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  1. #1
    Senior Member _Violence_'s Avatar
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    Default Spaghetti questions

    I love making spaghetti because it is so cheap. And tasty.

    But what kind of stuff can I put on it? I'm getting kinda bored with the same setup everyday.

    Noodles and sauce...

    I'm gonna go get sausages today. Anything else? Was thinking mushrooms. MMMM MUSHROOMS. So tasty.

  2. #2
    Senior Member tinkerbell's Avatar
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    try a white sauce (corn flour and milk, make in the same way as you make custard), made with tuna, chopped leek, and lots of chopped parsley... v nice, kind of wednesday night dinner

    Or cashew nuts, bacon, finely chopped carrots, onions, garlic, parsley, and Sour cream sauce (dolips of sour cream and some white wine.

    Chicken, tomatoe, herbs, garlic and some fine chopped veggies...

    There has to be an online past book, the list with pasta goes on

  3. #3
    Artisan Conquerer Halla74's Avatar
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    My favorite spaghetti EVER:

    Assumptions:
    1 box of spaghetti pasta
    1 jar of your favorite sauce (Mine ATM is "Classico - Italian Sausage")

    Additional Yummy Ingredients:
    1 onion, chopped
    1 green pepper, chopped
    1 package of small portabella mushrooms
    Fresh cloves of garlic, chopped/minced/whatever

    Sautee' all in some butter, set it aside...

    Protien:
    I add one of the following

    -Cut up breasts of chicken, or pulled pieces of a rotissierre chicken
    -Ground beef that has been cooked in a skillet with some Italian seasonings

    Preparation:
    Mix it all together, top it off with mozzarrella and some parmesan cheese, and VOILA!!!

    "Pasta ala Halla!"
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  4. #4
    Kraken down on piracy Lux's Avatar
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    Any leftover veggies can into a sauce. You can jazz up a pasta sauce really easily by adding almost any veggie. I'm serious, in my sauces they all go in... Particularly carrots, zucchini, squash, peas, onion, mushrooms, peppers, and spinach. I have an immersion blender that smooths everything out. I usually add some prosciutto for flavor as well.

    You can also do a carbonara sauce that is cream based, throw in some peas and yummy .

    Or you can make a quick curry (curry paste, coconut milk, fish sauce, and garlic.) Also amazing.

    Good luck on your culinary quest
    "It is not length of life, but depth of life." ~ Ralph Waldo Emerson

    "Thought breeds thought." ~ Henry David Thoreau

  5. #5
    not to be trusted miss fortune's Avatar
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    I am actually quite fond of the modified and cheap version of puttanesca sauce I ran across in a book a while back- it sounds terrible from the ingredients, but it is actually delicious (I don't tell people what's in it before they try it )

    1 can of tuna packed in olive oil
    garlic to your taste
    28 oz can of crushed tomatoes
    basil, oregano, black pepper, crushed red peppers and salt to taste
    1/2 cup of sliced green olives

    cook together and pour over pasta
    “Oh, we're always alright. You remember that. We happen to other people.” -Terry Pratchett

  6. #6
    Senior Member _Violence_'s Avatar
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    Oh that's right, parmesan and mozzarrela cheese... I always forget cheese, not big on it (didn't grow up eating it so it is a bit strong/awkward for me) but I think for pasta its so good.

    I wish I could find like, goat cheese or goat milk in the States...

  7. #7
    Member Chuckums's Avatar
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    One of the keys to cooking is to have no one flavoring overpower your dish.

    In the correct amounts, all of these are good flavor enhancers-unless you are allergic or seriously do not like the characteristics of the flavor even in small amounts.

    Finely chopped fresh garlic, sauteed in olive oil.-Some great chefs swear by "shocking" the cloves in ice water prior to slicing.

    Worcestershire sauce.- Small amounts-1/2 tsp per quart

    Lemon Juice.- Small amounts. 1/2 tsp per quart/liter

    Sugar, molasses or any type of sweetener.- About a tablespoon per quart/liter of sauce

    Red Wine.-1 tbsp per quart

    And of course oregano, basil, salt, red pepper etc.

    A sauce cooked too long will become bitter because of the acids in the tomatoes. One method is to slowly bring it to a simmer, then simmer for 1/2 hour. It will continue to cook after you take it off the heat. Put it in the fridge once it cools and reheat it the next day-always better the next day as the flavors all have a chance to marry.

  8. #8
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    pasta recipes are easy to find on the internet or go to a bookstore and browse around. a shelf could be devoted to the subject. also goat cheese is readily found in usa. to make a single serving white sauce:

    on low to medium heat --you have to experiment bc stoves are different--melt a little butter or olive oil 1tbs

    add a little flour 2tbs
    stir with a wisk for a couple minutes till the flour browns slightly
    add 3/4 cup warm (goat) milk slowly and stir till lumps are gone

    add 2 oz of (goat) cheese

    pour over any type of pasta 1 1/2 cups cooked

    add a cup of steam veggies

    sprinkle with some parmesan or romano if you feel like it

    wa-la!

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