 pizza's on the grill. Basically you put the toppings you want on the shell and wait untill the cheese melts. Nice and easy and you dont have to turn an oven on when itys hot as heck out.

The wife and I both said they were very good so we will do it again.
That was our 18th anniversary dinner. Grilled pizza:)

Happy Anniversary! :)
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Message 1545540 - Posted: 21 Jul 2014, 23:10:45 UTC

Happy anniversary James. :-)
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Message 1546145 - Posted: 23 Jul 2014, 2:52:48 UTC
Last modified: 23 Jul 2014, 2:53:06 UTC

Here are a couple of cookbooks that you can download for free
in PDF format:

Go here: http://www.leannebrown.ca/cookbooks/

The cookbooks are "Good and Cheap" and "From Scratch"
by Leann Brown

I've just downloaded them myself, so I don't have an opinion about
them yet.
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Message 1546301 - Posted: 23 Jul 2014, 9:49:25 UTC - in response to Message 1545540.

Happy anniversary James. :-)


+1:)
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Message 1547103 - Posted: 25 Jul 2014, 1:59:48 UTC - in response to Message 1546145.

Thanks Sue :)

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Message 1547132 - Posted: 25 Jul 2014, 3:52:13 UTC

These things are probably bad for me, but I like them:


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Message 1547138 - Posted: 25 Jul 2014, 3:56:29 UTC - in response to Message 1547132.

These things are probably bad for me, but I like them:



I wonder if they're the same as pork scratchings?

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Message 1547148 - Posted: 25 Jul 2014, 4:10:30 UTC - in response to Message 1547138.



I wonder if they're the same as pork scratchings?


Pretty much. There's a lot of varieties. Some are puffed up and don't have a lot of flavor, but the brand pictured is denser, crunchier, and baconier.
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Message 1547152 - Posted: 25 Jul 2014, 4:15:10 UTC - in response to Message 1544778.

You know thats not a bad idea. My wife loves shrimp cocktails. And when I go to a Japanese steak house, I love fried shrimp.
But how do you BBQ them?

I'm actually not a huge shrimp fan, but I do know a thing or two about cooking. First off, brine the shrimp so they don't turn to rubber on your grill. Then double skewer them so they don't roll around when you flip them over. You could also put them on single skewers alternating heads and tails tightly. The key is you want the skewers to be stable and the food to not roll around when you flip the skewers with tongs. Dry the shrimp well so there is no wetness from the brine on the outside. Salt, pepper and rub w/ oil. Cook over a low-ish fire about 4 minutes on one side and 1 minute on the second side. Shrimp cook fast and they will continue to cook when you remove them from the grill so pull them off before you think they are done. Sauce them when removed from the grill. If you try to barbecue a pre-sauced shrimp it will burn instantly.

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Message 1547277 - Posted: 25 Jul 2014, 7:48:41 UTC

Thanks Angela.
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Message 1547926 - Posted: 26 Jul 2014, 11:06:08 UTC

I made the best spaghetti sauce that I've ever tasted! I can say
that because I didn't make it "from scratch," exactly. If I had,
I wouldn't brag about it.

I started by browning up about a pound of "mild" Italian sausage (the
loose stuff, not the stuff shaped like sausages). To that I added two jars
of Newman's Own Marinara and two cans of "Italian style" chopped
tomatoes (with garlic, basil, and oregano). (I added two jars/cans
because I wanted to make a lot of sauce that lasted a long time.)

It was fast, easy, and very thick, and oh so good! I normally would
make my spaghetti sauce with ground beef, but on a whim I picked
up the Italian sausage, instead. What a great decision. I'll never
use ground beef again.
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Message 1547930 - Posted: 26 Jul 2014, 11:12:58 UTC - in response to Message 1547926.

I made the best spaghetti sauce that I've ever tasted! I can say
that because I didn't make it "from scratch," exactly. If I had,
I wouldn't brag about it.

