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We... me and mine actually made it from scratch last night and I feel so silly all these years for paying for the jar.
A new way to be cheapo! Since Huntz isnt 99cents anymore.
(And tastes like total crap compared to homemade)
What we did was really simple
- bloops of OO in the pan
- garlic clove slightly golden on the edges
- italian tomatos that looks like an eggplant (dont know the name)
- some tomatos from a garden - round ones..I have no idea what
- Spice Hunter italian spices
- Bay leaves
- S & P
- 2 pkgs of soy sauce
- tomato paste (my cheat)
- add rom chz in the last few minutes before serving
I use both because I "jar" my own. Although I must be honest and confess I have used store bought jarred sauce for a recipe when I am out of my own. I don't use store bought for the actual sauce if it is standing alone on top of pasta it is too bland even with adding my spices.
Location: Finally made it to Florida and lovin' every minute!
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Quote:
Originally Posted by World Citizen
As far as red sauce, I love Newman's Own Marinara sauce.
Why don't you share some of your recipes for pasta sauces ???
Got an easy Shrimp Scampi ???
Shrimp scampi's about the easiest, quickest thing in the world...but you can't tell anybody that.
Mine is a lot like Burdell's.
Heat OO w/butter in pan. Add garlic (we like lots), let it soften, but not brown.
Take raw, deveined, peeled shrimp, throw on some S&P, throw into pan, don't crowd it tho. Just enough for like a layer. Flip over, done. It takes like 2-3 minutes, that's all, unless you like rubbery shrimp. Oh, if you like, throw on some freshly grated parmesan and some chopped parsley. Heaven.
Francesco Rinaldi makes mine. I usually don't have enough time or energy to make my own sauce. I'm on my own, anyway, and I'd probably wind up with more sauce than I could ever use if I tried to make it from scratch.
Shrimp scampi's about the easiest, quickest thing in the world...but you can't tell anybody that.
Mine is a lot like Burdell's.
Heat OO w/butter in pan. Add garlic (we like lots), let it soften, but not brown.
Take raw, deveined, peeled shrimp, throw on some S&P, throw into pan, don't crowd it tho. Just enough for like a layer. Flip over, done. It takes like 2-3 minutes, that's all, unless you like rubbery shrimp. Oh, if you like, throw on some freshly grated parmesan and some chopped parsley. Heaven.
No I'm not a big fan of rubbery shrimp.
I'm going get some shrimp and try it tomorrow. (I'll be adding hot pepper flakes to mine, though) and some lemon on the side...
I never tried the jar until I got to college, and I've never liked it. It tastes really artificial compared to the homemade kind.
I make large batches of spaghetti meat sauce and freeze, and smaller batches of marinara that I also freeze. The marinara is for cheese ravioli, mostly. I don't make the ravioli myself.
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