I started by browning up about a pound of "mild" Italian sausage (the
loose stuff, not the stuff shaped like sausages). To that I added two jars
of Newman's Own Marinara and two cans of "Italian style" chopped
tomatoes (with garlic, basil, and oregano). (I added two jars/cans
because I wanted to make a lot of sauce that lasted a long time.)

It was fast, easy, and very thick, and oh so good! I normally would
make my spaghetti sauce with ground beef, but on a whim I picked
up the Italian sausage, instead. What a great decision. I'll never
use ground beef again.


Two of my son's favourite foods rolled into one!! Suzie! I sense some adoration coming your way... :)

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Message 1548018 - Posted: 26 Jul 2014, 15:50:38 UTC

My Mom would make some very good split pea soup, turns out She bought some dried split peas and then bought ingredients that were listed on the bag of split peas, cause there was a recipe on how to make the soup there and that's how My Mom made that type of soup. She also liked Campbells condensed soups, since one just needed to add water, though milk could be added to their tomato soup instead.

Now as to spaghetti, I can and do make a big batch from time to time, but then I inherited some pans, two of which are great for spaghetti or even stew, though I prefer to buy Prego/Hunts spaghetti sauces, Hunts is in cans, Prego is in jars. I do use ground chuck in 1lb packages per batch, that minus any packaging gets cooked in the microwave for 5-10 mins in a corning ware ceramic baking dish with a glass lid and since I'd already chopped that up, once cooked they need to be drained in a colander, then added to the cooked spaghetti before the sauce is added. It's a simple dish to make.
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Message 1548360 - Posted: 27 Jul 2014, 9:12:57 UTC - in response to Message 1548018.

My Mom would make some very good split pea soup, turns out She bought some dried split peas and then bought ingredients that were listed on the bag of split peas, cause there was a recipe on how to make the soup there and that's how My Mom made that type of soup. She also liked Campbells condensed soups, since one just needed to add water, though milk could be added to their tomato soup instead.

Now as to spaghetti, I can and do make a big batch from time to time, but then I inherited some pans, two of which are great for spaghetti or even stew, though I prefer to buy Prego/Hunts spaghetti sauces, Hunts is in cans, Prego is in jars. I do use ground chuck in 1lb packages per batch, that minus any packaging gets cooked in the microwave for 5-10 mins in a corning ware ceramic baking dish with a glass lid and since I'd already chopped that up, once cooked they need to be drained in a colander, then added to the cooked spaghetti before the sauce is added. It's a simple dish to make.


I'm not real fond of the spaghetti sauce that comes in jars. To me it tastes like it
was made for kids, and some of them do have added sugar. I started buying the
stuff in the jars but checking to see that they didn't have any sugar. When the
store stopped selling my favorite brand, I went to marinara sauce, instead. Again,
I made sure it had no extra sugar. Nothing against sugar. I just don't want it in my
spaghetti sauce.

I added the canned tomatoes to thin it out a little bit, and to give it some chunkiness.

I added the sausage because there isn't any real meat in the jar stuff. (Although
some say "with meat," it's difficult to actually identify any meat.)

Nothing wrong with your recipe, zoom. I was just particularly happy with the taste
of this batch! Try the Italian sausage next time and see if you don't like that even more.
In my case it was cheaper than the ground beef I was going to buy.
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Message 1548479 - Posted: 27 Jul 2014, 14:59:12 UTC - in response to Message 1548360.

My Mom would make some very good split pea soup, turns out She bought some dried split peas and then bought ingredients that were listed on the bag of split peas, cause there was a recipe on how to make the soup there and that's how My Mom made that type of soup. She also liked Campbells condensed soups, since one just needed to add water, though milk could be added to their tomato soup instead.

Now as to spaghetti, I can and do make a big batch from time to time, but then I inherited some pans, two of which are great for spaghetti or even stew, though I prefer to buy Prego/Hunts spaghetti sauces, Hunts is in cans, Prego is in jars. I do use ground chuck in 1lb packages per batch, that minus any packaging gets cooked in the microwave for 5-10 mins in a corning ware ceramic baking dish with a glass lid and since I'd already chopped that up, once cooked they need to be drained in a colander, then added to the cooked spaghetti before the sauce is added. It's a simple dish to make.


I'm not real fond of the spaghetti sauce that comes in jars. To me it tastes like it was made for kids, and some of them do have added sugar. I started buying the stuff in the jars but checking to see that they didn't have any sugar. When the store stopped selling my favorite brand, I went to marinara sauce, instead. Again, I made sure it had no extra sugar. Nothing against sugar. I just don't want it in my spaghetti sauce.

I added the canned tomatoes to thin it out a little bit, and to give it some chunkiness.

I added the sausage because there isn't any real meat in the jar stuff. (Although
some say "with meat," it's difficult to actually identify any meat.)

Nothing wrong with your recipe, zoom. I was just particularly happy with the taste
of this batch! Try the Italian sausage next time and see if you don't like that even more.
In my case it was cheaper than the ground beef I was going to buy.

I like Prego, since it is lower in calories than the other sauces that are available to Me, I'm not interested in making a sauce from scratch, if I were to do that I'd need a better pan for that(most of mine are too old and heavily used), tomato paste and a few spices that are listed online, this one does use sugar, but one can experiment I'd think. So I'll buy Prego, it's better than the rest and I don't eat pasta all the time, most of the time it's veggies(carrots, cauliflower and broccoli) and fishsticks.

Prego Sauce (copy cat)

2 tablespoons olive oil
1 large minced garlic clove
1/2 onion, very finely chopped
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 teaspoon salt
1 (28 ounce) can crushed tomatoes
1 (29 ounce) can tomato puree
4 tablespoons granulated sugar

Heat oil over medium low heat. Add garlic. Stir and cook until golden brown. Be careful not to burn the garlic. Add onion and cook until soft and golden, stirring frequently.

Add seasonings and tomato products. Slowly bring to the boil at a medium high heat. Let boil for 10 minutes, covered

Reduce to lowest heat. Cover and simmer 1 hour, stirring occasionally. This makes six cups.

Servings: 6

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Message 1548732 - Posted: 28 Jul 2014, 2:37:05 UTC

I agree about the sugar in most pre-made spaghetti sauces. I have to admit, though, I bought a $1 jar from Target today. It fit the budget and my mom thought it was great because I "made" something(spaghetti and meatballs) for her. ;~}
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Message 1548789 - Posted: 28 Jul 2014, 5:34:42 UTC

Well Mr. Sattler, since you managed to slip an unsubstantiated and offensive political jab into the Raccoon thread, I may as well come over to this thread and inform readers that your favorite pasta, Barilla, is on the boycott list in our home due to political reasons.

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Message 1548899 - Posted: 28 Jul 2014, 11:35:34 UTC
Last modified: 28 Jul 2014, 11:36:13 UTC

Ahem *cough* My spaghetti is supposed to be the best in the world! (according to my lovely and very smart daughters:)) I'd love to share my recipe with you guys:)

4 persons

Ingredients:

- 200g bacon (in cubes)
- 250g minced meat
- 3 tablespoons of olive oil
- 3 shallots
- 8 garlic bulbs
- 1 small tin of tomato concentrate
- ketchup
- 1 small glass of red wine
- 5 fresh basilicum leaves
- pinch of salt
- pinch of pepper
- pinch of cayenne pepper
- pinch of Provence spices
- 3 leaves of bay laurel
- 2 cans of peeled tomatoes

Heat up the olive oil together with the shallots (shredded), the garlic, the bacon and the minced meat. Let it bake until the meat is fully baked. Add the red wine and let it rescind in the meat. After 5 minutes of stewing, add the spices (not the basilicum) and the tomato concentrate. Let it stew for 5 more minutes on medium heat. Add the peeled tomatoes and 1 tblspoon of ketchup. You might want to cut up the tomatoes if you bought them whole. Add the basilicum in the end. Let it stew for 10 more minutes on low heat until the spaghetti is cooked.

Enjoy!
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Message 1548905 - Posted: 28 Jul 2014, 12:13:46 UTC - in response to Message 1548899.

hhmmm ... sounds good Julie :)

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